DIY Photo Canvas Tutorial

***This post comes just in time for gift giving season...

this 8x10 photo canvas project only cost $7 each***

 

I have been sprinkling in some quick home projects around all the cooking, cleaning, and organizing.  Look for those home updates in future posts.  This time I decided to finally attempt the craft project that has been on my list for way too long.

When it comes to being crafty I procrastinate.  This project took me awhile to execute because it has to do with photos.  I love photos!!!  We went to Hawaii and I captured some really nice pictures and I wanted to find a fun way to display them.

I have seen many groupons and living social deals for photos on canvas.  I could have just as easily gone that route.  However, I had a unopened bottle of Mod Podge and decided to tune into the crafty side of my OCD.

I am not the most patient person, so crafts are not my strong suit.  However, I think these look fabulous!!!  I am already planning on doing more! 

 

Mod Podge Photo Tutorial

Supplies

• Pre-stretched canvas (I used 8x10)
• Paper cutter or scissors
• Cute paper or ribbon, pre-cut to fit the sides of your canvas
• Photo's (I used 8x10)
• Sponge brush
• Sheet of Wax Paper
• Mod Podge (matte or glossy)
• Towel
• Clear acrylic sealer (I used matte)
• 3M Velcro strips

Directions

1. Apply a thin coat of mod podge to your entire canvas, sides included.
2. While the Mod Podge is drying, cut paper/ribbon into strips to fit the sides. My strips were 1/8 of a inch smaller that my measured sides.
3. When Mod Podge is dry, you will need to re-paint an additional thin layer on one side of your canvas.
4. Place your strip of paper along the edge of your canvas. Smooth it over with your fingers several times making sure no bubbles form. Repeat step 3 with all sides.
5. Place the photo down onto wax paper and apply a good amount of mod podge to the back of your photo. The photo paper is thick enough that it won't pucker or bubble at all.
6. Turn the photo over and smooth it onto your canvas.  You can cover the image with a soft towel to do the smoothing.  Wait about 20 minutes for Mod Podge to dry.
7. After the 20 minutes are up, Mod Podge the front of the photo.  It will look milky white, but it dries clear.  This should take about 20 minutes.
8. Once the front is dry, apply the clear acrylic sealer to the front and sides of the canvas.  Allow to completely dry before hanging.
9. Use the 3M Velcro strips to hang wherever you need inspiration.

 

 

I seriously had so much fun doing this.  I chose 8x10 photos as a safe start.  I think I will attempt a much larger size next time:) 

 

Thanks to The Sassy Pepper for walking me through this project.

 

 

 

Week 35 Menu and Recipes

I was trying to think up a witty intro for you guys this week.  Then I decided I would just dive right into the menu.  I promised my son I would make some delicious english muffin bread.

Before I list the menu here are our weekly themes.  I have been thinking about changing this again.  We changed the themes in January and I am debating on mixing it up again.  Stayed tuned for my decision:)

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish. 
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday 

 

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!

 

Monday - Fettuccine Alfredo w/Grilled Chicken

foodnetwork

 

Ingredients

• 4-5 boneless skinless chicken breast
• 18 ounces fresh fettuccine
• 2 1/2 cups heavy cream
• 1/2 cup fresh lemon juice
• 12 tablespoons unsalted butter
• 2 cups grated Parmesan
• 2 teaspoons grated lemon zest
• Pinch freshly grated nutmeg
• Salt and freshly ground white pepper
• Broccoli, steamed

Directions

1. Preheat outdoor grill or grill pan
2. Season chicken and grill until done, set aside to cool.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
4. Steam broccoli until tender, drain and set aside.
5. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
6. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
7. Once sauce is slightly thickened add sliced chicken breast and broccoli.  Serve immediately.

*The original recipe did not call for chicken and broccoli.  I added them to make a complete meal.  

 

Serves 4, Ready in 30 minutes

Food Network/Giada DeLaurentiis fettuccinealfredo

 

Tuesday -  Slow Cooker Char Siu

{Chinese BBQ Pulled Pork}

shrinkingkitchen.com

 

 

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless pork shoulder, trimmed
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons cornstarch
• Rice, prepared
• red and green peppers, sautéed

Directions

1. Combine first 8 ingredients in a small bowl, stirring well with a whisk.
2. Place in a large zip-top plastic bag.
3. Add pork to bag; seal.
4. Marinate in refrigerator at least 2 hours, turning occasionally.
5. Place pork and marinade in an electric slow cooker.
6. Cover and cook on low for 8 hours.
7. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
8. Pour sauce from the slow cooker into a saucepan.
9. Whisk broth and cornstarch to create a slurry; add to sauce.
10. Bring the mixture to a boil and remove from heat to thicken.
11. While sauce is working, slice and sautee the peppers to soften and prepare your rice. 
12. Shred pork with 2 forks; serve with sauce alongside the rice and peppers.

*Make ahead meal option.  You could prepare this up to step 3 and freeze until another day. 

*Take any leftovers and label and freeze.  Once ready to use thaw and reheat on the stovetop.

 

Serves 8, Ready in 8hrs 20minutes

Shrinking Kitchen slowcookercharsiuchinesebbqpulledpork

 

 

Wednesday - BBQ Chicken Apple Pizza

lemontreedwelling.com/

Ingredients

• 4 small flatbreads or 2 large store bought pizza crust
• 2 c. shredded, cooked chicken
• 1 red apple, thinly sliced
• 1 c. shredded cheddar cheese blend
• 2 rings red onion
• 1/2 c. bbq sauce, plus more for drizzling
• 1/4 c. chopped fresh cilantro 

Directions

 

1. Preheat oven to 400 degrees.

 

2. Top each flatbread with 2 Tbsp. bbq sauce, 1/2 c. shredded chicken, 1/4 sliced apple, 1/4 c. cheese, 1/2 ring red onion pieces, and 1 Tbsp. chopped fresh cilantro.

 

3. Drizzle with additional bbq sauce and bake on cookie sheet at 400 degrees for 12 minutes.

 

Serves 4, Ready in 30 minutes

Lemon Tree Dwelling bbqchickenapplepizza

 

Thursday - Crock Pot Enchiladas

heritageschoolhouse

 

Ingredients

• 1 pound lean ground beef
• 1 tablespoon oil
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 can (15 ounces) Ranch Style beans, drained
• 1 can (10 ounces) rotel tomatoes mild, drained
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups (8 ounces) shredded colby jack cheese
• 8 flour tortillas
• 1 can (15 ounces) red enchilada sauce
• Mixed green salad

Directions

1. Cook beef over medium heat until done; drain.
2. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder.
3. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all.
4. Cover and cook on low for 2 to 2-1/2 hours or until heated through.
5. Serve with a small mixed green salad.

Serves 8, Ready in 2 hours on low

crockpotenchiladas

 

 

Friday - Free for All

 

Use this day for whatever you want!!! 

Leftovers, go out, breakfast for dinner, etc...

 

 

Saturday - Ham w/Mashed Potatoes

keyingredient.com

 

Ingredients

1	Ham, pre-cooked, bone-in, spiral cut
3	Cups of Brown sugar
1	Can pineapple tidbits, undrained

 

• 3 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 4 tablespoons butter, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 teaspoon finely minced garlic
• 1 tablespoon (or more) whole milk, at room temperature or warmed
• Salt and freshly ground black pepper 

Directions

1. Cover the bottom of the crock with brown sugar.
2. Place ham on top of the brown sugar and add the pineapple tidbits with the juice. Sprinkle ham with more brown sugar.
3. Cover and cook on low for 6 hours.
4. 30 minutes before ham is finished start your potatoes...In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
5. Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.
6. Serve ham with pineapples and juices with mashed potatoes.

*Use leftover ham for breakfast on Sunday with pancakes, eggs, waffles...whatever you choose.

 

Serves 8, Ready in 6 hours on low

Key Ingredient crockpotham

 

Sunday - Salmon w/Sriracha Cream Sauce

damndelicious.net

 

Ingredients

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 4 tablespoons honey
• 4 salmon filets
• Cooked rice, for serving
• Sesame seeds, for garnish
• Sliced green onions, for garnish
 
For the Sriracha cream sauce
 
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha
• 1 1/2 tablespoons sweetened condensed milk

Instructions

• To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.
• In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.
• In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.
• Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.
• In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
• Preheat the oven to 400 degrees F. Lightly coat an 13x9 baking dish with nonstick spray.
• Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
• Serve the salmon immediately with rice and a drizzle of the Sriracha cream sauce, garnished with sesame seeds and green onions.\

Serves 4, Ready in 1hr 15minutes

Damn Delicious teriyakisalmonwithsrirachacreamsauce

 

ENJOY and Have a SUPER WEEK!

 

 

Gift Giving Organizer

I know, I know, I know!  It's not even Thanksgiving yet and I am posting about Christmas.  True, these Super Cute and Practical printables are inspired by Christmas.  BUT, this idea can also be used for any other type of occasion that involves gift giving.

My lists and I have a strange relationship.  They make me happy and validate my productivity, just as much as they make me crazy when something is not "checked" off.  ANYWAY...

In the past, I have always written my Christmas shopping list on notebook paper...BORING!  Then last year I saw some Fun holiday printables on Pinterest.  I decided to use them and ended up LOVING it and will continue to use them for the holidays.

SO, since holiday catalogs have already made it to my mailbox and all the stores are joyfully decorated (way too early), I decided to get my Christmas gift giving list started. 

Depending on your list of recipients and budget you may need more than one sheet.  I usually use 3 sheets...1 sheet for my son, 1 for my daughter, and 1 for the remaining relatives (hubby, grandma's, grandpa's, aunts, uncles, cousins, teachers, etc). 

The added BONUS to breaking the lists down on these planners is that I find it helps me to stay on track and on budget...sometimes;).  Plus, it helps to make sure I am not forgetting anyone.

Please note these printables that I am sharing with you are not my works of art;) but from other great blogs who share my passion to be organized!  I have used each of these in the past and found that they each work. 

Click on the links provided and follow the steps to download and print your very own Gift Giving Planners.

 

organizingmadefun.blogspot.com

 

 

 

 

lifeinyellow.com

myfrugaladventures.com

 

 

Aren't these the BEST?!?!?

Have Fun Planning and Shopping!!!!

 

 

Week 35 Menu and Recipes

For the past two weeks I have offered you tons of wonderful make ahead meal options.  This week we are back to our regular format, which are just as wonderfully easy and flavorful. 

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish. 
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday 

 

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!

 

Monday - Grilled Chicken & Bacon Mac 'n Cheese

rachaelray.com

 

Ingredients

• 6 slices good-quality smoky bacon, such as applewood-smoked
• Salt and pepper
• 1 pound whole wheat short-cut pasta
• 2 boneless, skinless chicken breasts, lightly pounded
• Extra virgin olive oil (EVOO), for drizzling
• 1/2 teaspoon sweet smoked paprika
• 4 tablespoons butter
• 1 large onion, quartered lengthwise and very thinly sliced
• 2 rounded tablespoons flour
• 1/2 cup cloudy apple cider or chicken stock
• 2 cups whole milk
• 2 tablespoons fresh thyme, chopped
• Freshly grated nutmeg, to taste
• 1 1/2 cups shredded extra-sharp white cheddar cheese
• 1 cup Gruyère cheese, shredded (or swiss cheese)
• Chopped flat leaf parsley or celery greens, for garnish
• Carrots, steamed and seasoned

 Directions

1. Pre-heat the oven to 375°F.
2. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
3. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
4. While the pasta is working, heat a grill pan or cast iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
5. While the chicken cooks, melt the butter in a medium size saucepan over medium heat. Add the onion and cook until light golden and very soft, 15-20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3-4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted.
6. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens) and serve with carrots.

Serves 4, Ready in 30 minutes
Rachael Ray grilledchickenbaconmacandcheese

Tuesday - Stir-Fry Frittata

foodnetwork.com

 

Ingredients

• 1 12-to-16-ounce bag frozen stir-fry vegetables
• 1/2 cup fresh cilantro (leaves and tender stems), plus more for topping
• Grated zest and juice of 1 lime
• 3 tablespoons peanut or vegetable oil
• 1 1-inch piece ginger, peeled
• 1 large clove garlic
• 1/2 jalapeno pepper (remove seeds for less heat)
• 3 teaspoons hoisin sauce, plus more for topping
• 10 large eggs
• Kosher salt and freshly ground pepper
• 1/2 pound ground pork

Directions

1. Preheat the oven to 400 degrees F. Put the vegetables in a microwave-safe bowl and cover with plastic wrap; microwave until warmed through, about 4 minutes. Drain and set aside.
2. Combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeno and 2 teaspoons hoisin sauce in a blender; puree until smooth. Whisk the eggs, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste in a large bowl.
3. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. Add the pork, the remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon salt; cook, stirring, until browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Pour in the eggs, increase the heat to high and cook 2 minutes.
4. Transfer the skillet to the oven and bake until set, 20 to 25 minutes. Cover and let rest 5 minutes. Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro.

Serves 4, Ready in 35 minutes
Food Network Magazine stirfryfrittata

Wednesday - Pulled Chicken Sandwiches w/Apple Slaw

thegrowingfoodie.com

 

Ingredients

• 1 medium onion
• 1 tablespoon butter
• 1 1/2 cups apple cider, divided
• 1/2 cup + 1 tablespoon apple cider vinegar, divided
• 1/2 cup tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons spicy brown mustard
• 1 tablespoon cajun spice blend
• 1 pound of chicken breasts
• 1 cup of baby carrots
• 2 stalks of celery
• 1 large apple
• 1/2 cup sour cream (or plain greek yogurt)
• 3 tablespoons dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1 teaspoon poppy seeds
• 5 poppy seed rolls, split in half and toasted
• French fries baked to package directions

Directions

1. Slice the onion.  In a large saucepan, or dutch oven, melt the butter over medium heat.  Add the onion and cook until translucent stirring often. 
2. Add 1 cup apple cider, 1/2 cup apple cider vinegar, tomato paste, brown sugar, mustard, and cajun seasoning.  Let the mixture come to a boil over high heat. 
3. Turn the heat to medium-high.  Add the chicken breasts and the remaining cup of apple cider, so the mixture is covering the chicken.  Cook for 30-40 minutes, until chicken breasts are cooked through. 
4. Meanwhile, make the slaw.  Julienne the carrots, celery, and apple. 
5. In a separate bowl, combine remaining apple cider vinegar, sour cream, dijon mustard, honey, salt, and poppy seeds.  Add this to the veggies and toss well. 
6. When the chicken is cooked through, shred it with two forks returning it to the sauce.  Stir it so the sauce gets soaked up by the chicken shreds. 
7. Top each poppy seed roll with pulled chicken and then apple slaw, top with remaining roll half. 
8. Serve with French fries.

Serves 4, Ready in 30 - 40 minutes
The Growing Foodie pulledchickenandappleslawsandwich

Thursday - Slow Cooker Carne Guisada

marthastewart.com

Ingredients

• 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
• coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 1 medium white onion, diced medium
• 1 medium green bell pepper, seeded and diced medium
• 1 large jalapeno, seeded and diced small (optional)     
• 5 garlic cloves, roughly chopped
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon chili powder
• 3/4 teaspoon dried oregano
• 6 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1 can (14 ounces) diced tomatoes
• 2 bay leaves
• Flour tortillas, warmed, grated cheddar, and cilantro, for serving
• Spanish Rice, prepared

 

Directions

1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.
3. Serve in tortillas with cheese and cilantro alongside the Spanish rice.

*Kid Friendly Note: I omit the jalapeno.

*Freeze leftovers for another make ahead meal.

 

Serves 10, Ready in 6 hours on low

Martha Stewart slowcookercarneguisada

 

Friday - Free for All

Use this day for whatever you want!!! 

Leftovers, go out, breakfast for dinner, etc...

 

 

Saturday - Slow Cooker Parmesan Honey Pork Roast Recipe

sixsistersstuff.com

 

 

Ingredients

• 1 (2-3 pound) boneless pork roast
• 2/3 cup grated Parmesan cheese
• 1/2 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp dried basil
• 2 Tbsp minced garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbsp cornstarch
• 1/4 cup cold water
• 1 lb of potatoes, mashed and seasoned

Directions

1. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Slice roast; serve with gravy and mashed potatoes.

Serves 4-6, Ready in 6-7 hours on low

Six Sisters Stuff slowcookerparmesanhoneyporkroast

 

 

Sunday - Trout with Lemon and Herbs

rachaelraymag.com

 

 

Ingredients

• 4 tablespoons butter
• 2 skin-on trout fillets (6 to 8 oz. each)
• Salt and pepper
• 4 sprigs thyme
• 2 small lemons, 1 thinly sliced and 1 juiced
• 1 tablespoon finely chopped flat-leaf parsley
• Rice pilaf/couscous, prepared to package directions

                       

Directions

1. In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1/2 tsp. each salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.
2. Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish and lemon slices to a serving plate.
3. Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the parsley.
4. Serve with rice pilaf and/or couscous.

 

Serves 4, Ready in 20 minutes

Rachael Ray Magazine troutwithlemonandherbs

 

 

 ENJOY and Have a SUPER WEEK!

 

Tame Those Hair Accessories!

Hi!  It's COLD outside and for some reason I felt the need to organize something.  I guess organizing makes me feel all warm and fuzzy;) 

I have a few organization projects in the works, but I figured I would share with you a super quick, simple, and cheap organization project that I did awhile back. 

HAIR ACCESSORY MAKEOVER!!!!

My daughter has tons of hair accessories and I was having a hard time looking at the drawer of clips, headbands, and hairbands all mixed together.  I had to find a solution. 







I searched for ideas and everything I found had the hair accessories on display.  I prefer them to be in a drawer, if possible.  So I decided to use office and kitchen organizers for my little project.

Here is what I came up with...

I took a metal mesh office organizer from Target (but you can get them anywhere that sells office supplies) and 3 magnetic metal spice tins from Meijer (again anywhere that sells kitchen gadgets) and sorted the accessories accordingly.

I labeled the tins small, medium, and large so it will be easier for my daughter to sort when we are doing her hair or putting them away. 

Another awesome thing...since the mesh organizer is metal and the spice tins are magnetic the tins can stick to the side of the tray and not slide around in the drawer.  Every band and clip has its happy home:)

All I had left was to wrangle those headbands.  These are on "display" on the bathroom counter, simply because this way makes the most sense for us.

This is just as easy.  All you need is an empty oatmeal container and scrapbook paper.  Wrap the scrapbook paper around the oatmeal container and attach with glue.  That's it!!!

I just LOVE what I came up with.  It works so well, and was cheap as well as easy! 

Part 2...Make Ahead Meals and More!!!

I hope you enjoyed last weeks post and used some of those recipes to make your weeknights much easier. 

I decided to keep this idea going for at least one more week.  I have even MORE meals and components to add to the list.  So choose a day that works best for you and prepare these meals for those crazy days ahead.

This weeks menu is not a "true" menu.  I am giving you 3 recipes for easy make ahead meals and 3 components that will help make for an easy weekly dinner.

BONUS...These meals are healthier than store bought and budget friendly.  The best of both worlds!

 As always here is our "themed menu" so you can incorporate last week and this weeks recipes to make dinner even more FUN.

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish. 
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday 

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

 

 

Homemade Gravy (Marinara)

 

 

I cannot share with you my recipe (which is my hubby's grandmother's), BUT I did find this recipe in a recent issue of my Rachael Ray Magazine which is extremely similar;)

 

*Something to note: this recipe is only 1 batch.  If you are going through the effort to make homemade gravy why not double or even triple the recipe.  I personally triple the recipe and I can get 4 large containers out of it...which is 4 dinners!!!

 

Ingredients

• 1 28 ounce can  crushed tomatoes
• 1 28 ounce can  whole peeled Italian tomatoes (with liquid), crushed with your hands
• 5 tablespoons EVOO
• 1 pound pork ribs or neck bones with meat
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 pound Italian pork sausage links
• 1 pound homemade or store-bought meatballs
• 1 large sprig basil, leaves and stems intact
• Salt and pepper
• Sugar

Directions

1. Place a mesh sieve over a bowl. Add the tomatoes; force through to remove the seeds.
2. In a large pot, heat 3 tbsp. EVOO over medium. Add the ribs; cook until browned, about 8 minutes. Transfer to a plate. Add the onion; cook over medium, 5 minutes. Add garlic; stir 30 seconds. Add the tomatoes; return the ribs to the pot. Bring to a boil, then lower heat and simmer until meat is tender, 1 1/2 hours; remove bones.
3. Let the sauce simmer.  Season with salt, pepper and sugar to taste.
4. Transfer sauce to containers.  Seal, label, and freeze. 
5. When ready to use, slightly thaw a container and simmer on low in a pot until heated through. 

 HINT: This would go great with the meatballs from last week and spaghetti.

 

Ready in 2-3 hours.

Rachael Ray Magazine homemadegravy

 

 

Black and White Chicken Chili

rachaelraymag

 

Ingredients

• 2-14 ounce cans navy beans
• 1-14 ounce can  black beans
• 2-16 ounce jars  tomatillo salsa
• 1 pound boneless, skinless chicken breasts (or store bought rotisserie)                       
• Toppings: crumbled queso fresco or feta, chopped chives
• Lime

Directions

1. Drain and rinse the beans. In large saucepan, mix beans with salsa, chicken and 1/2 cup water. Bring to a simmer and cook, stirring often, about 8 minutes. Remove chicken; shred and stir into chili. (unless using rotisserie, then it's already shredded). 
2. FREEZING POINT: place chili into containers.  Seal, label, and freeze.
3. When ready to use, thaw slightly, place in pot and simmer until heated through.
4. Serve chili with toppings and lime wedges.

Serves 4, Ready in 30 minutes
Rachael Ray Magazine blackandwhitechickenchili

Italian Chili

This is a house favorite so I usually double this recipe.

Ingredients

· 1-lb of lean ground beef
· ½-lb of Italian sausage
· 1-chopped onion
· 1-chopped green pepper
· 3-cloves of garlic, minced
· 1-28oz. can of Italian style tomatoes
· 1-15oz. can of chickpeas (garbanzo beans), drained
· 1-15oz. can of light kidney beans, drained
· 1 cup of water
· 3 tbls of Worcestershire
· 2-3 tbls of chili powder
· 2 tsp. of dried basil
· 2 tsp. of dried oregano
· ½ tsp. of hot sauce (or more if you like it spicy)
· ¼ tsp. of salt

Directions

1. In a large skillet cook ground beef and Italian sausage, breaking them up while it cooks, add onion, green pepper, and garlic. Once the meat is cooked drain.
2. In crock pot combine meat mixture, undrained tomatoes, chickpeas, kidney beans, water, Worcestershire, chili powder, basil, oregano, hot sauce, and salt.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. FREEZING POINT: divide into freezer containers and label with date and name of meal.
5. When ready to use, thaw slightly, place in pot and simmer until heated through.
6. Top with desired toppings...sour cream, cheese, onions, crackers...

Chicken Enchiladas w/Roasted Tomatillo Chile Salsa

foodnetwork

 

 

Ingredients 

• Extra-virgin olive oil
• 1 jar of Salsa verde
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Spicy Black Beans, recipe follows
• Yellow Rice, recipe follows
• Guacamole, optional

Directions

1. Add the salsa, cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
2. Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
3. Take a large baking dish or freeze dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese.
4. FREEZING POINT: cover freezer friendly dish with plastic wrap and then the lid and label.
5. When ready to eat, thaw and bake uncovered at 350 degrees for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
6. Serve Black Beans and/or Yellow Rice, tomatillo salsa, sour cream and fresh guacamole, if desired.

*I adjusted this recipe to speed up the process.  I use store bought salsa verde where the original recipe calls for husking and roasting tomatillos. 

 

Serves 4-6, 30 minute prep, 30 minute bake

Food Network chickenenchiladaswithroastedtomatillochilesalsa

 

Homemade Flour Tortillas

merci-mama.com

 

The kids helped make these.  It was so fun!!!  You can use these tortillas for tacos or for the above enchilada recipe.  These freeze great so make extra!

 

Ingredients

• 3 1/2 cups plain flour
• 1 tsp salt
• 1/2 tsp baking powder
• 7 tbsp vegetable shortening (copha) or vegetable oil
• 1 cup very hot water (just boiled from the kettle)

Directions

1. Throw all the ingredients into a bowl and with your fingers mix the ingredients so it all comes together and knead for a few minutes until a smooth dough forms.
2. Cover the bowl with a damp tea towel and let the dough rest for 15-30mins.
3. Portion the dough into approximately 40g/3.5oz balls and store them under another bowl covered with a tea towel to prevent them drying out.
4. Roll out the dough into about a 6-7 inch circle.  The easiest way to do this is to roll the dough into an oval.  Turn the dough 45 degrees, roll out again.  Turn the dough another 45 degrees and roll it into a circle.
5. Heat a skillet or pan until very hot and cook the tortilla on one side for about 45 seconds.  When you start to see the tortilla bubble, flip it over and cook for another 35-45 seconds and then do a final flip and cook for another 10 seconds.
6. Let cool, then place in a freezer bag and label.  When ready to use take out desired amount and flash fry on stove top and assemble your tacos.

Makes about 20-22, Ready in 30 minutes
Meric-Mama imademyowntortillas

New York Style Pizza Dough

americanfood

 

Ingredients

• 2 1/4 teaspoon (1 package) instant dry active yeast
• 1 cup warm water (not hot!)
• 1/2 tablespoon sugar
• 3 cups bread flour, or as needed
• 2 tablespoon olive oil
• 1 1/2 teaspoon salt

Directions

1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
3. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
4. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
5. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
6. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight or freeze for later. 
7. When ready to use, remove from fridge or freezer, and let the dough come up to room temperature before using.
   
   

Makes 1 large or 2 small pizzas, Ready in 2 hours

About.com newyorkstylepizzadough

 

There you have it.  A handful of more recipes that you can use to keep weeknights easy and your wallet happy!!!