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Spring Fever

19 Mar

Source: Uploaded by user via Craftsy on Pinterest

So we see these pallets everywhere. I mean EVERYWHERE!  Isn’t this the coolest recycling project ever?  I think I am totally gonna cover my porch with these this year.  Its is especially good for those who are space challenged as far as yards go so if you are a city dweller, or live in an apartment building with a small balcony or porch, this project is most certainly for you!  Happy Spring everyone!

The Roast of Bessy T.

11 Nov

This is the kitchen that Bessy T. built

This is the stove, in the kitchen that Bessy t. built

This is the wall, next to the stove, in the kitchen that Bessy T. built

This is the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy t. built

This is the roast simmering, in the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the brown sugar adding yumminess, to the roast simmering, in the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built The End.  Well not quite, here is the roast recipe :

 

Slow-Cooker Pot Roast
Slow-Cooker Pot Roast 

Slow-Cooker Pot Roast

Prep: 15 minutes Total: 6 1/4 hours 

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Ingredients

Serves 8.

  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce

Directions

  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

 

Its a new day!

27 Sep

So here I am starting a new day of marriage and I realize something!  This wifey girl is way different the then girly wife I was, a year and four months.  I’ve developed my technique, so to speak.  I have become incorporated in my husband’s life, still being the person I always was, with just a few tweaks and compromises.

Don’t judge just yet!  I’m not bragging that I have figured out the secret of marriage!  Oh no!  Does anyone ever fully understand?  I just realized that in marriage expectations need to be tossed out the window, and just accept the person you married completely.  Forever is a long time!  It’s a thought I am slowing becoming more accustomed too as the days go on.

So here is to the next eight months and all the rest!  May it continue to help me grow into the truer, stronger, more loving me.

My goal for this blog is to share my tips and ideas I discover along the journey of married life, that it may help you, friends, relax and enjoy the bumpy road


here is a wonderful recipe I found today, super easy!  Intimidation level, on a scale from 1-10, was at a 2.5.  The name is great too.

CREAMY BAKED BREASTS

4 chicken breasts, split and skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/4 c. white wine (or chicken broth)

1 c. herb-seasoned stuffing mix

1/4 c. butter, melted

Arrange chicken on a lightly greased baking dish, top with cheese. Combine soup and wine, stirring well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 50-60 minutes. (www.cooks.com)

I changed it up a little as I had to work with what I had ( my biggest advice is “work with what ya got”).  Instead of cream of chicken soup, which I didn’t have, I used potato broccoli and cheese instead.  I randomly had swiss but really any cheese is fine.  I wanted to use white wine but alas was all out of that 😉 so I used the chicken broth which I think is a key pantry must have.

You wanna get the split, bone-in, chicken breast.  It’s a bigger cut of meat for a cheaper price and the skin helps keep the meat fresh and tender.  Was taking off the skin hard?  No.  Was it gross?  Yes a little, not gonna lie.  Cutting it off the bone wasn’t horrible either.  Totally worth the intimidation level of a 4.

This recipe was amazing, melt in your mouth delicious and a keeper for those days you need an impressive dinner without all the hassle.