Friday, November 2, 2018

Mongolian Beef

1 lb chopped skirt steak
1/4 cup corn starch
1/2 cup brown sugar
2 tablespoons ginger
2 tablespoons garlic
1/4 cup low sodium soy sauce
1/4 cup vegetable oil
1/3 cup water
1/8 cup chopped green onions

Heat oil in a large frying pan on medium high heat.
In a Ziploc bag place the corn starch, then the steak. Make sure to coat each piece.
Shake off any excess as you add the steak to the heated pan carefully.
Cook till just light brown almost a minute each side.
Remove streak from pan.
Add the ginger and garlic to the pan, for about 10 to 15 seconds.
Then add the soy sauce,water, brown sugar and let it come to a boil.
Lower the temp and reintroduce the streak to the mixture, this will help the sauce thicken.
Sprinkle in you green onions.
Serve over rice.



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Friday, October 19, 2018

Dollar Store Halloween Table


Let me start off by saying I love Halloween, the costumes, candy and especially the decorating. What I don't like is spending an arm and a leg to decorate for it. So I hit the dollar store and what do you know, you can find some cute stuff. I already had a red tablecloth, so I bought the spiderweb tablecloth to go over it, then just played off that. When I saw the silver spider dish I knew he would be a focal point and we will pile on silver wrapped Hershey kisses to make it look bigger. We grabbed red and black felt skulls to go with the tablecloths. We found matching plates to rest the skulls on, but we switched and did opposite colors underneath so the skulls would pop. Then I found these cute skeleton hand cups that also match the color scheme, which we'll probably fill with dip or candy. To finish it off, these cute little glitter spiders that tie in the focal point spider to the rest of the table. This whole thing only cost me a whopping $12.00. Not bad right?




Friday, October 12, 2018

Fall Chicken

1 Chicken
8 yellow yukon potatoes
8 large peeled carrots
3 celery sticks
2 tablespoons Montreal Steak seasoning
1 tablespoon chicken broth powder
1/2 cup broth
Aluminum Foil
Pam


Preheat oven to 350°.
Cut the veggies all into 1/4ths.
In a large mixing bowl mix the veggies and the chicken broth powder.
Rub the chicken with the steak seasoning.
Place the chicken cooking rack into a large baking dish the place you chicken on top.
sprinkle the veggien inthe bottom of the baking dish around the chicken.
Pour in the broth.
Cover with aluminum foil.
Bake for one and half hours.
Remove foil for then bake for 30 more min or until internal temp of chicken reaches 165° (in the thigh).
Remove from oven and let rest for 10 minutes before cutting.

I cover this so the juice will flow into the veggies below and steam will cook the chicken. I remove the aluminum towards the end so the skin will crisp up.


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Friday, October 5, 2018

Almond French Toast

4 eggs
1/2 a baggett
1 1/2 cups vanilla almond milk
1/2 teaspoon almond extract
1/4 teaspoon butter extract
3 tablespoons brown sugar
1/4 cup slivered almonds
2 tablespoons butter
powdered sugar

Heat griddle to 325°.
Cut baggett into inch thick slices.
In medium mixing bowl mix, egg, milk, extracts,sugar.
Dip each side of the baggett in mixture.
Plave Almonds on a plate.
Butter griddle.
Shake off excess.
Dip baggett top and bottom in slivered almonds.
Place baggett on griddle, cook till toasted (slightly firm) around the edges and middle,
then flip.
Sprinkle with powdered sugar if desired.

Great recipe if you have a baggett because then the edges are crisp already, but you can really make this with any bread.

P.S.
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Friday, September 21, 2018

Shower Tabs

1 cup corn starch ($1)
1/2 cup baking soda ($1)
4 oz jar of Vaporizing chest rub ($1)
5 drops eucalyptus oil ($1)
ice cub tray ($1)
plastic disposable bowl and spoon
Jar with lid
*disposable gloves

Okay, so I got most of this at the Dollar Store and I only used 1/4 of the the cornstarch, baking soda and eucalyptus, only used one of the 2 ice cube trays. This DIY is super cheap maybe five dollars.

In your disposable bowl, mix (with your disposable spoon) cornstarch, half of your baking soda, vaporub, and add the 5 drops oil.
Take the remaining baking soda and dust the ice cube tray.
With the mixture, use your hands to make small balls press them into the ice cube tray.
Freeze them for a couple of hours.
Pop them out and place them in an airtight container till ready to use.

I used disposable mixing implements because eucalyptus absorbs in plastic. *If you have sensitive skin you might want to use glove for this as well.





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Friday, September 14, 2018

Easy Peach Cobbler

1 (12 oz) can peach pie filling
1/2 cup flour
1/4 cup dark brown sugar
4 tablespoons butter
1/2 teaspoon cinnamon
mini loaf pan
1 teaspoon butter

Preheat oven to 350°.
Grease loaf pan including the outer rim with your butter. This will make sure it doesn't stick and gives a great taste.
Fill the pan with your pie filling. I spooned out the fruit because they put way too much of the syrup filling and I want the fruit more than the filling.
In a medium bowl mix flour, brown sugar, cinnamon.
Using a pastry blender cut butter into the sugar and flour mixture. Mix until it turn into little peas.
Place crumble on top of filling. If you have extra you can freeze it for a month.
Place loaf pan on a sheet pan and put it in the oven for 10 to 12 minutes till topping is browned and crispy. I place it on a sheet pan in case it drips.
When it's done set it on a cooling rack for 10 minutes.
Scoop ice-cream on top, get 2-4 spoons and dig in.



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Friday, August 10, 2018

Protein Pack Lunch

1-2 hard boiled eggs 
1/4 cup walnuts
1/4 cup cheese 
2 cut celery sticks
1 to go peanut butter pack

I hard boil a batch of 12 eggs to last the week.
Chop up a head of celery for the week.
Cut up 1/2 lb a cheese into sticks.
Then just pack 5 containers and you're good to go throughout the week.

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