Dress-Up Storage

June 1, 2012 by


I saw this on Ana White and loved it.  But knew it would be awhile before I made one.  Then I was cleaning out the garage and saw this bookcase… it was just about the right size.. and why not try? I wasn’t using it as is, and was an old particle board that wouldn’t be missed if I ruined it.
BOOKCASE TURNED DRESS-UP STORAGE

 

 

 

1. I removed the 2 middle adjustable shelves and the brackets holding them.
2. I carefully removed the back and the nails attatching it.
3. Then I attatched the shelves to enlose the bottom, srewing in through the sides of the bookcase, and again through the bottom.
4. Attatched light weight casters to the bottom.
5. I attatched a bracket for a closet rod, and added a rod.
6. Last, I put some inexpensive hooks on both sides (4 for under $1.50 at Home Depot)

Other Ideas: I love how it looks with painted or vinyl lettering, I was thinking “Imagine” would be cute.
I think I’ll be adding a second row of hooks, to fit all the little necklaces and such that get lost.
I added a couple of containers on top, one for hats, and the other for misc small dress-up.  I love that the big tutus can easily fit in the enclosed bottom, I never knew where to put them before!
The bookcase I used was 2′ wide, 1′ deep, and 40″ tall

Filed Under: Woodworking

Lavender Honey Ice Cream

May 31, 2012 by
I had no idea how amazing this would be when I started making this.  Sure, I can pretty well tell how something will turn out by reading a recipe or when I start to mix something, and I did think this would be good (which is why I went to the trouble to make it).. but I had no idea HOW good it would be.  I made it for a tea party last year and everyone loved it as much as I do.  I love the warmth from the lavender, and… I dunno, it’s just plain delicious.  You’re just going to have to trust me. : )  And ps. yes, this does require a few steps, but they are simple steps.  And you can make the mixture the day before, then freeze it the next day.  And the day after that, well, you’ll just wish you had some left.
 
HONEY LAVENDER ICE CREAM
makes about 1 quart
 
1/2 cup honey
1/4 cup lavender flowers (dried or fresh)
1 1/2 cups whole milk (I have made this with fat free as well)
1/4 cup sugar
pinch salt
1 1/2 cups heavy cream
5 large egg yolks
 
Heat the honey with 2 T of the lavender in a small pot until warm.
Remove from heat and let cool to room temperature, about 1 hour.
 
Put the cream in a large bowl and set a fine mesh strainer on top.
Pour the lavender-honey into the cream, straining out the lavender.
Push the lavender against the strainer to extract as much flavor as possible.  Discard lavender.  Set bowl of cream aside.
 
Warm the milk, sugar, and salt in a medium pot.
In a medium bowl, whisk the egg yolks.  Add a ladle of the warm milk, whisking in, then slowly add the rest of the warm milk to the egg yolks.
Return to pot and stir constantly over medium heat, until mixture thickens slightly.  Pour through strainer into cream.
Add remaining 2 T lavender and stir over an ice bath until cool.
 
Chill mixture overnight in the fridge.
Strain mixture again, pressing the lavender to extract flavor.
Pour into ice cream maker and freeze according to your maker’s directions.  If desired, garnish with a couple of dried lavender flowers.
 
Recipe source: “The Perfect Scoop” by David Lebovitz
Filed Under: Ice cream

Tuscan Pasta

May 29, 2012 by


This is one of those wonder dinners that you can pull off while juggling 5 other balls.  I first made this years ago as a newleywed, trying to think of a good pantry pasta dinner and remembered the tuscan pasta we made when I worked for Sweet Tomatoes.
While my hubby isn’t the biggest fan of capers, I love them (of course I love all things briney), but even he doesn’t mind them in this dish.
I have also added fresh basil or baby spinach to this with good results as well.  Just add it at the end with the parsley.
Now go forth, and conquer the battle that is family dinnertime.  Amen.
And p.s. if you really want to make everyone happy, serve the pasta with these super duper easy homemade baguettes.

TUSCAN PASTA
1 lb Italian sauasage
6 1/2 oz jar artichoke hearts, drained
1/2 cup capers
2 cups halved cherry or grape tomatoes (or chopped large)
1 cup sliced black olives
1/2 cup finely chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 lb spaghetti, cooked al dente

Crumble sausage in skillet over medium high heat and cook through.
(I usually start this just before putting the spaghetti in the boiling water and it’s done at right about the same time.)
Add artichoke hearts, capers, tomatoes, olives, and cooked pasta (reserving a little of the pasta cooking liquid).  Turn off heat.
Toss everything together, then add parsley and cheeses.  Add a ladle or two of the pasta cooking water to make a little saucier, if desired.

Filed Under: Pasta

Best Ever Sliders

May 24, 2012 by

I know the term “best ever” may at times be thrown around a little liberally, but seriousely.. BEST. EVER.
Last year my hubby and I ventured into the concrete jungle of Portland to try a new restaurant for my birthday and while I’m not a big burger fan, their sliders are amazing.  Since we don’t venture into Portland much for date nights I had to recreate them to have at home.  After a few tries I think they are pretty darn close.  If you are having a big bbq for the holiday weekend.. or you just want a good burger… give these a try, you’ll be hooked too!  And ps, this recipe does make about 16, so of course cut it down if needed, just remember they will be smaller, so expect an adult to eat at least 2.

BEST EVER SLIDERS
makes 16 sliders
For the patties:
1 lb ground beef
1 lb ground pork
1 cup finely chopped white onion
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 tsp pepper

For the sauce:
1 cup mayonnaise
2 tsp deli mustard (mustard with grated horseradish root, I find it in Beaver brand)
3 T fresh basil pesto (process basil leaves with just a drizzle of olive oil in food processor)
salt and pepper to taste

To serve:
Potato rolls
melted butter
sliced tomato
crisp cooked pepper bacon
Shredded cheddar cheese

Make the sauce: whisk all ingredients together, set aside.
Cut potato rolls in half and brush cut side with melted butter.
Toast on a griddle or grill over medium high heat.  Set aside.
To make the patties, heat a drizzle of oil over medium high heat in a skillet.  Add onion and garlic, saute until softened.
Add seasonings, then mix into meat.  Form about 16 small patties.
Cook over medium high heat on a griddle or a grill until almost done, then top with shredded cheese and cook until melted.
Put spread on toasted rolls, top with a patty, bacon, and tomato.

Filed Under: Beef, Pork, Sandwiches / Wraps

Circus Party

May 22, 2012 by

Here is a list of what we put together for our little one’s “circus” party:
Cotton Candy
Bought a couple containers at Dollar Tree, put it in some snow cone holders I had from Cash & Carry- very cheap.  Cut some holes in a gift box to hold them, a wire cupcake stand would work well too.
Caramel Popcorn with Peanuts
Made homemade, put in a bowl with a scoop and served with some retro paper popcorn bags I had in the cupboard.  (Just google retro popcorn bags and you’ll find lots of options.)
Circus Peanuts
I found these at Dollar Tree, Walmart, and Winco.
Circus Napkins
Found at Target (They also had plates, cups, invites, etc.  I just hate spending $25 dollars on a bunch of paper stuff I’m going to throw away.)
Hot Dogs, Root Beer, and Potato Chips
I kept the food beyond simple, since it was our little one’s bday and that is her favorite treat.  I served lunch in some plastic food baskets we have with some checkered liners (again, a super cheap Cash & Carry find).
Bunting
I made these by cutting out triangles of felt and sewing into some double fold bias tape I’ve had for forever.  Took very little time, and I thought this would be a fun reusable birthday decoration.

The cake wasn’t what I originally intended, but worked out well.
You can make it using 3 layers of your favorite cake, and shaving off the top into a dome (or bake in one of those giant cupcake pans).
Frost with white frosting, then roll out different colors of marshmallow fondant and cut out details.
I did large triangles in red, green, blue, and yellow for the top.  Then added red strips around the sides, and the curtain is 2 rectangles of red, scrunched in the middle and “tied” with a rope of green and yellow twisted together. Ther banner was made using a mini alphabet cutter set and mini star cutter. I attatched it with a toothpick on each side.
I added a ruffle of purple around the bottom and where the top of the big top meets the sides.
Top flag is just made from construction paper and on a toothpick.
Elephant Pinata
Made using a large and medium balloon.  Mix equal parts flour and water.  Cut newspaper into 1 1/2″ strips, dip in paste and wipe off excess paste, then wrap around balloons, 2 layers deep, leaving a small opening around the knot.
After a day or two it should be dry, then remove balloons through small hole.  Using more newspaper and paste, attatch the balloons together at the “neck”.  When dry, cut a hole and fill with bags of goodies, then cut fringe on half of strips of crepe paper and glue all the way around.  Make features with foam paper or constuction paper and glue on.
Other Game Ideas
You can find all kinds of simple, easy circus or carnival type game ideas online. We had planned on putting a couple folding tables in the backyard and having a few:
“Ball Toss”- making a pyramid of big red plastic cups and letting the kids take turns tossing a ball to knock them down.
“Clothespin Drop”- The kids have to stand on a chair and drop clothespins, trying to hit the jar on the ground.
You could also do a face painting booth, or have tickets they win for prizes as well.  Since we had just finished finally assembling our play structure and I knew all the kids would want to play in that, I decided to not have the other games.  Nobody missed them. Favor Bags
I found these cute favor bags at Target and couldn’t pass them up. : )
I filled them with mini lollipops, clown noses (found super cheap on Amazon), chocolate “ringmaster mustaches” (made using a mold from Bake It Pretty), a “magic feather”, and some candy buttons.
I made the tags for the mustaches and feathers using a free Circus font on dafont.com, just printing on cardstock and cutting out into tags, tying on with some twine.
She makes a pretty cute ringmaster! : )  The mustaches were very popular.Invitations
I just printed on cardstock, using a few fonts, including the free Circus font I found on dafont.com, and an imageof Dumbo on the bottom, I just copied and pasted from the internet.  (Just google free dumbo clipart and choose the one you want.)
Thank You Cards
I found some free ones I printed off at bakesaleflyers.com
If you don’t want to make them, I saw lots of options for buying circus invites/thank you’s online, and Target had a pack for sale as well when I bought the napkins and favor bags.  There are also a couple of free printable circus invites online, but I hate filling in each invite.

Filed Under: Parties

Simple Tomato Basil Sauce

May 18, 2012 by


Let’s face it.  As much as I enjoy cooking, life happens.  And it is a life saver to have meals like this in my game plan to keep me sane.
And you know what? It tastes better than anything you’ll get passed to you thru your car window.  Especially if served with some hot baguettes.

SIMPLE TOMATO BASIL SAUCE
Olive oil to coat pan (about 2-3 T)
1 shallot, finely minced
3 garlic cloves, finely minced
2 cans (14.5 oz ea) whole peeled tomatoes
2 cups basil leaves
12-16 oz spaghetti

While you cook the sauce, cook the spaghetti in a pot.
Coat the bottom of a pan with olive oil over medium heat.
When hot, add shallot and garlic.  Cook a few minutes, until softened.
Roughly chop tomatoes, and add to pan with juice and all.
When noodles are a just under done, add to pan with sauce with a scoop of the pasta water (the starch from the pasta will help make a sauce).  Let noodles finish cooking in the sauce until done.
Chop the basil and add to dish off the heat.

Filed Under: Pasta, Sauces / Condiments

French Lemon Cream Tart

May 15, 2012 by


I love curds.  With scones, in cakes, anywhere.  I’ve made it with limes, lemons, cranberries, strawberries, and raspberries.  But this puts all lemon curds to shame.  It is like lemon curd whipped to pure satiny, buttery, lemony heights like unlike ever before.
You just won’t understand until you try it.  I have a big love for all things citrus… especially things with lemon zest, one of my favorite ingredients.  (And I have a stash of bald lemons in my fridge at any given time to prove it!)
While this is a very rich and buttery dessert, it is also very light and citrusy (is citrusy a word?)  so it works well for spring and summer.
You can pair it with some fresh berries if you really want to make a presentation as well.

FRENCH LEMON CREAM TART
For the Lemon Cream:
1 cup sugar
grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice
10 1/2 oz (2 sticks plus 5 T) unsalted butter, at room temperature

Put a pot of water on and get it simmering, and set a heatproof bowl on top, making sure the water doesn’t touch the bottom of the bowl.
With the bowl off the heat, put the sugar and lemon zest in and rub with your fingers until fragrant and sugar becomes moist.
Whisk in the eggs and lemon juice.
Set bowl back on top of water and start whisking as soon as it is warm.
Leaving a thermometer in the mixture and whisking constantly, heat to 180 degrees.  This should take about 10 minutes.  It will start out light and foamy, and then become thicker.

At 180 degrees, remove from the heat and strain into a blender.  Discard the strained zest.  Let cream cool to 140 degrees (stirring occasionally), which should take about 10 minutes.
With blender on high, add the butter in tablespoon sized pieces, about 5 at a time. After all the butter is added, blend for another 3 minutes.
(If your machine needs it, give it a break every minute).

The cream should be light in color and very silky, buttery, and velvety.
Pour into a container and press a pleace of plastic wrap against the surface of the cream and chill at least 4 hours or longer.
Keeps in the fridge for 4 days, or you can freeze for up to 2 months, just thaw overnight in the refrigerator.

For Sweet Tart Dough:
1 1/2 cups flour
1/2 cup confectioner’s sugar
1/4 tsp salt
9 T unsalted butter, very cold or frozen
1 large egg yolk

Combine the flour, confectioner’s sugar, and salt in the bowl of a food processor.
Cut butter in small pieces and scatter on top.  Pulse until butter is size of peas or so.
Add the egg yolk, and pulse for 10 seconds at a time until dough starts to pull together.  Knead dough by hand sparingly to bring together.
Butter a 9 inch tart pan and press dough evenly over the bottom and up sides of pan, being careful not to press too hard.  Freeze for at least 30 minutes or more before baking.
Bake for 30-38 minutes at 375 degrees, then cool to room temperature.
VARIATION: Press dough into individual tart pans or mini muffin tins for individual tarts.  Bake for less time, depends on size of tin as to how long.  Usually start checking around 15 minutes.

Recipe Source: Baking from my home to yours, by Dorie Greenspan

Filed Under: Desserts, Tea time

Edamame Salad with Roasted Vegetables

May 9, 2012 by

I don’t care for pre-prepared dishes.  They rarely taste like much more than the packaging they come in.  Awhile ago I did buy a premade edamame salad and it was decent enough, but I knew it would be better made at home.  And I was right : )
I was trying to decide what to put in the dressing, then I remembered I had a jar of dressing in the fridge leftover from this salad and thought I’d give it a try.  It was a perfect fit and I think this salad is just as good after it sits for a bit as well, as the dressing marries with the edamame and beans for a while.

EDAMAME SALAD WITH ROASTED VEGETABLES
1 1/2 cups edamame*
1 carrot, chopped (about 1/2 cup)
1 ear corn, kernels cut off
1/2 cup chopped red bell pepper
1/4 cup dried cranberries
drizzle olive oil
Dressing, recipe follows

Place the carrots, corn kernels, and pepper on a large rimmed baking sheet and drizzle with a little olive oil.
Roast at 450 degrees for 15 minutes.

Let cool slightly, then toss with edamame and cranberries.
Add as much dressing as desired.
*I use frozen un-shelled edamame from Costco.  When you want to use them, you just microwave and shell.

DRESSING:
1/4 cups canola or olive oil
1 T red wine vinegar
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp soy sauce
2 tsp lime juice
4 tsp brown sugar
1 clove garlic, minced
1/2 tsp ginger powder
kosher salt and black pepper, to taste

 

Shake everything together in a jar.

Filed Under: Salad / Dressings, Side Dishes Tagged With: , , ,

Poppyseed Salad with Lemon Marinated Chicken

May 7, 2012 by

When my hubby asked what I want for dinner on Mother’s Day, I knew immediately what to pick.  This.  I’m a sucker for a good salad, and this one is amazing.
Lemon zest is one of my favorite ingredients, and this chicken proves why.  While the lemon juice acts as the acid to really flavor and tenderize the chicken, the zest adds the flavor.
This is a great make ahead meal too, since you could even make the chicken ahead of time and serve cold with the salad, and all of the salad components can be made ahead as well.
And if you are participating in Bountiful Baskets, you might still have some of that amazing red leaf lettuce to use! (We ate all of ours lickety split) : )

POPPYSEED SALAD WITH LEMON MARINATED CHICKEN
For the Salad:
Lettuce (I use red leaf, sometimes with a little romaine mixed in)
Thinly sliced red onion
Crumbled cooked bacon
Cherry tomatoes, halved
Sugared almonds, recipe below
Lemon Marinated Chicken, recipe below
Poppy Seed Dressing, recipe below

Variations: You could also use green leaf, romaine, spinach, or a combination of a couple for the greens.  For a side dish salad, omit the chicken.  If you like cheese in your salad, try shredded swiss or mozzarella cheese.

Sugared Almonds:
Granulated sugar
Almonds  I use sliced, but you could also use whole or slivered

Put equal parts sugar and almonds in a pan and heat over medium high heat, stirring until sugar is melted and becomes amber colored.
Spread out on a silicone mat to cool.  (I keep a container of these in the freezer to pull out for salads, no need to thaw)

Lemon Marinated Chicken:
1 1/2 lbs boneless, skinless chicken breast
1 tsp kosher salt
1/3 cup olive oil (If desired, you can omit the oil entirely, but it really isn’t going to absorb the oil.)
1/3 cup lemon juice
zest of 2 lemons
3 garlic cloves, minced
1 tsp black pepper

Whisk everything but the chicken together then place the chicken in a zip top bag and pour marinade over. (This is optional, but I butterfly the chicken breast to make thinner pieces).
Turn the chicken to make sure it is coated well and seal bag.  Place in the refrigerator and let marinade for 4 hours or more.
Cook on grill or grill pan indoors.  Let rest for a few minutes, then cut in slices.  I serve it room temperature with the salad.

Poppy Seed Dressing:  (Makes about 2 cups)
2/3 cup sugar
1 tsp salt
1 tsp dry mustard powder (I LOVE Colman’s brand, it’s sold in the bright yellow tin, it’s the only mustard powder I use)
1/3 cup red raspberry vinegar (or red wine vinegar)
1/2 cup chopped white onion (about 1/2 a large onion)
1 cup canola oil
2 T poppy seeds

Combine everything except the poppy seeds in a blender until combined.
Stir in the poppy seeds.  If you don’t have a blender, just combine all except the poppy seeds and oil in a bowl, then add the oil in a steady stream while whisking.

Recipe Source: Chicken marinade adapted from Ina Garten, Salad adapted from The Sisters Cafe

Filed Under: Chicken / Turkey, Salad / Dressings

Parmesan Sweet Potato Fries

May 3, 2012 by


I’ve been working on getting a Bountiful Baskets site going here in my town for some time now, so I was beyond ecstatic when we started up this last weekend.
We got some amazing produce, and I knew exactly what I was going to do with the sweet potatoes when I saw them.
I find sweet potatoes a little overly sweet, so I like them best paired with smoky, salty flavors, like parmesan and paprika.  These go great with burgers, or even salad, or… well, anything. : )

PARMESAN SWEET POTATO FRIES
2 1/2 to 3 lbs sweet potatoes, cut into 1/4″ thick fries
1/3 cup grated Parmesan cheese
1 T olive oil
1 tsp garlic powder
1 tsp paprika
salt and pepper, to taste

Toss everything together, then place in a single layer on a large rimmed baking sheet.
Bake in a preheated 450 degree oven for 12 minutes, then flip, and bake another 12 minutes.  Broil for a couple minutes to crisp if needed.

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Filed Under: Side Dishes