I always Tivo American Idol so I can watch it after my husband goes to bed, since he isn't a fan. But last night it ran over and Adam got cut off the end of the show on the Tivo, so I had to look it up an youtube!
About Me
Wednesday, April 8, 2009
Homemade sauces and seasoning mixes
I get emails from SavingDinner.com and today I got these recipes in my inbox!
Taco Seasoning:
1 cup dried minced onion
1/3 cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder
Combine all ingredients and store in a cool, dry place.
When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.
Noodle Mix
1 cup instant nonfat dry milk
2 tablespoons grated romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.
To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).
Homemade Shake and Bake
1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.
To Use: Preheat oven to 375 degrees. Place one cup mix in a plastic bag.
In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.
Place on a baking pan and bake for appropriate time (depending on the chicken you're using-as a little as 20 minutes or up to an hour for bigger, bone-in pieces).
Homemade Flavored Rice Mixes
4 cups uncooked rice (I always use brown rice)
1 envelope dry onion soup mix
1 teaspoon garlic powder
Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.
To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice)
Variations: to make Vegetable Rice Mix, substitute an envelope of vegetable soup mix.
To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see recipe above) for envelope of onion soup.
Taco Seasoning:
1 cup dried minced onion
1/3 cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder
Combine all ingredients and store in a cool, dry place.
When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.
Noodle Mix
1 cup instant nonfat dry milk
2 tablespoons grated romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.
To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).
Homemade Shake and Bake
1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.
To Use: Preheat oven to 375 degrees. Place one cup mix in a plastic bag.
In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.
Place on a baking pan and bake for appropriate time (depending on the chicken you're using-as a little as 20 minutes or up to an hour for bigger, bone-in pieces).
Homemade Flavored Rice Mixes
4 cups uncooked rice (I always use brown rice)
1 envelope dry onion soup mix
1 teaspoon garlic powder
Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.
To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice)
Variations: to make Vegetable Rice Mix, substitute an envelope of vegetable soup mix.
To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see recipe above) for envelope of onion soup.
Tuesday, April 7, 2009
Monday, April 6, 2009
Cards
I spent all day making cards! My hub took the kids to his grandma's house for the afternoon, it was heaven :)
My aunt is helping with a fundraiser and I told her I would make a basket of cards to auction off.
I have finally started using all my $1 clear stamps, and love it! I didn't for awhile because I could never get a nice, crisp stamp and I thought it was because of the stamps.... But it turns out it was the ink, LOL. I was using the J's cheap black ink, which is fine for most things, except these stamps have a lot of fine detail which wasn't working well at all. I swithced to black Staz-On ink and it works MUCH better. All of these cards were made with the $1 stamps and some I colored in with watercolor pencils.
These ones still need flowers in the top left corner, I will do that later...
I used the Storybook cart, and cut the marquee shape at 5 1/4, and the punches are EK Sucess, 1 1/4" circle and slightly larger scallop. They are my current favorite!
These are 5x7 cards, and I used a 2" circle punch, and the Mini Monograms cart to cut the scallops at 2 1/2" (real dial size on).
These are standard size cards, and used the same EK Success smaller punches as the top cards.
This is the Storybook cart again, and the marquee shape at 6 1/2 and then I cut it in half and shadowed it with white pp.
I love this scallop edge punch!
My aunt is helping with a fundraiser and I told her I would make a basket of cards to auction off.
I have finally started using all my $1 clear stamps, and love it! I didn't for awhile because I could never get a nice, crisp stamp and I thought it was because of the stamps.... But it turns out it was the ink, LOL. I was using the J's cheap black ink, which is fine for most things, except these stamps have a lot of fine detail which wasn't working well at all. I swithced to black Staz-On ink and it works MUCH better. All of these cards were made with the $1 stamps and some I colored in with watercolor pencils.
These ones still need flowers in the top left corner, I will do that later...
I used the Storybook cart, and cut the marquee shape at 5 1/4, and the punches are EK Sucess, 1 1/4" circle and slightly larger scallop. They are my current favorite!
These are 5x7 cards, and I used a 2" circle punch, and the Mini Monograms cart to cut the scallops at 2 1/2" (real dial size on).
These are standard size cards, and used the same EK Success smaller punches as the top cards.
This is the Storybook cart again, and the marquee shape at 6 1/2 and then I cut it in half and shadowed it with white pp.
I love this scallop edge punch!
Sunday, April 5, 2009
This morning's walk
Now that it is a little lighter out in the mornings, I can go for a walk early! Only 23 weeks to go until the September 3day :)
The sun is almost up...
Right around the corner at Trader Joe's, I started off at 6:30 am....
A few blocks farther....
Whatcom Creek at Ellis and State Streets....
Brrrrrrrrrrrrr.!!
The trail to Boulevard Park...
State Street...
Holly Street...
The sun is almost up...
Right around the corner at Trader Joe's, I started off at 6:30 am....
A few blocks farther....
Whatcom Creek at Ellis and State Streets....
Brrrrrrrrrrrrr.!!
The trail to Boulevard Park...
State Street...
Holly Street...
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