DIY: Apron Repurposed

Stay tuned for how I turned this boring Walmart tool belt apron into a fun preschool teacher apron.

GREEN THUMB : DAY 1

GREEN THUMB

We have decided to start a garden up at our mountain rental house this year.

We picked up one of those Jiffy Professional Greenhouses from 

Walmart (grows 72 plants).

We ordered about a dozen and a half different kinds of organic seeds from online, when they arrived we stored them in the freezer.

DAY 1 - SOW BEFORE YOU REEP 

Today we prepared the greenhouse by adding warm water to all of the pellets and let them soak and expand.

I fluffed up the soil with a fork, we added seeds to each pellet keeping track on a piece of paper what was being planted where, covered the seeds, and placed the dome on the greenhouse.

How we kept track of what we were planting and where.

Some of the seeds require 7-14 days for germination, while others require 14-28 days.

I will take photos once a week until we start seeing some sprouting, then I will take photos more often of our progress.

We will keep it warm and in a place with indirect sunlight in the meantime...

We are keeping the dome on the greenhouse 24/7 unless watering or taking photos (the condensation buildup on the dome does not provide a clear view).


We are looking into how to construct a garden or portable greenhouse to fit our needs up here on the mountain. So I will have photos and drawings of ideas soon-ish.
We do live at about 10,000 ft. therefore this is high-altitude gardening!
We can only hope that we have high-country green thumbs!
Feel free to comment with your high-country gardening tips!!!

Chicken Fried Rice

Ingredients:
2 cups cooked rice
1 chicken breast, cut up in 1/2 inch to 1 inch pieces
1 egg, slightly beaten
1 medium white onion, diced
1 carrot, diced
1 celery stalk, diced
1 garlic clove, diced
1/2 cup frozen peas
2 green onions, chopped
sesame oil
soy sauce (I like light soy sauce)
salt/pepper to taste

Instructions:
I like to prepare the rice an hour or two before I start the chicken fried rice so that it can chill in the refrigerator until I am ready to use it.
Season chicken with salt, pepper, and soy sauce.
Heat up sesame oil in pan. Cook chicken, set aside.
Slightly beat one egg and set aside.
Heat more sesame oil in pan, add in diced onions.
Once onions begin to turn almost translucent, add diced carrots and celery.
Add diced garlic. Add slightly beaten egg and mix around in veggies.
Add chopped green onion.
Add rice, chicken, soy sauce, and salt and pepper to season.
Stir as you continue to cook for a couple extra minutes.
Do a taste test...or two! I always do!
Remove from heat, serve and enjoy!

Chocolate Chip Yellow Cake Cookie

Talk about EASY dessert!

Ingredients:
1 box yellow cake mix
2 eggs beaten
5 T melted butter
2 T vegetable oil
1/2 cup chocolate chips
Hershey's chocolate syrup (optional)

Instructions:
Preheat oven to 350*.
Combine cake mix, eggs, melted butter, and oil in bowl.
Transfer to glass baking dish, press into place and even out.
Sprinkle chocolate chips on top and gently press into cake mix.
Bake for 15 minutes, take out and drizzle lightly on top with chocolate syrup.
Bake for another 5-7 minutes or until knife inserted in center comes out clean.

Chocolate-Covered Peanut Butter Pretzel Balls

Peanut Butter, Pretzels & Chocolate?! YUM!
Some things are just meant to be...

So while at home one day, applying to go back to school, I was rummaging my pantry to see what I could make.
Clearly, I wanted something sweet!
Sugar, peanut butter, pretzels, chocolate......voila!!
Chocolate-Covered Peanut Butter Pretzel Balls!
Something that even a non-sweets eater can enjoy! (ahem...like my boyfriend)







This is great for a kid's kitchen activity, too! -Reminds me of when I was in daycare and we made peanut butter play-dough!


Ingredients:
1 cup cut, crushed, smashed pretzel pieces
1 Tablespoon butter, softened
2 Tablespoons brown sugar
1/8 teaspoon salt
1/2 cup creamy peanut butter
3 Tablespoons powdered sugar
1 cup chocolate chips


Instructions:
Cut, crush, and smash pretzels into tiny pieces. Set aside.
Combine butter, brown sugar, salt, and peanut in bowl until mixed.
Add crushed pretzels to peanut butter mixture and mix.
Then add powdered sugar to mixture, and mix thoroughly. 
Chill in refrigerator for 15 minutes.
Take about a teaspoon of the mixture and roll into balls, set on waxed tray or plate.
Refrigerate for about 15-30 minutes.
While chilling peanut butter balls, melt chocolate chips in microwave or on the stove.
Place one peanut butter ball into the melted chocolate and roll it around with a fork until covered.
Remove and set on waxed tray or plate again.
Once all peanut butter balls are covered in chocolate, place on waxed tray or plate, and return to the refrigerator.
Chill for another 30 minutes or until chocolate coat is set.

Makes about a dozen balls.

Berry Lemon Tea Smoothie

I have recently become almost obsessed with smoothies.
And I do have a special smoothie blender that has a dispenser, but you can use any blender.

Ingredients:
8 oz brewed lemon tea (I had Sierra Brand Caffeine Free Lively Lemon herb tea on hand)
1 teaspoon frozen lemon, shaved/grated (I keep whole lemons in my freezer - more on this later)
1/2 frozen raspberries
3 medium frozen strawberries

Put ingredients into blender in the order stated.
Start the blender on Low for 2 minutes, then on High for 1 minute.
Blend on Low for another 2 minutes.




Health Benefits

Lemon Tea- the tea I used contained rosehips, lemon grass, lemon peel, lemon verbena, peppermint leaves, hibiscus flowers.
Rosehips: Vitamin C good for colds and the flu; Good for stomach disorders and irritations; Used for diarrhea, constipation, gallstones,gallbladder ailments, lower urinary tract and kidney disorders, fluid retention (dropsy or edema), gout, back and leg pain (sciatica), diabetes, high cholesterol, weight loss, high blood pressure, chest ailments, fever, increasing immune function during exhaustion, increasing blood flow in the limbs, increasing urine flow and quenching thirst.
Lemongrass: used for treating digestive tract spasms, stomachache, high blood pressure, convulsions, pain, vomiting, cough, achy joints (rheumatism), fever, thecommon cold, and exhaustion. It is also used to kill germs and as a mild astringent.
Lemon peel: See Below
Lemon verbena: used for digestive disorders including indigestion, gas, colic, diarrhea, and constipation. It is also used for agitation, trouble sleeping (insomnia), asthma, colds, fever, hemorrhoids, varicose veins, skin conditions, and chills.
Peppermint leaves: used for the common cold, cough, inflammation of the mouth and throat, sinus infections, and respiratory infections. It is also used for digestive problems including heartburn, nausea, vomiting, morning sickness, irritable bowel syndrome (IBS), cramps of the upper gastrointestinal (GI) tract and bile ducts, upsetstomach, diarrhea, bacterial overgrowth of the small intestine, and gas. Some people also use peppermint for menstrual problems, liver and gallbladdercomplaints, and as a stimulant.
Hibiscus leaves: used for treating loss of appetite, colds, heart and nerve diseases, upper respiratory tract pain and swelling (inflammation), fluid retention, stomach irritation, and disorders of circulation; for dissolving phlegm; as a gentle laxative; and as a diuretic to increase urine output.

Frozen Lemon- I received an Email from my boyfriend about "Amazing Frozen Lemons". All the health benefits of using an ENTIRE lemon.

Raspberries- High in fiber, vitamin C, potassium and folate. Raspberries contain about 50% of the recommended daily allowance of vitamin C. Some of the fiber in raspberries is soluble fiber in the form of pectin, which lowers cholesterol. They are antioxidant powerhouses. Antioxidants are protectors of the body, a shield to fend off free radicals that cause damage to our cells. Raspberries contain a natural substance called ellagic acid, which is an anti-carcinogenic (cancer-preventing) compound.

Strawberries- Antioxidants, Anti-Inflammatory, Anti-Cancer, Healthy Eyes, Vitamin C, Bone health.

FOOD FOR THOUGHT : Amazing Frozen Lemons

FOOD FOR THOUGHT

This is the Email my boyfriend sent me about frozen lemons.

Some say that parts of this are not true, some believe in it.

I say, citrus fruit isn't going to hurt you. 

It adds a little zesty flavor to everything. 

And if it does do something good for your health, that is a plus!

Amazing frozen lemons  Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted.

How can you use the whole lemon without waste?

 

Simple.. place the lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it)and sprinkle it on top of your foods.

 

Sprinkle it to your whisky, wine, vegetable salad, ice cream, soup, noodles,spaghetti sauce, rice, sushi, fish dishes.

 

All of the foods will unexpectedly have a wonderful taste,

something that you may have never tasted before. Most likely, you only think of lemon juice and vitamin C. Not anymore.

 

Now that you've learned this lemon secret, you can use lemon even in instant cup noodles.

 

What's the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes?

 

Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself. And yes, that's what you've been wasting.

 

But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top of your dishes, you can consume all of those nutrients and get even healthier.

 

It's also good that lemon peels are health rejuvenators in eradicating toxic elements in the body.

 

So place your lemon in your freezer, and then grate it on your meal every day. It is a key to make your foods tastier and you get to live healthier and longer! That's the lemon secret! Better late than NEVER! The surprising benefits of lemon!

Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than chemotherapy.

 

Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits.

 

You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy.

 

How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations?

 

As you know, the lemon tree is known for its varieties of lemons and limes.

 

You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc... It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors.

 

This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer.

It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.

The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that It destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas...

The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.

 

And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

Easy Tuna Casserole

This is my recipe for a simple tuna casserole that I have been making since I was in high school.

It is one of my brother's all-time favorite recipes because it is so easy and tasty. 

I have never measured ingredients for this recipe, I just kind of eye-balled it.

*I am currently working on a Tuna Casserole recipe from scratch instead of using cream of mushroom soup.*

Ingredients:

Noodles 

Milk

Cheese

Butter

Crm of Mushroom Soup
Salt/Pepper
Tuna
Peas

Instructions:

Cook & drain noodles. Set aside.

Spray casserole dish with cooking spray.

Place noodles in casserole dish. Mix with butter.

Add salt/pepper to taste.

On stove, cook soup, milk, & cheese until melted.

Drain & flake tuna. Add to noodle mixture.

Once melted, let soup mix cool for 5-10 minutes.

Add soup mix to noodle mixture. Add peas if desired.

Top with more cheese.

Bake at 350* for approximately 30 minutes.

*Update*

I made this tonight so that I could give you all a better feel for measurements....

Ingredients:

1/2 lb uncooked noodles

1/4-1/2 cup milk

3/4-1 cup cheese

1 T butter

1 can cream of Mushroom Soup
Pinchies of Salt/Pepper
1 can tuna
1/4-1/2 cup peas (I like the sweater flavor of canned peas, but frozen peas gives it better texture!)

HOPE THE MEASUREMENTS GIVE YOU ALL A BETTER IDEA!      =)

Stove Top Green Bean Casserole with Grouse

Many of my recipes will include game - deer, elk, grouse, ptarmigan, quail, etc.
If you have a hunter in the family, then subscribe to my blog as I will post recipes that we use with several different game animals.

Although, this recipe calls for [blue] grouse, I am sure any grouse, ptarmigan, quail or other small game bird would do!

Ingredients:

1 grouse, we like blue grouse

2 T kosher salt

1 lb string beans

ice cubes

1 T unsalted butter

12 oz fresh white mushrooms, washed, sandy ends removed and sliced into 1/2" pieces

1 t cayenne pepper

1 t dijon mustard

2 cloves garlic, or more if you like garlic

3 T all-purpose unbleached flour

1 c chicken stock

3/4 c heavy cream

1 c sour cream

Instructions:
For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes. Stir green beans into mushroom mixture and simmer on low until green beans are tender, approximately 10-15 minutes.

Pluck, wash, cut and fry Grouse before hand and then add to green bean mixture. But if you don't hunt…you most likely don't have a Grouse!

Salmon with Asparagus and Wild Rice

Justin's Salmon, Wild Rice, & Asparagus-

Ingredients:

Salmon, skin on 

Asparagus

Wild Rice

Butter

Lemon

Salt/Pepper

Instructions:

Preheat oven to 400*.

Cook wild rice according to directions.

In glass baking dish, melt 2-3 Tablespoons of butter.

Squirt with juice of half a lemon. 

Place salmon in dish skin side up.

Squirt with juice of one lemon.

Rinse asparagus and cut off ends.

Place asparagus in baking dish around the salmon.

Add pepper to taste.

Bake for about 20 minutes.

Serve with wild rice.

Roasted Jalapeño Poppers

Ingredients:

Jalapeños Spices/Seasoning to taste

Cream cheese Shredded cheese (cheddar, colby, or pepper jack)

Sour Cream Bacon

Mayo Worcestershire sauce (optional)

Instructions:

Cut each bacon strip in half. Set aside.

Cut tops off of jalapeños. Core and remove seeds and guts.

Bring a pot of water to a boil. Add jalapeños and blanch/boil for about 5 minutes.

Remove jalapeños from pot and place in bowl of cold water. Let sit for 2 minutes.

Set on plate or flat surface topped with paper towel and let drain out.

Preheat oven to 350* or grill.

Mix cream cheese, sour cream, mayo, worcestershire sauce, spices, and some of the shredded cheese. 

It is easier to mix the cream cheese, sour cream, and mayo first to soften the cream cheese, then add remaining ingredients to mixture. 

Use knife, spoon, or pastry/frosting tube to insert mixture into each jalapeno being careful not to over flow.

Place jalapeños on pepper roasting pan. 

Wrap each with a halved slice of bacon, and keep in place with a toothpick through the pepper.

Top each jalapeño with a pinch more of shredded cheese, slightly pushing the cheese into the top of the mixture. 

If cooking in the oven, put the pepper roasting pan on top of a baking sheet or cover oven rack with aluminum foil.

Pepper roasting pan can also be used on grill.

Cook for 30-40 minutes until bacon is sizzle and cooked, and cheese mixture is melty, warm, and bubbly and cheese is melted.

Maple Brown Sugar Oatmeal Muffins

Now that's a long title for a simply sweet breakfast or dessert muffin!


The Muffins
Mix together:
2/3 Cup Water
1/3 Cup Oil
1/4 Cup Honey or Maple syrup
1 tsp. vanilla
Stir in:
2 Cups NanaCake Oatmeal Mix
Brown sugar cinnamon mixture

Pour mix into a Gallon Size Zip lock Bag. Cut small corner off bottom of bag and squeeze batter into greased or papered muffin cups. Fill muffins cups 3/4 full. These make great mini-muffins!

Bake at 350 degrees, 18-20 minutes for regular size muffins or 10-12 minutes for mini muffins. About 12-15 minutes into baking (or when muffin tops are almost cooked) add maple brown sugar glaze. As soon as they come out of oven place on platter for cooling, sprinkle with brown sugar cinnamon mixture.

The BROWN SUGAR GLAZE:
1/4 c. butter
6 tbsp. brown sugar
6 tbsp. sugar
2 tbsp. honey or maple syrup
1 tbsp. water
Melt all ingredients in small sauce pan. Then glaze muffins with 6-8 minutes left of baking.


*These were a huge hit with the AM shift crew at work!*

You can order Nana Cakes at www.nanacakes.com - I was not paid to promote or advertise. More recipes with Nana Cakes baking mixes to come!