Oh my peeps... its been a long time since I have posted on this blog... which UNFORTUNATELY for my family means it has been a long time since they ate something good and home cooked. A brief recap of my life goes like this : moved, lived out of boxes, been remodeling, eating McDonalds. I have a new found commitment to myself and my family that I am going to start cooking again so that we dont become on a first name basis with every SINGLE employee of the local fast food restaurants. Here is my latest and greatest and SUPER easy recipe.
CHILI con E.A.S.Y
1 lb hamburger
1 15 oz can tomato sauce
1 can pork and beans
1 packet mild chili seasoning
Mix and eat. It is so good. Just the right amount of flavor for the little kiddos. It literally makes in 10 minutes OR LESS! I serve with cheese and onions. It seriously makes for a TOOTIN good time! :)
Love, Lisah
Tuesday, December 13, 2011
Wednesday, May 18, 2011
Pork Chops With Gravy
I just realized its been a while since anyone has posted on here. I figured I'd share a super easy dish that I made last night. The pork chops and mashed potatoes really hit the spot. Sometimes simple is better.
4 thick cut boneless pork chops
1 tablespoon butter
1 small onion chopped
1 can cream of mushroom soup
3/4 cups of milk
1/4 cups water
Pre heat your oven to 350 degrees. Season your pork chops with salt and pepper. Melt your butter in a frying pan and sear your meat for 5 minutes on each side on medium high heat. Mix soup, water, milk together and poor half it of in the bottom of a 9x13 pan. place pork chops and onions in the dish. Poor remaining liquid over top. Bake for 45 minutes. When it's done the soup mixture will have turned into an awesome gravy you can serve over mashed potatoes, rice, etc.
4 thick cut boneless pork chops
1 tablespoon butter
1 small onion chopped
1 can cream of mushroom soup
3/4 cups of milk
1/4 cups water
Pre heat your oven to 350 degrees. Season your pork chops with salt and pepper. Melt your butter in a frying pan and sear your meat for 5 minutes on each side on medium high heat. Mix soup, water, milk together and poor half it of in the bottom of a 9x13 pan. place pork chops and onions in the dish. Poor remaining liquid over top. Bake for 45 minutes. When it's done the soup mixture will have turned into an awesome gravy you can serve over mashed potatoes, rice, etc.
Monday, February 28, 2011
Seeeesters... you're going to want this!
I know I have given it to you before... and if you are privy to my text messages AKA smellaphone than you are lucky to see the finished product! If not, too bad for you because it looks, smells and tastes D.I.V.I.N.E. I have been attempting to make bread for YEARS. Feels like a 50 for sure. I bet I've used 3 million pounds of flour in my quest to get it just right. Last year my friend (who also turned me on to making birthday cakes- isn't she fantastic?!?) gave me the absolute BEST recipe for bread. I promise you will want to make this.
Bread
3 C flour
1/4 C sugar
1 TBS salt
4 heaping tsp yeast
* I use rapid rise yeast. I have done normal and it seems to work the same to me?! I am no bread expert.
3 C warm water (I get it fairly warm...)
2 TBS shortening (butter flavor, of course)
Mix with a spatula in your mixing bowl. Watch for bubbles. Let sit about 5 min.
* I have a kitchenaid. If you are using a bosch, I am of no help to you with tips! Sorry!
Add an additional 3 C flour. Mix with dough hook. IN my mixer with the altitude I am at, I usually add another Cup of flour (making it 7 cups flour total). The best trick she taught me was this:
"THE DOUGH SHOULD BE SOFT AND STICKY BUT NOT STICK TO YOUR FINGERS!"
Let the mixer knead the dough for about 10 min. It does all the work for you! Can you believe how easy this is yet?!
This batch will make 3 loaves. Don't worry about how ugly your loaves are. I am not so good at that part. I roll mine like a snake on the counter and plop them in the bread pan. Do what works for you!
Set your oven at 350 and bake for 25 min.
Bread
3 C flour
1/4 C sugar
1 TBS salt
4 heaping tsp yeast
* I use rapid rise yeast. I have done normal and it seems to work the same to me?! I am no bread expert.
3 C warm water (I get it fairly warm...)
2 TBS shortening (butter flavor, of course)
Mix with a spatula in your mixing bowl. Watch for bubbles. Let sit about 5 min.
* I have a kitchenaid. If you are using a bosch, I am of no help to you with tips! Sorry!
Add an additional 3 C flour. Mix with dough hook. IN my mixer with the altitude I am at, I usually add another Cup of flour (making it 7 cups flour total). The best trick she taught me was this:
"THE DOUGH SHOULD BE SOFT AND STICKY BUT NOT STICK TO YOUR FINGERS!"
Let the mixer knead the dough for about 10 min. It does all the work for you! Can you believe how easy this is yet?!
This batch will make 3 loaves. Don't worry about how ugly your loaves are. I am not so good at that part. I roll mine like a snake on the counter and plop them in the bread pan. Do what works for you!
Set your oven at 350 and bake for 25 min.
Friday, February 25, 2011
An Art Project!
Lisah found this GREAT design and shared it with me. While she is tackling an entire bathroom.. I took the easy way out and decided on a small piece of wall art. I'm not a painter, but think I did pretty good for my first time. This is a step by step on how to make an inexpensive, fun piece of art... that might sidetrack you from eating for a couple hours. Wait, I ate chips while I did this.. nevermind. :)
Supplies needed:
Paint
Paint Brush
Canvas
Ruler
Pencil
Design Template
Here is what I paid:
$11 Canvas (22" by 28")
$3 for Paint ( I used "vanilla" and "metallic champagne")
The rest I had at home!
Finished product! Cheap and easy. The projects I love are those that can get done in a couple hours. Boom, complete!
With love,
Kelsey
Supplies needed:
Paint
Paint Brush
Canvas
Ruler
Pencil
Design Template
Here is what I paid:
$11 Canvas (22" by 28")
$3 for Paint ( I used "vanilla" and "metallic champagne")
The rest I had at home!
You can BARELY see the marks of the stencil. I tried a pencil, but it was too dark. After trial and error I found that a peach coloring pencil did the trick. I also took my ruler and made a straight line down the center of the canvas to keep my figures centered. I'm partially handicapped at making things even though.. so this is certainly not perfect!
As you can see... I'm not a great painter. I did go back and do all my touch up's afterwords. I used a thin brush and the base coat to make sure the lines were even.
With love,
Kelsey
Sunday, February 20, 2011
Puff Pastry Chicken Cordon Blue
Alright Lisa, here's a super easy quick meal to add this week.
1 sheet puff pastry dough
2 boneless chicken breasts
4 slices swiss cheese
2 slices ham
Thaw pastry at room temperature for about 20 minutes. Cook chicken in frying pan. Unfold pastry and place on lightly floured board; roll out 1-inch wider and longer. Cut pastry shell in half and layer 1 slice cheese, chicken, ham, second slice cheese. Fold over top half to form a turn-over and press the 3 sides closed with your fingers. Bake in 350 degree oven 20 minutes until pastry is "puffed" and golden. Serves 2. Double/triple recipe as needed.
**I don't actually take the time to cook chicken. Using canned chicken tastes just as good and is super simple. Or use left over chicken or ham from a previous meal that week.
1 sheet puff pastry dough
2 boneless chicken breasts
4 slices swiss cheese
2 slices ham
Thaw pastry at room temperature for about 20 minutes. Cook chicken in frying pan. Unfold pastry and place on lightly floured board; roll out 1-inch wider and longer. Cut pastry shell in half and layer 1 slice cheese, chicken, ham, second slice cheese. Fold over top half to form a turn-over and press the 3 sides closed with your fingers. Bake in 350 degree oven 20 minutes until pastry is "puffed" and golden. Serves 2. Double/triple recipe as needed.
**I don't actually take the time to cook chicken. Using canned chicken tastes just as good and is super simple. Or use left over chicken or ham from a previous meal that week.
Saturday, February 19, 2011
Gumball Machine Birthday Cake
If you took the time to read the "ABOUT LISA" section you would already know that I don't bake. Since I have started on this journey of cooking meals for my family I have been asking myself just WHY it is I don't do it. So here is my list of why:
1. In my growing age I am a clean freak. Baking/Cooking is M.E.S.S.Y!!!! Who wants to clean it all up?! Not me.
2. I am lazy. Let's face it, that should be numero uno!
3. I stress soooo much over how things look. If it doesn't look right or perfect than I am not serving it.
So along with my goal to make meals for my family every night of the week, I have also been inspired by a dear friend to start the tradition of making my kids birthday cakes. First up is dear, sweet Chayse who chose the gumball machine.
I remembered why I hate doing this every step of the process. It has been messy and aggrivating. I want to sit down and rest. It doesn't look like the picture. HOWEVER, when all is said and done- the pictures look pretty cute! :)
So without further babbling, here ya go!
If you want to make this and do a waaaaayyyy better job than I did or see some SUPER CUTE cakes you can choose from check out this website! www.parenting.com/birthday-cakes
Best of Luck-
Lisah
1. In my growing age I am a clean freak. Baking/Cooking is M.E.S.S.Y!!!! Who wants to clean it all up?! Not me.
2. I am lazy. Let's face it, that should be numero uno!
3. I stress soooo much over how things look. If it doesn't look right or perfect than I am not serving it.
So along with my goal to make meals for my family every night of the week, I have also been inspired by a dear friend to start the tradition of making my kids birthday cakes. First up is dear, sweet Chayse who chose the gumball machine.
I remembered why I hate doing this every step of the process. It has been messy and aggrivating. I want to sit down and rest. It doesn't look like the picture. HOWEVER, when all is said and done- the pictures look pretty cute! :)
So without further babbling, here ya go!
If you want to make this and do a waaaaayyyy better job than I did or see some SUPER CUTE cakes you can choose from check out this website! www.parenting.com/birthday-cakes
Best of Luck-
Lisah
lime shrimp with coconut rice
I am not normally a fan of shrimp but anything with a crap ton of garlic and cilantro has my name written ALL over it. Here you go, oh ye' lovers of the sea...
Unsalted Butter: 5 tablespoons
Long-grain white rice: 1 cup
Unsweetened Coconut milk: 1 1/4 cup
Water: 1 1/4 cup
Lime: 1
Garlic: 6 cloves, minced (DELICIOUS!!!)
Large Shrimp: 1 lb (I used the small frozen kind, MUCH cheaper and no icky deveining to do)
Green Onions: 8, white and pale green parts only
Fresh Cilantro: 1/4 cup
1. In a saucepan over medium heat, melt 1 tablespoon of butter. Add rice and stir constantly for a minute until all the rice is coated in butter. Stir in 1 1/4 cup coconut milk AND water. Bring to boil, reduce heat to low, cover and cook until liquid is absorbed and rice is tender.
2. Prepare the rest of your meal. Zest lime (about 1 tsp) and squeeze 2 tablespoons juice. About 5 minutes before rice is ready: melt remaining butter in large frying pan. Add in garlic and lime juice/zest. Let that bubble. Next add your shrimp and green onions. Shrimp cook quickly (3-5 minutes) you want them to be opaque throughout and slightly pink. Last, throw in about half the cilantro.
3. Fluff your rice and stir in the rest of cilantro.
Plate up andsteal it all for yourself serve to your fam.
With love,
Kelsey
Unsalted Butter: 5 tablespoons
Long-grain white rice: 1 cup
Unsweetened Coconut milk: 1 1/4 cup
Water: 1 1/4 cup
Lime: 1
Garlic: 6 cloves, minced (DELICIOUS!!!)
Large Shrimp: 1 lb (I used the small frozen kind, MUCH cheaper and no icky deveining to do)
Green Onions: 8, white and pale green parts only
Fresh Cilantro: 1/4 cup
1. In a saucepan over medium heat, melt 1 tablespoon of butter. Add rice and stir constantly for a minute until all the rice is coated in butter. Stir in 1 1/4 cup coconut milk AND water. Bring to boil, reduce heat to low, cover and cook until liquid is absorbed and rice is tender.
2. Prepare the rest of your meal. Zest lime (about 1 tsp) and squeeze 2 tablespoons juice. About 5 minutes before rice is ready: melt remaining butter in large frying pan. Add in garlic and lime juice/zest. Let that bubble. Next add your shrimp and green onions. Shrimp cook quickly (3-5 minutes) you want them to be opaque throughout and slightly pink. Last, throw in about half the cilantro.
3. Fluff your rice and stir in the rest of cilantro.
Plate up and
With love,
Kelsey
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