Short Leg Pants Tutorial

I have always wanted a way to hem jeans so that they don't "look" hemmed. Found this method and wanted to try it out on some jeans I got at the thrift store. It was not only SUPER easy. But it took less than ten minutes. AND..they look great.

So here's how you do it.

         Note--I used a heavy duty denim needle and denim thread. You may be able to get by with a heavier than normal needle and regular thread depending on your machine. You want to use a blue thread that won't show.

First step is to pin your original jean hem to where you want the jeans to end. (Note: The end will be the original seam--not the bottom of the fold..so measure and pin correctly!)

Next: Sew as close to the original jean hem as possible. (Directly under the hem)

Now, carefully cut off the jeans under where you just sewed. Leave about a 1/4 inch under where you sewed.

Now....flip the seam and flatten with your finger so that the extra 1/4 inch you left is above the seam. Now sew above your first seam very closely. This will make your original seam lay flat!

That's IT! You're done!

Poblano-Tomatillo Enchilada Sauce

I had some leftover grilled chicken thighs and decided I wanted to make green chili enchiladas. I didn't want to use store bought sauce..so I came up with a recipe for homemade. This is a thinner sauce, but could be thicker with the addition of more tomatillos or adding a roux.

In a baking dish add:

2-3lbs washed tomatillos

1 onion cut into 6-8 medium chunks

4-6 garlic cloves

1 poblano chili-stem removed and cut in half

1 jalapeno chili- stem removed and cut in half

Drizzle with olive oil and sprinkle with salt, toss to coat. 

Bake at 400 degrees for about 20 mins or until the tomatillos begin to "burst"

Transfer everything in baking dish to a large sauce pot. 

Add 1 handful of chopped cilantro

Add 1 teaspoon ground cumin, 1 teaspoon paprika

a pinch more salt, and ground black pepper

2 cups chicken stock (or veggie stock if going meatless)

Using a stick blender blend everything until smooth. 

Adjust seasoning to taste.

This is a versatile sauce that can be layered in enchiladas, or even chilled as green salsa! 

Our jalapenos in our garden are pretty spicy, which is why I only added one. You can certainly adjust all the chilies to your "hotness level."

This recipe made enough for a 13x9 enchilada pan and a jar extra to freeze for later :-)

In the Kitchen--Labor of Love

The long weekend was nice. Elliot had a 96 hour holiday leave and came to visit. It is always nice to spend the weekend with him, and I'm always happy that he can get a break from the barracks life.

He arrived Friday, to a crock pot of Coconut Curry Chicken over Basmati rice, and a very excited niece! She is always happy to see her uncle.

Saturday was spent at home for me. Elliot has an eye doctor appointment and Brian had work to do at the shop. Both were home for dinner, Veggie and Sausage Grilled Kabobs and Homemade Mac and Cheese.
Saturday night the Oregon Ducks played their first game of the season. They put a beating on Arkansas State. Oooooo! :)

Sunday we spent at home again watching movies. We went out to dinner and had some really good food. Elliot had ribs that were falling off the bone. Brian had a really juicy burger and I had Corned Beef, Cabbage and Mashed potatoes.

I woke up Monday with lots to do. I started by  making some homemade bread, which rose all day.
Next I made a snack of homemade Salsa and Guacamole. Finally I made dinner. Grilled Ribeye steaks, Grilled marinated chicken thighs, Caesar Salad, and Bacon wrapped cream cheese stuffed jalapenos (and the bread I made earlier). Dinner was delicious. It's nice to know that Elliot gets a home cooked meal every once in a while...and one that includes veggies!

So today I had leftover steak. Yeah, I know..the steaks were big and the boys didn't finish them.
So for lunch today I made steak crustini.

 

Like usual this recipe just came to me as I went along. It turned out SO good.

Start by caramelizing an onion in some butter. When onion is caramelized add in sliced steak. Heat just a bit, add a little red wine and reduce. When reduced down add a tablespoon of butter to thicken the sauce. Season with salt and lots of fresh ground pepper.

Slice your baguette and toast a bit in the oven. You can add some olive oil if you would like.
Remove toasted bread from oven and top with the steak and onion mixture. Top with a drizzle of blue cheese dressing and more pepper if you like.

Brian loved these. I may just have to make them again for a party sometime. It would be a great appetizer!