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!

 

Sesame Tahini Noodle Salad

It's been quite a while since my last post. A lot has happened. Summer has flown by! Our baby is growing fast! She is now almost 5 months old! I can't believe it. I've slowly been getting back into the swing of things at home with a new baby. My cooking has been much less than it was, mostly because I can't stop playing with Emeline long enough to make anything. We have been blessed with a pretty good baby as far as sleeping and napping goes. She is sleeping from 8:30pm to 7am at night. And taking at lease one nap a day. During that time I have a moment to escape to the kitchen. 

This is my newest favorite. A cold noodle and veggie salad, with a delicious Sesame dressing. 

 Cook and chill Noodles-Your choice of angelhair, thin spaghetti, rice noodles, etc. 

 Thinly slice veggies- I used Broccoli, Carrots(shredded), green onions and Red Bell Pepper

Others that would be good : purple cabbage, snow peas, bean sprouts...etc.

Top cold noodles and veggies with this dressing:

1/2 cup toasted sesame oil

2teas. Honey

4teas Soy Sauce or Tamari

2Tbls. Rice vinegar

1 1/2 Tbls Tahini paste

2 cloves garlic

2teas brown mustard

Put everything in blender/food processor and blend until smooth and creamy.

Warning!! This dressing is addicting!

Side note: I got a can of Tahini paste on clearance at the store for $3.00! That is cheap! 

Enjoy!

Homemade Protein Bars and Truffles

Brian has been working crazy hours at work, and a mixed up schedule. They have switched his shifts multiple times in the past few weeks. All the crazy changes have really messed up his eating schedule. Although I pack him a dinner (or lunch) to take with him, he often needs something more during his breaks. I thought that it would be a good idea for him to pack a protein bar. Something easy to eat on the go, but still giving him more than just empty calories. Since I am a coupon shopper, and protein bars are typically $1.99 each or more, I decided to look up recipes to make them at home.

Here are my first two attempts:

Peanut Butter Chocolate Chip Protein Bars

1 scoop Natural Vanilla Protein Powder*
2 tbs Honey/Agave Syrup
2 tbs Natural Peanut Butter 

2 tbs Chocolate Chips

This makes three small bars when pressed in a square container and cooled. When they were cooled, I cut them and wrapped each one in saran wrap individually.

The verdict: Brian said they were good. (Which means a lot!) I tasted it and it did taste like a peanut butter cup. :) 

Chocolate Chip Cookie Dough Protein Truffles

1 stick butter

1/2 cup brown sugar

1 teas. vanilla extract

1/2 cup Vanilla Protein powder

pinch salt

1/2 cup chocolate chips

Mix all ingredients until combined. Use cookie scoop to form truffle balls. Chill in freezer or fridge. 

Optional: Dip in melted chocolate.  

The verdict: These did taste like cookie dough. My only complaint is that the brown sugar makes them a little "gritty." Next time I will think about possibly replacing part of the brown sugar with powdered sugar or agave syrup. 

Overall I am pleased with my recipes and Brian has been happy to have a filling snack to take to work. 

The cost, also is pretty cheap considering I had all the ingredients in the house. Not to mention, there are no "mystery" ingredients added. 

Happy Cooking!

Chicken Saltimbocca Pasta

Brian loves veal saltimbocca, but I don't buy veal, so he only gets to have it when we go to a restaurant. My solution, make chicken saltimbocca and add some pasta to make it a meal. 

So here it is:

Start by boiling your pasta, saving 3/4 of a cup of the cooked pasta water for your sauce.
I used whole grain pasta, but you can use whatever you like.

Take 6 slices of bacon, chopped small and cook until crispy. Remove from pan, and drain on a paper towel. Save about 2 tablespoons of the bacon grease in the pan and add 3 diced chicken breasts. Brown the chicken, then add one vidalia onion, diced and three cloves of minced garlic. Cook until onions are translucent.

Add fresh chopped sage. I love sage, so I added about 5 tablespoons. You can add more or less depending on your tastes. Saute for a few minutes.

Next add 1/2 cup white wine to de-glaze the pan. Simmer for 5 mins.
Add the pasta water that you saved, and simmer for another 5-10 mins to reduce the liquid.

Optional: I have fresh rainbow chard in my garden, so I added about a cup of chard in with the pasta water. You could also add spinach, collard greens, peas, or any other veggie you think would be good.

When your liquids have reduced a bit add two tablespoons butter, add the bacon back in and add a bit of grated parmesan.

Add your drained pasta in with the sauce and toss to coat it.

Transfer to serving bowl or plates, and top with more parmesan.

YUM!


Enjoy!

Dark Chocolate Banana Muffins

What do you do when it's 90 degrees where you live and all your bananas are overripe in just a few days..? 

You use them to make yummy banana muffins...with chocolate...and chocolate chips. YES!

Dark Chocolate Banana Muffins

2 very ripe bananas

1 large egg

1/2 cup sour cream

1/4 cup melted butter

1 cup sugar

1 cup flour

1/4 teas. baking soda

1/4 teas. salt

1/2 teas. espresso powder (or powdered coffee)

6 oz. dark chocolate baking bar

3/4 cup chocolate chips

1/2 teas. vanilla extract

Preheat oven to 375 degrees

Line muffin tins with paper or foil cups.

Mash bananas in a medium bowl leaving some chunks. Stir in egg, sour cream and melted butter. 

In a large bowl combine sugar, flour, baking soda, salt and espresso powder.

In a small bowl microwave chocolate baking bar to melt. Microwave in 30 second intervals until all is melted and smooth. Set aside.

Pour banana mixture into dry ingredients and stir just to combine. Batter should be a bit lumpy.

Stir in melted chocolate, chocolate chips and vanilla extract. 

Pour batter into muffin tins (until each is 3/4 of the way full). Sprinkle with chocolate chips for topping (optional).

Bake for 15-20 minutes or until top of muffins looks dry and cracked. 

Cool on wire rack. 

Enjoy!