Tag Archives: DIY

Sandwich Time!


Right now, it seems the only thing there is time to make and eat is a sandwich. And that may only get done standing up. As everyone else is getting ready for the Thanksgiving holiday, my husband and I (with the help of some friends and family) have about five different projects moving around our house all at the same time. I don’t anticipate that I’ll be able to get out there Black Friday, to experience the nostalgia and bliss of shopping for my little ones’ Christmas. You know…it is sort of like this…

And by the way, if you have failed to watch The Walking Dead, I say shame on you and encourage you to spend Black Friday watching the first two seasons. And you can shop via the internet and choose to put on real clothes or stay in your pjs. See? It’s a win-win! Although, I think some people feel this concept is acceptable anywhere anymore.
So what else has been going on?
First we got asked to take a hot tub off my parents hands at a very low price. They had bought it less than two years ago and hardly ever used it and were ready to get it off their deck. We had a really small older hot tub (that maybe had four jets in the entire tub). We use it all the time and knew that we would be fools to pass it up! We were even able to quickly sell our old one, which made it an even better decision. The new hot tub is massive and took eight men to move. Later four of us tried to scoot it a couple inches and it was impossible. Massive.


So project one: move tub, reinforce deck, and rewire electric to proper voltage.
The next project came last Saturday, my husband woke me up and told me there was sales on refrigerators that was too good to pass up. Within the hour, I was headed out with a latte in hand to make my purchase. I forgot to get a picture of the outside of it, it will be here Tuesday. But I did snap one of the inside. Sorry, I couldn’t completely open it because they had the fridges too close to each other.

Glorious!! My kids are so excited because I told them we could put there snacks in the bottom pull out drawer, that way they could reach them. In fact, I’ve never seen kids so stoked about a refrigerator.
Project two, purchase new fridge, make plans for delivery, move all of our existing food elsewhere and make a home for our old fridge (we are hanging onto it for our rental). Move food into new fridge.
The very next day from purchasing the fridge, we went to a house auction that had loads of high end household items. The auction was packed and things were selling way overpriced. I did however get this lovely chair, ottoman, and matching couch. For a fair price.

The chair and couch are huge which spurred several projects into motion at once.
Project three, move kids play room into a different room, create “man cave.”
Project four, paint both kids room and man cave, paint trim and ceiling, install new lighting.
Disaster one: man cave tv blew up! This tv was actually going to be move upstairs (we really only have one tv in our house at the time, you know the dead one…) in the living room so that I could watch The Walking Dead while my husband is watching football. Ahhhhhh!
So now project five: replace lamp in old tv, purchase man cave tv.
Project six: move around upstairs living room to accommodate tv after we get it repaired.
Project seven: restore the leather couch and chair. The furniture and leather itself are in great shape but the color in some places has faded. So far, from my research, I think that I am going to send in a sample to a company who will make me a balm to restore the color. Have you ever done this?? What was your experience?
Well that is the main projects right now!! I’m not in charge of Thanksgiving this year but I do have a fantastic recipe for making your turkey if you need one!!
But now, all I have time for is this:



Thank you Pinterest!!
Yes these sandwiches are different (although not really), I made them back to back but used a different colored pepper.

Here is all you need:
Adapted from: BS’ In The Kitchen
Roasted peppers (great TJ Maxx find!)
Goat cheese
Portabella mushrooms (I used 1 1/2 caps per sandwich, sliced)
Wrap (I used a Smart and Delicious wrap and really liked the flavor)
Olive oil in my Misto
Salt and pepper
1. Spray pan generously with olive oil. On medium heat add mushrooms, spray the top of the with oil and allow them to cook. Once they start to soften up, sprinkle with salt and pepper.

2. Remove cooked mushrooms from pan and set them aside. Add pepper if yours are cold so that they are nice and warm. Turn heat off. Wipe out pan carefully (don’t burn yourself!!) and add fresh olive oil. Add heat back and once oil is warm, add wrap. Top wit cheese and pepper and mushroom. Cook over medium. Once cheese starts warming, fold tortilla in half.
3. Put sandwich on a plate, cut and serve!!


Best Fall Salad


A couple weeks back I had a meeting over the lunch hour. This is not unusual, but when the big wigs of the community are also invited, they typically become catered lunches. Typically those lunches are good. This one was pizza. *sigh* Not that I don’t want to stuff extra slices down my bra like pizza, but sometimes I can eat a slice or two too many. To my surprise the pizza (Donatos) came with an awesome salad! They called this salad the Chicken Harvest Salad and it came with an Apple Vinaigrette Dressing made Marzetti.
I just had to re-create this salad at home, so I did.

Yummy, yummy, yummy! This salad was so good! I didn’t see an apple vinaigrette at the store, plus I know I like to make my own dressing as do some of my readers so with a little research I found this recipe at Disney’s Whispering Canyon Cafe!



After allowing this dressing to chill, it had a light apple flavor. In the future I want to play with this dressing by maybe adding more apple flavors, less oil and maybe some honey, maybe some cinnamon? But as it was, it was great for this salad!

It just so happened that I had recently pinned a recipe for Crockpot Beer Chicken I knew it would be perfect for my salad!

This chicken was so moist when it was cooked and it fell apart. It would make the perfect start to any shredded chicken sandwich. In fact, I wonder how pork would do??

Although I used this blogger’s (My Dailey Dish) concept I did add my own spices and really didn’t measure.
I used:
frozen chicken breast (boneless/skinless)
1 bottle of beer
few sprigs of thyme
garlic powder
1. Throw all the ingredients in your crockpot, yes even the chicken still frozen and cook on low until chicken is fully cooked.
2. Pull chicken out and shred on a plate. Amazingly good! See beer does make everything better! But if you don’t drink, or if you are allergic to alcohol like my bubble child friend, they say cola works too. Google it.

Ok so we have covered the two main ingredients to this salad so far. However to make this an awesome harvest salad I also added:
apples (don’t cut until right before serving because they brown, or else you’ll have to spritz them with lemon or sprite or something.
dried cherries (because the rock next to the dried cranberry)
Gorgonzola cheese (because I like it more than blue cheese)
bacon (because it makes everything taste better)
pecans (walnuts would rock too!) you could do candied or honey roasted but I went al natural
romaine chopped

All I can say is yummy! If you have a favorite dressing or fall salad, feel free to add links to it in my comment section!

A Keeper


I’m proud to announce that tomorrow I’m hosting my first ever giveaway! Please check in for your chance to win! If you have a friend who either enjoys cooking, or is interest in weight loss, or they just like to try to win things, tell them to stop by! 🙂
For today however, let’s talk about this yummy dish!!

Cheesy Pepper Jack Polenta, Bacon and Egg! Continue for recipe!

Brace Yourself


Ok, so do you remember a few weeks ago when I said I had that amazing crêpe at the farmer’s market? You know the one that was super wonderful and to my belly worth every penny of the $7.50 it cost??


Well thanks to a good friend of mine, my belly can continue to love the lovely taste minus the cost!!


My friend nonchalantly mentioned to me that her family has been making crêpes, oh you know, FOREVER. Fortunately, she was kind enough to teach me, and when I say teach me, she poured batter into the pan and LEFT ME, while she went to the “bathroom.” I’m on to you and your tricks!

Kidding she was a wonderful teacher!!!!! And the crêpes we made that night were perrrrrfect.

What I’m going to show you, is my curiosity of knowing what a few modifications to her original recipe will do. Don’t worry I’ll fill you in on the originals too.


This recipe will serve around 4 people, more or less depending on how hungry you are!

Here is what you need:
2 cups flour
2 eggs
1/8 cup of sugar (optional, and I opted)
about a tbsp (or less) oil
milk (she uses nothing less than 2%), I tried it out with unsweetened vanilla almond milk
cinnamon to taste (optional)

Guess what I got so that I could make this recipe perrrrrrfectly?


A new little hand mixer and a flat flexible spatula!

So what you’ll want to do:
1. Beat together eggs, sugar, cinnamon and flour just to get them moving.
2. Slowly stream in milk while beating. I didn’t specify amount because I really don’t know. You will be looking for your batter to be soupy and bubbly.
3. Yes bubbly, see?

How will you know if yours is bubbly enough? First assume that it isn’t. Second, prepare to have the first crêpe turn out like crap. Mine actually took the first two!
4. Heat a skillet around medium high and consider turning heat down a little when things get moving.
5. Add a bit of oil, you might want to CAREFULLY wipe out excess with a paper towel.
6. Preparing to move quickly, pour a little less than 1/2 a cup into your pan and move pan so that batter spreads out into a large circle. Your batter should be very thin in the pan. If your batter poured thick and slow to move, mix in more milk to the bowl of batter . If it looked too soupy and didn’t hold up, add more flour.
7. When you see batter begins to get bubbly (like a pancake), flip. Heat until crêpe appears cooked on both sides.
8. Continue process using all batter.
9. Stuff with favorite fillings and serve!!


My husband was leery when I was making these. He LOVED them when we finally ate them. Having tried two different types of milk, I will say they were slightly different in texture but both were wonderful! Also these are deceiving because 2-3 is very filling. These are perfect for a big family breakfast (or dinner:) ). In reality they are inexpensive to make but present super fancy! More versions of these will be making blog appearances!

Hope you try them out!!

Little Bit of Everything


I have taken so many pictures of our yard lately, I just wanted to share!!

First off, my lovely flowers!! I know I’ve posted my lilacs (which smelled amazing), but here are some other beautiful ones.







Pretty flowers!!! I love them. I really clipped that rose bush last year and apparently they appreciated it. Also that is our ginormous hosta. We have split that baby a few times but it is relentless.

Here are garden updates!







Lots of leaf lettuce and kale. The chickens love kale! We also have some onion and potato plants that seem to be coming along great. Today at the farmers market they had starts for 1.00 a plant, I got two cucumber, two zucchini and a yellow pepper plant. Last year we didn’t have luck with zucchini but we will give it another shot. Oh and the little sprout is a sunflower I planted. My husband made the compost bin out of old wood. Seems to hold up much better than our old contraption.

Also here is a quick dessert we had with dinner tonight!





Pineapple pops!

So simple! Just melt some chocolate, dip, sprinkle and freeze!
Here are a few tips though. 1. Pat pineapple very dry or chocolate won’t stick. 2. Use a spoon to coat pineapple, dipping the pineapple seemed to mess with the consistency of the chocolate very quickly. 3. I sprinkled a few with sea salt and I hated it, stick to the coconut or almonds!

Hope you are having a great day too!!

Spring Is Here!


My eyes are slightly itchy today:( I guess that is just how it goes when you spend the day outside! Between pulling weeds, walking and hanging outside the allergies are bound to get stirred up. We have way too many flower beds. Have I ever told you that? They are LARGE flower beds. The flowers and I are at war with the weeds. Since I try not to use weed killer (or let my husband), hours are spent pulling weeds. So redundant! In addition to the weeds, there was a lot of other overgrowth from where our house sat vacant for so long before we bought it. My husband has spent lots of time clearing land for various projects. One we started last year was the garden….the garden is a work in progress. We may have delayed that progress a wee bit when we borrowed the wood that enclosed it to finish the chicken coop! It will be replaced…soon…


My husband cleared the land last spring for the garden, we weren’t even sure if anything would grow because the land is really rocky. Fortunately we were proved wrong! This year we got some early spring produce in and everything seems to be coming along great!




So if you were debating about your own garden, I would say to try a variety of things and see what works for you. We can’t grow regular tomatoes but cherry tomatoes go nuts.

To go with the spring theme, I had to share a springy dish!


Greek Yogurt Chicken Salad!

This is such an easy recipe and pretty guilt free!


When I made this dish, I wanted to have plenty of leftovers of lunch. This made roughly 4 servings.

Here is what you’ll need:

2 large chicken breast cooked and shredded (rotisserie would be great!)

1 1/2 cups halved grapes

4 stalks celery, cut thinly

1/2 cup Greek plain yogurt

3 tsp honey and dijon mustard

salt and pepper to taste

honey roasted almonds (chopped)

1. Mix yogurt, honey, Dijon and salt and pepper

2. In a bowl, combine chicken, grapes and celery.

3. Stir yogurt mixture into chicken mixture. I allowed mix to chill before serving and sprinkled about 1/8 cup of almonds on top. I also served everything over some fresh romaine. Enjoy!

Recipe from Iowa Girl Eats