INSTRUCTIONS:
All-Purpose Cleaner
1/2 cup vinegar
1/4 cup baking soda
1/2 gallon water
Mix ingredients above to store and keep.
Toilet Bowl Cleaner
1/4 cup baking soda
1 cup vinegar
Mix ingredients above. Pour into basin and allow to set for three minutes. Scrub with brush and rinse.
Rust Remover
1 lime
Salt
Sprinkle a little salt on the rust. Squeeze a lime over the salt until it is well soaked. Let the mixture set for two to three hours. Use the leftover rind to scrub the residue.
Glass Cleaner
1/4 cup white vinegar
1 tablespoon cornstarch
1 quart warm water
Mix ingredients above. Pour into a spray bottle or apply with a sponge. For lint-free results, wipe dry with crumpled newspaper instead of paper towels. Buff to a shine.
Furniture Polish
1 lemon
1 teaspoon olive oil
1 teaspoon water
Extract the juice from the lemon. Mix with oil and water. Apply a thin coat to the wood surface and let set for five minutes. Use a soft cloth to buff to a deep shine.
Saturday, July 11, 2009
Smoothies....
Delicious Smoothies....
Thought you had to spend $5 and go to Jamba Juice or Juice It UP or one of the many other smoothie places popping up??? THINK AGAIN! Grab your blender and try out the following:
3/4c. plain non-fat yogurt
8-10 drops of liquid stevia or a packet or two (plant derived natural sweetner!){Find at Trader Joe's or Henry's} (or use Honey, about 1-2 Tbsp)
4 oz. Juice (Orange, Pineapple, Apple, or a 100 % juice)
2 bananas
12 oz. frozen pineapple (great tip - buy canned in pineapple juice, dump in a baggie and freeze)
1/2 c. frozen strawberries
Mix all put last two ingredients - when combined open and place pineapple in, blend - when well blended - drop strawberries in as they will act like ice cubes and start freezing and thickening the drink - mix really well. Enjoy!! :)
This recipe is just like the 'Aloha Pineapple' or " Pineapple Punch" drinks at Juice It Up - so good and good for YOU!
Thought you had to spend $5 and go to Jamba Juice or Juice It UP or one of the many other smoothie places popping up??? THINK AGAIN! Grab your blender and try out the following:
3/4c. plain non-fat yogurt
8-10 drops of liquid stevia or a packet or two (plant derived natural sweetner!){Find at Trader Joe's or Henry's} (or use Honey, about 1-2 Tbsp)
4 oz. Juice (Orange, Pineapple, Apple, or a 100 % juice)
2 bananas
12 oz. frozen pineapple (great tip - buy canned in pineapple juice, dump in a baggie and freeze)
1/2 c. frozen strawberries
Mix all put last two ingredients - when combined open and place pineapple in, blend - when well blended - drop strawberries in as they will act like ice cubes and start freezing and thickening the drink - mix really well. Enjoy!! :)
This recipe is just like the 'Aloha Pineapple' or " Pineapple Punch" drinks at Juice It Up - so good and good for YOU!
Monday, June 29, 2009
$5 Dinners....
http://www.5dollardinners.com/2009/06/giveaway-sara-lee-wheat-buns.html/comment-page-6#comment-15201
Check out this weeks giveaway at the $5 Dinner website!
If you haven't visited the $5 Dollar dinner site you should check it out - This gal was featured on Rachael Ray and she is one creative mom! She has tips on grocery shopping, menu and meal planning, even grocery coupon organizing, and she does everything for under $5 a night! AMAZING! Please stop by and visit her site! :)
Check out this weeks giveaway at the $5 Dinner website!
If you haven't visited the $5 Dollar dinner site you should check it out - This gal was featured on Rachael Ray and she is one creative mom! She has tips on grocery shopping, menu and meal planning, even grocery coupon organizing, and she does everything for under $5 a night! AMAZING! Please stop by and visit her site! :)
Sunday, June 28, 2009
Vegan Lunch - Un-Caesar Salad
Serves: 4
Time: 15 minutes
ingredients
preparation
Tear the lettuce into small pieces and place in a large salad bowl.
Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about five minutes or until just barely browned and starting
to smell nutty and fragrant. Put them in a blender with the remaining ingredients (except, of course, the croutons). Blend until fairly
smooth. Dress the lettuce with as much dressing as you’d like. Serve with the Rosemary and Thyme Croutons.
2 heads romaine lettuce, washed and dried (dark outer leaves discarded)
1 cup sunflower seeds
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
3/4 cup water
2 large cloves garlic, peeled and smashed
1 tablespoon capers
2 teaspoons smoked dulse flakes
1/2 teaspoon salt
freshly ground pepper
Courtesy of Gwenyth Paltrow and Her "Goop" blog
Time: 15 minutes
ingredients
preparation
Tear the lettuce into small pieces and place in a large salad bowl.
Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about five minutes or until just barely browned and starting
to smell nutty and fragrant. Put them in a blender with the remaining ingredients (except, of course, the croutons). Blend until fairly
smooth. Dress the lettuce with as much dressing as you’d like. Serve with the Rosemary and Thyme Croutons.
2 heads romaine lettuce, washed and dried (dark outer leaves discarded)
1 cup sunflower seeds
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
3/4 cup water
2 large cloves garlic, peeled and smashed
1 tablespoon capers
2 teaspoons smoked dulse flakes
1/2 teaspoon salt
freshly ground pepper
Courtesy of Gwenyth Paltrow and Her "Goop" blog
Tuesday, June 9, 2009
OVEN BAKED PORK CHOPS
.....THE OTHER White MEat!
1 egg, beaten 2 Tbs soy sauce
1 Tbs dry sherry or water ground ginger and garlic powder
4 lean pork chops dry breadcrumbs to coat
Beat together egg, soy sauce and sherry, with ginger and garlic powder
to taste. Dip chops in egg mixture; coat evenly with breadcrumbs. Arrange
single layer in baking dish/sheet - sprayed with non-stick vegetable oil. Bake
in 375 degree oven for 30 minutes, turn, and bake until tender, about
20 minutes more. ~Enjoy :)
1 egg, beaten 2 Tbs soy sauce
1 Tbs dry sherry or water ground ginger and garlic powder
4 lean pork chops dry breadcrumbs to coat
Beat together egg, soy sauce and sherry, with ginger and garlic powder
to taste. Dip chops in egg mixture; coat evenly with breadcrumbs. Arrange
single layer in baking dish/sheet - sprayed with non-stick vegetable oil. Bake
in 375 degree oven for 30 minutes, turn, and bake until tender, about
20 minutes more. ~Enjoy :)
Friday, June 5, 2009
JERK CHICKEN
Active Time: 5 Minutes
Total Time: 1 Hour 5 Minutes
Yield: Serves 4
Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.
RECIPE INGREDIENTS
3 scallions including green tops, chopped
2 cloves garlic, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/4 teaspoon vinegar
1/4 cup cooking oil
4 whole chicken legs
DIRECTIONS
In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
Heat the oven to 450 degrees F.
Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
Menu Suggestions
Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.
Test-Kitchen Tip
The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.
Wednesday, June 3, 2009
Amazing and EASY Homemade Enchilada Sauce
3 cups chicken broth
4 Tbsp. Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. sea salt
1 pinch ground cinnamon (less than 1/16 tsp.)
3/4 tsp. sugar
5 Tbsp. cold water
4 Tbsp. white flour
Directions:
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
So go on, make some cheese, beef, or chicken enchiladas tonight for dinner.
4 Tbsp. Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. sea salt
1 pinch ground cinnamon (less than 1/16 tsp.)
3/4 tsp. sugar
5 Tbsp. cold water
4 Tbsp. white flour
Directions:
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
So go on, make some cheese, beef, or chicken enchiladas tonight for dinner.
Wednesday, May 27, 2009
Tri-Tip and left overs! Mmmmm
Oven Roasted Tri-Tip
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic
Dry rub or marinade of your choice.
1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch
Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried
1 tablespoon Dijon mustard
Sea Salt and freshly ground black pepper
Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.
Preheat the oven to 450 degrees F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees F to 120 degrees F for rare, 120 degrees F to 125 degrees F for medium-rare.
Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.
Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.
Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic
Dry rub or marinade of your choice.
1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch
Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried
1 tablespoon Dijon mustard
Sea Salt and freshly ground black pepper
Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.
Preheat the oven to 450 degrees F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees F to 120 degrees F for rare, 120 degrees F to 125 degrees F for medium-rare.
Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.
Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.
Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.
Tuesday, May 19, 2009
$5 dinners and Dinner Solutions...
Dinner Solution software....
Dinner Solution software
Check out and enter to win some amazing time saving. menu planning, grocery list, and more software. Check out this blog while your at it for more amazing, inexpensive, and healthy, cheap dinner ideas today!
Dinner Solution software
Check out and enter to win some amazing time saving. menu planning, grocery list, and more software. Check out this blog while your at it for more amazing, inexpensive, and healthy, cheap dinner ideas today!
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