Tuesday, July 12, 2011

Keeping a fridge organized

I ran across a tip junkie facebook post a while back about a fridge that was organized with baskets. I loved it but then forgot. 2 months ago I was deep cleaning the fridge and as I put things back I decided to give the baskets a try. I LOVE them. This picture was taken today and it looks pretty much the same as it did two months ago. DH recently said how much he loves how the baskets help keep the fridge organized (and for him to notice that's a BIG deal) . I've found that we harldy waste any food because it's so easy to see what we have and what leftovers need to be eaten.

The baskets with handles are from Wal-Mart. $1.50 for the small ones and $2.50 for the big ones.

Brag Board

Last year for mother day
I made some brag boards for our moms but the one I had for DH's mom got damaged in transit so I never gave it to her. I wanted to give it another try this year and ended up giving her this. Instead of using the ghetto clothespins , I used sheet metal and magnets. MIL is in love with bottle cap magnets and has become quite expert at making them, so I figured that if she put this sign up in her office she could show off grandkid pics as well as her bottlecaps.

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Lemon Gelato

My BFF made this for a summer BBQ 3 years ago when we were both pregnant. It has become my favorite summer dessert. The lemon flavor is very strong and it's not overly sweet, but that's what makes it so refreshing. If you have an ice cream maker, this is a quick, super easy summer dessert.

Lemon Gelato

1 cup milk

1 cup sugar

5 egg yolks, beaten

3 Tbsp. grated lemon zest

¾ cup fresh lemon juice (5-6 lemons)

2 c. heavy whipping cream

Scald milk. Add sugar and cook until dissolved. Temper eggs then add all eggs to mixture. Add zest. Cook until thickened to a custard-like consistency. Remove from heat. Stir in lemon juice. Place pan in ice water. Stir in cream. Cover and refrigerate for several hours or overnight.* Transfer to ice cream maker and mix until an ice-cream consistency is achieved.

*May be placed in freezer for an hour instead of refrigerator.

Monday, July 11, 2011

Subway Sauces

DH LOVES LOVE LOVES sauces. He's always experimenting and coming up with new concoctions. That's why our fridge is mostly condiments:)
On Sunday night he was craving a Sweet Onion Chicken Teriyaki sandwich from Subway, and since it was Sunday we of course weren't going to go get one, so we started researching recipes. By the time I found some good recipes, he had munched on something and wasn't hungry anymore, but I got really excited about our two favorite sauces, the sweet onion sauce and the southwest chipotle. (Try the sweet onion chicken teriyaki with just a small strip of the chipotle sauce, and lots of sweet onion sauce. It's divine!) I was only missing a couple ingredients so I got them today and whipped up these sauces tonight. They were both super duper easy but the sweet onion sauce has a rather strange ingredient that I wouldn't think most people have laying around. This buttermilk powder can be found on the baking isle, but not knowing what it looked like, I honestly wouldn't have found it. Luckily my friend spotted it.

Sweet Onion Sauce

  • 1 cup light corn syrup
  • 2 tablespoons minced white onion
  • 2 tablespoons red wine vinegar
  • 4 teaspoons white distilled vinegar
  • 2 teaspoon balsamic vinegar
  • 2 teaspoon brown sugar
  • 2 teaspoon buttermilk baking mix
  • 1/2teaspoon lemon juice
  • 1/4 teaspoon poppy seed
  • 1/4 teaspoon salt
  • pinch cracked black pepper
  • pinch garlic powder

  • Combine all ingredients. Bring to boil. Whisk well. Cool and store in refrigerator.

    I used 1 Tbsp. of dried minced onion instead but I'm anxious to try it with the fresh onion.

    Southwest Chipotle Sauce

  • 1 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp freshly squeezed lime juice
  • 1 ounce pureed chipotle chile in adobo
  • 1 tsp. fresh garlic, minced
  • salt, to taste

  • Combine all ingredients and refrigerate.

    I was trying to find some fancy glass bottles but settled on these for now. But really these will work better than glass since they can be squeezed.

    So tomorrow night's dinner is homemade Sweet Onion Chicken Teriyaki sandwiches!!! We're excited. DH just needs to find Subways Italian Herb and Cheese bread recipe.
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    Monday, July 4, 2011


    We were stuck at home working for the mortuary today while the rest of our family celebrated Independence Day. So in an effort to not feel sorry for ourselves, we had our friends over for dinner. DH decided to try his hand at beef ribs. (We're not pork eaters) They were fall-off-the-bone incredible!

    He came up with this sauce on his own. He loves to get as many spices into a sauce as he can, luckily I was taking notes so I was able to write up a recipe. Like any good ribs, these take quite a while, but they're worth it!

    5 lbs. beef ribs
    3-4 garlic cloves
    1/2 onion, minced
    2 Tbsp. vegetable oil
    14 oz. ketchup
    1/2 cup honey
    2-3 Tbsp. balsamic vinegar
    2 Tbsp. Worcestershire
    2 Tbsp. liquid smoke
    1 Tbsp. spicy brown mustard
    1/4 tsp. cinnamon
    1/4 - 1/8 tsp. ground clove
    1 tsp. black pepper
    1/2 tsp. seasoning salt
    1/2 tsp. tarragon
    1/8 - 1/4 tsp. ground sage
    3 drops green Tabasco

    Saute garlic and onions in oil.
    Stir in ketchup, honey and vinegar.
    Add remaining ingredients.
    Bring to boil.
    Reduce heat and simmer for 30 minutes.
    Slather ribs in sauce and refrigerate for 24 hours.
    Preheat oven to 280°. Place ribs in a roasting pan and cover. Bake for 2 1/2 hours then reduce heat to 200°for 1 to 1 1/2 hours.
    Remove ribs and keep covered. Let sit for an about an hour.
    Just before serving, place ribs on a preheated grill for 2-3 minutes on each side, just enough sear the ribs.