My Top 5 Most Used Kitchen Items

I love my kitchen and I love cooking.  I really enjoy eating.  I don't really like cleaning the kitchen. I'm still getting the hang of baking.

Now that we have that out of the way...

I thought I'd share my top 5 most used kitchen items.  After I gathered them, I realized that they aren't what you would think they'd be.  You won't see my bread machine or food processor.  You won't even see my microwave!  I do use those items but I hope to use them more often if I ever can be home more.

The 5 items I use the most right now, are simple items.  Simple like me... Just keeping it real simple.  =)

1.  My Magic Bullet!

My grandmother gave me my magic bullet.  I think she would be happy to know that I use it EVERY day!  She ordered one for herself and because the TV special that she ordered it from was offering a buy one, get one free... I got the free one!  This is how I prepare our morning coffee every day.  Bulletproof coffee is perfection prepared in this handy gadget.  I love my frothy mug of liquid sanity that pours out from this after 5 seconds.

2.  My glass cutting board!

We picked this up at the Goodwill for $3.00.  I love it.  It covers the giant burn hole that the previous owners of our house left us (some day I'll get new counters, I hope!) and I am always cutting vegetables, cheese, or fruit, so it's always there for me.  And it's pretty!

3.  My cool red knife!

We got this at a Beall's outlet in Florida.  We were traveling to Orlando and packed our lunch for travel so we could save a little bit of money.  I forgot to pack a sharp knife so I could cut our fresh fruit and veggies.  So we stopped at our favorite outlet store and I picked this one out.  I LOVE it!  I use it for cutting almost everything.  I needed a decent knife anyway!  Plus it's RED!

4.  My little red ceramic frying pan!

I do make egg sandwiches periodically for us, or eggs to go for breakfasts. That is if I get out of bed as soon as the alarm goes off rather than hitting the snooze button (several times).  This pan is the perfect size to make an egg for a sandwich or a few eggs to put in a to go container.

5.  My coffee pot!

I don't think my husband and I could survive without our morning coffee! I sure hope that one day they find out that coffee cures cancer or something.  We don't use the most expensive coffee, but I am picky about our coffee... Bold but not bitter or burnt tasting.

What are your most used kitchen items?

PS... Thank you for reading my blog, Reilly, Dawn B.  and Beverly

Do It Afraid!

Do it Afraid!

My thought for the day.  I admire those that can just approach life and seem to be not afraid of anything.  I, on the other hand, am afraid of so much!  

I used to be afraid of everything.  I was called "shy" when I was a child.  But I was really afraid of "doing it wrong" so I did nothing.  And then if I did work the courage up to ask to do something, or try to do something... I was shot down.  So... I quit trying.  Yep... I quit!  

Where did this get me?  Well, I still managed to keep a good work ethic and forced myself to be outgoing when I needed to (with a red face and decollete).  But I never took charge of my life and I have some regrets due to fear.  I let it control me.  It's totally MY fault!  

But it's not too late for me.  I've made some positive life changes in the past few years and I've allowed myself to "evolve" and grow.  I've been learning to become "me". But since I love simple things and keeping it real and simple... I'm determined to not make this too difficult on myself.  I'm not going to believe that change happens overnight and with little or no effort.  I'm going to not overthink it and just do it, AFRAID! 

I've learned that my forced extroversion allowed me to do what I needed to do but over the past year I've allowed myself to start embracing a more introverted side... I'm sort of a combination of the two. 

My husband and I are taking better charge of our health.  It won't happen overnight and changing bad habits that are comfortable is very difficult.  Especially when both of us deal with chronic pain. (He has an arthritic back and I have migraines).  But dealing with it little chunks or mini goals at a time is working well for us.  We are both starting to slowly feel better.  

I'm also taking on other life changes, little dollops at a time.  At times I feel like I've bitten off more than I can chew.  Since my attention span is pretty scattered, at times I take on too many different dollops at a time and accomplish nothing.  So I'm learning to focus on one dollop at a time instead of 10 dollops at a time (10 dollops is a pretty big blob).  I'm trying to be bolder and more confident.  God created me this way for a purpose, so I need to fulfill His purpose on my life and glorify Him in the process.  

All this rambling to say... even if the road ahead looks foggy, take it anyway.  We can't grow by standing still.  If we stand still, stuff will start growing over us!  That's just not the way to live an exceptional life.  

Genesis 12:1-2

Remember... God set you apart for a purpose.  It's only yours, not anyone else's.

Do it afraid!

Chicken Parmesan Dinner with Low Carb Side Options

This is one of my most requested dinners.  Honey is not picky and eats everything I make, but every now and then he asks for something specific, so I do my best to come through.

This is on the simple side, since I love simple things.  =)  I don't bother with breading the chicken.  This not only saves on carbs and calories but also saves on the mess.

Another great thing about this dinner is that I'm cooking for 2 but this makes enough for 4 servings plus a little extra for someone's lunch the next day.  Leftovers rock!

Simple Chicken Parm
Ingredients:
1 lb package of organic boneless skinless chicken breasts
block mozzarella cheese to shred(you can use pre-shredded, but we don't because of the added junk it has)
1 jar of organic tomato sauce (I think Walmart's brand is wild oats or something like that)
1 small can of tomato paste
garlic fresh or garlic powder
Italian seasoning blend
grated Parmesan cheese

Caprese Salad Side
fresh tomatoes sliced
sweet onion sliced
mozzarella shredded
basil
balsamic vinaigrette

Additional Sides (optional)
Dreamfields pasta for honey
Zoodles for me (organic zucchini)

Preheat oven to 350 degrees.  Spoon some of the tomato sauce on the bottom of a glass backing dish.  Add the chicken breasts and top with a little more sauce, garlic (fresh or powder), italian seasoning, and grated parmesan cheese.  Cover with foil and bake for about 20 minutes.

Put the sauce in a small pan, add a can of tomato paste, season with garlic, italian seasoning, grated parmesan cheese, and of course WINE (just a little) and heat on low.

Then I went and had a glass of wine on the deck because it was gorgeous outside!  You can do something productive if you want.  

After about 20 minutes, start boiling the pasta water and prepare the sides by slicing the tomatoes and onions, shredding the mozzarella cheese (enough for your caprese salads and to top the chicken breasts) and give your veggeti a workout with some organic zucchini.

Once you get the pasta in the boiling water (about 1/2 the box), pull the chicken out and top each breast with mozzarella.  Put the chicken back in the oven uncovered.

When the pasta is cooked, drain and the put back in the pan and add some of the warm tomato sauce.

Microwave the zoodles for 1 minute on high.

The cheese on the chicken should be yummy, gooey by now and slightly browned.  YUM!

Time for presentation:

Assemble caprese salad on side of plate, alternating tomato and onion.  Top with shredded mozzarella cheese, pink salt and pepper, basil (if you have it) and drizzle balsamic vinaigrette on top.

Add your pasta or zoodles and chicken breast.  Top with warmed sauce as desired.

low carb option with zoodles

Enjoy!!

Tracy's Tipsy Chili Recipe

Tipsy Chili!

I must admit, that until my mom passed away, I had never made my own chili.  Her chili was so yummy, why should I make my own?  Anyway, a while after she passed away, the search was on for her recipe.  I found it, and here it is.  

It's yummy!  

So from that recipe, I evolved slightly.  Basically, I season it as I like it, or rather as honey and Kelly like it.  They are my taste testers as to when it's done.  

I prefer to simmer my chili as long as possible, so I normally make chili on the weekends.  Today is an exception.  It's an after work chili that's been simmering an hour or so now, but it will be amazing re-heated tomorrow after everything marinates.

I did post a picture of the spices on Insta and FB to see if anyone could guess my secret ingredient.  So far, the guesses have been cocoa powder, coffee, bacon, and beer.  All great guesses and ideas!  Thanks Chrissy, Dawn, Cheryl, and Dawn!  My mom's secret ingredient was taco bell sauce packets!  Medium!  Try it.  She would be okay with me sharing!

Enjoy my super easy recipe and of course, "own it" and make it your own!

Ingredients:

1 1b. of ground meat of choice (I used organic ground chicken)

1 28 oz can of tomato sauce or puree (I accidentally got puree this time, but it just made for a thicker chili)

1 8 oz can of diced tomatoes ( I prefer low sodium if I can find it)

1 8 oz can of chili beans

1 8 oz can of black beans

Various spices:  (I am horrible at measuring) I always forget the bay leaf, so this recipe was with out it.  Wait, does anyone know what the bay leaf flavor is like? (squirrel)

chili powder - 2 shakes to start

garlic minced and/or garlic powder - lots of it

cumin - 3-4 shakes

onion flakes - 3 shakes

cayenne - 2 shakes to start

seasoning salt - 1 shake or none at all

sriracha (because I was out of of Frank's hot sauce) - a good squirt of sriracha or about 5 shakes of Franks to start

1 green pepper - chopped

1 sweet onion - chopped

1 tbsp of olive oil

I think that's everything!

• brown your ground meat in a non-stick pan (I can't find my orgreenic since the move, so I'm using the old T Fals for now).  I don't add spray oil or any oil.  Drain when finished if any liquid or grease ( sometimes, I season the meat with the dried onions and some garlic while it browns)
• while the meat browns, add 1tbsp of olive oil to your big cooking pot and cook the chopped green peppers and onions on medium heat.  (sometimes I go ahead and add a little garlic while the veggies cook)
  
• when the meat is done, add it to the pot with the peppers and onions
• add your canned puree or sauce, the tomatoes, and rinsed beans.  
• start shaking your seasonings
  

• add your secret ingredient... mine is... ta da!... 1/2 a cup or so of Cabernet Sauvignon!  I bet you were curious about the tipsy part of the chili (no, the cook isn't tipsy).  
• simmer for a few hours
  
• If you like, top with cheese, onions, and greek yogurt or sour cream.  Serve with cornbread, on top of rice, baked regular or sweet potato, with tortilla chips, or just in the bowl!  Sometimes left overs top a salad.  
• I'm hungry
• I'll take a glass of wine now... oh, beer is good with this too.

Enjoy!