Time to Change Your Batteries!

3 Nov

It’s time again for the reminder!  With Daylight Savings Time being this weekend, it’s not only time to change the time on your clocks, it’s also the time to change the batteries in your smoke detectors and make sure they are all in working order.  Well, unless you live in Arizona like me.  We don’t change the clocks, but I still check and change batteries in the smoke alarms.

Here is a message from Safe Kids Worldwide:

smokedetectorsept

It’s that time of year again. On Sunday, November 3, the clocks go back, the days get shorter and families get an extra precious hour of sleep.

But what you may not know is that Daylight Savings is also a great time to check your smoke alarms to make sure the batteries are fresh.

Did you know that having a working smoke alarm doubles your chances of surviving a fire?

For the best protection, install smoke alarms on every level of your home, outside every sleeping area, and in every bedroom. Smoke alarms should be mounted high on walls or ceilings and tested monthly.

Check Your Batteries Once a Year

It’s important to replace smoke alarm batteries at least once a year, even if alarms are wired directly into your home’s electrical system. You may also want to consider installing a smoke alarm that has a 10-year battery for more peace of mind.

Reminder: Smoke alarms don’t last forever. They typically expire after 8-10 years. So if your alarm is more than 10 years old, it’s time to install a new one.

Want more fire safety tips? We’ve got you covered.

– See more at: http://www.safekids.org/blog-post/time-turn-your-clocks-back#sthash.ZaZRmYbm.dpuf

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Dr. Scholl’s Active Series Insoles

3 Nov

Recently, I was chosen by Influenster to receive a pair of Dr. Scholl’s Active Series Insoles.  These insoles are designed to reduce shock my 40%, and to help relieve and prevent pain from shin splints, runner’s knee and plantar fasciitis.  This is done through the 3 zones of protection at the ball of the foot, the arch, and the heel.  They are available in 4 sizes:

  • Men’s (sizes 7½-10)
  • Men’s (sizes 10½-13)
  • Women’s (sizes 5½-8)
  • Women’s (sizes 8½-11)

The pair I received was for women’s shoes between sizes 8 1/2 and 11.  I normally wear a size 10, but when getting a shoe for walking, I usually buy 1/2 size to 1 size bigger.  Otherwise, as I walk, I tend to get blisters and discomfort because size 10 fits just right.  I recently got a pair of shoes that my friend tried a couple of times, but were hurting her feet and legs.  I started wearing them and was experience the same pain, as I am on the go quite a bit during the day.  So, I decided to try these insoles in the shoes.  I removed the current insole in the shoe, lined up the Dr. Scholl’s insole with it to see if any adjustments or cuts were needed.  No adjustments were needed, so I put the shoe insole and the Dr. Scholl’s insole in, and started my day.

Dr. Scholl's Active Series Insoles

The pain in my feet and legs is gone now, and I can get through the day great with these insoles.  Between school drop off, pick up, various volunteering, errands, and household work, I can wear my shoes more comfortably now to get my work done.  If you would like to try these, there is a $4 coupon available through the Dr. Scholl’s product page, and they can be found at various retailers, like CVS, Target, or Walmart.

 

Disclaimer: I received a pair of Dr. Scholl’s Active Series Insoles complimentary from Influenster and Dr. Scholl’s for testing purposes.  All opinions expressed are unbiased and my own.

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Sausage, Cabbage, and Potato Dinner

25 Oct

I’m at a loss at what to call this one, but I can promise you that it tastes good!  I just picked up 20 pounds of breakfast sausage yesterday, so I wanted to use some of it to make dinner.  I also had onions, carrots, potatoes, and shredded cabbage, so why not put it all in a pot and see how it comes out?  Delicious!  The breakfast sausage is a little spicy, and I don’t really like eating as links, but with the casings removed, all of it broken up and browned, then mixed with other things, it’s perfect.  What I also love is that aside from chopping things, this meal was very quick to prepare.

Sausage, Cabbage, and Potato Dinner

Sausage, Cabbage, and Potato Dinner

What you need:

1 lb sausage (I used breakfast sausage, removed the casings, and broke it up.  You could also use smoked sausage, that would just need to be sliced into 1/2 inch slices)
1 small onion, diced
2 carrots, cut into thin slices
1 cup water
2 medium potatoes, cut into thin cubes
4 cups shredded cabbage

How to make it:

In a large pot, brown sausage over medium heat.  Add in onions and carrots, and continue to cook until onions are soft.  Next, add water and potatoes.  Reduce heat to low, and cover.  Cook for 15 minutes.

Finally, add cabbage and stir in well.  Again, cover, and cook for 20-25 minutes, or until all vegetables are tender.

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Chicken Enchiladas with Creamy Green Sauce

14 Oct

From time to time, I’ve gotten tomatillos from Bountiful Baskets Mexican packs or when they were on sale at the store.  They had them available through the Sunizona FarmBox program, so I got 1 pound of them.  I usually make Salsa Verde and just use it over chicken rolled in tortillas, but I always felt it was a little lacking.  So, I decided to build on another enchiladas recipe I’ve made to make a creamy salsa verde sauce instead.  It was perfect!  I really enjoyed it, and so did the rest of my family.

Chicken Enchiladas with Creamy Green Sauce

Chicken Enchiladas with Creamy Green Sauce 

What you need:

1 Tbsp butter
1 cup chopped onion
2 cloves garlic, minced
2 cups cooked chicken, chopped or shredded
1/4 cup butter
1/4 cup flour or cornstarch
1 cup Salsa Verde
1 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn or flour tortillas (I used 8″ flour tortillas and used only 10 instead of 12)

How to make it:

Preheat the oven to 350 F.  Spray a 9×13 pan with non-stick cooking spray.

In a medium skillet, melt the 1 Tbsp butter, and cook onions and garlic until softened.  Stir in chicken, cook for a few minutes more.  Remove from heat.

Meanwhile, in a medium sauce pan, melt the 1/4 cup butter.  Blend in flour and cook for 3-5 minutes.  Whisk in the Salsa Verde and chicken broth, making sure there are no lumps.  Cook, stirring, until sauce boils and thickens.  Remove from heat.  Stir in sour cream and ½ cup cheese.  Then, stir ½ cup of the sauce into the chicken and onion mixture.

Heat a small skillet over medium low heat.  Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll.  Spoon the chicken mixture onto one end of the tortilla and roll up.  Place in 9×13 pan.  Repeat for remaining tortillas.  Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.

Bake uncovered for 20-25 minutes.  Allow to cool and serve.

One of the Chicken Enchiladas with Creamy Green Sauce

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Honey Lemon Basil Chicken

24 Sep

My husband wanted chicken tonight, and since I had basil I needed to use tonight, I thought about using it with some lemon.  Then, I came across a honey, lemon, and basil mixture that sounded really good.  And it was!  It got rave reviews from both girls, and I really enjoyed it too.  I served it with garlic green beans.

Honey Lemon Basil Chicken

Honey Lemon Basil Chicken

What you need:

4 boneless, skinless chicken breasts, pounded thin
2 tablespoons olive oil
1 cup chicken broth
2 tablespoons honey
Juice of 2 lemons
2 cloves garlic, minced
1/4 cup fresh basil, minced

How to make it:

Heat olive oil in a large skillet over medium-high heat.  Cook chicken in the oil for a few minutes on each side to brown.

Meanwhile, mix together the chicken broth, honey, lemon juice, garlic, and basil.

After chicken has browned, pour in the liquid mixture.  Reduce heat to medium-low and cover.  Cook for 20 minutes, or until chicken is no longer pink and has reached an internal temperature of 180 F.  Remove the lid, and continue to cook the chicken until the liquid reduces to a glaze.  Turn and brush each side of chicken with the glaze.  Remove from heat, and serve.

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Creamy Mushroom, Beef, and Potato Skillet

24 Sep

My new skillet has been getting a workout!  I’ve been experimenting with a lot of skillet meals to not use the oven in the last of the heat of summer.  This one turned out pretty good.  I was just worried about the potatoes, but I sliced them thin enough that they cooked in a reasonable amount of time.

Creamy Mushroom, Beef, and Potato Skillet

 

Creamy Mushroom, Beef, and Potato Skillet

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup beef broth
5-6 small red potatoes, thinly sliced
1 package mushrooms, sliced

How to make it:

In a large skillet, brown the ground beef.  Add onions and garlic, and continue to cook until onions are translucent.  Push meat and onions to one side of the skillet.  In the open side, melt the butter.  Stir in the flour and stir for a few minutes.  Pour in milk and beef broth and stir until there are no lumps.  Mix in the ground beef and onion mixture.  Add potatoes and mushrooms to the skillet.  Bring to a boil, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until potatoes are soft.

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My Version of Bulgogi

5 Sep

Last week, we discovered a Korean restaurant in town, Sunna’s Korean Restaurant.  In fact, we liked it so much for lunch one day, that we went back for dinner the next day!  Super nice staff, go out of their way to take care of you and say thank you when you leave, plus delicious, fresh food.  Both times I ordered the Bulgogi, which is Korean barbecued beef.  Since I had a flank steak in the freezer, I decided to give it a try making it myself.  I looked at a few different recipes, and settled on a marinade that I liked, so here it is!  I have no idea how authentic it is, but it turned out really good.  I marinated just the meat and onions, then added the other vegetables after cooking the meat and onions first.

Beef Bulgogi

 

Bulgogi

What you need:

1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 cloves garlic, minced
1/4 teaspoon grated fresh ginger
1 pound flank steak, cut into thin slices
1 small onion, cut into thin wedges
1 bunch green onions, chopped
Vegetables of your choice to serve with, if desired (I used carrots, cabbage, broccoli, and zucchini)

How to make it:

Stir together the soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ginger.  Pour over the sliced steak, onions, and green onions.  Cover and marinade in the refrigerator overnight.

Steak and onions marinading

 

Heat a grill over high heat.  Place meat and vegetables on a piece of foil on the grill, or use a grill basket.  Cook until beef is cooked through and vegetables are tender.

 

Alternatively, you can add 1 tablespoon of oil to a wok and heat over medium-high heat.  Cook beef and onions in the wok until meat is cooked through.  Add in any other vegetables and cover, continuing to cook until vegetables are tender, stirring often.

Serve with rice, if desired.

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Creamy Lemon Garlic Chicken, Spinach, and Angel Hair Pasta

2 Sep

Tonight was one of those nights where I had no idea what to make.  Then, a friend of mine shared a picture on Facebook of a chicken and spinach pasta dish, and since I had the ingredients, I decided to give it a try with a few modifications.  It also gave me a chance to use my new stainless steel cookware that I got last week.  It turned out delicious, and I know I will be making it again, maybe even with some different vegetables next time.

Creamy Lemon Garlic Chicken, Spinach, and Angel Hair Pasta

 

Creamy Lemon Garlic Chicken, Spinach, and Angel Hair Pasta

What you need:

1/2 pound angel hair pasta
3 tablespoons olive oil
3 cloves garlic, crushed
1 cup diced onion
Juice of 2 lemons
3/4 cup half and half (I just used milk)
1 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups cooked chicken, cut into 1″ pieces
1 cup chopped fresh spinach

How to make it:

Cook pasta according to package directions. Drain.

Meanwhile, in a large skillet, heat olive oil over medium-low heat.  Add garlic and onions, and cook until onions are soft and translucent.  Stir in lemon juice, half and half, chicken broth, and Parmesan cheese.  Continue to cook on medium-low heat until liquid is bubbly.  Stir in chicken, spinach and drained pasta.   Toss and cook for about 5 minutes.  Turn off heat and let sit for 5 minutes to allow sauce to thicken a little.  Serve.

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Cheesy Hamburger Potato Casserole

25 Aug

I recently got a bag of potatoes, which I haven’t gotten in a few weeks, and wanted to make something with them and with ground beef.  I considered making the packets again, but started looking more at casseroles since it was raining and I didn’t want to be outside grilling.  I came across this recipe, and thought it sounded delicious.  I decided to make a couple of modifications, one being to season the ground beef a little more and skip the celery and some other seasonings.  This turned out really good.  It doesn’t look real pretty, but it’s good.  My only wish is that the potatoes came out a little softer, but I was hungry and pulled it out a little soon.  Or, I just need to boil them a little before putting them in.  I used my food processor to slice them into thin rounds.  I think we’ll be having this again, all the leftovers are even already all gone!

Cheesy Hamburger Potato Casserole

Cheesy Hamburger and Potato Casserole

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup beef broth
1 teaspoon Worcestershire sauce
2.5 pounds potatoes, cut into thin rounds
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
Salt and pepper

How to make it:

Preheat oven to 375 F.

In a large skillet, brown ground beef.  Add onions and garlic, and cook until they are translucent.  Add in beef broth and Worcestershire sauce, and reduce heat to simmer.  Cook until most of the liquid has cooked off.

Meanwhile, in a medium saucepan, melt butter.  Mix in flour, and cook over low heat for a few minutes.  Slowly pour in milk, whisking to prevent any lumps.  Bring to a boil, then reduce to medium-low heat and cook until thickened.  Stir in cheese and remove from heat.

Spray a 9 x 13 pan with non-stick cooking spray.  Arrange potatoes in the bottom of the pan, then pour in the ground beef mixture.  Stir slightly to mix up.  Pour cheese sauce over the meat and potatoes.  Cover pan with foil, and place in the pre-heated oven.  Bake for 1 1/2 hours, or until casserole is bubbly and potatoes are soft.  Allow to cool for a few minutes, and serve.

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Watermelon Cucumber Cooler

16 Aug

I recently got a watermelon in my FarmBox, and since it usually takes a while to eat it, I decided to juice it instead.  We’ve also been juicing cucumbers, and I thought that those tastes might be pretty good together.  So, I did some searching just to make sure, and came across a recipe from Martha Stewart’s website for Watermelon-Cucumber Coolers.  I just made it minus the vodka, although with the day I was having, I could have used the vodka, I think!  My older daughter didn’t think it was sweet enough, so some extra honey would work, although my husband, younger daughter, and I, all thought it was perfect the way it was.

Watermelon-Cucumber CoolerWatermelon-Cucumber Cooler

What you need:

1 small watermelon, or about 5 cups of cubes of watermelon
1 cucumber
Juice of 2 limes, about 1/4 cup
2-4 tablespoons honey, depending on how sweet you want it
2/3 cup vodka, optional
Ice

How to make it:

Run watermelon and cucumber through your juicer.  If you don’t have a juicer, you can use a blender to blend each until smooth, then pour through a fine mesh sieve to remove pulp.

Combine lime juice and honey.  Add to the watermelon and cucumber juice.  Add vodka, if desired.  Serve in glasses over ice.

 

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