Future Home Musts

Boy oh boy Pinterest certainly gets me excited about decorating our future home. Once we finally get one that is. The fireworks in my head just start going off & I get all sorts of grand ideas!

Some things are just a "must" for our future home...

 

 A sweet &cozy bedroom

             

   

 A kitchen with enough space & a nice chandelier

 

A warm living area

                    A chic desk space



         A bathroom with a
            two sinks & light colors




                             A welcoming entry way

Other "musts" include.....Lovely sayings &paintings

                                                                             hung throughout the house

 

Something pretty on our front door

A fun extra bedroom with a spunk of color

Love items that give a touch of the "old" look

A patterned chair                       

                                                              Sparkle

                  A neat lamp

                                                                                    

Chicken Roll-Ups

Guess who made dinner two nights in a row? Drum roollll please..... Me!

 

Ingredients

I got this recipe idea from Right At Home, but altered it based on what I had in the house.

• 4 small (4 ounces each) boneless, skinless chicken breasts
• 1 teaspoon of basil leaves for each chicken
• 1 red bellpepper
• 2 cooked sausages
• 4 ounces shredded cheddar cheese (about 12 Tablespoons)
• 1 1/2 cups canned, plain tomato sauce

Directions

• Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.

 

• Lay the chicken breast on a clean work surface or cutting board, horizontally, with the smooth side down. Layer each piece with 1 teaspoon of basil leaves, 2 tablespoons of  red bellpepper, 1 tablespoon of cooked sausage and 2 Tablespoons of the shredded cheddar (reserve remaining cheddar for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

• Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.

 

• Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.

 

• Sprinkle the remaining 4 Tablespoons of shredded cheddar (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.

 

• Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately. Now dig in!

BBQ Pulled Pork

Last night I made one of my favorites for dinner. Delicious!!! Now I don't think any pulled pork can be as good as the BBQ at Shed's BBQ or Slap Yo Momma's BBQ in Gulfport. Hog Heaven BBQ & Blues in Bilioxi is also a great BBQ joint.

 

 

I got my yummy BBQ pulled pork recipe from Six Sisters Stuff.

 

 

Ingredients:

3-4 pound pork shoulder butt roast

3 Tablespoons paprika

1 1/2 Tablespoons salt

1 1/2 Tablespoons pepper

1 tsp garlic powder

1 tsp dry mustard

1/3 cup liquid smoke (though I would only use like 1/4 cup of liquid smoke)

1 tsp of hot sauce (This is something I like to add)

1 (16-20 oz) bottle of your favorite BBQ sauce

Directions:

Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner).

Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl. Rub all over the roast, covering all sides.

This is optional, but I think it's a must: poke your roast with a large fork a couple of times to let the flavors really soak in.

Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours).

Shred meat when finished and add bottle of BBQ sauce.

Serve on buns or not and dig in!

For your sides you can fix up baked beans, macaroni, coleslaw, pasta salad or potato salad.

 

Fancy Fall

I don't really fancy the Fall weather, especially up here in Canada but I do love Fall colors. Back home in the deep South the beginning of Fall just usually means the temperature goes from the high 90's to the low 80-70's and that it's getting time to pull out your jeans. While here the leaves are turning those beautiful yellow & orange colors. Since I have SO much free time on my hands I decided to make a Fall wreath for my in-laws' door. You usually see wreaths on almost every door back home so I figured why not put together a quick one for here.

 

Fall around here... in Spruce Grove, Alberta

Pasta Again?!

 

When I told my hubby that I was cooking up Italian sausage, onions, bell peppers with tomato sauce & noodles his reaction was "Pasta again?". I can't help it, I just like noodles. But this recipe has a different taste than spaghetti, alfredo pasta, or regular lasgana and I really enjoy it!

This photo is from Betty Crocker where I got the recipe from for our yummy Thursday night dinner. I first had a taste of this easy recipe back in January of 2010 I think when Steven's sister, Christine & her hubby, Mike made this for us when they came to visit us in Mississippi. Me & Steven made it once while we were in Mississippi and tonight was my 2nd time making it in Canada. I find this meal takes no time at all to make and it is delicious. Check out Betty Crocker for the recipe and other yummy recipes.

Stewing Up Something Warm

Although I've been told the weather isn't that chilly, this fallish weather had me craving something warm. I'm just not use to experiencing 50-60 degrees (F) in August/September. I'm used to 90 degree weather. So I made us some Stew. Yummy!

Ingredients: 1 lb of hamburger meat, 1 package of stew meat, 4 big cans of tomato sauce, 1 can of Veg All (mixed vegetables), 1 can of green beans, 1 can of corn, a bag of baby carrots, and a 1/2 bag of potatoes.

Recipe: Cook stew meat covered in water in a large pot for 30 min.

Scoop out the cooked stew meat & let it cool

Cut carrots into smaller pieces & add to water. Boil for 30 min.

Skin & cut potatoes. Add the potatoes.

Add 4 large cans of tomato sauce, the can of green beans, the can of corn, & the can of Veg All and cook for 30 min.

Cook the hamburger meat in another pan.

Add the hamburger meat & stew meat. Cook for more 30 minutes.

Let stew cool down a bit & enjoy!