BCT Frittata (Bacon,Cheese & Tomato)

June 8, 2015June 8, 20152 Comments

Looking for a special breakfast to sit down to with your family? Something delicious and easy? Something for Father’s Day or to feed a crowd? Maybe something you can mix up the night before and pop it in the oven in the morning? This Bacon Cheese & Tomato Frittata fits the bill. I recently made a similar frittata for a girl’s bachelorette weekend… My husband loves bacon, so this one has thick cut bacon cooked right in. A frittata is like a baked omelet. And because it is baked, the eggs are light and fluffy and perfectly cooked throughout.

What you will need for this to come out perfectly is an oven safe non-stick skillet... if you don’t have this, no worries, just spray a baking pie dish with cooking spray or coat with butter and pour contents into that.

If you like or dislike any of these ingredients or if you happen to have something else on hand, substitute at will. The important thing is to saute hard veggies like onions. The frittata I made on the girl’s weekend was made up of onions, red bell peppers and sliced baked ham with a sharp cheddar. I was also feeding a larger crowd, so I used 10 eggs instead of just 8 and I added a half cup of cream. Customize it to what you like!

Start with your bacon. Cut up about 4 slices of thick cut bacon and start sauteing in the skillet.

Dice up some onions.

Add your onions right in with your bacon as it is cooking down.

Keep the onions and bacon going over medium heat until it’s time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Dice up some cheddar… this is mild, sharp works well also.

Cut up some sweet grape tomatoes.

Crack 8 eggs into a bowl and scramble with a fork.

For this Frittata, I added in a smal pinch of Herbs de Provence... Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great... some thyme and parsley would be lovely here.

For this Frittata, I added in a small pinch of Herbs de Provence… Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great… some thyme and parsley would be lovely here.

Add in a pinch of salt and freshly cracked pepper.

When your onions and bacon are good and caramelized, you will know it’s time to drain off some of the fat add in the eggs.

Add in your egg mixture.

Add your tomatoes.

Bake in the oven at 350°F for about 10 minutes.

Recipe for BCT Frittata:

(serves 4-6)

8-10 eggs

1/2 onion diced

4 slices thick cut bacon, cut into 1″ pieces

3 oz. cheddar, cubed

8-10 grape or cherry tomatoes

1 small pinch kosher salt

4-5 cracks of fresh black pepper

1 small pinch Herbs de Provence (optional)

Directions:

Render bacon in a non-stick oven safe skillet. Add in diced onions. In a separate bowl, scramble eggs. Add in Herbs de Provence, salt and pepper. Add in cheese.
Once onions and bacon are caramelized, add in egg mixture. Top with tomatoes.

Bake at 350°F for about 10-12 minutes until set. (Eggs will slightly puff when done)

*note – this is a gluten-free recipe

Cran-Raisin & Walnut Chicken Salad Wrap

June 5, 2015June 5, 2015

I used to study at a little coffee shop in college just before the boom of the “internet café” that has long since closed. They had great space to study, great coffee, great chess and one really special sandwich. It was a chicken salad wrap with cranberries, raisins and walnuts in it! As a college student who was bound to mediocre pizza and stale fries from the student cafeteria, something as unique as this wrap was a real treat, not to mention, somewhat of an education in my culinary journey through life. This is my take on the first “wrap” I was ever inspired to teach myself to make.

The mixing of the sweet dried fruit and the crunch of the nuts pair really well with the creamy savory chicken salad. Take that filling and nestle it in crunchy romaine lettuce and a smooth pumpernickel wrap and you may never be satisfied with a plain ole chicken salad sandwich again!

Let’s start by making the salad:

Chop up and slightly shred some left over chicken breast.

Add in your real mayonnaise.

I used to just get a bag of dried cranberries and then a box of raisins… but, I recently found this cool bag of already mixed cranberries and raisins. How cool is that?

Add them in to the chicken.

Chop up some walnuts… If you don’t like walnuts, you can swap this out for your favorite nut.

Next, add in some chopped walnuts.

Now some salt and pepper and mix together.

Now, let’s put build the wrap:

I found this pumpernickle wrap (and it's low-carb!).

I found this pumpernickel wrap (and it’s low-carb!). If you prefer wheat or plain, or sun-dried tomato, go for it, make it fun!

Lay out a few leaves of romaine lettuce.

Add the salad on top of the lettuce.

Start by folding one side and then the other.

Now take the long side, fold it over and roll.

You shoul be left with something that looks like a burrito.

You should be left with something that looks like a burrito.

Cut on a diagonal and garnish with a grape tomato and a caper on a coctail tooth pick.

Cut on a diagonal and garnish with a grape tomato and a caper on a cocktail tooth pick.

Recipe for Cran-raisin & Walnut Chicken Salad Wrap:

(serves 2)

1 cup chicken breast, chopped

1/2 cup real mayonnaise

1/2 cup dried cranberries and raisins, mixed.

1/2 cup walnuts, chopped

salt and pepper to taste

2 pumpernickel wraps

6 romaine lettuce leaves

grape tomatoes and capers for garnish

Directions:

Mix together first 5 ingredients. Build wrap by placing the romaine lettuce on the wrap. Scoop out half the salad and tuck into the lettuce. Fold in the top and bottom and roll the alternating ends to wrap. Cut in half on a diagonal, garnish with tomatoes and capers.

A Taste of St. Michael Sparkling Sangria

June 3, 2015

The beauty of St. Michael, Azores is made up of its lush and vibrant vegetation. Not only are the rolling hills filled with hydrangea and honey suckle, but the St. Michael fruit is like

no where I have been in the world. Passion fruit, pineapple, figs and exotic fruits not even found in the U.S. are found there in great abundance. Many enjoy these deliciously sweet treasures plain and right off the trees, many make wonderful desserts like passion fruit pudding (one of my favorites), but today I have decided to apply it to a refreshing cocktail.

This week I am featuring left overs, so this is meant to use up some extra wine you have from the dinner or a party. Add in a bit of juice, sparkling water and some fruit and you may start opening that bottle of wine just to make this light and airy drink. It’s a simple drink you’ll come back to again and again.

Start by preparing your fruit… First up is the pineapple. I’ll take you through how to easily slice up a pineapple, but if you don’t have one available, you could used canned or frozen pineapple chunks. I start by slicing off the bottom.

Then I cut off the top.

Now it is stable. So, I now start trimming off the sides.

Once I go all the way around the fruit, I cut down the middle.

Then I quarter and cut out the inner core on a diagonal.

Next, I slice it up into chunks.

Now slice up an orange. I like to leave the skin in tact.

Now start measuring out your ingredients. Two cups of sweet wine. This is actually a sweet Sangria wine, but a white zin or a blush or just a plain sweet red wine would be nice here.

This drink that is a cross between a sparkling juice and a soda is a favorite amongst many Portuguese people and indeed can be found throughout the Azores and anywhere Portuguese people have migrated to. If you don’t have passion fruit drink available, look for a passion fruit juice.

Add in pineapple.

Add in oranges.

For best results, you will want to soak the fruit in the wine for 2-3 hours or up to over night.

Once the fruit has been propperly steeped in the wine mixture, take a few pieces and place in individual glasses. (then I use fresh fruit to garnish the rims of the glasses as shown here)

Once the fruit has been properly steeped in the wine mixture, take a few pieces and place in individual glasses. (then I use fresh fruit to garnish the rims of the glasses as shown here)

Now fill about half way with wine mixture. You need to allow room for ice and sparkling water.

Add in ice.

Here is where you can really customize the drink on the spot. I like my drinks a little less sweet, so I allow more room for sparkling water (on the left). My husband enjoys his with a bit more sweetness, so his (on the right) is filled a bit more to allow for less sparkling water.

Now top with some sparkling water. Again, this is personal preference, but I use unflavored, unsweetened sparkling water. If you like a bit more sweet and still like all the fizz, you can grab a sparkling water with panache! A coconut or pineapple sparkling seltzer would be nice here as well, even a grape.

Now swizzle together. I am using a butter knife. if you have an official drink stirrer, use that of course 🙂

Enjoy!

Recipe for A Taste of St. Michael sparkling Sangria:

(serves 4)

2 cups sweet red wine (or any type of sweet wine you have left over)

3 cups Sumol Passion Fruit drink or passion fruit juice

1/2 pineapple, chunks

1 orange, sliced

1 cup sparkling water

8-12 ice cubes

Directions:

Prepare fruit. Add wine to a pitcher or 10 qt. bowl. Add in passion fruit drink or juice. Add fruit to the liquid. Soak fruit in the liquid for 2-3 hours before serving if possible and up to 1 day before serving.

Pour into glass over ice. Top with sparkling water to match level of sweetness desired (the more water, the less sweet the drink) Mix with stirrer. Serve with fruit rimming the glass.

Beef Stroganoff

June 2, 2015June 4, 2015

Have you ever wondered what you can do with left over steak from your fabulous weekend of grilling? I know I don’t care for plain reheated steak, because as good as steak is right off the grill, to me, it has a funny taste in the microwave or even in the oven. So, I came up with some creative ways to reuse it, not least of which is this amazing comfort food. And with the steak already pre-made, you actually take half the work out of the meal! It’s a win win. Now I find myself making and saving a bit of extra steak to add into this creamy hearty meal.

The steak I use in this recipe is my Grilled Montreal Steak (about 8-10 oz) cooked to medium. So, the steak is not only cooked, but seasoned. Additional ingredients you will need are some sliced mushrooms which you can slice yourself as I did or buy pre-sliced (same price in the store, so save yourself the work!), some fresh herbs, onions, white wine, beef stock and sour cream. And then I always like to ladle my stroganoff over some lovely buttered egg noodles, yum.

Before you get started, take your steak out of the fridge so it isn’t so cold when you need it. Then grab yourself a nice big skillet, I am using a big 14″, but a 12″ will be fine too. Then get your water salted and heated for to drop your noodles because this recipe doesn’t take long at all once you are prepped.

Here is my left over steak.

If you don’t have left over steak, of course you can still make this recipe, just grill up a steak and proceed with the rest of the recipe.

Slice up the steak and set aside.

Start by dicing some onions and get them goin on the skillet over medium heat with some butter and olive oil.

Dice some onions and get them going on the skillet over medium heat with some butter and olive oil.

Prepare your mushrooms if you bought them whole like I did. Brush off any residue from the growing and just cut nice even slices. (But, like I said above, you can save yourself this step by buying them pre-sliced)

Now add your mushrooms in with your onions in the skillet. Saute the two for a couple minutes (don’t add salt at this point)

Now crush one clove of garlic. You can either just peel it an throw it in at this stage (then fish it out later) or you can mince it and leave it in... depends how much you like garlic, I mince it.

Now crush one clove of garlic. You can either just peel it and throw it in at this stage (then fish it out later) or you can mince it and leave it in… depends how much you like garlic, I mince it.

Chop up some thyme after removing from the stem and toss in the pan. That’s the last chopping you will need to do.

Grab some flour. About two heaping soup spoons should do it.

Spread the flour over the contents in your skillet and add a pinch of salt at this point. Mix in to cook the flour for about a minute.

Add in about a cup of dry white wine. Cook for a minute until it starts to come to a boil.

Now, add in one small can of beef stock. If you have homemade beef stock, great! Add in about a cup and a half… but, I didn’t have any on hand, so I took some help from my pantry. Again, cook this stirring pretty frequently until it comes to a boil. Then turn your burner down and let thicken up a bit (4-5 mins).

Add in your beef at this point. Remember your beef is already cooked, so you are really just reheating in your gravy.

Add in a few dollops of sour cream and stir. Turn off your burner as soon as you have mixed in. Crack about 4-5 cracks of fresh cracked black pepper. Taste for salt and you’re done.

Serve over egg noodles, sprinkle with some fresh ripped parsley, an extra dollop of sour cream and enjoy with a nice glass of wine!

Recipe for Beef Stroganoff:

(Serves 4)

1 8-10 oz. grilled steak, sliced

1 cup sliced Baby Bella mushrooms (or white is fine too)

1 medium onion, diced

1 clove of garlic (either crushed or minced)

1 tsp. minced fresh thyme

1 cup dry white wine

1 small can of beef stock or 1 1/2 cups home-made beef stock

1 Tbs. butter

2 Tbs. olive oil

3 Tbs. flour

5 Tbs. sour cream

4-5 cracks of fresh cracked black pepper

Kosher salt to taste

Fresh ripped parsley over top

Directions:

In a large skillet over medium heat, melt in butter and add oil. To this add onions, saute for a minute. Add in mushrooms, saute for a few minutes. Add in garlic, saute for one more minute. Add in thyme. Add in a pinch of salt and flour. Stir and cook for an additional minute.

Next, add in wine, bring to a boil. Add in beef stock, bring to a boil, stirring frequently. Add in steak and sour cream. Cook just long enough to heat steak through. Shut off burner. Taste for salt, add if needed. Sprinkle with parsley. Serve over warm buttered egg noodles with a dollop of sour cream in each plate and enjoy!

Buffalo Chicken Salad

May 29, 2015

“It’s yummy!” This is what I got from my husband when I asked him what to write about Buffalo Chicken Salad. And quite plainly put, it is just that, yummy. It’s also very low in carbs and pretty darn healthy. So, when I am looking for a quick lunch that I can pull together in under 15 minutes, I take a little help from my pantry and my freezer!

This is a simple and quick lunch that is filling and super easy!. I keep my freezer stocked with organic individually wrapped chicken breasts. These are great because all I have to do is toss the sealed packages in a bowl of warm tap water and they are defrosted in under 10 minutes. Then I am not having to work with an entire package of chicken every time I want to whip something up!

Two other pretty important pantry staples in this recipe are my buffalo wings sauce. Now, anybody can make buffalo sauce. All it is is hot sauce and melted butter. That being said, I buy the bottle because sometimes I just feel like skipping that step. Also, blue cheese dressing. This recipe is a bit more complicated and honestly, when you’re trying to put a meal on the table in under 15 minutes, a well made dressing is the way to go. Plus, you can skip having to buy blue cheese and constantly wondering if its supposed to be blue or if new blue has developed!

OK… so those are my tricks for this recipe, let me take you through it:

Slice up your chicken breasts… I use one breast for my husband and I to both eat a good hearty salad. If you like two, then use two.

I brown both sides of the sliced chicken getting some good caramelization on both sides. This takes about 4-5 minutes per side.

While the chicken is browning, I like to wash and run my mixed greens through a salad spinner.

Dice up one stalk of celery.

Wash and dry some grape tomatoes.

Toss the celery, tomatoes and mixed greens together. (All of it should be dry at this point)

This is the buffalo sauce I like to use.

Once the chicken is completely cooked through and nicely browned on both sides. Add in sauce. I do this right in the pan. You can transfer to a bowl if you are worried about scratching your pan. (I like less dishes)

Once the chicken is dredged in the sauce, take two forks and shred the chicken right in that sauce. This will allow all the cooked chicken to get coated in sauce.

And with that, the star of this meal is ready! This is what you will be left with after shredding.

Here is my favorite blue cheese dressing… I like the chunky kind so that I don’t need to deal with blue cheese as I mentioned.

Now build your salad. Your greens are already mixed with your celery and tomatoes (If you like, you can add in carrots here too) drizzle with dressing, and then top with chicken. (if you are not trying to keep it low carb, some croutons would be nice here as well)

Enjoy!

Ingredients for Buffalo Chicken Salad:

(serves 2)

1 large chicken breast, sliced

2 Tbl. olive oil

1/2 c. Buffalo Wing Sauce

4 cups mixed greens, washed and spun dry

2 stalks of celery, chopped

10 grape tomatoes, washed and dried

1/2 c. blue cheese dressing

kosher salt

Directions:A quick 15 minute, low-carb, gluten-free meal!

Heat olive oil over medium heat in a non-stick skillet. Place sliced chicken in skillet and sprinkle lightly with salt. Brown on both sides, about 4- 5 mins. cooking through.

Turn off heat. Add in buffalo sauce. Shred chicken.

Mix greens together with celery and tomatoes. Assemble salad with dressing and top with chicken.

Enjoy!

Portuguese Lemon Chicken Soup (Canja)

May 27, 2015November 4, 2015

There is something about chicken soup that seems to make it a comfort food no matter what your nationality. The Thai add coconut to their chicken soup, the Italians add beans and Orzo, the Moroccans add couscous and butternut squash. I personally love a good American Chicken Noodle soup and that recipe will come, but there is nothing quite like what your grandmother made you as a little girl (or boy), to bring comfort to your meal.

So, if you are looking for a Portuguese comfort food, you have come to the right place! Canja is the quintessential comfort food. Portuguese Canja is made with simple ingredients, used in a way that you may never have thought to combine them before. Canja has chicken, lemon and is thickened with egg yolks all combined to form a lovely delicate creamy soup that I am sure you have never quite experienced in any other dish. My Vavó would make this soup any time she had some extra chicken or one of us was sick or just because.

This recipe is adapted from a recipe my good friend Lisa gave me to help remind me of just how my Vavó would make her soup. Throughout the recipe I will note the differences and you can really make it your own.

Dice up onions.

Chop up a couple of carrots. Some people also like to add in celery at this stage, I nor Lisa, nor was my Vavó a fan of celery in this particular soup, so I will be leaving it out, if you are partial to celery, by all means, add it in.

Chop up some garlic or put through a press. (Lisa runs hers through a press)

Saute onions and carrots until tender. Then add in garlic and a pinch of salt and saute another minute or so.

Add in about 10 cups of chicken stock. If you don't have homemade chicken stock, you can use boxed or canned... Or add in water and 2-3 bullion cubes.

Add in about 10 cups of chicken stock. If you don’t have homemade chicken stock, you can use boxed or canned… Or like Lisa, add in water and 2-3 bullion cubes.

While the soup is coming to a boil, separate 3 eggs and reserve the yolks.

Beat a few times with a fork until smooth.

Now, cut a lemon in half and place in a press. If you don't have a press, just use a reem or a fork to juice the lemon.

Now, cut a lemon in half and place in a press. If you don’t have a press, just use a ream or a fork to juice the lemon.

Add lemon juice to egg yolks and beat until combined.

Before adding the egg yolk to the soup, you will want to temper with some hot liquid from the soup. This process allows for the egg yolks to come a bit closer to the temperature of the soup so they won’t scramble upon adding them in. The point of the yolks is to thicken the soup, not to have breakfast with your dinner 🙂

Add in yolk mixture slowly and stir rapidly.

This is what you should have when all stirred in. It will become an opaque creamy looking soup. At this point taste for salt, add in a pinch if needed.

Cooked chicken breast… If you don’t have cooked, you can do the same with raw. I happen to have cooked from making my chicken stock. I use all white meat in my soup as it is my preference, but if you like dark meat in your soup, have at it 😉

Chop the chicken (and even shred it a bit) and add to the soup.

Next add in your pasta or rice. My Vavó always used stars, I am using Pastini which are a teeny tiny version of that. A lot of people use par boiled rice (like an Uncle Ben's). It's a matter of preference.

Next add in your pasta or rice. My Vavó always used stars, I am using Pastini which are a teeny tiny version of that. Lisa uses par boiled rice (like an Uncle Ben’s). It’s a matter of preference.

Lastly, chop up some flat leaf parsley and add in to soup.

Finally, allow to come to a boil long enough to cook your pasta or rice, 20 mins tops and turn off your burner. Taste for salt. And this is what you have left.

Serve… Enjoy!

Portuguese Lemon Chicken Soup (Canja)

(serves 6-8)

Ingredients:

8-10 cups chicken stock

1 chicken breast, chopped

2 carrots, chopped

1 medium onion, diced small

2 cloves of garlic, diced (or run through a press)

3 egg yolks, beaten

1 lemon, juiced

2 Tbs. flat leaf parsley, chopped

1/3 cup Pastini pasta, stars or par boiled rice

kosher salt to taste

Directions:

Saute onions and garlic in olive oil until tender. Add in a pinch of salt. Add in garlic, saute another minute. Add in chicken stock. Bring to a boil.

In a separate bowl, beat egg yolks and the juice of one lemon together. Add in about a quarter cup of hot stock from the soup pot to temper the yolks… Add hot liquid in slowly, but beat quickly to incorporate.

Add egg yolk mixture into the hot soup slowly while stirring rapidly. Once incorporated, taste for salt. Add in a pinch of salt if needed. Add in chicken and pasta (or rice). Cook for 10-20 minutes until pasta or rice is cooked fully. Add in parsley.

Enjoy!

Vavó’s Cake

May 25, 2015May 26, 2015

My Vavó (grandmother) was not a big baker, at all. But, she baked one dessert on a regular basis, this cake. I think this cake is the only reason she even owned an electric mixer, as I never saw her use it for anything else. On any given day, I could walk into her dining room and in a similar cake plate as you see here, there would be her cake. Any time I make this cake, it brings me right back there with my Vavó, enjoying a cup of tea and this deliciously simple dessert.

Memorial Day in my family was always about remembering those who have passed. We have always been thankful for those service members who have given their lives to bring us the freedoms this country has afforded us all. And in addition to that, we would always go to the cemetery to place flowers to remember family members and friends no longer with us. This was a yearly tradition for my grandmother. I show my love and remembrance in other ways… So, this post is in dedication to her – para alma da minha Vavó.

If you are looking for a moist decadent cake, this is not the one. This simple sponge cake is meant to be enjoyed with a cup of tea or coffee. It is a very basic, no frills cake with the exception of that crusty top that crunches in your mouth. It is meant to be dry and dense and have a slightly sweet taste.

Start by separating your eggs.

Keep your yolks seperate and place your whites in a bowl of an electric mixer.

Keep your yolks separate and place your whites in a bowl of an electric mixer.

Beat egg whites until stiff and remove and place in a seperate bowl.

Beat egg whites until stiff and remove and place in a separate bowl.

Then place your egg yolks in the same bowl you originally had your whites in and beat until they combine.

Add in one cup of sugar, beat until combined.

Then add in the other cup of sugar and beat until combined again.

This is what your yolks and sugar should look like… uniform and creamy.

Next, measure out your flour.

Then measure your baking powder.

Add in your baking powder to your flour.

Wisk together to sift.

Then fold in your whites with your yolks.

Then add in your dry ingredients.

Mix in with the paddle attachment of your mixer… Then scrape down the sides and bottom. and mix again.

You will quickly come to a consistency like this.

My grandmother always used an angel food cake pan for this cake… I don’t know what it would look like in any other pan, so this is what I use.

Spray your pan with baking spray, the kind with flour in it… although my grandmother would always use butter. Spray is just easier and gets the job done.

Pour

Drop the pan once or twice to release any big air bubbles from the pouring.

Place in the oven for around 35 – 45 mins at 350°F or until a butter knife comes out clean (or a toothpick, but my Vavó always used a butter knife)

And there you have it.

Para alma da minha Vavó

Ingredients for Vavó’s Cake:

(serves 8 -10)

2 cups all-purpose flour

2 cups sugar

8 eggs, separated

1 tsp. baking powder

Directions:

Beat egg whites until stiff, set aside. Beat egg yolks and sugar until creamy. Fold whites into yolks. In a separate bowl, sift flour and baking powder. Add dry ingredients into wet. Mix to combine, scraping the sides. Place in a greased and floured angel food cake pan. Bake 35 – 45 minutes at 350°F until a butter knife or toothpick comes out clean.

Ruffles and Bows Romper Set

May 23, 2015May 24, 2015

I was probably the furthest thing from girly when I was growing up. On any given summer day, you could find me building forts and making mud pies out in the yard. My friends and I would ride bikes all day and play cops and robbers. You might even call me a good old-fashioned Tom-boy! I didn’t start to come into my “girliness” until I was an adolescent. Even so, from the moment I learned I would be having a baby girl, I couldn’t help but think about all the precious little girl clothes and toys and frilly things.

My daughter has always loved all her little dolls and stuffed animals. She is now starting to mimic Mommy and Daddy in showing her dollies affection and really starting to love them. So when she received an American Girl Doll for her birthday, I couldn’t have been more thrilled. Yes, I said “I couldn’t have been”! My daughter is just a year old, she doesn’t know to be excited for all the cute little matching clothes and the cafe and hair salon, so I have decided to be excited for her! Those little matching clothes can get rather pricey though!

I found this incredible fabric the last time I was at the craft store and fell in love with it! I mean any fabric that you don’t have to hem is definitely something worthy of my attention! I, like just about any parent of a toddler, absolutely adore one piece rompers! My son wore one piece rompers for two years (they stop making them after 24 mos. 🙁 ) With the idea of a one piece romper and this super “Ruffled Stretch Knit” fabric, a design was born.

Here are a couple more photos of the outfits and then we will start the super easy tutorial:

You will want to start by measuring your girl and your doll. measure from shoulder to midway down her thigh and around her waist and then the inseam.

Start with a Stretch Ruffled Knit fabric in whatever shade you like. Measure your child’s waste and add two inches to allow for both the seam allowance and comfort.

Do this at the top.

And the bottom.

Now pin all the way down… but, before you do, be sure all of your ruffles are facing the same way

You will also want to ensure that all of your rows match up pretty exactly. As it is stretchy material, this can be a bit tricky.

Now do the same to the dolly size fabric and cut both out after pinning.

Sew a zig zag allowing for a 3/8″ seam. I do this because I like to double up the seam and the zig zag is to allow for the stretch of the fabric.

zig zag (I am using a contrasting color thread so you can see what I am doing better, you will wan to match your color)

Now, fold the sewn fabric in half stopping at the seam to find the middle. This is where you cut just an 2-3 inches depending on the measurements you took of your child and of the doll.

This is what you should have. I like to baste here.

This is basted and I have started to reinforce the top where the cut ends… This reinforcement will stop any tearing that may occur.

Next cut ribbons to tie up at the shoulder. Be sure to add an inch or two to the back ribbons to accommodate for her back (as it should hang a bit lower than the front)

Attach the front ribbons about an inch further in than you have done for the back. This will help to prevent the frock from falling off her shoulders.

Be sure to do this under a ruffle and reinforce it really really well. I like a two spot reinforcement.

You will want to use a bit of Frey Check at the ends of all ribbons you use in this project. If you don’t have Frey Check, you could use a bit of fabric glue.

All you need to do is run the edge of your ribbon through the liquid. I only use enough to coat the very edge of the ribbon.

Now onto the super bow I attached right to the front. Just wrap a bit of ribbon (5/8″) around your 4 fingers and tie off with another ribbon and spread.

At this point you can attach the bow really well in the center and then it’s a good idea to tac the ribbon down around the edges.

And there ya have it.

Here is what the back looks like.

Materials:

Ruffled Stretch Knit fabric

Matching thread

5/8″ ribbon (I used two different coordinating prints)

sewing machine

scissors

measuring tape

Frey Check

Grilled Montreal Steak

May 22, 2015May 22, 2015

Grilled Montreal Steak has to be one of my husband’s favorite meals. I am always sure to make enough for that night’s dinner and then some left over for the next day. Not being a big fan of just re-heating steak, we use it to pop into Quesadillas, top a nice salad, or make some yummy Beef Stroganoff.

I used to use a pre-made Montreal seasoning mix, until one day, I ran out. But, we still wanted Montreal Steak, therefore, I came up with my own blend… and I have to say, we like it even better! You can make up a batch as you need it, or multiply the recipe and fill up a mason jar to keep it at the ready.

This steak would be perfect paired with Stacy’s Best Potato Salad and Low-carb Grilled Veggies!

Let’s start with mixing up the seasoning rub:

Start with making your own Montreal spice rub… You’ll need some kosher salt, dried crushed pepper, fresh cracked black pepper, garlic powder, ginger and smoked paprika.

Add altogether and mix.

This is what you will end up with.

Now onto preparing the steak:

This is our favorite cut of meat. My butcher calls it “Beef Loin Flap” It’s got lots of connective tissue making it flavorful and juicy.

Although this is called a rub. we aren’t going to actually rub the meat just yet. Sprinkle on the steak on all sides pretty liberally.

After a few minutes, the spices start seeping in. You want to do this at least a few hours before cooking if possible. The salt really changes the meat.

Cover and place in the fridge up to 24 hrs before cook time… But, be sure to take the meat out about an hour before you are ready to cook it to allow it to come to room temperature.

This steak is delicious grilled outside on your gas or charcoal grill or inside on a grill pan. Just a warning though, if you are doing this inside, be sure you have good ventilation, you will need your burner on high for a properly seared steak.

Set your grill to high to get a good sear. Grill for 4 minutes on each side for medium rare. If you wish to have less pink in the middle, now is the time to turn the burner down to medium and continue cooking — 6 minutes for medium and 8 minutes for well done. The meat is safe to eat once the internal temperature reaches 145°F with a meat thermometer.

Serve with some potato salad and enjoy!

Let rest at least 5 minutes before cutting.

Recipe for Grilled Montreal Steak:

(serves 6)

3 lbs. steak (here we use beef loin)

8-10 Tbs. Montreal Steak Seasoning

For Seasoning Mix:

6 Tbs. kosher salt

3 Tbs. dry crushed red pepper

3 Tbs. fresh cracked black pepper

3 Tbs. garlic powder

2 Tbs. smoked paprika

1 Tbs. ginger

Directions:

Mix together all seasoning ingredients. Sprinkle seasoning onto meat, place in a bowl. Cover with plastic wrap, store in fridge for 3-24 hrs until 1 hr before cook time.

Let meat sit at room temperature for one hour. Grill on high to preferred level of doneness. Meat should have an internal temperature of 145°F. Let rest for 5 minutes.

Enjoy!

*note: this is a gluten-free recipe.

Planting Peas – Part 2

May 21, 2015May 21, 2015

Had some fun a few weeks ago planting these pea plants out in the garden and am just getting around to posting about it. This is the follow up post to Planting Peas – Part 1 that I posted early on this spring!

Teaching kids where food comes from is important in my family. Growing up my parents and grandparents always had gardens and grapevines. My parents raised chickens and we got eggs. They raised goats and we got cheese. They raised a cow each year and each year we filled our freezer with meat. With my kids we will start with peas, soon we will be planting my little patch of garden with tomatoes, cucumbers and squash. And my pear tree is looking promising too!