Shrimp, Sausage, and Peppers

Paige sent me this post and wrote "It’s a little strange but it is actually sooo good. One of my little budget meals". I think it looks and sounds great.

From P:

This one is a little basic so you absolutely don’t need to post this one it’s just super easy and yummy. I cook up some shrimp and andouille sausage in a little bit of Worcestershire sauce, once they start cooking I add some yellow and red peppers and cook until everything is done. Place it over mashed potatoes or rice and it is very yummy, simple, and quick!

3.20.23: broccoli cornbread

3.20.22: 🔥 week 12

3.20.21: corned beef and cabbage soup

3.20.20: pork chops with sauerkraut 

3.20.19: peanut blossom cookies

3.20.18: Dottie F. Bunny (Mary knitted it for me, so cute and so much work!)

3.20.17: how to hinge mat your photos or artwork

3.20.16: boneless coq au vin

Produce Carton Planter

I love this easy flower idea for an Easter or Spring dinner - whether used as place card holders, table decor, gifts, or party favors it's just a really cute idea. Here's the directions I found on southern living's site:

Produce cartons find a second life as planters for spring flowers, perfect to give as a small gift or party favor. Line a produce carton with tissue paper. Place the plant in the small plastic sandwich bag (violas or any other type of potted flower are great here), and put the plant into a carton lined with tissue paper. Tape or staple a green pipe cleaner to either side of the carton so it makes a handle for your basket. Write the names of your guests on your place cards or on cardstock cut to the desired shape and size. Tape the back of the place cards to the tips of colored straws. Stick the straws into the soil of the potted plant.

idea found here at southern living

3.19.23: 🔥 week 12

3.19.22: pet poison prevention week

3.19.21: flourless chocolate raspberry cake

3.19.20: TBT orange cranberry ice

3.19.19: TT sewing on vinyl

3.19.18: crocheted bunny

3.19.17: zucchini and quinoa cakes

3.19.16: vodka gimlet

Perler Bead Bunny Sign

Another project that I think is super cute but I probably don't have time to make before Easter - so I'm sharing this photo and directions I found at Michaels in case you want to whip this up! 

Step 1: 

First, click here to download and print the diagram.

Step 2: 

Follow the pattern to fill your pegboard with Perler™ beads.

Step 3: 

ADULT: Follow the ironing instructions included in the pegboard package.

Step 4: 

Glue a white pom-pom to each bunny as shown. Let dry.

Step 5: 

Cut the Happy Easter sentiment along the solid lines. Attach to the lower portion of the sign using a small amount of craft glue.

Step 6: 

Thread each end of a chenille pipe cleaner through a bead opening on the outer edges of the sign as shown. Fold under 1" and secure with craft glue.

project found here 

3.18.23: words

3.18.22: standing computer desk

3.18.21: corned beef grilled cheese

3.18.20: spaghetti squash mac & cheese

3.18.19: hanging jewelry holder

3.18.18: corned beef and cabbage soup 

3.18.17: wine bottle storage using ABS drain tiles or PVC pipe

3.18.16: duct tape pencil holder 

🔥 Around the Campfire (week 11)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

3/10: 🔥 week 10

3/11: wine cork shamrock

3/12:  TT reheating corned beef 

3/13: broccoli, rice, and cheese bake

3/14: Korean beef and veggies

3/15: cucumber jalapeño margarita 

3/16: words

What's Cooking ~ (road trip meals)

• ramen chicken salad
• crockpot beef stew
• grilled pizza, salad
• honey bbq meatloaf, mashed potatoes, mixed veggies 
• chicken with mushroom sauce (recipe to follow), couscous, steamed green beans
• pasta marinara, caesar salad

We are road-tripping for a few days, thanks to P for filling in with some great sounding recipes! There will be a couple more next week, she was busy 👍

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

3.17.23: crock pot ziti 

3.17.22: pizza pasta by Jen

3.17.21: pot o'gold cupcakes

3.17.20: TT: marinated artichokes

3.17.19: 🔥week 11

3.17.18: shamrock plant

3.17.17: mini trash can by Brooke

3.17.16: photo class - landscapes 

   

Words ~ 3/16

 

3.16.23: deco mesh wreath

3.16.22: leprechaun veggie tray (by Jen) 

3.16.21: TT steamer basket

3.16.19: St. Paddy's 2019 Plan

3.16.18: felt shamrocks

3.16.17: green tassel earrings

3.16.16: leprechaun coloring page 

Cucumber Jalapeño Margarita

This drink is from Paige, it sounds spicy so I'm probably not going to try making one haha but if you like spicy margarita's, give this one a try!

From P:

Cucumber jalapeño margarita. i made this at work and it was delicious. 

What you need:

• 3-4 slices fresh jalapeño you can use less or more if sensitive to spice or love spicy. 🌶️ 
• 1/4 cup chopped cucumber 
• 2 tsp agave 
• 2 oz fresh lime juice ~ 2 limes
• 2 oz Tequila
• 1 oz Cointreau (or any orange liqueur)
• 2 tbsp salt or tajin for garnish around the rim. (the above photo was made for someone that did not want a garnish) extra slices of jalapeño, cucumber and lime to make it look pretty. 

How to:

Put jalapeño, cucumbers and agave in your cocktail shaker or extra glass whatever you have, muddle (or in other words smash) this all together until the jalapeños and cucumbers are all broken down. 

Add the lime juice, tequila and orange liqueur into the shaker or extra glass you’re using then fill the shaker to the top with ice. Shake it all together 30-45 seconds. 

Put 1-2 tbsp of salt or tajin on a small plate. run lime juice around the outside of your glass and rim it w the salt. strain the margarita into your rimmed glass, garnish w some more jalapeños or cucumbers and enjoy.

3.15.23: Irish soda bread

3.15.22: TT taco salad

3.15.21: leprechaun veggie tray

3.15.20: 🔥week 11

3.15.19: stuffed zucchini

3.15.18: corned beef dinner

3.15.17: caramel chocolate chip cookies

3.15.16: Irish creme delights

Korean Beef and Veggies

This recipe is from my niece - I love that she's recreating a 'Hello Fresh' meal for herself, way to go P! Here's what she did, in her words:

KOREAN BEEF AND VEGGIES 

This was inspired by a hello fresh meal my sister made a few years ago. This one’s a little longer but it’s very tasty (Recipe for two servings) 

-1 large zucchini 

-3 large carrot 

-1 cup chopped mushrooms 

-1 green onion

-1 garlic clove 

-3/4 cup jasmine rice 

-3/4 pound beef 

-1 tablespoon sesame oil

-2 tablespoons soy sauce 

-1 teaspoons sriracha

HOW TO: 

add jasmine rice, 1 and 1/4 cups water and some salt;  once it starts to boil cover and put to a simmer. Cook about about 15-18 minutes. once it’s done keep off heat until ready to serve. 

chop up green onion, peel your carrots, so they’re like little ribbons and throw away the core. chop your zucchini, and mushrooms, peel and mince your garlic. In a small bowl, combine the sesame oil, the soy sauce, the Sriracha to taste and set aside. (If you don’t like spicy it is still very good without the sriracha)

add your garlic to a pan and cook your beef, while it’s cooking top that with your sauce you set aside, and add your veggies until everything is cooked up and tender. place the meat, ‘sauce’ and veggies on top of your rice, garnish with the green onion and add more soy or sriracha if needed :)

3.14.23: TT starchiest foods

3.14.22: ManDay Monday: chicken salad

3.14.21: 🔥 week 11

3.14.20: bloody mary rim salt

3.14.19: Jen's Hello Fresh review

3.14.18: irish cream bundt cake

3.14.17: rope covered curtain rod (poll)

3.14.16: ribbon bracelet

Broccoli, Cheese, and Rice Bake

My niece Paige sent another yummy sounding (and looking) recipe - broccoli, cheese, and rice bake.

Here's what she did, in her words:

1.5 - 2 cups cooked rice 

1 cup frozen broccoli

1 cup milk

1 can cream of mushroom soup

1 jar cheese whiz 

1.5 cup shredded cheese 

1/2 of an onion 

Mix all ingredients in a bowl, put it in a baking dish and bake at 350 until your broccoli is soft and everything is bubbling together. (About 35 minutes) 

I don't really measure the cooked rice, I like mine really cheesy so I tend to do a little less. If you want it less cheesy just add more rice before baking it all together. 

3.13.23: carrot candy

3.13.22: 🔥 week 11 

3.13.21: pet poison prevention week

3.13.20: copycat shamrock shake

3.13.19: island cupcakes

3.13.18: shamrock sun catcher

3.13.17: shamrock butterflies and paper garland (why did I post two that day? hmmm...)

3.13.16: crock pot corned beef 

Tip-sy Tuesday: How to Reheat Corned Beef

Instead of cooking corned beef the day we're eating it, I make it ahead of time and reheat before serving.

Last year I made 3 corned beef roasts in my crockpot(s) the day before St. Patrick's Day - I like to cook them ahead of time so they can chill in the fridge, the fat hardens and I can skim off a lot of it. I always get comments about how lean my corned beef is, everyone loves it and really it doesn't take much to remove most of the fat. Normally to reheat it before serving I put it in my Dutch oven in some broth and warm it back up on low heat on the stove top, remove the meat from the juice, and slice to serve. This time I Googled other ways, possibly better ways, to reheat it and found many different versions all proclaiming the best way. I picked this one because it seemed like it should work and let me tell you - it was great! I'll go so far as to say the best hahah. 

I read that it's easier to slice corned beef cold, so that's what I did before reheating it. Cut into about 1/2" slices, put in a baking dish, add a few tablespoons of water and cover the dish with foil. Warm the corned beef in a 275' oven for 45 minutes. 

So good!! 

click here to see how I cook the corned beef in my crockpot. 

3.12.23: 🔥 week 10

3.12.22: pot o'gold cupcakes

3.12.21: kid craft: paper leprechaun by Brooke

3.12.20:  TBT: St. Patrick's day luncheon and Green Pea Soup recipe

3.12.19: TT: single cupcake container

3.12.18: make a layered paper shamrock 

3.12.17: blueberry chutney (delish with pork tenderloin!)

3.12.16: copycat shamrock shake

 

Wine Cork Shamrock

We walked into the Village for lunch at our favorite Mexican take-out place (Casa Playa - my new discovery there is potato tacos* which are great!) and they had this cute wine cork shamrock on the counter...hello why haven't I made a shamrock out of wine corks? I've made so many other shapes haha, next up will be this one. I'm sharing the pics I took of the one on their counter so you have time to make one before St. Patty's day if you hurry - we are getting ready to road trip back to MI and I don't have time to pull this together.  

You need a shamrock shaped something as a template to glue the corks to - I might hit a dollar store or craft store and see if they have a wood shamrock, if not then I'd cut one out of cardboard. Paint some of the cork ends in greens, including some glitter if you like that. Then lay the corks out to see how you want to place them and start gluing in place. I didn't count how many they used but it's a lot of them! 

*This reminds me that I posted potato tacos a long time ago but mine were a little different than the restaurant version. Mine were like fried potatoes and theirs are much softer and easier to eat. I'd equate theirs to almost a very thick mashed potato texture. They serve theirs with shredded lettuce, Mexica crema, and cheese. Yum.  

click here to see another cork project that I painted the ends different colors. 

3.11.23: words

3.11.22: leather feather earrings

3.11.21: shamrock pretzels

3.11.20: grilled scallops with chili-lime cream sauce

3.11.19: carpet freshener

3.11.18: instant pot love (and a creamy chicken pasta recipe) by Jenny

3.11.17: create a baking center

3.11.16: shamrock garland