WOW! What a difference a week makes. All the flooring is installed. All the wall and island cabinets are in place. This picture is misleading. The wall cabinets are all the same color, Sherwin Williams Agreeable Gray.
I’ve received a lot of compliments on the flooring. It’s Cortec’s “Sherwood Rustic Pine.” It’s a laminate approved for installation in wet areas and is guaranteed not to swell if wet. It is beautiful! Here’s more info from the US Floors website about Cortec Plus HD™ Collection:
This collection employs Embossed In Register (E.I.R.) technology along with a 4 side painted micro bevel edge for a realistic visual unlike any other LVP or WPC product available today. The COREtec Plus HD™ Collection represents the latest innovation in WPC flooring as a superior alternative to glue-down LVP, locking LVP and Laminate flooring. The patented construction features an innovative extruded core made from recycled wood and bamboo dust, limestone and virgin PVC. COREtec Plus HD™ is 100% waterproof, can be installed in wet areas and will never swell when exposed to water. The product does not require acclimation and can be floated over most any existing floor surfaces or substrates without telegraphing that you see from other locking or glue-down LVP products. COREtec Plus HD is GREENGUARD GOLD Certified for Indoor Air Quality to help keep your home healthy and happy.
Yes, it is a beautiful floor! Not too dark. Not too light. This laminate is advertised as pet and kid friendly – theoretically no scratches. It has a gorgeous texture and simulates real wood flooring with an even distribution of color and contrast. I chose “Sherwood Rustic Pine” because it has a hint of rust. The color not only matches up well with my cabinet/island/wall color but will compliment my dining room furniture. (Ethan Allen Country French in Fruitwood finish #236.)
The flooring continues through the kitchen/dining room/living room area including a small under the steps closet, powder room and a small hallway to my laundry room threshold and door entry into the garage.
I also had the Cortec flooring installed over a set of steps that leads to the upstairs stairwell. Previously white carpet was placed in this area and up the stairway, not a clean look or happy transition. These small stairs, a passway between the kitchen and family rooms, are heavily trafficked, not only by humans but the four-legged kind as well. (I have a dog. You know what I mean.) The threshold was ugly. Even after carpet cleaning, it was only days before the threshold looked as awful as it did before. Look at the lovely step threshold! Another WOW! And much easier to keep clean.
To add some interest, I selected Sherwin Williams “Sandy Ridge” for the island cabinet color. I wanted some contrast from the wall cabinet. “Sandy Ridge” completes the look. Trash and recycle bins are in the cabinet on the far left. Next are cabinets for cutlery and frequently used dishes in drawers. Next, the dishwasher that will have a front panel matching the island cabinets. The 36″ standard sink cabinet and then a 24″ storage unit with rollout drawers in the bottom third. The island is 126 inches. The room allows for plenty of movement from the left and right of the island.
Here’s a look at the beaded board kitchen island from the dining room area.
Most of all, this entire area is bright. I have a southern exposure through the living room. There’s a window bank with a northern exposure through the kitchen window overlooking the backyard and golf course. The natural lighting, I believe, will be much welcomed. This space has become so open and big and compliments the really high vaulted ceilings in our home.
No, I won’t store my ironing board in front of the kitchen window. Ha, ha!
Closer and closer. Stay tuned for Mimi’s Kitchen Remodel Part 5.
Disclaimer: My opinions are my own. I am not affiliated with any sponsors or suppliers mentioned in this post.
I’ve read and watched enough about remodeling projects over the years that I knew the entire condo was going to be a real mess. In anticipation of what lay ahead, I sent Richard to Montana. Don’t feel sorry for him – he has business there and has lots to do. But he’s gone for three weeks. This is a good thing for him during the razing.
Here he is where he most loves to be, although he’d like to be there with him. He’s in Montana, surrounded by mountains and big blue skies in the spring just as the landscape is beginning to green up, sandwich in hand. This man loves a picnic. Richard has a few health issues that make it safer for him to be away for a bit. Besides, there’s nowhere for him to sit in the family room or at his desk. He will be happy he missed this part. Good. Very good.
Another Good
Cabinets and Flooring Arrive!
These are Decora cabinets finished in Sherwin Williams’ “Agreeable Gray.” Love this color. It’s a little lighter than my wall color. Not as stark a contrast as white cabinets, my first choice. It will be fabulous! These cabinets are about 2″ deeper than my old ones – didn’t expect that. The cabinet at the far end of the photo is baking sheet/cooling rack storage. I can’t get over the size of the upper storage cabinet. It’s separated into four healthy slots divided front to back by wooden dividers. Good. Very good.
I decided to use beaded board around three sides of the island. The color is Sherwin Williams’ “Sandy Ridge.” It’s just dark enough from the wall and cabinet color to stand out as a focal point for the room. Good. Very good.
The Bad
Our condo was built sometime in the mid to late 1980’s. During his evaluation, the flooring rep felt there was a noticeable dip in the floor between the dining room and living room. When the plumber went into the crawl space, he noticed the living room floor had been raised. Sure enough, looking at the original blueprints we learned the living room was originally a sunken living room.
The floor was raised utilizing a number of 2×4’s, and not so successfully so, at least not for installing a new floor. The carpet in the room effectively hid imperfections in floor height, but because I’m having a laminate floor installed, it is imperative the floor be as level as possible. Bad. Very bad.
A new plywood subfloor is being installed to level the flooring between the dining room and living room. The plywood areas definitely feel substantial compared with the old subfloor.
We also learned that the former owner made subtle adjustments as they installed the tile floor to keep the entire floor on the west side of the condo and into the kitchen and powder room even. Read: Not level. Obvious to all once the carpet and tile were removed. Some of the subfloor was in good shape. On the entryway-powder room side, however, the tile was glued differently onto the subfloor. Bad. Very bad.
The gray glue will have to be scraped or sanded down before the new plywood subfloor is installed. The idea is to keep everything as level as possible and to keep the dried glue from breaking off under the new floor as traffic will cause it to break down. Over time, the new floor would become uneven with noticeable high and low points. It’s just like wallpaper. If you think eventually you or someone will wish to easily remove it, install according to manufacturer’s directions. This is an obvious do-it-yourselfer mistake that makes the process more expensive and time-consuming.
The Ugly
Reader Caution: What you’re about to see is not for the weak of heart. Avert the eyes of small children. Avert the eyes of wives or husbands or partners who assert, “You want to do what?” No explanation needed. The photos speak for themselves.
Okay. Maybe this one needs explanation. Remember our “do-it-yourselfers?”
The back storm door in the kitchen is one-half inch shorter than standard. To get a standard storm door to fit and to avoid spending hundreds of dollars more for a custom storm, my friends cut off the outside threshold so it would fit. There was nothing for the storm to rest on and seal. Over time, the storm began to fail. Water from rain and melting snow seeped through into the subfloor causing this damage. Richard and I replaced the storm a year ago when our unit was repainted. Yes, we spent the hundreds of dollars to get the threshold rebuilt and for a proper fitting storm. But we did not know the subfloor was damaged. Ugly. Really ugly.
Sledgehammer damage. It happens.
From now on it’s “Beautiful. Really beautiful.” There’s so much to look forward to.
Develop an attitude of gratitude, and give thanks for everything that happens to you, knowing that every step forward is a step toward achieving something bigger and better than your current situation.
Brian Tracy
Let’s take a look at my rooms being remodeled during the first phase.
We had to move the contents of the living room, dining room, and kitchen into the family room and office. We’re keeping the old fridge in the garage. Don’t worry. It looks much worse now. Emptied the contents of the laundry room, too, that also served as a pantry.
My daughter, son-in-law, and grandchildren helped empty contents of the pantry in the kitchen, all the cabinets, china hutches. Yeah, that’s plural. In all, we moved four sets of dishes, and that does not include the three other sets I have in the garage. Good grief. I have a problem.
Then we hired professional movers to move all the furniture and other heavy stuff. I found a fantastic moving company,Colt Moving. If you live in the Indy area or in Lexington, Kentucky (Wildcat Moving), you can’t go wrong. Colt Moving is great to work with. Reasonably priced, friendly, accommodating, and patient. This is a group of extremely motivated entrepreneurs. I highly recommend their services.
Moving along . . .
On the other side of that wall on the left is the kitchen getting a facelift.
Carpet, walls, tile, fixtures, and appliances are going. Bye, bye pantry. The whole shebang. I’m saving the old kitchen cabinets to repurpose in the laundry room. We were able to do the cabinet wall demo because it was a half-wall and not a support wall. Lucky, lucky, lucky.
And Auggie wants to help! She’s staying with Jessica for a couple of weeks until it’s safe to bring her home.
How does it look at the end of Phase 2?
At The Beginning
Living Room to Kitchen
Kitchen to Living Room
All Tile Removed, Frame for Kitchen Island
I’m exhausted! Stay tuned for Phase 3. The laundry room is stripped and drywalled. My cabinets and flooring arrived today. Cabinet install begins tomorrow! Hooray!!!
I do admire folks who have the courage and vision for a total kitchen remodel. It’s no project for the weak of heart or wallet. Read: I have no courage. I have a weak heart. I found my wallet at Goodwill. Ugh!
And this is not just a kitchen remodel. It’s a transformation of my kitchen/dining room/living room configuration. Oh, did I mention we’re reconfiguring the laundry room? Yeah, I’m over the top.
Over 40 years of home ownership across several states, I have lived with kitchens designed by former owners. Of course, when I selected a house, the kitchen was the most important element. My selections were thoughtful. But, you know, there’s always something you wish you could change.
When we moved back home to Indiana in 2014, I enjoyed the kitchen in our condo, but it was serious time for an update. Not that the existing kitchen didn’t work for me. I wanted something different. I wanted our common areas to work for me, my family, and guests, especially my husband. Our kitchen was galley-style. Whenever I worked in the kitchen, Richard would come to visit, always standing in front of any drawer, appliance, sink I was in the process of using. I was constantly shooing him away, sometimes with little compassion.
What have I learned so far?
Find people you trust. This is a big deal. This is an expensive deal. The project will inconvenience everyone for many weeks.
I am blessed with some very special experienced professionals here in the Indy area helping me through the project. It can be an overwhelming undertaking without the right people on your team. I hired a kitchen designer to draw plans, Kate Horton, because I’m not an abstract thinker. Bought my cabinets from ADS in Whitestown from Bob Drollinger who is gentle and patient. Cabinets are freaking expensive – make sure you get the best quality you can afford.
My general contractor, Rick Parks, Rosewood Construction, LLC, is phenomenal. He transformed my master bath, so I have some history with Rick. He is experienced and patient. He listens and answers all my questions without coming across as a “know-it-all.” He gives good advice. He’s installing my cabinets, appliances, and flooring in addition to all the demo work, plumbing, and electricity. A one-stop-shop for me, which makes my project manageable with someone I trust to do the right thing.
Get the vibe. Trust your people instincts. If a contractor makes you feel uncomfortable, keep looking.
Noticed I mention “patience” a lot. I’m a newbie to all this remodel stuff, so patience is a quality I look for.
Have courage and ask for discounts. I’ve saved thousands of dollars simply asking “Is that the best you can do?” Even going so far as saying “I can find this cheaper online and I don’t pay for shipping or sales tax.” This is a big motivator. Big Box Stores aren’t always the solution – it may be convenient but not always the bargain you’d expect. Hiring an independent local contractor may be cheaper and you’re supporting businesses in your community.
Anxiety – Be prepared Did I make the right decisions? Are the cabinets properly configured? What about lighting – what is too much or not enough? The biggest concern of mine was to have proper flow through the kitchen/dining room for my very helpful accommodating family. I’m doing an open concept so the entire space will be kitchen/dining room/living room in one continuous design. My plan also includes room for Richard to sit at the island side of the kitchen to allow him to keep me company without getting in my way. YES! However, mine is an expensive transition – am I making the right decisions?
Self-doubt is inherent in an undertaking this size. Have faith. Be open to suggestions. Don’t be afraid to mix up the plan if you have second thoughts. Ask questions. Work with your professionals – good ones sincerely want you to be happy with the end product.
I’ve mulled over my transition since 2014. I’ve researched online and with consultants. With my sister and friends who are experienced remodelers. With my husband who ultimately has to live with my vision and won’t complain – he’s a good man.
Let’s begin at the beginning.
Here’s a blast from the 2014 past. This is the area we’re redesigning.
Holy cow! All that gold paint had to go! This side of the condo houses our kitchen, dining room, and living room. It’s one HUGE room, 35′ x 18′ at least, with tall vaulted ceilings. It’s one reason I fell in love with this property. The kitchen is on the other side of the half wall with a 24″x24″ passthrough above the kitchen sink. Well, okay. Let’s open up this space!
Here’s what my kitchen/dining room/living room looked like in 2014 after painting.
What a dramatic difference, eh? I choose Benjamin Moore’s “Revere Pewter,” because it is one color Candace Olson loves as a great neutral/greige. A little on the green-taupe side, I love this wall color.
Okay. I’ve got lots more pictures. Follow our progress with the links below.
This is one delicious salad. My Grandma Smith was fond of these kinds of salads like carrot salad, roasted beet salad, and sauerkraut salad. These are folksy homey old-timey country salads with bright colors and flavors. They’re easy-peasy to put together. And they’ll go with almost anything like ham, any manner of chicken, pork chops, ribs, or grilled burgers. One batch will feed a crowd of 12 – sounds like picnic time to me!
Pea salad was made in the good old days with canned peas – yuck! Bags of frozen peas are the way to go. Their color is better. The peas themselves have a subtle crunch. Frozen peas taste so much better, too, ten times better than canned. And you don’t have to worry about sodium, which we do in our family.
Here’s a Tip or Two:
#1 I’m using more and more frozen vegetables nowadays. In a 12-ounce bag, you get all vegetables, no water. Frozen vegetables like peas & carrots, broccoli, cauliflower, green beans, diced or hash brown potatoes, and onions are prepared, meaning the only work you have to do is thaw them out. Or just add them frozen into your recipe. As an example, I dump a bag of frozen peas & carrots to the sauce for a tuna-noodle casserole. Or dump a bag or two of frozen broccoli florets into broccoli-cheese soup. Sometimes I’ll even use frozen chopped onions to start a mirepoix. You get the gist. Sometimes it’s just easier.
#2 I’m as big a mayonnaise fan as anyone. I’m beginning to substitute full-fat Greek yogurt for some of the mayo in recipes like this one. Yogurt lightens up the mix a bit and adds a nice tang. I like to make homemade salad dressings and Greek yogurt plays well swapped out for some of the mayonnaise. See Healthy Thousand Island Dressing for an example.
Wanna learn how to make this awesome pea salad?
Follow me!
P.S. I didn’t mean to take the picture for this post with lemons and avocados in the background. Avocadoes were on the counter when I decided to be creative. They are not in the recipe, but they are beautiful. Oops. Ha!
We love this pea salad.Creamy Crunchy Bacon Pea Salad is quick, economical, made tasty with a secret ingredient and the addition of toasted pecans. Swap out some greek yogurt for the mayo and it's healthier, too. If you love peas, you'll love this salad alongside ham, any kind of chicken, pork chops, burgers, etc.
Author: Mimi
Recipe type: Salad
Cuisine: American
Serves: 10-12 servings
Ingredients
2-12oz. bags of frozen peas, thawed and patted with paper towels to remove moisture
½ cup sharp cheddar cheese, shredded
½ cup red onion, diced
⅓ cup mayonnaise
⅓ cup full-fat Greek yogurt
1 teaspoon lemon zest
1 Tablespoon lemon juice, freshly squeezed
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
12 oz. bacon, cooked to crispy and drained on paper towels, broken or chopped into pieces
We’re attempting to eat healthier around our house. Oh, Richard and I still revisit old-fashioned family meals like fried chicken and meatloaf, especially when our grandsons come for a weekend supper, but we don’t eat like we used to. We don’t sit down to big evening meals anymore. That’s okay.
So now, I look for recipes that include fish and chicken cooked with lots of fresh vegetables seasoned with lemon, garlic, fresh herbs, and the like. Tons of flavor in our dishes help us from missing the good old days.
Pan Seared Cod with Tomatoes, Onions, & Capers is the perfect evening meal. It’s light, and extremely well flavored with capers, lemon, garlic, and white wine.
I like to use thicker pieces of cod rather than the flat filets I’d use for fish and chips. (Yeah, sometimes we cheat and eat fried fish. It’s fish, right?) Or you could substitute haddock, pollack, striped bass, hake, mahi-mahi, or grouper. Any firm and flaky white fish will work. When you open the fish from the market, be sure to pat it dry. You want as much moisture removed so the filets sear and brown nicely and don’t steam.
I usually throw in 4-6 ounces of cook pasta into the finished sauce, preferably linguine, just to round out the meal. I like the flavor of capers, but you could substitute pitted kalamata olives cut in half. Fresh cherry tomatoes sliced in half or a can of drained petite cut tomatoes, either one will work in the sauce.
Besides being on the lighter side, this dish is quick, quick, quick. 30 minutes and supper is on the table. Can’t beat that.
Here’s a Tip!
Whenever you cook a quick meal like this one, have all your ingredients ready to go before you begin. I pat the fish dry, spray the fillets with cooking spray, season the fish with salt and pepper, and set aside while you get everything else ready. I used cooked leftover pasta I had in the fridge. My lemon zest was ready. The canned tomatoes were drained. The onion was sliced and the garlic was minced. I heated the pan. Delicious in no time at all. Most importantly, nothing was overcooked.
Flavorful and light, pan-seared cod dinner is a no-brainer for a quick protein packed weeknight fare. Cod filets or any flaky fish would be a perfect substitute. Add some cooked pasta to the finished sauce, sprinkle with freshly grated Parmesan cheese just before serving. White wine and a salad flesh out a perfect meal.
Author: Mimi
Recipe type: Main Dish - Seafood
Cuisine: Italian-American
Serves: 2
Ingredients
1 pound fresh cod. May substitute any firm, flaky white fish.
2 teaspoons olive oil
2 large cloves garlic, minced
1 medium sweet yellow onion, halved and cut into slices
1 15oz. can of petite diced tomatoes, drained. Or substitute one cup fresh cherry tomatoes cut in half
¼ cup dry white wine
1 Tablespoon lemon juice, freshly squeezed
2 Tablespoons capers. May substitute ⅓ cup pitted kalamata olives sliced in half
1 teaspoon dried basil
4-6 ounces of cooked pasta, preferably linguine
Freshly grated Parmesan cheese, zest of one lemon, chopped flat-leafed parsley as garnish.
Instructions
Pat fish dry with paper towel. Lightly spray with cooking spray. Season with salt and pepper. Set aside.
In a large non-stick skillet over medium heat, heat olive oil. Add fish to skillet and cook until one side of the fish is golden brown. 5 minutes. Gently flip fish and cook for another 2-3 minutes. Remove fish from skillet to a plate. Cover with aluminum foil. Set aside in 200F oven to keep warm.
Add sliced onion to skillet and cook over medium heat until translucent and lightly browned. Add minced garlic. Stir and continue to cook until garlic is fragrant. 30 seconds to 1 minute.
Add white wine and simmer until slightly reduced.
Add tomatoes, lemon juice, and capers. Cook until sauce has slightly thickened.
Add pasta. Using tongs, toss the pasta until it is covered with the sauce.
To serve, remove pasta from sauce to serving plate reserving the sauce in the skillet. Place fish on another or same serving plate. Top fish with remaining sauce in skillet. Sprinkle with freshly grated lemon zest, freshly grated Parmesan cheese, and chopped fresh parsley or basil, if desired.
Notes
Serve with fresh green salad and glass of dry white wine.
Quick and amazingly delicious, try this spin on one of Tieghan Gerard’s skillet meals One Skillet Lemon Butter Chicken and Orzo. Please visit the link to Tieghan’s recipe to read her post and to ogle her beautiful photographs. Read about her here in “I Love Your Blog.” (In September, Tieghan published her first cookbook which is filled with delicious variations and stunning photos. Yep, I bought a copy!)
In only 45 minutes with simple ingredients, whoever you feed will be delighted with the fresh mix of flavors. I love, love, love the flavor of fresh lemon. It just brightens up a dish whether it’s juice, zest, or cut into slices. And in this recipe, you’ll use the lemon all three ways! Okay, maybe I overcooked the lemons, but they were still delicious.
I followed all Tieghan’s directions but substituted boneless, skinless chicken thighs because we like dark meat. And I added fresh spinach instead of kale because it was marked down at the grocery. Her recipe says it serves six – hmmm – I guess Richard and I are heartier eaters – I would have guessed four. So, I increased the chicken to two pounds.
This is one recipe I had to try. Rich in flavor without being heavy, Skillet Lemon Butter Chicken with Orzo and Spinach is a winner, winner chicken dinner. (I know – cliche, but certainly true!)
Here’s a Tip!
Get yourself a garlic press. I’ve minced and minced. I’ve ruined more than one manicure grading the little fragrant bulbs on a Microplane, which a famous Food Network chef says she uses. Apparently her in-laws like the flavor of garlic, but not the minced little bits they find in her recipes. What is that? Really?
Anyway, a garlic press makes life a lot easier. No more cut fingers. Beautiful manicures stay intact. My daughter bought me this OXO for Christmas a few years ago. It’s heavy but easy to grip and does a fabulous job pulverizing garlic the way it should be. Pressed garlic is great to use to make garlic butter spread for, what else? Garlic bread.
Many thanks to Tieghan Gerard for her constant inspiration!
In only 45 minutes with simple ingredients, whoever you feed will be delighted with the fresh mix of flavors. I love, love, love the flavor of fresh lemon. It just brightens up a dish whether it's juice, zest, or cut into slices. And in this recipe, you'll use the lemon all three ways! Gently adapted from Half-Baked Harvest's One Skillet Lemon Butter Chicken and Orzo.
Author: Tieghan Gerard, Half-Baked Harvest
Recipe type: One-skillet Dinner
Cuisine: American
Serves: 4-6 servings
Ingredients
2 Tablespoons olive oil
2 pounds boneless, skinless chicken thighs
1 large lemon, sliced with seeds removed
2 Tablespoons butter
1 clove garlic, minced, grated, or pressed with a garlic press
1 cup orzo pasta
⅓ cup white wine
2½ cups low sodium chicken broth
10 oz fresh spinach
zest and juice of one lemon
Instructions
Preheat oven to 400 degrees F
Heat olive oil in large cast iron skillet over medium-high heat
Sprinkle chicken thighs with Kosher salt and freshly ground black pepper
When the oil is shimmering, add chicken thighs. Sear on both sides until golden brown, 3-5 minutes per side. Remove chicken to a plate and set aside
Add butter and lemon slices to the skillet. Sear until the lemon is golden on both sides, 1 minute or so. Place cooked lemon slices on top of browned chicken
Add orzo and stir to evenly coat the pasta. Add garlic. Stir and cook until garlic is fragrant, no more than 1 minute
Add white wine to skillet to deglaze. Add chicken broth, spinach, lemon juice. Bring to a boil and stir.
Add the chicken and lemon slices and any juices accumulated on the plate
Transfer skillet to the oven and roast for 15 minutes or until chicken is cooked through.
Top with freshly grated Parmesan cheese and lemon zest, and serve.
This is a side dish with a perfect bite. Savory basmati rice, orzo, and pignoli (pine nuts) married with onion, peas, and Parmesan cheese. Rice Pilaf with Pignoli, Peas, and Cheese is a homogenous bite of savory, crunchy, cheesy, and fresh.
You can serve this side with almost anything: pork, chicken, fish; proteins on the lighter side, I would advise. This side is a most welcome variation from traditional rice or potatoes or noodles. I can’t emphasize enough the phenomenal addition of pine nuts. Walnuts, pecans, especially slivered almonds are respectful substitutes. Whatever you decide, don’t exclude toasted nutmeats. I have not made this recipe with brown basmati or another brown rice, because the cooking time may be off.
Rice Cooking Tip: Don’t over boil the rice. The initial heat should be to boiling without the lid, and then immediately to a gentle simmer with the lid on for 12-15 minutes. I don’t know what your stove considers a “gentle simmer.” You must understand your equipment: gas or electric or induction. I love you, but you should figure it out. Otherwise, everything with perfect rice is bad, very bad.
When cooking any type of rice, once the cooking time has expired, take the pot off the heat, fluff the rice with a fork, put the lid back on, and let the rice sit for 10 minutes before serving. If the rice is undercooked, letting it rest cures a multitude of sins.
I put a pat of butter, a Tablespoon, into the cooking liquid as the rice comes to a boil, regardless of the type of rice. You will not imagine the different flavor ordinary rice takes on with a simple bit of fat.
This is a side dish with a perfect bite. Savory basmati rice, orzo, and pignoli (pine nuts) married with onion, peas, and Parmesan cheese. Rice Pilaf with Pignoli, Peas, and Cheese is a homogenous bite of savory, crunchy, cheesy, and fresh.
Author: Mimi
Recipe type: Side dish
Cuisine: American
Serves: 4 servings
Ingredients
2 Tablespoons olive oil
½ cup sweet yellow onion, sliced in strips
1 teaspoon garlic, minced
¾ cup basmati rice, uncooked
½ cup orzo, uncooked
2 cups chicken broth
½ teaspoon salt
Additions:
¼ cup pignoli (pinenuts), toasted, substitute slivered raw almonds, or raw walnuts, pecans, also toasted
½ cup frozen peas
¼ - ½ cup Parmesan cheese, grated
Instructions
I like to use my favorite Guardian Ware pot for this or you may use any 2.5 - 3-quart heavy bottomed pot with a lid.
Heat olive oil over medium-low heat. Add onion and saute until golden, about 5 minutes. Stir occasionally so the onion browns but not burns.
Add garlic. Cook for less than 1 minute, or until you can smell the garlic fragrance.
Add rice and orzo. Cook for 2 minutes, making sure all the grains are coated in oil.
Add broth and salt.
Heat until boiling. Immediately reduce heat to medium-low.
Cook for 12-15 minutes, until all the liquid, is absorbed.
Remove the pan from heat. Let sit covered for 10 minutes.
Add pignoli, cheese, and peas. Stir lightly until combined. Cover and let steep for an additional 10 minutes.
Notes
Before serving, feel free to add a couple Tablespoons chopped fresh Italian parsley or fresh chopped basil, if that's your flavor choice.
It’s that time of year! Here in central Indiana, we’re having the coldest winter of any I remember here in quite a long time. In fact, it’s been warmer in Billings, Montana, my former home. Temps reached -16°F last night. No weather for man nor beast. But a perfect time to warm up with a steaming bowl of Mimi’s Favorite Chili.
(Uh, don’t be put off by the green stuff mixed in with the sour cream in the above picture. I served Mexican dinner on Christmas Day and my husband mixed the guacamole and sour cream together. It looks questionable, but was delicious!)
I’ve made this chili recipe for as long as I can remember, seriously forty years or more. Sometimes we eat as pictured. Sometimes I’d make up some macaroni and serve the chili over that. A friend of mine used to serve her chili over cooked rice – another option.
Funny. Richard and I were in Costco the day before I made the chili pot. A customer overheard us talking about making chili, and immediately invited himself over. Our conversation wandered to the topic of what to serve with chili. This fella said he insists that his chili is served with a peanut butter sandwich. “Well, of course!” I said. Our new friend and chili connoisseur told us he was having a difficult time winning over his wife to the idea.
In the mid-century olden days, the school cafeteria always served chili with peanut butter/honey sandwiches and carrot and celery sticks. We settled it must be an Indiana thing.
Any way you like it, a hot bowl of chili, mild or spicy, is a surefire way to warm up your bones!
Let’s make some!
First, brown your meat in a heavy 6-qt dutch oven or other heavy pot. Oh, and don’t forget to add a Tablespoon or so of cooking oil to the pot, bring up to medium-high heat, then add the meat. Even though there’s fat in the meat, the oil helps the process along. You may use ground beef or ground turkey, as long as it’s pretty lean. I normally use 90% lean ground beef, but don’t be afraid to use turkey. It’s delicious and we really can’t tell the difference once the chili is finished.
While the meat is browning, dice up a nice large yellow sweet onion, set aside. Mince 2-3 cloves of fresh garlic, set aside. Measure the chili powder, cumin, black pepper, cinnamon, and paprika into a small bowl, set aside. Open up your cans of tomatoes and beans. The goal is to have everything at the ready so the dish comes together quickly.
Chili 101
Now’s the time to have a discussion about heat – like hot peppery heat. Not everyone shares the same enthusiasm for peppery spicy food. I, myself, like the heat from peppers or Tobasco sauce or ground cayenne, but enjoy the flavors in moderation. I like the simple spike of heat, but not so hot that’s it’s uncomfortable to eat.
If you like the flavor of pepper but not the heat, add one diced green pepper, or throw in a stalk of diced celery, or both.
Need to add a little extra heat? Add 1-2 finely diced jalapenos or 1-2 finely diced serranos, which are hotter than jalapenos. Set them aside with the minced garlic.
What I do is add a finely diced jalapeno, a finely diced serrano, and add dry ground cayenne to the dry spices. A couple shakes of red pepper chili flakes goes in there, too. And a couple shakes of Tobasco sauce as the chili cooks.
You can always add more hot peppers to the mix if you like spicier chili or include the pepper membranes and seeds into the dice, which adds another level of heat. Remember, however, to add peppers to the browned meat when you dump in the diced onions. If you decide to ladle the chili into serving bowls over macaroni or rice, keep in mind that will lower the heat level, too.
If you’re serving children, look out. In my experience, they don’t tolerate peppery heat at all – enter macaroni or rice and lots of cheese.
Now the meat is nicely browned. Add the onion and peppers (hot or mild). Stir over medium-high heat until the onions begin to soften. Add diced celery, if you’re using.
Add the garlic. Continue to cook until you smell the aroma of garlic, about one minute.
Add the dry spices: chili powder, cumin, Mexican oregano, cayenne, crushed red chili peppers, and cinnamon. Stir all the spices together and heat until you can smell the spices, 1-2 minutes max. (Adding the spices this way intensifies their flavors.)
Dump everything else into the pot: diced tomatoes, whole tomatoes, dark red kidney beans. Add 2-3 cups of liquid: beef or chicken stock or just plain water if you don’t have stock in the pantry. Stir and bring to a simmer. Turn down the heat to continue the simmer. Cover with the lid not quite covering the pot so steam is able to escape.
After 45-60 minutes, your chili is ready! See how much liquid was evaporated?
Ladle generous portions into deep bowls and add your toppings: Monterey jack or cheddar cheese, sour cream, guacamole, additional finely diced hot peppers, finely diced sweet yellow onion.
On this particular night, I had some leftover tostada shells and we used them to break into our bowls instead of crackers.
Chili Thoughts
I think chili is one of the first dishes beginning cooks learn to make. It’s easy. The ingredients are inexpensive. Everyone enjoys a hearty bowl.
Serve with peanut butter sandwiches or cornbread.
Don’t be afraid to mix up the ingredients. You can add corn. Use canned pinto beans, light red kidney beans, or black beans.
Try a can of beer in place of some of the stock/water. If so, you’ll want to add the beer to meat/spice mixture before you add tomatoes, beans, etc. Let it cook a bit after adding to burn off some of the alcohol.
Cinnamon is uncommonly used in chili unless you’re in Cincinnati. Just 1/8 to 1/4 teaspoon is all you’ll need. Cinnamon evens out the flavors.
If you need to thicken your chili, add a Tablespoon of cornmeal stirred into 1/4 cup of water. Add to the chili after the cooking is finished and stir to incorporate.
I would love to know how you make your chili special! What tips and tricks do you have up your sleeve?
It's that time of year when a steaming bowl of Mimi's Favorite Chili warms us to the very core. Learn Chili 101 and how to make my easy and satisfying recipe along with a couple of hints.
Author: Mimi
Recipe type: Chili
Cuisine: American
Serves: 6-8 servings
Ingredients
2 pounds lean ground beef or ground turkey
1-15oz can of dark red kidney beans drained, or pinto, light red, or black beans, drained
2-14oz cans fire-roasted diced tomatoes.
1-28oz can whole tomatoes
2-3 cups of beef or chicken stock, or water, or a combination
Over medium-high heat, add 1 Tablespoon cooking oil into a heavy 6-quart dutch oven
Add ground meat. Brown until there is no pink visible.
While the meat is cooking, chop onion, mince garlic, dice peppers. Set aside.
Measure dry spices into a small bowl. Set aside.
When the meat is ready, add chopped onion and hot peppers. (Add green or red pepper and celery if using.) Stir and continue to cook until the vegetables are softened.
Add minced garlic and cook until fragrant, one minute.
Add dry spices, stir to distribute and cook until fragrant, 1-2 minutes max.
Add all the tomatoes, beans and stock &/or water. Stir to distribute.
Bring the chili to a simmer. Cover the pot, but not completely so steam escapes and thickens the chili.
Turn down the heat. Simmer for 45-60 minutes.
Check for seasoning. Add 1-2 shakes of Tobasco sauce, if using.
Serve with peanut butter sandwiches or cornbread.
This chili can also be served over cooked macaroni or cooked rice.
Notes
1. You can substitute one can of beer to replace an equal volume of stock/water. Add the beer to the meat mixture before adding tomatoes. Let the mixture cook for a bit to allow the alcohol to cook off. 2. To thicken chili, if needed, add 1 Tablespoon cornmeal to ¼ cup of water, mix. Add the slurry to the chili while stirring.
Serve with any variety of toppings: shredded Monterey Jack &/or cheddar cheese, sour cream, guacamole, diced sweet yellow onion, diced jalapeno or serrano peppers.
Here’s another good choice for a holiday treat for your cookie plate, to take to a cookie swap, or to give as gifts. Joe Carson’s Ginger Cookie recipe was first published in Midwest Living magazine in 1999. I’ve been making them every Christmas since.
My husband loves the chewy texture. The cookie dough is made with vegetable shortening instead of butter. I normally follow the recipe to the letter, but this year I decided to use 1/2 cup of shortening and 1/4 cup of butter.
I like this recipe, too, because it calls for a couple Tablespoons of molasses. Molasses gives the cookie a rich flavor. They hold well, so if you decided to bake them a couple of days in advance, it’s no problem.
The recipe is easy. This is a family favorite, so I whip up a double batch with my electric mixer. If I don’t bake all the dough, I cover it with plastic wrap and store the leftover in the refrigerator in a container with a tight-fitting lid. That way I can bake up another batch in no time at all.
Joe’s recipe instructs bakers to roll the dough into balls, roll them in sugar, dip them in water, and roll again in sugar before baking. The result is a nicely cracked sugary cookie top. It’s fabulous, but I didn’t like the way the water clumped up the sugar. So, I decided to form the balls, roll all of them in sugar and put them on a cutting board until all the balls got their first coating. Before I put them in the oven, I roll them again for a second sugary coating. They don’t come out as spectacular looking as Joe’s, but it’s quicker and less messy, and the cookies are as delicious.
You may want to try a couple of my other holiday cookie favorites. Cranberry Orange Cookies and Orange Sablé Cookies. Joe Carson’s cookies and these other two make their way onto my cookie plate every Christmas.
This chewy ginger cookie recipe is from Joe Carson at the Silver Dollar City theme park in Branson, Missouri. It's the best ginger cookie I've ever eaten. Fantastic taste, texture and easy to make.
Author: Joe Carson, Silver Dollar City Theme Park Bakery
Recipe type: Cookies
Cuisine: American
Serves: 30 cookies
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup vegetable shortening, or ½ cup shortening and ¼ cup unsalted butter at room temperature
1 cup granulated sugar
2 Tablespoons molasses
1 egg, room temperature
Instructions
In a stand mixer, beat the shortening (or shortening & butter) for 30 seconds.
Add sugar and beat until fluffy. 1-2 minutes
Add molasses and egg. Beat on medium speed until combined.
Add the baking soda, cinnamon, ginger, cloves, and salt into the bowl. Mix on low speed just until the spices are incorporated.
Add flour. Mix on slow speed until the dough is well combined.
Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour.
Use a one-Tablespoon cookie scoop and begin to form the dough into balls. As each one is made, set them on a cutting board until all the dough is gone.
Put ½ cup of granulated sugar in a bowl, and roll the balls, one-by-one, in the sugar, and place them back on the cutting board.
Preheat oven to 350F degrees. Line two half-sheet baking pans with parchment paper. Roll the balls a second time in sugar and place them on the baking pans.
Bake the cookies for 12-15 minutes until they're light brown on the bottoms. Cool the cookies on a wire rack.
Notes
Once cooled, you can store the baked cookies in a container with a tight-fitting lid. You can also make a double batch of cookie dough, bake one-half, and save the rest wrapped in plastic wrap in the refrigerator.
I’ve made these cookies for five consecutive Christmas cookie plates. They’re a big hit! Cranberry Orange Cookies are so easy to put together. You mix everything in a food processor.
These cookies have an interesting mix of dried cranberries, orange zest, allspice, and cloves. Very festive flavors rolled into one or two bites.
They’re pretty, too, which always makes for an attractive plate nestled among the other cookie bounty.
A batch is quick and easy. I usually make two batches and store one in an airtight container in the refrigerator for baking later over the holidays. They don’t spread a lot, either, so you can fit more than 12 on a half-sheet pan. I got 18 cookies on each sheet pan this year.
Rolling the cookie dough in red sugar sprinkles before baking gives the cookie a crunchy exterior and a little sparkle. Cranberry Orange Cookies stay moist and keep well.
And buy red sugar sprinkles early in the season. Egads! I went to six grocery stores until I found four little bottles. And it was ten days before Christmas! Every store had plenty of green. I left two red bottles on the shelf knowing some needy baker would run into the same dilemma as I did. Maybe I should come up with a green sprinkle recipe? Next year, I’m ordering mine online immediately after Thanksgiving.
These are ideal cookies for the holidays - read quick, easy, no fuss. The dough is mixed completely in a food processor. Bright red sugar sprinkles give a little sparkle. Dried cranberries, orange zest, allspice, and clove give the cookies a bright festive flavor. And they keep well, too!
Author: Mimi from Food Network Magazine 2013
Recipe type: Cookies
Cuisine: American
Serves: 48 cookies
Ingredients
¾ cup dried cranberries
¾ cup granulated sugar
2 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons freshly grated orange zest
½ teaspoon salt
¼ teaspoon ground allspice
Pinch of ground cloves
1 stick cold, unsalted butter, but into small pieces
¼ cup cranberry juice cocktail
½ teaspoon red food coloring
1 teaspoon vanilla extract
1 large egg, slightly beaten
Red sugar sprinkles for rolling
Instructions
In a food processor, pulse the dried cranberries and granulated sugar until the cranberries are finely ground and the sugar turns red.
Add the flour, baking powder, orange zest, salt, allspice, and cloves. Pulse until combined.
Add the butter, and pulse until the mixture looks like coarse meal.
In a 1-2 cup measuring cup, combine the cranberry juice, food coloring, and vanilla. Stir with a fork. Break an egg into the measuring cup, and lightly beat the egg.
Pulse the liquid into the other ingredients until a dough forms.
Put the dough in a bowl, cover with plastic wrap, and refrigerate until firm, about an hour.
Position racks in the upper and lower thirds of the oven. Preheat to 350F degrees.
Line two half-sheet pans or cookie sheets with parchment paper.
Roll a heaping teaspoon of dough into balls and place them on a cutting board. Once all the balls are made, roll them into the red sugar sprinkles and onto the sheet pan.
Bake for 15-18 minutes. Remove cookies from the oven onto cooling racks. Let stand for 5 minutes, then transfer to racks to cool completely.
Store in container with a tight-fitting lid in a cool dry place until ready to serve.
Notes
I usually make two batches of cookie dough, mixed one at a time in the food processor. One batch I bake, and the second batch of dough is wrapped in plastic wrap and stored in the refrigerator until I need another round. These are fabulous holiday cookies. They stay moist, keep well, and are so pretty!
Uncover precious buried treasure. Dig down into a deep bowl filled with beef and rice stuffed green peppers smothered with a perfectly seasoned tomato-onion-basil gravy. Grab a couple slices of Italian bread slathered with butter to sop up all the gravy goodness. Heaven … really, Heaven in a bowl.
Beneath this lovely tomato gravy lay the most delicious stuffed peppers and porcupine meatballs. Dig deep. Ladle a pepper and a large spoonful of tomato gravy into your bowl.
Growing up, Mom’s Stuffed Green Peppers was a beloved family staple. At the end of summer, my dad would find gigantic green peppers at a Northwest Indiana farmers’ market that begged to be filled. He would bring them to my Greenfield, Indiana home, and there was only one application for the lovely peppers. These peppers were also served between Thanksgiving and Christmas in anticipation of family arrivals often at different times of the day or evening because they hold well.
Use whatever fresh peppers you wish. Green, red, orange, yellow or a combination of any. A variety lends itself to a festive presentation.
Or slice the peppers into thick slices, 2 inches or so, maybe using a colorful variety of fresh peppers. Stuff the resulting rounds with the beef/rice mixture. Saute the filled slices in a skillet and smother the finished delight with my savory tomato-onion-basil gravy. YUM!
Does it sound like I LOVE this recipe? Yes, I do. For me, Mom’s Stuffed Green Peppers is the quintessential comfort food. My brother especially loves them!
Shall we bring Mom’s bowl of deliciousness to your family? Absolutely!
Cut the peppers in half. Rinse and remove the stems, veins, and seeds. I usually put the peppers on a piece of paper towel, cut side down, to dry them out a bit before stuffing.
Tomato Gravy
Dice one large onion, roughly chop 1-2 roasted peppers (I use any jarred roasted red peppers.) and mince 2 cloves of garlic. Set aside.
Heat 2-3 Tablespoons olive oil in a heavy bottomed dutch oven over medium-high heat. Add chopped onion and quickly brown until the onions are translucent, about 3-4 minutes. Add the chopped jarred peppers and minced garlic. Heat until you can smell the garlic, 1-2 minutes. Add 2 teaspoons dried basil and one bay leaf. (I love the flavor basil gives to anything tomato. If you’d rather, you can use dried oregano, marjoram, or parsley.)
Add a 15oz. can of petite diced tomatoes and one can of condensed cream of tomato soup. Add one cup of water or broth and stir until combined. Bring to a gentle simmer and continue to cook for 10-15 minutes. Set the tomato gravy aside while you prepare the meat mixture and stuff the peppers.
Meat Stuffing Mixture
You can use lean ground beef or ground turkey. For every pound of ground meat, add one cup of cooked rice. (This is an excellent way to use up leftover rice from Chinese take-out.) I used two pounds of ground beef and two cups of cooked rice for this recipe.
Put the rice and ground meat in a large bowl. Add two teaspoons kosher salt, two teaspoons seasoning salt (I use Lawry’s.), and two teaspoons ground black pepper. Lightly beat 2 eggs in a small bowl. Pour the eggs over the meat, rice, and seasonings in the bowl. Mix well with your hands (the best utensil) or use a wooden spoon or sturdy rubber spatula until everything is evenly distributed throughout.
Take one pepper half and gently mound a handful of the meat mixture into the cavity making sure the stuffing fills the entire pepper. Place into the tomato gravy. Continue with the rest of the peppers.
You’re going to have some leftover meat mixture. I roll it up forming meatballs, “porcupines,” into the size of a tennis ball, maybe smaller and drop them into the gravy around the stuffed pepper ones. You know, there’s always someone you’re serving who doesn’t like green peppers. I’ll withhold comment; however, that someone should not be denied.
Basically, you’re going to steam the peppers in the gravy until the meat is cooked through. Over medium heat, bring the pot to a gentle simmer. Cover the dutch oven with a lid, lower the temperature and simmer for 30-45 minutes. Remove the pot from the heat, and let everything rest for 10 minutes.
Spoon the peppers and porcupines to a large serving bowl. Pour the tomato gravy over them, and serve. Cut some big slices of Italian or French crusty bread for sopping up the tomato gravy. Fabulous!
Mom's Stuffed Green Peppers - Uncover Buried Treasure
Dig down into a deep bowl filled with beef and rice stuffed green peppers smothered with a perfectly seasoned tomato-onion-basil sauce. Grab a couple slices of Italian or French crusty bread slathered with butter to sop up all the gravy goodness. Heaven ... really, Heaven in a bowl.
Author: Mimi, At Mimi's Table
Recipe type: Main Dish
Cuisine: American
Serves: 4-6 servings
Ingredients
2 green peppers, cut in half, stemmed, membranes and seeds removed
2 pounds lean ground beef or ground turkey
2 cups cooked white rice
2 eggs, lightly beaten
2 teaspoons Kosher salt
2 teaspoons seasoned salt, Lawry's
1½ teaspoons ground black pepper
2-3 Tablespoons olive oil
1 large onion, diced
1-2 jarred roasted peppers, roughly chopped
2 cloves garlic, minced
2 teaspoons dried basil
1 bay leaf
1 15 oz can petite diced tomatoes
1 can condensed cream of tomato soup
1 cup water
Instructions
!Tomato Gravy
In a heavy bottom dutch oven, heat 2-3 Tablespoons olive oil. Add onion and saute for 3-4 minutes until translucent. Add chopped peppers and garlic. Heat until you smell the garlic, 1-2 minutes. Add basil and bay leaf. Stir.
Add diced tomatoes, tomato soup, water. Reduce heat and simmer for 10-15 minutes. Remove from heat and set aside.
!Meat Mixture
In a large mixing bowl, add rice, ground meat, salt, seasoned salt, and black pepper. Pour in beaten eggs. Using your hands, a wooden spoon, or a sturdy spatula, combine all ingredients until thoroughly combined and evenly distributed.
!Stuff the Peppers
Fill each pepper half with a handful of the meat mixture. The entire half should be filled and slightly mounded in the middle. Place stuffed pepper in tomato gravy. Continue with the rest of the peppers.
If you have meat mixture leftover, divide equally and roll into meatballs, "porcupines." Place each meatball among the stuffed peppers.
Bring to a gentle boil. Lower the heat. Cover with a lid, and cook for 30-45 minutes until the meatballs are cooked through. Remove from heat and let sit for 10 minutes.
!To Serve
Remove bay leaf. Spoon the stuffed peppers and porcupines into a large serving bowl. Pour the tomato gravy over everything. Scoop up a stuffed pepper or porcupine, spoon over tomato gravy from the bowl.
Notes
Mom's Stuffed Green Peppers are fabulous served with a loaf or two of crusty Italian or French bread.
Pan Seared Cod with Tomatoes, Onions, & Capers is the perfect evening meal. It’s light, and extremely well flavored with capers, lemon, garlic, and white wine.
Here’s a Tip!
Chili Thoughts
I would love to know how you make your chili special! What tips and tricks do you have up your sleeve?
And buy red sugar sprinkles early in the season. Egads! I went to six grocery stores until I found four little bottles. And it was ten days before Christmas! Every store had plenty of green. I left two red bottles on the shelf knowing some needy baker would run into the same dilemma as I did. Maybe I should come up with a green sprinkle recipe? Next year, I’m ordering mine online immediately after Thanksgiving.
