Friday, June 20, 2014

Distressing Addiction...

Hi, my name is Carrie-Eve, & I have a distressing PROBLEM....I guess the first step is admitting you have a problem, right?! Haha. My newest addiction is distressing furniture.... I actually have to also admit that I have a SERIOUS love/hate relationship with the whole process too. I am almost always indecisive when it comes to things like this...I can never decide on colors, patterns, etc. Then again, I'm pretty insatiable with everything after a while too & am almost always changing up the way things look! (God love Mr.Hooah for putting up with my craziness! haha!) I found this little antique desk on Craigslist, which is my usual go-to place when looking for things I want/that need a 2nd chance at life! I knew it had potential & I was right because the outcome made me fall in complete love with it! And that old chair you see, well, I got it for free at The Airborne Attic 2 years ago. Yes, I know, I'm somewhat of a pack-rat! I knew it was meant for something, some day, & finally I found a use for it! I wasn't sure how I wanted to do it, you know, make it look pretty... & at first I thought I would reupholster it, but I coincidentally couldn't find my heavy duty stapler, so I decided to sew a cover for it so I can also take it off & remove it to wash it when/if need be. I must say it was a rather interesting process but I am so very happy with the way it all turned out! Mr.Hooah & I set out to Lowes to have some turquoise-ish paint mixed up & wouldn't you know we lucked up on this color that someone had returned & it is VALSPAR & was only $10 for the gallon! I also bought a return of a white/grey sample someone returned & they had it marked down to fifty-cents! I was more than stoked! The yellow color is the color we used for our bathroom. I used all 3 colors too! First came the sanding process...then I painted 2 coats of the golden yellow, 3 coats of turquoise, & then distressed this baby with my new sander Mr.Hooah bought me! That's when you know it's true love...when your husband shares his power tools with you & even buys you a few! Haha. After that, I dry brushed some of the white-grey over the sanded a few spots to give it a little more of a rustic-distressed look & this is what I created!

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Sunday, June 1, 2014

Spicy Honey Glazed Chicken

Hiatus has yet again become me! I know I do not have to go into major dets about how hard it is to run a blog, as I am sure most of you already know it can be time consuming! But I have been so busy with other things... like, distressing furniture... or adopting a new furbaby... and trying to keep up with all the holidays/Army Wife Life! It's been a little hectic! And hectic means quick & easy dinners! I have made several new recipes that we love & I have added to my cookbook! Usually I won't eat chicken on the bone, unless its a drumstick, but this recipe is a great cheap one & its not too bad for you ither...MUCH better than fried chicken!
 
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Spicy Honey Glazed Chicken
1 pk. chicken drumsticks
1 tsp. kosher salt 
1 tsp. black pepper
1 tsp. red pepper flakes
1 tsp. chili powder
2 tsp. garlic powder
1/2 c. honey
2 TBSP. apple cider vinegar
  •  Mix spices & set aside.
  • Mix honey & vinegar, set aside.
  • Cover both sides of chicken with spice mix, set on sheet pan lined with foil & sprayed with non-stick spray. Cook in a 350' oven for 30 mins (cooking time may vary a bit depending on oven), flipping half way through. Then turn broiler on high and cook 5-7mins on one side, then flip & cook another 5-7mins. 
  • Now baste the chicken with honey mixture, be sure to really cover it with the mixture. Add to oven again & let it cook until the honey starts to thicken up & glaze. You can add another swipe of honey mix if you like it sticky!
  • Take it out of oven, let rest for 5-10 mins before serving.

Wednesday, May 28, 2014

Key Lime Cake Truffle

Summer is here & we all know that Summer= BBQ's! And for BBQ's, I have 2 of my signature dishes that I always make 1) Potato Salad and 2) Baked Beans..(I have sworn myself to secrecy on those recipes, sorry)..and I also find myself using a "borrowed" BBQ recipe from The Pioneer Woman that is a definite crowd pleaser! (It's not what you think, though I wish it were..she didn't call me up & give it to me, we aren't close personal friends...but I do know her...you know, from FoodNetwork! Bahaha!) And I ALWAYS ALWAYS ALWAYS make a dessert! Sometimes it's things that are thrown together & this was definitely one of those times! I had a recipe for a Key Lime Cake & I thought about it & in the words of Sweet Brown: "Ain't nobody got time fo dat!" I love any chance I get to dig out my truffle bowl, its just too pretty when you layer things! So needless to say, this thrown together, not as elegant as it probably could have looked "truffle" was a complete hit! I won't name any names or anything, but let's just say, people were licking the bowl! This is simple, easy-peasy, & will now be a dessert I make for backyard BBQ's with our Army Family! HOOAH!

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I apologize in advance for the state of this picture! I was still in the process of making it so it is shown unfinished..I didn't get an "after" pic because people were already digging into it! lol.

Key Lime Cake Truffle
Cake: 
1 Box lemon cake mix
4 eggs
1 (32oz) Box lime jell-o mix
3/4 c. Orange juice
1 c. vegetable oil

Filling:
1 pk. cream cheese, room temp.
1 Large tub cool-whip
1 tsp. vanilla extract
lime juice to taste
*optional: a couple of sliced limes for decoration as used in pic*
  •  Bake cake as directed, set aside to cool.
  • Put cream cheese in mixer & cream until smooth. Then put in the cool-whip & other filling ingredients & mix until smooth. 
  • Cut cake into bite size squares & layer in the bottom of truffle bowl. (ADD LAYER OF LIMES AROUND EDGES OF BOWL NOW IF YOU ARE USING THEM!) Add a layer of filling, then cake, & continue ending with filling on top. (I also use some ready-whip as additional topping just to make it look pretty!)
  • Chill in the refrigerator a few hours before serving...

Black Pepper Chicken

I don't know about you guys, but I L.O.V.E me some Chinese Buffet! It never fails, every time I go, I get the same thing! My absolute favorite thing there is the Black Pepper Chicken & their Baked Crab(you know, the one with all that cheese!?). To make things even better, we found a little hole in the wall Chinese place right up the street from us that actually makes it for carry-out orders! However, since dieting, it is SUPER unhealthy because it is breaded & deep fried. So, I decided to make up my own recipe & all I have to say is "MOVE OVER CHINESE RESTAURANTS, THERE IS A NEW ASIAN COOK IN TOWN"! Haha, but no, forrealiooo, this chicken is seriously better than the restaurants & I am so addicted! Mr.Hooah is even a big fan too... So much so, that  we have it sometimes two nights a week! It is MUCH better for you than the deep fried stuff that is then wok-fried with the sauce they use etc... I'm actually Korean for those of you that do not already know that & I feel like I'm getting in touch with my asian roots on this one because I don't know how I pulled it off but I did! This is super yummy & easy! Hope you enjoy!<----- too bad I don't know how to say that in Korean haha!

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Black Pepper Chicken
1 pk. boneless, skinless chicken breasts, cut into bite size pieces
1 green or red pepper, roughly chopped
1 onion, roughly chopped
2-4 TBSP. cornstarch in a ziplock bag
1- 1 1/2 c. lite soy sauce (reserve 2-3 TBSP.)
Black pepper (to taste) 
1-2 TBSP. minced garlic
2 TBSP. EVOO
1/4 c. honey (or to taste)
  •  Place chicken in a bowl & pour soy over top, stirring to make sure all of the chicken gets some soy-love. Cover with lid & let marinate for 15mins or so. (I usually do this while I am cutting up the veggies & getting everything else prepped!)
  • When chicken is done marinating, spoon out your 2-3 TBSP's of soy & set aside...then drain chicken with strainer.. now is the time to heat the EVOO in a non-stick pan..Place chicken into the bag with the cornstarch. Give it a few good shakes, making sure chicken is evenly coated & then pour into pan. Cook on med-high heat until the chicken starts to brown a little, then add in your onions, peppers, & garlic...continue cooking until chicken is golden brown & cooked through. 
  • Now lower heat to med-low & add in reserved soy sauce, the honey, & sprinkle black pepper (to taste..I usually sprinkle it around 2-3x). Stirring constantly until the sauce thickens a bit...Let stand at least 5-10 mins for sauce to set.

Monday, March 17, 2014

Chicken Spaghetti

I know that I have had to have mentioned it before, but just incase I didn't, I love watching Food Network & I have to confess, I am kinda obsessed with Ree Drummond. Ok & that was a really long run-on sentence! I love that Ree is real & puts some love into her cooking. I've learned some pretty handy tips from her as well just by watching her show. Any who, I have yet to make a recipe of hers that Mr.Hooah & I didn't like. I have made several of them but Mr.Hooah & I have two favorites, this Chicken Spaghetti recipe is one of them. (The other is shortly to come since summer is on the way soon!) I, as always, try to make my recipes as healthy as possible & of course I made this recipe & tweaked it in my own way, but you can find the original recipe here The Pioneer Woman's Chicken Spaghetti Recipe! I will add the side note that I did use the 2 cups of chicken stock & towards the end of cooking I did a sneak-peek & it was definitely looking very "juicy", but after taking it out of the oven you MUST let it rest & the liquid absorbs & it turns out just beautifully & creamy! Bon Appetit!
-Happy St. Patty's Day & XO

Chicken Spaghetti 
3 Boneless Skinless Chicken Breasts, boiled & roughly chopped 
1 pk. Spaghetti, Broken Into Two Inch Pieces 
2 cans Cream Of Mushroom Soup 
2c. Grated Sharp Cheddar Cheese 
1/2 of a Finely Diced Green Pepper
1/2 of a Finely Diced Red Pepper 
1/4c. Finely Diced Onion 
1 jar (4oz.) Diced Pimentos, Drained 
2c. Reserved Chicken Broth From Pot 
1-2 TBSP. Beer Can Chicken Seasoning
1/4 tsp. Cayenne Pepper 
Salt And Pepper, to taste 
1c. Additional Grated Sharp Cheddar Cheese

  • Boil the chicken breasts until cooked through & then roughly chop up to make 2cups(I had a little over 2cups but used it all, the more the merrier, right?!)
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  •  Cook spaghetti in same chicken broth until al dente, about 9minutes. Do Not Overcook. When spaghetti is cooked, combine with the remaining ingredients except the additional 1 cup of sharp cheddar.
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  • Place mixture in casserole pan & top with remaining cheese. 
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MAYBE IT'S ROMANCE OR MAYBE IT'S JUST THAT WE LIKE QUALITY TIME TOGETHER, BUT MR.HOOAH & I COOK TOGETHER SOMETIMES & HE WANTED TO HELP ON THIS ONE, SO HE GOT PUT ON CHEESE-DUTY HAHA!
  • Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). If it is still a little "juicy" when you take it out of the oven, LET IT REST, so the juices will absorb & it will be perfectly creamy & delicious! 
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