Repurposed: From Spice Shelf to Mail Organizer

Recently, the Man of the House mentioned that we were in need of a mail organizer.  Something other than letting it pile up on the corner of the kitchen counter.  I looked and looked... in stores and online; but found nothing that was really doing it for me.  Then I realized the answer was right under my nose (or to be more precise - hanging right in front of it!)

I had this little shelf rack, which I used to use as a spice shelf.  But I had also recently gotten a counter top spice rack so this little gem was just begging for a new purpose.

**Cue the creative light bulb going off**

The first thing to go were the wooden pegs - those were going to have to be upgraded!

Next up - lose the light blue backing!  I painted the inside a creamy white.
*Helpful hint #1: If you have a small painting job - those sample size jars of paint at the home store are ideal!

I then cut strips of decorative ribbon the length across the front, plus a little extra for folding under

*Helpful hint #2: a flat iron is perfect for ironing ribbon!

 

Once the ribbons were ready I attached the to the front side edges of the shelf with upholstery tacks

 I used two strips along the bottom of each shelf opening to create a little "front" to the shelf

Last, I added two porcelain knobs found at World Market (for only $1.99 each!) where the wooden pegs used to live.  And....

VOILA!!  

Hang it back on the wall..  pop a little basket on top.. and it's a whole new look and use for an old item!

Teriyaki Sauce

I like to make as many of my own sauces as I can because it lessens the number of preservatives my family eats. I also like that I can adjust recipes to my family's tastes. This Teriyaki sauce is one of the best I've ever had. Let me know what you think!

Ingredients:

¼ cup corn starch

¼ cup cold water

2 cups sugar

2 cups soy sauce

1 cup cider vinegar

4 cloves garlic, minced

2 teaspoons ground ginger

1 teaspoons ground black pepper

Directions:

In a small saucepan, combine all ingredients on high heat.  Once boiling, reduce heat to low and simmer, stirring frequently, until sauce thickens.

I'll try to add some recipes that I make with this sauce soon, but it's great on chicken!

Sunday Pork Roast

Even though I call it Sunday Pork Roast, it is perfect for any day of the week. I also love that we have leftovers for another night. Less cooking for me! My apologies...I haven't taken a picture, but I will the next time I make it.

Pork Sirloin Tip Roast (or any other roast)

1 envelope Lipton Onion Soup Mix

1 can Campbells Cream of Mushroom Soup

3 to 4 cups beef broth

1 large onion

2 cans green beans

Baby carrots or sliced carrots

Salt

Pepper

3 tablespoons olive oil

3 tablespoons corn starch

½ cup white cooking wine

Can of sliced mushrooms (optional)

Rinse and pat pork dry.  Sprinkle with salt and pepper and brown in skillet with 2 to 3 tablespoons of olive oil.  Combine Lipton Onion Soup Mix, Campbell’s Cream of Mushroom Soup, beef broth, onion, green beans, and sliced mushrooms and place the roast on top.  Deglaze the pan with a little white cooking wine and pour over roast.  Cook on high for 6-7 hours or on low for 8-10 hours. Approximately 30 minutes before serving remove some of the broth and whisk in the cooking starch. Add it back into the crockpot along with the carrots.     

Cheesy Broccoli Rice Casserole

This Cheesy Broccoli Rice Casserole is a favorite in my house as either a side dish or sometimes as an entire meal! It's not the healthiest of meals, but it sure is a yummy splurge from time to time. Enjoy!

Ingredients:

• 2 Cups Uncooked Rice
• 2 Cans Cream of Mushroom Soup
• 8oz Shredded Cheddar
• 1 Bag Frozen Broccoli Florets
• 1 Can Milk (using one of the soup cans above)
• Salt and Pepper

Directions:

1. Cook the rice and broccoli according to the directions on package. I like to use jasmine rice in the steamer.
2. Cut broccoli florets into smaller pieces.
3. Mix cans of soup, milk,  1 and 1/2 cups of the shredded cheddar, and broccoli.
4. Gently fold in the cooked rice.
5. Add salt and pepper to your taste preference.
6. Pour into a 9x13 baking dish.
7. Sprinkle remaining 1/2 cup shredded cheddar on top.
8. Bake at 350 degrees for 30 minutes or until heated through, warm and bubbly.

Are YOU Up For The Challenge?

It happens to most (all?) of us. We get into the day to day routine of married life and forget to show that awesome person we married just how we feel about him.

That's the perfect time to shake things up a little bit!

As we start February and the countdown to Valentine's Day - My Really Real Reality is hosting a 14 Day Marriage Challenge !!

The daily challenges are simple.  And all are inexpensive (or completely free!)

Come join up and show your special man a little romance!

http://reallyreallyrealhousewives.blogspot.com/2014/01/romancing-him-14-day-marriage-challenge.html

Crockpot Enchilada Chicken Soup

I love this recipe. It is so delicious and easy. For an even healthier option, you can just use the original 1/2 cup milk in the chicken broth mixture and then add 1 cup of water to the ingredients in the bottom of the crockpot. Also, serve it without the cheese, which really isn't a huge loss because the soup has so much flavor. Delicious!!

Ingredients:
3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can Original Rotel
1 can (15 oz.) black beans, drained and rinsed
1 bag (10 oz.) frozen corn
1/2 onion, chopped
1 red pepper, chopped
1 can (10 oz.) Enchilada sauce of your choice
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

Directions:
Melt butter in a saucepan over medium-low heat. Stir in flour until smooth and bubbly. Removed the pan from heat and add the chicken broth and 1/2 cup milk slowly stirring to keep smooth.  Return the pan to heat and bring sauce to a gentle boil; continue to stir constantly until the sauce thickens. In a large bowl, whisk together the enchilada sauce and the chicken broth mixture you just made. Gradually whisk in remaining milk until smooth.

In a crockpot, combine the black beans, Rotel, corn, onion, and bell pepper. Place the chicken breasts on top and then pour the chicken broth mixture you just made over the top. Cover and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours. Remove chicken and shred into bite-sized pieces. Add chicken back to the crockpot and mix with soup.

When serving top with cheddar cheese or any other toppings you might like. I suggest sour cream, avocado,tortilla triangles, and jalapenos. Enjoy!

Crockpot Scalloped Potatoes

I love scalloped potatoes but the box versions always seem a little gummy to me. I have never tried the homemade version but when I saw this crockpot version I knew I had to give it a try and I'm so glad I did. These go great with pork chops and are absolutely YUMMY!!

 Crockpot Scalloped Potatoes

Serves 6

Ingredients:
2 pounds potatoes (about 6 medium)
1 cup water
1/2 teaspoon cream of tartar
1/4 teaspoon pepper
1 teaspoon salt
3 tablespoons butter
1 small onion, thinly sliced
1 can Cream of (YOUR CHOICE) Soup
1/4 cup flour
4 slices American Cheese



Peel and thinly slice your potatoes. Toss slices in the water and cream of tartar. Drain. Spray your crockpot with cooking spray. Put half of the sliced potatoes in and top with half of the onion slices. Sprinkle with 1/8 cup of the flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour and salt and pepper. Disperse the butter in chunks over the top and then cover with undiluted soup. Cover and cook on Low for 7 to 9 hours (High: 3 to 4 hours). Add cheese slices 30 minutes before serving. Give your potatoes a few quick turns and serve!!