Year: 2020

COVID-19 Quarantine – Day 28

COVID-19 Quarantine – Day 28

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Happy GOOD Friday, guys!  It sure doesn’t feel like spring, it was a super busy, crazy, not-many-things-went-right kind of day, but kiddos sure brighten your day anyways when you get to hang out with them.  I overheard our oldest telling my husband that “in three days Jesus came back!”.  I couldn’t be prouder of that little man!  He was so excited to color Easter Eggs all day, but was so patient.  He even cleaned his entire room by himself without me even asking.  He said “You know, my room’s kind of a mess.  I’m going to go clean it up now.”  Parent jackpot?  I think so…

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Here’s an odd question… we’re at home for Easter.  No church service.  No giant family gatherings.  Our kids’ haircuts are compliments of dad, so they’re crazy at this point.  Are sweatpants acceptable this year?  Not asking for a friend…

Easy Italian Herb Parmesan Quick Bread

Easy Italian Herb Parmesan Quick Bread

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img_4082I cannot emphasize the word EASY enough.  Seriously.  I’m not a baker.  I love to cook, but for some reason baking has never been my thing.  I either over or under bake nearly everything, so bread is usually a no-go for me.  I happened to see this recipe on Pinterest and thought “Yeah… I bet you need yeast!”.  Nope.  Then I thought, “Pfffft.  I bet you have to knead it.  Not gonna happen!”.  Nope again. Ugh… I ran out of excuses not to try it, and I’m so glad I did!  It’s a pretty dense bread, but the flavor reminds me of the bread at Bravo (yeah… totally drooling with you!).  It has a nice crust on the outside due to the parmesan cheese and has plenty of flavor.  The thing I liked most about this recipe was that I already had all of the ingredients on hand.  To me, that’s a great recipe!  If you’d like to check out the original recipe, you can find it at Kudos Kitchen by Renee.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon garlic powder
  • 2 tablespoons dehydrated onion
  • 1/4 cup Parmesan cheese plus 1 tablespoon for topping
  • 2 cups milk OR buttermilk
  • 2 tablespoons cider vinegar OMIT IF USING BUTTERMILK

Directions

  1. Preheat oven to 350 degrees.

  2. To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
  3. If using store bought buttermilk, omit the above step.

  4. Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.

  5. Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it’s a thick, lumpy and pasty consistency.
  6. Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.

  7. Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.

  8. Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.
COVID-19 Quarantine – Day 27

COVID-19 Quarantine – Day 27

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There are a lot of things I’ll actually miss about this quarantine.  I’ve been thinking about how strange it will be when the stay-at-home order is lifted.  It’s not like I’ll be racing out anywhere as soon as it’s lifted.  My favorite things have always seemed to be at home for the most part, so it will be an adjustment to get back to the business of life and honestly, I’m not ready for it.

After talking to a friend earlier today about being quarantined, we both agreed there are some things we will actually miss.  Here are some things I will definitely miss:

  • An excuse to NOT be busy.  Since when did we need an excuse to say “No”?!  Really… why do I feel that I need an excuse to spend time with my own children and not rush them here or there or to visit people when I barely get to spend time with them unless it’s taking them to an activity?  That’s not good, guys… I’ll take this as long as I can get it!
  • Baking.  I know, I know… I like to cook, not bake.  BUT, being stuck at home has made me feel like I should at least attempt to improve my baking skills.  Stop the snickering… I said attempt! Haha!
  • Working from home.  It’s insane how much more work I can get done at home.  I do miss my beautifully decorated office at work, though, so there’s that.
  • Letting chores go to spend time with my kids.  Again, why in the world do I need an excuse to do this?  The house is dirtier than it’s been in so long and I’m home all day every day.  It’s a new physics theory I’ve developed: the greater the quantity of time at home, the dirtier the home.  It’s science.
  • Always having gas.  Gas is cheaper than when I started driving (and no, I’m not telling you when that was…) and because there’s nowhere to go I don’t even remember the last time I filled up.
  • Having to be creative with the dinner menu.  The urge to grab takeout has declined and I’ve realized that it’s easier just to make dinner.  Who would’ve guessed?  The interesting part about that is when I’m out of something I can’t find or don’t want to go to the store to get I have to get creative.
  • Teaching my kids at home.  Our oldest son has thrived learning at home.  He was blessed with an amazing kindergarten teacher.  It is her first year teaching and the kids adore her.  She is ROCKING distance learning through all of this, so I give her mad props.  I love getting everything ready for him to work on every day and seeing him problem solve on his own.  He thrives in creative situations and this is about as creative as it gets.
  • A flexible work schedule.  I have about as flexible of a schedule as you can get.  I am so grateful for my job it’s not even funny, but somehow I’ve managed to be even more flexible and productive during this.
  • Realizing who your real friends are.  I mean your REAL friends.  If people want to stay in touch with you, this situation will have no effect on real friendships.  If anything this entire situation has left me feeling great about purging “acquaintances” on social media.  Ain’t nobody got time for that kind of nonsense in life.
  • Gardening.  I haven’t planted a garden the past several years because… baby.  I don’t know if you’ve heard, but babies keep you busy, guys.  It’s not exactly easier now that our youngest is a toddler, but we’re at home, so there’s no excuse!

Keep enjoying precious time with your family.  This quarantine has been exhausting and a little scary at times, but sweet nonetheless.  Maybe we need to reflect on what God is teaching us in moments like these, not what we feel we’re missing out on.

My Lipgloss Be Poppin’… and Sheet Masks are Back

My Lipgloss Be Poppin’… and Sheet Masks are Back

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If you know what this is referring to you’re my sister from another mister… or brother from another mother.  I won’t pass judgement just because you know great song lyrics!  But seriously, guys… I have a favorite lipgloss.  I tried matte lipsticks, I really did.  I even made an entire post about lip exfoliators because I tried to love them.  I mean, I did end up finding an awesome lip exfoliator, so I guess there’s that.  Lipgloss is where it’s at for me.

Anyways… back to the original point of this-my favorite lipgloss was discontinued quite a while ago.  I have randomly tried others, but nothing can replace my tried and true Bare Minerals lipgloss.  However, I have found a close second.  Milani came through FTW!

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Milani Ludicrous lipgloss meets all of my requirements fairly well: they offer a great shade range, it’s not sticky, it’s not runny, and the color lasts a fairly long time for a lipgloss.  The shade range they offer also includes some very fine shimmer or a completely matte gloss (yeah… I know that’s an oxymoron… just roll with it, k?).

The shades that were available at my Target weren’t a perfect match to my beloved Bare Minerals, but they had what I was looking for: a somewhat pink/peach shade that with no glitter or shimmer.  I found exactly that in the top shade (Teen Spirit) and I grabbed a darker shade with a little shimmer (Semi Charmed).  I actually ended up loving the darker shade just as much as my Bare Minerals replacement-score!

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I’ve tried Milani lipgloss in the past and HATED it, so I was skeptical.  I tried Milani Keep It Full Lip Plumper in Nude Shimmer.  I love a good lip plumber, but this ain’t it.  The applicator is huge and puts way too much product on your lips at once.  Once it’s applied it slips and slides all over the place and applies very unevenly.  It has no staying power and the plump?  Nowhere to be found.

If you want a great lip plumper, try Soap & Glory Sexy Mother Pucker Pillow Plump.  This plumper has that tingly, minty plumping effect and really works.  The product applies evenly and stays put well for a lip gloss.

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Now, about that mask.  I never cared much for sheet masks until I realized how great they are when you have very little time.  They’re also amazing if you’d like to lock in moisture to help plump skin after exfoliation like microdermabrasion.  I found Deweytree collagen sheet masks at Nordstrom Rack and thought, “why not?”.  Best. Decision. Ever.  They were amazing and I used them after every microdermabrasion session every week to help boost moisture and elasticity (read about at home microdermabrasion here-you will LOVE it!).

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Photo Credit: Facetory.com

Fast forward a bit after my stash of sheet masks ran out – they are nowhere to be found.  Lovely… another product I love discontinued.  The replacement search begins.  Naturally I searched Amazon.  I found some super cheap sheet masks that were ok, but not great.  They had a really strong fragrance scent that I just couldn’t get over.

After Google searching for collagen sheet masks I finally came across some TonyMoly sheet masks.  I love TonyMoly, so I thought I’d give them a try.  SO glad I did!  They’re amazing and might even be better than my beloved Deweytree masks (*gasp*).  They don’t have an extremely strong fragrance and they seem to absorb better and lock in moisture longer.

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Photo Credit: Ulta

The best part is I can actually find them from Ulta and Amazon fairly easily.  These might be my new favorite masks.  Check them out-you won’t be disappointed!

Easy Chicken Fried Rice

Easy Chicken Fried Rice

by Engineered Mama ♥ 2 Comments

I honestly can’t find the original source of this recipe.  I’ve adapted this recipe over the years to make it both easier and make the most of the ingredients to last a much longer time for a family of 4.  Grab some frozen egg rolls to pair this rice with or eat it as a meal on its own!

Ingredients

  • 1 lb chicken breasts (the amount doesn’t really matter-whatever you have on hand is great or substitute with pork, tofu, or no protein at all!)
  • 3 cups cooked rice (brown, white, jasmine, they’re all great in this recipe-I’ve even used leftover noodles for a twist)
  • 2 Tbsp sesame oil
  • 1 small white onion, chopped (I’m lazy and use frozen chopped onion… no chopping FTW!)
  • 1 cup frozen peas and carrots, thawed (or any vegetable of your choosing-get creative with what you have on hand)
  • 2-3 Tbsp soy sauce
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onion (optional, for serving)
  • Sesame seeds (optional, for serving)

Directions

  1. Cook and shred or chop the chicken.  I usually either cook the chicken in the crockpot with a teriyaki sauce or bake frozen chicken breasts.  Sometimes I prepare extra chicken for other recipes and use what I have left for this recipe.
  2. Prepare the rice per package directions.  I usually do the same with the rice for this recipe and use leftover rice from the previous night’s meal.
  3. Preheat a large skillet or wok to medium heat.  Pour sesame oil in the bottom.  Add white onion, peas, and carrots (or preferred vegetables) and fry until tender.
  4. Slide the onion and vegetables to the side and pour the beaten eggs into the pan on the other side.  Scramble the eggs and combine the cooked egg with the vegetable mix.
  5. Add the rice and chicken to the vegetable and egg mixture.  Add the soy sauce and stir and fry the mixture until heated through.  Add chopped green onion and sesame seeds for garnish (optional).
COVID-19 Quarantine – Day 21

COVID-19 Quarantine – Day 21

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What is that bright thing in the sky?! It’s THE SUN!!! Yay!!! Oh, how I’ve missed you, sun!

We did the school work, we did the work work, we did the laundry, we created a giant mess in the house, we went outside and made a giant mess in the yard… I think our work here is done for the day.

Oh! I learned something valuable today. You all will be so proud. You can shop all of the items in Bullseye’s Dollar Spot on the Target app and have it shipped to you. No, I’m not kidding. Don’t tell your husbands, ladies… you’re welcome.

Mustard-Maple Roasted Salmon

Mustard-Maple Roasted Salmon

by Engineered Mama ♥ 1 Comment

img_4660I love the versatility of salmon. It can be savory, it can be a little sweet, and you can pair it with so many sides. I love this recipe because it has a hint of sweetness from maple syrup, but dijon mustard gives it a lot of flavor. This is hands down my favorite salmon recipe for a busy night! I usually have all of the ingredients on hand and I actually prefer dried cilantro in this recipe to fresh.

This recipe is adapted from a recipe I found a long time ago from Food Network.

 

Ingredients img_4656

  • Salmon fillets (any amount will do-this recipe stretches far for a large amount and is also great for a thick coating on a small amount)
  • Salt and black pepper to taste
  • 2 Tbsp Dijon mustard
  • 2 Tbsp finely chopped cilantro (fresh is great, but I use dried cilantro all the time to avoid a grocery trip only for cilantro!)
  • 1 Tbsp light mayonnaise
  • 2 tsp pure maple syrup

img_4657Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil for easy clean up later.
  2. Mix the mustard, 1 Tbsp of the cilantro (save the rest for garnish), mayonnaise, and maple syrup in a bowl.
  3. Place salmon fillets in the baking sheet and sprinkle with salt and pepper to taste.
  4. Spread the mustard mixture evenly over each fillet and bake until cooked through. For larger, thicker fillets, start with 10-15 minutes and bake longer in 5 minute increments until cooked through.
  5. Sprinkle the remaining tablespoon of cilantro and serve.
COVID-19 Quarantine – Day… whatever… it’s been a while…

COVID-19 Quarantine – Day… whatever… it’s been a while…

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And your recipe of the day is frozen pizza, folks! Want my recipe tips? Add a little shredded mozzarella before you pop that baby in the oven. It gives it that homemade touch. Extra credit if you preheat your Pampered Chef pizza stone before “baking” your pizza. I’m a culinary expert.

So, I’ve lost all sense of time. I know it’s somewhere near the beginning of the week because I’ve only worked a few days, so there’s that. Now, the season on the other hand… I think it’s supposed to be spring, but definitely feels more like winter. The kids’s little calendar chart says spring, so we’ll go with that. I’m sure they’re keeping track.

Day 17? Maybe? Who cares… I’m pretty sure I skipped a day… or two. We made an awesome fort yesterday, so there’s that. I’d say that’s a win!

COVID-19 Quarantine – Day 15

COVID-19 Quarantine – Day 15

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I have officially lost all sense of time and had no idea what today was. I knew it was a weekend day because I wasn’t working, but has to find my previous post to even remember what day I am on.

Cleaned out a giant bed of weeds that was previously a garden and planted starter zucchini and tomato plants for later. Wish I had a before and after picture, but I just have the after.

If these torrential downpours and storms don’t stop I may just lose my mind. This dog won’t sleep with storms and drives me insane!

COVID-19 Quarantine – Day 14

COVID-19 Quarantine – Day 14

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A new day, a new recipe!  Typical Friday of painting rocks with the tiny people, lots and LOTS of laundry, a lot of work while the tiniest napped, and the daily making of the dinner.

Oh!  I did decide to order a box from Misfits Market, but it’s now delayed 😦  Rona, you are a fun sucker!  BUT, if you’re interested and want to try it out they provide us with a code for 25% off (COOKWME-UD0VIL), so I can at least share that with you!  If you’ve never heard of Misfits Market, I’ll fill you in.  They send you an assortment of “imperfect” produce in a smaller or larger box (your choice!) weekly, biweekly, or any timeframe you choose.  You can cancel at any time or even skip deliveries if you don’t happen to need it on a scheduled delivery.  You can choose your day of delivery and can change your subscription at any time.  I’ll let you know how it goes when I get my first order!

I also finally broke down and ordered new outdoor furniture after realizing ours was so bad I didn’t even want to sit on it yesterday.  well, it was $250 and I bought it when we moved into our house, so I’d say over 8 years of use is pretty good for $250!

On to the most important part of the day… dinner!  Tonight’s dinner was Tomato Basil Meatloaf.  This is a great recipe that I usually prepare in large batches, freeze it, then pull it out to thaw if I know we have a busy week ahead of us.  I typically make 3 loafs since the recipe uses ground pork and ground beef.  I’ve found that most of our local grocery stores only carry ground pork in 1 1/2 lb packages, which stinks when your recipe only calls for 1 lb.  So, I buy the 3 lb lean ground beef and 2 packages of the 1 1/2 lbs of ground pork to maximize the ingredients.  I make the three batches at once, wrap each loaf in saran wrap, then a layer of Reynold’s Wrap foil, then put it in a sealed freezer back and add the baking instructions in Sharpie.

Keep hanging in there, everyone!  We’ll get through this… eventually!