A page for developing talents like cooking, book reviews, mom life, and outdoor activities.
New Year, New Me? Or whatever makes you feel good inside… no matter the reason, I have a delicious and healthy recipe for you to try! Hot Pepper Jelly Fish… Not to be confused with Hot Pepper Jellyfish. Ahahaha. (Okay yes I know my sense of humor is dry). So you might want to call it Hot Pepper Jelly Tilapia. Whatever floats your boat!
My pregnancy has been fast and furious…. and I am talking about my weight! The cravings for pizza, nachos, and all of the unhealthy food you can get your hands on is REAL. Fighting it is super hard, but it’s a lot easier when you have the goods. And let me tell you… I have the goods! Zach and I are lovers of hot pepper jelly’s. We have tried an array of assortments and love most of everything that we have tried. (Tip: Hot pepper jelly + cream cheese + crackers = heaven). We can talk about all of the yummy things that you can do with these delicious preserves later. For now… tilapia! Or really any fish that you like. Tilapia is just one of my favorites.
I mean just look at it.. is your mouth watering already?
Okay guys you wouldn’t believe how easy this recipe is!! I am sitting here looking at the recipe I wrote down and wondering… am I missing anything!? Nope! I’m not. That’s how dang easy this was. Busy moms, wives, and workin’ women are going to love this! And don’t let me forget the men… Eating super healthy meals is not my husband’s favorite idea of a good meal, but he actually loved it!
I used parchment paper and a cookie sheet, but next time I think I will use a regular baking dish so that it is easier to get all of the yummy sauce. You could also use rice instead of quinoa. Honestly, I will probably use rice because my husband likes it better than quinoa, but I am trying to eat healthier right now. This meal goes GREAT with another recipe that I am going to add soon that my husband made – pan fried asparagus. Stay tuned.
As much as I don’t like eating healthy, it sure does so much for your body and your mind. Eating right, getting enough sleep, and exercising are all things that we hear we should be doing over and over again…. but maybe that’s the point. I feel best about myself when I am taking care of myself! Good luck in the New Year with all of that goal setting! Keep You Dew You in mind when you need some help staying motivated with your goals! 🙂
Merry Christmas!! It’s the most wonderful time of the year! I love love love this time of year! For our families annual Christmas party, I was having the worst time figuring out what we wanted to give everybody. So as I was scrolling through Facebook and found all kinds of cute jars to fill with goodies. I decided to rack my brain and create a cute jar that I can fill with delicious goodness. Since my goodies are Rolo and Hug Turtles which happen to be brown, I decided to make Reindeer Jars.
Wala! Here it the finished product. (Minus the goodies because I’m not quite finished with the baking).Making Mr. Reindeer was so easy and I was able to make around 15 jars in a short amount of time. It was the perfect balance of wanting to make something homemade, but not having it stress me out or break the bank. Woot woot! Now, I’ve seen different variations and this is what I came up with for my likeness. Go ahead and make it yours! It’s super easy and soo much fun!
As you can already tell, this is a very self explanatory craft – which is why I like it so much. But, make sure to allow for an extra one so that you can change things to get it the way you want it. I did 3 jars before I figured out what I liked.
First, assemble Mr. Reindeer’s face. Glue on his eyes and rosy red nose. This is all I liked for the face. I tried to put a scarf on Mr. Reindeer, but I just couldn’t find a placement that I liked. Therefore his scarf turned out to be a headband, but I personally think it’s adorable.
Next, get the lid ready to be transformed into his cute little head. I glue the canning jar lids together so that it won’t fall apart and mess up the whole craft. After they are glued together, I cut a piece of the felt in the exact shape of the lid and glue it to the top. After it is dry, I glue the ribbon around the sides of the lid to give Mr. Reindeer some cute decoration. I used several different patterns of ribbon, but the reindeer ribbon was my favorite! How adorable is a reindeer wearing reindeer!? Call me cheesy, but I’m in love!
Finally, we get to add some antlers to this baby! The very first thing that you do is screw the lid on tight before you start gluing so that the antlers are facing the right way! I made that mistake… so embarrassing. After you make sure that is set, take one pipe cleaner and cut it in half. Then set aside one half and cut the other half into half again. *Whew*. So you will end up having 1/2 and 2/4 of one pipe cleaner. Fold the bigger piece into a desired antler shape and glue it to the top of the lid. It should look something like this:
Let the glue dry and wrap each of the small pipe cleaner pieces around the main antler piece and shape to your desired look. Then comes the final step! Glue two of the brown pom poms to the base of the antlers to give Mr. Reindeer some cute little ears. Then you are done and done! Here is a pic of just the lid.
Feel free to make this craft your own! I had so much fun playing and changing things. After all, that’s the fun part of crafting isn’t it? This is a great homemade craft that anyone would love to receive as a gift. In a few years when my daughter is old enough, I am excited to make things like this with her.
Merry Christmas everyone! Remember that this is a time of giving and of developing your talents to enrich the lives of those around you. God Bless. And Merry Christmas from You Dew You.
Alright, so who on earth doesn’t like sausage!? I can’t imagine not liking sausage! You can make sausage with anything – pork, beef, lamb, elk, venison, bison, alligator, freak.. even vegetables if you’re not into the meat thing. My point is, I’m pretty sure sausage can be for anybody. To each their own! Backing up… For my husbands birthday in November, I surprised him with taking a hunters education course. We both love hunting and the great outdoors and so I thought it would be a fun thing to do together. But, I didn’t think it would turn out as awesome as it actually did! Our instructor was amazing! We learned so much from him and he kept us entertained. So naturally, when he said that he offered a sausage making class, we were gonna be there!
Note: This is not an affiliated marketing article! It is honestly a recommendation of a great place with good people.
Anyways. Back to my story. We went to this class last Saturday and learned all about sausage making, food safety, and obviously ate delicious sausage. I thought to myself – the world needs to know about this! So here I am, telling you how amazing this was. It was held at P2K Shooting Range here in El Cajon, California and our instructor was the great, Steve Shaw. There are so many great classes, seminars, and camps that you can take at this shooting range! If you are a Southern Californian please check them out! I myself have taken a handgun course, hunters safety, and this sausage making class and have been pleased with all of them.
Now, to be fair to Steve and his family, I’m not going to share any of his family recipes because they are golden (yes, you are missing out), but they are not mine to share. Although there are a list of websites that I’ve been playing around with that I will share with you.
Okay first of all, there were some delicious looking recipes that I found on the Sausage Mania website. So if you are looking for somewhere to start, there are some recipes there, but you could also start on pinterest or just google recipes. Find a recipe that looks delicious to you and take the leap of faith! Now, take everything that I say with a grain of salt, as I am learning as well! There will be many follow up posts about my journey in sausage making because… well… I have a lot to learn! And I am excited to play!
Everything that I say on here is what I learned from Steve Shaw in my amazing sausage class. I am giving you a summary of what you can learn in classes like these! Believe me – I do not know enough to teach you about this and it cannot replace a class, but I do want to motivate you to learn how to do it yourself! Find a class! Do your research! It’s amazing!
I learned several things in preparation. First of all, if you just want to find a good butcher and skip all of this – good on ya! I was told (by my mighty instructor) that if you are looking for a good butcher, you will know how good they are by the sausage that he/she makes. Boom! Go find that yummy sausage and all you need to do is deliver the meat. I won’t lie.. I will probably do that more often than not. BUT I am so into this and am excited to keep learning.
First, don’t cheap out on tools. Use tools that were built for the intended purposes of what you will use them for! Kitchenaids are all well and good… but they weren’t made specifically for that purpose and won’t be as good as a meat grinder that was intended to do just that – grind meat. A kitchenaid would be good if you were only working with 1-2 lbs. You might need a food scale, it would be helpful to be able to weigh your meat. If you are working with mass amounts of meat, you will definitely need a large amount of spices. Costco those babies! Or Amazon Prime.. I love Amazon Prime. Proper tools can be bought on the Sausage Maker website or I know my dad has Cabela’s brand and it works great. Moral of the story – don’t cheap out. You get what you pay for.
I learned that you grind the fat first (frozen), followed by grinding the meat. You don’t want the meat to be frozen, but you want it to be firm and ice crusty. Grind, then add the spices, then grind again. Be careful because if you grind too much, or emulsify when you mix in the spices… then you got yourself a hot dog. You really need to go to professionals for help on the grinder, how it works, the pounds of meat per pounds of fat, spice ratio, and more helpful tidbits that I learned. Again – I am not qualified to tell you how to do it, but I am trying to convince you that it’s worth the time to learn!
Now, I am going to start out by saying that my journey in the sausage making world will not make it past the fresh sausage. My husband may be brave and venture into the curing process because he loves salami (I do too, but I don’t want to accidentally kill my family). Learning and knowing about curing is suuuuuuper important! I ain’t about that life. I want to make my meat and eat it in the same day sooo that’s all the help I’m going to be. But if you are about that life, be safe and learn the differences in curing. I do know that the different types of curing are not interchangeable. Confused? Me too. Sorry, I won’t be help with curing but I know that classes will help you and prepare you to get out there and make the best salami out there. You dew you, my friend.
Other safety topics! Cooking temperatures. That’s another tool you will need – meat thermometer. Make sure that the temp of the inside of the meat is at least at 165 degrees. My wise instructor liked the meat to be at least at 170 degrees and I full heartedly agreed with that. Be safe, my friends.
There is so much that goes into this and so I apologize already that this is going to be slim pickins. So again… find that class and do your research! (Again, Southern California, you have great resources under your noses).
Anywho. You will need sausage casing, which again can be bought on the Sausage Maker website. It is common for our society to freak out about fat. Understandable… but pish posh! Good sausage needs good fat content in my opinion. You need that flavor and that moisture filled sausage. My instructor advised us to use pork fat with whatever meat we are using to make the sausage. If you are into wild game, the fat might be too much of a gamy taste for you. *Mmm gamy* (quote that movie! If you didn’t get it.. it’s the wiener dog from Open Season, you uncultured swine).
Casings come at 2-2.5 ft per 1 lb of meat. Make sure to soak the casings overnight before you use it in fresh water.
If you want “chunkies” (i.e. onions, cheese) then you add it to the meat after grinding and before stuffing. If you grind it with the meat… that defeats the purpose of “chunkies”.
Oh! Also important! Before you commit to stuffing your sausage, make yourself a patty, fry it up, and test it out. If it is delicious – get stuffin! If it needs work – go back to the drawing boards and improve the spicing. I’m not going to go into actually stuffing the sausage because there is a lot that you need to know about it and let’s just say this is the cliff hanger that you need to go investigate. 😉
I hope that this has motivated you to learn more about sausage making. I think it is so fun!! If it’s not your thing – that’s ok! You dew you, right. This is me doing me and I wanted to share it with you! Also, a shout out to Steve Shaw and the other great instructors at the P2K Shooting Range. My husband and I are active supporters of this shooting range. We haven’t been to the range in quite awhile since I am pregnant and the noise is a little too loud for Squirt’s little ears, but we will definitely be going back. Eat your heart out my friends! Life is too short to waste on nasty food.
In this life of craziness, we need all the help we can get. After a long day we were pretty desperate and came up with this delicious masterpiece. I’ve gotta share these easy Sausage and Egg Skillet Breakfast Burritos with you – they were mmm mmm good. Cooking is my favorite hobby and I’ve made up a few recipes (more to be shared later) but this one was especially a life saver. So easy! But, I have to give the credit to my husband, Zach. He wanted breakfast for dinner and we just put ingredients in together. (By the way that’s a great date night idea – especially for foodies like us!).
To start, all you need is sausage, eggs, potatoes, cheese, yummy spices, and bam! A quick, delicious meal. First, dice the potato and brown it with the sausage.
Meanwhile, scramble the eggs in a separate bowl and spice with garlic powder, onion powder, salt, pepper, and santa maria.
Once the sausage is brown and the potatoes are soft, add the eggs to the skillet. Melt cheddar cheese into the mixture and make sure all is heated through.
Once the mixture is heated through, warm up the tortillas and roll yourself up some delicious burritos. We love to add our favorite Cholula hot sauce or regular Pace Salsa. Mmm enjoy! 🙂
Life is too busy to be worrying about elaborate meals every night. I mean, I love elaborate meals. But, not every night! Ain’t no one got time for that! After a stressful day of running around, this was the perfect meal that didn’t add to the stress. As a pregnant woman, easy is the only way to survive anymore. I do have to say – all in all the key ingredient is a helpful and supportive husband! 😉