DIY ALERT! Homemade Vanilla Extract

This year I'm making quite a few DIY gifts for Christmas.  I absolutely love Vanilla Extract and use it alot in my baking.  So when I found out how easy and delicious it is to make your own, I had to do it.  It can get quite expensive to keep buying a good quality in stores, so I'm confidant this will be a successful alternative.  

First things first- this is a very easy process, but not quick.  After all is said and done, these creations must seep for approx. 3 months!  So if you plan to make some for Christmas as well, you better get on it asap!

Supplies Needed:

Vanilla Beans - bought thru this ebay seller Here
4oz Bottles with caps - I bought them Here
Vodka - You don't need to pick a really expensive one, but don't pick a cheap one either! I used Smirnoff.
Misc Supplies- Funnel or measuring cup, knife or scissors, cutting board

This is so easy-peasy a child can do it! Literally - mine did!

Take the full vanilla beans and cut in half to fit in the bottle.  Stuff 3 of them in there.. this should equal 1 1/2 full vanilla beans.  You can add more, but it's not necessary. 

With your measuring cup or funnel, fill the bottle with vodka and twist the cap on. 

Taaa dah! You are all done!  Now, for the waiting game... each day the vodka will get darker, so continue to keep in a lighted area for approximately 3 mons.  

Ready to use?  No need to strain!  Pour on!
Don't forget to leave a comment about how yours turned out! 

 

Supplies We Used

 

Filled Bottles

 

Bottles- 24 hrs later

Grilled Chicken and Rice w/ BlackBean Salad

Today is a record heat for our area.. 102*!! I don't know about you, but turning my oven or stove on during the summer only help keep the house hot! Not only is grilling a sign of summer, I often choose to grill because it keeps that extra heat outside. :)

Tonight my husband and I made grilled chicken, rice, and blackbean salad.

Purchasing Meats:

Many people don't understand that the regular store bought, boneless-skinless chicken breast (individuals) are larger than one portion. I usually slice one in have or buy the thin sliced boneless-skinless chicken breast. If you store does not sell the thin sliced, you can ask the butcher if they will slice for you. Keep in mind that most wholesale stores such as Sam's or Costco (and military commissaries) will slice the meats thinner for no additional charge. The rest you can freeze or use during the week.

Chicken:

I cannot take credit for the chicken because my HUSBAND made it! And let me tell you - it was delicious!! He seasoned it with Crushed Peppercorn and Garlic rub (from Pampered Chef) and basic onion powder. Using medium heat, grill each side for just a few minutes, ensuring it's cooked thoroughly. One thing you should always have in your reach is a handy dandy thermometer You cannot cook or temp food properly with out it.

The proper internal temp for poultry is 165*F for 15 seconds. A little tip I learned at school is heat carries over when you take it off the grill, oven, pan, ect. I usually temp it to about 155*F and let it rest. When you cut into any of it, if it look raw, you must continue cooking. Chicken carries alot of nasty bacteria and if you do NOT cook it to the proper temperature, it will not kill those organisms and get you extremely sick.

Rice:

Nothing to out of the ordinary was used to make this rice.  However, instead of water use stock (or chicken broth).  This add flavor and then season with salt and pepper. 

Black Bean Salad:

I love this fresh salad!  Annnnd it's so easy to make! Cut the corn of the ear, cut all your veggies and mix ingredients together. 

Ingredients I used:
1 Ear Roasted Corn
1 can Black Beans, drained and rinsed
1/2 each- orange and green bell peppers
1/4 Red Onion
1 Roma Tomatoe
Handful of Cilantro
3 TbSp Lime Juice
Salt & Pepper to taste

Enjoy!

No better friend than my Dutch Oven!

My husband bought me my first Dutch Oven for Valentines day this year! - Surprisingly I didn't have to ask him, he just remembered me mentioning it for the past who knows how many years. I never knew I was missing out on such a great item! Mine is a Better Homes and Gardens brand that is BLUE enameled cast-iron. It's durable for YEARS! - YES, as long as you take care of the enamel, they can last forever! And on the flipside: It has a lifetime warranty ;)

Here's a few facts (courtesy of Better Homes and Gardens):
• Compatible with gas, electric, ceramic and induction cooktops
• Oven safe up to 450°F
• Can be used for making soups and stews, braising meats, baking, frying and    more
• Goes straight to the table for serving
• Lifetime warranty

You can buy them relatively cheap - Walmart has them on Clearance for only $50 right now..

A few things I've made so far - Beef Roasts, chicken soup and pulled pork.

Sunday Dinner- Spaghetti!

I have to admit that I'm not a bake/cook/make from scratch type of person.  Why you may ask? I'm a wife, a mom, a student and volunteer.. 24 hrs in one day just is NOT enough time for me! I enjoy the convenience of certain things .. knowing it takes 16 roma tomatoes to make 1 cup of pasta sauce makes me Loooove canned tomatoes!  Today I'm making a yummy Spaghetti dinner for the family! It's no Sunday tradition like my friend Bianca's grandmother has instilled, but I already have all the ingredients in house, and it saves me a trip to the grocery store today!

Ingredient List:
2 tbsp Olive Oil
1 Garlic Clove, minced
1/2 medium onion, minced
1 can- 14.5 oz diced tomatoes
1 can- 29 oz tomato sauce
1/2 cup red wine (save the rest to drink later!)
2 tbsp Italian Season
1 tbsp Dried Parsley
1 tbsp Dried Basil
1 Bayleaf

Heat the oil over medium-low. Saute the garlic and onion until golden - do not burn.  Add wine and simmer for 3 minutes.
Add tomatoes, spices and bayleaf and simmer covered until ready to serve. 
Note- The longer you let your sauce simmer, the more intense the flavors become.  It is best to simmer a minimum of 2 hrs.  Remove bayleaf before service.

Welcome!

Hello everyone! As my friends and family know, I have a passion to cook and bake! Whether it be sweet or savory, I can do it!  As of today I'm half way thru my culinary degree. What does that mean to you?? Well it means next quarter in school I'll be in International Cuisine! And what it means to me? - I'll finally be an 'upper classman' and get my blues.  Our blues mean we wear blue neckerchiefs and hats; and our uniforms are embroidered with our names, hometown and major.  I am now on the home stretch!   
So with that said, I ask you all to stick with me and support me as I decide which culinary career path to choose :)
CHEERS!