November 2021

My mom raised me to cook and enjoy many different cooking cuisines, but overall, I grew up with typical Polish meals, meaning meat and potatoes. However, one of the specialties that my Great Grandma Susie always made was homemade noodles and dumplings. Personally, I am a bigger fan of noodles over dumplings, and my great grandma’s recipe is the same for both, just a difference between the size, shape, and cooking time between the two. 

Although I have always been told that this noodle recipe is my Grandma Susie’s formula, the only instructions ever passed down were how to make the noodles, not a full Chicken Noodle Soup. I think it’s important to make the most of family recipes and keep them going, so I took it upon myself to expand the recipe out for making a slow cooker chicken noodle soup of my own.

I always make this recipe at least once per year, and that is typically the day after Thanksgiving. The reason for this timing is that it is a great way to use up leftover turkey! With a simple substitution of turkey instead of chicken, this can quickly transform into a delicious turkey noodle soup.

Regardless of which poultry you choose to throw in, this is an amazing soup that can be prepped in the morning, stew in the slow cooker all day, and be fully steeped in flavors by supper time! Add in some homemade French Bread, and this is a perfect dinner for a chilly fall day or snowy winter evening.

Ingredients

Noodles

2 cups Flour

3 Egg Yolks

1 Egg

2 tsp Salt

½ cup Water for Mixing

12 cups Water for Boiling

Soup

10 oz Chicken Breast

1 tbsp Olive Oil

6 tsp Better Than Bouillon Chicken Base

2 Stalks Celery – Diced

½ Small Yellow Onion – Diced

2 Carrots – Diced

1 tsp Rotisserie Chicken Seasoning (some extra for sprinkling on chicken)

½ tbsp Dried Parsley

½ tsp Garlic Powder (start with ¼ and add more if necessary)

½ tsp Salt (start with ¼ and add more if necessary)

¾ tsp Black Pepper (start with ½ and add more if necessary)

⅛ tsp Cayenne Pepper

Directions

1. Rub the chicken breasts with olive oil and sprinkle them with a light coating of Rotisserie Chicken Seasoning. Bake in a covered dish for 35 minutes at 375 degrees. After cooling, shred into tiny pieces.

2. Pour the flour into a medium sized bowl. Create a well in the middle of it and pour both the egg and the separated egg yolks into it. Add the salt into the well too. 

3. Combine the eggs, salt, and flour together with a fork until the mixture is in pea-sized clumps. 

4. Slowly add in the water ⅛ cup at a time, and continue to form the dough until the water is gone. 

5. After the water is added in, flour your hands to avoid stickiness and then shape the dough into a ball. If it is still struggling to form a ball add in a little more water, but not enough to make it excessively sticky. (I usually add in about 1 extra ounce at his point.) 

Kitchen Tip 1: If you wear rings, take them off before working with the flour. This will make a mess of your hands and cleaning your ring will be a challenge if you don’t take it off.

6. Spread a substantial amount of flour out onto the counter. Set the ball of dough in the middle and roll it out until it is only about ⅛ inch thick. 

Kitchen Tip 2: It is better to have too much flour on the counter than too little. Since this dough is stickier than bread dough if you put too little flour down, then you will not be able to peel the noodles off the counter after they have been cut into shape. If the noodles are sticking to the counter after you cut them and refuse to peel up, it means you did not put enough flour down and will need to reroll out the dough and start cutting again.

7. Use a pizza cutter and cut the dough into strips that are 2 inches long and ½ inch wide. 

8. Boil 12 cups of water and add in the noodles in small handfuls once it comes to a roiling boil. Let them simmer for 20 minutes. Stir them occasionally throughout this time, making sure that the noodles aren’t sticking to the bottom or to each other.

9. While the noodles are boiling, dice up the onion, carrots, and celery.

Kitchen Tip 3: My family has never been a fan of large vegetable chunks, so I dice up my vegetables quite small. This is a personal choice, but the smaller the veggies are the better they will cook.

10. Dump both the noodles and pasta water into a slow cooker. Add in all the other ingredients and stir.

Kitchen Tip 4: Every company of rotisserie chicken seasoning tastes a little differently. To avoid excessive salt, garlic, or pepper you may want to start with ¼ tsp salt, ¼ tsp garlic powder and ½ tsp pepper. You can always add in more at the cooking halfway point if you feel like something is missing. That should always be a rule when cooking. Start low because you can always add more, but it’s virtually impossible to take seasoning out once you put it in.

11. Turn the slow cooker on low and cook for 6 hours. 

Kitchen Tip 5: Some of the broth will soak into the noodles as this soup cooks. Open the cover and stir both halfway through the cook time and one hour before it is finished. At either of these points, if you feel like it should be soupier, add in 1/2 cup to 1 cup of water. We prefer it to be closer to a stew than a soup though, so I never add in more. Once again, this is a personal choice though.

If you ever have extra chicken or turkey laying around, this soup is an excellent way to use up the leftovers! Chicken Noodle Soup always tastes like home, and amping it up with homemade noodles takes this soup one step further. Impress all of your friends and family with a delicious dinner of soup and bread! Enjoy! 

Okay, I’m going to start out this blog post by saying that I am by no means an expert on this topic. I am simply a person that loves to cook, who wants my dream kitchen. However, I am also a very frugal person, so I know that I will never be able to justify the expense that a full scale kitchen remodel demands. Luckily, I have a dad that is very handy, and both he and I spend many hours researching, reading blogs, handyman magazines, etc to figure out how to best be able to complete a job. 

I’m not going to lie, this was not an easy project. Over the course of home ownership I have removed yards of wallpaper, repainted all the walls, and had my dad’s help to put up my own kitchen backsplash. In comparison to all of those jobs, this one was probably the most demanding; however, now that it’s done, I’m glad that I did it, and I’m very happy that I was able to do it for a fraction of the cost of what replacing all the cabinetry would have been. Again, I’m a very frugal person. 

Over the course of this post I’m going to go over the details of what I did to make this project happen, and add in my suggestions for things I would do differently if I were to do it again. 

Stage 1 – Cabinet Door Removal and Cleaning

1. To start the project off, all of the cabinet doors had to be removed, the drawer faces had to be taken off, and all of the hardware had to be taken off. It was really important to have a system of organization during this project. After the doors and drawer faces are taken off it can be very easy to forget which door belongs where. To keep this organized, I took pictures of my kitchen prior to dismantling it. I then used the mark up tool on my phone to write a number on each door and drawer in the picture. As I removed each door and drawer, I took a piece of masking tape and set it on the floor next to where I was placing each door and drawer face, marking the tape with the correlating number in the picture. By assigning each door and drawer a number, this made drilling holes for handles, and putting the kitchen back together much easier. During this step, I would also recommend completely emptying all of the cabinets and drawers. I didn’t do that for my project and I regretted it later. 

Marked up photo on phone and labeled doors after being removed.

2. Once all of the cabinets were disassembled it was time to clean. We used TSP Substitute in a spray bottle. We got rags liberally damp with the TSP and rubbed it all over any of the surfaces that we planned on painting aka anything that was currently stained the honey oak color. After it was cleaned with the TSP, it had to be rinsed down with a wet rag. I would also recommend cleaning the interior of the cabinets at this time. While we didn’t paint any of the shelves, it was shocking to realize how much grime and dust  accumulates on them over time, and if you empty them out, this is a prime time to clean. 

Stage 2 – Sanding and Taping

1. Once the cabinets were clean and dry it was time to sand them. The purpose of sanding them is to remove old varnish so that the primer can stick better. Luckily, only the varnish needed to be removed, so the sanding was easier than it sounds. It didn’t need to be completely stripped down to the original wood. To accomplish this, we picked up Sanding Block Sponges from Sherwin Williams. For this first sanding process we used the 100 Medium Grit Sanding Sponges. This allowed the varnish to be removed without making the surface of the cabinets too rough. Any of the areas that were going to be painted needed to be sanded first. I would recommend wearing safety glasses and maybe a mask during this stage. I didn’t do either of these things, but my eyes were stinging and my lungs hurt from the dust in the air after doing this step. Safety first!!

2. After sanding, it was time to drill some pilot holes for our new cabinet hardware. We had never had handles or pulls on our kitchen doors or drawers so this was an essential step.It was important to make sure to measure carefully before drilling the hole so that we didn’t have any mistakes that needed to be filled with wood putty. (We did buy wood putty just in case though) We also bought a tool that helped this process move a lot faster called a Cabinet Door Alignment Template. This template had pre-made measurements that could be drilled through rather than measuring every time. We still had to make all of our own drawer measurements, but after a quick Google search, it does appear that they make templates that work for drawers too. (Totally wish I had realized this last weekend.)

I was originally unsure of how high or low the door pulls should go, but after doing some research, the general consensus from cabinet makers is that the lowest part of the handle should align with the edge of the framing of the door. See the picture below for reference. This ended up being the 3 inch marker on the Door Alignment Template for me. We made sure to cover all of the other holes on the template with tape so that we didn’t accidentally use the wrong hole ever. 

Cabinet Pull Placement Example

3. After the sanding and drilling of pilot holes was done, we used a Tack Cloth to wipe up any of the dust that was leftover on the surface. We actually did this step twice, first right after sanding, then we took a break for lunch, let the dust settle from the air, and went back a second time to pick up the rest that dropped out of the air during our break. Before our break, we also took that time to knock down the awful scalloped wood feature that was above our sink. Luckily, it was only secured by two nails on each side, so with some wiggling and jiggling this was fairly easy to loosen and pull out.

4. After all the dust was picked up, I used Frog Painter’s Tape to tape off any areas next to what I was going to be painting that I didn’t want to get paint on. This was a tedious process, but it was worth it in the end for a clean finish on all my edges. 

Side Note: There are many different brands of painter’s tape, and I have used a bunch of them throughout both my home projects, and projects I’ve done at the theater. This was my first time using the brand Frog Tape, and I don’t think I will ever use the other products ever again. This tape was clearly superior.

Stage 3 – Primer and Sanding

1. After everything had been prepped it was time to set up the doors and drawers for painting. I used three sets of horses and large plywood pieces to assemble makeshift tables in my basement that I wouldn’t mind getting paint on. I also laid a large drop cloth beneath the horses just in case. My dad bought Painter’s Tripods or Pyramids. These were a life saver, I wouldn’t do this project without them. About four mini tripods could be used on each door to lift it off the table. That way the edges of the doors could be painted more easily, and large drip run offs could be noticed, cleaned up, and avoided throughout the process. As we laid out each of the doors on our makeshift tables, we made sure to move the masking tape labels next to each door so that they were still numbered and categorized. My dad had also saved large cardboard boxes for this project, and we broke them down to lay across my countertops, oven, and floor so that any spills wouldn’t ruin surfaces that I can’t replace yet. 

Painter’s Tripods Painter’s Tripods lifting up cabinet doors for easier painting access.

2. After the surfaces had been prepped it was time to apply the first layer – the primer. I used a Multi-Purpose Latex Primer that was suitable for both Interior and Exterior projects. Even though there are special primers made for trim and wood, I was told by the people at the paint store that this is the primer they recommend if you are doing the work of sanding the varnish off ahead of time. They said the other special primer is only necessary if you aren’t following all the correct prep steps. This was a lucky break for me, because apparently there is a huge primer shortage right now, and the trim/wood primer wasn’t actually in stock or available to buy. I had 400 square feet to paint, and I went through about half a gallon of primer. I was surprised by how little I used, but the primer layer didn’t need to be super thick, just enough to cover all of the initial surfaces, so I didn’t need as much as I originally bought. 

Even though the primer layer didn’t need to be thick, it was very important to make sure that every part of the surface was covered. The primer helps the paint to stick, so I didn’t want to miss sections. 

We used two different types of tools for the painting process, and we bought numerous of each because we didn’t want to worry about cleaning the brushes and rollers in between each painting layer. We used mini rollers with Fine Finish High Density Foam Rollers for the faces and backs of the doors. These were incredibly helpful in making the surface look smooth, instead of using the traditional paint rollers that are made from polyester. We also used these rollers on each of the sides of the doors and drawers to give them a smooth and finished appearance. On all of the beveled decorative pieces on the frames of the cabinet doors we used 1 inch angled brushes. On the actual built-in cabinets themselves we used 2 inch angled brushes. But on the small areas such as interior lips of the cabinets next to the shelves we used a ½ inch detail brush.

We always started by painting the back sides of the doors and drawers before moving to the fronts. We made sure to wait at least 5 hours before flipping them and painting the fronts.

Side Note: We found it easiest to use the mini roller to do the edges of the cabinets, but one thing we had to be super cautious of was drips and heavy paint that liked to gather here. Since the edges of my cabinet doors and drawers are at a slant, the paint liked to gather here. We would go back and check our doors and drawers about five minutes after finishing each one. If paint had pooled, we would run dryish roller over it to avoid a clump from drying there. This gave the edges of the cabinet drawers and doors a smooth finish and helped us to avoid errors in the texture. 

2. After the primer had been applied to everything and dried, the entirety of the cabinets needed to be sanded again, but this time it needed to be sanded with a finer grit. We used 180 grit Sanding Sponges for the second round of sanding. 

3. Just like the first round of sanding, we did two rounds of tack cloth for cleaning before starting to apply paint. 

Stage 4 – First and Second Layer of Paint

1. Once the cabinets had been primed and sanded a second time, the actual paint could be applied. For this project we used Urethane Trim Enamel Paint. We chose a satin finish, but another popular choice for kitchens is semi-gloss. This paint was pricey, but still worth it in comparison to the cost of replacing cabinets entirely. We went through 1 ½ gallons for our 400 square feet of painting with two coats of paint. The painting process went super smooth since all the prep work had been done. Just like the primer, we started by painting the backs of the doors, flipped them after 5 hours, and then painted the fronts. We also used the same tools, with the rollers for the faces and sides of the doors, and the brushes for the beveled detail work and for the actual installed cabinet pieces. 

2. We let the first coat dry overnight so that a full 12 hours went by before we started on coat number two. We used the same steps for the primer and the first coat with the second coat. 

Stage 5 – Hardware and Reinstalling the Doors and Drawers.

1. After waiting overnight for the second coat of paint to dry, it was time to put the doors back up. We made sure when picking out new hinges that they were fairly similar to the old ones, but they were still a little different, so this process was slightly tedious for us since we had to make some new holes for the hinges to be installed. This part of the job was probably the hardest part because we had to be so meticulous about making sure everything was level. We even had to readjust a couple of the doors after putting them on because they didn’t end up being level the first time around. 

2. Finally, once all the hinges were on and the doors were back on the cabinets, we installed all of the handles and pulls. 

Final Reflections

Overall, this was a very large project to tackle. We worked Thursday-Monday to get it done, and the total amount of time actually actively on our feet was 40 hours. That doesn’t even include drying time. If I were to do this project again, I would probably want to spread it out over at least seven days instead of five to allow myself some more breaks to rest. I definitely was going to bed sore every night after working so hard each of these days. However, even though this was a challenge, I’m so glad it’s one that Cole, my parents, and I were able to tackle instead of hiring out for help. There’s a certain pride to walking into my kitchen, seeing how beautiful it looks, and knowing that it was my family’s and my hard work that made it look that way. My mom calls this design a West Hamptons Vibe, and all I know is that whatever vibe it’s putting off, I’m so content spending time surrounded by a bright, cheery, more modern environment. 

Everyone knows that even though all bar food is good, the true star of every basket is the fries. Fries are a classic side served with every burger and sandwich, and perfect fries are always seasoned just right – because there definitely IS such a thing as too much salt, and nobody enjoys a potato based dish that is on the bland side either.

While fries come in various different shapes and sizes, my personal favorite is steak fries. These are cut wide enough to get the “meat” of the potato, but are thin enough to retain some crispiness. It goes along with the name that typically fries are…well…fried; however, I prefer to bake mine in the oven. This isn’t a healthy side, but preparing it in the oven at least takes away some of the guilt that always correlates with a heavy amount of grease. These fries aren’t grease free, but my conscience can feel a little bit better about them not soaking in a hot vat of boiling oil. 

If you love seasoned fries, and are looking for a slightly healthier alternative to deep frying, these Oven Baked Seasoned Steak Fries will be perfect for you!

Ingredients

1 lb and 12oz Potatoes – about 3-4 Mid-Sized Spuds

1 tbsp Cornstarch

2 tbsp Butter (melted)

½ tsp Worcestershire Sauce

¼ tsp Hot Sauce (I use Crystal’s)

1 tsp Paprika

1 tsp Cumin

1 tsp Salt

½ tsp Black Pepper

Directions

1. Before anything else can be done, the potatoes need to be prepped. Traditionally, steak fries have some skin left over on them, so make sure to wash the potatoes well before chopping them up. After they are washed, lop off both ends, and cut off a small portion of skin on each side of the potato. Chopping off a small portion of each side allows the potato to become a semi-rectangular shape, and gives a flat surface to lay down on each side, making it easier, and safer to chop the potato into strips. 

2. After the potato forms a rectangular shape, cut it lengthwise at ¼ inch intervals, creating many thin rectangular pieces.

3. Cut the thin rectangle pieces into fourths, then chop each of those sticks in half to create short thin sticks. If you prefer longer fries, feel free to skip the step chopping them in half. This really all depends on how long the original potato was. 

4. Dump the fries into a mid-sized mixing bowl, pour the cornstarch over the top of them, and shake/stir the two ingredients together until every single fry has some cornstarch on it.

Kitchen Tip 1: If you want the fries to crisp up, it is very important to make sure that all the fries are covered in cornstarch. Cornstarch is the ingredient that helps create a crunch in the baking process, and “naked” fries will not get crispy.

5. Next, prep the seasoning mixture. Combine the melted butter, Worcestershire sauce, and hot sauce; then whisk all of the seasonings into the liquids. 

6. Pour the seasoning mixture over the top of the fries, and stir until every fry is coated. 

7. Cover a baking sheet in tin foil and spread the fries out on it.

Kitchen Tip 2: Make sure the baking sheet is large enough that the fries can spread out and not touch each other. The more space they have, the better crisp they will get. 

8. Bake at 425 degrees for 10 minutes, then flip them and cook for another 10 minutes. 

Kitchen Tip 2: It is easiest to remove the fries from the pan by lifting one end of the tin foil and shaking it gently. This motion will cause the fries to release from the tin foil without scooping each one off. DO NOT shake too violently or they will fly everywhere. 

Kitchen Tip 3: Even though oven baked fries are less greasy than deep fried, if you are still concerned about grease content, feel free to pour the finished fries onto a paper towel lined plate to dab some of the grease off of them. 

That’s all there is to it! I love making these fries on nights when we are eating hot sandwiches or burgers, but they go perfectly with all grilled foods. Overall, this is a quick and delicious side for potato lovers. Many potato recipes seem to take forever to cook, but this one can be done in about half an hour. Next time you need a quick and tasty side, just grab 3-4 potatoes and whip up some homemade fries! Enjoy!

This next recipe is very unique, in fact, it’s so unique that the first time I saw the concept I almost turned away. It was a cool autumn day and I saw a recipe advertising Pumpkin Chili. I paused, clicked into the recipe, and thought, “No way. Who would possibly ruin chili that way?” I continued on my way, but an hour later the wheels of my brain were turning. You see, I love everything about autumn, but I especially love all the pumpkin creations that come out during the season. I quickly found myself navigating my way back to the website. I could see that many changes would need to be made to make the chili right for me, but I was inspired by it and decided to give it a shot. 

I know I haven’t convinced some of you yet, and believe me, I wasn’t fully on board right away either. In fact, when I went grocery shopping for ingredients I also picked up a frozen pizza just in case dinner turned into a massive fail. Luckily, it was not a fail at all! I made it exactly as called for at first; I decided I was correct that changes needed to be made, but walked away from it immediately creating a new recipe of my own based on the concept. 

Since my first time attempting pumpkin chili, I have worked on and changed this recipe probably about five times, but I believe I have finally found perfection. I also decided to name mine Harvest Turkey Chili, because turkey never scares people away from a recipe, but the word pumpkin often prompts people not to try the dish! Quite honestly, if a regular bowl of chili and a bowl of harvest chili were each set in front of me, I would pick the Harvest Chili every time. It’s that good. I hope I have convinced you by this point to give it a shot! 

Ingredients

1 lb Ground Turkey

½ heaping tsp Red Pepper Flakes

1 ½ tsp Minced Garlic

½ small Yellow Onion (About 3 inches in diameter) – Diced

½ large Green Pepper – Deseeded and Diced

1 can Bush’s Black Beans in Mild Chili Sauce

1 can Chickpeas – Drained

1 can Petite Diced Tomatoes

2 cups Water

2 tsp Better Than Bouillon Turkey Base (Chicken Base can be substituted if necessary)

15 oz Pumpkin Puree

1.5 less than level tsp Pumpkin Pie Spice

2 ¾ tsp Chili Powder

1 tsp Cumin

1 tsp Salt

1.5 tsp Crystals Hot Sauce (Tabasco can be substituted if necessary) 

1. One of the great features of this recipe is that it can be made completely in one pot. Normally the meat for chili needs to be browned and strained to get rid of the grease, but because turkey is a lean meat, the grease typically doesn’t need to be strained off before adding in the other ingredients. This is an element of the recipe that you need to use your judgement on though. Occasionally a batch of ground turkey can release a significant amount of grease, but that is a pretty rare occurrence. Start by cooking up the turkey. If it looks like more than ¼ cup of grease has been produced during this process than scoop some of it out with a ladle, but otherwise keep the minimal grease in the pot. It should cook off during the next step and have the added bonus of adding in additional flavor to the peppers and onions. 

2. When the turkey is cooked through, add in the red pepper flakes, diced bell pepper, minced garlic, and diced onion.

Kitchen Tip 1: The stove should be on medium high while doing this. Peppers and onions take some time to soften, and because you are working with leaner meat it could dry out before your veggies are softened if you cook it on too high of heat. I have to be especially careful of this because I chop and freeze my bell peppers ahead of time to make less trips to the grocery store to get fresh produce. This means that my peppers take a little longer to cook though since they have to thaw in addition to cooking.  By cooking it on medium heat, the grease has a greater chance of cooking off gradually while the veggies are getting soft. 

3. Once the veggies have been cooked through, add in the beans, chickpeas, tomatoes, and water. Out of all the canned goods, the chickpeas are the only element that need to be strained since the black beans have a chili sauce for extra flavor mixed into them. After these elements are incorporated together, the next step is to dissolve the bouillon in.

Kitchen Tip 2: I always keep three kinds of Better Than Bouillon in my fridge – Beef Base, Chicken Base, and Turkey Base. It is great at making all three types of broth, and it is much easier to store these three jars than cartons of broth in the pantry. It has the added bonus of having an expiration date that lasts a long time, so I can be sure that I have broth for any recipe that I may want to make.

4. Once the water and bouillon is mixed in the chili is going to look very liquidy, but don’t panic. Now is the time the pumpkin gets added in, and that is going to really thicken it up. Stir in the puree, all of the spices, and the hot sauce. It still might not look super thick right away, but don’t worry. Like most thickening agents, pumpkin needs to simmer a while before it does its job. Let the soup simmer on low for 30 minutes. Do not heat up the burner more than low or the thickness of the soup will cause it to start sticking to the bottom of the pot. Feel free to stir it occasionally during this time to check for that. After 30 minutes all of the flavors will be nicely stewed together, and the soup should be at the desired thickness. 

I like to garnish each bowl with a crumble of Tostitos chips, a dollop of sour cream, and a light sprinkle of cheese before serving, but it tastes equally great without garnish as well. I hope you are willing to look past the initial shock value of the ingredients and try this recipe. I promise it will be worth it in the end! For a perfect meal, combine this with my Jalapeno Cheddar Corn Muffins.

Soups and stews are my absolute favorite way to cook, and they are what I do best. However, even though beef stew is a fairly common dish, it is something that I didn’t grow up eating. It’s probably because both my dad and sister aren’t huge fans of veggies, and beef stew is known for being filled with carrots and peas in addition to potatoes. 

While the 2020 Christmas season looked a little different for everyone, one large difference for us was our family get-together. Instead of a large family event at Cole’s grandparents’ home, we had a small gathering with his immediate family. Since a large meal with a main meat and lots of sides wasn’t necessary, Cole’s step-dad made a beef stew, and I made my Italian Herb and Cheese Buns. Like all soups and stews, I enjoyed this meal so much, and it sparked some inspiration for recipe development. I immediately began researching beef stew components on our drive home, determined that I was going to develop my own rendition of this stew. 

During my research I came across something I had never heard of before. Turns out there is American beef stew and then there is the original dish called Beef Bourguignon, from France; the largest difference between the two being that while American beef stew is all broth based, Beef Bourguignon relies on the flavors of a red wine and tomatoes in addition to beef broth. Since I love a good Cabernet Sauvignon, I decided that the Beef Bourguignon was definitely something I was going to have to play with. 

It’s not often that my first try at a recipe turns out to be my final version, but after one day of experimenting with flavors I am thrilled with the way this turned out. Overall it was relatively easy to throw together, and after hours in the slow cooker, the meat literally melts in your mouth. This recipe will quickly be climbing to my favorites list. If you enjoy the traditional American beef stew, I recommend throwing a French twist on dinner and giving Beef Bourguignon a shot!

Ingredients

1 lb Beef Chuck Roast**

¼ cup Flour

1½ tsp Pepper (Divided into parts – see steps)

2½ tsp Salt (Divided into parts – see steps)

3 tbsp Olive Oil

3 cups Beef Broth

1 cup Cabernet Sauvignon***

1 tsp Worcestershire Sauce

6 oz Tomato Paste

1 tsp Dried Parsley

1 tsp Dried Oregano

½ tsp Dried Thyme

1 small Onion

1 tbsp Minced Garlic

5 Medium Potatoes (about 5-6 inches long)

1 cup Frozen Peas

2 Carrots

2 Bay Leaves

**Buy a beef chuck roast that weighs more than 1lb. This type of roast has large amounts of fat running through it. The thick pieces of fat will be trimmed off, which will decrease the amount of meat you have. The goal is to have 1lb of usable meat after trimming. My roast was 1.4lbs before I trimmed and chopped it.

***When buying Cabernet Sauvignon, you will have many choices. Remember that with any ingredient, you get what you pay for. You can buy some extremely cost efficient wine, and you can buy some incredibly pricey wine. Even though you are cooking with this, you will have ¾ of a bottle left over that you will hopefully want to drink. I’ve typically found that a $13-$16 bottle of Cabernet can get you wine that tastes good without being obscenely expensive. My favorite bottle of Cabernet? Head over to Fawn Creek Winery in the Wisconsin Dells. All of their wines are super delicious! As a bonus, they also allow you to order online and will ship to many different states throughout the USA.  

Directions

1. Trim the large pieces of fat off the chuck roast. Cut the rest of the meat into ¾ inch pieces. 

2. Pour the flour, ½ tsp of salt, and ½ tsp of pepper into a bowl and combine. Add the meat into the bowl and toss until it is completely coated. 

3. Heat the olive oil in the largest skillet in the kitchen. Once heated, add in the flour-coated meat and cook until all sides of the meat pieces are browned. It doesn’t need to be cooked through, just browned. 

4. Scoop the meat out of the skillet with a slotted spoon and place in the bottom of the slow cooker. Do NOT throw out the dregs in the bottom of the skillet. 

5. In the SAME skillet, add in the beef broth and wine. Stir with a rubber spatula to scrape up the droppings. Heat on medium low heat until the liquid comes to a LIGHT bubble. Simmer for 20 minutes stirring occasionally to cook the alcohol out of the wine.

The broth base should change appearance as the alcohol cooks out of the wine. If you are questioning whether your wine and broth has simmered enough, reference the pictures above. Once the alcohol is cooked out, this dish is safe for all ages!

Kitchen Tip: The goal is to simmer the wine and broth in the skillet. It should be boiling enough to cook the alcohol out, but low enough that there is no fear of it boiling over. You should be able to do other food prep while this is going on and not have to stir it constantly. 

6. While the broth and wine are simmering, chop the potatoes into ¾ inch pieces (no need to peel them), dice the onions up small, and slice the carrots into thin coins.

7. Throw all the potatoes, peas, carrots, onions, and garlic into the slow cooker and stir. 

8. By the time all the veggies are prepped, the broth and wine should have simmered for 20 minutes. Whisk in the tomato paste, then stir in the Worcestershire sauce, the remaining salt and pepper, and all the other seasonings except the bay leaves. Stir until it thickens slightly. 

9. Add the sauce into the slow cooker, and mix until all of the veggies and meat are covered in it. Throw the two bay leaves in on top of everything else. 

Kitchen Tip: If you notice a bay leaf in a bowl when serving, pull it out. These are just for flavoring while cooking, not for eating.

10. Set the slow cooker to low and cook for 7-8 hours. Do NOT open at all until the time is up. 

Ten short steps is all it takes to create a filling French meal. I recommend serving this with my French Bread recipe if you are truly feeling in the mood for French cuisine. This stew is so flavorful, and is perfect for a cold winter evening. I think what I love most though is that I prepped it at nine in the morning, and then I didn’t have to do anything else the rest of the day other than bake my bread. That’s the beauty of slow cooker meals! Enjoy!

Within the last year, one of the greatest foods that I have tried for the first time is oysters. Let’s face it, one of the unfortunate aspects of living in the Midwest is a lack of seafood in the area. Although, occasionally fancier restaurants will have oysters on the menu. I had always wanted to try oysters since I’m a big fan of shellfish, but since oysters can typically only be ordered in portions of six or twelve I was always too afraid to try them. Luckily, my parents introduced me to one of my new favorite restaurants, Father Fats. The unique aspect of this place is that it is a “small plates” restaurant. This means the portions of everything you order is “small,” even as small as only ordering one oyster at a time. This was the chance I needed to try what is now one of my favorite foods. I love this small plates concept, and I wish more restaurants participate in this concept. It’s so nice to be able to try new foods in small portions before deciding that you want more. For people that are budget vultures, like myself, it gives you the opportunity to try new things without worrying about wasting food if you don’t like it. 

After trying oysters, they became a guilty pleasure, but since I live in Wisconsin, I assumed I would only ever be able to have them in restaurants. Given the absence of oceans nearby, it would be challenging for a grocery store to sell fresh oysters. However, one day I was in the local meat market pursuing the seafood section, and I saw it. In the frozen section there was a tub labeled shucked oysters. I automatically grabbed it. I was SO excited to try to cook them. No, they weren’t fresh from the sea, but at least they also weren’t grossly canned with a bunch of added preservatives. 

Once I got home I realized I had a new problem on my hands. After some online perusing, the recipes for oysters all had instructions for cooking them while they were still in the shell. I was bummed. I now had a whole tub of oysters that I had no idea how to successfully cook. I put them back in the freezer and decided that would be a problem for a later date. 

Luckily, the family expert of cooking, my mom, was coming up to visit. I knew that with our two brains combined, we could figure out the best solution for cooking them up. We had enough oysters in the tub that we were able to make two batches. This allowed us two chances to practice and see what worked best. Since it seemed like most of the regular oyster recipes were done on the grill, we decided to stick to that method. However, since our oysters were already shucked, we needed a new vessel to cook them in. We ended up using a grilling basket lined with tin foil, but I’m positive a grill safe cookie sheet lined with foil would work just as well. 

Ingredients

¼ cup Olive Oil

28 Oysters

4 tbsp Butter – Melted

2 tsp Minced Garlic

1 tsp Dried Parsley

1 tsp Cajun Seasoning

Grated Parmesan Cheese

Hot Sauce

Directions

1. Before prepping the oysters, the first step to take is preheating the grill. To ensure that the oysters are cooked properly, the grill should be hovering around the 400 degree mark before putting the basket of oysters on it. 

2. While you are waiting for the grill to heat up, this time can be used to prep the oysters. Whatever vessel you are cooking them in needs to be lined with foil before adding ingredients into it. This prevents oil from dripping into the flames of the grill, and it makes for easier clean up. Personally, I recommend getting a grilling basket if you don’t have one yet. This basket can be used not only for cooking small seafood items like oysters, but is also convenient for grilling veggies. 

You can see why it’s a good idea to line your grilling basket with foil. No matter what you are cooking in it, the holes in the bottom would make it difficult to carry the food into the house without dripping everywhere. Despite this slight inconvenience, I love this basket, and consider it an essential tool in my grilling collection!

3. After the basket is lined with foil, pour the olive oil into the center of it. There is no need to spread the oil around. This will be taken care of later. 

4. Because the oysters in this scenario have already been shucked and have been stored frozen in a tub with extra liquid, it is important to pat them dry before adding them into the basket. The extra liquid they were frozen with has helped to keep them fresh, but it also makes them too liquidy to cook up if you don’t pat them dry with a paper towel first.

5. Once the oysters have been patted dry, drop them directly into the oil and stir them into it, making sure they are entirely coated, then separate them so they aren’t all clumped in a pile. For this reason, I prefer to make oysters in two batches of 14. Otherwise that is a lot of oysters to try and fit in one basket without putting them too close to each other. By separating the oysters out, the oil is being spread with them. This is why the oil didn’t need to be spread in step three. 

6. When the oysters have been properly arranged, it is time to make the garlic butter mixture. This is super easy. Simply melt the butter and mix in the garlic, parsley, and Cajun seasoning. After it is mixed together, put  about one heaping teaspoon of the garlic butter on top of each oyster. 

7. Before putting the oysters on the grill there is one last step to take – adding the cheese. The Parmesan is an essential ingredient to this dish that pulls everything together, but you want to avoid overdoing it. Too much of the cheese will overwhelm all the rest of the flavors. I recommend doing no more than 1/2 teaspoon on each oyster. 

8. Now the oysters are ready to go on the grill, and they cook up super quickly! Put the basket on the top shelf, close it, and check on them in 7 minutes. DO NOT OPEN IT DURING THAT TIME! If the butter/oil in the basket is simmering after 7 minutes, they are ready to eat. If it’s not boiling yet, close the grill and check them again in 2 minutes. As long as your grill is at 400 degrees, they really shouldn’t need more than 9 minutes of cooking time. You do not want to overcook them because they will get an odd texture if you do. 

Kitchen Tip: You can easily eat the oysters as is, but hot sauce takes their taste profile one step farther. As always, I recommend using Crystal’s Hot Sauce. One drop of hot sauce on each oyster should be sufficient to add that extra kick. 

I’m so glad to have found a way to cook up oysters even though I live nowhere near an ocean! I hope that you are able to find some oysters at your local grocery store next time you shop. They are such a nice appetizer to add to any meal, and your guests will be so impressed if you serve them something as elegant as an oyster.

Like this recipe? Check out some of my other grilled recipes listed below

Grilled Spice-Rubbed Chicken https://soupsonwithschallock.wordpress.com/2020/07/19/grilled-spice-rubbed-chicken/

Tasty Turkey Burgers https://soupsonwithschallock.wordpress.com/2020/04/07/tasty-turkey-burgers/

Okay, I’m going to start out this blog post by saying that I am by no means an expert on this topic. I am simply a person that loves to cook, who wants my dream kitchen. However, I am also a very frugal person, so I know that I will never be able to justify the expense that a full scale kitchen remodel demands. Luckily, I have a dad that is very handy, and both he and I spend many hours researching, reading blogs, handyman magazines, etc to figure out how to best be able to complete a job. 

I’m not going to lie, this was not an easy project. Over the course of home ownership I have removed yards of wallpaper, repainted all the walls, and had my dad’s help to put up my own kitchen backsplash. In comparison to all of those jobs, this one was probably the most demanding; however, now that it’s done, I’m glad that I did it, and I’m very happy that I was able to do it for a fraction of the cost of what replacing all the cabinetry would have been. Again, I’m a very frugal person. 

Over the course of this post I’m going to go over the details of what I did to make this project happen, and add in my suggestions for things I would do differently if I were to do it again. 

Stage 1 – Cabinet Door Removal and Cleaning

1. To start the project off, all of the cabinet doors had to be removed, the drawer faces had to be taken off, and all of the hardware had to be taken off. It was really important to have a system of organization during this project. After the doors and drawer faces are taken off it can be very easy to forget which door belongs where. To keep this organized, I took pictures of my kitchen prior to dismantling it. I then used the mark up tool on my phone to write a number on each door and drawer in the picture. As I removed each door and drawer, I took a piece of masking tape and set it on the floor next to where I was placing each door and drawer face, marking the tape with the correlating number in the picture. By assigning each door and drawer a number, this made drilling holes for handles, and putting the kitchen back together much easier. During this step, I would also recommend completely emptying all of the cabinets and drawers. I didn’t do that for my project and I regretted it later. 

Marked up photo on phone and labeled doors after being removed.

2. Once all of the cabinets were disassembled it was time to clean. We used TSP Substitute in a spray bottle. We got rags liberally damp with the TSP and rubbed it all over any of the surfaces that we planned on painting aka anything that was currently stained the honey oak color. After it was cleaned with the TSP, it had to be rinsed down with a wet rag. I would also recommend cleaning the interior of the cabinets at this time. While we didn’t paint any of the shelves, it was shocking to realize how much grime and dust  accumulates on them over time, and if you empty them out, this is a prime time to clean. 

Stage 2 – Sanding and Taping

1. Once the cabinets were clean and dry it was time to sand them. The purpose of sanding them is to remove old varnish so that the primer can stick better. Luckily, only the varnish needed to be removed, so the sanding was easier than it sounds. It didn’t need to be completely stripped down to the original wood. To accomplish this, we picked up Sanding Block Sponges from Sherwin Williams. For this first sanding process we used the 100 Medium Grit Sanding Sponges. This allowed the varnish to be removed without making the surface of the cabinets too rough. Any of the areas that were going to be painted needed to be sanded first. I would recommend wearing safety glasses and maybe a mask during this stage. I didn’t do either of these things, but my eyes were stinging and my lungs hurt from the dust in the air after doing this step. Safety first!!

2. After sanding, it was time to drill some pilot holes for our new cabinet hardware. We had never had handles or pulls on our kitchen doors or drawers so this was an essential step.It was important to make sure to measure carefully before drilling the hole so that we didn’t have any mistakes that needed to be filled with wood putty. (We did buy wood putty just in case though) We also bought a tool that helped this process move a lot faster called a Cabinet Door Alignment Template. This template had pre-made measurements that could be drilled through rather than measuring every time. We still had to make all of our own drawer measurements, but after a quick Google search, it does appear that they make templates that work for drawers too. (Totally wish I had realized this last weekend.)

I was originally unsure of how high or low the door pulls should go, but after doing some research, the general consensus from cabinet makers is that the lowest part of the handle should align with the edge of the framing of the door. See the picture below for reference. This ended up being the 3 inch marker on the Door Alignment Template for me. We made sure to cover all of the other holes on the template with tape so that we didn’t accidentally use the wrong hole ever. 

Cabinet Pull Placement Example

3. After the sanding and drilling of pilot holes was done, we used a Tack Cloth to wipe up any of the dust that was leftover on the surface. We actually did this step twice, first right after sanding, then we took a break for lunch, let the dust settle from the air, and went back a second time to pick up the rest that dropped out of the air during our break. Before our break, we also took that time to knock down the awful scalloped wood feature that was above our sink. Luckily, it was only secured by two nails on each side, so with some wiggling and jiggling this was fairly easy to loosen and pull out.

4. After all the dust was picked up, I used Frog Painter’s Tape to tape off any areas next to what I was going to be painting that I didn’t want to get paint on. This was a tedious process, but it was worth it in the end for a clean finish on all my edges. 

Side Note: There are many different brands of painter’s tape, and I have used a bunch of them throughout both my home projects, and projects I’ve done at the theater. This was my first time using the brand Frog Tape, and I don’t think I will ever use the other products ever again. This tape was clearly superior.

Stage 3 – Primer and Sanding

1. After everything had been prepped it was time to set up the doors and drawers for painting. I used three sets of horses and large plywood pieces to assemble makeshift tables in my basement that I wouldn’t mind getting paint on. I also laid a large drop cloth beneath the horses just in case. My dad bought Painter’s Tripods or Pyramids. These were a life saver, I wouldn’t do this project without them. About four mini tripods could be used on each door to lift it off the table. That way the edges of the doors could be painted more easily, and large drip run offs could be noticed, cleaned up, and avoided throughout the process. As we laid out each of the doors on our makeshift tables, we made sure to move the masking tape labels next to each door so that they were still numbered and categorized. My dad had also saved large cardboard boxes for this project, and we broke them down to lay across my countertops, oven, and floor so that any spills wouldn’t ruin surfaces that I can’t replace yet. 

Painter’s Tripods Painter’s Tripods lifting up cabinet doors for easier painting access.

2. After the surfaces had been prepped it was time to apply the first layer – the primer. I used a Multi-Purpose Latex Primer that was suitable for both Interior and Exterior projects. Even though there are special primers made for trim and wood, I was told by the people at the paint store that this is the primer they recommend if you are doing the work of sanding the varnish off ahead of time. They said the other special primer is only necessary if you aren’t following all the correct prep steps. This was a lucky break for me, because apparently there is a huge primer shortage right now, and the trim/wood primer wasn’t actually in stock or available to buy. I had 400 square feet to paint, and I went through about half a gallon of primer. I was surprised by how little I used, but the primer layer didn’t need to be super thick, just enough to cover all of the initial surfaces, so I didn’t need as much as I originally bought. 

Even though the primer layer didn’t need to be thick, it was very important to make sure that every part of the surface was covered. The primer helps the paint to stick, so I didn’t want to miss sections. 

We used two different types of tools for the painting process, and we bought numerous of each because we didn’t want to worry about cleaning the brushes and rollers in between each painting layer. We used mini rollers with Fine Finish High Density Foam Rollers for the faces and backs of the doors. These were incredibly helpful in making the surface look smooth, instead of using the traditional paint rollers that are made from polyester. We also used these rollers on each of the sides of the doors and drawers to give them a smooth and finished appearance. On all of the beveled decorative pieces on the frames of the cabinet doors we used 1 inch angled brushes. On the actual built-in cabinets themselves we used 2 inch angled brushes. But on the small areas such as interior lips of the cabinets next to the shelves we used a ½ inch detail brush.

We always started by painting the back sides of the doors and drawers before moving to the fronts. We made sure to wait at least 5 hours before flipping them and painting the fronts.

Side Note: We found it easiest to use the mini roller to do the edges of the cabinets, but one thing we had to be super cautious of was drips and heavy paint that liked to gather here. Since the edges of my cabinet doors and drawers are at a slant, the paint liked to gather here. We would go back and check our doors and drawers about five minutes after finishing each one. If paint had pooled, we would run dryish roller over it to avoid a clump from drying there. This gave the edges of the cabinet drawers and doors a smooth finish and helped us to avoid errors in the texture. 

2. After the primer had been applied to everything and dried, the entirety of the cabinets needed to be sanded again, but this time it needed to be sanded with a finer grit. We used 180 grit Sanding Sponges for the second round of sanding. 

3. Just like the first round of sanding, we did two rounds of tack cloth for cleaning before starting to apply paint. 

Stage 4 – First and Second Layer of Paint

1. Once the cabinets had been primed and sanded a second time, the actual paint could be applied. For this project we used Urethane Trim Enamel Paint. We chose a satin finish, but another popular choice for kitchens is semi-gloss. This paint was pricey, but still worth it in comparison to the cost of replacing cabinets entirely. We went through 1 ½ gallons for our 400 square feet of painting with two coats of paint. The painting process went super smooth since all the prep work had been done. Just like the primer, we started by painting the backs of the doors, flipped them after 5 hours, and then painted the fronts. We also used the same tools, with the rollers for the faces and sides of the doors, and the brushes for the beveled detail work and for the actual installed cabinet pieces. 

2. We let the first coat dry overnight so that a full 12 hours went by before we started on coat number two. We used the same steps for the primer and the first coat with the second coat. 

Stage 5 – Hardware and Reinstalling the Doors and Drawers.

1. After waiting overnight for the second coat of paint to dry, it was time to put the doors back up. We made sure when picking out new hinges that they were fairly similar to the old ones, but they were still a little different, so this process was slightly tedious for us since we had to make some new holes for the hinges to be installed. This part of the job was probably the hardest part because we had to be so meticulous about making sure everything was level. We even had to readjust a couple of the doors after putting them on because they didn’t end up being level the first time around. 

2. Finally, once all the hinges were on and the doors were back on the cabinets, we installed all of the handles and pulls. 

Final Reflections

Overall, this was a very large project to tackle. We worked Thursday-Monday to get it done, and the total amount of time actually actively on our feet was 40 hours. That doesn’t even include drying time. If I were to do this project again, I would probably want to spread it out over at least seven days instead of five to allow myself some more breaks to rest. I definitely was going to bed sore every night after working so hard each of these days. However, even though this was a challenge, I’m so glad it’s one that Cole, my parents, and I were able to tackle instead of hiring out for help. There’s a certain pride to walking into my kitchen, seeing how beautiful it looks, and knowing that it was my family’s and my hard work that made it look that way. My mom calls this design a West Hamptons Vibe, and all I know is that whatever vibe it’s putting off, I’m so content spending time surrounded by a bright, cheery, more modern environment. 

Okay, I’m going to start out this blog post by saying that I am by no means an expert on this topic. I am simply a person that loves to cook, who wants my dream kitchen. However, I am also a very frugal person, so I know that I will never be able to justify the expense that a full scale kitchen remodel demands. Luckily, I have a dad that is very handy, and both he and I spend many hours researching, reading blogs, handyman magazines, etc to figure out how to best be able to complete a job. 

I’m not going to lie, this was not an easy project. Over the course of home ownership I have removed yards of wallpaper, repainted all the walls, and had my dad’s help to put up my own kitchen backsplash. In comparison to all of those jobs, this one was probably the most demanding; however, now that it’s done, I’m glad that I did it, and I’m very happy that I was able to do it for a fraction of the cost of what replacing all the cabinetry would have been. Again, I’m a very frugal person. 

Over the course of this post I’m going to go over the details of what I did to make this project happen, and add in my suggestions for things I would do differently if I were to do it again. 

Stage 1 – Cabinet Door Removal and Cleaning

1. To start the project off, all of the cabinet doors had to be removed, the drawer faces had to be taken off, and all of the hardware had to be taken off. It was really important to have a system of organization during this project. After the doors and drawer faces are taken off it can be very easy to forget which door belongs where. To keep this organized, I took pictures of my kitchen prior to dismantling it. I then used the mark up tool on my phone to write a number on each door and drawer in the picture. As I removed each door and drawer, I took a piece of masking tape and set it on the floor next to where I was placing each door and drawer face, marking the tape with the correlating number in the picture. By assigning each door and drawer a number, this made drilling holes for handles, and putting the kitchen back together much easier. During this step, I would also recommend completely emptying all of the cabinets and drawers. I didn’t do that for my project and I regretted it later. 

Marked up photo on phone and labeled doors after being removed.

2. Once all of the cabinets were disassembled it was time to clean. We used TSP Substitute in a spray bottle. We got rags liberally damp with the TSP and rubbed it all over any of the surfaces that we planned on painting aka anything that was currently stained the honey oak color. After it was cleaned with the TSP, it had to be rinsed down with a wet rag. I would also recommend cleaning the interior of the cabinets at this time. While we didn’t paint any of the shelves, it was shocking to realize how much grime and dust  accumulates on them over time, and if you empty them out, this is a prime time to clean. 

Stage 2 – Sanding and Taping

1. Once the cabinets were clean and dry it was time to sand them. The purpose of sanding them is to remove old varnish so that the primer can stick better. Luckily, only the varnish needed to be removed, so the sanding was easier than it sounds. It didn’t need to be completely stripped down to the original wood. To accomplish this, we picked up Sanding Block Sponges from Sherwin Williams. For this first sanding process we used the 100 Medium Grit Sanding Sponges. This allowed the varnish to be removed without making the surface of the cabinets too rough. Any of the areas that were going to be painted needed to be sanded first. I would recommend wearing safety glasses and maybe a mask during this stage. I didn’t do either of these things, but my eyes were stinging and my lungs hurt from the dust in the air after doing this step. Safety first!!

2. After sanding, it was time to drill some pilot holes for our new cabinet hardware. We had never had handles or pulls on our kitchen doors or drawers so this was an essential step.It was important to make sure to measure carefully before drilling the hole so that we didn’t have any mistakes that needed to be filled with wood putty. (We did buy wood putty just in case though) We also bought a tool that helped this process move a lot faster called a Cabinet Door Alignment Template. This template had pre-made measurements that could be drilled through rather than measuring every time. We still had to make all of our own drawer measurements, but after a quick Google search, it does appear that they make templates that work for drawers too. (Totally wish I had realized this last weekend.)

I was originally unsure of how high or low the door pulls should go, but after doing some research, the general consensus from cabinet makers is that the lowest part of the handle should align with the edge of the framing of the door. See the picture below for reference. This ended up being the 3 inch marker on the Door Alignment Template for me. We made sure to cover all of the other holes on the template with tape so that we didn’t accidentally use the wrong hole ever. 

Cabinet Pull Placement Example

3. After the sanding and drilling of pilot holes was done, we used a Tack Cloth to wipe up any of the dust that was leftover on the surface. We actually did this step twice, first right after sanding, then we took a break for lunch, let the dust settle from the air, and went back a second time to pick up the rest that dropped out of the air during our break. Before our break, we also took that time to knock down the awful scalloped wood feature that was above our sink. Luckily, it was only secured by two nails on each side, so with some wiggling and jiggling this was fairly easy to loosen and pull out.

4. After all the dust was picked up, I used Frog Painter’s Tape to tape off any areas next to what I was going to be painting that I didn’t want to get paint on. This was a tedious process, but it was worth it in the end for a clean finish on all my edges. 

Side Note: There are many different brands of painter’s tape, and I have used a bunch of them throughout both my home projects, and projects I’ve done at the theater. This was my first time using the brand Frog Tape, and I don’t think I will ever use the other products ever again. This tape was clearly superior.

Stage 3 – Primer and Sanding

1. After everything had been prepped it was time to set up the doors and drawers for painting. I used three sets of horses and large plywood pieces to assemble makeshift tables in my basement that I wouldn’t mind getting paint on. I also laid a large drop cloth beneath the horses just in case. My dad bought Painter’s Tripods or Pyramids. These were a life saver, I wouldn’t do this project without them. About four mini tripods could be used on each door to lift it off the table. That way the edges of the doors could be painted more easily, and large drip run offs could be noticed, cleaned up, and avoided throughout the process. As we laid out each of the doors on our makeshift tables, we made sure to move the masking tape labels next to each door so that they were still numbered and categorized. My dad had also saved large cardboard boxes for this project, and we broke them down to lay across my countertops, oven, and floor so that any spills wouldn’t ruin surfaces that I can’t replace yet. 

Painter’s Tripods Painter’s Tripods lifting up cabinet doors for easier painting access.

2. After the surfaces had been prepped it was time to apply the first layer – the primer. I used a Multi-Purpose Latex Primer that was suitable for both Interior and Exterior projects. Even though there are special primers made for trim and wood, I was told by the people at the paint store that this is the primer they recommend if you are doing the work of sanding the varnish off ahead of time. They said the other special primer is only necessary if you aren’t following all the correct prep steps. This was a lucky break for me, because apparently there is a huge primer shortage right now, and the trim/wood primer wasn’t actually in stock or available to buy. I had 400 square feet to paint, and I went through about half a gallon of primer. I was surprised by how little I used, but the primer layer didn’t need to be super thick, just enough to cover all of the initial surfaces, so I didn’t need as much as I originally bought. 

Even though the primer layer didn’t need to be thick, it was very important to make sure that every part of the surface was covered. The primer helps the paint to stick, so I didn’t want to miss sections. 

We used two different types of tools for the painting process, and we bought numerous of each because we didn’t want to worry about cleaning the brushes and rollers in between each painting layer. We used mini rollers with Fine Finish High Density Foam Rollers for the faces and backs of the doors. These were incredibly helpful in making the surface look smooth, instead of using the traditional paint rollers that are made from polyester. We also used these rollers on each of the sides of the doors and drawers to give them a smooth and finished appearance. On all of the beveled decorative pieces on the frames of the cabinet doors we used 1 inch angled brushes. On the actual built-in cabinets themselves we used 2 inch angled brushes. But on the small areas such as interior lips of the cabinets next to the shelves we used a ½ inch detail brush.

We always started by painting the back sides of the doors and drawers before moving to the fronts. We made sure to wait at least 5 hours before flipping them and painting the fronts.

Side Note: We found it easiest to use the mini roller to do the edges of the cabinets, but one thing we had to be super cautious of was drips and heavy paint that liked to gather here. Since the edges of my cabinet doors and drawers are at a slant, the paint liked to gather here. We would go back and check our doors and drawers about five minutes after finishing each one. If paint had pooled, we would run dryish roller over it to avoid a clump from drying there. This gave the edges of the cabinet drawers and doors a smooth finish and helped us to avoid errors in the texture. 

2. After the primer had been applied to everything and dried, the entirety of the cabinets needed to be sanded again, but this time it needed to be sanded with a finer grit. We used 180 grit Sanding Sponges for the second round of sanding. 

3. Just like the first round of sanding, we did two rounds of tack cloth for cleaning before starting to apply paint. 

Stage 4 – First and Second Layer of Paint

1. Once the cabinets had been primed and sanded a second time, the actual paint could be applied. For this project we used Urethane Trim Enamel Paint. We chose a satin finish, but another popular choice for kitchens is semi-gloss. This paint was pricey, but still worth it in comparison to the cost of replacing cabinets entirely. We went through 1 ½ gallons for our 400 square feet of painting with two coats of paint. The painting process went super smooth since all the prep work had been done. Just like the primer, we started by painting the backs of the doors, flipped them after 5 hours, and then painted the fronts. We also used the same tools, with the rollers for the faces and sides of the doors, and the brushes for the beveled detail work and for the actual installed cabinet pieces. 

2. We let the first coat dry overnight so that a full 12 hours went by before we started on coat number two. We used the same steps for the primer and the first coat with the second coat. 

Stage 5 – Hardware and Reinstalling the Doors and Drawers.

1. After waiting overnight for the second coat of paint to dry, it was time to put the doors back up. We made sure when picking out new hinges that they were fairly similar to the old ones, but they were still a little different, so this process was slightly tedious for us since we had to make some new holes for the hinges to be installed. This part of the job was probably the hardest part because we had to be so meticulous about making sure everything was level. We even had to readjust a couple of the doors after putting them on because they didn’t end up being level the first time around. 

2. Finally, once all the hinges were on and the doors were back on the cabinets, we installed all of the handles and pulls. 

Final Reflections

Overall, this was a very large project to tackle. We worked Thursday-Monday to get it done, and the total amount of time actually actively on our feet was 40 hours. That doesn’t even include drying time. If I were to do this project again, I would probably want to spread it out over at least seven days instead of five to allow myself some more breaks to rest. I definitely was going to bed sore every night after working so hard each of these days. However, even though this was a challenge, I’m so glad it’s one that Cole, my parents, and I were able to tackle instead of hiring out for help. There’s a certain pride to walking into my kitchen, seeing how beautiful it looks, and knowing that it was my family’s and my hard work that made it look that way. My mom calls this design a West Hamptons Vibe, and all I know is that whatever vibe it’s putting off, I’m so content spending time surrounded by a bright, cheery, more modern environment. 

Saturday mornings in my house used to be donut mornings, but then Safer At Home orders quickly put a stop to our weekly donut runs. This led to a new Saturday morning trend – homemade brunch. Most of the time the breakfast foods we enjoy are pretty unhealthy, ranging from chocolate waffles, to pancakes, to pumpkin chocolate chips muffins. After a couple Saturdays like this I decided we needed a slightly more healthy weekend. This led me to looking at one of my mom’s favorite breakfast options and figuring out how to change it to make it healthier. The original version of this recipe contains a greater quantity of tater tot to egg ratio, and they are made in regular sized muffins tins. However, with some experimenting, I was able to figure out how to fix the egg to tater tot ratio and make mini muffins for better portion control, and a healthier recipe. This recipe is actually pretty quick and easy to whip together, which is always a bonus. I like to serve it with a spiced up sour cream sauce for a perfect combination of flavors. 

Ingredients

Egg Bake

14 – 16 Tater Tots

2 Slices Bacon, cooked and crumbled into small pieces

½ Cup Shredded Pepper Jack Cheese

4 Large Eggs 

¼ tsp Salt

Hot Sour Cream Sauce

¼ Cup Sour Cream

1 tsp Crystal’s Hot Sauce

Directions

1. When making this brunch, start by putting the egg bake together. Making the sauce is a super quick process which can be done while the muffins are baking. Before mixing ingredients together preheat the oven to 350 degrees, then begin making the muffin mix. 

2. Grab a medium to small sized bowl to make a batch of muffins. Crack all four eggs into the bowl and beat them with a whisk. Once they are beaten, add in the salt, bacon bits, and shredded pepper jack cheese into the bowl. Mix the ingredients together until they are well combined. Then set the bowl aside while prepping the mini muffin pan. 

Kitchen Tip 1: Like most of my recipes, I actually use hot pepper cheese for a little extra bite, but since pepper jack cheese is much easier to come by, it works equally well.

3. Most mini muffin tins are sold to make batches of 24, but only 14 -16 of the cups are needed for this recipe. Grease 14 – 16 of them with cooking spray. Once 14 – 16 of the cups are greased, place 1 tater tot in each one. 

Kitchen Tip 2: Whenever you are using a muffin tin and you know you won’t be making a full batch, you should always start in the center and work your way out. They will cook more evenly this way.

4. Next, distribute the egg mix equally throughout all 14- 16 cups. Be careful with this step! Make sure the raw egg mix stops at least ⅛ of an inch below the surface of the tin. Eggs rise a lot when baking, and it will become an overflowing mess if they are filled too full.

5. After the mix has been poured, put the tin in the oven and bake it for 16-17 minutes or until the eggs are yellowed with a light golden crisp on the top.

While the muffins are baking it is time to mix together the hot sour cream sauce. In my opinion, this sauce is what pulls the whole dish together. It’s tasty without it, but it’s delicious with it. The best part is it only takes two ingredients. 

6. Find a small bowl, but make sure to leave enough room to whisk the ingredients together. Put the sour cream and hot sauce into the bowl and use a small fork to combine the ingredients together. Put it into the fridge until the muffins are done and ready to serve. It’s best when the sauce is cold. 

Once the muffins are done cooking, you are ready for breakfast. Spoon a small dollop of sauce onto each one and enjoy!

Saturday mornings in my house used to be donut mornings, but then Safer At Home orders quickly put a stop to our weekly donut runs. This led to a new Saturday morning trend – homemade brunch. Most of the time the breakfast foods we enjoy are pretty unhealthy, ranging from chocolate waffles, to pancakes, to pumpkin chocolate chips muffins. After a couple Saturdays like this I decided we needed a slightly more healthy weekend. This led me to looking at one of my mom’s favorite breakfast options and figuring out how to change it to make it healthier. The original version of this recipe contains a greater quantity of tater tot to egg ratio, and they are made in regular sized muffins tins. However, with some experimenting, I was able to figure out how to fix the egg to tater tot ratio and make mini muffins for better portion control, and a healthier recipe. This recipe is actually pretty quick and easy to whip together, which is always a bonus. I like to serve it with a spiced up sour cream sauce for a perfect combination of flavors. 

Ingredients

Egg Bake

14 – 16 Tater Tots

2 Slices Bacon, cooked and crumbled into small pieces

½ Cup Shredded Pepper Jack Cheese

4 Large Eggs 

¼ tsp Salt

Hot Sour Cream Sauce

¼ Cup Sour Cream

1 tsp Crystal’s Hot Sauce

Directions

1. When making this brunch, start by putting the egg bake together. Making the sauce is a super quick process which can be done while the muffins are baking. Before mixing ingredients together preheat the oven to 350 degrees, then begin making the muffin mix. 

2. Grab a medium to small sized bowl to make a batch of muffins. Crack all four eggs into the bowl and beat them with a whisk. Once they are beaten, add in the salt, bacon bits, and shredded pepper jack cheese into the bowl. Mix the ingredients together until they are well combined. Then set the bowl aside while prepping the mini muffin pan. 

Kitchen Tip 1: Like most of my recipes, I actually use hot pepper cheese for a little extra bite, but since pepper jack cheese is much easier to come by, it works equally well.

3. Most mini muffin tins are sold to make batches of 24, but only 14 -16 of the cups are needed for this recipe. Grease 14 – 16 of them with cooking spray. Once 14 – 16 of the cups are greased, place 1 tater tot in each one. 

Kitchen Tip 2: Whenever you are using a muffin tin and you know you won’t be making a full batch, you should always start in the center and work your way out. They will cook more evenly this way.

4. Next, distribute the egg mix equally throughout all 14- 16 cups. Be careful with this step! Make sure the raw egg mix stops at least ⅛ of an inch below the surface of the tin. Eggs rise a lot when baking, and it will become an overflowing mess if they are filled too full.

5. After the mix has been poured, put the tin in the oven and bake it for 16-17 minutes or until the eggs are yellowed with a light golden crisp on the top.

While the muffins are baking it is time to mix together the hot sour cream sauce. In my opinion, this sauce is what pulls the whole dish together. It’s tasty without it, but it’s delicious with it. The best part is it only takes two ingredients. 

6. Find a small bowl, but make sure to leave enough room to whisk the ingredients together. Put the sour cream and hot sauce into the bowl and use a small fork to combine the ingredients together. Put it into the fridge until the muffins are done and ready to serve. It’s best when the sauce is cold. 

Once the muffins are done cooking, you are ready for breakfast. Spoon a small dollop of sauce onto each one and enjoy!