Wednesday, July 4, 2012
Tip of the Day #52: Preserving Baked Goods
Tuesday, July 3, 2012
Tip of the Day #51: Butter Tip
UPDATE: JULY 2012
I know I have not updated my blog since March 2012, I have just been very busy with other Mum 'n the Oven plans, advertising partnerships and the Bundle Program. I assure you this blog, along with my website, is back in action and I promise to keep it up-to-date from now on!
If you are new to the Mum 'n the Oven community, please feel free to browse past posts, including past 'Tips of the Day' where you can catch up on many household tips in one place! Although I do have the blog, A Mum 'n the Oven publishes MANY tips throughout the day on our Facebook page: http://www.facebook.com/pages/A-Mum-n-the-Oven/313496135360354 and our Twitter account: @amumntheoven --make sure to follow us!
Thank you all for your patience and understanding! Always feel free to post comments or any questions you may have!
Sunday, March 18, 2012
Tip of the Day #50: Tupperware Stain Prevention
Friday, March 16, 2012
Tip of the Day #49: Craft Supply Organization
Thursday, March 15, 2012
Tip of the Day #48: Aluminum Foil in Dryer
Wednesday, March 14, 2012
Tips of the Day #46 & 47: Maintaining a Clutter-Free Home
Neaten as You Go!!
If you don’t make a mess, you won’t have a mess to clean up. Get undressed in front of the hamper, so there are no dirty clothes lying on the floor. If you have a walk-in, get dressed in the closet so you can put the hangers right back. In the kitchen, don’t wait around until the meal is over to clean, do it during downtime while cooking. When loading the dishwasher, put like items together so there’s no sorting when the dishes come out.
Tip of the Day #46
Say No to Piles!!! They are a huge reason many of us are left with CLUTTER!!!
When I go to put something on top of something else, I stop myself and instead figure out where it goes. If it means a trip up or down the steps, so be it. It’s great exercise!
Sunday, March 11, 2012
Tip of the Day #45: Grab a Basket!
Saturday, March 10, 2012
Tip of the Day #44: Use it or Lose It!
Within my family, the rule is, if you didn’t use it, wear it, play with it, eat it or know of it in the past six months, it goes out the door. They can do what they want in their own rooms, but the rest of the house is mine! So if you spill it, drop it or leave it lying around, chances are you won’t ever find it again since I’ll throw it out. SAY NO TO CLUTTER!
Thursday, March 8, 2012
Tip of the Day #42: Make your Own Pizzas--Kids Style!
Make your own pizza!
Take halves of english muffins
Let the kids layer pizza sauce on then sprinkle cheese
Layer with pepperoni and any other ingredients they like
Pop in the oven to melt the cheese
Wednesday, March 7, 2012
Tip of the Day #41: DIY Vegetable Wash
Tuesday, March 6, 2012
Tip of the Day #40: Quiet Lunches
Monday, March 5, 2012
Tip of the Day #39: Leftover Chicken Ideas
Sunday, March 4, 2012
Tip of the Day #38: Emergency Kits
Saturday, March 3, 2012
Tip of the Day #37: Adding Garlic at the Right Time
When adding garlic to your dish, if you would like a milder taste, add at the beginning of cooking...while adding towards the end will retain its maximum flavour!
Thursday, March 1, 2012
Tip of the Day #35: Over-salting while Cooking
Wednesday, February 29, 2012
Tip of the Day #34: Burning Rice
Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
Tuesday, February 28, 2012
Tip of the Day #33: Tupperware Organization
Monday, February 27, 2012
Tip of the Day #32: Washing your 'Greens'
Sunday, February 26, 2012
Tip of the Day #31: Grease Removal from Walls
Saturday, February 25, 2012
Tip of the Day #30: 'Layer' while you Cook!
Friday, February 24, 2012
Tip of the Day #29: Living Frugal!
Thursday, February 23, 2012
Wednesday, February 22, 2012
Tuesday, February 21, 2012
Tip of the Day #26: Lemons and Limes, oh my!
Monday, February 20, 2012
Tip of the Day #25: Small Items in Dishwasher
Keep mini Tupperware lids, baby-bottle caps, and other small items from falling through the dishwasher rack by placing them in a laundry bag!!!
Sunday, February 19, 2012
Tip of the Day #24: Cleaning & Disinfecting your Cutting Board
Saturday, February 18, 2012
Tip of the Day # 23: Kids--Transitioning to adult cups
Friday, February 17, 2012
Tip of the Day #22: Removing Stuck on Food
Here is how to get rid of stuck on foods or yucky 'burnt' stains on your pots & pans without hassle!!!
Instructions
1. Fill the bottom with about 1 cup of water
2. Add the 1 cup of vinegar.
3. Bring the pot or pan to a boil. It should be looking a bit cleaner already.
4. Remove the pan from the heat and add 2 tbsp of baking soda and watch it fizz.
5. Empty the pan and scour as normal, if necessary add an extra bit of dry baking soda.
**** If there are any super stubborn marks that don't come off with scouring, make a paste of baking soda and a couple of drops of water. Leave the paste on the marks for a while and return to clean as normal.
Thursday, February 16, 2012
Tip of the Day #21: Sticky liquids
Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
Tuesday, February 14, 2012
Tip of the Day #20: Quality Time for Couples!
Spend quality time with your man by preparing & cooking a meal TOGETHER! :)
Monday, February 13, 2012
Sunday, February 12, 2012
Tip of the Day #18: Kids in the Kitchen
Here is my little assistant :)
Saturday, February 11, 2012
Tip of the Day #17: Learning New Recipes
Expand your recipe base! Plan a potluck with friends or suggest a soup exchange!
Friday, February 10, 2012
Valentines Day Meal Idea--Beef Wellington
This is perfect recipe to produce a delicious Beef Wellington for your significant other, on what better day than the one you celebrate your love for one another!
What you need:
2 lb Beef fillet
1/2 lb Portobello mushrooms (chopped)
1 large onion (chopped)
handful of finely chopped flat leaf parsley
2 eggs
1 sheet of dough (President's Choice has a great boxed one that contains 2 sheets)
Instructions:
1. Sautee mushrooms and onion in large frying pan. Once browned, remove from stove top and let cool.
2. Sear beef on ALL sides; make sure to NOT cook beef while searing for too long--ensure all sides are just lightly browned then remove from pan.
3. Take sheet of dough and flatten out, ensuring to stretch out VERY lightly as to not tear.
4. Place meat on top of dough sheet, then place mushroom & onion mix in a generous line on top of meat.
5. Carefully take one side of the dough and bring up over top of the meat, then repeat with ALL sides--smooth down creases in dough where sides meet.
6. Whisk 2 eggs in bowl until thin, then brush over dough.
7. Place in oven at 400 degrees until temperature reaches 125. Wait approximately 10-15 minutes before slicing.
Serve with a nice mixed green salad or potatoes.
Tip of the Day # 16: Cooking w Wine
Remember to keep a bottle of both white & red wine under your sink--they make a world of difference in your cooking!
Check out our Chicken Carbonara recipe below that incorporates wine into its recipe!
Thursday, February 9, 2012
Chicken Carbonara
1. Heat in a pot: - 1/4 cup oil, butter or bacon grease (any type of fat)
- 1/4 cup flour
- 2 cups milk (any %)
- splash of WHITE WINE
- dash of garlic powder
- dash of dried parsley flakes
- grate parmesan cheese into mix or add the powdered cheese
2. Stir until sauce is thickened--if it becomes too thick, you can add a splash of water to thin out.
Remainder of Recipe:
Boil Penne pasta noodles
Dice chicken, sprinkle with a dash of Thyme & cook in skillet
Cook bacon in oven at 350 degrees for 10-15 minutes, then dice and place in skillet with chicken
Once bacon is crispy, you will see tiny crumbles stuck to bottom of pan--add a splash of WHITE WINE and watch it boil. Add Alfredo sauce to pan and cover all chicken & bacon.
Place cooked pasta on plate and spoon out sauce and meats over top.
DIG IN! :)
Tip of the Day #15: Picky Eaters
Try these Rainbow Shish Kabobs!
Wednesday, February 8, 2012
Tip of the Day #14: Recipe Swap Showers
Planning a wedding shower? Suggest a Recipe Card swap theme!
Tuesday, February 7, 2012
Tip of the Day #13: Clean as you Cook
Do you hate all the dishes that pile up when preparing and making a meal? Wash them while cooking! You wont believe the time you can save!
Monday, February 6, 2012
Mexican Style Mushroom Pizza
What you need:
2 large Portobello mushrooms caps
Salsa
Shredded cheese (mixture of your choice)
Dried cilantro
Spinach leaves
Instructions:
1. Line mushroom caps with baby spinach after thoroughly cleaning mushrooms and removing stems
2. Top with a 2 tbsp of salsa
3. Layer with shredded cheese
4. Sprinkle with dried cilantro
5. Place in oven for 20 minutes at 350 or until cheese is melted.
Tip of the Day #12: Introducing Variety at a Young Age
Picky eaters? When your baby is ready for solid foods, introduce a variety that contain unique ingredients--it helps develop a great palette from early on!
Sunday, February 5, 2012
Tip of the Day #11: Steaming Veggies
Saturday, February 4, 2012
Chicken Quesadillas
What you will need:
1. 2 chicken breasts
2. 2 cups shredded cheese (I use both Mozarella & Cheddar)
3. 3 green onion stalks (chopped)
4. 1 Roma tomato (diced)
5. Salt & pepper
6. Small sized tortilla shells
Instructions:
1. Bake chicken at 375 degrees for approximately 10 minutes.
2. Mix all ingredients together in large bowl and toss with salt and pepper.
3. Lay all tortilla shells out, then lauer mixture on one half of each shell.
4. Once chicken is cooked, dice into small cubes and toss in Buffalo Wing sauce. Place on top of mixture on shells. Top with a bit of shredded cheese.
5. Fold empty side of shell over on top of full side to make a half moon shape.
6. Bake for a few minutes in oven to crisp shell. SERVE.
Homemade Burgs
What you need:
1/2 lb ground beef
1/2 lb ground pork
2 tbsp barbecue sauce
Salt & pepper
1 tsp garlic powder
1 tsp onion powder
1 egg
1 tsbp bread crumbs
1 tbsp basil
1 tbsp thyme
Instructions:
1. Mix all ingredients together in a large bowl.
2. Once mixed, form tennis size balls of meat, then lightly flatten.
3. Heat frying pan, sear both sides of patties on medium heat (3 minutes each side).
4. Place patties on baking sheet and cook in oven at 375 degrees for 10 minutes.
5. Toast buns if desired and SERVE.
***These hamburgers go well with a side of homemade french fries:
1. Cut 4 large potatoes into 1/2 inch wide strips, while trying to maintain round shape of potato (leave skin on).
2. Heat pot of oil on stove and place potatoes in oil when ready (as stated in previous recipe, test oil by placing tip of fry in oil, if it sizzles a bit, its ready!)
3. When fries rise to top of pot and turn golden brown, remove and place in large bowl.
4. Sprinkle with salt and toss. SERVE.
Tip of the Day #10: Resources for Inspiration
Need Inspiration? Make sure to visit your local LCBO to grab a copy of their latest "Food & Drink" magazine--it is loaded with a variety of food ideas!
Friday, February 3, 2012
Tip of the Day #9: Spruce up Sides!
Thursday, February 2, 2012
Crock Pot Potatoes
What you need:
3 large red skin potatoes (diced)
1 package of Ranch dressing mix
3/4 cup of sour cream
1 can of cream of chicken soup
Directions:
1. Spray your crock pot with cooking spray as it will prevent ingredients from sticking--this is an ESSENTIAL step!
2. Mix all ingredients (except potatoes) in a large bowl and stir well. Add potatoes and stir until the potatoes are completely coated. Add a dash of salt & pepper.
3. Pour into crock pot, cook on low for 4-5 hours or until potatoes are tender. 4. Stir occasionally as cream and potatoes start to stick to the sides.
Enjoy!
Wednesday, February 1, 2012
The Ultimate in Veggie Dips
It's as simple as mixing all the following ingredients together:
2 cups WHOLE EGG Mayonnaise (preferably Hellmanns)
2 cups REGULAR sour cream
2 tbsp minced onion flakes
2 tbsp parsley flakes
1 tbsp of dillweed
1 tbsp accent
1 tbsp season salt
3 tbsp Worcestershire sauce
Place in fridge until ready to serve
**This recipe makes close to a large bowl, so if only looking for a smaller portion, cut all ingredients in half.