Kitchen Tip Thursdays: Organizing Your Kitchen

Organizing your kitchen can seem like a huge ordeal. Some people even think they have to go out and buy additional storage units, baskets, and containers; when you can just use what you already have.

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  • Mount your potholders on your cabinet doors using plastic hooks.
  • Mount your aprons on a hook on a nearby wall, no more digging them out a drawer.
  • Store your dishes by usage. Everyday use, place those on bottom shelves within easy reach. Special occasion dishes put those in the cabinets on top.
  • Group all of your bake-ware together.
  • Store pots and pans as close to the stove as possible makes them easier to reach when cooking.
  • Keep storage bags and wrapping materials together for easy cleanup.
  • Store all of your lids in the same place.
  • Use dividers in drawers as placeholders for utensils.
  • Short on space, stash some items in wicker baskets or decorative mixing bowls on the counter.
  • Organize your pantry via category: seasonings, canned goods, dry mixes, etc.
  • If possible, use an over the door hanger to store small items like snack bars, decorative sugars, cupcake liners, etc.
  • Mount the kitchen phone, reminders, and papers to the wall instead of placing them on the counter.

These are just some tips to help you get organized in the kitchen. We’ll be sure to keep adding to this list.


Taste Test Tuesday: The Essential 4 Collection

Essential 4 Collection Includes Bountiful Beer Bread, Garlic Garlic, Onion Onion, Seasoned Salt and a recipe book.

Disclaimer: This is a sponsored post that has affiliate links.

Tastefully Simple’s Essential 4 Collection is a staple in my home. My first experience with Tastefully Simple was with the Garlic Garlic and the Beer Bread, both are some of my favorites. This collection gets you started on your Tastefully Simple journey. Continue reading


Kitchen Tip Thursdays: Food and Grilling Safety

Happy Thursday Everyone! As you are enjoying your time outdoors please be mindful to keep yourself safe. Here are some kitchen tips to help you with grilling outdoors and ways to keep your food edible.

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Taste Test Tuesday: Nana’s Apple Cake

Happy Tuesday everyone! I hope you all enjoyed your weekend. This week’s Taste Test Tuesday is from Tastefully Simple. It’s considered a fan favorite. It’s Nana’s Apple Cake.

This post does contain affiliate links. If you make a purchase using one of these links I will receive a commission.

Nana’s Apple Cake

apple cake

Did you have guests pop over for a visit? Need a treat for your child’s classroom? Or maybe you just want a quick dessert to go with tonight’s dinner. Nana’s Apple Cake Mix is just the thing for you. Made with just chopped apples and eggs, this sweet cinnamon-spiced cake in ready in just under an hour.

If you don’t have any apples on hand, applesauce, pears, peaches, canned pumpkin, pineapples, and mandarin oranges work too. You can add walnuts to give it a crunch. Nana’s Apple Cake is a great choice for brunch or even just a snack. It’s a kosher product and makes about 9 servings.

You can check out my website for more recipes.  Thanks for stopping by today and sure to grab a piece of Nana’s Apple Cake before you leave.


Foodie Friday: Boneless Buffalo Wings

Boneless Buffalo Wings

Ingredients
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
  1. Heat oil in a deep-fryer or large saucepan . ( I used a deep fryer set at 375)
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.