Monthly Archives: June 2015

Beer Bottle Cap Chalk Board Beer Tap Menu

Magnetic Beer Bottle Cap Chalk Board

Chad’s birthday was a few weeks ago. I shopped and shopped, but couldn’t find anything that he might want or need. So like pretty much every other year, I had to resort to getting him lots of different kinds of beers. We enjoy the mystery cases from Goebel’s. So I got him one of those, and chose 2 six packs of random bottles from the beer wall. So I decided to get a lil crafty with the bottle caps this time. I saw something similar on Pinterest, so I thought I would give it a shot. I got a small chalk board from Michael’s for like $1.99, glued some magnets on the back and then glued on the caps.I had to glue in squares of cardboard inside the caps so I had a way to actually glue them onto the board. This got a little frustrating. I first glued them with my hot glue gun. They ended up not sticking. So I went and bought super glue thinking for sure, that that would do the trick. But I was wrong. It worked worse than the hot glue did. So I had to resort to using an epoxy. That stuff works on everything. So finally I got everything to hold in place, and voila!  Got some chalk pens, and made it a pretty beer tap menu. Although my writing isn’t the best, but oh well. It’ll do.

Chalkboard Beer Bottle Cap Beer Tap Menu

Beer Bottle Cap Chalk Board Beer Tap Menu

Beer Bottle Cap Chalkboard Beer Tap Menu

Sirloin Beef Tips With Mushroom Onion Gravy

Sirloin Beef Tips With Mushroom And Onion Gravy

Tonight I was in the mood for some good ‘ol comfort food. For me, that’s pretty much anything with mashed potatoes and gravy. :) In this case is was sirloin beef tips in a mushroom and onion gravy. So much yum.  Happy tummy. Happy family.

Sirloin Beef Tips With Mushroom Onion Gravy

Sirloin Beef Tips With Mushroom And Onion Gravy:

  • salt and pepper
  • garlic powder
  • 6 tablespoons all purpose flour
  • 3 tablespoons olive oil
  • about 1 lb.  sirloin steak, cut into large dice
  • 1 medium/large onion, diced
  • 6 tablespoons butter
  • 8 oz.mushrooms, sliced
  • 3/4 cup white wine
  • 1  1/2 cup beef broth
  • 3 tablespoons cornstarch


Mix the salt, pepper, and garlic powder together and combine with the flour. Heat the oil in a skillet. Dredge the steak pieces with the flour mixture.  Saute onions and cook until it is softened. Add the butter to the pan and then add the steak and saute until medium rare, about a minute. Then add mushrooms and cook until mushrooms begin to color, then remove the meat, onions, and mushrooms to a platter and keep warm.
Deglaze the skillet with the wine, making sure to loosen any browned bits, and let it reduce a little. Add the beef broth and bring to a boil, then return the reserved meat and vegetables back to the pan and simmer, covered, for about 1 hour, or until the meat is tender.Mix the cornstarch with a little of the cooking liquid to make a paste and add it to the simmering broth. When the sauce is thickened, serve the tips with rice or mashed potatoes, and a vegetable of your choice.

Easy Kung Pao Chicken And Copycat Panda Express Chow Mein

Easy Kung Pao Chicken And Copycat Panda Express Chow Mein

I made both of these recipes for dinner earlier this week. They both turned out really well. We ate all of the chicken, but the chow mein ended up being way more than two people need. So we still have quite a bit of that left in the fridge.  The chicken was pretty simple to throw together, which I love. I doubled the sauce ingredients, I like some extra saucy chicken. :)  The chow mein was pretty easy too. I got some Chinese noodles from the Asian grocery store, not exactly sure what kind they were, but they worked out alright. Hubs says the noodles were a bit too gingery, so may put less in next time. And maybe half the recipe lol. Other than that, dinner was a success! Definitely will be making these recipes again sometime, maybe even include them in this years annual Chinese Christmas stir-fry.

Easy Kung Pao Chicken And Copycat Panda Express Chow Mein

Kung Pao Chicken:

  • 1 pound chicken breast, cut into small pieces
  • ¾ cup corn starch + 1 tablespoon
  • ¼ cup canola oil
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon water

Cut chicken breast into bite sized pieces, place in a large plastic bag with ¾ cup of corn starch, lightly shake until all of the chicken is coated well.

Heat a large 12 inch skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.

Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.

Combine the next 6 ingredients in a small bowl or measuring up to make your sauce. Set aside.

Combine one tablespoon of water with one tablespoon of corn starch and mix well.

Drain off any oil that is in your pan and wipe clean, heat to medium, add in soy sauce mixture and corn starch mixture, add in chicken and stir until mixture is evenly coated and heated through.

Garnish with green onions, sesame seeds, and crushed red pepper if desired.



Copycat Panda Express Chow Mein:

  • Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons cooking wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 garlic clove chopped
  • 2 teaspoons fresh ginger minced
  • 2 tablespoons green onions minced
  • 1/4 teaspoon sesame oil
  • Chow Mein ingredients:
  • 14 ounces of lo mein noodles, or 2 packages of Yakisoba noodles (dry) prepared without seasoning packages
  • 2 tablespoons cooking oil (use vegetable, olive oil, or oil of your choice)
  • 2 cups nappa cabbage sliced
  • 1 large white onion sliced thin
  • 3 stalks of celery cut diagonally into 1/4 inch slices

In a small bowl, whisk together soy sauce, sugar, cooking wine, oyster sauce, hoisin sauce, garlic, ginger, green onions, and sesame oil; set aside.

Prepare  noodles by placing in boiling water. Cook according to package directions. When noodles are done, drain them.

Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes, the onions will begin to become translucent. Stir in cabbage until heated through, about 1 minute. Add noodles  and  sauce, stir until well combined and the noodles are heated through, about 2 minutes. Serve immediately


Copycat Buffalo Wild Wings Spicy Garlic Sauce

Buffalo Wild Wings Spicy Garlic Copycat Sauce

This past weekend, I ended up in a pinch to get a quick and easy dinner made. The sauce is supposed to be like the Spicy Garlic sauce from Buffalo Wild Wings. I’ve been wanting to try this out for a while now, so it seemed like a good time. I threw together the sauce really quickly and easily. I was pretty impressed that it really did taste like theirs. And it was super easy, so that’s a plus. I tossed some Tyson breaded chicken strips in it and we made wraps. It would have been better if I had had time to actually make my own chicken strips, but oh well. It turned out alright anyways.

Copycat Buffalo Wild Wings Spicy Garlic Sauce

1 cup Frank’s red hot sauce (I only had 1/2 cup of Frank’s so I used another 1/2 cup of other hot sauce)
1/3 cup vegetable oil
1 teaspoon sugar
 1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne powder
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

In a small sauce pan combine first seven ingredients. Heat over medium heat until sauce begins to boil. Reduce heat and simmer for five minutes. Remove pan from heat and allow to cool for 10 minutes. Whisk egg yolk and water together. Add cornstarch and continue to whisk until cornstarch is completely dissolved. Slowly add warm hot sauce mixture to egg mixture. Continually whisk to create an emulsion. Cover sauce and chill until needed.

Makes 1 1/2 Cups