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Thursday, August 16, 2012

Testing Pinterest...

I love Pinterest! There are so many good recipes, tips and ideas there. I don't know about you, but I have a lot of boards filled with things I've never tried. I decided it was time to test a few things out.
For my first test, I tried this tip for cleaning the top of your oven. It was actually meant for the smooth oven top. I have a gas stove, so it's not smooth, but I figured I could make it work, by removing the grates and flame units.
The tip said to liberally sprinkle baking soda over the entire cooktop. Take a bowl of hot, soapy water and submerge a few rags in it. Squeeze about half the water out, so the rags are good and wet, but not dripping. Lay the rags over the baking soda and let sit for about 15 minutes.


(If I had been thinking I would have taken pictures before this point, but you'll have to take what I have)
After 15 minutes, take the towel and swirl it around in the baking soda, making a paste. Scrub the cook top, rinse it and dry it.


Here's the finished product. It looks good!
My review? It cleaned well, although there are still a few spots that I just can't get off. It was messy, and hard to get all the baking soda off. Next time I won't be quite as liberal in my sprinkling. The other thing to know, is that it dries your hands out. Have lotion ready when you are done. However - it's a cheap and natural way to clean your cook top and it really did work well.

Wednesday, August 15, 2012

Cooking Thursday




Time for another recipe and it's a good one!
This is one of the easiest Chicken and rice dishes I've made, and it's one the freezes too! It has wild rice and almonds which makes it a little fancier than the chicken and rice I usually make.
I doubled the recipe to make two pans; I froze one and cooked the other. We all really liked it and I can see that it's going to be a regular on my menu.
For more recipes, visit Sandra at Diary of a SAHM.





Chicken and Wild Rice


1 box Uncle Bens wild rice with seasoning packet
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
6 pieces boneless skinless, raw chicken - I used 3 large breasts, cut in half
1 cup slivered almonds

Mix together rice with seasoning packet, soups and water.
Place into 7x11 pan and top with chicken pieces.
Sprinkle almonds over top.
Wrap, sealing tightly with heavy duty foil and freeze.
Thaw and bake uncovered, at 350 degrees for 1 hour, until juices run clear and rice is tender.

Tuesday, August 14, 2012