Rehab Wednesday: Kitchen Mini Makeover

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Last week, we kicked off our new “Rehab Wednesday” home renovation series with the importance of paint and lighting. Today’s makeover takes this advice into account and shows off Kiley’s updated kitchen.

When you don’t have the money for a full kitchen renovation (which can be the most expensive update to your home) a little paint and new hardware can go a long way.

Kiley’s Kitchen – BEFORE

Originally, the kitchen had old white cabinets, plastic knobs, and an oven that didn’t work. (Every time she tried to turn it on the smoke alarm went off, so this was clearly a safety hazard.)

The other side of the kitchen had similar outdated white cabinetry and the same ugly beige laminate countertops.

Kiley’s Kitchen – BEFORE

The first step, before even moving in, was a fresh coat of paint on the cabinets. To compliment the new light grey walls, the bottom cabinets were painted a darker grey (Benjamin Moore Englewood Cliffs) and in contrast, the top cabinets got a fresh coat of Bright White.

All hardware was updated to be more modern and clean with simple brushed nickel knobs.

Eventually, when she was ready to invest a little more, the old wall oven and countertop stove was cut out and replaced with a single unit stainless steel stove/oven and mounted microwave (both Frigidaire). This also freed up space for the new fridge (LG), where the wall oven used to be.

Kiley’s Kitchen – AFTER

The countertops were a DIY challenge. When you don’t have the money for new cabinets and granite countertops, there is an easy alternative: granite paint. Yes, Kiley loves paint, and when she discovered that you could paint on the granite look she ordered the kit and gave it a try. And while I made fun of her while she sponged on the 3 coats of paint, I have to admit … they’re pretty snazzy. And now six months later they are still holding up well.

Painted Countertops – Giani Granite in Sicilian Sand

Since counter space is still minimal in this condo kitchen, there aren’t too many options without doing a major overhaul. Not to mention the lack of wine storage… So, Kiley ordered a standing wine rack and painted it to match the bottom cabinets and then had a custom butcher block counter made to sit on top, with an extra extended piece to wrap around the other side of the wall. The addition gave valuable extra storage and a few feet of counter space which makes a huge difference when you cook like we do (and drink wine like we do).

Wine rack from Wayfair.com

And the best part: the total cost for extra counter space was under $100.

So with some paint, hardware, decor and creativity, this little condo kitchen became more functional and personalized.

Of course, every kitchen needs a few accessories. Check back next week for some decorating ideas…

Vegetarian Burrito Bowls

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My oven is broken. Yup, it’s true. So now I am limited to restaurant dining, visiting Kiley’s daily, Crock Pot specialities, or stovetop cooking. My recipes are limited because I really love my oven (and I never realized how much I use it). So until my pilot light is fixed, I need to sort through my recipes to find the no-oven-required ones.

Last night, I threw together an easy meat-free meal. I wanted to use up my rice. (I really hate cooking rice if it’s not in a microwave bag – I know, lazy.) And this recipe requires some Mexican-esque staples that are already in the pantry, fridge, and freezer.

They may not be Chipotle Burrito Bowls, but they are pretty darn good. And super easy. And don’t require an oven.

Basically, it’s just your protein (black beans) mixed with sauteed onions and garlic.

Then add to your cooked rice with all your Mexican fixings (corn, salsa, cheese, hot sauce, sour cream, guacamole).

(If you have leftover rice – or want to just cook the whole box ahead of time – freeze leftover rice in Ziploc bags for later use. You can divide by serving size and then all you have to do is heat them up in minutes for a quick meal.)

Vegetarian Burrito Bowls

4 cups rice, cooked
1 onion, diced
2 cloves garlic
1 can black beans
1 cup salsa
2 cups cooked corn
hot sauce (optional)
sour cream (optional)

Cook rice according to package directions.

Saute onion and garlic in oil until lightly browned. Meanwhile, cook beans in a saucepan until heated through.

Once onions are browned, add beans and cook for an additional minute.

Serve over rice. Add salsa, corn, and cheese. Top with hot sauce, sour cream, or guacamole if desired.

Thrifty Thursday

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Ok, so I apologize for all of the rockiness in switching to WordPress.org, but I promise in the end it will make this blog more user-friendly! Apparently there was some lag in switching over my followers, so you SHOULD now receive this post by email if you have signed up to do so! And if you have not, please sign up in the column to the right so that you receive all of the latest and greatest! >>>>>>>>

In the meantime, check out my recent posts that you have may have missed this past week!

Rehab Wednesdays – a new segment here on J’ai La Vie where we will be chronicling home projects!
Anti-BBQ Recipes: Pulled Pork and Broccoli Slaw – some pretty awesome recipes to start off the summer BBQ (or anti-BBQ) season.

Anyway, here’s a quick Thursday treat – if you know me, you know I’m thrifty. And my favorite deals are the Friends & Family promotions that stores have once (maybe twice) per year. Well, ’tis the season! Take advantage:

Bobbi Brown – 20% off everything online ENDS TODAY 4/18/13!
Lord & Taylor – 25% off almost everything in-store or online with promo code FRIENDS. Ends Monday 4/22/13.
Sephora - 15% off everything for Beauty Insiders (just sign up on the site) in-store and online with code CHIC. Ends Sunday, 4/21/13.
Bare Necessities - 25% off Entire Purchase Sitewide with code BNFRIEND13. Ends Monday, 4/22/13.
[UPDATE] Shop Bop – 20% off with code WEAREFAMILY13 – ends TODAY 4/18/13.

Also, when shopping online, be sure to sign up at Ebates and Mr. Rebates to earn cash back for all of your purchases! Just sign up via these links, search for the retailer, and click through to make a purchase. You automatically get cash back just for shopping! (It’s as good as it sounds, Kiley and I do it all the time and have gotten checks in the mail!) Bobbi Brown is at 5% cash back!

I may have some more deals to come, but I’m not sure if they are public yet!

*Disclaimer: Some of the above retailers are my company’s clients, but I am simply spreading the word solely because I think they are good deals.

Happy Shopping!

Rehab Wednesdays

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No, I’m not giving up my wine. I’m just starting a new weekly feature on J’ai La Vie that exemplifies some crafty home projects as completed by me and my sister, Kiley (who up until now, is a behind-the-scenes contributor to J’ai La Vie).

So a little about us and our projects….

Our first love is cooking – something we meddled in as part of our youth, explored further in college, and have now grown into and transitioned to be serious cooks, foodies, and wannabe sommeliers. But with age and responsibilities we were introduced to another homemaker obsession – interior design. Once you have your own place – sans roommates – this love consumes your life.

We have similar tastes, but very different approaches. To start, I am (unfortunately) a renter. I can’t WAIT to get my hands on a condo, but for now, that’s on the back burner. Kiley, however, is a first-time homebuyer on a budget. She purchased her Hoboken condo in 2011 and hasn’t stopped updating since. It’s a hobby that is practical, fun, creative, and translates into another new term we are growing to love: ROI.

So, alas, a new blog topic is born. Every week, we will be chronicling one of mine or Kiley’s (well, mostly Kiley’s) home projects.

First up: the easiest (and cheapest) ways to add some value to your new home.

After a year and a half into homeownership, Kiley’s best pieces of advice for a low-budget/high-impact change are: paint and light fixtures.

It drives us CRAZY when we watch HGTV and the property virgins complain about the paint in EVERY house. It is the easiest thing to change. And personally, I prefer a fresh coat of paint when I move into a new space. Cover up those nail holes and faded picture frame outlines and make the space your own.

Kiley’s Apartment – Before (No idea what the previous owner was thinking)

What a difference lighting and paint can make.

Kiley’s apartment – AFTER

Paint Color = Benjamin Moore Winter Solstice

Light Fixtures = Overstock.com

Taking advantage of the high ceilings, Kiley wanted to add a little bling to the entry and found this chic – and cheap – Chrome Crystal Chandelier. It took a little time and patience to put together but is surprisingly good quality and makes a great impression.

In the adjoining room, ~~Kiley~~ our brother installed another crystal fixture with the Crystal 2-Light Flush. The fixtures complement each other and add a unique and custom quality to the condo.

More home projects to come in the weeks ahead!

Anti-BBQ Recipes: Pulled Pork and Broccoli Slaw

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I’m finally switched over to WordPress.org! The design is still a work in progress, so you may see some subtle changes over the next few weeks. Hopefully it’s not distracting!

This past weekend we had some friends visiting for a mini BBQ, without the grilling (our grill was destroyed during Sandy, R.I.P.). Instead, we took it easy and made pulled pork sandwiches in the crock pot and had a few simple apps.

The pulled pork turned out amazing. Our secret was adding a can of beer to the crock pot.

In addition to the spices (chili powder, garlic, paprika, salt, and pepper) we added a can of beer (the darker the better) to the Crock Pot and cooked the pork on low for 6 hours. Then drain, shred the meat with two forks, and add back to the crock pot with the barbecue sauce.

Kiley made our new favorite picnic side dish – Broccoli Slaw. It got rave reviews at our last party, and once again, everyone was complimenting. So here, it is – our not-so-secret recipe.

If you’re making this for a party, it’s probably best to double the recipe. But the ingredients are simple: broccoli slaw (from the produce section), purple onion, celery, ramen noodles, and sunflower seeds.

Chop everything up real small, crumple the ramen noodles, and add the dressing (oil, white vinegar, sugar, and ramen flavor packets).

It’s best made the night before so that the noodles have time to absorb all the liquids.

Broccoli Slaw

2/3 cup veg. oil
1/3 cup white vinegar
1/2 cup sugar
1/2 cup sunflower seeds
2 pkg. ramen chicken flavor noodles
1 pkg. broccoli slaw
1 small purple onion, minced
2 small stalks celery, chopped

Crunch uncooked noodles. Mix liquids and add flavor packets. Mix ing. and add liquids. Chill overnight.

Ina Garten’s Mac and Cheese with Gruyere

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As I mentioned, I made my favorite meal for Sunday dinner. Unlike my traditional mac and cheese recipe, Ina Garten (AKA Food Network’s Barefoot Contessa) makes hers with Gruyere cheese, making it more gourmet and delicious. Gruyere is a hard yellow cheese and very expensive, so I don’t make this version often. But when I do (or my mom does), it’s a treat and the best comfort food there is. (I’m pretty sure Ina made this as part of Barefoot Contessa’s “comfort food” episode.)

While you cook the pasta, heat the milk. In a separate pot, melt the butter and whisk in flour, then the warm milk. Stir for a minute until thickened.

Add salt, pepper, and nutmeg. Add cheeses.

[TIP: Since Gruyere is so expensive (about $1 per ounce when I bought it), I switched the cheese measurements Ina suggests and used 8 oz. Gruyere and 12 oz. cheddar.]

Once cheese is melted, stir in the cooked macaroni. I used cavatappi (the curly tube macaroni).

Spread in a baking dish and top with sliced tomatoes. Toss bread crumbs in melted butter and sprinkle on top. [I used regular Panko bread crumbs.]

Bake for a half hour until browned, bubbly, and melty.

Ina Garten’s Mac and Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups) [JLV substitute: 8 oz. Gruyere, 12 oz. cheddar]
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) [JLV substitue: Panko bread crumbs]

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

The City that Never Sleeps, Always Eats, and Makes Tipsy Art

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Ok, maybe the last part is a stretch. But that kind of sums of my weekend.

On Saturday, I had a triple date with my two best friends to celebrate Danielle’s promotion, Nicole’s wedding plans, et cetera. I claimed the “et cetera” and said that’s what we could celebrate for me … not sure what that translates into yet.

We went to Via Emilia, an Italian restaurant by the Flatiron that both of the girls are in love with. I had never been, but I will definitely be returning. The wine list is lengthy and the house red is delicious (as well as the sparkling red) and the bread is perfect – the sign of a good Italian eatery.

And the dinners were fantastic. (Yes, I made each of them photograph their plates. I’m officially the annoying food blogger friend that screams “Wait!” when people try to start eating.)

Our meals from left to right, top to bottom were:

My Tortelloni di pollo - chicken and wild mushroom tortelloni with truffle olive oil. A-maz-ing.
Tom’s Lasagne - Modena Style, with beef and a Bechamel sauce. Delicious.
Mike’s Tortelloni special – meat and cheese stuffed pasta.
Nicole’s Tagliolini al balsamico – olive oil, crushed garlic, balsamic vinegar, Parmigiano. So unique, and mouth-watering.
Danielle’s Tagliolini al balsamico – same thing as Nicole, except she couldn’t wait to eat it.
Chris’ Bistecca e patatine – grilled skirt steak, fries, pickled grilled red onions.
Our shared desserts – Hazelnut gelato, chocolate gelato, and blackberry chianti sorbet. Plus, light and fluffy tiramisu.

Since we were celebrating Danielle’s promotion it somehow turned into ~~accidentally~~ convincing the restaurant it was her birthday, so we ended up having a candle in our gelato and everyone singing to her … guess we can’t go here for her real birthday in June!

And of course, every one of us finished every bit of our food and wine.

If you look in the middle of that picture and see a gigantic mug, that is our parmesan bowl. I have a soft spot for Italian restaurants that not only give you the parmesan to put on yourself, but also give you a gigantic bowl of it. It’s like they know me and my love for cheese….

We sat around catching up and ordering another round of wine instead of going to the bar. They never once rushed us out and the owner even brought us teaspoons of sweet aged balsamic. It was so Italian and so delicious. And although it wasn’t a cheap meal, it definitely was not too bad for how much we ate, how amazing it tasted, and being in the heart of Manhattan. We’re keeping this place on the list.

So for the second half of my weekend… I went to a BYOB painting studio in Hoboken called Art e Vino. Thanks, Groupon, for opening me up to these experiences that I didn’t know existed in my own town.

I blame my lack of artistic talent on the wine.

I realized painting is not my forte but it was so much fun. The class was a little deceiving since we all (foolishly) thought we would end up with masterpieces like the example painting. The amount of detail in ours was that of a 6th grade art class, but it was still a work of art. And it was definitely worth the experience, right in our hometown Hoboken.

I think I’ll stick to writing…

And after we had a big family dinner (with friends, siblings, and significant others) at my apartment. What did I make? My current favorite food. Recipe to come tomorrow, so stay tuned.

Peanut Butter Cookie Balls

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Sweets in the form of “balls” or “pops” or anything bite-size are popular for good reason. It’s easy to love desserts that make you feel a little less guilty because of the size….even if you end up eating twelve of them to compensate. This is always my problem with cupcakes from Baked by Melissa in the city – cute, tiny, and you only eat a few, so they aren’t that bad for you, right? Whatever you have to tell yourself to enjoy your treats more… But on top of that, they are fun to make!

I’ve posted about cake balls before, and I think cookie balls are even easier to throw together. There is zero baking involved so they are a great treat to whip up for a party (or in our case, to celebrate Easter!) and EVERYONE loves them.

I make two versions of cookie balls: Oreo and Peanut Butter (AKA Nutter Butter). For Easter, we made the peanut butter version. (If you’re brining them to a gathering, beware of people’s peanut allergies – learned that the hard way.)

All you need for these are a few simple ingredients: Nutter Butter Cookies, cream cheese, peanut butter, and chocolate. (For Oreo balls, just use Oreo cookies instead of Nutter Butters and don’t add any peanut butter.) These are best made in a food processor, but if you don’t have one, just mash and mix the cookies well!

To start, throw all of the cookies in the food processor and pulse into crumbs.

Then add cream cheese and peanut butter. Pulse mixture until it is smooth and creamy. It will end up looking like a cookie dough.

Peanut Butter Cookie Balls | Jai La Vie

Then, roll the mixture into balls and place on a cookie sheet. They should be about the size of a truffle. (Wax paper optional.)

Refrigerate cookie balls for 5 minutes (or longer if you need).

Melt chocolate and remaining peanut butter in a double boiler, stirring constantly.

Once chocolate is melted and smooth, roll the cookie balls in the chocolate until they are covered. Place on a cookie sheet (preferably lined with wax or parchment paper).

Add sprinkles or decorations on top if desired.

Refrigerate for at least one hour. (Best if refrigerated overnight.)

Now the only challenge is what to do with your extra melted chocolate, because it’s a shame for that to go to waste. Find fruit, pretzels, or cookies to dip.

We found some pizzelles in the pantry … just another accessory for our cookie plate.

And I promise, everyone will love them!

Peanut Butter Cookie Balls

1 package Nutter Butter cookies (16 oz.)
1 package cream cheese (8 oz.)
1/4 cup creamy peanut butter
1 package chocolate chips or melting chocolate (10 oz. or more)

Add all cookies to food processor and pulse until broken into crumbs. Add cream cheese and half of the peanut butter. Continue to pulse until mixture is smooth and creamy.

Roll mixture into small balls and place on cookie sheet. Refrigerate for at least 5 minutes.

Melt chocolate and remaining peanut butter over double boiler, stirring constantly. Once chocolate is completely melted and smooth, dip peanut butter balls, completely coating them in chocolate.

Place cookie balls on a cookie sheet or plate lined with wax or parchment paper. If desired, add sprinkles/decorations.

Refrigerate for 1 hour and serve.

Sausage Stuffed Mushrooms

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Our new favorite appetizer for holidays is stuffed mushrooms, using Ina Garten’s recipe. We made them for Christmas and again this Easter – both times everyone commented how great they were. Ina’s not-so-secret ingredient is mascarpone cheese, which makes them a little creamier and really separates them from your classic stuffed mushrooms. Even Grandma – whose own stuffed mushrooms are amazing – said that these were really good and asked for the recipe.

Wash the mushrooms and remove the stems.

Chop the stems finely and set aside. (We used a hand chopper – worth the investment!)

Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Meanwhile, brown the sausage, breaking up with a spoon.

Once sausage is cooked, add the chopped mushroom stems and cook for a few more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes. Add the panko crumbs then swirl in the mascarpone. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper.

Fill each mushroom generously with the sausage mixture.

Arrange the mushrooms in a single layer in a baking dish and bake for 50 minutes, until the stuffing is browned and crusty.

If you’re preparing for a holiday, these also taste great if you cook them the night before and reheat in the microwave the next day. Still delicious!

Sausage Stuffed Mushrooms

by Ina Garten

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Holiday Weekend in the Country

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It’s nice to come home to the total opposite of the hustle and bustle of Manhattan. A weekend away in the hills of New Jersey with my dogs and the whole fam is a nice change of pace. Plus, I always look forward to coming home for holidays and the big dinner with the extended family.

On Saturday I started my Easter weekend enjoying my favorite food from the holiday – Grandma’s egg bread. It’s the best homemade bread there is and I could eat an entire loaf for breakfast toasted with a little butter … yum.

We prepped for Easter Sunday with some homemade goodies – recipes to come. And then me, Mom, Kiley, and all three dogs went for a walk on part of the Columbia Trail in Califon, NJ, a seven-mile hiking trail that was formerly part of the Central Railroad.

Rosie, Lily, and Olive had a pretty good time.

dogs

They even sported their Urban Olive harnesses.

After our walk, we stopped at Bex Kitchen for an iced coffee and pastry. This cute little restaurant is the epitome of hometown country cafe and the food is amazing. It’s a perfect end to a beautiful spring walk.