Wednesday, May 30, 2012

DIY: In-Ceiling Speaker Installation

When we built our home, we had it pre-wired for surround sound in the family room. The builders put junction boxes on the studs where the speakers would go. We had trouble finding any details on how we could install the speakers on our own with these junction boxes being on the stud without having to cut into the ceiling joist/stud. We definitely did not want to leave the plate cover on the ceiling and put the speakers somewhere else on the ceiling!

So we decided since we were able to do it ourselves then we would make this video to help anyone looking to do this on their own. It saved us plenty of money and is not hard to do.

If you are a little hesitant to cut into your ceiling or wall then stop by your local hardware store such as Home Depot or Lowe's and then get a 4x4 or small scrap piece of sheetrock and practice cutting the hole on it first.

We got our speakers from Check out the video below that we made for how to install in-ceiling speakers on your own! A great DIY project! 

For some reason the video won't show, so here is the direct link to it: 

Friday, May 18, 2012

Plantain Chips & Chimichurri Sauce/Dip

Plantain Chips and Chimichurri Sauce Recipe -
Plantain Chips and Chimichurri Sauce Recipe -

Plantain Chips and Chimichurri Sauce Recipe -
These pics were taken from the first time I made this, but I've gotten better at it! :) It's yummy!!

Chimichurri Sauce/Dip
  • 1 bunch fresh parsley, finely chopped (or use less see below)
  • 1/4 cup cilantro (I usually use more cilantro (1 cup/1 bunch) and less parsley (1/4 cup))
  • 2 bay leaves (I usually don't have this so I omit it)
  • 6 cloves garlic, minced
  • 1  1/2 teaspoons smoked paprika
  • 1 tablespoon fresh oregano leaves, finely chopped (I usually used dried oregano from my spice rack)
  • 1/2 cup red wine vinegar
  • 1  1/2 cups extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. Place all ingredients in a food processor, pulse/blend until combined. Put the sauce in a container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Great for plantain chips and on beef or chicken! Especially skirt/flank steak!

Plantain Chips
  • 3 large green plantains (I usually like to make more so I use at least 6 plantains or more)
  • Vegetable oil, for deep-frying
  • Kosher salt, for seasoning
  1. With a sharp knife or a butcher knife, take off the peel/outer layer of the plantain and I usually like to slice the plantains in half so that the chips are shorter.
  2. Using a mandoline, or sharp knife, finely slice plantains into thin chips (for fancier presentation slice them lengthwise into ribbons).
  3. In a heavy based pot or wok, heat vegetable oil over medium heat (to 375 degrees F). You can test to see if it's ready by a drop of water or a small piece of plantain.
  4.  Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Make sure you don't burn or over cook them. Using a slotted spoon, transfer to a plate lined with a paper towel or two. Season with a little kosher salt immediately after each batch. Enjoy!

I want a better mandoline slicer, but right now I just use a cheap slicer I got from Walmart and it works okay. Here is the one we have:

Sunday, May 13, 2012

Slow Cooker Dump and Go Cheesy Chicken

Slow Cooker Dump and Go Cheesy Chicken
Prep Time: 5 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 5 Minutes
Servings: 5

  • 6 skinless, boneless chicken breast halves
  • 2 (11 ounce) cans condensed cream of
  • Cheddar cheese soup
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 teaspoon garlic powder
1. Spray slow cooker with cooking spray. Place chicken breasts inside.
2. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
3. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

See ratings, tips, pics and adjust the recipe for your amount of servings at:

Friday, May 4, 2012

Stuffed Green Peppers

   Pics from when I made it!
Stuffed Green Peppers:
Original Recipe Yield: 6 servings
  • 2 cups water
  • 1 cup uncooked white rice
  • 3 large green bell peppers, halved and seeded
  • 1 1/2 pounds lean ground beef (or you could use ground turkey)
  • 1 onion, diced
  • garlic powder to taste
  • salt to taste
  • ground black pepper to taste
  • 1 (15 ounce) can tomato sauce
  • 2 cups finely shredded mozzarella cheese
  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
  4. In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
  5. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
  6. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

Adapted from:

Thursday, May 3, 2012

Easy Taco Night with Veggies!!

Easy Taco Night with Veggies! - One of our favorites! I literally eat 5 of these tacos all by myself (that's my plate pictured!) with no sides because I just love the tacos that much!! :) I crave these tacos sometimes, they are that good to me! haha - Recipes - Easy Taco Night with Veggies!!

  • Taco Kit (we like Taco Bell's hard shell taco kit)
  • Ground turkey or beef
  • 1 or 2 onions (your preference)
  • 1 or 2 bell peppers (your preference)
  • Olive Oil or Extra Virgin Olive Oil
  • shredded cheese (we use the shredded nacho/mexican cheese)
  • and any other toppings you may want (pico de gallo, guacamole, sour cream, etc.) 

  1. Slice bell peppers and onions, put enough olive oil to cover the bottom or a lil less and turn on medium-high heat and add veggies. Stir/mix up with tongs while cooking. Cook until it is how you like it, I like to cook ours until they are very soft and a little browned.
  2. While the veggies are cooking, brown the ground turkey/beef and follow the rest of the directions on taco kit box...and you can go ahead and have the oven pre-heating also for the hard taco shells.
  3. Prepare and enjoy your tacos once everything is done! :) Great with a side of beans or Mexican rice!  

Breakfast Casserole

One of my favorite breakfast recipes! I found it from, but apparently it is just like how my grandma makes it too for Christmas in New York when she lived there! :) Feel free to add veggies or whatever else you want to it also to make it your own! Yum!

Breakfast Casserole
  • 1 pkg crescent rolls
  • 1 lb mild sausage, browned and drained
  • 6 eggs, beaten
  • 2 cups shredded cheddar cheese
  1. Preheat your oven to 350. Take a 9×13 pan and spray it with Pam. 
  2. Roll out crescent rolls in the bottom of the pan.
  3. Brown sausage and drain.
  4. Top with an even layer of browned and drained sausage.
  5. Then pour in beaten eggs.
  6. And top with cheese! :)
  7. Bake at 350 for 30 mins.
"If you want to have this for breakfast, you can brown your sausage the night before and keep it in the refrigerator until morning. Then all you have to do in the morning is put everything together and you have a quick and easy breakfast! :) Breakfast Casserole also microwaves up well if you have leftovers."