Kitchen, Before and After

FINISHED!!!

Hallelujah!  The kitchen is FINALLY finished! 

Pop the bubbly!  It's FINISHED!

I'll let the pictures speak for themselves and will follow up with a "lessons learned" post for anyone considering a kitchen reno, as well as some before/after photos. Moral of the story is we are OBSESSED with how everything turned out, and I have to say, I am so proud of myself for conceptualizing this bad boy from the start.  It's a pretty amazing feeling to see something you've had in your head for 12 weeks develop right in front of you!

 

So close!

We have a fully functioning kitchen (yay!), and just a couple of things left to make it complete.  Next week, we'll officially be done when the backsplash tile and hood are installed.  

This has been the longest and most frustrating 12 weeks that I can remember (9 of those without running water in our kitchen, mind you), but I keep telling myself it will all be worth it in the end.  

In the meantime, some of the finishings that we chose are below - so many decisions!!!

 Countertops: Viatera Quartz in Mulholland

 Farm Sink - one of my favorite pieces!

 Pendant Light - searched high and low for one that wasn't crazy expensive but still had a cool industrial look

 Drawer/cabinet pulls

 Appliances - Frigidaire Gallery
Fridge, Oven, Dishwasher

 Faucet - Moen

 And my favorite "extras" that both happened to be incredibly thoughtful gifts:
iPad holder and screen cover
All of my recipes are in Pinterest, so this sits next to my stove and is literally used almost every day. Brilliant! (thank you, C&C!)

Dishtowels that never fail to make me smile
A little homage to our home states (thank you, Karen!)

Inaugural oven use

Soooo excited to use an oven again!

Labor Day also provided me the first opportunity to use the oven - yay for delicious breakfast casseroles! I'd probably switch up some of the ingredients or add more things - the possibilities are endless!  Green pepper, red pepper, browned turkey sausage, low fat cheddar, feta, spinach...you get the idea. But once you have a basic recipe, you can try new ingredients each time you make it!

Broccoli, Turkey, and Mozzarella Baked with Eggs
from Kalyn's Kitchen

Ingredients:
4-6 cups very small broccoli florets, rinsed
1-2 cups smoked turkey, chopped
1 cup low-fat grated Mozzarella
8-10 eggs, well beaten
fresh-ground black pepper and kosher salt, to taste
salsa (optional)


Instructions:
-Heat oven to 375. Spray a 9"x12" casserole dish with non-stick spray.
-Layer broccoli, turkey and Mozzarella  in casserole dish. Season with fresh-ground black pepper and salt and pour beaten egg over. Use a fork to "stir" the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but there will be!)
-Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  Serve hot, with salsa if desired (I put salsa on EVERYTHING :)
This can be kept in the fridge for at least a week, reheated in the microwave and it actually tastes delicious!

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn.)

Ingredients:
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 - 1 lb.)
1 cup low-fat grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (I use about 1 tsp.)
fresh-ground black pepper, to taste
low-fat sour cream, for serving (optional)

Instructions:

Heat oven to 375F/190C.  Spray a 9"x12" casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.  

Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)    Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

- See more at: http://www.kalynskitchen.com/2013/01/broccoli-ham-mozzarella-egg-bake.html?m=1#sthash.v6N9Mo4S.dpuf

Labor Day laboring - LIGHTS!!!

 I'm now OBSESSED with the backyard.  I mean, I loved it before, but holy cow.  We'd been talking about putting lights up for awhile, but sometimes you just need your dad in town to be the extra set of hands (and provide the extra years of home improvement wisdom).  The end product literally looks like it was done by a professional.  Can't WAIT for the weather to cool down so we can start dining al fresco!

*Lights are from Target and we used 3 strands for about 75 feet of porch to cover.  It was tedious but to get them as straight and tight across as I wanted, they used a staple gun to staple between every other bulb.  That's SERIOUS dedication - my boys sure love me :)

And a tip I found by doing some research - the bulbs are super fragile, so it was recommended to take the bulbs off to actually hang the lights, then screw them back on once the strand is up.  Took a little bit of extra time, but it was well worth the peace of mind as we're not 100% sure about the replacement bulb situation. It's for this reason I'd also recommend picking up an extra box*

Of course, dad couldn't let the weekend pass without
getting us some plants.  The man LOVES his yard :)

And the full nighttime view :)

Labor day laboring - RV gate

Old, falling apart, warped wood removed

 Dad made a visit to the desert to check out the new digs and help with a few projects.  The boys were at it  all weekend and we have some beautiful new additions in the front and backyards thanks to their hard work! So grateful to have such an easy going, generous, fun and loving dad :) 
First up was the RV gate (yes, we have an RV gate, and no, we do not have an RV) - the wood was rotting, and basically the fence was falling apart.  A half day's worth of Home Depot and hard work outside and we have a beautiful new gate!

Pretty new wood perfectly sized and drilled in!

Finished!  Stained and lovely :)

Cooking with a kitchen - how novel!

The kitchen isn't fully finished (don't get me started), but as of yesterday, it's fully functioning (dishwasher, disposal, oven/stove, microwave, fridge).  We're waiting on a piece of countertop that will go in the bay window area, as well as the backsplash to come in so it can be installed.  The final piece will be the hood. 

In the meantime, I am THOROUGHLY enjoying having a kitchen again and holy cow did I find success with a new recipe last night!  I had to share this easy-peasy, super healthy and crazy tasty pizza recipe (adapted from Fitness magazine)...

Southwestern Pizza

Ingredients
Nonstick cooking spray
1 whole wheat pizza crust (used the Pillsbury Artisan in the tube)
1 cup (or as much as it takes to cover the pizza like sauce) prepared tomato salsa (I used a store brand mild plain salsa)
1 1/4 cups (or a few handfuls) shredded reduced-fat 2 percent mozzarella
1/2 cup (or small handful) of shredded parmesan
1 1/3 cups (or as much as you'd like to cover your pizza) canned black beans, drained
1 small sweet red pepper, seeded and thinly sliced
3 small chicken breast tenders (salt, pepper, garlic powder, chili power, and cumin)
1/2 cup red onion
1/2 an avocado in chunks (optional - I'm OBSESSED with avocado and put it as a garnish on basically everything)

Directions
1. Heat the oven to 400 degrees. Coat a round pizza pan (or baking sheet) with cooking spray. Place crust on sheet and bake for 7 minutes by itself.
2. While the crust is doing its initial bake, cook the chicken in a skillet on the stovetop (your basic cooking spray, cracked pepper, kosher salt, garlic powder, and then in the last couple of minutes before it was finished, I added in some chili powder and cumin).  Remove from heat and set aside.
3. Take out pizza and top with salsa (try to avoid lots of the excess liquid and focus more on the chunks), 1 cup mozzarella, beans, sliced red pepper, cubed chicken and onion. Top with remaining 1/4 cup mozzarella and the parmesan.
4. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted (8 on the dot worked perfectly for me). Remove from oven and garnish with avocado if desired. Cut into six slices and serve.

Whoops!
It was so good I forgot to snap a full pie pic!

When the need for pizza strikes this is way better alternative to delivery - and I'm not even kidding - just as delicious. The bonus is I had all of the ingredients (minus the crust) on hand!

*Based on the MyFitnessPal app that I use (and love), this comes out to be 326 calories for one (very hearty, filling) slice. 

Garnished with avocado :)

Entryway - the sleeper project

As I mentioned, the entryway was a bit of a last minute decision and I think because of that we weren't really expecting to be wowed by it. Holy.Cow.
The number of comments we've received on the finished entryway alone tells us that we made the right choice to do it. It's that whole phenomenon of you move in to a new house and you know what's there isn't exactly what you'd choose and isn't exactly modern, but in the grand scheme of things is liveable.  Until you change it.  And then you realize just how ugly you really thought it was.  Our contractor rocked and this was knocked out in a day and a half. 

I've realized that it's kind of tough to see a big difference from the photos, so you'll have to take my word for it...either that or come to my house to see the old tile which is still living in the laundry room :)
Check out the transformation below!

And my little entry nook!
Tabletop not fully decorated yet, but love the table we found (HomeGoods)
and the mirror (Target).

The floors that wouldn't end

To make a long story short, the floors are a big part of the reason the blog hasn't been updated in awhile - they started the stress train. They have been the most frustrating part of the reno to date.
Pro tip: if you move into a new house and you think you're going to want to re-do floors, ALWAYS do it before you move in. Always.

However, after four loooooong days of no furniture and dust an inch thick on every wall on our first floor, we have absolutely stunning new main level floors.  We went with laminate in a "pecan" color made by Hampton Bay, which I think will look incredible opposite the light entry tile and the white and light gray kitchen. I think I mentioned at some point that hardwood doesn't do well in the desert - apparently it needs the humidity. Major bummer, but laminate is almost impossible to scratch plus really easy to clean.  And I am amazed after having hardwood floors in DC how you can hardly tell the difference!

A before and after sampling below:

Renovation bug

So the problem with doing renovation is that once you start, all the old non-renovated stuff look 1000x more terrible than it did before you started.  Thus, we our entry way is getting a face lift as well.  We went to Arizona Tile in search of something durable and a little more modern than we had (think a hint of peach).  We ended up with Regis Bianco and will use a light gray grout.  Can't wait to see the finished product!

It's not a trip to AZ tile without checking out all the countertop options.
Hard hats required!