Kitchen Island Makeover - Part 1

For the most part I am okay with my kitchen. It's not my dream kitchen but it's functional and spacious. I have a lot of cabinet and pantry storage and that's a huge benefit. When I moved into this house a couple of years ago, it was such a wonderful change from the tiny little kitchen I had in my Florida home that I was just thrilled. After living in the house for a while there are some things that I would like to "makeover". When we moved in (sorry, I can't find the disc with the pictures) the counters were an ugly pinky-beige laminate. We replaced those with smooth Italian tile. I also wanted (at the time) the counters to blend with the color of the natural Maple cabinets. Looking back, I wish I would have gone with a little more contrast. That brings me to my next project - a kitchen island makeover. This is the island presently. What I want to do is add beadboard to the sides and back (where the bar stools set) and paint the entire island black. I want to add features that elevate the island to a piece of furniture rather than a rectangular box of cabinets in the middle of the floor.

I plan to keep the tiled counter. Each tile has little flecks of dark espresso colored variations. By painting the island black, I believe the dark tones in the tile will really pop.

We replaced all the cabinet hardware when we moved in. The previous knobs were brass and weren't my style. I opted for two styles both in brushed nickle. The drawers feature cup pulls and the doors have an egg-shaped knob. I will reuse these once the island make over is complete.

I really like the wood-tone of the hardwood floors. By painting the island black, I am hoping to add a richness to the kitchen and punch up the contrast. While the cabinets are solid maple, the sides and back of the island are a maple laminate which I've never liked. By replacing the laminate with a solid wood beadboard and then unifying the whole island with a nice coat of black paint I hope it will add a touch of drama and elegance.

Off-white appliances and a cream colored porcelain sink was the name of the game when we moved in. The appliances had not been cared for and the sink was chipped. Mr. Panache is very handy so he replaced the sink with a deep, double-sided sink from Thermocast in black and all of the appliances were replaced with stainless steel units trimmed with black accents. We painted the walls a light golden yellow - Laura Ashley Gold 2 - from Lowes. At first I liked the light and bright feel but now I want a more saturated color to add the desired contrast between the walls and the cabinets. There is one wall in the kitchen (not pictured) that is painted a Anjou pear green. I am considering that color for all the walls in the kitchen but I am going to wait until after we've finished with the island to decide.
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When taking on a project like this, it is always a good idea to get plenty of inspiration and research your products. My first inspiration came from Pat at Back Porch Musings. She had her kitchen island painted black and it turned out lovely.
Then, Debra K at the Bunnies Bungalow also featured a sassy island makeover in red. I love the furniture details she added. Those details really add panache to the overall kitchen. I later found that Rhoda at Southern Hospitality featured a cabinet makeover for her bathroom vanity. She actually painted a white laminate vanity black! It turned out beautiful!!!
The Nester featured an island makeover completed by her sister and I noticed that while her island was painted white, the cabinets in the background were painted black. So I e-mailed the Nester to see if I could get any insider tips. She was so helpful and provided some great ideas, tips and techniques. She also gave me a link to the site of a professional painter. It was full of important things to consider when you undertake a painting project such as cabinets.
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This week I will spend time researching the project and making a list of supplies needed. Next week Mr. Panache and I hope to get started. I am not sure how long this little project will take but I don't want to rush it. The most important thing when painting cabinets is to prep the surface fully and wait one day between each coat of paint. Since a new island isn't in the budget this month, I want to take my time and get a great finish. Hope you will stay tuned for updates and pictures of our progress.
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Tomorrow is Outdoor Wednesday and I plan to feature some outdoor living inspiration. My deck is in need of some TLC and I'm on the search for a new outdoor dining table. I'm looking for a good second-hand piece that will seat at least six. We've made it through the cold wintery months, now it's time to get outside again and enjoy the crisp morning air while having a cup of coffee or the evening breezes while dining al fresco. I hope you will stop by. Until then,
Happy Decorating!
~Alisa

The Cook's Corner

Welcome to my kitchen! It's rainy and windy here in my part of

North Carolina today. Just perfect weather to put something hearty and delicious in the crockpot and let it simmer all day.

My mother-in-law, Ann, is a WONDERFUL cook!!!!

I was so fortunate many years back when she assembled ALL of her

personal recipes and favorites and entrusted them to me in a family cookbook.

Today I want to share a SIMPLE SUPPER.

With her permission, here is her recipe for quick and easy

CLASSIC CHILI.

I like to use my crockpot for this recipe but if you are in a hurry

you can prepare this recipe in a Dutch Oven on the stove top.

I will give instructions for both.

Let's take a look at the recipe and ingredients:

CLASSIC CHILI

Makes 8 Servings

1/2 cup Green pepper, chopped

2 medium Onions, about 1 cup, chopped

1 stalk Celery, about 1/2 cup, chopped

1 1/2 pounds, Lean Ground Beef

1 teaspoon Fresh Garlic, finely chopped or minced

3 cans Diced Tomatoes with Green Chilies, undrained

2 cans Kidney Beans, 15-oz., undrained

2 tablespoons Chili Powder

1 tablespoon Worcestershire sauce

1 1/2 teaspoon dried Oregano

1 1/2 teaspoons ground Cumin

1 teaspoon Seasoned Salt

1 teaspoon Sugar

1/4 teaspoon Black Pepper

1/4 teaspoon ground Cayenne Pepper

Step 1. Cook green pepper, onions, celery, garlic and ground beef

in a Dutch Oven or skillet over medium heat,

stirring occasionally, until meat is browned. About 10-12 minutes.

Drain off fat.

At this point I transfer the beef mixture to my crockpot.

If you are using the stove top method

you will leave the mixture in your Dutch Oven.

Step 2. Next, add in all remaining ingredients. For your crockpot, mix well

and cook on high for 5 hours or cook on low for 8 hours.

For the stove top method, continue

cooking until the mixture comes to a full boil. About 5-8 minutes. Reduce

heat to low and simmer until flavors are well blended, about 40 minutes.

I really like to cook this chili for the full 8 hours in my crockpot.

It just releases all the flavor in the spices and vegetables and makes

for a very tasty and satisfying meal.

I usually serve steaming hot bowls of Chili with

Creamy Peanut Butter sandwiches (that's a hit with the boys) or thick slices of

warm 12-Grain Bread. Of course Iced Tea completes

my simple supper.

I hope you enjoy this quick and easy recipe. It's nice to put

supper in the crockpot after the kids leave for school and not have to think

about it all day. My friend Marsha does not eat red meat, so I have made

this with Ground Turkey and it turns out equally delicious.

I have also used this recipe and omitted the Ground Meat for

a fully vegetarian dish.

Tomorrow I hope to post a new feature called

"From Junk to Gems".

I found an adorable Cherub on the trash heap that just needed to be rescued.

Come back to see the transformation.

Until then,

Happy Cooking!

~Alisa

The Cook's Corner

Welcome to my kitchen! Today I am getting ready for a New Year's Eve buffet.

Now I wouldn't call myself a gourmet chef but I do love to cook.

I am a huge fanof Sandra Lee (Semi-Homemade Cooking)

and if I can save time and still end up with a

wonderful dish, then I'm all for it! Next to interior decorating, cooking is one of my favorite past-times. I love to try new foods and enjoy making up my own dishes. Sometimes they turn out great, other times not so good.

Watch my blog for THE COOK'S CORNER on Wednesdays where I will share some of my favorite recipes as well as new creations.

Yesterday I promised to share with you my menu and some of the recipes

I will feature tonight.

So let's take a look at the menu:

• Beef Tenderloin with Horseradish Spread
• Cocktail rolls
• Royal Seafood Casserole
• Strawberry-Romaine Salad
• Assorted fresh vegetables with Creamy Dill Dip
• Double Cheese Wafers
• Cool Mocha Pie in Pecan Crust

Most of these items are easy to prepare and can be fixed ahead of time and stored in the refrigerator for a day or two. The beef tenderloin is sliced very thin and makes a wonderful little sandwich when served on a cocktail roll with horseradish spread.

The seafood casserole is absolutely delicious if you like and can eat shrimp. Fortunately, I do not have any shell fish allergies so shrimp is one of my favorites!

The Mocha Pie is heavenly. If you don't try any of the other recipes, you should try this one.

Happy Cooking! And may you have a Happy & Safe New Year's Eve!

BEEF TENDERLOIN with HORSERADISH SPREAD

1. 3/4 cup vegetable oil
2. 1/2 cup soy sauce
3. 1/2 cup firmly packed brown sugar
4. 1/4 cup red wine vinegar
5. 2 cloves garlic, crushed
6. 2 teaspoons ground ginger
7. 1/2 teaspoon ground coriander
8. 1 (5 to 6 pound) beef tenderloin, trimmed
9. 2 teaspoons cracked black pepper

Combine first 7 ingredients; stir well. Place tenderloin in a large shallow dish; add marinade. Cover; refrigerate up to 8 hours, turning occasionally. Remove tenderloin from marinade, reserving marinade. Place marinade in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Place tenderloin on a rack in a roasting pan; sprinkle with pepper. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 30 minutes. Reduce heat to 375 degrees, bake 25 min. or until the thermometer registers 140 degrees for rare or 160 degrees for medium, basting frequently with marinade. Cool.

To serve, thinly slice tenderloin across grain. Serve warm or cold with cocktail rolls and Horseradish Spread. Garnish if desired. I like to lay the meat out on a serving platter arranging in an "S" formation. Then tuck curly leaf lettuce around the edges for added color and to "pretty-up" the platter. I usually purchase a prepared horseradish spread and chill it a few hours before serving.

Royal Seafood Casserole

1. 6 cups water
2. 1 1/2 pounds of cooked, peeled and deveined shrimp (You can buy these in your local fish market or grocer's fresh seafood department)
3. 1/2 package thin spaghetti or vermicelli
4. 1/3 cup butter
5. 1/3 cup flour
6. 2/3 cup chicken broth
7. 2/3 cup whipping cream
8. 3/4 cup shredded Swiss cheese
9. 2 1/2 tablespoons dry cooking sherry
10. 1/2 teaspoon salt
11. 1/8 teaspoon ground white pepper
12. 1 (4-oz) jar diced pimiento, drained
13. 2 tablespoons grated Parmesan cheese
14. 2 tablespoons slivered almonds
15. Chopped fresh parsley for garnish

Cook thin spaghetti or vermicelli according to package directions; drain well, set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add Swiss cheese, sherry, salt, and pepper stirring until cheese melts. Remove from heat; add shrimp, thin spaghetti or vermicelli and pimiento, stirring gently. Spoon mixture into a lightly greased2-quart casserole dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350 degrees for 20 minutes or until thoroughly heated. Broil 6 inches from heat for 6 minutes or until top is lightly browned. Garnish with fresh chopped parsley if desired.

Cool Mocha Pie in Pecan Crust

1. 6 (1-oz) squares semisweet chocolate
2. 1/2 teaspoon instant coffee granules
3. 2 eggs, beaten
4. 3 tablespoons Kahlua or other coffee-flavored liqueur
5. 1/4 cup sifted powdered sugar
6. 3/4 cup whipping cream, whipped
7. 1 teaspoon vanilla extract

Place chocolate squares and coffee granules in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Gradually stir in 3 tablespoons of Kahlua and powered sugar. Cook, stirring constantly, until mixture reaches 165 degrees on a candy thermometer. Cool to room temperature. Fold whipped cream into chocolate mixture. Stir in vanilla. Spoon mixture into Pecan Crust (see recipe below).

Just before serving top each slice with a spoonful of whipped cream and chocolate curls.

Pecan Crust

1. 1 3/4 cups finely chooped pecans
2. 1/3 cup firmly packed brown sugar
3. 3 tablespoons butter, melted
4. 2 teaspoons Kahlua or other coffee-flavored liqueur

Combine all ingredients, stirring well. Firmly press mixture evenly over bottom and up sides of a 9-inch pieplate. Bake at 350 degrees for 10-12 minutes. Press sides of crust with the back of a spoon to flatten. Cool.