Our Kitchen Renovation (aka Updating My Office)!

When we moved into our house 12 years ago, like many other new home owners, we had long-term home improvement goals. Specifically with our kitchen. Because my wife and I both enjoy spending time in our kitchen (I’m the cook, she’s the baker), having a spacious cooking area was alway a dream of ours. For those of you who live in our Philadelphia suburb neighborhood of Havertown, you’re well aware of the cramped galley kitchen, with limited counter space at best. As the years went on, and responsibilities took over (daycare fees, tuition payments, car payments, unexpected home improvements…yadda yadda, yadda), our long-term kitchen renovation plans seemed to stay put on the back burner. When we finally started talking to contractors, and found out that our initial plans of blowing out our wall and extending our kitchen to the back porch weren’t really structurally ideal (removing a foundation wall isn’t as simple as it sounds), our thoughts were “are we ever going to be able to update this cramped old kitchen?” Thankfully, as we were getting other work done in our house over the years, we made some really good and trustworthy home repair connections.

We struck up some conversation about our kitchen woes with a carpenter who was recently doing some home repair for us (he was referred to us by his brother, who happens to be our trusty and talented plumber). He told us that his other brother does incredible kitchen design work, and that we should talk with him. Fast forward 6 months, and we were discussing kitchen ideas with our soon-to-be kitchen contractor. Within a half an hour, he presented us with ideas based on our layout wants and needs that made total sense. While our dream of getting an expanded kitchen wasn’t do-able, the new layout suggestion that we were presented with made us incredibly excited. I’m also a firm believer in following your instincts, and our instincts were telling us that we found a solid connection here. After 12 long years of hoping and dreaming, we were finally getting our new kitchen.

We’ve all heard the nightmarish stories about home renovations. The job took forever; we had so many problems with our contractors; so many other problems popped up because of it! Obviously, these were all solid concerns for my wife and I going into our redesign. Especially because we were stripping the kitchen down to the bare bones. I’m talking down to the bare brick and studs! When you’re dealing with an older house like ours, it’s a frightful thought. Watching endless hours of home demo/reno shows, where problems are found left and right while demolition is happening, doesn’t help much. But I’m going to be straight up with you…we were extremely fortunate. Some issues popped up during demo, but nothing too out of the ordinary and nothing that couldn’t be fixed on the spot (a few water damaged floor boards, old wiring…you get the idea). Part of it I chalk up to as luck, but I give most of the credit to the incredible contracting team that did the job for us. Not only were they timely and efficient, they were also the most professional, courteous and friendly group of workers who have ever done a job for us in our house. To Steve Artmont and the entire G&A General Contractors crew and the additional workers and sales staff who contributed, a million thanks to you! You delivered a dream kitchen for us in incredibly timely fashion, and you made a huge process for us as painless as possible.

WORDS OF WISDOM

Before we get to the actual photos of the renovation, I would like to share with you some tips that we’ve learned throughout this process. These are not rules that are set in stone, but rather some friendly guidance. Believe me, if you are looking to get any home renovation done, any tip that you can get is a valuable one!

1. Get to know your contractor before you commit. Especially if it’s a big job, they are going to be spending a lot of time in your house, often when you may not be home. It’s important to know who the person/people are who you are trusting to handle the work. A good way that we find to become familiar with good, solid and trustworthy workers is to ask other workers who you use and trust for references. If your plumber or electrician are hard working and honest people, chances are that they link themselves to others who have the same work ethics and values. This is the approach that we took, and it worked out for us.
2. Express your ideas and suggestions, but listen to what the professionals have to say as well. They know a lot more about the job than you do. If you find that they are trustworthy workers, they will steer you in the right direction. This was another positive experience for us.
3. Discuss different price options for materials with your contractor. If you’re not happy with a price for materials, be up front about it. Chances are that your contractor will have other options for you to check out. Steve was helpful and honest with us regarding materials and where to get the best prices. A little leg work was involved for us, but we ended up dealing with great sales teams and getting the best prices possible for top-notch materials.
4. Schedule your renovation time accordingly. Your house WILL be turned upside down for a while, so you want to ease the pain of being trapped in a dysfunctional home as much as you can. We found that late spring/early summer was an ideal time for our kitchen renovation. The weather was turning nice, so we were able to take advantage of grilling out and being outside in nice weather, instead of being trapped around-the-clock in a super-condensed living room/makeshift kitchen area.
5. Prepare yourselves before demolition starts. Again, your house will be turned upside down and will be slightly dysfunctional. Especially if it is a kitchen or a bathroom. You do not realize how much you depend on these rooms until you lose access to them. Aside from planning to grill out a lot, we prepared a good handful of meals ahead of time that we froze. When all of our appliances and portable carts that we were keeping were moved from our kitchen to our dining room, we set up a little cooking station with our microwave, toaster oven and a single electric burner (really came in handy, by the way!). We also had designated tubs for dirty dishes, and we each took equal turns lugging the dishes down to the laundry room to be washed. Yes, this was the part that got old really fast, but hey…it was short term pain for long term pleasure.
6. Be courteous and friendly to the crew….but don’t get in their way. You’re placing your dreams into their hands, so make sure that you don’t become an invasive pain. Yes, ask questions. Yes, express concerns if you have to. But again, trust their word…they’re the professionals. And they’re in your house to get a job done, so let them do it!

Now, onto the photos!!!!

The “Before” Photos

As you can see, our old kitchen was not totally short of space, but rather of functionality. The fridge was stuck in the middle of the floor, we had limited counter space, and the half wall/countertop didn’t make for good flow…especially in a household where the kitchen and dining room table are the central focus for conversation when we have family and friends over for dinner…or just to hang out! You can also see that we used our radiator cover as temporary storage for containers that were headed out to the recycling bin, since there was no room for an indoor bin.

The “During” Photos

Demolition was completed very quickly, and the new framing, drywall, trim and paint started to come together within two weeks. Every day, we saw major improvements!

The “After” Photos

After years of waiting, planning and dreaming – and just under a month of complete demo and renovation – we finally have our new kitchen. Some of our favorite features are the extended counter top (we can finally spread out to cook!), the chalkboard door where the old microwave shelf used to be, the glass door liquor cabinet, and no more exposed trash can or recycling containers. If you are ever looking for Daria or myself, chances are you will find us in this new room.

Grilled Chicken Italiano

Growing up in South Philadelphia, I have enjoyed more than my share of delicious and delectable sandwiches. While cheesesteaks, hoagies and roast pork sandwiches rank among highest on most Philadelphians’ lists, my all time favorite ‘sang-weech’ is the classic Chicken Italiano. Seasoned chicken breast, broccoli rabe, prosciutto and provolone packed in a crispy Italian roll…what is there not to love? Now I do realize that there are different variations of a Chicken Italiano, using other ingredients such as peppers, mozzarella and sun dried tomatoes. But the prosciutto, provolone and rabe combination is the version that I fell in love with. For this post, I would like to share with you my grilled version of this amazing combination….a perfect dish for any summer cook-out!

This grilled version does differ just a bit from the classic sandwich. First, while broccoli rabe is one of my all-time favorite greens, I decided instead to use a home made basil-mint pesto. My garden is overloaded with fresh basil and mint, so I figured it would be a great opportunity to put both to good use. Of course, you can stick with the traditional broccoli rabe if you prefer. I also like to prepare and serve the chicken breasts whole. You can cut the chicken breasts into smaller pieces to serve in a sandwich if you like, but I find that cooking and serving the chicken breasts whole allows for prosciutto, provolone and pesto (or rabe) to melt evenly on top.

You’ll want to marinate the chicken breasts for a good two to four hours before grilling. You can find a good, basic lemon and garlic marinade by clicking here. You can also used a bottled marinade of your choice, but I would stick to a basic garlic, lemon or white wine flavored marinade. There are too many good tastes happening with this dish, so you don’t want to overpower the chicken with an strong-flavored marinade.

Grilled Chicken Italiano

4-6 boneless and skinless chicken breasts
4-6 slices prosciutto
4-6 slices provolone cheese
*Basic lemon-garlic marinade (see recipe below) or 1 bottle marinade (any combination of garlic, lemon and white wine will work)
**Fresh basil-mint pesto (see recipe below)

Pierce chicken breasts with a fork to allow marinade to soak in. Place chicken breasts in a plastic bag, pour marinade into bag, making sure that all of the chicken breasts are well coated. Refrigerate for two to four hours.

Pre-heat your grill to high. Make sure that your grill grates are brushed with oil to avoid sticking. Reduce heat to medium-high, and place the chicken on the grill, discarding the bag with the used marinade. Keep lid closed. Turn chicken occasionally, until browned and done. Top the chicken breasts with a dollop of the pesto, a slice of provolone and a slice of prosciutto. Allow to heat for another few minutes until the cheese starts to melt and the prosciutto starts to slightly crisp. Remove from grill, serve and enjoy!

*Lemon-Garlic Marinade
Adapted from food.com

2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1⁄8 teaspoon pepper

Combine all ingredients together to pour over chicken.

Note – this recipe’s measurements are for 1-1.5 lbs of chicken breasts. You may need to increase the ingredients for the amount of chicken breasts that you are making.

**Fresh Basil-Mint Pesto
Adapted from simplyrecipes.com

1 cup fresh basil leaves, packed
1 cup fresh mint leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil and mint with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Use immediately, or refrigerate in a sealed container for up to a week.
Makes 1 cup.

Cooking with Beer: Berry Weiss Rib Marinade

When purchasing a mixed case of beer, chances are that you will end up with a few bottles of a particular style that you may not find to be on your ‘favorites’ list. While giving away these unwanted bottles is always an easy option, I prefer to put them to a good alternative use…cooking with them! Heavier dark beers, such as porters, stouts and brown ales are good for winter time stews, soups and chili. Since we are currently in the summer season, which is highlighted by light beers and shandies, a good way to put these unfavorable bottles to use is by using them in a marinade.

Such was the case for me this past weekend, when I had a few extra bottles of a berry-flavored weissbier (a German-style white beer, also known as a wheat beer) on hand. I’m not a huge fan of fruity beers to begin with, and while I didn’t find this beer to be a total disappointment, it was still a bit too sweet and fruity for my preference. I did enjoy it a bit more with a meal than on its own, which made me think that it would be a good beer to use as a marinade. I immediately thought of using the marinade with ribs. I’ve used apple cider vinegar and cherry juice for other rib marinades, so I know that this would be a good use for the beer.

I found a basic beer marinade recipe and made a few adjustments to help better season the berry taste (adding some molasses for a slight sweetness and to add some body to the marinade, and some thyme, which is my favorite herb to use on ribs). I decided to use boneless country spare ribs for this recipe. I like the meatiness of country spare ribs and just find it easier to serve. My youngest daughter Ava also likes this style of pork ribs, so I knew that she would enjoy the dish as well. No worries, the alcohol does cook off when grilling! Any particular style of ribs would work well with this marinade.

After letting the ribs sit in the marinade fora good 6 hours, they were plenty tenderized and absorbed a good amount of the marinade flavoring. I cooked them on low-indirect heat for a good 45 minutes, brushing them with some reserved marinade. When fully cooked, the ribs had a beautiful, slightly sweet glaze on them. Just enough to give the perfect flavor without being too thick and saucy.

If you’re not a fan of ribs, you can also use this marinade on chicken. Just brush it on as you would with your favorite barbecue sauce.

Berry Weiss Rib Marinade

1 12-oz bottle Leinenkugel Berry Weiss Beer*
2 teaspoons salt
2 tablespoons lemon juice
3⁄4 cup molasses
1 teaspoon dry mustard
1 tbspn dried thyme

1-2 lb boneless country spare ribs (5-10 pieces). You can use your favorite rack of ribs as well.**

Combine all ingredients in a bowl and mix well. Set aside a little less than 1/4 of the mixture for basting. Pierce rib meat with a fork to allow marinade to penetrate and tenderize the meat. Place remaining marinade in a plastic baggie with the ribs. Make sure that all of the meat is evenly covered. Refrigerate for at least 4 hours, up to 12 hours, flipping the bag occasionally.

Remove ribs from bag, discard used marinade. If you are using boneless country spare ribs, they may separate at this time, which again will make for easier cooking.

Pre-heat your grill on it’s highest setting. Once the grill is hot, set up an area where you can cook the ribs indirectly, meaning that they will not be sitting directly over heat. My grill is a three burner, so I turn my middle burner to the lowest setting and keep the two side burners at medium. I sit the meat over the middle burner, and try to keep the temperature at no higher than 350˚. Turn the ribs occasionally to allow even heating, brushing with the reserved marinade every time you turn them. Be sure to keep the lid closed otherwise. Cook until the meat reaches an internal temperature of at least 145˚. Remove from heat, let sit for about 3-5 minutes before serving. Crack open one of your favorite beers and enjoy!

*Although it was my choice, you do not have to use berry weiss beer for this marinade. Any medium-bodied beer will work well. A light beer may not give much flavor, and a heavy-bodied beer may taste too smokey.

** This marinade would also work well with chicken!

The ribs are placed in the middle of the grill over extremely low heat. The burner on both sides of the ribs are turned up to medium, to allow indirect heating.

Be sure to brush the ribs often with reserved marinade, to allow for a nice and even coating.

Let cool for a few minutes after removing from the grill. Enjoy!

Not Your Father’s Root Beer!

As a person who enjoys a good beer, I always look forward to seeing what new brews are being offered each season. Now that we’re heading into the summer months, the light and crispy, citrusy and shandy-like beers will no doubt be the forerunners. But there also appears to be a new game in town…and it is not your father’s game. Or should I say it is Not Your Father’s Root Beer!

Classified as an herb/spiced beer, this 5.9% beverage from Small Town Brewery will no doubt be holding its own at many summer grill outs and get togethers this season. I first came across this brew at a family grill-out a few weeks back. My sister-in-law, who let me have a sip of hers, already declared it her most favorite beer ever. Just a few days later, the local Wegman’s was loaded with pallets of the brew, and a big crowd gathered around it, offering nothing but high praise. If you were to let your sense of taste and smell lead the way, you would swear that you were drinking root beer, and a tasty root beer at that. Aside from a slight bite at the finish, there is really not much of an alcohol taste to this brew at all. And that could be very dangerous for a beverage containing almost 6% alcohol (your average light beer usually has about 4.5% alcohol). If you’re really serious about getting a buzz, there is also a 10% version on the market. However, I don’t find it necessary to go with the high octane version for this particular brew. 

Before the craze gets too out of control over this brew, I figured I would offer up my simple suggestion on how to enjoy it even more, especially on a warm summer’s night. And all you need is soda glass or beer mug and a few scoops of vanilla ice cream. BOOM! Not Your Father’s Root Beer Float. By the time you read this post, chances are that you would have come across a similar recipe already shared via social media, because the NYFRB craze is quickly kicking in. However you decide to enjoy it, be sure to do so responsibly. Cheers to a happy summer!!!