If you feel the same way, then you’re in luck! We’re here to help. We’ve been teaming up with some of our favorite local influencers on Instagram to bring you a delicious Summer Influencer Recipe Exchange. Below you’ll find the seven delicious recipes each of the influencers shared with Midwest Kitchens to try. We’ve been busy in the kitchen and we don’t hate it! Special thanks to Lacey Spallitta, Natalie Fieleke, Chioma Atanmo, Brianne Cunningham, Anna Huff, , Kallie Flexman and Kathryn Snellen for participating!

Tex-Mex Shakshuka – Mediterranean Breakfast by Chioma Atanmo

Ingredients for 2 servings:

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/3 cup chopped onion
• 1 green bell pepper, diced
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 teaspoons chili powder (OR paprika)
• 1 can (14.5oz) diced or roasted tomatoes (SUBSTITUTE: 2 Roma tomato, diced)
• 1/2 can (7oz) tomato sauce, no-salt-added
• Pinch of sea salt & pepper
• 4 whole eggs
• For garnish: fresh chopped parsley OR cilantro

Directions:

• Set oven to 400F/204C.
• Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes
• Add diced tomatoes and tomato sauce. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.
• Make 4 holes in the skillet and crack an egg inside each hole.
• Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
• Garnish with fresh chopped parsley and enjoy with whole grain toast.

Indoor S’mores by Brianna Cunningham

Ingredients:

• 8 cups (13oz box) graham cracker cereal
• 6 cups miniature marshmallows – divided 5:1
• 1 1/2 cups chocolate chips
• 5 tbsp butter or margarine, cut into pieces
• 1/4 cup light corn syrup (optional)
• 1 tsp vanilla extract

Directions:

• Grease 13x9x2in baking pan. Pour cereal into large bowl.
• Heat 5 cups marshmallows, morsels, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract.
• Pour marshmallow mixture over cereal; stir until well coated. Add in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars.

Chicken Tequila Burgers with Chimichurri Sauce by Natalie Fieleke

Ingredients:

• 2 cloves garlic, chopped
• ½-1 jalapeno pepper, seeded and chopped
• 2 chicken breasts (about 1 lb. total)
• 3-4 tbsp. cilantro
• Zest of ½ a lime
• 1 oz. tequila
• Dash of soy sauce
• Kosher salt and ground black pepper
• ½ cup panko bread crumbs

For Serving:

• Burger buns
• Sautéed bell pepper and onion
• Lettuce

Chimichurri Sauce

• 1 shallot roughly chopped
• 2 cups fresh cilantro, stems removed
• 1 clove garlic
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil
• 2 Tbl red wine vinegar
• 1 tsp salt

Pre-heat broilder. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeno, chicken, cilantro & lime zest in the bowl. Mix in the tequila, soy sauce, salt and pepper to taste, and panko bread crumbs. Mix until well blended.

Form the mixture into 4-5 patties and place them on the prepared baking sheet. Broil the burgers for about 12-15 minutes, flipping halfway through. Cook until brown on both sides. Check for doneness before serving. Serve on buns with sauteed bell pepper and onion, and lettuce as desired.

Grapefruit Margaritas by Kallie Flexman

Ingredients:

• 1/4 cup grapefruit juice
• 1/4 cup lime juice
• 1 cup Good Tequila
• 1/4 cup Cointreau
• 1 tsp egg whites
• 1/4 cup simple syrup
• Optional: tajin for serving

Combine all ingredients in a blender and blend until well-combined. Serve over ice and sprinkle with tajin. Enjoy!

Homemade Guacamole by Anna Huff

Ingredients:

• 3 Avocados
• 1 Tomato
• 1/2 cup chopped onion
• 1 tbsp minced garlic
• Lemon + Lime juice
• Salt

Directions:

• Halve avocados and mash in a bowl.
• Add in lemon & lime juice.
• Add in onion and garlic.
• Add in tomato
• Mix and serve!

Summer Orzo Salad by Kathryn Snellen

Ingredients:

• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 12 oz dried orzo pasta (about 2 cups)
• 1 (12oz) jar marinated artichoke hearts, drained and coarsely chopped
• 1 (12oz) jar roasted red peppers, drained and coarsely chopped
• 1/2 large English cucumber
• 1 small red onion, finely chopped
• 1 cup pitted Kalamata olives, coarsely chopped
• 1/2 cup loosely packed, coarsely chopped fresh parsley leaves
• 6 oz feta cheese, crumbled (about 1 1/2 cup)

Directions:

• Bring a large pot of salted water to a boil. Meanwhile, whisk the oil, vinegar, oregano, salt and black pepper together in a large bowl; set aside.
• Add the orzo to the water and cook until al dente, 7 to 9 minutes or according to package directions. Drain and run briefly under cool water to cool orzo down. Then drain again.
• Add the orzo, artichoke hearts, peppers, cucumbers, red onion and olives to the bowl of dressing. Toss thoroughly to combine. Add the parsley and feta and toss again. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Taste and season with more salt and pepper as needed.

Notes:

Make Ahead: The pasta salad can be made a day ahead and refrigerated overnight. Let sit at room temperature for 30min to take the chill off before serving.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Grilled Veggie Summer Salad by Lacey Spallitta

Produce:

• 2 cups Arugula
• 2 cups Corn (2 large corn on the cob)
• 1/2 Lemon, juice of
• 1 large or 2 small Zucchini
• 1/2 large Red Onion

Baking & Spices:

• 1 Salt and Pepper

Oils & Vinegars

• 2 tbsp Olive Oil

Dairy

• 1 cup Feta Cheese

Directions:

1. Prepare the zucchini, corn, and onion: Slice fresh zucchini and red onion into thick slices. Clean corn on the cob. Drizzle all with olive oil and season with salt and pepper. Wrap corn cobs in foil. Heat an outdoor grill or grill pan over high heat. Grill the zucchini and onions until golden brown on both sides with grill marks. Grill Corn until tender.
2. Assemble the salad: Cut zucchini and onions into bite sizes. Cut corn off cob then add all veggies into bowl, crumbled feta cheese (you can use DF Feta too) and fresh arugula.
3. Dress simply with olive oil, lemon juice, salt and pepper and serve.

Note: This can be a side dish or add Grilled Chicken, steak or shrimp for an entree salad!

The post Summer Influencer Recipe Exchange appeared first on Midwest Kitchens.

We at Midwest Kitchens know this pandemic is requiring more thought and diligence to keep families safe and healthy!  After you come home from the store, social distancing is no longer required. However, other challenges present themselves and there still may be opportunity for the transmission of the virus. Keeping your kitchen safe during COVID-19, where most family members tend to gather, is imperative during this time.

Steps for Preventing the Disease

According to the Centers for Disease Control and Prevention (CDC), the primary mode of transmission for coronavirus is person-to-person contact. However, we should still exercise cautious about food handling and preparation and be extra diligent with washing hands, cleaning and disinfecting the kitchen. 

After leaving the grocery store, you should use hand sanitizer in your car. In addition, after you bring the grocery bags inside your home, immediately wash your hands. If you don’t regularly use hand sanitizer in your car after visiting the store, you may even want to go inside to wash your hands before returning to your car to unload grocery bags.

According to this article by Eater magazine, following these 4 simple steps for food safety can ensure far less possibility of contamination: 

1. Clean: wash hands, surfaces and all utensils used for cooking; 

2. Separate: keep raw meat, poultry items, eggs and seafood separated from the other groceries;

3. Cook: make sure foods are cooked through and reach a safe temperature to avoid illness; and

4. Chill: refrigerate or freeze any leftovers within two hours. 

Preparing a Meal

Most people have been eating the vast majority of their meals at home. While people are likely cooking more meals at home right now, it’s imperative that you’re keeping your kitchen safe during COVID-19. According to Don Schaffner, a professor of food microbiology at Rutgers University,  proper cooking procedures and safe handling of foods like raw meat is even more important during a pandemic. As long as we take proper sanitizing and food handling steps, the threat of transmitting the virus from food is unlikely.

Cleaning Common Surfaces 

Kitchens and bathrooms are two rooms in the home that harbor the most germs. According to this article published by Healthline, COVID-19 can live on some surfaces, such as cardboard for 24 hours and plastic and stainless steel for up to 3 days. While this information sounds alarming, when we take proper steps for cleaning and sanitation, we can kill a variety of germs on surfaces. 

According to Becky Rapinchuk, who started the blog Clean Mama and product line by the same name, the safest way to keep the virus from spreading in your home is to disinfect the areas that get touched the most. In the kitchen, this includes drawer and cupboard knobs and pulls and as well as all handles on appliances such as the refrigerator, dishwasher and oven.

Cleaning Products 

The CDC provides guidance on Cleaning and Disinfection for Households to prevent the spread of COVID-19. Most EPA-certified cleaning products sold on the market are efficient and effective at cleaning everyday surfaces. By using the products listed on the EPA’s website, you will be keeping your kitchen safe from COVID-19.

Many people believe that bleach is the strongest and most powerful cleaning solution. However, one must use proper handling and precautions when using bleach due to its strength and toxicity to humans and pets. 

How to Clean and Disinfect Hard Surfaces

The CDC recommends the following when cleaning solid, non-porous surfaces:

• Wear disposable gloves when cleaning and disinfecting surfaces. Gloves should be discarded after each cleaning.
• If using reusable gloves, they should be dedicated for cleaning and disinfection of surfaces for COVID-19 and should not be used for other purposes.
• Consult the manufacturer’s instructions for cleaning and disinfection products used.
• Wash hands immediately after removing gloves.
• If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection.
• For disinfection, most common EPA-registered household disinfectants should be effective.

In addition, the CDC states that before using any diluted household bleach solutions, you must first ensure it is used on the correct surface. Bleach is a very strong, toxic substance that can potentially be harmful. Therefore, you’ll want to follow directions closely and use proper ventilation in your home. 

How to Clean and Disinfect Soft Surfaces

According to the CDC, we should clean soft surfaces such as carpeted floor, rugs, and drapes as follows:

• Clean the surface using soap and water or with cleaners appropriate for use on these surfaces.
• Launder items (if possible) according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely.

OR

• Disinfect with an EPA-registered household disinfectant.
• Vacuum as usual.

Conclusion

In the age of a global pandemic, it is important to routinely clean frequently touched surfaces to prevent the spread of the disease. High touch surfaces include areas such as: tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, and sinks.

In conclusion, we know that keeping your family safe during COVID-19 is of utmost importance. Frequent hand washing and social distancing are the most important precautions one can take to protect against COVID-19 and other viruses. Since we are eating at home and frequently gathering in the kitchen, we want to ensure that our kitchens are as clean as possible. At this time of anxiety and uncertainty about the pandemic, it is empowering to know that taking a few simple steps can help protect your family from disease.

The post Keeping Your Kitchen Safe During COVID-19 appeared first on Midwest Kitchens.

Below you’ll find the five delicious recipes each of the influencers shared with us to try. We were busy in the kitchen for a few days! Each influencer did a fabulous job making our recipes and also sharing a recipe with Midwest Kitchens. Special thanks to Natalie Fieleke, Anna Huff, Lacey Spallitta, Kallie Flexman and Molly Kuplen for participating! We can’t wait to do another recipe exchange.

No Bake Powerball Cookies by Natalie Fieleke

1 c. all natural peanut butter or almond butter
3/4 c. honey
3 c. old fashioned oats
1/2 c. ground flax seed
1 c. dark chocolate chips (or semi-sweet)
1 c. any combination of these add-ins:
-chopped pecans or almonds
-unsweetened shredded coconut
-chia seeds
-soft dried fruits (raisins, dried cranberries, dried cherries, dried apricots, etc.)

Directions:
-In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: you may want to warm them in the microwave first for easy mixing.)
-Stir in oats & flax seeds; mix in dried fruits.
-Using wet hands or a wet cookie scoop, shape the mixture into approx. 30 balls. Use a heaping tablespoon of mixture per cookie. Enjoy!

Monster Cookies by Anna Huff

1 1/2 c. creamy or chunky peanut butter
1 c. packed brown sugar
1 c. granulated white sugar
1/2 c. (1 stick) unsalted butter at room temperature
3 large eggs
1 Tbsp. vanilla extract
4 1/2 c. rolled oats
2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. M&M’s (plain)

Directions:
-Pre-heat oven to 350. Line cookie sheets with parchment paper.
-In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined.
-Add eggs & vanilla; mix in oats & baking soda.
-Stir in chocolate chips & M&M’s.
-Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.
-If you’d like your cookies to look pretty like the photos, dot a few extra M&M’s on each mound of dough before baking.
-Bake 10-12 minutes, less for convection ovens. Do not overbake. Cool on a wire rack & enjoy!

Protein Pancakes by Kallie Flexman

1 c. raw oats
1 c. cottage cheese
1 c. egg whites (can use carton egg whites)
cinnamon to taste

Directions:
Blend ingredients together in a blender. Use a non-stick pan & coat with EVOO. Pour batter in pan, cook over medium heat for about 3 minutes per side. Serve with peanut butter, maple syrup fruit, or the topping of your choice!

Hamburger Vegetable Soup by Molly Kuplen

2 lb lean hamburger
1 yellow onion, chopped
1/2 stick butter
2 cans tomato sauce
1 can diced tomatoes
3 cans of water
1 large potato, diced
1 small bag frozen peas
1 small bag frozen mixed vegetables (or fresh)
1-2 cloves garlic, minced
salt & pepper to taste

Directions:

Brown hamburger meat in large pot. Do not drain. Place onion & garlic & a separate pan & saute until onions are translucent. Add salt & pepper. Combine with hamburger meat and add remaining ingredients except vegetables. Bring to low boil & simmer until potatoes are soft. Then add frozen or fresh vegetables. Simmer until vegetables are cooked.

Lemony Chicken Patties by Lacey Spallitta

1 lb. ground chicken breast
1-2 Tbsp. non-dairy milk
1 tsp. freshly chopped rosemary
1 tsp. chopped thyme
1 tsp. Kosher salt
1/4 tsp. cayenne pepper
2 tsp. finely minced garlic
zest of 1 medium lemon
2 Tbsp. chopped chives or green onion
2-3 Tbsp. avocado oil

Directions:
Gently combine all ingredients in a bowl and gently mix until everything is combined. (Do not overwork or your patties will have a rubbery texture.) Heat some oil in a skillet over medium-high heat and divide the chicken mixture into four segments. Flatten to form patties and sear for 5-8 min on each side, or until internal temperature reaches 160F. You can serve the patties with roasted broccoli. For a more filliing option, serve with mashed root vegetables or cauliflower.

The post Quarantine Recipe Exchange, Part II: Influencer Recipes appeared first on Midwest Kitchens.

The first part of the exchange involved us sharing a recipe with each of the five influencers to try out. To see each of those recipes, check out our blog post here. After that, each of the influencers shared a special recipe with us to try. We kept very busy in the kitchen!

We were fortunate enough that In Kansas City Magazine caught wind of our exchange and featured one of the influencers and the recipe she shared with us. Check out the wonderful write up they did featuring Lacey Spallitta and her delicious Lemony Chicken Patties recipe.

Recipe Feature:

Right now more than ever, a lot of us are feeling pressure. Pressure to be a great teacher, parent, activity coordinator, chef and employee. While the extra time with family is nice, it’s also exhausting. It’s no wonder parents are feeling burnt out, guilty and like there’s no end in sight. Midwest Kitchens in InKansasCity Magazine recipe feature can hopefully provide a little escape to test out a new dish.

Like many tough phases in life, remember that this too shall pass. This is a unique time and no one is expecting you to juggle everything and juggle it well. Take time for yourself when you can and just do your best.

This article from The Every Mom touches on the importance of seeking alone time and little, clever ways to achieve it. We’ve found that spending more time in the kitchen, both involving the kids and not, provides a great escape from the stress and pressure during this time.

Just like on an airplane when putting on an oxygen mask, you have to take care of yourself first before assisting others. We hope you’re finding time to do things just for yourself and that it continues on well after this pandemic passes! Midwest Kitchens in InKansasCity Magazine provides a great recipe if you’re needing a break from the monotony.

The post Midwest Kitchens in InKansasCity Magazine appeared first on Midwest Kitchens.

Below you’ll find the five delicious recipes we shared with each respective influencer for the quarantine recipe exchange. Each lady did a fabulous job making these and and also sharing a recipe with Midwest Kitchens. Check back soon for the five recipes we received and tested from each of the ladies! Special thanks to Natalie Fieleke, Anna Huff, Lacey Spallitta, Kallie Flexman and Molly Kuplen for participating!

Lemon Squares:

Melt 2 sticks butter;
Add 2 c. flour &
1/2 c. powdered sugar.
Mix together & spread flat in greased 9×13 pan.
Bake at 325 for 25 min.

While baking, beat 4 whole eggs;
Add 2 c. sugar
1/4 c. flour
1/2 c. fresh lemon juice

Pour over crust and bake another 25 min at 325.

When cooled, sprinkle with powdered sugar & cut into squares.

Seven Layer Bars:

Crust:
1 stick butter, melted
2 c. graham cracker crumbs
1/4 c. sugar
Combine ingredients and press on to 9×13 pan

Add one layer at a time:
1 c. coconut
1 package semi-sweet chocolate chips*
1 c. chopped nuts (pecans or walnuts)
1 1/2 cans sweetened condensed milk
Add each ingredient evenly on to the pan; pour sweetened condensed milk all over.

Bake at 350 for 45 minutes
*(For the chips, can use a variety like butterscotch, peanut butter or milk chocolate.)

Ethel’s Chocolate Cake

2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1/2 c. canola or vegetable oil
1/2 c. melted butter
1 tsp. vanilla
1 c. buttermilk (or add 2 tsp vinegar to regular milk)
1 c. hot strong coffee

Mix all dry ingredients well & then make a well in the center. Add the wet ingredients, with hot coffee last. Stir well. Batter will be thin.
Use 9×13 pan; Bake at 350 for 35-40 min.

Cream Cheese Frosting:
4 oz. cream cheese at room temperature
1/2 stick butter at room temperature
3 c. powdered sugar
1/2 tsp. vanilla extract

Use electric beater to mix the frosting until very smooth.
Once the cake has cooled, spread with this delicious frosting.

Pecan Butter Ball Cookies

Mix together:
1 c. softened butter
2 tsp. vanilla
Add dry ingredients:
2 c. flour
3/4 c. sugar
1/2 tsp. salt
2 c. lightly toasted chopped pecans

Form the dough into small balls; place on a cookie sheet lined with parchment paper.
Bake at 325 for approx. 25 min or until pale brown.
Once cooled, sprinkle powdered sugar on top

Arabian Squash Casserole

2 medium-large butternut or acorn squash
1 heaping c. chopped onion
1 heaping c. mixed colorful peppers, chopped
2-3 cloves chopped garlic
3 Tbsp. olive oil for saute
1 tsp. salt
2 eggs, beaten
1 c. plain yogurt (Greek or traditional)
1 c. crumbled Feta cheese
1/4 c. sunflower seeds or chopped nuts for topping

Directions:
-Cut squash down the middle, length wise. Scoop out seeds & place it face down in an oiled pan. Bake at 375 about 35 min, or until soft. Let cool & scoop out & mash.
-Saute the onion and garlic. When onion is translucent, add the chopped peppers. Saute until peppers are just under-done.
-Beat eggs with yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt, black & red pepper to taste.
-Spread into buttered casserole or baking pan. Top with seeds or nuts. Cover. Bake at 375 for 25 min.

The post Quarantine Recipe Exchange appeared first on Midwest Kitchens.

In an effort to provide some guidance in this process of choosing the right options for your kitchen remodel, we’ve included the steps below to make the kitchen design process easier and create the kitchen of your dreams. 

1. Cabinetry. Quality is so important in selecting cabinetry. When you select quality construction, you will enjoy the benefits of lasting durability and ease of use every single day! Cabinetry should be made from solid hardwoods. Other quality features include dovetailed drawer boxes, concealed hinges, and soft-close glides on drawers & doors. An oven-cured factory finish is critical to the longevity of your kitchen cabinets.  When getting started, select the color first. Then follow with the style of cabinets.The color is more important as it will set the tone for other decisions to follow. Generally, kitchen cabinetry accounts for 50% of your kitchen remodeling budget.
   
   
2. Countertops, sinks & faucets. Countertops can make a statement in your kitchen. They can be dramatic or subtle, depending on the look you are seeking. The countertop color and material should accent your new cabinetry. Whether you’re searching for quartz or granite, choose a color you love knowing it will occupy a large portion of visual space. There are many options for sinks and faucets. Single-bowl sinks, like the farmhouse style, are extremely popular right now.
   
   
3. Appliances. Stainless steel is still the most popular choice for appliances. It’s classic and looks great with any kitchen style. At Midwest Kitchens, we’re also able to work with our friends at Showplace Cabinetry to create custom refrigerator and dishwasher panels that match the cabinetry for a warm, cohesive look.
   
   
4. Backsplash.  Backsplashes provide a wonderful kitchen design opportunity to make a personal statement. It’s another way to introduce color, texture, and pattern to achieve your desired style. You can go with a neutral or dramatic look, depending on the countertop selected. For example, if the countertop is dramatic, you may want a more subtle backsplash.
   
   
5. Kitchen hardware. Cabinet hardware is another design element that helps you earn style points. Homeowners often spend a significant amount of time selecting drawer handles and pulls, as they can be prominent features in a kitchen.
   
    
6. Lighting. Lighting is both practical and decorative. Many kitchens do not have enough lighting. You will want to have ample light to show off your new cabinetry and other kitchen features. Options for lighting include fixtures, canned lighting and pendants. Over-cabinet and under-cabinet LED lighting provide additional illumination.
   
   
7. Flooring. If you’re planning to install new flooring in the kitchen, be sure it complements the cabinetry, countertop and appliances. There are many kitchen flooring options from which to choose.
   

At Midwest Kitchens, we pride ourselves in helping walk our customers through the process of selecting each and every detail to complete their dream kitchen. We understand that these can be tough decisions and not ones you make every day. A kitchen remodel is also a significant financial investment. Therefore, it’s important to us that you love what you pick out and enjoy it for years to come!

The post Choosing the Right Kitchen Design for Your Home appeared first on Midwest Kitchens.

Luckily, there are advantages to running a small business! We retain small crews and are able to navigate these changes. As construction is an essential service, we are continuing to operate throughout the tri-county stay-at-home order. From our family to yours, staying safe is as important to us as it is to you!

We want to assure you that we practice frequent hand washing and use of hand sanitizers at all times. We are also doing virtual consultations, which can work just as effectively as in-person. All we need are photos from the client.

This too shall pass! Until then, we choose to focus on all the positives. The birds are chirping, the sun is shining through your kitchen windows and nicer weather is here. Most of us are also given a greater opportunity to spend time with family.

Now more than ever, we are spending more time at home and in our kitchens! Spring is a great time for home projects — whether you start gardening, tackle some organization projects or test out some new recipes.

The kitchen is the heart of the home and especially during this time of quarantine, quality kitchens matter during COVID-19. If you’re not feeling comfortable or particularly happy with your current kitchen, reach out to us. We can do virtual appointments, provide bids and schedule out your job for when the pandemic is over.

Just read one of our recent Google Reviews from a satisfied customer! We love hearing feedback from clients who are loving their new kitchens and had a positive experience with Midwest Kitchens.

Client Testimonial

I used Midwest Kitchen for a full kitchen remodel and could not be happier. Everything went smoothly from the planning to the actual work. David was great to work with – he was responsive to my calls and questions and was extremely organized in making sure everything went as planned. I liked their setup of being able to go out to the place of my choosing and pick out certain items such as the back splash, sink, and faucet. Mike and Gene did the installation – they were friendly, professional and very knowledgeable. Their work was meticulous with a lot of attention to detail. It’s obvious they have been doing this a long time. I am so impressed with the end results – my kitchen looks stunning! If you are looking to have any work done on your kitchen, I would highly recommend this company!

Trish V.

The post Quality Kitchens Matter During Covid-19 appeared first on Midwest Kitchens.

Spring Cookie Recipe:

• 1/2 cup butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup pastel-colored chocolate candies

Directions:

1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
2. Using a separate bowl, either with a stand or hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredients and beat on medium-low speed until just combined.
3. Fold in the chocolate candies by hand, using a spatula or wooden spoon, until they are evenly combined.
4. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
5. Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
6. Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the balls on a baking sheet that is either sprayed with nonstick cooking spray or lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked. 
8. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to finish cooling. Then dive in while the cookies are still nice and warm! Or transfer them to a sealed container and store for up to 3 days.

We like to enjoy our warm cookies with a scoop of ice cream on top!

For more recipe and lifestyle inspiration, please check out the Midwest Kitchens Instagram page on Instagram, and our Facebook page as well!

The post Spring Cookie Recipe for Quarantine appeared first on Midwest Kitchens.

Our gingersnap cookie recipe for fall and holiday entertaining will fill your kitchen with the scent of molasses, cinnamon and other spices. And of course, who can pass up a seasonal cocktail every now and then? Cheers!

Midwest Kitchens Recipes for Fall and Holiday Entertaining:

Gingersnap Cookies

Batter:
2 ¼ cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
¾ cup vegetable shortening
1 cup packed light brown sugar
¼ cup molasses

Sugar & Spice Topping:
½ cup granulated sugar
½ teaspoon cloves
½ teaspoon cinnamon

Directions:

Preheat oven to 375 degrees. Lightly grease 2 baking sheets. (We use parchment paper instead.)
Combine the flour, spices & salt.
In a large bowl, cream the shortening & brown sugar. Beat in the egg. Beat in the Molasses. Gradually blend in the dry ingredients.
Pinch off walnut-sized pieces of dough and roll into balls. Roll in granulated sugar & spice mixture & place 2 inches apart on the prepared baking sheets.
Bake for approx. 10 min, until lightly colored. (For a chewy cookie, don’t over-bake.) Transfer to wire racks to cool.

Apple Cider Mojitos

Ice
Juice of 1 lemon
½ cup gold rum
Apple Cider
Garnish: Mint, Apple Slices & cinnamon sticks

Directions:

Fill 2 glasses with ice. Add the juice of half a lemon to each glass. Divide the rum between the two glasses, then fill ¾ of the way full with Apple Cider. Top each with a splash of Seltzer water, if desired. Add garnish

For a winter holiday version, use warm apple cider & skip the ice.

The post Recipes for Fall and Holiday Entertaining appeared first on Midwest Kitchens.

For example, did you know that local blogger Sarah Scoop featured Midwest Kitchens in her story 10 Ways to Revamp Your Kitchen? Sarah provided excellent ideas for remodeling your kitchen and improving functionality. You don’t have to expand your kitchen size to see an incredible transformation! Add some life back to your kitchen with these inspiring and practical ideas to spruce up your kitchen.

The newsletter also covers topics such as colorful kitchen cabinets and clever kitchen storage ideas. For example, did you know that 2019 is the year of clean lines and functional space?

Future Newsletter Topics

In future editions of the newsletter, we will discuss in depth why cabinet refacing is a far superior option than cabinet refinishing. Did you know that cabinet refinishing does not wear well over time? In addition, most older kitchens have cheaply made drawer boxes with worn-out glides. When you choose kitchen cabinet refacing, we replace old drawer boxes with brand new solid wood boxes with dove-tailed joints and soft close full-extension glides. These updates drastically improve enjoyment and utility of your kitchen.

We plan to publish the newsletter several times a year. If you would like to join our mailing list, please click HERE to send us your name & e-mail address.

We Welcome Your Questions

If you have any questions about the cabinet refacing process, or new kitchen cabinets, please ask us. We understand that a kitchen remodel is a substantial investment, and you want to get it right the first time. Your submitted question may be featured in the next edition of the newsletter!

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