Tuesday, September 20, 2011

Busy busy, as usual around here!  I need to write a letter, get my newer items photographed, apply for a booth at an Eco Art fest, frame the last of my Lady Gaga stuff for the benefit for Equality Texas that's the week after next, print and mail invitations to my sister's wedding shower, get a frame for a custom piece I've done, and pack to get ready to go see my parents, and I think that's it.  Whew.  

Here's the last onesie I did last week.  I think it's so cute.  

Look at these classy bespectacled ladies!

And here is a custom piece I did.  I hope I can find a hoop it will fit in.  I think I stitched it way too low :(

Okay, I'm off to do three jillion things!

Friday, September 16, 2011

New Work

Okay, as promised, here is some stuff I have been working on.  Three onesies and a name tag for my desk at work using the Sublime Stitching Epic Alphabet!  The onesies need ironing, yes.  And I have one more to share later, but it's in TERRRIBLE need of ironing!

More to come!  Please stay tuned.

Tuesday, September 13, 2011

Chicken Scallopini

I promise I have at least three new things to show you that are craft-related!  I just need to iron them first!  And they are MUCH better that those Jordnots I butchered!

In the meantime, here is another delicious dinner that I made.  I had to take a picture with my iPhone fast before my stomach took over and made me eat it up!

Chicken Scallopini
Keep in mind that this is not a super saucy dish.  The amount of sauce this made was enough for me and Allen to enjoy, and since the sauce is pretty bold, it's best if you don't have a ton anyway!

1 clove garlic, pressed or just smashed
1/4 cup margarine (I didn't even use this much, maybe 1/8 cup)
2 boneless skinless chicken breast halves, cut very thin (I'm lucky enough to have a supermarket that already does that for me nearby!)
1/2 cup flour
salt and pepper to taste
1/2 cup sliced mushrooms
2 tbsp lemon juice (I found this to be a bit tart- maybe 1 or 1.5 tbsp)
1/4 cup white wine
pasta (as much as you want- I did two handfuls of whole wheat spaghetti noodles to keep it simple)

In a small bowl, mix the butter and garlic.  Set aside.  Place flour in a shallow dish and dredge the chicken breast through.  Melt the butter and garlic in a pan.  Put your pasta on to cook.  Cook the chicken on each side for about 6-8 minutes. I sprayed with Pam a little of the way through to make sure it didn't stick too badly.  Remove the chicken and set it on a paper towel.  Sprinkle with salt and pepper.

In the pan, stir the mushrooms, lemon juice, and white wine and scrape up all the burned bits from the pan.  Simmer them together for about 5 minutes, stirring often.  Add a little more margarine if you think you need to.

Drain your pasta and put some on a plate or in a bowl.  Put the chicken breasts on top and top off with the sauce.  Yum!

Monday, September 12, 2011

Two very easy and delicious dinners

I would like to discuss two very delicious and very easy dinners that I have nommed on the past two nights.

The first is a very easy chicken teriyaki meal.  I usually make my own sauce, but I was feeling very lazy and had a lot to do.  So, I went to my local supermarket and picked up the following:

a Simply Asia Ginger Teriyaki sauce packet
chicken breast
Annie Chung's vegetable and pork potstickers
a bag of stir fry vegetables that contains water chestnuts, mushrooms, some funky delicious flat mushrooms, bamboo shoots, and a bunch of other goodies!

I marinated the chicken in the sauce for about half an hour.  Pour into into a pan and saute about 10 minutes.  Add the vegetables and saute another 5-7.  Serve over rice. I boiled the potstickers to avoid pan frying them, as I wanted to keep it healthier.   It seriously was just as good as anything I'd get in a restaurant.  I am a HUGE HUGE fan of these sauce packets and shall stock up when I get paid again!

Okay, the second dinner I did was an easy chicken parmesan.

Parmesan Crusted Shake n Bake
Thinly sliced chicken breast
whole wheat spaghetti
pasta sauce
shredded pizza cheese (mozzarella, parmesan, asiago)

Preheat your oven to 400 F.  Put your chicken breasts in a bag with the Shake N Bake and shake it up really good (one at a time, please.)  Bake the chicken for 20 minutes.  Meanwhile, boil water for your pasta and cook that up.  When the chicken is done, the pasta should also be.  But keep an eye on the pasta and don't let it get too mushy.

Take the chicken out of the oven and put some pasta sauce and cheese on.  Put it back in and bake for about 5 minutes.  Put the pasta on a plate or in a bowl and put some sauce and cheese on it.  Top it off with your chicken breasts!

I'm every so sorry that I did not get pics of this food.  I ate it entirely too fast.

Friday, September 9, 2011


Jordnots.  As Mollie Johanson described them, "Sort of like a nesting doll, but not."  It's Swedish for "peanuts"

Mollie has a cute set of them in her Etsy shop.  I am crazy about hoarding her patterns, and rarely use them.  That's ridiculous, right?  So I thought I'd start using them!  I did two Jordnots.

This one did not turn out so well.  For some reason, I cannot manage to trace a straight freakin line.  Grrr.  But the little guy in the middle is cute, no?

This one is a little better.  

Thursday, September 8, 2011

Acorn Head

Being sick can make you very productive.  I think the smoke from the wildfires is getting to me.

This is a Cate Anevski pattern.  Check her patterns out!!  http://www.etsy.com/shop/cateanevski
Tomorrow- Jordnots by Molly Johansson.  I'll explain.

Monday, September 5, 2011

Cauliflower Gorgonzola Soup

Seems this blog is becoming more cooking and less crafting, eh?  Nah.  I'm working on some cute onesies that I'll show you soon!

Today, it was 87 degrees.  Downright chilly, so I thought I'd make some soup to keep me warm.

Okay.  Not really.  87 is still pretty warm, but it's about 20 degrees cooler than it has been the past couple of weeks, so I'm not complaining!  I decided I wanted some kind of soup for my lunch this week, so I whipped up this amazing soup!  I love creamy soups, especially potato, and this is about as close to potato as you can get, without adding all the starch!

Cauliflower Gorgonzola soup

(Photo courtesy of splendora.com)

1/2 head of cauliflower, crumbled up
1/2 cup chopped onion
1 tbsp olive oil
1 tbsp margarine
1 cup veggie broth
1 bay leaf
1/3 cup heavy creme (I used half and half)
1 tsp thyme
salt and pepper to taste
1/3 cup gorgonzola (or bleu if you'd rather) cheese
1 strip of bacon, cooked and crumbled (optional.  I have never used bacon, but actually may next time!)

Pour your olive oil into a sauce pan and add onion, salt, pepper, thyme, and bay leaf.  Saute on medium heat for about 3 minutes.  Add the cauliflower and margarine and lower the heat to low.  Sautee this for about 3 more minutes, making sure the onion does not burn.  If it starts to look burny, go ahead and stop.

Add the veggie broth and cream.  Simmer on low for about 20 minutes.  Remove the bay leaf and pour into a food processor/blender.   Add gorgonzola and blend until smooth.  Afterwards, you can add a little more gorgonzola.  I put about 1/4 of a cup more in and just stirred it until it was melted.  Garnish with bacon and a little more gorgonzola if you'd like.

This soup can be kept in the refrigerator for a few days, but I guarantee it won't last that long.  I wouldn't keep it for more than like 5 days, though.  I had some for a week once and it started to smell kinda funky.

Sunday, September 4, 2011

Rabbit food

I have a dear, dear friend called Elizabeth, who is obsessed with salad.  I wish I were.  I like a good salad, but when I make one at home, they rarely go well.  I always find the bagged salads very bitter.  I don't like to buy all of the stuff separately, because I am the only one who would eat it, and probably only a few times a week, so most of it would go bad and have to be thrown away.  And I hate throwing food out.

Well, my friend gave me tons of good salad ideas.  I tried one at her house that was amazing and I had to try it on my own.  I tried it, minus a few ingredients, for a potluck at work and it was gone in a flash!  Because it's REALLY good!  I asked for more recipes, and if she doesn't start her salad blog soon, I am going to just put her recipes on here!

I took one of hers that I found VERY appetizing and I kind of made it my own.  Now, since this is a salad, it's hard to measure the ingredients.  The one I made today is not the one I took to the pot luck.  I just ate it for lunch.  Here is the recipe, and it makes a nice side salad.  Probably double the recipe if you want to eat it as a meal.  Or maybe double all except for the meat, maybe 8 oz at the most.  The pic below is before I put the vinaigrette on.

Grilled Steak Salad with Gorgonzola and Blueberries

about 4-6 oz lean beef (I use the already cut up stew beef and cut it into strips)
1 tsp light soy sauce
1 glove garlic
1 tbsp vinaigrette (I used pomegranate hibiscus vinaigrette)
1 tsp fresh ground pepper
a dash of sea salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp roasted and salted sunflower seeds (out of the shell, of course!)

Mix the above ingredients and marinate the beef for at least 30 minutes.  This is not a super juice marinade.

Grill the steak, or pan fry.  I used my George Foreman grill.  One of the best things I've ever purchased.

Make a bed of fresh greens.  I used spinach, romaine, some kind of purple stuff, and arugula.  Put your steak on the bed and add blueberries and gorgonzola (or bleu cheese if you'd rather).  Garnish with sunflower seeds.  Toss with a vinaigrette of your choice and enjoy!

Saturday, September 3, 2011

Embroiderer on Fire

I have been super busy making more things for the shop!  Here are some things I've been working on!

Here are a couple of  bibs:

And here are some onesies!

I haven't washed this last one, so you can still see the lines.  I never stay within the lines!  ;)

Anyhow, these will be up on my website, which will be up and running, hopefully, soon!

Enchilada Goodness

I love enchiladas.  They are one of my very, very favorite foods.  I'm not a huge fan of meat in my enchiladas, either.  Just the cheese.  Cheese, sauce, and onions.  YUM.

I used to make the most ABYSMAL enchiladas.  All burnt and not melty, but greasy.  They fell apart while baking.  So sad.  I tried a few times and gave up.  Then, I just started thinking about my enchiladas when I ordered any at a restaurant.  What was I doing differently?

One trick I figured out is to heat the tortillas up for about 15 seconds in the microwave and then sauce them a little before you fill them.  Another trick is to put the filling on one side, and then roll.  I was putting filling in the middle.

I learned to bake them in a pool of enchilada sauce, and put a little sauce on top before I bake.  I bake them for about ten minutes and then I put cheese and more sauce on.  Then they go in for 5 more minutes.  When I take them out, they look like this.

Fantastic.  The toothpicks, by the way, are so that I can tell mine apart from Allen's.  I put shredded chicken in his and onions and cheese in mine.  And while they're not quite as good as the ones you get in a restaurant, they're damned close!