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Wednesday, February 29, 2012

Make It Monday #55- Creating Large Frames out of Small Frames

Hi All!
Quick post to share my Make It Monday card where I made a larger image from using a small frame twice.
The center portion is made from Papertrey Ink's Mat Stack 3 stamped twice. It seemed like the only logical choice of my frame stamps. I heavily distressed the white papers and created a background pattern with VersaMark.

Thanks for checkin' it out!


Supplies
Paper: PTI- dark chocolate card at 4.25" x 5.5"; white scraps
Stamps: PTI- postmarks, beautiful blessings, mat stack 3; Inkadinkado- 8347 cursive writing; Fiskars- dots
Ink- PTI- ripe avocado; Brilliance- pearlescent olive; VersaMark; Tim Holtz Distress Ink- vintage photo, antique linen
Other: PTI- limitless layers dies; a la mode- clear embossing powder

Tuesday, February 21, 2012

Make It Monday #54- Glitter Buttons

Hi All!

Today I have a card that I made for my mom's birthday and is also for the Papertrey Ink Blog- Make It Monday #54 Glitter Buttons.



I've been inspired by the new PTI Movers and Shakers dies, so I made my own version. To make the glitter button, I added Ice Stickle's glitter after the rest of the card was complete. The "happy birthday" sentiment is stamped with the Ranger Perfect Pearls medium and then dusted with the perfect pearl dust.

Thanks for checkin' it out!

Supplies
Paper: white card at 4.25" x 5.5", PTI dark chocolate
Stamps: PTI- Mat Stack 1, Mat Stack 2, Birthday Basics; swirls from a set that I lost the case for...
Ink: Tim Holtz Distress Ink- Vintage Photo; Brilliance- pearlescent ivy, coffee bean
Other: Ranger Perfect Pearls, Ice Stickle's - gold ice; button; ribbon; pearl stickers

Recipe Review: Easy Homemade Mac 'n Cheese

Hi All,

Here's another recipe review for you! It is a recipe from the Pennies on a Platter blog again, found here.

I forgot to take a picture of mine, but here is one from her blog:
 The recipe can be found on her blog as well. I followed it to a T (tee? tea?). I'm not exactly sure where that expression comes from or how to write it out . . . Anyway, this dish is cheesy and salty and YUMMY!

We will make it again and again I'm sure. This week I'm going to try and make some food with less cheese in it! I feel like we're eating a LOT of cheese lately! But, I am proud to be feeding my husband so regularly!

Thanks for checkin' it out!

Sunday, February 19, 2012

Recipe Review: Easy King Ranch Chicken

Hi All,

Today I have a recipe to review with you: Easy King Ranch Chicken. I found the recipe at the Pennies on a Platter blog here. I have no idea why it has Ranch in the title because there is no ranch in the recipe...
I'm not going to add the recipe here because you should check it out at the Pennies on a Platter blog.

The only changes I made was to only use Cream of Chicken soup instead of the two because I bought the jumbo cans and didn't want to waste.

My husband LOVED this recipe! I found it slightly spicy and got some massive heart burn from it. However, it was very easy to make and we will definitely make it again. I enjoyed eating it kinda of like a dip with fresh chips. Next time I think I will mix the cheese in instead of doing a top layer.  Also, my husband requested more chips on top- I actually have no idea how many I used because I just eye-balled it. I doubt that I used a full cup.

Thanks for checkin' it out!

Saturday, February 18, 2012

Recipe Reviews

Hi All,

Today I have some recipes that I've made recently to review with you. It's important to me to make real dinners for us. I'm trying to make recipe plans once a week or once for two weeks so that I can shop one time. So far (i.e. for the last two weeks) it has worked out well!

I found a pull-out book of recipes in one of my Rachel Ray magazines called "Your weeknight meal planner". It was so unbelievably helpful for the first week of meal planning! It has all of the ingredients for all the meals listed in front and pictures of all the meals.

I ended up making only three out of the five recipes since I had family show up for dinner and needed to use twice the amount of chicken and we ate out once more than we'd planned.

Ok- recipe #1- Meatless Meatball Heros
It was pretty easy to make and really, really good!

Ingredients:
1/2 cup slivered almonds
1 (19oz) can of chickpeas, rinsed
2 eggs
1 lemon
3/4 cup shredded cheese
2 cups jarred roasted garlic pasta sauce
1 large whole grain baguette
1 1/2 cups baby spinach
EVOO
salt and pepper

Make It!
1- Preheat oven to 350

2- Grind up almonds to powder (like fine breadcrumbs)

3- In medium bowel (I used a flat bottom casserole dish), use a potato masher to coarsely mash the chickpeas with the eggs, lemon zest, 1/4 tsp. pepper

4- Stir in cheese and almonds

5- Line a baking sheet with foil/parchment and lightly coat with EVOO. Form the mixture into golfball size meatballs and place on baking sheet. Drizzle with some EVOO (I forgot that part)

6- Bake 25-30 minutes

7. Meanwhile, in small saucepan, heat pasta sauce. Cut baguette into 4 pieces (I did it into thirds) and scoop out a little bread. Toast (I did it for the last 5 minutes of baking the balls- right in the oven)

8- To serve: I placed a small amount of sauce along the bottom of the bread, placed the spinach, the balls (4-5 per third) then more sauce.

The balls had a nice texture and taste, but they didn't taste like meat. The predominant flavor was definitely pasta sauce.  I will make absolutely make this one again.

Crispy Parmesan Pork Chicken

I forgot to take a picture of this one since this was the one that I turned into a double recipe for family at the last minute.  Also, I used chicken breasts butterflied in half instead of pork chops.

Ingredients
1 tangerine or orange
4 chops/chicken breasts
1/2 cup slivered almonds (the rest of the package from the meatballs)
1/2 cup parmesan
1 egg
6-7 cups baby spinach (the rest of the container from the meatballs)
salt/pepper
EVOO
Optional 1 small red onion (I opted out)

Make It!

1- Grate the tangerine (I bought an orange) to get 2 tsp. of zest, place in measuring cups. Halve and squeeze fruit to get 1/4 cup juice (I had to add from juice from our fridge). Whisk in 2 tbsp. EVOO, 1/4 tsp. salt and 1/4 tsp pepper.

2- If using onion- place slivered onion in small bowel and add 1 tbsp. of dressing to coat. (To make onion more mild, try soaking it in cold water for 10 minutes first)

3- Season meat with salt/pepper. Grind up almonds and parmesan to powder. Place in shallow bowl. Put egg in another shallow bowl and lightly beat. Dip the meat in egg, let excess drip off, then place in crumb mixture (pat on thick). Set aside until EVOO is heated.

4- In large nonstick skillet, heat 1/4 cup EVOO on med-high until shimmering. Reduce to med, add meat and cook on one side until golden, 3-4 mins. Carefully flip and cook other side to golden. Remove pan from heat and let meat sit in pan 3 mins.

5- In salad bowl, toss the spinach with onion and remaining dressing. Serve with meat.

Since I was making more than 4 servings, I placed the meat on a lined baking sheet at 350 in the oven. Also, I had the salad sit in the fridge for 10 minutes after mixing it. Pretty yummy.

The third recipe I made from this book was Chili Beef and Veggies. I didn't take a pic of it either and I won't make it again. It was alright, but not great.

Note- The original recipes were by Kate Slate, I just added my opinions and the changes that I made.

Thanks for checkin' these out!

Friday, February 17, 2012

Valentine's Card and Pasta Carbonara

Hi All!

It has been awhile since I've had time to post, but I believe that is going to change now. I've been married for almost a month now and am finally feeling a little settled. Of course, working nights doesn't help a whole lot! I haven't been able to craft much lately since I don't really have much of a craft room right now... This is where I'm working from:
I moved over about half of my crafting supplies so I could attempt to make something for my husband on V-day. Here's what I ended up with.

I used a card I saw on Kristina Werner's blog as inspiration. 
I was going to use a white pen too, but then I realized that I didn't move my pens/markers.... So, I had to use a regular pen to write "I love" and black to stamp my lines. To make the background paper, I stamped and restamped the the "U" with versamark ink. I did make sure to heat emboss the white first because the versamark takes so long to dry and I didn't want to have powder sticking to other areas- especially since I don't have my paint brushes here to brush away excess powder :)

For our V-day dinner we made a simple pasta dish per my husbands request before I had to leave for work. He ate the dish once years ago and wasn't sure how to replicate it, so I found a recipe for it by Emeril here. DELISH!!!
The pasta has just enough . . . stick to it to make eating it easy and it was soooo flavorful! An absolute winner!

Thanks for checkin' it out!!!


Supplies
Paper: kraft card at 5.5"x4.25"; PTI- ripe avocado, red scrap
Stamps: PTI- sweet baby; Hero Arts- swe artsy; Inkadinkado- Somerset Alphabet
Ink:  Versamark; Tim Holtz Distress Ink- vintage photo
Other: regular black pen, white embossing powder