Focus On Life~Week 10~All Wrapped Up

This week I've been all wrapped up in trying new recipes, like this Lemon Rosemary Chicken.

It sure was good!  I will do some tweaking the next time I make it, but it's definitely a keeper.

I've also been wrapped up in

     *  planning the weekend my son comes to visit

     *  the redo of my sewing room.  It's a very slow process for me.

     *  figuring out what to get my granddaughter for her fifth birthday

Visit Sally at The Studio Sublime to see what others are wrapped up in.

I hope you have a wonderful weekend!

xo Annette xo

Recipes From Pinterest~Blogtoberfest 2012 Day 6

Dear Friends,
Have you jumped on the Pinterest bandwagon yet?  I did well over a year ago and of all the things to pin, I like the recipes best.  I've collected cookbooks for years, yet I turn to Pinterest more often than not when I want to fix something new.   Here are some of the recipes I've tried that are keepers.

Balsamic and Onion Pot Roast

Garlic Parmesan Skillet Bread

Brown Sugar and Balsamic Glazed Pork Loin

Mexican Chicken Casserole

Snickerdoodle Cake Batter Blondies  I've also tried other recipes from this blog.

Chocolate Chip Dip

Chocolate Cola Cake

What new recipes have you tried lately?

Hope you're having a great weekend!

xo Annette xo

A Pinterest Recipe ~ Blogtoberfest Day 8

I gave in and jumped on the Pinterest bandwagon and it's been a love/hate relationship ever since!  It is so addicting yet so inspiring.  One of my favorite things to look for while I'm there is recipes.  I have three boards dedicated to food and I start drooling just looking at them.

The first recipe I tried wasn't so great.  We ate it but wouldn't make it again.  However the second one is a keeper.  It's Mexican Chicken Casserole and the recipe is originally from Cooking Light December 1998 and can be found at My Recipes.  It's a great base recipe that you can change up to suit your own taste buds.

1 cup fat free, less sodium chicken broth  

2 (4.5 ounce) cans chopped green chiles, divided

1 3/4 pounds bonless chicken breasts

2 tsp. olive oil

1 cup chopped onion

1 cup evaporated skim milk 

1 cup shredded Monterey Jack cheese

1/4 cup tub style light cream cheese

1 (10 ounce) can enchilada sauce (I used medium for a kick)

12 (6 inch) corn tortillas 

1/2 cup shredded cheddar cheese 

1 ounce tortilla chips, crushed (about 6 chips) 

Preheat oven to 350 degrees.

Combine broth and 1 can of chiles in a large skillet: bring to a boil.  Add cicken: reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.  Remove chicken from cooking liquid, reserving cooking liquid: cool chicken.  Shred meat with two forks and set aside.

Heat oil in a large nonstick skillet over medium high heat.  Add 1 can of chiles and onion; saute about 3 minutes or until soft.  Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.  Stir in shredded chicken and cook about 2 minutes.  Remove from heat.

Place 4 tortillas in the bottom of a 2 quart casserole sprayed with cooking spray.  spoon 2 cups of chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with cheddar cheese and chips.  Bake for 30 minutes or until thoroughly heated and bubbly.  Let stand 10 minutes before serving.  Makes 8 servings

This is how I changed it up: 

 I used regular chicken broth                

 I added 3 minced garlic cloves with the onion                                           

Couldn't find evap. skim milk but found evap 2%

 For the Monterey Jack and cheddar cheese, I just used a Mexican blend

 I used more that 1/2 cup of cheese for the topping

 I used way more than 6 chips but will probably eliminate them next time

 I added about 2 tsp. ground cumin and a couple shakes of dried cilantro when making the sauce

Are you on Pinterest yet?  What is your favorite thing to look for?

Our Favorite Chicken Salad

My husband discovered this recipe many years ago and after some tweaking it became our favorite chicken salad.  It's a great dish to prepare for these too hot to cook evenings, especially if you use leftover or rotisserie chicken.  Here is what you will need.

1 cup mayonnaise or yogurt (I use light mayo)

1 tsp paprika

1 tsp seasoned salt

3/4 cup Craisins, coarsely chopped

1 cup chopped celery

2 green onions, thinly sliced (the whole thing)

1 cup chopped pecans, toasted

4 cups cooked chicken, cubed

Black pepper to taste

Toasting the pecans is optional but the flavor of the nut is intensified and is sooooo good!  Place the pecans in a small skillet over medium heat.  Stir often and remove from heat when toasted; set aside to cool.

In a large mixing bowl, mix together the mayonnaise or yogurt with the paprika and seasoned salt.  

Blend in the Craisins, celery, green onions, and pecans.  

Add the chicken and mix well.  Add pepper to taste.

Chill for at least one hour.

My favorite way to eat it is on a fresh croissant.  It is just as good in a wrap, stuffed in a pita, or with crackers.  I've served this many times at tea parties and it is always a hit.  

I'm joining Designs by Gollum for Foodie Friday

Bow Tie Pasta Salad

One of the great things about summer is all the wonderful side dishes and salads that go with cookouts, picnics and get-togethers.  Pasta salad is one of my favorites because you can make it so many different ways and use any combination of fresh vegetables that you like.

I don't remember where I stumbled on this recipe, but the original one is from Paula Deen.  I changed it up to include the veggies we like and you can do the same.  There's no right or wrong way to make this salad...just make it with fresh ingredients your family loves and it will be a hit.  The secret is it's dressing.  This is my version.  You will need the following:

1 box bow tie pasta (or any shape you like)

1 cup balsamic vinaigrette  (I used light)

1/4 cup mayonnaise  (I used light)

1 Tbs sugar

1 medium zucchini

1 medium yellow squash

1 sweet red pepper

1 yellow pepper

1 cup cherry or grape tomatoes halved

salt and fresh ground pepper to taste

1 Tbs chopped parsley

Cook the pasta according to the package directions.  While the pasta is cooking, whisk together the vinaigrette, mayonnaise and sugar in a large bowl and set aside. 

 Chop the veggies into bite sized pieces.  

When the pasta is done, drain and rinse under cold water.  Add the pasta and veggies to the bowl with the dressing.  Add the salt, pepper and parsley.  Stir until well combined and refrigerate until ready to serve.

It was soooo good but was even better the next day!  I would recommend making it a day ahead.

I'm joining these wonderful blogs

Designs by Gollum for Foodie Friday

It's A Blog Party for Delicious Dishes

Happy Friday!!!

Stuffed Strawberries...again!

This post is a re-run from last year.  Nothing says summer like fresh juicy strawberries!

Mmmmmm....don't they look yummy?  They are as yummy as they look and so easy to make too!  All you need is :

                           

1 quart fresh strawberries

1 container (8oz) Mascarpone cheese

3 TBS powdered sugar

1 tsp milk

1/2 tsp almond extract

Sliced almonds, toasted

Start by toasting the sliced almonds in a small pan over medium heat.  Keep a close eye on them so they don't burn.

 

Meanwhile, trim the tops and bottoms of the strawberries so they will sit level.  Be careful not to trim so much off the bottom that you have a hole.  You don't want the filling to go all the way through!

                           

Next you need to scoop out the center of each strawberry.  You can do this with a small melon baller, paring knife or small corer.  Whatever you have and is easiest for you is fine.  I actually used a tool for getting out the center part of a tomato that is left when slicing off the stem end. 

  

You should have a plate of strawberries that look like this

                       

 Now you're ready to make the filling.  In a medium bowl, mix the mascarpone cheese, powdered sugar, milk and almond extract.  Just use a spoon and not a mixer.  The mascarpone cheese is soft and creamy and is easy to stir.  It's the Italian version of our cream cheese!

Spoon the cheese into either a pastry bag with a star tip or a zip top plastic bag and cut the corner off. 

Squeeze the bag to pipe the cheese mixture into the strawberries.

Top with the almonds that you remembered to keep checking on!

Refrigerate until ready to serve. 

    

For a big Ta-Da presentation, serve them on a bed of coconut on a cake stand with whole strawberries surrounding the foot of the cake stand!

Today I'm joining

Foodie Friday

Show and Tell Friday

What is your favorite way to eat strawberries?

Tortilla Soup

Even though where I live the temperature has been in the triple digits three days in a row, we still eat soup!  Yes we do, because soup is really a light meal on a hot day.  Maybe not all soups are light but this one is!  This recipe is easy and ready in 30 minutes!  Here is what you will need.  (The photo doesn't contain all the ingredients) 

1 Tbs. canola oil

1 medium onion chopped

4 garlic cloves minced

2-3 carrots or 10-15 baby carrots sliced

8 cups chicken broth

1 14oz. can fire roasted diced or stewed tomatoes

1 can Ro-Tel tomatoes with green chilis

1 Tbs. ground cumin

2 tsp. ground coriander

Pepper to taste

1 can black beans, rinsed and drained

1  1lb. bag frozen corn

6 cups or 2-4 cooked boneless chicken breasts, chopped or shredded

Juice of 1 lime

handful of chopped cilantro

Garnish - crushed tortilla chips, shredded cheese, diced avacado

In a large dutch oven over medium high heat, add the oil.  When the oil is hot add the onion, garlic and carrots.  Cook til the veggies are soft, about 5 minutes. 

Add the chicken broth, diced tomatoes, Ro-Tel tomatoes, cumin, ground coriander and pepper.  Bring to a boil, turn down heat and let simmer about 10 minutes. 

Add the beans and corn, bring back up to a boil and then simmer about 5 minutes. 

Add the chicken and continue to simmer another 10 minutes.  Remove from heat and add the juice of 1 lime and the cilantro.

Serve garnished as desired.

There is no right or wrong way to make this soup!  We like a LOT of stuff in our soup, but you don't have to put in as much if you don't want to.  Also, the Ro-Tel comes in different varieties and some are spicier than others, so you can make it as spicy or mild as you want it. 

In other news, I found out my Tutti Frutti Summer Placemats were featured on the blog Kynera's Jewels-A New Adventure in Style.    She did a remarkable job featuring six great shops!  And she makes some of the prettiest jewelry that you can see in her Etsy shop, Kynera's Jewels. 

Have a great Thursday!!!

Annette

Wednesday Words of Wisdom

Lovely Little Family Portrait by Whimsy Studios

As I was going through some of my old cookbooks, I kept coming across recipes for friendship, happy homes, happy marriages, etc.  It struck me just how true these 'recipes' are so I thought I would share one today from The Pioneer Kettle, Arkansas Telephone Pioneers Cookbook

Recipe For A Happy Home

Half a cup of firendship and a cup of thoughtfulness

with a pinch of powdered tenderness.  Very lightly beaten

 in a bowl of loyalty with a cup of faith

and one of hope and one of charity.

Be sure to add a spoonful each of gaiety that sings,

and also the ability to laugh at little things.  Moisten with

the sudden tears of heart-felt sympathy.  Bake in a good natured pan and serve repeatedly.

I hope you have a wonderful Wednesday!!!

Annette

Mish Mash Monday

Can you believe it's Monday already?  And not just Monday, but May no less!  I realize as I get older that I move slower and time moves faster.  It's just not fair sometimes!

If you like giveaways, check out 31everything.  Fern makes custom photo cards for any occasion and you can choose the one you like.  Her cards are really cool and she will tweak it for you too!  The winner will be announced May 17.  Here's just one of her cards.

If you like sales, and honestly who doesn't, head over to Vintage T for a 'name your own price' sale!  Yes you read that right!  She is closing her vintage shop on Etsy and you better hurry before everything sells! 

I tried another great recipe from Janet at The Empty Nest.  The Rustic Peach Crostada was just delicious, but mine didn't turn out as pretty as hers!  I really think she should write a cookbook!   

I added another lavender sachet to my Etsy shop.  I used a vintage fingertip towel with eyelet trim and just added some decorative stitching and trim and irridescent seed beads.  It's gathered at the top with ivory ribbon and has a removeable sachet pillow!  This is my favorite sachet so far!

  
                           

I hope you have a marvelous Monday!!!

Mish Mash Monday

Two weeks ago I received my CPAP (continuous postivie airway pressure) machine for treating my sleep apnea.  I used it the first week and did okay....I have mixed feelings about it.  Last week I didn't use it because I was so stopped up and was coughing a lot.  I'll probably write a full post on this in the near future, but for now this is what I have to wear every night so I don't stop breathing!!!

Really lovely, don't you think??  And before you ask.....no, that's not me!  I maybe, might think about taking my picture for that future post!

Tomorrow night is the Bon Jovi concert I won't be going to...sniff, sniff.  I bought those tickets in November and was really looking forward to it.  My nephew and his wife will be taking mine and Erin's place with my sisters for a really fun night.  I think I'll put on all my CD's and at least have a Bon Jovi music marathon!

              

I will be listing these lavender sachets later today.

Janet over at The Empty Nest is alway cooking up something good and sharing her recipes.  Every Friday is Pieday and I made this wonderful sausage and potatoe quiche.

And this incredible Cauliflower and Broccoli Casserole.  I'm not able to link to this recipe but you can find it at The Empty Nest dated March 22, 2010.

Both were really, really good and even Shylee liked them!  We will definitely be having them again!  Thanks Janet!

My Etsy mini is being featured at DZ Fantasy for the month of April along with several other minis from Etsy!  Donna has the most fun and whimsical shop and blog!  You'll find the most delightful fantasy fiber sculptures of fairies, mermaids and jewelry!

Butterfly Fairy fiber fantasy sculpture 

   

Mermaid fiber fantasy art doll sculpture

Be sure to check out Donna's shop and blog!

Have a marvelous Monday!!!!