Monday, May 18, 2015

Tried Another New Recipe--Cilantro Cream Chicken

Pinterest gets me into more trouble!  Every time I go there I wind up pinning numerous recipes to experiment with.  Tonight I made Cilantro Cream Chicken.  It's simple to make and, in my opinion, really good.  DH, however, said he "could" eat it again which is Fred-speak for "I really don't like it and don't make it any more."

I used a Smart Chicken breast cut into large cubes. One small red onion and 3/4 of a red pepper cut into narrow strips.

The recipe would make enough to feed at least 6 people so it had to be cut down for just the two of us.






The sauce is unusual looking but quite tasty when you combine it with the chicken, vegetables and rice.

The recipe does not call for salt or pepper but you should add it to your taste.  The sauce tasted really flat until I added salt.


CILANTRO CREAM CHICKEN

    1 & 1/4 pounds chicken tenderloins
    1 cup Italian dressing
     juice from 1 small lime
    1 bunch cilantro, roughly chopped
    1/4 cup sour cream
    1 red onion, sliced
    1 red bell pepper, sliced


 Combine the Italian dressing, lime juice & about 2 tablespoons of the cilantro.

 Reserve 1/4 cup of the mix to use as garnish on finished dish.

Place vegetables and chicken in separate containers and divide the marinade between the two containers.

 Turn the chicken to coat & marinate in the refrigerator for 1 hour up to overnight.

 Add the remaining cilantro to the reserved 1/4 cup of marinade & combine with the 1/4 cup of sour cream. I gave mine a quick blend in my food processor. Chill until ready to serve.

Heat a large skillet over medium to medium high heat. Remove the chicken & vegetables from the marinade, discard the remaining marinade.

 Saute chicken until the chicken is no longer pink & juices run clear. Add the vegetables to the chicken after the first few minutes and cook until the vegetables are tender.

Serve the chicken & veggies over rice & topped with the Cilantro Cream Sauce.

















Butterfly Card

The butterfly is Silhouette file 19799, pop dotted for dimension and embellished with a tiny flower and pearl.'  I used a 5 1/2" paper doily with a 3" circle in the center cut from patterned paper.  The doily was cut in half and then tinted with Always Artichoke ink.

The sentiment is from a set of stamps that came with a card making magazine from the UK. 

I added some pen stitching with a Close to Cocoa marker.


Sunday, May 17, 2015

Baked Onion and Parmesan Cheese Dip


 I made this yesterday and enjoyed sharing it with DH and some friends last night.  Since the recipe makes enough for about 12, I cut it in half.




Baked Onion and Parmesan Cheese Dip

1 large sweet onion, chopped
3 (8-ounce) packages of cream cheese, softened
2 cups freshly grated parmesan cheese
1/2 cup mayonnaise
1/2 teaspoon cayenne pepper, plus more to taste
1/4 cup finely chopped fresh chives, plus more for garnish
Kosher salt and freshly ground black pepper

Preheat the oven to 425ยบ F.

In the bowl of a food processor combine the onion, cream cheese, parmesan cheese and mayonnaise.  Process until completely smooth.  Add the cayenne and fold in the chives.

Season to taste with salt and pepper. 

Transfer the mixture to a 1-quart baking dish and smooth the top with the back of a spoon. 

Bake until browned and puffed, about 20 minutes. 

Allow to cool slightly; garnish with chopped chives. 

Serve warm with crostini, crackers, or chips.  Enjoy!

Starfish and Seahorse Card -- And Time To Move On


Now that Operation Write Home has announced they'll no longer be accepting donations of cards effective August 1, 2015, I'm having to re-think my card making efforts.

It seems futile to just accumulate a huge supply of cards but I have so many supplies that need to be used up!

I'm seriously considering putting away my paper crafting supplies and going back to other hobbies that I've enjoyed in the past.  And, if I cannot find an outlet for my cards, that's what I'll do.

Making cards has been my primary focus for so long that it's going to be quite a change for me.


I will be making inquiries locally to see if any of the nursing homes or local charity groups might be interested in receiving some cards but have decided that I will no longer devote my crafting time exclusively to paper crafting.  It's been great fun to participate in the OWH effort.  Through making cards I've met a lot of new friends and pushed myself to learn new techniques.

My blog will be changing as I will now post more recipes and perhaps photos of my other creations.

Wednesday, May 13, 2015

"Swine-Apple"

This popped up on Facebook today.  I want to try it--but without the Creole seasoning added onto the bacon.

"Swine-Apple"

Hollowed out pineapple stuffed with boneless country style ribs then rubbed with homemade seasoning and wrapped in thick cut bacon and sprinkled with a light creole seasoning.

Smoked at 240 average for 5 hours.

Wednesday, May 6, 2015

"Hello Kitty" Card

Ran across this idea on a Stampin' Up page.  The bow is done with the retired Butterfly punch and a 3/4" circle punch.  The eyes are 3/4" punched circles and the nose is a Small Oval punch.  I drew the whiskers with a Stampin' Up water based marker.

Love Banner Card

The die used for this is named Kensington Branch from Memory Box Company .  I cut off the upper portion of the die cut and used the branch with the large butterfly.  Then I cut the smaller butterfly off the remaining portion of the die cut and adhered it beside the branch.


The larger embossed butterfly was done with Stampin' Up's Elegant Butterfly punch.  The sentiment was printed with Hallmark Card Studio and cut out by hand.

The banner and larger butterfly are pop dotted for dimension. 

Tuesday, May 5, 2015

Oven Baked Fajitas

 Found this recipe today on Facebook and it looks interesting.  I don't believe that I use this much oil when I prepare fajita meat the traditional way.  This method would be a great way to make larger amounts if you're feeding a crowd.



Oven Baked Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips


Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.


In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.


Drizzle the spice mixture over the chicken and stir to coat.


Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Sunday, May 3, 2015

Cleaning Up The Smoker

I wish I'd taken a "before" and "after"  photo of DH's smoker that I cleaned yesterday.  It's a Cook Shack similar to this one: 


These are manufactured here in Oklahoma and we have really enjoyed using it for the last few years. 

However, the smoke residue builds up inside quickly and it's a pain in the butt to clean.

We've tried various types of oven cleaners, spray cleaners and degreasers as well as Magic Eraser sponges and none of them have worked as well as the Easy Off Heavy Duty oven cleaner.

I sprayed it onto the inside as well as the racks and the smoke just melted right off.

Since I wasn't 100% sure if it contained any caustic ingredients, I did thoroughly rinse the inside of the smoker with vinegar water.  Vinegar neutralizes acids. Then I rinsed it with plain water to remove any traces of vinegar.

DH and I have had a running battle about cleaning the smoker's interior.  His theory is that the smoke needs to build up to "season" the smoker, sort of like having a seasoned cast iron skillet.

He's used the smoker for too many years without getting it cleaned thoroughly and I felt that the smoke build up was causing the "Q" to have a slightly bitter taste.

He spent a couple of hours using some degreaser to clean it last week but it didn't get all the smoke build up. Yesterday I started out with hot water and a spray cleaner with a Magic Eraser and got a lot more off.  That's when I sent him to pick up some oven cleaner to try.

I sprayed the cleaner inside the cold oven and the smoke residue just melted right off.  Guess I'll be keeping a can of this on hand from now on.  It sure made a nasty job easy and quick! 

****NOTE TO SELF----next time wear gloves!****  I stained my cuticles and nails so badly that it took bleach to get them clean!

Cat Silhouette Card

The cat image is from the Silhouette store, file # 72957.  I wanted it to appear as if the cat was really looking outside so I used the cloud printed paper.

Saturday, May 2, 2015

Mississippi Sin Dip

Haven't tried this yet but it sure sounds like a dip we'd enjoy!  I'll have to cut it down by half to serve it to the wine group and probably by two thirds for a smaller group.  The place I found this online suggested using chicken rather than the ham as an option.






Mississippi Sin Dip


24 oz cream cheese softened
1/2 cup mayonnaise
8 oz chopped green chiles
2 cups cheddar cheese
16 oz sour cream
12 oz deli honey ham, very finely chopped.

1.Preheat over to 250
2. Mix all ingredients together
3. Bake for 30 minutes 'til hot and bubbly
4. Serve with corn chips or any type of cracker you like.

Serves 20+