Craft Room - Virginia House..........

So, before I take that final break for the move from Virginia to Florida, I needed to post pictures of my craft room, and will follow up in a few months with my new craft room in Florida.  I love Stamping arts and crafts, and have been a Stampin' UP!© demonstrator since 1999.

Enjoy the pictures, ask questions if you have them, and I'll be back posting in June.

Love,

Nancy :)

Moving.......again.......

but thankfully, this move is permanent.  I will be spending the month of May getting my new home organized, and hope to share many ideas with you.  Please bear with me, and don't give up on me.  The move was unexpected, but greatly anticipated....

So, see you in June!

Love,

Nancy

Hi! I will be back March 1st......

taking a vacation.  Try some of these recipes out and let me know what you think!

Nancy :)

Tuscan Chicken with White Beans, Tomatoes, and Oregano......

How about a recipe with less than 10 minutes prep time and 10 minutes cooking time?  That's what you'll get with this protein-rich meal.  Another find from Robin Takes 5, by Robin Miller.

Tuscan Chicken with White Beans, Tomatoes, and Oregano

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1        tablespoon olive oil

4        cloves garlic, minced

1 1/2  pounds boneless, skinless chicken breasts, cubed

1        teaspoon dried oregano

1        (15 ounce) can diced tomatoes with basil, garlic and oregano

1        (15 ounce) can white beans (Great Northern or cannellini), rinsed and drained

Heat the oil in a large skillet over medium-high heat.  Add the garlic and cook for 1 minute.  Add the chicken and cook for 3-5 minutes, until golden brown on all sides, stirring frequently.  Add the oregano and cook for 1 minute, until the oregano is fragrant.  Add the tomatoes and beans and bring to a simmer. Simmer for 5 minutes, until the chicken is cooked through.  Season to taste with salt and freshly ground black pepper before serving.

Recipe Source:  Robin Takes 5, Robin Miller

So few ingredients!  I love that you can get diced tomatoes that are already flavored too!

This is one of those recipes I should be able to throw together anytime, because I always have the items in my pantry.  We loved the flavors too, and I'm thinking they could be a start to a white chicken chili in the future.....what do you think?

Have a wonderful day!

Nancy

Flank Steak with Cucumber- Scallion Relish......

Here's another recipe from my current go to cookbook, Robin Takes 5, by Robin Miller.  We had a busy weekend, so I wanted something quick, and this definitely fit the bill.  Unfortunately, I couldn't find a nice looking flank steak at the store, so I used 2 chuck steaks, and they worked out pretty good.  I am anxious to try them on the grill this spring, using the flank steak.

Flank Steak with Cucumber-Scallion Relish


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1 1/2 pounds flank or skirt steak
1 English (seedless) cucumber, diced (about 2 cups)
2 scallions, chopped (white and green parts)
1 tablespoon cider vinegar
2 teaspoons garlic-flavored olive oil

Coat a stove top grill pan or griddle with cooking spray and preheat over medium-high heat.  Season both sides of the steak with salt and freshly ground black pepper.  Place the steak on the hot pan and cook for 3-5 minutes per side for medium-rare to medium.  Remove the steak from the pan and let stand for 5-10 minutes before slicing crosswise (against the grain) into 1/4 inch-thick slices.

Meanwhile, combine the cucumber, scallions, cider vinegar and oil and mix well.  Season to taste with salt and freshly ground black pepper.  Serve the steak with the relish spooned over the top.

Recipe Source:  Robin Takes 5, Robin Miller

Keep in mind that with recipes with so few ingredients, go with good quality oils and vinegars.  This is my first bottle of garlic flavored olive oil I have ever bought, but it definitely won't be my last.  Also, I cooked the steak 5 minutes per side, for a perfect medium.

Give this easy recipe a try, you will love it's simplicity and flavor.

Enjoy your day!

Nancy

Chicken & Artichokes in a White Wine Sauce.........

This is one of my favorite chicken recipes.  If you haven't figured it out by now, I also really love artichoke hearts too, and they're a perfect companion to chicken.  This is another recipe from one of my favorite blogs, Annie's Eats.  Her recipes never disappoint, her photographs are beautiful, and she bakes like a dream.  She also seems to have a very similar palate to mine when it comes to chicken recipes especially, and this was one of the first recipes I ever made from her blog.

Chicken & Artichokes in a White Wine Sauce

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Ingredients:

½ cup all-purpose flour

1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)

¼ tsp. salt

¼ tsp. pepper

4 boneless, skinless chicken breast halves (2 chicken breasts total)

2 tbsp. olive oil

1 tbsp. butter

2 cups sliced baby bella mushrooms

1 (14 oz.) can quartered artichoke hearts, drained

1/3 cup dry white wine

1/3 cup chicken broth

Grated Parmesan cheese, for serving

Minced fresh parsley, for serving

Directions:

In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend.  Reserve 1 tablespoon of the flour mixture.  Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.  

Heat the olive oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking.  Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan and warm until melted.  Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.  

In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth.  Add the mixture to the skillet, cooking until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.

Recipe Source:  Annie's Eats

This recipe is simple, elegant, and wonderful.  I like to serve it over white or brown rice and with a simple salad.  It is so good, I am getting hungry looking at it, and the leftovers are even yummy.  Here's another one I'd like you to give a try, and let me know what you think.

Have a great weekend!

Nancy

Mama B's Baked Ziti .............

Looking for a wonderful but simple meal to make ahead of time the day before a gathering or event?  Then look no further than this recipe for baked ziti.  I found this recipe back in 1995, and it comes from a book called  Gold' n Delicious, The Junior League of Spokane.  I got the book when we were living in Spokane, Washington, and I have made many recipes from it.  Community cookbooks are among some of the best finds out there, and I especially love junior league cookbooks.  They sometimes feature some wonderful recipes of the region, along with family recipes passed down from many generations.  The proceeds of these type of books benefit charities as well, usually in your own community, so that is beneficial too.  They make wonderful gifts too!

Here is a picture of the baked ziti,  I forgot to photograph the ingredients for this one, sorry! :)

Mama B's Baked Ziti

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Ingredients:

Sauce

3      tablespoons olive oil

1      cup onion, finely chopped

4      large cloves garlic, minced

2      28 ounces cans plum tomatoes, pureed in blender

1       6 ounce can tomato paste

1 1/2 tablespoons fresh basil, minced, or 2 teaspoons dried

1       tablespoon fresh oregano, minced, or 1 teaspoon dried

1       teaspoon salt

1/4    teaspoon black pepper

OR:  Substitute 4 cups of your favorite bottled tomato sauce to make this meatless main dish in a hurry.  Pepperoni or ground beef can be added if your family prefers......

Filling

1     16 ounce container ricotta cheese

1/4  cup plus 3 tablespoons parmesan cheese, divided

3     cups mozzarella cheese, shredded and divided

1/2  teaspoon salt

1/4  teaspoon black pepper

Pasta

1     16 ounce package ziti or rigatoni pasta, cooked al dente

Directions

For the sauce, heat oil in a large saucepan.  Add onion and saute for 2 minutes.  Add garlic and saute until onion is translucent, about 4 minutes. Add remaining sauce ingredients and simmer gently, uncovered, for 1 hour.

Combine ricotta, 1/4 cup parmesan, 1 cup mozzarella, salt and pepper.  Add pasta and 1 cup tomato sauce to the cheese mixture and combine well.  Spread mixture in the bottom of a 9 x 13-inch baking dish.  Pour 3 cups tomato sauce on top.  Sprinkle with remaining 2 cups mozzarella cheese and 3 tablespoons parmesan.  (Can be prepared up to 24 hours in advance and refrigerated until ready to bake).  Cover with foil and bake at 350 degrees for 25 minutes.  Remove foil and bake until hot and bubbly, about 10 minutes.  Serve with remaining sauce, if desired.

Recipe Source:  Gold' n Delicious/The Junior League of Spokane

I have made this with the sauce recipe, and have also made it with jarred spaghetti sauce.  I like having the option, but it is just a bit better when you make the sauce yourself.  I don't puree the tomatoes in the blender, I just use my hand potato masher.  Sometimes I add browned ground beef or browned italian sausage, and I serve the leftover sauce on the side.  When you make it the day before, all you need to make the day you serve it is a wonderful salad and bread as sides for a complete meal.  

If you love lasagna, but don't feel like cooking an "event", give this ziti a try..  You will love it!  Yes, I do make lasagna once or twice a year, (I don't call it cooking, I do actually call it an event, LOL) and I'll share that in the future,  but this is an easy and rewarding recipe your family will love. (All of the Bunco groups I have been in loved it too!  It's a fall and winter favorite!)

Have a wonderful day!

Nancy