We had this for dinner last night and really liked it. It was fast prep to the oven. The chicken stayed moist and the crust was kind of salty. With the honey mustard drizzled on top, it was that sweet/salty thing I love…
ПЛЕТЕНЫЕ КОРЗИНКИ ОТ DESIGN SPONGE. МАСТЕР-КЛАССЫ
Понедельник, 17 Ноября 2014 г. 15:29 + в цитатник
Плетение корзинок. Мастер-классы
The Smalls SAL is hosted by Heather at Stitching Lotus. This SAL set up to help us stitch small designs such as ornaments or bookmarks, etc. I’m choosing to focus my year on making Christmas ornies for myself and to give as gifts as well as small excha…
- In a large skillet over medium heat, cook bacon until just starting to turn brown. Add onions in oil until soft, stirring frequently. Remove bacon and onions and add to crockpot.
- In a ziplock bag, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture. Add a little bit of oil and cook in onion pot until brown on all sides. Add to crockpot. Pour tomato paste, water, garlic and the remaining 1 teaspoon salt into skillet and cook for a couple of minutes trying to get any brown bits up. Add sauce to crockpot. Cook on low about 6-8 hours, or until meat is tender.
- Serve over cooked noodles. Garnish with sour cream.
Vicki and I started sewing on our twin Pop Stars quilts in November 2013. A little over 14 months later, we finally have our tops together. Hip hip, hooray!As, I’ve mentioned before, my wonderful friend, Vicki, and I try to sew chat shop toge…
1 pound 93% lean beef
1 cup seasoned bread crumbs (I use Italian)
1/2 cup 2% milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar
Preheat oven to 350° (for glass or dark roasting pan). Add 25° if you are using a light colored pan.
In a large bowl add beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar and your spices. Set aside.
In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
WELCOME to this year’s Grow Your Blog Party!! Hosted by Vicki of 2 Bags Full, this is THE blogging party of the year!! Or at least mine:) I have participated for the past 2 years, and it’s always been a great way to grow my blog. I’m Shanno…
Using selvages saved from their fabric stashes, sixteen members of the Blue Valley Quilters Guild enjoyed a day of sewing and laughing as we created several projects from what some would call «trash». Many, who had never used selvages until today, may now be addicted to «quilting green»…using every last inch of that precious renewable commodity called fabric!
Pin cushions seemed to be the favorite project for the day, especially the «Pets» crafted with zippers for heads and tails on a selvage body. Tiny buttons make the face and there is a loop in the tail for holding a seam ripper. The zipper pull becomes a tongue and, with the zipper part way open, you might think it resembles a cute snake (if there is such a thing!). We lined up some of them for a group photo (before their faces and tails were finished) along side their «square» cousins.
Some of the projects will be donated and sold in the guild’s Boutique during the Kansas City Regional Quilt Festival next June. (Are you making plans to attend?)
Just in case you’d like to make a Pin Cushion Pet for yourself, here are the instructions:
We had this for dinner last night. It was really good. I put it in the marinade about noon, and cooked it about 5:30. Great flavor. We all really liked this. Even though it went in the marinade hours before, it was really easy and fast. Marinating it the night before is totally doable. I only baked it for 30 min.
Herb and Citrus Oven Roasted Chicken
YIELD: Serves 6
1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best w/skin), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional
Preheat oven to 400 degrees F.
In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
(Note: I used boneless skinless thighs for this. I didn’t worry it having the skin on since the marinade had oil. I only roasted mine for half an hour though. They were perfectly done, and not dry. I think I may try with the skin next time to see if it adds any more flavor. Both options work.)
Just 30-40 minutes is all that’s needed to bake this recipe with chicken breasts in place of chicken parts.
For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.
This is great served with a big salad, and/or lemon orzo/potatoes, or garlic bread!
You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. Serve it over rice, maybe? No need to be a recipe robot – get creative!
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