Pretty Recipes

Pretty and Tastes good what more could you want? 

I have found a blog that not only is aesthetically  beautiful,  but has wonderful recipes and  presence.   I tried the quinoa pudding and have  been mesmerized. 

Pictures courtesy of Cannelle Et Vanille

 

Don't you just love it already?

Chicken Pot Pie

So I have had an amazing week in  jewelry.  I have sold a few pieces from my new shop.   I have received a few special orders and a wonderful man called me to make something special for his bride of 30 years!  So very sweet indeed.


This is a favorite of mine I thought I would share.  I also do not  put the pie crust (yes I use pre made shhhh!) on the top of mine.  I cut the pie crust  into  squares, brush them with olive oil, butter, or whatever I have on hand and bake them in the oven.  I just found over time the crust falls into the pot pie and get completely soggy.  Sorry if you like it that way, but I tend to toss it.   Another option is garlic toast (toasted Italian bread rubbed with a clove of garlic---saves on the calories also!).

Chicken Pot Pie

Ingredients:

3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Pinch of salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

4 tablespoons 4

2 medium  yellow onions, chopped

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves
 
 
   
Directions:


Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into cubes you should have 4 to 6 cups.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot  melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

Hi there!

I haven't posted much due to the redo on my workshop with some new tool additions.  I am having such  happy thoughts of adding a rolling mill and making room for it.  I also added a drill press and a work table that is something to behold.  I will post more pics when the mill and drill press arrive.  I have also been getting a totally handmade shop together with banners, goals, and a few pieces that were commissioned.  All are in the process of being finished.   I will have the new shop on the side of my blog and a few staples in sterling silver in the shop to start for the holidays.    I know fully stocking it might be impossible this year with my late opening.  That is OK though.  You  can never rush a good thing.  This time last year I was thinking about opening a shop of assembled jewelry and now I have two shops and one on the way! 

I did want to post today about a wonderful food blog that I just found.  Maybe you have seen it or tried her recipes.  The Spanish rice was something I loved.  I did do a twist on it for myself loving cilantro and green olives.  Green olives give Spanish rice a wonderful flavor.  If you haven't tried it yet.  You really need to.  Cilantro you just cannot get dried.  The taste isn't the same and being fresh you get such an alive wonderful taste.  I copied the link to her blog.  I spent an hour (I should have been working shh don't tell!)  on that site eyeing up some soups, because my favorite time of year is here!

Fall the colors, the sharp sting of the wind, the crunch of the leaves, the rainbow of colors of leaves falling like snow when the wind blows,  everyone getting that bit of pep back they lost in the heat........can you tell I am in love with this season?

OK well I am happy to be back and really feel my creativity flowing and hopefully soon I can share more with you!


here is the recipe in all its glory.  Remember to try it with some olives and cilantro (make sure you cook the olives in the rice not just throw them in -- I like to half them or chop them up to spread out the flavor)

http://fortheloveofcooking-recipes.blogspot.com/2010/02/mexican-tomato-rice-and-beans.html

I also made these and they were delish as well
http://fortheloveofcooking-recipes.blogspot.com/2010/09/shredded-beef-and-cheddar-baked-flautas.html

I wanted to post this earlier but I ran longer than expected.   It really was nice to get outside  and feel the sun on my face.   Running in the morning really does set your day in a positive direction and clears your head.  I think any kind of exercise really.   OK enough small talk I shall give you the recipe!

This is a really good recipe for meatloaf.  It comes out really tender and delicious.  I usually do not put onions in my daughters so I use two small onions.    I love it with  garlic mashed potatoes and any green vegetable. 



----Ingredients----


1 tablespoon olive oil

3 cups chopped yellow onions (approx 3)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs

2 extra-large eggs, beaten

1/2 cup ketchup


----Directions----

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes and serve hot.

I hope you try it and love it.  Have a great day!

I AM FREE!!!   (silly)   I have to say that after watching the bus speed away ....I will miss  my daughter now that she has started school again.  Most summers parents are overwhelmed with the constant scheduling and rearranging for care while we fulfill obligations in life.   This year with her being older it gave me more  freedom and also I think we had some wonderful adventures.  We went horseback riding, camping, hiking, played video games,  worked out, and walking the dogs.  Simple things that we made fun.  I think I'm more weepy than her first day of school.

Well with this  freedom I will have  more studio time and workout time.  I am hoping my Metalsmithing store will be open by Halloween so more time will be a huge help.   I hope today you are able to do something you love as well!  Have a wonderful day!


Here is a recipe that my friends and family love.  I don't eat pork anymore but they all beg me to make it. 


---Stuffed Pork Chops---


3 garlic cloves


one carrot

one celery stalk

sausage(4 oz),

3 oz of pecans finely chopped

2 tbs of breadcrumbs

2 tsp flat leaf parsley

2tsp of thyme

1 1/2 tsp salt ,

1/2 tsp pepper

pinch of cayenne pepper,

6 one inch think pork butterfly cut chops





heat up olive oil in a pan and saute onion, garlic cook till softened....add diced celery and carrot....cook until tender......3 minutes or so.....add the sausage and cook until lightly browned....about five mins.....put in a bowl. stir in the pecans, bread crumbs, thyme, cayenne and let cool . preheat oven to 350.......put the chops down and on one side add the filling .....fold over the other side of chop and rub top of chop with olive oil, salt, pepper ....garlic or other seasonings you want ....bake for 30mins.

Best Meatballs EVER!

This is a wonderful meatball recipe that I have.  It is totally simple, fast and easy for moms.   I also have my daughter help me make them which gets her to eat better when dinner rolls around.  Just something to think about.  Kids love to help even if they at first fight it.  They come around about half way through and smile telling you how wonderful you are to let them make dinner with you.  Making memories.....usually the simple things kids remember.  Have fun tonight with the one you love and hope you enjoy!


P.s.  My daughter dislikes anything that "looks" like a vegetable so the food processor is great to mask such unspeakable things.  Grind away then add to sauce.  I add peppers, lots of garlic and onions.  Have fun tonight with the one you love. 


Meatballs----


Pick the rosemary . Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands. Add to a mixing bowl with mustard, ground meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs—you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a place, cover and place in the refrigerator until needed.



Sauce---

Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chile. Put a large pan of salted water on to boil. Next, heat a large fryng pan on a medium heat and add 2 lugs of olive oil. Add your onion to the frying pan and stir around for 7 minutes or until softened and lightly golden. Then add your garlic and chile, and as soon as they start to get some color add the large basil leaves. Add the tomatoes and the balsamic vinegar. Bring to the boil and season to taste. Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8 -10 minutes until golden ( Add the meatballs to the sauce and simmer until the past is ready, then remove from the heat.





ingredients

• 4 sprigs of fresh rosemary

• handful of breadcrumbs

• 2 heaped teaspoons Dijon mustard

• 1 pound good quality ground beef, pork or a mixture of the two

• 1 heaped tablespoon dried oregano

• 1 large egg, preferably free range or organic

• Sea salt, and freshly ground black pepper

• Olive oil

• A small bunch of fresh basil

• 1 medium onion

• 2 cloves of garlic

• ½ a fresh or dried red chile

• 2 x 14-ounce cans of diced tomatoes

• 2 tablespoons balsamic vinegar

• 1 pound dried spaghetti or penne

• Parmesan cheese for grating