Let Them Eat Cake

Lemon cake with lemon curd filling.

Cowboy Caviar

1 15 ounce can black beans, rinsed

2 17 ounce cans whole kern corn, drained

2 large tomatoes, chopped

1 large avocado, diced

½ red onion, chopped

¼ cup chopped fresh cilantro

1 sm can diced green chiles, optional

 

Dressing:

 

1 Tbsp. red wine vinegar

3-4 Tbsp lime juice

2 Tbsp. olive oil

1 tsp. salt

½ tsp. pepper

1 tsp. cumin

 

This is great as a side or as a dip with tortilla chips.  Can be used like a salsa over grilled chicken, etc.

It's All In The Presentation

It really is all in the presentation.  Just a roast with some roasted vegetables. And a fairly simple salad.  But wow looks impressive if plated right.  I did add some parsley to the beef and vegetable platter.  It added a lot.  But as dinner was off to a friend, I didn't get a second picture.

Wedding Favors x 100

Just got done making 100 favors for my nephew's wedding breakfast.

Over 300 red foil wrapped caramels.

3 in each of these darling boxes.
                                                     

Little favor boxes

Even more boxes.

And of course one big chinese takeout box for the bride and groom.

Project a Month?

Not too sure I want to try a project a month but if I did I guess I would say the aprons were December(I was helping my daughter, she's the one on the left), and the Christmas runner and placemats were January, with the pennies pockets in an earlier post for February.  We'll see how it goes.

The Original Recipe

Chicken and Vegetable Burritos

1 onion chopped                                                1 carrot cut in thin half moons

1 sweet pepper diced                                                1 Tbsp olive oil

2 cloves minced garlic                                    1 14.5 oz stewed tomatoes           

1 zucchini in half moons                                    1 cup chicken broth           

1 pkg. taco seasoning                                                ½ tsp. salt

1 lb. ground chicken                                                1 cup instant rice

flour tortillas                                                            8 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice.  Cover.  Let stand 5 minutes.  Heat oven to 375 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 10 minutes.            

Turkey and Vegetable Burritos

1 onion chopped                                           3 carrots cut in thin half moons

1 sweet pepper diced                                          1 Tbsp olive oil

2 cloves minced garlic                                   2 14.5 oz stewed tomatoes           

3 zucchini in half moons                       1 can chicken broth (or V8 juice)   

3 yellow crookneck squash in half moons 

 1 can enchilada sauce                                 2 pkg. taco seasoning    

     ½ tsp. salt

20 oz. ground turkey (or chicken)                    2 cup instant rice

30 soft taco size flour tortillas                   16 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice. Cover.  Let stand 5 minutes.  Heat oven to 350 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 20 minutes. 

        

Here's the filling.  This time I added a can of pinto beans and 2 cans sliced olives. (not pictured)

Assembly line.

I put a little enchilada sauce on the bottom of the pan and then more on top before the cheese.

Sharpies work great on foil for writing instructions.

As you can see this made three pans of burritos.  One to take to another family, one to freeze and one for tonight's dinner.  The original recipe had less vegetables and 1/2 the amount of seasoning tomatoes etc.

Spring is Springing

Spring is in the air.  My ornamental and fruit-bearing plum trees are in bloom. 

 The peas in the garden are starting to bloom and here are a couple of

 radishes pulled from the garden.  They are small but we are getting there.

Penny Pockets

Got the urge to sew.  Taking inspiration from Happy Zombie's post about pennies pockets I thought I would give it a try.

Spinach and Orzo Salad

INGREDIENTS 

• 8 ounces package uncooked orzo pasta
• 1 (10 ounce) package baby spinach leaves, finely chopped(I left mine whole)
• 1/2 pound crumbled feta cheese
• 1/2 red onion, finely chopped
• 3/4 cup pine nuts
• 1/2 teaspoon dried basil (I used more but fresh basil)
• 1/4 teaspoon ground white pepper
• 1/4 cup olive oil
• 1/4 scant cup balsamic vinegar

• DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
  I also added:
   2 lemons (zest and juice)
   sun dried tomatoes
   artichoke hearts