"If you can dream it, you can do it" ~Walt Disney
Monday, April 25, 2011
I'm Back!
Hey Guys! I am back from a crazy month that included a magical trip to Disney World and a lot of work at school and Kean. I plan on keeping this blog more up to date, so please spread the word and check back regularly. Thanks to all those who have given me some lovely feedback about my projects and recipes. I hope you all had a great Passover and a happy Easter! ~Jeanine
Italian Artichoke
This is a recipe handed down from my mom.
1 Artichoke
1/2 cup Italian Breadcrumbs
1/2 cup Grated Romano or Parmesan Cheese
Salt, Pepper, Garlic Powder, and Dried Basil
Olive Oil
1. Cut the stem off and trim the tips of the leaves. Turn the artichoke upside down and push on it to open the leaves for stuffing.
2. Mix all dry ingredients in a bowl and pour over artichoke.
3. Place in a pasta pot with about two inches of water on the bottom to allow for steam. Drizzle olive oil on op and place lid on pot.
4. Cook for 45 mins or until artichoke becomes soft.
Enjoy~Jeanine
1 Artichoke
1/2 cup Italian Breadcrumbs
1/2 cup Grated Romano or Parmesan Cheese
Salt, Pepper, Garlic Powder, and Dried Basil
Olive Oil
1. Cut the stem off and trim the tips of the leaves. Turn the artichoke upside down and push on it to open the leaves for stuffing.
2. Mix all dry ingredients in a bowl and pour over artichoke.
3. Place in a pasta pot with about two inches of water on the bottom to allow for steam. Drizzle olive oil on op and place lid on pot.
4. Cook for 45 mins or until artichoke becomes soft.
Enjoy~Jeanine
Tuesday, March 29, 2011
Roasted Veggies
Every Sunday I roast my veggies for the week. I usually get three small eggplants and one zuccinni. I dice them into 1-inch pieces and toss with olive oil, salt and pepper. I place on a baking sheet lined with parchment paper. Bake at 475 degrees for approximately 45 mins. Halfway through toss the veggies to ensure proper cooking. I store them and use them as side dishes or main courses such as my veggie-lasagna.
Enjoy~Jeanine
Wednesday, March 16, 2011
Bags are Available
Hello friends! Many of you have expressed interest in the bags I have been making. Two are Amy Butler designs and the tote is a Simplicity Pattern. I love Amy's work and she is a huge inspiration of mine. If you would like a bag, let me know what style and what fabrics interest you. Thanks for supporting my new venture, Jeanine
Check out Amy's Website
Bag Designs
Fabrics
Blue, green, and brown |
Pink and Yellow Flowers |
Brown Paisley |
Pink Vines |
Pink Butterflies |
Brown and Pink |
Brown Textured Polka Dots |
Pink Swirls |
Pink Dots |
Brown Polka Dots |
Red White and Blue |
Blue and Yellow Flowers |
Stripes |
Red Flowers |
Classy Flowers |
Gold Trim |
Blue and Brown |
Circles |
Green Flourish |
Pink and Blue Geo |
Argyle |
Bluea and Brown Cirlces |
Neon Green |
Blue and Brown Flowers |
Pink Leaves |
Pink Vines |
Pink Geo |
Brown Geo |
Brown Swirls |
Oh Danny Boy...
Irish Soda Bread
4 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 sticks butter
1 1/2 cups raisins
2 eggs
1 cup milk
4 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 sticks butter
1 1/2 cups raisins
2 eggs
1 cup milk
- Mix together the first four ingredients
- Work in the butter until it is blended with the flour mix
- Add raisins
- Whisk together, in a separae bowl, the milk and eggs and add to the flour mixture
- Turn onto a greased, floured baking tin-either square or 8' round
- Bake at 350 for approximately 45 mins to 1 hour or when inserted through the center comes out clean.
Saturday, March 12, 2011
Papa Chicken
So instead of going out to my favorite Italian restaurant, Theresa's, I decide to make one of their best dishes at home. I call it "Papa Chicken"!
Recipe:
2 Boneless Chicken Breasts
2 Cups Baby Bella Mushrooms
1 Cup Regular Mushroms
8 oz. Fresh Papdrelle
1 Garlic Clove
Pecorrino Romano Cheese
Marsala Wine
Olive Oil
Recipe:
2 Boneless Chicken Breasts
2 Cups Baby Bella Mushrooms
1 Cup Regular Mushroms
8 oz. Fresh Papdrelle
1 Garlic Clove
Pecorrino Romano Cheese
Marsala Wine
Olive Oil
- Put a pot of water on to boil.
- In a skillet heat two tablespoons of olive oil. Season chicken with salt and pepper. Place in pan and cook till lightly brown. Place on plate and cut into cubes. Cover with aluminum foil to keep warm.
- Place papadrelle into boiling water and cook 3 to 4 minutes. Reserve 1/2 cup pasta water and drain.
- In the same pan you used for the chicken, add 2 more tablespoons of oil and the garlic. Then add the mushrooms and cook till soft, 8-10 minutes.
- Add 1/2 cup marsala wine, then the chicken.
- Add the papadrelle and the reserved water.
- Toss 1/2 cup Peccorino Romano and serve.
Wednesday, March 9, 2011
Chicken Sandwich
This is another weekly favorite. My two favorite stores are Trader Joe's and Whole Foods. I'm like a kid at Christmas when I go there. From TJ's, I get their pre-cooked balsamic chicken breasts. At Whole Foods, I buy a seven grain baguette then I hit up the salad bar for the toppings. Each week it is something different. Tonight some fresh bruschetta, cabbage slaw, and some cheddar cheese and a restaurant-quality sandwich is ready to eat. One little tip-coat the baguette with olive oil and put in the griddle until golden brown. Makes the sandwich! Enjoy~Jeanine
Pork Chops for Erin
A sassy, southern friend of my sister asked for a suggestion for a pork chop dinner. Here it is one I am sure the adult Peter Brady would love:
- Place the chops in a large ziploc bag and fill with red wine, paprika, and garlic. Let this marinade for 45 mins to an hour.
- Pan sear in olive oil until golden brown and cooked through.
Tuesday, March 8, 2011
Kale and Portobello Mushrooms
Vegetarian Lasagna
I came up with this recipe and if you roast the veggies one day and do the rest the day you are going to serve it, it's not that much work. Really flavorful and you can make it even more healthier by substituting fat-free cheese.
4 Small Eggplants Diced
1 Zucchini Diced
2 Cloves of Garlic
1/2 Yellow Onion Diced
1 Can Diced Tomatoes
Fresh Basil
1 Cup Part-Skim Mozzarella
Olive Oil
Directions:
- In a large bowl, toss diced veggies with olive oil and salt and pepper. Lay on a baking sheet and place in a 475 degree oven. Roast them until they are soft and slightly brown. Use tongs to toss the veggies every fifteen minutes.
- In a large sauce pan, saute the garlic and onion in two to three tablespoons of olive oil until they begin to brown. Add the tomatoes, salt and pepper. Bring to a simmer and continue to cook for a half an hour. Add fresh basil and cook for another fifteen minutes.
- In a large pie plate, place the roasted veggies. Pour the tomato sauce on top and cover with the shredded mozzarella.
- Place in a 375 degree oven for a half an hour.
- Enjoy!
Welcome to my blog!
So this is my new venture into the online world and expressing myself. Here I will share my treasures. Things I like, things I make, things I cook, and things I think. I would love to hear back from all those who visit my little piece of the cyber-world. ~Jeanine
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