New Bag Design "Clutch"

Roasted Veggies

So simple.So delicious. 

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

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

Swing Bag
(Reversible, pick 3 fabrics)

Small Tote
(Pick 3 Fabrics)

Large Birdie Sling
(Pick 3 Fabrics)

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

1. Mix together the first four ingredients
2. Work in the butter until it is blended with the flour mix
3. Add raisins
4. Whisk together, in a separae bowl, the milk and eggs and add to the flour mixture
5. Turn onto a greased, floured baking tin-either square or 8' round
6. Bake at 350 for approximately 45 mins to 1 hour or when inserted through the center comes out clean.

Enjoy~Jeanine

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

1. Put a pot of water on to boil. 
2. 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. 
3. Place papadrelle into boiling water and cook 3 to 4 minutes.  Reserve 1/2 cup pasta water and drain.
4. 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. 
5. Add 1/2 cup marsala wine, then the chicken. 
6. Add the papadrelle and the reserved water. 
7. Toss 1/2 cup Peccorino Romano and serve.

Enjoy~Jeanine

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:

1. 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.
2. Pan sear in olive oil until golden brown and cooked through.

Hope you and Hunter enjoy them!  ~Jeanine

Purses Coming Soon!

Kale and Portobello Mushrooms

This is a recipe I borrowed from Rachel Ray. I love her! I wanted a way to incorporate kale into my diet. This veggie is one of the most nutritious things you can eat. I make this once a week and pair it with a fish dish. Then I have leftovers for lunch with some chicken or low-fat cheese.

Rachel's Recipe

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:

1. 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.
2. 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.
3. In a large pie plate, place the roasted veggies. Pour the tomato sauce on top and cover with the shredded mozzarella.
4. Place in a 375 degree oven for a half an hour.
5. 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