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Kung Pao Chicken

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Kung Pao Chicken

INGREDIENTS
FOR THE STIR FRY
2 tablespoons vegetable oil divided use
1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
1 1/2 tablespoons corn starch
1 red bell pepper cut into 1 inch pieces
1 green bell pepper cut into 1 inch pieces
1/2 cup yellow onion cut into 1/2 inch pieces
1 1/2 teaspoons minced garlic
4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
1/2 cup roasted unsalted peanuts
salt and pepper to taste
FOR THE SAUCE:
3 tablespoons low sodium soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon corn starch
1/4 cup water

DIRECTIONS
Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine.

Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.

Remove the chicken from the pan. Cover to keep warm.

Pour the remaining vegetable oil into the pan. Add the onion and red and green bell peppers. Cook for 3-4 minutes or until vegetables are softened.

Add the garlic to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables. Stir in the peanuts and chilies.

While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.

Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

2020, breast, boneless skinless, Chicken, Prepared by Melissa
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Source: dinneratthezoo.com

NUTRITION
Calories 295kcal
Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g

Categories: Asian, breasts, chicken, Cooking, Ethnic, recipes | Leave a comment

Instant Pot Chicken

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Instant Pot Chicken

★★★★
Chicken, Instant Pot, Recipes I want to try
Prep Time: 5 mins Cook Time: 10 mins Servings: Yield: 4 servings Source: wellplated.com

INGREDIENTS
Mexican Instant Pot Chicken
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Italian Instant Pot Chicken
1 teaspoon kosher salt
2 teaspoons Italian seasoning

All-Purpose Instant Pot Chicken
1 teaspoon kosher salt
2 teaspoons poultry seasoning

Classic Salt and Pepper Instant Pot Chicken
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
DIRECTIONS
The cook time will remain the same whether you have a small amount of chicken or a lot, but the time the Instant Pot takes to come to pressure will increase the more chicken you have. The time it takes to come to pressure will also be longer if you’re cooking frozen chicken.

Add 1 cup of water to the 6-quart Instant Pot. Insert the trivet. Add the chicken to the pot. If frozen, make sure the pieces are broken apart and not in a solid mass. (See notes for the correct water amount if using a 3-quart or 8-quart Instant Pot.)

Season your chicken, if desired. (See blog post above for suggestions.)

Set the Instant Pot to cook on high pressure for the number of minutes specified in the blog post above, depending upon the type of chicken you’re cooking (breasts or thighs, fresh or frozen, bone-in or boneless). The number of minutes won’t change depending upon how much chicken you add (for example, 1 pound or 3 pounds) or your Instant Pot size; it will simply change the number of minutes it takes the pot takes to come to pressure and the countdown to begin.

After the cook time has finished, either vent immediately OR let the pressure release naturally for 5 minutes. (Reference the release directions listed in the blog post above for the type of chicken you are using.)

Carefully open the lid and check the internal temperature with an instant-read thermometer at the thickest part of the chicken. If your chicken is bone-in, make sure the thermometer doesn’t touch the bone. The chicken should register 165 degrees F. If it is below 160 degrees F, reseal and cook a few additional minutes. If the chicken is at 160 but not yet 165, you can simply set the lid on top and let it rest for 5 additional minutes, or until it hits the magic 165 degrees F.

Remove the chicken to a cutting board. Let cool until easy to handle.

Once cool enough to handle, shred or dice as desired. Alternatively, you can remove the trivet and excess liquid from the Instant Pot, return the chicken to the pot, then use a hand mixer to shred it quickly and easily. Use as desired.

NOTES
How Much Water to Add to the Instant Pot (Varies by Model)

6-quart Instant Pot: add 1 cup water
3-quart Instant Pot: add 3/4 cup water
8-quart Instant Pot: add 1 1/2 cups water

CHICKEN BREAST INSTANT POT COOK TIMES

Fresh Boneless, Skinless Chicken Breasts

8 minutes, vent immediately to release any remaining pressure
Based on 10-ounce boneless chicken breasts

Frozen Boneless, Skinless Chicken Breasts

12 minutes, vent immediately to release any remaining pressure
Based on 10-ounce boneless chicken breasts

Fresh Bone-In Chicken Breasts (With Or Without Skin)

10 minutes, natural release for 5 minutes
Based on 12-ounce bone-in chicken breasts

Frozen Bone-In Chicken Breasts (With Or Without Skin)

25 minutes, vent immediately to release any remaining pressure
Based on 12-ounce bone-in chicken breasts

CHICKEN THIGH INSTANT POT COOK TIMES

Fresh Boneless, Skinless Chicken Thighs

6 minutes, vent immediately to release any remaining pressure
Based on 3-ounce boneless chicken thighs

Frozen Boneless, Skinless Chicken Thighs

12 minutes, vent immediately to release any remaining pressure
Based on 3-ounce boneless chicken thighs

Bone-In Chicken Thighs (With Or Without Skin)

Fresh Bone-In Chicken Thighs (With or Without Skin)

10 minutes, vent immediately to release any remaining pressure
Based on 6-ounce bone-in chicken thighs

Frozen Bone-In Chicken Thighs (With or Without Skin)

15 minutes, vent immediately to release any remaining pressure
Based on 6-ounce bone-in chicken thighs

NUTRITION
Amount per serving (4 ounces shredded boneless, skinless chicken breast) — Calories: 187, Fat: 4g, Saturated Fat: 1g, Cholesterol: 96mg, Protein: 35g

Categories: chicken, Instant Pot, recipes | Leave a comment

Turkey Chili

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Turkey Chili

2020, New York Times Cooking, Prepared by Melissa, Soup & Chili, Turkey, turkey, ground
Cook Time: 35 minutes Servings: 6 Source: cooking.nytimes.com

INGREDIENTS
1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

DIRECTIONS
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Categories: chili, ground, recipes, turkey | Leave a comment

2020 Temperature Quilt

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First 11 days of temp quilt! A mix of rain and snow. The inside of SIS is the high, corners are the low. If it rains there is a “drop” of baby blue and white, and snow is a drop of white on white!

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Adjaruli Khachapuri

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My son and I made a Georgian Cheese bread for lunch. You rip off the crust and dip into the cheese to eat!



Adjaruli Khachapuri

8 SmartPoints (Green), Appetizer, Breads, Cheese, Cook’s Country, Eastern European/German, Prepared by Melissa, Side DIshes
Servings: 6 Source: cookscountry.com

INGREDIENTS
GATHER YOUR INGREDIENTS
1 ¾ cups (8¾ ounces) all-purpose flour
1 ½ teaspoons sugar
1 teaspoon instant or rapid-rise yeast
¾ teaspoon table salt
½ cup plus 2 tablespoons cold water
1 tablespoon extra-virgin olive oil
6 ounces whole-milk mozzarella cheese, shredded (1½ cups)
6 ounces feta cheese, crumbled (1½ cups)
1 large egg yolk
1 tablespoon unsalted butter
DESCRIPTION
Crusty bread filled with gooey cheese? Sounds like a party to us.

DIRECTIONS
Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.

Transfer dough to counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 2½ hours. (Alternatively, dough can rise in refrigerator until doubled in size, about 24 hours. Let come to room temperature, about 2 hours, before proceeding.)

Turn out dough onto lightly floured 16 by 12-inch sheet of parchment paper and coat lightly with flour. Flatten into 8-inch disk using your hands. Using rolling pin, roll dough into 12-inch circle, dusting dough lightly with flour as needed.

Roll bottom edge of dough 2½ inches in toward center. Rotate parchment 180 degrees and roll bottom edge of dough (directly opposite first rolled side) 2½ inches toward center. (Opposing edges of rolled sides should be 7 inches apart.)

Roll ends of rolled sides toward centerline and pinch firmly together to form football shape about 12 inches long and about 7 inches across at its widest point. Transfer parchment with dough to rimmed baking sheet. Cover loosely with plastic and let rise until puffy, 30 minutes to 1 hour. Adjust oven rack to middle position and heat oven to 450 degrees.

Combine mozzarella and feta in bowl. Fill dough with cheese mixture, lightly compacting and mounding in center (cheese will be piled higher than edge of dough). Bake until crust is well browned and cheese is bubbly and beginning to brown in spots, 15 to 17 minutes. Transfer sheet to wire rack. Add egg yolk and butter to cheese filling and stir with fork until fully incorporated and cheese is smooth and stretchy. Lift parchment off sheet and slide bread onto serving dish. Serve immediately.

NOTES
I used reduced fat milk, and part-skim ricotta. Worked great!

NUTRITION
Nutritional Information
Per Serving (Serves 6)

Calories 350
Fat 18 g
Saturated 11 g
Trans 0 g
Monounsaturated 6 g
Polyunsaturated 1 g
Cholesterol 86 mg
Sodium 465 mg
Carbs 31 g
Fiber 1 g
Sugars 3 g
Protein 15 g

Categories: appetizers, bread, recipes | Leave a comment

Sweet Potato Turkey Chili (Crock-Pot)

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I never have really bonded with my crock-pot or instant pot, but this came out pretty good for dinner last night. Filling.

Sweet Potato Turkey Chili (Crock-Pot)
Ingredients

1 lb. ground turkey
1 teaspoon fresh garlic, minced
3 cups (~2 large) sweet potatoes, peeled and cut into bite-sized pieces, roughly same size
1 (15 oz) can tomato sauce or 2 cups jarred tomato sauce
1 (15 oz) can petite diced tomatoes
1 (15oz) cans pinto beans, rinsed and drained
1 cup onions, diced
1 cup carrots, chopped
¼ cup water, add more if needed
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
Black pepper
⅛ teaspoon red pepper flakes
Reduced-fat shredded cheese (optional topping)

Method
1. Brown ground turkey with garlic in a large nonstick pan. Cook until no longer pink. Drain any fat. Add turkey to crock-pot. Stir in remaining ingredients and mix well to combine. Cover and cook on Low Heat for 6-8 hours or High Heat 3-4 hours.
2. Serve chili with any chili fixings that you like (fat-free sour cream, chopped cilantro, diced onions, tomatoes, sliced avocado, hot sauce and such)

Notes
Prepared 12/2019

8 WW Smartpoints Green

I cooked this on medium setting in my crockpot.
Prep
• Prep: 15 Minutes

Source: Skinny Kitchen (Servings: 6 | Yield: 1 1/2 cups per serving)

Categories: At Home, Crockpot/Slow Cooker, recipes | Leave a comment

Mini Tree Quilt

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I accidentally made an extra block for my gnome quilt, so I made the extra tree into a mini quilt.

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Heavy Heart

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I’m posting this with a heavy heart..💔

As much as I love sewing, machine embroidery and everything that comes with it, it is taking up too much of my time. I am struggling to keep up with the everyday basics of looking after a house, cleaning and cooking and maintaining my home, so something has to give. I will be getting rid of my collection.

Below is a list of what’s available. 100% quality. Serious inquiries only, and please don’t insult me with low offers.

Thanks for reading and understanding…

1. Dustpan and broom
2. Sponges
3. Toilet spray
4. Mop and bucket
5. Window cleaner
6. Vacuum
7. Dishwashing liquid
8. Laundry detergent
9. Fabric softener
10. Laundry baskets
11. Toilet brush
12. Cleaning spray

Cash only. No trades. Call for appointment!

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Gnomes!

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I finished up my gnomes!

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