April Shower Bring May Flowers

Spring is Here!

After enduring double-digit negative temperatures in the beginning of January, the arrival of April feels like a breath of fresh air. It’s a relief to bid farewell to the snow and icy weather, signaling the end of our somewhat mild winter. In this blog post, I’m excited to showcase some of my favorite projects and recipes that have kept me inspired during the colder months. These recipes, though a bit more challenging compared to others on my blog, are undoubtedly worth the extra effort.

Chicken Breast Lombardy ***Delicious

1 cup fresh mushrooms, sliced       

2 T Butter, melted

8 chicken breasts, boneless and skinless

1/3 cup all purpose flour

1/3 cup butter, melted and divided

1/2 cup marsala wine

1/3 cup chicken broth

1/4 tsp. salt & 1/8 tsp. pepper

1/2 cup mozzarella cheese

1/2 cup grated parmesan cheese

1/4 cup green onions, chopped

1. Cook mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
2. Cut each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten 1/8 inch thickness, using meat mallet or rolling pin. Dredge chicken lightly in flour.
3. Place 5 or 6 pieces of chicken at a time in 1 to 2 tablespoons butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
4. Place chicken in a lightly greased 13X9X2 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
5. Add wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper.
6. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 375 degrees for 20 – 30 minutes.
7. Serve with spaghetti noodles or rice.

Rigatoni “D”. ***Super Good

Mushrooms:

1/4 cup Balsamic Vinegar

1 1/2 cups Mushrooms, sliced 1/4 inch

1/3 cup Yellow Onion, diced 1/4 inch

1 tsp Salt, 1/8 tsp freshly ground black Pepper

Marsala Cream Sauce:

2 cup Chicken Broth, cold

1 1/2 T. Corn Starch

1 oz Olive Oil

1 lb Chicken Breast (Boneless/skinless cut in 1 ” long pieces)

4 T. Butter

1/2 cup Chardonnay (or White Cooking Wine)

3/4 cup Marsala Wine

2 Cups Heavy Cream

1 T. Salt, 1/2 tsp. freshly ground Black pepper

1. Cook mushroom and onion mixture, first then set aside for later.
2. In a 4 quart sauce pan, add olive oil and 2 oz. of butter. Heat until butter is fully melted and begins to froth.
3. Immediately add chicken and cook until well seared and slightly caramelized.
4. Do not drain chicken. Add white wine and Marsala and reduce liquid by half, about 20 minutes.
5. Add chicken broth/corn starch and heat to a simmer.
6. Next add heavy cream, salt, black pepper, and reserved roasted mushrooms and onions. Cook until sauce slightly thickens.
7. While the sauce thickens, cook the pasta.
8. Add cooked rigatoni pasta and cook at the low simmer until sauce coats rigatoni.
9. Turn flame off, add basil, parsley, and Parmesan cheese.
10. Mix in incorporated.

Nebraska Runza ***Super Good and Freezes Well

Ingredients to make this Runza recipe:

4 1/2 c. all-purpose flour

1/4  c. sugar

2 packages active dry yeast

1 teaspoon salt

3/4 c. milk

1/2 c. water

1/2 c. shortening

2 large eggs

Meat Filling: 

2 pounds 90% lean ground beef

1 medium onion, finely chopped

4 c. finely chopped cabbage

2 tsp. seasoned salt

1 tsp. garlic powder

t tsp pepper

1. Place 1 3/4 c. flour, sugar, yeast and salt in a large bowl.
2. Heat the milk, water and shortening to 120 – 130 degrees. Pour over flour mixture and next add eggs.  I use a electric mixer on low speed until blended.
3. Beat on high for 3 minutes.  Stir in remaining flour.  Next switch attachment on electric mixer to hook- knead until smooth and elastic for 8 minutes.
4. Place dough in greased bowl, cover and let rise in warm place until double or about in hour or so.
5. While dough is rising, in a large skillet, cook beef, cabbage and onions over a medium heat. Add seasoned salt, garlic powder and salt, cook until meat is done & cabbage is wilted.
6. Divide dough into 4 portions and work at one section of dough at a time.  Roll out dough using pizza cut I cut into four sections about 6 inch squares. Next place meat mixture in the center of the squares.  Add a little water around the edges of the squares and fold over dough over fillings, forming rectangle.  Pinch edges tightly and the little bit of water will help keep the seal and place on greased baking sheet.
7. Before you bake the runza, you can add a little bit of butter on top and seasoning salt.  It will help make the runza darken plus gives it more flavor.  Bake at 350 degrees for 18 – 20 minutes or until golden brown.  This recipe makes 16.  This recipe also freezes well.

Inspiring and a Bit Challenging Winter Sewing Projects

I’m excited to share a few creations I’ve crafted over the winter! These designs are from Kimberbell (Me Time Machine Embroidery). Each of them are part of a monthly box subscription, which includes all the necessary materials, detailed instructions, and machine embroidery designs. I opted for three boxes this winter, and here’s how they turned out!

Beautiful Midwest and Standing Bear Park

My Art – “Beautiful things come together, one stitch at a time.” Unknown

“To be creative is to let little pieces of your heart go & place them into each project you make.” Pat Bravo

Winter Wonderland

Good morning! Nebraska greeted me with a breathtaking winter wonderland today. There’s an enchanting beauty to fresh, untouched snow, isn’t there? I hope you’re snug and safe indoors, enjoying the swirling snow while cooking, creating, and relishing the warmth of home.

Looking for some quick and cozy recipes? I’ve got a selection that require less than six ingredients and hardly any time to whip up. Perfect for embracing the wintry charm from the comfort of your kitchen!

Chicken Nuggets

• 1 lb. chicken breast
• 3 eggs
• 1 Tbsp. milk
• 1/2 cup Italian bread crumbs
• 1/4 cup canola oil

1. Cut chicken into around 1 inch pieces.
2. Two bowls – one mix eggs and milk; the other Italian bread crumbs.
3. Place chicken into egg/milk mixture next place in bread crumbs.
4. Place oil in pan, next add chicken pieces…cook until pieces are completely cooked inside.

Chimichurri with Chicken or Fish

• 1/2 cup Olive Oil
• 2 Tbsp. red wine vinegar
• 1/2 cup of finely chopped parsley
• 3-4 cloves garlic, finely chopped
• 2 small red chilies , or 1 red chili, (I buy- La Costa Chipotles) finely chopped
• 3/4 tsp. dried oregano

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed. Serve with chicken or fish.

Crockpot Chili

• 1 pkg. ground beef or ground chicken cooked
• 1 can tomato sauce
• 1-can (15oz.) black beans (rinsed and drained)
• 1-can (15oz.) pinto beans (rinsed and drained)
• 1-can (15oz.) kidney beans (rinsed and drained)
• 1 package of chili spices

1. Cook ground beef or ground chicken until brown and drain.
2. Put all ingredients in crockpot cook on high heat 20 – 30 minutes.
3. Ready to serve when warm. 
4. Some ideas- I will buy sour dough buns from Panera (around $2.00, make sure you ask them to cut the tops). Another option chili dogs, it is also a favorite of my family.

My Latest Cricut Art and Beautiful Nebraska….

“Winter is not a season, it’s a celebration.” Anamika Mishra

Easy Instant Pot Recipes

Instant pot recipes seem to be the latest cooking craze.  This month I thought I would post my favorite instant pot recipes.   I do agree it is easier, faster, plus saves lots of time because you don’t have to use/wash multiple dishes.  I use my instant pot at least once a day some times twice.  Below on this post are some of my family favorite meals made out of an instant pot:  spaghetti,  paella, chicken noodle and steel oats.  Happy cooking!

Instant Pot Spaghetti

Instant Pot Spaghetti Ingredients:

1 lb Italian Sausage

1/4 c. onion diced

1 tsp garlic minced

1 jar spaghette sauces (24 oz.)

1 c. water

8 oz spaghetti noodles

2 T. olice oil

1 tsp. salt (optional)

grated cheese (optional)

1. Put Instant Pot on saute.
2. Add olive oil, onion, and garlic and cook for a couple minutes.
3. Next add sausage and cook until pint is gone.  Drain grease.
4. Turn Instant Pot to manual, high pressure.
5. Add jar of spaghetti sauce, water, break noodles into 3rds and push noodles into liquid until they are covered.
6. Secure lid, close steam valve and set to 10 minutes.
7. Quick release when it beeps, stir and serve.
8. Yum!

Instant Pot Paella

Ingredients for Paella:

1 T. olive oil

1 lb chorizo ( we used Johnsonville ground),

2 cloves garlic, crushed

1 onion, chopped

1 red bell pepper, seeds removed, diced

1 cup chicken stock

1 cup green peas

1 1/2 cups long grain rice

2 T. freshly chopped parsley

1/2 tsp. sugar

1 lb shrimp, peeled and deveined

14 oz can crushed tomatos

salt (optional)

1. Press Brown/Saute setting, set temperature to High, and then press Start/Stop
2. Add oil and chorizo and brown in Cooking Pot for a couple minutes until fully cooked.  Remove from Cooking Pot.
3. Add Shrimp in Cooking Pot and cook for  3 -4 minutes.  Remove from Cooking Pot.
4. Add garlic, onion and peppers.  Salute for 4 – 5 minutes or until tender.
5. Press Start/Stop and add remaining ingredients to the Cooking Pot, including shrimp and chorizo.  Stir ingredients.  Secure the lid.  Press Rice/Risotto setting, set pressure to Low, and set to 10 minutes.  Make sure the Steam Release Valve is set to the “Seal” (closed) position.  Press Start/Stop, Once Cooking has completed and pressure is released, season for taste with salt and pepper.  Ready to eat.

Instant Pot Chicken Noodle Soup

Ingredients for Chicken Noodle Soup:

1 T. olive oil

5 medium carrots, cut into small pieces

3 large stalks celery, cut into 1/2 inch thick slices

2 cloves garlic, minced

1 large yellow onion, diced

Kosher salt and fresh ground black pepper (for taste- optional)

1 – 2 lbs of chicken, cooked & shredded

6 ounces of noodles (I use Reames Homestyle Egg Noodles – can get it at Safeway in the freezer section.  These noodles tastes like my Mom’s homemade noodles she made when I was growing up.  Very Tasty!)

6 cups of chicken broth

2 cups of water

1. Turn Instant Pot to high Saute setting.  Add the oil and once hot add carrots, celery, garlic and onion.  Cook, stirring, until vegetables are slightly softened, about 4 – 5 minutes.
2. Add the chicken, broth, water and noodles.  Lock lid and preparing to cook.  Set to pressure cook on high for 20 minutes.  When instant pot is complete, be careful of any remaining steam, unlock and remove the lid.

Instant Pot Oatmeal

Ingredients for making Oatmeal:

3/4 cup Steel Cut Oats (get at Safeway)

2 1/4 cups water

Salt (optional)

1/2 cup sliced strawberries or blueberries (optional)

1/4 cup sliced almonds (optional)

1 tsp brown sugar

1. Combine oats, water and salt (optional) in Instant Pot.  Secure lid.  Press Multigrain, set pressure to high and adject time to 12 minutes.  Make sure steam release valve is in the “Seal” (closed) position.  Press Start/Stop.
2. Once cooking has completed, be careful of the remaining steam.  Besure to open release valve and remove oatmeal from pot.
3. Top with sliced strawberries, blueberries, almonds and/or brown sugar.

 

Glimpse of My Town

Lake Wilderness Triathlon – #6

 

“Be the reason someone smiles today.”

You Got the Spirit! Go Bears!

Hello out there,  In case nobody has told you yet today, you’ve got this, you matter, and the world is brighter and better place because of you!

Now on to my some easy, great tasting recipes and craft ideas…

Yummy Melina’s Egg Rolls

My daughter’s favorite meal…Egg Rolls and Fried Rice!

Ingredients:

1 chopped onion

2 garlic cloves, minced

1 pound of ground turkey

salt and pepper for taste

1/2 tsp of ground ginger

1 T. sesame seed oil

1 bag shredded cabbage

1. Once the meat is fully cooked then add all ingredients by order.
2. Then wrap them up in the egg roll dough and fry egg roll 1 to 2 minutes on each side. That is it! Yum!

Easy Fried Rice

1 – 2 Tbs sesame oil

2 Tbs olive oil

1 onion

1 clove garlic minced

1 cup frozen vegetables (peas, carrots, beans)

1 egg

3 cups of cooked rice

1/4 cup soy sauce

1. Heat sesame oil and olive oil in pan.
2. Add one chopped onion, one clove garlic and 1 cup of vegetables.  Stir till tender.
3. Push vegetables to one side and scramble one egg in same pan.
4. Add 3 cups of cooked rice and 1/4 cup soy sauce.
5. Stir till headed throughout.
6. I add chicken or fish to this recipe or you can eat it as is.

Go Blue & Gold!

Cheer Bow Holder

 

Cheer tryouts start this month so I thought it would be fun to post a couple fun and easy cheer projects.  This machine embroidery bear design came from Parker on the Porch – Mascot Bear Snaptab.  I used the Mascot Bear Snaptab design and trimmed off the snaptab.  You can use a 4 X 4 hoop to make this.  I machine sewed this bear design on a circle design that came with my machine.  Used the ribbon and sewed several strips.  Used snap barrett clips make it easy to attach the bows.  Super easy project to make.

Cheer Mom Tag

This design came from Designs by Little Bee.  Easy to Make!  All it takes is a 4 X 4 hoop and sparkly vinyl (that I purchased at Hobby Lobby).

Good Luck at State Cheer Bows

 

This is what I came up with for my daughter’s team – their state competition.  I used our team colors and added our high school initals…this is the finish project. Very cute!  A fun little bow to put on their cheer backpack.  The cheer bow is a Bean Stitch embroidery design.  Go Bears!

Glimpse of Washington

 

Seattle Hot Chocolate Run 15K – #4

 

You are never too old to set another goal or to dream a new dream.   C.S. Lewis

Nice Start to a New Year

Welcome to a New Year- 2019!  It is hard to believe 2018 is over and now on to a New Year!

I have been wanting to post this recipe on my site for some time but haven’t had the time to sit down and write it out.  So now I finally have it done and offically on my blog.  I can now set to pull it up on my iPad and load into Paprika app.  I love, love, love this simple recipe! Enjoy.

California Garlic Shrimp, Lemon, Spinach Pasta

Ingredients

• 8 ounces linguine pasta
• 1 pound peeled, devained  shrimp
• package spinach leaves/bundle
• package cherry tomatoes
• 1 Tbsp minced garlic
• 1/4 cup lemon juice
• 1/4 olive oil

1. Heat water for pasta and follow directions on package to make pasta.
2. Night before cover shrimp with California Garlic Spice.  I buy the shrimp at Fred Meyers and it already done for you.
3. In pan add little olive oil, garlic and shrimp.  Cook shrimp for two minutes on each side until fully cooked.  Next remove shrimp from pan.
4. Using the same pan add 1/4 cup juice, 1/4 cup of olive oil, spinach and tomatoes in pan and cook till it starts getting soft. (it will only need to cook for a couple minutes)
5. Last step add shrimp, cook for a couple more minutes,  place over pasta and done.  Very easy, yummy and my family favorite!

 

Free Cute Embroidery Machine Design Patterns

There are tons of free embroidery machine patterns online.  This is my latest art work that I made all using Free designs that I found online and websites listed below:

Rooster came from Brother-

https://www.brother-usa.com/inspiration/projects/free-sewing-and-embroidery

Sewing Machine Key fob & Poppy Coasters came from Kreative Kiwi-

https://www.kreativekiwiembroidery.co.nz

Beautiful Washington In January

My New Year’s Resolution this year is to complete 12 races in 12 months with my family and friends.  So far off to a great start!

Meridian Valley 5K

“There are far, far better things ahead than any we leave behind.” – C.S. Lewis

Go Big Red! Husker Runza

Coming from Nebraska, everytime I make this recipe I think of home.  The dough is easy to work with and this is a very simple recipe.  Go Big Red!…Go Seahawks! 🙂

Ingredients to make this Runza recipe:

4 1/2 c. all-purpose flour

1/4  c. sugar

2 packages active dry yeast

1 teaspoon salt

3/4 c. milk

1/2 c. water

1/2 c. shortening

2 large eggs

Meat Filling: 

2 pounds 90% lean ground beef

1 medium onion, finely chopped

4 c. finely chopped cabbage

2 tsp. seasoned salt

1 tsp. garlic powder

t tsp pepper

1. Place 1 3/4 c. flour, sugar, yeast and salt in a large bowl.
2. Heat the milk, water and shortening to 120 – 130 degrees. Pour over flour mixture and next add eggs.  I use a electric mixer on low speed until blended.
3. Beat on high for 3 minutes.  Stir in remaining flour.  Next switch attachment on electric mixer to hook- knead until smooth and elastic for 8 minutes.
4. Place dough in greased bowl, cover and let rise in warm place until double or about in hour or so.
5. While dough is rising, in a large skillet, cook beef, cabbage and onions over a medium heat. Add seasoned salt, garlic powder and salt, cook until meat is done & cabbage is wilted.
6. Divide dough into 4 portions and work at one section of dough at a time.  Roll out dough using pizza cut I cut into four sections about 6 inch squares. Next place meat mixture in the center of the squares.  Add a little water around the edges of the squares and fold over dough over fillings, forming rectangle.  Pinch edges tightly and the little bit of water will help keep the seal and place on greased baking sheet.
7. Before you bake the runza, you can add a little bit of butter on top and seasoning salt.  It will help make the runza darken plus gives it more flavor.  Bake at 350 degrees for 18 – 20 minutes or until golden brown.  This recipe makes 16.  This recipe also freezes well.
   

   

   It’s not happy people who are thankful it is thankful people who are happy.

Do all things with love.

My latest Quilt!

 

 

Oriental night in my neck of the woods

 

I live in a small bedroom community outside of Seattle. It is the best kept secret in our area.  The scenery is breath taking but the draw back is your choices of restaurants are limited. I haven’t found a favorite oriental restaurant at this point unless I head into Seattle.   All of these recipes are my daughter and I favorite oriental recipes to make. The sweet and spicy chicken with rice dish is one recipe she doesn’t mind helping me with.  All three recipes are winners!

Sweet and Spicy Chicken

Ingredients:

2 lbs. boneless chicken breasts (cut into 1/2 inch pieces)

1/4 cup soy sauce

2 Tbs. honey

1 Tbs. brown sugar

2 tsp. minced garlic

1 1/2 Tbs. sriracha sauce

1/2 Tbs. cornstarch

1 Tbls cooking oil

Veggies (we like green beans, bamboo shoots, green peppers and carrots)

1. In skillet, cook cut boneless chicken breasts with the 1 Tbs. cooking oil. Cook until brown on both sides.
2. Mix all other ingredients in bowl.
3. Add the sauce to the cooked chicken, and cook until sauce thickens. Add favorite veggies.
4.  Stir in sauce until the chicken and veggies are well coated and heated thoroughly.
5. Serve with rice.
6. This is one recipe we never get sick of….enjoy!

 

 Baked Bacon, Cream Cheese and Jalapeno Popper

This is a great recipe to put in freeze bags, freeze and eat later.

Ingredients:

24 wonton wrappers

4 oz. cream cheese, softened

1/2 c. sour cream

3 – 4 cooked strips of bacon

3 chopped green onions

1/2 cup mozzarella cheese

1 jalapeno (seeded and chopped)

1. Preheat oven to 400 degrees
2. In medium mixing bowl, stir together cream cheese, sour cream, bacon, green onion, mozzarella cheese and chopped jalapeños. 
   

   
3. Place wonton wrappers on cookie sheet and with spoon add mixture on wrapper.
4. Add little water to two edges of wrapper and press together to make the triangle.
5. Bake for 10 minutes and enjoy.

 

Hot and Sour Soup

Ingredients:

6 oz. chicken breast (cut into strips and cooked)

1 qt. chicken stock

1 cup soy sauce

1 tsp. white pepper

6 oz. bamboo shoots (cut into strips)

6 oz wood ear mushrooms

1/2 cup cornstarch

1/2 cup water

2 eggs (beaten)

4 oz. white vinegar

6 oz Silken tofu (cut into strips)

1. Cook chicken strips and set aside.
2. Bring chicken stock to a boil.  Next add soy sauce, white pepper, bamboo, mushrooms,  and cooked chicken.  Stir.  Let cook for 3 minutes.
3. While cooking, in separate bowl combine cornstarch and water.  Add this mixture little at a time and stir until thick.
4. Add eggs while stirring and cook for 30 seconds or until eggs are done. Turn off heat and add vinegar and tofu.
5. Spoon soup into bowls and very yummy!

 

 

Life isn’t about finding yourself.  Life is about creating yourself.  

– George Bernard Shaw

Simple Cheese Tortellini

This is a fast, easy and delicious recipe to make.

1 lb. Italian sausage (browned)

1 jar spaghetti sauce 24 oz.

1 can Italian diced tomatoes 14 1/2 oz.

1 cup fresh mushrooms

1 pkg. cheese tortellini (follow instructions on package for cooking tortellini)

1. Mix and heat everything on stove or in slow cooker.
2. When ready to serve, add parmesan cheese.

Difficult roads often lead to beautiful destinations.

 

Jenny’s Buttered Noodles

My daughter’s favorite recipe…it doesn’t take much effort but it is delicious!

What you need to make this simple recipe:

Italian- style pasta noodles (cooked) – select linguine, spaghetti, elbow macaroni, farfalle (butterflies), rotini (twists), conchiglie (shells), ziti, ruote (cartwheels) and rigatoni

1 stick of butter

1 Tbs honey

1/4 cups Parmeson cheese

Pepper and garlic salt

1. Cook noodles according to the package directions and drain.
2. In a medium skillet, melt butter and add honey…cook until translucent.
3. Add parmesan cheese and noodles to butter mixture, cook for about 3 minutes.
4. Season with pepper and garlic salt.
5. Serve and enjoy!

 

 

Flatbread Pizza

Instead of frozen pizzas, we make Flatbread Pizza.  It is super easy and your kids can place their favorite tops on their personal pizzas.

Ingredients you need to make this recipe:

Flatout – Thin Crust Flatbread (at Hy-Vee)

Mozzarella Cheese

Pizza Sauce (or marinara sauce)

Optional – Italian sausage, mushrooms, grilled pineapple, Feta cheese, Parmesan cheese, olives, tomatoes, onions, peppers, hamburger, ham and pepperoni

Olive Oil & Garlic Salt (or Italian Spices)

1. Preheat oven to 350 degrees.
2. We like to put a little olive oil & spices over the flatbread.  Pre-bake the flatbread on a baking sheet for 4 -5 minutes & remove.  (This step will make your crust crispy.)
3. Add your favorite toppings on top of the flatbread.
4. Next place your flatbread back into the oven and bake fo 3 – 5 minutes till cheese is melted, also the flatbread is brown.

This comes from Woman’s World 04/09/12.  I thought it was worth posting.

You are so many good things all wrapped up in one!  Loving and lovable.  Capable and creative.  Strong and kind.  A practical problem-solver and a dreamer.  Someone who knows how to get the job done and have fun- that’s you:  someone who is one-of-a-kind and without-a-doubt amazing!

Have a Wonderful Day!!!!