I HAVE MOVED

To all of my followers:  I have decided to change my blog name and will no longer be posting my recipes, tutorials and giveaways here.  This blog will now be solely about Teton Cocoa.  Please come to ajillofalltrades.blogspot.com to continue following me.  Thank you.

Fabric Easter Eggs

I saw this tutorial and had to pass it along!  These are a must do on my project list!! Check them out.

Fabric Easter Eggs

Red Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled

1/4 tsp ground black pepper

1 TBS olive or vegetable oil

4 oz chive and onion cream cheese spread

2 garlic cloves, pressed

3 TBS sour cream

1/2 tsp salt 

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half so that they can sit up straight. Carefully scoop out a small amount of pulp from each potato half using a corer.

In medium size bowl combine oil, garlic, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on medium size sheet pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In a small bowl, combine cream cheese spread and sour cream; whisk until smooth. Fill with cream cheese mixture evenly into hollowed potato halves.  (If you want it to look pretty you can use a pastry bag and pipe in the cream cheese mixture.) Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

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Tiered Twirl Skirt Tutorial

I finally got the skirts done for the girls.  I think they turned out pretty cute.  I followed the tutorial I have listed below and then added the lace to the bottom.  The girls both love them.

Go here to find the tutorial: Skirt Tutorial

Chicken Pillows (can be used as a make ahead freezer meal)!

3 packages crescent rolls

1 8 ounce cream cheese

1/2 cup butter softened

1/4 cup green onions

2 cups cooked chicken

1/8 tsp pepper

1/2 cup melted butter

1 cup Italian bread crumbs

1 can cream of chicken soup

4 ounces sour cream

1 TBS lemon juice

In a medium size bowl cream your butter and cream cheese with a hand mixer.  Add the cooked chicken, pepper and onions.  

(If you do not have a favorite way to cook your chicken, this is how I cook mine.  I like to boil my chicken because this way makes the chicken really tender and it shreds easily.  Place your chicken breast in a sauce pan and cover with water.  Let the water come to a boil and skim off the white foam from the top of the water.  Then add 1 beef bouillon cube, 2 chicken bouillon cubes and 1 tsp dried onion.  Cover, turn to low and simmer for about 30-40 minutes.  Once done remove form water, shred the chicken and set aside.)

Open the crescent rolls and separate.  With one roll form it into a rectangle and add a spoonful of mixture into the middle of the roll.  Bring the side up around the chicken and pinch the dough together so that the chicken mixture is sealed in side.  Set on a sheet pan and repeat until all of the chicken mixture is gone. (HINT: use cold dough; the warmer it is the more difficult it is to work with)

Roll the chicken pillows in the melted butter and then roll in the bread crumbs and return to the pan.  Bake at 350 degrees for 20 minutes or until golden brown.

While the chicken pillows are baking make the sauce.  In a small pot put the soup, sour cream and lemon juice.  Heat over medium heat until warm.  Serve over the chicken pillows and voila.

(If you want this as a make ahead meal,  wrap each chicken roll in plastic wrap and place in a zipper bag and put in the freezer.  These can be taken out directly from the freezer and baked but you will need to add about 10 minutes to the baking time. Do not make the sauce ahead. It will curdle when you thaw!)

Spinach Salad with Poppy Seed Dressing

This recipe is one that I get asked about all the time.  The dressing is a favorite and really adds to the flavor of this super yummy salad!

Salad

6 ounces baby spinach, rinsed

1/3 cup of red onion, julienned

1/3 cup of thinly sliced button mushrooms

4 ounces of Swiss cheese, julienned

1/3 cup cooked and crumbled bacon

1/4 cup candied almond slices

For the salad combine all of the above ingredients.  To make the candied almonds put the almonds and 1 TBS of sugar in a small saute pan over medium low heat.  Stir continually until the sugar turns to a liquid substance and the almonds are lightly browned.  Remove from pan and cool.  For the bacon I cook around 4 pieces of bacon and then crumble.

Dressing

3/4 TBS poppy seeds

1/3 cup white vinegar

3/4 cup oil

1/3 cup sugar

1/4 cup grated onion

3/4 tsp salt

2 TBS prepared mustard

In a small bowl combine the poppy seeds and vinegar.  Slowly whisk in the oil.  If you add the oil to fast your dressing will separate.  Once you have done this add the rest of the ingredients and stir well.  Refrigerate until you are ready to use. You can toss the dressing with the salad but if you may have some left over serve on the side so that it does not get soggy.

Mustard and Peppercorn Crusted Ribeye

I tried this the other night and really liked it. So, I though I would share it here. I am in a major grilling mood.  About 4 days ago it was in the 70's but two night ago it snowed and now we are back down to the 40's and 50s!!  Crazy weather:)

Ingredients

• 4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
• 4 tablespoons brown mustard
• 4 tablespoons black peppercorns, crushed
• 1 to 2 tablespoons finely ground black pepper, optional
• Kosher Salt

Directions

Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.

Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving.

Recipe and Picture Courtesy of Food Network

Potato Salad

Ingredients

• 3 pounds small red potatoes
• Kosher salt
• 1/2 cup mayonnaise
• 1/2 cup salad dressing
• 1 TBS apple cider vinegar
• 2 tablespoons mustard
• 3 chopped green onions
• 1/2 cup chopped fresh dill
• 1/4 cup chopped celery
• 4 hard boiled egg
• paprika

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, salad dressing, mustard, apple cider vinegar, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. Dice 3 of the hard boiled eggs and add them to the bowl.  Leave one egg to slice and lay on top. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and green onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Arrange remaining sliced eggs on top of the salad and sprinkle with paprika.  Serve cold or at room temperature.

Fried Chicken

Ingredients

• 1/2 quart buttermilk
• 2 pounds chicken, (my kids love legs)
• 2 cups all-purpose flour
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• vegetable shortening or vegetable oil for frying

Directions

In a bowl cover the chicken with the buttermilk and refrigerate.  If you want some heat add 1 TBS hot sauce to the buttermilk and refrigerate overnight. 

In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken.

Preheat the oven to 250 degrees F and line another baking sheet with paper towels. Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep. Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.

Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other. Do not crowd the skillets. Fry the chicken until golden brown on one side and turn with tongs to cook the other side. The white meat will take about 20 minutes and the dark about 25 minutes. Drain on the lined pans and keep warm in the oven. Continue until all the chicken is cooked. Serve immediately or at room temperature.

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