See. Make. Love. Share.
Hey friends! Just a quick announcement about the Make Shoppe on Etsy. Come join me to see what crafts and hand-made goods I’m offering. If you’ve been wanting to sell your own hand-crafted merchandise, I strongly encourage you to get out there and open an Etsy store. It’s super easy and took minimal effort to get started. Oh, and browse their apps…lots of cool stuff there!
Tutu!
Hi Crafters! I don’t know about you but I’ve just been itchin’ to create some card designs for the wedding season. I suppose weddings can happen just about anytime but summer is usually quite popular for those wishing to have the best weather.
Today, I received a request from a customer that has just been invitied to an Engagement Party. So, I’d like to take you along to show you some of the steps I took to create my card. Ok, buckle up and let’s get started!
Helpful Materials:
Pencil
Tweezers
Card Creasing Tool
Paper Cutter
Scissors
Bazzill Colored Card Stock for base plus extra for card design
Scrap Paper
Double Sided Permanent Tape
Loctite (Gel Control) Super Glue
Small Heart Punch
Martha Stewart Lace Doily Punch
Put it Together:
I’ll show you the different steps in the photo gallery!
From me to you…
Tutu
What you’ll need:
3-4 Red Potatoes cut into 1 in. cubes
1/2 Onion diced
1 Yellow Bell Pepper diced
2 Tomatoes diced
4-5 Garlic Cloves peeled
1/4 C. Flat Leaf Parsley coarsely chopped
Kosher Salt and Pepper to taste
Onion and Garlic Powder to taste
Herbs de Provence to taste
2-3 Tbls Olive Oil
Put it together:
Set the oven temp to 400. Wash produce and chop up potatoes, onion, bell pepper, tomatoes and parsley. Next add all the veggies to a large mixing bowl and include the garlic cloves. Add about 2-3 Tbls of olive oil and then sprinkle the mix with all spices EXCEPT the salt. Salt draws out moisture so you don’t want to add it before cooking otherwise the veggies may shrivel up. So reserve the salt for after the potatoes are done cooking. Now, lightly hand mix the veggies turning a couple times over to make sure they’re well coated. In a large glass baking dish use a little cooking spray to coat the bottom, then transfer the veggies. Place in the oven uncovered and roast for about 45-50 mins. Once the cooking time is up , pierce the potatoes to make sure they’re done! After removing veggies from the oven, you can now add some kosher salt to taste!
*Note* If you’re a garlic lover…ADD MORE GARLIC!
Enjoy!
From me to you…
Tutu
Hey Friends! During my downtime I like to sharpen my photography skills. I really don’t plan to become an expert but I do find joy in taking a good picture. I believe when there’s a really good picture…sometimes words just aren’t neccessary. So today I’m practicing with Skylar- he’s THRILLED. He may be slightly annoyed (cough) but he’s a good subject because his fur adds good texture and he’s lazy so he doesn’t usually run off. As for Heloise…that’s another story.
I-N-T-R-O-D-U-C-I-N-G *** S-K-Y-L-A-R !
Hello from the Bake Shoppe!
Let me be the first to admit that cooking chicken breasts (tender and juicy the way they’re supposed to be) can be a bit tricky. Nothing worse than a beautifully cooked chicken on the outside but pink on the inside, right? If you’ve ever had a disastrous chicken outcome…let that be your LAST!
In this post I’ll be sharing different cooking techniques/methods whether you like your chicken Pan Fried or Oven Baked. I’ll plan to just go over the cooking methods but if you’re interested in knowing the full recipe, let me know in the “talk to tutu,” section and I’ll hook you up! Let’s get started…
Pan Fried Chicken atop Pilaf with a Mustard Cream sauce
To successfully Pan Fry chicken you’ll need to start with flat or thinly sliced chicken breasts. You can pound them thin yourself or just buy them already “thin sliced.” It is crucial that the size of the chicken is an equal size all the way around so it will cook evenly.
Heat a non-stick pan on med-high heat with just enough olive oil to cover the bottom. When the oil is hot, swirl it around the pan to coat. Depending on the size of the pan I advise to cook no more than 2 to 3 breasts at a time. The breasts will shrink but you don’t want to crowd the cooking area. Next, add the chicken to the pan allowing some space between each breast. Cook on one side for about 5-6 minutes undisturbed. Now, flip and cook the other side for about the same time. Finally, turn down the heat to a simmer, add about 1/4 cup of chicken stock and cover with foil. Simmer for about 5-7 minutes. The final step just mentioned with lock in the juice and assure your chicken is cooked on the inside.
Lemon Baked Chicken Breasts
Baked chicken breasts are slightly easier than Pan-Fried and trick is to bake them on high heat for a short amount of time.
Please use the normal plump sized breasts for this method. No need to use the thin sliced.
Season the chicken as desired and set the oven temp to 400. Yes, that’s right, 400. Lay the breasts in a glass dish and cover tightly with foil. Once the oven is heated place the chicken in and cook for 30 minutes. No more, no less. Remove the chicken from the oven and be careful when removing the foil…lots of steam!
Raise a glass and let’s toast to NO MORE CHICKEN FAILS! Whoo-hoo!
From me to you…
Tutu
Hello friends! Just a short read not about food, crafts, gardening or getting into trouble with Maple! But just a sincere and warm THANKS to all the bloggers that have taken the time to like, follow and stop by the Make Shoppe. The Make Shoppe blog started about 3 months ago and since then has greatly expanded, been supported by kind words and has connected with really great people. I wish for all of us to continue to grow together in sharing our passions and dreams…
So, this smile is for you!
Tutu
Hi Friends! I wanted to share some great shots I took at the beach over the weekend. I’ve realized when taking photos…the sunset is your friend. The natural light adds such a beautiful glow to your pictures. Just take a look at the photos of the rocks. Don’t they look Sunkist? And the muscles, woah!
More adventures and photos to come! Hope everyone is having a wonderful Summer!
Tutu
Now that the song is in your head…let’s talk home made dinner rolls! I followed the Fleischmann’s Classic Dinner Roll recipe using the Active Dry Yeast Pack. Remember, the red and yellow package your mom or grandmother always used to have in the cubbord? Ahh…memories….
Let’s Start:
1 envelope Fleischmann’s® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter OR margarine, softened
Put it Together:
Soften yeast in 1/4 cup warm water in a large mixing bowl. Let stand 5 minutes. Add 1 cup flour, sugar, salt, milk and butter. Beat 2 minutes at medium speed of electric mixer. Add 1 cup flour and beat on high speed of mixer for 2 minutes. Add in enough additional flour (if needed) to make a soft dough.
Turn dough on lightly floured surface and knead 2 to 3 minutes. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 30 minutes or until doubled.
Punch dough down and divide dough into 12 equal pieces. Shape into balls. Place in greased 8-inch round pan.
Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes or until doubled. Uncover rolls; remove pan of water and rolls from oven.
Preheat oven to 375°F. Bake rolls for 20 to 25 minutes, or until done. Remove from pan. Serve warm.
mmm…warm just out of the oven
Serve:
Serve rolls with butter or visit breadworld.com for more sweet and savory recipes!
Enjoy~
From me to you…
Tutu
The Make Shoppe 