Monday, November 13, 2006

Yum-O

So, I am a big Rachael Ray fan. I was super excited to watch her new daytime talk show when it debuted a couple of months ago. And then...whoa!!! She was outta control...yelling and talking nonstop. I love her but I just couldn't watch it. Oh well.

Fast forward to today. I was ironing. I love to iron. :) But, I digress. And when I iron I always watch mindless tv, ya know, Y&R, The Golden Girls, The View, etc. That way I don't feel so guilty.

I was so into ironing that I found myself at 10 am and still wanting to go strong. So, I said let's give Rach another chance. And, boy am I glad I did. She made this chicken and dumpling stoup that looked TDF. I finished up and ran out to the store to get the ingredients.

It was so worth it. It smelled and tasted soooooo good!!!! I used chopped meat instead of ground chicken cause I had that in the fridge. I bought a loaf of Italian bread and made my famous zucchini pie to go with. YUM-O!!!

You need to make this.....

Double Chicken Dumpling Stoup Dinner
Mini meatballs are cooked in the stoup, as dumplings. Then gnocchi (potato dumplings) are added, doubling the dumpling factor.

2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
4 ribs celery from the heart, chopped
2 medium onions, chopped
1 1/2 cups store-bought shredded carrots, (3 generous handfuls)
1 fresh bay leaf
Salt and pepper
6 cups chicken stock
1 pound ground chicken
2 cloves garlic, finely chopped
A little freshly grated nutmeg
1 egg
1/2 cup Italian bread crumbs (a couple of handfuls)
1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
1 package gnocchi, available in market refrigerated aisle with fresh pastas
1 cup frozen peas
A handful of flat-leaf parsley, finely chopped
Crusty bread for mopping

Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil.

Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese.

Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes.

Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread.

Enjoy it!

Monday, November 06, 2006

Card making



Before I scrapbooked, I stamped cards. I still love to make cards but now I mostly use my scraps from a layout to make them.

I used to go to friends' houses to get new ideas. I would almost pass out from the excitement of the new SU catty. But, then it slowly started to fade. Scrapbooking consumed me. And what better way to put scraps to use than to make cards with them.

But lately I've been itching to simply make a card...design it, stamp it, create it all from scratch. So, last night, I made a stamped card, my first one in a really long time.

I think I need to spend more time making these types of cards....:)

Wednesday, November 01, 2006

This month I took the Scenic Route


on Scrapjazz that is. :) This month my product spotlight was the fabulous Scenic Route. The gallery is full of fabulous layouts showcasing this amazing product. Here are my contributions.
























































Betty Crocker?


I think not. But, the skeleton cupcakes I made for Dylan's Halloween party were quite the hit. Even his teacher thought they were cool. :)

I got the idea from Family Fun magazine. Month after month it is full of great ideas for the family. And the best is that they are doable unlike some other ideas where you literally have to be Martha or they don't come out right. LOL!

Hope your Halloween was fun and safe and full of treats! :)

Mo