Thursday, September 10, 2015

Stuff I've been up too.........

Mom found this fun fabric at Joann's. I made it into a Wavy Top Tote, free pattern found online has 2 sizes.
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Made 2 NeoNatal quilts

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Made another Wavy top tote bag out of Denim

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Had to get new doors finally decided on painting them Cosmic Colbalt

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Thursday, August 13, 2015

Hello Blogger World!!

Hope all are well!!
I'm still regrouping from hernia repair surgery from back in January!! They tried to kill me yet again!! Spent 10 days in the hospital, came home for a few days than had to go back in for another 10 days, ughhhhhhh!!! Than had a nurse come in every other day to change the wound vac. Was a mess I tell ya!! Thank God for my Mom!! She deserves a battle medal, sainthood something!! I wake up from anesthesia ready to fight!! So she gets the brunt of it, good thing she loves me!!
I've been sewing and quilting a bit plus trying to clean, I just get tired quick.

I tried this Jicama Slaw from a local food store, had the ingredients on the label. So I made some my self, it's really good!! Nice change from regular slaw, plus I didn't read the ings. before I bought it! LOL I'm not a fan of fruit mixed with food!!
So here's my version of:

 Jicama Apple Slaw

Everything is either match sticks or shredded

1 medium Jicama  root
1 gala apple
1 small red onion
1 green pepper, feel free to use other colored peppers, more festive!
1 bag of cole slaw mix
2 stalks of celery
curly parsley
Marzettis poppy seed dressing
Mix all together and enjoy!!
On this batch I forgot to buy celery and curly parsley, next time I'm going to use a granny smith apple.

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Thursday, August 21, 2014

She Lives!!!! LOL

So life begins again!!!
I haven't had a kidney infection since May 26!!! WAHOOO!! (Knocks on wood)
Had a CT Scan with contrast NO CANCER was found!!!

Been trying to get some stuff done!!
I'm cleaning out my kitchen cabinets, have the island almost done! Putting in new paper too!! Hope to go to the Wallace flea market on Saturday, stuff I haven't touched in years has gotta go!!

I quilted a quilt of Mom's
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Made a Origami tote bag
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Pattern Here

Saw this crazy Fox @10am in a neighborhood?
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Made a new recipe for Marinated Vegetable Pasta Salad
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Recipe Here

Loved making Flour Tortillas
Recipe Here
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Thursday, June 12, 2014

A bit more.........

Made  myself a birthday cake tried making rose swirls
Was yummy!!
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Went to the beach a few times
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Made a Noodlehead 241 purse out of denim
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Picked blackberries
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Turned them into muffins
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Friday, May 23, 2014

A bit of what I have been up to

Made a baby quilt for a friends new grandbaby
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Made Veggie Pot Stickers
Need to work on the sealing them up??!!

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Found the best ever Bananna Bread recipe!!

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Buttermilk Banana Blueberry Bread
A great way to use up those lingering, spotty bananas, and the perfect holiday gift that everyone will love!
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch
mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda
and salt.
In the bowl of an electric mixer fitted with the paddle
attachment, beat butter and sugar on medium-high until light
and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and5/23/2014
vanilla until well combined. Beat in bananas until well
combined. Gradually add flour mixture to the sugar mixture at
low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and
bake for 30-35 minutes, or until a tester inserted in the center
comes out clean.
Remove from oven and let cool for 15 minutes before inverting
the cake onto a wire rack.

(I didn't use the blueberries)
Found the recipe HERE

Arroz con Pollo 

You'll need a Dutch Oven or a pot you can put in the oven. This recipe makes a good 6-7 servings. You'll have plenty of leftovers. 


7 Skinless, Bone-In Chicken Thighs 
Sazon Goya packet 
salt and pepper 
fresh lime juice 

1 medium onion chopped 
1/2 red bell pepper chopped 
1/2 cubannelle pepper chopped 
1 teaspoon of dried oregano 
4 garlic cloves minced 

Sazon Goya packet 
1-1/2 cups of chicken broth 
(or to save money, 1-1/2 cups of hot water and 
3/4 of a packet of Goya Chicken Bouillion) 
1 14 0z. can of Diced Tomatoes with juice 
squeeze of fresh lime juice 

3/4 cup of Goya pimento-stuffed olives chopped 
2 tablespoons of Goya capers 
1-1/2 cups of long-grain white rice (rinsed) 

3/4 cup of frozen peas 

lots of fresh cilantro 

Preheat your oven to 350 degrees. 
Season the chicken thighs with salt, pepper and a whole packet of Sazon Goya. Let sit. Right before you use the thighs, spritz them with some lime juice. 
Over medium-high heat, heat up some olive oil in your dutch oven. Add the chicken thighs in batches. I recommend starting off with 1 then doing batches of 2-3. Make sure the oil is hot and rippling before you add the chicken, or the meat will not sear properly. Cook each piece of chicken around 4 minutes on each side. Cover with tinfoil as you cook the other batches. Set aside. 
Chop your onion, 1/2 red bell pepper and 1/2 cubanelle pepper. You can use green pepper but I just like cubanelle better for its mild flavor. 
Drain some of the oil from the Dutch oven, leaving around a tablespoon behind. Then sautee your onions and peppers until they start to get soft. About 4 minutes. Then add garlic and oregano and cook for another minute. 
Add chicken broth, lime juice, can of diced tomatoes and the second Sazon Goya packet. Bring pot to a boil. 
Nestle in your chicken pieces and cook for 15 minutes. 
Make sure you rinse the capers and the olives to get a bit of the brine off. Just one quick rinse, don't over do it. Also, rinse your rice! 
Add rice, olives and capers to the pot and mix thoroughly. Transfer the dutch oven to the oven and cook at 350 degrees for 40-45 minutes, or until rice is cooked and has absorbed most of the liquid. Then add the peas and stir. Serve hot or at room temperature with a generous helping of fresh cilantro leaves. Enjoy! 

My change's were: 
Didn't use 1/2 red bell pepper and 1/2 cubanelle pepper 
Used 1/2 celery 
No olives didn't have 
No peas didn't have 

I really loved this recipe!! 
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