Saturday, June 12, 2010

P. J. Crop

Birthdays are fun at Scrapp'n Savvy. Leave it to Leslie, our hostess with the mostest, to remember the little things that make birthday's fun. Sunday is mom's birthday and it was fun sharing a yummy ice cream cake with our scrapp'n friends. Thanks girls!

We have been making lots of fun changes getting ready for the Scrapp'n Samplier. Yesterday was full of excitement. Dad was busy making shelves, putting up slat-wall and being our muscles as we cleaned out and rearranged for two really big orders that came in. We didn't get to our make-n-take until 11pm (so sorry) but we did manage to get the place cleaned up in time to play! Thanks for your patients girls. I really do love having all of you around.

For dinner we had amazing chicken tostadas. Thanks Leslie for the yummy recipe.

Grilled Chicken Tostadas

Prep: 15 minutes
Total: 30 minutes
Serves: 4
4 boneless and skinless chicken breast halves (or tenders)
8 corn tortillas (6 inches each) (or store bought tostado shells)
1/4 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
2 bell peppers, red, green, yellow, orange or a mix , sliced
Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream, for serving
1. Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
2. Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
3. Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
4. Brush peppers with oil; grill until browned, about 2 minutes per side.
5. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, peppers, cilantro, and sour cream.

Black Beans with Poblano
Prep: 15 minutes
Total: 25 minutes (if using canned black beans)
Serves: 4
2 tablespoons extra-virgin olive oil
1 bell pepper, chopped
1 poblano chile, seeded and chopped (or 1 can green chilies diced)
2 (15 ounces each) black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
Lime wedges, for serving
1. Heat oil in a medium skillet over medium heat. Add peppers and the chile; cook, stirring frequently, until tender, about 5 minutes.
2. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper.
3. Toss well to combine. Season with salt and black pepper.
4. Serve warm or at room temperature, with lime wedges on the side.

NOTES: This works equally well if dry black or pinto beans are prepared. I generally use the quick soak method, as opposed to the overnight soak.

Prep is the same for all methods:

1. Pick through beans, removing any foreign objects such as little pebbles, dirt, or shriveled beans.
2. Rinse well, and place in a pot with water to cover well – for 1 pound (2 - 3 cups dry beans) use 10 cups water

Overnight Soak Method: Add beans and water to a pan or the Crockpot. Cover, let set overnight or at least 8 hours.
Quick Soak Method: Heat beans to boiling, and let boil for 3 minutes. Remove from heat, cover, and let set for 1 hour. Drain and rinse really well (this is the part that is supposed to minimize the music) – so rinse one more time .

3. Put beans, veggies, spices, and add a bay leaf or two into Crockpot. Add water or broth to cover by 2 inches or so, stir, put cover on crockpot and cook on high for 3-4 hours, or low for 6-7 hours. The time will vary depending on the age of your beans and how often you open the lid and stir.

Yellow Rice Pilaf
Prep: 15 minutes
Total: 30 minutes
Serves: 4
Coarse salt
1 1/2 cups long-grain rice
2 tablespoons extra-virgin olive oil
1 pound bag of frozen peas and carrots( or 1 carrot, cut into 1/4-inch dice and 1 cup frozen peas, thawed and drained)
1 – 2 cloves garlic, minced (optional)
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
Freshly ground pepper
1. If using a rice cooker, heat olive oil in a pan, toss rice in once oil is medium-hot, reduce heat and stir constantly and let toast lightly.
2. Add spices and garlic, if desired; stir well, let spices warm through. Put rice and spice mixture into the rice cooker and add the required amount of water for your specific cooker.
3. Add frozen peas and carrots and stir to distribute evenly.
4. Cover, and cook until rice is done.
5. Fluff with fork and serve.
1. To prepare rice without a rice cooker, fill a medium saucepan with water, and bring to a boil; add salt and rice.
2. Cook until rice is just tender, 15 to 20 minutes.
3. Drain, and transfer rice to a serving bowl.
4. Meanwhile, heat oil in a large skillet over medium-high heat. Add carrot; cook, stirring, until vegetables are tender, about 5 minutes. Stir in garlic and peas, turmeric, cumin, and paprika; cook until heated through. Transfer mixture to bowl with rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.

Happy Scrapp'n

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