Over the Kitchen Counter: Angie's Place for Cooking and Crafts

Nutmeg

  I love the taste of nutmeg and couldn't imagine egg nog or French toast without it.  The best way to get the most from this dried seed of the nutmeg tree is to freshly grate it yourself using a...wait for it...nutmeg grater.  I've had this little grater for years and it has perfectly sized holes for grating the hard seed.  The seeds keep for a long time and thus by grating them yourself, you can have fresh flavour each time.  Just a few grates will do since the flavour is quite potent and distinct.  I store mine in a small Tupperware container alongside the grater so they are ready to go when my recipe calls for nutmeg.

Happy Together

I thought this stamp set was adorable and for some reason it reminds me of the Partridge Family show opening from the '70s...

I stamped the birdies in black Staz-On and coloured them in with Stampin' Up markers.  I layered them on Old Olive card stock and Sweetpea DSP and added some Chocolate Chip satin ribbon.  The Happy Together is punched out with the Word Window punch and layered on the Modern Label cut-out.

The birds represent me and my peeps, but you could easily stamp more "kid birds" and add another "parent" to configure a different family arrangement...so cute, I have lots of ideas on how to use this set (there are 5 stamps in all!).

Easy Pulled Pork Sandwiches

  I know this is not the prettiest photo but I will tell you that Pulled Pork sandwiches are delicious!  Traditionally, this southern slow-cooked pork can take up to 16 hours to become wonderfully tender, but for everyday home cookin', this method is much easier.  I make my version in a crock-pot and throw it all together in the morning and by dinner-time it's ready to go.  About 15 minutes before serving, I shred the pork tenderloin or roast(s) with 2 forks and return the meat to the sauce in the slow cooker.  Then I just bring the whole thing to the table and everyone can top their split hamburger buns (or kaisers or soft rolls) with as much as they like.  You can use a store-bought Pulled Pork spice packet and add ketchup, brown sugar, and cider vinegar to flavour the meat and create the sauce, or use the recipe below for a homemade version.  If you have a bottle of liquid smoke add a tiny amount for an even more authentic hickory-smoked flavour.  Easy and delicious...and the men-folk love it! 

Pork Barbecue Sandwiches

1-1/2 pounds pork tenderloin or boneless loin roast

1 cup prepared barbecue sauce

1 onion minced

1-1/2 tsp chili powder

1/4 tsp liquid smoke (optional)

Place meat in crock pot.  Mix remaining ingredients and pour over meat.  Cook on low 8 hours.  Shred meat with 2 forks and return to pot to mix with sauce.  Serve over split buns.

 

SYI thank you

Robyn, over at The Pink Stamper, addressed the issue of making layers on cards made with the Stretch Your Imagination Cricut cartridge.  The Layers Creative Feature button works perfectly with the images you can select on this cartridge BUT does not work when using the Card Feature (the Layer button will not cut a proportionally-sized icon to match the card size).  Robyn managed to cut a slightly smaller matching icon for her card by trial and error and others have suggested measuring the card opening as a starting point.

The way I approached the problem was to cut the card in white card stock first and then again in the colour of designer paper I wanted the icon to be in the centre of the card (in my case, a flourish).  I then simply used my exacto knife to trim out the icon and glue it over-top of the white base for a perfectly matching layer. 
I cut the Card Frame and Layers border for the <Flrsh4> card on page 78 of the handbook and added the shadow background on the inside.  A few butterflies popped up covered a spot where I'd placed a glue dot for ribbon (after I'd changed my mind) and a thank you greeting added a bit of stamping to this little note card.  I really made this card just to see if I could conquer the issues with layering and I actually like the way it turned out in the end!  I love a challenge when it comes to making things work...

Sweet Treat Happy Birthday

I made this birthday card for my mother who will be turning 86 this year!  I used the Sweet Treats Cricut cartridge and cut the <Cake4> on page 40 of the handbook at 3-1/2 inches.  I cut the Layers and Shadow as well.  I used Soft Subtles card stock from Stampin' Up and DSP from the Sweet Pea collection.  This Paper Stack is in the SU Occasions Mini Catalogue and is a great value (you get 48 sheets of paper!), the colours and patterns are so pretty.   I don't usually do much on the inside of my cards but I really wanted to use this greeting from the Whimsical Words stamp set and I couldn't resist the beautiful butterfly paper from the stack.  The little popped-up butterflies are punched with the new Butterfly Pocket Punch from Creative Memories - so delicate and cute!  I love the way the inside panel looks! 

Biscotti For You

When you make something as delicious as Double Chocolate Biscotti, you just have to share.  I packaged up 3 similarly sized cookies in a medium cello bag and made a quick topper.  The lacy circle in the Vintage Label set (from the SU sale-a-bration flyer) stamps beautifully and punches out perfectly with the Scallop Circle punch.  The Scallop Trim Border punch adds a pretty edge and is becoming one of my favourites.  A delicious, chocolate treat bagged up in a special package is perfect to leave on someone's desk as a surprise - and that's the best part of sharing!

Double Chocolate Biscotti

It's crazy how much you will pay for one biscotti at a coffee shop or bakery.  I much prefer to make them myself and store them in the freezer - then I get to savour one of these twice-baked Italian cookies, (dunked in my coffee!) any time I want!

They are simple enough to make but there are a few steps to follow and, of course, you have to take a little extra time to bake them first in log form, and then sliced into fingers.  The effort is well worth it and the flavour is fantastic.  And hey, dark chocolate and almonds?  Practically health food!

Double Chocolate Biscotti

8 Tbsp unsalted butter

4 ounces bittersweet or semisweet chocolate, chopped

1/2 cup cocoa powder

1-3/4 cups all purpose flour

1-1/2 tsp baking powder

1/2 tsp salt

1 cup sugar

2 large eggs

1 tsp vanilla

1 cup blanched almonds, lightly toasted

1 cup golden raisins

Chicken Divan Crepes

  I felt like making something a little more special with the boneless chicken breasts I had in the fridge and remembered the delicious Chicken Divan Crepes I used to get at the crepe restaurant The Magic Pan.  I had to make up my own recipe since I couldn't find an exact match anywhere, and they turned out wonderfully.  Everything can be made in advance, which is convenient, and then assembled and baked right before serving.  I made up the crepe batter and let it stand for a good hour and a half - this allows it to relax after mixing so that the crepes are nice and thin when you cook them.  I poached the chicken breasts in stock and white wine, then diced them up and added them to my creamy sauce.  Once all the crepes were all cooked off I spooned on the filling, added some steamed broccoli florets, tucked in the sides and rolled them up.  They were then placed in the greased baking dish, topped with extra sauce, and baked at 350 F for only 20 minutes, to heat them through.  Very yummy!  With the extra few crepes I had left over I whipped up a dessert: sauteed banana slices, in butter and rum, topped with vanilla ice cream and maple syrup.  Fantastic!
  Here are the recipes for the crepe batter (which can be used in any crepe dish) and the creamed chicken.  Just let me know if you have any questions.

Crepes:

1 cup water

1 cup milk

4 eggs

1/2 tsp salt

2 cups flour

4 Tbsp butter, melted

Blend all ingredients thoroughly.  Let stand up to 2 hours.  Grease crepe pan (or 6" fry pan) and pour scant 1/4 cup batter into pan.  Swirl to coat evenly.  Cook over med. heat until bottom is golden and top is dry (about 1 min.).  Remover to plate and repeat until all crepes are done.

 

Creamed Chicken

5 Tbsp butter, melted

1/4 cup green pepper, chopped

5 Tbsp flour

dash lemon pepper

2 packets instant chicken bouillon powder

3 cups milk

3 cups cooked chicken, diced

Sauté green pepper in butter until soft.  Blend in flour, pepper, and bouillon.  Add milk gradually stirring constantly until smooth and thickened.  Reserve one cup of sauce for over top of crepes in baking pan.  Add chicken to remainder of sauce.  Let cool and assemble your crepes.

 

Chili

Good Luck!

  This card was made 100% just for fun!  I cut the leprechaun from the Paper Dolls Dress-up cartridge using the Cricut.  I cut all his layers using patterned and gold paper; his little buttons are tiny micro pearls.  The 4-leaf clover is cut using a feature button and the "good luck" is a rub-on.  Of course, his little happy face is stamped with the Peachy Keen stamps and his cheeks have a pink glow from Copic markers.  So cute and fun to make.