dinner, last night

This week is evening VBS at my church and I'm helping in the 3rd grade class. This means we have to have dinner before we leave. I've tried my hardest for us to have dinner before we leave rather than shovel in something from the drive-thru on the way home. The dinner has to be super easy too. That just makes summer all the better with the simplest of recipes. Plus!! A chocolate pudding pie ready to cut into after coming home was realllllly a good idea.  

Chicken Fried Rice

2 cups cooked rice

3 chicken breasts, cook and shredded

1/2 onion, diced

1 heaping T of minced garlic

3/4 cups frosen peas (I omit the carrots but if you like them, add them!)

2 eggs

3 T sesame oil

1/4 + cup soy sauce

Prepare rice as directed.

Heat sesame oil in a large skillet over medium heat. Add onion, garlic and peas. (and carrots, if you must) Cook for 5-7 minutes.

Crack eggs into pan and scramble, mixing with vegetables.

Add rice, chicken, and soy sauce to skillet mixture. Stir to combine and remove from heat. Serve and devour!

 - - -

Chocolate Pudding Pie ... yeah, I think you can figure this one out. Chill in frig for at least 2 hours so it's not goopy when cut.

Episode 68 // blocking party (AUDIO)

Show Notes:

The artist vocation is to send light into the human heart.

-George Sand.

Where to find me
bzmama on Instagram
tanyamarie on Ravelry
thesamplergirl on Facebook and Twitter
tanya marie on Pinterest
The Sampler Girl Ravelry Group
last video episode on youtube

HAPPENINGS
Wonder exhibit at Renwick Gallery, Washington, DC
Homemade Donuts recipe

OFF THE NEEDLES
Highland Peaks Shawl, design by Mina of Knitting Expat Podcast
Hideaway Nappy Cover
Castlelaw Hat, design by Clare Devine
Cozy Memories Cowl
Maya's Shawl, design by Justyna Lorkowska

ON THE NEEDLES
Paris Toujours, design by Isabell Kraemer
Transatlantic Baby Blanket, design by Emily Play

KAL NEWS
Christmas Eve Cast On Winner announced!
Baby Knits KAL on The Sampler Girl Ravelry Group / through April 30th
French Outlander Shawl KAL on Canada Let's Swap Ravelry Group

LISTENING/READING/WATCHING
Caithness Collective, audio podcast
The Dream Lover by Elizabeth Berg, historical fiction about George Sand / Impromptu movie
Karie Westermann Blog
The Crimson Field, Season 1 on pbs, period drama about WWI set in coastal France in a tented field hospital

ENDING THOUGHT
Lent
#tanyalenten2016 on Instagram

Donuts.

Last night I rediscovered that I own an Oster bread machine. It was hidden in the back of a kitchen cabinet - out of sight, out of mind ... that's how I find kitchen gadgets from time to time and fall in love with them all over again!

I had this donut recipe printed out and tucked in my recipe cookbook and had never tried it so today was the day. Going to bed, I thought I'd get up early, prepare the dough in the machine and we'd have warm donuts for breakfast. In reality ... I woke up mid morning, it is Saturday in winter!, and clearly it was too big a task to just ... make happen for breakfast! It became an afternoon activity and then an early evening treat when all was said and sprinkled with cinnamon and sugar. I won't be making donuts often but these sure were simple and the result is delicious. I didn't have powder sugar because that would have been a good coating as well. About to have my evening cup of tea ... and a donut!

Click HERE for the recipe!

// Baking // on a cold afternoon

It's a cold afternoon here. The house has a chill to it no matter how much heat pumps through the vents; classical music is strolling through the front rooms and my cat is sprawled out in sunshine basking in winter's solar warmth. I've been a good workout girl and been back to the gym regularly this month and haven't baked anything lately so .... it was time. I checked the cabinets and noticed some ingredients that would fulfill a favorite recipe of mine plus there were some Christmas M&Ms left over that wanted to be thrown in to the mix.

These blondies just came out of the oven and needless to say, the house now smells like butterscotch bliss. Perhaps you would like to make a batch too? Here's the recipe - enjoy!

Butterscotch and M&M Blondies

1 cup all purpose flour

1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar, I used light brown sugar
1 egg
1 Tablespoon vanilla extract
1/2 cup M & Ms
1/2 cup butterscotch morsels

Preheat oven to 350 degrees F.
Mix together flour, baking powder, baking soda, and salt. Set aside.
Melt butter in microwave bowl. Let cool slightly. Pour melted butter in another bowl and add egg (beaten) and vanilla extract; blend well. Add flour mixture, little by little, to this mixture, mixing well.
Spread batter in 9X9X2 pan and then sprinkle candies and morsels ontop.
Bake for 25 minutes.

podcast Happy New Year Episode now LIVE on youtube!

Mom and I recorded a podcast today with Nancy at Nancy’s lovely home. I hope you have some time to join us for knitting talk and fun. HAPPY NEW YEAR!!!!!!!!!!

SHOW NOTES!
PATTERNS
Nancy’s FOs and Wips
:: Hitchhiker by Martina Behm
:: Trillian by Martina Behm
:: Sock Knitter’s Shawl by Kay F. Jones and fingerless mitts / gifts from Outlander exchange made by Cary of Serenity Farms Blog

Tanya’s FOs and Wips
:: Taruyn Sweater by Heidi May
:: Outlander’s Pattern for Claire’s Cowl
:: new cowl design of mine - releases 1/1/16
:: Fika Shawlby Karie Westermann
:: Farmhouse Shawl by cabinfour

Mom’s wips
:: Baa-ble hat from Shetland Wool Week website
:: Canby Cardi Cardi
:: Islington Shawl by Kristin Kapur

YARNS/PLACES/MISC
:: Ginger Twist Studio, Edinburgh, Scotland
:: Fibre Space, Alexandria, Virginia
:: Wing and a Prayer Farm in New England
:: Hazel Knits / Lively DK & Artisan Sock in colorways White Winged Dove and Cabbage Rose
:: Into the Whirled
:: Dye for Yarn
:: Nutcracker project Bag from The Fat Squirrel
:: Juniper Moon Sheep Shop on etsy / sheep cut outs

Chocolate Almond Braid recipe

chicken enchilada cornbread bake recipe

Hi!

It's June. Lightning bugs and the sun still shining after 8 pm .. June!! I've been busy ... school ends here on the 19th and I think we're very ready for summer break. I haven't podcasted in weeks and keep meaning to get an episode recorded and then another day (or 4!) goes by. It's on the agenda ... soon.

In the meanwhile, my kids need to eat. Especially my 8yr old who after requesting a third after-school-snack today, was most pleased to see dinner included black beans and chicken - 2 of his favorite things. The recipe is super simple. Super good. Enjoy!

Chicken Enchilada Cornbread Bake

::1 can (10oz) enchilada sauce, mild

::1 can diced tomatoes, drained

::2 cups frozen corn 

::1 can black beans, drained

::1 T chili powder

::3 cups cooked chicken (I cut the strips in bite size pieces)

::1 package Jiffy corn muffin mix

::2/3 cup milk

::1 large egg

::2 T Vegetable oil

Directions

On medium heat, stir together enchilada sauce, tomatoes, corn, black beans and chili powder. Cook and stir occasionally, about 10 minutes. Add chicken.

In a bowl, whisk together the corn muffin mix, milk, egg and oil. Remove chicken mixture from heat and pour into deep baking dish. Pour cornbread muffin mix over this mixture. Bake at 375 degrees for 30 minutes.

::so yummy

the menu plan mojo

During the summer we eat anything. Everything. Anywhere. During the school year, especially during the winter months, I like to get back to my weekly menu planning because not only is it more economical but it's healthier than finding myself in a drive-thru at dinnertime bringing food in boxes home! When springtime arrives with soccer and baseball commitments, it's great to already be in this frame of mind.

So, a few years back I bought 4 of these fabulous chalkboard placemats from Leslie, who has the lovely blog, a friend to knit with. I used, and still do!, use them as placemats on birthdays, holidays, etc but mainly they display the weekly menu for all 3 of my guys so they won't bug me constantly with that nagging question, What's for dinner? Also ... it keeps me fixed to a PLAN and I'm all for plans and list making. Makes my life much easier.

This week's board:

It just happened to be a crockpot recipe kinda week! Makes for nice lunch leftovers the next day and I've come to love my crockpot because it can do most the cooking for me even when I'm not home. (Fridays are usually pizza nights)

CROCKPOT GARLIC CHICKEN
1 whole chicken (3.5-4lbs) cut up and patted dry
Kosher salt and ground black pepper
extra virgin olive oil
1 medium onion, halved and sliced thin
6 garlic cloves, halved
2 teaspoons dried thyme
1 cup dry white wine
1/3 cup all purpose flour
fresh Italian parsley, for serving

Season chicken pieces with salt and pepper. In large skillet, heat olive oil over medium-high. Cook chicken, skin side-down, until skin is golden brown, about 5 minutes.

Combine onion slices and garlic and dried thyme in crockpot - season with salt and pepper. Top with chicken pieces, skin side up, in a tight layer. In small bowl, whisk together wine and flour until smooth and add to crockpot.

Cover and cook on HIGH until chicken is tender, for 3.5 hours OR 7 hours on LOW.

 - - -

CROCKPOT LASANGA

 - - -

CROCKPOT SAGE TURKEY BREAST

1 goodly sized turkey breast

1 cup butter, melted

1 cup white wine

olive oil

ground sage

Rinse and pat turkey breast dry. Rub with olive oil and sage. Combine butter and wine and baste turkey with mixture. Put in crockpot and cook on HIGH for an hour and then on LOW for 6 hours or until done. Baste occasionally.

- - -

Do you have a weekly menu? I welcome your recipes - thank you in advance!!

chili + cornbread = winter comfort food

Thank you so much for the tea comments in the last post - now I have several more tea types to hunt down and try!

Today is a snow day; the boys have the day off from school and we're cozy indoors enjoying the wintry view outside. We only got a dusting of snow so it was most likely one of those caution mornings for the county in deciding to send school buses or not. They chose not. It's perfectly fine driving but any morning I can sleep longer ... I'll take it!

Last night I fixed chili and cornbread and I'm really looking forward to leftovers for lunch. What a perfectly delicious and simple meal for a winter's day - comfort for within. I have a few recipes that I use for chili and this is the one I made, which is one of my favorites.

Easy Texas Chili

recipe from Easy Weeknight Favorites cookbook by Southern Living, 1998

1 lb ground chuck (I use about 1 1/2 lb lean ground beef)

1 small onion, chopped

1 teaspoon minced garlic (I use an overflowing teaspoon of chopped garlic from jar)

1 (16-oz) can chili hot beans, undrained (I used 1 can drained black beans)

1 6-oz can tomato paste

1 1/2 cups water

1 Tablespoon chili powder (I use a bit more!)

1 teaspoon salt

Combine first 3 ingredients in a large, deep pot which has cover. Cook until beef is browned, stirring until it crumbles. Drain and return to stove. Add beans and remaining ingredients; cover, reduce heat, and simmer 15+ minutes, stirring occasionally.