Vegan Pot Pie

Pie Dough

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1/2 cup ice water (approx.)

Filling

• 3 tablespoons canola oil
• 1 unit onion, diced
• 2 small Yukon Gold potatoes (about 320 g), peeled and diced
• 2 unit carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 cups plain soy beverage
• 4 unit meatless chicken breast portions (about 450 g), chopped
• 1 cup frozen peas

Pie Dough

1. Place flour, baking powder and salt in food processor; process until combined. Add oil; pulse on and off until combined. Pulsing on and off, gradually add ice water through feed tube until soft dough forms. Form into a ball. Flatten into disc. Wrap in plastic wrap. Chill at least 30 minutes.

Filling

1. Preheat oven to 375F (190C).
2. In saucepan, heat oil over medium heat; cook onion until softened, stirring occasionally, about 5 minutes. Stir in potatoes, carrots, garlic, sage, thyme, salt and pepper; cook for 2 minutes longer. Stir in flour; cook, stirring, for 1 minute. Gradually stir in soy beverage and ½ cup (125 mL) water, stirring constantly. Add meatless chicken breasts and peas; bring to a boil. Reduce heat to simmer; cook for 2 minutes. Transfer mixture to 11 x 7-inch (2 L) glass baking dish. Cool slightly.
3. Meanwhile, on lightly floured surface, roll out pie dough to scant 13 x 8 inch (33 x 20 cm) rectangle. Place over filling, pinching to form decorative border around edge. Cut out 1 inch (2.5 cm) circular vent in centre. Bake in centre of oven until golden brown on top, about 40 minutes. Cool 10 minutes before serving.

Corinne~

Grilled Chicken Grenades

• 4 teaspoons paprika
• 1 tablespoon onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons chipotle chili pepper powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon garlic powder
• 2 unit boneless skinless chicken breasts, about 500 g
• 1 package sliced Havarti cheese 170 g
• 1 package sodium-reduced bacon 500 g
• 1/2 cup drained pickled jalapeño slices
• 2 tablespoons apple jelly
• 2 tablespoons hot pepper jelly

1. In small bowl, stir together paprika, onion powder, salt, pepper, cayenne, chipotle powder, oregano, thyme and garlic powder. Measure out ¼ cup (50 mL) to use in grenades. Store remaining in tightly covered jar.
2. Preheat oven to 375F (190C). Line a baking sheet with nonstick foil.
3. Cut chicken breasts lengthwise into thin slices, about 1/4 inch (5 mm) thick. Set aside. Cut cheese slices into strips the same width as bacon slices. Lightly dust another baking sheet with 2 tbsp (25 mL) of the spice rub. Place half of bacon slices on baking sheet, side by side. Top each bacon slice with a chicken strip and a cheese strip. Place one jalapeño ring at one end of each; roll into pinwheels. Secure each with a toothpick. Redust baking sheet with another 2 tbsp (25 mL) spice rub and repeat with remaining bacon, chicken, cheese and jalapeño rings.
4. Stand grenades up on foil-lined baking sheet (not on their sides). Bake in centre of oven for 20 minutes.
5. Meanwhile, in 1 cup (250 mL) glass measuring cup, combine two jellies; microwave on HIGH for 20 to 30 seconds or until melted. Remove grenades from oven and brush with jelly mixture. Either return to oven for 10 minutes longer or transfer to barbecue preheated to medium heat to crisp for 2 to 3 minutes.
6. Serve warm.

Corinne~

Recipe To Riches

The Food Network has a new show called Recipe to Riches. This show gives one Canadian a chance to win $250,000.  Each week there is a different food category and one winner is chosen from that episode and that winner takes home $25,000.  After all the finalists are chosen it is up to Canada to vote for the Grand Prize Winner of $250,000.  Not only do they win the $25,000 their recipe is featured as a new product for Loblaw Grocery stores across Canada.  If first heard of this show two weeks ago when my daughter and her boyfriend were talking about Chicken Grenades on facebook.  My first thought was shooting dead chickens out of a potato gun, so I figured I best ask what Chicken Grenades were.  My daughter and her boyfriend told me about these tasty morsels and how good they were, which made me want to try them.  They were also confident that they could re-create them as they made notes as they watched the show. 

So the next time I was in SuperStore I picked up a box of Chicken Grenades and all I can say is YUMMY!! If you like spicy you'll enjoy these.

Earlier in the day I was reading the latest copy of President's Choice Insider Report that is packed with lots of ideas for entertaining and noticed that there was a website for a recipe in the report.  So after checking out the Presidents Choice website I found the recipes from the show Recipe To Riches. 

Week 1 winner is Luscious Lemon Pudding Cake created by Glo McNeill --- her recipe can be found HERE

Week 2 winner is Peach Bliss created by Jacqui Keseluk --- here recipe can be found HERE

Week 3 winner is Chicken Grendes created by John Grass --- his recipe can be found HERE

Week 4 winner is Hazelnut Stew With Sweet Potato Bannock created by Melaney Gleeson-Lyall --- her recipe can be found HERE

I have my PVR set to record all new episodes of the show so I don't miss any more of the episodes.  There are only 4 more left.


Corinne~

Up Close with a Coyote

 On our trip back home from Meadow Lake we came across what I believe is the same Coyote that we seen a couple of days earlier.  He was in the same area and the markings were very close to being the same.  Once again I was provided the opportunity to get some really nice close shots of this beautiful guy.

 I love how this photo below catches him in the start of a what looks like a pounce.

 Was so lucky to catch this beautiful close up of him.  He was not afraid of me that is for sure, more curious than anything.  Especially with every noise he heard from the camera focusing.

Corinne~

Flying G Alpacas

A friend of mine raises Alpacas.  On my recent trip to Meadow Lake, she invited me out for supper and a visit.  I was thrilled as I really wanted to see her place and her Alpacas.  So with camera in tow I was off for a visit.

Their hair is so soft and warm when you put your hands inside their coats.  The colors are beautiful.  The sun was setting fast so I was limited on light.  Definitely want to go for another visit with better light and get some more pictures.  They sure move around fast but beautiful animals. 

So upon my departure I left with 6 skeins of Lopi yarn - 70% Alpaca 30% Merino in different colors to make myself and my two girls a pair of mittens for the winter. 

For more information on Flying G Aplacas click HERE  

Corinne~

Meadow Lake Pulp Mill

On our recent trip as we got closer to Meadow Lake the sky was darker and darker with rain, the sun was setting and it provided for a great opportunity to get some shots of the mill as we were coming into town.

I love the darkness of the trees in the foreground and the contrast of the exhaust against the sky with setting sun on the horizon. 

Corinne~

Coyote

We ran across this beautiful Coyote between Green Lake and Meadow Lake.  So glad that we stopped so I could get some photos.

Checking both ways for traffic before crossing the highway!

Safe to cross!

 I really like his coloring with the black and white on his back.  Enjoyed watching him watch us.


Corinne~

White Tail Deer

Last week I had the opportunity to travel up to Meadow Lake for work for 3 days.  The timing was both good and bad....the bad was I was fighting off a bad cold and probably should have stayed at home and the good is that it was a few days after the photography workshop I took the weekend before going to Meadow Lake.  I was excited about the drive up as there is usually a variety of wildlife along the way.  As it turned out we did see some wildlife which provided opportunities for me to get some good photographs.

Was very lucky to get some great shots of some White Tail Deer that didn't run off to the bush as soon as we stopped along the edge of the road.

When I captured this photo of the 2 yearlings grazing I didn't realize I had the front deer in the frame until after I snapped this photo.  I do like the perspective it gives.

This one of the two deer is one of my favorite shots of the trip.  I like how the light is soft and lightly blurred in the foreground and how I caught the back deer as he was grazing just inside the tree line.



Corinne~

French Toast Muffins

 

3 eggs

1 1/2 cups1% milk

1/3 cupsugar

1 tbsp Pure Vanilla Extract

1 tspground cinnamon

10 slices Multi Grain Bread, cubed

1 cup frozen Mixed Fruit (strawberry, raspberry & blackberry)

2 tbsp Pure Maple Syrup

In a bowl, whisk together eggs, milk, sugar, vanilla and cinnamon until well combined. Add cubed bread and toss gently until the egg mixture is absorbed. Add berries and toss gently to combine.

Divide muffin mixture evenly into a greased muffin tin and drizzle with maple syrup. Bake in the centre of a preheated 375°F (190°C) oven for 25 min.

Cool completely then wrap individually in plastic wrap and store in a resealable plastic bag or container to freeze.

To reheat frozen muffins, remove plastic wrap and place in microwave on defrost for 1 min. If desired, drizzle warm muffins with a little more maple syrup before serving.


Corinne~

Biscotti

Did you know? Biscotti (pronounced bee-SKAWT-tee) are popular Italian cookies that have been baked twice — first as a loaf, and then a second time sliced — until they are crisp.

Fibre 1~ Power Biscotti

2 cups FIBRE 1 Original cereal, crushed
1 1/2 cups flour
1 cup sugar
3/4 cup large flaked or quick- cooking oats
1/2 cup sliced almonds
1/2 cup finely chopped apricots
2 tsp baking powder
3 eggs, lightly beaten
1 tbsp canola oil
2 tsp almond extract
1 tsp vanilla

Heat oven to 350°F (180°C). Combine crushed cereal with flour, sugar, oats, almonds, apricots and baking powder in a large bowl.

In another bowl, combine eggs, oil and extracts. Mix well. Stir into Fibre 1* mixture until well blended (dough will be dry and crumbly).

Turn dough out onto a lightly floured surface and knead 10 to 15 times. Divide dough in half and shape each half into a log about 8-inches (20 cm) long and 3-inches (7.5 cm) wide. Place on parchment paper-lined baking sheets. Bake 30 minutes. Remove from baking sheet; cool 10 minutes on cooling rack.

Reduce oven temperature to 325°F (160°C). Cut each log into 1/2- inch (1 cm) slices. Place on baking sheet and bake 15 minutes. Turn biscotti over and bake 15 to 20 minutes longer.

Cool 5 minutes; remove from baking sheet. Cool completely on cooling rack.


Corinne~

Sittin Tilda with Candy ~ Magnolia-licious Christmas All Year Long

Wow here it is already the 25th of October.....OMG there is only 60 days left till Christmas Day.  Where has this year gone too?  Since it is the 25th of the month it's once again time for the Magnolia-licious Christmas All Year Long Blog Hop.

For all my Magnolia needs I head on over to Diana's shop Magnolia-licious.  If you don't see something you are looking for just pop Diana a quick email and she will do her best to help you out.  Diana has the best selection of everything Magnolia in North America - serving both Canada and the United States. 

Once again I am participating in the Magnolia-licious Christmas All Year Long Blog Hop, if you arrived here from Cordine's blog then you are on the right track.  If you just happened to stop by and you want to follow the Blog Hop head on over to the Magnolia-licious Christmas All Year Long blog by clicking HERE to start at the beginning.  The other participants in the blog hop are very talented and I am sure you will enjoy what they have to share with everyone.

Now on to my latest Christmas Card.  I got this cute little Sitting Tilda with Candy in an image swap.... Following along with the style of the previous Christmas cards, this card is made with the brown lunch bag as the base and built up from there.  I chose to go with Pink and Green for the colors of the card.

I haven't had chance to add a verse to the inside of the card just yet.

 A close up of Tilda colored with Copics.

The image was colored up a while back and I can't find the paper I wrote the Copic numbers down on.

The roses and rose buds are from Wild Orchid Crafts. 

Thanks for stopping by, I hope you enjoyed seeing my latest Christmas card.  Now it is time to keep on hopping along, from here you head on over to see what the talented Glenda has to share with you.




Corinne~

Photography Bucket List

TGIF........

This weekend TGIF means something more than just the weekend is here....it means that tomorrow I get to attend a photography workshop that I have been anxiously awaiting since August.  Greg Johnson, Saskatchewan's own Tornado Hunter/Storm Chaser/Photographer is coming to town to put on a photography workshop.  I have owned my Digital SLR for 3 years now and still struggle with all the settings.  I force myself to shoot in Manual Mode or AV Mode so that I can try and learn what I am actually doing and why but most of my pictures have been by sheer luck more than anything.  I don't fully understand the settings and why I am using them.  What I do know is from reading books, magazines or on line articles.  So having someone provide the opportunity to learn hands on....is exactly what I need.

Check out Greg's website Tornado Hunter by clicking HERE  His photos are amazing and so inspiring. 

I love photography, especially landscape photography.  I am always looking for photo opportunities when I am out and about.

There are a few things are on my list to photograph.  Some that I can do right from home others I will need to travel for.

My Photography Bucket List

• Northern Lights
• Lightening
• Polar Bears
• Nistowiak Falls in Winter (have shot these once already, but want to return to shoot them again after my photography workshop with Greg)
  
• Nistowiak Falls in Summer
• Water falls at Wells Grey Provincial Park in BC
• Winter scenes 
  
• Many of the beautiful places right here in Saskatchewan
  
• Canada Goose with new babies
• Grizzly Bears in BC
  
• Bald Eagle in trees or even in a nest....
• Beautiful sunsets
• Beautiful sunrises
• Canadian Animals in the Wild - this is on going
  
• Animals in the wild in Africa ie: Zebra, Giraffe, Elephants, Hippos etc. (Basically an African Safari)
  
• and a tropical location
• Castles
  

These are a few of photography bucket list items...some of them correspond to my Bucket List.


Corinne~

Crafing Heaven

Michaels recently opened here in Prince Albert.  I have been waiting for many years for them to come to PA...it is like my dream come true for crafting stores.  So Tuesday after work I made my way to the Cornerstone shopping area and walked through those doors for the first time.  It was like the bright light was calling my name telling me my time has come and the doors opened and I was in crafting heaven.

I spent two hours walking the aisles of the store, spending most of my time in the scrapbooking section.  Oh how nice it will be to be able to pick this and that when I need it, instead of waiting to make a trip to Saskatoon.  One of the best finds for me was that Michaels now carry COPICS....yes that is right they have Copic Sketch Markers.  The selection is limited as they are trying them for 6 months to see how well they go over.  The sad things is most of the staff that I have spoke with the last couple of days don't realize what wonderful markers these little gems are.  So once I tell them how nice they are to color with and that you can color not only stamped images but you can color your ribbon and lace to match the theme they become even more eager to know more.  I have told these ladies to go on line and just google Copic markers and offered to bring in a couple of my colored stamped images that they can use on display so that people have an idea of what Copic markers are all about...there is a method to my madness in this matter....I want to see them carry the full line or at the very least a much fuller line and the refills for the Copic markers. 

Yes I think I landed in heaven.....or another comparison is like a kid in a candy story - look out!!



Corinne~

Little Oasis On the Prairie ~ Part VI

Well this past weekend I purchased a used aquarium, which also came with 4 rather large gold fish.  So once I got them settled back into the aquarium in the new home it was time to start draining the pond. First thing I did was bring in my water lily and other aquatic plants I want to try my hand at over wintering.  I am hoping I can over winter all of them that I brought but but mainly my fingers are crossed for my water lily.  So once they were in and put to bed in a fridge in the basement, it was time to catch the fish.  Well this can be a challenge when you don't have a proper net.....okay I thought I had one from years back, but needless to say it was no where to be found.  Good thing the fish in the pond were fairly dormant, made it easier for me to catch them.  So the were transferred to a large tub of pond water and brought in the house to slowly adjust the temperature of the water to room temperature.  24 hrs later they were moved to their new home in the aquarium. 

So out of the total of 12 fish that I bought for the pond this spring - 4 Shubkins, 2 Fantails and 6 gold fish only 6 survived.  1 of the 4 Shubkins survived, 1 Fantail and 4 goldfish survived.  Most died within a few days of them coming home except for 2 of the gold fish - they died a couple of months later.  So for next spring I now have 10 fish for the pond.  I might pick up another Shubkin and Fantail before spring. Oh and all 5 snails that I put into the pond survived and no baby snails that I could see either. 

So now I am awaiting spring so I can set up the pond again and enjoy my morning coffee on the deck listening to the sound of the water.  With a few modifications the pond will be up in running as soon as the weather is nice enough.




Corinne~

Martin Short

Sunday evening was date night for my husband and I.  We went out for supper to Zorba's Family Restaurant.  The food is really good there and the service from our experience has always been good.  After supper we headed over to the E.A. Rawlinson Center for the Performing Arts to see Martin Short.  Our son won tickets at work on Friday and wasn't able to attend the performance so he gave them to his dad and I.

What a wonderful Canadian performer.  This man has gone along ways with his career.  He performed many of his impersonations that he has done over the years.  He portrayed Ed Grimley, Giminy Glick and Franck the Wedding Planner to name a few.  He also did his impression of Katherine Hepburn, Liz Taylor, Richard Burton and even Betty Davis.  He had the audience in stitches throughout his 1 and half hour performance. 

He even performed a couple of songs including this one you can see on YouTube -  "goodbye al qaeda's rose" performed not that long ago on the Late Show with David Letterman. 

Martin ended the evenings performance with a tribute to a few other Canadians that made their way to the United States with their acting skills and have become famous entertainers such as Donald Sutherland & his son Keifer, Howie Mandel, Keanu Reeves and Eugene Levy to name a few. 

Then ended with 

Oh! Canada, We Stand On Guard For Thee

A wonderful performance given by a very very talented Canadian - Martin Short.  If you love Comedy and you ever have the chance to see him perform live, you should go. 


Corinne~

Spicy Beef With Shrimp and Bok Choy

 

• 1/4 cup(s) rice wine
• 1 1/2 tablespoon oyster sauce
• 2 teaspoon cornstarch
• 4 teaspoon canola oil
• 3/4 pounds sirloin steak
• 1/4 teaspoon red pepper crushed
• 10 large raw shrimp
• 1 pounds bok choy

1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.

3. Transfer the beef, shrimp and any juices to a plate.

4.Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture.

5. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute. 

 Nutritional Info (Per serving):

Calories: 204, Saturated Fat: 2g, Sodium: 384mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 6g, Cholesterol: 54mg, Protein: 22g

Corinne~

Kindness of Others

Yesterday morning my daughter's two house dogs and yard dog escaped out of her backyard. They made fast time in a couple of minutes. The guy that was there from Rotor-Rooter felt so bad that they had escaped, he said he felt a bit responsible for the escape. We all reassured him that it wasn't his fault that the large dog had figured our how to open the gate and they were off.

First place my daughter called was the local SPCA, gave them descriptions of the dogs and they said they would call if they showed up. We checked all the places we could think that they might go but it was like looking for a needle in a haystack.

I called the vet clinic to see if anyone had called them as Rabies tag has the clinic name and number and the unique ID number to trace the dog if they are found by someone.

A few different calls had gone into the SPCA with sightings of the dogs, the SPCA in turn would call my daughter to give the location to the sighting. She was always behind them. Then she got a call from a friend that seen them by the 7-Eleven. Once again they were ahead of my daughter by about 20 minutes, she decided to start looking around the area when the SPCA called to tell her Abby had been brought in and to come right away. As my daughter was walking back to her truck her phone rang again. This time it was the vet clinic to let her know that her other little guy Charlie had been found 2 doors down from them at the groomers, maybe he wanted a shampoo and set. Turns out not only did they have Charlie, Boss the outside dog was there too. So within a matter of about 20 minutes apart she had all 3 dogs back home again.

The lady that found Abby, waited at the SPCA with Abby to meet us. She was so happy that when she brought Abby in to the SPCA to hear that someone was looking for her. The lady waited to meet us and assure us that Abby has been safe and was so happy to reunite her with her family.

Thanks to the kindness & honesty of others all 3 dogs were brought home safely. Our biggest fear was that someone had picked them up and keep them, which happens far too often in our community.

It always does my heart good when you see the kindness of others in action. It was a happy ending for all.


Corinne~

 I wish I had found this link about a week earlier.  This would have made a wonderful center piece for our Thanksgiving table.

This center piece piece would also be beautiful for Fall weddings.

How to make Thanksgiving Table Decorations click HERE to watch the video.

Corinne~

Happy Thanksgiving

Happy Thanksgiving 

to all my Canadian family, friends and followers 

 

We have long-standing traditions to celebrate the bountiful harvest of the year.  

It is a time to reflect on the many things we have to be thankful for in our lives.

 

Our family celebrated Thanksgiving Supper on Sunday evening.  We had a feast with lots of left overs...yeah I don't have to cook for a couple of days!  We did miss our son Michael, he was unable to join us because of work.  But a place was made for him and sent in with his sister.  This year we had our daughter's boyfriend Trent join us, he is very much a part of our family.  We had invited his dad and sister to join us as well, as they were going to be alone for Thanksgiving, well plans changed and they ended up staying home with some of their family.  Guess we'll have to meet Trent's family another time.  We met his brother at Easter.

My husband did tell me that my stuffing I made this year was probably the best I have ever made and he said he had always really like my stuffing....so I guess you could say I perfected my recipe even more this time round.

The cabbage rolls that Brittany and I made on Saturday evening were delicious too.  We rolled enough that I have for Christmas already...which means we only have to have a perogie bee one of these weekends before Christmas.  Brittany is a natural when it comes to rolling cabbage rolls, I am sure it is the Ukrainian in her. hehehe  She doesn't mind helping out because she knows that means she gets some to take home.   It goes the same with perogies and spring rolls...the girls don't mind helping if they get some of the end result to take home.  That is the deal I made with them, if you expect to take some home, you have to help with production.

Oh! and the Golden Caramel Cheesecake Bars were a HIT!  Already requested for Christmas or any time I feel like making cheesecake. 

Corinne~

Golden Caramel Cheesecake Bars

For all occasions my kids have certain requests for dessert from pies, to tarts, to cakes including cheese cake.  So for thanksgiving my youngest daughter asked for pumpkin cheese cake.  So what I decided to do was a bit of a compromise....I would do pumpkin pies and a cheese cake separately.  For the pumpkin pie, I cheated and bought the pies but the cheesecake I am making and I decided on these delicious Golden Caramel Cheesecake Bars.

Golden Caramel Cheesecake Bars

24 Golden Oreo Cookies, divided

2 Tbsp. butter, melted

25 Kraft Caramels

1 Tbsp. water

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 jar (198 g) Jet-Puffed Marshmallow Creme

1 egg

HEAT oven to 350°F.
LINE 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
MEANWHILE, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies.
BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife.
BAKE 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

Store in tightly covered container in refrigerator.

Make Ahead - Bars can be stored in refrigerator overnight before serving.

Corinne~

On The Road

Every now and then I get the opportunity to travel with my work. I always enjoy these trips out of the office, makes for a nice change. So today finds me in the booming metropolis of Hudson Bay......okay booming probably not, metropolis - definitely not. Hudson Bay is a small town in Saskatchewan that in all my years I have never visited so I am glad for the opportunity.

This is different for me as it is usually my husband who is on the road, this time he is staying home.  Like we switched places

Last week I was up in the Big River area for our Joint Industry/Government Workshop/Field Tour. That was very interesting to see the blow down areas from the August 1st wind storm that went through the area. My husband and I were up in the area when the storm hit. We were very lucky that where we were staying was on the very tail end of it no damage except for 1 tree down in the entire resort. A resort about 15 miles north was not so lucky.

At the end of the month I am back on the road again, heading up to Meadow Lake for 3 days.

I certainly can't complain as I have had some wonderful opportunities with work for travel some definitely more memorable than others, like my 3 day trip to Stony Rapids - probably the highlight of my career to date.





Corinne~

Jalapeno Chicken Breasts - Slow Cooker Recipe

A slow cooker is one of my favorite appliances, especially during the fall, winter and spring.  I can put on homemade soup, chili, or another recipe in the morning and when I get home supper is made, with the exception of a salad or veggie in some instances.  A favorite of my family is BBQ Pulled Pork, using a Club House seasoning pkg for BBQ Pulled Pork. Here is a new recipe that I am definitely going to try very soon.  Jalapeno and chicken...what a great combination. 

Jalapeno Chicken Breasts

6           Bone-in chicken breast halves, skinned

1           Tablespoon chili powder 
1 1/8     Teaspoon salt  
1/2        Cup reduced-sodium chicken broth
2           Tablespoons lemon juice
1/3        Cup sliced pickled jalapeño chile pepper, drained
1           Tablespoon cornstarch
1           Tablespoon cold water

1           8-ounce package reduced-fat cream cheese (Neufch¿¿tel), softened and cut into cubes
2           Slices bacon, crisp-cooked, drained, and crumbled (optional)**

** Turkey bacon can be used instead.

Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeño pepper.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Transfer chicken and jalapeño pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. Sprinkle with bacon if desired.


Serve with Mexican rice or mashed potatoes, choice of vegetable and/or salad.

 
Corinne~

Zucchini with Farmers Sausage

I wanted to share with you my latest recipe creation so to speak.

A couple of weeks ago my sister-in-law was up for the weekend and she brought us some tomatoes and a zucchini.  Right away my family asked me to make the zucchini up with farmers sausage like I did a couple of years back.  Well I went to looking for my recipe and could not find it any where.  Even when I searched in Google I couldn't find what I was looking for.  So I was on my own for this one.  First task was to try and remember what all the ingredients were....

Zucchini
Farmers Sausage
Onion
Potato(I tried shredded hasbrowns)
Salt & Pepper to taste
Garlic Plus Spice (just enough for flavor)

To begin I cut the zucchini in half, peeled it and took out the seeds, then sliced it into slices add them to a frying pan with a bit of butter, salt & pepper.  Then I sliced up the farmers sausage added that to a frying pan with a bit of butter so the meat doesn't stick and fried the zucchini.  Chopped the onion and fried it in butter added the hashbrowns to the mix and continued to fry. Once the zucchini was done I added the fried farmers sausage to the mix, then added the onion and hasbrowns once they were cooked.  Once everything was mixed together I added a salt & pepper to taste along with some Garlic plus. 

Served with a salad, everyone enjoyed our Zucchini with Farmers Sausage.

Next time I will use diced hashbrowns.


Corinne~

Gift From My Daughter

Two weeks ago we were having some of my in-laws over for the weekend for a quading trip in the forest.  So Friday night our daughters came out so they could visit with everyone.  Well when they arrived Brittany comes in with a beautiful phalaenopis orchid with two full stocks of flowers and the color, oh my it is absolutely beautiful.  What a wonderful surprise.

Here are a few pictures of my orchid gift from my daughter.

click on the photos to see a larger image

 

My collection of orchids is growing.  I know have 5 of them.  They are very easy to care for and have bloomed again and again for me.  I like that the blooms last for weeks not days.  These pictures were taken nearly two weeks after my daughter gave me the orchid and they are still as vibrant and fresh looking as they day she gave it to me.




Corinne~

Pleats and Folds

After watching Zoe from Make It Crafty's video tutorial Folds/Pleats Simplified with Copic Markers.  I decided to dive in and try this technique myself.  After 3 tries I am pleased with my results.  Oh! I know it will take more practice to get as good as Zoe but none the less I am pleased with my results.

If you are interested in learning how to color pleats and folds so that your images don't look so flat, you'll want to check out Zoe's video tutorial on Folds/Pleats Simplified with Copic Markers by clicking HERE 

Attempt 1

The pleats and folds are starting to take shape, but still look a little flat to me.  

Attempt 2

My pleats and folds seem to be getting more defined.  I can see some dimension in the image but still not happy with it.

Attempt 3

I am very happy with the results on my 3rd attempt.  I feel the pleats and folds stand out nicely taking the flatness out of the image. 

Copic Colors Used
Skin:  E000, E01 & R20
Hair: E25, E31 & E50
Bow:  BG02, BG05 & BG07
Dress:  BG02, BG05, BG07 & BG9
Socks: C1, C3 & C5
Shoes:  E25, E29, E35, E53 & E55
Balloon:  R37, R39 & R59

I love the richness of the colors that I used on Tilda's dress, hair bow and balloon.  I will have to go back and work on attempt 1 & 2 some more to get them to a level I am happy with.  It was good practice to work on multiple copies of the stamped images that are the same image.

I still have lots to learn but am pleased so far with the results I am getting.  Definitely will be watching Zoe's video for Folds/Pleats Simplified a few more times before moving on to what I call the advanced version of Creases/Folds.


Corinne~

Packing A Healthy Lunch

Today I was reading my email newsletter Losing It with Jillian Michaels.  There is always an interesting article about someones success, a healthy recipe, tips and sometime exercises.  Today she posted an awesome recipe for Italian Pork Pita Pockets, that sound so delicious.  Being that I am trying harder and harder to pack my own lunch for work, all part of the trying to live a healthier lifestyle, which lately hasn't been going very well.  Oh well I am not going to get down on myself, it is just time to start over again.  I am a huge fan of the Clean Eating Magazine which has wonderful articles and recipes.  The magazine even has a two week menu for you to follow as well.  I have tried a few different recipes from the Clean Eating Magazine and they have been a hit with my family.  The nice thing about preparing our meals and lunches, we know exactly what we are eating unlike fast food and pre-packaged meals, no hidden ingredients. 

I am going to have to give these Pita Pockets a try.....maybe this weekend.

 Italian Pork Pita Pockets

• 1 large red onion, cut into 8 wedges and separated
• 2 tablespoons balsamic vinegar
• 8 boneless pork loin chops, 2 oz. each
• 2 green bell peppers, each pepper cut into 8 lengthwise strips
• 2 portobello mushrooms, cut into 8 slices and separated
• 1 tablespoon olive oil
• 1/2 teaspoon dried Italian seasoning
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon fennel seed
• 8 100% whole wheat pitas, cut into halves
• 4 slices part-skim mozzarella cheese, 1 oz. slices, cut in half

1. Heat oven to broil.
2. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan.
3. In a small bowl, combine balsamic vinegar, olive oil, Italian seasoning, red pepper flakes, and fennel seed. Brush mixture on both sides of pork chops.
4. Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork is browned and vegetables are crisp-tender. Remove from oven and divide pork and vegetables among pita pocket breads.
5. Add 1 slice of cheese to each sandwich and enjoy!

Makes 8 sandwiches (4 servings).

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 240
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 280 mg
Total Carbohydrate: 21 g
Protein: 21 g
Corinne~

A Present For Tilda

Here it is the 25th of September, only 3 months until Christmas Day!  I better get started making my Christmas Lists and my Christmas Card list. Today I'd like to share with you one of my latest Christmas Cards that I made back in early June.  So grab yourself a coffee, tea or what ever you prefer and enjoy the posting...it is a bit long.

For this card I once again used a brown lunch bag for the base of my card, I really like this style of card, allows me to add in our family Christmas letter into the back pocket.  I can even pop in a couple of photos or a gift card into the pocket too.

For the front of my card I used Santa Hands Out Presents, Old Bench and Winter Forest and dark brown card stock.  All images are colored in Copics (sorry I don't have the numbers I used as I colored this a couple of months back).  I flocked the fur trim on Santa's suit and filled in his glasses with Diamond Glaze.

 

Here is a close up of Santa sitting on the bench with a parcel in his hands for Tilda.  Here you can see how the Diamond Glaze on his glass look like glass lenses.

On the inside of my card I used Secret Tilda, colored in copics (sorry I don't have the numbers I used as I colored this a couple of months back).  I edged the lace on her outfit with Stickles in Diamond.  I used a digital desgin paper that I found on line, dk brown card stock and white cardstock that I can either stamp or hand write a Christmas Greeting on.

 

Here is a close up of Secret Tilda.  Secret Tilda is one of my favorite Tilda's, it is so hard to pick an absolute favorite as they are all so darn cute.

For all your Magnolia stamp needs head over to see Diana at Magnolia-licious.  The service is wonderful and if you don't see a Magnolia image that you are looking for in stock drop Diana a quick email, she will do her best to help you out.

Thanks for stopping by, I hope you enjoyed your visit.  Have a wonderful day!


Corinne~