My Knitting Class


I am hooked!!!

I took a knitting class at



A quaint little shop nestled in the cutest shopping center ever--
Pierremont Common.
This shopping center boasts brick streets with tree-lined sidewalks.


But the knitting shop is so special as you open the doors--

Nancy, the owner, has created a perfect little shop full of luxurious yarns, cozy sitting areas, and inspiring vignettes.
There's even a little dog named Knitty Pearl running around!









And I've even made a scarf---
(in just 2 classes)



Thanks Nancy for an enjoyable experience and a truly inspiring shop.
I can't wait to come again.

You can find Nancy's shop here and here (on facebook).

Stop by for all of your knitting needs.
Also, I'll be posting some of my new knitting projects soon.


Chicken and Rice

Whenever I'm pulled in so many directions that I can't see straight, 
I tend to let things like dinner slip through the cracks.

We tend to eat a lot of peanut butter and jelly sandwiches and cereal around here after work.

It does get old, though.

When I can spare a little time, because this recipe only needs a little,
chicken and rice 
is my "go-to".


It's perfect for dinner, lunch the next day, and probably dinner the next night.

This recipe makes quite a bit for two people, but is perfect for a family
(my girls love it and I made it all the time when they still lived at home).




Chicken and Rice

1 1/2 pounds chicken breast tenderloins
3 cups uncooked rice
water
cajun seasoning (I used Tony's)
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
2 small bell peppers, diced
2 poblano peppers, diced
4 garlic cloves, minced
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes with chilies

In a large pot, add chicken tenderloins and cover with water.  Add about 2 tablespoons cajun seasoning and bring to a boil.  Boil until chicken is cooked, about 10 minutes.  Remove from water and allow to cool.  When the chicken is cooled, shred.

Cook rice according to directions.  Set aside.

In a large pan, heat the butter and olive oil.  Add the onions and peppers and cook until tender.  Add the garlic and cook for a few more minutes.  Add the soups and allow to warm.

Add the vegetable soup mixture to the rice and add the chicken.  Mix well and allow mixture to remain on the stove until heated through.



Enjoy,

A Few Fall Decorations

Fall is definitely my favorite time of year.  
I love the colors, the cooler weather, and just being cozy.

I'm slowly, but surely getting all of my fall decorations out.

I usually stick to an earthy color scheme with pops of metallics instead of going  full-on Halloween.
I really like pumpkins, though.

Here are a few of my decorations from last year.
I snagged a bunch of these pumpkin candles from Pottery Barn a few years ago after Halloween for next to nothing. 
I never light them so I can use them year after year.
(My husband thinks that it crazy, but I asked him if he wanted to buy new ones every year and he quit  making comments!!!)





This year I am making a few new pillows and a throw for the family room and plan of changing up the dining room decor just a little bit.


I love this pattern with the green and blue leopard.
(Check out that coaster from my shop and the Versailles fleur de lis.)



This pattern is called "Crazy Old Bird" and it is one my all-time favorites.
It is so much fun!!
There are tons of colors, but it feels warm and cozy.

I have hung a few door decorations with some very awesome Halloween ribbon on them.
I instantly fell in love with this ribbon and plan on using it in a few other places.




Hopefully I will become motivated to complete the rest of my fall decorations, 
but I am sure that I will let the decorations trickle out for a few weeks.
It's still to early around here for real pumpkins and mums, but hopefully the weather will cooperate and we will get to enjoy fall temperatures pretty soon.

I'll share as soon as all of my sewing and fall projects are completed.
I'm really excited about a few new ideas that I am planning.

Chili Con Queso

Tex-Mex is the best food ever!!!
(end of story-no arguments taken, in my opinion only)

In our fair city, there is a super-duper fabulous tex-mex restaurant named




The food is so delicious,
the margaritas are decadent and strong,
and the atmosphere is lively and loud.
It is definitely a hot-spot in our city.

Not only do they have great steaks, fajitas, and enchiladas,
they have a white cheese queso that is a must for any visitor.

I tried my best to replicate it, but am not exactly on the money.
Something is missing, but I think it's a close second.
Either way, you won't be disappointed.





Chile Con Queso
(tyring to duplicate Superior Grill)


1/2 stick butter
3 tablespoons chopped onion
2 tablespoons flour
1 can rotel tomatoes
2 jalapenos, diced
2 (12 ounce( cans evaporated milk
24 ounces shredded Monterey Jack cheese

In a large saucepan, melt butter and add the onions.  Cook until softened.  Add the flour and stir until combined.  Add the tomatoes, jalapeno, and the milk.  Allow the mixture to heat all the way through, but do not boil (this would scorch the milk).  Remove the mixture from heat and add the cheese.  Stir until melted.

Serving suggestion--Place the queso in individual serving dishes and place under a broiler on high for a few minutes or until the cheese starts to brown and bubble.  Garnish with additional jalapenos if desired.



You can find a Superior Grill in any of these locations--





Enjoy,

Honey Balsamic Roasted Carrots

Carrots are the one vegetable that I did not especially love growing up.
I would eat them with some super-delicious ranch dip, 
but other than that they hardly ever graced my plate.

So as an adult I have tried to cook foods that I rarely ate as a child into our meals.
I have now decided, as an adult, that I absolutely love cooked carrots!

I really wish that kids would just take our word for it and try the foods that we rave about.
They miss out on so much, kind of like me with carrots 
(brussel sprouts and sweet potatoes fall into this category too).

I especially love roasted carrots.



Honey Balsamic Roasted Carrots


2 bunches of small carrots
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar

Heat oven to 400 degrees.  In a small baking dish place prepared carrots.  Coat the carrots with the olive oil.  Place in the oven and roast for 35-40 minutes or until the carrots start to soften.  In a small bowl, mix the honey and balsamic vinegar together.  Pour the mixture over the carrots and continue to roast for 10-15 minutes.  Make sure to baste the carrots with the mixture at least once while cooking.

Serve the carrots with the honey balsamic sauce.



Enjoy,





 Just in time for Halloween--order yours today!!





Find all of these and more at

www.loulousucre.com










  


What A Great Idea!

Have you seen this shop on Etsy?



 It is full of the cutest wooden customized party utensils.





 I absolutely love it.
Even the name--Sucre Shop .
I am all about anything that makes entertaining easier and prettier!!
I will definitely be placing my order for some super cute
LouLou Sucre forks and spoons!!







My Newest Hobby

Lately, I've been thinking that I'm not quite busy enough...
  • working at least 40 hours a week
  • running my on-line store and doing a few sewing jobs on the sides
  • blogging
  • spending time with my family and friends
  • keeping up with all of the projects around the house
  • cooking and cleaning
So, what's a girl to do with all of this free time on her hands---

 Learn to knit

You heard me correctly---knit!!!

I just took my first knitting class (I'll share more on this later--the place is fabulous) and I think that this will probably be my newest hobby.
I can just see all of the beautiful scarfs (or it maybe scarves-Webster's is unclear), gloves, and booties in my future.
(I'm gonna make the husband something and make him wear it--I'll share a pic if that happens!!!)

Let's hope that I can stick with it.

Here's my first project so far--pretty good if I do say so myself.
I have never knitted before.


 First a scarf, then cashmere sweaters.
A girl can dream!!!


Orzo with Radicchio and Sun Dried Tomatoes

I'm one of those people that becomes easily obsessed with thing...
for example, 
whenever I have something that is extremely tasty at a restaurant I always try to make it at home to re-create the recipe.
Sometimes I'm on the money, sometimes not.

(I guess that's why I am a Speech-Language Pathologist and not a chef.)

I had this dish in a restaurant a while ago and the husband and I both loved it.
So.... long story short, I was determined to make it again.
(It only took about 10 times!!)

Orzo with Radicchio and Sun Dried Tomatoes

1 package of orzo
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons yellow onion, diced
1 head radicchio, diced
4 ounces sun-dried tomatoes, diced
2 tablespoons balsamic vinegar*
salt and pepper

Cook orzo according to package directions.  While orzo is cooking, heat pan with butter an olive oil.  Saute onions and garlic until tender.  Add the radicchio and cook until wilted .  Drain the orzo and mix into the pan with the onions, garlic, and radicchio.  Add the sun-dried tomatoes and balsamic vinegar and mix well.  Season with salt and pepper to  taste.

(*You can also add more balsamic vinegar depending upon your taste.)

I hope you become obsessed with this too!!

Enjoy,






I've linked up with


The Problem With Sarah's House...

I am oh so happy that one of my absolute favorite HGTV designers is back for another season of
Sarah's House.

I completely love watching Sarah & Tommy make a normal nice house something extraordinary.

The problem is... I start watching the marathons and then I start doing this---

 
 
 I just might be exaggerating a little bit, 
but it is a mess.
(See the culprits on the TV in the background.)

Look at these rooms...
 


 
 Oh Sarah, how I adore you!!!



Knock Ya Naked Margaritas

 Some people, probably not really funny people, call this a Corona Margarita, 
but I prefer to call it by the name that it creates when you drink it---

Knock Ya Naked Margarita

WARNING!!!
This margarita will, if consumed by the pitcher-full, might just make you naked!!
 
 
This recipe was given to me by my friend Nicole.
(She always has the best recipes.)

I know that margaritas are usually a summer-time drink, but it's still 100 degrees here and summer doesn't actually (officially) end for a few more weeks.  
(and I drink margaritas all year long, really as often as I can get them)
I thought that I would share this delightful libation.




 Knock Ya Naked Margarita

1 can of frozen limeade (12 oz.), slightly thawed
12 oz. Sprite
12 oz. tequila
1 corona beer
coarse salt
lime

Pour all ingredients in a pitcher and stir to combine.  Garnish glass with lime and salt.



Enjoy,

Chocolate Toffee Banana Muffins

So once again I had some very ripe that bananas that wanted me to make something out of them.  They did not want to be thrown away. 

I didn't want to make banana bread--I always make banana bread.
I was tired of that.
 
Then, I  thought that I would make some peanut butter banana muffins.  
However, as I was looking for the peanut butter chips I stumbled across a bag of 
chocolate toffee pieces.  
The wheels in my head started spinning.

To make this treat I felt that needed to do a quick little taste test--
( I didn't want to make something that tasted bad.) 
So after I approved the little bitty taste, I proceeded with this recipe.
Off I went---Chocolate Toffee Banana Muffins



Chocolate Toffee Banana Muffins
1/3 cup shortening, melted
3/4 cup sugar
1 egg
2 teaspoons vanilla
1 cup mashed ripe bananas (2 to 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate toffee bits

Heat oven to 350 degrees.  Line muffin cups with paper baking cups.  

In a large bowl combine the shortening, sugar, eggs, and vanilla.  Beat until smooth.  Add the bananas, flour, soda, salt, and baking powder.  Mix well.  Stir in the chocolate toffee bits.

Fill the muffin cups 2/3 full with batter and bake for 18 to 20 minutes or until a toothpick comes out clean.  Cool slightly in the pan on a wire rack.

Enjoy,












I've linked up with

Game Day Food



Football season is officially here!!!


The first thing my husband asked me this morning was
 "What are we having to eat during the game tonight?".  

 Here are a few ideas for some great appetizers--

French Loaf Dip
Chunky Guacamole
Honey Chile Wings

Crawfish Dip

and we definitely can't leave out dessert---

Have you tried this yet???
Peanut Butter Brownie Trifle


I hope your team wins today!!

GEAUX Tigers!!!!!





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