Alma Stoller: how to make fabric beads with cotton balls
tutorial and product review A few months ago, I was asked by ArtBeads.com to review some of there products. So, I decided to create a tutorial along with this product review to showcase my use of the beads I got from them. ArtBeads.com sent me the most AMAZING gold and metallic white gold beads so I decided to make fabric beads with it. Start with a strip of fabric and a cotton ball Use a cotton thread to stitch the fabric down Use a beading thread, (Nymo size D) to stitch beads on it. I've never worked with gold beads before, but I completely loved working with these. They really sparkle and stand out against the fabric and they were incredibly easy and smooth to stitch through. Each bead is uniform in size, no snagging or sharp edges. Once the beads are stitched to the fabric, you can string it up to make a necklace, or ornament anything of your choice. Disclosure.... I receive the above items free of charge. I have been asked to review these products and to of the above product.
Cheesy Chicken and Bean Enchiladas - Thinkarete
I am a BIG fan of enchiladas. Especially cheesy chicken enchiladas topped with my homemade enchilada sauce. I even snuck some refried beans into the mix for a little addition to the vegetable garden. No one will argue that these are super authentic. These would work really well as a freezer meal. Start these out by seasoning a few BIG chicken breasts with salt, pepper, garlic powder, chili powder, and onion powder. After the chicken has browned, I added about 1/2 cup of water into the bottom of the pan and covered the pan to finish the cooking. When the chicken is cooked through, shred it thoroughly. Now make your refried beans. Roll them up well and place into a pan that has been sprayed with cooking spray, and has been covered with enchilada sauce. Cover these with your enchilada sauce. Bake in a 350 degree oven for 30-45 minutes, or until the cheese is bubbly and the whole thing is heated through. Cheesy Chicken and Bean Enchiladas Easy Enchilada Sauce Homemade Enchilada Sauce here
Annemarie's Haakblog
Easy Enchilada Sauce - Thinkarete
This is my go-to enchilada sauce for all my various enchilada dishes. I love red enchilada sauce, but I cannot stand the stuff you find in the tin cans in the ethnic section of your local grocery store. This sauce is delicious, easy, and doesn’t require any crazy specialty ingredients. You can adjust the heat to your family’s preference. Saute the garlic in the vegetable oil for 1 minute over medium high heat. Reduce heat to low, and simmer stirring frequently for 15-20 minutes. Easy Enchilada Sauce • 1 TBSP Vegetable Oil • 2 cloves garlic, crushed • ½ tsp oregano • ½ tsp basil • 1 TBSP chile powder • ⅛ tsp black pepper • ¼ tsp salt • ¼ tsp cumin • ¼ cup salsa • 28 oz can crushed tomatoes 1.
{me} and my thoughts: Christmas Gift Giving - TUTORIAL QUILTED MUG BAG
Kris Kringle gift giving for my sewing group is coming up, I love this little group we gather and bring out cups, sit and sip and stitch in company, it's also a chance for me to visit with Mum on a weekly basis doing something we love together is always good....but I digress. So this will be the second year in a row that I will be making a little MUG BAG, having done the draw string kind I wanted one that looked a little more like a handbag & with some simple quilting. I know one of the teachers has one that all the girls admire, so I thought well I think I can make it, so to the quilting table I went and drew and measured and I think I have done it justice considering it was just from memory....... Then it was oh why not share it as a Tutorial too.... Ingredients Main Bag - 7 x 12 inchesPellon - 7 x 12 inchesLining - 7 x 12 inches2 Sides - 4 1/2 x 8 inches2 Handles - 1 1/2 x 10 inchesButton Loop 1 1/2 x 4 1/2 inchesBinding 38 x 2 1/2 inchesElastic 2 x 3 inch pieces of 1/2 inch wide
Mexican Egg Rolls Recipe - Deep-fried.Food.com
cancel TOP Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share 5 Insanely Cute Spring Treats (1:27) More These charming sweet treats will make your spring a whole lot brighter. More Videos Total Time 13mins Prep 10 mins Cook 3 mins Yummy!! Skip to Next Recipe Ingredients Nutrition 1 batch US 2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime) 2 cups monterey jack cheese or 2 cups Mexican blend cheese, shredded 1 (15 ounce) candrained black beans 2 cups frozen sweet corn (unthawed and drained of liquid) 1⁄2 chopped sweet red pepper 4 -5 diced green onions 2 minced fresh garlic cloves 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1⁄2 teaspoon chili powder 1 teaspoon cumin (can put 1/2 t more if desired) 1 (16 ounce) package egg roll wraps oil (for frying) Check Out Our Top Lunch Recipe Directions Chop the chicken into small dices. Up Next Reviews Most Helpful
SewCraftyJess
Chicken Taco Egg Rolls
Heat a heavy skillet over medium heat with 1 tablespoon of olive oil. Season chicken breasts on both sides with salt and pepper. Cook breasts in the heated skillet until they’re just done. In the same skillet, with more oil if necessary, add onion, red pepper, cumin, adobo seasoning, oregano and red pepper flakes. Dice up chicken and add it back into the skillet along with any accumulated juices. Set your egg roll wrappers on a work surface. Heat 2-3 inches of vegetable oil in a heavy bottom pot to 350 F. Serve with tomatillo sauce or salsa for dipping.
Tejeterapia
Fish Tacos with Chipotle Cream
Yield: 4 servings (2 tacos per serving) Prep Time: 30 min Cook Time: 15 min We are big fish taco fans here in Southern California, and my family absolutely loves this healthier version of the fish taco. Ingredients: FISH:2 Tablespoons olive oil2 Tablespoons lime juice, freshly squeezed salt and freshly ground black pepper, to taste1 pound tilapia CHIPOTLE CREAM:1/2 cup plain nonfat yogurt2 Tablespoons light sour cream2 teaspoons canned chipotle chiles in adobo sauce, chopped TACOS:8 (6-inch) corn tortillas1 1/2 cups green cabbage, shredded1/2 cup corn1/4 cup cilantro, chopped lime wedges Directions: 1. 2. 3. 4. 5. Tips: *You can sub another white, flaky fish for the tilapia if you'd like (such as halibut). Nutritional Information per serving: Serving size: 2 tacos Calories per serving: 322 Fat per serving: 13g Saturated Fat per serving: 2g Sugar per serving: 2.5g Fiber per serving: 3.5g Protein per serving: 28g Cholesterol per serving: 40.5mg Carbohydrates per serving: 20.29g
