Good Monday Morning! Gosh, last week felt like it was a month long, didn’t it? This week I’m sharing a series of Clean and simple cards along with a recipe or two as I gear up for the upcoming SUDSOL blog tour on June 13th!
Today’s Clean and Simple card is also a 5 minute card which is one for my Senior Stampers! This card showcases the phenomenal coverage obtained using the new firm foam pads too.Today’s tips for paper crafters:
- There is a technique to inking solid images with the firm foam pads though… for best coverage, lightly drag the image across the pad and then gently tap the image over the foam pad surface.
- Alternatively you could ink upside down, aka place the mounted stamp image side up on your tabletop and then apply the ink to the image. Once again, dragging the pad across the solid image surface, then tapping to remove any drag lines or stripes in the ink coverage.
- It is also very important not to sink the image into the pad… a light touch is best!
I really love the new Stampin’ Pierce Mat and Essentials Paper Piercing Pack, don’t you? The larger size enables you to pierce shapes, circles (which I’d requested from SU.. and they listen!!) and more! I’ll still be taking my retired mat pack and paper piercing tool to senior stampers though… as it is punctured with multiple extra holes!
I wish I had taken a photo of last night’s dinner… WOW, it was pretty! Green Pot Chicken is always a hit… but to accompany it I made garlic buttered noodles with French Cut Beans and almonds (all stirred together) and a lovely fresh salad… yummy! As promised, here’s the recipe!
Green Pot Chicken
Recipe by Sharon Field
Makes 4 servings
- 2 tablespoon Extra Virgin Light Olive Oil
- 2 boneless, skinless chicken breasts sliced in half (horizontally)
- Tuscan Seasoning Blend (McCormick’s or Penzeys Spices Tuscan Sunset)
- All-purpose flour (for dusting)
- 6 cloves garlic, sliced
- 2 TBSP Vidalia Onion, chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 TBSP Lemon Juice
- 1 tablespoon butter
Step By Step:
- Pre-heat oven to 375°F.
- Add EVO Light to Dutch Oven on stove top set to medium-high heat. (I use an enamel covered cast iron Dutch Oven).
- Season both sides of 4 chicken pieces with salt, pepper and Tuscan Seasoning, dust lightly with flour and shake off excess.
- Place chicken in heated oil, and cook on each side 2-3 minutes until lightly browned.
- Remove chicken to plate.
- Add garlic, sauté for 30 seconds, add Vidalia Onion to pan and stir to loosen brown bits from pan.. approximately 30 seconds.
- Add white wine; cook and stir for 1 minute, then add chicken stock.
- When mixture comes to a boil, reduce heat to low and simmer to reduce liquid by 1/3.
- Add lemon juice, stir and add chicken to pan.
- Turn off burner. Place lid on Dutch Oven and place into pre-heated oven. Bake for until chicken is cooked through, 6 to 12 minutes.
- Remove chicken to clean platter and place pan with juices on stove top set to medium heat. Add butter to pan juices, and stir until melted. Simmer for approximately 1 minute to thicken.
- Top chicken with pan juices and serve with angel hair pasta or rice.
I hope you enjoyed today’s Green Pot Chicken and CAS card share! A supply list follows… check out my online stampin’ up! store for new products as featured in today’s card!
Stamps and supplies used in today’s…
New Serene Silhouettes Clean and Simple Card
Stamps: Serene Silhouettes WM 127322 / CM 127324, Itty Bitty Banners WM 126255, CM 126257
Papers: Very Vanilla 101650, Crumb Cake 120953, Early Espresso 119686, Neutrals Designer Series Paper Stack 117157
Inks: Early Espresso 126974
Terrific Tools: Big Shot Die-Cutting Machine 113439, Bitty Banners Framelits, Stampin’ Pierce Mat 126199, Essentials Paper Piercing Pack 126187
Awesome Accessories: Metallic Brads 119741
Techniques: Solid Image Stamping, Inking with Firm Foam Pads