Cheers,
Jackie :)
Work with Pages and understanding Art Journaling
July 07, 2011
July 04, 2011
Sweet Countrydrive
LO Made New Kit from Eco Park_countrydrive PP + Elements 2 Available on July 11 at Jessicas Sprauge Store! The kit is beautiful!
July 03, 2011
Chicken Cordon Bleu
Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu !!"
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Cheers, Jackie :)
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Cheers, Jackie :)
July 02, 2011
Rocky Road Whoppers
Cheers,
Jackie :)
July 01, 2011
June 30, 2011
Aniversary Card
Embellish with Digital Elements
Inspiration from Lucy Abrams
Designing with digital elements makes creating multiples easy. Simply print the element on patterned paper or cardstock, embellish, and add it to the front of your card.
Cheers,
Jackie :)
Anniversary Song!
11 years ago we began our walk, and this Friday we celebrate our anniversary and to commemorate the day my Beloved Esposito (hubby) wrote the song you will hear when you see this short video of our history .. I hope you like it as much as i do! ♥ ♥ ♥
Cheers,
Jackie :)
Cheers,
Jackie :)
June 29, 2011
Love Love this Designer!
Kitty Designs! this kit is just to die4 the entire collection includes, sketches, paper elements and examples!
Clinging Collection
June 28, 2011
sunshine
To celebrate the light days of summer, my Friend had this cute backyard party for her girls.. For the LO I use Jessica base LO and for the PP + elements used Cosmo Cricket Salt Air. The buttons are Turquoise Dots-KK and the Word Art from Carina Garden -Croquette...all Available at Jessica's Sprauge Store
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