Oh how I miss this.....

It really makes me miss home. I may live in Ontario, but my heart is in Nova Scotia.

A sure sign of Spring in Nova Scotia is the wonderful sound of the Northern Peeper frog. Here's a video from last weekend along the Northumberland Shore featuring the last moments of a sunset and the chorus of Peeper frogs in a nearby marsh. Make sure to turn your volume up!

Updated - Aprons and Creativity Journals

Took a break from Scrapbooking and have been playing with my new toy - a computerized Brother sewing machine.
I have made 2 aprons and 21 Creativity Journals (both large and minis).

UPDATED:
Here are the pictures in various stages of completeness!

Large Journals, no closures, buttons or inclusions

Minis needing a good ironing, buttons, and inclusions

Large Creativity Journals completed - look at those lovelies!!

Two aprons with new scissor pocket and another new pocket to hold pencils, paper piercers, etc.

This is the apron I named Calypso - has a bright and summery feel to it

This apron is guaranteed to bring out the Girly-girl in anyone!  Soft grey, ivory and pinks. 

Notice the Melissa Frances rosette?

A close-up of the MF rosette



Fabric Shopping.....

Got up this morning and went and picked up Stephanie and we headed out to Kanata to do some fabric shopping! First we went to FabricLand and what yummy pieces we found!! Then we headed to the Running Stitch and found even more yumminess! All I can say is.......

there is definitely some yummy goodness coming in the very near future! Keep your eyes peeled!!

Tortellini Chowder

Here is another yummy recipe that is quick and easy and oh so delicious!  I have also made this for potlucks and it has always been a great hit!!


Here is the recipe for Tortellini Chowder:

Ingredients

2/3 cup chopped onion
1/2 cup chopped red bell pepper
1/3 cup chopped green chile pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and diced
1 tablespoon margarine
3 cups vegetable broth
2 cups peeled and cubed potatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
2 cups cheese tortellini
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 (15 ounce) can whole kernel corn, drained
1 pint half-and-half cream

Directions

1.In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
2.Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
3.Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
4.In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.

Enoy!!!  Check out all of the yummy recipes posted on Melissa Frances' blog!!!!

Mexican Chicken Corn Chowder

Continuing with the Melissa Frances recipe swap, here is another yummy recipe I have made, even for potlucks.  This is one yummy chowder, with a little kick!!

Here is the recipe for Mexican Chicken Corn Chowder:



Ingredients

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

Directions

1.In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2.Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3.Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Enjoy!!!

Check out all of the recipes here!!!



Coconut Curry Shrimp

This is another recipe I happened upon this week and made.  Talk about delicious!





Here  is the recipe for Coconut Curry Shrimp:

Ingredients

2/3cup (150 mL) coconut milk
1 tbsp (15 mL) fish sauce
1-1/2 tsp (7 mL) mild curry powder (I used thai green curry paste)
1 tsp (5 mL) packed brown sugar
1/4 tsp (1 mL) salt
1/4 tsp pepper (1 mL) pepper
1 lb (454 g) thawed peeled deveined raw large shrimps
1 sweet red pepper , diced
2 green onion , chopped
1/4 cup (50 mL) cilantro leaves
4 lime wedges

Preparation:

In large bowl, whisk together coconut milk, fish sauce, curry powder, brown sugar, salt and pepper. Add shrimp, red pepper, green onions and cilantro; toss to coat. Let stand for 5 minutes.
In wok or saucepan, stir-fry shrimp mixture over medium-high heat until shrimp are pink, about 6 minutes. Serve with lime wedges.

I found this recipe in the April 2011 issue of Canadian Living.





Savoury White Chicken Chili

Today on Melissa Frances' blog, they are hosting their first ever recipe exchange.
The winter doldrums have set in and I'm just waiting for Spring's warm weather to arrive.  Along with that I was looking for something new to try, while being easy and yummy at the same time.
A few days ago, I tried one of the recipes I found online.  Not only was it easy-peasy but it was delicious as well.  Here, is the Savoury White Chicken Chili recipe:

Ingredients:

2 tablespoons olive or canola oil

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) white kidney (cannellini) beans, drained
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) Greek Fat Free plain yogurt

1 In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook chicken, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
2 Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
3 Remove from heat; stir in cilantro and yogurt. Serve with additional yogurt and chopped cilantro, if desired.

I have added it to my repertoire!  I found this recipe here.

Do you have a recipe to share? If so, link it up with the Melissa Frances link party!