A Giveaway!

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As a Stampin’ Up! demonstrator I get to meet a lot of people who scrapbook, stamp, and are just generally crafty. I love that it gives me the opportunity to share my scrapbooking (thru the blog) and my stamp supplies (thru the Brookline Scrapbooking and Stamping Meetup). Stampin’ Up! offers a wide selection of affordable, long lasting products. So glad that my sister hosted a SU! party in 2003, which allowed me to meet another demonstrator and sign up!

I want to share with you guys some of the great stuff I use when I scrapbook and make cards. Pick out a stamp set, paper, inks, glue, etc valued at $15 or less. When selecting use the ‘Prefered Price’. Post a comment with what you would want to win. You can enter until 12pm on 9/29.

Check out the great products you can winin the catalog here (check out page 210) or you can sort them in the SU! store here!

Plus- this is what makes all of this even better- 20% goes to the Susan G Komen Foundation.

October is Breast Cancer Awareness Month so for the rest of Sept and all of October 20% of all merchandise from orders placed will go to the Susan G Komen Foundation.

So be sure to check out the Stampin’ Up! store and find something you like so you can enter to win!

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Porcupine Meatballs


I had a craving for porcupine meatballs on Wednesday night. Luckily, my dad wrote down this recipe along with other family ones a few years ago that I turn to every now and then. There are only 6 ingredients, including water, so I went to the grocery store on my way home from class and grabbed the 3 that I needed.

Porcupine Meatballs is a simple meal made of meatball filled with rice- making it spiky- and served with gravy over noodles. Simply put it’s an  inexpensive meal and easy to make. Plus there is a good chance you already have most of the ingredients in your cabinets like me. You can do this with beef but we try to keep it lean so we use turkey. If you use beef then adjust the gravy and rice-a-roni to match the beef flavor. This is so comforting because it is warm and filling- a real autumn/winter food. I made large meatballs to get cooking faster (too tired after a 3 hour class) but you really should make smaller meatballs. This allows the meatballs to cook faster and the rice cooks better when they are smaller.

Porcupine Meatballs

1 lb of ground turkey
1 box of rice-a-roni (I used chicken flavor)
1 egg
2 cups of water
1 lb of wide egg noodles
1 family size jar of turkey gravy

Start water on high heat to cook egg noodles until al dente.

Combine the ground turkey, rice-a-roni (including seasoning packet), and egg. Form into small meatballs (1 1/2 dia).

Brown meatballs in a skillet with oil. (You can drain off oil/fat, if you prefer). If the skillet gets too busy with the meatballs you can remove some to get enough room to brown all of them. Once all meatballs are browned, reduce heat to med/low and add 2 cups of water. Cook for 20 minutes. If the water begins to reduce too much, add a bit. When the meatballs have i a few minutes left add in the gravy.

Serve the meatballs with the egg noodles. Enjoy 🙂


Tomatillo-Avocado Salsa

Price’s brother and sister-in-law, Chase and Heather, gave us The Great Salsa Book by Mark Miller last Christmas. I have always refered to it when we are doing tacos but I always remember we have it at the last minute and it turns out we don’t have cilantro, limes, etc. The book has so many type of salsa, from mild to hot, pepper to fruit and more!

On Friday I saw tomatillos at the grocery store so I picked them up knowing its Now or Never! I’m glad I got them because we made the Tomatillo- avocado Salsa and it was simple and the outcome was fantastic!

I love salsa verde but this was the first time I have ever used tomatillos in cooking. This recipe got me so hooked that I was discussing growing them, if they will work in our zone 6, next summer. The one thing that was a bit off-putting about the tomatillos was how easy they bruise and that once you removed the husk they were kinda sticky. It took a bit of washing to that sticky substance off the tomatillos and my hands.

The recipe was easy to follow… blend in food processor! We dont have a food processor so I used my Magic Bullet which I think resulted in the same result had I used a food processor. We cut the recipe in half since it is just the 2 of us, and even then it lasted 2 meals.

Here is what we did:

Tomatillo- Avocado Salsa

1/2 lb of tomatillos
1/2 of an avocado
1/2 of a jalapeno
1/3 cup of cilantro leaves
1 tablespoon of lime juice
pinch of salt

Rinse and cut the tomatillos. Pit and chop the avocado. Combine all ingredients into a food processor or blender, and puree.

The salsa was smooth and creamy. I could not find a serano pepper like the recipe called for so I used a fresh jalapeno. It had a good amount of heat. We ate it with taco and some chips.

I really suggest this book for people who like Mexican of New Mexican foods. It has a wide range of salsas so you can be sure to find something that will work for you. The book has beautiful photography to so you can have a great preview of what you will be making. Up next is going to be a sun dried tomato salsa!

On a side note, I was really excited to learn tha Mark Miller used to own the Coyote Cafe in Santa Fe. My mom and I went to Santa Fe in Oct of ’07 and we ate there. The food we had there was amazing, along with all the other places we ate.

Green Tomato Bread

This past weekend has been a blur! Price and I went out on Friday night for Brazilian BBQ with a meetup group. On Saturday morning Emily and I went to see “Cloudy with a chance of Meatballs” … in 3D…. on IMAX. Then I spent the afternoon ripping apart the kitchen. I purged some stuff and brought in a shelving unit to put my cookbooks on. So a lot of things shifted around but I think it works a lot better. Then we slept in on sunday, I went to my site for homework, birthday lunch with Pricer, and then lots of baking and cooking. So the next couple of posts will be about food and recipes, then I’ll get back to scrapbooking and random things.

My boss told me that during a recent trip she had green tomato bread. Being that my tomato plants halted their ripening I figured this would be good way to use them up, besides fried green tomatoes. I found a recipe that looked pretty good so I figured it would be worth a try. I’m so glad she told me about Green Tomato Bread and that I actually tried it. I made 2 kinds- lime and chocolate chip- and both came out really well. I never would have thought of using green tomatoes in a bread but it keeps the bread moist and gives it a sweet tomato flavor throughout. I think the lime zest (approx 1 T) brings a sweet tang to the bread. I used 2 cups of chocolate chips, which I think is a bit much but it still tastes pretty good.

Green Tomato Bread

3 eggs
1 C. oil
2 C. sugar
2 C. Green Tomato Puree (small amount of water if needed)
1 T   Vanilla
3 C.  Flour
1/2 tsp salt
2 teaspoons baking powder
1 C.  chopped walnuts (optional)
1 C.  raisins (optional)

Preheat oven to 350. Grease and flour 2 9×5 loaf pans. Puree the green tomatoes, add water if needed. Sift the dry ingredients together, set aside. Beat the eggs, oil, and sugar until well incorporated.  Add in the green tomato puree and vanilla.  Add  in the dry ingredients, beat until well incorporated. Gently fold in the nuts and/or raisins, if desired.  Divide batter evenly and pour into pans.  Bake at 350° for 45-60 minutes.

Other ideas for mixins:

Mini choc. chips (I suggest 1 1/2 cups, max)
Pecans
Cranberries
Lime zest (I used 1T)

TIP:

Freezing the puree ahead of time will save you from having the green tomatoes ripen on your counter top while you wait for the spare time to make this treat.   If you freeze the puree in 2 cup quantities it will be pre-measured and ready to go for a batch of bread.