A couple of weeks ago when my hubby took me away for my Birthday getaway, we enjoyed a great lunch at the Suwannee River Quilt shop in Trenton Florida. They have a cafe inside which serves, not only lunch, but some very delicious desserts.
We ate a salad plate and when I got home decided I would try to recreate their Broccoli Salad. I had a recipe from years ago, but theirs was a little different.
1 bunch fresh Broccoli, cut into bite size pieces
1/2 cup Craisins
1/2 Pine Nuts
2 green onions, finely chopped (you can grate 2 Tablespoons a regular onion if you don't have green)
6 slices bacon, cooked crisp and crumbled
3/4 cup mayonnaise
3 Tablespoons vinegar
1/3 cup sugar
Mix together and pour over broccoli salad
Refrigerate for at least two hours and serve. Cool and refreshing.
I've always felt that Birthdays were a time to give back. So as a thank you I wanted to post a small tutorial. I am thrilled to once again be an Ambassador for Island Batik. A box with delicious fabrics arrived on my doorstep and it was fun to design this easy table runner with these gorgeous fabrics.
Cut 24 strips, 2" x 5", of assorted coordinating fabrics
Cut 10 2" x 2" for accenting blocks
Lay the strips and accenting blocks in whatever order you like.
After you find a pattern that pleases your eye, start sewing the strip together.
Trim the edges.
Cut a 1 1/4" strip from a darker fabric for the inner border.
Cut 2 1/2" strips of outer border fabric and add to table runner
And now it's all ready for quilting!
I have enjoyed making these table runners in different color ways for the different seasons. This one is in icy blues and a touch of gold for winter. This table runner is longer, using 42 2" x 5" strips.
Do you ever have chicken left over and wonder what in the world am I going to make this time??
We have enjoyed this recipe for several years. It's always been a winner in our house, and a great way to use up leftover cooked chicken.
Chicken Fajita Pizza
2 whole chicken breasts, skinned, boned, cut into 2 x 1/2" strips (or 2 cups leftover chicken, cut up) 1 Tablespoon olive oil 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 cup thinly sliced onions 1 cup green or red bell pepper strips 1 (10 oz) can Pillsbury Refrigerated All Ready Pizza Crust 1/2 cup prepared mild salsa 8 oz (2 cups) shredded mozzarella cheese
In large skillet over medium high heat, stir fry chicken in oil for about 5 minutes. Stir in chili powder, salt and garlic powder. Add onions and peppers; stir fry until veggies are tender crisp.
Heat oven to 425 degrees. Grease 13 x 9 inch pan. Unroll pizza dough and place in greased pan; starting at center press out with hands. Bake at 425 for 6 minutes or until very light golden. Remove from oven and spoon chicken mixture over partially baked crust. Spoon salsa over chicken; sprinkle with cheese. Bake an additional 14 minutes or until crust is golden brown.
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