Invitations & Place Cards

Psst... I had to share these.....

Invitations & Place Cards
by Melinda Staley

Made with 'Harvest Kitchen'
by Saxon Holt and Tracey Monette
at Scrapbook-Elements




Download these Printables Here

Asian BBQ Pork

1 Pork Tenderloin
2 TBSP Soy Sauce
1 TBSP Hoisin Sauce (I like Iron Chef)
1-2 TBSP Asian or other Hot Chili Sauce,
1 clove garlic, 1/2 tsp Asian Five-Spice (or similar)
Combine all and cook in pan on high heat to brown.
Transfer to oven at 425, cook 25-30 minutes.

Hot Relish:
Asian or other Red Pear, diced
2 TBSP Chopped Dates or Raisins
1 Chile or other Hot Pepper, minced
1 TBSP Honey
Lemon Zest and/or 2 TBSP Lemon Juice
2 Scallions, finely Chopped
Optional: Chopped Walnuts & Fresh Chopped Mint
Sauteed lightly and serve over sliced pork


SHOPPING LIST:

Pork Tenderloin
Asian or other Red Pear
Chile or other Hot Pepper
Scallions

Download your Recipe Cards on 4shared

or box.net

Cards made with Digital Kit Harvest Kitchen,
a collab by Saxon Holt & Tracey Monette at SBE

Harvest Mash

Mashed Sweet Potato & Butternut Squash

Medium Butternut Squash
Large Sweet Potato
Dash of Pumpkin Spice
Dash of White Pepper
Dash of Milk or Cream or Creamer
(I use Fat-Free Non-Dairy Hazelnut Coffee Creamer)

Microwave squash for 20 minutes.
First poke sharp knife into squash several times to prevent explosion.
Bake sweet potato till soft. Mash both together after discarding seeded area from squash.
Add spices and cream and mix till smooth. Bake covered until hot.

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Products by Ruth Davis/E-scapeandscrap
Pages by Katherine Lent

Thanks Ruth Davis for her generous use of her digital scrapbooking kit.

Best Chicken

Sauté Chicken breast with Lea & Perrins White Wine Worschershire, white wine, lemon juice,garlic, mushrooms & olives.
Serve over angel hair pasta or rice.
For variety use shitaki mushrooms, capers, green or black olives, hearts of palm, etc.

**To make extra quick, use pre-cut chicken breast tenderloins or thin cutlets.
Add in a tiny bit of olive oil in an non-stick pan. Use minced garlic or
garlic powder. To make more saucey, add chicken broth & flour or corn starch.


**Note: Use Lea & Perrins WHITE Wine Worschershire sauce for chicken,
not the original for beef!!

Download Recipe and Blank Card

on 4shared

or box.net




Made with Saxon's Kitchen


http://saxonholtdesigns.blogspot.com

Angel Hair Pasta with Eggplant-Tomato Sauce

Angel Hair Pasta with Eggplant-Tomato Sauce
* or Zucchini

1 small eggplant or two large zucchinis
1 red bell pepper, sliced
angel hair pasta
2 large tomatoes, chopped
1 cup crumbled [low-fat] feta cheese
1/2 cup chicken broth

Seasonings:
chopped fresh basil
chives, salt, pepper
crushed red pepper

Preheat grill or oven to med-high. Spray vegetables with with cooking spray.
Sprinkle with 1/2 tsp salt. Grill 2-3 minutes on each side Or roast at 425
for 10 minutes each side. Let cool and chop.

Cook pasta. Spray skillet and over med heat cook garlic, add tomatoes, till soft.
Add eggplant mixture, broth and herbs. Bring to boil.
Cook till thickened. Serve with pasta and sprinkle with cheese.

SHOPPING LIST:

1 small eggplant
or two large zucchinis
1 red bell pepper
angel hair pasta
2 large tomatoes
crumbled [low-fat] feta cheese
chicken broth


DOWNLOAD RECIPE CARDS

on 4shared

or box.net

These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements

Spicy Stir-Fry Chicken & Asparagus

web image by S. Wongkaew

Here's what I am making tonight!
Spicy Stir-Fry Chicken and Asparagus
from 'The New York Time Chicken Cookbook'

1 lb boneless chicken breast
1 large egg white
1 TBS cornstarch
Coarse salt to taste
1 TBS rice wine or dry sherry
1 TBS soy sauce
1/2 C chicken stock
Peanut or vegetable oil (about 6 TBS)
1 clove garlic, minced
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

Cut chicken into 1” cubes. Beat the egg white lightly and mix with half the cornstarch and
salt to form a smooth paste. Set aide.

In another bowl, mix the rice wine (or sherry) soy sauce, stock and remaining cornstarch
to form a smooth paste.

Toss the chicken into the egg mixture. Heat the oil in a wok or large sauté pan.
Fry the chicken cubes until golden and remove. Drain on paper towels. Pour off the oil,
leaving about one TBS in the pan.

Add garlic, ginger and scallions and stir-fry for one minute. Add asparagus and stir-fry
for two minutes or until bright green. Add the rice wine (or sherry) mixture and stir well.
Just before removing from heat, stir in the sesame oil. Sprinkle with cilantro and serve.

SHOPPING LIST: (assuming you have the basics)

1 lb boneless chicken breast
1/2 C chicken stock
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

Download this recipe card or a blank one on box.net

Spicy Stir-Fry Chicken & Asparagus, 4shared




Blank Poultry Recipe Card, 4shared

These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements


UPDATE: I did not find this to be as flavorful as I would have liked and certainly was not spicy. I didn't leave anything out, so do adjust seasonings to YOUR liking to avoid BLANDNESS!

Chicken Cacciatore

Tonight I am doing this in the crockpot...



Chicken Cacciatore:

Chicken Sampler Pack or
Broiler-Fryer, cut up
Onion, Garlic & Mushrooms, sliced
Jar of Sauce (I like Francesco Rinaldi)
Optional: Green Peppers & Black Olives

Simmer chicken in sauce in large pot.
Sauté onion, garlic & mushrooms
and add to pot. Add italian spices ask you like.

Simmer until cooked through. Serve with pasta.

SHOPPING LIST:
Chicken Sampler Pack or
Broiler-Fryer, cut up
Onion, Garlic & Mushrooms, sliced
Jar of Sauce (I like Francesco Rinaldi)
Optional: Green Peppers & Black Olives

Recipe Card on 4shared

or box.net