Friday, July 30, 2010

Putka Pods!

Putka Pods.....little seed pods shaped like
teeny pumpkins (about the size of a dime),
which are dyed as their original dried color is brown.
I think the brown would be nice, however,
I am not in charge of the decision to dye them...LOL

This year we ordered them in a mix of
green, orange, and plum......beautiful hues for fall decorating.

These are unscented, and we use them to surround
a candle for a fall display, or to mix in
with other potpourri to create interest.
You can also scatter them on a table
(because ours are unscented they won't mark your furniture)
with leaves, acorns, little green apples

and chipmunks ($14.95 each...different stances)
for a whimsical display!
We love them! Just $2.95 for a 2 cup bag!
These don't last long.....

Sunday, July 11, 2010

Artichoke Pizza Turned Into an Edible Work of Art!

I finally did it!
I made a pizza that tasted great, and looked great and the best part.......crunchy crust...not too thin & not too thick!
Here's my recipe!
It is a tweaked variation of a Stonewall Kitchen Recipe,
so I shall name it
Liz's Artichoke Pizza
Olive Oil
Stoneground Whole Wheat Flour
1 pound pizza dough (I used Stop & shop)
1/2 jar SK Artichoke & Caper Relish
1/3 cup oil packed sun-dried tomatoes, sliced
1/4 cup chopped red pepper
1 small jar sliced black olives
1/4 cup red onion, sliced
3 oz. Feta Cheese, crumbled (I used the fat free)
4 oz mozzarella cheese, shredded.
1/2 can of quartered artichoke hearts (drain well, pat dry)
sliced grilled chicken (optional)
coarse ground black pepper
Note: You may buy 2 pounds of dough to make two pizzas, as all the ingredients that you'll need to purchase will make 2 pizzas and then some....
Preheat oven to 500 degrees.
Lightly oil pizza pan or stone (do not use a coated non-stick pan).
Roll or pat dough on oiled pan til almost the size needed, then place oiled side onto a surface sprinkled with 1/4 cup of the flour, and finish stretching the dough 'til the desired size. Gently place, flour side down, on pizza pan. Brush the crust edge lightly with olive oil.
Spread the Artichoke & Caper Relish over the dough.
Sprinkle the remaining ingredients in given order, ending with the grilled chicken pieces if desired.
Place pan on middle rack for about 5 to 7 minutes,
then move to upper rack for remaining 9 to 12 minutes.
Watch carefully during last 5 minutes.
Pizza is done when the crust is crispy and the cheese is melted.
Slice and serve...
and I do apologize if you don't hear anything
from your family or guests for a few minutes....
They will be too busy enjoying their pizza
to tell you how amazing it is!

Wednesday, July 7, 2010

I LOVE the Sound of This Recipe!!!!

Has it been hot where you are?????
It's been so hot and humid in New England,
that last weekend at the 4th of July parade I swear I was a sprinkler!
I can't bear to turn the oven on,
so I thought I'd try and find a recipe that sounded,
NOT HOT!!!!!!

And this is what I came up with!

Mango Chicken Salad Wrap featuring Stonewall Kitchens' Mango Chutney!
I bet this would also be delightful served over a
fresh bed of spinach and other refreshing greens!
As you know, we carry many of the delightful sauces, relishes, jams,
jellys and chutneys made by Stonewall Kitchen in Maine.

Mango Chicken Salad Wrap
Serves: 6-8

4 boneless chicken breasts, cooked and shredded
2 Tbsp. pecans, chopped
¼ cup golden raisins
¼ cup dried cranberries
1/3 cup mayonnaise
½ tsp. curry powder
¼ cup red bell pepper, chopped
½ cup celery, chopped
½ tsp. each salt and pepper
½ cup Stonewall Kitchen Mango Chutney
6 8-inch sandwich wraps

Combine chicken with remaining ingredients except the spinach and wraps, mix well. Place a generous scoop of chicken salad in the center of the wrap. Top with baby spinach. Fold in the edges and roll up. Repeat with the remaining wraps. Serve chilled.
Enjoy & stay cool!