Thursday, October 30, 2014

Q's Creative Class: Christmas Village BONUS Home decor.

Who doesn't love to multi-purpose?  Christmas Village Card Class does just that with easy to transform card fronts into a Christmas banner or 3D Christmas village.  

String village and banners together with a sparkly trim and deck your mantle, window or wall.

Or mount card fronts on boxes for a handmade Christmas village!
 You can learn more about Christmas Village Class here.


Friday, October 17, 2014

Q's Creative Classes: Christmas Village Cards

I've turned all your favorite Christmas village buildings (Churches, homes and toy store) into five shaped cards.

Brimming over with delightful Christmas details; poinsettias, holly berries, bells, wreaths and snowflakes.  Plus techniques that add a snowy, glittery feel. 

After your done making cards, why not turn your attention to home decor?  This Christmas Village can be hung from a garland to decorate your mantle, a window, wall or even a Christmas tree.  And if you're feeling super creative and have the time, you could create your own 3-D boxes to mount the card fronts on with chipboard (cereal boxes work well).  Will get pictures of home decor items a little later, but instructions will be included in the slideshow.

Kits will begin shipping Oct. 30th.  (Please add shipping from the drop-down menu.)
If you're attending a class, I will bring kit to class. 

Christmas Village Cards

Class Schedule

Monday, Nov. 3rd       Sandy Hobby Lobby               2 - 4 pm
Tuesday, Nov. 4th      South Jordan Hobby Lobby     10am - noon
Tuesday, Nov. 4th      South Jordan Hobby Lobby     5:30 - 7:30 pm
Wed., Nov. 5th           South Jordan Hobby Lobby     10am - noon
Thurs., Nov. 6th         American Fork Senior Center   6 - 8 pm
Friday, Nov. 7th         Layton Hobby Lobby               10am - noon
Friday, Nov. 7th         Layton Hobby Lobby               2 - 4pm
Friday, Nov. 7th         Layton Hobby Lobby               5:30 - 7:30 pm
Wed., Nov. 12th        West Valley Hires Big H         6 - 8 pm

*Note West Jordan Hires location will meet Nov. 12th, a week later than normal.

What you'll need:

Adhesives: Your favorite tape to put cards together, foam squares and glue dots (mini, micro and craft) and scotch tape.

Tools: Scissors (long & fine-tipped), micro hole punch and Corner Rounder.  Paper piercer. 

Misc: Distress "Frayed Burlap" Ink pad & Sponge.  Craft Mat (to work on), lid (to keep small pieces in), pencil.
Technique Products: Christmas Red Ice Stickles (from Ranger), Dylusions White Linen Ink Spray (from Ranger).  Also, fine glitter (I like Martha Stewart) and a clear-drying thick liquid glue like Diamond Glaze, Glossy Accents (from Ranger) or other brands.  I recommend that you finish these additions at home, after class, so they have plenty of time to dry without being moved.
But wait...there's more!
Who doesn't love to multi-purpose?  Christmas Village Card Class does just that with easy to transform card fronts into a Christmas banner or 3D Christmas village.  

String village and banners together with a sparkly trim and deck your mantle, window or wall.

Or mount card fronts on boxes for a handmade Christmas village!


Studio 5: It's all Greek Chicken Souvlaki

*I realize this is an odd post for October, but I was doing some organizing and realized I never did post this (back from summer 2013!) ... I seem to recall I was having some computer problems at the time.  So here it is, a little late :)

I love to cook, but in the summer I want to spend as little time in the kitchen as possible and create as little heat in my house as possible.

Hopefully you have tomatoes and cucumbers and maybe even peppers & onions growing in the garden, but if you don't, they abound at farmer road-side stands and are inexpensive in the grocery stores. 

Staying seasonal and grilling outdoors meets all my summer-time demands with a tasty Greek street food known as Souvlaki.

Souvlaki is basically meat on a skewer.  Typically this is made with lamb or chicken, but I think Shrimp would be great too.

The method that makes Souvlaki special is using typically Greek ingredients and marinating the meat before grilling.  Pita bread, Tzatziki Sauce and a Greek salad round out the flavor and nutrition of this perfectly light and summery meal.

Chicken Souvlaki  (serves 6)

1 1/2  lb chicken breast
1/3 cup olive oil
1/3 cup fresh squeezed lemon juice
1/3 cup red wine vinegar
2 tsp. dried oregano
1 tsp. dried thyme
2 tsp. coarse kosher salt
3-4 cloves garlic, minced


Slice chicken diagonally so you have strips (about 1/4" or so thick).  I like to thread my chicken on the skewers (back and forth) instead of cubes.  I find the chicken cooks more evening, the chicken won't rotate on the skewer and you get more crispy bits.

Place in a bowl with all the marinade ingredients and place in refrigerator for a minimum of 3 hours, but overnight is better.

If using wooden skewers, soak in water for 30 minutes before adding meat.  Otherwise skewer meat onto metal skewer in a back and forth method until the skewer is almost full.  You want the meat snug but not overly tight.

Cook on a medium/high grill until each side is seared, about 8 minutes total.  Look for no pink in center of chicken.  You can continue to baste chicken with leftover marinade as long as it's cooking.  Do not baste chicken after it's cooked.

Sprinkle with finishing salt (coarse kosher salt).  Add a  lemon wedge on the plate for an extra lemon-punch.  Serve with warmed pita, shredded lettuce, Greek Salad and Tzatziki sauce.

Tzatziki Sauce

1 whole English cucumber (no seeds), grated
2 cups Greek yogurt (or strain reg. plain yogurt until thickened)
1 Tbsp (about 4 cloves) garlic, minced finely
1 heaping Tbsp fresh chopped dill (or 2 tsp. dried dill)
1 Tbsp Lemon Juice
1 Tbsp Red wine vinegar
3 Tbsp olive oil
1 tsp. coarse kosher salt (to taste)


Place grated cucumber in a strainer over a bowl.  Sprinkle with kosher salt.  This will help to reduce the amount of moisture in the cucumber.  Let sit for 20 minutes or so, then push against strainer to remove excess moisture.  You can also dab with paper towel.

Add to the rest of the ingredients.  Taste and add more salt if necessary.  I would make this ahead of time as it tastes even better when it has time for the flavors to marry.  Will store in the fridge for as long as the yogurt says (a good week or more).

Greek Salad

1/2 English Cucumber, sliced in quarters, then 1/2" pieces
3 vine ripe tomatoes, quartered, then slices in 1/2" pieces
1/2 red pepper, chopped
1/2 yellow pepper, chopper
1/2 cup Kalamata black olives (sliced or whole)
1/2 small red onion, thinly sliced
1/4 cup Flat Leaf Parsley, chopped
1/2 cup Feta cheese

3 Tbsp Olive Oil
3 Tbsp Red wine Vinegar
1 Tsp dried oregano
1 tsp coarse kosher salt
1/2 tsp. freshly ground pepper


I've give you measurements for the salad dressing, but you'll save time and get a perfect salad if you dress and taste.  Add dressing ingredients directly to the bowl without measuring.  A round (pouring olive oil from a spout one full turn) is approx. 1 Tbsp.   So 3 or 4 rounds.  3 or 4 shakes of the vinegar will equal approx. 1 Tbsp.  Taste...need more salt?  More vinegar?  Just add a bit more.  Try it!

Add all ingredients together except the cheese, sprinkle it on after it's done.

**Low carb version:  Use Sour cream instead of Yogurt (or half & half) for the Tzatziki.  Use a low carb wrap instead of a pita bread.

Tuesday, October 14, 2014

Studio 5: Italian Comfort food ~ Risotto & Arancini


Risotto is to Italians what Mac & Cheese is to Americans...  comfort food. 

Of course, every Italian dish seems 'oh so special', and for good reason;  Italians know how to take simple ingredients and elevate them to restaurant worthy fare, largely because they have patience with food.

And Risotto does require a little patience.  The trade off, however, is worth a few minutes at the stove.

Last week I had to prepare these dishes to photograph for Studio 5.  It ended up being a long day, and I didn't get it done until midnight!

I curled up on the couch, turned on some late-night Fallon, snuggled in a blanket and ate the entire bowl of Risotto.  I didn't plan on it, but it was the perfect food for the perfect setting.  

One of the reasons I wanted to do Risotto for Studio 5 is because it has a reputation, one that I wanted to dispel; that it's difficult, hard to get right and laborious.

I am by no means a Risotto expert, but I did my homework.  I tried several recipes, even the no-stir method (which I don't recommend).

It just isn't that hard or time-consuming.  Beginning to end, about 30 minutes. That includes all 3 stages of making Risotto.

1.  Prepping the rice
2.  Cooking the rice
3.  Finishing the rice

Yes, Risotto does require tending, but not constantly, you can multi-task in the kitchen while you cook it.  clean some dishes, put a salad together, set the table etc...

You'll need a few basic ingredients to get started.  The most important is the rice.  Risotto requires a unique rice called Arborio.  It's a short grained, very starchy rice that if cooked properly will render a beautiful creamy dish.

As well as Chicken stock (Vegetable if you want vegetarian), but Chicken has more flavor, but I've used it in a pinch.
Butter, olive oil, Parmesan cheese, onion.  I also like to add a squeeze of lemon when finishing.  Wine is also used, but you can use stock or water in place.

Basic Risotto Recipe

1 1/2 cups Arborio rice
1 quart chicken stock
1/2 cup white wine (or use water or stock)
1/2 cup (or so) chopped white or yellow onion
3 Tbsp Butter
1 Tbsp Olive Oil
1/2 cup grated Parmesan Cheese
squeeze of lemon (a few teaspoons) to taste
Chopped green (chives, parsley or basil)
salt to taste


Heat stock in a separate pan. 

Stage 1:  Prepping the rice

In a large heavy bottomed pan (I like to use a cast iron enamel pot) heat oil and 1 Tbsp of the butter over medium heat.  Add onion and sauté for 2 to 3 minutes until softened.

Add rice to pot and stir in briskly with a wooden spoon so grains of rice are coated with oil/butter.   Saute, stirring, for 1-2 minutes until you can start to smell the rice.  Do not brown the rice as that will inhibit the release of starch from the rice.

Add 1/2 cup wine (or broth or water).  Stir and cook until liquid is fully absorbed (about 30 seconds).  This will deglaze the pan, integrating the oil/butter throughout the rice.

Stage 2:  Cooking the rice

Add about a cup (about a ladleful) of hot stock to pan, stir and cook for approx. 5 minutes or until the liquid is absorbed.  Continue adding a cup of stock and cooking it off about every 5 minutes.

To begin with, the liquid might cook off in as little as 3 minutes, then that time will extend the longer the rice cooks.  But it should only take a total of 20 minutes total to cook, so you might want to put a timer for that.

Do not boil rice, just a nice simmer .  You should see some bubbles, but it should not be roiling/boiling. 

You do need to stir occasionally, but not constantly.  Check for liquid absorption frequently.  If you let it dry out and cook that way, the rice with get mushy.

It will take about 20 - 25 minutes to cook the rice from when you started adding stock.  This depends on your pot, how well it holds the heat and your stove top temp.  If you run out of stock and your rice still isn't cooked, just add a little water now until it's cooked.

The BEST way to determine when Risotto is cooked is to taste it.  After 15 minutes, start to taste a few kernels of rice.  Properly cooked it should be soft on the outside, but have a bit of resistance in the middle (al dente).  Do not overcook.  As soon as it's right, turn the heat off.

Stage 3:  Finishing Risotto

Add 2 more Tbsp of butter and vigorously beat it in (you are emulsifying the starch with the added fat).  Then add cheese & Parsley (or other green) and beat again.  Salt to taste.  Add a squeeze of freshly squeezed lemon juice.  Taste.

Add a few Tbsp of cream and stir.

Like all starchy sauces, it will seize (get thick) with time, so it's best to have it a little runny so that by the time you serve, it will be the right consistency.

You can add water, stock or/or cream to loosen Risotto up a bit. 

It should run like hot lava across the plate.  It should not be soupy.  It should not be sticky and form a mound.


You can eat Risotto just plain, but it's very easy to add things to it, as it's done at the end.   

My favorite is...
·        Peas & Mushrooms:  Sauce mushrooms and peas in some butter, stir in or place on top.

·         Asparagus: nice for a spring dish

·         Seafood:  nice for a dinner party.  Scallops, Shrimp or even better, Lobster!
But wait!  There's more...

why do leftovers have such a bad reputation?  I love leftovers.  They often taste better the next day and saves me time in the kitchen.

Aracini is a perfect example.  Made from left-over Risotto, it will take you minutes to stuff and roll these into balls, deep fry and serve with some marinara sauce and salad.  Quick, delicious lunch or dinner!  Also a very pretty appetizer for a dinner party.

A friend of ours, who lived in Sicily when he was young, shared this uniquely Sicilian dish with us a few years back.  Although it is served throughout Italy now as street food and as appetizers in restaurants.

Typically, Sicilians make them quite large, about the size of a baseball.  I prefer a smaller size (icecream scoop works well) so the rice/cheese/crispy outside is a better ratio.

Arancini (Sicilian Rice Balls)

Left-over Risotto
Cheese or other fillings
Seasoned Bread crumbs
Oil to fry with


Scoop cold Risotto into your hand and made a well with your fingers.  Stuff with a piece of cheese (mozzarella or any good melting cheese works well).  Re-form the ball over the cheese. 

Roll in breadcrumbs and deep fry at 360 for approx. 2 minutes until golden brown, the rice is hot and the cheese has melted.

Serve on a bed or marinara sauce, with droplets of pesto and a scattering of fresh basil and parmesan cheese.

Make tiny Arancini balls as an party food!

Q's Creative Cruise - Caribbean

Studio 5: Canning Utah's Wild Fruit

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