The local sewing shops in my area are hosting the 2010 Shop Hop Adventure: Fall Fabric Frenzy this weekend. Over four days, I will be visiting ten local sewing stores for hopes of winning a grand prize! Also, I am in search for some items on my shopping listing for future quilts. Top items on my list are black background batiks, landscape fabrics, complementary fabric for my upcoming Philly Modern Quilt Guild, and background fabric for my Gumball Quilt.
I plotted out the adventure and determined that the drive from the first to the last store is 3 hours and 20 minutes. Although it will be fun to visit new shops, it will be a long weekend full of driving. Luckily, I have my list and it will make visiting the shops 20 times faster.
Source: Google Maps (View Larger Map)
Luckily I used the chain piecing technique to create my 96 half square triangles for my 24 mini-pinwheels that are 2.5 square inches. I am all ready for sashing tomorrow to finish the top of my pinwheel quilt.
My husband was not feeling well today and requested his favorite “feel good” soup: Chicken Tortilla Soup. I don’t use any particular recipe; however, today’s version was pretty good with BBQ baked chicken.
BBQ Tortilla Soup
1 pound chicken tenders, diced
3 tablespoons BBQ sauce
2 teaspoons olive oil
3 tablespoons onion, finely diced
3 tablespoons pepper, finely diced
1 clove garlic, minced
8 cups chicken broth
1 cup rice, cooked
1.5 cups black beans, drained and rinsed
1 cup corn
1/2 diced tomatoes
1/4 teaspoon chili powder
1/8 teaspoon pepper
1/4 teaspoon coriander
Cheese for garnish
Avocado for garnish
Tortilla Chips for garnish
Preheat oven to 350º. Line bottom of cooking dish with BBQ sauce. Toss chicken in remaining sauce and cook for 30 minutes in the oven. Heat oil and saute onion, pepper, and garlic in soup pot. Add broth, rice, black beans, corn, tomatoes, and spices. Simmer for 20 minutes. Add cooked chicken. Serve into soup bowls and garnish with cheese, avocado, and tortilla chips. Enjoy!
Gadget Note: I used an avocado peeler from Pampered Chef. I received this cool tool from my aunt and uncle for Christmas. It has been very handy!
Posted in Cooking
This weekend was dedicated to making a Cuban feast with traditional food from my heritage to share with my friends. My husband and I cooked Friday and Saturday to prepare the menu. The appetizers were ham croquettes and tostones (fried green plantains). The frying was easy with our new fryer. The main course included black beans, rice, roast pork, and an avocado and pineapple salad. Dessert was flan. I made lots of food to have leftovers with my parents on Sunday. It was a great cooking weekend! Most of the recipes have been passed down through the generations. The only recipe that is not a family “secret” is the delicious avocado and pineapple salad from Three Guys from Miami Cook Cuban. Here are additional Cuban cookbooks: A Taste of Old Cuba, Estefan Kitchen, and Three Guys from Miami Cook Cuban.