For those of you not from Mars :), it’s really a bigger event than you can imagine, and we are fortunate to be a part of it!
Colleen is been busy making these adorable little trees and festive holiday signs.
While I’ve been busy painting
We are excited to share our joy! The Mars Craft Show features hundreds of local artisans spread out between the Mars Middle School and Mars High School (where you can find us – in the Auxilliary Gym). A shuttle bus runs all day between the two buildings between 10am and 4pm on Saturday, November 17, 2018.
In addition to this event, we have two special birthdays coming up for a Pap Pap and granddaughter who share the same birthday. I also have a short overnight business trip this week, so a lot going on.
I’m going to take a few days off from blogging, so if you don’t hear from me, know I am just busy and having fun and will be back soon.
We have just begun experiencing frosty mornings
and the flurry and dusting of snowflakes here and there.
It is well past due in our little corner of the world,
and I always look forward to it.
I am dreaming of the beauty of snowy, moonlit winter evenings
curled up with a warm, fuzzy blanket and a crackling fire
When all is calm,
and all is bright.
So I painted this scene in watercolor,
and it takes me to that place and that feeling.
The gift of creating.
The joy of art.
Cheers & Hugs,
P.S This painting, like most all of my paintings, is available in our McKinneyX2Designs ETSY shop as an original or in prints sized 11×14, 8×10, or 5×7 as well as boxed greeting cards. It will also be going with me to the Mars Craft Show on Saturday, November 17th!
Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce.
This past Sunday, I made a new recipe with chicken that turned out so yummy, I couldn’t wait to share.
With a few simple ingredients, but also the finest you can find or afford, you can create this amazing dish in just a few minutes before putting in the oven for a half hour.
Turn your sound on for just a few seconds, and click the arrow below to experience the glorious sizzling of these little gems as they brown in olive oil and a bit of butter!
These chicken breasts, pounded as flat as possible, are stuffed with thinly sliced salty, high-quality prosciutto, fresh, creamy mozzarella cheese and a few simple spices before being rolled in flour and browned in olive oil and butter.
Once browned, white wine is poured in to blend with the browned bits and juices to create the most amazing gravy!
We enjoyed our Cheesy Chicken Prosciutto Roll-Ups with a fresh garden salad. The only thing we were missing was some crusty bread to sop up every last bit of gravy.
I cannot recommend this winner of a chicken dinner more highly. I slightly revised a recipe I found at mangiamichelle.com.
Here is how I made it.
Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce
2 lbs. (3 large) chicken breasts, sliced in half horizontally to create 6 pieces
6 paper-thin sliced high-quality proscuitto
1 lb. fresh mozzarella ball, sliced
1 tsp. Italian Seasoning (or your favorite i.e. oregano, sage, thyme)
Salt and pepper to taste
3 Tbsp. olive oil
2 Tbsp. butter
2 cups white wine
1/2 cup flour
Preheat oven to 350 degrees F.
Pound the chicken pieces until they are as flat as possible to about 1/3 inch thick. Sprinkle with salt and pepper and seasoning. Lay a slice of prosciutto on top followed by a slice of mozzarella. Roll up and secure with a toothpick or two to secure. Dredge each chicken roll-up in flour.
Heat olive oil and butter in a large oven-safe skillet over medium heat. Brown each roll-up on each side for about 4-5 minutes. Pour wine over all, and stir up browned bits and butter to incorporate. Baste sauce over chicken. Place in oven, and bake for 30 minutes.
Roll out one sheet of puff pastry, and cut into 9 squares approximately 3 1/2 x 3 1/2 inches. Place a teaspoon of raspberry jam in center of each square. Top with a piece of dark chocolate. Pull all four corners to center and pinch to seal.
Bake for 15-18 minutes on baking stone or cookie sheet until puffed and lightly browned. Remove to cooling rack. Sprinkle with powdered sugar.