SimplyElouise - My adventures and successes in sewing.

Some of you have noted that I haven't been posting much at all this year. I'm sad to be agreeing with you.

Since the end of 2012, I've taken on the very large task of starting a small business - SimplyElouise. Today marks its 1st anniversary!

A lof ot my time, instead of taking pictures and documenting my food adventures, is now filled with designing and making contemporary sewing products. SimplyElouise has blossomed tremendously since it's inception - in more ways than I've imagined; and I am so blessed to celebrate 1 year today!

I have missed sharing my foodie journey with you. My goal for this year is to have a more balanced sewing/cooking life. I continue to explore seasonal farmer's markets and cook for myself, friends, and family - I look forward to sharing more cooking adventures with you in the weeks and the months to come :)

On the off chance you're interested in my sewing adventures - take a look at what I've been up to: www.etsy.com/shop/SimplyElouise

Chicken Salad-Stuffed Tomatoes

(Inspired by a recipe from Rachael Ray)

1 large cooked chicken breast, seasoned and cubed
4 large tomatoes
1/2 cup cilantro (set a bit aside for garnish)
1/4 cup mayo (I used Hellmann's)
1/2 cup chives (set a bit aside for garnish)
1 small can of water chestnuts
2 celery stalks
1 cup of corn
salt
pepper
garlic powder
onion powder

1.) Core tomatoes and set aside some tomato juice from pulp.

2.) Chop water chestnuts, celery, cilantro, and chives. Put into a medium size mixing bowl.

3.) Add mayo, corn, chicken, and tomato juice. Mix.

4.) Season with garlic and onion powder, salt, and pepper.

5.) Spoon mixture into each tomato. Top with extra chives/cilantro if desired.


Serves 4.

Creamy Chicken Avocado Salad

1 red pepper
1/2 small red onion
1/2 cup chopped cilantro
1 can corn (or 2 ears of corn, cooked, & cut off the cob)
2 ripe avocados
2 small tomatoes
2 garlic cloves, minced
4 tbsp mayo
1 tbsp white vinegar
Salt & pepper
10 pieces of bacon
2 chicken breasts

1.) Cook bacon until crispy. Drain and crumble/chop into small bite size pieces.

2.) Cook chicken with garlic, s&p, and other seasons as desired. Shred chicken or chop into small pieces.

3.) In a large bowl, combine chicken, bacon, and corn.

4.) Rough chop red pepper, onion, tomatoes, avocados, and cilantro. Add to the bowl.

5.) In a small bowl, mix mayo and vinegar. Then, add to the other ingredients

6.) Stir until well coated. Add salt & pepper as needed.

7.) Cover and refrigerate until ready to serve.


This is good eaten by itself or with tortilla chips.

Kielbasa and Apple Hash

Original recipe:

4 medium size potatoes
1/2 pre-cooked Kielbasa (14oz package)
2-3 tablespoons butter
Salt & Pepper
Garlic powder

1-2 apples, chopped (I used Honeycrisp)
1/2 tsp cinnamon
1-2 tbsp lime juice
1/4 cup water

1.) Shred potatoes (skin on) with a food processor. Squeeze out excess liquid from potatoes using a potato ricer or paper towel, so the potatoes don't change color.

2.) In a large skillet, melt butter over medium heat.

3.) Add a thin layer of potatoes to the skillet and cook on one side until golden brown - 3-5 minutes. Season with salt, pepper, and garlic powder.

4.) When bottom side is golden brown, turn over and cook until both sides are golden brown. Repeat until all hashbrowns are cooked, then set aside in a large bowl.

5.) Slice kielbasa thinly and cook over medium heat until they are slightly browned on both sides. Turn frequently to prevent burning. Add to hashbrowns when done cooking.

6.) Add lime juice, water, apples, and cinnamon to skillet; mix well. Cook 1-2 minutes over low to medium heat until liquid has reduced and apples have softened slightly.

7.) Add apples to hashbrown mixture and toss.

Serves 6.

Spaghetti Squash with Red Onion

Original recipe:

1/2 chopped red onion (I thought about also using chopped mushrooms or asparagus)
1 small spaghetti squash
4 diced garlic cloves
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1/3 cup shredded Parmesan cheese
Fresh or dried chopped basil

1.) Pierce spaghetti squash with a sharp knife several times before cooking.

2.) Bake squash, whole, in a baking dish at 375 degrees for 60 minutes.

3.) Once squash has cooked, set aside to cool.

4.) Heat olive oil in a large skillet. Once the oil is hot, saute onion and garlic.

5.) Slice squash in half (width-wise) and scoop out seeds and pulp.

6.) With a fork, scrape out squash into a bowl.

7.) Add to the skillet: squash, cayenne pepper, salt, pepper, and Parmesan cheese.

8.) Stir until mixed thoroughly. Top with basil.

Sweet Quinoa Salad with Roasted Corn and Balsamic Vinaigrette

Original recipe:

1 1/2 cup Quinoa, rinsed
1 Red Pepper
1/2 Red Onion
2 Nectarines
1/3 cup Cilantro, thoroughly chopped
4 ears Corn on the Cob, shucked and cleaned

1/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Brown Sugar
2-3 large Garlic cloves

1.) Prepare quinoa as directed on the package - usually 1 cup quinoa to 1 1/4 cup boiling water. Cover and simmer for 12-15 minutes. Turn off heat and let sit for 5 minutes, then fluff.

2.) Grill corn over low/medium heat, turning every 10 minutes until kernels are golden.

3.) Chop red pepper, onion, and nectarine into small, bite size pieces. Add to a large bowl.

4.) Cut corn off the cob once cool enough to handle.

5.) Add corn, quinoa, and cilantro to the bowl. Mix well.

6.) Vinaigrette: In a food processor (or tall bowl with a whisk) combine, vinegar, oil, salt, pepper, brown sugar, and garlic until sugar is dissolved. If using a whisk, mince garlic before mixing.

7.) Pour desired amount of vinaigrette over quinoa salad. Mix well.

8.) Refrigerate until ready to serve. Mix salad prior to serving to ensure the dressing is well distributed.

Tuna Macaroni Salad

A variation of my mom's recipe:

8oz macaroni noodles (I used Pipette noodles here)
1/3 cup - 1/2 cup mayonnaise
3 stalks of celery (chopped)
8-12oz frozen peas
1/2 tsp garlic powder
2 tbsp lime juice
Salt & pepper
2 (5oz) cans of Chunk Tuna in water
1/4 onion (chopped)
Parsley

1.) Cook noodles as desired. Drain and set aside to cool.

2.) Mix mayonnaise, garlic powder, and lime juice in a large bowl.

3.) Add to the bowl - peas, tuna, onion, celery, and noodles. Mix well.

4.) Add salt, pepper, & parsley to taste. Refrigerate until ready to serve.