Become a Stitches & Petals FAN on FACEBOOK and follow the instructions on the page to enter or email us at email@example.com! All you have to do is tell us what your favorite pattern is right now. We will enter you in the drawing. What do you win? One yard of Riley Blake's "Rainy Days & Mondays" Retro Print Umbrella fabric + a lunch sized Insta-Tote! WooHoo!
We want to thank everyone that attended Palouse Patcher's Quilt Show last weekend. We truly enjoyed visiting with everyone and we were in awe of the lovely quilts and projects everyone submitted. So inspiring! We have to give Palouse Patcher's a HUGE KUDOS and warm thank you for another fantastic quilt show-- we are so grateful for being able to take part in such a delightful event. We always love visiting with area quilt shops too.
Speaking of inspiring, I put together a little biography on one of our favorite designers, Amy Butler. I hope you can take a second to view the Power Point show or download the Adobe PDF file. Amy Butler is one amazing woman and full of talent. She has dabbled in many areas of design and has made her name into a brand-- but stays the same wonderful, down-to-earth gal from the Midwest. I hope you enjoy learning a little more about her.
I'm so happy to post that the Stitches & Petals Spring 2010 Newsletter is COMPLETE! Please download a copy of the newsletter by clicking on the following link: Download Spring2010SPNewsletter . The newsletter is in full color and does take a little time to download. We will have copies in-store soon! I will keep you posted.
If you have questions about a class or event, please call the store at 208.882.5672! Enjoy the lovely Spring weather and hope you all are creating fun things! Click on the following link to Download Spring Calendar 2010 . You can also click the image above to see it larger in a pop-up window. Thank you!
This will surely become one of your favorites for a special dinner at home. A tender breast of chicken is stuffed with three different cheeses, roasted until golden brown, and served with mashed potatoes and steamed asparagus that is topped with a creamy Mornay Sauce. Even the kids love it!
1/2 Cup Shredded Gruyère Cheese
1/2 Cup Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Breadcrumbs
1 tsp Minced Garlic
1/2 tsp Chili Powder
2 tbsp Fresh Chopped Parsley
1 tbsp Fresh Chopped Oregano
1/2 Cup of Sour Cream
2 tbsp Heavy Cream, Half & Half, or Milk
1/2 tsp Salt
1/2 tsp Pepper
2 lbs Chicken Breasts, Trimmed
1 Cup Flour
Sprinkle Salt & Pepper to Taste
Light Sprinkle of Lemon Pepper
1 Bundle of Asparagus
6 Medium or 4 Large (Baker Size) Russet Potatoes, Peeled and Cubed
1/2 tsp Sea Salt
1/2 Cup Warm Milk
1/4 Cup of Butter or Margarine
Salt & Pepper to Taste
2 1/2 tsp Butter or Margarine
3 tbsp Flour
2 Cups Warm Cream, Half & Half, or Milk
1/4 tsp Salt
1/8 tsp Pepper
1/2 Cup Grated GruyèreCheese
1/4 Cup Grated Parmesan
1.Pre-Heat Oven 450° F
2.Place cubed potatoes in kettle, cover with cold water, and sprinkle with sea salt.Cover and boil for 20-25 minutes until tender.While potatoes are cooking, proceed.
1.Coat baking dish with Olive Oil
2.Mix all chicken stuffing ingredients in a bowl until well blended.Refrigerate until ready to use.
3.Trim chicken, if needed, and butterfly at the thickest part of the chicken to form two lobes.You are splitting the chicken by using a horizontal cut.Try not to cut all the way through on the underside of the breast.Place chicken between two layers of plastic wrap and pound with a pan until ½” to ¼” thick.
4.Peel off first layer of plastic wrap and discard.Stuff each chicken breast with cheese mixture.Press stuffing down and pull opposite lobe over top.The stuffing will most likely peek out slightly.It is not important for both chicken lobes to close.
5.In another mixing bowl, combine flour, and salt and pepper to taste.
6.Dredge each stuffed chicken breast in flour mixture, dust off excess, and place chicken in pan.Carefully flip breast on each side to cover it in olive oil.Place chicken breast with stuffed portion facing up.
7.Once all chicken breasts are in the pan, lightly sprinkle them with salt, pepper, and lemon pepper seasoning.
8.Place in oven to bake for 25 minutes.
CHECK POTATOES.If they are tender, strain.If not, allow them to cook and continue with asparagus.
1.Fill steaming kettle with water, place asparagus in steamer in basket, cover and bring to boil.Allow to cook for about 5-8 minutes for “al dente” asparagus.Turn off and remove from heat.Keep covered in steaming kettle to maintain warm temperature.
If potatoes were not ready, check again and strain.
1.Melt butter over medium high heat.
2.Add flour and cook, stirring constantly until roux is pale yellow and foamy, about 1 minute.(Do not allow to brown).
3.Slowly whisk in the cream or milk.Continually whisk until sauce is thick for about 2-3 minutes.The sauce should come to a slight boil.Reduce heat.
4.Add seasonings and stir.
5.Add cheeses and stir until melted.If the sauce seems too thick, add a little extra cream or milk to thin.
6.Remove from heat.
CHECK CHICKEN.If not browned at this point, turn oven to a broil to help process along.You may need to add a slice of butter to each chicken breast to get the browning effect.If ready, turn off oven and set aside.
MASH the POTAOTES using remaining potato ingredients.
1.Add a chicken breast to each plate.
2.Add asparagus serving to each plate.
3.Add potato serving to each plate.
4.Pour a light amount of Mornay sauce over top of asparagus and potatoes.