Saturday, May 5, 2012

Make it Monday Color Challenge

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This week's Papertrey Ink Make It Monday Challenge is to make something using the color inspiration sheet provided.  I chose to make the (near) same card that Nicole Heady made but using a different color palette.

Nicole Heady's Sample

My version of Nicole's card using a different color palette.

All PTI product used to create this card.
PTI Stamp Sets Used:  Flower Fusion 12, Background Basics Medaliion,
Tiny Treats Birthdays, Tagged Sentiments

Isn't it interesting how a simple change, like a different color palette, can make a card look completely different?  This one is destined for a my new Send Love Today assignment - a 40 year old woman with glioblastoma brain cancer. 


To celebrate Cinco de Mayo I made Arroz Con Pollo to satisfy my mother's craving for saffron rice.  There are many different ways to make this simple Chicken with Rice dish.  Today I used a recipe from Martha Stewart Living.  It was a very easy dish to make and relatively inexpensive.  Saffron can be pricey, but you need only use a pinch (altough I used three pinches).  This recipe is very traditional with the strong Spanish undertones of saffron.  For more color, you may want to place pimientos on the top.  I give this recipe a "two thumbs up" given that the pan was empty at the end of dinner.

Arroz Con Pollo

  • 1 cup dry white wine
  • Pinch of saffron
  • 6 chicken thighs (6 ounces each)
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced garlic (2 to 3 cloves)
  • 1 large tomato, diced
  • 2 dried bay leaves
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 3 cups short-grain rice, preferably Valencia
  • 1 cup pimiento-stuffed green olives
Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.

Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Enjoy your week! - Debbie

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