Three White Roses- Paintings by: Robin

I have had an Etsy shop for a little over a year now.  I've had a lot of interest in my Hand-Painted Vintage Chairs.  I recently started posting my paintings and had a person interested in a custom order.  She requested three white roses, with cream, french blue, and white.  To view my Etsy shop or to request a custom order, go here: Robin's Wonderland

Grilled Cantaloupe Salad

This is an easy and delicious salad! I made it w/ ingredients I had on hand, but I know it'd be so good with some grilled chicken, pecans, Parmesan or feta cheese, and craisins....just imagine that is all there too!

Ingredients

Mixed lettuce blend

Cantaloupe slices

Olive Oil

Balsamic Vinegar

S&P

**Pecans, Craisins, Chicken, Cheese.

1. Season the cantaloupe with salt and pepper on both sides.

2. Heat a grill pan on med-high and drizzle with olive oil. Once the pan is hot, put the cantaloupe on it and let it cook for 2-3 minutes (I put a little balsamic on the cantaloupe). Flip over and grill for another 2 minutes.

3. Put the salad in a bowl and drizzle w/ olive oil and balsamic on top, with a sprinkle of salt and pepper.

4. Cut up the grilled cantaloupe and place on top of the salad and enjoy!

Chicken Tortilla Soup

This is my favorite tortilla soup! The trick is the blended tortillas. It adds a little thickness to the soup and also makes it taste more authentic.

1 can of black beans, drained and rinsed

1 Rotisserie Chicken, shredded into decent chunks (mix w/ 1 tbs. chili powder and 1 tbs. cumin) Or you could use 2 chicken breasts

6 Cups of chicken broth

3 tbs. tomato paste

1 can of Rotel, do not drain

1 small can of corn, drained

1/2 onion, chopped

1 clove of garlic, minced

1 jalapeno (keep the seeds if you like spicy)

4 corn tortillas, broken/torn into pieces

Dump everything into your crockpot, but remember to reserve the tortillas and 1 cup of chicken broth. Blend the torn up tortillas with the chicken broth and add into the soup. This will add that authentic masa taste. Cook on low as long as you can!

Top with Avocado, fried tortilla strips, lime, red onion, cilantro, cheese (hand grated and Tillamook), sour cream!

Panera's Cream Cheese Potato Soup

I love this soup. It only has 4 ingredients and is the easiest and most comforting thing, in the world!!!

2 organic potatoes, diced (they don't need to be, but might as well)

1/4 onion, diced

1/2 cup whipped cream cheese, light cream cheese, or regular (at room temp)

4 cups organic chicken broth (doesn't need to be, but it's only a little bit more pricey)

1/2 tsp. salt

Pinch of pepper

1/8 tsp. cayenne (if you like it spicy)

Pinch of Basil

**Optional- Tillamook sharp cheddar & bacon

Put the onion, potatoes, and broth in a large pot and start boiling. When they're all tender, start mashing. (I use an immersion blender to make it more velvety. You could also blend in small batches).

Put the soup back in the pot (if you blended) and put the heat on med-low. Slowly whisk in the cream cheese until it's all incorporated, and repeat until you've added it all. I like to serve these in sourdough bread bowls and top with grated cheese and chopped bacon.

Here's the fatty way:

Cook 4 slices of bacon in your large cooking pot until crispy. Save the drippings and cook with the potatoes and onions. Saute for a few minutes and add the broth and other seasonings. Follow the above instructions for the remainder of the recipe. Enjoy!

Baked Spicy Chicken Nuggets

I love chicken nuggets, but refuse to eat them from any fast food or restaurant because it's not real meat! Here's a great solution for your chicken nugget cravings.

1 lb chicken tenders (you can cut them into chunks to make nuggets or leave them whole)

1 cup flour (seasoned with 1/4 tsp. cayenne pepper, salt, pepper, and garlic powder)

1-2 egg(s), beaten

1 1/2 cups panko breadcrumbs

Vegetable oil

**Honey Mustard- gotta have it!

1/4 cup mayo (real, no miracle whip)!

1 tbs. mustard

1 tbs. honey

**Whisk altogether and put in fridge until ready to use.

Preheat your oven to 450 degrees, and lightly oil a large baking sheet.

In 3 shallow bowls, put the flour in one, egg in the other, and panko in the last one. (I also like to shake the chicken with the flour in a large bag and then do the egg and panko, I think it's a little faster).

Pat dry the chicken with paper towels and start dipping.

With one hand, dredge the chicken in the flour first, followed by the egg, and then coat well with the panko. Put it on the pan, and repeat, repeat, repeat.

When all your yummy tenders are on the pan, brush each piece of chicken with a dab of oil. Bake for 10-12 minutes, flip them over, and continue baking until crispy (about 10 more min). Side note: if you made little nuggets, you will not need to bake them as long. Enjoy!

Peanut Butter Chocolate Chip Cookies

My favorite peanut butter chocolate chip cookie is from Whole Foods.  I recently checked out their website to see if they happened to post their recipes...they do! I was so excited and have made these a few times since, they taste just like them!

Makes about 2 dozen cookies

Roasted peanuts, bittersweet chocolate and just a touch of salt, what's not to love? These cookies are downright irresistible.

Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/4 cup plus 2 tablespoons brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup roasted, unsalted peanuts, coarsely chopped
1 cup bittersweet chocolate chips
Fleur de sel, to taste

Directions

Preheat oven to 350°F. In a large mixing bowl, cream the butter, peanut butter, sugar, brown sugar, egg and vanilla extract. Whisk together the flour, baking soda and baking powder and add to peanut butter mixture, stirring to combine well. Stir in chopped peanuts and chocolate chips.

Drop generous spoonfuls of dough onto an ungreased cookie sheet. Press each mound of dough with a fork to flatten slightly.

Bake until bottom of cookies are golden brown, about 10 minutes. Remove from oven and sprinkle immediately with fleur de sel to taste. Let cookies cool on sheet for a few minutes before transferring to a cooling rack to cool completely.

Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce (vegan)

These were pretty good! I found this recipe on: Oh She Glows

Prep time: 10 minutes Cook time: 10-12 minutes.

Ingredients:

• 8 Portabella mushrooms

• 2 cups pizza sauce

• Vegan Cashew Basil Cheese Sauce (see recipe below)

• 1/3 cup of each: red, green, orange pepper, diced

• 1/3 cup sweet onion, diced

• 2-3 large basil leaves, finely diced

• 1 tsp red pepper flakes

Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4.

Vegan Cashew Basil Cheese Sauce

Ingredients:

• 1 cup raw cashews

• 1/3-1/2 tsp Himalayan sea salt, to taste

• 1/2 tsp cold-pressed sunflower oil

• 1 fresh basil leaf

• 1 small clove garlic

• 1.5 tbsp nutritional yeast(found in the bins at whole foods)

• 1 tbsp fresh lemon juice

Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

Bang Bang Shrimp

This recipe has been floating around Pinterest for a while.  I finally decided to make it and thank goodness I did!  My husband says it's his new favorite. Definitely give a try! Must give credit to: Fake Ginger.

Yield: 2 – 4 as appetizer

Ingredients

• 1 lb. medium shrimp, peeled and deveined
• For the sauce:
• 1/2 cup mayonnaise
• 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar
• For the egg mixture:
• 1 egg, beaten
• 1 cup milk
• For the breading mixture:
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• For frying:
• 8 to 12 cups vegetable oil

Instructions

1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
2. Combine beaten egg with milk in shallow bowl; set aside.
3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

Jalepeno Bacon Stuffed Mushrooms

Yummy and easy app!

Ingredients

• 12 whole Mushrooms, Large
• ¼ cups Panko Bread Crumbs
• 1 Tablespoon Butter
• 3 slices Thick Cut Bacon, Chopped
• 1 whole Jalapeno, Minced
• ¼ cups Diced Yellow Onion
• 1 clove Garlic, Minced
• 1 ounce, weight Cream Cheese
• 2 ounces, weight Cheddar Cheese
• ¼ teaspoons Salt
• ¼ teaspoons Fresh Ground Pepper

Preparation Instructions

In a small bowl, combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.
Heat the oven to 350 F.
Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop the stems and set aside.
In a small pan over medium heat, cook the chopped bacon until crisp. Add the chopped vegetables and mushroom stems and cook until softened, about five minutes. Season with salt and pepper to taste. Set aside to cool slightly.
In a medium bowl, mix the shredded cheese with the cream cheese until well combined. Add the warm vegetable mixture and mix well.
Divide the filling evenly between the mushrooms. Top with the buttered panko mixture.
Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.

Creamy Tortellini Soup (vegetarian)

I've made this soup twice and I love it.  Perfect for a cold day and vegetarian!

Makes: 4 servings

Prep: 20 mins Cook: 5 hrs to 6 hrs(low) or 2-1/2 to 3 hours (high)

Ingredients
1 1 1/2 - 2 ounce envelope white sauce mix

4 cups water

1 14 ounce can vegetable broth

1 1/2 cups sliced fresh mushrooms

1/2 cup chopped onion

3 cloves garlic, minced

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon dried oregano, crushed

1/8 teaspoon cayenne pepper

1 7 - 8 ounce package dried cheese tortellini (about 2 cups)

1 12 ounce can evaporated milk

6 cups fresh baby spinach leaves or torn spinach

Ground black pepper (optional)

Finely shredded Parmesan cheese (optional)

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Best enchiladas ever!

I found this recipe on Pink Parsley, she is right- best enchiladas ever!  I like these more than any restaurant enchiladas I've ever had. This recipe takes some time but well worth it and the leftovers are just as good.

 

Chicken Enchiladas with Red Chile Sauce
adapted from Tide and Thyme, orginally from America's Test Kitchen

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Pineapple Upside Down Pancakes

Oh my goodness, this is the copycat recipe from Snooze.  They are so delicious, I've made them two times for guests and everyone loved.  Must make! 

 

 

Pineapple Upside Down Pancakes

Cinnamon Butter

5 tbsp softened butter

2 tbsp sugar

2 tsp cinnamon.

Mix ingredients, roll into log in wax paper and refrigerate to harden.  Slice before serving

Vanilla Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Combine ingredients in small saucepan over med heat. Simmer for 5-10 minutes until sugar is completely dissolved and cream thickens slightly

Carmelized Pineapple
1 1/2 cup diced fresh pineapple
3 tbsp butter
1/3 cup dark brown sugar
1 tsp cinnamon
Melt butter over med-high heat.  Add brown sugar and cinnamon and stir until mixture bubbles.  Add pineapple and cook additional 3-5 minutes or until mixture thickens slightly

Basic Buttermilk Pancakes
2 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp salt
2-2 1/2 cups buttermilk
2 large eggs
2 tsp vanilla
4 tbsp melted butter

1. Whisk together dry ingredients and wet ingredients separately.
2. Add wet ingredients to dry and mix gently to combine taking care not to overmix. Set aside to allow batter to hydrate for 15 mins. Add additional buttermilk for thinner batter
3. Heat griddle to 350 degrees (or pan over med/med high heat)
4. Ladle about 1/3-1/2 cup batter onto hot griddle topping each pancake with generous tbsp or so of pineapple mixture
5. Flip when bubble rise and pop and edges appear firm. 
6. Serve with cinnamon butter and  vanilla cream
7. Makes approximately 12-14 pancakes
    
   I found this recipe on: http://chasingsomebluesky.blogspot.com/2011/07/pineapple-upside-down-panckes.html

Recent Paintings By: Robin

Hibiscus painting, acrylic on canvas. 2011

Recent Paintings By: Robin

This was a gift to my mother-in law, acrylic on canvas 2010.

Nursery Room Paintings

I gave these paintings for baby shower gifts to close friends. I used their bedding and colors to match their nursery. If interested in a custom painting, email Robin : rdillingham8@gmail.com

Recent Paintings By: Robin

I've been trying to paint more but have a hard time getting started unless I'm giving the piece as a gift. I took one class in college, I don't have much training but hope to take more classes in the future. If interested in a custom painting, email Robin : rdillingham8@gmail.com

This was a gift to my mother-in law, acrylic on canvas 2010.

Tuscany

I did this painting for a friend, she got engaged in Tuscany and took a picture. She gave this to her husband for their anniversary. Oil on canvas, 2009.