Join Lisa on May 15 at Pick A Class for a Vision Board Party

VISION BOARD PARTY  - May 15, 2013

Register Today for the 1st Vision Board Class at Pick a Class in Wake Forest NC

http://www.pickaclass.com/
Create a Vision Board for your Life!

If you feel like you're losing momentum or you're stuck in a rut, then this class is the key to helping you move forward! We each have within us a personal idea of what kind of life we want to live. Vision Boards are a wonderful way to visualize your goals, dreams and passions and activate the law of attraction into your life. It has often been said that a picture is worth a thousand words.
Through imagery and your own imagination, you will connect to your unique dreams and gifts.

We will spend some time at the beginning of this event gaining clarity on where you want to take your business and your personal life. No vision is too big! We will then delve into magazines and pull out images and words that represent the goals that you have identified. After creating your vision board, we will outline different ways to integrate your vision board into your lifestyle.

Come prepared to have fun! No prior creative experience is required. You provide the poster board; we will provide everything else. Come prepared to have fun.

Pick A Class, the Fun Adult Education Place

www.pickaclass.com

Pick a Class offers 50-60 classes a month on a variety of topics ranging from Selling on eBay, guitar, sewing, cooking and more. 502 S White St in Wake Forest.

Chicken Thighs with Olives & Tomatoes

Chicken Thighs with Olives and Tomato Sauce

Ingredients

• 4 Large Bone in chicken thighs, skinned
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• Cooking Spray
• 1 1/2 tablespoons minced garlic or 2 tsp jarred minced garlic
• 1 can (14.5 oz) reduced sodium chicken broth, 
• 1 3/4 cups chicken broth*

• 1/2 medium red onion, thinly sliced
• 2 cups of cherry or grape tomatoes, halved
• 2 to 3 teaspoons crushed red pepper
• 1 (28-ounce) can diced tomatoes, drained
• 1/4 cup sliced pitted kalamata olives, halved
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tsp grated lemon zedt

Preparation

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Coat large nonstick skillet with cooking spray. Heat skillet over medium heat. Add chicken. cook 6-8 minutes or until chicken is browned, turning once halfway through cooking time. Remove skillet from heat; carefully add 1/2 cup of chicken broth. Return to heat; cover and cook chicken 9-12 minutes or until no longer pink. Transfer chicken to a plate; cover to keep warm.   

Add red onion to hot skillet after removing chicken, . cook over medium heat, stirring occasionally, 6-8 minutes or

 until jut tender. Add tomatoes and remaining chicken broth. cook, covered about 3 minutes or until tomatoes are softened, 

with potato masher, mash tomatoes slightly  Stir in olives, crushed red pepper, diced tomatoes, capers, oregano.  

Place chicken on top of tomato mixture and pour any juices collected on plated into skillet.  Cover, cook to heat through.

Add the grated lemon zest.

***For a more nutritious dish, I added fresh spinach during the last 2 minutes of cooking time.

Cook couscous according to package directions. Fluff with fork.

***For a more flavorful couscous, I cooked with low sodium chicken broth instead of using water.   

Divide the couscous among 4 individual serving plates. Add 1 chicken thigh to each plates; spoon tomato mixture over chicken.

Top with the parsley!

Enjoy, Love Entertaining with Lisa 

Sun Dried Tomato Stuffed Mushrooms 

Working meeting on last night and I served these Sun Dried Tomato Stuffed Mushrooms. This recipe is courtesy of the Pioneer Woman on the Food Network whom I love! I gave this quick and easy recipe a 5 ***** rating!   Thanks, Ree!


  Ingredients
1/2 stick butter
24 ounces white button mushrooms, washed, stems removed
1/2 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh flat-leaf parsley
5 sun-dried tomatoes, chopped
4 cloves garlic, minced
Splash of white wine, optional
1/4 cup pine nuts, roughly chopped
16 ounces mozzarella, cut into bite-size chunks
1/4 cup fresh basil leaves, chopped
Directions
Preheat the oven to 350 degrees F.

Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.

To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.

Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.

Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.

Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.