1st intern show & a couple of fall recipes

Well the hubby is in class tonight and I got off early. So I thought I could tell you all about what I have been up to the past few weeks. I have had zero free time lately to blog or do much of anything really. When I do have time I like to catch up on sleep or do something fun with Kev. Last weekend he rode his new longboard and I rode my bike around. It was fun! Notice the design in the grip tape on the board by yours truly. :)

Custom cut grip tape :)

lovin it!

Wish I could ride everyday!

I think my posts will become less and less frequent until I'm done with the internship. Despite keeping me busy, it has been awesome lately! This week has been the best so far. Instead of sitting at a computer or organizing things in the office I actually got to help set up for a show! The 12X12 Fundraiser exhibition is tomorrow at 50 Penn Place. It is OVAC's main source of fundraising for the year. I got to paint pedestals and columns, hang signs and name plates and best of all I got to see all the art, where everything is, and how it all works. I also got to meet some pretty amazing artists, volunteers and other people involved with OVAC. Tomorrow I get into the show for free and I get to help with other volunteers and interns. I'm so glad I've had the opportunity to help out there. OVAC really is such an amazing resource for Okie artists. Oh and look at this! Click this LINK and scroll all the way down to the bottom...it's me!

Well I thought fall was coming, but yesterday it was 95! You know I'm not complaining about warm weather, but I'm actually kind of getting into the fall spirit. Mainly because I love Halloween so much and pumpkin things. But anyway, here are two fall recipes both from Martha Stewart's Everyday Food. I changed a few things, but if you want to look at the original recipes click HERE.


Savory Stuffed Acorn Squash
Ingredients
1 acorn squash (seeded and quartered)
S&P
1/3 cup olive oil
1/4 cup chopped yellow onion
1 minced garlic clove
1 bunch roughly chopped spinach
2 T. tomato paste
1/2 cup panko bread crumbs
1/3 cup grated parmesan


Directions

Preheat oven to 425. Season squash with S&P and drizzle with half the oil. Bake skin side down 30-45 min. Meanwhile saute onions and garlic in remaining oil. Add spinach and wilt. Add tomato paste and stir until combined. Remove from heat and let cool while squash continues to cook. After squash is soft remover from oven and set to broil. Fill squash with mixture and top with breadcrumbs and cheese. Broil until tops are brown. Be careful removing from oven! The breadcrumbs were kind of popping and one got my hand...ouch! But it was worth it. These are so good!


Chicken Gumbo
Ingredients
1 cup cooked brown rice
2 chicken breasts
S&P
2 cups water
2 cups chicken broth
2 1/2 T. vegetable oil
3/4 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 minced garlic clove
3 T. flour
1 cup frozen sliced okra (thawed)
1 t. cajun seasoning
1/4 t. hot sauce (I used Sriracha)
1/3 cup chopped basil


Directions

Saute chicken for 5 minutes with S&P on medium/high heat. Add broth and water and bring to a boil. Reduce and simmer 20 minutes. Remove chicken and shred. Reserve liquid. In a large soup pot Saute bell pepper, onion, celery and garlic in oil until almost soft. Whisk in flour and cook for about 3 minutes to make sort of a roux. Add cooking liquid whisking as you pour. Then add chicken, okra, cajun seasoning and hot sauce. Cook about 5 minutes more. Serve over rice and top with basil.

two quick recipes

Finally, a recipe post! I should have more than just two, but I don't have time to type anymore out. These are versatile, quick and can be made with shrimp or chicken, or even beef if you like. The second one is my version of an open faced quesadilla. I went ahead and typed my chicken version out too.


Shrimp and Rice Burritos
Ingredients
1 T. olive oil
1/2 lb. peeled shrimp
1/2 t. chili powder
dash garlic powder
S&P
1 cup cooked brown rice
1 large tomato
1 jalapeno 
2 T. diced red onion
handful chopped cilantro
juice of 1 lime
4 flour tortillas


Directions
Toss shrimp in olive oil with chili powder, garlic powder, S&P. Heat a large skillet over medium/high heat. Add shrimp and cook 3-5 min until pink. Meanwhile chop tomato, jalapeno, red onion and cilantro and toss together with lime juice and S&P to taste. Stir this into the pan with the shrimp. Pour in rice also. Stir until warmed through. Serve in tortillas with black beans, guacamole, salsa, etc. Enjoy!


Pizzadillas (Shrimp)

Ingredients
2 flour tortillas
1/2 cup jack cheese
1/4 lb cooked shrimp (halved)
1/2 t. vegetable oil
1/8 t. chili powder
S&P
about 8 slices red bell pepper
1 T. chopped green onion
1 T. chopped cilantro


Directions
Preheat oven to 475. Sprinkle tortillas with cheese and place on baking sheet. Bake until cheese is melted and tortillas are slightly crisp around the edges. Toss shrimp with oil, chili powder, S&P. Arrange on top of cheese along with bel pepper. Bake another 2-3 min until shrimp start to curl and cheese browns. Sprinkle with green onion and cilantro. Cut like a pizza!


Pizzadillas (Chicken)

Ingredients
2 flour tortillas
1/2 cup grated gruyere cheese
4-6 slices of yellow onion (left in rings)
1/2 T. butter
1/4 cup shredded cooked chicken breast
1/4 cup chopped artichoke hearts
chopped basil or rosemary


Directions
Preheat oven to 475. Sprinkle tortillas with cheese and place on baking sheet. Bake until cheese is melty and edges of tortillas are crisp. Meanwhile caramelize onion rings in butter over high heat. Add on top of cheese along with chicken and artichokes. Bake another 3-4 min until cheese is browned and chicken is warmed through. Top with fresh chopped herbs. Cut into pizza slices and enjoY! 


PS: The internship is going great so far. Last week I helped box up art for a show coming up and did some work in the online gallery and data entry. It's not all that glamorous, but I'm learning a lot. I'm sure with two shows coming up in the next month it will get a little more exciting. I hope I have time to give a better update soon with pics!

where does the time go?

Short little post just to let you know I'm still here. I hope I can make some time this weekend for a recipe post and update on my internship, but I've just been sooooo busy! I have a few new pieces I made for Momentum Tulsa, and I totally forgot to post a pic of Tinkerbell in the mural. So here they are...

Tink!

Oneness is Love

Emma Kate