DVArtist Nicole Campanella's blog. Living in the Pacific Northwest sharing my experience with gardening, recipes and my art in extreme Halloween, graphite, acrylics, leather, and clay. Please join in with Friday Face OFF. Create a blog post, feature a face in any art medium. The faces can be human, alien, animal, and the strange and wonderful. Link up and share.
Monday, November 30, 2020
T stands for old art
Monday AEDM Last day
Friday, November 27, 2020
EEErrrrrgggg hair. AEDM days 26 and 27
Be Safe Out There And Wear A Mask.
Thursday, November 26, 2020
Making Manicotti Nicole Style
Saute garlic in butter. |
Add onion and peppers |
Add unrendered beef Chorizo. |
This gives any type of meat sauce great flavor |
Add ground beef and cook to almost done. Drain and return to pot add seasonings. |
This is my homemade Arbol chili sauce. Just add 1/4 tsp. It is VERY hot. |
add 1 can of dices tomatoes and 1 large can of tomato sauce. Add more seasonings. I normally use Rotel instead of diced toms but was out. Bring to boil, turn down to simmer and put a lid on. |
With the meat and Chorizo a lot of grease comes up. Use a piece of lettuce to soak up the grease. |
Grate Monterey Jack, Mozzarella and Parmesan |
|
Add Ricotta, Cottage, and queso blanco cheeses. You can leave out the queso. I just have it on hand. Mix in seasonings, cover and put into fridge. You want it very cold. Also place a piece of foil in the freezer. |
Bring a big pot of water to a boil, add salt, remove pot from heat and drop in the maniccoti or lasagna pasta. Let it stand for 5 to 6 minutes. No longer. Then remove and run cold water over the pasta. |
Get the cheese and foil. Take a handful of cheese and roll into a tube. Now you see why you need it cold. |
Then slide the cheese into the manicotti. I don't have a pastry bag and I find using that or a plastic bag wastes too my cheese. This works great. |
Line the baking dish with sauce before laying in the cheese filled manicotti. |
Cover with sauce then top with Parmesan and olives. Bake at 350 for about an hour. |
Happy Thanksgiving
Wednesday, November 25, 2020
Wednesday AEDM 25
Well that is it for now. Off to the kitchen for me.
Tuesday, November 24, 2020
T for Tuesday and AEDM
I made some Japanese Mile Bread the other day. I cut the dough in half
Monday, November 23, 2020
AEDM day 23
Click on the photo to see it better.
Sunday, November 22, 2020
AEDM 22
Saturday, November 21, 2020
AEDM day 21
Then I had another friend tell me she really wanted some of my art and as soon as she can get back to work (out due to covid) she will buy some. However, she is also a beader so I made her some cabs using my art.