Welcome to our New and Improved web site!! Like anything else worthwhile, there is a learning curve. We've put lots of goodies on our site, but it's really only a peek into what we have in store! Check back often to see what we've added. Feel free to email us with ideas of things you'd like to see. If you are looking for something and can't find it here, please email us or call the shop. If we don't have it, we can usually get it! This website is for YOU, our customers, and we want it to be easy to navigate and carry goods that entice you and meet your needs.
Join us for FREE Sit 'n Sew every
Wednesday* AND Friday 10-5
*Wednesday Sit 'n Sew thru Summer only.
IT'S ROW x ROW TIME!!!
The 2017 Row X Row Experience has kicked off! Kits and FREE patterns are now available in the shop only. (Kits contain printed center block and fabrics to assemble the inside of this row. Border Fabric sold separately. Nov. 1st, kits will be offered online)
4 teaspoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon light butter
6 oz uncooked wheat orzo pasta
2 garlic cloves, minced
2 cups reduced sodium fat free chicken broth
1 cup fresh asparagus spears cut into 1" pieces
3 tablespoons fresh lemon juice
1 cup halved grape tomatoes
2 tablespoons chopped fresh basil
Combine the flour, garlic powder, pepper and salt in a small dish and stir to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake/massage it around until the chicken pieces are coated. In a large saute pan, bring the oil over medium heat and then add the chicken. Stir to coat with the oil and then cook, stirring occasionally, until the chicken pieces are cooked through and begin to brown. Transfer the cooked chicken to a side plate and cover with aluminum foil to keep warm. Wipe out the inside of the skillet. Place the skillet back over medium heat and add the butter. When the butter is melted, add the orzo to the pan and stir to coat. Spread the orzo across the surface of the pan and allow it to cook for 2 minutes until a few of the orzo pieces begin to brown. Add the garlic to the pan and stir. Allow to cook for another minute. Add the chicken broth to the pan and bring it to a boil. Reduce the heat to low to simmer and cover the pan. Simmer covered for 4-5 minutes and then add the asparagus. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, tomatoes and basil along with salt to taste. Stir together and then add the reserved chicken to the pan. Stir to combine and serve