Tuesday, February 7, 2017

Catching up! New paintings, and a great recipe!!!

It is good to be back! Sadly, (as in- No Fun), I haven't been farther than my own little square of south Texas. I've been busy with ripping out carpet, having new wood floors laid, and re-locating my art studio from one room to another in our home, while updating my Etsy Shop, trying to figure out a new cellphone- and a new P/C... my brain has been quiet overloaded to say the least! What a job learning new things - too many- all at once.And, I am not a fan of remodeling, nor moving- anything (other than my body- only because I have to)... Can I get an AMEN?  :)

Thankfully,I am now enjoying my new art studio. I have my dining room back, so we can have room to feed our guest again! 

Speaking of feeding our guest, I've included a wonderful recipe (see below) I recently tried. My hubby and I fell in love with it. Easy, healthy, and quick is my motto for cooking!




Boots and Flowers, using a palette knife and loaded brushes small painting 5" x 7" x 1.5" deep, wrapped canvas- no frame needed!

"Domino" a cow portrait painted in oils with a palette knife and loaded brushes. 6" x 6" x 1.5" deep, wrapped canvas- no frame needed!


Healthy and Delicious Mexican Baked Fish 

Bake this Mexican baked fish as hot or mild as you like. Serve with black bean soup, or a healthy green salad. 

Ingredients

                     1 1/2 pounds cod
                   1 cup salsa- or just cover the fish with the salsa- how ever much it takes!
                    1 cup shredded sharp Cheddar cheese

                                1/2 cup coarsely crushed corn chips- or salad topping strips. I use the Santa Fe flavor- YUM!

*** light sour cream, fresh avocado slices

Directions

1.Preheat oven to 400 degrees OR at 325 degrees for 20-22 minutes if your baking dish is glass. Lightly grease your baking dish. I use butter flavored Crisco spray.

2. Some may just pat the fish dry after rinsing it, but I prefer to lightly pre-cook my fish in a skillet on my stove top- removing any extra water from the fish.Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

3.  Bake, uncovered, in the preheated oven for 15 minutes- 22 minutes ( depending on your baking dish and temperature), or until fish is opaque and flakes with a fork. 

Serve topped with freshly sliced avocado and  light sour cream, if desired, or Pico de Gallo, my husband's favorite.

*** Catfish, or any other type of fish works great, as well as chicken if preferred!

ENJOY!

Thanks for reading and looking at my art work.Please come back!


Blessings,
Sandra Cutrer
Fine Art

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