Thursday, 23 February 2012 09:55

Back to the Grill with My New DIY Oven Mitt

Written by stephania
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Happy Thursday! This week has been all about getting out of that winter funk with scrummy recipes, gorgeous home decor, and beautiful blue flowers. Luckily mother nature has been playing along with this week's theme by giving us some refreshingly warm weather, so tonight we figured that we should take full advantage and grill.  Anyone else taking advantage of this weather?

Tonight we're having Grilled Stuffed Poblano Peppers.  Emily introduced me to this recipe last summer and it has become one of my absolute favorites! They are super easy to make and with the grill there is very little cleanup. I suggest serving it with rice or maybe grilled potato slices.  For the craft this week, I have a new sewing project to share, DIY Oven Mitts. I free handed the pattern based off one that I already had, but I found a great printable pattern here.  It's not exactly perfect, but I can't wait to try it out tonight! 

What are you cooking tonight? 




Grilled Stuffed Poblano Peppers

adapted from Emily Ross

What you need:

  • 10 poblano peppers
  • 1 can black beans
  • 1/2 white onion, diced
  • 1 clove of garlic, minced
  • 1/2 green bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/8 tsp cumin
  • 1 tbs olive oil
  • salt and pepper to taste

What to do:

Start the grill. In a medium sized skilled heat the olive oil over medium-high heat.  Add the onion and garlic and saute for 2 minutes.  Add green bell peppers and continue to saute for another two minutes.  Remove from heat and set aside.  Next drain the black beans and put them into a medium sized skilled.  Cook over medium heat.  Using a fork, gently mash some (not all!) of the black beans, add cumin, and saute for 2 minutes.  Add the onion mixture and fresh cilantro and stir to mix and set aside.

Next cut off the stems of the poblano peppers and remove the insides.  Stuff the peppers with bean mixture and place them on the grill.  Grill for approximately 3 minutes, turn them to the other side and then grill for an additional 3 minutes.  Serve with guacamole and sour cream!


DIY Oven Mittoven_mitt-3421

by Stephania Stanley 

What you need:

  • 1/2 yard fabric (I chose to use the same for the inner and outer fabric, but you can definitely mix it up!)
  • 1/4 yard insulated batting
  • scrap fabric for bottom border and loop
  • sewing machine & matching thread

What you do:

Using your pattern, cut out two oven mitt shapes for the inner fabric, two for the outer fabric, and two of the insulated batting.  Make sure that you flip two of the fabric cutouts so that they match up correctly.  Create two separate sandwiches with the inner fabric on the bottom, batting, and then the outer fabric on top.  Secure in place with pins.  

Secure the sandwich together by sewing a pattern.  I chose the traditional grid, but you can do stripes, swirls, flowers, whatever you would like here. 

Next you will make the bottom border.  Cut two pieces of scrap fabric that are about 1/4" longer than the base of your mitt and about 1" wide.  Fold both horizontal edges in so that the edges meet in the middle.  Fold and pin the border around the bottom edge of the mitt (making sure that the border is right side out). Repeat with second half of the mitt and border.  Sew in place.  

Match mitt halves together with the inner fabric facing out and sew in place with about 1/4" seam.  Flip the fabric so that it is right side out. 

Using ribbon or scrap fabric, create a 1/4" loop by sewing edges in to create the clean edge.  Hand sew loop to the inside of the mitt.

Last modified on Tuesday, 28 February 2012 19:34
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