Happy Monday everyone~ My name is Trish Hughes, and I'm one of Meredith's hybrid designers.  Today, I'm here to share one of my favorite recipes and a card with all of you. First off, I have my recipe.  While this is a great winter/cold day meal. You can also use it for those time you want some buffalo-chicken, and are short on time.

Smoky Buffalo-Style Chicken or Turkey Chili Bowls by Rachel Ray Everyday mag. April 2011

•2 tablespoons extra virgin olive oil (EVOO)

•2 pounds ground chicken or turkey breast

•2 carrots, chopped

•3-4 stalks celery with leafy tops, finely chopped

•1 onion, chopped

•4 cloves garlic, chopped or grated

•Salt and pepper

•1 small can chipotles in adobo sauce

•1 can tomato sauce (15 ounces)

•2 cups chicken stock

•A couple of handfuls of thin blue-corn tortilla chips, such as Xochitl brand, lightly crushed

•1 cup shredded pepper Jack cheese

•3/4 cup blue cheese crumbles

•About a palmful of pickled jalapeño chili pepper rings

Preparation: Heat the EVOO, two turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so. Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. (Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze – the next time you need chipotle, just cut off a piece.) When the vegetables are tender, stir in the chili-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors. Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange four bowls on a baking sheet and fill with the Buffalo chili. Top with an even layer of the tortilla chips, cheeses and jalapeño rings. Broil for a couple of minutes to brown the cheese and crisp the chips.

I want to share this card that was made within 10 or 15 minutes.  Kind of like my recipe, sometimes there isn't enough time in the day.  So here is a tip on making something quick and easy. 

1. Open up your program that you use for scrapbooking. 

2. Start by making a layout with layers and elements that you would like to use (be sure to add shadows, as this helps to give it depth). Do remember that your layout with print out smaller, so don't make your layers too small.  As they won't show up very well.

3. Print out your layout (remember to make it the same size or smaller than your card), and any other elements you would like to add to the printed area.

4. Put your card together.

It is that easy!

For my card, I like to have depth to it.   So I added some ribbon from my supplies, and made my square layout pop by adding adhesive square foam to the under side. 

For my card, I used the collab: Free To Be Me by Meredith Cardall & BeanBunny Designs exclusively available at Sunshine Studio Scraps.

Thanks for stopping by, and hope you enjoy the rest of your Monday!!!