Category Archives: Food

{Party} An easy recipe and the table setting to serve it from

07 Tuesday Feb 2012

Posted by in Entertaining, Family, Food, Party Planning, Simple Meals for the Avid Cook

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January was an unusually dismal month for me.  This is surprising since it’s my birthday month and the first month of a new year, a new beginning of sorts, so I surprised, even myself, that I was internally negative the entire month.  No reason, which only makes it more confounding.

1.

So, I know that if I get down in the dumps, which doesn’t happen very often, I just need to continue to smile, live and wait…the wise words of my grandma (and grandma’s everywhere, I imagine) come to mind, “this too shall pass”.  In my internal musings I self-analyzed, self-critiqued and I pondered the worth of my blog.  No real revelations presented themselves since I believe you have to be cautious making huge decisions when you’re in the dumps, but I did decide I needed to share more of the recipes I try and like.  That fills the “party” part of  Garden, Home and Party. For those not interested in cooking I decided to couple the weekly recipe with a few of my favorite table settings that I’ve collected…kind of a something for everyone philosophy.

2.

So here you go.  I’m starting with a recipe for chili.  I have always made my chili from my mom’s recipe.  That means for the 39 years I’ve been married I’ve always prepared the same recipe.  Until now.  Pioneer Woman (and if you haven’t visited her site or read her cookbook or seen her Food TV program, I urge you to have a look) demonstrated a recipe for “Simple Perfect Chili” on her show.  My husband had recorded the show for me and happened to be in the room when she was demonstrating the process and he commented that it looked really good.  I took advantage of this segue to say, “Why don’t you cook it for us?”  {Note:  I work full time outside the house and he works from our home}.

 3.

He followed the recipe which you can print from HERE and I have to tell you…it was delicious, I believe it will replace the long time recipe for chili I used to use.  {The only change: we used a large can of chili beans and 1 can of black beans, rinsed, instead of kidney beans and black beans} Below is a picture off Wikipedia and it doesn’t do the dish justice.  But you’ll at least get the jest of it.  This recipe would be good for a group since you can make it well in advance and it gets better by making it a day or two in advance.

 4.

If I were serving chili to friends and family I might set the table like any one of these….

 Since Chili is a simple meal you might just want folks to serve themselves.

 

Since I usually serve chili in the cooler months I look for a table setting idea that reflect the season.  Vignette Design always features such great ideas for entertaining.

5.

This Veranda table setting by Toby West is a perennial favorite of mine.  Barley twist candle sticks and horn-handled pewter, what could be better?

Veranda, Toby West

Don’t restrict your table to flowers and candles, pull out all the stops, as Delores at Vignette Design has done with the set up below.

6.

This table looks pretty spring-summer with the white, but I included it because I love the aged wood runner down the center of the table and would like to make something like that for my table…it gives the table such a rustic look and I think you could change the linens and flowers to accommodate seasons and different dish patterns.

Enjoy and bon appetit!

February is a good month and I know it will be the start of a great year!

My friend, Jermaine has planned the most exciting trip and invites anyone interested in visiting Paris for an insiders shopping and dining vacation.  Visit French Kissed for details. 

http://french-kissed.com/archives/11592

{Party} Easy, elegant menu/recipes

10 Tuesday Jan 2012

Posted by in Entertaining, Food, Holiday/Seasonal cooking, Party Planning, Simple Meals for the Avid Cook

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On New Year’s Eve we hosted a party of 8 (including us).  This group of dear friends has celebrated this holiday, and several others, throughout the year with great success.  It’s a party of 4 couples that share a history of our children growing up together, life in the same neighborhood and just a magical connection that seems to work.  There are always lots of laughs and plenty of lively discussions but the bottom line is that we have so much fun when we’re all together.  Do you have friends and/or family like that?

Since it was my turn to host the event (we used to do a progressive dinner but have all decided it’s easier to stay in one person’s home and allow each couple to bring appetizer, soup and/or salad, and dessert, with the hosting couple providing the main menu) and because I was recovering from a glorious Christmas with son, daughter-in-law and granddaughter from Austin, I decided to keep the menu relatively easy, thanks to Pioneer Woman! (I love so many of her recipes).

I thought I’d share the recipes with you since they turned out to be very tasty and very make-ahead simple, as well as my table setting for the meal.  I realize we’re all a little “over” the holiday themed decorations and table settings but I want to share this since I believe it adds something to the story…and because I don’t have any original photos of my two recipes I’m providing.  ~side note:  I have signed up for a photography class in late February, maybe there will be better photography associated with my site in the future~

Herb Roasted Pork Tenderloin with Preserves

 

 

 

 

 

Added by Ree on September 15, 2011 in Main Courses, Pork

Prep Time 5 Minutes ~ notice the prep time?  How great is that?

Cook Time 15 Minutes Servings 12 Difficulty: Easy

 

Ingredients

2 whole Pork Tenderloins

Salt And Pepper, to taste

8 Tablespoons Herbs De Provence (more If needed)

1 cup Preserves (fig, Peach, Plum) ~ I used fig.

1 cup Water ~ I used 1 tablespoon of water, in a previous run on the recipe I found 1 cup to make the fig preserves too watery.

1 Tablespoon Vinegar

Preparation Instructions

Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork ~I did this in advance and put the tenderloins in the ‘fridge covered; I took them out about 2 hours before they were to go in the oven.

Place the pork on a rack or in a large skillet ~I used a large skillet~ and roast in the oven for 12 to 15 minutes (or until no longer pink; 165 degrees from the thickest portion of the tenderloin) ~it took my oven 25 minutes, it may have  been because my tenderloins were quite large. Remove from the oven and let it rest for 10 minutes.

While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer ~I did this in advance and left it in a small pan on the stove, reheated it just before serving.

Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like!

 

I also made my old standard “Scalloped Potatoes” that can be made a day ahead and reheated (after bringing to room temperature) just before serving.

Yukon Gold Gratin

———————————————————————————–

Ingredients:

  • 3 ½ pounds medium Yukon Gold or russet potatoes, peeled
  • and cut into 1/8” slices ~ I use my knife, if you have a Mandoline
  • it will make the task easier
  • 2 teaspoons minced garlic
  • 2 cups chicken broth*
  • 2 cups heavy cream* ~ or half and half, but the cooking time
  • may have to be adjusted to allow the half and half to cook down
  • Salt and pepper
  • 2 tablespoons butter, cut into small pieces

Preparation Instructions:

Preheat oven to 400°.  Butter a 9 x 13 baking dish.

Sprinkle garlic over bottom of dish.  Arrange ¼ of the potatoes in dish.

Sprinkle with salt and pepper.  Continue with layers until you’ve used all

potatoes, seasoning liberally with salt and pepper between each layer.

Pour broth, then cream and sprinkle with salt, pepper and dot with butter.

Cover and cook for 1 hour 15 minutes.  Uncover and bake for an additional

30 minutes or until someone golden on top.  At this point if you’re serving the dish the next day, cover and

refrigerate; preheat oven to 350° and bake for 30 minutes (if room temperature), 45 minutes if cold.

 

*I have used less than 2 cups of each broth and cream, I allow the broth and cream, combined, to come up to about the halfway point on the baking dish, or a little higher before covering and

cooking.  Also, if you are feeling especially daring, you can add cheese of choice to the layers and/or the top of the dish.  I will say the cream and broth creates a very nice cheesy texture to the dish without the cheese.

I served the meal with fresh green beans that had been blanched and seasoned.  Pretty easy and always a hit…try this menu  for one of your winter parties, I think you and your guests will enjoy!

{Home and Party} Are you tired of turkey yet?

29 Tuesday Nov 2011

Posted by in Fall Entertaining and Decorations, Food, Holiday/Seasonal cooking, Simple Meals for the Avid Cook

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,

I hope today finds you fully recovered from Thanksgiving festivities and calories!  I do enjoy a good turkey sandwich and the trimmings once, even twice after the holiday.  But then I hit the wall and crave something flavorful, easy (since I’m still tired from all the cooking) and full filling.  This recipe originates from Country Living magazine and has been a hit with family and friends each time I prepare it.  It’s also easy enough for me to prepare it for just Lyn and myself on a cool, late fall evening.

Enjoy!

image from simply recipesimage via

Roasted Pork Tenderloin with Apple Cider Glaze

Ingredients

  • 2 1-pound pork tenderloins, rimmed
  • 6 shallots, quartered
  • ½ cup golden raisins
  • 3 tablespoons fresh thyme leaves (5-6 sprigs)
  • Pinch of ground cloves
  • ¾ cup apple cider, or unfiltered apple juice
  • 1/3 cup dry white wine
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 McIntosh apples, peeled and chopped

Directions

Rinse pork, pat dry, and place in zip top heavy-duty plastic bag, or shallow dish.

Stir together shallots and next 5 ingredients in a medium bowl.  Pour over pork, cover or seal and chill at least 4 hours, turning occasionally.

Preheat oven to 375°.  Remove pork from marinade, reserving marinade.  Sprinkle pork evenly with ½ teaspoon salt and ½ teaspoon pepper.  Cook in hot oil in a large oven proof skillet over medium high heat 2 to 3 minutes on each side or until browned.  Remove pork, and add butter to skillet, stirring until melted.  Add apples and sauté 2 minutes.  Stir in reserved marinade.  Bring to a boil, and boil 2 minutes, stirring often.  Return pork to skillet.

Bake at 375° for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting occasionally.  Remove pork from skillet; tent with aluminum foil, and let stand 5 minutes or until thermometer registers 160°.  Stir remaining ½ teaspoon salt and ½ teaspoon pepper into apple cider glaze in skillet.  Slice pork and serve immediately with glaze and apples.

Serves:  6-8 servings

The race is on to begin my Christmas shopping.  The tree and decorations are up and I hope to enjoy a few days of sipping cocoa by the fire enjoying the Christmas tree.  Take time to stop and smell the peppermint and evergreens!

{GHP} Preparing for Thanksgiving…Fall installment #4

22 Tuesday Nov 2011

Posted by in Dessert, Entertaining, Fall Entertaining and Decorations, Family, Food

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,

Whether you’re here (U.S.A) …

 ~or~

abroad…

Thanksgiving Day is looming and since we have the good fortune to be celebrating with our future in-laws (for more on this story) in our home,  I’m in full turkey day countdown.

I really do enjoy this time of year.  Much like those that love the warmer months of summer and seem to get a boost of energy during “their” favorite season, I have to say, I feel my best in these fall months.  I’m always motivated to clean the yard, clean out my closet and drawers and do a deep cleaning on the house in anticipation of the holidays.

Getting the opportunity to cook Thanksgiving dinner in our home is a treat.  I enjoy entertaining and love the planning process as much as the food prep details.  Our table will be set for 8 and I’ve got the centerpiece already in place…

{Note:  I will probably not use Redfern, our pheasant, due to his size; don’t want him to accidentally end up with gravy on his tail so he’ll be moved to the side buffet and I’ll feature a low spread of fall leaves and pumpkins down the center of the table}

…so it was just a matter of determining the dishes and linens and menu.  I have the table set-up figured out, now I just need to finalize the menu. {Ahem, I’m working on it!}

Meanwhile, I thought I’d post a few pictures of inspiration in case you’re still working on the details of your final menu and table setting.

via Small Stump + Studio Choo

I love Small Stump’s unique floral design style.  They always feature fresh arrangements using A-typical flowers.  They’re in Northern California, wish they were closer to Irvine.

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If you have the good fortune of great weather, maybe you would want to take the meal outdoors.  I’m thankful for nature and this setting would drive that home.

via Stone Gable

Yvonne, of Stone Gable set this table for a high tea…the blue and white in contrast to the orange is staggeringly beautiful to me.  I love her creativity with this table setting.

via Flair by Joe Nye, order here

I’m not sure I’d think to put red and orange together for the fall, but when you think about it Mother Nature does it each and every October/November, and she knows what she’s doing.

via Ralph Lauren

The neutral palate of the Ralph Lauren table is appealing.  His hammered bowl fits the occasion.

via Toby West via Veranda

This table setting is a long time favorite…but then I’m all about the barley twist candlesticks, horn handled mugs and brown and white transferware!

 Something like this would be a fun way to greet guests as they approach the front door, but you could also use an urn with a pumpkin on the table, like this…

~or~

Above 2 images via Vignette Design

I hope you are all enjoying the season and that you aren’t stressing too much about the cooking, planning and cleaning involved if you’re hosting this event.  There’s always dessert…

Happy November!

 

{GHP} Fall installment #3 and introducing my pheasant

08 Tuesday Nov 2011

Posted by in Dessert, Drink, Entertaining, Fall Entertaining and Decorations, Family, Flowers, Food, Holiday/Seasonal cooking

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So how are we doing?  Is everyone happy with the season so far?  We’ve survived Halloween and now it’s onward and upward to the best holiday of the year, turkey day, otherwise known as Thanksgiving.  I am grateful every day for so much, but I’m especially thankful that  there’s a specific day during the year when we can reflect on the people and things in our lives we feel fortunate to enjoy.

via the little book of secretsvia the little book of secrets

vignette designvia vignette designs

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My friend Carla told me she put pumpkins in her bird bath this year.  I’m going to try the same thing (copy cat? why yes, there are only so many original good ideas out there). 🙂

What I love about Thanksgiving is there are no presents to shop for, just ‘splurge on calories’ food.  Even if you don’t love turkey (I know folks that feel that way), you have to admit, it’s a holiday that easily adapts to whatever “traditions” in menu selections you and yours decides to embrace.  Branch out, try at least one new dish, maybe create a dish that is similar to the annual _________[fill in the blank] …it will make cooking so much more fun.

We’re fortunate enough to be hosting our future daughter-in-law, Sarah  (Kevin’s fiancé {he’s the baby of the family}) and her very fun family.  Kathy, her mom, Tristan, her brother and Charles, her grandfather are delightful, and we’re thrilled to be able to share Thanksgiving in our home, with soon to be family, for the first time in a few years.

via Ralph Lauren

The past few years have found us at a dear friend’s home and one year was spent in Arizona, which turned out to be my mother’s last Thanksgiving, so I’m so happy we made the trek.

So, let’s get going on the planning, shall we?  Oddly, as important as the menu is, and believe me, it is, I think of the table first.  This year I’ll have my early Christmas gift from future DIL…“Redfern”, the pheasant, to decorate the room with.  I have mentioned to anyone who’ll listen that I’ve always wanted a taxidermy pheasant.  (I understand if you’re asking, why?!).  Fortunately, my sweet DIL-t0-be surprised me with this in October, assuming (as only a thoughtful person would) that I would want to use him for the fall decorations.  Note: he’ll be out year round, he just may move from one piece of furniture to another.

It took me a few days of walking past the dining room table and my new friend to not jump (we have all kinds of critters in our neighborhood and it made me think a giant bird had landed, uninvited, on our dining table!

Redfern, the pheasant

 

via Party Resource

I happened upon a Pottery Barn sale on their fall linens (the only silver lining to the stores rushing all of the holidays by starting to sell fall items in August, by September they want to usher in Christmas and you can often find some pretty hefty cuts in pricing for the items  you want/need for Thanksgiving).  I found the table runner in our local store and then a very nice sales person helped me by ordering the 8 napkins to match and having them delivered to my house.  They came from Minnesota (I live in California).

 

I’ve always thought this (above) was a very nice way of using a place card that adds to the seasonal feel of the table.  I really like pears, can you tell?

*Turkey plates were purchased years ago through a Ross-Simons catalog for a song.

I’ll use my white chargers and the PB table runner with Churchill’s Thanksgiving plates.

As far as the menu, it’s still in the works.  I know I’ll prepare Creamy Mashed Potatoes, I salt the turkey (as opposed to brining) and I’ll prepare stuffing.  Kevin has volunteered to prepare a side dish and I’ve given some thought to a gingerbread trifle that my friend, Linda,  introduced me to.  Beyond that I’m still in the planning stages.  I’ll keep you posted.

There’s a truly clever and delicious sounding recipe for a Deconstructed Pear Salad HERE:

via stone gable

Happy fall, I’d love to hear from you regarding some of your favorite sides for the Thanksgiving feast!

I’ve joined Sherry for her Open House at No Minimalist Here…stop by for a visit.

{GHP} Engagement Party pics

01 Tuesday Nov 2011

Posted by in Dessert, DIY (do it yourself), Drink, Entertaining, Fall Entertaining and Decorations, Family, Food, Outdoor living

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My friends in Turtle Rock and blog land will know that we hosted an engagement party for *Kevin and Sarah (formerly Son #2 and his darling fiancé).

*I’ve decided to use first names in my posts.  What are your thoughts on this?  Am I crazy? (Please don’t answer that last question) I’ve noticed most bloggers that I read use pseudonyms for their family members and friends.  I’m not sure I like the pseudonym for Lyn, my husband.  I found “Hubby” too cute and decided I’d make the leap and use first names.  I could have created other names for loved ones but decided against that in fear that I’d need a key to keep them all straight.  So as of now, first names will be used unless I hear from people that they really would prefer to stay completely anonymous.

Anyway, I digress, here are some images I took of the party and while I didn’t get nearly as many pictures of the actual event as I’d hoped, it was a success and I’ve been told a good time was had by all.

By hosting this party in late October, decorations were easy for me.  I love fall and everything about it.  In Southern California the season is generally mild, weather-wise.  I was hoping for sunny day-time temps in the high seventies and for nightfall to bring just a slight chill to the air…we were lucky.  That is exactly how the day turned out.

Guests included dear friends and family, Kyle (Son #1) flew in from Austin and Sarah’s family and friends were in attendance along with long time friends of Kevin’s.  It was so much fun celebrating the engagement with everyone.

{pumpkins in the birdbath, thank you for the idea, Carla}

Our home is small but we were able to utilize the yard.  We moved furniture to create  seating areas all around the back yard.  One thing I failed to take a picture of (darn it) was a picture of some Ikea lanterns I hung at different levels out in the trees that border the back yard.  Ikea had little battery operated strands of LCD lights that I bunched into each lantern.  Because the LCD bulbs are so much brighter than regular twinkle lights, the little lanterns illuminated the outer reaches of the yard.

I had 3 of these larger lanterns and hung a couple of them on hooks near the ground with candles.

I made the burlap pillows with burlap from JoAnns Fabrics and some down pillow forms I had saved from old pillows.  I used an acrylic paint and Martha Stewart stencil from Michaels.  I gave the pillows to Sarah and Kevin for their patio after the party.

Meanwhile, the menu for the evening was as follows:

Menu

 

Teriyaki Flank Steak Skewers

Herb-Marinated Chicken Tender Skewers

Roquefort Tartlets

Tapenade & Crostini

Salami Bites

Skewered Italian Salad

Feta w/ Caramelized Onion

Mushroom Turnovers

Brandied Sausages

Humus & Pita Chips

Mixed Nuts ‡ Potato Chips ‡ Pretzels ‡ Cheese Platter

Chardonnay ‡ Cabernet ‡ Beer ‡ Soft Drinks ‡ Water ‡ Pink Margaritas

Dessert (cookies, See’s candy and blueberries, strawberries and raspberries)

{we offered some wonderful cheeses, thank you, Julie; it takes a village to throw a party!}

Deadly, but delicious Pink Margaritas (from Barefoot Contessa’s latest book, “How easy is that?”.

{The dessert table was a hit with everyone, thank you, Glenys}

Email me if you want any recipes or have any questions.  Thanks for joining me at the party.

{Party} Planning a party (ENGAGEMENT PARTY)

06 Thursday Oct 2011

Posted by in Dessert, Drink, Entertaining, Fall Entertaining and Decorations, Family, Food, Gardens, Misc, Outdoor living

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My apologies for the photo formatting.  I’m still trying to figure out why/how to place a group of pictures together without WordPress re-formatting the groupings AFTER it posts as it has below.  Arrrg!

Hubby and I, as parents of the groom-to-be, are planning an engagement party for our newly engaged son #2 and his lovely fiancé.

via

I thought since I’m thinking of little else, I’d share with you the steps I generally follow when planning a party larger than 10, which is the largest number of dinner guests my dining room table can comfortably seat, so usually we invite a few couples over and keep dinner simple.  This will be a little more involved if for no other reason than we expect a few less than 50 guests for hors d’oeuvres and libations in celebration of the engagement.

First we had to decide on a date.  I knew I wanted to host it while daylight savings time is still in place (giving us a bit more daylight into the evening) and didn’t want to interfere with Halloween weekend.  The date we selected is October 22nd and that gave me a little more than 1 month to get things done.  Phew! We also had to consider the availability of our groom and bride to be.

I’ve been to an engagement party for a dear friend’s son recently and decided to follow her lead with a cocktails  and (heavy) hors d’oeuvres menu. This made the details of the food more manageable for me.  I’ll be able to supplement the homemade appetizers with a few store bought favorites (thank you Costco and Trader Joes).  I will make sure most of the appetizers are mostly one-bite size and will use only cocktail napkins.  Reminder to self, have a few discreet trash cans available tucked in corners out of mainstream sight, to facilitate guests discarded napkins, picks and plastic glasses.

via Party Resources

After we had decided on a date I began our guest list.  We need to keep it to no more than 50 guests.  Our cottage has managed that number before and although it’s cozy with people, I think it could easily border on cramped once we go over that number.  I had to ask the happy couple for their list and then I began shopping invitations.  I wanted to try ordering invitations from one of the online sources (I’ve seen so many great looking invitations from a wide variety of online companies) and we all agreed on a style I found on Tiny Prints.  We’ve ordered the invitations and they will be here with about a week to address them  (in order to give folks a 3 week advance notice of the date of the party).

via Tiny Prints

I’ve lined up 2 servers, one young lady I work with and another that has served at events for another organization I belong to.  This is a bit of a luxury, but when it’s a cocktails and hors d’oeuvres, having help with final food prep and tray-passing is so nice.  It allows the hostess to enjoy the party!

The menu I’ve chosen will be fairly simple but will include several hors d’oeuvres that are substantive with chicken and beef, a variety of cheese based bites and some snacks that are tasty and easy to eat.  I want my guests to feel like they’ve had plenty to eat.

Cheese platter ~ {thank you, Julie!}

Teriyaki Flank Steak Skewers

Herb-marinated chicken tender skewers

Tapenade crostini

Salami bites

Feta with carmelized onion bites

Mushroom turnovers

Brandied sausages

Mixed nuts ~ Sourdough pretzels ~ Black pepper potato chips

Chardonnay ~ Cabernet Sauvignon

Champagne

Beer

Pink Margaritas

Water

Dessert (heart cookies) ~ {thank you, Glenys!}

 

 

These little bundles of joy are asparagus, arugula, baby greens salt and pepper wrapped with prosciutto.  I will toss the greens (lightly) in a vinaigrette before the wrap.  It’s a little salad wrap.

 

 

 

 

 

 

 

The meat ball recipe I use includes Jimmy Dean sausage links with a sweet sauce that envelopes each bite; brown the sausage and allow to simmer in a blackberry brandy, chili sauce, soy sauce and molasses.  {Email me if you’d like this recipe}.

 

 

The little salami bites are a recipe I found when visiting my friend on Bainbridge Island.  Fill each salami round with a spread of boursin herbed cheese and add a row of capers, roll and secure with a pick…super easy and very tasty.

 

 

 

 

 

 

 

I plan to use pumpkins and fall flowers on the dessert table, bar table and the kitchen island.  This time of year makes flowers and other table enhancements easy for me, it is certainly of the my favorite seasons.   We plan to have our Kooboo chairs out on the grass and we’ll push the patio table to one side to give the patio more room for guests that want to stand and visit.

 

 

I’ll try to  remember to take some pictures after we’ve set up for the event for a future post.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’ll have the patio table pushed to one side with a cloth and flowers and pumpkins.  The Kooboo chairs will be situated in the backyard in groupings, to encourage guests to mix and mingle.

We’ll have our French doors wide open to encourage movement with the guests.  You know how some parties bottle neck in one spot and you can’t get folks to move around?  I’m hoping to avoid that by setting the bar up in the atrium and having the USC game on in the family room and then with seating and standing space in the back yard we’ll hope for plenty of milling around, visiting and general good cheer.

I’ll move this furniture to the backyard as well and we’ll set the bar up here…folks can grab a beverage on their way in (the atrium is one the left side mid-way in the entry.

 This is so exciting!  I’d love to hear any last minute tips from you!

 

 

 

{Garden Home and Party} Fall installment #2

29 Thursday Sep 2011

Posted by in Collections & Accessories, Designer, Fall Entertaining and Decorations, Food

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By now, hopefully you’ve invited fall into your home and heart!  You’ve gotten into the spirit of the season and maybe grudgingly admitted that the fresh, crisp air invigorates you.

via Ralph Lauren 

Maybe you’ve started a good book and have plans for many cozy weekends relaxing in front of the fire with said book.

Under Spanish Moss blogvia Under Spanish Moss

Maybe you’ve decided to spend your fall season in Europe…me too! {I wish}.

Maybe a trip to Napa Valley, California is in the cards.  What a beautiful time of the year to head up there.  If you go, email me and I’ll send you some information on some of my favorite wineries and shopping.

Maybe you’re taking long walks down a country lane…boy, do I ever wish our “lane” looked like this!

Whatever fall has in store for you, I wish you all of the seasons best and I hope you are enjoying this time, a favorite of mine!

{Party} Easy barbecue chicken skewers and vegetables

19 Friday Aug 2011

Posted by in Drink, Entertaining, Food, Simple Meals for the Avid Cook

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I’ve been a little crazy busy this month.  First our trip to Austin to visit family (very fun, very HOT) and then our trip to Phoenix (not so much fun, very HOT).  I am ready to live out the final several weeks of summer with relaxation and back yard barbecues on the agenda.

For ideas and inspiration I visited the one and only Martha Stewart Living.

 Clever leaf coasters would be cute at a backyard barbecue.

I’m not sure I’d make these cute little envelop packets for my melon balls but you have to admit, they’re kinda cute.

This is more my speed.

With that in mind I thought I’d pull out a recipe I received at a friend’s bridal shower.  The hostess requested that everyone invited to the shower provide a favorite recipe in advance of the date of the event.  When we arrived she had printed out all of the recipes for each guest.  There were some really tasty recipes in this packet and this is one of them.

I haven’t used rosemary as skewers but I love the look, maybe this idea I will use when I fix these skewers.

Note, I cook these on the outdoor grill but as the recipe states, you can fix these on a grill pan in your kitchen…but why would you?

On the whole leaf theme, these votive and vases look great covered in leaves.  I also like the burlap table runner and plant to make one for my patio table.

The main goal is to relax for the remaining weeks of summer…at least I’m going to try!

And one last Martha idea…remember those handles you get from departments stores to make holding shopping bags easier?  That’s what this holder is…placed over what looks like a cardboard container.  Visit her side if you are interested in making this, I’ll be relaxing in the back yard.

Grilled Balsamic Glazed Chicken and Vegetable Skewers

 

6 chicken breasts, boneless and skinless 12 cremini mushrooms, cleaned
3 cloves garlic, minced 2 red onions cut into eighths
3 T. basil, chopped 5 zucchini, cut into large cubes
2 T. thyme, chopped 3 red peppers cut into 2” pieces
1/2 cup balsamic vinegar Salt and pepper to taste
3 T. whole grain mustard 12 skewers soaked in water
1/2 c. olive oil  

 (Note:  You can substitute other veggies if you aren’t fond of this list)

 Cut each chicken breast into six large cubes and set aside.  Place the garlic, basil, thyme, balsamic, whole grain mustard, olive oil, salt and pepper into a bowl and whisk together to incorporate.  Pour 3/4 of the marinade over the chicken and reserve the rest to brush onto the vegetables while grilling.  Let the chicken marinate for one hour or more.

 

While the meat is marinating, cut up all the vegetables and place into separate bowls.  Once the chicken has marinated, take the skewers and place one piece of chicken, onion, pepper, chicken, mushroom, zucchini and another piece of chicken and place onto a baking sheet.  Repeat until all the chicken and vegetables are gone.  Sprinkle the skewers with salt and pepper.  With a pastry brush, lightly brush the vegetables with the reserved marinade.

 Heat a large grill or grill pan and place the skewers on the grill; cook for 3-4 minutes, then turn and cook until the meat is cooked through.  Remove from heat and keep warm in a 250° oven until ready to serve.  Place the skewers on a platter and garnish with fresh herbs.

 I serve this with the a mixed green salad and some fresh sliced melon.  Easy and tasty.  Enjoy.

{Party} Fettuccine with Sausage and Summer Savory

15 Monday Aug 2011

Posted by in Drink, Entertaining, Food, Simple Meals for the Avid Cook

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Happy Monday my blogland  friends.

I’m currently in the hot spot of the nation, Arizona, closing my parents house…my mom passed away a year ago and my dad passed one year later.  In any event, not fun stuff, but the home sold with little effort, which is a good thing.

As a result, I’m passing along a very simple, delicious recipe that I’ve had in my files for years. (I believe I got it from Carla and she got it from a cooking class she took one summer).  It’s very yummy and very easy, and I thought you might enjoy serving it to your family and/or friends one of these summer evenings.   It’s great with some warm,  crusty bread and butter and a simple green salad with a Dijon vinaigrette.  I like to pour a glass of Sauvignon Blanc from the Marlborough region of Australia…Kim Crawford is a favorite.  Enjoy!

Image via Heirloom Philisophy

-OR-

I’ll be back Wednesday with a fun post on toile.  I look forward to chatting with you then.

Ingredients

  • 1 tablespoon summer savory
  • 3 tablespoons butter, room temperature
  • 8 sundried tomatoes (I used roasted grape tomatoes, cut in half)
  • 1 lb. Italian sausage (I used ½ spicy, ½ regular)
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • ¾ lb. fettuccine, or any other pasta you like
  • Parmesan cheese

Preparation Instructions

Cream butter and beat in savory, cover and refrigerate overnight (I didn’t do this step).  Remove sausage from casings and brown in a large skillet until cooked through, add garlic and cook 1 minute longer.  Add chicken broth and tomatoes.  Bring to a simmer and add the savory butter (or savory and butter).  Simmer another 10 minutes and serve over cooked pasta.  Top with freshly grated Parmesan cheese.

Serves 4-6

Stay cool this week and celebrate each of the last days of summer!