Category Archives: Food

Easy strawberry treat

07 Monday Mar 2011

Posted by in Entertaining, Food, Recipes

≈ 4 Comments

Tags

I was one of 4 hostesses for a bridal shower a couple of weeks ago and I made these to go on the dessert tray.  They were easy and delicious.

I like to share…

6 ounces of mascarpone cheese, room temperature

½ teaspoon vanilla

½ teaspoon almond extract

3 tablespoons confectioners’ sugar

¼ cup sliced almonds

12-20 fresh strawberries

Rinse strawberries and cut both ends.  Use small melon baler to remove inside stem.  Allow to air dry for about 1 hour, or pat dry with paper towel.

Meanwhile toast almonds in 350° for 5-6 minutes.

Mix mascarpone cheese (cream cheese can be substituted) with hand mixer until fluffy.  Add extracts and sugar and mix until blended.

Place cheese mixture into a pastry bag with ¼” star tip.  Stuff each almond with cheese mixture.  Chill strawberries.

Add cooled, toasted almonds.  Can be made earlier in the day.

Olive love…a couple of easy appetizer recipes

11 Friday Feb 2011

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

≈ 6 Comments

Tags

Ever since I was a little girl I have loved olives.  My mom always had a platter of nibbles out during family holiday feasts.  The platter included cut celery, carrots, gherkins and olives.  I would eat green olives with pimento and black olives until my mom would have to remind me to save some for our guests.  I used to put the black olives on my fingers…did you ever do that?

Image via French Essence

Anyway, here are a couple of recipes that I recently used as an appetizer and I thought I’d share them because a) they are super simple and b) because if you love olives, like me, you will love the taste of these heavenly olive-based hors d’ oeuvres.

The tapenade recipe is in this book, or you can cut and paste the recipe I’ve posted below.

I don’t think my olives came from Italy, maybe Spain, but these images of olive groves were too pretty to pass up.

Silver Palate’s Tapenade

Directions:

  1. Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
  2. With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
  3. Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

AND

Italian Guacamole (Funny name for a delicious spread)

Ingredients:

  • 1 clove garlic, peeled and quartered
  • 1-15 ounce can artichoke hearts (in water), drained and quartered
  • 3 ounces *large green olives (about 10-11)
  • 1/4 cup olive oil
  • 3 tablespoons flat leaf parsley, chopped
  • 1/2 teaspoon kosher salt & 1/4 teaspoon pepper

Directions:

Place garlic in bowl of food processor along with artichoke hearts and olives.  Pulse until chopped well.  Then with processor on drizzle olive oil into mixture until assimilated.  Cover and refrigerate overnight.  Before serving mix in chopped parsley.  Serve with pita chips or crackers or sliced, fresh baguette.

*I used the large green olives from Trader Joe’s that are stuffed with jalapeno.  I took the jalapeno out of about half of the olives and left it in for the half…this gave the spread a tiny kick.

Easy, tasty chicken recipe

04 Friday Feb 2011

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

≈ 5 Comments

Tags

It’s been awhile since I’ve posted a recipe and come to think of it, I may have posted this one before.  The thing is, every time I prepare this and serve it I think how delicious and relatively easy it is; and it always gets compliments.  So…I like to share and this yummy goodness will make any of you who try the recipe very happy!

Happy Friday!

image via internet

I’ve posted this recipe on Tasty Kitchen, Pioneer Woman’s site and it will make printing the recipe infinitely easier.

Go HERE to print recipe.  Note, I took out the word “-Stuffed” in this post due to the increasing difficulty I have in finding boneless chicken breasts with skin—the herb mixture tastes just as tasty using skinless but originally they ask you to stuff the herb mixture under the skin.

Green Chili and Herb  Chicken

2/3 cup fresh lemon juice, divided

1/4 cup fresh parsley

8 fresh jalapeno chilies, seeded and minced

2 tablespoons fresh rosemary, minced

2 tablespoons fresh thyme, minced

2 teaspoons kosher salt

12 half chicken breasts, boneless

2/3 cup dry vermouth

1/2 teaspoon grated zest

2 teaspoons coarsely ground pepper

2 tablespoons minced garlic

Marinade for the chicken:

Mix 1/3 cup lemon juice, parsley, chilies, rosemary, thyme, garlic and 2 teaspoons salt in medium bowl.  Place all ingredients in the baking dish, place chicken breasts in marinade and turn once *half way through marinating time.  Arrange chicken in single layer in large baking pan.  Sprinkle with vermouth, remaining 1/3 cup of lemon juice, lemon peel, remaining 2 teaspoons of salt and pepper to taste.  Turn chicken to coat.

Marinate overnight, turning once (I turn it in the morning of the day I’m going to grill)

Grill chicken over medium coals until cooked through, about 10-15 minutes

Birthday party extrodinaire!

24 Monday Jan 2011

Posted by in Collections & Accessories, Decorating, Entertaining, Food

≈ 4 Comments

Tags

Our “birthday group” met in celebration of my birthday as well as hubby’s.  My friend Carla, whose home I have featured before HERE hosted the dinner and as always she created a theme that was near and dear to my heart.

Carla's collection is displayed in several areas of her home. This antique Welsh cupboard has some favorites.

Some of her antique sugar bowls house orchids for her kitchen island.

This Staffordshire stands out on this beautiful antique wood carved shelf.

Carla has collected, over many years, an incredible collection of antique Staffordshire figures.  She has a real talent for finding many of her best pieces on eBay.  We (her friends) all marvel at her talent for her discovery of the prized figures for a great price (relatively speaking).  So when she asked me what she should adorn the birthday dinner table with, I quickly suggested her Staffordshire dogs.  Hubby and I have 2 live dogs (although I believe the pottery kind would be less work!) and I knew with Carla’s flair, her table would be beautiful…I wasn’t disappointed.

Among her collections are antique ivory framed portraits.

Carla had brought one of her lanterns in and placed some antique egg cups filled with live viola's in the base of the lantern...that along with a tine figure made for such a great centerpiece for her kitchen table.

sadly, the image doesn’t do this piece justice.

We had such a jolly good time and everything was delicious.  Thank you Wendy and Linda for amazing appetizers and Joyce for the best birthday cake!  Thank you Carla and Tom for opening your lovely home for our birthday and thanks for preparing a fabulous chicken dish (recipe HERE).  No one went home hungry!

New Years Eve party assignment…easy recipe

29 Wednesday Dec 2010

Posted by in Entertaining, Food

≈ 8 Comments

Tags

,

About 6 or 7 years ago a group of friends in the neighborhood decided to start celebrating New Years Eve together.  We had so much fun at that first dinner, which we made “progressive” style dinner (a course is served at each person’s house i.e. appetizer/house 1; salad-soup/house 2; main course/house 3 and dessert/house 4), we have made New Years a tradition.

In fact, this group is one of those unique, dynamic groups where everyone enjoys each others company, that we have started celebrating St. Valentine’s Day, 4th of July, onset of fall, and New Years Eve, with the occasional get-together thrown in for good measure!

{Note, the four couples share a great history of our respective children (adult children now) all growing up together and we’ve been connected with the same schools and community for 20+ years}

Our New Years Eve dinners are now hosted by one of the couples and we all bring a course.  My course this year is appetizer.  I have one recipe in mind and need maybe one or two more.  I thought I’d share the recipe for this easy, scrumptious appetizer in case you need an appetizer for a dinner.

Bacon Pinwheels

Makes 18 to 20 appetizer servings.

1/4 cup cornmeal

1/2 (17.3 ounce) package frozen puff pastry, thawed *

1 teaspoon Dijon mustard

1/2 (6.5ounce) container spreadable light cheese with herbs *

1 cup crumbled cooked bacon

Olive oil

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

On a clean, flat surface, sprinkle cornmeal.

Unfold pastry on cornmeal.

Spread mustard lightly over dough, leaving a 1/2-inch border around sides.

Spread cheese over mustard.

Sprinkle with bacon.

Roll up pastry, jelly-roll fashion, and slice into 1/2-inch pieces.

Place pinwheels, cut side down, 2 inches apart on prepared baking sheet.

Brush each pinwheel with olive oil.

Bake 12 to 15 minutes or until golden brown.

Serve warm

*In this recipe the cooks used Pepperidge Farm pastry and Alouette cheese.

What are you doing this New Years Eve?

Favorite Christmas cookies, 3 recipes

29 Monday Nov 2010

Posted by in Dessert, Food, Party Planning

≈ 6 Comments

Tags

, ,

Years ago, when our boys were very young, two of my dear friends and I would meet at one of our homes in mid-December and bake cookies.  Gretchen and Linda are sisters (Linda was my Maid of Honor at my wedding) and the three of us have known each other since our days as Disneyland employees (just before automobiles were invented).

Those years of cookie baking have created some of my fondest holiday memories and the recipes we used are still some of my favorites.  I thought I’d share them with you all (all 5 of you!).

Molasses Sugar Cookies

These cookies turn out every time and make a great gift.

Molasses Sugar Cookies

——————————————————————————————————

Email this recipe

Ingredients

  • 3/4 cup melted shortening
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg, beaten
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F

In a medium bowl, blend the shortening, sugar, molasses and egg. Add the

baking soda, flour, clove, and ginger, cinnamon and salt; mix well.

Form into 1 inch balls and roll in granulated sugar.

Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a rack.

Chocolate Crinkle Cookies

This cookie is just the right amount of chocolate and a little powdered sugar.

Chocolate Crinkle Cookies

—————————————————————————————————–

Email this recipe

Ingredients

  • 1/2 cup shortening
  • 1 2/3 cup sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • ½ powdered cocoa
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • powdered sugar

Directions

Preheat oven to 350°

In a medium bowl, blend the shortening, sugar and vanilla; beat in eggs and cocoa.

Sift together flour, baking powder and salt and add to sugar mixture alternately with milk.

Chill dough for 3 hours; form 1” balls, roll in powdered sugar.  Place on greased cookies sheet and bake for 15 minutes.

Makes 2 dozen

Mexican wedding cake cookies

This may be my personal favorite of the 3 recipes.

Russian Rock Cookies

——————————————————————————————————

Email this recipe

Ingredients

  • 1 cup butter, softened
  • 1/3 cup sugar
  • 2 teaspoons water
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 cup chopped pecans

Directions

Preheat oven to 325 degrees F

In a medium bowl, cream butter and sugar; add 2 teaspoons water and vanilla.  Mix well.

Blend in flour and nuts.

Chill 4 hours.

Shape into balls and bake on ungreased cookie sheet at 325° about 20 minutes.  Remove and roll in confectioners sugar while cookies are still warm.

I’d love to hear about your favorite holiday cookie!  Happy baking.  By the way, these freeze if need be.  Sometimes we have to plan ahead.

Thanksgiving planning and menu 2010

24 Wednesday Nov 2010

Posted by in Dessert, Entertaining, Food, Party Planning

≈ Leave a comment

Tags

,

Cayley and I met the other night and went over our menu ideas for Thanksgiving Day.  As I mentioned in an earlier post, we’ve cooked together on this holiday in years past with great success.  Cayley has saved the menu that I usually print on fall paper each year so we used the 2009 menu as a guide.

I like the fresh produce mixed with flowers for a fall table---bountiful!

We will both prepare an appetizer—to be determined.  Additionally, Cayley will buy some mixed nuts for munching.  I lean towards an appetizer that isn’t too filing for obvious reasons.

I appreciate the mix of silver and pewter and the black furniture piece make the vignette pop.

We’ll salt the turkey per the Los Angeles Times Food feature of November 19, 2008.  This, for scientific reasons I don’t fully understand, works better than brining, see recipe HERE.  We tried the method in 2009 and the bird was moist and delicious.  I’ll be responsible for make-ahead Creamy Mashed Potatoes and I’ll use Pioneer Woman’s recipe HERE.  I’ll also prepare Maple-Roasted Sweet Potatoes (recipe HERE).  We’ll buy Costco’s pre-made gravy—don’t judge, it just keeps stress out of the kitchen on a food/recipe intensive day!  I’ll also prepare a recipe for Gulliver’s Cream Corn (I promise to post this recipe before Christmas because it’s a favorite and pretty easy).

I'm loving the white with natural accents, its great that pumpkins come in so many colors!

{the above picture via Slim Paley’s recent post, “Forget the Turkey, What about the Table?” HERE}

Dessert will consist of pecan pie (thanks to Cayley) and *pumpkin pie and Dreamy Apple Pie, recipe HERE with Hard Sauce from Pioneer Woman HERE.

Another great example of a fall table setting sans orange.

{the above image via French Kissed.  There are lots of ideas for setting a beautiful Thanksgiving table  in her post, “Imperfect Perfection”

*I use the Libby pumpkin pie recipe off the can—family traditions die hard.  I found the recipe at All Recipes.com HERE.

Pumpkin soup, anyone?

Cayley is preparing (in addition to her appetizer) the turkey, stuffing, green salad, green beans, cranberries and pecan pie…oh, AND all the other work and shopping involved in having a dinner for 10-12 guests!  I’m sure she will share the recipes with me and I’ll post links as I find them.

This post is making me hungry.

Have a Thanksgiving filled with love, gratitude and lots and lots of good food and football!

Busy turkey-day planning…easy recipe

12 Friday Nov 2010

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

≈ 2 Comments

Tags

, ,

Summer in Southern California was unusually cool this year and we’re now in our typical fall mode…days of rain have been followed by a Santa Ana condition (dry, windy, warm).

This image sums up the season nicely.

{Image via Censational Girl}

Pioneer Woman has been busy in her kitchen for some time now perfecting recipes for Thanksgiving dinner.  When I read that I thought, Thanksgiving is ages away—then I realized that there is only about 2 weeks until the great turkey (or whatever you enjoy for that special day of thanks) feast!

Image via Martha Stewart

Tasks that are currently on my list in anticipation of Thanksgiving:

Doesn't this look delicious, presentation is important. We eat with our eyes first.

{Image via Country Living}

Start searching food sites and magazines for new possibilities for the feast.  As I mentioned last week, we are going to our good friend’s house and we will share the planning and cooking duty.

I love the natural decorations that represent the fall season so well.

Image via the talented Jermaine, host of French Kissed.  She has beautiful ideas for every season!

So, in light of the planning, racing around and probably even looking towards the gift-buying time of year I thought I’d leave you with this super easy, very delicious recipe from Trader Joe’s.

Easy and yummy. Perfect for the hectic days of holiday racing around.

Trader Joe’s Tortilla Soup

———————————————————————————————————————

Ingredients

  • 1 12-ounce jar fire roasted chili salsa
  • 1 pint heavy cream (or for less calories, half and half) I’ve not tried this with low fat milk.
  • 2 tablespoons butter
  • 1 zucchini, chopped
  • 1 onion, chopped
  • ½ package frozen corn
  • 1 32-ounce chicken broth
  • Salt and pepper to taste
  • Cheddar cheese, grated (for top)
  • Tortilla chips, crushed (for top)

Preparation Instructions

Sauté onion in butter until soft; add zucchini to cook al dente.  Add salsa, chicken broth, and frozen corn and allow to heat through.  Stir in cream and serve topped with grated cheese and tortilla chips.

Serves 4-6

Gearing up for Thanksgiving

03 Wednesday Nov 2010

Posted by in Entertaining, Fall Entertaining and Decorations, Food, Party Planning

≈ 3 Comments

Tags

,

Ahhh, Norman Rockwell...he set the bar pretty high!

Thanksgiving is one of my favorite holidays.  I love the fact that it’s all about the food, oh, and the giving thanks part.  I’m pretty thankful almost daily for a whole host of things so I guess that part fell behind the good food part!  Sorry.  No gift buying, no costumes, just great food and football (and gratitude).

Mention Thanksgiving and I’m sure a good third of the population cringe at the idea of getting the family together.  After all, not every family is a cohesive Norman Rockwell family!  As an only child I dreamt of what it would be like to have siblings.  When I married my hubby I realized that since he too was an only child we’d be a small family.  This Thanksgiving was doomed to be even smaller since Son#1 and his lovely wife are living in Austin, Texas and Grand baby #1 is due the day before Thanksgiving.

I guess if you don't like turkey this image doesn't make your mouth water!

{Image courtesy of Martha Stewart}

So, Son #2, hubby and I were thrilled to be invited to our good friends home.  Cayley and I have shared a passion for entertaining and cooking for years.

Isn't this simple but pretty? Centerpieces are so much fun.

{Our families history goes back to our oldest son and their oldest son being in grade school together and ultimately the same fraternity at the same college}  Cayley and I will collaborate on menu and cooking duties.  I’ll post the menu once it’s in place.

Not a flower in site but still lovely.

Oh, and the best part?  Cayley and her hubby have 4 lovely adult children—gratitude will be abundant this Thanksgiving.

{Image via Martha Stewart}

Martha Stewart gives directions on how to create these.

More Thanksgiving details to come…enjoy November!

Table settings and a good recipe

22 Friday Oct 2010

Posted by in Entertaining, Food, Party Planning

≈ 4 Comments

Tags

, ,

As I’ve mentioned before, I love to entertain and for me one of the best parts is setting the table.  I enjoy the process of deciding which dishes suit the occasion and often the ‘simple white dishes’ (Villeroy & Boch ‘Chardonnay’) are my go-to pattern (or lack thereof).  But sometimes, as in the case of a birthday dinner we hosted that took place shortly after I inherited my Grandma’s china, I used her pretty dishes and dressed the table accordingly.

My friend, Gretchen, found this fabric and then made my runner...it has violets that match the dinner plates.

For me it is more about a comfortable, casual feel to the table.  I really don’t use my crystal anymore but instead opt for a stemware pattern that has been discontinued by Mikasa—it’s simple and can be put in the dishwasher.  What could be better, right?  I’ve gotten very un-stuffy with entertaining—it suits my lifestyle and our home.  I realize trends in entertaining, much like fashion, come and go.  The main thing is making our guests feel welcome and comfortable.

This was the blue and white table setting for my birthday group.

I love the green and white plates off-set by the green flowers. {"Flair" by Joe Nye}

Joe Nye’s new book, “Flair” is a fun read if you enjoy entertaining and like setting the table.  He exhibits a flair (no pun intended) and creativity.

I realize most of us don't entertain the masses but I love the use of these lanterns and I think they would look good with only 6 guests and maybe 3 or 4 lanterns down the middle of the table.

{image by Salis Studio}

Ohhh, toile table cloth, I love it! {"Flair" by Joe Nye}

Fabric can be expensive but if you search you can find some great buys on decorative fabrics at JoAnns (where they have a weekly coupon for 40% off) and even Big Lots.

Beach Bungalow 8 featured this table setting recently. I love the use of greens.

What is it about white? I love it. I believe the table cloth is an off-white or even oatmeal. Subtle contrast but beautiful.

{Image via Country Living}

So simple, so lovely!

{Image via Country Living}

And to serve on these lovely plates…this super simple, but so yummy chicken dish.  My friend Carla first served this recipe some years ago at a birthday party—I request it whenever she hosts my birthday.

Carla’s Parmesan Chicken

Chicken  (serves 6)

—————————————————————————————————————————————-

INGREDIENTS:

3 eggs

6 chicken boneless, skinless breasts

6 ounces grated mozzarella cheese

Olive oil

1 cup seasoned bread crumbs

6 ounces Parmesan, grated

1 tablespoon parsley

2 cups heavy cream

INSTRUCTIONS:

Dip chicken in egg, then seasoned crumbs.  Brown chicken in olive oil over medium high heat.  Place in 9 x 13 baking dish.  Cover with grated mozzarella, set aside.

Heat cream and Parmesan until cheese is melted and sauce is slightly thickened.

Bake at 350° uncovered for 30 minutes.

Great with white and wild rice.