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~ My love of gardening, making home comfortable and entertaining friends and family.

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Category Archives: Simple Meals for the Avid Cook

Entertaining in the autumn

23 Wednesday Sep 2015

Posted by Karen B. in Autumn, Entertaining, Fall Entertaining and Decorations, Holiday/Seasonal cooking, Simple Meals for the Avid Cook

≈ 37 Comments

I always jump the gun on fall…which is particularly defeatist since Southern California typically doesn’t see truly cool (a relative term) weather ever until late October or early November.  Still, it’s my favorite season {with spring a close second} and I can hardly wait.

Garden, Home and Party: autumn entertaining

{via}

The acorns and sycamore leaves were gathered on my walk that first weekend in September

Garden, Home and Party: entertaining in autumn

When our Austin family visited earlier this month, I found myself decorating the dining room table for fall.  We have several September birthdays in the family and since September always reminds me that fall is close at hand, I thought why not?!  Besides, we had the a/c running so you could pretend it was cool outside. 🙂

I saved the oak leaves from a visit to Big Bear and wrote the name of each guest on a leaf to use as place cards.

Garden, Home and Party: entertaining in autumn

Redfern the pheasant is in his usual spot for the fall season. 

Garden, Home and Party: entertaining in autumn

There were lively conversations among the guests…Olivia (4 years) & Fae (1 year next month) {granddaughters}

Garden, Home and Party

I’ve dropped the ball where entertaining / cooking posts are concerned.  So in addition to the table setting, I’ve included the menu items I served for our birthday celebration {in the season of almost autumn}. 🙂

Our dinner menu was very simple and due to the heat, instead of birthday cake I created an ice cream bar with a variety of flavors and toppings for each guest to create their own sundae.

Menu

assorted appetizers

Costco’s Bill Baily’s Santa Maria Tri Tip [Mr. B. grilled] served with Chimichurri Sauce

Crispy English Potatoes from Barefoot Contessa/Foolproof book

grilled green beans

Happy Birthday Sundaes

The Costco tri tip is pre-seasoned and can be grilled or roasted in the oven.  The fresh herbs and bright lemon flavor of the Chimichurri sauce were a hit.  I prepared Crispy English Potatoes from Ina Garten’s Foolproof Cookbook and you can prepare them earlier in the day and reheat when ready to serve.  Mr. B. grilled the green beans on the grill using a veggie basket.  Son #1 assisted since his signature seasonings for the beans are a family favorite.

Garden, Home and Party: autumn entertaining

I will add some pumpkins and mums during the later part of the month…

Garden, Home and Party: autumn entertaining

spruce up my autumn wreath for the front door, borrowing inspiration from creative people such as Studio Choo…

Garden, Home and Party: autumn entertaining

and give some thought to a dinner for sometime in October…which will be here before we know it.

Garden, Home and Party: entertaining in autumn

Happy Autumn to you all!  Are you decorated for the season, please tell me I’m not the only one overly eager for the season.

{Party} Please join us for a Valentine’s dinner

13 Wednesday Feb 2013

Posted by Karen B. in Dessert, Entertaining, Food, Holiday/Seasonal cooking, Simple Meals for the Avid Cook

≈ 25 Comments

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Valentine's Day

unison heart ornaments via slim paley{Slim Paley}

There was a time when I would have thought of St. Valentine’s Day strictly as a date for two.  As I’ve matured I find that any occasion can be more fun with a small group of close friends.

Love, Valentines

So my post for today is an invitation for you to join us for a Valentine’s dinner…this is pure fantasy, unless all of you can manage a flight to California and join us in real life!

My invitation will be simple, but I enjoy receiving hard copy invitations so I think I’ll order this for my  informal dinner party…

I don’t know who the Logan’s (below in sample invite) are but I wouldn’t expect guests to leave my party at 10:00 p.m., lights out at our home would be 10:30…ha,ha,ha.  Just kidding, I think parties have a way of letting you know when they are winding down, organically, don’t you agree?  Honestly, none of our friends ever overstay their welcome and we all seem to get tired after several hours of good food, good wine and good conversation.

1{via Tiny Prints}

All of you will know my house because you’ve been there many times before…

ivy vintage home{remember, this is pretend}

For table settings and flowers I can go in a few different directions.  Below are some of my ideas, maybe you should weigh in and let me know which table you’d most enjoy…

Here is my Valentine table last year, or the year before, I don’t remember.  I could use the same cloth but the Petite Fleur dishes might be too busy for meatloaf, what do you think?

table v-day 2_thumb

christmas in norway, inspiring interiors, 9.25.12This (above) table is technically one I found around Christmas, but the frosty greens could be traded out for others while the mercury glass and silver and white, especially with the pearl heart, could easily work for St. Valentine’s Day.

party resource simpleThe red and white grain sack cloth with the red candles really work for the holiday…I love the simplicity of this with the fire in the grate and candles on the mantle, what could be more inviting or romantic?

PR black and whiteI love the detailing on these candelabras, and the tailored feel to the black and white linens and dishes.  This is totally a Valentine’s look that I could get behind.

v-day Rooms to Inspire in the Country - Annie KellyI will have fresh flowers in the house and probably keep to the traditional selection of colors where they are concerned…and I’m sure the price of flowers for that weekend will be astronomical.  Is it too late to cancel this imaginary dinner? LOL

vdayshop2-1If only I could find these beauties in my garden, its still a little early for me to have enough to cut and bring in ~ via Studio Choo

I prefer simple appetizers since I don’t want you to fill up on a first course only to discover you’re not hungry when the main course is served.  This (on a smaller but similar scale) is what I’ll set out for guests.

carolyne roehm table via party resources 10.10.12

~and~

Pic-10-cheese-tray-on-bread-board-Gourmet-girls_thumbBecause St. Valentine’s Day lands in the winter, I plan to serve you a hearty fare.

Menu

Cheese board ~ Olives ~  Bread

1770 house meatloaf

Mashed potatoes

Green Beans Gremolata

Dessert:  Brownies with homemade Caramel Sauce

and

Vanilla Ice Cream

meatloaf{Photo by Jenny Steffens Hobick} ~if you love to cook, please visit Everyday Occasions blog, you will be inspired with her wonderful recipes and beautiful design ideas.

1a-peeking through the sunflowers 1.11.13{Peeking Thru the Sunflowers}

So what’s planned for those of you that can’t make it to our house for dinner?

xo, Karen

I’m over at Stone Gable for her Turtorials and Tips party.

I want to send a special thank you to Debby at the fabulous Inspired Design for hosting a book giveaway that I won! {By the way, she’s hosting another book giveaway this week, you may want to stop by and comment to be entered}

Inspired DesignThis is going to be on my nightstand until I plan my next trip to Paris, then I’ll take it with me on the plane.  It’s filled with beautiful images and fabulous insider tips for traveling to the city of light and romance.

Note:  On my previous post about my friend’s house I inadvertently made a few errors about the age of some of the lighting fixtures.  I’ve corrected the errors HERE.

{Party} Some seasonal finds via blog land

16 Tuesday Oct 2012

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

≈ 14 Comments

Tags

recipes, Table Settings

I believe autumn is at least partly responsible for the extra enthusiasm I experience during this time of year, that or the cooler weather which aids with slumber and allows me to stay more energized.  Therefore I feel like cooking more, trying new recipes.  Does this happen to you?

~I hope you aren’t sick of my speaking of Autumn and the seasonal traditions and go along with it~

And George blog, 9.25.12{via}

Blog land is bursting at the seams with great ideas and inspiration for all things fall, but there have been a few recipes that were so tempting I thought I’d share them with you.

If you’re going to eat, you know you’ll have to set the table so I’m including some nice table settings too.  [I’m a full-service blogger]

Party Resources, 9.20.12{via Party Resources}

We don’t have maple trees in our area but we do have a tree (Liquid Amber) that gives us a show of color, but the branches are very high and it’s not on our property so you can see my dilemma.  I wonder if the branches (above) are real or faux?

Let’s start with this delicious Skinny Spiced Latte Recipe from Yummy Mummy Kitchen.  Marina nearly ruined my day when she mentioned that the Spiced Pumpkin Latte you get at most coffee houses was 390 calories!  It’s not that I have them that often but I didn’t know this calorie fact,  they might as well be considered meal-replacement at 390 calories.  I know, I know, just order it with non-fat milk.  Ugh, not nearly as tasty.  So, maybe you will find this to be a delicious, low calorie replacement…I’m going to try them.

{via Yummy Mummy Kitchen}

Skinny Pumpkin Spice Latte :: by Yummy Mummy Kitchen, Marina

Pumpkin Whipped Cream:
makes about 25 (2.5 tablespoon servings)

1/3 cup canned pure pumpkin (not pumpkin pie mix)
1/4 teaspoon pumpkin pie spice
10 ounces TruWhip (available at many grocery stores including Ralphs and Whole Foods)
sprinkles or additional pumpkin pie spice for garnish, optional

Place pumpkin and pumpkin pie spice in the bowl of a mixer. Beat until combined and smooth. My organic canned pumpkin was quite hard and this beating helps it smooth out. Add the whipped topping and beat in just until combined. Transfer to a 11×7 inch baking dish coated with cooking spray. Alternatively an 8-inch or 9×13-inch baking dish could be used. Cover with plastic wrap and keep in the freezer until ready to use.

To make lattes:
8 ounces brewed coffee
1/4 cup warmed low-fat milk (or however much milk you like)
Stevia to taste

Add milk to your coffee and sweeten to taste with Stevia or your favorite sweetener. Top with pumpkin whipped topping from the freezer.  Sprinkle with pumpkin pie spice or sprinkles, if desired.

Country Living MagazineEveryday Occasions by Jenny Steffens Hobick had a soul-warming soup recipe that was hard for me to pass up.  She has some delicious soup recipes, and for me, this time of year is ideal for soup and crusty bread and maybe a salad.

Everyday Occasions by Jenny Steffens HobickChorizo & Vegetable Cream Soup | Fresh Mozzarella, Tomato & Basil Grilled Cheese

1 pound of chorizo sausage
3 carrots, diced
1 cup of mushrooms, sliced
1/2 small white onion, diced
4 cloves of garlic, diced
1 large can of whole peeled tomatoes, hand crushed with juice
4 cups of chicken broth
1/2 cup of cream
4 cups of fresh spinach

fresh mozzarella
tomato, sliced
fresh basil
baguette, sliced
olive oil
1 clove of garlic, whole

Remove the sausage from its casing and break it up into small/medium pieces.  Cook it in a sauté pan on a medium/high heat, rendering some of the fat.  Add the carrot, mushrooms and onion and cook until soft, approx. 5-7 minutes.  Add garlic.  Cook for 1-2 minutes.  Add the tomatoes by squeezing them in one at a time.  Continue to break them into bite size pieces with the spoon.  Add the juice from the can of tomatoes.

Add the chicken broth and cream.  Add spinach.  Simmer for 10-15 minutes.

Slice the baguette, pile with mozzarella, tomato and basil and top with a second piece of bread.  In a skillet, heat 2 tablespoons of olive oil.  Cook sandwiches for 3-4 minutes just until they start to brown.  Flip and repeat.  Rub a raw clove of garlic on the crusty sides of bread.

ƒ  ƒ  ƒ

I really like the simplicity of the table setting below.  The array of interesting colors that pumpkins come in work with almost any decor.  I especially like the white baby boo pumpkins.

Better Homes and Gardens, fall tableFor our main course, this recipe is from my good friend, Jean.  She prepared this dish for a ladies’ luncheon years ago and it continues to be a seasonal favorite.  Super easy too.  I do not have a photograph of the dish but I promise, it’s really pretty.

Chicken/Wild Rice Casserole

Ingredients

  • 6-8 boneless, skinless chicken breasts, cooked
  • 3 cups chicken broth
  • 1 pound fresh mushrooms, sliced
  • ¼ cup butter
  • 2 packages Uncle Ben’s White & Wild rice, cooked*
  • 1 cup sour cream
  • 1 can Cream of Mushroom soup
  • ¾ cup Craisins
  • 1 cup cashews

Preparation Instructions

Shred cooked chicken breasts, set aside.  Melt butter in skillet and cook mushrooms until most of the liquid is absorbed.

*Cook rice according to package directions [omitting the spice packages]  using 2 cups of chicken broth and 1 cup water.

Combine soup, sour cream, cashews and Craisins with chicken and rice.  Spread in 9” x 13” baking dish and bake at 350° for 30 minutes, or until hot.

Stone Gable{via Stone Gable}

and finally, for dessert…

A site I’ve only recently discovered is one that is guaranteed to provide constant entertainment…talk of the house is written by Kelly.  A wife, mother and school teacher, Kelly lives in Georgia and her posts are always informative and fun.  She recently posted her family recipe for Apple Cake.  I plan to bake it this weekend but visit HERE for some mouth-watering pictures to entice.  {I cannot figure out how to copy a picture from her site so you’ll have to visit, but you won’t regret it}.

Fresh Apple Cake:

3 c. all-purpose flour

1 tsp. soda

1 tsp. salt

1 tsp. cloves

1 tsp. nutmeg

1 ¼ c. oil

3 eggs

1 tsp. vanilla

2 c. sugar

1 c. chopped pecans

3 c. freshly shredded apples

Grease and flour a tube or Bundt cake pan.  Preheat oven to 325 degrees.  Sift together the flour, soda, salt, cloves, nutmeg and cinnamon into a large mixing bowl.  In a small bowl whisk the eggs together.  Then whisk the oil in with the eggs.  Pour the eggs and oil mixture into the sifted flour mix.  Beat to mix well.  Beat in the sugar and the vanilla.  Stir in the apples and the pecans.  Pour all into the greased pan, and bake for 1 hour and 10 minutes.  Cool only a few minutes, then turn out on your cake stand.

Icing:

½ stick butter

2 Tbsp. milk

½ cup brown sugar

½ tsp. vanilla

Place all ingredients in a medium pot on the stove.  Bring to a boil, and boil for 2 minutes.  Brush, or pour, on to the warm cake.

Serve with whipped cream.

Party Resources{via Party Resources}

Those of you who can’t quite give up summer could set the table with a nautical theme and sunflowers.  A great blending of a season ending (the nautical) and a season that’s arriving (the fall colors of a sunflower).

Hampton Hostess, 8.27.12{via Hampton Hostess}

Are you cooking more now that the weather has cooled?  Share any easy recipes you have tried with me, I’d love to hear from you.

I’m joining the party over at Centsational Girl, seasonal foods, yummy.

{Party} Autumn entertaining ideas and an easy recipe

09 Tuesday Oct 2012

Posted by Karen B. in Dessert, Entertaining, Halloween, Holiday/Seasonal cooking, House and Home, Recipes, Simple Meals for the Avid Cook

≈ 12 Comments

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Apple Tart

Garden, Home and Party, 10.9.12

I may have mentioned that I like to entertain, and cook.  {I guess it wouldn’t be a very fun party if food wasn’t involved}  The problem is this, I really, really like simple recipes and preferably recipes that can be made in advance when I entertain.

Garden, Home and Party, 10.9.12{Jenny Steffens Hobick}

Fall entertaining is especially fun and I enjoy some of the ideas I have stolen borrowed from very creative people across blog land. Jenny Steffens Hobick is one of my favorite sites for entertaining menus and table settings.  She and her family recently moved, and with a baby, her recipes are practical and simple but her presentation is always beautiful and many can be made ahead of time.  As you can see from the table setting above, simple but stylish tablescapes are the standard with her.  If you’re interested in cooking, visit Jenny.

Another favorite site for delicious and healthy recipes is Marina over at Yummy Mummy Kitchen.  Marina makes every dish she serves look appetizing and pretty on the plate, and her recipes are almost always lean towards healthy, although you’d never suspect it by the fabulous flavors each recipe provides.  One more creative blog site to visit and borrow from when planning a menu for family and friends.  I’ve you’ve never visited Yummy Mummy Kitchen I urge you to have a look.

{Yummy Mummy Kitchen}

Autumn table settings appeal to me partly because you can use natures bounty from the farm, {wish I lived on one}, the surrounding outdoors, or your market.  Pomegranates, apples, leaves, acorns, nuts, gourds, mums and the ever-traditional pumpkin can all be arranged in any combination to create a beautiful and festive table.

~ Recipes from Yummy Mummy Kitchen and Jenny Steffens Hobick will be featured in an upcoming post ~

Garden Home and Party, October 2012If you are planning a party that requires an invitation there are a variety of papers you can purchase that can be printed on a home laser jet printer.  We have the good fortune of living near a Paper Source store, where there are more options than I can think of ideas for, but it’s sure fun to mix and match the various papers with inserts and envelopes.Garden, Home and Party, 10.2012This is an invitation I made when a few years back I hosted my friend, Cayley’s birthday luncheon.  She enjoys an autumn birthday, so brown tones seemed fitting.

Garden, Home and Party, October 2012{Victoria Magazine}

Garden, Home and Party{via}

If you are planning a Halloween extravaganza, wouldn’t it be fun to have Hubby or a friend dress up like a butler and serve beverages for guests?

Garden, Home and Party, 10.9.12{via}

Garden, Home and Party, 10.9.12{via}

The table setting below is interesting and doesn’t follow the typical fall standards, bust out and try some of the new colored vegetables with your flowers and candles the next time you entertain.  It’s fun to think outside the box sometimes (the rule-follower, ‘fraidy cat said).

Garden, Home and Party, 10.9.12{via}

So, on to a great recipe…

Pioneer Woman posted a recipe for a “Quick Easy and Yummy Apple Tart”  What’s not to love about this, right?  But since I insist usually test recipes that I offer, I tried it.  It is beyond really simple and it turns out {and tastes} as good as Ree’s picture looks, without stress or strain in the making.  Rather than make you copy and paste the recipe, since I can’t figure out how to create a “printable copy” on my blog, I’ve given you the link, PW not only makes printing this recipe easy, she gives you a step by step pictorial tutorial on how to make this yummy dessert.

Garden, Home and Party, 10.9.12{Pioneer Woman Cooks}

If your weather hasn’t changed yet, or  like a few of my blog friends, you live where it is just changing seasons to spring, you may want to move your party outdoors.

{tumblr}

Even the birds are into the season!

I hope Autumn will bring you plenty of fun meals with family and friends. 

♥ Karen

{Party} Favorite grilled chiken recipe

31 Tuesday Jul 2012

Posted by Karen B. in Entertaining, Food, Holiday/Seasonal cooking, Outdoor living, Recipes, Simple Meals for the Avid Cook

≈ 12 Comments

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Herb Chili Chicken

I was excited to read that Alison of The  Polohouse had selected “favorite recipes” as her topic for her monthly Favorites on the First theme.  This recipe originated from my good friend Carla via Bon Appetit, I think.  It’s been used for years and never disappoints.  One isty, little detail, you really must marinate this overnight for it to give you the incredible flavor.  Don’t let the fresh jalapenos scare those of you who don’t care for spicy food, you won’t even know they’re in the marinade.  The chicken grills up with an unbelievable flavor and I serve it with rice, black bean, red pepper recipe that really tastes great with it.  {If you want the recipe for that, just ask}  This is summer grilling at its best.  Enjoy!

Tablesettings for outdoor dining follow the recipe…

Green Chili and Herb-Stuffed Chicken

Tasty Kitchen via Garden, Home and Partyimage via

2/3 cup fresh lemon juice, divided

1/4 cup fresh parsley

8 jalapeno chilies, seeded and minced

2 tablespoons fresh rosemary, minced

2 tablespoons fresh thyme, minced

4 teaspoons salt (I use less salt)

12 half chicken breasts, boneless

2/3 cup dry vermouth

1/2 teaspoon grated lemon peel

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.  Chill overnight, turning once.

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

via Garden, Home and Partysource unknown

Blackberry Farm via Garden, Home and Partyblackberry farm

Cote de Texas cote de texas

Haus Designhaus design

Garden, Home and Partysource unknown

This is our patio dining set up (below) shown with the “killer chairs”…we now have wicker chairs that are comfortable and you don’t have to worry about them collapsing on you!

Karen's Patio via Garden, Home and Partykaren’s patio

my french country home

Do you have a favorite recipe for summer grilling?  Are you getting tired of the heat yet.  I’m sticking to my “new attitude” about summer, but just barely.  It’s too early to discuss fall, right?

I’m visiting Alison at The Polohouse for her Favorites on the First…this months topic, favorite recipes.  Yummy.

{Party} Menu for a birthday dinner

24 Tuesday Jul 2012

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

≈ 13 Comments

Tags

Birthday dinner menu

I posted the table details for a birthday dinner I hosted in May HERE.

I thought I’d give you the recipes to go with this post.  They are pretty simple and the potato dish is a make-ahead recipe, always my favorite when I entertain.

 Menu

Appetizer ~ brought by Linda

Salad ~ brought by Carla

Balsamic, herb-crusted Pork Tenderloin

{my food photography makes food look scary}  I found this recipe originally on Providence Ltd. Design but then found it on Dainty Chef’s site.  Click HERE for the recipe details.

Dainty Chef imageImage and recipe via Dainty Chef

Grilled Balsamic-Garlic Crusted Pork Tenderloin 

Yield: Serves 6.
Ingredients:

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

What you’ll do:

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. (it’s definitely worth marinating the pork overnight).

Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Balsamic reduction sauce*  I used a recipe that was fairly time consuming and then was told that Trader Joe’s has balsamic reduction sauce in a bottle.  I’ve given you the link to the recipe if you want to try it.  I couldn’t get it to reduce effectively.

Ricotta Mashed Potatoes (served in ramekins)

Ingredients

  • 2 lbs. Yukon gold potatoes
  • 2 teaspoons kosher salt
  • 1 1/2 cups fresh ricotta cheese
  • 1/2 cups whole milk
  • 3 tablespoons butter
  • 1/2 teaspoon pepper

Directions* I prepared the potatoes mid=day and left them covered in foil until I was ready to warm them in the oven for dinner.  I removed the foil and cooked at 350 for 20 minutes and then turned on the broiler and cooked until the edges browned a bit.

  1. Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot.
  2. Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a bakingpan. Place under broiler until browned. Serve hot.

Roasted green beans – I used Barefoot Contessa directions for roasted green beans.

Birthday cake ~ Wendy

Bon Appetit!  Let me know what you think…the recipes are easy and tasty, I think you’ll enjoy.

{GHP} Outdoor dining, summer of ’12

10 Tuesday Jul 2012

Posted by Karen B. in Entertaining, Outdoor living, Recipes, Simple Meals for the Avid Cook

≈ 10 Comments

Tags

outdoor dining

Random question:  Before I begin my post about fabulous outdoor dining I have to ask an unrelated question…does anyone besides me find it weird to abbreviate the year.  I mean when we were in the 1900s I was fine with writing ’97 or ’99 but ever since we’ve turned the corner on the century I just find it uncomfortable to type ’12 (2012).  I think it’s because I think people will think I mean 1912.  Do any of you find the abbreviated year a little odd?

On to the fun stuff.  I know its summer for at least half of the globe.  I’ve come across so many pretty outdoor dining spaces that I couldn’t resist.  I’m also including a recipe that is super easy and grill-worthy so you can cook something simple (or better yet, have someone barbecue for you), set the table and relax over a summer meal alfresco.

Now this (below) is what I call alfresco with a breeze…wouldn’t it be lovely sitting by a lake enjoying a meal?

via Brabourne Farm

Italy or France…beautiful either way.

unknown

via Providence Ltd. Design

via Wendy Posard Design

Now this is my idea of a day at the beach!

via Brabourne Farm

I’ve said it before and I’ll say it again, wish we could grow lilacs in Southern California that looked like this.

Photo by Tara Whittaker

This is one of my favorite of this set of images…the yard looks like a dream forest.  So pretty.

Bunny Williams

As Delores over at Vignette Design said, this furniture is probably unrealistic for outdoor dining unless you have someone that can move the furniture after the dinner.

via Vignette Design

An outdoor fireplace would be nice to dine by, right?

unknown

via Providence Ltd. Design

Even big city living can provide one with a wonderful setting for dining under the shade of an umbrella.

John Saladino

An old looking lantern hung from a tree creates a welcoming setting.

unknown

This setting is wonderful with the lush green surrounding the table and teak chairs.

via Simply Pix tumblr

Here’s the recipe, it’s from Barefoot Contessa “Parties” book.  It makes a wonderful side dish for any grilled meat or fish and you can make it in advance, what could be better?  Use this link to print.

Orzo with Roasted Vegetables Copyright

Ingredients

  • 1 small eggplant, peeled and 3/4-inch diced
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo or rice-shaped pasta

For the dressing:

  • 1/3 cup freshly squeezed lemon juice (2 lemons)
  • 1/3 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To assemble:

  • 4 scallions, minced (white and green parts)
  • 1/4 cup pignolis (pine nuts), toasted
  • 3/4 pound good feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis (pine nuts), feta, and basil. Check the seasonings, and serve at room temperature.

I hope you’re enjoying your summer.  Any dinning ‘out’ on your calendar?

I’m over at Centsational Girl’s recipe party…come see what’s cooking out there.  I’m also having fun with Tracie at Fishtail Cottage, she’s hosting a garden party.

{GHP} Summer Lovin’

20 Wednesday Jun 2012

Posted by Karen B. in Entertaining, Family, Gardening, Outdoor living, Simple Meals for the Avid Cook

≈ 10 Comments

Tags

summer

When I was young I loved summer.  I grew up before the days of club sports, classes to teach what the schools have decided can’t be taught anymore due to budget constraints and overly structured childhood.  I didn’t have a care in the world and besides a few household chores I was asked to do since my mother worked, I would get on my bike and ride to may friends house so we could play all day and into the evening.  The time between the last day of school and the first day of a new school year loomed large and held promise of sleepovers, bike riding, walking to the drugstore for ice cream and candy, hide and seek, baseball, movies and fun.

Then I began to dread summer…I’m not sure when this happened but I believe it was when I was in my gardening business.  I didn’t want to be in my own garden during overly warm days and I certainly didn’t want to be in our client’s yards (this might be a bit of an overstatement, but I sure grew to dislike the heat).

Yes, I needed an attitude adjustment…

I’ve come full circle and look forward to warmer, longer days and the relaxed way of eating, dining outdoors, taking advantage of the mild evenings and enjoying a concert under the stars or a ride in the harbor with several couples on a Duffy boat.  There’s a relaxed feel to the season and I’m embracing it!  {honest}

So with top down, radio on, enjoy the images I find to be a symbol of summer…

Happy Summer Solstice!  Enjoy your summer.

I’ve stopped in at Sherry’s Open House – No Minimalist Here

{Garden} Breakfast outdoors

29 Tuesday May 2012

Posted by Karen B. in Entertaining, Food, Gardens, Outdoor living, Recipes, Simple Meals for the Avid Cook

≈ 7 Comments

Tags

cinnamon roll cake

I know I’m not alone in wanting to enjoy every possible minute outdoors before it gets too hot.  So I plan to make an extra effort to announce to Hubby in advance that we’re going to be enjoying breakfast on the patio.  {He responds so much better to change with advance notice}

To go along with dining outdoors, which always feel special, I’m sharing a recipe I found on a relatively new (to me) blog site.  Pine Cones and Acorns is written by Elizabeth and she recently posted a recipe for Cinnamon Roll Cake.  It is just what the title implies…the yummy goodness of a rich, buttery cinnamon roll in an easy, make-ahead, cake.  That with a cup of steaming hot coffee and a bit of half and half and I’m in heaven.

Note:  For original recipe visit the link above or below.  I halved the recipe since I knew I was baking for 2 and I didn’t want to be forced to eat all of it and thereby gain 5 lbs.  As a result, I cooked it in a loaf pan and baked it the night before.  I glazed it the morning I served it. It was delicious!

Pine Cones and Acorns

Cinnamon Roll Cake

Recipe adapted from Pine Cones and Acorns

Ingredients:

1 1/2  cups flour

1/8 tps salt

1/2 cup sugar

2 tsp. baking powder

3/4 cup milk

1 eggs

1 tsp. vanilla

2 Tb. butter, melted

2 sticks (1 cup) butter, softened

1/2  cup brown sugar

1 T flour

1 1/2 Tb cinnamon

nuts (optional)

Glaze: 

1/2 cup powdered sugar

1-2 Tb milk

1/2 tsp. vanilla

Directions for cake: With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 2 T melted butter. Pour batter into a greased loaf pan pan.

Directions for cinnamon mixture that goes in cake before baked:  In a large bowl, mix the 1 stick of softened butter, brown sugar, flour, cinnamon, and nuts (optional) until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 30-45 minutes or until toothpick comes out nearly clean from center.

Directions for Glaze:  Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over cake. Serve warm or (if you prepare it the night before) at room temperature.

But wait, there’s more, with this recipe I’m including some lovely outdoor dining tablescapes, compliments of hours of on-line searching by moi!

I realize that the images are showing tables with multiple place settings but I trust  you can gather some inspiration and set your table for however many folks you are serving.

Don’t you love the little rock on each napkin to hold them if there’s a strong breeze?  I also like the small galvanized cup holding a plant.  You can get creative and informal outdoors, I say the more rustic the better.

I’ve always liked the idea of using throws when dining outdoors.  I’ve even seen them priced so reasonably online.

How lucky are these people (below).  I would love to have a body of water in my backyard to dine by.  A stream, a lake, a pond…any of those would rock my world.

I really need to update my photo portfolio of my own patio table.  This is the table we still use, but these are the “killer chairs” and now we have Kooboo wicker chairs.

Here’s the new chairs.  Very comfy and relaxing.

Party ResourcesA fireplace would be nice on a chilly morning, don’t you agree?

{via}

Do you have an outdoor dining space? 

I’m visiting Fishtail Cottage for her garden party.

{Party} Chicken fajitas recipe and dining al fresco

22 Tuesday May 2012

Posted by Karen B. in Entertaining, Recipes, Simple Meals for the Avid Cook

≈ 3 Comments

Tags

chicken fajitas

Happy Tuesday!

Since the warm weather has been visiting on and off, each warm day reminds me how enjoyable easy summer living can be.  I love eating outdoors and when the meal is simple, that adds to the enjoyment.

unknown

I have included (below) a standby recipe in our house.  This is so simple and yet so tasty and while it’s not health food, it is definitely pretty low in fat grams (not that I worry about those pesky things). 🙂

unknown

If you add a couple of courses to the fajitas, it makes for a fun, summer meal for guests.  The possibilities are endless.

1.

2.

3.

4.

5.

As the warm weather visits with more frequency I thought I’d include some delightful table settings, al fresco.  Enjoy!

Beef-and-Chicken Fajitas with Peppers and Onions Recipe

6.

Chicken Fajitas ~ Serves 4

Ingredients:

  • 4 boneless, skinless chicken breasts (a store bought roasted chicken may be substituted)
  • 3 tablespoon olive oil, divided
  • 1 yellow onion, skinned, halved and sliced thin
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 tablespoon chili powder (or more to taste)
  • 1 teaspoon Lawry’s seasoned salt
  • 1/4 teaspoon cayenne (or to taste)
  • Fajita sized flower tortillas (corn tortillas may be substituted*), warmed just before serving in microwave
  • salsa, guacamole, chips are good accompaniment items.

Instructions:

Rub chicken breasts with 1 ½ tablespoons olive oil, salt and pepper and roast in a baking dish in 375° for 20-30 minutes, or until done (do not overcook).  Remove from oven and set aside to cool slightly.

While chicken is roasting heat large skillet with remaining 1 ½ tablespoons olive oil.  Add onion and pepper slices and spices, cook over medium heat until soft, about 10-15 minutes.  Shred chicken (or if using store bought roasted chicken remove skin, bones and shred) and add chicken and broth from baking (if oven baked at home) to pan with onion and peppers.  Cook until hot, about 5 minutes over medium high heat.  Serve on warmed tortillas with salsa, and any toppings preferred.  We sometimes top with salsa, shredded cheddar or a fresh avocado slice.

Notes

*Corn tortillas tend to tear but they are a little healthier for you.

I sometimes serve with Spanish rice and/or some Bush’s Grillin’ Black Bean Fiesta beans.

This recipe can be easily doubled for a crowd.

Images:  1-3 Party Resources; 4 Providence Ltd. Design; 5 Vignette Design;
6 My Recipes

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