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Funny thing about these carrots; I made a lot of them at once, because I am the kind of person who tends to reheat vegetables and have them on subsequent days to save myself some trouble. What I found is that while I enjoyed them on the first day, I really liked them better on the second day, warmed up in the microwave. They just seemed sweeter and more flavorful. However you want to make these, they are super simple, can be prepped beforehand, covered, and held in the refrigerator until you’re ready to roast, and pair with almost any main dish.
Garlic Parmesan Roasted CarrotsAdapted from Diethood
2 lbs. carrots, peeled, scrubbed, cut into 3” pieces
4 T. butter, melted
1 t. dried thyme
1/3 c. grated Parmesan cheese
2 T. fresh parsley, minced
Aromat Seasoning, to taste
Kosher salt and freshly ground pepper, to taste
Preheat oven to 425°F. Line a baking sheet with foil; set aside.
Pour melted butter to a large bowl, then add garlic, thyme, Aromat, salt, and pepper, and stir to combine.
Add carrots and toss to coat. Add Parmesan and toss once more.
Spread carrots out on prepared baking sheet. Bake until tender, about 25 minutes, stirring once halfway through. Adjust seasoning as needed and sprinkle with parsley.
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Long before we got together, the late Mr. O-P was making fruitcake. It was as much of a tradition for him as was putting up a tree. I had never made a fruitcake before, so this tradition was new to my experience. It is an arduous task, I can tell you. It’s also an expensive one. Over the years as I watched him make this, I had suggested he get a larger bowl. He was a bit of a messy cook under normal circumstances, but this generally made for a kitchen disaster.
One spring I was out shopping with my mother, and spotted what I thought would
be the perfect fruitcake-making bowl. I made the purchase, lugged the stoneware
behemoth to the car, sneaked it into the house, and waited to present it to him
at my parents’ annual brunch on Easter Sunday, filled with Easter grass and
goodies. It wasn’t the right season, I know, but when you find special things,
you need to buy them.
His reaction was a bit different than I had expected. For one thing, it’s heavy. I mean really heavy. When I put it on his lap, I thought the weight was going to send it right onto the floor. The bowl is 14” wide by 9” tall, and weighs 15 pounds. It’s also a real booger to store. He mentioned all of this on the way home in the car. I tend not to think about such things in the throes of shopping passion.
I won’t say that I regretted this purchase, although I did, but because I had bought it, and designated it as the official fruitcake bowl, it became so. Every November it had to be hoisted up from the basement, washed, and pressed into service. I still have that bowl, and let me tell you bringing it up from the basement at my advanced age is not easy. Combine that with the mixing of the fruitcake ingredients, and you’ve got quite the cardio workout.
This is my first year making fruitcake on my own. The year after Jim passed away number two son, Andrew, came to make it with me. After that, I thought I would probably never make a fruitcake again, because the process made me a bit melancholy. This year I cast that aside, dug in, and I’m rather proud of myself. I used this fruitcake as the cover picture for my Christmas card the first year I celebrated as a widow. The recipe was inside. You can also find it here.
As I write this, the bowl is safely stored away on a shelf in the basement, and I’m ready to collapse in a heap. My family likes fruitcake, so they’re eager for their portions come Christmas. Do you have any similar baking equipment that means something special to you? Tell me about it.
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I’m beginning to feel as if I am easily influenced. I say this because a friend suggested that I might like a YouTube channel called Homeworthy. (She was right, of course.) This channel offers homeowner-conducted tours of various and unique houses around the world. The one that spoke to me the most was the home of Louisiana textile artist, Rebecca Vizard. Not only did I come away from that video with a major girl crush on Vizard, but her home is one that I could completely relax in and feel comfortable, and I don’t say that often, if ever.
Her home, like a fine wine, evolved and improved with age. I have said before that I can walk into someone’s home and know immediately if I can be friends with that person. When I saw Vizard’s home, I wanted her to adopt me. It is a true reflection of the ever-changing lives of herself and her family. Warm, welcoming, fascinating, and unique, it was full of fabulous pieces of furniture, each with its own story, as well as a vast array of curiosities..PNG)
Screen shot from YouTube Homeworthy.
One of the things that impressed me was the fact that she and her husband make their own seasoned salt in a weathered wooden bowl on their dining table. (The salt is for sale here.) I always love learning new things, and this intrigued me. Yet again, I spent a late night, searching the Internet, including a brief exchange with Vizard herself (This was thrilling, I can tell you.) wherein she advised I use sea salt, rather than kosher in my batch. Sea salt, I soon learned, is not inexpensive, but I did manage to find reasonable bags of Maldon, Himalayan, and Celtic. Having placed that order, I set out to find the perfect wooden bowl. Most unexpectedly I found one on Etsy that shipped from the UK. (On sale! Woot! Woot!) Not only do I feel as though the UK is my home away from home, but I was thrilled to have a piece by a UK artist..PNG)
Photo from Woodworks by Clarice on Etsy. .PNG)
I now have my seasoning salt on my dining table,
periodically add fresh herbs, and give it a stir. This has been a wonderful
learning experience, and a fun project, with a usable result. What more could a
person ask?
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Over the course of the past two weeks, I went from not hosting Thanksgiving to hosting Thanksgiving. I’m not unhappy about doing it, because there will just be a few of us, but all of a sudden I am thrown into party planning mode. I’ve decided to do a Cajun Thanksgiving, so will largely be trying all new recipes. The only thing I’m sure about thus far is the table. While this is just a table for two, it will translate into a table for four quite easily.
A chocolate brown tablecloth provided the base for this table setting. The turkey at center was my inspiration for all of the colors that I used. It, and the garland, I purchased as a part of a store display many years ago. To add a bit of sparkle, I intertwined lighted maple leaves.
I started off with woven placemats topped with gold chargers. From there I chose richly colored gray stoneware plates with a fluted edge. They are by Stone Lain and are the “Lusso” pattern. The turkey plates are from Pottery Barn purchased years ago.
I chose gold flatware to give the table a bit of a metallic look, and to complement the chargers. I carried the gold into the lighting at the table, placing metallic gold candles into rustic metal pilgrim candle holders that I purchased in a country shop about 20 years ago. I love mixing old with new.
The napkins and mini copper mugs filled with mixed nuts I got from Pottery Barn last year. That way I can rightly claim that I am serving everything from soup to nuts.
The whimsical turkey mugs are completely impractical, but I have
loved these now for 25 years. I bought them at a local florist.
The wine glasses “Gallia” by Rogaska, I inherited from my mother. The colored liqueur glasses are by Val St. Lambert Crystal - Berncastel Cut, and will be used for serving homemade cranberry liqueur.
If any of my new recipes come out well, I’ll be sure to share them with you. I will say that I’m starting our Cajun Thanksgiving dinner with a cup of gumbo, the recipe of which you can find here.
Happy Thanksgiving, everybody!As an Amazon Associate I earn from qualifying purchases.
This post is linked to: Tablescape Thursday
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Is anyone watching “Payback” on BritBox? It’s a compelling crime drama starring Morven Christie and Peter Mullan. There are six episodes in season one, each of which is around 46 minutes long. It’s not as intense as other crime dramas that I’ve watched, but it’s one of those shows that fills me with anxiety. I decided that I needed an appropriate cocktail to get me through. Because this is a Scottish production filmed in beautiful Edinburgh, a place I have visited and enjoyed, I decided to make myself a Sir Walter, a.k.a. “Swalter” cocktail, allegedly named for Sir Walter Scott. It is nose-numbingly powerful, at least for an amateur tippler like me. It’s tasty though, and I was able to get through even the most intense moments of the series in fine form.
Sir Walter Cocktail
1 t. Grenadine
1 t. Curaçao
1 t. fresh lemon juice
1½ oz. brandy
1½ oz. rum
Shake well with ice and strain into a chilled cocktail glassAs an Amazon Associate I earn from qualifying purchases.
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I bought a case of petite diced tomatoes. As I look at this sitting on my counter in the kitchen, I’m beginning to wonder why. I love making tomato-based soups in the wintertime, and thought that having cans of diced tomatoes close at hand would encourage me to do so. Today I’m experimenting with a number of tomato soup recipes; a couple of days ago I made this Mexican pinto bean soup. I think this is probably the first time I have ever used pinto beans in soup. Let me tell you they are darned good, and the soup -- even a small cup -- is filling and satisfying. Serve it with my Mexican Cheese Garlic Bread, and you have a rave worthy meal.
Mexican Pinto Bean Soup6 slices thick-cut bacon, chopped
1 yellow onion, diced
3 garlic cloves, minced
1 (12 oz) bottle Mexican-style beer
2 c. chicken stock
1 t. dried Mexican oregano
½ t. ground cumin
2 bay leaves
2 15-oz. cans pinto beans, rinsed and drained
1 10-oz. can diced tomatoes with green chilies
1 14-oz. can petite diced tomatoes
In a large heavy-bottomed pot, cook bacon over medium heat. Once crisp, transfer to a paper towel-lined plate but keep drippings in pot.
Add onion to pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add beer and de-glaze pot, scraping up any browned bits from the bottom. Stir in the stock, oregano, cumin, bay leaves, tomatoes and green chilies, diced tomatoes, and beans; stir to combine. Bring to a simmer and let cook 20 minutes.
Remove from heat and puree part of soup with an immersion blender. Stir in cooked bacon and season to taste with salt and pepper, if needed.
Serve with Mexican Cheese Garlic Bread.
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I have been trying a variety of new soup recipes to put in the freezer for the cold months ahead. Generally, when I make anything spicy I serve it with cornbread. Today I decided that I was going to try something different. I wanted cheese garlic bread, but I wanted it to be Mexican at the same time, so I combined the two, and I can’t stop eating it! This version is mild. If you want more heat, double or even triple the amount of jalapeño. It is so good! Serve it with chili, tortilla soup, or my Mexican Pinto Bean Soup, the recipe of which will be posted next week.
Mexican Cheese Garlic Bread
1 bulb garlic
1 T. olive oil
Pinch of kosher salt
½ c. butter, room temperature
1 T. minced Melissa’s pickled jalapeño
½ c. grated Parmesan
Pinch Mexican oregano
Pinch kosher salt
Few gratings freshly ground black pepper
1 c. grated Monterey Jack cheese
One loaf Italian bread
Preheat oven to 400° F.
Pace garlic bulb in the center of a square of foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly in the foil; roast in the oven for 30 minutes. Set aside to cool while you make the cheese mixture.
Place the softened butter in a medium bowl. Add jalapeño, Parmesan, oregano, salt, and pepper. Beat together until combined. Squeeze the roasted garlic out of the bulb into the butter mixture, and beat once more to combine.
Slice bread on the diagonal into 1/2” - 1” thick slices. Slather on a generous amount of the mixture and bake for 12 to 15 minutes until the edges are golden and the cheese has melted.
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There are times when I wonder if I have lost my mind; there are other times when I’m certain of it. There’s something about the comfort of late nights and wonderful solitude that doesn’t (and by that I mean shouldn’t) pair with online shopping.
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I was wondering what I was going to do this year for my Christmas table (bear in mind I have no parties planned) that would be vastly different from what I’ve done previously. I happened upon this set of dishes on Amazon for 69% off (They still are at the time of writing.)Soon, not only were the dishes in my cart, but they were joined by the mugs (25% off), matching chargers, and salt and pepper shakers that were so cute I thought it would be a disservice to myself to say ‘no.’ (The pattern, by the way is Lenox Balsam Lane.).PNG)
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The next thing I knew I had placed my order not only for the dishes, but for six cans of aqua spray paint. Why the paint, you ask? It’s because I decided that these dishes would look wonderful at a table with chairs to match. Does this sound like the definition of crazy to you, because it certainly does to me..PNG)
At any rate, the dishes arrived, (I love them), and over the weekend, because it warmed up into the sixties, I backed my car out of the garage, and started spray painting the first chair. Let me explain something about the chairs. These are inexpensive Windsor-style chairs that I have owned through two husbands. The crossbars have become weak, so I decided to upgrade to black Windsor chairs from Pottery Barn, that look the same, but are much better quality, just ask my backside. I was thinking about donating the old chairs, when I came upon the idea to paint them. I mean, why not? Surprisingly, I have quite a few sets of dishes and stemware that will look beautiful with this color come spring. They will also go nicely with a variety of greens, and make neutrals setting pop.
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Rest assured when I get everything done, and the table set, I’ll be certain to share it with you. (FYI the chair color matches the dishes much better than it appears here.) Meanwhile, go to bed early and don’t shop online after midnight. You've been warned.As an Amazon Associate I earn from qualifying purchases.
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My guess is that when people think of food for Christmas Day, they think of dinner. Turkey or ham, various kinds of potatoes, a variety of vegetables, salads -- both sweet and savory, perhaps a pasta dish or two. Me? For three quarters of my life Christmas Day meant brunch at my parents’ house, prepared by the skillful hands of my mother. That is all I ever knew when it came to Christmas. If you ask anyone who knew her, they will tell you that my mother’s Christmas brunches were legendary.After she passed away, I had considered taking up that tradition, but my efforts would surely pale by comparison; truth be told, I just couldn’t find it in my heart to do so. Why tamper with perfection? I do continue to try brunch recipes, and I think of my mother every time I do. I tried this one over the weekend, tweaked it, and really enjoyed it. There’s a lot to like about this, one of the big pluses is that it is so easy to make. You can cut or tear your croissants the day prior to store in Ziploc bags. You can make the cream cheese filling ahead of time, cover it, refrigerate it, bring it to room temperature prior to using, and give it a good stir. This dish is perfectly fine dusted with powdered sugar. Or you can take it over the top and drizzle it with maple syrup. This will be memorable whenever you decide to serve it.
Orange Croissant Breakfast Casserole4 large croissants, roughly chopped
1 8-oz. pkg. cream cheese, room temperature
½ c. granulated sugar
2 large eggs
¾ c. whole milk
¼ c. Grand Marnier
Zest from one orange
½ t. almond extract
Preheat oven to 350°F. Spray a 10” deep dish pie pan with nonstick spray.
In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
Pour cream cheese mixture over croissants, then cover dish tightly with foil.
Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!
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Once November hits, panic sets in. In my mind, the holiday season has officially begun, and I’m already behind. What I like at this time of the year are delicious meals that are easy to make, and cook up in no time at all. This is one of those dishes. This meal can be on the table in 30 minutes. It’s elegant enough for company, but simple enough for weeknights with the family. Plan ahead and get a pan of rice going while you prepare this dish, and toss some vegetables into the microwave. Dinner is served.
Chicken Française2 large chicken breasts, halved into tenderloins
2 large eggs
½ t. Italian seasoning
½ t. garlic salt
¼ t. freshly ground black pepper
1 c. freshly grated Parmesan cheese
¼ c. flour
2 T. olive oil
Sauce:
8 Tbsp unsalted butter
2 garlic cloves, minced
¼ c. fresh lemon juice
½ c. chicken broth
½ c. dry white wine
Pat chicken breast dry with paper towels. Lightly beat with a meat mallet to flatten slightly.
In a deep, shallow bowl, whisk together eggs, Italian seasoning, garlic salt, and pepper. In a second deep, shallow bowl, whisk together the Parmesan cheese and flour.
Dip chicken into the egg mixture, then dredge chicken in the Parmesan mixture. Allowing any excess to fall back into the bowl.Heat oil in a large skillet until shimmering. Add chicken and cook 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F. Remove chicken to a plate, tent with foil, and keep warm.
In the same pan melt butter. Add garlic and cook until fragrant. Add the chicken broth, lemon juice, and wine, and stir to de-glaze. Allow the sauce to cook for about 2-3 minutes until thickened. Pour over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley.
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This is the time of the year when I start thinking about holiday food — dips, snacks, side dishes, mains. I’m interested in trying things that I’ve never made before so that I can offer something fresh and new to my guests. I spotted this recipe in Bon Appétit. I was attracted to it by virtue of the fact that I had all of the ingredients on hand, including the giardiniera that I had bought during the summer to use in a sandwich recipe, and never used it again. Bon Appétit had you stirring together all of the ingredients with the exception of the giardiniera, using it on top, with the oil from the relish drizzled overall. That didn’t particularly appeal to me for two reasons. First of all, I didn’t like the idea of the oil drizzled on top. Ew. Second, once that top layer containing the giardiniera is eaten away, you end up with basically just cream cheese at the bottom. Seasoned cream cheese, sure, but cream cheese, nonetheless. So I decided to put everything into the food processor to ensure that the bold taste of the spicy relish was enjoyed in every bite. It worked! This is a snack that you can make one to two days ahead (maybe more, if I’m honest), and pull it out when you need it. After all, during the holidays, you just never know who’s going to happen by. It’s great on chips and crackers, even wavy potato chips work here because this tends to be on the creamy side. Me? I loved it with Fritos.Creamy Giardiniera Dip
Adapted from Bon Appétit
8 oz. cream cheese, room temperature
½ c. finely grated Parmesan
½ c. sour cream
Kosher salt
Freshly ground pepper
1 c. well drained, coarsely chopped, oil-based giardiniera
Process cream cheese, Parmesan, and sour cream in a food processor until combined and smooth; season with salt and pepper (to taste) and pulse until incorporated but dip is not completely smooth. Add giardiniera and pulse until combined.
Transfer dip to a small bowl and serve with the dippers of your choice. This can be made 1 day ahead. Cover and chill.
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It’s only been in recent years that I have celebrated Dia de Los Muertos, a.k.a. Day of the Dead. It’s a Mexican holiday, obviously, and one that I find greatly appealing because it’s set aside solely to honor those close to us who have passed away. The celebration is defined by Calaveras skeletons, lots of color, flowers, and great joy. I tried to depict all of that in this table.
I struggled with selecting a table topper. I have a number of them probably
more appropriate than this one, but this appeal to me greatly. The pattern is
called “Los Santos,” and is from Alexander Henry. I hardly know where to begin
to describe everything that is on the table, so I’ll start with the
centerpiece.
The orange skull at table center was given to me a number of years ago. It came from Trader Joe’s, and had a succulent in it that has since outgrown the pot, and I now use it to hold flowers. Michael’s had a wonderful selection of items, so the sitting skeletons, the delightful Frida Kahlo tea light holders, the black candles with skeleton hands, and the two skeleton candelabras (brought forwards from my Halloween table) all come from there.
Williams-Sonoma is responsible for the tea towels that I used as napkins
here, as are the wonderful, colorful mugs that I absolutely adore. The cookies
on the small skull plate are from there as well. 
The Frida Kahlo wine glasses, I purchased years ago from artist, Kelly Cameron,
who hand-painted the design. One side has Frida, the other a skull. They are
beautiful either way.
The red stemware is from Amazon, as are the two floral black picture frames by Laura Ashley, and the boldly colored orange flatware can be found here.The salt and pepper shakers, viewable at far left, are from World Market, years ago.
The wonderful tombstone picture frame (I have a pair of these, but could only find one) I got on Etsy years ago.
I hope you found this table a feast for eyes and soul. If you don’t celebrate
this special holiday, please consider it in the future.
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This post is linked to: Tablescape Thursday
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The week before last we had a little bit of spooky fun with a skull-shaped cheese ball. This week the skulls are of a smaller size and part of a Caprese salad. You have probably seen this online as it seems to be quite popular this year. It’s easy to put together, and quite tasty, working equally well as a side dish, or as a part of a charcuterie tray. The skull molds are a breeze to use (I got them here), and you can even mess things up and still come out just fine. The directions call for you to soften the cheese in the oven, and then press it lightly with a paper towel into the mold. I was busy the day that I made these, left them in the oven too long, and the cheese melted. Not to worry, I put them right into the fridge, and after 30 minutes popped them right out. Are they perfect? No. Do they look just fine? They certainly do, and have the added benefit of looking as though they’ve rotted away a bit. Great fun for Halloween.
Halloween Caprese Salad8 oz. fresh mozzarella balls
1 pt. Melissa’s organic heirloom tomatoes
2 T. balsamic vinegar
2 T. good olive oil
¼ c. fresh basil leaves
Salt and freshly ground black pepper, to taste
Make the mozzarella skulls:
Preheat the oven to 350ºF. Place the silicon molds onto a rimmed baking sheet for stability. Lightly spray the interiors of the skull molds with PAM. Add a ball of mozzarella to each skull cavity. Bake for 6-8 minutes to soften the cheese. Use a folded paper towel to press the softened cheese into the molds (the paper towel will absorb the liquid that is released from the mozzarella). Transfer the molds to the refrigerator and let chill for 8-10 minutes, then remove from the mold and repeat with remaining cheese until all the mozzarella is formed into skulls.Slice the cherry tomatoes in half and then toss the tomatoes and mozzarella skulls, with the balsamic and olive oil. Scatter basil leaves over top and sprinkle with salt and pepper before serving.
Happy Halloween, everybody!
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I was experimenting in the kitchen over the weekend and ended up making this pasta salad. This is the first time, as well as I can remember, that I have ever added broccoli to pasta salad. It was so good that I could hardly stop eating it. My intention was to use it as a side dish, but I ended up tossing it with some grated pepper jack cheese, and had it as a meal. If you would prefer your pasta salad, be less creamy, then just use your favorite vinaigrette and toss it all together. I’m thinking that you’re probably going to like it either way.
Broccoli Pasta Salad with Bacon and Sunflower Seeds
1/3 c. your favorite vinaigrette
½ c. Duke’s mayonnaise
2 T. sour cream
1/8 t. dry mustard
Seasoned salt, to taste
White pepper, to taste6 oz. vegetable rotini pasta
2 c. chopped broccoli, florets
1 3-oz. pkg. Melissa’s dried tart cherries
¼ c. dry roasted sunflower seeds
4 thick slices of bacon, cooked and crumbled
In a large bowl whisk together vinaigrette, mayonnaise, sour cream, dry mustard, and salt and pepper to taste; set aside.
In a large pot of boiling salted water, cook pasta according to package directions. Drain and rinse with cold water.
Add drained pasta, broccoli, red onion, dried cherries, sunflower seeds, and bacon to bowl with dressing, toss to combine. Refrigerate for one to four hours to allow flavors to meld before serving.
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A couple of weeks ago, I provided you with a delicious recipe for Artichoke Portobello Soup that came from the wonderful Kneader’s Bakery and Cafe Cookbook. Here’s another one that is simple to make, perfect for the holidays, and fabulously delicious! It’s the last recipe from this cookbook that you’ll get from me, you’re just going to have to buy it yourself, and let me say it is well worth it..PNG)
I realize that there are nut people and non-nut people. Clearly these nut bars
are for nut people, however, feel free to just use one type of nut, rather than
mixed, if there’s one in particular that you prefer. I’ve adapted this recipe
to make it even easier than it already is. They suggested mixing the dry
ingredients together using a pastry blender to cut in the butter, but who has
the time? I threw everything into a food processor, pulsed about seven times,
and it came out perfectly..PNG)
Salted Caramel Nut BarsAdapted from the Kneader’s Bakery and Cafe Cookbook
1½ c. all-purpose flour
¾ c. packed brown sugar
¼ t. salt
½ c. +2 T. unsalted butter, softened, divided
2 c. salted mixed nuts without peanuts
1 c. butterscotch chips
½ c. light corn syrup
Preheat oven to 350° F.
Place flour, brown sugar, and salt into the work bowl of a food processor. Pulse to combine. Add ½ cup butter that has been cut into cubes. Pulse eight times to thoroughly blend. Turn out into a 9”x 13” baking pan with straight sides. Press evenly into the bottom of the pan. (I used a tart tamper for this.) Sprinkle nuts evenly over the crust.
In a 1-quart saucepan over low heat, mix the butterscotch chips, corn syrup, and remaining 2 tablespoons of butter, stirring occasionally, until the chips are melted. Drizzle butterscotch mixture evenly over the nuts, being careful to cover the edges of the crust. Bake for five minutes. Cut into 12 pieces while still warm..PNG)
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Sometimes I try recipes for no other reason than curiosity alone. This is one of those recipes. Prior to spotting it on the copycat recipes website, I had never heard of Cici’s pizza, so naturally, I’ve never eaten at one. This dessert just looked so simple and so good that I wanted to give it a try. I was leery at first, using pre-made pizza dough from the grocery store. I wasn’t sure how that was going to be, or if I would like it with something sweet, but I liked it a lot! This is a super simple dessert that will serve a crowd, and please every one of them. Give it a try.
Cici’s Cherry Pizza
Crumb Topping
½ c. flour
3 T. granulated sugar
1 T. brown sugar
1/8 t. salt
¼ c. butter, softened
Pizza
1 lb. pizza dough
1 20-oz. can cherry pie filling
Glaze
1 c. powdered sugar
½ t. vanilla extract
1½-2 T. milk
Preheat the oven to 450°F. Spray a 12” pizza pan with PAM; set aside.
To make the crumb topping, mix the flour, sugar, brown sugar, and salt. Add the butter and use a pastry blender or fork to combine until the mixture resembles cornmeal.
To make the pizza, spread the dough on the prepared pizza pan and prick with a fork 8 to 10 times. Place in the preheated oven for 5 minutes. Remove from the oven, spread the cherry pie filling over the crust, and sprinkle with the crumb topping. Return to the oven and bake for 20 to 25 minutes.
While the pizza is baking, make the glaze by combining the powdered sugar, vanilla extract, and 1½ tablespoons of milk. Mix well. When the crust is golden brown, remove the pizza from the oven and top with the glaze.
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In Jamaica, where this cake originated, it is referred to as Doctor Bird Cake, named for the island’s national bird, the scissors-tail hummingbird. In 1968, hopeful of increasing tourism, the Jamaican Board of Tourism exported the recipe in media press kits sent to the United States. The recipe found its way into the February 1978 issue of Southern Living Magazine, was a huge hit with readers, and later that year won the Favorite Cake Award at the Kentucky State Fair.I am not a particular fan of hummingbird cake; there is something about bananas and pineapple both, in a cake, that doesn’t appeal to me. But, it is one of my daughter-in-law’s favorites, and her birthday was July 1. In my family, you get what you want on your birthday, so I spent the last day of June (the hottest day of the year, thus far, with high humidity), making this cake for her. It’s not difficult to make, it’s just a bit time consuming. I wanted something small and grand, so I baked it in 3 6-inch cake pans. I’m very pleased with the results. My son and daughter-in-law gave it two enthusiastic thumbs up.
Hummingbird Cake2 c. chopped pecans
3 c. flour
1 t. baking soda
1½ t. ground cinnamon
½ t. allspice
½ t. salt
2 c. mashed bananas (about 4 large ripe)
1 8-oz. can crushed pineapple, lightly drained
3 large eggs, room temperature
2/3 c. vegetable oil
1 c. packed dark brown sugar
¾ c. granulated sugar
2 t. vanilla extract
Cream Cheese Frosting
16 oz. cream cheese, room temperature
¾ c. unsalted butter, room temperature
5 c. confectioners’ sugar
1 T. milk
2 t. vanilla extract
1/8 t. salt
Preheat oven to 300°F. Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F.
Spray the heck out of three 6-inch cake pans with Baker’s Joy; set aside.
Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Reserving the rest for garnish.)
Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean.
Remove cakes from the oven and allow to cool completely in the pans set on a wire rack before removing from pans.
Make the frosting: Beat together cream cheese and butter high speed until smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cake and top with remaining chopped pecans. You can get fancy schmancy, or keep it simple.
Keeps in the fridge for up to 5 days.
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If you are as big of a fan of jalapeño peppers, as I am, then you are going to love this clever way to enjoy them in a grilled cheese sandwich. This recipe is from smalltownwoman.com who is clearly a woman after my own heart. While her recipe is designed to serve two, I cut it in half, just made one, and it was sandwich perfection. After having this, I honestly can’t imagine enjoying a grilled cheese without the addition of jalapeños in one form or other. If you like the idea of jalapeño poppers, but jalapeños have too much heat for you that is no problem. Place your fresh jalapeños in a small bowl of water and put it in the fridge. Leave it there for a day or two and the heat will dissipate, leaving only the wonderful flavor of the pepper.
Jalapeño Popper Grilled Cheese2 jalapeños, sliced lengthwise, seeds and membranes removed
4 oz. cream cheese
4 slices bacon, crispy cooked
2 slices Monterey jack
2 slices sharp cheddar
4 slices Italian bread
Cilantro chopped (optional)
Pats of butter
Preheat oven to 375°F.
Stuff each jalapeño half with approximately 1 ounce of cream cheese. Bake on a baking sheet for 25-30 minutes. Remove from oven; cool slightly.
Assemble sandwiches thusly:
Bread
Slice of cheddar
Stuffed jalapeño pieces
Bacon strips
Slice of Monterrey Jack
Bread
Top each sandwich with several pats of butter. Place in skillet over medium-low heat, butter side down. Top with more pats of butter. Now grill each side until lightly browned.
Cheese should be melted and gooey.
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One of the best things I did this year was to give over one of my window boxes on the deck to the growing of lettuce. This beautiful variety is called “Merlot.” Interestingly enough, it was not my plan to grow lettuce. I got the seeds for free as a ‘thank you’ for the purchase of other seeds, so I decided to give it a try. Now I am hooked! This is a beautiful, tender, delicate lettuce that has been a wonderful addition to my dinner table. Every evening I go out with the scissors, cut what I’d like, experiment with different colors and ingredients, and enjoy a colorful, healthy, and delicious main or side.
Today I decided to focus on purple and yellow in my salad, and the results are absolutely delicious. The beauty of summer is that so many diverse fresh fruits and vegetables are available. I intend to take advantage of as many as I can..PNG)
Purple & Yellow Summer Salad
with Lemon Vinaigrette
Use the following ingredients in any quantity:
Merlot Lettuce
Blueberries
Fresh corn, stripped from cob
Blue cheese
Red Onion, thinly sliced
Melissa’s Yellow Watermelon
Lemon Vinaigrette (recipe below)Lemon Vinaigrette
¼ c. fresh lemon juice
1/3 c. extra-virgin olive oil
1 t. Dijon mustard
1 t. sugar
¼ t. kosher salt
Freshly ground black pepper, to taste
Place all ingredients into the work bowl of a mini food processor and process until emulsified. Taste for seasoning.
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I don’t know about you, but I will often buy things at the grocery store with the intention of using them for a specific recipe, and then, as soon as I get home, can’t find the recipe. As often as this happens to me, you’d think I would do something about it, but no. Such was the case with a package of crêpes. Somewhere I knew that I had seen a recipe for a tart using crepes, but I couldn’t, for the life of me, find it. I remembered that the recipe called for spinach and mushrooms, but that was the extent of my remembrance.Today, feeling a bit cocky, I decided to make up my own, and boy, was it delicious! Honestly, I couldn’t believe how good it turned out to be. There are so many wonderful things that you can do with crêpes, but the most important thing is, don’t make your own when beautiful, delicious ones are available ready-made from Melissa’s Produce. This recipe would make a wonderful brunch, lunch, or dinner addition. It could be a main for brunch or lunch, and a side dish for dinner. If you want to make it heartier, add some chopped ham, or cooked and crumbled bacon. I don’t think you can go wrong.
Spinach and Mushroom Tart
2 T. butter
2 T. flour
2 c. whole milk
Few gratings whole nutmeg
Salt and pepper, to taste
2 T. butter
8 oz. fresh baby spinach
2 c. sliced crimini portobello mushrooms
4 green onions, thinly sliced
2 c. grated Monterey Jack cheese
1 10-pack Melissa’s Ready-to-Use Crêpes
2 scallions, thinly chopped
Preheat oven to 375°F. Spray a 10” skillet or sauté pan with PAM; set aside.
In another large skillet, melt butter and sauté the spinach, mushrooms, and garlic until mushrooms are soft and spinach has wilted; set aside.
Make the béchamel sauce by melting butter over medium heat in a 1.5-qt saucepan. Whisk in the flour and continue to cook and stir until golden. Slowly whisk in the milk; cook until the sauce thickens and coats the back of a spoon. Stir in nutmeg, salt, and pepper, and set aside to cool slightly.
Once the sauce cools down, measure out 1/4 cup, set aside, and mix the rest with the spinach and mushrooms.
To assemble, place 2 crêpes into the bottom of the prepared 10” skillet. Spread about 1/3 c. of the béchamel sauce mixed with the spinach and mushrooms over the top. Sprinkle with some of the grated cheese.
Repeat this process, using a two-crêpe layer each time. When you have only two crepes left, pour reserved béchamel sauce over the top and sprinkle with cheese, scallions, and pepper flakes.
Bake in preheated oven for 20-25 minutes, until edges of crêpes are flaky and golden, and sauce is bubbling around the edges.
Allow to rest for five minutes before slicing and serving. It is delicious warm or at room temperature, so is perfect for a buffet.
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There is a lot to like about this dessert, particularly where patriotic summer holidays are concerned. It is cool and refreshing, makes use of the sweet goodness of fresh fruit, will be enjoyed by all, it is boldly red, white, and blue, and probably most importantly is that this no-bake dessert is make ahead. There is nothing to putting together this simple dessert; it’s more assembly than anything. I have found its sweet, cool deliciousness to be quite welcome for breakfast, so I think this would be as suitable for brunch as it would be for lunch or dinner.
No Bake Summer Berry Icebox Cake
Adapted from cakescottage.com
8 oz. cream cheese, softened
2 (3.4 oz) packages Vanilla Instant Pudding
2 c. whole milk
½ c. Amaretto
12 oz. Cool whip (or homemade whipped cream)
3 c. sliced fresh strawberries
1½ c. fresh blueberries
2 oz. white chocolate chips
Beat cream cheese and dry pudding mixes in large bowl with mixer until blended; gradually beat in milk and Amaretto.
Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup. Spread a thin layer of Cool Whip in a 9” x 13” pan just to coat the bottom.
Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed, to fit around the top and bottom edges.
Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries. Place graham crackers on top of berries, then pudding mixture, and then layer of berries again. Repeat the graham/pudding/berries layers 1 more time (3 times total) and you should reach the top of the pan.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
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My mother used to say that she could make a meal out of vegetables, and I was always right there with her. Dad, being a carnivore, wouldn’t go for that, and neither would the late Mr. O-P. Now that I’m on my own I eat what I like, when I like, and today was one of those vegetable days. Green beans amandine, broiled tomatoes, and this cauliflower dish made up my dinner plate. It was colorful, satisfying, and delicious, and, truth be told, eating vegetables always makes me feel a whole lot less guilty about having a buttered-slathered crusty roll alongside. This is a dish that is tastier than it would appear. It is super simple to put together, and is one that I do believe the kids would enjoy.
Cheesy Paprika Cauliflower
Adapted from robinmillercooks.com
1 head cauliflower, cut into florets
1 t. smoked paprika
½ t. garlic powder
¼ - ½ t. seasoned salt
¼ t. freshly ground black pepper
1 c. shredded cheddar cheese
1-2 scallions, chopped
Preheat the oven to 350°F.
Blanch the cauliflower in a large pot of boiling water for 4 minutes. Drain and transfer the florets to a large bowl. Add the olive oil and toss to coat. Add the paprika, garlic powder, seasoned salt, pepper, and 1/2 cup of the cheese; gently toss to coat the florets evenly.
Transfer the cauliflower to a shallow baking dish and top with the remaining cheese. Bake for 5 minutes, until the cheese melts.
Top with scallions and serve.
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Back in my, let’s call it heyday, like author Dawna Pitts, I used to look for any excuse to have a party. Ahh, youth. If any excuse to have a party describes either how you currently roll, wish you could, or if you simply prefer to wax nostalgic, then you will certainly enjoy Pitts’ new book Entertaining is My Love Language. Whether you are interested in entertaining spur-of-the-moment, on a small scale, or putting together a grand event, this step-by-step guide to stress-free parties with delicious foods is for you..PNG)
Pitts was born in South Korea, lived in Australia, and now resides in Arizona,
ergo she has global dining and party experience, all of which is reflected in
this lovely book. Here she provides you with step-by-step information on how to
prep for entertaining both dinner guests and house guests, but also goes the
extra mile to advise you on how to prep yourself to be beautifully ready so
that you, too, can enjoy the entertaining experience..PNG)
I have a lot of books on entertaining; I honestly won’t tell you how many, as
it’s far too embarrassing. This book is unique in that it provides so much
needed information on party planning, prep work, step-by-step tips on how to be
infallible, not to mention wonderful recipes, party and menu ideas, as well as
her personal tips that she has gleaned over her years of successful
entertaining. Just looking at the pictures of Pitt herself automatically make you happy and ready to party. .PNG)
The pictures are stunning, the food mouthwatering, and she is making me wish
that I had been able to attend every one of the parties that she discusses. She also includes information on various cooking techniques that you perhaps may not yet have tried such as sous vide cooking..PNG)
On
the downside, there are two things lacking here, one (and this is probably just
me) is more pictures of table settings.
I love to set a beautiful table, employing a wide variety of crystal and
dinnerware, as well as various themes..PNG)
Don’t get me wrong, there were some in this book, but I could have used a whole lot more. On the other hand, it’s a weighty tome as is, so I doubt much more could have been included..PNG)
Perhaps
there will (hopefully) be a volume two. The other thing is that there is no
index. As a former researcher, let me say that indexes are invaluable when it
comes to finding things that might otherwise be missed. It would have been very
helpful to have had an index to the recipes in this book. Do I still recommend it?
Yes I do, but for lack of an index, it only gets four out of five stars. .PNG)
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Disclaimer: I received a complimentary copy of this book from the publisher in exchange for an honest review.
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Don’t ask me why I decided to name this tablescape “Morning Mist,” because I honestly don’t know. Those are two words that happened to pop into my head while I was setting it, and I decided to go with it.
When I have one person for lunch, we always dine in the conservatory. It’s my favorite room in the house, and it soon becomes the favorite of any and all who visit. Those who dine with me do have to agree to sit down with a plant or two, sometimes hovering over their plate, when they come dining. While I have tried to reign myself in over the past couple of years, I recently couldn’t stop myself from buying a small vanilla plant (in the white pot on the pedestal to the left) in the hopes that I live long enough to see it flower and (dare I dream?), bear. I do have blossoms on my coffee plant, so who knows what’s going to happen?
I also found this little face vase, irresistible, and had to have it as a vessel to hold terrarium plants that I decided to take out of the terrarium because I was finding it a bit overgrown. Doesn’t she have the sweetest face?
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I decided to do something slightly girly, thanks to the vase, and went with the color scheme of pink and green. The chargers, as you all know, undoubtedly by now, are Bordallo Pinheiro geranium leaf chargers. Topping them are new Kate Spade dinner plates from the "Make It Pop" Collection. I love the green surround, deeper green border, and pink ring in the middle. On top of them are Bordallo Pinheiro Majolica Green Geranium Leaf salad plates.
Continuing the plate stack are these wonderful Longchamps wine label appetizer plate, topped with lightly floral soup bowls from Hartstone Pottery, part of a snack, set, that I inherited from my mother.
The floral napkins are from Pottery Barn. The pink stemware is from Amazon; the green water glasses are by Villeroy and Boch.
The hammered flatware is Mikasa "Opulent" (a new favorite) also found on Amazon, as is this super cute little cream pitcher (that comes as a set of two for a fantastically low price). Isn't is darling?
The silver salt and pepper shakers belonged to the late Mr. O-P’s maternal grandmother (!!). I discovered these when I was digging around in a box of things in the belly of the beast. Honestly, I just never know what I’m going to find. I fell in love with them on sight, and they have been a fixture on the Conservatory table ever since. If you look closely, you can see the initial "K" because his grandparents' last night was Keogh.
If you’re ever in the area, stop by and join me. A table is always waiting.
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This post is linked to: Tablescape Thursday
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Thanksgiving Tablescapes Through the Years
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Happy Thanksgiving!
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