Cha Cha Chicken Salad

I unmolded it on my crystal cake pedestal that I received as a gift.

This recipe has been in my stash for a long time!  I have a confession to make.  I am a hoarder...not of "stuff", but of recipes.  I have been saving recipes since I was in high school.  I would, even back then, cut recipes out of the newspaper.  I still do this.  I'll save them from magazines, copy them at the hair salon, etc., etc.  This is one of those recipes!!  I made it the other night because I had some leftover chicken.  Everyone thought it was a dessert when I put it on the table.  Really, it's that pretty!  I loved it and thought it would be perfectly wonderful for a ladies luncheon.  My DH sometimes hates it when I change things up. As for  me, I LOVE trying new things.  If you're like me and want to try a new chicken salad, I hope you try out this Cha Cha version!!

My "new" snack sets I got @ 4 for $5.00!! Fun for serving berries in the cup !
I bought these at a once- a- month Trade Days we have near us.

Recipe is from Southern Living, June 2007

Ingredients:
8 oz. pkg. cream cheese, softened
1 cup mayonnaise
2 tsp. curry powder
1 tsp. salt
6 cups chopped cooked chicken (1 ½ rotisserie chicken)
8 oz. can crushed pineapple (do not drain)
2/3 cup orange-flavored sweetened dried cranberries (I used plain)
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Directions:
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan (See NOTE); cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.   I used blackberries around the outside and some basil and a red raspberry on top.

NOTE:  I made 3/4 of this recipe and it completely filled my 8" cake pan.  If you make the whole recipe, you may need a 9" pan or even a springform pan.

How about a glass of Apricot Lavender Iced Tea
from my pink depression glass pitcher?

I am sharing this with:

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Tasty Tuesday                                                                    
The Bunny Hop
Let's Dish!
Tablescape Thursday
Full Plate Thursday
Foodie Friday
Weekend Potluck
Link 'n Greet Party
Seasonal Sundays

Saucy Minute Steaks

I had some minute steaks in my freezer, which one of our friend's had given to use.  I believe that they are actually round steaks that have been tenderized.  Here's the recipe that I used for them.

4 minute steaks
1 egg
2 t. water
pepper to taste
1/2 cup panko bread crumbs
1/2 cup Parmesan cheese
2 T. butter or oil
1 jar of your favorite marinara sauce

Stir together the egg, water and pepper and set aside until later.

Mix together the panko bread crumbs and the cheese and spread out on a plate. Now, dip the minute steak into the egg mixture and then the crumb mixture.

.

 Fry the minute steaks until brown on both sides in a skillet with the butter . After, the steaks are brown add the marinara sauce, cover and simmer until tender, about 1 hour. 

Serve with pasta.

I am sharing this with:
Mix It Up Monday!
On the Menu Monday
Your Cozy Home Party
The Bunny Hop
Full Plate Thursday
Foodie Friday
Weekend Potluck
Seasonal Sundays

Fixing Nicks in Tile Floors

 Big gouge in floor (BEFORE)

Do any of you have nicks, gouges, etc. in your tile floor??  Working in a  kitchen, especially, things drop, for goodness sakes!!  I was frustrated by this and even went to my local Lowes to ask what to do.  No one seemed to  have an answer besides replacing the tile. Well, I decided to take things into my own hands.  Here's what I came up with....CRAYONS!!  I picked out two that I thought would work and boy, oh boy, they really did the trick!  In fact, the crayon kind of fills in the hole and STAYS there!  I actually had to dig out my worst hole in order to show you and I had fixed it months ago.  In that accident, I dropped a favorite rectangular platter that I won, years ago,  at a Taste of Home cooking show.


                                                                          AFTER

The nick is between the crayons, filled in and barely noticeable!!

Hooray, even if it washes out over time, I'll fill it in again.

I am sharing this with:

                                                                Metamorphosis Monday
                                                                Mix It Up Monday!
                                                                Your Cozy Home Party
                                                                Cowgirl Up!
                                                                Wow Us Wednesday
                                                                Tutorials, Tips and Tidbits

The Royal Chef's Lavender Shortbread

Lavender is from my son and DIL's garden!

Recently, my dear friend and blogging buddy, Pat from pattycakescooking.blogspot.com/ and I,  attended The Royal Mother's Day Tea and Bubbles Party at my favorite grocery store, Market Street. Chef Darren McGrady, former chef to The Queen of England and Princess Diana taught the class.  Lucky for us, Chef McGrady now lives in Texas.  The party menu included:  English Cheddar and Branston Pickle Sandwiches, English Cucumber and Mint Cream Cheese Sandwiches, Parma Ham, Rocket and Mozzarella Sandwiches, Curried Shrimp Deviled Eggs (see link below), Smoked Salmon and Dill Quiche, Rose Macaroons, Lavender Shortbread, Chocolate Torte, Orange and Green Tea Loaf Cake with Clotted Cream, Earl Grey Tea and three Sparkling Wines.  What a treat it was for those who attended.  Chef McGrady has written a Eating Royally, Recipe and Remembrances from a Palace Kitchen, which is now in it's sixth print.  All of his advances and royalties are donated to the Elizabeth Glaser Pediatric Aids Foundation. 
                                                                                     
Lavender Shortbread

1 1/2 cups flour
3/4 cup cornstarch
1 cup powdered sugar
2 sticks unsalted butter
2 t. lavender flowers, fresh or dried (I omitted)
zest of 1 lemon

1/4 cup sugar
1 t. lavender flowers, fresh or dried (I displayed)

Sieve the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl.  Cut the butter into small pieces and rub into the dry mix until it forms a ball.

My Aunt Kitty's painted forget-me-knot plate and cup

Lightly dust the mold (Chef McGrady has a wooden mold that he uses from Scotland.)  Trim off any excess.  Tip the shortbread onto a sheet of parchment paper on a baking sheet and prick the top of the shortbread all over with a fork.

NOTE:  As an alternative, press the dough into a cake pan or pie pan.  I made half of this recipe and was able to make the small heart with a mold and put the rest of the dough into a pie pan.

Bake in a 350 degree oven for about 20 minutes until golden brown.  Remove from the oven and cut the shortbread into wedges, but only going 1/3 of the way through.  Sprinkle with granulated sugar and lavender flowers and place on a cooling rack to cool completely. 

If you'd like to read more about Chef McGrady, go to www.theroyalchef.com

Pat has the recipe for the deviled eggs here.

I am sharing this with:

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Crazy Sweet Tuesday
Tasty Tuesday
The Bunny Hop
Let's Dish!
Tablescape Thursday
Full Plate Thursday
Foodie Friday
Weekend Potluck
Link 'n Greet Party
Seasonal Sundays

Onions on the Grill

YUM!

This recipe comes from Paula Deen's  The Lady and Sons, Too! cookbook.  Her title for the onions is "Saturday Night Vidalia Onions".  I've been making them for years and was telling a dear friend about them and how good they are.  I don't have any Vidalia onions, but I do have Texas Sweet ones.  This recipe is especially fun because the onions, once cooked, taste like a delicious onion soup!!  If you've never tried this recipe,  please do so this grilling season.  You'll be glad you did!

1 large sweet onion, per person
1 T. butter, per onion
1 beef bouillon cube, per onion

Prepare grill.  Trim a slice from the top of each onion and peel the onion without cutting off the root end.  Next, cut a small cone-shaped section from the center of  the onion.  Cut the onion into quarters from the top down, stopping within a half inch of the root end. 

Place a bouillon cube in the center , slip slivers of butter in between the sections and sprinkle with pepper.  Wrap each onion in a double thickness of heavy-duty foil.  Place the onions directly onto the hot grill for 45 minutes, turning every so often. 

These can also be baked in a 350 degree oven for 45 minutes.

Serve in individual bowls because they make a lot of broth, which tastes, surprisingly,  like french onion soup!!!
YUM!!

I am sharing with:
Mix It Up Monday!
On the Menu Monday
Your Cozy Home Party
The Bunny Hop
Full Plate Thursday
Foodie Friday
Link & Greet Party
Seasonal Sundays

Pink Pizzelles

Another painted plate from Great Aunt Kitty

Even though my Mother-in-law is not Italian, she used to make pizzelles,  which are my hubby's and daughter's favorite.  I had some Amazon $$ and decided to buy a pizzelle maker.  My Italian friend gave me her recipe and even some of her favorite anise oil that she orders special just for these cookies.   She claims that the oil  makes all the difference in flavor and she should know!!  I call her the "Pizzelle Queen", for she freely shares these favorite cookies with everyone she loves.  They are fun cookies to make and especially to eat.  I decided to color some pink, just for fun!  Here's the recipe, which can easily be doubled or tripled.

Our pink pizzelle tea party

3 eggs
2 t. baking powder
1 t. vanilla
1/2 t. anise extract or oil
1 3/4 c. flour
3/4 c. sugar
1/2 c. butter, melted and cooled

Beat eggs and sugar until light yellow, 2-3 minutes.  Add cooled, melted butter and flavorings.  Beat until blended.

Sift the flour and baking powder and add to the egg/sugar mixture. 

Heat pizzelle maker, place about 1 T. of batter on grid, just behind the center pattern.  Bake until golden, about 30 seconds.  Remove and cool on rack. 

Yield: 30 pizzelles (these freeze well)

My little pizzelle helper at "Tuesdays at Nana's"

I am sharing with:

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Crazy Sweet Tuesday
Tasty Tuesday
The Bunny Hop
Let's Dish!
Tablescape Thursday
Full Plate Thursday
Foodie Friday
Weekend Potluck
Pink Saturday                                                          
Link 'n Greet Party
Seasonal Sundays

Asparagus and Smoked Gruyere Quiche

I love eating quiche and trying new variations.  This recipe was in a community magazine and is from a chef at a local grocery store.  Hubby and I both loved it!  Now who says real men don't eat quiche??!

1  pie crust, 9-10"
                                                                                   
Filling:
                                                                                       
1 T. olive oil
1 lg. shallot, sliced thin
8 asparagus spears, cut into 1" pieces
8 oz. ham or Pancetta, small dice
1/2 cup grated Smoked Gruyere

Quiche Mix:

4 oz. softened cream cheese
1/2 cup heavy cream
1/2 cup half-n-half
3 eggs
2T fresh chopped parsley
freshly ground pepper
Kosher salt to taste

Preheat oven to 325 degrees.  Pre-brown the crust by first pricking with a fork and bake for 8 minutes, until shell begins to firm.  Remove from oven and cool on rack.

Prepare the Filling: 

Heat olive oil over medium in a saute' pan.  Add the shallots and cook for 2 minutes.  Add asparagus and cook for 5 more minutes.  Add ham (or pancetta) and cook for 1 minute.  Remove from the heat.  Pour this mixture into the pie shell.  Sprinkle cheese evenly over mixture.

Place softened cream cheese in a mixing bowl.  Using a hand held mixer, whip the cream cheese.  Add the heavy cream, half-n-half, eggs, parsley and salt and pepper and beat until smooth.  Pour quiche mix over the asparagus and cheese mixture in the pie shell.

Put quiche on a sheet pan and place into the oven.  Cook for 45-60 minutes until the center of the quiche is set and browned on top.  Remove from the oven and cool slightly and serve. 

I am sharing this with:
Mix It Up Monday!
On the Menu Monday
Your Cozy Home Party
The Bunny Hop
Full Plate Thursday
Foodie Friday
Link & Greet Party
Weekend Potluck
Seasonal Sundays

Chocolate Sandwich Cookie Cake

I was one of the winners at the St. Paddy's Day Blog Crawl at cuisinekathleen.com/!!  Being the generous hostess that she is, Kathleen had so many wonderful gifts to share.  I won this wonderful Williams-Sonoma cake pan, which has a really good chocolate cake recipe on the back.  They also have a frosting recipe, but the cake was just screaming for me to make  a Whoopie Pie
filling instead!!

Thanks, Kathleen, for this wonderful gift! I made this for our one DIL's birthday and everyone loved it!!



For the Cake:

1/2 cup cocoa powder,  plus more for dusting the pans
7 oz. bittersweet chocolate, broken into pieces
14 T. unsalted butter, cut into cubes
1 cup flour
1 t. baking powder
3/4 t. salt
1 & 3/4 cups sugar
4 eggs
1 3/4 t. vanilla

Have all the ingredients at room temperature.

Preheat oven to 350 degrees.  Using a small pastry brush, grease the 2 sandwich pans  with shortening or softened butter (I used a cooking spray and really sprayed well!!), making sure to get in all the crevices.  Dust thoroughly with cocoa powder and tap out excess.

Put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes.  Let the chocolate mixture cool slightly.

In a bowl, whisk together the flour, 1/2 cup cocoa powder, baking powder and salt.  Set aside.

In a large bowl, whisk together the sugar, eggs and vanilla until well combines, Add the chocolate mixture and whisk until incorporated.  Whisk in the flour mixture until combined.

Divide the batter between the prepared pans and spread evenly.  Gently tap the pans on the counter.  Bake until the tops of the cakes are shiny and a toothpick inserted comes out clean, about 35 minutes.

Transfer the cakes to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.

Make the frosting (filling): (recipe is from Cranberry Island Kitchens)

(I'm giving you the full recipe, but I only made half of this)

2 sticks unsalted butter, at room temperature
2 cups powdered sugar
1 (7 1/2 oz.) jar Marshmallow Fluff
2 t. vanilla

With the paddle attachment on the electric mixer, beat the butter and powdered sugar together until pale and fluffy, about 3 minutes.  Add the Marshmallow Fluff and vanilla and beat until fluffy.
Spread on top of one cake and top with the other.

Kathleen suggested using ice cream between the layers as another option!

My hubby and I went to a Bed & Breakfast in Wimberley, TX, about 12 years ago and meals were served on this china.  Being the dish lover that I am, and being as discreet as I possibly could, I peeked at the pattern name.  I found out it was Mikasa Berry Delight and I quickly went to the nearest Mikasa store and found these beloved dishes.  They are from their Ultima + line and go from freezer to oven and are microwave safe and dishwasher proof and are chip resistant.  I ADORE these dishes and especially love the salad plates.  Aren't they pretty with the strawberries and blueberries?

Won't you share some cake & cup of tea with me?

I am sharing this with:
Mix It Up Monday!                                                                
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Crazy Sweet Tuesday
Tasty Tuesday
Rock 'n Share Party
The Bunny Hop
Let's Dish!
Tablescape Thursday
Full Plate Thursday
Foodie Friday
Weekend Potluck                                                           
Sweets for Saturday
Link 'n Greet Party                                            
Seasonal Sundays

Easy Italian Beef

This great slow-cooker recipe is a family favorite and is adapted from The Recipe Hall of Fame Cookbook.  If you want a flavorful, easy meal, I hope you give it a try!  I served it on Artisan Bread, found here. 

1 (3 to 4-pound) roast, such as chuck, arm or rump)
1 jar pepperochini peppers, juice and all (save some peppers for later)
1 can beer
1 (10 3/4-ounce) can beef bouillon
1/2 pkg. dry onion soup mix, optional

Combine all ingredients in a large slow cooker.  I save some of the pepperonchini to put on the sandwiches later.  Cook on high for 30 minutes; reduce heat to low and cook all day until meat is tender.

Remove meat from juices, slice thinly, or shred, and return to pot.  Serve on hoagie buns.  Top with some of the peppers and add some cheese, if desired.  Serve some of the juices in a separate bowl, for dipping.

I am sharing with:

Mix It Up Monday!
On the Menu Monday
Your Cozy Home Party
The Bunny Hop
Rock 'n Share Party
Full Plate Thursday
Foodie Friday
Weekend Potluck
Link & Greet Party
Seasonal Sundays

Heath Bar Cake Roll (honoring Mom)

The tablecloth is actually a sage green!!  Notice the great cake cutter!

In honor of Mother's Day, Kathleen is hosting a party at Let's Dish!.  I am featuring a recipe of my Mom's that our family all loved.  It is Sooooo good!  I am also showing the china that my Dad and I bought for Mom when they celebrated their 25th wedding anniversary.  Dad and I went to Lazarus Department Store in Columbus, Ohio, and picked this out for her.  It is the Berkshire pattern by Royal Doulton.  Mom gave it to me several years ago, because she knows my love for dishes.  I think it is such a beautiful pattern that will always be in style. It is ivory with sage green and gold.  The crystal is my Grandmother's and I don't know the pattern.  Maybe someone out there knows about it??  The sterling silver is my Grandmother's, also, and just says "Lunt", on the back.  It's so beautiful and comes with so many wonderful pieces, like individual butter knives,  and great serving pieces.  I really should use it more, but wish it was easier to care for!

Sponge Cake Roll:

3/4 cup flour
1 t. baking powder
1/4 t. salt
4 eggs, separated
1 t. vanilla
3/4 cup sugar, divided

Sift flour, baking powder and salt together (I use a whisk to do this!).  Set aside.

Beat yolks and vanilla until lemon-colored.  Add 1/4 cup sugar gradually and beat until very thick.

Beat egg whites in another bowl, until soft peaks form.  Add remaining 1/2 cup sugar gradually and continue beating until stiff and glossy.

Fold yolk mixture into egg white mixture and then fold in dry ingredients.

Spread batter evenly over greased and wax-paper lined jelly roll pan.  Bake at 375 degrees for 12 minutes.

Turn onto towel that has been sprinkled with powdered sugar.  Peel off wax paper.  Roll the cake with the towel.  Cool on wire rack.

Best Frosting Ever:
(This frosting is good for chocolate cake, cupcakes and especially Red Velvet!)

4 T. flour
1 cup milk
1 cup butter
1 cup sugar
1 t. vanilla

Heath bars, crushed for adding later (I used about  2 and 1/2 of the regular size bars)

Cook the flour and milk in a saucepan, while whisking.  The mixture will get very thick like a paste or pudding.  Cool in fridge.

Beat the butter, sugar and vanilla until light and fluffy, using the whisk attachment for your mixer. 

Gradually add the cooled milk mixture, a tablespoon at a time, and beat well for 5-10 minutes.  You want it to get very silky and free of any grains of sugar.

Add the crushed Heath bars, reserving some for decorating the top.


Unroll the cake and spread with about 2/3 of the frosting. Roll the cake, without the towel and place on platter. Frost the outside with the remaining frosting. Sprinkle with the reserved Heath bars.

The cherub is fitting for Mom and is from Tuesday Morning, several years ago.

The lace tablecloth was my Grandma's and I love it all scrunched up!

The china is Royal Doulton, Berkshire  pattern

My Grandma's crystal

My Mom makes jewlery which I thought would make pretty napkin rings.

I'd love for you to share a slice of cake and a cup of tea!

My sweet Mom and I.  Yes, she made the necklace!

I am sharing this with these lovely parties:
Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Table Top Tuesday
Your Cozy Home Party
Crazy Sweet Tuesday
Rock 'n Share Party
The Bunny Hop
Let's Dish!
Full Plate Thursday
Tablescape Thursday
Foodie Friday
Weekend Potluck
Sweets for Saturday
Link 'n Greet Party
Seasonal Sundays

Lemon Sugar Scrub

A friend's daughter made a sugar scrub and I loved it so much, but ran out after using it daily.  I've used salt scrubs in the past, but sometimes the salt actually burns.  Sugar scrubs are much more user-friendly!  I use this on my hands and on the heels of my feet.  My cuticles actually look better.  Here's a recipe, if you'd like to give it a try or give as a gift.  Any Mom, teacher or friend would surely love this.

2 1/2 cups sugar
1 cup Extra-Virgin olive oil or safflower oil
 (I used 1/2 cup coconut oil and 1/2 c. EVOO)
lemon extract, desired amount
the zest of a lemon

Mix all together and put in jars to give as gifts.

I am sharing this with:
On the Menu Monday
Mix It Up Monday!
Your Cozy Home Party
The Bunny Hop
Full Plate Thursday
Thriving on Thursdays
Weekend Potluck
Foodie Friday
Seasonal Sundays

Broccoli Salad

Check out the bowl in pic below!

My DD loves this salad and asked me to bring it for a family gathering.  If you don't already have a good recipe for this, try this one.  It's a little different as it doesn't have bacon in it.  You can always add some if you'd like.   A good friend of mine brought this once to my house and told me that she got it from Southern Living. 

3/4 cup mayonnaise (I use light)
1/4 cup sugar (or sugar substitute)
1 and 1/2 T. white vinegar
1 (16-ounce package broccoli flowerets (I use 3 crowns)
1 (11-ounce can) mandarin oranges, drained (I omitted)
1 small purple onion, chopped
1/2 cup golden raisins
1/2 cup sliced almonds, toasted

Combine first 3 ingredients; add broccoli and next 3 ingredients.  Chill 8 hours.  Top with almonds.
Yield:  12 servings

My MIL bought me this bowl from TJ Maxx when I first moved to TX.

This matching pitcher is also from TJ Maxx.

I am sharing this with these lovely blogs:

On the Menu Monday
Mix It Up Monday!
Table Top Tuesday
Your Cozy Home Party
Let's Dish! at Kathleen's
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Weekend Potluck
Link & Greet Party
Seasonal Sundays