Monday, August 31, 2015

Shrimp Remoulade

For our tea today on the patio, I'm fixing a salad that was in the Parade magazine, a supplement to the Sunday newspaper. Sunflowers in a mason jar add a bit of late summer cheer to the table.  The sunflower plate always makes me happy!

This fruity teapot looks like the lid is topped with a sunflower and looks pretty with the dishes. 

I know the flowers aren't sunflowers on the teacup, but I like the way they blend with the other dishes.  This is another teacup that my friend Rosie gifted me with, from her Mother's collection, and it's by Royal Minster.  It's very vintage, don't you think?

This salad is a nod to Antoine's, a New Orleans' landmark restaurant.  I made half the recipe, but included the full version.  It was very delicious, cool, and refreshing, and perfect for the heat that's still hanging around Texas.  

Shrimp Remoulade

1/2 cup ketchup
1/4 cup Creole mustard (or whole grain mustard
1 tablespoon minced fresh parsley, plus extra for garnish
1 tablespoon fresh lemon juice
2 teaspoons minced green onion
2 teaspoons minced celery
1 1/2 teaspoons horseradish
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons olive oil
2 dashes Tabasco sauce
1 1/2 lbs cooked, peeled and deveined shrimp
6 cups shredded iceberg lettuce (I used Romaine)
2 hard-cooked eggs, chopped

Combine first 10 ingredients in a medium bowl.  Add shrimp, tossing gently to coat.  Divde lettuce among six salad plates.  Top with shrimp.  Garnish with eggs and parsley.  

I am sharing this with these lovely parties:

Tea Time Tuesday

Thank you for your visit!  xo

Monday, August 24, 2015

Blueberry Buckle

 Aren't sunflowers the cheeriest, happiest flower?  I had to buy a bunch at the grocery store and I'm sure they'll last for awhile.  I also made a Blueberry Buckle that is bursting with blueberry flavor.

 I so love using this teacup that I received awhile back, in a teacup exchange that my friend Stephanie had at the Enchanting RoseShe will be having another one in September if you'd like to join in, and you don't need to have a blog to participate. 

 I just love scenes on teacups and this is the saucer.  Don't you just love the setting?

This recipe comes from my very old Betty Crocker Cookbook that I received as shower gift back in 1970.  The recipe is listed under Favorite Coffee Cake, and the Blueberry Buckle is a variation. I hope you'll try it!  I used fresh blueberries, but spread them out on a rimmed cookie sheet to freeze quickly.  This easy trick makes for folding them in a lot easier and also, the batter doesn't turn an unpleasant purple.  The topping makes this coffee cake extra special. 

Blueberry Buckle

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening ( I used softened butter)
3/4 cup milk
1 egg
2 cups blueberries (freeze them first as they are easier to fold in and won't turn the batter purple)
   Topping (below)

Heat oven to 375 degrees.  Grease a round 9" pan, or an 8 x 8" or 9 x 9" square pan.  
Blend all ingredients together, except for blueberries and topping.  Beat vigorously for 1/2 minute. 
Fold in the  frozen blueberries and then spread in prepared pan.
Sprinkle topping over batter and bake 45-50 minutes.


Mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter. 

This past week, I took my grandsons out to the movies and to dinner.  It's always fun to be with my guys!

This sweet picture of Harper was taken when she was eight months old.  She is nine months old right now and is crawling everywhere, and pulling herself up.  It won't be long and she'll be walking!

I am sharing this with these lovely parties:

Tea Time Tuesday

Thank you for your visit!  xo

Monday, August 17, 2015

Tea Party with Granddaughters

 I treated my three oldest granddaughters to a Princess Tea at the Chocolate Angel Tea Room, this past Saturday.  Nine month old Harper is a couple years away from joining us. We were all so looking forward to this event.  The tea room provided tiaras, necklaces, bracelets, rings and wands for the girls to use while they were there.  We all had different teacups and we all tried the white hot tea blend, and then the girls also had lemonade. 

 The girls had PB & J cut out heart sandwich, a turkey and cheese cracker stack, fruit kabob, veggies and dip, mini muffin, and a white chocolate and cranberry scone.  A pretty flower adorned each plate. 

 For dessert, the girls were served a sugar cookie and a pink cupcake.  

 Here's my plate of assorted tea delicacies.  Everything was wonderful to this Nana!  It's such a treat to enjoy a tea where someone else prepares the food!!


 Here is my dessert plate!  Mmmm... we were all treated royally.

The tea room is decorated in a shabby chic decor, with pale aqua walls, lots of frames without pictures, mirrors,  and tarnished silver.

The girls came home with me and spent the night.  We had a pj party with more treats and fun times!  What fun memories to share!

My dearly beloved hubby of 43 years passed away two years ago on August 16, 2013.  I'm thankful that his legacy lives on in our children and grandchildren.  

Thank you for your visit.  It is greatly appreciated.  xo

I am sharing this with these lovely parties:

Monday, August 10, 2015

Cherry Chocolate Chip Almond Scones

 My patio is like a little oasis and the perfect spot for tea and a Cherry Chocolate Chip Almond Scone.

 I've shared the tea kettle before that my son, Mike, painted for me.  It looks so pretty with this Mary Engelbreit teacup that my friend, Bea, gave me.

 I made this oilcloth tote bag several years ago, and used the leftover cherry oilcloth as a placemat for my tea. The problem with this tote is that the oilcloth wears out at the corners.  I'd like to cover them up somehow.  Does anyone have an idea?

 These scones are sooooo tasty with the dried Montmorency cherries and chocolate chips!  I can see them with dried apricots and white chocolate chips, or even toffee chips.   The recipe is from King Arthur Flour, and I hope you try them!

Cherry Chocolate Chip Almond Scones


  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter
  • 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional  (I used used tart Montmorency cherries and semisweet chocolate chips)
  • 2 large eggs
  • 2 teaspoons vanilla or the flavoring of your choice (I used almond)
  • 1/2 cup to 2/3 cup half and half or milk


  • 2 teaspoons milk
  • 2 tablespoons sparkling white sugar or cinnamon sugar, optional


  1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
  3. Stir in the fruit, chips, and/or nuts, if you're using them.
  4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
  7.  Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
  8.  Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
  9.  Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
  10.  Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
  11.  For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
  12.  Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
  13. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

For Cooking Camp this week the kids made pizza-sized chocolate chip cookies and then they decorated them to take home to their families. The cookies were a big hit!  In between baking and decorating we went to my sub division pool for the kids to play and cool off.  The cousins have such fun together!!

Thank you for your visit!  xo

I am sharing with:

Monday, August 3, 2015

Shrimp and Pasta Salad

 Today for tea on the patio, we are having this wonderful shrimp and pasta salad. With our 100 degree days here in Texas, something cool and refreshing is especially needed.  I saw this delicious recipe last summer at Cathy's blog Wives With Knives.

Somehow this Royal Vale takes me away to a cool summer cottage in England.  A girl can certainly dream, can't she?

For Cathy's original recipe, check it out here.

I made half of Cathy's Shrimp Louie Dressing to try on the salad this summer.  I loved this version, but both are so good, and if you love shrimp, I encourage you to try this!

Shrimp and Pasta Salad
1 lb. shrimp, cooked and cooled  (for an easy way to cook shrimp, check here)
8 ounces macaroni, cooked according to package directions, drained, and cooled
1/2 cup chopped celery
1 cup cherry tomatoes
3 tablespoons red onions,chopped (I used green onions)
5 hard cooked eggs, sliced (check out here for a great way to cook them)

Mix all the ingredients together, saving 2 of the eggs for garnish.  Mix the dressing ingredients together (below) and add to the bowl.  Stir together and then garnish with the 2 additional eggs.

1 cup mayonnaise
2 tablespoon heavy cream
1/4 cup chili sauce
1/2 teaspoon Worcestershire sauce
2 tablespoons green pepper, finely chopped
2 tablespoons green onion, finely chopped
1 teaspoon parsley, finely chopped
1 tablespoon fresh lemon juice
Salt and pepper to taste

Mix all the ingredients together and set aside.   Add to the shrimp/pasta salad.  

I am sharing this with:

Thank you for your visit!  xo

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