Chicken and Orzo

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Kathleen of Cuisine Kathleen has challenged us to use something from our wedding china, or some china passed on to us by a relative, for her Let's Dish! party.  The picture above is of my wedding china.  The sad thing about this is that I (gasp!) sold the entire set.  I know, I know, I can't believe that I did such a dumb thing, either.  After a few years in our marriage, I loved the color blue and even wallpapered our dining room in a beautiful blue pattern.  I found another pattern and fell in love, sold the Lenox Brookdale pattern and bought a set of Brentwood, by Adams,  Ironstone dishes.  Several years ago, I mentioned to my late beloved hubby that selling my wedding china was one of the stupidest things I'd ever done.  He, being the sweetheart, told me to go and buy a set.  I never did, but still wish I had those dishes.  Have you ever done anything you've regretted??  I hope I'm not the only one.

 Here's a picture of my Brentwood by Adams pattern that I bought with the money from my wedding china. I hope this counts, Kathleen!  This ironstone pattern is made in England, and I do love it.  The crystal goblets are from our wedding gifts (yea, I kept them!) and the pattern is Elyse, by Franciscan.

 For my centerpiece, I've used a picture of my late beloved hubby's and my hands on our wedding day.  The more updated picture was taken on our Alaskan cruise, several years ago.  The dried bouquet is my wedding bouquet.  My sister, who was 8 years old and my flower girl, caught it and gave  it back to me. 

 Here's a close-up of the dinner plate.  The silverplated flatware is from our wedding (I did keep!) and it is Reflection, by Rogers Bros.

 The cup and saucer is such a pretty shape and of course I fell in love with the shamrock design!

This Chicken and Orzo Pasta dish is from Kraft.com and is absolutely so easy and tasty.  I would highly recommend this wonderful recipe. 

4 small  boneless skinless chicken breasts (1 lb.)

1/2 cup  Italian Dressing, divided

1 pkg.  (10 oz.) frozen artichoke hearts

1 cup  cherry tomatoes, halved

1 cup  orzo pasta, uncooked

1 1/2 cups  water (I think chicken broth would be better)

2 Tbsp. chopped fresh basil
freshly grated Parmesan cheese, for garnish (my idea)

COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 min. on each side or until each is browned on both sides. Remove from skillet; set aside.
 
ADD remaining dressing and all remaining ingredients except basil to skillet; mix well. Bring to boil on medium heat.
 
TOP with chicken; cover. Simmer on medium-low heat 9 min. or until chicken is done (165ºF), stirring after 5 min.
 
REMOVE from heat; let stand 5 min. Top with basil. Sprinkle with freshly grated Parmesan cheese.

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Pasta Fagioli Soup

Brrrrr... Soup is on the menu for tonight, since we all seem to be in a deep freeze! 

 My centerpiece is a basket that belonged to my grandmother and is probably 100 years old.  It's filled with pine cones that my beloved hubby and I always collected on hikes.  Oh, how I love the beauty of pine cones. The darling Goebel sledders were a gift from my Dad, years ago.  The birch-look candle was on clearance from World Market.  The table runner is from a garage sale that I bought close to 40 years ago.  It's supposed to be the "snow" on my table. 

 The pine cone quilted placemats from Kohls, were found on clearance last year, for about $1.00.  The napkin rings are a snowflake design from World Market, found on clearance.  The soup bowls were another garage sale find for 25 cents. 

 

 I'm using my favorite vintage 25 cent plates again!

 

This Pasta Fagioli soup is one of my all-time favorites.   Sometimes I use pork or chicken sausage in place of the ground beef.  Also, adjust the seasonings to suit your tastes.  I hope you can try this soup to warm your heart and soul.  

1 can Great Northern beans, drained
1 lb. ground beef, browned & drained
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 cans beef broth (I use chicken broth)
2 14.5 oz. cans diced tomatoes
1/2 teaspoon, pepper
1/4 teaspoon, marjoram
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce, optional
1 teaspoon, dried basil
1 teaspoon, dried oregano
3 cups of cooked small pasta, like ditalini

Combine all ingredients EXCEPT pasta, and put in slow cooker.  Cook on low for 8-10 hours or on high for 4-5 hours.  Add the cooked pasta before serving & stir to combine, or add some pasta to each bowl and then add the soup. To garnish, sprinkle with Parmesan cheese.

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Turkey Cheese Ball

 

I saw this idea in the latest November 2013 edition of Dash and thought I'd share it for anyone that likes fun food.  I believe the source for this idea comes from Great Balls of Cheese by Michell Buffardi. I used my favorite recipe for Pinecone Cheese Ball.

You can find that recipe here.  If you have a favorite cheese ball recipe, just use that.  The important part is the decorating and kids would love to help with that.  Here's how it's done:

Your favorite cheese ball recipe, or mine which is found here
3/4 cup slivered almonds, toasted and chopped
2 raisins
1 whole almond or pecan
1 small piece red bell pepper, zigzag cut
6 short, thin orange bell pepper slices
thin pretzel sticks
crackers for serving

Mix up your cheese ball ingredients.  Roll into a ball and refrigerate for 2 hours or overnight.

Pinch a walnut- size portion from cheese mixture and roll into a ball (for head).  Reroll remaining cheese into a ball and roll in the chopped almonds.

Place raisins in head for eyes.  Press the almond or pecan into middle for the beak.  Poke red pepper under beak for wattle.  Press a few slivered almonds into top of head for feathers.  Stick 2 clusters of orange bell pepper slices together at base of ball for feet.  Stick pretzels into turkey's back for tail feathers.  Serve with crackers.

  I've set my table with my big star quilt table topper and my leaf dishes, from Wal Mart and Kohl's. 

 My centerpiece is my lantern from Target, surrounded by gourds in various colors and some beads that I found in Hot Springs. 

I love these leaf plates that I actually use for my breakfast in the morning. 

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           Thank you for your visit!  xo

Chesapeake Crab Quiche

 

 

I'm transitioning into Fall by using my sunflower plates that I bought on clearance from Pier 1, over a year ago.  My Mom always thought sunflowers reminded her of Fall, and I'm listening to her.   I love these clear handled flatware from Ross.  Drinking glasses just have to be canning jars for this homespun table setting.

 

I made these napkins with the extra fabric from my table runner, and they're tied with burlap ribbon with some sunflowers tucked in.

 

 

My faux sunflowers make up the centerpiece topiary, tied with more burlap ribbon.

 

Back in the summer, I won this fabulous giveaway from  Mary at Home is Where the Boat is!!  Mary has the most inspirational blog and is such a generous person.  I was going to coordinate with Sarah at Hyacinths for the Soul for a party, but caring for my sweetheart took precedence.  Thank you Mary, for the beautiful gift!!  Mary also sent along some culinary lavender, which you can see tucked into the back right hand corner.  Taking a whiff of the lavender is so calming...Ahhh!  You can read about Sarah's giveaway win from Mary here. 

 

The detail on the Blue Crab Stoneware is just amazing!  I'll be using this beautiful dish for many recipes. 

The delicious quiche recipe was included in the recipe book.  It is sooo tasty!

1 can Bay Beyond Crabmeat

Quiche and spinach salad...YUM!

1 nine-inch pie shell
2 T. onion, chopped
2 T. butter
1 cup heavy cream
3/4 cup Swiss cheese, grated
1/8 t. ground nutmeg
2 eggs, slightly beaten

Preheat oven to 375 degrees.  Sauté onion in butter.  Whisk eggs, cream and sautéed onion.  Season with nutmeg, salt and pepper (if desired).  Spread drained crabmeat and cheese in bottom of pie shell.  Pour egg mixture over top of crab and cheese.  Bake 30-40 minutes or until golden, 
Optional:  garnish the top with Chesapeake Bay Seasoning. 

Serves 4

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White Texas Sheet Cake

 

Kathleen from cuisinekathleen.com/ challenged us to a white tablesetting using only one other color as an accent.  You can check out her party at Let's Dish!  I decided to use green as my accent color, as it's so fitting for my garden setting. 

 

I clipped a fern sprig and sandwiched it between two clear plates from Ikea (99 cents each).  I saw this idea in Country Living not too long ago and loved it. 

 

 

 

I used my white crocheted cloth with a green one underneath.  My favorite green Dollar Tree goblets add some more green color and napkins are hand towels from Target.   

 

 

 

My centerpiece is a fern in a white basket,  along with a greenish hued bird and a candle that our youngest son and sweet DIL brought back from  the Cathedrale Notre Dame De Paris, where they lit candles for my dear hubby and me. 

 

 

 

This White Texas Sheet Cake recipe I saved from Martha at Lines From Linderhof , waiting for the right time to use it.  Martha sent me this recipe after I posted  my Texas Sheet Cake, which is a chocolate version.  The white one is so good and actually tastes better the next day.  Martha suggested pansies as an adornment for the cake, but my pansies are long gone from our Texas heat.  I used  some mint for a bit of green color.  Wouldn't it be fun to make both cakes for a party?

 

WHITE TEXAS SHEET CAKE

1 cup butter

1 c. water

2 c. flour

2 c. sugar

2 eggs, beaten

1/2 c. sour cream

1 t. almond extract

1 t. baking soda

1 t. salt

FROSTING:

1/2 c butter

1/4 c. milk

4 1/2 c. powdered sugar

1/2 t. almond extract

In large saucepan, bring butter and water to a boil.    Remove from heat, stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.    Pour into a greased sheet cake pan.    Bake at 375 for 20 to 22 minutes.   (or until a toothpick comes out clean and cake is golden brown)   Cool for 20 minutes.    

 For frosting:   in  a large saucepan, combine butter and milk.    Bring to a boil.   Remove from the heat, stir in the sugar and extract; spread over warm cake.

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              Thank you for your visit!  xo

 

Ice Cream Dessert with Peanut Butter Crust

 

For my hubby's birthday celebration with the family, I used the barn wood box that he made for me, filling it with faux hydrangeas, greenery and two rose bowls holding some votive candles.   The rose bowls are sitting on hidden tin cans for some added height. 

 

 

Since we're having an Italian themed meal, I'm using the dish towels that I made into napkins, along with our Mikasa plates, our  Reflections, by Rogers flatware and our Dollar Tree goblets. 

My sweetie wanted comfort food for his dinner, requesting spaghetti, chopped salad, artisan bread and his FAVORITE ice cream dessert.

 

 

Our whole family LOVES this dessert, which I've been making since 1982.   It's a request for many birthdays.  I do hope you try our family favorite!

1/2 gallon of vanilla ice cream, softened in the fridge for 30 minutes.

1/2 c. peanut butter

1/2 c. light corn syrup

2 1/4 c. oven-toasted rice cereal


Mix the peanut butter,  and the corn syrup together in a bowl.  Add the crisp rice cereal and mix well.  Pat into the bottom of a 9 x 13" pan.  Add 1/2 of the ice cream & smooth out on top of the crust.  Put in the freezer for 1 hour.  Put the rest of the ice cream in the fridge to use later.

In the meantime, make the hot fudge sauce: 

3/4 c. sugar
1/2 c. cocoa
1/2 c. heavy whipping cream
1/4 c. butter
1 t. vanilla

In a 2 qt. saucepan over medium heat, cook sugar, cocoa, heavy whipping cream & butter until mixture is smooth & boils, stirring constantly.  Remove from heat & stir in vanilla.  Cool fudge sauce slightly.

Pour 1 1/4 cups fudge sauce  over the ice cream.  Return to freezer & freeze about 20 minutes. 

Take dessert out of freezer & spread the remainder of the ice cream on top.  Drizzle remainder of fudge sauce over the top.  Sometimes I need to re-heat the sauce a little in order to drizzle it.

Cover dessert & return to freezer.  Freeze until firm, at least 3 hours. 

When ready to serve, let stand at room temperature for 15 minutes.

Makes 12-15 servings, depending on size of slice


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No-Cook Strawberry- Pineapple Freezer Jam

 

For my 4th of July table, I'm using my vintage-looking bike decked out with the flag, some patriotic ribbon, "Glory", the beanie bear and "Cody", the Brass Button Bear.

 

 

I finally found a deal at the thrift store!  The Liberty dishes, by Coventry, were all priced separately :  4 cups for $7.99, 4 bowls for $7.99, 4 salad plates for $14.99 and 4 dinner plates for $14.99.  I thought this can't be right...there's no way I'm paying that much!!  A worker there said to take them to the checker and see.  I moseyed up there and they sold all to me for $14.99.  Yea...a deal!!

 

 

I love the vintage look and color of this set!!

 

 

I made a table runner to compliment the dishes, with matching fringed napkins.  The jam/butter domed dish is from Mikasa.

  

 

 

 

I have been wanting to try a no-cook jam and wanted to use Certo, which I already had in my pantry.  I found this recipe from Kraftcanada.com.  It is so easy, doesn't require cooking over a hot stove and it's so fresh tasting.  It's like eating a little bit of strawberry heaven, with a tropical twist!  The best part is, you don't have to use a water bath canner, as you just freeze your jam in containers to keep or give away.  I hope you try it this Summer.

 3/4 cups crushed strawberries

1/2 cup crushed, drained pineapple (I used an 8-ounce can)     

4 1/2 cups sugar

1/4 cup lemon juice

1 pouch Certo Liquid Pectin

  

STIR together strawberries, pineapple, sugar and lemon juice in large bowl. Let stand for 10 min. )(NOTE:  Even though the recipe says "10 minutes", I left mine on the kitchen counter for 4-5 hours, stirring every once-in-while, to dissolve the sugar. I don't think the sugar would dissolve in 10 minutes.)
          
STIR in fruit pectin. Continue to stir for 3 min or until most of the sugar is dissolved. 
           
POUR jam into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature until set (up to 24 hrs).
            
STORE in freezer.

                                                              Happy 4th of July!!

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               Thank you for your visit!  xo
 

Strawberry Whipped Sensation Pie

 

 

For my table today, I'm using my favorite dishes by Mikasa, which is Berry Delight.  I've made a table runner from homespun and had enough leftover for napkins or extra placemats.  Canning jars are my choice for drink ware for this homey table.  An old cookie jar is holding some faux daisies. 

 

Here's a close-up of the pattern, which has all my favorite colors.

 

 

You can zig-zag, or just straight stitch near  the edge of the fabric and just pull the thread for a rustic finish.  Homespun is great because there  is no right or wrong side. 

 

 

I sandwiched some lace in between the runner and the ruffle for some extra charm. 

 

 

 

When I first made this recipe from Kraft.com, found here, I made it as they did, in a 9 x 5" pan with the Oreo crumbs on top.   It was so good, but somewhat messy, when inverting and cutting it.   After thinking about it, I realized it would be easier if done in pie form with an Oreo cookie crust or a chocolate one.  Here's my revised recipe, which is my new favorite dessert  for Summer.  I hope you try this refreshing pie!

 

2 cups  fresh strawberries, plus some extra for garnishing

1 can  (14 oz.) sweetened condensed milk

1/4 cup  lemon juice

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 Oreo or chocolate cookie crust

MASH 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pie crust. 

         

FROST with additional COOL WHIP.  Cover and freeze for 6 hours. 

If desired, garnish with additional strawberries before serving.

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                                                            Thank you for your visit!  xo