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.

I am sharing this with:

Let's Dish! 

Make It Pretty Monday

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

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Tea Honoring Mom

 I"m honoring my Mom with a virtual  Mother's Day tea and serving her favorite Date and Nut Bread, only as muffins.  The knock-out roses are from my garden.  The pretty napkin is a hankie from my"something old" from my wedding day, and the napkin ring is an angel bracelet that my Mom made for me. 

 I'm sharing some pictures of my Mom and I, one from my wedding day and the other of us dancing and having fun at my youngest son's and DIL's wedding.  My Mom still loves to dance!

 I found this pretty lady's bust at HomeGoods and decorated her with some of the necklaces that my sweet Mom has made for me.  My Mom loves to make jewelry.

 I'm having my tea from the china that my Dad and I picked out for Mom, on their 25th Wedding Anniversary.  The pattern is Berkshire, by Royal Doulton.  My Mom gave  it to me several years ago and I love it.  It's such a timeless pattern, don't you think?

I'm serving Date and Nut Bread,  turned into muffins.  I started making this recipe when I was in high school and my Mom always loved it.  She's made it so many times since then, that she probably knows it by heart.  The recipe can be found here.
Happy Mother's Day, Mom!  I love you!!

I am sharing this with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Inspire Me 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays

Tres Leches Cake

To Celebrate Cinco de Mayo, I am having a slice of Tres Leches Cake and a cup of Mixed Berry Zinger tea, and serving everything with my Fiesta Ware dishes.  I love mixing and matching the fun colors. 

 

I covered a canning jar with some lace that I already had and just added a ribbon trim.  The confetti flowers are from the grocery store and pick up the colors in my fun dishes. 

This Tres Leches Cake was found on the Betty Crocker website and it's perfect for the ending of  a Cinco de Mayo  meal.  It's an easy cake and oh, so moist.  One bite will send you to saying mucho bueno!!

1 box super moist yellow cake mix

1 1/4 cups water

1 tablespoon vegetable oil

2 teaspoons vanilla

4 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup whole milk or evaporated milk

1 cup whipping cream

1  tub of whipped fluffy white frosting (I used Cool Whip Vanilla Frosting)

Directions

1. Heat oven to 350 degrees  (325 for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4.  In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

I am sharing this with:

Fresh Cut Friday

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Inspire Me 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays