Fall Harvest Party

I wish I could share some photos from the Fall Harvest Party with all the tables and linens in place and the food stations filled - but there is just never enough time to get everything prepped AND take pictures.



It was a glorious day (and evening). The rains cleared up and all the Fall Leaves were in full color.



You will just have to imagine that everything looked beautiful and tasted even better. (You can see some of the food prep going on here).



THE MENU

Appetizers:

Fresh Veggie Bar (similar to this)
Soy Aioli & Garlic Creme' Fraiche Dipping Sauces
Roasted Red Pepper Dip with Pita Chips
Tomato Basil Bruschetta (I love the one from Trader Joes)


Main Course:

Italian Stuffed Mushrooms (recipe)
Tropical BBQ Meatballs
Chicken Satay with Peanut Dipping Sauce
Shrimp Cocktail
Roasted Apple, Onion & Squash Tart
Individual Potato Gratins (adapted from this recipe)
Tortellini Skewers
Spam Musabi


Dessert:

Pumpkin Roll (recipe)
Apple Caramel Trifle (recipe)
Pecan Tassies
Chocolate Hazelnut Shortbread Cookies
Peanut Butter Chocolate Chip Bites
Mini Cheesecakes (recipe)

I had each course set up in a different part of the house:

Appetizers at the Breakfast Bar
Main Course in the Dining Room
Desserts and Coffee in the Office
Cocktails were served at the Bar in the Family Room
Beer, Wine, Water and Punch were set up on the Deck outside the Kitchen

This set up helped traffic flowed throughout the evening, so not everyone was clumped in one area.


I used an old cheese box to hold colorful paper napkins.



I love the patina of the old wood - especially against the burlap table runners.



The cheese box inspired me to make something similar for the Buffet Table Centerpiece. I've been keeping some old fence boards from when we had some repairs done.



I knew I'd find something to make out of them. Because they were pretty weathered (and not very sturdy), I attached them to a solid 1 X 8 pine board base to create a long trough like box.



Then I filled it to the rim with moss and twigs.



I couldn't resist adding some mushrooms.



Pumpkins of all sizes, and gourds and berries.



I did buy a set of handles, but other than that, everything was from my "collection" of scraps.



Candles of all different sizes tucked in between the harvest goodies made everything glow.



It looked so pretty......until the FIRE.

Yep - we had a little Fire. The Candles caught some of the mossy twigs alight.

Open Flame + Dried Wood + Moss.....I guess I should have seen that one coming?



This isn't the first time something like this has happened - it seems to be an unfortunate tradition at our dinner parties.

Luckily no damage was done and no one got hurt.

Everyone had a wonderful time. It was great to spend some personal time with my husbands Staff and their Families.





Everything Fall is now packed away and we're in full swing decorating for Christmas.

I hope you all had a wonderful Thanksgiving.

Pan Seared Shrimp with Romesco Sauce over Creamy Grits and Greens

Have you been watching the Food Network program - Worst Cooks in America?

I'm not sure why I even started watching this show. I consider myself a decent cook, so it's not like I thought I would learn anything. Maybe it's like watching the American Idol Auditions, you just want to be sure there is someone out there that is worse than you?

I kept watching even after the auditions, and was amazed at the kinds of recipes they were teaching these self proclaimed terrible cooks. I was shocked at the techniques and ingredients that I was not familiar with.



A few weeks ago they featured this recipe.

It included:

Shelled and Deveined Shrimp (I've always purchased mine already deveined and had no idea how to do it myself).

Creamy Grits (seen them made - never eaten them or cooked them at home)

Mustard Greens (unless you count spinach - I've never cooked any kind of greens)

Romesco Sauce (I'm a total sauce girl, and even I didn't know what this was)

Grapeseed Oil (again, seen it, heard of it, but never used it)

In case you lost count - that 5 ingredients that I have never used before. How can that be? I'm a good cook! I watch all kinds of cooking shows and try all sorts of new recipes.



There was no way I was going to have the Worst Cooks in America be better skilled than me.

The Challenge was ON - I was going to make this recipe!
The first hurdle was deveining the shrimp.



It's supposed to run along the back of the shrimp.



Just cut along the vein with a sharp knife and it can be pulled right out.

Sometimes the vein is hidden.



This one was along the belly of the shrimp. But it works just the same - cut with a knife along the vein and pull it out.



OK - that was easy enough. All the shrimp peeled and deveined.

Now on the the Sauce. I think I've actually had this sauce (and even tried to replicate it at home). One of my favorite dishes at a local restaurant back home in Pennsylvania serves delicious crab cakes with a Roasted Red Pepper Sauce. It think it might be the same as the Romesco Sauce (just without the fancy name).



It's easy peasy to make. Just throw everything into a food processor and blend away. It reminds me of a pesto because it has nuts, herbs, garlic and oil, but What's interesting about this sauce is that it's thickened with crusty bread (crumbs) rather than Parmesan or Romano cheese.



Now that the sauce is made, on to the Grits. My only comment would be to follow the liquid/grits ratio on your particular brand of grits. When I used the proportions in the recipe, the grits were way to thick and I had to almost double the liquid (and therefore ended up with way more grits than I needed but had them for breakfast the next day - Yum).

They stayed nice and warm parked on the back of my cooktop.



The greens were much easier than I expected. For some reason I thought they had to cook for hours on end with a ham bone or some kind of fatty seasoning to take out the bitterness. Not the case - they were basically just wilted in a saucepan just like I've done spinach. The dash of red pepper flakes was a nice addition.



Now that the shrimp were all cleaned and ready to go, they only had to be seared for a few minutes and then the pan deglazed.



The finished dish was beautiful and delicious, and I feel better having mastered several new techniques and ingredients.

The final episode of Worst Cooks in America is on this Sunday night - I'll have to watch to see I can make the final meal, or if there is still more I need to learn.

I guess it's never too late to teach an old dog new tricks.

Pantry Cooking

At this time of year - it seems the Crock Pot and I are old friends. But some times I'm just not in the mood for something soupy - or shredded.

But I still don't make the time to meal plan (or grocery shop), so I love having recipes that use mostly pantry items - things that I always have on hand.

This is one of my favorites. I usually have frozen hamburger, but even when I don't remember to let it thaw - I can always run to the store and pick up just that one item. Or better yet - have hubby pick it up on his way home. All the other ingredients are part of my Pantry Staples.

Warning: these photos are not pretty. The finished product is brown, covered with brown. I didn't even dress up the plate with a green garnish - because it was late - and we were hungry.

I tried to add some pretty yellow corn in the background for color - with a beautiful dob of butter melting on the top. But sweet hubby tried to help and mixed it all together before I got a photo.

But it tastes yummy - and that's what really counts (at least when you are pantry cooking).





Ketchup. Lea and Perrin's (because I can't spell Worcestershire Sauce), Bread Crumbs (Italian Seasoned - of course), mustard (only the spicy brown kind will do for my tastes), and Canned French Onion Soup.

I use the canned Onion Soup almost as much as I use the dry packets. If it's not one of your Pantry Staples - you should give it a try. You will be amazed at what you can season with that lovely little can.



Salt, pepper, eggs (had to check on that one since we used a ton with our holiday baking) and ground beef.



Mix together the ground beef, egg, bread crumbs, salt and pepper and part of the can of soup. Form the mixture into patties. They have to be oval shaped - or else they will look like Hamburgers. Salisbury Steak patties are always oval. Don't know why - but I guarantee they won't taste the same if they are not oval.

The patties are browned in a saucepan (use a little oil if you hamburger meat is low fat) and removed from the pan. The remaining ingredients are then added to the pan to bring up all the lovely brown bits from the bottom and stirred together. Add the patties back in, cover and let simmer until cooked through.



I added an extra can of soup in the meal shown in this photo - because we also had mashed potatoes and I like lots of gravy. The basic recipe creates less sauce and is usually served on a platter rather than in a bowl. The patties are always super moist and tasty because they have cooked in the sauce.


Salisbury Steak

1 10 1/2 oz. can condensed French Onion Soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 large egg
1/4 tsp. salt
dash pepper

1/4 cup ketchup
1 tsp. Worcestershire sauce
1/2 Tablespoon prepared mustard
1/4 cup water
1 Tablespoon flour

Mix together 1/3 of the can of soup, beef, breadcrumbs, egg, salt and pepper. Shape into 6 oval patties. Brown patties in a saute pan using oil if necessary. Pour off any excess fat and remove patties from pan.
Add remaining soup, ketchup, Worcestershire sauce and mustard. Gently stir. In a small bowl, gradually blend flour into water until smooth and stir into soup mixture. Add patties back into pan, cover and simmer over low heat for 20 minutes or until done, stirring occasionally.

Party Refreshments for Nancy Drew and her Clue Crew

Now that it's the beginning of a new year, talk has started around our house about what kind of party Little K will have for her Birthday this year (in March).

That made me realize, that I never finished posting about her Nancy Drew Birthday Party from Last year! Yikes - I guess a little thing like picking up your family and moving them to another state got in the way.




So here we are, with the Old Fashioned Luncheon Menu for our Nancy Drew Super Sleuths:



Deviled Eggs and Mini Pigs in the Blanket



Peanut Butter and Jelly Sandwiches - with the crusts cut off. The paper bands are made from coordinating scrapbook paper and add a little color to the plate.



We had to have a Layered Jello Salad. I found a vintage mint green Tupperware mold on e-bay. You can't tell in the photo, but it's actually 4 rainbow colors of jello layered. It was a pretty hot day, and the whipped cream started to melt down the sides and covered the layers.



Cheese and Fruit Cups



Veggies and Dip



And a Beverage Station with Pink Lemonade



Bottles of Root Beer



And little Jugs of Water embellished with paper bands



After a hard day of Super Sleuthing - the girls enjoyed a relaxing picnic on the lawn.


You can see other elements of Little K's Nancy Drew Birthday Party here:

Invitations, Sweets Table, Decorations, The Perfect Outfit, Mystery Game

Wedding Cake Topper

I have been commissioned! Well, not exactly - but that's how I would like to see it.

I was contacted a few weeks ago by a "bride to be" who had seen some of the clothespin dolls I made on my blog. She sent me an e-mail asking if I would be willing to make a Bride and Groom Cake Topper for her Wedding. Did you hear me - for her Wedding!

Shock - Oh, the pressure. I'm perfectly fine making them as gifts - but for an actual paying customer - and for an event as momentous as a Wedding. I was honored, but I had to think about that for a bit.

The conversation has actually come up several times before. I figured this must have been a sign that I was meant to make a Bride and Groom. I decided to take the plunge. I responded to her that I would be willing...but with several points of understanding:

- I have never made a Bride or Groom before - she had full right of refusal if she wasn't happy with the results - there had to be enough lead time to find a different topper if needed -



And so - I got started. I asked for all kinds of details about the wedding, her dress, what they looked like, flowers, colors, clothing details and more.




She sent me a link to see the dress (style 1409) she will be wearing.




And even a photo of the two of them so I could match skin tone, hair and eye color.




The colors of their wedding are Plum and Lavender.




She will be wearing her hair down, but I had to take some creative license with that one, and made a side swept pony. It would have been so much easier if she had short hair and would be wearing a veil.



I was so excited to send her pictures of the completed topper. I think they couldn't be cuter, and I had a blast making them. The Groom was actually not as hard as I thought.

Here is where things start to get a little strange. After weeks of pleasant and timely communication - as soon as I sent her the pictures of the couple - I never heard from her again.

I waited a week - sent another follow up e-mail - still nothing. Zilch - Nada - Zip - Not a Word.

My first fear was that something terrible had happened - maybe an accident? A Family Emergency? I certainly hope not.

There could be any number of reasons she didn't respond:

- It was a Scam - Some kind of a set up - Didn't like what I made - Reached the "Bridezilla" stage of wedding planning - Shocked at the price - Got cold feed and called off the wedding - Decided to make one herself - Parents refused to pay for it -

The truth is, I will probably never know. While my ego may have been bruised a bit if she told me she wasn't happy with the results, I would have understood - that was our agreement, and my first concern is that the bride be happy. I am disappointed, however, that she never contacted me at all to advise she didn't want to go through with our agreement.

The good news is - I'm thrilled with the results. I think they are so cute, I had a wonderful time making them, and I'm happy to have had the opportunity to push myself. Now I know - I can!

Plus - Little K has two cute new peg dolls she can play with - added bonus!

L O V E

We are all shaped and fashioned by what we Love ~ JOHANN WOLFGANG VON GOETHE

I'll be spending my Valentines Day cleaning the house. Not my favorite thing to do, but it's looking pretty messy, and starting to bug me, so I'll feel good when it's all done.

But the special treat for the day is that Dear Hubby and Little K have decided to cook dinner tonight. A real dinner - not just frozen pizza or mac and cheese. They already have the needed kitchen utensils laid out on the counter (mini food processor, cutting board, measuring bowl, whisk). I have no idea what they are planning. I haven't noticed any cook books sitting out. They made their shopping list first thing and are at the store now getting their ingredients.

The last time my husband cooked for me was 19 years ago, right after we were first married. He made chicken enchiladas. It took him all day - and when I came home from work he was dressed in a black suit with a towel over his arm ready to seat me at the table, and serve dinner. I didn't have the heart to tell him I don't really like Mexican Food that much.

That dinner was delicious. Not because it tasted good (I can't really remember), but because it was something so far out of his comfort zone, and quite difficult for him to do, and he did it anyway to make me happy. And it did.

I think that might have been when we decided on our current domestic agreement - I cook - he cleans.

I'm excited to see what they come up with - and I know it will be delicious...because it is made with L O V E!

Happy Valentines Day. I hope you all get to do something you Love today.

Crock Pot Stuffed Peppers

I've been using my trusty Crock Pot a lot lately. I love coming home to a house that smells like home cooking, but I have to admit, all my slow cooker recipes seem to fall into one of two categories:

Some kind of Meat Stew
OR
Chicken in a "cream of soup" Sauce

There are hundreds of variations on these same basic recipes, and I love them all....but was looking for something different that didn't seem like it was cooked in the Crock Pot.

April to the rescue. My friend (April) sent me this recipe for Stuffed Peppers. It just so happened that I had peppers growing in the garden (yep - we can do that here in Arizona in the winter).



They are green bell peppers, but I kept them on the plant extra long and some ripened to this lovely orange shade. Aren't they pretty.



After a few hours in the Crock Pot, stuffed with ground meat and seasoning - they came out looking like I had slaved in the kitchen.

I'm actually not a fan of peppers (I think it's a texture thing), but my husband likes them - so this dinner was really for him. I'll admit, I didn't eat the pepper shell, but the inside meat stuffing was delicious, and tasted wonderful with the flavoring from being cooked in the pepper. I served it with mashed potatoes (all the better to sop up that yummy tomato gravy).

SLOW COOKER STUFFED PEPPERS

5 Bell Peppers
1/2 lb Lean Ground Beef
1 Packet Dry Soup/Seasoning Mix (Onion or any flavor of choice)
1 11 0z Can Whole Corn (drained)
1 T Worcestershire Sauce
1 T Prepared Mustard
2 10 3/4 oz Cans Condensed Tomato Soup

Slice tops off each pepper. Remove and discard core, seeds and membrane. In a bowl, combine beef, dry seasoning mix and corn. Spoon mixture into prepared peppers. Stand peppers up in slow cooker. Combine Worcestershire sauce, mustard and undiluted canned soup. Pour over peppers. cover and cook on low for 7-8 hours or until peppers are tender.

Note: Too much fat in the ground beef and it will pool in the bottom of the pepper - so lean is best. Don't be afraid to try unusual seasoning mixes. I was out of onion, and used a spinach dip that was delicious.

Butternut Curry Soup

I've really been missing my East Coast Roots this Fall. Wishing I could see the leaves change colors and waiting for the temperatures to cool down enough to be able to wear a scarf, or even long sleeves.

If it doesn't feel like fall outside, at least I can make it smell like fall inside - so I roasted up some veggies and made this delicious soup.



I was inspired by this recipe by Ina Garten, but I made a few changes. Not because I think I can improve in any way on what the Contessa has created, but mostly because I didn't have all the required ingredients on hand, plus I had a few more I wanted to include.


The vegetables were gathered up from the the fridge, peeled, cubed, tossed with olive oil and seasoned with salt and pepper. Then roasted in a 425 degree oven about 45 minutes or until tender.

After roasting, I pureed the vegetables with a stick blender (one of my favorite tools) along with some spices (curry powder, toasted onion powder, and garlic salt) adding chicken stock and a little heavy cream.


I get most of my spices from Penzeys. I used to order them on-line, or from their catalog, but now I live in a city where they actually have a retail store - I'm like a kid in a candy store. I never knew there were so many versions of even the basic spices, and they do a fantastic job navigating you through what could be an overwhelming spice journey. Not to mention they have wonderful recipes in their catalog.


When the soup was done, we added a few condiments - chopped peanuts, cilantro and toasted coconut.
I'm definitely feeling a bit more like Fall now.

Roasted Butternut Curry Soup

2 butternut squash, peeled, seeded and cut into cubes

1 sweet potato, peeled and cut into cubes

1 head cauliflower, cut into cubes

2 apples (your choice) peeled, cored and cut into cubes

1 red onion, peeled and cut into cubes

4 cups chicken stock

1/2 cup heavy cream

1/2 teaspoon curry powder

1/4 teaspoon toasted onion powder

1/4 teaspoon garlic salt

olive oil, kosher salt, fresh ground pepper

Toss vegetables in olive oil and season with salt and pepper. Spread vegetable on a sheet pan and roast in a 425 degree oven for 45 minutes or until tender. Allow to cool slightly. Place roasted vegetables in a soup pot and add part of the chicken stock. Puree with a stick blender, adding the rest of the chicken stock until desired consistency. Add curry, onion and garlic powder/salt and continue to blend. Add more salt and pepper if needed. Bring to a boil and reduce heat to a simmer. Add heavy cream and stir until combined. Served with your choice of chopped condiments (coconut, green onions, cilantro, cashews, peanuts).

Disclaimer: I don't usually measure or keep track when I cook, so quantities are approximate to the best of my recollection. Go with your instincts and toss in what you like - including a little love!