A Bird's Nest Napkin Fold and Dinner!

 Lucky me! 

Continued outdoor dining at my daughter's!

Previously, I enjoyed a lovely dinner on her balcony.

If you missed that post, you can check it out HERE

 

Tonight, dinner was originally for four but dwindled down to two.

That's okay. It happens... and it means more leftovers!

I like to include one or more wow-factors when entertaining

and often a napkin fold does just that.  I found this fun napkin 

fold in the shape of a bird's nest on You Tube HERE demonstrated

 by Denise Vivaldo. She has authored a book named 

"Top 100 step-by-step Napkin Folds." 

I decided to go with a bird theme and thought it coordinated

 well with this Morning Glories tablecloth and matching 

cloth napkins from Target.

My dinner for two began with an easy appetizer.

On a skewer, I added a cube of cantaloupe melon, a small fresh mozzarella

ball, and thinly sliced prosciutto.  I placed two each in margarita glasses,

drizzled each glass with a balsamic reduction sauce and chopped parsley.

The sweet melon goes beautifully with the Italian dry-cured ham

and the mozzarella ball has great texture and adds to the overall flavor.

They are pretty and were very nice to nosh on with a glass of wine.

For the entree, I made an Artichoke Chicken and Spinach Lasagna and served it

with a Caprese Summer Salad with Cannellini Beans. The salad had a

Basil Pesto Dressing that was really good.

Instead of a garlic bread traditionally served with lasagna, 

I tested a bread made with pizza dough stuffed with a soft herb

cheese, sprinkled with parmesan and topped with sliced zucchini 

and red onion.  You can find that recipe HERE.

Dessert was a wonderfully simple Lemon and Pistachio 

one-layer cake. Check back and I'll share the recipe with you.

I will be linking up with these following blog parties:

The Tablescaper's Seasonal Sundays

Between Naps on the Porch's Tablescape Thursdays 

Rattlebridge Farm's Foodie Fridays

 

 As always, thanks for visiting me!

 

Fondly,

~Karen

Summer Balcony Dining and Fresh Strawberry Salad

 One of my favorite things to do is to eat outdoors.
On a recent summer evening, I enjoyed a lovely dinner at 

my daughter's on her balcony.  The weather was a beautiful 70-something.

Perfect for outdoor dining with a friend and family.

I made a centerpiece using store-bought flowers, combining 

them with sliced limes inside a square glass vase. You can see

I placed some of the discarded flower stems on the bottom of the

vase to help wedge in the limes (to avoid their tendency to float)

and to act as a floral frog to anchor in the flowers.

 

Our food picture taking was a little scarce, but I did want 
to share with you this delicious Fresh Strawberry Salad.

This fresh baby spinach salad included bleu cheese crumbles, 

thickly-sliced fresh strawberries, sliced red onion, and blanched 

slivered almonds. I dressed it with a White Balsamic Apple Vinaigrette.

I don't use a recipe, but a very similar one is this copy-cat
version of Panera Bread's White Balsamic Fuji Apple Vinaigrette.

 What a relaxing way to spend the evening... outside.

Where do you like to eat during the summer?

Thank you for visiting.

I will be linking up with these talented ladies' linky parties:

Fondly,

~Karen

Queen's Valentine's Dinner

Each year, a Valentine's Queen is elected in my sorority

chapter.  She is a gal who gives of herself her friendship,

is supportive, and is a gal we can look up to and see

a smiling face.  She is a true sorority sister in every way.

 

She gets to wear our chapter's coveted Queen's Crown...

...and a Queen's Valentine's Dinner is given in her honor.

 

Her dinner was given at a sorority sister's home the other night.

The sister hostess set a lovely table made the dinner. She asked me

to make the dessert.  Days prior, I asked our Queen what

her favorite dessert was.  She responded with "cupcakes".

The dinner was going to be a plated-sit down dinner so I opted for

Creme Brulee with dinner and Cupcakes saved for later in the evening.

The red and pink cupcakes rested beautifully on the piano while we ate dinner.

The Valentine's dinner began with festive salads plated

on the table when the sorority sisters arrived.

We each sat down with our choice of red or white wine

to a delicious entree of chicken, roasted potatoes, and green beans.

I made Creme Brulee in shallow ramekins garnished with

raspberries, mint, and a flourless-chocolate cake heart

cut-out and drizzled with chocolate.

 

Here is the evening's actual dinner menu:

 

Mixed Green Salad w/Beet-Infused Goat Cheese Hearts

Chicken Parmesan w/Marinara Sauce, Avocados, and Mozzarella Cheese

Roasted Red Potatoes

Steamed Haricots Verts

Creme Brulee w/Flourless Chocolate Cake Heart Garnish

Rose-Piped Vanilla Bean Cupcakes with Vanilla Buttercream

 

The dinner was delicious!

After a lively dinner, we settled into the livingroom, each exchanged

Valentines, then ate the cupcakes - leaving four for the

Queen to take home to her family.

 

It was a fun evening and one we all look forward to every year.

 

I hope you enjoyed this post and thank you for visiting!

 

I will be joining

Susan's Between Naps on the Porch for Tablescape Thursdays.

Feel free to go on over and check out all the tablescapes linked there.

 

Fondly,

~Karen

 

A Lovely Salad for Autumn and the Holidays

 
 I am sharing with you a lovely salad for Autumn.

"Autumn" is in the title of recipes containing those

fruits (like the pear) and vegetables found during the

Autumn months. However, this salad is equally great for the

Holidays because of the beauty of the red dried cranberries.

 

This salad uses a fresh pear but any of the pears are okay to use.

The one I choose usually depends on which variety of pear 

is on sale.  I will admit that I do cross my fingers and

hope the Bosc variety is on sale because I like the visual

of the brown-ish skin left on the cubes of pear in the salad.

I wish for the Anjou variety for the holidays for its bright green color.

Keep in mind to buy the pears a few days ahead of time

just in case they will need to ripen.  For the salad, we

want the pears just ripe - not mushy.  Cut them and add them
to the salad just before serving so they won't turn brown.

 

There really isn't a recipe for this salad.

Sometimes I use a Baby Spring lettuce mix

and sometimes I use only chopped Romaine lettuce.

I made this salad recently with the Romaine lettuce along side

a French Onion-Bacon Tart. Sorry, no photos. A flavor tip
when making salads is to make sure you season your lettuces.
Just sprinkle a bit of salt and pepper over lettuces in the
bowl prior to adding whatever add-ins you are going to use.

The "add-ins" to this salad are the pear cubes, pecans,

dried cranberries, crumbled bacon, and feta! Sometimes I
crumble the feta and sometimes I leave them as small cubes. 

For the dressing, a Poppy Seed salad dressing is drizzled over the
salad followed by a drizzle of basic Balsamic Vinaigrette. I make my own
Balsamic Vinaigrette but you can buy a bottled one as well.  The
ratio is approximately 70% Poppy Seed dressing and 30% Balsamic
Vinaigrette. Mix well to combine and then taste a lettuce leaf. 
You will be pleasantly surprised how delicious this is.

I "pear-ed" this salad with a Broccoli Chicken Casserole

which is a great recipe that can be used with leftover

Thanksgiving turkey.  That recipe can be found HERE. 

I thought this little plant of

fresh "Turkey Seasoning" herbs was genius.

"Flavorful herbs grown with your holiday turkey in mind."

"Cut what [we] need for seasoning and the plant continues to grow."

I bought it at the grocery store and it came with the

cute ceramic turkey on a stick.  I will be giving it to

my daughters on Thanksgiving as a hostess gift. 

 

I will be linking this week with

The Tablescaper's Seasonal Sundays

Stone Gable's On The Menu Mondays

Rattlebridge Farm's Foodie Fridays

 

Thank you for stopping by and visiting.

 

Fondly,

~Karen

 

 

 

 

 



What's for Dinner? Farro Salad

What's for Dinner?

Farro Salad with Tomatoes and Herbs 

A delicious salad using Farro.

 Farro is an ancient heirloom wheat grain.

It is sold dried and is prepared by cooking in water.
It cooks soft but a nice bite remains.
It is often used in salads and soups and can be ground
into flour and used to make pasta and bread.

If you haven't tried it, give it a try!

You are in for a healthy treat!

Tonight I am using farro in a salad along with fresh tomatoes

and fresh herbs.  I enjoy the freshness it has from using fresh
ingredients and the crunch of the sweet onions are a
real taste delight!

 The balsamic vinaigrette gives some added moistness and flavor.

I began by adding the farro, water, and salt to a saucepan
and cooking it for 30 minutes.  Don't be afraid to give it a
taste at the end to check out its bite.  You may feel you want it
a tad softer so cook it a tad longer!

My chopped tomatoes, herbs, and sweet onions are
prepped in a bowl along with the vinaigrette and are on
standby while the farro cooks.

Once the farro is cooked, drained, and cooled, I combine all the
ingredients, give it a stir...

then I pour over the vinaigrette and stir it well.

I have yet to refrigerate it overnight because I can't stay out
of it the second it is mixed!

For a light, healthy meal, this is all I need.
Eating it makes me feel like I am being SO good to my body.

Farro Salad with Tomatoes and Herbs

Courtesy of Giada De Laurentis/Food Network

Makes: 6 Servings

Ingredients:

4 cups water

10 ounces farro (about 1 1/2 cups)

2 teaspoons salt, plus more to taste

1 pounds tomatoes, seeded and chopped

1/2 sweet onion (recommended: Walla Walla) chopped

1/4 cup snipped fresh chives

1/4 cup finely chopped fresh Italian parsley leaves

1 large garlic clove, minced

2 tablespoons balsamic vinegar

Freshly ground black pepper

1/4 cup extra-virgin olive oil

Directions:

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight.  Bring to room temperature before serving.

This week I will be joining

Thank you for stopping by!

Fondly,

~ Karen

End of Summer Panzanella

As summer ends, sadly, so do my tomatoes.

Like they are right on cue, my tomato vines are 

slowly shriveling up, giving up the last of their jewels.

Yes, I have enough for one last dish...

Grilled Sourdough Panzanella

This is a terrific tasting bread salad and the bread is grilled for

extra flavor.  I used a mixture of tomatoes: my pineapple and green zebra 

heirloom tomatoes along with some store bought, 

vine-ripened cocktail tomatoes.  The cocktail 

tomatoes are larger than cherry/grape tomatoes

but smaller than regular tomatoes and they are still on their vine.

I varied their cut sizes to make it more interesting.

I cut a few in wedges, a few in halves, and a few quartered.

The vinaigrette is a bit tangy and the capers are 

a nice addition.  I decided not to add the mint.  

This salad is best served right away.

Grilled Sourdough Panzanella

Source: Fine Cooking

Serve 4 to 6 - Yields about 6 cups.

4-1/2-inch-thick slices (about 8 oz.) from the center of a round 

     sourdough loaf (a boule)

1/2 cup extra-virgin olive oil (divided)

Kosher salt and freshly ground black pepper

1 small shallot, sliced into thin rings

3 Tbsp. red wine vinegar

1 small clove garlic, coarsely chopped

1-1/2 lb. ripe, meaty tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)

1 small English cucumber, seeded and cut into 1/2-inch dice (about 1-1/2 cups)

3 Tbsp. chopped fresh basil

3 Tbsp. chopped fresh mint

2 Tbsp. capers, drained and rinsed

     Heat a gas grill with all burners on medium.  Brush the bread with 1/4 cup of the oil and season it with 1/4 tsp. kosher salt and a few grinds of pepper.  Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 minutes per side.  When the bread is cool enough to handle, cut it into 1/2-inch cubes.

     In a small bowl, soak the shallot in the vinegar for 10 minutes.  With a slotted spoon, transfer the shallot to a large bowl, reserving the vinegar.  Sprinkle the garlic with 1/4 tsp. kosher salt and mash it to a paste on a cutting board with the side of a chef's knife.  Whisk the mashed garlic, the remaining 1/4 cup olive oil, 1/4 tsp. kosher salt, and 1/8 tsp. pepper into the reserved vinegar.

     Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with the shallot.  Season the panzanella to taste with kosher salt and pepper and serve. 

Wishing all of you a happy ending to summer!

I will be linking up this week with

Thanks for stopping by!

Fondly,

~ Karen

Mom's Birthday Luncheon Menu

I recently threw a birthday party for my mother in her home.

For a look at the luncheon tables you can find them HERE.

I searched the internet and blogs for ideas and new recipes.

Much of my inspiration and a number of the recipes for the luncheon 

came from StoneGable.  By clicking on StoneGable's Bridal Shower Recipes 

you can obtain some of these recipes and more.

The Luncheon menu included 

Orange Poppyseed Muffins with Ham and Honey Mustard Beehive Butter.

Because there were some who couldn't eat seeds or nuts,

I left the poppyseeds out and I used a Honey Mustard Dressing 

in place of the Poppyseed Dressing.  On the Mustard Beehive Butter sits a
little wax bee that flew over from a beeswax candle I had.

For the Zucchini and Cream Cheese Finger Sandwiches, 

I made two loaves of zucchini bread a couple days ahead. 

The morning of, I sliced each loaf into 1/4 inch slices, 

spread whipped cream cheese on one slice, placed 

another slice on top, then cut each sandwich with a round 

fluted cookie cutter to resemble a flower.  Everyone loved 

That Wonderful Chicken-Artichoke Rice Salad.  I did not include 

the chicken breasts and everyone was surprised to learn

that it was made from chicken flavored Rice-a-Roni. 

I have provided that recipe below.

Another delightful salad was the Bleu Cheese and Bacon Potato Salad.

This was made from both red and white-skinned potatoes leaving their 

skins on.  The addition of the Bleu Cheese made it truly a 

decadent dish!  Daughter #1 said it was the best potato salad she
had ever eaten!  (How about that??) I offered the crumbled bacon on the side.  

For the Cranberry Chicken Salad Finger Sandwiches, I purchased 

one pound of store-bought chicken salad from the deli department

and I added chopped dried Craisins.  Daughter #1 assembled the
sandwiches by spreading the chicken salad between two slices of
soft Wonder white bread, crusts cut off, then cut into four triangles.

To drink, I served Strawberry Apple Iced Tea.

It was a bit time-consuming to make but well worth it!
The recipe calls for either honey or white sugar.
While testing the recipe prior, I made it using honey but
felt the honey-taste overpowered the fruit-taste.  For
the Luncheon I used white sugar which dissolved nicely
in the hot fruit tea.  I made eight recipes and had just enough!

The tea had a beautiful color and was refreshing and pleasing.

You can click HERE for the recipe.

Daughter #2 made the cake.  She used both white and wheat flour

and flavored the cake with Almond extract.  I think the wheat
flour added a nice "crumb" or texture to the cake.

It had a vanilla buttercream frosting and it was delicious!!

Additional sweet treats included Bundt-eenies which I had 

ordered and picked up from a local Nothing Bundt Cakes.

They were a mixture of Red Velvet, Chocolate, and Lemon cakes.

Mom's Luncheon Menu

Orange Poppyseed Muffins with Ham and Honey Mustard  Beehive Butter

Bleu Cheese and Bacon Potato Salad

That Wonderful Chicken-Artichoke Salad

Zucchini and Cream Cheese Finger Sandwiches

Cranberry Chicken Salad Finger Sandwiches

Deviled Eggs (always!)

Strawberry Apple Iced tea

Bundt-eenies

Almond Cake with Vanilla Buttercream frosting

That Wonderful Chicken-Artichoke Salad
Source:  Adapted from Cooks.com

(I doubled this recipe)
1 box chicken flavor Rice-a-Roni, cooked 
2 sm. jars marinated artichoke hearts, drained, reserve marinade
4 green onions, chopped
1/2 bell pepper, finely chopped
3-4 chicken breasts, cooked, boned, chopped
1 1/4 cup drained and sliced ripe olives (I used stuffed green olives)
Cook rice as stated on box.  Let cool and "fluff" with a fork.  Cut artichoke hearts to bite-size and add to rice along with green onions and sliced olives.  

For the Dressing: Combine 1/3 cup mayonnaise with the reserved artichoke marinade and can add 1/2 tsp. curry (optional).  Add to the rice mixture and combine well.  Chill before serving.

I do hope you give some of these dishes a try.

I know I will be adding them to my repertoire!

I am happy to be joining these linky parties this week:

Thank you for visiting me! 

Fondly,

~ Karen

Glen Ivy and Mud!

Headed with my girls to Glen Ivy for a relaxing day of sun and MUD!

Formerly called Temescal Sulphur Springs in the 1860's,

it wasn't until the late 1880's that it was known as Glen Ivy Hot Springs.

Glen Ivy got its name for the wild grape ivy growing in Coldwater Canyon.

The original owners were from England where the word

"glen" is synomyous with "canyon".  "Glen" "Ivy" - there you go!

Glen Ivy Hot Springs has been around for over 150 years.

It was originally a bumpy day-long trip from Los Angeles by a horse

drawn wagon (later by Model T!!) to experience the healing

waters of its natural hot springs.  Back then it included a hotel.

Here we are present day.

Nestled up against a mountain range, it is truly an oasis!

It boasts sulphur pools, jacuzzi pools, a 3 foot deep rafting pool,

a lap pool, a "north" pool, a "south" pool, and even an ice cold pool!

An oasis where we spend the day lying in the 100+ degree desert heat

experiencing relaxation, slurping sipping pool-side Peach Bellinis
and Strawberry-Coconut Pina Coladas, eating good food, and 
getting dirty in a MUD bath!

Yes - M-U-D!
Here someone has fingerpainted in mud onto the door into the sauna cave!
(Yes, as if it isn't hot enough outside to dry out the MUD before exfoliating.)

One of the treatments included with admission is the use of this MUD bath.
MUD is slathered on, dried-on, then towel-dried off/exfoliated prior to showering,

leaving skin soft.  An additional treatment is offered for $25 where a

woman paints on a warm green body moisturizer, then more heating in a

sauna cave, then showering... and finishing while enjoying fresh apples, iced

water and hot tea under a fine-cool mist! I know, makes you want to

say, "Ahhhhh" just reading this, doesn't it?  "Ahhhhh..." just one more time... 

Okay.  SO.  Now that you are all relaxed, I can tell you about the food! 

 My favorite part!  The day doesn't go without good food!

Lunch......

Our selections:

Smoked Salmon & Walnuts Salad

Naked Waldorf Salad

and

Ahi Hawaiian Poke Salad

I ordered the Smoked Salmon & Walnuts Salad, like I always do.

(I have been told I am so predictable.)  This salad consisted of House Applewood

Smoked Wild Salmon, Cherry Tomatoes, Mandarin Oranges, Celery, and tossed with Organic Fresh Garden Greens and Glen Ivy's house made Dill Miso Vinaigrette.

Daughter #2 ordered the Naked Waldorf Salad

comprising a Grilled Free-Range Chicken Breast, Strawberries,

Candied Pecans, Celery, and Baby Greens with a Feta Cheese Vinaigrette.

Daughter #1 ordered the Ahi Hawaiian Poke Salad

comprising Cubed Wild-Caught Ahi Tuna tossed in Zesty Hawaiian

Vinaigrette, Avocado, Toasted Almonds, Soy Sauce, Seaweed Salad,

Cucumber, Daikon Sprouts, Sesame Seeds, with a Miso Lemon Vinaigrette,

Dragon Juice, and Wasabi Cream.

These salads were divine! We had a hard time keeping each other's forks

out of each other's salads. And, I have officially decided I am going to deviate

and order the Ahi salad next time.  If you like spicy, like I do, you would love it! 

And, yes, a deserving shout-out and thank you to my girls for enduring

the photo session before they could dig-in. Actually, Daughter #2

was taking pics with her iPhone.

As can imagine, we had a glorious day of relaxation, laughing, and

mother/daughter fun.  I wonder if Daughter #1's white lace bathing

top will ever be white again after that MUD?  Remind me to ask.

Thank you for visiting me...  I now have the urge for a cup of hot tea and

a fresh apple.   Ahhhhh......

Fondly,

~ Karen