Sunday Supper...On The Lake

 Life is just plain good at the lake...

This is our first trip of the season and I just feel like I can breathe again.

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We bought this little place on the water six years ago. We painted and pulled it all together with furniture from storage and flea market finds. It's cozy and comfortable and not a thing like our home in Little Rock.

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I never feel the need to upgrade and change things here...

It's a haven...a place to enjoy and just be...we don't have to be "doing " something the entire time we are here... I'm on the porch sipping coffee looking at the lake while I write this post...

It doesn't get much better than that...

We're grilling hamburgers and fresh corn with a salad for dinner...

Have you ever tried grilling fresh corn in the husk?  Click here for the details.

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And it's oh so good with Basil butter...

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Basil Butter is pretty simple: soften one stick of butter (I just microwave it for a few seconds) and, with a rubber spatula, mix in four tablespoonsful of minced fresh basil.

The table is all set...

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It's your turn. Let's talk.

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Tips On Thursday...The Perfect Dining Table Accessory...

Decorating Dining Tables...

Choosing the perfect accessories for dining tables either casual or more formal can be challenging...

It's nice to find just the right thing that can be used every day and jazzed up a bit for company....Height is the problem ...When the table is not set it feels like you need something taller... or at least weighty. When the table is set for dinner ...your decoration has to maintain a comfortable conversation height...

We have just found the perfect accessory and it is now available in our online store...

The Majestic Crown Planter...it's made from heavy duty grey metal with a white washed finish... At 22" x 22" x 19"High it's a good size for all the time and low enough for conversation.

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Fill it with different size pillar candles...Fill the bottom with green moss and add lots of glass votives...or as we did here for Mother's party last week...surround bowls with moss and feel with fresh blooms.

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Great for a round table...also works on a long table...depending on the size you might want to place a candlestick on either side for more length...or for a long table two would be fabulous...

This piece can be used in either casual or dressy settings...indoors or out... If the finish is not dressy enough for you... easily changed to a grungy dark gold with a little paint and umber glaze...

This piece would also be great on a large coffee table or kitchen island (fill it with herbs)...

It's 22" x 22" x 19" and sells for $196

See why we are so excited ????

It's your turn.  Let's talk!

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Sunday Supper...Onion Crusted Grouper with Caramel Citrus Glaze

Last weekend we attended a wedding in Melbourne Florida.

 On Saturday evening we joined friends for dinner at Yellow Dog Cafe.

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We enjoyed one of the best meals we've had in a long time. The restaurant has been famous for their Onion Crusted Chicken with a Caramel Citrus Glaze. They recently changed the menu offering to Grouper rather than Chicken. It was to die for..

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Here's the recipe.

Onion Crusted Chicken or Grouper Makes 2 Servings

¼ cup vegetable oil

1 lb. boneless chicken breast halves, pounded to a ¼ inch thick

Salt and Pepper

1 egg, beaten

Crusted Onions (recipe below)

(For shortcut, use any store-bought crispy onions)

Caramel Citrus Glaze (see recipe below)

In a nonstick skillet, heat oil. Season chicken breast with salt and pepper. Dip chicken into beaten egg then into crusted onions. Place chicken in skillet. Cook for 10 minutes, turning once or until golden and cooked through. Spoon Glaze over chicken.

Serve over mashed potatoes or rice, if desired.

Crusted Onions Makes 2 Servings

1 large red onion, peeled and sliced

1 cup milk

2 cups all purpose flour

¼ tsp cayenne pepper

¼ tsp pepper

1 cup vegetable oil

In a large bowl, place onions in milk. In another large bowl, combine flour, cayenne and pepper. In a non-stick skillet, heat oil, in small batches, dredge milk coated onions in flour mixture. Place in skillet, fry for 5 minutes or until crispy. Remove and place on plate lined with paper towel (to blot excess grease); cool completely. Finely chop fried onions.

Caramel Citrus Glaze Makes 2 servings

4 strips of bacon, finely chopped

1 red onion, peeled and finely chopped

2 cups sugar

2 cups water

1 tlbs. tomato puree

1 each orange, lemon and lime, juiced

In a non-stick skillet, cook bacon and onion 5 minutes or until onion is translucent. Add sugar, water and tomato puree. Reduce mixture until thick. Add citrus juices.

Serve.

Chicken would be divine...but the grouper was absolutely awesome.

 We started with a Baby Bleu Spinach salad with blueberries and ordered a bottle of Brancott Sauvignon Blanc.   It was all so delicious and easy to make at home as well.

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This is a $12 bottle of wine at the liquor store and really light and good.

(When it comes to cooking I'm all about shortcuts, so it will definitely be the store bought fried onions for me.)

The table is all set...

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It's your turn.  Let's talk.

Images via Yellow Dog Cafe, Providence Ltd. Eclectic Revisited 

Sunday Supper...Fish Tacos With Lime Cilantro Crema

It's been a difficult week.  Missing Cappi so much, but Sister has been there for me and kept us working hard.  I want to thank each and every one of you for your comments, phone calls and e-mails.  I just can't tell you how much they have meant to Don and I.

It's time to get back to Sunday Supper...

This recipe from Cooking Light sounds so good...

Fish Tacos with Lime Cilantro Crema

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Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.

 Crema

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

 1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

 8 (6-inch) corn tortillas

2 cups shredded cabbage

 Preparation

Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas.  Add cabbage and crema.

Yum! Yum!

The table is all set...

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It's your turn.  Let's talk!

Images via Cooking Light, Eclectic Revisited, This is Glamorous

Sunday Supper...It's Almost Christmas...

 

It's almost Christmas...

 

Sister hosts Christmas Day at her house every year...It's an all day affair...We arrive early for breakfast and presents... Then her daughter, husband and kids head over to the inlaws for lunch... we clean up a bit and all head to a movie...

 Back in the late afternoon we start preparing for dinner... The guys have their tradition outside by the fire, regardless of the temp outside grilling beef tenderloin. They always have a bit of something to keep them warm...

 

We all have a dinner assignment and mine is always potatoes. I try a new recipe each year..this one from William Sonoma sound wonderful...

 

Potato and Mushroom Gratin

 

Ingredients:

1 Tbs. unsalted butter, plus more for greasing 1 1/2 cups heavy cream 1 garlic clove, thinly sliced 3 fresh thyme sprigs, plus 1 1/2 tsp. minced Sea salt and freshly ground pepper, to taste 2 lb. Yukon Gold potatoes 1 Tbs. extra-virgin olive oil 1 lb. mixed wild and cultivated mushrooms, woody stems removed, caps thinly sliced 4 Tbs. grated Parmigiano-Reggiano cheese

Directions:

Preheat an oven to 375°F. Butter an 8-inch square baking dish. In a saucepan, combine the cream, garlic, thyme sprigs, and a pinch each of salt and pepper. Bring to a low boil over medium heat, then remove from the heat and set aside. Peel the potatoes and, using a mandoline or a very sharp knife, cut them into slices about 1/8 inch thick. Gently stir the potato slices into the cream mixture, cover and let stand while you cook the mushrooms. In a fry pan over medium heat, warm the olive oil and melt the 1 Tbs. butter. Add the mushrooms and a pinch of salt, and sauté until all of the liquid released by the mushrooms has evaporated, 7 to 9 minutes. Add the minced thyme with a pinch of pepper and cook for 1 minute. Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper and 1 Tbs. of the cheese. Spread half of the mushrooms over the potatoes and sprinkle with 1 Tbs. of the cheese. Repeat these layers, using half of the remaining potatoes and all of the remaining mushrooms, and sprinkling with salt, pepper and 1 Tbs. cheese between the layers of vegetables. Top with the remaining potatoes and sprinkle with salt and pepper. Using a large, flat spatula, gently press on the vegetables to compact them. Pour the cream mixture through a strainer into the dish and sprinkle with the remaining cheese. Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes.

Remove the foil and bake until the mixture is golden brown and bubbly, about 20 minutes more. Let the gratin rest for about 10 minutes, then use a sharp-bladed spatula to cut it into squares and serve immediately. Serves 4 to 6.

 

Doesn't that sound like the perfect dish to pair with  beef tenderloin?

 

I'll let you know.  

 

It's The Best of all days and I can hardly wait.

How about you?   What kind of traditions do you practice?

 

 It's your turn.  Lets talk!

 

Sunday Supper ...Pasta Bolognese

We are sooooo glad to be home.  Round Top was so much fun but after ten days there's just no place like home...Not sure we will ever get caught up, but one thing I do know is that hubby and I are ready for some real food.

It's finally beginning to feel like Fall.  

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Probably a little early but we might even light a fire tonight...

On the menu is a family favorite...Pasta Bolognese

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Doesn't this look yummy?  

Here's the Recipe I found via The Italian Dish blog.

  • 1 pound ground beef
  • 1 pound ground pork
  • olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic
  • 1 cup red wine
  • 3 cups beef broth
  • 1 (15 oz) can of tomato puree or crushed tomatoes
  • 2 bay leaves
  • fresh thyme
  • 1 pound pasta

Instructions:

In a heavy pot, brown the meats. Remove the meat, drain the fat.  Do not wipe the pot.

In the same pot, add some olive oil and add the onion, carrot, celery. Let that cook slowly, for about 10 minutes. Add the garlic and cook for a couple of minutes. Add your meat back in. Turn up the heat a little. Add the red wine and let the liquid cook off. Add the beef broth and then the tomatoes and herbs. Turn the heat to low and let this simmer, uncovered for at least a couple of hours. The longer the better. If it gets too dry, just add a half cup of water and keep cooking, letting the liquid 

She also has a recipe for Mushroom Bolognese if you prefer no meat...

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The meaty mushrooms are a great substitute for meat and this recipe uses all the usual ingredients of a great meat sauce...wine, broth and lots of aromatic vegetables.

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You can't go wrong with either recipe.

It's time to set the table...

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Sooo hungry...Let's eat...

What's on your table tonight?  

It's your turn.  Let's talk!

Images via The Italian Dish Kitchen, Atlantic Pacific blogspot, Pinterest