March 17th, 2009 |
Quite a party, huh?!? St. Patrick’s Day always is…..
The only problem? What to do with all of that leftover corned beef.
Well, Bon Appetit has the perfect solution….
Grilled Corned Beef and Fontina Sandwiches
- 8 slices Jewish-style rye bread, divided
- Dijon mustard
- 1 pound thinly sliced corned beef
- 8 oz thinly sliced Fontina cheese
- 1/2 sweet onion (such as Maui or Vidalia), thinly sliced
- 4 tablespoons (1/2 stick) butter, divided
Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.
March 16th, 2009 |
The flower cupcakes I posted a few weeks ago inspired me to do some Spring baking of my own.
I made these cupcakes for my friend’s birthday over the weekend and they were a huge hit!
You too, can create these flower cupcakes…..there is a daisy crown pan currently in Williams Sonoma stores that makes this little baking project oh so easy! You can make it even easier on yourself by picking up the cupcake mix from the infamous Sprinkles bakery in Beverly Hills there as well. Mix, bake, add a little frosting….and you have yourself a special Spring treat!
I will definitely make these again – they were great for a birthday party, but would be darling for a shower, classroom treats, or even Easter brunch.
Images: tips (flickr.com), cupcakes & tips (etsy.com), daisy crown pan and sprinkles cupcake mix (williams-sonoma.com)
March 16th, 2009 |
The luck of the Irish will bring you good fortune with these recipes!
The Irish celebrate St. Patrick’s Day on March 17th – it is believed that St. Patrick, the patron saint of Ireland, died that day in 461 AD. Today, it is a worldwide celebration of Irish culture and history. People celebrate the day with parades, wearing of the green, and of course, drinking beer! In Ireland, people traditionally wear a small bunch of shamrocks on their jackets or caps. Children wear orange, white and green badges, and women and young girls wear green ribbons in their hair.
St. Patrick’s Day takes place just a few days before the first day of Spring….one might say it has become the first green of Spring.
Your table should be easy – pull out anything green! I love pairing white, green and yellow together – very festive and Spring-like. Find some shamrock plants at your local nursery and place a sprig on each person’s plate or napkin (a four-leaf clover is meant to bring good luck).
Here are a few Irish recipes sure to make everyone excited for the celebration:
I hope you enjoy St. Patrick’s Day as much as I do!
Make sure to visit us tomorrow for ideas for your leftover corned beef…..
March 13th, 2009 |
Send your friends this bright, festive invitation to grab their sombreros and come on over for some margaritas and mexican food tonight!
Welcome your guests with festive music, and an easy menu of items that everyone loves – guacamole & chips, taco bar and of course, margaritas! Everyone has their own favorite guacamole recipe….but if anyone is interested in a new one, my favorite comes from Williams-Sonoma.
Setting the mood is easy for a Mexican Fiesta….bring out as many bright colors and patterns as you can possibly find! You can find great, inexpensive serving dishes, paper flowers and lanterns thru party supply stores and websites, such as Plum Party and Amazon.
Images: fiesta invitation (weddingpaperdivas.com), centerpiece (realsimple.com), patterned napkins (heatherbailey.com), lanterns (theknot.com), taco bar and gaucamole (realsimple.com), margarita (williams-sonoma.com), floral dishes (crateandbarrel.com), paper flowers and colored serving bowls (plumparty.com), chili pepper lanterns (amazon.com)
March 12th, 2009 |
A dinner party with friends to celebrate a birthday…
Whatever shall I make?!
First, let’s keep it simple…set the table with black and white china and use a small vase of white flowers as your centerpiece…let the focus be on the gorgeous food and lovely friends.
For dinner, serve a meal that is rich in flavor, yet easy to prepare:
And for dessert…..a delicious chocolate birthday cake!
March 10th, 2009 |
Need to send a “Happy Birthday” fast?
Try these adorable cookies from Eleni’s New York (via Dean & Deluca).
March 9th, 2009 |
Chicken Piccata ~ Barefoot Contessa Style
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Images: placesetting (ballarddesigns.com), chicken piccata (foodnetwork.com) and warm vegetable salad (foodnetwork.com)
March 6th, 2009 |
I found these champagne rimming sugars at Crate & Barrel today.
A set of three flavors, Mimosa, Kir and Bellini come packaged together (and would make an adorable hostess gift!).
You can be sure I will be testing these out at my next party!
March 5th, 2009 |
Friday night is pizza night in our house! It’s one of those parties that you can whip together fast – and everyone loves it!
Whether it’s friends stopping over for drinks after work, or the whole family wanting to make their own pizzas…..get creative, try some new combinations….I have a couple of ideas (and recipes) for you:
- Make life easy on yourself…buy store bought pizza dough. Trader Joe’s offers fresh dough daily – regular and whole wheat.
- Set up “make your own pizza” stations on your counter top – everyone can add their individual flair to their pizza!
- If you are setting a table, get creative with your “Italian” theme – try using bread sticks as a centerpiece or (like the picture above) as place cards.
Deep Dish Pizza
- Update your classic deep dish with these new toppings – Pepperoni & Onion or Spinach & Artichokes…..YUM! (Recipes via Martha Stewart)
West Coast Grilled Vegetable Pizza
- Full of fresh veggies and goat cheese, it’s a great pizza to welcome Spring. (Recipe via Martha Stewart)
February 28th, 2009 |
Treat someone special to breakfast in bed this weekend.
Although any old thing will do…..but I think the weekends are the perfect time to try something new!
Scrambled Eggs in Potato Nests
Perfect for any old Sunday, but also great to serve at a brunch.
1 20-oz. pkg. refrigerated shredded hash brown potatoes
2 eggs, beaten
1 Tbsp. snipped fresh chives
1/2 tsp. salt
2/3 cup milk
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. butter or margarine
1-1/2 cups shredded American cheese (6 ounces)
Fresh chives (optional)
1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.
2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.
3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings
Recipe via Better Homes and Gardens