Summertime Supper Tablescape

This week's table is another situation like I had a couple of weeks ago wherein I replaced a few items on an existing table to make something entirely new. You can acquaint yourself with my last table here.

 

As you can see, the round tablecloth in burlap, artificial Monstera leaves, and woven placemats are all the same. Additionally, I left the Bordallo Pinheiro geranium leaf chargers in place, as well as the Blanc Amelie pattern Maison Versailles dinner plate. But this time I topped that dinner plate with a salad plate in the Portmeirion Garden Harmony pattern. I love the leaf border, and anything leafy seems to be perfect for the conservatory.

 On top of that I placed a soup bowl that I inherited from my mother, is decades old, and a part of a luncheon set that you can read about here. These little beauties are made in the good old USA by Hartstone.

Cups and saucers are also a part of Portmeirion’s Garden Harmony, as well as the beautiful stemware.

The stemware inspired the centerpiece which is nothing more than a ceramic plant pot filled with faux hydrangeas and tulips, along with sprigs of real lavender, the same lavender that I used to drape the plates in my last table setting.

Flatware remains the same, one of my favorites, Wallace silversmiths Napoleon bee flatware, and they rest on top of vintage cream napkins that used to belong to my mother. I’ll tell you what, back in the day they made napkins to last. These are at least 30 years old.

 

 In keeping with the garden theme, I added this sweet little cream pitcher that is part of my collection of restaurantware, this particular piece is from the Shenango China Company.

Salt and pepper shakers I’ve had for ages, I used them to add a bit of crystal to that side of the table.

Keep this in mind when you’re setting your table. There’s nothing wrong, first of all, with repeating a table that you’ve used in the past, and second, just changing that table up a bit to give you something entirely new.

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  This post is linked to: Tablescape Thursday

Chili’s Monterey Chicken

While digging through my, let’s call them “archives,” I stumbled upon a recipe that my cousin had given me years back, a clone of a popular dish at Chili’s restaurants. Finding this recipe brought back a lot of memories because I used to make this quite often for my boys. The beauty of this recipe is that it serves one (How many recipes do you have that are like that?), but can also easily be made into multiples to serve as many as you like. Considering the attractive and tasty result, nothing is easier, plus there is the added bonus that it can be made ahead, reheats beautifully, and frankly, I don’t know anyone who doesn’t love it.

Chili’s Monterey Chicken
Serves 1

1 boneless skinless chicken breast*
1 T. butter
1 T. olive oil
1 T. barbecue sauce (use your favorite)
2 slices of bacon, cooked crisp
¼ c. Monterey Jack and cheddar cheese blend

Note: anytime I make any type of chicken I marinate it overnight in buttermilk. It makes a world of difference in the tenderness and juiciness of the chicken. If you have time, do this.

Preheat broiler.

Pound chicken breast until it is somewhat flattened, and season both sides with salt and pepper.

 Place oil and butter in a nonstick skillet over medium/high heat. When butter has melted, place chicken breast in pan and cook three minutes per side for a total of six minutes. You want the chicken to be seared on both sides, and done in the middle. Transfer chicken to individual dishes (I like au gratin dishes) or a casserole dish if you’re serving more than one.

Top chicken breast with barbecue sauce, bacon, and cheese. Broil until cheese is melted. Sprinkle the top with chopped tomato, chopped scallion, chives; whatever blows your skirt up.

*To save myself time and trouble, I bought flattened chicken at the market. 

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Cherry Almond Crunch No-Churn Ice Cream

 I am not a huge fan of ice cream. I know that statement can be a bit controversial, but for the most part I can take it or leave it. One evening, after coming in from watering the potted vegetable plants at 9 PM when the temperature was still 92° outside, I thought a bowl of ice cream sounded pretty good. I set to work making this recipe so that by the next evening it would be ready. Despite the multiple steps, this is really very simple to do. Get your cherries going while you’re candying your almonds so that they can both be cooling at the same time. Then whip up the remaining ingredients, fold everything together, and turn it into a loaf pan to freeze. It is SO good!

Cherry Almond Crunch No-Churn Ice Cream

Slightly adapted from surlatable.com

 Ice Cream Ingredients

2 c. heavy cream

1 14-oz. can sweetened condensed milk

1 T. pure vanilla extract

Almond Crunch

1¼ c. silvered almonds

2 T. unsalted butter

7 T. sugar

Cherry Puree

2 c. Melissa's bing cherries, pitted

1 t. fresh lemon juice

½ c. sugar

In a small heavy-bottomed saucepan mix together the almonds, sugar, and butter together. Heat over medium high heat until butter and sugar are completely melted, and almonds are well coated, stirring occasionally to prevent burning, 2-3 minutes. Spread the almonds onto parchment paper, breaking apart as you do, and allow to cool. 

In a medium sauce pan mix together cherries, lemon juice, and sugar. Cook over medium heat until cherries reduce by half. Allow to cool completely. 

In a medium bowl, whisk together the whipped cream, sweetened condensed milk, and vanilla extract until still peaks form. Gently fold in cooled cherries and almonds until fully incorporated. Pour the ice cream batter into a freezer safe container. (I used a 9” x 5” loaf pan)

Top the ice cream with any additional almonds or cherries. Freeze for at least 5-6 hours but overnight is best.

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Pecan Chicken

If you thought that a delicious 30-minute meal that is also elegant enough to serve to company an impossibility, let me introduce you to Pecan Chicken. Not only does this meal come together in a flash, but it can be made ahead and reheated. Simply cover your ovenproof skillet with foil, place into a moderate oven, and heat through. This wonderful dish is loaded with flavor. The marmalade gives it a wonderful sweet complexity, the mustard a barely there tang, the pecans a wonderful woodsiness. This recipe is a winner! Try it mid week for the family, or wait until the weekend and dazzle your guests.

Pecan Chicken

4 boneless, skinless chicken breasts, pounded to ¼
2 T. unsalted butter
1 T. extra virgin olive oil
½ c. heavy cream
1 c. whole milk (Not skim, not 2%)
2 T. orange marmalade
1 T. Dijon mustard
1 t. Italian seasoning
½ t. garlic powder
½ t. onion powder
¼ t. paprika
1/8 t. seasoned salt
Freshly ground black pepper
¾ c. toasted pecans, chopped

Heat butter and olive oil in a 12-inch skillet over medium high heat. Generously season chicken with salt and pepper. Place chicken into hot oil/butter mixture and brown on both sides, 2 to 3 minutes per side. Remove to a plate; set aside.

Lower heat to medium and pour in heavy cream, whole milk, marmalade, mustard, Italian seasoning, garlic powder, onion powder, paprika, seasoning salt, and pepper. Stir in toasted pecans. Cook, stirring occasionally, for 4 to 5 minutes until thickened. Return chicken and accumulated juices to pan and cook for additional 6 to 8 minutes until chicken is cooked through.

Remove from heat, serve immediately.

NOTE: If you’re serving two, used two boneless, skinless chicken breasts, a 10" skillet, but keep the sauce amount the same. This can be made ahead and reheated, making it perfect for company.

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Creamy Tuscan Chicken and Mushrooms

Those of you who follow my page on Facebook will have been made privy to the fact that, while making the cannellini bean spread, I spotted a recipe on the Bush cannellini beans can that I thought sounded good enough to try. Last night I took that opportunity, and really enjoyed it. This is not your typical summer fare (particularly in this intense heat), because it is rich and hearty. But, keep this in the back of your mind because it will be perfect for fall and winter.

 I tend to do my prep work either in the morning of the day I plan to prepare something, or the night before, and I did that here. As a consequence, this took under 30 minutes. I have included a picture of the recipe as it was on the can (above), and my changes in their version below. If you don’t have time to slice and sauté mushrooms, use a jar of them. I had fresh thyme going crazy in my garden, so I threw in a couple cuttings of it, and I was very happy with the end result. If you want more beans, I would think you could easily add another can here. If you want a vegetarian dish, don’t add the chicken. My guess is that this is very versatile. I do know that I was certainly happy with the end result of my experimentation.

Creamy Tuscan Chicken and Mushrooms

1 15.5-oz. can cannellini beans, drained
3 T. olive oil, divided
1 lb. boneless, skinless chicken breast, cut into 1”pieces
1 c. sliced mushrooms
1 Melissa’s shallot, diced
1 sprig fresh thyme (or 1/4 t. dried)
1 10.75-oz. can cream of mushroom soup
½ c. chicken broth
1 c. whole milk
1 t. garlic powder
4 oz. cream cheese, room temperature
Freshly ground black pepper
¼ c. shredded Parmesan cheese

Heat 2 tablespoons of the oil in a 10-inch skillet over medium high heat until very hot. Add mushrooms, and cook for a minute or two without stirring to get a good sear. Stir in shallot and sauté until translucent. Remove Mushroom/Shallot mixture to a plate. Add remaining tablespoon of olive oil; add chicken breast pieces, brown slightly. Transfer mixture to the plate with the mushrooms. Add soup, broth, milk, garlic powder, and beans to skillet; simmer for two minutes. Stir and cream cheese and season with pepper to taste. Return mushrooms, shallots, and chicken (and any juices) to the skillet. Simmer for 15 minutes. Serve topped with cheese.

Serves 4

 

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Gathering in the Garden

A devilish little woman by the name of Alycia Nichols, whom some of you may know as the creative genius behind the Tablescapes at Table 21 blog, is to blame for my latest obsession. We share an email or two, and send pictures back-and-forth of our latest acquisitions. All she had to do was send me one picture of one of her Portmeirion botanical plates, and I immediately fell in love. Heaven knows I don’t need any more dishes, on the other hand (I continually reason with myself), when I am setting a table for two, I don’t need to buy a lot of them. Just two of each is all that I need for an attractive luncheon or dinner table for two. That’s how this table began.

I love the idea of a botanical table out in the conservatory. I mean, it stands to reason, that is the type of table that belongs there. I used my much loved round tablecloth in burlap, and topped it with artificial Monstera leaves on top of which I placed a pair of woven placemats, topped with another favorite, my much loved Bordallo Pinheiro geranium leaf chargers.

Blanc Amelie pattern dinner plates from Maison Versailles were placed on top of them, and then plates that I have been searching for forever, Lavender Bordallo Pinheiro salad plates.

The bowls on top of them represent my first Portmeirion purchase. The lavender hibiscus on these bowls blend amazingly well with the lavender plates underneath.

Checkered napkins from Pottery Barn flank each plate and they are topped with Wallace silversmiths Napoleon bee flatware.

The cups and saucers are simple cappuccino cups from which I get much use, and found on Amazon.

The candleholder at center used to belong to my mother. I had one like it in cobalt blue that was a casualty of a tornado that ripped through our yard at the old house back in 2012. I believe, but I’m not 100% sure, but these came from Pottery Barn. The candle inside is from, of all places, Wayfair.com. They have an amazing selection of candles in a wide variety of colors and lovely light fragrances to suit any table. I am not affiliated with Wayfair, I just love their products.

 

The glassware is the wonderful Made-in-France Lá Rochère.

The white butterfly dishes, generally considered to be used for hot mustard and sweet-and-sour sauce in an Asian meal, work very well for butter pats, salt and pepper, or, as you see here, to hold a sprig of mint and pair of lime wedges to use with the sparkling water.

A sprig of fresh thyme from my garden casually draped across the bowl adds a final and fragrant touch.

Come dine with me!

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This post is linked to: Tablescape Thursday

Pumpkin Spice Zucchini Bread

As you may or may not have noticed, I have been a bit zucchini obsessed of late. Once August hits, however, I suddenly shift into pumpkin mode. Yes, I know it’s early for some of you, but I have been waiting for this since last November. I was wondering how the combination of zucchini and pumpkin would work in a quick bread, and let me tell you, it works perfectly! This little gem serves the purpose of ridding you of excess zucchini (if you happen to be so fortunate), getting vegetables into your picky family, and satisfying that long desire for the return of pumpkin spice. It’s easy, requires no mixer, and the aroma makes the house smell like fall.

Pumpkin Spice Zucchini Bread

2 eggs, room temperature, lightly beaten

½ c. granulated sugar

½ c. brown sugar

½ c. canned pumpkin

½ c. butter, melted

1½ t. vanilla extract

1½ c. flour

½ t. baking soda

½ t. baking powder

¼ t. salt

1 T. pumpkin pie spice

1 c. shredded Melissa’s organic zucchini (1 medium)

½ c. chopped walnuts

 

 Preheat oven to 350°F. Spray a 9x5-in. loaf pan with Baker’s Joy; set aside. 

 In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Bake for 45-50 minutes or until bread tests done. Cool in pans 10 minutes. Remove to a wire rack.

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