Sunday, March 31, 2013

Happy Easter

This was the best tasting Easter meal! Ever! 

Easter Menu
Salt and Pepper Pork Chops
Roasted Asparagus
Scalloped Garlic and Cheese Potatoes
Deviled Eggs
Sweet Pickles

Notice the salt and pepper shakers--Mr. and Mrs. Kitty dressed for Easter.

The pork chops were so flavorful. The recipe came from One Perfect Bite.  See recipe below.

I love any opportunity to use my Fiesta Egg Tray. This one is turquoise, but they come in different colors. Pretty and appetizing!

The Fiesta Egg Tray holds 6 eggs or 12 halves.

This is the Fiesta signature plate, one of my colorful Easter presents. They display these with their Fiesta at JC Penney's and I tried to buy it many times at three different stores, and they refused to sell it. So, I went to Bon Ton Department store, and ordered it online. It was on sale and I got free shipping with a coupon. Take a memo Penney's if you want to stay in business.

Finally, the piece de resistance--the vintage Fiesta Cake Lifters.  Such beauties, and they go so well with my Kitchen Kraft cake plate, also vintage. The bunny was good to me this year!

Salt and Pepper Pork Chops
Adapted from One Perfect Bite

3 tablespoons soy sauce
2 tablespoons cornstarch (I was running out of this, so I ended up with about 1 tablespoon)
1 teaspoon fresh cracked pepper (I was out of fresh cracked pepper, so I used ½ teaspoon black ground pepper)
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons olive or vegetable oil

1) Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. Yield: 4 servings.

Wednesday, March 27, 2013


These beauties came from Aldi. If you haven't checked out Aldi, go there now. I am not a paid spokesman for Aldi, but I do love a bargain. These flowers are sure to brighten up the home, and I hope to plant them outside once it warms up a bit.

Sunday, March 24, 2013

Taco Ranch Chili in Tangerine Fiesta

Taco Ranch Chili
I can't remember where I saw this recipe, but I believe it is adapted from: Full Hands- Full Hearts.

1 lb lean ground beef
1/2 cup diced onion
2 cups chicken broth
1 can (11.75 ounce) Ro-tel diced tomatoes with green chilies (use mild if you like it less spicy)
1 can (16 ounce) tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 packet Taco Seasoning mix (I used two tablespoons of homemade taco seasoning)
1 packet Buttermilk Ranch Seasoning mix

shredded cheese
Fritos chips
sour cream
diced tomatoes
sliced green onion

In a large soup pan, cook the ground beef and onion together until beef is no longer pink. Drain grease. Add other remaining ingredients. Stir together. Simmer on low for 1/2 hour to an hour. Serve with all your favorite toppings! I think this recipe would be just as delicious with turkey instead of beef.

Friday, March 22, 2013

Easter Buffet

Easter Buffet decorations are up, just in time for Easter. Love the spring Fiesta colors.  They make everything happier and cheerier.

I am participating in Tablescape Thursday over at Between Naps on the Porch.

Sunday, March 17, 2013

Spring with a new Tablecloth!

For lovers of purple, this table will be a favorite.

I used Fiesta in Heather, Plum, Lilac, Turf, Forest, Shamrock, Ivory, P-86 Ivory, Fenton Butterfly Rose bowls, Fenton bird, and even some Frankoma pottery. Whew, that is a lot of dishes!

I am participating in Tablescape Thursday over at Between Naps on the Porch.