Tuesday, December 31, 2013

Happy New Year's

This table has a little bit of everything. I found the table cloth for 3 dollars at the thrift store. Score! The dishes are a variety of different things.

Love the crystal salt dip. I put it in the jam server because I thought it worked!

This little serving dish is vintage, depression I believe, but I am not sure of the pattern.

I chose gold chargers to go with my color scheme of Black, Gold, White, Silver, and Ivory.

The champagne is chilling!

The pattern on the tablecloth reminds me of sparkling bubbles! Can't wait for someone to make a few toasts at this table.

The napkin rings are metal with a lion head on them. Very cool!

I put the floral arrangement in a Fenton vase that is sitting inside a Fenton bowl.

For the dishes, I layered white Fiesta with Homer Laughlin Greek Key patterned china. Clear boopie sherbet cups top the setting.

I used silver Christmas tree bead garland as a table decoration. I just spread it the length of the table and around the candles.

The glassware is clear boopie and depression champagne glasses.

I think it turned out to be a festive New Year's Table. Cheers!

Check me out at Cuisine Kathleen and at Between Naps on the Porch.

Sunday, December 29, 2013

Teriyaki Chicken

Crockpot Teriyaki Chicken


3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup soy sauce
3/4 cup water
1/4 cup pineapple juice
2 T. vegetable oil
8 boneless chicken tenders (my tenders were frozen)
2 T. cornstarch
4 carrots sliced diagonally (I microwaved my carrots for about six minutes and added them to the dish at the end, but you could probably cook them with the chicken.)


In bowl, mix all ingredients except chicken and cornstarch. Add chicken to crockpot; pour in sauce and toss gently to coat. Reserve cornstarch for use when chicken is cooked.
Cover; cook on low heat setting 4 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).
When chicken is cooked, remove from crockpot. Strain sauce into a sauce pan and bring to a boil. Mix cornstarch with a little cold water and add it to sauce, stirring until thickened. Pour sauce over chicken and carrots. Serve with rice and soy sauce.

Adapted from www.bettycrocker.com

Sunday, December 15, 2013

Poinsettias, Ornaments, & Trees in Traditional Red and Green

Christmas Table--Two Ways

The first way is a little more classic. The tablecloth is a vintage cloth with Poinsettias.

The Christmas tree napkin holders are one of my favorite things about the table. I think they are ceramic and so cute! I got them at an antique store, but I don't think they are antique.

On each plate is a handmade paper ornament. They are made by a Missouri artist by the name of Kevin Kloppenburg. His work is sold at a store called Stuff in Kansas City, Missouri.

I didn't have poinsettias for the floral arrangement, so I just used tulips with some winter greens. I think it works!

Table #2

The second table is more whimsical than the first. Notice the little mouse bell. I think that is a mouse from the Nutcracker.

The small plates each have a different ornament design.

The wire trees were found at an antique store for just a few dollars. They are not antiques, but they were a bargain, and I love a bargain.

I discovered the table runner at a thrift store. Why would anyone get rid of that? It was even pressed!

The ornament placecard/napkin holders were a gift from my friend, Monica. I thought she would get a kick out of the table setting with our names. I told her the table was ready for our dinner party!

The poinsettia glasses were another antique store purchase--at 50 cents apiece. Can't beat that! They are very swanky.

The flatware is from Tuesday Morning.

The red stripe bowl is Fiesta. It is exclusive to Homer Laughlin China Collectors Association members.

Fiesta water pitcher in scarlet--the perfect holiday red.

Merry Christmas. Hope you enjoyed tables two ways.

Check out this table and others at Between Naps on the Porch.

Friday, December 13, 2013

Chicken Pot Pie Soup

This is from a Soup/Crockpot Facebook page that I subscribe to and use quite often.
It is very easy and tasty.

5-Ingredient Crockpot Chicken Pot Pie Soup

Prep: 10 minutes. Cook time: Low 6-8 Hours- High 3-4 Hours plus 30 minutes for noodles
Makes: 6-8 main-dish servings (10 cups)

2- 10 1/2 oz. cans Cream of Chicken soup
5 cups water
3 chicken breasts
1 9 or 10 oz. bag frozen mixed veggies
salt and pepper to taste
1 1/2 cups wide egg noodles
1. Place soup and water in crockpot.  Whisk until smooth.  Add the frozen veggies and chicken breasts. *Do not add noodles until step 3.

2. Cover and cook on low setting for 6-8 hours or on high for 3-4 hours.

3. About 30 minutes before serving:  If using low setting, turn up to high and stir in uncooked noodles.  Cover and cook for about 20-30 minutes or until noodles are tender.  Remove chicken and chop, return to soup.  Garnish with fresh parsley.

Sunday, December 8, 2013

Winter Wonderland

This an ode to winter--a winter wonderland tablescape placesetting.

It features a silver charger with post-86 White Fiesta plate, Vintage Cobalt Fiesta plate, Vintage Gray Fiesta plate, P-86 Lapis heart bowl and Peacock juice pitcher. Accents include a Jim Shore snowman and vintage and new ornaments. 

Crockpot Chicken Tortilla Soup

Chicken Tortilla Crockpot Soup
--recipe adapted from Soup/Crockpot Recipe Exchange Facebook page

6 boneless, frozen chicken tenders
1 (15 ounce) can petite diced tomatoes, regular or fire roasted
1 (10 ounce) can enchilada sauce
½ medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (32 ounce) carton chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
¼ cup chopped cilantro
Corn tortilla chips
Shredded cheddar cheese or cheddar/Monterey Jack


Place frozen chicken tenders, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 8 hours. Take out chicken tenders and shred. Add back into pot.

*I used frozen chicken with no problem; however, if you prefer, you can cook and shred your chicken first. I would decrease the amount of cooking time.

Tuesday, December 3, 2013

Hello, December!

I was surfing my favorite blogs and came across this quote regarding what to get people for Christmas:  

"Get them something they want, something they need, something to wear, and something to read."

So, loved ones and people who just want to suck up to me, here ya go.

Something I want--more Fiesta, feel free to buy up as much flamingo as you want as it is going to be retired next.

Something I need--a snow blower. What is that expression? Go Big or Go Home. Remember, the amount you spend equals how much you love me.

Something to wear--Daddy needs a new pair of shoes, y'all. Make it happen.

Something to read--Takedown Twenty: A Stephanie Plum Novel by Janet Evanovich or Charles Faudree Home by Charles Faudree. I read that he died on Nov. 27th at the age of 75. The design community will sorely miss him. He was a master of design.