Sunday, February 9, 2014

Happy Valentine's Day, Love Bug

It is a snowy day outside, but inside it is full of love and dishes! This table has Post-86 Rose and Scarlet Fiesta, plus Homer Laughlin Swing China. Love the swing lines and shapes. The handle on the casserole is a shell still my heart! Why don't they make dishes like this anymore? Where has the artistry gone?

The place mats were a Christmas gift. Love the ivory damask.

The napkins are from Pier 1--on sale of course. Do I pay full price??? Not if I can help it.

Ah, a peek at the casserole. More to come of this little beauty.

Nothing says Fiesta to me like this vase. It is one of Homer Laughlin China's most classic shapes.

Some whimsy in the form of a Valentine's bear.

Hello, Mickey and Minnie. Sweet.

I can't get enough of these bulb candle holders. I like the white taper candles because they go with everything. 

The place settings. I think cupid will reward whomever dines at this table.

Classic Valentine's colors--ivory, rose, and scarlet.

The whole table puts me in the mood for spring. Goodbye winter!

Oh my goodness, the HANDLE!!!!!!!  Couldn't you just eat it up with a spoon?

The flatware came from Tuesday Morning. It was from Summer 2013, their picnic set.

Even the small bowls have the shell handles. I am using them as small serving bowls.

Three photographs of the casserole. The feet and handles are so sculptural. Amazing!

The pink flowers came from a local craft store. I love real flowers, but budget dictates I have to use artificial every now and then. The good news is that florals are so realistic looking these days.

Such awesome variation in hues in the flowers. 

I wish you all a Happy Valentine's Day! XXOO

I am sharing over at Between Naps on the Porch.

Tuesday, February 4, 2014

Ten inches of snow calls for hot cocoa!

Nothing better than hot cocoa served in Fiesta
 mugs on a snowy day!

Hershey’s Hot Cocoa

3/4 teaspoon vanilla extract
4 cups (1 qt.) milk
1/3 cup hot water
Dash salt
1/4 cup HERSHEY'S Cocoa
Miniature marshmallows or sweetened whipped cream (optional)
1/2 cup sugar

1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

Monday, February 3, 2014

Chicken Marsala

A snow storm is on the way, so time for some comfort food. Some people like to eat their Chicken Marsala on Scarlet Fiesta, others like Yellow. Whichever you prefer, but sure to clean your plate!

I found this recipe on a Facebook page but it originates from Comfortable Food.

It really is delicious. It doesn't quite taste like Cheesecake Factory's Chicken Marsala, but with some tweaks, I think I can get closer. 

The original recipe called for 3 tablespoons of lemon juice in the sauce, but I found that to be a bit tart. I will use less next time. 

Chicken Marsala
   chicken breasts – 2 large, boneless and skinless (I used chicken tenders and did not filet them as it says below)
   flour – 1/2 cup
   salt and pepper – use very generously
   oregano – 1/2 tsp., dried
   vegetable oil – 2 tbsp.
   butter – 2 tbsp.
   mushrooms – 8 oz (250 g), sliced
   garlic cloves – 2, minced
   marsala wine – 2/3 cups
   chicken stock – 1 cup
   lemon juice – 1-2 tbsp., fresh squeezed
how to:
   Carefully filet the two chicken breasts horizontally, then pound them out to get 4 filets approx. 1/4″ thick.
   Mix the flour, salt, pepper and oregano together in a shallow bowl, then thoroughly coat the chicken pieces in it.
   Heat the oil in a non-stick skillet over medium high heat and cook the chicken until browned – about 2 or 3 minutes per side, then remove and set aside.
   Reduce the heat and add the butter, scraping up and incorporating any brown bits from the bottom of the pan.  Stir in the mushrooms, generously sprinkle with salt and pepper, and cook until browned, about 8 – 10 minutes.  Add the garlic and cook for another minute or two.
   Increase the heat to high and stir in the Marsala, chicken stock and lemon juice.  Bring to a boil, then reduce the heat and allow to simmer and reduce for about 10 minutes.
Return the chicken to the pan to re-heat, then serve with pasta, rice or potatoes.

Recipe adapted from

Saturday, February 1, 2014

Breakfast Hash, Anyone???

This is breakfast hash, more commonly known as whatever is leftover in the fridge! It is not pretty, but it is delicious. Breakfast hash is very flexible. You need eggs and whatever else you would like scrambled in--I usually use meat and veggies. The beauty of this recipe is that it is never the same twice. This is the hash I made today.

Breakfast Hash

6 eggs
1 cup of cooked meat of choice (I used chicken meatballs)
1 large potato, diced (You can use leftover baked potatoes or fry some breakfast potatoes.)
1/4 cup mushrooms, diced
1/2 cup butternut squash, diced
1/4 cup onion, small dice
1/4 cup red bell pepper, small dice
Shredded cheese (I used a mix of cheddar and Monterrey Jack)
1-2 tablespoons butter
Canola oil
salt and pepper

Fry potatoes and squash in canola oil until browned. Set aside. Sauté onion, peppers, and mushrooms in the butter, then add meat. Add eggs and scramble a bit, then add potatoes and stir until eggs are scrambled firm. Stir in shredded cheese and serve! 

Other ingredients I have used in the past include spinach, ham, rice, bacon, and roasted veggies such as zucchini and summer squash.