Winter White Wreath

A Wreatrom Leftover

:

Leftovers are a wonderful thing! 

They are like freebies. 

Using the leftovers of my first winter white wreath, and two  grapevine wreaths I already had, I created a second winter white wreath. Similar in elements, but with a different more earthy feel. Just perfect for my another outside door!

Not only was this wreath free, but very easy to make. I'll show you how...

Weekly Menu: Jan 18-24, 2010

Weekly Menu:

Before I begin my weekly menu I want to give everyone a very excited heads-up about my very first giveaway! This giveaway comes from living room furniture. So, make sure you check in on Jan 25th for the details!

Week 6 of the Eating From My Freezer/Pantry Challenge. If you too want to clean our and organize your freezer and pantry jump right in this challenge with me and some brave and determined bloggers! If you are taking this challenge leave a comment so we know how you are doing. All you have to do is use what you have! That's it. Then we will take inventory and organize!
See hot pink refrigerator on the right hand sidebar for a post with details.

First of all I must amend my weekly allowence for groceries. As much as I have tried, $50.00 a week is an unattainable goal for me.  I think $75.00 is much more realistic for the way I cook. So I feel a little disappointed but relieved to face facts and move forward. And that $25.00 makes me feel less anxious- I can buy more fresh produce!

I was visiting many blogs this week and looking for great recipes. I was not disappointed! I am excited to try some recipes that I found.

Please take a look at the recipe for homemade garlic oil. A wonderfully versatile oil, you will be very happy you tried this culinary staple!

Astrik (*) items are in my freezer and pantry.

Monday:
Roasted Chicken * (2 to go!)
Chicken Flavord Rice*
Green Beans (again!)

Recipe: Roast Chicken
This beautiful chicken recipe is from Family Ballance Sheet . There is a very good picture tutorial.

Tuesday:
Pork Tenderloin With Peach Glaze
Mashed Potatoes
Roasted Broccoli with Garlic Oil

Recipe: Pork Tenderloin With Peach Glaze
1 pkg pork tenderloin, there are 2 in a pack, use both*
2 TBS olive oil*
1 cup peach preserves*
2 TBS brown sugar*
2 TBS white balsamic vinegar*

Heat oven to 425 degrees.  Heat oil in a large skillet and brown pork on all sides, about 8 minutes.  Put pork in an 9 x 13 pan. Roast for 10 minutes. Meanwhile, put preserves, brown sugar and balsamic vinegar in the skillet and warm until preserves and sugar melts. Take off heat. After the first 10 minutes of roasting is over, pour 1/2 preserve mixture over pork, and continue to cook for 15-20 minutes more.
Remove from oven, and let rest for 10 minutes. Cut into  1-1 12 inch slices. Reheat preserve mixture and spoon over pork.

Recipe: Garlic Oil - This is a staple in my refrigerator! It makes food just so yummy! My very very favorite!1- 6oz. jar peeled garlic cloves
16 oz. good olive oil

In a heavy saucepan, add garlic and oil. Heat to just simmering ( do not boil!). Simmer for 20 minutes.

Take off heat and cool. Take out garlic cloves.
I put the garlic in a small container and freeze them. They are fantastic. They taste like roasted garlic. I use them to flavor mashed potatoes, salad dressings, rub on meat, etc.

Put oil in clean jar and keep in refrigerator. It has a long shelf life. I am not sure how long because it goes pretty fast in our house!
I use this garlic oil on veggies, in salad dressings, in marinades, for pasta, fish and to make homemade croutons and garlic bread, just to name a couple uses.

Wednesday:
Homemade Pizza
Ceaser Salad

Recipe: I am trying a delicious looking pizza from Thibeault's Table   for the great sounding sauce  http://www.thibeaultstable.com/2009/09/pizza-margherita.html and the crust from My Slice of Heanven
http://mysliceofheavenintexas.blogspot.com/2010/01/perfect-pizza-crust.html.


Thursday:
Killer Fajita's
Refried Beans*
Mexican Salad in Tortilla Bowls

Recipe: Killer Fajita's
1 1/2 lbs. boneless, skinlesss chicken tender portions*
2 TBS olive oil*
salt and pepper*
2 large spanish onions, sliced thinly ( I also use yellow onions, just what I have on hand)*
2 peppers, 1 red and  one another color, sliced thinly*
3-4 TBS Jalapeno pepper jelly (red colored)*
juice of 1 lime*
8 10" flour tortillas*
refried beans*
3 cups grated sharp cheddar cheese*
fixins'- salsa, chopped tomatoes, chopped olives, guacamole, sour cream, etc.*

Heat oven to 400 degrees.  Open 2 cans of refried beans and put in ovenproof bowl. Top with 1/2 cup cheddar cheese. Bake for 30 minutes.

Pat chicken dry with a paper towel. Salt and pepper.  Heat oil in large skillet and cook chicken on all sides until browned and done through. Set aside.

In the same pan, add onions and peppers. Cook until onions are translucent and soft.  Add jalapeno pepper jelly and stir until melts.

Meanwhile, put 3 tortillas between wet paper towels and microwave on high for 1 minute.

Put 1/3 cup refried beans on tortilla. Top with Fajita mixture. Add toppings you like. Roll up and spoon salsa over tortilla. Top off with a dollop of sour cream.

Friday:
Veal Parmigiana with Spaghetti
Greek Salad

Recipe: Veal Parmigiana
1/2 cup italian seasoned breadcrumbs*  I have seasoned breadcrumbs and will add garlic salt, oregano,   dried basil and dried parsley
salt and pepper
1/3 cup parmesan cheese*
1 eggs*
1/2 cup flour*
4 veal scallopini*
3 TBS oil*
4 TBS parmesan cheese*
4 slices mozzarella cheese
1 1/2 cups spaghetti sauce*

Preheat oven to 350 degrees. On a plate put flour and a dash of salt and pepper. Mix. In a shallow dish whisk eggs and a little water. And on a third large plate, combine breadcrumbs and parmesan cheese.
Dredge veal through flour, then dip into egg and coat both sides with seasoned breadcrumbs.

In a large skillet, heat oil over medium heat. Sautee veal until brown about 3-4 minutes each side. Set aside in a shallow baking dish.  Do not crowd pan. You may have to sautee the veal in batches.

When all veal is browned and in baking dish, cover with spaghetti sauce, sprinkle 1 TBS parmesan cheese and top with 1 slice of mozzarella cheese.

Bake for 20-30 minutes until heated through. Serve with spaghetti.

Saturday:
Rolled Chicken with Spinach, Artichoke and Ricotta
Roasted Potatoes*
Panzanella Salad

Recipe: Rolled Chicken with Spinach, Artichoke and Ricotta. I am using an online recipe, and adding rough chopped artichokes as well. I have 3 pkgs. in the freezer.
http://whatscookingamerica.net/Poultry/SpinachRicottaChicken.htm


Sunday: Slow Cooker Day
Baised Short Ribs
Cheesy Polenta
Green Beans (again!)

I can't find my short rib recipe, I'll call my sister and get it-then I 'll post it next Tuesday evening along with pictures and "how to's".

Have a great week, Bon Appetit!

Sunday Scripture Jan 17, 2010

Sunday Scripture:

Judean Desert, Israel

I will instruct you and teach you in the way you shall go. I will guide you with my eye.       Ps. 32:8

Pink Saturday: Drink The Pink

Berry Smoothie:

Smoothies come in all flavors with a plethora of ingredients. But berry smoothies rank at the top of my flavor list!

Filling, satisfying and good for you, these frosty libations are easy to make and portable. Very good for a quick breakfast or snack when on the go!

I make mine with any berry fruit I have on hand, either fresh or frozen.  I use "pom" juice, but I have also used apple, orange or even a little water in it. My yogurt of choice is raspberry, but cherry, strawberry or blueberry tastes great too. I usually eat no fat yogurt.

Recipe:

1 6oz. container of berry flavored yogurt
1 cup berries (frozen or fresh)
1/4 cup Pom, pomegranate juice
1 cup crushed ice

In a food processor, blend yogurt, berries and juice until smooth. Add ice and process until smooth. You may need to add a little more liquid at this point if smoothie is too thick.

This smoothie is more like a melty sorbet than a creamy smoothie.

Enjoy!

I am participating in Pink Saturday hosted by Beverly at howsweetthesound.typepad.com. Thanks, Beverly. I just love being a part of this wonderful event!

Christi at A Southern Life has a wonderful post about forcing spring flowers. Go see her beautiful blog!

How To Make Perfect Chicken Noodle Soup

I know, it really sounds like I am boasting... sorry! But you too can make a chicken noodle soup that is more delicious than you can imagine. There are a few old time secrets that can turn a good soup into one that makes the angels sing. And I can't wait to share them with you. An astrick (*) notes tips to a better soup.

Breakfast At The Dressing Table

Mid Morning Goodie:

I am not much of a breakfast eater. Although an early riser, I am not usually ready to eat until about 10:30.  Just give me a great cup of coffee, or 3 or 4 and I am very happy. Early mornings are spent in my study doing paperwork, bible study, e-mails and now blogging. Then it's off and about the days business.

Today's tablescape was inspired as a result of  participating in a "Pillow Party" (see Monday's post)  where I shared pictures of my bed, piled high with pillows. That got me thinking... wouldn't it be fun to do a simple tablescape in my bedroom.

I have just the perfect spot... my dressing table. An antique 1850's spinet secretary desk I found in wonderful condition at a local antique shop (the same shop that I found the china in my Swan Table post). This is where I sit each morning getting ready to meet the world.

This desk is cherry and has ornately turned legs, and a carved  front. I love rich mahogany and cherry, although it has fallen out of vogue lately. Pity- it is so beautiful!

 I appreciate the mix of old and new, priceless meets Walmart! When my decor looks collected over a long period of time- bliss!  (Sorry, I did get a little carried away!)

This morning the dressing table is set with a little mid-morning treat.

Hot tea with lemon, fesh cherries and a Butter Rum muffin are waiting.

I found this charming material on sale and made a napkin just for today.  I will post a tutorial on how to make napkins.  Good quality napkins can be so expensive, yet they are quite reasonable and easy to make!

Tea is served from a Toile inspired tea pot. A lovely gift from a friend. It is served in my Italian Countryside cup and saucer from Mikasa.

The cherries are served up in a floral pedestal  bowl. Cherries are my favorite (at least now)!

 

The yummy Butter Rum (yes, they are as delicious as they sound!!!!) muffin sits on an antique Staffordshire bowl and plate.

These same plates and bowls hang on the wall around a mirror near my dressing table. I find them in antique shops all over, they are quite common, but I think they are so pretty. (Notice the cover on the bench at my dressing table.The bench cushion is very worn. I am making a monogrammed rug hooked cover for it- not finished yet.)

Yellow roses are another big favorite of mine, especially sweetheart roses. I usually have faux Black Eyed Susan's in the blue and white vase, but I could not resist these little beauties!  The small arrangement is tucked in a spice jar. I aquired a set of these when visiting Savannah last spring.

I have collected many interesting blue and white pieces to display in my bedroom. There is a good mix of old and new pieces.

I think after breakfast I will sit and do a little reading. There is a chair with my name on it!

I am joining Susan for Tablescape Thursday. Stop over at Between Naps On The Porch to see all the creativity going on!!!

Winter Wreath- A Tutorial

Winter White Wreath:

In my area, many people keep their Christmas wreaths up on their front door for the month of January. All other signs of Christmas are long gone, but a Christmas door wreath is something to be enjoyed through January.

This year, I wanted to make a clean sweep of all things Christmas, and had a fancy to make a winter white wreath for my front door. Because our home sits alone in the middle of farmland amidst gently rolling hills, the winter winds can really whip around us. I need a wreath that would be sturdy and secure to withstand any wind. We are somewhat protected from the elements thanks to our wrap-around porch, but I used materials that could withstand anything mother nature could throw at us- and usually does!

Poofing The Pillows

Pillow Love:

I have a not so secret love affair with pillows. They create warmth, beauty, an affordable face lift, and a welcoming atmosphere. They have a definite hold on me. All shapes, all colors, most designs. The more the merrier is my mantra!

Especially apt to give me fits of delight are beds full of soft, piled high pillows! I am NOT a minimalist, no not at all. I love detail and things that entertain my eyes. I have an affinity for color but appreciate the serenity of monocromatic themes as long as there are interesting things going on to keep my visual attention. I think that is why a bed full of beautifully picked pillows fixates me!

My bed is full of pillows. My bedroom is very traditional with a blue-white-yellow color palate. Symetrical placement of the pillows continues the traditional feel. These pillows have been bed buddies with me for years. Collecting new ones ocassionally as the need arises to replace worn and well-loved one.

Time honored color and clasic style is the look I want displayed in my inner sanctuary. I am very comfortable with yellow and the addition of blue and white speaks calmness and order to me. Something I need in my bedroom.

Toile and Flow Blue inspired pieces are repeated elements in my bedroom decor. The pillows reflect that as well. Yellow and soft gold in the pillows bring in the wall and floor color as well  the comforter.

Don't you just want to jump in?

I am joining Rhondi at Rose Colored Glasses for her "Pillow Party"- ooooooh how fun!

http://www.rhondisrosecoloredglasses.com/2010/01/pillow-party_10.html

Menu for 1-11 through 17, 2010

Menu Plan:

Week 5 of the Eating From My Freezer/Pantry Challenge: My freezer is still quite full and my pantry stocked pretty well. My mother lives half of the year very near me and half of the year in San Antinio. She just left for San Antonio and brought me a good deal of food from her freezer and pantry. I got a re-stocked so now I will add that to my list of food to eat. Thanks, Mom- I think!  A very big benefit in this whole organizing exercise is that I am very focused on planning and trying to find new recipes to use the items in my freezer and pantry together. I really enjoy a good recipe hunt!

If you would like to participate in this challenge all you have to do is comment that you will be joining us.
The goal is to use what you have and clean out your refrigerator and pantry completely. Then we will restock and organize together.  In the process we will save money and get a handle on our menus!

I am finding it hard to stick to a $50.00 a week budget. OUCH! I did not make it last week, but came close. I am determined to spend no more than $50.00. I am spending much less than I normally do, so that is a sunny outcome.

This week I have a couple of recipes that look good, but I have never personally prepared them myself. So if you make any of these this week, we will be adventurous together!
(astricked * items from freezer or pantry)

Monday:
Ground Turkey Stroganoff
Wide Egg Noodles * ( I'm using thin noodles- I have them in my pantry)
Green Beans Sauteed with Panchetta *

Recipe: Ground Turkey Stroganoff
2 TBS vegetable oil
1 1/2 lbs ground turkey*
1 small onion, chopped*
1 clove garlic, minced or pressed*
1 can cream of mushroom soup*
1/4 cup milk*
3 TBS white wine*
1 cup sour cream*
salt and pepper*

In a large skillet or dutch oven heat 2 TBS oil over medium heat.  Add onion and cook until translucent and soft for about 4 minutes. Add garlic and cook for 30 seconds-1minute. Add ground turkey and cook until browned and no longer pink. Drain fat.
Add wine and cook 2 minutes.  Add mushroom soup, milk, a dash of salt and pepper and simmer for 20 minutes.  Add sour cream and heat through. Serve over noodles.

Tuesday:
Corn Pudding
Pan Fried Ham Slices* (Spiral Ham left over from Christmas)
Arugula Salad with clementines, pecans and citrus vinagrette*

Recipe:Corn Pudding
From AllRecipes: Submitted by Lisa Cohen
5 eggs*
1/3 cup butter, melted*
1/4 cup white sugar*
1/2 cup milk*
4 tablespoons cornstarch*
1 (15.25 ounce) can whole
kernel corn
2 (14.75 ounce) cans cream-
style corn*

DIRECTIONS:
1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
3. Bake for 1 hour.

Wednesday:
Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce
Rice
Oven Roasted Asparagus with Shaved Cheddar Cheese

Recipe: Chicken in Creamy Sun-Dried Tomato Sauce
http://allrecipes.com/Recipe/Chicken-in-Creamy-Sun-Dried-Tomato-Sauce/Detail.aspx
I have all of the ingredients but rice and basil*

Recipe: Oven Roasted Asparagus with Shaved Cheddar Cheese
Monday's Menu: http://stonegable.blogspot.com/2009/11/sg-menu-for-nov-1-nov-7-2009.html

Thursday:
Spaghetti and Meat Balls
Ceaser Salad

Recipe: Spaghetti and Meat Balls and Ceaser Salad
 Monday: http://stonegable.blogspot.com/2009/11/sg-menu-for-nov-1-nov-7-2009.html
I have Spaghetti noodles, ground beef, onions, breadcrumbs*
I have ceaser salad dressing in the freezer*

Friday:
Haddock with Bacon and Onions
Baked Sweet Potato
Green Beans ( I have 4 more bags in the freezer- eathing lots of green beans)*

Recipe: Haddock with Bacon and Onions
http://www.foodnetwork.com/recipes/rachael-ray/haddock-with-bacon-and-onions-recipe/index.html
I have haddock, onions and bacon*

Saturday:
Eye of Beef Roast*
Garlic Mashed Potatoes*
Carrots in Brown Sugar Glaze
Chopped Salad
I have sunflower seeds, italian dressing, parmesan cheese* for salad

Sunday:  Soup Day
Chicken Noodle Soup
Crusty Garlic Bread
I have a chicken and celery for the stock*

Have a wonderful week!

Sunday Scripture: Jan 10, 2010

Sunday Scripture

Abraham's well, Beersheba, Israel

And Abraham planted a tamarisk tree at Beersheba, and there he called on the name of the Lord, the Everlasting God. Gen. 21:33

Taco Cheese Soup

Slow Cooker Soup- Taco Cheese Soup:

This soup is Paula Deen meets StoneGable! I started out making Paula's wonderful Taco Soup... but I just got a little carried away! I took out a little of this and that from her recipe... and added a pinch of this and a pound of that to make a soup all my own.I ended up with a soup that the 3 men at my table just loved.

This is not a delicate or gourmet soup. If you are looking for a stick to your ribs, hearty, BIG flavor meal-of-a-soup, then this is the one for you. So easy to make, it is almost embarrassing. I got so many compliments from my men... but I didn't tell how little work went into it.

And Paula... if you are reading my blog, I would love to meet you! I am in Savannah again this coming March for the Historic Home and Garden Tour... it's like finding the Mothership! So let's get together for some sweet tea and and a goodie with lots of butter!

And to all of you... "Best dishes from my blog to you"!

Recipe: Taco Cheese Soup (Adapted from Paula Deen's Taco Soup)
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained and rinsed
1 (15 1/2-ounce) can black beans, drained and rinsed
2 cups frozen corn
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) jar mild salsa
1 32oz. box beef broth
2 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
1 medium pkg mild mexican velveta cheese, cubed
Crisy Tortilla Strips- recipe follows
Sour cream, for garnish
Grated sharp cheese, for garnish
chopped green onions, for garnish

 Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, salsa, beef stock,  taco seasoning, velveta cheese and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove(if cooking soup on stove omit cheese and add at the end of cooking time- stir in until it melts) . To serve, top with sour cream, cheese, green onions and crispy tortilla strips.

Tortilla Strips:
3-4 large flour tortilla
vegetable oil
salt

Heat a large skillet. Add 1 inch of oil in skillet and heat to 350 degrees. Cut tortillas into 1/2 inch strips. Add strips in skillet and watch them very carefully so they do not burn.  Turn when brown. They only take a minute so watch them carefully.
Remove from skillet and drain on a paper towel. Salt immediately. Yummy!

Bye Ya'll!