Easter Sunday ~ 2011

Why do you seek the living among the dead?  He is not here.
HE IS RISEN! Just as He said He would.
Luke: 14:5-6

Happy and Blessed Easter! 

Big "Gone With A Handsomer Man" Giveaway Exclusively For SG Readers!



It all started when I won the copper cookware at Designs By Gollum as a part of Michael Lee's new book promotion!



I am thrilled to have this gorgeous new set of cookware for my new kitchen. Thanks, Michael Lee!

And she sent me a copy of her new book Gone With A Handsomer Man too! Talk about feeling loved OR very lucky!!!!

I am enjoying her new book, Gone With A Handsomer Man immensely! It is so clever, sassy, full of foodie delights and very funny! But don't take my word for it!

Just listen to some of the MANY rave reviews...

"In a story as delicious as the food she describes, Michael Lee West introduces us to the characters I want to invite over for dinner. Sprinkled with startling insights, Gone With A Handsomer Man eposes secrets soaked with humor, mystery and redemption".
-Patti Callahan Henry, New York Times bestselling author of Driftwood Summers.


"GONE WITH A HANDSOMER MAN is hilarious, endearing, and tasty!"
– Diana Gabaldon, New York Times bestselling author of the Outlander series and Lord John books.


"Teeny Templeton is small-statured and big-hearted, a heroine worthy of this novel, which is by turns acerbic and sweet, poignant and funny, whith great sex, bad boyfriends, and Do Not Try This At Home recipes. However you slice it, Gone With A Handsomer Man is as addictive as Red Velvet cake. I hope it sells as many copies as that other novel set in the South that starts with the words "Gone with.'"
– Harley Jane Kozak, Agatha, Anthony, Maccavity award-winning author of Dating Dead Men and A Date You Can't Refuse.


You can read all about this acclaimed book with links for ordering it at Michael Lee West, Gone With A Handsomer Man. You can also download a free e-cookbook there too. It is YUMMY!




The Gone With A Handsomer Man StoneGable Giveaway


I am thrilled to announce an exclusive GIVEAWAY for StoneGable readers! To celebrate Gone With A Handsomer Man's release one very lucky SG reader will win:

*a copy of Gone With A Handsomer Man


*a $100.00 Horchow Gift Certificate


AND

* a set of American Atelier Stoneware Dinnerware
in your choice of

Bianca


OR


Bianca Fleur



What a fabulous giveaway by Michael Lee for all of us here at StoneGable!

How To Enter:

1- Leave a comment. You do not have to have a blog to enter, just leave a comment using the anonymous choice, but remember to leave your name at the end of the comment.
2- Visit Michael Lee's web page and return to comment about your visit (remember the free e-cookbook) . Click here for website.
3- if you have purchased your own copy, leave a comment
4- become a facebook fan of Gone With A Handsomer Man and let me know in a comment.
5- Mention this giveaway in a post, twitter, facebook page etc.
6-Advertise it on  your sidebar.

You do not have to become a follower of StoneGable to enter, but I would love new friends too!


COME ON... JOIN IN THE FUN!
CELEBRATE AND SUPPORT ONE OF OUR OWN.
SEND MICHAEL LEE SOME CONGRATS AND LOVE!


Giveaway ends Wednesday April 29, 2011 at 8:00 PM EST.
Gifts will be sent directly by Michael Lee West


I am participating in Foodie Friday at Designs By Gollum.

Fresh As A Daisy Easter Breakfast Table

Easter morning at StoneGable begins with Church, Easter baskets and breakfast. Not just any breakfast, but one that has been a time honored tradition for years!

That being said, without a working kitchen during the StoneGable Farmhouse Kitchen Makeover our Easter Breakfast will be different this year. Delicious, but different and a whole lot simpler.

Sweet little egg shaped plates and matching egg bowls are the inspiration for this table. Spring green and adorned with little white daisies, they are eggs-actly right for an Easter breakfast tablescape.

The first course, a creamy milk chocolate hen sits in a natural nest of straw on an accumulation of complimentary dishes.

My beloved leaf and berry plate (HomeGoods), a square amber plate (Wegman's), a pretty white ruffled plate (HomeGoods) and the springy green egg plate (HomeGoods) stack to create a fresh crisp table setting!

Bight green and white flower inspired placemats pop on the snow white tablecloth.

A little egg shaped bowl at each place holds jelly belly jellybeans! Don't you love a meal that starts with candy? YUM!

The flatware is very plain in keeping with this crisp simple theme. Purchased at a local antique shop, they remind me of ones my grandmother owned. They have a gorgeous variegated and worn handle.

To continue the daisy theme, individual white creamers are called into service as vases. They are filled with daisies, yellow fluff and greens and placed above the fork at each setting. I just love all things individual. It's that little extra effort and pizazz that shows you care!

Daisies are so sweet!

Spring green basetweave napkin rings hold green linen-look napkins overlaid with starched white cotton napins. The cutout work in the napkins are a nice detail!

Green bubble goblets just HAD to appear on this table...

Salt and pepper... oh, cute bunnies (Pottery Barn) !

The centerpiece is very simple and uncomplicated. Lots of dasies and other grocery store flowers gathered in pretty green glazed pots.

A white bunny sits between he pots of flowers. Are you Mr. Cottontail?

Simple, crisp and so very sweet... literally!

StoneGable's  Early Easter Breakfast Menu

Evan's Mill Chocolate Hen

Jelly Belly Jellybeans

Hard Boiled Eggs

Kielbasa

Toasted Paska With Butter and Jam

Assorted Muffins

Mixed Berries

Orange Juice

Coffee

I am participating in Tablescape Thursday at Between Naps On The Porch.

Kitchen Facelift Week 2 and What's On The Menu~ Week Of April 18, 2011

Week 2 of StoneGable's Kitchen Facelift and things are really reaching a messy disheveled swath of destruction!

All the cabinet doors have been removed  and at one point all the drawers were out too! And NO countertops!

The thing I miss the most is my sink.  I now have a big pitcher of fresh water on the makeshift kitchen counter and a big sudsy tub of hot water where the sink once stood. My water source is the utility tub in the laundry room. And sweet Bobby does dishes from it.

In this picture you can see the hole in the countertop where the sink stood and the other empty space where the diswasher was.

Painting has started, it looks crisp and fresh!

The island was reworked to give it a more "furniture" feel. Large bullnose was fashioned on the bottom of the island to mirror the bullnose on the cabinetry. New feet were also added.

My makeshift kitchen.

Still no oven or cookop until the end of next week. So here at StoneGable meals will be cooked on the grill, in the toaster oven and in the slow cooker!

I hope cooking this week will be easier than last week. We ditched most of the menu last week and ate out more than I liked!

How on earth did those pioneers of old cook?

Monday

Grilled Asian Salmon
Asian Coleslaw
White Rice (take-out leftovers)


Recipe: Grilled Asian Salmon
l large salmon fillet, cut into 4 servings pieces
2 TBS Dijon mustard
3 TBS soy sauce
3 TBS teriyaki sauce
3 garlic cloves, pressed
1 green onion, white and greens chopped
salt and pepper

Preheat grill to medium heat.
Mix mustard, soy sauce, teriyaki sauce, green onion and garlic together in a bowl.
Salt and pepper salmon and put in a large shallow dish. If salmon has skin, put it in the dish flesh side down. Pour 1/2 the marinade over the salmon, move it around to makes sure the bottom is covered with the marinade and let the salmon sit in the marinade for 30 minutes.

Remove salmon from marinade to grill.  If the salmon has skin, put it flesh side down on the grill. Grill for 4-5 minutes with the lid closed.  Lift salmon with a wide spatula and flip over. Cook for 4-5 minutes with the grill lid down.
Remove from grill when the center of the salmon is still almost raw. Put on a large plate and cover with foil. It will continue to cook. Let sit for at least 5 minutes. Plate and pour RESERVED marinade over the salmon. Serve immediately.
Printable Recipe

Recipe: Asian Coleslaw
1 cup canola oil
1/2 cup sugar
1/3 cup cider vinegar
2 packages Ramen Oriental beef soup seasoning packet
1 lb. package coleslaw salad mix
2 packages Ramen Oriental beef noodles (do not cook)
1 cup salted sunflower seeds
1 cup toasted slivered almonds
1/2 cup carrots
3 green onions, use white and light green parts, finely chopped

Mix oil, sugar, vinegar and soup seasoning packet well and refrigerate overnight.
Break up the raw noodles. Mix the remaining ingredients, add the raw broken noodles and add the dressing. Toss and serve.
Printable Recipe

Tuesday
Red Chicken
Slow Cooker Tasty Baked Potatoes
Deli Broccoli Salad


Recipe: Red Chicken
I'm halving the recipe and making it in my toaster oven.
8-10 total pieces chicken drum sticks and thighs
1 medium size bottle of Catalina salad dressing
1 small jar of apricot (or peach) jam
1 packet Lipton Onion Soup Mix

Preheat oven to 350 degrees.
Mix Catalina dressing, jam and soup mix in a bowl. Put chicken in a large 11x13 pan. Pour mixture over chicken. Using a pair of tongs, roll chicken in the sauce to cover. Bake until chicken is done, about  50 minutes to 1 hour.
Printable Recipe

Recipe: Slow Cooker Tasty Baked Potatoes
This is a "not rocket science" recipe. The amounts of each ingredient will depend on the  number of potatoes made.
4-10 baking potatoes
thinly sliced onions
butter

Scrub potatoes clean and dry with a paper towel. Slice potatoes width wise ALMOST all the way through ( if you happen to cut it through, don't worry just put it together when you  wrap it up in foil) . Cut 4-6 slices across the potato depending the size of the potato.

Add a thin slice of onion in each potato slit and slide a little pat of butter alongside the onion. Wrap the baked potato in foil.

Using foil, roll 4 ~2 inch foil balls and put them in the bottom of the slow cooker. This will keep the potatoes from touching the bottom of the slow cooker and getting too brown. Put potatoes in the slow cooker right side up and cook on LOW for 8-10 hours or 2 1/2-4 hours on HIGH  (depending on how many you make).
Printable Recipe

Wednesday
Grilled Italian Sausage With Peppers And Onions
Deli Tortellini Salad

Recipe: StoneGable Tortellini Salad
I am getting take-out but I wanted you to have my recipe!
2 large bag frozen tortellini
4 green onions, thinly sliced, use white part only
1 carrot, grated
4 slices of roasted red pepper, chopped
1/8 lb. sliced pepperoni, cut in thin strips
1/2 cup shredded mozzarella cheese
1/3 cup shaved parmesan cheese
1 jar marinaded artichoke hearts, rough chopped
1/2 cup sliced greek olives, pitted
1/2 cup halved cherry tomatoes
2 TBS chopped fresh parsley
2 TBS chiffonade fresh basil
Greek dressing, Gazebo House
salt and pepper to taste

Cook tortellini according to directions, drain and cool. Add all ingredients, except Greek dressing and salt and pepper. Once all ingredients are mixed, add dressing to taste. DON'T OVER DO IT! Salt and pepper to taste.
Printable Recipe

Thursday: Girl's Night Out
Leftovers for Bobby

Friday
Crab Stuffed Tilapa Roll-Ups
Oven Roasted Broccoli
Slow Cooker Warmed Up Tasty Baked Potatoes


Recipe: Crab Stuffed Tilapa Roll-Ups
2 celery ribs, chopped finely
1/2 small onion, chopped finely
3 TBS butter, divided
1 can lump crab meat, picked over
1 TBS mayonnaise
1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp Old Bay Seasoning
1 TBS lemon juice, freshly squeezed
1 egg
1/2  ~ 2/3 cup fresh bread crumbs
salt and pepper
4 ~ 6 large tilapia fillet
dash of paprika
lemon wedges

Preheat oven to 400 degrees.
Put 1 TBS butter in a large skillet and melt on medium heat. Add celery and onions. Saute until translucent, about 4 minutes.

In a large bowl add crab meat, mayonnaise, mustard, Worcestershire sauce, Old Bay Seasoning, lemon juice and egg. Gently mix. Add bread crumbs and a dash of salt and pepper.

Salt and pepper tilapia fillets. Put equal parts of crab meat mixture on top of each fillet, spreading all over the top evenly. Roll up tilapia starting at one of the ends. Secure with toothpicks.

Put the roll-ups into a baking dish that has been sprayed with cooking spray. Melt remaining 2 TBS butter and drizzle over the roll-ups. Sprinkle with paprika

Bake for 20-25 minutes, until done. Serve with fresh lemon wedges.
Printable Recipe

Saturday
StoneGable Ham Loaf
Oven Sweet Potato Fries With Cinnamon Honey Dipping Sauce
Slow Cooker Collard Greens


Recipe: StoneGable Ham Loaf
Oh my! If you have never tried a ham loaf, do try this recipe. Think, meatloaf meets sweet and savory baked ham.  It is a great recipe to use up that leftover Easter ham. Very delicious... AND very AMISH!
1 1/2 lbs cooked ham, ground (you can do this in a food processor in batches if you don't have a grinder)
1 lb bulk pork sausage
2 eggs
1 cup gingersnap crumbs (or graham crackers, but please look for gingersnaps, it makes the dish so good)
1/2 cup milk
1 TBS mustard
1 TBS Worcestershire sauce
1/2 tsp freshly ground pepper

Sauce:
1 1/2 cups brown sugar
1 TBS dry Mustard
1/2 cup vinegar
1/2 cup water

Preheat oven to 350 degrees.
Mix ham, sausage, eggs, gingersnaps, milk, mustard, Worcestershire sauce, brown sugar and pepper together in a large bowl. DO  NOT SMOOSH. Mix thoroughly but gently.

Form into a loaf shape and put in a large pan.

Put the sauce ingredients in a small saucepan and cook until sugar is disolved. Brush the top of the hamloaf with the glaze.

Bake for 1 1/2 hours, basting often with glaze.
Printable Recipe

Recipe:StoneGable Slow Cooker Collard Greens
LOVE collards! I did not grow up eating them, but met them on my first trip to Savannah, thanks Paula Deen!
* I have not made collards this way yet, so this is not a tested recipe. I am just winging it!!!! Try at your own risk! Are you in?
2 smoked ham hocks
water to cover the ham hocks
2 large onion, quartered

2-3 bunches of collard greens
1 large onion, chopped
1 tsp red pepper flakes
black pepper
garlic powder, dash
3 TBS butter

Put 1 ham hock, 1 quartered onion and just enough water to cover the ham hocks in a slow cooker. Cook overnight for 8 hours on LOW.

In the morning, take out the ham hock and onions. Reserve ham hock. Add the other ham hock and the remaining 1 chopped onion.

Strip the ribs from the leaves of the collard greens and chop leaves, about 8 cups.  Add greens to the slow cooker. Add pepper flakes, black pepper and garlic powder. Add extra water, if needed, to cover the collard greens. Cook on LOW for 6 hours.

Remove ham hock and shred both ham hocks. Return to slow cooker and heat through. Add 3 TBS butter and melt.
Priintable Recipe

Sunday: Easter Dinner
Steaks On The Grill
Balsamic Marinaded Grilled Vegetables
Ceasar Salad
Deli Potato Salad

Recipe: StoneGable Marinaded Vegetables
I could eat this everyday! IF you have leftovers, and that is a very big IF... they can be added to pasta, salad or made into a tampanade or salsa to be used with crusty toasted baguettes or over meat. So versital and a powerhouse of summer flavors! I especially love this when I pick my veggies right out of the garden.
THIS IS A FABULOUS DISH TO TAKE TO A PICNIC OR MAKE WHEN YOU ARE HAVING A CROWD!
Use any combo of veggies, and as many as you need. These are the ones I serve together on a large platter.

Eggplants, partially peeled and cut into a generous 1/4" round
Zucchinis, cut into generous 1/4" rounds
Yellow Squash, cut into generous 1/4" rounds
Onions, cut into 1/4" rounds
Peppers, cored and sliced in 1" thicknesses. Any color but green
Portabella mushrooms, cored and "gills" scraped off with the side of a spoon- keep whole
Lots of olive oil
Salt and pepper

Preheat grill to medium heat.

Line a large rimmed baking sheet with paper towels. Salt eggplant generously. Place eggplant in single layers on the paper towel. Cover with another paper towel. Add another layer of eggplant. Continue to do this 4 layers high. Put a heavy pot on top of the eggplant. Set aside for 20-30 minutes. The salt will draw out bitter liquids in the eggplant, yellow squash and zucchini making them grill better. So do the same for the squash and zucchini.

Put a skewer through onion slices. Starting at the outside layer of the onion towards the center, catching all layers. Cut off any exposed skewer. Do this for all the onion slices. Put onions on a large rimmed sheet pan. Drizzle oil to coat and salt onions.

Put sliced peppers on a rimmed baking sheet. Drizzle with oil to coat and salt.

Put mushrooms on a rimmed baking sheet. Drizzle with oil to coat and salt.

While the eggplant and zucchini are set aside, Grill the onions, peppers and mushroom until nicely chared and cooked until tender.

Remove to a large platter. Remove skewers from onions. I arrange the veggies in attractive groups on the platter.

When eggplant and zucchini have sweated enough. Remove paper towel and wipe off excess salt. Drizzle olive oil to coat and grill until charred and soft. Remove to platter with other veggies.

StoneGable Dressing/Marinade
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worchestershire sauce
pinch of salt and pepper
1/2 cup fresh basil, chiffonades

Mix all ingredients in a bowl.

Drizzle roasted vegetables with marinade. Serve and wait for the raves!!!!!
Printable Recipe

Sunday Scripture~ Palm Sunday 2011

Jerusalem, Israel

They brought the colt to Jesus. Then, throwing their coats on its back, they helped Jesus get on. As he rode, the people gave him a grand welcome, throwing their coats on the street.

Right at the crest, where the Mount Of Olives begins its descent, the whole crowd of disciples burst into enthusiastic praise over the mighty works they had witnessed:

Blessed is He who comes,

the King in God's name!

All is well in heaven!

Glory in the high places!

Luke 19:35-38, The Message

Courtyard at the Tower of David, Modern Jerusalem in the background,

Jerusalem, Israel

When the city came into view, He (Jesus) wept over it. "If you had only recognized this day, and everything would have been good for you"!

Luke 19: 41, The Message

Jerusalem, Israel

"Behold your house (Temple) is being left desolate.

For I say to you, from now on you shall not see Me until you say,"Blessed is He who comes in the name of the Lord"!

Matthew: 23:38-39, NASB

(Spoken by Jesus upon leaving the Temple for the last time leaving it without God's glory. The Temple in Jerusalem was completely destroyed by the Romans in 70AD. It has never been rebuilt... YET!)



Easter Brunch Table

I hope you enjoy this reprised Easter table as I battle drywall dust today! Look for a new Easter table next week.

The bunnies have come out to play in this Easter tablescape.

The inspiration for this table are these happy blue and green polka dot egg plates (HomeGoods).

Some colors were just meant to be put together. Blue and green are perfect examples of this color pairing.

Alternating blue and green at each place setting brings interest to the table and keeps this springtime table fresh.

Round colorful straw placemats anchor each place. They remind me of the brim of a straw Easter bonnet.

The dinner plates and dessert plates are a leaf and berry design (HomeGoods). The accent plates are a soft blue.

 

The polka dot egg dishes are topped with a white egg cup holding a green speckled egg and a little white bunny sits quietly beside.

 A crisp blue and white floral napkin and a soft green linen-like napking (HomeGoods) are caught up together in a pewter bunny napkin ring. Using two napkins together gives a fancy and full look.

 

Green ball stem glasses (Target) await an Easter liabation.

White porcelain tea cups have a leafy pattern. (The Barn antiques) These are so delicate and have become my new favorite cup.

The centerpiece is a worn bunny planter holding a basket of bluebells. Doesn't he seem so happy to have a basket of blue spring flowers?

Moss and twigs are added for an earthy feel.

A light green pillar candle sits on top of a plastered white candlestick. Even though the table is set for brunch, lighting at least one candle makes for a more inviting atmosphere.

A tiny glass milk jug is used as a vase to hold  extra bluebells.

From the bunnies and me have a Happy and Blessed Easter!

Bunny Brunch Menu:

Mimosa's

Fruit Bowl

Land of Nod Sweet Bread

Breakfast Casserole

Hard Boiled Eggs

Kielbasa

I am joining Susan, the hostess with the mostest, for Tablescape Thursday. Head on over to Between Naps On The Porch and see all the talented people and the tablescapes they have put together.