April 24, 2015
It's time to get outside y'all!
Suppose you gave a garden party and everyone came.....
This is going to make you the hostess with the mostest....
My mother served this at all her southern soirees!
CREAMY SHRIMP SPREAD
4 cups of boiled shrimp
8 ounces of cream cheese, softened
1/2 cup butter
2 t. horseradish
1/2 t. pepper
1 T. lemon juice
1/4 t. salt
1 t. Tabasco sauce
1/4 cup green onions, diced
Boil fresh shrimp. Peel and remove tails. Place the shrimp in a food processor and blend until small pieces. Set the shrimp aside in a small bowl, while mixing other ingredients. Place the remaining ingredients in the food processor, except the onion and blend well. Mix in the shrimp and onion. This is not only delicious, but looks gorgeous served with fresh lightly toasted baguette slices!
Estelle's Savory Tip~Now I always add my own little touches to some recipes. To this particular one, I add extra Cajun seasoning, a little lemon pepper, about 2 T. of Tiger Sauce and several dashes of Tabasco sauce. We also top each bite with a dollop of Mango Mango!
Looks like there is someone sniffing shrimp with his big black nose...
All Things That Love the Sun
Out of Doors
It's Foodie Friday Day!
April 23, 2015
Have you ever found yourself in a situation
where you had unexpected company for dinner?
You worry about what to serve at the last minute?
A company dinner in the South is often relaxing and not fussy.
Miss Annie Dean, who I have spoken about in prior posts,
often invited us to stay for dinner when we would be visiting
their home. Miss Annie hosted one of my bridal showers
and was the most fabulous cook!
She would whip up grilled pimento cheese sandwiches,
with a glorious serving of fresh salad,
then top it off with fresh Berry Biscuit Shortcakes.
Those were happy times!
As long as the food is delicious and the dinner talk is enjoyable.
it's all good......
THE SWAN'S PALETTE SOUTHERN BERRY BISCUITS
2 cups flour
1/2 t. salt
1/2 t. baking soda
4 t. baking powder
1/2 cup shortening
1 cup buttermilk
SIFT THE FLOUR, salt, baking soda and baking powder into a mixing bowl.
Using a pastry blender, cut in the shortening
until the mixture is crumbly.
ADD THE BUTTERMILK
and stir just until blended.
ROLL THE DOUGH, into a rectangle
on a floured board.
DO NOT PRESS HARD.
Handle the biscuit dough gently
for tender, flaky biscuits.
Cut out rounds with a biscuit cutter.
Arrange on a baking sheet
BAKE @ 425 degrees F. for
Brush the tops with butter and sprinkle with sugar.
TOP WITH FRESH BERRIES
SWEETENED WHIPPED CREAM
April 22, 2015
I have beautiful memories of our family vacations from childhood,
We all agreed, that one of the best gifts our parents ever gave us,
was our travels during the summer months.
Some of the most memorable times
were spent visiting our grandparents in Ohio
and going up to our cousins
Their house was cozy and warm.
Everyone was relaxed and ready to spend time together
The lake was serene and the lush landscaping was such a vibrant deep green.
We would spend hours out on their boat
just tooling around the lake.
We would turn off the motor and just float for awhile.
We talked of old times.
I think most dogs love boating too.
Just to be near.....
Fishing? Oh yes.....a big part of the day
This was the good life.....
If we had one more move in us.....it would be lakeside for me......
the beach for the darling...
It was the one thing we loved most about Maine...
living near the bay.
Probably the best cocktail hour ever.....
Life spent at the lake, or camping or a beach house is simplistic.
It's a good way to live.
It's the best fashion
Slow down....just breathe
This is a delicious hearty soup to make before
you take off on your excursion and enjoy
it by the fireside underneath a starlit sky!
LAKESIDE BEAN SOUP
1 1/2 cups of dried navy beans
1/4 lb of bacon, cooked and crumbled
1 small onion, chopped into large chunks
1 t. thyme
1 t. oregano
2 cups elbow macaroni
Parmesan cheese, for garnish
Please dried beans in a dutch oven and soak overnight with water. Rinse beans, cover with fresh water and simmer for about 2-3 hours. Cook bacon, drain and crumble. Set aside. Peel carrots and onion and roast, with salt and pepper in a 400 degree oven until slightly tender, about 1 hour. Add the fresh diced tomatoes, roasted carrots and onion to the beans. Separately prepare the macaroni and boil until slightly undercooked. Drain and add to the beans and vegetables. Stir in the herbs. Place soup in traveling container and keep refrigerated until ready to serve. Sprinkle Parmesan cheese on top of each serving.
April 21, 2015
You can teach an old dog new tricks!In this case, we find ourselves taking more and more advice from our children when it comes to cooking and eating healthier! It's very true, Estelle's is based on southern cooking and scrumptious recipes from my grandmothers and my mother, Miss Helen. But we do strive to eat healthy on most week days. I have discovered two new products that I would love to share with you!
NOOSA is a family owned company out of Colorado and they have happy cows!
I'm behind that 100%!
I love buying organic. I have come to believe many health issues are created by the processed foods and pesticides used in our food today. Buying organic can be more expensive however. You should be aware of that before loading your grocery cart with all organic products. Shop around and take time to read labels. The Divine Miss M and #1 son, Greg are diligent about this when doing their grocery shopping. I am getting better at it.....really I am. So getting back to our post title.....Banana Splits for Breakfast.....a healthy version....not what you hand in mind was it?
It has taken me a long, long time, to convince the love of my life to eat yogurt. And....I have finally succeeded! We have recently tried the NOOSA brand of this Colorado fresh yogurt and we both loved it. It's all natural, gluten free, and a great probiotic! They are also served in 8 ounce sized containers, which is perfect for the Mr. Wonderful in my life! I have provided the link to their website story below!
The second organic product we discovered is Cascadian Farm Organic granola bars. They are made with seven ingredients only and are a great source of fiber. The link to their website is listed below also. Meet ya' at the corner of Happy and Healthy Y'all!
So the healthier version of the classic banana split has been created....
a sliced banana. NOOSA yogurt and topped with crunchy organic granola!
April 20, 2015
You know the weekend is going to be good when
you receive an invitation to breakfast!
The first thing I noticed was this GORGEOUS rose bush!
This shrub was just covered with sweet smelling roses.
The perfect shades of BLUSH and BASHFUL!
Then it was time to make the rounds to find the perfect container and succulents for my
What a very fun little garden project this was!
We love it!
Those luscious April thunderstorms were rolling across the Texas sky Saturday night.
Greg and the darling finally were able to hang the cafe lights on the patio!
We dined on barbecued shrimp, Mushroom rice in Consomme', a big garden salad and french bread!
It was the ending to a perfect Saturday!
How wonderful to fall asleep to the sound of rain ......
Sunday was our son-in-law, Jay's Birthday!
We wish him "the happiest" on his special day!
April 19, 2015
It turned out rather shocking...the Target launch of the Lilly Pulitzer line. Women arriving in the wee hours of an early Sunday morning to await the doors of Target opening. The poor, poor sales team being virtually knocked to the side so women could literally grab all the clothing items their chubby arms could hold. The website crashing due to all the underground ebay sellers quickly purchasing anything and everything available.......in their greedy attempt to resell at higher prices....so very ugly.
This is not what it's all about.......lest we be reminded of being socially acceptable.......to each other.
April 17, 2015
It sounds elegant, don't you think?
A Tarte Tatin is basically an upside down cake normally made with apples,
which are "caramelized" in butter and sugar before the tart is baked.
This recipe is from our beloved Ina Garten featured on her
Barefoot Contessa episode of
Her entire menu was just scrumptious and so comforting.
If you are entertaining this weekend,
here is an elegant, yet simplistic dessert to
impress your guests.
I think this would be marvelous made with peaches or plums also.
APPLE TARTE TATIN
~Adapted from Barefoot Contessa
6 tablespoons butter, at room temperature,
plus extra for greasing the dish
1 1/4 Granny Smith apple, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, . Swirl the pan but don't stir. Pour evenly over the apple slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
It's Foodie Friday!!