A SUMMER WEEKEND OF ENTERTAINING

 
Hello Kindred Spirits...
SUMMER LINGERS.....



We all think of ways to stay cool
during the hottest part of the season
and what better way than to entertain poolside
or better yet, a weekend at the lakehouse!

If you need a bit of inspiration for delicious
meals to feed your family and guests during
these fun getaway times, here is what is on the 
menu at Estelles.......

A favorite breakfast of Aretha Frankenstein's' pancakes
with a side of applewood smoked bacon,,,

Aretha Frankenstein is a well known restaurant in Chattanooga
and they are known for the delicious pancakes...

You can find their pancake mix on Amazon!

My Daddy's cousin owned a lakehouse in Ohio
and we would often visit Cousin Louise and her family
for the most fabulous weekends boating on the lake...
Luke has good friends whose grandparents live on the lake
in Georgia and often spend entire summers with them...

There is something so peaceful about lakeside living....

This is the perfect summer dinner for this type of lifestyle....
roasted corn, tomatoes and purple onion

Roasted potato and onions....nothing smells better than this....



And....a big juicy grilled cheeseburger

Today, life is good...let's make the most of it!

TOMATOES, BASIL AND GARLIC...THE BEST OF SUMMER FLAVORS

Oh these lovely summer tomatoes...who can resist them?
My Daddy loved sliced tomatoes sprinkled with sugar!
And, one of my favorite summer side dishes is 
Scalloped Tomatoes from the Barefoot Contessa!

The original recipe came from Sara Chase and this recipe
was featured in her cookbook, Cold Weather Cooking!

Summer is slow living and easy dinners...
the focus is keeping the garden thriving during
the hottest month of the year...

I am rather proud of my limelight hydrangea!

Mix the chopped tomatoes with salt, papper, garlic and sugar!

Saute the french bread cubes in olive oil and add the tomatoes....
saute together about five minutes.

Sprinkle with basil and parmesan cheese.
Bake at 350 degrees for 40 minutes~

Lunch is served....

For the finishing touch....how about fresh summer strawberries!
Summer is all about having fun in the kitchen!

 

AUTUMN FLORALS, SUNFLOWER FAVORITES AND SEASONAL FAVORITE FOODS

Hello Kindred Spirits...
as summer temps define our days,
it's my time to give consideration to
entertaining and celebrating the fall season. 
I will begin with seasonal details...
such as choosing a sunflower theme for
nooks and crannies of the kitchen....



I sure look forward to seeing what the farmhouse table will
look like with a few vintage sunflower linens and dinnerware.....
these pieces alone give me style inspiration....

I have a few images in mind to dress the piano and also
the bar cart....
hues of an Indian Summer to spruce up our home....

I ordered some fall florals for my birthday this year
and created a fall arrangement for the foyer table
in deep moody colors of purple, navy and rust....

I love the end result and will add a few autumn decor pieces to
complete the look....

Including the beautiful golden velvet mushroom

When welcoming family on the weekend, I love
having a relaxed spread of foods...to snack on....

A semi-homemade loaf of pumpkin bread chocked full
of chocolate chips and pecans.....

and when you find yourself down to one lucious apple,
it's the perfect time to make a cinnamon apple cake!

Cottage style decorating is a state of mind...it's all in the details...

POTLUCK POT PIE and SIMPLE BREAD PUDDING..THE ULTIMATE COMFORT FOOD

What comes to mind when you hear the words,"COMFORT FOOD?"
How about a chicken pot pie and bread pudding for a few....

Here is how Paris Ritchie described the Potluck Pot Pie..
"This is the only pot pie I have ever eaten, and it is the only
pot pie I will ever eat!
This is how I grew up eating pot pie and so to me, it's the best!
I do not like pot pie with a piecrust and after trying this
recipe, you probably won't either.
This pot pie has a creamy filling and a buttery-biscuit like
topping that is amazing!"

POTLUCK POT PIE
3 cups shredded chicken, cooked
3 cups mixed vegetables, frozen or canned
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 cup chicken stock
Black pepper
1 1/2 cup Pioneer Baking Mix, or Bisquick
1 1/2 cups milk
1 stick of butter

I made my own batch of homemade Cream of Celery Soup
as I did not have the canned variety in the pantry...
delicious....

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
In a large bowl, mix chicken, vegetables, both soups
and the chicken stock. Sprinkle with black pepper.
Pour this mixture into the baking dish.
In a separate bowl, mix baking mix and milk until smooth.
Pour over the chicken mixture,
Slice the butter into pats and place all over the top of the pot pie.
Bake for 1 hour uncovered until hot and bubbly
and the top is a golden brown.

Oh it's sooo good y'all.....

Classic recipes will bring people together....
now for dessert...

I can always tell a good bread pudding....
and this recipe is perfection!

Today's featured recipe is a classic!
It comes from one of my all time favorite cookbooks,
THE VINTAGE CHURCH COOKBOOK!
AND THE DESCRIPTION IS AS FOLLOWS....
"This is my grandma's bread pudding recipe and it is my favorite!
It's a simple pudding just the way I like it...
no raisins or brioche, just white sandwich bread.....
There is a hint of cinnamon and a whisper of lemon....."



6 eggs
4 T. melted butter
3 cups milk
3/4 cup sugar
2 t. vanilla
1 t. lemon juice
1 t. cinnamon
1/2 tt. salt
12 sliced white sandwich bread, cut into cubes

Preheat oven to 375 degrees. Spray a 9 x 13 with cooking spray.
In a large bowl, whisk together eggs, butter, milk, sugar,
vanilla, lemon, cinnamon and salt.
Add the bread cubes to the egg mixture and use a spoon
to squish all the bread into the egg mixture.
Let this sit for 6 minutes.
Pour into the baking dish. Bake for 30 minutes!

This is a recipe to savor and share!

'If baking is any labor at all, it’s a labor of love.

A love that gets passed from generation to generation.

 ~ Regina Brett

TEXAS NEEDS YOUR PRAYERS

 

Please pray for the victims and families
of these devastating floods in the Hill Country of Texas

SHRIMP AND RICE...SPICY GOODNESS

 

Good Morning from the great state of Texas....
oh honey, I have got a prize winning recipe for you today!
My mother was a fabulous cook and this recipe was featured
in a local MISSISSIPPI magazine crowning Miss Helen
as COOK OF THE MONTH!
It was a summer favorite in our household and it brings
back such sweet memories to me....
I know y'all are gonna love it!

I thought it would be lovely served on a new plate design
from The Pioneer WOMAN.....

SHRIMP AND RICE CASSEROLE
1 onion chopped
1 green pepper chopped
1/2 cup butter
2 cups rice, raw
1 can Pettie Diced Tomatoes
1 can Cream of Chicken Soup
1 can Cream of Onion or Celery Soup
2 lbs. raw shrimp
1 T. OLD BAY seasoning
salt and pepper to taste

Melt butter in your sauce pan.
To the melted butter, saute chopped onion and green pepper.
Saute until tender and remove from pan.
In same pan, add the shrimp and saute until pink..about 3-5 minutes.
Combine the shrimp and onion, green pepper in a mixing bowl.
Then add your rice, both cans of soup, tomatoes and Old Bay.
Season with salt and pepper to taste.
Bake in a 9 x 13 baking dish at 350 degrees for one hour.

IT'S GONNA BE GOOD Y'ALL!

“Magic exists. Who can doubt it, when there are rainbows and wildflowers,

 the music of the wind and the silence of the stars?
 Anyone who has loved has been touched by magic.
It is such a simple and such an extraordinary part of the lives we live.”
~ Nora Roberts 

NUN'S PUFFS

Rise and Shine Kindred Spirits..the holidays are coming
and I am bringing you the best recipes for your family gatherings.
If you are like me, you plan a special brunch during the season
of entertaining and you will want to put this darling recipe on your
list of "must make!"
I thought the name was most intriguing and they are rather easy to make..
these were just soooooo delicious!!

Put out your best honey and a little bowl of sugar..
these are little bites of egg heaven.....

While baking, they will puff up to a beautiful cloud of elegance...
Once out of the oven and they cool for just a bit, they will deflate in the center..
that's okay....

Drizzle the honey on top while hot...

Sprinkle with sugar...and take a bite....
see, I told you.....a bite of heavenly goodness.....