by Christi on July 30, 2009
One last entry from our trip to Vicksburg. While we were there, we were honored to stay with Richard and Susan Price. Susan was a classmate of my husbands at All Saints. Susan treated us to a lovely dinner while we were there of chicken kabobs, rice, home grown tomatoes with olive oil, basil and feta cheese and hot bread. This wonderful meal was completed with delicious strawberries over pound cake topped with whipped cream.
Here are the kabobs:
Chunks of chicken breasts that were sprinkeled with Grill Mates Hawaiian Seasoning and then threaded with pineapple, green bell peppers and onions then grilled. YUM!
Thanks Richard and Susan for a delicious and gracious meal at your home.
I am going to try a variation on this theme next week with pork tenderloin. I’ll let you know how that turns out!
I also made it to the farmer’s market this week and found these wild blackberries. What better to pair them with than Blue Bell Homemade Vanilla Ice cream? See how the bowl is frosty?
I added a little sugar and let them set and then poured them over the ice cream.
Now that is some yummy summer goodness!
for:
Today’s Lagniappe (pronounced lan-yap – lagniappe=something extra) Blackberry Freezer Jam
The lady I bought the blackberries from said she was going to be picking some more. Gotta use ‘em somehow!
<3-1/4 cups prepared fruit (buy about 2 qt. fully ripe blackberries)
1/4 cup fresh lemon juice
1 box Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
MASH blackberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some seeds, if desired.) Measure exactly 3-1/4 cups prepared fruit into large bowl. Stir in lemon juice.
STIR pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
by Christi on July 29, 2009
Wow, this has been a busy week. I haven’t gotten around to everyone as I usually try to do. I’m hoping I’ll have more time Thursday and Friday.
In the meantime, I’m so grateful to my friend Darlene for helping me out on this weeks tablescape. Darlene and her husband Mike have a sailboat and they love sailing. Darlene has a lot of nautical decor and she kindly loaned me some of her treasures for this weeks table. Thanks Darlene!
Also, of course, thanks to Susan at Between Naps on the Porch for hosting Tablescape Thursday!
So, here we go!
A lighthouse, seaglass and a few other gems from Darlene’s collection take center stage on this table.
It turns out, I don’t have a tablecloth in the shade of blue I would have liked to use, so, I used this green.
White plates with seashell pink napkins and Darlene’s collection of seashells at each plate.
How about this guy and his delicious load?
A seagull on the rocks, some fish netting and sea glass bouy near the light house.
The top of the lighthouse holds a tea light.
Even the bird feeder got in on the nautical act!
Love the little boat going by. It is actually a napkin holder.
This menu definitely calls for seafood!
Meet you at the dock!
Today’s Lagniappe (lagniappe – pronounced lan-yap=something extra) Crab Dip
1 lb. lump crabmeat
1 package of cream cheese
Approximately 8 Tbsp. seafood cocktail sauce
Crackers (nice ones that won’t crumble easily)
Put the cream cheese block on a serving dish, Let it soften for a few minutes, flatten a bit. Pour the crabmeat over the cream cheese. Pour the cocktail sauce over the crabmeat. Provide crackers and knives for people to scoop the crabmeat, cream cheese & sauce onto crackers.
by Christi on July 28, 2009
Today, I’m still sharing some of our quick weekend trip to Vicksburg, Mississippi. If you have been following along this week, you know that we were there to visit my husbands high school, All Saint’s Episcopal. The school opened in 1908 and closed in 2006. He was there to talk to other alumni about the upcoming celebration of the school and deconsecration of the alter in the chapel. The school has been leased by Americorp and the campus will be used as a training center.
Bratton Memorial Chapel
I love the gothic arched doorway.
Across from the chapel is the rectory where the headmaster lived. This is where the alums met and where we enjoyed that delicious shrimp remoulade for lunch.
This is Green Hall. It housed classrooms and resident students. My husband lived on the top floor.
Another view of Green Hall. My husband tells me in his day this porch was lined with rocking chairs.
I’m sure all of the students who attended All Saint’s will really enjoy their reunion in November. It looks like it will be a wonderful celebration for all of them.
Join Susan at A Southern Daydreamer for Outdoor Wednesday!
Today’s Lagniappe (lagniappe=something extra): Scalloped Okra with Corn
The okra in my garden is starting to come in. My favorite way to eat okra is fried, but, here is a great recipe that is a little different.
- 2 cups sliced fresh or frozen okra
- 3 to 4 tablespoons butter, divided
- 1 can (11 to 15 ounces) whole kernel corn, or about 1 1/2 cups cooked corn kernels
- 2 tablespoons flour
- 1 cup milk
- 8 ounces shredded sharp Cheddar cheese
- 1 cup dry bread crumbs
Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn. Make a white sauce by melting remaining butter in a saucepan over low heat and blending in flour. Milk should be added all at once, cooking quickly and stirring constantly. Cheese is stirred in until blended. Pour this mixture over vegetables. Melt remaining 1 or 2 tablespoons of butter and toss with bread crumbs. Sprinkle buttered crumbs over casserole. Bake at 350° for approximately 45 minutes, until the casserole is heated through and the crumbs are brown.
6 to 8 servings.
by Christi on July 27, 2009
As I mentioned last Friday, I went to Vicksburg, Mississippi this past weekend. My husband graduated high school at All Saint’s Episcopal School in Vicksburg. The school was founded in 1908 and closed in 2006. The school is planning a service and celebration this fall. My husband went to be a part of the planning. The planning meeting was held at the All Saint’s Rectory where the headmaster lived. One of the former headmasters was Father John Jenkins.
After the meeting, we were treated to a wonderful lunch prepared by Father Jenkins and his wife. It was a delicious Shrimp Remoulade.
It was served with cheese straws, cookies and, of course, iced tea. It was very good. It was served over a bed of lettuce, two slices of tomato and some sliced avacado. My remoulade sauce is a little spicier than Father Jenkins. His had dill in it as well.
This is my version of remoulade sauce which I have actually posted before as a lagniappe. Here it is a 2nd time around:
Use in amounts that suit your tastes
- Zatarains creole mustard
- Mayonnaise
- Red chili sauce (not much)
- Horseradish
- Worcestershire sauce (a dash)
- Garlic
Mix together. Refrigerate for at least 30 minutes before serving.
Now, just boil some good Gulf shrimp with Zatarain’s crab boil and lemon. Place the cooled shrimp over lettuce, a couple of slices of home grown tomatoes, sliced avacado and then top with the remoulade sauce and you will have a delicious treat!
Today’s Lagniappe (lagniappe=something extra): Chef John Folse’s Shrimp Remoulade
Another version of the yummy stuff! This recipe has more ingredients but I have made it and it is delicious so I wanted to pass this along to you.
- 1 1/2 cups mayonnaise
- 1/2 cup Creole mustard
- 1 tbsp Worcestershire sauce
- 1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
- 1/2 cup finely diced green onions
- 1/4 cup finely diced celery
- 2 tbsp minced garlic
- 1/4 cup finely chopped parsley
- 1/2 tbsp lemon juice
- salt and cracked black pepper to taste
- 3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.
It’s a four-for Tuesday! Join these great blogs for more recipes and great ideas.
Balancing Beauty and Bedlam’s Tasty Tuesday
Blessed with Grace’s Tempt My Tummy Tuesday
The Gypsy’s Corner’s Three or More Tuesday
2nd Time Around with A Picture is Worth A Thousand Words
by Christi on July 26, 2009
Sunday, my wonderful husband and I took a little drive. We enjoy driving out to the lakes or down to the rivers here in our little neck of the woods. We are always struck by the transformation of this house:
It went from this (see above). To this:
Isn’t that amazing. I’ll try to get more pics for future posts but it really is wonderful what they did to this place. Before it was about to fall down. Now, what you have to know is that this place had to keep at least one wall in tact while remodeling/rebuilding. This is due to the fact that it is on septic. We won’t get into all the nasty details about that. Apparently, they moved the walls within several times before the final product. So glad this old gem was saved. It has a spectacular view of the lake from the back deck and, if for now other reason, it should be saved for that!
Today’s Lagniappe (lagniappe=something extra): Boat Dip:
If your going to live by the lake, you need to have a boat, or, at least, this boat dip!
1 pint sour cream
1 Cup Mayonnaise
1/3 Cup chopped green onion
2 tsp. Old Bay Seasoning
Combine ingredients. Cover and refrigerate 1 hour or more. Serve with cut-up fresh vegetables and potato chips.
by Christi on July 23, 2009
Back in the late 80’s my little sister got married. Before her wedding, my Grandpa’s wife, Betty, hosted a beautiful bridesmaid luncheon in their home. Betty is a wonderful person and a most gracious hostess. For this luncheon, she served this unbelievably delicious chicken dish. Recently, I asked my sister if she still had the recipe. She told me she had made it many times and she sent it to me with her notes.
CHICKEN DELIGHT
4 chicken breast, cooked and cut into small pieces (I usually use 5)
1 2oz. Jar pimientos
1 8 oz can sliced water chestnuts
½ cup slivered almonds
¼ tsp. Celery salt
dash of pepper
2 TBsp. Lemon juice
1 cup mayonnaise
1 cup cream of chicken soup (or mushroom)
1 3 oz. Can onion rings
Mix chicken, pimientos, water chestnuts, almonds, celery salt, pepper, lemon juice, mayonnaise, and chicken soup. Bake at 350 for 30 minutes. Sprinkle with onion rings and bake for another 20 minutes. (Serves 4)
This is a really good recipe if you are cooking for a luncheon.
Here are some pics from the shower (remember, this was around 20 years ago!).
Here I am (on the left) with my little sis
And here with both my sisters (from left to right: me, Linda and our big sis' Tammy)
How do you love the big hair?!
Alright, I’m outa here. Headin’ to Vicksburg, Mississippi this weekend. My husband attended All Saint’s Episcopal School there and we are going to meet with some people about a reunion planned for the fall. Happy Weekend everyone!
Want to find some great recipes? Head on over to Foodie Friday with Designs by Gollum!
Today’s Lagniappe: Linda’s Holiday Chicken Salad
My sister, Linda also sent me the recipe for this casserole that she says is wonderful. Haven’t had a chance to make it yet, but, trust me, if she says it is good, it is!
Stew 4 chicken breast ( I usually do 5) reserve broth
Combine ½ cup melter butter
seasoning packet
2 Stove Top Stuffing mix ( I use wild rice)
Combine 2 cups sour cream
2 cans cream of chicken (or mushroom) soup
1 ½ cups broth
In 9 X 13 dish:
1. put layer of crumb mixture
2. chicken
3. liquid mixture
4. remaining crumbs
5. top with slivered almonds (don’t add until ready to cook, if your freezing)
Bake at 350 30 minutes
by Christi on July 22, 2009
Once again it’s Tablescape Thursday with Susan at Between Naps on the Porch. Check out all the fun and pretty tables there!
My husband and I usually have our morning and evening meals together but lunch is often a do it yourself affair. Here is a placesetting for one, perfect for just sitting down to relax and read a good book and enjoy.
Florals, strips and dots! Three of my favorite things.
A closeup of the dots on the napkin.
And, the placemat.
The zinnias are from my garden.
The table is in front of my a couch in my living room. Actually, it is not a table but a small chest.
Now, what to have for lunch?
Today’s Lagniappe: Ina Garten’s Shrimp Salad
- 3 tablespoons plus 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
- 2 cups good mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons minced fresh dill
- 1 cup minced red onion (1 onion)
- 3 cups minced celery (6 stalks)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
