Southern Fiesta Tasting

Submitted by Christi

Today, I am displaying some wonderful dishes that have been shared with me by wonderful people. JoAnn Butler (aka, Mommy Jo) sent me her wonderful individual sombrero dishes. They are all different and are all so much fun to use in a tablescape! Mommy Jo’s daughter, Donna Butler Douglas sent me the great and colorful appetizer plates that just happen to go very well with the sombrero dishes. I added these adorable little cocktail forks and some colorful flowers and came up with a very fun and very colorful result.

Thanks Mommie Jo and Donna for your contributions to today’s

Tablescape Thursday with Between Naps on the Porch

with Between Naps on the Porch

So on with the fun! Don’t forget to come back and click on the logo above to see a great parade of tablescapes! Click on the first photo to start the show of choose to view with PicLens for an even larger version of the show (not as good quality)!

Today’s Lagniappe:  Chicken Empanadas
This would be a perfect little bite to eat off of the little plates and you wouldn’t even need a fork! From Paula Deen.

  • 3 cups chopped, cooked chicken
  • 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
  • 4 ounces cream cheese, softened
  • 1/4 cup chopped red bell pepper
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) package refrigerated pie crusts
  • Water

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.


13 Responses to “Southern Fiesta Tasting”

  1. Donna Says:

    What pretty red dishes!


  2. Mid-Atlantic Martha Says:

    Love the bright colors — this just looks like a fun table that would inspire great conversations. Love the daisies too.

  3. Barbara Says:

    What fun dishes! That empanada recipe looks so good.

  4. [email protected] Says:

    Love your bright and cheerful colors! I used a similar color scheme in my table this week as well. Bright colors just scream summer, don’t you think?

  5. Sherrie Says:

    Wonderful colors! Your sombrero dishes are so cute :0)

  6. Sherry Says:

    Love the bright orange. Perfect for that meal. And the flower of the summer has to be those orange Gerber daisies.

  7. Johanna Says:

    Oh that look so cheerfull and happy with those bright colors. I can imagine the fun to eat your yummy empanadas from this plates.
    Greetings, Johanna

  8. atticmag Says:

    Fiesta colors feel just right for summer. The table looks great. Jane F.

  9. Cynthia Says:

    What a fun and festive table. Thanks for sharing and have a great day!

  10. [email protected] Says:

    I love your bright colors and the sweetness of the daisies..
    hugs ~lynne~

  11. Bill Says:

    So cheery and bright! The Empanadas sound great! You can’t go wrong with Ms. Paula!

  12. sarah Says:

    What fun dishes! ~ Sarah

  13. Mimi Says:

    Those are the cutest little dishes!

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