Add cooked, sliced chicken, white wine, garlic powder, Kosher salt, and pepper. Turn heat up to medium-high and bring to a slight boil. Reduce heat to low.
Add the cooked rice and half and half, stir to incorporate. Reduce heat to low and allow soup to simmer for at least 1 hour.
A basic meet your needs bookcase can be transformed into an anything but basic bookcase in a weekend.
Storage is a universal need from office to home and beyond, and a stylish bookcase or bookcases meets that need and masters the built-in look.
If you don’t have a carpenter on speed dial or the $$$$ for a custom built-in bookcase(s), a DIY project of the customizing prefabricated bookcases kind is the way to go.
The search for a white prefab bookcase is not a daunting hunt- they are everywhere and affordable.
The South Shore Furniture Freeport Pure White 5-Shelf Bookcase shown above and below is from Home Depot.
At almost 6′ feet tall and an affordable price point, this particular style bookcase is an inexpensive, no frills(yet) great foundation to build upon.
The addition of molding and pre- primed embellishments to the top, base, and sides of the unit will set the designer wheels in motion.
It is amazing how decorative molding, trim, and accents will upgrade the bookcase to designer piece status.
If using more than one unit, screw the pieces together before adding the accents.
Anchoring the bookcase(s) to the wall with “L” brackets will keep the bookcases(s) in place and prevent tipping over.
The bookcase has an assembled height of 71.25 inches.
Decorative molding will have to be cut as it is usually sold in 8 ft lengths.
Measure the selected area of the bookcase where the molding will be placed.
Keep things as simple as you can by marking the area on the molding to be cut with a pencil.
Carefully make the cuts on the molding using a miter saw.
Sand each finished cut with sand paper to smooth edges.
For Top Crown:
Nail the crown molding into place at the top and sides of the unit.
Fill the gaps with caulk and allow to dry for approximately 30 minutes before paint application.
For side trim and accents:
Apply small beads of Liquid Nails Paneling and Molding Construction Adhesive to the molding or accents and put in place.
Apply pressure for a few minutes to ensure tight adhering.
Once the shelves are in their desired positions, you may want to consider covering all or some of the exposed peg holes and any other exposed screw holes.
Using a putty knife, apply Bondo Home Solutions All-Purpose Putty over each hole to fill and cover.
Smooth away excess with putty knife.
Allow to dry (approximately 45 minutes) and sand the area smooth.
All needed materials for this step are available at home improvement, hardware, and big box stores.
Now we’re ready to take things to the next phase of decorative wow factor.
Stay tuned for more ideas, suggestions, and resource information.
Life often revolves around the color wheel, demonstrating the power of color.
The influence of color touches lives far beyond pattern, palette, and walls.
In the wake of the tragedy at Sandy Hook Elementary, I find I am more and more amazed at the power of color.
It’s no coincidence that color is closely associated with traditional rights of passage and milestones in our lives.
The pink or blue of a baby nursery,
The religious significance of white baptism robes and christening gowns.
Graduation caps and gowns in school colors.
White and ivory wedding dresses.
Black tie affairs.
Golden and silver anniversaries.
You get the idea.
Whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable–if anything is excellent or praiseworthy–think about such things.
Philippians 4:8
Emilie Parker, Josephine “Joey” Gay, Grace McDonnell, and Victoria Soto share obvious and tragic circumstances, but choosing to define their memories by those circumstances is not fair to the lives they lead.
I am so struck by one particular detail, a shared commonality lovingly revealed and colorfully expressed.
We’ve learned how color defined their individuality and its impact in each of their lives, memorials, and funerals.
Josephine loved all things purple, Emilie the color pink, Grace claimed both as her favorites, and Victoria adored the color green.
Big sister Emilie Parker nurtured way far beyond her young years.
Comfort came to those who remembered her caring qualities by a simple and colorful request- to wear the color pink, Emilie’s favorite, in a united show of love and remembrance of the little girl who loved pink.
Isn’t it beautiful how color is a sweet and strangely comforting testament to the creativity, imagination, and strength of Grace, Victoria, Josephine, and Emilie.
Color gives hope through the green and white ribbons that stand strong with Sandy Hook and the citizens of Newtown, Connecticut.
Unity echoes through music, small voices, and somewhere over the rainbow colors in support of the families and in remembrance of Charlotte Bacon, Daniel Barden, Rachel Davino, Olivia Engel, Ana M. Marquez-Greene, Dylan Hockley, Dawn Hochsprung, Madeleine F. Hsu, Catherine V. Hubbard, Chase Kowalski, Jesse Lewis, James Mattioli, Anne Marie Murphy, Jack Pinto, Noah Pozner, Caroline Previdi, Jessica Rekos, Avielle Richman, Lauren Rousseau, Mary Sherlach, Benjamin Wheeler, and Allison N. Wyatt.
2 Granny Smith apples—peeled, cored and thinly sliced
1 cup water
1/4 cup maple syrup
One 3-inch cinnamon stick
2/3 cup milk
2 large eggs, beaten
Eight 1/2-inch-thick hand-cut slices from a loaf of white bread
Dijon mustard
6 ounces sliced Gruyère cheese
1/2 pound thickly sliced smoked ham
1 to 2 tablespoons unsalted butter
Directions
In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.
In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.
Prepare Béarnaise sauce according to package directions, keep warm. Beat eggs, cream, salt and pepper together. Slice each croissant in half; toast until light golden brown. Melt butter in skillet, add eggs and cook over medium heat until scrambled/cooked to desired consistency.
Place two croissant halves on each plate. Spoon generous amount of scrambled eggs on open croissants and add sliced ham. Top with Béarnaise sauce. Serve immediately.
Southern Living – Photo by Joseph De Sciose
Buttermilk Biscuits
Ingredients
½ cup butter (1 stick), frozen
2 ½ cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted
Directions
Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
Fruit Melange with Honey, Almond, and Vanilla Yogurt Sauce
Ingredients
1 cup vanilla yogurt
3/4 cup sour cream
2 tablespoons honey
1 teaspoon almond extract
1 apple, chopped
2 oranges, peeled, seeded, and sliced
juice from one orange
1 banana, sliced
1 pint fresh strawberries, sliced
1 bunch seedless green grapes, halved
Directions
In a mixing bowl, combine the yogurt, sour cream, honey, and almond extract and set aside. Slice the banana and squeeze the juice of one orange over the sliced bananas. Add the apple, orange strawberries and halved grapes and gently mix together.
Spoon fruit into individual serving bowls and drizzle with yogurt sauce.
Too much of this may call for a lot of something along these lines.
Orange & Lemon Almond Mint Tea
Ingredients
4 tea bags
3 tablespoons fresh mint sprigs
4 cups boiling water
1 cup sugar
¼ cup fresh lemon juice
3/4 cups orange juice
2 teaspoons almond extract
additional 2 cups hot water
Directions
Bring 4 cups of water to a boil. Add tea bags, sugar and mint. Stir very well to eliminate sugar from sticking to bottom of pan. Remove pan from heat; cover and let steep for 15 minutes. Add the orange juice, lemon juice, almond extract and additional 2 cups water together in a 2-quart pitcher; stir well to incorporate. When steeping is complete, remove tea bags from mixture.
Pour steeped tea mixture into pitcher and stir well. Refrigerate until chilled.
Allow me to entice you with a few favorite recipes old and new for your New Year’s Eve spread consideration.
Sugar and Nut Glazed Brie
Ingredients
¼ cup packed brown sugar
¼ cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving
Directions
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.
Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts.
Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie.
Place crackers around the other side.
-The Food Network
Stuffed Mushrooms, Baby!
Ingredients
24 ounces, weight White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Directions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Preheat oven to 350 degree F. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes. Add spinach; cook for 3 to 5 minutes more or until onion is tender and spinach is cooked, stirring frequently. Remove from heat. Stir in chopped artichoke hearts, cream cheese, mayonnaise dressing, cheddar cheese, Parmesan cheese, and hot pepper sauce.
Transfer to an ungreased 1-½-quart casserole. Bake for 40 minutes. Top with pecans; bake for 10 minutes more.
Serve with toasted bread slices.
Makes 4 cups spread (sixty-four 1-tablespoon servings).
In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
In a large bowl, combine the filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops. Yield: 8 dozen.
3 tbsp. unsalted butter, plus 12 tbsp. cut into ½ ” cubes and chilled
2 cloves garlic, finely chopped
½ cup Crystal hot sauce
¼ cup Worcestershire sauce
2 tbsp. fresh lemon juice
1 tbsp. Creole seasoning
4 tsp. ground black pepper
1 ½ lb. head-on large shrimp, unpeeled
Kosher salt, to taste
French bread, for serving
Directions
Heat 3 tbsp. butter in a 12″ skillet over medium-high heat. Add garlic; cook until soft, 1-2 minutes. Add hot sauce, Worcestershire, juice, Creole seasoning and pepper. Bring to a simmer; cook until sauce is reduced by half, 5-7 minutes. Add shrimp; cook, flipping once, until cooked through, 3-4 minutes.
Reduce heat to medium-low; stir in chilled butter to make a smooth sauce. Season with salt.
I prepared these for Christmas dinner and the reviews were rave! The recipe is balanced correctly for a not- too-sweet side dish for baked ham, scrambled eggs, or as dessert.
Butterscotch Pears
Ingredients
4 large firm pears
1 tablespoon lemon juice
¼ cup packed brown sugar
3 tablespoons butter, softened
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped pecans
½ cup pear nectar
2 tablespoons honey
Directions
Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt. slow cooker.
Combine pear nectar and honey; drizzle over pears.
Cover and cook on low for 2-3 hours or until heated through.
3 ½ teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
¾ teaspoon orange-flower water (optional)
Directions
Place raspberries, ¼ cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine.
Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
Place ½ cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften.
Bring 1 cup Prosecco to a boil with remaining ½ cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about ¾ cup per glass.
Cheers to the perfect spicy alcoholic or non-alcoholic cocktail for New Year’s Eve and/or New Year’s Day.
Creole Bloody Mary Cocktail
Ingredients
1 tsp. celery salt
2 ounces vodka
1 tsp. Pickapeppa sauce
1 tsp. Worcestershire sauce
1 dash hot sauce
6 ounces Clamato juice
2 lemon wedges
1 tsp. lime juice
Celery hearts, for garnish
*** for an extra spicy garnish, spicy pickled green beans are delicious!***
Directions
Run lemon wedge around rim of a glass. Fill glass with ice. Pour in vodka(or delete for non-alcoholic version), Pickapeppa sauce, Worcestershire sauce, and hot sauce; top with Clamato.
Add celery salt, lime juice, and lemon juice from wedges into glass.
Stir well and garnish with celery heart or spicy green bean.
In a bowl, toss the cucumbers with the mint leaves. Transfer half of the mixture to a blender and puree until chunky.
In a large pitcher, combine the lemon juice, agave and matcha powder with 5 cups of ice water. With the blender on, add half of the lemon mixture to the puree and blend until very smooth. Transfer to a punch bowl. Blend the remaining cucumbers, mint and lemon mixture until very smooth and transfer to the punch bowl.
Season the drink lightly with salt and serve in ice-filled glasses.
It’s beginning to look a lot like Christmas around Places In The Home. One of our neighbors walked down last night to see our 2012 Christmas tablescape. He asks the same question every year, “Now, are we going to eat Christmas dinner at this table, or is this a just for decoration holiday tablescape?”
We are going to enjoy the holiday out of it!
I like to set the table with china and accents in traditional colors of the season. The ebony, brick, red, and gold colors of the runners and placemats accent the dining room color palette while offering a twist on tradition.
My bright idea from last year’s holiday tablescape of attaching the dinner napkin to the placemat with decorative rhinestone buttons is again featured on the holiday table.
The rhinestone buttons are from a bridal shop, the grosgrain ribbon gives a nod to the traditional peppermint, and the ebony placemat ties the rich deep colors of the runners to the color palette. The ribbon is loosely tied to the dinner napkin, which is folded handkerchief style.
Vintage and soon to be vintage crystal accessories make their yearly trek from the china cabinet to the table (that’s a whole lot of cleaning and polishing, folks!). I knew I wanted to find a spot for the Royal Vienna plate somewhere on the table. I placed it all around, thinking in terms of tradition and conventional placement. Nothing worked or suited me until I thought out of the box. Funny how that works the best most of the time for me and my tastes.
The centerpiece base consists of pyracantha, magnolia leaves, cuttings from a fresh cut Ruscus garland, and red and white glass ornaments. The vintage crystal candelabra is a Tennessee treasure found antiquing in Chattanooga, Tennessee.
I can’t begin to tell you how fantastic this centerpiece smells! Our dining room does not catch much direct sunlight which helps to keep the greenery from losing its appeal or drying out prematurely.
Decorative touches of Louisiana and the local landscape join the celebration. Enter the cotton stalks and decorative gold pine cone I used at Thanksgiving. I paired them with the plaid ribbon, sterling candlesticks, and taper candles with a touch of ivory to keep things festive and uncomplicated.
The Christmas goose has been part of our holiday scene for years, and Christmas would not be Christmas without him. ‘Tis better to be stuffed than cooked!
The temperatures have dropped, the table is set, the Christmas dinner menu planned, the sweets of the season baked and Christmas memories are being made. Happy Holidays!
How sweet the season is! Delicious delights at this time of year include an ingredient more important than flour and sugar, chocolate or vanilla. As corny as it may sound, the main ingredient of most dishes prepared at the holidays is love- plain, pure, and simple.
No calories.
No guilt.
No nasty aftertaste.
Baking is a large part of the holidays at our house. Baking brings us all together, initiates conversation, involves family, friends, and neighbors (in different ways but each of equal importance), and ensures everyone is touched by the meaning behind each dish, cookie, or candy. Dave the Builder is taking two trays to work with him tomorrow, Apple Nut cakes were delivered to two of our neighbors last week, and I’ve spent the afternoon preparing cookie baskets for our other neighbors. Let me share with you an easy, inexpensive, and impressive treat- Cookie Truffles.
1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-oz. pkg. cream cheese, softened
1 lb. white baking chocolate, melted
sugar crystals, optional
Directions
In large bowl combine crushed cookies and cream cheese.
Beat with mixer on low speed until well blended. Form 1-inch balls by hand.
Dip balls in white chocolate; place on baking sheet covered with waxed paper. The skewers didn’t work and toothpicks failed me. I used two teaspoons and it worked great.
Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.
The crushed cookie merged with the chocolate and produced the perfect Christmas cookie, or so that was what the reviews stated. I thought I would include a pic of the cookie tray made for Dave & Co.
When I can’t sleep I don’t count sheep, I try to recall the stores and shops that lined the downtown area from when I was a kid.
Do you remember shopping downtown at Christmas time?
Santa Claus in his red house with white trimmed windows, Christmas lights and tinsel stars strung from store front to store front, and department stores display windows decked out in holiday finery.
Lerner Shops, Bakers, JCPenney, W.T. Grant, S. H. Kress & Co., Rexall, Morgan & Lindsey’s…