Nutmeg and Black Pepper Popovers

I want to share this recipe with you all even though I have not personally prepared it…yet.  We had dinner at a friend’s house a couple of weeks ago, and to my surprise the “house chef” prepared Nutmeg and Black Pepper Popovers. I’ve raved about trying this recipe after seeing it in the December issue of Bon Appétit . Oh-my-goodness- do these popovers please!  The search for the perfect popover pan is officially on. I am currently working on  a wonderful soup recipe, and these will make a great addition to the meal. Soup knows no season in at Places In The Home, but warmer weather and the very first signs of spring turn a cook’s mind to salads and lighter fare.  That’s the good and tasty thing about these popovers- they will complement  any dish in any season.

Photo: Ditte Isager

Nutmeg and Black Pepper Popovers


2 cups all-purpose flour

2 Tablespoons finely chopped flat-leaf parsley

1 Tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon freshly grated nutmeg

3 large eggs

2½ cups whole milk

3 Tablespoons melted unsalted butter


Whisk 2 cups all-purpose flour, 2 tablespoons finely chopped flat-leaf parsley, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg in a medium bowl. Whisk 3 large eggs and 2 1/2 cups whole milk in a large bowl until well blended. Gently whisk in flour mixture, followed by 3 tablespoons melted unsalted butter (do not overmix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill.

Preheat oven to 425°. Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoons melted butter each. Pour batter into prepared muffin tins, filling cups three-quarters full and dividing equally. Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes. Using a thin knife or an offset spatula, remove popovers from pan. Serve immediately.

~Bon Appétit




Lemon, Orange, And Rosemary Air-Freshener

I’m all about stopping, smelling the roses and not hurrying through one thing to get to another…usually.  This week it’s all about smelling the fresh scent of lemon, orange and rosemary air-freshener.

Bless Punxsutawney Phil for not seeing his shadow! Winter has been a brr of a season, and is fast on the way to overstaying its welcome.

I was inspired to try my hand at creating an all-natural air-freshener after seeing  a post from Folk magazine on the Places In The Home Facebook page.  Isn’t that what the blogosphere and social media is really all about?  The fresh citrus aroma associated with spring is a lovely thing to enjoy in February.

Homemade fresh from the garden and cupboard ideally puts creative control in your hands, pans, and jars. The citrus of fresh lemons and oranges pairs well with the pungent scent of fresh rosemary.

Add 2 tablespoons lemon extract and spring is in the air. Simmering new or tried and true winning combinations of fresh fruits and herbs, spices, extracts, and essential oils is a natural, clean, and fresh way to eliminate odors and bring the scents of a favorite season indoors.

Lemon, Orange, and Rosemary Air-Freshener


2   quarts water

2  stems fresh rosemary

2   lemons, sliced

1   large orange, sliced

2  Tablespoons lemon extract


Bring all ingredients to a boil in a medium saucepan. Reduce heat and simmer uncovered, adding additional water as needed.




Chilled Black-Eyed Pea Salad

The Places In The Home summer salad series continues with a chilled salad recipe perfect for summer.  This recipe for Chilled Black-Eyed Pea salad will not disappoint.

Chilled Black-Eyed Pea Salad


2 cups dry black-eyed peas

6 cups water

1 Tablespoon chicken bouillon seasoning

1 teaspoon garlic powder

1 teaspoon fine black pepper

1 medium bell pepper, chopped

1 celery rib, finely chopped

1 green onion, chopped

1 onion, chopped

2 tomatoes, chopped

2 Tablespoons fresh parsley, finely chopped

½ cup mayonnaise

2 teaspoons Worcestershire sauce

1 teaspoon fresh lemon juice

1 ½  teaspoon sea salt


Wash black-eyed peas. Drain black-eyed peas and place in a deep pot and cover with water.  Bring to a boil.

Drain off the water, add fresh water and return to burner.  Add powdered chicken bouillon flavor, garlic powder, and pepper.  Bring to a boil. Reduce heat to medium high and cover with slight vent.  Cook for 20 minutes, or until tender.  Drain off water and place peas in a large mixing bowl.  Allow to cool.

Chop bell pepper, celery, onion, green onions, tomatoes, and parsley.

In a small bowl, whisk  together mayonnaise, Worcestershire sauce, and lemon juice.  Season with sea salt and additional pepper to taste.

Pour into the vegetables and gently fold all ingredients together.  Cover and refrigerate for at least 8 hours.

I like a little salad with my pepper.



Chicken Salad,Tomato, Peach And Avocado Stacks With Peach Puree

The summer salad series rolls on with this delectable dish.  Chicken Salad, Tomato, Peach and Avocado Stacks with Peach Puree is a fresh, light and made for summer days dish.


Chicken Salad, Tomato, Peach And Avocado Stacks With Peach Puree


For Chicken Salad:

4  skinless, boneless chicken breasts

1-1 ½  teaspoons teaspoon salt

1  teaspoon fine black or white pepper

2 teaspoons onion powder

4  teaspoons celery seed

½ – 1  cup  mayonnaise

For Peach Avocado Salad:

6  medium peaches, peeled and chopped

zest of  1 lemon or 1 orange

1-2  Tablespoons fresh lemon juice

1  Tablespoon honey

3  medium avocados, diced

3  Roma tomatoes

3  green onions, chopped

fresh parsley

salt- I prefer Kosher or sea salt.

fine black or white pepper


For Chicken Salad:

Place chicken breasts in large pot. Cover with water.  Add salt,  pepper, onion powder, and 2 teaspoons celery seed.  Bring to boil over high heat.

Lower heat to medium-high and cook for approximately 45 minutes or until completely done with no red or pink.  Add more water if needed. Remove chicken from water and place into large mixing bowl.


Use a knife and fork to shred chicken. For a little zip of fresh, I like to add a generous squeeze of fresh lemon juice. Now it’s ready for 2 teaspoons celery seed and any additional salt and pepper to your liking.  Begin with stirring in ½ cup mayonnaise to coat chicken. I always begin with only ½ cup mayonnaise, and add additional if needed.  Cover and refrigerate.  Serve cold.

For Peach & Avocado Salad:


Peel and chop peaches. Stir together peaches with  fresh lemon juice and lemon zest.  Add ½ cup peaches and 1 Tablespoon honey together in food processor and pulse until smooth.

Season with Kosher or sea salt and fine black or white pepper to taste.  Peel and dice the avocados. Chop the green onions and fresh parsley, and slice tomatoes.  If you want to stack the layers in a rounded presentation, an empty tuna can thoroughly washed and with the top and bottom lids removed is a great round form.


For the first layer, arrange tomato slices, green onion, and fresh parsley on chilled plate.  Lightly pepper to taste.  For the second layer: spoon 2 Tablespoons peach puree around the tomatoes, green onions and parsley.


Next, top tomatoes, green onions, and parsley layer with  2 Tablespoons diced avocados and ½ cup of the chopped peaches. Sprinkle with Kosher salt to taste.  Add ½ cup chicken salad and top with desired amount of green onions and chopped fresh parsley. Repeat steps for each individual serving.  Serves 6.


Holiday, Summertime, Music To Work To & It’s The Weekend!~ A Top 10 Playlist

Okay, I’ve about had enough of website housekeeping for one holiday break.

My eyes are bugged from proof reading, correcting images and freshening things up around Places In The Home.

All the mechanics of this blog run together quickly, and I try to stay on my toes.

I must have slipped back in March when I tried to improve the header.

Did any of you notice I misspelled the word “diversified” in the header tagline?

I did, four months later.

Note to self: get it together.

As I get it together today I find I need caffeine and music.

None of the soft, smooth and settled stuff will do today.

Pump up the volume, I’m still in a 4th of July/It’s summertime mood!

Here’s a summer holiday top 10 music playlist and videos for this weekend.

Be back Monday.

The Beach Boys- All Summer Long

Heavy Shift- 90 Degrees in the Shade

Gwen Stefani- Hollaback Girl

Beyoncé~Jay-Z- Crazy In Love 

Celine Dion- The Best 

Ella Fitzgerald & Louis Armstrong- Summertime

Sly & the Family Stone – Hot Fun in the Summertime 

Jake Owen- Beachin’

Creedence Clearwater Revival-  Born on the Bayou