Citrus Sugar Hand Scrub

Easy as a sweet summer vibe, this homemade Citrus Sugar Hand Scrub is a spring into summer solution for keeping hands (and feet, too!) soft and silky.

lemons-oranges

Timing is everything, and this affordable, easy to make, and effective scrub is a pampered treat perfectly timed for the summer mani and sandal pedi season.

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Photo by Meghan Schiereck 

More than simply a hand scrub, it’s  a wonderful barefoot on the beach foot scrub for guys and gals.

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Mother’s Day add on or star, whip up a second batch of this for the gardener or fun in the sun mom to treat herself to.

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Coconut oil is a beauty staple these days, and is well represented in this homemade scrub for its softening ability.

Summer is calling, and this citrus sugar hand scrub treats hands and feet to an at-home spa refresh. 

 

 

 

 

 

Dampen hands with tepid water.  Apply the citrus sugar hand scrub and gently massage in a circular movement to exfoliate and renew skin. Rinse well with warm water and gently pat dry.

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Photo by Mimi Di Cianni

Complete the at home spa experience by applying your favorite hand cream to seal in the moisture and protect.

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Soak feet in warm water for approximately five (5) minutes in order to soften the skin.  Apply scrub to each foot and work in circular motions to properly exfoliate. Rinse feet with tepid water and gently dry with a towel.

Feet will be soft and moisturized so watch your step!

Now is the time to try out those new summer flip-flops or spa socks to prevent doing the Ow! That hurts! twist and shout.

citrus-sugar-hand-scrub-summer

Citrus Sugar Hand Scrub

Ingredients

½  cup raw sugar

½  cup coarse salt

½ cup melted coconut oil

1 tablespoon lemon zest (1 medium-size lemon = approximately 1 tablespoon of lemon zest)

1 tablespoon orange zest

several drops favorite essential oil

Directions

Mix all ingredients together until combined.

citrus-sugar-hand-feet-scrub

Spoon scrub into container of choice and seal tightly. It will keep for up to one month.

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Photo by Irena Carpaccio

Spring is here and summer is calling, and this citrus sugar hand scrub treats hands and feet to an at-home spa refresh.

Darleen-signature-love

Easter Dinner Recipes

As family, friends, and neighbors gather around the Easter dinner table, what Easter dinner recipes will find their place on the menu?

speckled-eggs-basket-purple-roses

Jez Timms

Will you be serving tried and true traditional favorites, or do you delight in bringing a new dish to the holiday table?

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Easter-rabbit-plates-table-setting

Holiday weeks can be so hectic, and who doesn’t appreciate ideas, recipes, and tidbits that bring a touch of beautiful and delicious convenience to the table.

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Carolyne Roehm

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Click on the links for recipes. 

Easy Homemade Strawberry Lemonade

Easy Homemade Strawberry Lemonade Recipe

Refreshing sips of the season greet the day and the guests.

Copycat-Honey-Baked-Ham-recipe

Honey Baked Ham Recipe

These Easter dinner recipes are delicious, make a beautiful presentation, and are Easter dinner and dessert appropriate.

flour-dusted-baked-buttermilk-biscuits

Homemade Buttermilk Biscuits Recipe

I find it easier when planning the Easter dinner menu to figure out the main dish first and let the traditional side dish mates take it from there.

Ham and Cheese Scones

Ham and Cheese Scones Recipe

Ham and biscuits.

Ham and cheese.

Ham for the main it is.

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Buttery Peas and Mushrooms

Buttery Peas and Mushrooms Recipe

Pretty and delicious in pink.

easter-deviled-eggs

Pink Deviled Eggs Recipe

Deep-Dish Bacon and Cheddar Quiche

Deep-Dish Bacon and Cheddar Quiche Recipe

Prosciutto-Asparagus-Puff-Pastry-Bundles-2 (1)

Prosciutto Asparagus Puff Pastry Bundles Recipe

This recipe for Glazed Carrots with Orange and Ginger puts a spring spin on a traditional Easter dinner side.

carrots-with-parsley-mint

Glazed Carrots With Orange & Ginger

Ingredients

1 lb. bag peeled baby carrots

2 tablespoons butter

2 tablespoons orange marmalade

1 Tablespoon brown sugar

½ teaspoon salt

2 teaspoons ground ginger

1/3 cup orange juice

zest of one lemon

zest of one orange

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley for garnish (optional)

Directions

Combine all ingredients except lemon juice and parsley in saucepan.  Bring to a boil, stirring to incorporate all ingredients together.

Reduce heat to medium low.   Add lemon juice and  cover.   Cook until carrots are tender.

Taste to determine if you want to adjust the seasonings.

I like to add the parsley and one additional squeeze of lemon to the pan to allow it to soften for approximately 1 minute.

herbed_potato_stacks_recipe

Herbed Potato Stacks Recipe

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lemon-lavender-shortbread-cookies

Lemon Lavender Shortbread Cookies Recipe

coconut-cake-cut

Dorothy’s Homemade Coconut Cake Recipe from Alex Hitz

Ingredients

6 tablespoons cold salted butter, plus more for pans

2¼ cups sugar

1½ tablespoons vanilla extract

8 tablespoons (1 stick) salted butter, melted

5 egg yolks

3 whole eggs

2½ cups cake flour, plus more for pans

1 tablespoon salt

1 tablespoon baking powder

½ cup buttermilk

¾ cup heavy cream

For the Glaze:
½ cup coconut milk

2 tablespoons powdered sugar

Directions

Preheat the oven to 325°F. Butter and flour three 9-inch round cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.

On medium speed, beat the cold butter in the bowl of an electric stand mixer fitted with the paddle attachment until it is very light, about 5 minutes. Continue beating while gradually adding the sugar, scraping down the sides of the bowl as necessary.

Add the vanilla and beat for 5 more minutes, scraping down the sides of the bowl again. The mixture will be very coarse and grainy. Turn the mixer to the lowest speed, add the melted butter, egg yolks, and whole eggs, and then turn off the mixer.

In a large bowl, sift together the flour, salt, and baking powder.

In another bowl, mix the buttermilk and cream.

With the mixer on the lowest speed, add half the flour mixture, and then half the buttermilk mixture. Add the remainder of the flour and buttermilk mixtures, scraping down the sides of the bowl as necessary. Do not overmix or the cake will be tough.

Pour the batter evenly into the prepared pans, tapping each pan on a sturdy surface to release air bubbles if there are any, and bake for 25 to 30 minutes until a toothpick or knife comes out clean.

Cool the cakes for 10 minutes, then run the dull edge of a knife around their perimeters and invert them onto a cold baking sheet or rack. (Note: These cakes may be frozen for up to 3 months.)

When you are ready to ice the cake, slice each layer in half horizontally so that you have 6 layers.

To make the glaze, whisk together the powdered sugar and coconut milk in a small bowl. Pierce each cake layer with a fork in several places and then spoon or brush the glaze over them before icing.

Make sure all the layers are completely cool before icing.

For the Coconut Icing:

Yield: Enough for one six-layer 9-inch cake

1½ cups fresh or dried coconut, shredded and toasted

18 ounces cream cheese, at room temperature

18 tablespoons salted butter, at room temperature

3 tablespoons vanilla extract

7½ cups powdered sugar

2¼ teaspoons salt

6 tablespoons coconut milk

5⅓ cups sweetened flaked coconut

Directions

Preheat the oven to 350°F.

Spread the fresh or dried coconut on a metal baking sheet and toast for about 5 to 7 minutes, until it is brown. Remove from the oven and reserve.

In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla extract, and beat the mixture on medium speed for about 5 minutes, until it is light and fluffy.

In a large mixing bowl, combine the powdered sugar and salt, and add it to the cream cheese mixture, 1 cup at a time, beating it until it is smooth after each addition. Turn the mixer to the lowest speed, add the coconut milk, and stir in the sweetened flaked coconut.

Arrange the cooled layers, one by one, on a cake stand, icing each layer as you assemble, using approximately 1 cup of icing per layer, and then top with the toasted coconut.

-House Beautiful

No-Bake Lemon Tart

No-Bake Lemon Tart Recipe

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Valentine’s Day Desserts

Valentine’s Day desserts scrumptiously reveal the sweet treat side of Valentine’s Day.

white and red cupcake with white icing on top (1)

Photo by luisana zerpa 

Preparing from scratch or creating a delightful presentation with purchased confections has become a scrumptious tradition.

heart-shaped-cookies

Photo by Diane Helentjaris

Sharing is caring.

Food is love.

Calories don’t count on Valentine’s Day.

Let’s Valentine’s Day Desserts!

Cookie-Dough-Valentines-Hearts-1

Chocolate Chip Cookie Dough Valentine’s Hearts

Ingredients

¼ cup unsalted butter-softened

½ tsp pure vanilla extract

6 tablespoons light brown sugar, packed

2 tablespoons peanut butter

1 cup all-purpose flour

7 oz. sweetened condensed milk

1 cup mini chocolate chip morsels

For Dipping and Decoration:

10. oz semi sweet baking chocolate

1.5 oz white chocolate for garnish

A few drops of pink or red food colors

Directions

Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.  Add flour and sweetened condensed milk and beat until combined.  Fold in the mini chocolate chip morsels.

Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.

Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.

Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper.  Set them back in the fridge to firm.

Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Oh My Goodness Chocolate Desserts

Valentine-Heart-Brownies

Valentine Heart Brownies

Ingredients

1 package fudge brownie mix (13×9-in. pan size)

¼ teaspoon mint extract

½ cup butter, softened

1-½ cups confectioners’ sugar

¼ teaspoon vanilla extract

Red paste food coloring, optional

¼ cup baking cocoa

Heart-shaped sprinkles, optional

Directions

Prepare brownie mix according to package directions, adding mint extract to batter.  Transfer to a greased 13×9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.

Meanwhile, in a small bowl, cream the butter, confectioners’ sugar, vanilla and, if desired, food coloring until light and fluffy, 3-4 minutes.  Transfer to a pastry bag.  Set aside.

Line a baking sheet with parchment. Dust with cocoa; set aside. Cut brownies into 15 rectangles. Using a 1-½-in. heart-shaped cookie cutter, cut out a heart from the center of each brownie.  Reserve cutout centers for another use.  Place brownies on prepared baking sheet.  Pipe frosting into centers of brownies.  If desired, top with sprinkles.

-Taste of Home

Valentine's Day Cheese Board

Valentine’s Day Cheese Board from Bee Seasonal 

pink-onyx-heart-serving-board

Pink Onyx Heart Serving Board

White Chocolate-Cherry Shortbread

White Chocolate-Cherry Shortbread

Ingredients

½ cup maraschino cherries, drained and finely chopped

2 ½ cup all-purpose flour

½ cup sugar

1 cup cold butter

12 ounce white chocolate baking squares with cocoa butter, finely chopped

½ teaspoon almond extract

2 drops red food coloring (optional)

2 teaspoon shortening

White nonpareils and/or red edible glitter (optional)

Directions

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs.  Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate.  Stir in almond extract and, if desired, food coloring.  Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).

Shape dough into ¾-inch balls.  Place balls 2 inches apart on an ungreased cookie sheet.  Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-½-inch rounds.

Bake in preheated oven for 10 to 12 minutes or until centers are set.  Cool for 1 minute on cookie sheet.  Transfer cookies to a wire rack and let cool.

In a small saucepan, combine remaining 8 ounces white chocolate and the shortening.  Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off.  If desired, roll dipped edge in nonpareils and/or edible glitter.  Place cookies on parchment or waxed paper until chocolate is set.

-Better Homes & Gardens

strawberries-chocolate-whipped-topping-honey-1

Chocolate Strawberry Honey Nests

Ingredients

12 sheets phyllo dough

½ cup sugar

1 stick butter, melted

1 cup strawberries, cleaned and sliced

3 squares dark chocolate, shaved

½ cup milk chocolate chips

3 teaspoons honey  or to individual taste

whipped topping

¼ teaspoon cinnamon

Directions

For Phyllo Nests 

Preheat oven to 350 degrees F.  Melt butter in a small saucepan over low heat. Lay 1 sheet of phyllo dough on cookie sheet or counter work surface.

Using soft brush, brush over sheet with melted butter. Lightly sprinkle entire sheet with sugar.  Top with another sheet.  Butter, sprinkle and repeat until  6 sheets thick.  Repeat to create another 6 sheets stack. Using a pizza cutter or large knife, make ten vertical slices and one horizontal slice down the middle of each stack.

Lightly spray a 12 cup muffin pan with nonstick cooking spray.  Line each muffin cup with 1 of the phyllo pieces at a time, covering sides and bottom to form a cup.  Repeat making 12 cups.

Using a microplane, shave dark chocolate over each cup to dust.

Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and immediately place desired amount of chocolate chips in each cup allowing to melt.

Top melted chocolate chips with strawberry slices, drizzled honey and whipped topping.  Dust whip topping clouds with cinnamon.

Valentines-Conversation-Cookies-Vanilla-Sugar-Raspberry-Sandwich

Raspberry Cream Sandwich Cookies from Curly Girl Kitchen

Sweet logic and delicious justification make Cupid’s case for whipping up an easy Valentine’s Day dessert delectably dedicated to the one you love.

Valentine's-Day-baking-supplies

Slice, mix, scoop, bake, and decorate desserts easy to prepare and beautiful to plate.

devil's-food-cake-mix

TOLL-HOUSE-Valentine-Chocolate-Chip-Refrigerated-Cookie-Dough-Bar-14-Ounce-Bag

Antique Rose Handpainted Serving Plate - Germany

Embellishments for dessert details.

cupcake-toppers

options-graphic-red

Valentine's-Day-desserts-store-bought-bakery

Stop by your favorite supermarket bakery department and frozen food section for goodies to add to your Valentine’s Day sweet treats dessert board.

Valentine's-Day-red-pink-plates

Mainstays Chiara 4 Piece Stoneware Round Red Dinner Plates

Valentine Stoneware Appetizer Plate Pink with Red Rim

Set Of 4 Heart Salad Plates

The-Pioneer-Woman-Heart-Ruffle-10-2-inch-Red-Ceramic-Pie-Pan

The Pioneer Woman Heart Ruffle 10.2-inch Red Ceramic Pie Pan

Valentine’s Day dessert recipes offer sweet inspiration for celebration confections prepared and served with loe.

Darleen-signature-love

Delicious Thanksgiving Recipes

Delicious Thanksgiving recipes lead the holiday gathering together parade of tastes.

Thanksgiving-place-setting-HECTOR MANUEL SANCHEZ-PRODUCED-JAMES FARMER-sTYLING- BUFFY-HARGETT-MILLER (1)

Southern Living

“Forever on Thanksgiving Day the heart will find the pathway home.”

—Wilbur D. Nesbit

pewter-pitcher-fall-arrangement-Pinterest-Victoria-Magazine

Victoria Magazine

Homemade.

Home fires.

Home is where the holiday heart is.

Thoughts of home times are upon us, and delicious Thanksgiving recipes take center setting at the holiday dinner table.

delicious-Thanksgiving-recipes

Make memorable Thanksgiving gathering goodies by mixing the traditional with new traditions for good and tasty measure.

Upholstered-tweed-walls-fireplace

Veranda – Photography by Dylan Thomas

Markedly seasonal colors depicted through fresh florals blend with sweet reminders to show without a doubt just how beautiful this time of year truly is.

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Now for the main event, let’s take a look at a sampling of delicious Thanksgiving recipes.

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 Cranberry Feta Pinwheels with Cream Cheese

 Cranberry Feta Pinwheels with Cream Cheese

Ingredients

1 large flour tortilla (or 2 smaller ones)

8 oz cream cheese, softened

½ cup feta cheese, crumbled

¼ cup dried cranberries

¼ cup fresh baby spinach or arugula, chopped

1 tbsp green onions, finely chopped

Salt and pepper to taste

Directions

In a medium bowl, combine the softened cream cheese and feta until smooth. Stir in the chopped green onions, cranberries, and chopped spinach or arugula. Season with salt and pepper to taste.

Lay the tortilla flat on a clean surface. Spread the cream cheese mixture evenly over the tortilla.

Roll the tortilla up tightly and wrap it in plastic wrap.  Place it in the refrigerator for about 1 hour to firm up.

After chilling, remove the wrap and slice the tortilla into 1-inch pinwheels.  Arrange on a serving plate and garnish with a sprig of rosemary for a festive touch!

Lily’s Bites

Rustic Mashed Red Potatoes with Parmesan Recipe

Rustic Mashed Red Potatoes with Parmesan 

Ingredients

3 pounds small unpeeled red potatoes, roughly chopped

½  cup whole buttermilk 1 cup salted butter, softened

4 ounces herbed cream cheese (about ½ cup)

4 ounces Parmesan cheese, shredded (about 1 cup)

1 ½ teaspoons kosher salt

½ teaspoon ground white pepper

¼  cup chopped fresh chives

Directions

Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high; boil until potatoes are tender, about 25 minutes.  Drain and return potatoes to Dutch oven over medium.  Cook, stirring once, until potatoes dry out slightly, 30 to 50 seconds.

Place buttermilk and butter in a microwavable glass bowl, and microwave on high until warm, 30 to 60 seconds.  Add warm buttermilk mixture, cream cheese, Parmesan, salt, and white pepper to potatoes, and coarsely mash with a potato masher to desired consistency.  Sprinkle with chives just before serving.

Reheating Instructions:

Slow Cooker:  Spoon potatoes into a 4 to 6 qt. slow cooker.  Cover and cook on high until heated through, about 2 hours.

Oven: Reheat in a tightly covered baking dish at 350°F until heated through, about 1 hour.

-Southern Living

menu-thanksgiving-elway-hall

Flower Magazine – Photography by Erik Kvalsvik

Will Thomas shares his recipe for Basil Blissed Mashed Potatoes with the readers of Flower Magazine.

C’est si bon!

Maple Roasted Dutch Carrots With Garlicky Carrot Top Hummus

Maple Roasted Dutch Carrots With Garlicky Carrot Top Hummus Recipe

Green-Bean-Casserole-recipe

Thanksgiving Green Bean Casserole Recipe

Crockpot™ Maple Bourbon Candied Sweet Potatoes

Crockpot™ Maple Bourbon Candied Sweet Potatoes Recipes

Harvest-Wheatsheaf-recipe

Harvest Wheatsheaf Recipe

buttermilk-southern-skillet-cornbread copy

Buttermilk Cornbread

Ingredients

2 cups buttermilk self-rising corn meal

1 cup self-rising flour

½ Tablespoon baking powder

2 eggs

1 cup buttermilk

1 cup milk

Directions

Preheat oven to 425° F.  Grease cast iron skillet or pan. Bottom of pan or skillet should be coated well but not swimming in oil.

Combine corn meal, flour, and baking powder in mixing bowl. Stir in buttermilk, milk, and eggs; mix well. Batter should be a medium thick consistency. Thin by adding additional milk until desired consistency is reached.

Pour batter into greased skillet or pan. Bake in preheated oven for approximately 30 minutes, or until toothpick inserted in the center comes out clean and top is golden brown.

-Places In The Home

Pumpkin-Trifles_Gingerbread-Parfait

Pumpkin Trifles Recipe

Thanksgiving-apple-pastry-package-del1014-lgnWrapped Baked Apple Crumble Recipe 

buttermilk-pie-pecan-crust

Buttermilk Pie with Pecan Crust

Ingredients

1 cup all-purpose flour, plus more for work surface

⅓ cup pecans

1¼ cup plus 3 tablespoons sugar

½ tsp. salt

½ stick butter, cold and cut into small pieces; plus 3⁄4 stick, melted

4 large eggs

3 Tbsp. cornstarch

1⅓  cup buttermilk

Zest of 1 lemon

½ tsp. freshly grated nutmeg

Directions

In a food processor, pulse flour, pecans, 3 tablespoons sugar, and salt until the nuts are finely ground.  Add cold butter pieces and 1 egg, and pulse until the dough holds together when pinched but does not form a ball.  Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer to a 9-inch pie pan, pressing the dough against the bottom and sides without stretching it.  Using a paring knife, trim the dough to a 1-inch overhang.  Fold the overhang in to make a double layer of dough and, with your fingers, crimp all around.  Refrigerate for at least 1 hour (to prevent dough from shrinking).

Preheat oven to 400°F.   Meanwhile, cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover.  Bake for 15 minutes; remove the parchment and weights, and bake until shell is golden, about 10 more minutes.  Remove pan from oven and reduce oven temperature to 325°F.

In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg, and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, 55 minutes to 1 hour.

Remove pie from oven and let cool before serving.

-Country Living Magazine

Pumpkin-Coconut-whipped-topping-fluff-pie

Pumpkin Coconut Fluff Pie

Ingredients

1 9″ graham cracker crust

1  8 oz container whipped topping

1  3.5 oz box vanilla instant pudding & pie filling

1  15 oz can 100% pure pumpkin

½ cup sweetened coconut flakes

1 tsp. vanilla

1 tsp. pumpkin pie spice

1 tsp. ground cloves

½ tsp. ground nutmeg

Directions

In a large mixing bowl, add pure pumpkin, vanilla pudding mix, coconut, ground cloves, ground nutmeg and pumpkin pie spice.  Using a wooden spoon, stir ingredients until combined.

Next, add vanilla and whipped topping. Fold until incorporated.

Spread the pumpkin fluff mixture into the graham cracker crust; cover with plastic wrap.

Chill covered pie for at least 4 hours to set.

Before serving dust the top of the pie with additional pumpkin pie spice.

pecan-pies-fall-Keith-Robinson-Flower-Magazine-photo-David-Hillegas

Flower Magazine – Photography by David Hillegas

Gathering together to eat, drink, and be merry serves body and soul, and it’s my hope these delicious Thanksgiving dinner recipes offer menu inspiration.

Darleen-signature-love

Autumn Soup Recipes

Autumn soup recipes befit this time of year when comfort and warmth takes the chill off crisp days and chilly nights.

creamy-mushroom-rice-soup

Creamy Chicken and Mushroom Soup Recipe

False fall will again grace Louisiana with its presence this week.

We’re used to the tease and tempt of the Southern fall- a picture more like this.

fall-leaves-South (1)

This deep into the year the only heat I’m interested in is found in a cup or bowl of soup, stew or gumbo.

Stuffed-Pepper-Soup-recipe

Stuffed Pepper Soup Recipe

When true fall arrives it brings autumn soup recipes to the table with a side of comfort to take the chill off.

fall-table-settings

Southern Living Magazine – Photography by Hector Manuel Sanchez

Colors of this magnificent season apply to foliage as well as to food.

Associating a season to particular recipes, seasonings, spices, sauces and soups becomes a common fixture on both stove and table.

Mississippi Catfish Gumbo

Mississippi Catfish Gumbo Recipe

Twenty-four years after its hit run I’ve finally taken the time to stream Gilmore Girls.

Although late to the party, I am quite smitten with the charm factor that is Stars Hallow.

soup-weather

Stars Hollow “Autumn Festival” Travel Poster
Smells Like She’s Watching Gilmore Girls Again 9oz Scented Soy Candle

cheddar-cornbread-recipe

Cheddar Cornbread Recipe

Breads and crackers seasoned and spiced to perfection enhance the taste of fall.

Sweet-and-Spicy-Seasoned-Crackers

Sweet and Spicy Seasoned Crackers Recipe

Spinach-Onion-and-Garlic-Quick-Bread-recipe

Spinach, Onion, and Garlic Quick Bread Recipe

biscuits-served

Buttermilk Biscuits Recipe

There’s a delicious connection between hot Buttermilk biscuits and the warmth of home.

home-for-fall-soup-bowls

Pine Forest 22 oz. 5.5 in. Multicolor Earthenware Soup Bowl (Set of 4)

Orange and black cookware in traditional colors of Halloween fit right in with fall into Thanksgiving home decor, cook and serveware.

pumpkin-dutch-oven-orange-black

Smith & Clark Cast Iron Pumpkin Harvest 2-qt. Dutch Oven

Without further ado, may I present a collection of autumn soup recipes perfect for prep and plate on a soup weather day or evening.

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slow-cooker-chicken-noodle-soup-recipe

Slow Cooker Chicken Noodle Soup Recipe

French Onion Short Rib Soup with Cheesy Gruyère Toast recipe

French Onion Short Rib Soup with Cheesy Gruyère Toast Recipe

Sausage White Bean Soup

Sausage White Bean Soup Recipe

slow-cooker-beef-stew-recipe

Slow Cooker Beef Stew Recipe

rotisserie-chicken-chowder

Creamy Chicken Soup with Potatoes and Bacon

Chicken Tortilla Soup recipe

Chicken Tortilla Soup Recipe

Copycat Cracker Barrel Chicken and Dumplings

Copycat Cracker Barrel Chicken and Dumplings

Copycat Panera Autumn Squash Soup

Copycat Panera Autumn Squash Soup Recipe

Mushroom-Leek-potato-soup

Mushroom, Leek & Potato Soup Recipe

C’est si bon!

Darleen-signature-love

 

Louisiana Chicken and Sausage Gumbo

Louisiana chicken and sausage gumbo is what’s cooking in the Places In The Home kitchen today.

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“Cajun cuisine is a technique-driven cuisine, because
it’s a very humble style of cooking.
It’s about what can you do with humble ingredients
like onions, celery, bell peppers, oil, and flour.
How can you intensify flavors and create meals
that are satisfying and hearty and make you happy.”

—Frank Brigsten

roux-gumbo

Roux:

Ingredients

1 cup flour

1 cup vegetable oil

Directions

Heat oil in a black skillet or Dutch oven over medium-high heat.  Add flour in gradually, stirring well. Reduce heat to low.

Stir/whisk the mixture constantly until it reaches a rich brown color, approximately 30-40 minutes. You must stir/whisk constantly to prevent the roux from burning.

Black flakes indicate burned roux, and burned roux tastes horrible.  If you burn it, throw it out and start over.

Start over?

Yes. Start over.

It’s worth it.

options-graphic

karys-roux-jar

If making traditional roux from scratch is not for you Kary’s Roux in a jar has got your name written all over it.

Now, let’s gumbo!

gumbo-bowl-chopped-onions

Louisiana Chicken and Sausage Gumbo 

Ingredients

8 cups water

4 cups chicken broth

traditional roux; see recipe below (or 8 ounces of instant roux from jar)

6-8  chicken thighs
**Substitution: meat from cooked deli rotisserie chicken, shredded

1 pound andouille or smoked sausage, sliced

1  bag (12 ounce) frozen chopped onions

1 bag (12 ounce) frozen chopped bell peppers

½ cup chopped green onions

1 tablespoon chopped fresh parsley

2 stalks celery, coarsely chopped

2 bay leaves

2 Tablespoons minced garlic

1 teaspoon celery seed

4 teaspoons salt

2 teaspoons fine black pepper or to taste

-OR-
in place of salt and pepper season with 1 Tablespoon Créole seasoning or to taste

1  cup white wine, optional

cooked rice for serving

Directions

Roux

Heat oil in a black skillet or Dutch oven over medium-high heat.  Add flour in gradually, stirring well. Reduce heat to low.

Stir/whisk the mixture constantly until it reaches a rich brown color, approximately 30-40 minutes. You must stir/whisk constantly to prevent the roux from burning.

Gumbo:

Slice smoked or andouille sausage into ½ inch pieces. Using a seasoned skillet for optimum taste results, cook the sliced sausage over medium-high heat until browned.

Transfer cooked smoked or andouille sausage to plate lined with paper towels, allowing excess grease to drain. Set aside.

sausage-chicken-onions

Place chicken in gumbo or stock pot, add water, and bring to a boil.  Add celery seed, 2 tsp. salt, and 1 tsp. black pepper to season.

Stir and reduce heat to medium low; cook chicken until done. Transfer chicken from pot to large mixing bowl. Retain stock. Shred chicken breasts and return to pot.

Turn heat back to medium high.  Add roux. Stir until roux dissolves.

chopped-onion-bell-pepper Reduce heat to medium; add minced garlic, chopped onions, bell pepper, celery, bay leaves, parsley, chicken broth, remaining salt and black pepper (or Créole seasoning).

bay-leaves-gumbo

Creole-seasoning

Creole-Cajun Seasoning

1/3  cup paprika

3  tablespoons dried oregano

3  tablespoons ground black pepper

2  tablespoons dried basil

1  tablespoon dried thyme

2  tablespoons salt

1  tablespoons cayenne pepper

1  tablespoon granulated onion

4  teaspoons dried thyme

4  teaspoons granulated garlic

In a medium bowl combine paprika, dried oregano, dried thyme, ground black pepper, dried basil, salt, cayenne pepper, granulated onion, dried thyme and granulated garlic.  Stir to combine.

Can be stored in an airtight container for up to three months.

boiling-gumbo

Carefully pour in white wine. Stir to blend and incorporate.

Reduce heat to simmer. Simmer uncovered for approximately 2 hours, allowing all flavors to marry. Remove bay leaves and skim any fat off top of gumbo.

Add chopped green onions and continue to simmer for additional 15 minutes.

Give gumbo a taste to see if you want to add more salt, pepper, garlic, Créole seasoning or chicken broth before serving.

Serving:

Cajun-Country-rice

Serve gumbo over cooked rice.

Zatarains Gumbo File

Top with a sprinkle of ground filé and hot sauce to taste if desired.

Louisiana chicken and sausage gumbo

Louisiana chicken and sausage gumbo is delicious on the day of prep and plate, and even more flavor filled filé fantastic the next day.

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Sweet Summer Southern Tea Cakes

Sweet summer Southern tea cakes lead the topic of conversation on this particular June afternoon in the Places In The Home test kitchen.

Places In The Home defines tradition as collections, recipes, and/or generational practices from your past bringing about complete and utter joy deemed repeat worthy.

tradition-graphic

noun
tra·di·tion \trə-ˈdi-shən\

a :  an inherited, established, or customary pattern of thought, action, or behavior (as a religious practice or a social custom)

b :  a belief or story or a body of beliefs or stories relating to the past that are commonly accepted as historical though not verifiable

2: the handing down of information, beliefs, and customs by word of mouth or by example from one generation to another without written instruction

Cottage+By+The+Bay+I+On+Canvas+by+Karen+Fields+Painting

Summer has only been official for a hot minute, and the South is already experiencing oppressive heat. Frankly speaking, the only heat I’m remotely interested in on days better spent indoors is that of the oven.

Holds true for the cooks, bakers and heat haters in my family as the summertime tradition passed down in our family is a simple piece of advice- cook early, stay cool late.

However, I will make an exception when it comes to baking up a dozen or so sweet summer Southern tea cakes.

Southern-Living-magazine-cover-1990

Back-Home Tea Cakes

Ingredients

½ cup shortening

1 cup sugar

1 egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 Tablespoon baking powder

¼ cup milk

sugar

Directions

Cream shortening; gradually add 1 cup sugar, beating well at medium speed of an electric mixer.  Add egg and vanilla; beat well.  Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well. Cover and chill 2 hours.  Work half of dough at a time, and store the remainder in refrigerator.

Roll dough to ¼-inch thickness on a lightly floured surface.  Cut with a 2-inch cookie cutter; place on greased cookie sheets.  Bake at 375 degrees for 6-8 minutes or until edges begin to brown.

Sprinkle with sugar. Cool.

Yields 3 dozen.

Mary Lou Adkins, Sulphur, LA.
Southern Living Magazine, July 1990

Here’s the aged index card recipe from which I’ve baked many a tea cake, and it means the world to me on many levels.

To me, tea cakes signify the simple, classic, and unpretentious taste of home.  I like to think that’s how I roll.

Giving into part craving, part memory driven tradition I baked up a couple dozen sweet summer Southern tea cakes working with a few recipe additions and adjustments.

flour-surface-rolling-pin

Photo by Laura Adai

Sweet Summer Southern Tea Cakes

Ingredients

3 ½ cups all-purpose flour

1 teaspoon baking soda

½  teaspoon salt

1  cup butter

2 cups sugar

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

fresh lemon zest

Directions

Preheat oven to 350°.  Combine flour, soda, and salt together and set aside.  In separate bowl, cream together butter and sugar.

flour-baking-soda-salt-dry-ingredients

Add eggs one at a time, beating well after each addition.  Add in vanilla extract, almond extract, and fresh lemon zest.

lemon-zest-vanilla-almond-extract

Beat together until combined.  Stir the dry ingredient mixture into creamed butter/sugar mixture.  Mix until all ingredients are blended together.

rolled-out-tea-cake-dough

Divide dough in half; lightly dusting each half with flour. Wrap in plastic wrap or waxed paper, and place in refrigerator allowing to chill for 1 hour.

cutting-out-cookies

Using a lightly floured rolling pin, roll out dough on lightly floured board to ¼ inch thickness.  Cut out in round shapes with cookie cutter or good old dependable jelly glass.

cut-out-cookies-parchment-paper

Place cut out tea cakes on parchment paper lined cookie sheet; bake at 350 degrees for 10 to 12 minutes or until edges are lightly brown.

Makes 2 dozen.

sweet-summer-southern-tea-cakes

If serving sweet summer Southern tea cakes for dinner is wrong I don’t want to be right.

Perhaps not the best example of a traditional dinner entree, but the combination of a summer evening coupled with a couple of sweet summer Southern tea cakes is very appetizing and oh, so summer.

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Taste of Thanksgiving Recipes

Taste of Thanksgiving recipes feed the hunger we crave and gives reason for the gathering season.

Julia Child quote tapestry

Pinterest

Gathering together to feast, family, and friend during the holidays or just because on a Monday in cozy spaces with good food (fancy schmancy or crackers and can cheese) is rooted in connection, love, and celebration of relationship.

country-kitchen-tim-moss

Houzz – Tim Moss

Speaking from years of experience, the kitchen is about to be a hot spot of holiday activity.  Music is a must, quality kitchen tools and gadgets essential, organization the sous chef to friend, and the taste of Thanksgiving present and accounted for.

country-kitchen-pantry-Tim-Moss

Houzz – Tim Moss

Holiday open houses at favorite antique shoppes result in treasured finds; among them platters O’Plenty perfect for plating birds baked, roasted, and fried.

vintage-new-thanksgiving-platters-1100-Barksdale (1)

Antique Shoppes at 1100 Barksdale

Louisianans do love to do delicious fried turkey when the weather turns cold and the good holiday times roll.

Deep-Fried Turkey Recipe

Country Living – Photography by Johnny Miller

Deep-Fried Turkey

Ingredients

1½ tbsp. kosher salt

1½ tbsp. smoked paprika

1½ tsp. garlic powder

1½ tsp. onion powder

1½ tsp. fresh ground pepper

1¼ tsp. cayenne pepper

1 (12- to 14-pound) whole fresh turkey

Peanut oil (about 3 gallons)

Directions

Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels.

Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired.

Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.

Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350°F over a medium-low flame, according to manufacturer’s instructions (about 45 minutes).

Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.

Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°F (about 3 minutes per pound plus an additional 5 minutes.  Keep oil temperature between 300°F and 325°F). Remove turkey from oil; drain and let stand 25 minutes before slicing.

Serves 10-12.

-Country Living

Louisiana-pecan-festival-pecans

Louisiana pecans harvested from area farms characterize the taste of home.

Cinnamon Candied Pecans​​​​​​​​
​​​​​
Ingredients

1 Tbsp unsalted butter

¼ cup granulated sugar

1 cup pecans

½ teaspoon cinnamon

​​​​​​​​Directions

In a cast iron skillet over medium heat, melt together butter, cinnamon and granulated sugar until the sugar starts to caramelize.  Add pecans and stir to coat; stirring often to keep from burning.

Pour candied pecans onto parchment or wax paper allowing to cool.

Louisiana-yams-pecans

Southern sweet potato casserole, candied sweet potatoes, and Dave the Builder’s requested favorite, sweet potato pie- Louisiana sweet potatoes are synonymous with Thanksgiving.

Homemade Sweet Potato Pie Recipe with Walnut Topping

Homemade Sweet Potato Pie Recipe with Walnut Topping

Taste of Thanksgiving Recipes

Candied Sweet Potatoes

Ingredients

3 large sweet potatoes, washed, peeled and sliced French fry style

1 stick butter, sliced

1 cup sugar

1 Tbsp water

Directions

Places prepared sweet potatoes in pot. Add sugar and butter slices. Add water and cover with lid. Cook on low about 40 minutes or until tender. Do not stir during cooking time.

Place candied sweet potatoes in casserole and serve.

-Cooking with Brenda Gantt

Asparagus With Crawfish Hollandaise

Asparagus With Crawfish Hollandaise

Ingredients

2 pounds green asparagus, trimmed

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon ground black pepper

4  large egg yolks

1 tablespoon fresh lemon juice

½ teaspoon salt

⅛  teaspoon cayenne pepper

½  cup butter, melted

½ (16-ounce) package crawfish tails

Directions

Preheat oven to 350°.  Line a rimmed baking sheet with aluminum foil, and add asparagus.  Top with canola oil, salt, and pepper, and brush evenly with basting brush.  Bake until tender, 8 to 10 minutes.

Meanwhile, add water to a large saucepan, and bring to a simmer.  In a stainless steel bowl, add egg yolks, lemon juice, salt, and cayenne.  Hold bowl over simmering water making sure bottom of bowl does not touch water, and whisk vigorously until volume of egg mixture doubles.  Slowly whisk in melted butter until sauce is thick and combined.

Remove from heat, and stir in crawfish.  Serve immediately over asparagus.

-Louisiana Cookin’

Cajun-Country-rice

Scenes from home.

Cajun-Country-label

Regional ingredients rich in taste of home traditions star in our taste of Thanksgiving non-traditional side dishes.

rice-scoops

Wild Rice and Basmati Dressing with Sausage and Sage

Wild Rice and Basmati Dressing with Sausage and Sage

Holiday time is coming, and what better time to dazzle the gathered together than with one of these taste of Thanksgiving recipes.

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