Yesterday, we did a mini makeover for my favorite client. I know I am not supposed to play favorites. If your read this blog religiously (as you should), you know I really do love all my clients. This particular client has been with me for years and has become a dear friend.
Our mission was to spruce things up and take some of the formality (or “old lady” look as she put it) out of the home. A fresh makeover that adds a coastal feel to the home, this was right up my alley!
We had already purchased the new French linen chairs (see pricing below) for the space, and we replaced the original rug (which I never liked).
Yesterday, we added the little tufted linen chair (see pricing below), Pottery Barn pillows which we moved from her bedroom (free), lamps from the basement (free), and we removed the (“old lady”) window treatments!
After: Still formal but less stuffy!
We added this cute little chair $500…great deal!
I hope you are all having as much fun as I am! Do you have a room that needs a makeover? Feel free to send me photos with questions.
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I am drawn to white. It is so crisp and clean…and it will never go out of style. Best of all white looks great with everything you pair it with.
To me, bright white trim highlights any wall color, white bedding can dress any bed, and white linen curtains frame any view.
White allows your pops of color to pop! Benjamin Moore has over 200 shades of white. Surely you can find one that fits your needs!
www.architectureartdesigns.com said: “White is known as the color of purity and natural beauty. Using white when designing or decorating you can combine it with almost any other color.”
Here are some of my favorite white kitchens from House Beautiful, BHG, and Houzz.
White bathrooms are always inviting, Celia Bedilia (I love this kids bathroom), Houzz bathroom (adore the window), and finally another bathroom with a Celia Bedilia vanity.
Bedrooms dressed in white look so crisp and clean. I love this Coastal Living bunk room, and these two Coastal Celia Bedilia bedrooms are among my favorites of all time.
Living made easy in white! Love thses three living rooms:House Beautiful, Celia Bedilia & Coastal Living.
Rachel Ashwell of Shabby Chic tell Country Living: “WHITE IS EASY TO CARE FOR. There’s nothing worse than seeing someone go with an all-white room, then fear it. Let the white be lived in! I’ve raised two children in my homes, so all of my Shabby Chic slip covers are preshrunk and machine washable. Of course, it helps to like the crumpled, imperfect look. I don’t iron. If you’re a human being and have a life, that gets old very quickly.”
FreshHome.com states: “White is the most commonly used color in interior design, especially in areas where bathing, cleaning and food preparation are prevalent. This is due to the fact that you can see anything that appears on white and wipe it up, keeping the surfaces clean and germ free. White combines well with black to form a stunning high contrast look. With the popularity of minimalist homes, decorating is lending towards using neutrals again. Keeping the interiors crisp white and clean, with often the use of subtle textures in kitchen bench tops, carpet or timber floors.”
Celia Bedilia says “White is both versatile and timeless”.
I am going to paint my office white; I will photograph it and await your feedback!
Thank you for reading my post. I hope you have enjoyed it! Let me know your thoughts…comment if you would like to, or like the post and as always if you are not already following our blog please sign up by clicking the follow button!
Coastal/Cottage living will never go out of style. The feeling of casual and colorful living is always appealing to those of us that love the coast.
Photos: Liz Donnelly
Our furniture line works in Hilton Head as well as it does on Nantucket. We can color match any Benjamin Moore color so you can go bright if you are looking for a Caribbean feel or neutral to fit in with any decor! White is always a great choice, about 80% of our orders are for white furniture.
Celia Bedilia’s pick for coastal living!
1. Bead-board bedside table with bun feet…love the look of this it is clean and functional. $400. Available in any color.
2. Desk & filing cabinet, if you must work at your cottage…look good doing it. Desk $550, Filing Cabinet $450 (available with bun feet), Swivel Desk Chair (based on a 1920’s desk chair) $400 available in any color or stain
3. Dresser large enough for a summer’s worth of clothes (57″ x 38″ x 20″), and available in any Benjamin Moore color. $880.00
4. Cannon Ball bed is a cottage classic. This can be made with bun feet, barn or bead-board and in whatever color you like. Queen $1,200 King $1,500
5. Tall bookcase $650 available in tons of colors.
6. Cottage’s must have mirrors too, this one is 36″x24″ $280.
7. I adore this media cabinet it is so simple and pretty. It measures 65″ x 22″ x 20″ and can be customized to fit your needs $880.
I hope you all enjoy coastal style as much as I do!
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This summer I have the privilege of designing a wedding for a family that I adore. I did their first daughter’s wedding in 2008 and I loved every minute! This is a real Mainebarn wedding…great spot, great theme, great time.
I use a lot of the principles of interior design to put together the visions for my weddings. This wedding will be taking place at the Barn at Flanagan Farm in Buxton, Maine. I love weddings, I love barns and I love my clients…what could be better.
Here are some of the ideas for the event.
Some of my favorite projects involve floating candles in mason jars with Lilly grass, or voitives with moss. For step by step how-to directions for these projects go to, https://celiabedilia.com/2012/03/05/826/
A good lighting plan is as important to event design as it is to interior design. I love the idea of hanging dramatic lights from the trees outside, the dinner tent and the party/dance barn.
Fabrics, colors, patterns and textures are the next layer of design. In events, fabrics can be used to highlight and define spaces. For example, I might use a gingham check tablecloth in the tent and a burlap overlay in the barn.
Color can come through flowers, ribbons, table clothes, etc. Bandanas make fabulous napkins; they are fun and add a pop of color and pattern. The best part is that you can get them in bulk for under a $1.
I adore the idea of hanging a chandelier from the trees and using swag to decorate the chairs at the head table. A natural burlap ribbon can also be a nice element, adding texture and color!
This new trend of long tables works so well for our theme! It has a wonderful family style feeling. I also like the idea of using old windows and window frames for the seating chart!
These lace mason jar candles holders bring together my passion for mason jars, the texture of lace and the twinkle of candles!
I guess I have a thing for branches, they are such effective decorations they might be nice in the tent around the poles (like the bottom right corner)
In the bottom left corner is an example of how I will hang mason jars in the barn
I also want to do a picture wall with rope and close pins like the one below in the barn…something to look at while you are taking a break from dancing.
Flowers finish the look. Mason jar vases and other rustic vessels will dress both the tent and barn.
The bird vases are among my favorites, they are so chic.
I like these flowers for the men, small and sweet!
The orchids in the arrangements below add a vintage touch.
I hope you like my wedding ideas. If you have any additions, ideas or comments…let me know.
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I love summer, for us Mainers Lobster and Blueberries are summer treats. I hope you are all enjoying summer. This week my husband is on vacation so we are eating lobster, boating and eating blueberries in every form. I hope you like these recipes! Let me know what your favorite blueberry recipes are, I love to try new things.
Sauté in olive oil until brown and almost cooked through, 7 to 10 minutes.
(If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm.
In same pan, sauté garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
Add red wine and cook down until most of the liquid is evaporated.
Add Wild Blueberries, lemon rind and salt.
Simmer for 5 minutes.
(If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste.
Let sit for 5 minutes, heat off, for flavors to blend.
Spoon over chicken breasts and serve.
Lighter Blueberry Cobbler – Cookinglight.com
Hot, delicious fruit paired with ice cream―no wonder it’s an American favorite.
Beginning as a variation on pies, cobblers date back to the 1850s. The traditional New England concoction used a thick, biscuit topping instead of pie pastry. You might not think of cobbler as heavy, but the typical topping contains ingredients like full-fat sour cream and whipping cream. Our switch to fat-free sour cream is undetectable (except in the nutritional profile). The new cobbler has just half the fat of the classic recipe but maintains great buttery flavor in the topping.
To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Stir in sour cream to form a soft dough.
Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
BEFORECalories per serving: 356 Fat: 16.5g Percent of total calories: 42%
AFTERCalories per serving: 288 Fat: 8.3gPercent of total calories: 26%
“Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.”
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
When designing a coastal home there are a few things I keep in mind.
Textures: Mixing crisp fabrics such as linens with woven fabrics like sisal to give your rooms a three-dimensional feel. Using wood (beadboard walls, painted wood floors and tables), stone (fireplace surrounds, counters and floors) and glass (windows) are musts for coastal homes!
Colors: What colors make you think of the coast? Blue, yellow, red? Or maybe all white or neutrals? I like blue and white!
Feel: What do you want your home to say about you and the scenery? Do you want a casual home, a beach get away or a formal coastal cottage? Determining the vibe of a home is very important, you need to base your decisions on the feel you are going for!
Budget: I think it is important to mix things up and hunt for a few items that really make your home unique and eclectic. Keep your budget in mind and spend your money wisely on key furniture pieces and hunt for deals on the little decor items (lamps, art, side tables etc.) that help to finish the home! This is true for all decorating projects not just coastal homes.
I love dreaming and someday I will have a coastal home of my own until then…I will keep my eye out for great ideas! I want my family to be surrounded by beauty, and that is my ultimate goal for my clients too.
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I love Pesto; it is one of the pleasures of summer. I have included wikipedia’s information on the subject and then a few of my favorite recipes and resources!
Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not “pounded” but “ground” with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.
The ancient Romans ate a paste called moretum, which was made by crushing cheese, garlic and herbs together.Basil, the main ingredient of modern pesto, likely originated in North Africa; however, it was first domesticated in India. Basil took the firmest root in the regions of Liguria, Italy and Provence, France. The Ligurians around Genoa took the dish and adapted it, using a combination of basil, crushed garlic, grated hard cheese (a mix of parmigiano-reggiano and pecorino or just one of the two), and pine nuts with a little olive oil to form pesto. The first mention of recipe for pesto as it is known today, is from the book La Cuciniera Genovese written in 1863 by Giovanni Battista Ratto. In French Provence, the dish evolved into the modern pistou, a combination of basil, parsley, crushed garlic, and grated cheese (optional). However, pine nuts are not included.
Pesto is traditionally prepared in a marble mortar with a wooden pestle. First garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help to incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can also be frozen for later use.
Pesto is commonly used on pasta, traditionally with Mandilli de Sæa (Genovese dialect – literally “silk handkerchiefs”),trofie or trenette. Potatoes and little green beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. It is sometimes used in minestrone. Pesto is sometimes served on sliced beef tomatoes and sliced boiled potatoes.
Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern. For this reason, the original (and most common) pesto is now called pesto alla genovese or pesto genovese (both forms are used in both English and Italian), in order to help differentiate the original basil based pesto from alternatives.
A slightly different version of the sauce exists in Provence, where it is known as pistou. In contrast with pesto genovese, pistou is, in general, made with olive oil, basil, and garlic only: While cheese may be added, usually no nuts are included. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents.
Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves.
Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto genovese but with the addition of tomato, almonds instead of pine nuts, and much less basil. Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste.
Outside Italy, the household name “pesto” has been used for all sort of cold sauces or dips mostly without any of the original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms. A German variety uses ramson leaves instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as “tallarines verdes” (meaning green noodles, from Italian tagliarini), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak. Lots of industrially made Pestos use cashew nuts.
Pesto in the US is commonly available in supermarkets in either green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a generic or cheaper brand. Cashew nuts, walnuts or Chinese pine nuts are often used instead of European pine nuts, because they are less expensive and have a similar texture (although not the same taste). Cheaper oils and other herbs, like parsley, may also be used to further reduce the price.
In Singapore, an Italian-Peranakan fusion version called laksa pesto is popular. The recipe has the flavour of the local curry noodle soup, laksa but is made using the pesto method.
Vegan variations of pesto can include mixes of fresh basil, nuts such as walnut or pine nut, olive oil, and the addition of miso paste and nutritional yeast to provide additional flavor enhancement to the dish.
Cilantro Pesto Chicken (YUMMY)
Boneless skinless chicken breasts, cut off anything white and cut the breast in half length wise. I like to pound the pieces out a little
Sprinkle the breast with salt and pepper
Put into a zip lock bag with ½ the pesto
Marinade chicken 4-12 hours
Put these on a hot grill and cook until done (about 5-7 mins per side depending on thickness)
1 ½ cups Cilantro
¼ dry roasted pepitas
2 cloves garlic
1/3 cup olive Oil
¾ tsp salt (I like more than this but you may not be as into salt as I am)
Several grinds of pepper
¼ cup Queso cotija (grated)
*Named for the town of Cotija, Michoacan, where it originated, this is a sharp, crumbly goat cheese. It has been called “the Parmesan of Mexico” and is usually served over beans and salads.
Put all ingredients into a food processor and pulse until creamy.
I serve this chicken topped with a salad of baby greens with orange dressing
Ok so now you know how much I love pesto. Be creative and let me know what you come up with. I love to try new recipes. Thank you for reading my blog and if you do not follow us…click the follow button and never miss a post.
Please let me know if you have a topic you would like us to feature!
I love planting inside gardens, even in the summer. I like to find ways to reuse items in my home. Today I am using mason jars. As you know if you are a loyal reader (thank you if you are a loyal reader), I love mason jars. You can plant in almost anything so be creative and have fun!
Plants in Mason Jars
1 ½ cup Mason Jars
Small plants-herbs work very well
Step One: Add a layer of pea gravel to the bottom of the jar
It’s easy to see why the popularity of succulents has skyrocketed in recent years. The plants look modern and require little maintenance — just several hours of sun and not too much water. To showcase their beauty at home, go beyond the terra-cotta pot with this display idea.
Sprinkle an inch of cactus soil in a clean glass bottle. Divide the succulents into single-stem plantlets, each with roots. Using chopsticks, place the plantlets in the bottle one at a time. Use the chopsticks again to nestle each plantlet into the soil. Once the plants are situated, keep them indoors and out of direct sunlight. These desert plants require only a drop of water every two weeks or so.
I love a good sandwich. I am always on the go so the fact that sandwiches are compact and easy to take to the beach, park and backyard is very appealing to me.
The first time I went to Vietnam on business, I had the Vietnamese Sandwich and loved it. I thought they made this sandwich for foreign visitors, when in fact it was foreign influence that made this Vietnamese sandwich (after all the French were there for 100 years). The French bread in Siagon is so good!!!
I also love using fresh vegetables in my sandwiches. Summer gives us great tomatoes, cucumbers, sprouts, lettuces and much more. Be creative and add (fresh or prepared) pesto and vegetables to your next turkey sandwich you will love the results, and it is so easy.
Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.
8 slices (about 1/2 in. thick) crusty Italian bread
3 medium ripe tomatoes, sliced
1 pound fresh mozzarella cheese, sliced thinly
16 medium basil leaves
2 tablespoons balsamic vinegar
freshly ground black pepper
1. Prepare a grill for medium heat (350° to 450°). Combine 1 tbsp. oil and the garlic and brush onto 1 side of bread.
2. Lay bread oiled side down on grill and cook until slightly toasted, about 2 minutes. Turn bread over, lay tomato slices on bread to fit, overlapping if needed, then lay cheese slices over tomatoes. Cover grill and cook until cheese starts to melt, about 4 minutes.
3. Transfer sandwiches to a platter. Put 2 basil leaves over each sandwich and drizzle with remaining 1 tbsp. oil and the vinegar. Sprinkle with salt and pepper.
8 ounces sliced cooked chicken breast (rotisserie chicken is great for this recipe)
1/8 teaspoon freshly ground black pepper
2 cups arugula leaves
Dressing: 1 teaspoon fresh lemon juice mixed with ¼ Dijon mustard and 1 tbsp olive oil
Spread jam over cut side of top half of bread. Combine cheese, bacon and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.
Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
Place arugula in a bowl. Drizzle dressing over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions.
When I think of sleeping porches: I think of napping on a hot day, lemonade, and family. I love summer (as most of you know) because time stands still for a little while.
I think back to my childhood when I would sit under a tree to get out of the hot and humid Washington DC temperatures. I also used to walk from my house the three blocks to the National Cathedral. The cool stone walls created an oasis from the heat, I spent hours in this peaceful spot.
When we were not in the city we were at our farm (we called The Barn) in Virginia. We had no TV at the barn, our activities ranged from weeding the massive vegetable garden (it seemed massive it was probably not as big as I remember) to drawing still life portraits. WHAT YOU DID NOT DO THAT AS A KID? My husband (who is from Maine) thought it was so funny, the way I grew up…”Washingtonians do not country well” he says!
In any case to me summer is easy living and sleeping porches are a wonderful throw back to a simpler time!
Happy 4th of July…wow summer is flying by. I am so sorry for all my followers in the Washington DC/Virginia/Maryland area for your power outages and the stifling heat. Please come to Maine, we know how to summer here warm days and cool nights.
I have put a 4TH OF JULY party together on my blog, tablescape ideas, table runners, drink ideas served in mason jars and the galvanized buckets to serve them in!
As for food RIBS on the grill (yum), salads and dessert!
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City barbeque Sauce:
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Directions1.Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.
Yield: 1 cup
2 cups fresh or frozen (thawed) strawberries or raspberries
2 – 3 tablespoons sugar
1 tablespoon raspberry liqueur, rum, or orange juice
In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.
Happy 4th of July! You guys are the best friends a blogger could have, thank you for your comments and likes. I love blogging! If you do not follow please click the follow button! Let me know you favorite recipes or ideas I love your comments.
Combine the chicken, lime juice, cilantro, garlic, sugar, soy sauce, pepper and mint in a plastic, re-sealable food storage bag and seal. Shake to combine, then transfer chicken to the refrigerator and allow to marinate for 24 hours. Remove the chicken from the refrigerator and discard marinade. Allow chicken to come to room temperature for 20 minutes.
Preheat a grill to high.
When the grill is hot, grill the chicken breasts, turning to mark on both sides, until an internal temperature of 165 degrees F, about 8 to 10 minutes, depending on your grill. Remove from the grill and allow to rest briefly before carving each portion into thin slices.
When ready to serve, place 2 lettuce leaves on each of 4 plates, and fan the chicken slices on top of the lettuce leaves. Garnish each plate with 1 1/2 ounces of the mango, 1 1/2 ounces of the papaya, 1 1/2 ounces of the pineapple and 5 marcona almonds. Drizzle 2 tablespoons of the Lemon-Ginger Vinaigrette over each salad and serve immediately.
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/2 cup chopped fresh flat-leaf parsley
• 6 sprigs fresh thyme, leaves only
• 1 (4 to 4 1/2 pound) chicken, cut in 1/2
• 4 portobello mushrooms, brushed clean and stems removed
• 2 small heads radicchio, halved
• Watercress, to serve
Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
Spring Pasta Salad
Recipe courtesy Jeff Mauro
1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
One 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata, for garnish
For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
Neely’s Lemon Pasta Salad
Recipe courtesy The Neelys
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
Trim the ends of the asparagus and cut into bite-size pieces on the bias.
Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
GARBANZO BEAN & MIXED VEGETABLE SALAD
Printed from COOKS.COM
1 (10 oz.) bag frozen cut corn, thawed & drained 2 red bell peppers, chopped 4 celery stalks, chopped 2 (16 or 19 oz.) cans garbanzo beans (chick peas), rinsed & drained 2 (10 oz.) pkgs. frozen peas, thawed & drained 2 bunches green onions, chopped 1 c. light mayonnaise 8 tbsp. lemon juice 2 garlic cloves, chopped plus 1/4 tsp. garlic powder 2 tsp. dried oregano Salt & freshly ground black pepper 1 tbsp. ground cumin
In a large bowl, combine corn, peppers, celery, garbanzo beans, peas and green onions and toss gently. Mix mayonnaise, lemon juice, garlic and garlic powder and oregano in a small bowl. Add to bean mixture and toss gently. Season with salt and pepper. Cover and refrigerate until well chilled, about 1 hour. Sprinkle cumin over salad. Serve. Makes about 12 cups.
Thank you for reading my blog, I hope you like this post.
I love salads, summer and grilling! If you have any recipes you think I should try, please let me know. I think food brings people together, my hope is to make healthy food and lots of friends!
Enjoy your holiday week and let me know if you make any of these salads. 4th of July is a great time to bust out a new salad recipe!
Last night we made the Neely’s Lemon Pasta Salad…yum!!
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