Sometimes I wish I WAS Martha…

Sometimes I wish I was Martha.

I like many creative do it yourselfers, am referred to as being like Martha Stewart. I flip-flop between being flattered, and being annoyed by this comparison. I am my own creative personality, and Martha although I respect the heck out of her, is a corporation of creative people.

Martha Stewart Living Turkey

I am currently getting ready to host Thanksgiving for 25 of my favorite in-laws. My husband is the youngest of five children, all of whom are married and many of whom have several off spring…and this year we have the first grandchild. So we are a big group.

We all enjoy a party and a well made meal. This group also likes to drink, and I am providing only Pine State Trading wine, beer and spirits as this company’s owners are responsible for keeping my business afloat! If I have to be spending money I like to stay local!

Naturally, when I am four days away from Thanksgiving, I wish I was Martha. I could use a staff of trained professionals at my beck and call. I am a one woman show, my husband has been very helpful but most of the work still falls on my shoulders. I would kill for a housekeeper right now, between cleaning for house guests and the holiday, I am swamped with chores.  I have a four page to-do list.

Today was shopping day, I hit the grocery store, Trader Joe’s & Wholefoods…magically my debit card kept accepting the charges.

My plan was also to set the tables today. I have turned into my mother. I can’t believe it!  I used to joke that my mother set the table a week before an event, and here I am setting my tables Sunday for a dinner on Thursday. Professional chefs use the term Mise en plas, meaning putting in place. The idea is do not start cooking until you have everything in place. I am taking this to the extreme and putting everything for Thursday in place…today.  I have a business and family to run as well as a holiday and guest quarter to prepare. I better get started!

If you are a follower of my blog you know that earlier in the week I was looking for centerpiece ideas that could be done ahead and perhaps even reused next year.

I came up with this for the main table…Pottery Barn pumpkins and gourds, a pheasant I found last year at Dwellings In Falmouth, Maine and flameless candles leftover from the wedding I did in October.

The two smaller tables have flameless candles and orchid arrangements. Here is a photo of the arrangement. You need orchids (I got mine at Trader Joe’s for $5.99), a container, sheet moss, and curly willow. These are fantastic arrangements and they last for months!!!!

After the tables are set, it is time to move into the kitchen. To begin the festivities, I am offering shrimp cocktail, nuts and a vegetable crudités.

The main course will include two turkeys, one will be honey glazed and one will have a sage butter under the skin. I am debating about using brine…what do you think? Is it worth making brine for turkey or not?

I might do this Rachel Ray recipe….

http://www.rachaelraymag.com/recipe/brined-dijon-turkey-with-pan-gravy/  it looks very tasty.

I have also picked two stuffing recipes,  http://www.foodnetwork.com/recipes/ina-garten/sausage-and-herb-stuffing-recipe/index.html and http://www.foodnetwork.com/recipes/sandra-lee/sage-and-mushroom-stuffing-recipe/index.html .

I am going to make smashed red bliss potatoes with fat-free cream cheese, skim milk, parmesan and salt & pepper.  They are so good! I am also grilling tons of vegetables.

My sister-in-law Tina is bringing a salad, blue Hubbard squash and green bean casserole, and another sister-in-law Betsey is bringing pies!

I think I have everything under control…wish me luck!

I hope you all have a wonderful Thanksgiving. I am thankful to have such wonderful friends, a great family and you readers! I hope you enjoyed this post. Let me know by commenting or liking the post! Also if you don’t already follow my blog sign up now!

Enjoy your holiday.

Best, Celia

Great resources to help

http://www.marthastewart.com/274491/how-to-roast-a-turkey/@center/276949/everything-thanksgiving

http://www.foodnetwork.com/thanksgiving-planning-calendar/package/index.html

http://www.butterball.com/tips-how-tos/turkey-experts/overview

Yippee for Blueberries

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.

Savory Wild Blueberry Chicken (Food.com)

Ingredients:

Directions:

  1. Dust chicken breasts with Cajun spices.
  2. Sauté in olive oil until brown and almost cooked through, 7 to 10 minutes.
  3. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm.
  4. In same pan, sauté garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
  5. Add red wine and cook down until most of the liquid is evaporated.
  6. Add Wild Blueberries, lemon rind and salt.
  7. Simmer for 5 minutes.
  8. (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste.
  9. Let sit for 5 minutes, heat off, for flavors to blend.
  10. 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.

Blueberry Cobbler

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.

Ingredients

  • Filling:
  • 6 cups fresh blueberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated lemon rind
  • Topping:
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons chilled butter, cut into small pieces
  • 1 cup fat-free sour cream
  • 3 tablespoons 2% reduced-fat milk
  • 1 teaspoon sugar

Preparation

Preheat oven to 350°.

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.

BEFORE Calories per serving: 356 Fat: 16.5g Percent of total calories: 42%

AFTER Calories per serving: 288 Fat: 8.3gPercent of total calories: 26%

By Ann Taylor Pittman

To Die For Blueberry Muffins allrecipes.com

Submitted By: Colleen

Photo By: Dianne

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 Minutes

Servings: 8

“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.”

Ingredients:

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 egg

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

Directions:

1.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.

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.

3.

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.

4.

Bake for 20 to 25 minutes in the preheated oven, or until done.

www.Allrecipes.com

Thank you for reading my blog! I hope you try some of these recipes, comment, follow us, and like us!Happy Summer, Celia

Sandwich Season…I love summer

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.

Vietnamese Sandwich…yum

Bahn Mi-from www.foodnetwork.com

Slaw:

  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup distilled white vinegar
  • 1/2 cup julienned carrot
  • 1/2 cup julienned daikon radish
  • Kosher salt

Seasoned Pork:

  • 1 teaspoon vegetable oil
  • 1 tablespoon finely chopped onion
  • 6 ounces ground pork
  • 1 tablespoon roast pork seasoning mix, available in Asian markets
  • Pinch garlic powder
  • Pinch ground black pepper

Sandwiches:

  • 4 (10-inch) baguettes
  • Mayonnaise, as needed
  • 8 thin slices Vietnamese-style pork roll (cha lua), or bologna
  • 8 slices Vietnamese-style salami, or ham or turkey
  • 4 teaspoons soy sauce
  • 1/2 cup fresh cilantro sprigs
  • 1/4 medium English cucumber, cut lengthwise into 4 slices
  • Freshly ground black pepper
  • Asian-style chili oil, to taste, optional

Directions

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.

Fresh Tomatoes are the best!

Ingredients from www.sunset.com

2 tablespoons olive oil, divided

  • 1 teaspoon minced garlic
  • 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
  • Sea salt
  • freshly ground black pepper

Preparation

  1. 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. 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. 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.

Sunset
JULY 2009

Figtastic!

FIG CHICKEN SANDO

  • 1/4 cup fig jam
  • 1 (8-ounce) ciabatta, cut lengthwise
  • 1/4 cup crumbled cheddar cheese
  • 4 slices cooked crumbled bacon
  • 2 tablespoons butter, softened
  • 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

Preparation

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.

Kate Washington, Cooking Light
JANUARY 2007

http://www.cookinglight.com/eating-smart/nutrition-101/picnic-safety-00412000076364/

 

Our CEO Coco loves sandwiches too!

I hope you are enjoying summer! Now is the time to pack up the family and some of these sandwiches and get outside! Picnic season will be over before you know it!

If you liked this post or if you like our blog please comment and click the follow button. Thank you for reading and being a part of Celia Bedilia’s world!

Best, Celia

FINGER LICKING GOOD…4TH OF JULY

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!

http://decorate.tipjunkie.com/how-to-make-denim-pocket-placemats-tablescape

http://decorate.tipjunkie.com/how-to-make-denim-pocket-placemats-tablescape

$34.99

www.tractorsupply.com

www.Potterybarn.com   $69 flag runner

Cran-Lime Margarita

  • 8 cups water
  • 3 cups Tequila
  • 3 cups Cranberry Juice
  • 2 large can frozen limeade

RIB RACK $13 www.foodnetwork.com

Dry Rub Recipe: Recipe courtesy The Deen Brothers, 2008

Ingredients

  • 1 tablespoon paprika
  • 1 1/2 teaspoons dark brown sugar
  • 1 1/2 teaspoons finely grated orange zest
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper, to taste
  • 4 pounds baby back ribs, cut into 2-rib portions

Directions

In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.

Preheat the grill to medium heat.

Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.

Kansas City Style Pork Ribs

Recipe courtesy The Neelys

Prep Time:
15 min

Ingredients

2 slabs pork spare ribs, 3 pounds each

  • Kansas City Barbeque Sauce, recipe follows

Dry Rub:

  • 2 cups brown sugar
  • 1/2 cup dry mustard
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Directions

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.

Do not forget the salad…https://celiabedilia.com/2012/07/01/salad-season-yippee-here-are-my-new-favorites/ 

 BEST PART OF THE DAY…LOVE THIS RECIPE

http://www.bhg.com – yummy

From WWW.BHG.COM Berry Trifle

Makes: 8 to 10 servings Serving size: 2/3cup trifle + 2 tablespoons sauce

Prep: 25 mins Chill: 4 hrs
Ingredients
  • 1 4-serving-size package instant vanilla pudding mix
  • 2 cups milk
  • 1 8 ounce package cream cheese, softened
  • 1 6 ounce container vanilla yogurt
  • 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
  • 6 cups strawberries, quartered
  • 2 cups blueberries and/or raspberries
  • 1 recipe Berry Sauce
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.

Berry Sauce
Yield: 1 cup

Ingredients
  • 2 cups fresh or frozen (thawed) strawberries or raspberries
  • 2 – 3 tablespoons sugar
  • 1 tablespoon raspberry liqueur, rum, or orange juice
Directions

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.

HAPPY BIRTHDAY AMERICA

XO, CELIA