8/29/13

Elusive Garden Visitors

I love to watch the hummingbirds when they visit the flowers and come to the feeder at my house, but when I raise a camera they all want to skedaddle away. They are such delicate, pretty little birds, but they move faster than you can blink. I managed to catch a couple of them today sipping from the feeder before they zoomed away out of sight.









There was at least one more hummingbird in the group, but these were the only two I was quick enough to photograph today. Hummingbirds are a delight to watch, just be prepared to watch quickly.




8/25/13

Jalapeño Potato Salad

I first tried this Jalapeño Potato Salad a few years ago when I was visiting my sister in Texas. She has adapted and tweaked this recipe to suit her own taste, and it suits mine too. This is a great side dish to serve with any barbecue type meal, and I made it over the weekend to serve with Baby Back Ribs.







Jalapeño Potato Salad

5 cups cubed and boiled potatoes (about 2 1/2 pounds)
4 boiled eggs, coarsely chopped
5 ribs celery, diced
5 green onions, chopped
1/2 large red onion, diced
1 cup mayonnaise
1/2 cup chopped pickled jalapeño peppers
2 tablespoons juice from jalapeños
1 teaspoon cumin
1 1/2 teaspoons black pepper
1 1/4 teaspoons salt
1/4 cup chopped parsley

In a large bowl, combine potatoes, eggs, celery, and both onions. In a separate bowl combine mayonnaise, jalapeños, jalapeño juice, cumin, pepper, and salt. Stir mayonnaise mixture into potato mixture; mix well. Stir in parsley. Can be served immediately or chilled before serving. Serves 12.




I used small red potatoes for my salad, but small gold potatoes, fingerlings, or other types of potatoes are also fine in this recipe. I left the peeling on the potatoes and cut them in quarters after boiling, but the peeling may be removed if you prefer.

Shake up your next gathering and serve some Jalapeño Potato Salad. I think your guests will love it.



8/17/13

Southern Summer Nights - Double Citrus Tart

*Disclosure* This is a sponsored event. I have not been personally compensated. Opinions are my own.


Dessert anyone?

Enjoy your dessert, then be sure to sign up for the Argenta Market and Microplane giveaway at the end of the post.


I'll be serving up Double Citrus Tart for our Southern Summer Nights #VirtualDinnerParty to top off the evening and the abundance graciously provided by the other hostesses, Gina, Debbie, Lyndi, Bethany, Christie, and Julie. This tart has a lemon and orange flavored filling with a cheesecake consistency and a crisp gingersnap cookie crust.

This Double Citrus Tart is the perfect dessert recipe for entertaining because it can be made ahead and refrigerated until ready to serve with no last minute fuss. And did I mention the taste? Delectable.





Recipe source: Southern Living

Double Citrus Tart

Crust
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Filling
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup freshly squeezed lemon juice
2 large eggs, separated

Topping
1 cup heavy whipping cream
3 tablespoons granulated sugar

Optional garnishes: fresh mint leaves, lemon or orange zest or slices

Preheat oven to 325 degrees F. In a medium bowl, stir together the crushed cookies, melted butter, brown sugar, and cinnamon. Press the mixture evenly into a 9-inch tart pan with a removable bottom; set aside. In a separate bowl, whisk together condensed milk, orange juice, lemon juice, and egg yolks until blended. Beat the egg whites with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust. Bake in preheated oven for 20 to 25 minutes or just until filling is set. Remove to a wire rack; cool completely. Cover and chill at least 4 hours. Remove tart from pan and place on a serving dish.
Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart. Garnish, if desired.

My Microplane zester came in handy to garnish the tart with lemon zest. Fresh mint leaves were also added to individual servings of the tart.




Virtual hugs to all my friends who were able to come to the Southern Summer Nights #VirtualDinnerParty. Hope you enjoyed the food and hospitality. Y'all come back soon!


Now for the giveaway! Microplane and Argenta Market have provided a total value of $160 of products for this giveaway. Use the rafflecopter below to enter. Giveaway ends August 25.









a Rafflecopter giveaway




8/16/13

Southern Summer Nights - Cedar Plank Salmon and Scallop Kabobs

*Disclosure* This is a sponsored event. I have personally received no compensation. Opinions are my own.


Welcome back to Southern Summer Nights #VirtualDinnerParty. Julie from Eggs and Herbs has a healthy and delicious main dish to share today. Her Cedar Plank Salmon and Scallop Kabobs with Cajun Citrus Butter has been on the grill and is ready to serve. I do hope you brought your appetite.



Visit Julie for the recipe and to enter for the Argenta Market and Microplane package giveaway.

See the previously shared party fare:
Gina - Place Card Flowers
Debbie - Appetizers
Lyndi - Melon Mint Mojito
Bethany - Simple Southern Salad
Christie - Cheese Souffle'

8/15/13

Southern Summer Nights - Cheese Souffle'

*Disclosure* This is a sponsored event. I have not been compensated. Opinions are my own.



I'm loving this beautiful Cheese Souffle' that Christie at Fancy Pants Foodie made for our Southern Summer Nights #VirtualDinnerParty guests.

Photo source: Fancy Pants Foodie


This is such an elegant and tasty-looking side dish, and Christie's recipe sounds easy to follow. Check out how to make this impressive dish, and also while you're there be sure to get your name in the hat for the great Argenta Market and Microplane giveaway.

So far, our #VirtualDinnerParty has included ambience at Gina's, appetizers at Debbie's, refreshments at Lyndi's, and a salad at Bethany's. Tomorrow Julie will serve up the main course, and on Saturday I'll serve the dessert. 

8/14/13

Southern Summer Nights - Salad Course

*Disclosure* This is a sponsored event. I have not been compensated. Opinions are my own.


Bethany at The Food Adventuress is now taking her turn as the gracious hostess for our Southern Summer Nights #VirtualDinnerParty. Bethany is preparing a lovely salad with fresh ingredients sure to tempt the eyes as well as the taste buds.


Photo source: The Food Adventuress

Her Simple Southern Salad is made with red leaf lettuce, fresh peaches, and toasted pecans, then topped by Homemade Mason Jar Vinaigrette dressing. Visit Bethany for the complete recipe, and remember also to enter for the Argenta Market and Microplane gift basket giveaway while you're there.



Just in case you missed the invitation to the party there's still time to make it over for the rest of the food and fun to come!


8/13/13

Southern Summer Nights - Melon Mint Mojito

*Disclosure* This is a sponsored event. I have not been compensated. Opinions are my own.



No worries about the August heat, Lyndi at NWA Foodie has us covered with cool refreshments for our #VirtualDinnerParty. While Debbie serves the appetizers, let Lyndi pour you one of her Melon Mint Mojitos. Mingle and visit with friends, your seat at the table is saved by Gina's place card flowers.



After a few sips, you'll want the recipe, so visit Lyndi, and while you're there be sure to enter the giveaway for the ARGENTA MARKET and MICROPLANE gift baskets that these great sponsors have donated for our party guests.

Enjoy your appetizers and refreshments, but be sure to save plenty of room for the side dishes soon to be coming up by Bethany and Christie and the main dish by Julie, then we'll top it all off with my special dessert on Saturday.

8/12/13

Southern Summer Nights - The Appetizer

The #VirtualDinnerParty is underway and the appetizers are being served. Debbie at Dining with Debbie is our appetizer hostess, and she is serving our guests this colorful and yummy Black Eyed Pea Salad on Belgian Endive. She has also posted a party planning guide to help judge just how many appetizers are needed per guest at an event.





Visit Debbie for the recipe and to enter the giveaway for the $75 Microplane package and the $85 Argenta Market basket of Arkansas goodies.

Tomorrow Lyndi at NWA Foodie will be serving up some refreshing summertime drinks.

8/11/13

Southern Summer Nights - Place Card Flowers

*Disclosure* This is a sponsored post. I have not been compensated. All opinions are my own.



Today is the first of Southern Summer Nights Virtual Dinner Party posts by some creative friends and great cooks. Any party starts with the ambience, so Gina at Desperately Seeking Gina has created some crafty fabric flowers as place card markers to add a casual warmth to the table. Visit Gina to find out how easy it is to make these lovely flowers to delight your guests.



When you check out the flower tutorial, be sure to sign up for the giveawayMICROPLANE will be giving away a package of their famous kitchen tools with a combined value of $85, and ARGENTA MARKET has generously donated a gift basket filled with Arkansas products with a value of $75 for for the giveaway.


Southern Summer Nights Virtual Dinner Party will continue each day this week with everything you will need to entertain guests. Lyndi, Bethany, Christie, and Julie are busily preparing cocktails, side dishes, and a main course. I will have a special dessert to share on Saturday. Appetizers will be served by Debbie on Monday at Dining With Debbie.

Come on over and bring a friend, the party is just getting started!




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Arkansas Women Bloggers

8/10/13

Southern Summer Nights

I'm so excited because tomorrow is the first day of Southern Summer Nights Virtual Dinner Party! Get ready for some new summer party menu ideas, a lot of fabulous food, AND a giveaway you will not want to miss sponsored by Microplane and Argenta Market.



See you at the party!