Monday, November 28, 2011

Where Would You Love to Cook Today?

Doesn't this look so inviting!
I love the rafters and the cupboards on the bottom only,
the hard wood floors, the darling hutch by the door.
Oh and the blue stove....I want one....
And the table cloth....this is such a warm kitchen
I am sure I will enjoy my day cooking in here.
It really gets me into the Christmas mood.
The garlands and all the greenery look so pretty.
I found this kitchen at:
I love the internet!
Lets see what to cook...
I know...
Paula Deen's
Chicken Pot Pie
Lady and Sons Chicken Pot Pie

If you even go to Savannah you have to stop by Paula's
restaurant and have good...
but since we are just staying at home...
in someone Else's kitchen...hehehe..
Lets make this!

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
Pinch fresh grated nutmeg (optional)


Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Saute chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

My family loves this recipe. You can never go wrong with one 
of Paula's recipes but this one is really good.
 You can get the recipe for her seasoning salt in one of her books or online.
I add Italian season to it.
This recipe can be found at:

and also at:

Thursday, November 24, 2011

Happy Thanksgiving!

Hope you are having a wonderful Thanksgiving!
Aren't these cookies to cute to eat....
I got the picture over at:

Monday, November 14, 2011

Where Would You LOVE to Cook Today?

Doesn't this look like Grandma's house...
I love the beams in the ceiling and the hand painted boarder.
There are so many beautiful kitchens out there...

I am thinking maybe Gingerbread Cookies...

3 eggs
honey (2/3 cup)
raisins (1 cup)
sour cream (1 cup)
flour (1 2/3 cups)
baking powder (4 TSP)
orange juice (1/2 cup)
ground cinnamon (1 TSP)
ground nutmeg (1/4 TSP)
butter, softened (1 cup)
ground cloves (1/4 TSP)
orange liqueur (1/4 cup)
whole wheat flour (1 cup)
packed brown sugar (2 cups)
blanched slivered almonds (1 cup)

Fluff up as one the flours, baking powder, and spices

In bowl, cream the butter or margarine with the brown sugar

Bang the eggs, then the honey, orange liqueur, sour cream, and orange juice

Pound the flour combination into the creamed mixture, and then beat in the raisins and almonds

Turn batter into a oil and floured tube pan

Bake it at 350 degrees for 80 minutes or until it tests done with toothpick

Ready To Serve

This recipe is from

Now if any of you have a great recipe you would like me to share for cooking in one of our kitchens just email me at

Tuesday, November 1, 2011

Where Would You LOVE to Cook Today?

I love the red or rosy red...I just love it with the white cupboards.
And that cute sink.
I never thought of putting a different chair let alone
a different color chair at the island but look how cute it looks.
I always think everything needs to match but it really doesn't.
Look at how many kitchen tables you see on line with different chairs.
This kitchen is another one of Beverly Ellsley's kitchens...
Her is a little about her:
Beverly Ellsley, of Westport, CT, designs houses
 from the ground up and everything in them .
With great attention to detail, most projects feature fine
woodworking produced in her own cabinet shop. S
he is best known for her unusual kitchens.
She is a licensed Interior Designer in the state of CT.
 Her clientele includes movie stars, corporate CEOs,
and many people within the design industry itself.
If you want to know more about her you can stop at her website at:

When I am famous I think I will defiantly need her to do my house.
Maybe if I butter her up with a yummy meal in her kitchen...
Let see how about...

Recipe for Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel
 From over at :
(Makes about 4 servings, depending on what you're serving it with; recipe adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.)


5-6 medium-sized fresh red tomatoes, cut into pieces

3 T olive oil

2 T minced garlic (or more)

1 tsp. dried oregano (preferably dried Greek oregano)

1/2 - 1 tsp. ground fennel seed

fresh ground black pepper to taste

1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off (I used 1-40 size shrimp)

2 T fresh-squeeze lemon juice

3/4 cup crumbled Feta cheese (or more)

2 T chopped fresh parsley for garnish (optional)


Thaw shrimp overnight in the refrigerator if frozen. Preheat oven to 350F/180C.

Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper. Put tomatoes in the oven and roast for 30 minutes.

While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.

When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with chopped fresh parsley if using. I ate this plain for phase one, but it would be delicious served over rice, angel hair pasta, or just with some 100% White Whole Wheat Bread with Olive Oil to mop up the delicious juice.

I know I have sent you over to Kalyn's before
but she really does some great recipes so you
won't be sorry.

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