Hi y'all ...I'm doing a combo post again today, Foodie Friday w/ Michael @ Designs by Gollum & Tablescape Thursday w/ Susan @ Between Naps on the Porch...both ladies are super nice w/ 2 of the most popular blogs in blogland & I want to thank each of them for being our wonderful hostesses today.
Everything on the table was thrifted except for the napkins (Tuesday Morning) striped glasses (dollar store), & the flatware (Target, I think but it might have been Ross or one of those stores)
Basil tucked into the napkin ring....it adds a wonderful aroma to the placesetting.
Embroidery detail on teh tablecloth.
My food photos suffer the most from hurriedness...sorry! Wish it looked as good as it tasted! We had Southwestern Chicken w/ Lime Butter, black beans & corn on the cob (the butter is excellent on it as well). My son brought guacamole as an appetizer (he made it himself!) but we all just stood around the island & dipped into it so I didn't get a picture of it. I know the chicken looks burnt but trust me, it wasn't. It's just the rub from the recipe. I really wish that this photo was better...this chicken recipe is one of our favorites but it's not very appealing here.
Watermelon margaritas! We make many batches every summer...this time we used yellow watermelon. Yummm...summer in a glass!
And pumpkin flan for dessert. I garnished it w/ tiny champage grapes & a lime twist.
Southwestern Chicken w/ Lime Butter (recipe by Robert Del Grande, chef of Cafe Annie's in Houston) : serves 6
2 teaspoons ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 lbs bone-in chicken parts
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chili, minced
2 tablespoons finely minced white onions
2 tablespoons finely chopped fresh cilantro
1 pinch ground black pepper
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread seasoning paste over the chicken. Grill chicken. In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping. (I usually double the lime butter & serve it w/ corn on the cob)
Watermelon Margaritas (serves 4)
2 teaspoons sugar
1 lime, cut into wedges
3 1/2 cups watermelon, cubed and seeded and frozen (be sure & freeze in a single layer so it doesn't all stick together)
1/2 cup tequila (I usually decrease just a bit)
3 tablespoons sugar
3 tablespoons fresh lime juice
3 tablespoons triple sec
Place 2 teaspoons of sugar in a saucer.Rub the rims of 6 glasses with one of the lime wedges and dip each rim in the sugar to coat. Combine watermelon, tequila, 3 tablespoons of sugar, lime juice, and triple sec in a blender, and process until smooth. Garnish with a lime wedge, if desired.
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Meanwhile, warm a 9 inch round glass baking dish up in the oven . Carefully pour hot syrup into warm dish, turning the dish to evenly coat the bottom and sides. Set aside.
3.In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Place in water bath & cover with aluminum foil.
4.Bake in preheated oven 60 minutes. Let cool completely.
5.To serve, carefully invert on serving plate with edges when completely cool.
Hope you enjoyed my Foodie Friday entry & my casual table....be sure & visit our hostesses for more tables & food.