Bacon Wrapped Pineapple

Posted on May 13, 2014 by Peg

Why do I love this? Because apparently pineapple and bacon are running mates. This little appetizer is an unanticipated combination of flavors that treats the taste buds to quite a savory experience. AND it’s a cinch to create. We enjoyed this last weekend at the pre-party prior to Gray and Marc’s 10th Anniversary bash cruising the Boston Harbor aboard the Lexington. More on that fun experience when we get the pics from the fab Jaclyn!

1 small pineapple, skinned, cored, sliced, and cubed
18 slices precooked bacon, cut in half, not warmed

Place oven rack on next to top level.
Preheat oven to broil.
Wrap bacon pieces around pineapple pieces.
Secure with hors d’ouerve pick.
Place on baking sheet.
Broil 1 minute under broiler, watching carefully in case you need to remove earlier!

Makes 36 pieces.

Pomegranate Chocolates

Posted on April 3, 2014 by Peg

The only thing as good as a pomegranate is the friend that knows that you adore them! Remember that I LOVE pomegranates…well, my friend Bonny remembered it too. So for my birthday back in February, she treated me to a huge bag of chocolate covered pomegranate jellied, chewy, yummy candies. Since then I’ve spotted them at Sam’s Club, and of all places…the Miami airport this past Saturday! Small bites, incredible flavor. Go get yourself some of this goodness. (And make that pomegranate chicken people!) Cheers!

Lilies in the Dining Room!

Posted on March 30, 2014 by Peg

Here we go…Easter is a Comin’ and the Lilies are a Bloomin’! They are such a cinch to decorate with that’s it’s silly not to take advantage of their availability. This was at a recent soirée in my home for a young engaged couple. You can do it too. Go for it girls and boys.

Jalapeño Cornbread

Posted on February 28, 2014 by Peg

Get back in the real world! Try this weekend warmer and you are sure to please yourself and anyone else fortunate enough to share in the goodness. Mmmm mmmm Good!1 cup yellow cornmeal
2 t baking powder
1/4 t salt
2 large eggs
3 Tbs nonfat sour cream
8 3/4 oz can cream style corn
12 slices of jalapeno peppers, drained and chopped
1 1/2 t vegetable oil
Cooking spray

Preheat oven to 400°.
Heat an 8” empty oven proof skillet in oven for 5 minutes.

Meanwhile, in a large bowl combine cornmeal, baking powder, and salt.

In a separate bowl, combine eggs, sour cream, corn, jalapeno peppers and oil.
Add to dry ingredients, stirring until moistened.

Remove skillet from oven, and coat with cooking spray.
Pour batter into hot skillet.
Return to oven and bake for 22 to 25 minutes or until golden brown.

Allow to cool 30 minutes.
Invert on to your hand or a plate.
Place right side up on serving plate.
Cut into wedges.

Pepper Jack Soup

Posted on January 22, 2014 by Peg

Check out the funcicles!

Ladies and Gentlemen…it snowed in ENC last night. Wonder of wonders, Miracle of Miracles! (Thank you Jerry Bock and Sheldon Harnick for those lyrics from Fiddler on the Roof.) It IS a rare occurrence here, but a fun one! It is cold out and I yearned a bit for a cozy soup. Being too lazy to clean off my car and venture to the grocery, I scanned the fridge and cupboard for ingredients on hand. Felt the creativity surging and came up with this wonderful warmness. Mmmm. Much better than Campbell’s discontinued version!

PS…I made this earlier in the winter to add to a chicken recipe…I’ll share that next week! It gets so busy in this head!

2 Tbs butter
2 Tbs all purpose flour
Small sweet onion, grated
6 cloves garlic, minced
14.5 oz can low fat, low sodium chicken broth
2 cups milk
2 1/2 cups shredded pepper jack cheese
1 t Worcestershire sauce
1/4 t Tabasco
1/4 t fresh ground black pepper
1/4 cup chopped cilantro leaves

In large skillet, melt butter.
Stir in flour and cook until flour begins to turn golden brown.
Add onion and garlic.
Cook 3 minutes, until onion softens and becomes translucent.
Slowly whisk in chicken broth, stirring occasionally, 15 minutes, until thickened and smooth.
Remove from heat.
Immediately whisk in shredded cheese until melted, and soup is smooth.
Season with Worcestershire, Tabasco and pepper.
Ladle into bowls.
Sprinkle with cilantro to garnish.

Serves 6 as meal or 18 in demitasse.

PSagain! Sorry, I can’t find the pic of this. But you don’t need it. You’ll be just fine!

Pearls!

Posted on October 4, 2013 by Peg

I love pearls so much that even my mantle monkey wears them!

Leek and Potato Soup

Posted on September 18, 2013 by Peg

©PEGhardee

Well darnit. the don has contracted his annual upper respiratory virus. And as my grandmother Eva used to say…There is nothing more soothing than a bowl of warm soup when you’re down and out. So I whipped up this yummy delight this afternoon to calm his aches and my ~~pains~~ nerves. I’m not a great nurse. Patience is not my virtue. TD likes to say that I have plenty of patience; as I’ve never used any! PtotheS…This is one of my go to appetizers for a fall/winter dinner party…hence the pic shows it served in a demitasse! Heck, I served it straight up in a mug today!

3 Tbs butter
1 sweet onion, chopped
3 leeks, sliced
4 small white potatoes, skinned and cubed
3 1/2 cups vegetable stock
2 Tbs snipped chives, as garnish

Melt butter in small soup pot over medium heat.
Add onion, leeks, and potatoes.
Sauté gently for 2 to 3 minutes, until softened, but not browned.
Pour in stock.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes.

Transfer mixture to food processor.
Process until smooth, about 30 seconds.
Season with salt and pepper.
Serve in bowl, mug or demitasse.
Garnish with chives.

*May add 6 oz shredded Cheddar or Parmesan cheese.
To do so: After processing, return soup to pot; add cheese and stir until cheese is melted.

Serves 6 in soup bowls or mugs and 20 in demitasse or shot glasses.

Birds of Paradise, and More

Posted on September 11, 2013 by Peg

Patrick Mavros sterling creatures on the right, one of Kate and William’s favorite things! More on that later!

Gray and her sweet Liam were in ENC from Boston for 72 all too hasty hours a couple of weekends ago. So we had ourselves a mojito party, ok, a “show off the darling 2 year old” party! I wanted flowers, but couldn’t dare to take precious time away from “sweet cheeks” (nod to Bonny!) to create complicated arrangements; so I came up with these simple ones to dot around the house. Worked well and took all of 10 minutes! Did a bit more for the dining room center piece; but, silly me, I forgot to photo that! Placed both the bar and nibbles on dining room table so as not to have a lavish spread for a 5pm Sunday afternoon party. Simple, casual, still stylish!AND…here is “sweet cheeks” himself!

My First Ever Jelly Beans! Thanks Grand! Yellow Jelly Bean Goop in Teeth to Prove it!

KIIIIIIYYYAAAAAAA…or however you spell that!

Sweet Mommie and “LiBam! (for the times that he BAMS things!)

Kisses to Grand and GrandDad

My Other Favorite Blog

Posted on September 5, 2013 by Peg

Frances. She doesn’t even need a second or last name. She is so wonderfully brilliant as Frances! She is my heart’s desire. When I was a teenager at the CBC in Atlantic Beach we played tennis together…her long lean legs and her swift strong racket swings always overpowered me…I had no chance! Our Mothers were dearest of friends and taught us early by example how to have a lot of fun. Then our worlds cycled differently. And we drifted…far. But an amazing thing about this world wide web is that you CAN reconnect. This gal doesn’t sit still for even a skinny minute. Goodness, her life is full and fab, as is her BLOG. Read this and subscribe ASAP. If you hesitate, you’re the one missing out!

Skillet Succotash

Posted on August 27, 2013 by Peg

No more old school trash! This is grown up stuff! Sorry Sylvester, no “sufferin’ succotash” here ole cat. Gray and Liam were here for 72 fast and fun hours this past weekend and we stopped by Briley’s Produce Stand to gather the goods for Saturday evening’s dinner. The fresh sweet white corn and lima beans are still in season. Hurry, it’s almost September. Gray made this yummy creation. Can you smell it yet?!

3 Tbs butter
1 sweet onion, cut into 1/2 inch pieces
2 zucchinis cut into 1/2 inch cubes
1 red pepper, cut into 1/2 inch pieces
1 yellow pepper, cut into 1/2 inch pieces
1 1/2 cups lima beans
1 1/2 cups corn
1 Tbs fresh oregano, chopped
1/8 t kosher salt
1/4 t ground black pepper

Melt butter in large skillet over medium-high heat.
Add onion.
Cook 4 minutes.
Add lima beans and corn.
Cook stirring constantly 5 minutes.
Add zucchini and peppers.
Cook 3 minutes, stirring often.
Stir in oregano, salt and pepper.
Turn heat off and cover skillet with lid.
Allow to rest 5 minutes.

Serves 8.

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