Thanksgiving Decorations!

I can't believe the year has gone by so fast and it's already time for Thanksgiving.

I know that you all are planning your menu and getting ready to prepare tried and true favorites for that special dinner.  Me included!

But, before I share a few new recipes to try this Thanksgiving Day I wanted to share with you something just as important.  Thanksgiving decorations and tips!  I love to dress a table.  I do it often even for casual dinners.  The tablescape to me is a creative expression that sets the tone for the food.  

Let's have some fun and take a look at some of my favorite Thanksgiving tablescapes.

Centerpiece:

 

(terrible picture...sorry!)

A large hurricane sleeve filled with fresh gourds, pumpkins, squashes, and fall leaves.  Perfect for the season.

 

Birch tree candles from Pier One top clear glasses pillar holders of varying heights.  The pillar holders are from Pottery Barn.  A nice fall runner and some pine boughs and white pumpkins help keep this seasonal and elegant.

Place Settings:

Each place setting holds a wonderful stoneware leaf salad/dessert plate and is topped with a bottle brush turkey that can also be used as a place card holder.  A bit of whimsy.

A more rustic yet elegant styled table.  Antique silver charges topped with grey dinner plats and topped with a wonderful pumpkin salad/dessert plate are all wrapped in linen napkins.  Rustic wood flatware add a cozy touch.  Serving dishes are a joy when shaped in fall pumpkins.  Serving dishes and dessert plates from Williams-Sonoma.



Serving Tips:

 

I've posted this cute way to serve finger foods before.  I just love the idea for olives or pickles so much that I had to share it again.

VEGGIE BOWLS

Carry the harvest theme one step further with bowls made from fresh squash.

What you need:

• Winter squash such as butternut or acorn
• Olives

Make it

1. Cut squash so you are left with the ”bowl” of the vegetable to carve into a container.
2. Scoop seeds and stringy flesh from the inside of each squash.
3. Wash and dry well.
4. Slice a small piece off the bottom of each so they sit flat.
5. Place on a platter or tray and fill with olives.

I hope I've brought you some inspiration and that you have fun decorating for this very special day!

Chicken Satay with Spicy Peanut Sauce + GIVEAWAY

UPDATE:  GIVEAWAY IS CLOSED!

Congratulations to Janine A "I just love the Barefoot Contessa, she makes everything look easy!" on being the winner of Michael Symon's cookbook.  
Contact BillandImyskid@sbcglobal.net to claim your cookbook.

It's my 500th post, and my Blog is going on 3 years!

I wanted to say a BIG "Thank You!" to all that have supported me over these wonderful three years.  It could not be done without all of you.

What better to celebrate than a great recipe and a fun giveaway.

First, let's talk about today's recipe.  

I've been on a roll with Michael Symon this week and today's post is the third chicken dish that I've made from his book Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners.  (Lovin' the chicken!)

Chicken Satay with Spicy Peanut Sauce is from the section titled "on a stick".  I love a good kabob, and when it can be a meal or an appetizer it's even better.  The flavors of Thai are prominent but this dish is not blazing hot, which is good for most of us!


Again this was made very quickly as promised.  I used chicken breasts instead of thighs cause that's my preference. You could either cook these on an outdoor grill or use your indoor grill pan.  The results were they were fabulous.  The sauce is excellent, the perfect foil for the chicken.

We loved this dish! 

Now for the giveaway...
Since I was so impressed with Michael Symon's cookbook I wanted to share a copy with one lucky person.  Not sponsored, but just cause I appreciate you all so much!

So I will be giving away 1 copy of Michael's :
5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners.

To enter please leave me a comment below answering the following question.

"Who is your favorite celebrity chef and why?"

The winner will be picked randomly next Friday 11/22/13 and the results will be posted on the blog.

Good luck and thanks for coming along with me on this journey!

Other Michael Symon dishes:
Chicken Amandine
Breaded Chicken & Mozzarella with Basil


Chicken Satay with Spicy Peanut Sauce

slightly adapted from Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners

makes 8 skewers
serves 4 for dinner, 6-8 as appetizers

2 T peanut butter
grated zest and juice of 2 oranges
1 jalapeno, minced
1/4 c soy sauce
1/4 c olive oil
4 boneless skinless chicken breasts, cut into strips (Michael used chicken thighs)
salt and pepper
1/4 c chopped fresh cilantro

Preheat your grill pan to medium high heat.

In a small bowl whisk together the peanut butter, orange zest and juice, jalapeno, soy sauce and olive oil.  Season the chicken with salt and pepper.  In a medium bowl toss the chicken with half the peanut sauce, mixing well to coat the meat.

Thread chicken onto 8 skewers.  Place skewers on the grill and cook for 3 minutes.  Flip the meat over and cook for another 2 minutes or until done.  

Remove skewers and place them on a platter.  Drizzle with remaining peanut sauce and top with Cilantro.  Serve with remaining sauce. 

Breaded Chicken & Mozzarella with Basil

It's Michael Symon week!

I just bought Michael Symon's cookbook, 5 in 5; 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners and posted my first recipe from the book the other day.  Chicken Amandine was a quick, easy, and a totally flavorful dish!  

So today I decided to make my second recipe.  Breaded Chicken & Mozzarella with Basil.  This one comes from the section titled Between Bread.  I love my sandwiches, and if it's a hot sandwich I'm in heaven!  This one is a take on chicken Parmesan.  How great is that?

Again the ingredients are minimal, and pack a flavor punch.  I'm in love with this book because for the second time I had all the ingredients on hand, with one exception.  So I stopped by the store for some fresh hoagie rolls. Done and ready to cook!

Michael doesn't disappoint with the recipe.  The dish is easy to make.  Again you will be done in about 15-20 minutes with prep and all.  The end result is a wonderfully tasty sandwich.  Perfect for a weeknight meal with a salad on the side.

I will say that Michael really likes chicken thighs for flavor.  Me, not so much.  So I have been substituting chicken breasts (always pounded thin as he recommends) and have found them to work perfectly!  Use what piece calls to you most. 

Hope you enjoy this, and stay tuned for another Michael Symon recipe coming up!

Breaded Chicken & Mozzarella with Basil

serves 4

1/2 c all purpose flour
Kosher salt and black pepper
3 large eggs
2 c plain dry bread crumbs
2 c freshly grated Parmesan cheese
4 boneless skinless chicken breasts, pounded to 1/4" thickness (he used chicken thighs)
1/2 c olive oil
1 c fresh shredded mozzarella cheese
4 hoagie rolls, split and toasted
1/2 c torn fresh basil leaves

Put the flour in a shallow bowl and season with salt and pepper.  Put the eggs in another shallow bowl and beat them lightly.  In a third shallow bowl, combine the bread crumbs and Parmesan and season well with salt and pepper.  

Put a large skillet over medium high heat.

Season both sides of chicken with salt and pepper.  Dredge each piece of chicken in the flour, coating each side well.  Shake of the excess.  Dip the chicken into the beaten eggs, allowing excess to drip off.  Finally coat the chicken in the bread crumbs.

Pour the oil into the pan.  Add all 4 pieces of chicken and cook until golden brown, about 2 minutes.  Flip and cook until the other side is browned and the chicken is almost cooked through, about 2 minutes.  Top each piece with mozzarella, cover, and cook until the cheese is melted, about 1 minute.

Put the chicken on the buns, top with basil and serve.