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Summer Clearance Event! Save 30% through September 13th

blog@diningintheround.com (Jill ) — Mon, 30 Aug 2010 13:25:41 +0000

Summer Clearance Event

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It's not everyday...

blog@diningintheround.com (Jill ) — Mon, 23 Aug 2010 18:22:17 +0000

It's not everyday you are offered savings like these...

Last Chance - Sale Ends Today!

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The Best of Outdoor Entertaining

blog@diningintheround.com (Jill ) — Tue, 17 Aug 2010 13:51:18 +0000

Isn't outdoor entertaining the best? I love it. The freedom of hosting more people and still being comfortable, the leisurely atmosphere and the simple food. This has lead me to put together a couple of links to great articles on outdoor entertaining including ideas and tips on decorating, themes and of course the all important food. Enjoy.

Outdoor party ideas and themes from Country Living

Tips to keep your yard party ready from Celebrations.com

Great grilling recipes from Better Homes & Gardens

For all your decor and linen needs, visit Dining In The Round.

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Let's Punch Up This Party

blog@diningintheround.com (Jill ) — Thu, 12 Aug 2010 18:07:29 +0000

Don’t get bogged down at your next dinner party behind the bar mixing drinks for all your guests. Free yourself with a tasty party punch…. And no this isn’t fruit punch from your five year olds last birthday party, but a sophisticated adult cocktail for all to enjoy.

Champagne Sangria

Makes: 6-8 servings

Ingredients:

1 bottle (750 ml) Proscecco or French Champagne, chilled
½ cup orange juice
2 cups Mint Simple Syrup, see recipe below
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
½ cup sliced strawberries
5 fresh mint sprigs
Crushed ice

Directions:

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

Mint Simple Syrup:

2 cups sugar
2 cups water
1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Blueberry-Limoncello Cooler

Makes: 4-6 servings

Ingredients:

1 bottle (750 ml) limoncello liqueur, chilled
1 cup sparkling water, chilled
1 cup fresh or frozen blueberries*
5 fresh mint sprigs, lightly crushed, plus extra for garnish
Crushed ice

Directions:

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.

Fill highball glasses halfway with crushed ice. Pour about ½ cup of the limoncello mixture over the ice in each glass.

Garnish with mint sprigs and serve.

*Cooks Note: If using frozen blueberries, add them to the pitcher just before serving.

For 41 more fabulous punch recipes, visit Food Network.

Recipe & Image Source: Food Network.com

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Summer Entertaining Continues

blog@diningintheround.com (Jill ) — Sun, 08 Aug 2010 13:52:58 +0000

The ads on TV may say it is back to school time... but I disagree. There is still a lot of summer left, and while the blue skies and warm weather are still calling to me - I'm going to continue to entertain outdoors. It doesn't matter if I have to pull out the patio heater and light the candles a little earlier... I'm going to squeeze every ounce of outdoor time out of this summer as I can. So to do that, I have put together a list of outdoor entertaining tips to keep the summer entertaining season in full swing:

· Always have plenty of water and non-alcoholic beverages, such as lemonade, available. Keep it chilled along side the pitchers of beer and wine assortment.

· Decorate with fresh cut flowers, herbs and fruit. It has the light and airy feel of summer, plus it can all be sent home with your guests.

· Get your guests in on the grilling. Make up a platter of kebab ingredients and let the guest make their own dinner and grill it just the way they like it.

· Have plenty of candles and votives handy so the party doesn’t stop when the sun goes down. You might want to make some of those candles citronella to help keep the bugs away.

· Keep your guests moving. Set up stations around the yard; one for drinks, one for appetizers and one for the main course.

· Wrap your silverware in a napkin and tie with a cute ribbon or string. This way guests have an easy way to grab what they need in one handy traveling package.

What are your outdoor entertaining ideas/tips? We would love to hear what works for you.

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Beyond Burgers

blog@diningintheround.com (Jill ) — Tue, 03 Aug 2010 17:58:52 +0000

After a summer full of grilled hamburgers… I’m ready for something a little different from my BBQ. Here are a couple of tasty choices:

Grilled Steak Tacos with Avocado Salsa

Time: 1 hour 15 minutes Serves: 4 to 6

Ingredients:

3 jalapenos

Extra Virgin Olive Oil

1 large onion – dice half, slice half

1 garlic clove, minced

1 pound tomatillos – husked and chopped

1 avocado, diced

1 tablespoon fresh lime juice

Salt and ground pepper

2 links of fresh chorizo

½ pound queso panela or halloumi cheese, cut into squares

One 1 ½ pound flank steak

Directions:

Heat a grill pan. Grill jalapenos until charred. Stem and seed the jalapenos; finely dice 2 of them. Thinly slice the remaining jalapenos and reserve on a platter.

In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapenos and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro and lime juice; season with salt and pepper.

Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.

Oil the steak; season with salt and pepper. Frill over moderately high heat, turning once, 8 minutes for medium rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments, such as warm flour tortillas.

Grilled Beef-Tenderloin Skewers with Red-Miso Glaze

Time: 30 minutes Serves: 4

Ingredients:

¼ cup plus 2 tablespoons vegetable oil

4 garlic cloves, thinly sliced

¼ cup low-sodium soy sauce

2 tablespoons red miso paste

1 teaspoon Asian sesame oil

Pinch of sugar

Pinch of salt

1 ¼ pounds beef tenderloin, sliced ¼ inch think

Directions:

Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another ruse. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.

Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.

Need a drink to go with your tasty grilling? Food and Wine as a great compilation of “grilling cocktails” not to be missed.

Recipe & Image Source: http://www.foodandwine.com

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Tommy Hilfiger's Plaza Apartment

blog@diningintheround.com (Jill ) — Wed, 28 Jul 2010 17:14:44 +0000

We all love his clothing - but now we can also love his interior design style. Fashion designer Tommy Hilfiger and his wife, Dee, show off their recently completed apartment in The Plaza in New York City. This is not to be missed. The interior is dramatic from the moment you step in the door. Below are a couple of sneak peeks, but to view the full slide show, click here.

Harper's Bazaar has a entire section of their website dedicated to celebrity style. Visit the homes of Natalie & Simon Fuller, Paloma Picasso and Kanye West & Alexis Phifer among many others - you will be truely inspired.

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How To Entertain "Green"

blog@diningintheround.com (Jill ) — Mon, 26 Jul 2010 11:09:52 +0000

I know being "green" is the thing to do right now. It's hip, it's chic, it's the cool thing to do - but are you green when you entertain? It is really very simple. A couple of small readjustments to your normal planning and you have got the greenest party on the block

Tips for Green Entertaining:

Invitations: Send e-invitations, call your guests or if mailed invitations are a must, use recycled paper.

Food: Plan your menu around what is available at local farms. You can also serve wines from local vineyards.

Decor: When setting your table look for plates, chopsticks, and other utensils made from bamboo, a fast-growing renewable and biodegradable resource. Potted plants or local fresh cut flowers make beautiful centerpieces that can then be sent home with your guests. Fresh produce is also great for centerpieces and can do double duty as tomorrow’s dinner.

What are your tips for green entertaining? We would love to hear them.

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Decorating For Kids With Glass? Oh, Yes...

blog@diningintheround.com (Jill ) — Tue, 20 Jul 2010 16:52:12 +0000

Now I can't take credit for this find - I was recently checking out the latest update from the fab Material Girls blog and saw this great new product - Kids Glass.

You got it, we are going to decorate commercial spaces that are meant for kids with glass - and it is going to be fun, creative and safe at the same time. Check it out at Skyline Design.

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Do You Have The Worst Kitchen?

blog@diningintheround.com (Jill ) — Sun, 18 Jul 2010 22:09:31 +0000

Is your kitchen hideous? Do you feel like running the other direction every time you set foot in your kitchen? Are your appliances avocado green?

No worries - DIY Network and the Food Network to the rescue. They are in search of the Worst Kitchen in America. Through August 6th, you can upload photos or video at DIYnetwork.com of your horrific kitchen. The very worst kitchen will receive a $30,000 makeover and have the whole process documented for a DIY special airing next year.

So bust out the digital camera or camcorder, and send in those pictures - all in hope of winning your dream kitchen. Good luck!

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Be A Chic & Green Entertainer- 25% Off Green Products

blog@diningintheround.com (Jill ) — Tue, 13 Jul 2010 13:42:49 +0000

Go Green

Save up to

25% on Green Products

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The Perfect Summer Ingredient

blog@diningintheround.com (Jill ) — Sun, 11 Jul 2010 23:25:47 +0000

Now that we are smack dab in the middle of the dog days of summer I find myself craving one thing... lemons. The tart flavor, the sunny color and the refreshing smell - I love it. Here are a couple of tasty recipes I found to curb, if only briefly, my summer craving:

Lemon Linguine

Click Here for the complete recipe from Food Network

Lemon Squares

Click Here for the complete recipe from Real Simple

Sautéed Asparagus with Lemon

Click Here for the complete recipe from Martha Stewart

Tip: Lemons also make a great centerpiece for summer dining. Just fill a bowl or vase with fresh lemons and enjoy.

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Live Like The Celebrities Do

blog@diningintheround.com (Jill ) — Wed, 07 Jul 2010 12:00:08 +0000

Every wonder what your favorite celebrities' home looks like? What is their design style? What kind of couch do they watch TV on? Well, look no further. Elle Decor has come to the rescue with Elle Decor's Stylemakers. Here is a sneak peek - to view all the homes featured, click here.

Nate Berkus' Study

Sarah Jessica Parker's Dining Room

For a little fun - iVillage has a quiz to define your Celebrity Decorating Style - I'm a most like Madonna (go figure)

Click here to find out your celebrity decorating twin

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The Perfect Summer Sides

blog@diningintheround.com (Jill ) — Thu, 24 Jun 2010 18:39:05 +0000

Choosing something to grill is the easy part. But what are you going to serve on the side? Here are a couple of my favorite selections - Enjoy:

Tomatoes Stuffed with Grilled Corn Salad

Prep Time: 40 minutes

Total Time: 40 minutes

Serves: 4

Ingredients:

3 ears corn, with husks

4 beefsteak tomatoes

1 tablespoon olive oil, plus more for grates

1/2 cup chopped scallions

1/2 cup crumbled soft goat cheese

1 tablespoon white-wine vinegar

Coarse salt and ground pepper

3 slices cooked bacon, crumbled (optional)

Directions:

Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husts back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.

Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.

Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minuts. Remove ears from grill. Holding bottom of hot ears with a towel, peal back husks and cut kernels off cob; transfer to bowl with tomatoes.

Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

Recipe/Image Source: MarthaStewart.com

Tangy Red Cabbage Slaw

Prep Time: 15 minutes

Total Time: 1 hour

Serves: 8

Ingredients:

½ cup fresh orange juice

¼ cup fresh lime juice

2 tablespoons olive oil

2 tablespoons brown sugar

Kosher salt and black pepper

½ medium red cabbage (about 1 ½ pounds), cored and shredded

2 large carrots (about ½ pound), grated

¾ cup chopped fresh cilantro

Directions:

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Recipe/Image Source: RealSimple.com

Three Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Serves: 4-8

Ingredients:

1 15 ounce can cannellini beans, drained and rinsed

1 15 ounce can chickpeas, drained and rinsed

1 15 ounce can kidney beans, drained and rinsed

2 celery stalks, finely chopped

½ red onion, finely chopped

1 cup fresh flat leaf parsley leaves, finely chopped

2 tablespoons finely chopped fresh rosemary

3 tablespoons fresh lemon juice

¼ cup extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon black pepper

Directions:

In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper.

Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Recipe/Image Source: RealSimple.com

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I Blog, You Blog, Everybody Blogs

blog@diningintheround.com (Jill ) — Mon, 21 Jun 2010 18:28:29 +0000

One of my favorite blogs to follow is High Fashion Home. They are up on all the hottest trends in interior design, architecture, home décor and fashion. Here are a couple of my favorite recent posts - I hope you love them as much as I do:

Modern Barn Done Right!

Stripes Galore

I *Heart* This House

What blogs inspire you? (Besides Entertain In Style, of course)

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Sale Extended: Everything You Need For Summer Entertaining

blog@diningintheround.com (Jill ) — Tue, 15 Jun 2010 14:30:52 +0000

Isn't it a wonderful day when a fabulous sale is extended? Well... today is your day.

Everything you need for summer entertaining is still

Up to 30% off

Yes, the entire site!

Enter code 'SUM10' at checkout

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Sale Ends 6.30.10

The Fruits of Summer

blog@diningintheround.com (Jill ) — Mon, 07 Jun 2010 14:41:24 +0000

Summer is here, albeit unofficially, and that means berry season. I don’t know about your neck of the woods, but in mine, the berries are going to be a little late this year, but that isn’t going to stop me from dreaming of my first strawberry pie or blackberry cobbler. I have found some great info on choosing, storing, preparing and cooking with berries from the great people at Betty Crocker – and don’t forget all their wonderful recipes:

Tips & How Tos For Cooking With Berries

Buying Berries

· Visit a berry farm to pick them during the peak of the season.

· In the store, look for berries that are plump, firm and colorful, turning berry cartons over to check for moldy or mushy berries before you buy.

· Berries perish quickly; purchase them when you plan to use them.

Storing Berries

· Wait until you use the berries to wash them. Unwashed berries stay fresh longer.

· Store berries loosely covered in the refrigerator for no more than two days.

· If you can’t use the berries right away, freeze them or make a puree or sauce that will keep longer.

Freezing Berries to Use Later

· Wash and dry berries, removing stems and leaves.

· Arrange berries in a single layer on a baking sheet and freeze overnight.

· Transfer frozen berries to an airtight freezer bag or container; freeze for up to a year.

Preparing Berries to Use in Recipes

· Wash berries with cold water in a colander; drain well.

· Allow to air dry, or pat dry with a paper towel.

· Remove stems and leaves with a hulling tool or paring knife.

Chocolate Kiwi Berry Parfait

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings

Ingredients:

2	brownies (2x2-inches each), broken into pieces
12	medium strawberries, cut into chunks
2	medium kiwifruit, peeled, cut into chunks
2	cups Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)

Instructions:

Reserve 1 tablespoon small brownie pieces for garnish. In each of 4 serving glasses, layer the remaining brownie pieces, the strawberries and kiwi.

Top each with ½ cup yogurt. Garnish each with reserved brownie pieces. Serve immediately.

Tip: You can substitute 10 chocolate wafer cookies for the brownie

Fruit Topped Almond Cake

Prep Time: 15 min
Total Time: 1 hour 50 min
Makes: 8 servings

Ingredients: Cake 1 3/4 cups yellow cake mix (from 18.25 oz box) 1/2 cup water 1/2 cup slivered almonds, finely ground 3 tablespoons vegetable oil 1/2 teaspoon almond extract 2 eggs Topping 3 cups assorted fresh berries (such as raspberries, blueberries and blackberries) 3/4 cups apricot preserves 3 tablespoons apple juice 3 tablespoons sliced almonds, toasted, if desired Instructions: Heat oven to 350 F (or 325 F for dark or nonstick pan). Generously spray bottom and side of 8 or 9 inch round cake pan with baking spray with flour. In large bowl, beat cake mix, water, ground almonds, oil, almond extract and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 8 or 9 inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Place berries in medium bowl. In 1 quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes. Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator. Information Source: www.bettycrocker.com

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Adding Plants To Your Home Decor

blog@diningintheround.com (Jill ) — Wed, 02 Jun 2010 19:18:51 +0000

Houseplants can add a lot of interest and color to an interior space. They can brighten a dark corner, add height to a space - and all the while they improve the air quality. Maybe you can find an empty shelf or corner in your home for the perfect houseplant.

Caring For Houseplants

· Most indoor plants need a consistent temperature of between 65 and 75 degrees.

· Most will thrive in indirect, even shady, light. Look up your particular plant to find out its light needs.

· In the winter, most indoor plants will need added humidity – this can be achieved by giving your plant a sponge bath or mist every week or two.

· When watering, give your plant enough water so that it runs out of the bottom of the container – then don’t water it again until the soil is almost completely dry.

Information Source: gardenersnet.com

Click here to find out the Top 10 indoor plants, according to iVillage.com

Here is a great article from Southern Living about incorporating houseplants into your décor.

Image Source: Southern Living

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Big Savings On Summer Entertaining & Gift Giving

blog@diningintheround.com (Jill ) — Fri, 28 May 2010 17:57:24 +0000

Up to 30% Off Entire Site

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100's of new arrivals

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A Look Inside Meg Ryan's Island Home

blog@diningintheround.com (Jill ) — Tue, 25 May 2010 16:55:10 +0000

She is America's sweetheart - and an amazing visionary when it comes to renovation and interior design. Featured in the June issue of Elle Decor, Meg Ryan's recently completed Martha Vineyard home is a must see. It is serene, elegant and classic all in one. To see more, click here - or pick up a copy of Elle Decor.

For more images of this beautiful space, click here

To read Meg's design tips, click here

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New Arrival: Peggy Karr Dinnerware & Serveware Collection

blog@diningintheround.com (Jill ) — Fri, 21 May 2010 17:24:51 +0000

New Arrival: Peggy Karr Collections

>Shop Now

Peggy Karr Dinnerware and Serveware are great for entertaining or as a decorative piece of art in your home. The brilliant colors are fired at 1600 degrees F. between two layers of clear glass. Each piece has its own unique character of surface texture and bubbles.

Peggy Karr Glass is food-safe, microwave warming and dishwasher-safe, and the colors will not fade with daily use.

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What's For Dinner: Lime & Chili Rubbed Chicken

blog@diningintheround.com (Jill ) — Mon, 17 May 2010 18:27:57 +0000

Lime & Chili Rubbed Chicken Breasts

Prep Time: 20 minutes

Servings: 4

Ingredients:

2	teaspoons chili powder
2	teaspoons packed brown sugar
2	teaspoons grated lime peel
1/2	teaspoon salt
1/4	teaspoon garlic powder
1/8	teaspoon ground red pepper (cayenne)
4	boneless skinless chicken breasts (about 1 1/4 lb)
2	teaspoons olive or canola oil

Directions:

Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.

Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).

Tips:

Refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor.

You can bake the chicken. Place the rubbed chicken in a foil-lined shallow baking pan and bake in a 375°F oven for 25 to 30 minutes.

Image & Recipe Source: www.bettycrocker.com

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Life's A Beach

blog@diningintheround.com (Jill ) — Tue, 11 May 2010 15:48:14 +0000

If you are in the market for some oceanfront property... or you just like to look at beautiful homes (at these prices, I'm pretty sure I'm in the latter group), then you will have to check out the Top Ten Coolest Beach Homes as selected by toptenrealestatedeals.com. They have compiled 10 of the most amazing oceanfront homes you will ever see.

#6 Laguna Beach, CA

To view all ten homes, visit toptenrealestatedeals.com

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A Green Home Giveaway

blog@diningintheround.com (Jill ) — Thu, 06 May 2010 17:44:35 +0000

HGTV has introduced their 2010 "Green Home" - and the best part, they are giving it away. Click here to enter daily for your chance to own this fabulous house.

Located in Plymouth, Massachusetts, the home is only the second in the state to receive a Gold certification for energy performance and the use of sustainable materials. For more on the Gold certification, click here.

The interior design is beautiful and inspiring. Here are a couple of images - click here if you would like to view the entire collection.

I am almost certain I would be a much better cook in this kitchen

And of course, everything I cook would taste better in this elegant, yet casual dining room.

Now that I have cooked such a fabulous meal, I'll need to take a break and watch HGTV in this inspiring living room. Love the accent pillows.

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Creating a Southwestern Interior

blog@diningintheround.com (Jill ) — Tue, 04 May 2010 17:16:21 +0000

As many of us know, tomorrow is Cinco de Mayo- the celebration of the Mexican defeat of the French May 5^th, 1862. You can’t walk through a store or browse the internet right now without seeing all the decorations and recipes for Cinco de Mayo. That got me thinking about the beautiful design style known as Southwestern Design.

It is a casual, yet elegant, style defined by the warm tones of the desert landscape. You don’t have to live in the desert southwest to bring a little Southwestern style to your home:

Color:

The colors of Southwestern style are taken directly from the desert- terra cotta, rust, warm brown tones from light beige all the way to rich mahogany. These muted colors are accented by colors from the Native American and Mexican cultures including red, yellow and azure blue.

Design Elements:

Much of Southwestern design is built around several key elements including terra cotta tile, rich wood furniture and ironwork accents. A traditional Southwestern room would have rustic wood beams, stucco walls and curved archways. The space would be accented with warm tones on the walls, sturdy and functional pine furniture and trim work. The hardware would be traditional black wrought iron with a rustic look. Accessories would include pottery, traditional woven textiles such as rugs and throw pillows and brightly colored accessory pieces.

Information Sources: www.interiordesign.lovetoknow.com and www.hgtv.com

Image Source: www.hgtv.com

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Keeping Up Derby Traditions

blog@diningintheround.com (Jill ) — Fri, 30 Apr 2010 19:37:49 +0000

Brush off your hat, this Saturday is the Kentucky Derby. If you are planning to have a few friends over to watch the race, make sure you keep up a few of the Derby traditions. The recipes below are provided by Executive Chef Nick Sundberg of the Beaumont Inn of Harrodsburg, Kentucky:

Mint Julep

Ingredients:

1/4 cup fresh mint leaves
2 cups water, heated
2 cups sugar
cracked ice
bourbon

Preparation: First, make syrup:
Heat water. Whisk in sugar and heat until sugar is dissolved. Remove from heat. Add mint and let the mixture steep for 20 to 30 minutes.

For each Mint Julep:
Add cracked or crushed ice to Julep tumbler or glass. Add 1 1/2 ounces of Kentucky Bourbon. Add 2 1/2 teaspoons syrup, or to taste. Stir lightly. Garnish with fresh mint leaf and serve with a straw.

Grilled Beef Tenderloin with Henry Bain Sauce

Ingredients:

1 beef tenderloin
1 cup Major Grey's chutney
2 oz pickled walnuts, optional
1 cup ketchup
2/3 cup A-1 sauce
1/4 cup Worchestershire
3/4 cup Chili sauce
dash Tabasco

Preparation: Grill tenderloin to desired temperature. Slice and serve hot or cold.

Whisk chutney and walnuts in food processor. Mix in other ingredients. Serve at room temperature. Store in refrigerator.

Cheese Garlic Grits

Ingredients:

1 cup quick grits
4 ounces butter
12 ounces sharp Cheddar cheese
1 egg
1 tablespoon garlic powder
3/4 cup milk
dash Frank's red hot sauce

Preparation: Cook grits in boiling salted water, according to package directions, until thick. Remove from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk amd hot sauce. Stir into grits. Pour into buttered 2-quart casserole. Top with remaining cheese. Bake 1 hour at 350°.

For more of Executive Chef Nick Sundberg recipes and traditional Derby food, click here

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A Sophisticated BBQ: Pairing Burgers & Wine

blog@diningintheround.com (Jill ) — Mon, 26 Apr 2010 18:53:07 +0000

The casual entertaining season is upon us – lets try to think outside the box this year. Say you are inviting a few friends over for a casual BBQ…. who says you have to have a beer with your burger. Let’s step this BBQ up a notch and pair your best side of beef with a sophisticated vino.

Below are a few suggestions from the nice people at Celebrations.com:

· A Specialty Cheese: Pair the wine to whichever cheese you use on top of the burger. For blue cheese, try a Zinfandel or Cabernet Sauvignon.

· Lots of Ketchup: Try fruity or sweet wines, such as a rose.

· Lots of Pickles or Coleslaw: A dry red wine, like a Syrah, is a good choice.

· No Condiments: Lots of red meat from the burger requires a strong, warm red wine. Try Canaletto Primitivo.

For some more ideas, we turn to HelloVino.com:

· Burger w/bacon: Zinfandel, Syrah/Shiraz or Tempranillo

· Burger w/ketchup: Syrah/Shiraz, Cabernet Franc or Zinfandel

· Burger w/relish or mustard: Merlot, Cabernet Sauvignon or Beaujolais

· Burger w/onions and mushrooms: Chianti, Sangiovese or Tempranillo

· Cheeseburger: Cabernet Sauvignon, Pinot Noir or Beaujolais

For other creative food and wine pairings, visit hellovino.com

Now fire up that BBQ and uncork your favorite wine for a great night with friends.... enjoy!

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Pie, Pie and More Pie

blog@diningintheround.com (Jill ) — Fri, 23 Apr 2010 19:23:40 +0000

Who needs cake - when you can have pie...

Classic Toasted Coconut Cream Pie

Ingredients:

Crust

1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water

Filling

2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar

Instructions:

1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.

2. Position a rack in the middle of the oven and preheat the oven to 425°F.

3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.

4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.

5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.

6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.

7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.

8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.

9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.

10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

Recipe & Image Source: www.epicurious.com

Strawberry Icebox Pie

Ingredients:

10 graham crackers (2 1/2 by 5 inches)
1 cup sugar
5 tablespoons unsalted butter, melted
1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream

Instructions:

Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.

Recipe & Image Source: www.marthastweart.com

Mud Pie

Ingredients:

3 1/2 tablespoons ground almonds
10 tablespoons sugar
1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons grated orange zest
8 tablespoons unsalted butter, cut into large pieces, cold
14 ounces best-quality bittersweet chocolate, finely chopped
10 1/2 ounces best-quality semisweet chocolate, finely chopped
2 1/4 cups heavy cream
1 1/4 teaspoons pure vanilla extract
3 large eggs, separated
1 1/2 tablespoons brewed coffee, room temperature
Chocolate Leaves, for garnish (optional)
Chocolate shovel, for garnish (optional)

Instructions:

Preheat oven to 350 degrees.
In the bowl of a food processor, add almonds, 7 tablespoons sugar, flour, salt, and orange zest. Pulse until well combined. Add butter and pulse until dough comes together and there are no lumps.
Press dough into an 11-inch round tart pan with a removable bottom to create a crust about 1/4-inch thick. Transfer pie crust to oven and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Place 10 1/2 ounces bittersweet chocolate and 3 1/2 ounces semisweet chocolate in a large bowl; set aside. In a small saucepan, bring 1 1/4 cups heavy cream to a boil over medium heat. Strain hot cream through a fine mesh sieve over chocolate. Stir ganache until melted and smooth. Add vanilla and stir until well combined.
Strain chocolate mixture through a fine mesh sieve into the center of the cooled pie shell. Evenly spread chocolate with a spatula. Transfer to a refrigerator until chocolate has set.
In a heatproof bowl set over (but not touching) simmering water, melt remaining 3 1/2 ounces bittersweet chocolate and 7 ounces semisweet chocolate. In a small saucepan set over low heat, beat egg yolk mixture and 1 1/2 teaspoons of water together until thickened. Transfer melted chocolate to a large bowl, fold in egg yolks and coffee until well combined; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold whipped cream into chocolate mixture.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining tablespoon sugar and beat until stiff. Gently fold into chocolate mixture.
Spoon mixture on top of chilled ganache and spread evenly with a spatula. Transfer to refrigerator and chill overnight. Remove from tart pan and transfer to serving platter. Garnish platter with leaves and shovel, if desired. Serve pie at room temperature.

Recipe & Image Source: www.marthastewart.com

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blog@diningintheround.com (Jill ) — Mon, 19 Apr 2010 21:30:40 +0000

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Entertaining & Design Tips: How To Brighten A Room

blog@diningintheround.com (Jill ) — Wed, 14 Apr 2010 19:33:18 +0000

How To Brighten Up A Room Without Natural Light

By: Ceil Petrucelli

We all know the benefits of natural light and how it affects our mood and living environment. Winter, especially, can be a challenge since days are so short and darkness comes early. This can be especially challenging if we have a room or rooms in our homes that do not get natural light. It may be an interior room without windows, or a room with windows that face another building or an alley, or a basement level room.

There are several ways to brighten a room without natural light. Here are a few tips:

Use overhead lighting as well as task lighting to brighten the room and use light bulbs that mimic the natural light spectrum.
Lamps with glass or ceramic bases will help to reflect more light, as will metallic finishes.
A torchier can be used for up lighting in a dark corner.
Keep the walls and ceiling a light color.
Don't use dark, murky colors. Keep colors light, bright, and cheerful. Yellows, light greens & blues, aqua, light coral, and pinks are usually good colors to lighten up a room.
One wall can be painted a different color as an accent.
A mirror or mirrors should be placed so they reflect some of the lighting in the room.
A mirrored window can be hung on a wall to mimic a real window.
Artwork and photography can have an outdoors theme or depict landscapes, botanicals, and nature. Contemporary and abstract art and posters can have bright colors. Create a focal point with artwork.
Accessories should be kept simple and to a minimum. Metals and glass will reflect light better than wood or painted objects.
A coffee table or end tables with glass tops will have a lighter and more open feel than solid wood.

For more tips and information on decorating, MyHomeIdeas and House Beautiful are excellent sources. If you need some assistance with your interior decorating projects, consulting services are available from Ceil Petrucelli Interiors.

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Planning For Spring Entertaining

blog@diningintheround.com (Jill ) — Tue, 06 Apr 2010 19:26:46 +0000

What could be more fun after a long cold winter than a refreshing Spring party for your friends and family. A change of pace is just what everyone needs, so take the bull by the horns and invite a few people over for an afternoon of fun in the springtime sun. Here are a few ideas to get the ball rolling...

Invitations:

For a casual gathering of close friends or family, don’t be afraid of using internet invitation sites, such as Evite.com. They are quick, inexpensive and get the information out quickly if you have a time crunch. If you would like to be a little more formal, a printed and mailed card would be more appropriate. Choose bright and cheery prints and colors that reflect the outdoor feeling of your gathering.

Table Décor:

You will want to keep your table décor colorful to reflect all the spring blooms. Outdoor table linens offer the color and style that you desire along with the durability needed for outdoor entertaining. For additional interest in your table setting, why not serve your meal on unique and beautiful Bamboo dinnerware. The warm tones combined with the bright table linens will reflect all the colors of the season – while also bringing a “green” aspect to your event that you can use for many more events to come.

Food:

To keep your springtime theme going, you will want to serve dishes that are in season. Martha Stewart offers great recipes for produce that is at its peak in the spring - everything from asparagus, artichokes, strawberries and morels. Food Network is also a great resource for tasty springtime recipes to complete your meal planning.

When planning your menu, don’t forget that your guests are going to get thirsty. A selection of two or three beverages served in large pitchers provides variety to your guests without the hassle for you. Selections could include iced tea (flavored or not), lemonade and margaritas for the adult guests. Offer chilled highball glasses garnished with lemon or lime slices and a decorative and functional glass straw. Your guests will appreciate the small touches.

Lawn Games:

Great in large or small spaces, set up a lively game of croquet or badminton for your guests to enjoy. It gets everyone up from the table and mingling.

Spring is one of my favorite seasons and is the perfect time for outdoor entertaining. Enjoy!

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Let Them Eat Brunch

blog@diningintheround.com (Jill ) — Fri, 02 Apr 2010 13:47:14 +0000

Isn't Sunday brunch the best? A great way to end one week and start another - The perfect marriage between breakfast and lunch... I'm getting hungry just thinking about it. If you don't have reservations for the perfect brunch spot, why not make a tasty brunch at home. It isn't as hard as you think - just give it a try.

Scrambled Egg Biscuit Cups

Prep/Cook Time: 30 minutes

Makes: 12 servings

Ingredients:

	2 cups Bisquick mix
	1/3 cup shredded Cheddar cheese (1 1/2 oz)
	3/4 cup milk
	8 eggs
	1/8 teaspoon pepper
	1 tablespoon butter or margarine, softened
	1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
	3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
	1 tablespoon chopped fresh chives
	Additional cooked real bacon bits or pieces

Instructions:

Heat oven to 425°F. Spray bottoms only of 12 regular size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.

Place dough on surface sprinkled with bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10 inch long roll. cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.

Bake 8-10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation. Note: cups can be made in advance and stored in an airtight container.

In large bowl, beat eggs, remaining 1/4 cup milk and pepper until well blended. In 10 inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

Recipe & Image: www.bettycrocker.com

Fresh Fruit Platter

Prep Time: 15 minutes

Makes: 10-12 servings

Ingredients:

2 small ripe melons

1 "golden" pineapple

2 bunches grapes

1 pint fresh figs

1 pint raspberries

1 pint strawberries

1 pint blueberries

1 red papaya

For more on preparing and presenting your fruit platter, visit the Food Network for some great ideas.

Recipe & Image: www.foodnetwork.com

Champagne Punch

Prep Time: 1 hour

Makes: 10-12 servings

Ingredients:

1 1/3 cups fresh lemon juice

1 cup superfine sugar

1/2 cup orange liqueur (recommended: Grand Marnier)

1/2 cup Triple Sec

1/2 cup cognac

1/2 cup fresh orange juice

2 bottles chilled dry Champagne or sparkling wine

Orange or lemon slices

Fresh strawberries, optional

Instructions:

Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.

Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups

Recipe & Image: www.foodnetwork.com

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Last Minute Easter Planning

blog@diningintheround.com (Jill ) — Tue, 30 Mar 2010 14:14:08 +0000

Easter is Sunday – do you have your entertaining plans ready? Me neither. No worries, below are some great ideas for menus, table settings and floral arrangements.

For an entire Easter Menu Planner – visit RealSimple.com. They have some great spring time recipes that will be perfect for your Easter Sunday.

Presentation is everything – and the dinner table is one of the most important elements to consider for your Easter entertaining. Click here for some pretty table setting ideas and tips from MyHomeIdeas.

Don’t forget the centerpiece on your pretty dining table – it really is the eye candy. Better Homes & Gardens has some great ideas that are easy and unique at the same time.

If you still need more, there is a great slide show on Epicurious.com on Easter table settings and design ideas.

Good luck and Happy Easter!

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Chicken With A Kick

blog@diningintheround.com (Jill ) — Fri, 26 Mar 2010 16:58:27 +0000

Pineapple Glazed Chicken with Jalapeno Salsa

Ingredients: (makes 4 servings)

1/4 cup pineapple juice

2 tablespoons (packed) brown sugar

1 tablespoon yellow mustard

3/4 cup 1/4-inch cubes fresh pineapple

3 tablespoons finely diced red bell pepper

3 tablespoons chopped fresh cilantro

1 1/2 tablespoons finely chopped red onion

1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped

4 boneless chicken breast halves with skin (1 3/4 pounds total)

Instructions:

Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

Recipe & Image Source: Epicurious.com

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A Lovely Fireplace

blog@diningintheround.com (Jill ) — Tue, 23 Mar 2010 14:22:23 +0000

If you are one of those lucky souls that have a fireplace in your home, you may be asking how best to highlight and accent it. Some fireplaces are trickier than others, but all can be a great focal point with some thought, preparation and design.

Lovetoknow.com offers a very interesting and complete article on styling your fireplace from the mantel all the way to the accessories displayed.

If your fireplace is in need of a little tlc or a complete overhaul, HGTV has some great ideas and articles.

Better Homes & Gardens is also a great resource for fireplace ideas. Click here to view a gallery of fireplaces.

Image Source: www.bhg.com

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The Great Expanding Table

blog@diningintheround.com (Jill ) — Sun, 21 Mar 2010 21:16:38 +0000

When you Google "Dining In The Round" you not only get links for the most fabulous table linens and accessories ever imagined, but you will also find this ingenious and functional dining table. I love it... wouldn't it look great with some beautiful round table placemats?

For more, visit PointclickHome

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Great Green Desserts

( ) — Mon, 15 Mar 2010 17:00:34 +0000

St. Patrick's Day is Wednesday - plan something yummy and green for dessert:

Leprechaun Hat Cookies

Ingredients: (makes 24 cookies)

1	pouch Betty Crocker sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
1/4	teaspoon green gel or paste food color
24	large marshmallows
24	small (1-inch) chewy chocolate candies
12	small green gumdrops



	Print these coupons...





	About Concordance™

Instructions:

	Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
	Bake 10 to 12 minutes or until until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
	In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food colori into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
	Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.

Grasshopper Fudge Cake

Ingredients:

1	box Betty Crocker SuperMoist white cake mix
1 1/4	cups water
1/3	cup vegetable oil
2	teaspoons mint extract
3	egg whites
12	drops green food color
2	jars (16 oz each) hot fudge topping
1	container (8 oz) frozen whipped topping, thawed
5	drops yellow food color
	Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Instructions:



	Print these coupons...





	About Concordance™

	Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
	Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
	Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
	Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
	Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Recipes & Images: www.bettycrocker.com

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Tackling Spring Cleaning With Ease

blog@diningintheround.com (Jill ) — Wed, 10 Mar 2010 16:06:07 +0000

Spring is just around the corner – and that means it is spring cleaning time. Clear away those winter blues and freshen up your dining room and kitchen with these helpful tips from About.com:

Dining Room:

Wash/Dust the ceilings, corners and walls – I think this step is most easily accomplished with a vacuum cleaner. I like to use the wood floor attachment to suck up all those yuckies.
Wipe down artwork and other wall hangings – be sure not to spray cleaners on your artwork. A damp cloth is usually your best bet.
Clean draperies or curtains – this may mean taking your window treatment down and cleaning according to the manufactures instructions. But, you may be able to get away with a good vacuuming.
Wash dining table, chairs and any other furniture in the space – if your furniture requires waxing or oiling this is a great time to do it.
Clean the carpet – hire a professional, do it yourself or just spot treat to make your carpets look like new.

Kitchen:

Start with a quick clean up of any items on the counters (dirty dishes, paperwork, food, etc.)
Repeat steps 1-4 from above
Clean the oven – nobody likes this step, but hopefully you have one of those fancy new ovens that cleans itself.
Vacuum behind the refrigerator – it’s not a glamorous job, but your refrigerator will love you for it.
Clean it out - Sort through the refrigerator, freezer and the cabinets and clean out any old, expired or icky food.
Remove all the pieces of the stove (knobs, burners, drip pans, etc.) – Thoroughly clean them and the stove.
Wipe down everything – this means any surface in the kitchen including cabinets, counters, small appliances, backsplash, etc.
Clean the dishwasher – I know it sounds crazy, but even the dishwasher needs a spring cleaning. There are products available for cleaning your dishwasher (look at the grocery store with the dishwasher detergent) or simply add vinegar and baking soda to the dishwasher before running it.
Don’t forget the floors – give the floors and extra special wash down. This might mean getting down on your hands and knees to really scrub.

It is going to be a lot of work, but I know you are going to feel great about your home once you tackle your spring cleaning.

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Chicken Piccata with Pasta and Mushrooms

blog@diningintheround.com (Jill ) — Tue, 02 Mar 2010 17:58:09 +0000

Chicken Piccata with Pasta and Mushrooms

Prep time: 40 minutes

Servings: 4

Ingredients:

6 ounces whole-wheat angel hair pasta

1/3 cup all-purpose flour, divided

2 cups reduced-sodium chicken broth

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

4 chicken cutlets, trimmed

3 teaspoons extra virgin olive oil, divided

1 10 ounce package mushrooms, sliced

3 large cloves garlic, minced

1/2 cup white wine

2 tablespoons lemon juice

1/4 cup chopped fresh parsley

2 tablespoons capers, rinsed

2 teaspoons butter

Directions:

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Recipe source: www.foodnetwork.com

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Style Your Bookshelves Like The Designers Do

blog@diningintheround.com (Jill ) — Wed, 24 Feb 2010 17:02:36 +0000

I recently tweeted (follow us on Twitter) about “Designer Ideas for Styling a Bookshelf” and got a huge response. The overwhelming interest made me think that maybe this topic needed a little blog time also. So here you go:

Styling a bookshelf, big or small, is a balancing act between objects, books, colors and space. Here are some hints and tips for styling your bookshelves like the pros do:

Stack books both vertically and horizontally
Mix up your hardcover books with your paperbacks and your dust jacketed books for interest

Books stacked vertically don’t have to be in descending order by size – mix it up for a “flow” look
If you are going to fill and entire shelf with books, place it at the bottom of the display – otherwise your bookshelf might look top heavy
Add decorative items among the books to break up the look
If you shelves are deep, layer your items with photo frames, decorative items stacked on horizontal books or a piece of art behind some smaller objects
If possible, paint the back of your bookshelf a contrasting color for added interest

Group objects that relate to one another whether it be in color, shape or theme

Most important – if it doesn’t look right, just keep moving things around. Eventually you will find the right look.

Images (in order of appearance): www.bhg.com, www.southernliving.com

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To Chandelier Or Not...

blog@diningintheround.com (Jill) — Tue, 16 Feb 2010 18:24:33 +0000

Functionally, chandeliers are a striking way to light your space and esthetically, they really enhance and define your design style. They are really beautiful, if done right.

If you are considering adding a chandelier to your dining room, or any room for that matter, you may want to consider a few items first:

Size is everything when it comes to chandeliers. Better Homes & Gardens has a great calculator for figuring the size of your room into the decision on what size chandelier to purchase. But generally, if you have a:

10x10 room = 20” diameter chandelier
12x12 room = 26”-27” diameter chandelier
14x14 room = 24”-36” diameter chandelier

Other considerations are:

A chandelier should hang about 30” from the surface of the table
The chandelier should be approximately 12” narrower than the width of the dining table
Total wattage of the bulbs should be between 200 – 400 watts
Consider adding a chandelier chain cover to distract from the unsightly chain and cord

Remember – chandeliers aren’t only for dining rooms and entry ways any more. Try using one in your kitchen over an island. They make a bold statement.

For more ideas and suggestions, read HGTV columnist Kathy McCleary article “Choosing a Chandelier”.

Image source: hgtv.com & www.diningintheround.com

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Making Your Flowers Last

blog@diningintheround.com (Jill) — Tue, 09 Feb 2010 18:07:32 +0000

With any luck my sweetie will be bringing home a big beautiful arrangement of flowers for me on Valentine's Day - and I'll want to make sure they last as long as possible. Here are a couple of tricks to make sure your cut flowers stay fresh and perky:

The little packet of flower food that will most likely come with your flowers are bactericides that kill the bacteria, yeasts, and fungi. They work great, but if you are looking for the same results without chemicals, here are a couple of suggestions:

* Add a penny to your flowers. Copper is a fungicide and acts to preserve the water from too many yeasts and fungi.

* Aspirin is an acid and helps to kill bacteria overgrowth.

* Add 2 tablespoons lemon juice or vinegar to 1 quart of water. The idea here is the same as with aspirin, since lemon juice and vinegar are acidic.

Other Guidelines To Keep Fresh Flowers Fresh
* Place cut flowers in cold water, not warm! Warm water dehydrates flowers.

* Placing cut flowers in the refrigerator for six hours before arranging them will triple their lifespan.

* Hot water–up to 110-200 F–is recommended to restore very wilted flowers (the hotter water is for the more wilted flowers).

* Except for when you are cooling flowers, when you want cold water to cover the stems of the flowers, there is no need to have the water go higher on the stems then six inches.

* Recut the stems every few days.

* Remove all leaves and foliage below the water line.

Information Source: www.care2.com

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Valentine's Day Dessert & Drinks

blog@diningintheround.com (Jill) — Thu, 04 Feb 2010 17:24:28 +0000

End your Valentine's Day with a special treat for you and your sweetie. This yummy tart and tasty sangria will be just what you need to top off a romantic evening.

Raspberry Truffle Tart

Ingredients:

1 1/4 cups Original Bisquick mix
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup butter or margarine (firm)
1 tbsp hot water
2/3 cup raspberry preserves, melted
1 cup whipping (heavy) cream
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 pint raspberries (2 cups)
2 tbsp raspberry liqueur, if desired
Whipped cream, if desired

Directions:

Heat oven to 350. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.

Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.

Heat whipping cream and chocolate chips in 1 quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.

Brush remaining 1/3 cup preserves over chocolate layer. Tip with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

Recipe & Image Source: www.bettycrocker.com

Sparkling Wine Sangria

Ingredients:

2 cups well chilled seltzer or sparkling mineral water

1 cup well chilled peach brandy

1 cup superfine sugar

2 (750-ml) bottles well chilled Cava (Spanish sparkling wine)

About 4 cups assorted berries, such as blueberries, blackberries, and raspberries, rinsed and drained, for serving

Directions:

Stir the seltzer, brandy, and sugar together in a punch bowl. When the sugar is dissolved, uncork the sparkling wine and pour it gently into the bowl. Float about half the berries in the sangria and use the rest to decorate individual glasses.

Recipe & Image Source: www.foodnetwork.com

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A 3-Course Valentine's Day Dinner

blog@diningintheround.com (Jill) — Thu, 04 Feb 2010 17:03:09 +0000

Surprise your sweetie this Valentine's Day with an extra special dinner prepared by little ol' you. They are sure to love it.

Salad: Caramelized Pancetta and Fennel Salad

Ingredients:

1 bulb fennel, halved and cut into 1/2-inch wedges

5 slices pancetta

2 cloves garlic, minced

2 tablespoons brown sugar

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

5 ounces (about 6 to 7 cups) mixed salad greens

Red Wine Vinaigrette

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.

In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Main Course: Shrimp Scampi with Linguini

Ingredients:

1 pound linguini

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Dessert: Chocolate Covered Strawberries

Ingredients:

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Directions:

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Recipe & Image Source: www.foodnetwork.com

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A Valentine's Day Breakfast In Bed

blog@diningintheround.com (Jill) — Thu, 04 Feb 2010 16:47:28 +0000

Start your Valentine's Day with a special Breakfast In Bed made just for you and your sweetie:

Omelet for Two

Ingredients:

1/4 pound good thick-cut bacon

1 tablespoon unsalted butter

1 cup medium-diced Yukon gold potato

1/2 cup chopped yellow onion

1 tablespoon minced jalapeno pepper

5 extra-large eggs

2 tablespoons milk or cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped scallions, white and green parts

4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Directions:

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Image & Recipe Source: www.foodnetwork.com

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Entertaining & Design Tips: Decorating Basics

blog@diningintheround.com (Jill) — Sun, 31 Jan 2010 15:46:21 +0000

Starting fresh in a new home, or redecorating a tired interior? It all starts with the basics...

Decorating doesn't have to be a daunting or scary task; and it doesn’t have to be expensive. A few simple updates here and there and some wise purchases can change the whole look of a space. You just have to know a few of the tricks of the trade.

Inspiration - Starting a decorating project is a lot easier if you have an inspiration. Inspiration can come from anywhere; your last vacation, a piece of art, a picture in a magazine or a pillow. The possibilities are endless. Once you have found your inspiration, start building your space around the piece. Pull wall colors from it and choose accessories with the same feel.

Paint – As we have mentioned in previous articles –color changes the mood and feel of a room instantly, without changing a single piece of furniture or accessory. Don’t be afraid of dark or bold colors, they can evoke a warm and cozy environment. Or stick to the neutrals to keep a clean, open and airy feel to your space.

Creating A Focal Point – A focal point can be just about anything. In a neutral space, try adding bold accent pillows to your sofa or in a dining room add a large floral display to a buffet or side table. Accent walls are also a great way to create a focal point. If possible, your accent wall should be in your immediate line of sight when you enter the space and it should draw the person in, not distract them. You could accent the wall with a bold or contrasting color or add an interesting accessory such as a mirror or piece of art over a fireplace.

Accessories – Accessories are the finishing touch that bring a room together and make it feel welcoming. They add personality and reflect who you are and what you like. You’ll want to combine colors and textures for interest. If displaying a collection, group it all together rather than spreading it out around the space. This may mean paring it down and rotating pieces so as not to overwhelm the space.

Plants and flowers also make great accessories. If you are worried about your not- so-green thumb, artificial plants are a great option. Accessories also include your wall art. When choosing art, select what appeals to you. Don’t worry about the theme or colors used in the art. For instance, if you have traditional furniture and colors, but love contemporary art….feel free to use it. Use traditional framing and matting that fits the style of your room. By varying the sizes, you can add interest to the room.

Decorating doesn’t have to be overwhelming or expensive. If you keep your focus on your inspiration, your room will practically decorate itself. And don’t worry if you can’t get it all done in one shopping trip – some of the best interior spaces take years to achieve the right “look”. If something doesn’t look or feel right, that is ok, try something new. Don’t forget . . . you can change your spaces for the seasons with just a change in accessories. Sometimes this is all you need to do to feel like you have a whole new room.

If you need help, just send us your questions in an email to support@diningintheround.com. And be sure to share your “new fresh design” with us.

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All About Dining Tables

blog@diningintheround.com (Jill) — Fri, 29 Jan 2010 13:14:24 +0000

If you are in the market for a new or antique dining table - you may be thinking, "I'll just walk into the furniture store and pick out a table I like," but there are other considerations you may need to take into account.

Beyond aesthetics, you may also need to consider:

Budget – How much do you want to spend?

Family – How many people are you going to need to seat?

Space – What is the size of your dining room? Be sure to take your room measurements along with you while you shop.

Table Shape - What shape will be best for your space?

Lifestyle – How often do you entertain? Are you a formal or informal entertainer?

Style - What is the style of your dining space?

For other considerations and some really great information on dining tables, check out Decorati Contributing Antiques Editor Buzz Kaplan's blog post about How High a Dining Table Should Be, along with his post on How Many People Can Sit At A Dining Table.

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What Do I Do About My Windows?

blog@diningintheround.com (Jill) — Mon, 25 Jan 2010 15:32:44 +0000

One of the biggest interior design dilemmas - at least for me - is window coverings. It seems like the choices are endless; style, fabric, size, backing and don't forget the hardware.

So for all of you that are in my "What do I do about my windows?" shoes, here are a couple of great resources:

First, find out how much you know about window coverings and design by taking this handy little quiz.

Next, click here to learn all the basics to choosing your next window covering.

Image sorce: www.hgtv.com

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What's For Dinner?

blog@diningintheround.com (Jill) — Fri, 22 Jan 2010 16:38:01 +0000

Strip Steak with Rosemary and Garlic

Serves 4

Prep Time: 15 minutes

Total Time: 1 hour

Ingredients

4 russet potatoes (2 pounds)

6 cloves garlic, thinly sliced

2 tablespoons fresh rosemary

2 tablespoons olive oil

2 1-inch-thick strip steaks (1 1/2 to 2 pounds total)

kosher salt and black pepper

1/2 cup sour cream

Directions

Heat oven to 400° F. Prick the potatoes all over with a fork and bake directly on an oven rack until tender, 45 to 55 minutes.

Meanwhile, in a shallow dish, combine the garlic, rosemary, and oil. Add the steaks and turn to coat. Let marinate, turning once, for at least 30 minutes (and up to 1 day in the refrigerator).

Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon each salt and pepper. Cook to desired doneness, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Wipe out the skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally, until the garlic is golden, 2 to 3 minutes. Spoon over the sliced steak and serve with the potatoes and sour cream.

Image & Recipe Source: www.realsimple.com

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A Beautiful Space To Work

blog@diningintheround.com (Jill) — Tue, 19 Jan 2010 16:35:25 +0000

You aren't going to believe these beautiful interiors

And the most amazing part... this is the new company headquarters for Spanx, the body-thinning hosiery and apparel maker. This beautiful space was designed by Atlanta based tvsdesign. Click here to read the full story and view more images of interior design at its best.

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