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

Dining In The Round - Fine Table Linens & Accessories for every dining occasion

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

Dining In The Round - Fine Table Linens & Accessories for every dining occasion

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.

Dining In The Round - Fine Table Linens & Accessories for every dining occasion

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. 

Dining In The Round - Fine Table Linens & Accessories for every dining occasion

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:

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

• 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

• 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

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. 

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:

1. 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.
2. 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).
3. 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:

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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

Dining In The Round - Fine Table Linens & Accessories for every dining occasion

Summer Sale Going On Now - Up to 30% Off Select Casual Entertaining Items: Shop Now

Save Up to 30% Off

Shop Our Summer Sale thru 5/3

30% Off Table Linen Collections - Click to view sale items

20% Off Table Linen Collections & Designer Pillow Collections - Click to view sale items

Can't pick a fabric? Order a free swatch     .      Always FREE shipping on orders over $150

Dining In The Round - Fine Table Linens & Accessories for every dining occasion

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.