Welcome Autumn Collection

Welcome, Autumn.  Finally, what we yearn for all year long.  The first dewy, crisp mornings that require a jacket for an early walk.  Golden autumn sunlight through the trees while the first leaves are fluttering down on the way to the store.  Warm soups for family dinners, with bubbling apple crisp for dessert.  Those dreamy chilly evenings on the back porch under a blanket with hot tea.  I'm so ready and so thankful that Autumn is here.

Browse the entire Welcome, Autumn Collection, here >

Classic Sunburst Wreath, $30

I first spotted this wreath at the Verrill Farm Stand when we lived in Concord, Massachusetts.  I instantly loved it.  It felt classic and welcoming, but a little primitive and country.  There aren't many farmhouses in New England without one.

Gold Leaf Frames & Creamy Mat Boards

After receiving so many requests for these frames (and needing to buy more for my own home...) I decided to track them down and carry them in the store.  They've worked in every room I've use them and always add an element of sophistication.  They aren't too ornate, but definitely feel more classic than contemporary.  I use them with a creamy photo mat, I've also added to the store.

Shop Frames, here. 

Solid Wood Frame with black edges and gold leaf front.

8"x10" frame + 8"x10" mat, for 5"x7" prints

11"x14" fram + 11"x14" mat, for 8"x10" prints

Botanical Prints : The frames are pictured here with my Fall Botanical Collection $4-6/print, found here.  

Creamy Photo Mats : The creamy white mats are available here.

Warm Velvet Ribbon

This ribbon is so luscious.  The colors are warm and perfect for this season right through the holidays.  I've been tying it on baked goods, around bottles of wine and anything else that needs a little warmth or dressing up.  

5/8" velvet ribbon x 25 yards, $24

1/4" velvet ribbon x 25 yards, $12 

Indigo Stripe Potholder & Oven Mitt

Sold separately.

You know I love seasonal accents, but sometimes I just need something classic and season-less when it comes to things like potholders.  I love elements like this for my kitchen that feel utilitarian and simple, yet beautifully designed.

$10-12

Indigo Stripe Apron

This is another kitchen classic that coordinates with the Oven Mitts and Potholders.  Utilitarian and beautiful design get me every time.

$30

Fluted Tart Pan, Rectangle, $24

I've coveted this shape of tart pan for so long.  It seems that anything made in it looks more chic and elegant.  Here, I've made a simple puff pastry (frozen) topped with sliced apples and brie.  It was so simple and yummy - and looked fabulous because it was made in this long elegant pan.

I also made a salted chocolate & caramel tart with brown sugar whipped cream and toffee crumbles... so. good.  I'll be sharing later.

Fluted Tart Pan, Round, $12

I received our 9" Round Tart pan as a wedding gift and have used it countless times - truly an essential in my kitchen.  I use it for savory quiches, chocolate cream tarts and this caramel pecan tart.  Anything made in this tart pan turns out elegant and beautiful.

I'm planning to make an apple and cranberry crisp this weekend - I'll be sure to share.

Willow Serving Baskets, $32

These have been around for a while and are still so popular.  I use mine all of the time to turn very ordinary elements into something special looking.  They are great for transforming cheese and cracker appetizers to a company worthy display.

Olive Meena Print Napkins, Set of 4, $32

These warm toned block print napkins will be on our table every night this fall.  They also go perfectly with my Spode Woodland china pattern : )

Autumn Candles are back in every size - 6", 12" & 18" tapers.  It is the simplest way to update your home for Autumn.

Shop all candles, here.
































Brown & White, $16-18 for set of 3

The Brown & White Ceramic containers are back, too.  Last year I planted paperwhite bulbs for friends and gave them as hotess gifts.  They also make great centerpieces and vessels for anything from potted herbs to clementines.

Small Set of 3, $16
Medium Set of 2, $14
Square Set of 3, $28.50

My Everyday Candles, $24

I had a batch of my Everyday Candles poured into brown & white containers - the perfect transition to autumn.

Cozy Wraps

I'm entering an different realm here and a little out of my normal zone here on the blog : )

I'm not much of a style expert when it comes to trends, as I usually stick with simple classics.  I bought this new leather bag (Madewell) and it will be my daily companion for a couple of years.

The other essential that I will also ways have with me is a cozy wrap.  Because my outfits are pretty basic, I always have a wrap to change it up.  Last year my friend had this particular herringbone wrap and I was in love, so I tracked it down.  I also loved it because they were super affordable.  I bought several versions because I always need a varied supply : )

Deep Charcoal Herringbone, $32
Fawn Tan Herringbone, $32

Plaid Brown Blanket Scarf, $32 

This huge and heavy wrap could even be used as a throw over a side chair or a runner down the table - I've done both!

Plaid Camel, Cranberry & Brown Scarf, $18

This scarf has a touch of reddish cranberry/raspberry along with camel, brown and cream.  It looks great with my light blue chambray shirts.

And, for some restocks of the Classic Home Collection :

The LePens and Tablets have been restocked : )

And the very popular Grocery Tablets.

The Wheat Bundles are back from last year - so great for adding a natural element on your mantle or down the center of your table.

Finally, the Softest Throws Collection has been completely restocked, too.



Happy Autumn, Friends : )


Browse the entire Welcome, Autumn Collection, here >

Orange Chicken | Fast & Easy Dinner

As you might remember, I'm a member of Martha's Circle.  This gives me special access to sponsorship programs through Martha Stewart Living advertisers.  This opportunity especially intrigued me as it is about making an easy dinner at home with real ingredients.  Thanks for joining me today and supporting my sponsor, Success® Rice.

For the last couple of weeks I've been talking all about Family Dinners.  I've shared some quick comfort food favorites of ours, ways we make family dinners special and some shortcuts to getting a yummy dinner on the table about 4 nights a week.  In addition to a great, quick recipe for dinner, the Martha team provided me with the supplies to create a simple DIY setting inspired by the menu.  These little touches are what turn an ordinary meal into an "everyday occasion" for your family.  And, when dinner only takes 15 minutes, I'm happy to spend 3 more minutes to make the table look cute :)

I have never had much success with making Chinese food at home.  Even my simple stir-fry doesn't turn out up-to-snuff with takeout from a Chinese restaurant.  When the team at Martha Stewart approached me about this Success® Rice opportunity, I was a bit skeptical that the recipe would stand up to Mike's favorite takeout meal, Orange Chicken.  I have to tell you, I am so impressed with this recipe - it really does do justice to the takeout version and I'm sure it is much healthier + it took all of 15 minutes to make start to finish.  

Express Orange Chicken

servings: 4 to 6

2 bags of Success® Rice  (I used Basmati)
1 cup orange marmalade
1 tablespoon white vinegar
1 teaspoon Asian hot sauce
1 teaspoon ground ginger
2 tablespoons soy sauce
1 package frozen broccoli florets (or fresh steamed)*
1 pound boneless skinless chicken breasts,
1-inch pieces
1 egg, lightly beaten

1/2 cup cornstarch
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
vegetable oil for frying
*green onions, chopped

Prepare rice according to package directions.

In medium bowl, combine marmalade, vinegar, hot sauce, ginger and soy sauce.  Mix thoroughly and set aside.  (*I heated the sauce in the microwave for 2 minutes to help the sauce meld together.) Prepare broccoli according to package directions and set aside.*

  

In a small bowl, combine chicken with egg and coat thoroughly.  In a separate bowl, combine cornstarch, flour, salt and pepper.  Remove chicken from egg and coat with cornstarch mixture.  Heat 1 inch of oil in 4 quart saucepan to 375 degrees F.  Fry chicken pieces in batches until light brown on all sides.  Remove cooked chicken and place on paper towels.  In large bowl, toss chicken with broccoli and marmalade mixture. 

Serve over hot rice.

*So, I totally forgot the broccoli.  I did want to add some green, though, so I added green onions at the end.  They added great color and flavor.  In the future, I will definitely add steamed broccoli and maybe even carrots, too, just to up the nutritional value.

The Success® Rice was a breeze and turned out perfectly... not usually the case at my house.  I didn't even have to scrub my pot after scorching the rice like I usually do : )  The boil-in-bag concept makes cooking the rice much easier than steaming.  

This is my marmalade sauce prepared.  I also microwaved it for about 2 minutes to thoroughly meld the ingredients together.  I think it made it much more sauce-like and helped it coat the chicken.

Cooking the rice.

I chunked the chicken into 1-inch pieces, them put them in a bowl, salted them and then added the egg.  I tossed the chicken around until coated.

In another bowl, I mixed the dry ingredients.  Then, I added the chicken one by one and turned to coat them.

I cooked the chicken in vegetable oil for about 3-4 minutes on each side.

Make sure you get them a little golden before you flip.

All of the ingredients are ready.  The next step is to add the chicken to the sauce (that I heated up).

Doesn't this really look like the real thing?  I have to say, I'm so impressed with this recipe.



Of course, this wouldn't be a Martha Stewart Living project if there wasn't a little DIY place setting involved.  The team sent along the supplies to make these Chinese inspired settings.  There are coins inside the envelope - which thrilled Emma.  I think she thought the tooth fairy had set the table.

The experience wouldn't be complete without takeout boxes for leftovers.  I packed these up for Mike's lunch the next day.

I'm so glad I tried this recipe - completely surprised by it.  Do you have any shortcut recipes like this that make it easier to cook quick family dinners?

Thanks to Martha's Circle and Success® Rice  for sponsoring this post.  All opinions are my own.

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This Week's Menu | Autumn Kale Salad, Mushroom Burrata Crostini, Beef Drip Sandwiches & Truffle Fries

What's For Dinner This Week

This weekend was one of the first crisp weekend that really put everyone in the mood for Fall.  However, the week's forecast is still a little on the warm side, but now that the days are getting shorter, the evenings are still cooler and I'm ready to start transitioning our dinners to include more harvesty/fall recipes.

Penne Pasta with Lemon Grilled Chicken

On Monday, we are usually in the mood for something light, but still comforting after the first day back in the real world.  I feel like I always start the week off with something Lemon Chicken.  I have lots of cherry tomatoes from our garden (and will for the next month, I have a feeling...), so I'm looking for lots of ways to incorporate them. I'll marinade and grill extra chicken tonight and save some to use sliced in tomorrow night's Kale Salad.  

Autumn Kale Salad with Sliced Grilled Chicken and Mushroom Burrata Crostini

I have to have something indulgent with dinner.  If we are having a salad or something super light (like grilled fish), then I usually need a side of pasta or cheese bread... or I just don't feel satisfied.  This salad is so flavorful and crave-able, but the crostini with burrata will make it a meal.  As noted above, I'll add leftover sliced chicken from Monday night's dinner to the salad.

Thyme Mushroom Burrata Crostini

Sheet Pan Lemon Roasted Salmon & Vegetables

Wednesday night is Emma's soccer practice, so I like to have something that is basically ready before we go and I can just put in the oven (or reheat) when we get home at 6.  This is a dinner recipe that is made all on one sheet pan and roasts in the oven.  I'll put it together earlier in the day, then stick it in the oven when we get home.  It is also super healthy and fresh, so I'll likely make some cheese bread from Tuesday night's crostini, too ; )

Beef Drip Sandwiches with Truffle Fries 

On Thursday I like to make something that will have lots of easy to reheat leftovers for the weekend.  It goes in the oven (or crockpot) in the morning and is ready when you get home.  We're obsessed with this shredded beef recipe and will use the leftovers for tacos, nachos and sandwiches all weekend long for easy lunches.  

These Truffle Fries are made from frozen fries and dressed up with truffle oil, parmesan and thyme.  Such an easy treat that makes everyone's day.

Donut Season | Cider Donuts, Classic Glaze or Chocolate Glazed Donuts

Donut Season

Since it is officially Donut Season (right?), I have restocked the homemade donut making supplies in the store so you too can enjoy warm, homemade donuts in your pajamas on the back porch : )

Baked Donut Pan, $10

Donut Cutters (Set of 2 sizes), $8

I shared this photo last year as part of my Halloween Collection.  Homemade Cider Donuts dripping with glaze... can you even stand it?!  Well, I went to put them on my list for the week and did a quick search for the recipe on my blog, only to find out that I forgot to share it.  So, I'll be sharing the recipe next week - when I make them again : )

2.5" & 3.5" Donut Cutters

These Classic Baked Glazed Donuts were inspired by a Barefoot Contessa Recipe (but really what isn't?).  You can glaze them or coat in cinnamon or sugar.  These are as simple as making muffins - but so much better.

These Baked Cider Donuts are a seasonal twist on the classic glazed.  They are spiked with spices and that earthy, sweet apple cider flavor.  And rolled in cinnamon sugar.   Bonus, in the recipe link you get to see 1-year-old Emma picking pumpkins (3 short years ago). 

What can I say about these Chocolate Glazed Donuts?  Isn't the photo enough?  I guess I could reveal that they are made from frozen bread dough, and so so easy to make.  Not to mention you get an excuse to make dripping chocolate glaze.  And eat them warm.

Now that you're inspired, you can get properly outfitted for the season.  Happy Weekend : )

Baked Donut Pan, $10

Donut Cutters (Set of 2 sizes), $8

Beef Stroganoff | Easy, Comfort Food Favorite

Sometimes I wonder if you all think we eat very, um, fancy on a nightly basis.  Maybe you think our weekly menus always include beef bourguignon, lobster mac and cheese and the like.  The reality of the situation is that we eat fairly normally.  The only likely exceptional thing that occurs at our house versus most is that we eat at home at the table a lot.  And most of the time it is homemade.  I probably make dinner at home 5-6 times a week.  

Because our priority is to be around our table as a family, sometimes (a lot of the time) the food needs to be easy... otherwise, we'd end up eating out every night.  Beef Stroganoff is one of our quick-to-the-table, comfort-food-favorites.  It is basically homemade hamburger helper.  And it is delicious.  Emma cleans her plate, I clean my plate... and Mike always has seconds.  It is made in one pan + one pot of water to cook the noodles and comes together in about 20 minutes start to finish.  

I shared the dressed up version of this a couple years ago that has sliced filet of beef, shitake mushrooms with a shallot cream sauce (recipe, here) .  It is good, too, and great for company.  But, this version with ground beef is our weeknight favorite and something Mike and I both grew up having at home.

Beef Stroganoff
1 1/2 pound of ground beef
mushrooms, sliced
1/2 white onion, diced
1 can of cream of mushroom soup*
1 teaspoon worcestershire sauce
1 teaspoon dijon
1 cup of beef broth**
1 cup of sour cream
....
egg noodles

Brown beef in a large saute pan.  Meanwhile, boil a large pot of salted water to cook the noodles in.

When beef is browned, add onions and mushrooms to the pan and cook on medium until soft.  Add the can of cream of mushroom soup.*  Add worcestershire, dijon and beef broth.**  Cook on low until bubbling.  Add the sour cream just before serving.  Cook on low until heated through.

Cook noodles according to directions.  You can serve tossed with the sauce, or poured over top.

*In the past, I have made a roux from scratch instead of using the soup.  I do that buy melting butter in a small bowl, then adding flour.  I cook that until bubbly, then add to the pan with 1 cup of milk.  If you are comfortable making a roux, then go for it.  We actually prefer the can around here ; )

**My Aunt Lisa recently introduced me to Better Than Bouillon.  It is a very rich, condensed bouillon/broth paste.  It keeps in the refrigerator for ever.  Stock is something I'm always out of and this has been a lifesaver.  I buy both Chicken and Beef.  You find it in the pantry aisle at the grocery store.

Beef, onions and mushrooms sautéed.

After adding the cream of mushroom soup.

What are your family's comfort food favorites?  I would love to add to our collection of go-to's.

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Red Wine Sauce for Steaks | Easy

There is a french bistro (Aixois, for locals) we frequent that serves Steak Frites with an amazing red wine sauce.  The sauce spills over the steak and soaks into the fries.  Pure delight.  I make the same simple red sauce at home and Mike ohs and ahs, but it really couldn't be easier to make.

I think most are daunted by making sauces, but they are so simple.  For this sauce, I seared the steaks in this saute pan, then transferred them to a baking sheet to finish in the oven.  I added red wine to the hot pan after the steaks were removed (called deglazing) and scraped the bits from the bottom.  Then, I added a bit of cream and butter to give it body.  It reduced for about 5 minutes.  So simple, but impressive.

We served it with steaks and baked potatoes on Sunday, but will definitely do Truffle Fries (this easy recipe is from frozen fries!) next time... just dreaming of those fries sopping up the wine sauce.

The Best (and Easiest)
Red Wine Sauce
for Steak

makes 2/3 cup, 4 small servings

SteaksSea Salt
Olive Oil
...
1 cup of red wine
2 tablespoons of heavy cream
2 tablespoons of butter

Preheat oven to 400 degrees.

Coat steaks in sea salt and olive oil.  Heat saute pan until warm, then add a drizzle of olive oil (1 tablespoon).  Sear steaks in a oil over high heat, 3 minutes on each side.  Remove the steaks.

Place in a warm oven until steak temp reads 125 on a meat thermometer.  This will very greatly on how thick the steaks are.  I usually go for 3-5 minutes, then take a temp.  Very large steaks can take up to 15 minutes.

To make the sauce, pour 1 cup (or more!) of red wine in the hot skillet.  Set heat to medium and deglaze the pan with a wooden spoon, scraping all of the bits into the wine.  Add cream and butter.  Let the sauce bubble and reduce for 5 minutes or more until desired consistency is reached.

Feel free to add more cream for a creamier sauce.  You can also at Thyme, Rosemary, Cracked Pepper or Dijon Mustard for great variations.

See more details on how we like to do Sunday Family Dinners, here >

For more details on Searing Steaks, visit this post I wrote years ago - one of my most popular posts of all time... boy that saute pan looks a lot cleaner 5 years ago : )