4th of July

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Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil | Easy Summer Entertaining Recipes

Prosciutto & Fresh Mozzarella
on Grilled Garlic Toasts

makes 24 toasts
1 baguette
2 cloves of garlic, peeled
3 tablespoons of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped

Prepare the bread by slicing it into thin slices.  Grill bread just before serving.  You can do it under the broiler in your oven, or on the grill.  Brush the bread with olive oil on one side.  If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes.  Be careful not to burn!  If grilling, also grill the bread for 1-2 minutes.  When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece.

If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray.  If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto.  Then, top each with a slice of fresh mozzarella.  Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt.  Remove from the grill or broiler and top with salt, pepper and fresh basil.

Ready to go on the grill along with some artichokes (Grilled Artichokes recipe here).

The toasts have been grilled, now I'm ready to top them with prosciutto and cheese.

Hot from the grill - these are great as an appetizer or as part of dinner... like deluxe cheese bread.  I often serve them when we're having a vegetarian soup or pasta, then Mike feels like we've had something hearty with meat.



I like to serve these with another grilled appetizer favorite - Grill Artichokes with a Lemon Caper Aioli.  Both make great appetizers or as a side with a steak, grilled fish or kebabs.

To find more of my Entertaining Essentials, stop by my store of specially selected favorites.

Summer Shrimp Boil | Easy Entertaining

After the kiddie parade and a brief break for some running (for Emma... I had pizza), we made our way all the way to St. Louis to celebrate the Fourth at my sister's house (remember her kitchen?).  They hosted a fabulously simple Shrimp Boil for their friends followed by a walk to the 18th green for fireworks.

The Boil was the perfect thing to serve for the 4th - it is much like the annual Clambake we host at our house... that we still need to schedule for this year.

 Jill, Baby Kate, Samantha, Emma & Me

 

Corn waiting for its turn in the boil.  Aaaand a bottle of Blue Moon, of course.

Jill's husband was in charge of the Boil - he seasoned the water with Old Bay, peppercorns and onions.  It was so delicious - wonderfully seasoned.

Shrimp Boil
serves 8

1/3 cup of Old Bay Seasoning
1 onion, quartered
1 tablespoon of peppercorns
2 pounds of potatoes
2 pounds of smoked andouille sausage, 3-inch pieces
4 ears of corn, cut in half
2 pounds of large, shell-on shrimp (15-20 per pound)
4 lemons, halved
1 baquette

Bring a very large pot filled with water to a boil (a 12 quart pot, or so).  Keep adding the ingredients to the pot one at a time until everything is in - it will all finish cooking at the same time.

#1 - Season Water : Add Old Bay, onion and peppercorns.
#2 - Add potatoes, cook for 10 minutes.
#3 - Add sausage, cook for 3 minutes.
#4 - Add corn, cook for 3 minutes.
#5 - Add shrimp, cook for 3 minutes.

Remove from boiling water and "dump" onto papered table.  Serve with lemon wedges and chunks of baguette.

Perfect outside summer entertaining - casual and bountiful.

Cousins enjoying their "rocket dogs" and each other : )

Such sweet girls.

Here are some essentials for your Shrimp Boil, or any summer party.

Paper Cocktail Napkins

A sturdy apron & hot pads.

Skimmer for pulling that seafood out of the big boiling pot & Tongs for serving.

Summer Table Inspiration from Blessed Mama of Baby Girls

One of my store customers, turned friend, Patsy from @BlessedMamaofBabyGirls , shared this photo on her Instagram last week after hosting friends for Memorial Day.  She combined a blockprint tablecloth I carried last year with this year's French Blue Gingham Napkins plus some pops of red and flags to make a perfectly patriotic setting.  I love seeing how my talented customers use my products - especially by combining them from seasons past.  And how great is that Martha Stewart plaid cloth she layered underneath?  I plan on recreating this table for our 4th of July party - hopefully mine can look as good as Patsy's!

We have just a handful of the Gingham Collection left for the Summer, so it is your last chance to claim them.  Here are some other items that will help you complete the look!

Willow Vases

I have a new version of this vase available, with curved sides that bow in for easy arranging.  There are two sizes a small and medium, available.

Basket Trays - Set of 2, Nesting

I use these for displaying napkins and flatware, as a platter for appetizers or in the center of our ottoman.  There is something about a basket that makes everything feel homey and casual.

Willow Hanging Basket

Welcome your guests in style by adding flags to your hydrangea basket.  The basket comes with water tubes to keep fresh flowers fresh.

Mini Cherry Pies

Is there anything more American than Cherry Pies?  These are so easy and cute in their petite stature.

Having a stack of seasonal paper cocktail napkins is always a good idea for last minute entertaining.  These Red & Navy Stripe will be great for the entire summer.

 In the summer, I keep bunches of hydrangea everywhere.  Adding flags makes them festive - so easy.

These candles will look great all summer long.  I especially love the "Mom's Hydrangea Blue" mixed with the red and blue for a summery take on patriotic colors.

Our DIY Window Boxes look great with boxwoods and flags.

Flags and hydrangea everywhere!

I've had a couple of people ask, do I do flags all summer long?  I typically put them out for the 4th of July and keep them through Labor Day.  I usually still have spring pansies in bloom in the boxes for Memorial Day, so hold off until the 4th.  The pansies are coming out this week and the flags will go in!

Happy Summer!

Shop the entire Summer Collection, here >

Petite Cherry Pies | Summer Baking with Emma | New Products Tomorrow

I mentioned that I'm taking some time this summer to not work.  I am, however, still cooking, baking and decorating at home, so it turns out that me not working still looks a lot like me "working." : )

When Emma was very little (0-8 months), I was still able to create, photograph and write posts.  I would do my hands on activities while she was napping or while she was watching me from her seat.  I rocked her to sleep, then held her while I typed and edited photos one handedly.  I had hours and hours to work on my computer while holding her.

Then came the moving stages - the I can't take an eye off of her or she'd be up the stairs (or worse, down) or out the door in 20 seconds.  Working while she was home became frustrating.  Frustrating because I felt like I was 50%ing everything.  So, I made a rule, I only worked when she was at school  during the school year (anywhere from 8-15 hours a week).  When she got home, I was all hers.  That is where we had been for the last 3 years.

Emma is home from school for the summer, and I've discovered something : 4-year-olds are amazing.  We spent the entire morning in the kitchen baking these pies and now she is too busy to bother with me.  So, here I am with an hour to sit down, edit photos and write a post while she is playing by herself.  (She is currently creating some sort of adventure with a backpack full of marshmallows and cushions from the couch... when I asked what she was playing she said, "Nothing, Mommmmm." in the tone we all know so well.)

I go back and forth between making this blog a reflection of my life, or letting this blog have a life of its own.  As Emma grows, I want to give her privacy and freedom from everything we share as a family to be shared here.  However, I do feel compelled to share my ideas on living well and inspiring others as a special part of my calling.  I know that many of you have the same life values as we do and love seeing how I execute them for our family - from entertaining to decorating to baking on a Monday morning.  It helps us to read each others stories and be inspired by each other.  I will continually strive to find my balance.  For now, I am enjoying sharing these sweet real life photos of Emma and I slowing down together this morning in the kitchen.

You will notice some new block print indigo napkins featured in the photo below.  They are available in my store with a coordinating pillow cushion cover.   been waiting for them for a couple of months now and couldn't be more thrilled with how they turned out!  It has inspired me to do some freshening in our hearth room and bedroom.  Shop >

Easy Petite 

Cherry Pies

makes 3 petite pies

1/2 recipe of pie dough, herePetite Tart Pans ($5-6 for 10)
3 cups of tart cherries (I used frozen, thawed)

1/2 cup of sugar

3 tablespoons of cornstarch

1/4 teaspoon of salt

1 tablespoon of butter

....

sugar for topping

Dough : Make pie dough as directed.  Roll out on floured surface.  Cut rounds 1-inch larger than tart pans.  Leave scraps for making lattice top.  Press dough into the pans.

Make Filling : In a bowl, stir together cherries, sugar, cornstarch and salt.  Spoon into crusts.  (I try to leave as much juice as possible in the bowl so the pies aren't soggy.)

Lattice Top :  Roll out leftover dough.  Cut thin strips of dough.  Weave them over the top.  Pinch the sides so the finish is neat.  Sprinkle generously with sugar on the top.

Bake : Place the petite pies on parchment lined baking sheet.  Bake at 400 degrees for 15 minutes.   Reduce heat to 350, cover with foil and bake for the 5-10 minutes.

Products Used : 

Petite Tart Pans ($5-6 for 10)

Baking Sheet $7-8

Parchment Paper $8