Week 5 of the StoneGable's Farmhouse Kitchen Facelift and the collateral damage has spread to the garage, laundry room, eating area, family room and dining room. 
This week was the second week of painting and sanding the kitchen cabinetry! Oh my, what a huge mess! My kitchen cabinets were painted with oil paint and sanded and painted and sanded and painted again! EVERYTHING in my kitchen was covered with tape and plastic and paint dust and wood chips.
The best part of the week was my soapstone farmhouse trough sink was delivered! It is not yet hooked up but at least it is home sweet home.
The counter tops were also installed. LOVE AT FIRST SIGHT! I'm only showing a tiny glimpse~ I don't want to spoil the big reveal! Soapstone takes a while to get its true patina. It is still a work in patina progress!



Tomorrow is a very big day here at StoneGable. The sink, garbage disposal and the oil-rubbed bronze goose neck faucet will be installed. So will all the appliances! I am cooking dinner this week!!!!
The rest of the week will be filled with putting  cabinets and doors back together, installing the back splash and stonework around the cook top area, hardware applications and new lighting hook ups. If I am very very lucky, my kitchen makeover just might be coming to an end! YAHOO!


Monday
Pan Seared Tilapia With A Lemon Wine Reduction
Parsley Buttered Red Potatoes
Roasted Garden Asparagus

Recipe: Pan Seared Tilapia With A Lemon Wine Reduction
4 tilapia fillets
1/2 cup flour
salt and pepper
1 TBS olive oil
1 TBS butter
1 TBS shallots, finely minced
1/2 cup dry white wine
Juice of 1 lemon

Put flour and good couple shakes of salt and pepper on a piece of parchment. Mix lightly. Dredge tilapia fillets in the flour.

In a large skillet, heat olive oil and butter over medium heat. When oil is hot add fillets, do not crowd pan. If needed, cook tilapia in 2 batches. Cook fish on each side for about 4 minutes. Fish should be tender and gently flake but not be dry. Remove to a plate.

Add shallots to the pan and cook on medium low for about 3 minutes until softened and translucent. Do not burn them. Add wine and deglaze the pan. Add lemon juice and reduce the liquid by half.

Drizzle sauce over tilapia and serve with extra fresh cut lemons.
Printable Recipe

Tuesday
Garlic Pork Tenderloin With Dijon Marsala Sauce
Noodles
Pink Applesauce
Green Beans in Brown Butter

Recipe: Garlic Pork Tenderloin With Dijon Marsala Sauce
2 pork tenderloins
1-2 TBS olive oil
salt and pepper
4 cloves garlic, pressed
2 TBS butter
2 TBS shallots, minced
1 cup Marsala wine
1 TBS Dijon mustard
1 cup heavy cream
1 TBS fresh parsley, chopped

Rub pork with 1TBS olive oil, pressed garlic, salt and pepper. Put in a baking dish and seal with plastic wrap. Refrigerate for 30 minutes up to 2 hours.

Preheat oven to 425 degrees.
Heat remaining olive oil in a large skillet on medium high heat. Add the pork tenderloin and brown on all sides.
Put pork back into the baking dish and roast for 20-25 minutes until done. When the tenderloin comes out of the oven let it rest for 10 minutes tented with foil. Slice into 1/2 inch rounds.

Meanwhile in the large skillet, add butter and shallots and cook over a medium low heat, until shallots are translucent and soft.

Pour in Marsala wine, off the heat. Stir up all the brown bits. Return to heat. Add mustard and heavy cream. Cook until sauce reduces by half. Serve pork and sauce over noodles.
Sprinkle with parsley if desired.
Printable Recipe

Wednesday
Chicken Radcliff
Herb Rice
Oven Roasted Broccoli

Recipe: Chicken Radcliff
My dear friend, Kim brought this delicious dish to a girl's luncheon and it was a smashing hit. Kim is a natural in the kitchen. She is one of the best cooks I know.

4 boneless chicken breasts, choose plump chicken breasts
1/2 head of garlic, peeled and finely pureed
2 TBS dried oregano
sea salt
ground pepper
1/4 cup white balsamic vinegar
1/4 cup olive oil
1/2 cup dried cherries
1/4 cup walnuts, roughly chopped
1/4 cup capers with a bit of juice
1/2 cup brown sugar
1/2 cup good wine, sauvingnon blanc
2 TBS fresh parsley, finely chopped

In a large bowl combine garlic, oregano, salt and pepper (to taste), vinegar, olive oil, cherries, walnuts and capers with juice.

Add chicken, cover and refrigerate several hours or overnight.

Preheat oven to 350 degrees.

Arrange chicken in a single layer on a large rimmed baking dish, sprayed with cooking spray.
Spoon the marinade evenly over the chicken. Sprinkle the brown sugar over chicken and pour wine around them.

Bake for 30-40 minutes, basting frequently until the chicken is done and still tender.

Transfer chicken, with other solids to a plate. Add the pan juices and sprinkle with chopped parsley. Serve any remaining sauce separately and pass around.
Printable Recipe


Thursday


Apples Of Gold, High Tea
Tea Sandwiches
~ Pimento Cheese Roll Up Sandwiches With Chives
~ Orange Poppyseed Mini Muffins With Honey Cured Ham And Honey Mustard Butter Butter Beehive
~Egg And Cream Cheese Salad Triple Decker Bar Sandwiches
Salmon Mousse In Phyllo Cups
Caprese Skewers


Mini Lemon Tarts With Blueberries
Mascapone Stuffed Strawberries
Mini Chocolate Cupcakes With Chocolate Icing
Assorted Teas
StoneGable Iced Tea

Recipe: StoneGable Tea Sandwiches
Hosting a bridal shower at StoneGable last year was so much fun!!!! We made some pretty and stylish tea sandwiches. Click Here for these tasty savories.

Recipe: StoneGable Iced Tea



This is a staple in the frig from May until October. Refreshing and so delicious~ and lo-calorie! Click Here for a great summer libation!

Friday
Pork Chop Casserole
Mashed Potatoes
Roasted Carrots


Recipe: Pork Chop Casserole
Comfort food extravaganza here!  This culinary hug of a recipe comes from J's blog. Click HERE for the recipe.

Saturday
Cream Of Asparagus Soup
No Knead Bread




Recipe: Cream Of Asparagus Soup
Our garden asparagus is popping us and we are picking delicious asparagus every day!

1 TBS olive oil
3 lbs asparagus, washed, woody end removed and cut into 2 inch pieces
2 large leeks, white and light green parts rinsed well and chopped into 1/2" pieces
1 medium onion, chopped
2 large potatoes, peeled and cubed
7 cups chicken stock
salt and pepper
2 cups low fat cottage cheese
1 cup fat free sour cream

Heat oil in a large soup pot over medium heat. When oil is hot add asparagus, leeks and onion. Cook for 8-10 minutes, stirring occasionally.

Add chicken stock, salt and pepper and potatoes to the pot and bring to a simmer. Cook for 20 minutes.

Remove from heat and add cottage cheese and sour cream.
Blend until smooth with an emulsifying blender OR put soup in batches in a blender and blend until smooth.

I garnish the soup with a little grated cheddar and some crisp fried pancetta.

Recipe: No Knead Bread
I have tried many no-knead bread versions, and found a wonderful tasting and well thought out recipe. Look for it in a upcoming post.

Sunday: Mother's Day
I do not like to go out to dinner on Mother's Day! Not that I love to cook that day either, but I am not a big fan of going to restaurants on the busiest days of the year. Nothing hurts great food like a crazy kitchen in an overbook establishment! And I get very testy when paying high restaurant prices for something I can make much better at home. So this year, I requesting my kids come home and my husband smokes a delightful beef brisket! YUMMY!

ARE YOU LISTENING, CHRISTOPHER, JACQUELINE AND JONATHAN... AND YOU TOO BOBBY! XO


 
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