Roasted Chicken with Lemon, Rosemary & Olives | Restocked Platters, Vases & Baskets!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_zYiccVhb_Kx5O1GfP8ftdSh_V-_lqV42EmfgDWGXYZgqWAsFRVaAothUXPj3Qd0mtYeqr8krLKeFsG874TSgBRHdTiExG7P6lTU5Rk2zNFB0_sgDm-E2C1jKYPh-5QvnJ0z86UKj7Mj/s1600/IMG_8983.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_zYiccVhb_Kx5O1GfP8ftdSh_V-_lqV42EmfgDWGXYZgqWAsFRVaAothUXPj3Qd0mtYeqr8krLKeFsG874TSgBRHdTiExG7P6lTU5Rk2zNFB0_sgDm-E2C1jKYPh-5QvnJ0z86UKj7Mj/s1600/IMG_8983.JPG" width="640" /></a></div><br />*Before I get to the recipe, I wanted to let you know that I've restocked some of the items that sold out almost immediately when the new spring products were launched.  One of those items is the <a href="http://everyday-occasions.myshopify.com/collections/all/products/creamware-platters">Creamware Platters</a>.  In fact, I wrote this post a couple of weeks ago, but didn't want to taunt you with the platters in the photos until they were once again available in the store.  They are available individually, and also by the set of six, for those of you that requested.  I've also restocked the <a href="http://everyday-occasions.myshopify.com/collections/all/products/gathering-basket">Gathering Baskets</a> (mine is now filled with Forsythia!) and the <a href="http://everyday-occasions.myshopify.com/products/willow-vase-large">Willow Vase & Votive Collection</a>.  All of these items will make beautiful additions to your Easter table - and, of course, the <a href="http://everyday-occasions.myshopify.com/collections/new-for-spring/products/easter-tags-cards">Easter Tags & Place Cards</a> that are recent additions, too.  <br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F04%2Froasted-chicken-with-lemon-rosemary_8.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-kpaBiGGhbHw%2FU0Q2mNUxeJI%2FAAAAAAAAWUA%2FDrz35zDJcYo%2Fs1600%2Flemon-chicken-rosemary-oliv.png&description=Roasted%20Lemon%20Chicken%20with%20Rosemary%2C%20Thyme%20%26%20Olives"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br />.........<br /><br />I'm always tweaking and playing with existing recipes.  Actually, when I'm making dinner, I rarely follow a recipe (even my own) unless I'm trying something new - and let's face it, I've already memorized all of the Barefoot Contessa books... <br /><br />I recently jazzed up an old favorite, <a href="http://jennysteffens.blogspot.com/2012/04/lemon-garlic-thyme-roasted-chicken-on.html">Roasted Lemon Thyme Chicken</a>.  I added some rosemary, green olives and butter to the <a href="http://jennysteffens.blogspot.com/2012/04/lemon-garlic-thyme-roasted-chicken-on.html">original</a>.  The new additions made it more vibrant - and Emma loves "oblives" so I knew they'd be a big hit with her.  I also roasted carrots (are you tired of them yet, obviously, we are not!) and beets for tremendous color.  Both vegetables are prepared the same way - peeled, olive oil, salt and pepper, then roasted at 425ish on a sheet pan for 30ish minutes.  I served everything on one platter (the <a href="http://everyday-occasions.myshopify.com/collections/all/products/creamware-platters">Rectangle/Octagon Medium - Creamware Platter</a>), which makes this dinner for 2.5 people look like a Sunday feast.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02mXKnxDhQqmDGKfRw0S5L9lcx3LouC85jYTZQNyKm7FtxwLeozfkKKTPuSzXdOUNFCGhB2Gg_nDpoXOtVIP2sd6E76VWZfPmmc99LKlzjeZ_FbBYyi1a86I6Z7NNd4RY1QWQTIqm07Gf/s1600/IMG_9005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02mXKnxDhQqmDGKfRw0S5L9lcx3LouC85jYTZQNyKm7FtxwLeozfkKKTPuSzXdOUNFCGhB2Gg_nDpoXOtVIP2sd6E76VWZfPmmc99LKlzjeZ_FbBYyi1a86I6Z7NNd4RY1QWQTIqm07Gf/s1600/IMG_9005.JPG" width="640" /></a> <br /><br />And since it was Sunday, I also served with... <a href="http://jennysteffens.blogspot.com/2012/01/best-mashed-potatoes-potato-ricer.html">Mashed Potatoes</a>, of course.  I love this <a href="http://everyday-occasions.myshopify.com/collections/all/products/creamware-platters">"Smallest" Creamware Platter</a> as a side dish for things like mashed potatoes, because of its curved sides, it is almost a shallow bowl.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDISgbv1V2IUYgTocgDGSwZfRytHCKmuDnpJl4aN_JN9hDkSXSZzsyotLXYMWLKxyIdNvq8H_vEeLtLDdMBsOlabywYrkc3EFkux4uOKNT70puJdI9emk7xQtci6rgo7z-gwj6-20SY7Y/s1600/IMG_9004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDISgbv1V2IUYgTocgDGSwZfRytHCKmuDnpJl4aN_JN9hDkSXSZzsyotLXYMWLKxyIdNvq8H_vEeLtLDdMBsOlabywYrkc3EFkux4uOKNT70puJdI9emk7xQtci6rgo7z-gwj6-20SY7Y/s1600/IMG_9004.JPG" width="640" /></a> <br /><br />The pan drippings are the most wonderful addition to the meal - lemony, garlicy, rosemary-y.  We poured them right over the mashed potatoes to take everything over the top.  And Emma dipped her carrots in it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMIh_-O4FddRkL7jqzh4BG5hCCNeMGkfFEKlazQjRd94nWf3nqdjNzSDfX1hQoLq-IBOqIS5ZbxZIlUgYilyIN5EibR8EP7-UHN4Outeguq56RnVsV7keZ9VM9jLksjzIZq1ojZLwImmA/s1600/lemon-chicken-rosemary-oliv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMIh_-O4FddRkL7jqzh4BG5hCCNeMGkfFEKlazQjRd94nWf3nqdjNzSDfX1hQoLq-IBOqIS5ZbxZIlUgYilyIN5EibR8EP7-UHN4Outeguq56RnVsV7keZ9VM9jLksjzIZq1ojZLwImmA/s1600/lemon-chicken-rosemary-oliv.png" width="425" /></a></div><span style="font-size: medium;">Roasted Chicken</span><br /><div style="text-align: left;"><i>with lemon, rosemary, thyme & olives </i></div><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F04%2Froasted-chicken-with-lemon-rosemary_8.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-kpaBiGGhbHw%2FU0Q2mNUxeJI%2FAAAAAAAAWUA%2FDrz35zDJcYo%2Fs1600%2Flemon-chicken-rosemary-oliv.png&description=Roasted%20Lemon%20Chicken%20with%20Rosemary%2C%20Thyme%20%26%20Olives"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><i>Get my <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />4 chicken breasts, split<br />1/2 cup of olive oil<br />2 tablespoons of melted butter <br />2 lemons, juiced<br />3 cloves of garlic<br />10 sprigs of thyme<br />1 tablespoon of rosemary, minced (I used dry, but fresh would be better)<br />1/4 cup of green olives, sliced<br />1 tablespoon of sea salt<br />1/2 tablespoon of cracked pepper<br /><br /><br />Place chicken breasts in a baking dish.  In a bowl, combine olive oil, butter, lemon juice, garlic, rosemary, thyme and olives.  Pour mixture over the chicken.  Sprinkle salt and pepper over the breasts.  Cover and marinate for 1 hour or more, if you have the time.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje66eOKCIfflSwSolv2kAF27_wE3vYTruN7ZD7xRCnFa5InRA2kVIUs4sez2XiMEzBK9vx2Xa8ppZUSw1NmHrUkex2rEptd7so_koRAhEBsaPRRb0T6IM6xqcIKCWWBugBaqYS9aFNLHpB/s1600/IMG_8979.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje66eOKCIfflSwSolv2kAF27_wE3vYTruN7ZD7xRCnFa5InRA2kVIUs4sez2XiMEzBK9vx2Xa8ppZUSw1NmHrUkex2rEptd7so_koRAhEBsaPRRb0T6IM6xqcIKCWWBugBaqYS9aFNLHpB/s1600/IMG_8979.JPG" width="640" /></a> <br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6z1U25nHWy_9VNelhkrP3A6sVPPrUZJyDAcMHjy7DCrwmm9N1S4x5qDIxDw6SNwU1V_qo7J1Nvf6aWA1BJgHF52xrOf7151iauhAt-0fwyGzQZsLe1oD53iBi29W4D03EpFLUy3_7DdLR/s1600/IMG_8982.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6z1U25nHWy_9VNelhkrP3A6sVPPrUZJyDAcMHjy7DCrwmm9N1S4x5qDIxDw6SNwU1V_qo7J1Nvf6aWA1BJgHF52xrOf7151iauhAt-0fwyGzQZsLe1oD53iBi29W4D03EpFLUy3_7DdLR/s1600/IMG_8982.jpg" width="425" /></a>Bake chicken covered in foil at 350 degrees for 40-50 minutes, depending on the size of the chicken breasts.  Remove from the oven, let sit for 10 minutes before serving. </div><br />Reserve lemony sauce in the bottom of the pan, and serve to pour on mashed potatoes.  <br /><br />Serve with <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCkQFjAA&url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F03%2Froasted-colorful-carrots.html&ei=2Qk7U-uvKKuQyQHxyIGoBw&usg=AFQjCNGcj3e8NuTz2csbLvPcJ6-ajW47Tg&sig2=CCo_E4gxGSB1x4UbPuvfzQ">Roasted Carrots</a> (Rainbow or Regular) and Beets (I used the same method for the beets as the carrots in the recipe link).<br /><br /><br /> <a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F04%2Froasted-chicken-with-lemon-rosemary_8.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-kpaBiGGhbHw%2FU0Q2mNUxeJI%2FAAAAAAAAWUA%2FDrz35zDJcYo%2Fs1600%2Flemon-chicken-rosemary-oliv.png&description=Roasted%20Lemon%20Chicken%20with%20Rosemary%2C%20Thyme%20%26%20Olives"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Roasted Chicken with Lemon, Rosemary & Olives | Restocked Platters, Vases & Baskets!

*Before I get to the recipe, I wanted to let you know that I've restocked some of the items that sold out almost immediately when the ...

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Progressive Dinner Party Prep | Steak Frites with Truffle Fries & Carbernet Thyme Mushrooms

<br /><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0LG8MlkR1iOPG9z3_Bq_HeCBJ4WYOGmbRrqXG2H1YCqN7QWU6v2Lt67XY7LCmGg7OAIC36hUx2mQUsaj1bshAb6qrENsFw-3siSviCTYFp5Bcd3S7vXkCEQ1zeje3vFwR3obcmKj7UcH/s1600/IMG_6610.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0LG8MlkR1iOPG9z3_Bq_HeCBJ4WYOGmbRrqXG2H1YCqN7QWU6v2Lt67XY7LCmGg7OAIC36hUx2mQUsaj1bshAb6qrENsFw-3siSviCTYFp5Bcd3S7vXkCEQ1zeje3vFwR3obcmKj7UcH/s1600/IMG_6610.JPG" width="640" /></a></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1MxNdDEJ75U4zG2dxede2nlASS0DRcnWEkC-OcKzbK0BY7uMgk2-hdc6RKM7CbPPdTb46_9V_NBm2UlglzToeXZIwmkuhTTZiSm-1cUy0cETufxQVHqHn-SYyaBjV8E_ihE9bByZlrxK/s1600/IMG_6522.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1MxNdDEJ75U4zG2dxede2nlASS0DRcnWEkC-OcKzbK0BY7uMgk2-hdc6RKM7CbPPdTb46_9V_NBm2UlglzToeXZIwmkuhTTZiSm-1cUy0cETufxQVHqHn-SYyaBjV8E_ihE9bByZlrxK/s1600/IMG_6522.jpg" width="425" /></a> Our entertaining style has definitely evolved a little bit since we've had Emma.  Before she was born we hosted our friends all of the time to long, lingering dinners around the table with multiple bottles of wine - it was our favorite way to spend the weekend.<br /><br />From the time she was 6 months until she was about a year and a half, we would invite friends over at 7 for drinks, put Emma to bed at 8 and served dinner at 8:15.  It worked perfectly when her bedtime routine was being rocked for 10 minutes and she fell asleep, done.<br /><br />Nowadays, her bedtime routine looks more like : playing dress-up for 20 minutes, dancing for 20 minutes, running around for 20 minutes, then reading books for a half hour... it is drawn-out to say the least.  We love the routine during the week, because it is a fun, no TV just fun and silly time for us to spend with her.  However... it makes it hard to have a post-bedtime adult-only dinner while they're waiting on you to put her down. <br /><br />So, entertaining at our house has become more family friendly - which we love, but sometimes I get the itch to have one of those lovely, long and lingering candlelight and multiple bottles of wine dinners like the old days.<br /><br />I planned the weekend as a little treat for everyone, Emma got to stay the night at her Mimi & Papi's house, and I planned a fun progressive dinner party with some of our friends.  We went to one of the neighbors for Cocktail Hour, here for dinner, then to the last couple's for dessert.  It was such a great time and the food and drinks was fabulous at every house. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu-tkRQhlv0UP0zsn9Fr1WJKCqhGt5X7ksEhJfNeKD-gdpHd-hZBxNbkF772VsZtrw1GN6gVfr50jKo_iDKX5GGYL6u-vFRI4EJhWbc5NITBzkQ5RyvtSGKbfWHtRKsEpxWD2EZQ78eL2/s1600/IMG_6524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu-tkRQhlv0UP0zsn9Fr1WJKCqhGt5X7ksEhJfNeKD-gdpHd-hZBxNbkF772VsZtrw1GN6gVfr50jKo_iDKX5GGYL6u-vFRI4EJhWbc5NITBzkQ5RyvtSGKbfWHtRKsEpxWD2EZQ78eL2/s1600/IMG_6524.JPG" width="640" /></a></div><br />Earlier in the day I made out my to-do list and schedule for the party as I always do - an old habit from catering days.  Getting a timeline down on paper really helps me be on autopilot, otherwise, I'll just keep thinking about what happens when and it will drive me crazy.   <br /><br />This was the simplest menu I think I've ever prepared.  The prep work literally took me 30 minutes... which gave me a little more time to spend on the table. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswbkZBzZyzbv9Klg8UQMmiB7cJnBOM_zgWdzT6gxNuYUUK4t1_1NEIII8gkhRdc9JllZQ-evybox8qTIVJjhPBGuccvKZy-Tf_v639LggeIa14vxB7AYcdenY2JXp7b8PJYBe5p8oFYQO/s1600/IMG_6541.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswbkZBzZyzbv9Klg8UQMmiB7cJnBOM_zgWdzT6gxNuYUUK4t1_1NEIII8gkhRdc9JllZQ-evybox8qTIVJjhPBGuccvKZy-Tf_v639LggeIa14vxB7AYcdenY2JXp7b8PJYBe5p8oFYQO/s1600/IMG_6541.JPG" width="640" /></a> <br /><br />Last week was a beautiful week with a tiny glimpse of spring for a couple of days... and now it is going to snow again this week.  For the dinner party, I wanted it to feel like spring so used purple hyacinth and daffodils "arranged" in drinking glasses.  I like to keep the flowers really simple and casual for friendly dinner parties, otherwise it can feel a little too fussy for my style.  But, I do like the table to feel full and festive, so I always make sure I have plenty of candles and usually multiple small bunches of flowers.  I like it to look fresh and pretty, but not too sparse - hosting friends should be about sharing bounty and abundance.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF2wIUWRyYDXKMHXTgNlX5wCatR_ODBqJK2w_pMKzVj99-p6X17ecTwFXL_hxq2tO7aZjUEO0RkQy6zWuXzugzhMoDNzV2vbCleUAo6CgmQoPiw3z2zQNd7yuAjuzDNfdluvS4gHOOREY/s1600/IMG_6531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF2wIUWRyYDXKMHXTgNlX5wCatR_ODBqJK2w_pMKzVj99-p6X17ecTwFXL_hxq2tO7aZjUEO0RkQy6zWuXzugzhMoDNzV2vbCleUAo6CgmQoPiw3z2zQNd7yuAjuzDNfdluvS4gHOOREY/s1600/IMG_6531.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYloq4I2CkhoSHLyDE9ys8clbxPcwG-qCvduUlb_qiP8IutXYUV6Y1NgvItNRPeysHy-ZgLe5cQc-MSrrr5Q26TjSjeYO08eZnomlfyHk5zCkMQgiWx6x1Vgk7iFCG3XECAi0WoyNBxRRu/s1600/IMG_6557.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYloq4I2CkhoSHLyDE9ys8clbxPcwG-qCvduUlb_qiP8IutXYUV6Y1NgvItNRPeysHy-ZgLe5cQc-MSrrr5Q26TjSjeYO08eZnomlfyHk5zCkMQgiWx6x1Vgk7iFCG3XECAi0WoyNBxRRu/s1600/IMG_6557.jpg" width="426" /></a>For the candles, I used my new favorite Thin Taper candles.  This is a tip I "borrowed" from <a href="http://eddieross.com/">Eddie Ross</a> a couple of years ago when he led me on a tour of the Creative Candle factory (the same candles I now carry in the store).  <br /><br /><br /><br /><br /><br /><br /><br /><br />He said he often uses an array of glass containers down a table with candles set in sea salt.  I love the idea and use it all of the time - especially in the summer with pillar candles.  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUUBWDNsNFLKfu4bcRzMxXsBjz3OJBeGemVSObHoZAmC42AQJWVeWxCGzy89CzvuWmsOX3LT2QofJx9o3EGQbK_JdI3b9-FcviMbj5D7c6UEjLHwaORCxDCM8BII4kZuncQaXo932e4Yq/s1600/IMG_6568.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUUBWDNsNFLKfu4bcRzMxXsBjz3OJBeGemVSObHoZAmC42AQJWVeWxCGzy89CzvuWmsOX3LT2QofJx9o3EGQbK_JdI3b9-FcviMbj5D7c6UEjLHwaORCxDCM8BII4kZuncQaXo932e4Yq/s1600/IMG_6568.jpg" width="426" /></a></div>I used my Anna Wheatherly powder blue gold rimmed plates - I love how they look with the yellow daffodils - and classic white hemstitch linen napkins.<br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkXHuXQzwnbVSTouu0CcLr2f9fFkU403esV179_UgqAY-ipNelxWEF73w2DVbkV6ai0E-jObwfhOAwUnU3n0hKdsD7bEYF9sOFwQrmff-7i6RGRW0qTIhK8IhuN99JVptLlE5DU8BDl8E/s1600/IMG_6577.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkXHuXQzwnbVSTouu0CcLr2f9fFkU403esV179_UgqAY-ipNelxWEF73w2DVbkV6ai0E-jObwfhOAwUnU3n0hKdsD7bEYF9sOFwQrmff-7i6RGRW0qTIhK8IhuN99JVptLlE5DU8BDl8E/s1600/IMG_6577.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: left;">Dinner was so simple - and one of my favorite meals yet.  No surprise, Beef Tenderloin was the centerpiece.  It can be a little pricey, but it is just so darn easy and fabulous that it is worth it.  Prep is simple - drizzle with olive oil, salt and pepper.  Full recipe <a href="http://jennysteffens.blogspot.com/2013/12/slow-roasted-beef-tenderloin-holiday.html">here</a>.   I'll share the rest of the full recipes this week.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjYWacmZcDyr49imvwkVmO23IV8xZcMGBamDyidC5CBeeMCZfI-DYOUt8JsPLWq4TZQBIwSeNPPvLoTWuxqZ9-wVn9TMd7jGp1c4n1uDT0lOHFUKy7bMzFjnvpD8GbbxOLGGl61vpEyFG/s1600/IMG_6574.JPG" width="640" /></div><br />We've really been into roasting these "colorful" carrots lately.  Simple, fresh and beautiful to serve.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQs1APKFETNK4XqyTBCcPDzoZ2uIqTxEny83kUgk7_qRDmfh0ZchBW0VyVM52DG_AjHQ5WZY6ia4bOzuF7CNYhW496IL3T17l23y3M_g1VRdSRLd-XOAXLhSIiNVSC_sBsvuBgxxFSOr8/s1600/IMG_6521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQs1APKFETNK4XqyTBCcPDzoZ2uIqTxEny83kUgk7_qRDmfh0ZchBW0VyVM52DG_AjHQ5WZY6ia4bOzuF7CNYhW496IL3T17l23y3M_g1VRdSRLd-XOAXLhSIiNVSC_sBsvuBgxxFSOr8/s1600/IMG_6521.JPG" width="640" /></a></div><br />I cooked mushrooms all day in garlic, red wine and thyme... so, so good.  I served them piled up next to the beef on the platter, and the sauce on the side.  This was my first time slow cooking them - and I can't wait to make them again.  Well, actually, I already did last night for dinner.   So good.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfd3hqd4wSOzeWPxN1BM3DaN-22CQZsoW5erRoQXk2-s4pK-GUqHGKq12knYzY6WCp83vr1uSfRaXbx0JCLN1OI-dI4Zww1eOlkRqxAMhhBzIQKAG4bkFe1UzCOAzjEg9Xnr9A3_Gx6ha/s1600/IMG_6588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfd3hqd4wSOzeWPxN1BM3DaN-22CQZsoW5erRoQXk2-s4pK-GUqHGKq12knYzY6WCp83vr1uSfRaXbx0JCLN1OI-dI4Zww1eOlkRqxAMhhBzIQKAG4bkFe1UzCOAzjEg9Xnr9A3_Gx6ha/s1600/IMG_6588.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Another new favorite, well, an old favorite, but the first time I've made them at home.  The big secret is that I used frozen french fries, then dressed them up with truffle oil, parmesan and thyme.  Completely amazing.  I'll also be making these again very, very soon.  </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEx0LN8C0Y0SwSO-E6n2xbgM_r8HhyCzC09Uxh0n52in7yWoDsJNPjMCcKMxli2V3_fu46LVkZTDv6ajSkfDFjC9gwbAzW9i_c4jTYnS7mTvPyLEs4kmdEN5lE4u854hb4FkhbCgwswxmY/s1600/IMG_6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEx0LN8C0Y0SwSO-E6n2xbgM_r8HhyCzC09Uxh0n52in7yWoDsJNPjMCcKMxli2V3_fu46LVkZTDv6ajSkfDFjC9gwbAzW9i_c4jTYnS7mTvPyLEs4kmdEN5lE4u854hb4FkhbCgwswxmY/s1600/IMG_6598.JPG" width="640" /></a></div><br />As always, when I'm planning a dinner party I like to create a menu that can be made in advance.  For this dinner, everything was made earlier in the day, then popped in the oven during cocktail hour.  Simple.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUs-4fhx-dSNGSJzC3zBtDZHuDymFmt5Gsf90pYgjUZrM7eunT_yFGS49jE9YxytCYaXFyfz0hNDyHna03oUyZZe6yP9NSGeeX9gwRgxny1pCYTW615UVkdVuHJYeUClDLQNKb6ByuR2ht/s1600/IMG_6611.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUs-4fhx-dSNGSJzC3zBtDZHuDymFmt5Gsf90pYgjUZrM7eunT_yFGS49jE9YxytCYaXFyfz0hNDyHna03oUyZZe6yP9NSGeeX9gwRgxny1pCYTW615UVkdVuHJYeUClDLQNKb6ByuR2ht/s1600/IMG_6611.jpg" width="426" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here is the table all set before we headed out for cocktail hour.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQCLrCyEfNdRoJZ92ByJtDowKcTWFtvuA3XxtOf5YjDyWhsI5AyIO-OJneQcR5RurLrpWAQY8EWZCoTqglue9A6ad69p3nKmM-2YZEvo6fsr8VjK-cGfz9LPdrQIzHU8rRWPmEVBJMUH7/s1600/IMG_6616.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQCLrCyEfNdRoJZ92ByJtDowKcTWFtvuA3XxtOf5YjDyWhsI5AyIO-OJneQcR5RurLrpWAQY8EWZCoTqglue9A6ad69p3nKmM-2YZEvo6fsr8VjK-cGfz9LPdrQIzHU8rRWPmEVBJMUH7/s1600/IMG_6616.jpg" width="478" /></a><br /><br /><br />Dinner is served.  I snapped this photo just before everyone sat down for dinner.  <br /><br /><br /><br />I love to put everything on one platter - beef down the middle, and mushrooms and carrots piled on the sides.  You can see the truffle fries on the other corner of the table.  I walked the large platter around and served everyone while they passed the fries and sauce - it makes a very friendly and casual serving style and gives me a chance to chat with everyone.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjb-Z_9vpwK8__J_2V_pGzFkT0tza8YT6mEDD-8AhgPpGksMrTluVdAIT_O99MxaSIV9ur9YyhtH-17SDn208ppaZzro2zmbCrjwWAb4Ur3Wz0OcJanGi-tHe0skx-9j2bPtWUPZUBxyD/s1600/IMG_6615.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjb-Z_9vpwK8__J_2V_pGzFkT0tza8YT6mEDD-8AhgPpGksMrTluVdAIT_O99MxaSIV9ur9YyhtH-17SDn208ppaZzro2zmbCrjwWAb4Ur3Wz0OcJanGi-tHe0skx-9j2bPtWUPZUBxyD/s1600/IMG_6615.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjb-Z_9vpwK8__J_2V_pGzFkT0tza8YT6mEDD-8AhgPpGksMrTluVdAIT_O99MxaSIV9ur9YyhtH-17SDn208ppaZzro2zmbCrjwWAb4Ur3Wz0OcJanGi-tHe0skx-9j2bPtWUPZUBxyD/s1600/IMG_6615.JPG" width="640" /> </a></div><br /><br /><br />I'll be sharing the rest of the recipes this week and hope to get the recipes we enjoyed at the other houses, too - Amy's Goat Cheese & Peppadew Dip and Annie's Mocha Silk Pie were both amazing.  <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjb-Z_9vpwK8__J_2V_pGzFkT0tza8YT6mEDD-8AhgPpGksMrTluVdAIT_O99MxaSIV9ur9YyhtH-17SDn208ppaZzro2zmbCrjwWAb4Ur3Wz0OcJanGi-tHe0skx-9j2bPtWUPZUBxyD/s1600/IMG_6615.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>  Hope you are off to a great week.<br /><br /><br /><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-ChPqZdgIXRM%2FUwuLE6yMjeI%2FAAAAAAAAV1Q%2FYsO6pX9eIBg%2Fs1600%2FIMG_6616.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQCLrCyEfNdRoJZ92ByJtDowKcTWFtvuA3XxtOf5YjDyWhsI5AyIO-OJneQcR5RurLrpWAQY8EWZCoTqglue9A6ad69p3nKmM-2YZEvo6fsr8VjK-cGfz9LPdrQIzHU8rRWPmEVBJMUH7/s1600/IMG_6616.jpg" --><!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQCLrCyEfNdRoJZ92ByJtDowKcTWFtvuA3XxtOf5YjDyWhsI5AyIO-OJneQcR5RurLrpWAQY8EWZCoTqglue9A6ad69p3nKmM-2YZEvo6fsr8VjK-cGfz9LPdrQIzHU8rRWPmEVBJMUH7/s1600/IMG_6616.jpg" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQCLrCyEfNdRoJZ92ByJtDowKcTWFtvuA3XxtOf5YjDyWhsI5AyIO-OJneQcR5RurLrpWAQY8EWZCoTqglue9A6ad69p3nKmM-2YZEvo6fsr8VjK-cGfz9LPdrQIzHU8rRWPmEVBJMUH7/s1600/IMG_6616.jpg" -->

Progressive Dinner Party Prep | Steak Frites with Truffle Fries & Carbernet Thyme Mushrooms

  Our entertaining style has definitely evolved a little bit since we've had Emma.  Before she was born we hosted our friends all of th...

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