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A Taste of the Islands

5/18/2016

 
Add a splash of the Islands with this trio.

Rum Punch

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Rum Punch
2 (46 oz) cans pineapple juice
3 cups mango or orange juice
1 cup grenadine
1 (750 ml) bottle Captain Morgan spiced rum
3 cans sprite

Combine ingredients, serve over ice and garnish with lime slices

Blackened Fish Tacos

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This is one of the best recipes I've found  for these delicious treats.  

BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

INGREDIENTS
For the Blackened Fish:
  • 1.5 lbs tilapia fillets
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 12 corn tortillas
For the Slaw:
  • ½ red cabbage, sliced thin
  • ¼ green cabbage, sliced thin
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 1 lime
For the Avocado-Cilantro Sauce:
  • ½ cup sour cream
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • 1 jalapeno, chopped and seeded
  • Salt, to taste

DIRECTIONS
  1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
  2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor of blender.  Pulse until well-combined.
  3. Combine all of the Slaw ingredients in a large bowl and mix well.
  4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
  6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

Original recipe from Morgan at Host The Toast 
http://hostthetoast.com/blackened-fish-tacos-avocado-cilantro-sauce/

Pina Colada Bars

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Ingredients
CRUST
  • 1 and ½ cups crushed graham crackers
  • 4 teaspoons  light brown sugar
  • ¼ teaspoon cinnamon
  • 4 tablespoons (half a stick) unsalted butter, melted
FILLING
  • 6 ounces cream cheese, softened
  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk (full fat)
  • 1 teaspoon coconut extract
  • 2 teaspoons rum extract or 1 tablespoon rum
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup sweetened tender flake coconut, divided

Instructions
Preheat oven to 350ºF.
Line an 8″ x 8″ or 9″ x 9″ baking pan with foil.  Leave an overhang on the sides and spray with nonstick spray. 
Make the crust: 
  1. Combine ingredients and  press mixture evenly into prepared baking pan
  2. Bake crust for 10 minutes.

Make the filling: 
With a hand mixer:
  1. Beat cream cheese on high until smooth.
  2. Beat in egg yolks one at a time.
  3. Beat in sweetened condensed milk and coconut and rum extracts.
  4. Add the can of undrained crushed pineapple and ⅔ cup of the flake coconut and mix on low speed until combined.
  5. Pour filling into crust, sprinkle remaining flake coconut on top, and bake for 43-45 minutes or until coconut is brown and center is firm.
  6. Chill at room temperature and then refrigerate for 2 hours.
  7. Using foil over hang, lift out of pan, cut and serve.

Original recipe by Lynn April at ​http://freshaprilflours.com/2014/08/13/pina-colada-bars/

Happy Mothers Day

5/7/2016

 
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"He didn't realize that love as powerful as your Mother's for you, 
leaves its own mark." 
J. K. Rowling - Harry Potter and the Sorcerers Stone 

These are busy weeks indeed in our neck of the woods, Flower Market, Wilmington Garden Day, Winterthur Point to Point, Kentucky Derby Parties, Coverdale Farms Native Plant Sales to name a few.

But in the midst of all the hoopla, don't forget the biggie, Mothers Day is on Sunday.

Sorry, but I had to share this little song.
​


​"Most mothers are instinctive philosophers." 
Harriet Beecher Stowe


​Mine is a master. I know how very lucky I am to 
have my best friend as my mother. Those of you lucky enough to know my mom will agree.   Virginia is a well of deep understanding and compassion and has  a gift for stating some mighty profound truths in the simplest of terms. ​

Some classic Virg-isms 

"What your best friends won't tell you, I will, because I'm your mother." 

Followed by some hard truths and good advice.

"Just because you can, doesn't mean you should."

"Our strengths are our weakness, when carried to excess."

"It's a short road that has no bends."
​
"I never saw a shroud with pockets in it."
​
"Are there no standards?"
​
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They say we all eventually turn into our mothers,  I haven't yet, but I'm trying.
Happy Mothers Day!
​

Virginia Garden Week 2016

5/7/2016

 
I just had to share some photos from this years Virginia Garden Week. Beautiful gardens, lovely homes and amazing floral arrangements.
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Fine Eating in Virginia

5/7/2016

 
Along with the beautiful homes, stunning gardens and breathtaking floral arrangements,  we enjoyed  some very fine dining throughout Virginia. 
​
Le Refuge in Old Town Alexandria
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You've probably picked up by now that I have a penchant for classic French cuisine.  If you're in the same camp, you'll want to put this eatery on your to-do list.  A go-to for Francophiles for over 30 years, you won't be disappointed. 

​What We Ate....
Mousse de foie de canarde au cognac
Salade Vert 
Eminces du beouf au Bearnaise
Coq au vin
It was so good we just sat there grinning.  

Moving on around the state we found ourselves in Onancock, Virginia on the Eastern Shore. 

The Charlotte Hotel, Onancock, Virginia
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Onancock is a charming village on the Eastern Shore of the Chesapeake Bay and the Charlotte Hotel's reputation as a boutique hostelry is well known.  Their 33 seat restaurant has a well deserved three diamond AAA rating. Imaginative American cuisine with an emphasis on locally sourced ingredients makes meals from this scratch kitchen a real treat.  

What We Ate ...

Fried Chincoteaque Oysters
Chicken Oscar 
(Planko coated chicken breast topped by sautéed crab meat, asparagus & Bearnaise sauce)

Another sigh worthy meal.

So, in case anyone wants to  replicate some of these for Mom's big day, here are the recipes.
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Jacque Pepin's Chicken Liver Pate 
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Chicken Oscar 
Pound boned chicken breast into thin cutlets, dredge in planko or flour.  Saute in butter and olive oil.  Top with warmed crab meat and finish with Bearnaise sauce.

 Finish off your feast for mom with this ridiculously simple and impressive dessert. Brownie mix, Dove chocolate pieces - one minute in the microwave and rave reviews. 
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Microwave Brownie Lava Cake

Bearnaise Sauce

5/1/2016

 
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Easy Bearnaise 

3  egg yolks - room temperature
1 stick of butter - cut into pieces
2 tablespoons tarragon vinegar
 2 teaspoons chopped tarragon - preferably fresh

In a heavy sauce pan, (I use my Le Creuset) combine the room temperature egg yolks with the pieces of cold butter. Place  on low heat and still constantly.  The butter will melt and then begin to cook the eggs.  Continue stirring until the sauce thickens.  Remove from the heat.  Still n the tarragon vinegar and chopped tarragon.

Serve warm.

    Karen Helme

    Karen is an interior designer and the owner of FOUND. 

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Frederick Country Center
5716 Kennett Pike
Centreville, DE 19807


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10:00-5:00

Telephone

302-777-FIND

Email

foundcharmingobjects@gmail.com
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