Please email us at info@enchantedhome.com and tell us if you want the porcelain vase or the silver tray and your prize will be on it’s way:)<\/p>\n
Hope this finds you doing well, having a nice and relaxing weekend. A little work and a bit of fun:) We took it slow this weekend as I needed to carve time out to catch up on a bunch of things that fell to the wayside over the Christmas holiday. We have had virtually no snow this year (except a surprise snowfall in Nov) so I am feeling a little antsy for one great big snowfall then we can happily skip into spring:)<\/p>\n
I worked over the weekend on new and upcoming products-\u00a0 am excited over a bunch of amazing new things that are all in the pipeline and I cannot wait to share the details with you….I just feel it in\u00a0 my bones that these are going to be super well received. I also worked on\u00a0 becoming a teeny tiny bit savvier with Instagram but there is indeed\u00a0 a huge learning curve and if there were classes, I would most definitely be in the remedial class….trust me<\/em>. But that is one of my many goals for 2019 to step up my Instagram game and use all the great features they have created for businesses…..I will get there!<\/p>\n Staring in 2019 we will offer more frequent deals of the day where a specific item is about 20-25% for one day only, here is this Sundays deal of the day, click here to view item<\/strong><\/em><\/a><\/p>\n OK enough of my ranting let’s get busy with my Seven on Sunday……..<\/p>\n <\/p>\n ______________________________________<\/strong><\/p>\n <\/p>\n <\/p>\n 1. MY NEW FAVORITE JACKET.<\/strong> I got this for Christmas (thanks Mom) and I love this line, I already have another jacket by Herno and they are fabulous. Light as a feather but very warm, they were sold out of black but just got them back in. Click here to find out more.<\/em><\/a> \n <\/p>\n 2 CHRISTMAS IN PROVENCE\/AVIGNON <\/strong>That’t it!!\u00a0 Christmas 2019 I may need to temporarily defect to France for Christmas. If this video doesn’t make you want to join me, not sure what will…….practically salivating over the idea of a truffle market and being cozied up in a charming French countryside home bringing up special wines from the cellar:) <\/p>\n <\/p>\n 3 INSTAGRAMS OF INTEREST <\/strong>I gathered all my favorite instagrams this week and couldn’t’ resist including a few holiday-ish ones (sorry it’s not quite out of my system just yet). Otherwise we will gradually move from the holidays back to general beautiful instagrams, thankfully one thing there is never a shortage of! Before you know it we will be talking summer, woo hoo! <\/p>\n 4. NEW RECIPES ALERT!<\/strong> I promised I would share these with you and I am. These three recipes are OUTSTANDING and\u00a0 I can just about promise you, that you will hear rave reviews! I modified a few of the recipes to make them a wee bit healthier but spice and season to your desire. All I can say is they make one heck of a delicious meal!<\/p>\n I am flattered so many of you enjoy my recipes and several have asked for a “print” button to be placed near them. At this time, this is not something I have but have it on a list of site improvements and hope to offer it in the future. Meanwhile when I visit other sites, here is what I do-\u00a0 I just copy and paste the entire recipe and put the recipe title in the email subject line and email it to myself, that way I always have it.<\/p>\n LEMON CHICKEN PICATTA<\/strong> (so good that I could easily eat this every night, recipe from Cafedelites<\/strong><\/em><\/a>) I tripled this recipe for 8 people FYI.<\/p>\n Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.<\/p>\n<\/div>\n<\/li>\n Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch\/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).<\/p>\n<\/div>\n<\/li>\n Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce. I baked covered for about 30 min at 350 then uncovered for about 10-15 minute (cranked up the oven just a little)<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.<\/p>\n Going into the oven above and coming out below-<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n PRIMAVERA PASTA <\/strong>(found this over at delish.com<\/strong><\/em><\/a>) This was really good, super tasty and though I only ate the vegetables, with the flavors I didn’t feel like I was missing out. I also added asparagus to mine as well as mushrooms. Make sure to cook your pasta very al dente as with the hot vegetables being mixed in, the pasta will still cook. I added 1\/4 cup heavy cream to this because I knew one of my guests looooves alfredo sauce so this was like its lighter somewhat healthier cousin:)<\/p>\n I baked my vegetables with a drizzle of olive oil and salt (cooked the peas) and kept all of them aside until I was ready to mix into the sauce<\/p>\n The sauce cooking<\/p>\n Sorry for leaving this out- I amended this recipe and incorporated two into one. For the sauce- I sauteed half and onion, 4 cloves of garlic, fresh cut basil in olive oil. Then added 3\/4 cup vege broth, then 1\/4 cup heavy cream, mixed together. Then at the end added the vegetables and pasta (only right when you are ready to serve!<\/p>\n CRAB BALLS<\/strong> these were found over at Bigoven<\/strong><\/em><\/a> and were heavenly good, like that they were not “bready” and the Old Bay gave them a fantastic extra kick. (makes an easy and elegant delicious appetizer)<\/p>\n Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers,<\/p>\n Old Bay Seasoning & parsley to the crab.<\/p>\n In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce.<\/p>\n Whip with a whisk until smooth.<\/p>\n Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat.<\/p>\n Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes.<\/p>\n Drizzle w\/ melted butter and allow to cool, serving w\/ saltine crackers<\/p>\n About to go in the oven and just out below-<\/p>\n<\/div>\n<\/div>\n<\/div>\n CAESAR SALAD<\/strong> Shared this several times because it’s that<\/em> good and it never gets old, plus many of you often ask for it. I LOVE this recipe and it’s always a huge hit, and a definite staple in this household!<\/p>\n The dressing is all poured right into your little processor….easy!<\/p>\n INGREDIENTS<\/b> For the dressing, place the garlic and anchovies (dump entire tin with the oil) in the food processor and blend until smooth. Then add mayo, mustard, lemon juice, Worcestershire, salt, and pepper and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add 1\/2 cup grated Parmesan cheese and pulse 3 times.<\/p>\n Toss the lettuce with enough dressing to moisten well. Add a generous amount of grated Parmesan and croutons. Toss and enjoy.<\/p>\n 5\u00a0 UNDER EYE PUFFINESS? <\/strong>You can thank me later and I can just about promise you will:) I had told you about Plexaderm months ago and at first I thought it was a miracle in a bottle to get rid of puffiness (which it did in seconds) however it also left a light white residue around the eye so I stopped using it.<\/p>\n It also stopped dispensing about half way which was really disappointing. Then my mom told me about this product that she found and it does the same thing minus the residue and bonus is it’s about $10.00 cheaper! It is AMAZING and now I want to explore all the other things in their product line. Cannot recommend it highly enough, bought mine via Amazon and if you are a Prime member it got here in 2 days, click here for info <\/em><\/a> \n \n 6 INSPIRATIONAL VIDEO OF THE WEEK <\/strong>I said I will share one inspiring\/uplifting story every Sunday, think we all benefit plus with the news always being so dismal….its much needed. This story will surely touch you as it did me, made me tear up because it is such an incredibly beautiful story. EVERY classroom should show this and how wonderful to think if this type of kindness became contagious in middle schools………truly touching.<\/p>\n You have to watch this the whole way through because its what happens at the end that tears at your heart strings:)<\/p>\n 7 SUNDAYS SURVEY<\/strong> This is all about holiday decor and when\/how you approach the big and sometimes dreaded “take down”.\u00a0 For me, especially this year I am not putting pressure on myself, for a few reasons. First I have many balls in the air and will do it when I have small windows of time.<\/p>\n Two, I love the way it looks! It makes my house still feel and look magically holiday-ish and it makes me happy. Three, I worked darn hard to get it that way and I am not taking it down a few weeks later just because that is when its typically done.<\/p>\n So curious about how you approach the takedown? I will be interested how you all respond to this!<\/p>\n![\"\"](\"https:\/\/wp.enchantedhome.com\/blog\/wp-content\/uploads\/2019\/01\/Screen-Shot-2019-01-07-at-2.35.41-PM.png\")
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<\/a><\/p>\nTHE SAUCE – not in the printed directions<\/span><\/h2>\n
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<\/a><\/p>\nINGREDIENTS<\/h2>\n
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INSTRUCTIONS<\/h2>\n
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\nSmall tin of anchovies
\n3 large garlic cloves
\n3 generous tablespoons mayonnaise
\n2 teaspoons Dijon mustard
\nFreshly squeezed lemon juice (2 lemons)
\nWorcestershire Sauce to taste
\nSalt and pepper to taste
\n1 1\/2 cups good mild olive oil
\n1\/2 cup freshly grated Parmesan cheese, plus additional cheese to mix in to the salad
\nCroutons
\nRomaine hearts<\/p>\n
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