A summer evening in Mississippi is the most wonderful time to enjoy dining in the garden. All of the senses are awakened with the beauty of the lush greenery and flowers, birds everywhere, a delicious meal, and the pleasures of sharing it all with a few special friends.
The tablescape is a feast for the eyes beneath a canopy of greenery and soft crape myrtle blooms with multi-colored garden roses and lime hypericum berries at each setting as well as in the center of the table that is covered in a vibrant chintz tablecloth. Every place setting has a cranberry and gold-rimmed antique plate placed on a gold-edged cream-colored charger with a vintage cranberry glass, a linen napkin with soft ruffled edges, and Francis 1st sterling flatware.
As guest enter the garden, offer a refreshing glass of fruit tea and a tray of jalapeño poppers. The menu is easy and delicious Lemon Chicken Pasta, garden vegetables, and Parmesan Muffins. Dessert is frosty Lemonade Pie.
So set an elegant table, prepare a nice meal, and invite a few special friends to slow down and enjoy the glory of the garden. Sharing time in the garden is just delightful! Enjoy dinner under the trees in the garden.
Menu
Jalapeño Pinwheels
Lemon Chicken Pasta
Sweet Carrots
Maple-Glazed Green Beans
Parmesan Muffins
Fruit Tea
Lemonade Pie
JALAPEÑO PINWHEELS
1 (8-ounce) can crescent rolls
1 (8-ounce) package cream cheese
1 (3-ounce) jar chopped jalapeños with juice
1 tablespoon confectioners’ sugar
Preheat oven to 350 degrees. Roll out crescent rolls to form 2 large rectangles. Press perforations yielding 2 solid rectangles. In a bowl, combine cream cheese, jalapeños, and sugar. Spread half of cream cheese mixture on each rectangle. Roll long sides into a roll, and cut each roll into 16 small slices. Place pinwheels on cookie sheet lined with foil and sprayed with nonstick cooking spray. Bake for 10 to 12
minutes until light golden brown.
Yield: 32 appetizers
LEMON CHICKEN PASTA
1 (16-ounce) package bow tie pasta
2 boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and black pepper to taste
3 tablespoons olive oil, divided
Zest and juice of 2 lemons
6 ounces cream cheese, cubed
½ cup grated Parmesan cheese
¼ cup roughly chopped fresh parsley
In a stockpot, prepare pasta according to package directions. Drain, reserving 1 cup water, and add 1 tablespoon olive oil to pasta; set aside. Sprinkle chicken with salt and pepper. In a skillet over medium, heat remaining 2 tablespoons olive oil and sauté chicken pieces until golden brown and tender (about 4 to 5 minutes). Remove chicken from skillet, and set aside. To skillet, stir in lemon juice and cook, scraping down brown bits. Add cream cheese, and stir until melted. Remove from heat, and fold in lemon zest, Parmesan cheese, and parsley. Toss with pasta, chicken, and reserved pasta
water, a little at a time, to achieve desired consistency. Season with salt and black pepper to taste.
Yield: 6 servings
SWEET CARROTS
1 (16- ounce) package peeled baby carrots
¼ cup butter
¼ cup light brown sugar, packed
In a saucepan over medium heat, cover carrots with water, and cook until tender. Drain; set aside. In a skillet, melt butter and sugar. Add carrots. Stir for 5 minutes until glazed.
Yield: 6-8 servings
MAPLE-GLAZED GREEN BEANS
3 cups fresh green beans
4 bacon strips, cut into 1-inch pieces
2 tablespoons dried cranberries
2 tablespoons chopped pecans
¼ cup maple syrup
½ teaspoon bourbon flavoring
Salt and black pepper to taste
In a saucepan, place steamer basket over 1 inch of water. Place beans in basket. Bring water to a boil and reduce to low boil; steam 4 to 5 minutes until crisp-tender. Remove to cold water and drain; set aside. In a skillet over medium heat, fry bacon until crisp; drain skillet. In a skillet over medium heat, stir in bacon pieces, cranberries, pecans, syrup, flavoring, salt, and pepper. Add beans, and toss
until heated.
Yield: 6-8 servings
PARMESAN MUFFINS
2 cups self-rising flour
2 tablespoons sugar
¾ cup shredded Parmesan cheese
1 cup milk
¼ cup vegetable oil
2 eggs
Preheat oven to 400 degrees. In a bowl, stir together flour, sugar, and cheese; make a well in the center of the mixture. In another bowl, whisk together milk, oil, and eggs. Add liquid to flour mixture, and stir until dry ingredients are moistened. Spoon mixture into greased muffin tins, filling two-thirds full. Bake for 15 to 18 minutes until golden brown.
Yield: 1 dozen muffins
FRUIT TEA
2 cups water
2 cups sugar
8 regular-size tea bags
2 cups orange juice
1 cup lemon juice
For garnish: fresh mint and lemon and orange slices
In a saucepan over medium heat, simmer water and sugar for 10 minutes until sugar is dissolved. Remove from heat; add tea bags. Cover and let stand for 20 minutes. In a gallon jug, add tea mixture, orange juice and lemon juice. Fill with water to make 1 gallon. Garnish with mint and lemon and orange slices.
Yield: 1 gallon
LEMONADE PIE
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (8-ounce) container whipped topping, divided
1 (9-inch) graham cracker piecrust or 12 individual graham cracker crusts
For garnish: fresh lemon slices, fresh mint, and fresh berries
With mixer, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk. Beat in lemonade concentrate. Fold in half of whipped topping. Add a few drops of yellow food coloring, if desired. Pour into crust or individual crusts, and freeze until firm. Serve with remaining whipped topping, lemons, mint, and fresh berries.
Yield: 1 pie or 12 individual pies