Tea Party Fun

A tea party gathering is the perfect excuse to escape the cold, be with dear friends, enjoy tea party food, and make a champagne toast to a wedding tea set, which ultimately will find a new home. Maintaining a tea set takes elbow grease to keep its shine, so it's no wonder most people have probably purged themselves of such items.

I used my great aunt's china for this special occasion. 

There were lots of tea choices, some tea quotes to share, and a notebook to remember the day. 

The guests really outdid themselves, taking the tea party dress code seriously for the occasion. Everyone had a story to share. It was fun to listen to where they found their outfits, hats, and jewelry, noting some pieces had sentimental family value.  

   

Did you notice the party bags on the bench? We had a random drawing. Each guest brought a teacup and saucer to share and sip their tea. Of course, there were more stories to share on where the tea cups came from.  

The food was beyond amazing- creativity knows no bounds with these ladies. 

Shrimp Cucumber Tea Sandwiches

Shrimp with sauce in Scoops

Egg Salad Tea Sandwiches 

Herbed Tea Sandwiches   

 

Chicken Salad in Phyllo Shells

Cranberry Scones 

Macaroons

Chocolate Covered Strawberries

Fruit Cups

and last but not least,  a gift of flowers to brighten up the table. 

A HUGE THANKS to Martha for being our professional photographer.

I am saving my china plates with the hopes of passing "the torch" to another guest for a future tea party.

2025 The Year of the Wooden Snake

 

The Year of the Wood Snake in the Chinese zodiac begins on January 29, 2025, and ends on February 16, 2026. The snake is the sixth animal in the 12-year cycle of the Chinese zodiac. It symbolizes complexity, mystery, initiation, and transformation.

Today marks the beginning of the new Chinese or Lunar Year. I'm starting the celebration by making this classic American-Chinese dish, Mongolian Beef. I know it has no origins in Mongolia, but it's tasty nonetheless. It's a dish served in a lot of American-Chinese restaurants and much better for you than takeout! Have all ingredients prepped ahead as cooking is easy and quick. It's a great family meal. The recipe serves four and is an Ever Ready Special. 

Mongolian Beef with Rice
Ingredients:

• 1 lb. thinly sliced flank steak or boneless sirloin steak

Veggies
Option 1: buy a bag of cut veggies to stir fry in wok or pan. The bag is found in produce.
Option 2: Use the following vegetables

•  3/4  cups diced carrots
• 2 cups pea pods
• 2 cups of broccoli florets
• 3/4 cup diced mushrooms
• 1-1/2 cups halved grape tomatoes
• 1/2 cup green onions, diced into 1-inch pieces

Marinade sauce

• ¼ cup soy sauce
• 2 tablespoons hoisin sauce
• 3 teaspoons brown sugar
• 2 tablespoons sweet chili sauce
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger 
• 1 cup beef broth or chicken broth mixed with 2 tablespoons cornstarch
• 2 tablespoons sesame seeds
• Optional: 1 tablespoon sherry and 1 cup chopped cashews

Directions:

• Partially freeze beef and then thinly bias slice across the grain.
• Combine soy sauce, sherry, hoisin sauce, sugar, chili paste, sesame oil, sesame seeds, and ginger in a bowl. Mix cornstarch with broth and whisk into marinade. 
• Add beef to the marinade, cover, and chill for 1 hour. Stir once or twice.
• Drain beef, reserving marinade. Add sesame oil to a wok or large fry pan. Add beef and stir fry for about 3 minutes until beef is cooked on both sides. Use tongs to move the meat around in the pan. Remove beef to a plate and cover with foil. 
• Stir fry for 4 minutes: carrots, pea pods, mushrooms, onions, and garlic; add more sesame oil if needed. Cover and cook on low heat until carrots are cooked al dente. Add in broccoli florets and tomatoes.  
• Add beef to the veggie mixture with marinade. Cook uncovered for about 5 minutes on medium-low until the sauce is thick and coats the meat and veggie mixture.
• Serve over jasmine rice, brown rice, or sticky rice. Top with chopped cashews. 

Oatmeal Breakfast Bars

A sure winner are these Oatmeal Breakfast Bars. They are made with healthy ingredients that are so much better for you than store-bought oatmeal bars in a box. This recipe wins votes being made with just one bowl. Topped with a sweet brown sugar maple glaze, these breakfast bars are guaranteed to be a hit for a wholesome morning treat or at any time of the day with your favorite cup of Joe or tea.

Cooking Tips:
How to Make Your Own Oat Flour If you don’t have oat flour on hand, you can  make your own by adding ½ cup rolled oats to a blender or a food processor and pulsing until it is a fine powder. Measure out ⅓ cup for this recipe and discard or save the remaining flour for another use.
Store baked bars in an airtight container for up to 5 days. If freezing the bars, use parchment paper to separate the layers.
I used a glass pan. If using a metal pan, adjust your baking time.

Bar Ingredients:

• 1 cup old-fashioned rolled oats
• 1/3 cup oat flour
• 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1/3 cup brown sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/3-1/2 cup chocolate chips
• 1/3 cup chopped nuts

Glaze Ingredients:

• 1/2 cup powdered sugar
• 2 tablespoons brown sugar
• 1 teaspoon real maple syrup
• 1 tablespoon milk

Directions:

• Preheat oven to 325 degrees. Spray an 8 x 8-inch pan with cooking spray. If desired, line with parchment paper, leaving a 1-inch overhang. If using a glass pan can skip this step.
• Add all breakfast bar ingredients into the bowl and mix until thoroughly combined. Stir in nuts and chips if using.
• Bake for 26 minutes or until the bars are set and the top is lightly browned.
• Mix glaze ingredients. Add glaze (drizzle on) after the bars have cooled.
  
  
  

GAME ON

Sit back in your favorite chair, enjoy a snack to watch the games. Look closely; the cat is using the remote to watch several games. His eyes seem to be blinking from too much TV watching! 

Spinach Artichoke Pizza Bites
Cook's Notes: Reimagine your favorite spinach artichoke dip into these tasty pizza bites. The filling can be made ahead and refrigerated. Bring filling to room temperature for easier spreading. The filling makes about 24 pizza bites, depending on the bread toast size. Bread can be toasted ahead and covered at room temperature. Recipe adapted from Food Network Magazine January 2020.
Cooking Tips: I used a round biscuit cutter (2 inches) to cut shapes from English muffins. Another option is to use Pepperidge Farm Rye Party Breads.
To puree ingredients, use a heavy-duty high-speed blender or a food processor as the filling mixture is thick.

Ingredients:

• 1/2 bag thawed cut leaf spinach; squeeze out any extra liquid (about a cup and a half)
• 1 jar (6.5oz.) marinated artichokes hearts, drained and chopped
• 4 oz. package of lite cream cheese, at room temperature or 1/2 container of Philadelphia Whipped Garlic and Herb Cream Cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 1/3 cup lite sour cream
• 3 minced garlic cloves
• 1 teaspoon grated lemon zest
• Salt and freshly ground pepper
• Mozzarella or white cheddar cheese, grated
• Dash red pepper flakes
• Small bread toasts

Directions:

• Preheat oven to 425 degrees. On a baking sheet, toast one side of bread and set aside.
• Puree until smooth all ingredients through the salt and pepper.
• Spread the filling on the untoasted side. Top each pizza round with grated Parmesan cheese, a sprinkle of mozzarella cheese, and a dash of red pepper flakes.
• Bake at 425 degrees for 5 minutes. A toaster oven can be used, too.

Puff Pastry Pigs in a Blanket

Cook's Notes: A twist on your classic Pigs in a Blanket game day snack using Puff Pasty, Roasted Red Pepper Chicken Sausage (a healthy option) sprinkled with Bagel Everything Seasoning.
Note there are other chicken sausage flavors to choose from. The recipe makes about 20 appetizers.

Ingredients:

• 1 box puff pastry sheets, thawed (you will need both sheets)
• 1 package Roasted Red Pepper and Garlic Chicken Sausage
• 1 large egg, whisked
• Bagel Everything Seasoning
• Honey Mustard Sauce

Directions:

• Preheat oven to 400 degrees. Line the baking sheet with a silicone pad or parchment paper.
• Make sure each sausage is wiped dry and cut into 5ths.
• Roll out puff pastry to a 9- 10 inch square on a lightly floured surface. Cut into 7 equal strips, then cut each strip in half.
• Wrap a strip of puff pastry around each sausage bite and place seam side down on the baking sheet.
• Brush with beaten egg, and sprinkle with bagel seasoning. Secure each piggy with a toothpick. Bake for 16-18 minutes or until golden and puffed. Serve with a honey mustard sauce.

Honey Mustard Sauce

Cook's Notes:
Takes 5 minutes to make. Refrigerate any leftovers.
Ingredients and Directions: Mix the following in a bowl using a whisk.
1/4 cup honey, 1/4 cup mayonnaise, 1/4 cup Dijon mustard, dash cayenne pepper, 1 tablespoon white distilled vinegar

Bagel Everything Seasoning
Cook's Notes: Some grocery stores carry it in their spice department. Otherwise, make your own and keep it in a covered container or jar.
Ingredients and Directions:

Mix 1 tablespoon of poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and 1/2 tsp. Kosher salt.

Guacamole Scoops
Preparation Tip: Don't make it too far in advance as the scoop chip will get soggy. Halve tomatoes ahead.
Ingredients:

• One bag of Scoop chips or small appetizer Phyllo shells
• 1 prepared container of guacamole dip from produce or deli
• 1 bag shredded Mexican Four Cheeses
• 1 container of cherry tomatoes

Directions:

• Fill each scoop chip with guacamole, sprinkle with cheese, and top with a halved tomato.

A Lunch Specal

 

CURRIED CHICKEN SALAD LETTUCE WRAPS

Cook's Notes: I am hosting a tea party next week. Besides enjoying fine conversations with yummy treats, one of the purposes of this tea party is to give our wedding tea set a great send-off before being donated to a local area business.  

So this week, I am fine-tuning a recipe that will be placed in phyllo cups. 

Greek yogurt was substituted for part of the mayonnaise, and romaine lettuce was used instead of bread, which means fewer calories.  A bacon splurge is optional. Curry is a strong spice, so start small and increase to your preference. Make the salad early in the day for flavors to meld. This recipe serves six and was adapted from dammdelicioius.net  

Ingredients:

• 3 slices bacon cooked, diced
• 3 cups chicken, cooked and diced (I used a rotisserie chicken as a time saver) 
• 1/3 cup mayonnaise or Miracle Whip
• 1/4 cup 2% Greek yogurt
• 1/2 cup of celery
• 3/4 cup diced onions 
• 1/4-1/2 teaspoon curry powder (I used 1/4 teaspoon) 
• 1 teaspoon parsley flakes
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 apple  finely chopped (leave skins on) 
• Salt and freshly ground black pepper to taste
• 4-6 Romaine lettuce leaves
• Roma tomatoes, diced
• 1 avocado, halved, peeled, seeded and diced

Directions:

• Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• In a large bowl, combine chicken, mayonnaise, Greek yogurt, celery, onions, spices, apples, lemon juice, and Dijon; season with salt and pepper to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, and garnish with bacon, tomato, and avocado.
  
  I sprinkled roughly chopped pistachios on top for an added taste/interest.  

Chicken Pot Pie with Puff Pastry Topping

 Do you ever feel like this with the endless frigid temperatures and chaos that swirls around us? 

Add some warmth and needed joy to your day with a delicious Chicken Pot Pie with Puff Pastry Topping

Cook's Notes: This creamy, decadent chicken pot pie filling topped with a puff pastry square. will elevate your meal to company-worthy without too much effort.  The addition of bacon adds a savory note to the filling. Look for steam- in- the bag fresh English peas as they add a lovely sweetness to the dish.  I used 1/2 of the bag and froze the rest of the peas for another time. The recipe serves four and was adapted from Southern Living in March 2017.

Ingredients:

• ½ box puff pastry, thawed
• 3 cups cooked chicken
• 2 tablespoons butter
• 1 cup each celery, sweet onions, carrots thinly sliced
• 2 cups spring or frozen sweet peas
• 2-1/2 cups chicken stock
• 5 bacon slices
• 1/4 cup flour
• 1/2 cup heavy cream
• 1 teaspoon each of parsley flakes and herbes de Provence 
• 1-2 tablespoons dry white wine 
• 1/2 cup fontina or Parmesan cheese, shredded
• Egg wash
• 1 puff pastry sheet, thawed

Directions:

• Cook or grill chicken the day before as a time saver.
• Fry bacon, chop, and set aside.
• Dice onions, celery, and carrots.
• In a large fry pan, melt butter and saute onion, carrots, and celery for about 6-8 minutes until tender-crisp. 
• Add in flour and cook, stirring constantly for about 1 minute. 
• Add chicken stock, stir in cream, and whisk to mix. Add in cooked chicken, bacon bits, spices, and peas. Cook on low, uncovered, until thickened.  Add in cheese and wine, and mix well. Cook until mixture is thoroughly heated, about 10 minutes. Remove the pan to another burner. Cover the filling and set aside. 
• Preheat oven to 400 degrees. Cut 1 pastry sheet evenly into four pieces. Whisk one egg with 1 teaspoon water. Baste each square with egg wash. Place on a parchment-lined baking sheet and bake for 12-14 minutes. 
• To serve, divide the filling among 4 bowls or plates and top each with a puff pastry square.  

Almond Cake with Cherry Sauce

Lift your spirits; it's the perfect day to stay inside and bake a delicious almond cake that's made in one bowl with no mixer needed. The cake is ideal for a coffee or tea time break or even an after-dinner treat. Add a drizzle of cherry almond sauce is just the piece de resistance, though the cake with glaze can stand on its own. The recipe is from Chris Scheuer at Cafe Sucre Farina.
Ingredients:

• ½ cup sliced almonds for the glaze:
• 1 teaspoon finely grated orange zest
• 3 tablespoons fresh orange juice
• ¾ cup powdered sugar plus more for sprinkling
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract for the cake:
• ¾ cup plain yogurt or Greek yogurt
• 1½ cups granulated sugar
• 4 large eggs
• 1½ cups all-purpose flour
• ¾ cup almond flour, not almond meal
• 3 teaspoons baking powder
• ¾ teaspoon salt
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• ¾ cup canola oil or any other neutral-flavored oil, not olive oil

Directions:

• Preheat oven to 350 degrees. Place almonds in a small baking pan. Spread to a single layer. Bake for 10 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.
• Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line the bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
• Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
• Combine the yogurt, sugar, and eggs in a large bowl and whisk until well blended.
• Add all-purpose flour, almond flour, baking powder, salt, and extracts. Whisk to combine.
• Add the oil and stir well or whisk to blend until smooth 2-3 minutes.
• Pour the batter into the prepared pan. Bake for 23 minutes or until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake.
• Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
• While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of the cake while the glaze is wet, and pat gently. Allow the cake to cool completely.
• Add a drizzle of cherry sauce or enjoy the cake plain. 
  

Cherry Almond Sauce

• 
  Cook's Notes: There are multiple uses for this sauce. Besides using it over cake, it's very tasty over sliced ham, turkey, or pork,
  Ingredients:
  • 1 can of Dark Sweet Cherries, pitted
  • 2 tablespoons cornstarch
  • 2 tablespoons cherry preserves
  • 1/2 teaspoon almond extract 
  • Optional 1 tablespoon cherry brandy
  • Reserved cherry juice
  Directions:
  

  • Drain cherries set aside. Add reserved cherry juice, cornstarch, cherry preserves, and extract in a saucepan. Whisk to blend well. 
  • Cook on low heat until the mixture starts to thicken. Add drained cherries to the saucepan and cook for 2 minutes more. Add a tablespoon of cherry brandy, mix, and cool. Refrigerate the sauce in a covered container until serving.

Creamy Chicken Gnocchi Soup with Rice

An Arctic blast hovers over the state of Minnesota. In Hackensack, the next four nights predicted lows are -14, -18, -21, and -21!! Green Valley, AZ is certainly not that cold, but many nights have overnight lows under 30.  

I do declare we all need a soul-warming and satisfying bowl of soup. It's true comfort with a bowl loaded with creamy broth, fresh veggies, lean protein, rice, and soft pillowy gnocchi. Every bite of deliciousness will warm you up.  

New Recipe from Ever Ready 

Creamy Chicken Gnocchi Soup with Rice is perfect for lunch or evening meals. The recipe was adapted from cremedelacrumb.com and loosely based on the copycat version from the Olive Garden Restaurant. The recipe serves 4-6, depending on the bowl size. 

Note: I did not have one of the ingredients, baby spinach leaves, on hand when making the recipe. It's missing from the photo but should be included in the ingredient list.   

Ingredients: 

• 2-3 cups cooked chopped chicken ( I used a roasted chicken from the deli) 
• 1/2 cup each celery, sweet onions, shredded carrots 
• 2 teaspoons minced garlic
• 1  tablespoon olive oil
• 2 tablespoons butter
• 5 cups low-sodium chicken broth
• Salt and pepper - to taste
• 1 teaspoon each thyme and parsley flakes 
• 2 cups dried potato gnocchi, halved
• 1/3 cup jasmine rice, uncooked
• 1 cup half and half 
• 2 cups fresh baby spinach, stems removed 
• 2 bay leaves

Directions: 

• Roughly shred carrots in Cuisinart ( do not mince them)_ 
• Heat olive oil and butter in a large soup pot over medium heat. Add celery, onions, garlic, carrots and saute for 2-3 minutes until onions are translucent.
• Add chicken, chicken broth, salt, pepper, rice, bay leaves, thyme and parsley flakes. Bring to a boil, reduce heat to a simmer, and cook for 12 minutes covered. Add in gnocchi, half and half, and spinach. Cook for a few minutes more, uncovered, until spinach is wilted. Taste, add salt and pepper if needed. Remove bay leaves and serve.

Cook's Notes: Every time I make chicken soup, I think of Maurice Sendak's little book Chicken Soup with Rice. 

This tiny volume was first published in 1962. The book has 12 rhymes and illustrations for 12 months of the year all with chicken soup as the universal theme. The rhythmic verses and repetition make the book perfect for ages 4-6. Each page ends...Happy once, happy twice, happy chicken soup with rice.

Book Review Heroes of World War II

Together, we can change the world one book at a time.

Read Your World is a non-profit whose mission is to raise awareness about children’s books that celebrate diversity and to get more of these books into the hands of readers. Valarie Budayr and Mia Wenjen founded this non-profit children’s literacy initiative 13 years ago. They are two diverse book-loving moms who saw a need to shine the spotlight on all of the multicultural, diverse books and authors on the market while also working on getting those books into the hands of young readers and educators.

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A well-written and researched book for middle school readers that focuses on World War II unsung heroes. “Heroes of World War II” was written by Jarret Keene and illustrated by Ricardo Gualcise Berto. The book features amazing true stories of 25 men and women who encompass multiple nations, resulting in diverse experiences during World War II. Their profiles range from the well-known people to the more obscure. Each one exemplifies examples of courage, sacrifice, and selflessness.

The book begins with an informative introduction to the events leading up to World War II and the timeline of the war featuring significant events. A full two-page layout, including sidebars, engages readers with these profiles. We hear diverse stories about the contributions of soldiers, pilots, nurses, factory workers, indigenous warriors, military intelligence units, and many more, with notable facts cited and backstories. The profiles include examples of their heroism, selflessness, and acts of courage, risking their lives to make a difference. Real photos and diagrams are also included throughout the book. Ricardo Gualberto's eye-catching, stylized, bold colors permeate each page.

Keen's impressive work makes this time period come alive for middle school readers. Truly a monumental task to create a book of this scope and make it interesting for the younger audience. It's the hope that when exposed to these fascinating stories, readers will be encouraged to research on their own to discover more hidden stories.  

ALL ABOUT THE AUTHOR

Jarret Keene is an assistant professor in the English department at the University of Nevada, Las Vegas, where he teaches American literature and the graphic novel. He has written many books—travel guides, rock band biographies, poetry collections—and edited short fiction anthologies. His YA dystopian novel Hammer of the Dogs has been featured in Writer's Digest and Publishers Weekly. His books for Bushel & Peck Books include Heroes of World War II and Decide & Survive: Attack on Pearl Harbor.

Ricardo Gualberto is an artist based in Brazil. His bold colors and simple shapes adorn numerous publications.

Bushel & Peck Books, thank you for gifting me this wonderful book to review. 

https://bushelandpeckbooks.com/

Sue Ready is a freelance writer, food blogger, book reviewer of all genres, and former elementary and middle school teacher.

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