Tuesday, March 8, 2011

A Dandy Entertains

We were hosting a dinner party this weekend and we wanted to make it fun and entertaining for our guests. After thinking through upcoming holidays like St. Patrick’s Day and Daylight Savings Time, we decided to go with Mardi Gras!

With this theme in mind, off I went to the party store to find what I needed to create my table-scape. After a fun filled trip (I may have gotten off track a time or two), I came home with everything I needed to create a Mardi Gras themed table using feathered masks and lots of beads!

mardi.gras 002  After gathering everything together, I was ready to begin.

Using the beads, I began to drape them over my gold glass candlesticks. To attach them and to prevent them from falling off, I taped floral wire to the top of the candlesticks before placing my candles.

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After finishing the candlesticks, I then threw beads around the table to create a more festive centerpiece.

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Once I was satisfied with the centerpiece, I began putting my place-settings together using strands of beads as napkin rings and placing the feathered masks on top for each guest to wear and take home as a party favor.
mardi.gras 006 Once, my table was finished I began working on the dinner.mardi.gras 005
We wanted to keep it simple, so we found a wonderful Jambalaya recipe for our slow-cooker on allrecipes.com (see below). After preparing the ingredients, I simply placed them all in the slow-cooker and began working on my dessert.

Colleen's Slow Cooker Jambalaya
Prep Time: 20 Min     Cook Time: 8 Hrs     Ready In: 8 Hrs 20 Min    Servings: 6
  • 1/2 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1/2 pound andouille sausage, sliced
  • 1/2 (28 ounce) can diced tomatoes with juice
  • 1/2 large onion, chopped
  • 1/2 large green bell pepper, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/2 pound frozen cooked shrimp without tails
  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
For dessert, I wanted to make a King Cake. I didn’t have a lot of time, so I needed something that I could whip up in a hurry. Thankfully, I found this recipe for easy King Cake at eatathomecooks.com.
Originally featured in Taste of the South Magazine, this recipe only requires two ingredients!
  • 1 can cinnamon rolls with icing
  • colored sugars – purple, gold and green
Grease a 9″ round cake pan.  Carefully unroll a roll and then fold it in half.  After you folding, twist the dough strip a little and place in the pan.  Do 2 more rolls, to make a circle around the outer edge of the pan.  Repeat with the last 2 rolls, laying them in the pan to make an inner circle.  Bake at 375 degrees for 15 minutes.

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After allowing the cake to cool, ice and decorate with the colored sugars;
purple for justice, green for faith and gold for power.
mardi.gras 009 I loved the simplicity of it and it looked wonderful!
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Happy Mardi Gras!
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1 comment:

  1. That cake looks delicious! Great idea for my husband's birthday.


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