I don’t know about you, but I love hosting people at our house; especially in the summer! Whether it’s an outdoor BBQ, or an intimate indoor dinner- having beautiful dinnerware is always exciting and fun for me. Plus, sliced watermelon always looks better when served in a blue checkered baking dish. 🙂 That is why I am thrilled to be working with Mackenzie-Childs again for all things Summer Dining, and to share with you these gorgeous spring/summer pieces. Each beautiful piece you see here is hand painted and completely unique. The show stopping designs are beyond gorgeous and will help make whatever it is you cook or bake display beautifully.
This post is sponsored by Mackenzie Childs, as always all opinions are my own.
My personal favorite of them all is this beyond gorgeous Flower Market 7 qt Stock Pot. Not only is the quality outstanding, but this beautiful floral print is a rare find. Plus, the brass flower handle is absolutely stunning.
Another favorite of mine are these incredibly darling pitchers, pots, pans, cups, you name it! Can we just talk about how cute this royal checkered pitcher is, and the detailing on these water glasses? I can honestly say i’ve never seen a water glass look so beautiful.
Now for the fun part- The Recipes! We made Summer Corn and Zucchini Chowder, Summer Strawberry and lemon biscuit Cobbler, and Fresh Strawberry Lemonade with mint.
For the Lemonade:
1 1/2 cup sugar
9 cups water
1 1/2 cup lemon
1 1/2 cup frozen sliced strawberries thawed or fresh strawberries
How to make it:
Strawberry Lemon Biscuit Cobbler
- 5 cups fresh strawberries, hulled and quartered
- 4 tsp all purpose flour
- 1/4 cup granulated sugar
- squeeze of lemon juice
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp lemon zest
- 6 Tbsp butter, melted
- 1/2 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- raw sugar, for sprinkling (optional)
- Whipped Cream (favorite recipe linked below)
- Ice Cream
- Fresh Strawberries
Preheat oven to 350 degrees and grease a deep dish 9” or 10” pie plate (alternately, you can use a 9×9 or 9×13 baking dish as well).
Mix strawberries, flour, lemon juice and sugar together. Spread the strawberries evenly in the bottom of your pie plate.
In a bowl, mix flour, sugar, baking powder, salt and lemon zest together.
Make a well in the center of the ingredients and pour in melted butter, heavy cream and lemon juice. Mix until all ingredients are combined.
Spoon dollops of biscuit dough all over the top of the strawberries. Sprinkle with raw sugar, if desired.
Bake for 40-45 minutes, or until biscuits are golden brown on top and the filling is bubbling.
Allow to cool for a few minutes before serving.
Top with ice cream or whipped cream, if desired.
Store leftovers in the fridge.
This recipe is from A Latte Food Blog and is always a HUGE hit!
This chowder was exceptionally delicious, and looked amazing in these darling Mackenzie-Childs Sweetbrair plates and bowls.
Can we just talk about the detailing on this set? The bowl literally comes out like a flower bud giving dimension and character to the entire set. Beyond gorgeous, and unlike any set i’ve seen. Perfect. Just perfect.
Summer Corn and Zucchini Chowder
This recipe was another hit! This is a great way to get in those veggies while eating deliciously. Creamy, filling, and oh so yummy used to dip rolls in! My oh my, my mouths watering just thinking about it!
- 4 strips bacon, chopped into bits
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, cut off from the cob
- 4 cloves garlic, minced
- 5 c. low-sodium chicken broth
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1 1/4 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. paprika
- 1/2 tsp. dried parsley
- 1/4 tsp. thyme
- 1/8 tsp. cayenne pepper
- l large zucchini, cut into quarters lengthwise, then sliced
- 1 large yellow squash, cut into quarters lengthwise, then sliced
- 2 c. half and half or whole milk
- Set a large Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
- Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini.
- Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is fully cooked, about 10-12 minutes.
- Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
- Let the chowder sit for 10 minutes before serving.
I hope you all enjoyed these amazing recipes, and these darling Mackenzie Childs pieces. I hope your summer is going well, and you are enjoying the warm weather!