Cookie's Southern Style: 2014 Model Home Inspirations

Friday, January 3, 2014

2014 Model Home Inspirations

I hope you all had a beautiful New Years Eve. We had a great time ringing in the new year relaxing at home. We would like to Thank God for the many Blessings provided in 2013!
We're looking forward to his continued Blessings in the New Year. Wishing you a New Year filled with Love, Happiness and Good Health! I started my New Year visiting model homes to get inspiration for my year of redecorating our home. Take a look at some of my favorite design inspirations.

I've never been fond of iron beds but this one definitely changed my mind. I would love to find a beautiful iron headboard for one of my guest rooms!

This fireplace is a romantic addition to the above guest bedroom.

This is a picture of the Master Bedroom in the Fort Worth Design Home 2013. Decorated by one of my favorite Designers Donna Moss.

Donna always choose beautiful beds for her bedroom designs. This bed looks like a piece of art! Love it!

My husband would love to have one of our guest rooms look a little masculine. I think I could live with this style!

The stone wall columns built into this media room are an awesome idea!

I am so looking forward to attempting this stone wall display in my husband's man room.

I never realized how important a large laundry room was until we moved into our home with a small room. I would love to attempt to build a storage space similar to this one in our laundry room.

Love this awning above the daybed!

This faux glazed wall is breathtaking. I'm thinking I will need to suck up to my BFF Stephanie to create this wall in my formal living room.

My husband has taken on a new hobby during his retirement, Cigars! I'm not fond of the hobby but I would love to create this room for him!

Yes, I'm a traditional woman! I LOVE THIS FIREPLACE! A garage sale will be happening real soon to save up for this beauty!

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Southern Spice Recipe by Cookie Hudson Catering

Ingredients:3/4 cup margarine, 3/4 cup all purpose flour, 2 celery stalks, peeled and chopped, 3 large onions, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped,1 yellow bell pepper, chopped, 2 bay leaves, 2 teaspoons salt, 2 teaspoons, dried oregano, crumbled, 1 teaspoon cayenne pepper, 5 (8 oz.) bottles clam juice, 2 (28 oz.) cans Cajun style diced tomatoes, 2 pounds Smoked Andouille sausage, halved lengthwise, sliced 1/4 inch thick, 2 pounds okra, cut crosswise into 1/4-inch-thick slices, 2 pounds large Shrimp, uncooked, peeled and deveined, 3 tomatoes, seeded, diced, 1 pound rice, cooked

Directions:

Heat oil in a large iron skillet over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes. Add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Cover and chill to let the flavors merge. Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.

"Chicken Creole" Recipe

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base served over a bed of rice

Ingredients:

1/4 cup oil for frying

1/4 cup all-purpose flour

1 green bell pepper, chopped

1 onion, chopped

2 cups cooked, chopped chicken breast

meat

1 (14.5 ounce) can diced tomatoes with

green chile peppers, with liquid

1 (4.5 ounce) can sliced mushrooms,

drained

2 tablespoons chopped fresh parsley

2 teaspoons Worcestershire sauce

3 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 dashes hot sauce

Directions:

1.

Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.

2.

Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Recipe

Ingredients:

2 egg whites, lightly beaten

2 tablespoons mayonnaise

2 teaspoons chopped fresh parsley

1 1/4 teaspoons Old Bay or Creole/Cajun seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 cup soft bread crumbs

1 pound fresh lump crabmeat, drained

Preparation:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

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Friday, January 3, 2014

2014 Model Home Inspirations

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