A Taco Tuesday Fiesta

It came to our attention recently that our diets were severely lacking in one major food group. Fruits and veggies were covered, as were lean meats and legumes. So what exactly was missing, you ask? TACOS. Now, some of you might say that tacos aren’t a food group, but we say you’re wrong (and also we don’t need that kind of negativity).

Since we are clearly lacking in the taco department, we thought we’d start observing the weekly holiday of Taco Tuesday. We adore this alliterative day for so many reasons, but mostly because we get to combine two of our favorite things: Fiesta and fiestas!

As with any good Taco Tuesday fiesta, we have start with a margarita, because nothing tastes better than tequila when you realize it’s only Tuesday (kidding!). If you choose not to partake in alcohol, there are plenty of virgin margarita recipes on Pinterest. This one from food.com is one of our favorites. For this pitcher, however, we used a tried and true recipe from The Pioneer Woman.

Now, a real Taco Tuesday would be incomplete without one of our favorite sides: guacamole! We’ve tried so many different kinds of store bought guac, as well as guacamole flavor packets, but we’ve found that the best way to make it is from scratch, with fresh ingredients. For a simple recipe, just combine a mashed avocado with red onion, lime juice, salt, and cilantro to your liking. Be warned, though! One serving of this guac can quickly turn into two (and then three, and then four…) 😉

On to the main attraction: the taco! Now, we don’t think we’ve ever met a taco we didn’t like, but this Spicy Shrimp taco is one of our favorites. It’s easy to make and will have you reaching for more (if you’re not already full of that tasty guac, that is). We love this recipe and think you will too!

Spicy Shrimp Tacos
Serves 1
A tasty way to celebrate Taco Tuesday!
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Ingredients
  1. 1/2 tbsp. olive oil
  2. 1/2 tsp. chili powder
  3. 1/4 tsp. cumin
  4. 1/2 tsp. salt
  5. 8 medium shrimp, thawed and deveined
  6. 2 corn tortillas
  7. 1 tbsp. fresh cilantro
  8. 1 tbsp. roasted pepitas
  9. 1 tsp. diced jalapeños
  10. 1/4 cup purple cabbage
  11. 2 tsp. lime juice
  12. 1/2 avocado, sliced
Instructions
  1. Heat a pan to medium-high on the stovetop. Mix the olive oil, chili powder, cumin, and salt in a large bowl. Add the shrimp and toss to coat. Cook shrimp until translucent, about 1 1⁄2 to 2 minutes on each side.
  2. Pop tortillas in the oven, just to warm up. Place 3-4 shrimp, avocado, cilantro, roasted pepitas, jalapeño, and cabbage on the tortilla.
  3. Top with lime juice and enjoy!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

Last but not least is the décor. We wanted our Taco Tuesday fiesta to be as festive as possible, so we used Sage, Poppy, Daffodil, and White, which is a color combo that we’re currently obsessed with. We picked up a few tiny succulents to be planted in our Loaf Pan and Ramekin for a fun cactus-y theme that goes right along with the “tablecloth”. You can DIY your own Taco Tuesday themed tablecloth with butcher paper and white chalk pens. Finally, pick up some fun cocktail napkins and you’re all set!

Show us your best Taco Tuesday Fiesta photos by sharing on our Facebook page, or on Instagram with @fiestadinnerware.

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Rosemary Sea Salt Skillet Bread

 

How many times have you been making dinner, a tasty pasta, or maybe a crisp salad, and realize the only thing to complete the meal would be a hot loaf of fresh bread? We know we’ve been there! Running out to the store is an option, but wouldn’t you rather have a steaming loaf straight from your own oven? Of course you would! Enter Sweet Paul Magazine’s Skillet Bread.

We’ve adapted the original Fennel Seed recipe that Sweet Paul posted, but the core is still the same (and still simple!). We found ourselves daydreaming about Rosemary Sea Salt bread whilst mixing ingredients, and we’re not ones to deny a good salty craving, so we went with it! We also kept to the same baking vessel (our Fiesta Skillet Baker), which is ideal for making this skillet bread.

For first timers, the key to making bread is giving your dough enough time to rise. A vital step is to check the expiration date on your yeast before adding it in. Expired yeast prevents the dough from rising properly, leaving your bread flat, instead of fluffy. And remember, yeast thrives in a warm, moist environment!

Are you planning on making our Rosemary Sea Salt Skillet Bread? If so, be sure to share your photos with us on Facebook or Instagram. Happy baking!

Rosemary Skillet Bread
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Ingredients
  1. 1½ tablespoons dry active yeast
  2. 1 tablespoon honey
  3. ½ cup+1 cup warm water
  4. 3½ cups all purpose flour
  5. 3 tablespoons olive oil
  6. oil for greasing the skillets
  7. 1 teaspoon salt
  8. 4 teaspoons olive oil
  9. course sea salt
  10. 1 tablespoon rosemary
Instructions
  1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes, if not the yeast is dead and you have to start over.
  2. Add the rest of the water, flour, oil, and salt and mix until you have a smooth dough.
  3. Cover the bowl with plastic and let it rise until double in size. This will take about 40 minutes.
  4. Preheat the oven to 400°F.
  5. Divide the dough into 4 and place each dough into a well-greased skillet, top with oil, and use your fingers to flatten out the dough.
  6. Top with salt and rosemary.
  7. Bake them golden for about 18–20 minutes.
  8. Cool on a wire rack and serve in the skillet.
Adapted from Sweet Paul Magazine
Adapted from Sweet Paul Magazine
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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New for Halloween 2017

Fiesta Dinnerware's 2017 Halloween collection. Select new pieces available beginning June 2017. | www.alwaysfestive.com

Calling all ghouls and goblins! We know it’s quite awhile until Halloween, but we’re so excited to share our new Halloween designs with you. They’ll definitely get you in a spooky spirit!

We’re adding several new designs to our Halloween collection. So without further ado…

Our Geo Pumpkins feature a metallic gold sheen to add some glam to your Halloween festivities. Geo Pumpkins will be available on a 9” Luncheon Plate, Ramekin, Appetizer Plate, and Tapered Mug.

Fiesta Dinnerware's new Geo Pumpkins design, available on a Luncheon Plate, Appetizer Plate, Tapered Mug, and Ramekin. Available at retail beginning June 2017. | www.alwaysfestive.com

Is our Harvest Moon Witch a good witch or a bad witch? It doesn’t really matter because she has lots of style flying across a gold metallic moon. This design also is available on a 9” Luncheon Plate, Ramekin, Appetizer Plate, and Tapered Mug.

Fiesta Dinnerware introduces new Harvest Moon Witch Design to Halloween collection. Available June 2017. | www.alwaysfestive.com

BOO! Trio of Boo Cats are stealthy but cute. They’ll be featured on a 9” Luncheon Plate, Ramekin, Appetizer Plate, and Tapered Mug.

Fiesta Dinnerware introduces new Trio of Boo Cats design to Halloween collection. Available June 2017. | www.alwaysfestive.com

Skull & Vine is hauntingly elegant with its metallic design featured on our Foundry cast iron-like finish. Skull & Vine is available on a 9” Luncheon Plate, 11 ¾” Chop Plate, Appetizer Plate, Tapered Mug, and Pasta Bowl (perfect for serving candy).

 

How can you not smile at our Trio of Happy Pumpkins? This design also is featured on our Foundry finish. It’s available on a 9” Luncheon Plate, Ramekin, Appetizer Plate, Tapered Mug, and Pasta Bowl.

Fiesta Dinnerware introduces new Trio of Happy Pumpkins design to Halloween collection. Available June 2017. | www.alwaysfestive.com

 

We’re also adding a Ramekin to our existing Halloween designs, including: Ghosts, Spooky Pumpkin, Trio of Skeletons, and Whoo Owl.

Are you pro pumpkin spice? We’re so on that train, so we came up with this adorable design: Pumpkin Spice and Everything Nice. It is available on a 9” Luncheon Plate, Appetizer Plate and Tapered Mug.

Fiesta Dinnerware introduces new Pumpkin Spice and Everything Nice design. Available June 2017. | www.alwaysfestive.com

Our Halloween designs will be available at better department stores, independent retailers, .coms, and at www.fiestafactorydirect.com by mid-June 2017.

How do you like to decorate your Fiesta tabletop for Halloween? Share your ideas on social media using #fiestadinnerware. PS: We’re on Instagram now @fiestadinnerware, so be sure to follow and share there in addition to Facebook and Pinterest.

Trio of Skeletons design from Fiesta Dinnerware | www.fiestafactorydirect.com

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2017 New Color Announcement

We’re so proud to introduce our new color for 2017 – Daffodil!

https://www.pinterest.com/fiestadishes/Daffodil is a vibrant golden yellow that mixes beautifully with the full range of Fiesta colors. Daffodil lends itself to a wide assortment of creative color combinations, including the following:

New Fiesta Dinnerware 2017 color DAFFODIL highlighted in the Modern Serenity color palette - Daffodil, White, Foundry, Slate, with accents of Turquoise. | www.alwaysfestive.com

Modern Serenity color palette – Daffodil, White, Foundry, Slate, with accents of Turquoise.

 

Fiesta Dinnerware's new 2017 color is DAFFODIL, featured in the Field of Flowers color palette - Daffodil, White, Sage, Sunflower

Field of Flowers color palette – Daffodil, White, Sage, Sunflower

 

Fiesta Dinnerware announces the new 2017 color, DAFFODIL, featured in the Nautical color palette - Daffodil, Turquoise, Scarlet, Cobalt, Ivory | www.alwaysfestive.com

Nautical color palette – Daffodil, Turquoise, Scarlet, Cobalt, Ivory

Fiesta Dinnerware announces its new 2017 color, Daffodil, featured in the Wine Country color palette - Daffodil, Claret, Ivory, Sage | www.alwaysfestive.com

Wine Country color palette – Daffodil, Claret, Ivory, Sage

Fiesta Dinnerware announces its new color of 2017, Daffodil, as featured in the Field of Flowers color palette - Daffodil, Shamrock, White, Lapis | www.alwaysfestive.com

Field of Flowers color palette – Daffodil, Shamrock, White, Lapis

Fiesta Dinnerware announces its 2017 color, Daffodil, featured in the Harvest color palette - Daffodil, Poppy, Tangerine, Lapis, Shamrock, Ivory | www.alwaysfestive.com

Harvest color palette – Daffodil, Poppy, Tangerine, Lapis, Shamrock, Ivory

You might be wondering, how does Daffodil compare to other “yellows” throughout Fiesta history? We created this handy dandy graphic to show how it looks next to Sunflower and Marigold. Amazing how different they are, right?

Fiesta Dinnerware's new 2017 color is Daffodil!The addition of Daffodil makes it the 49th color in Fiesta’s history. Our complete color spectrum for 2017 includes the following:

  • Ivory
  • Slate
  • Sage
  • Claret
  • Scarlet
  • Poppy
  • Tangerine
  • Daffodil
  • Sunflower
  • Lemongrass
  • Shamrock
  • Turquoise
  • Lapis
  • Cobalt
  • White

Fiesta Dinnerware's 2017 Color Spectrum, including new color Daffodil!

At any given time, Fiesta has 15 colors. So as we add Daffodil, one of our old friends will retire – Paprika. Paprika was in production since 2010.

Fiesta retires Paprika as new color for 2017 is introduced - Daffodil!

Daffodil will be available at better department stores, independent retailers, .coms, and on www.fiestafactorydirect.com by mid-June 2017.

What color combinations would you suggest for our cheery new Daffodil? Share them on social media using #fiestanewcolor. PS: We’re on Instagram now @fiestadinnerware, so be sure to follow and share there in addition to Facebook and Pinterest. And be sure to check out our LIVE Pinterest party tonight, Jan. 10, at 7:00pm EST.

Fiesta Dinnerware's new 2017 color is Daffodil!

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The Fiesta Guide to Setting a Thanksgiving Buffet Table

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Are you hosting Thanksgiving, or perhaps a “Friendsgiving” this year? Planning, delegating and cooking can be quite stressful! Something that’s often neglected in the midst of all the Thanksgiving prep is how to set your buffet table.

Well, we have your back with a “Guide to Setting a Thanksgiving Buffet Table” that is pretty, colorful and provides a simple flow as your guests load up their plates.

It all starts with the buffet table itself. We used a basic six-foot folding table covered with a tablecloth that complemented our color scheme. To add visual interest and height to the dishes toward the back of the table, we placed two boxes underneath the tablecloth. This not only looks more pleasing to the eye, but it makes it easier for people to reach the food that isn’t right up front.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Next, we outlined our menu and pulled the serving pieces we’d be using for each dish.

We started with a stack of dinner plates in a variety of seasonal colors: (from top to bottom) Poppy, Turquoise, Sunflower, Scarlet, Shamrock, Tangerine, Claret, and Lemongrass. It’s a good idea to place the dinner plates in the front corner where the buffet line will start.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Then we used a 3 Tier Server for rolls and other breads, followed by salad, a side dish and casserole. The salad and side dish will be served in our multipurpose Bistro Bowls in Medium and Large sizes. And the casserole is featured in a traditional 9×13” Rectangular Baker. (PS: All of our dishes can be heated safely in the oven up to 350 degree and bakeware can go up to 500 degrees.)

At the center of the feast is the star of the day: turkey! Depending on how large your bird is, we have a variety of serving platters in sizes Small, Medium, Large, and Extra Large. We’re planning for a lot of leftovers, so we used the Extra Large Oval Platter.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Condiments like cranberries and butter are next. We used the Individual Casserole for our cranberries and the Extra Large Covered Butter for the butter.

Napkins and flatware are best placed at the end of the line so your guests aren’t juggling them while piling up their plates.

The Fiesta Guide to Setting a Thanksgiving Buffet Table

Finally, it’s time for dessert. Yum! We made room for a pie and a cake. For the pie, we used the Deep Dish Pie Baker. For the cake, we spiced it up with a little Fiesta hack to create a “plate stand.” We turned a Hostess Serving Bowl upside down and placed a Baking/Pizza Tray on top. To serve dessert, a stack of Salad Plates finishes off the assortment of dishes.

Fiesta Dinnerware Hostess Bowl in Turquoise

http://www.fiestafactorydirect.com/c-72-hostess-serving-bowl.aspx

We sprinkled in some mini pumpkins, flowers and greenery to decorate and soften the tablescape. With the buffet table set, we’re ready for full bellies and naps!

The Fiesta Guide to Setting a Thanksgiving Buffet Table

We’d love to see how you like to set your buffet and dining tables for Thanksgiving. On Facebook, feel free to send us pictures or post them in the comments.

Fiesta Dinnerware wishes you and your your loved ones a very Happy Thanksgiving and we hope you take this opportunity to count your blessings. We certainly are thankful for you!

 

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Fall Pumpkin Alfredo Zoodle, Squoodle and Patoodle Recipe

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Now that the air is getting its first hint of crispness, we are oh-so-ready for fall. It’s time for snuggly sweaters, comfort foods and of course that seasonal favorite…pumpkins. Most pumpkin recipes tend to favor the overly sweet side, but this one we’re about to share is uniquely savory and just perfect for a chilly autumn evening.Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

The recipe combines goat cheese with pumpkin puree for a seasonal alfredo sauce that’s out of this world. So the dish is not too heavy, we put the sauce on top of a trio of zoodles (zucchini noodles), squoodles (yellow squash) and patoodles (sweet potatoes) — we made up the words squoodles and patoodles, but they kinda work right?!

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

If you’ve never tried making noodles out of vegetables, all you need is a simple tool called a spiralizer. Or you can simply julienne your vegetables for similar results. There are a few different ways you can make -oodles: steamed, roasted, sautéed, or boiled.

We’ve tried several methods and we prefer to roast them in the oven (and PS, coconut oil worked the best for us).

Zoodles, Squoodles and Patoodles
Yields 4
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Ingredients
  1. 1 - zucchini
  2. 1 - yellow squash
  3. 1 - sweet potato
  4. 3 tablespoons - coconut oil
  5. salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Spiralize or julienne vegetables.
  3. Heat coconut oil in microwave just until melted, about 10-15 seconds.
  4. Spread zucchini and yellow squash on a baking sheet.
  5. Spread sweet potato on a separate baking sheet.
  6. Pour 2 tablespoons coconut oil over zucchini and yellow squash and toss to coat evenly.
  7. Pour remaining tablespoon of coconut oil over sweet potato and toss to coat evenly.
  8. Sprinkle with salt and pepper to taste.
  9. Roast zucchini and yellow squash approximately 15-20 minutes, turning ½ way through.
  10. Roast sweet potato approximately 20-30 minutes, turning ½ way through.
Notes
  1. Tip: Because everyone’s oven is different, you’ll need to watch your -oodles carefully the first few times you make them.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Pumpkin Alfredo Sauce
Yields 4
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Ingredients
  1. 2 tablespoons - unsalted butter
  2. 2 tablespoons - flour
  3. 2 - garlic cloves, minced
  4. 1/2 teaspoon - thyme, finely chopped
  5. 2 cups - low-fat milk
  6. 3oz - goat cheese, crumbled
  7. 1 cup - pumpkin puree
  8. 1/8 teaspoon - ground cinnamon
  9. 1/2 teaspoon - salt
  10. 1/4 teaspoon - pepper
  11. roasted and salted pepitas (pumpkin seeds)
Instructions
  1. Heat a medium saucepan over medium heat and add butter. Once sizzling, add flour and stir until bubbly, about 3 minutes. Add garlic and cook 30 seconds. Add milk and thyme. Stir constantly and increase heat if necessary until mixture begins to bubble and thicken, about 5-6 minutes.
  2. Add goat cheese, pumpkin, cinnamon, salt, and pepper, stirring until smooth and thickened into a sauce.
  3. Once thickened, remove from heat and serve immediately.
  4. Garnish with pepitas!
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Served up on colorful Fiesta dishes, like our new 3pc Bistro Place Setting, these noodle alternatives are so much fun. If it’s your first time making zoodles, squoodles, patoodles or you’ve tried any other types of -oodles, let us know how it goes! 

Are you a sucker for all things pumpkin? Be sure to check out our other Fiesta pumpkin recipes and some fall favorites: Mini Pumpkin Pies, Pumpkin Bread, Holiday Butters, Simple Fall Desserts, Thanksgiving Sweet Treats, and Fall “Brinner.” 

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

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My Fiesta: Michelle Stanton

Staff Picks MichelleMichelle Stanton, National Retail Accounts & Export Manager                       

Favorite Fiesta colors: Lemongrass, Poppy, and Turquoise

Favorite Fiesta items:
Tapered Mug, Medium Bistro Bowl, Dinner Plate, and the Deep Dish Pie Baker.

MichelleFavsPNA Fiesta item I have the most of:  Mugs! I love coffee and enjoy having a variety of Fiesta mugs in my cabinet to choose from.

 Most used Fiesta items: The Tapered Mug, of course. I love how these mugs hold a larger amount of coffee.

I always find myself using my 15” Baking Tray when making dinner.  It is perfect for roasting veggies that have been tossed in oil and parmesan cheese.

MichelleRoastPNAGo-to recipe for entertaining:  French Toast Custard Bake is must when hosting a brunch.  You make it the day before in a 9×13 Baker and let it rest overnight in the refrigerator. Then, simply slide it in the oven and bake in the morning.

MichelleBakeFB2A I like to give my guests options to accompany this dish: fresh berries, maple syrup, and whipped cream. With a toddler at home, it’s all about effortless, easy entertaining, so make ahead dishes are key for my family.

MichelleBakeFBA 

French Toast Custard Bake
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Ingredients
  1. 8 to 10 slices day old french bread, 1 inch thick
  2. 6 tablespoons butter, melted
  3. 4 eggs
  4. 2 egg yolks
  5. 3 cups milk
  6. 1 cup heavy whipping cream
  7. 1/2 cup sugar
  8. 1 tablespoon vanilla extract
  9. 1/4 teaspoon ground nutmeg
  10. 1/4 teaspoon ground cinnamon
Instructions
  1. Grease a 9x13 baking dish and set aside.
  2. Brush both sides of bread slices with butter and place in a single layer in baking dish.
  3. In a large bowl, beat eggs and egg yolks. Add milk, cream, sugar, vanilla, nutmeg, and cinnamon. Mix well.
  4. Pour egg mixture over the bread slices. Cover and chill overnight.
  5. Remove bake from refrigerator about 30 minutes prior to baking.
  6. Preheat oven to 350 degrees.
  7. Bake, uncovered, at 350 degrees for 55-60 minutes. Cool for about 10 minutes before serving.
Adapted from Taste of Home
Adapted from Taste of Home
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
A veggie tray with dill dip is another one of my favorites. I love using the 15” Baking Tray (or the 12” Baking Tray, depending on the amount of guests) to hold an array of freshly cut veggies. In the center, I place the Medium Heart Bowl filled with dill dip. 

MichelleVeggieAFavorite foods:  It’s all about brunch:  breakfast quiches, bagels with smoked salmon and cream cheese, sweet and savory crepes and gourmet cheeses.  

 Favorite Fiesta items to give as a gift:  The 3 Piece Baking Bowl Set and 2 Piece Prep Bowl Set.  Theses bowl are wonderful for kitchen prep and nest perfectly inside each other.  

Favorite holiday:  Thanksgiving.  I host Thanksgiving every year and do a buffet-style meal with all of my Fiesta dishes.

Favorite memory of Fiesta: When I hosted my sister’s wedding shower, we served her white bridal shower cake on a mix of brightly colored Fiesta Salad Plates.  All of the guests were “oohing” and “awing” over the beautiful presentation.

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Fiesta Spring Shelf Decor Ideas

Fiesta Dinnerware Spring Shelf Decor Ideas

Shelves are the perfect place to display your personal style, photos of loved ones and favorite collections. And if you’re browsing the Fiesta Dinnerware blog, we have a sneaking suspicion about what one of your favorite collections might be.

Spring is a great time to freshen your shelves up with a new look. We styled our shelves three different ways to give you some inspiration for the season.

Palm Springs

Fiesta Dinnerware Spring Shelf Decor Ideas

Palm Springs is having a comeback moment right now. What’s not to love about all the colorful architecture Palm Springs is known for? And so many interesting desert plants! We centered this design around a fun “Butterfly House” print we found on Etsy.*

Fiesta Dinnerware Spring Shelf Decor Ideas

We combined vibrant colors like Poppy, Tangerine, Sunflower, and Claret (available in June 2016), inspired by the whimsical colorful front doors sprinkled all throughout the neighborhoods of Palm Springs. Then we added Lemongrass and Shamrock in honor of the beautiful succulents of the desert. Don’t forget some touches of gold, because let’s face it, you can’t have Palm Springs without some bling.

Fiesta Dinnerware Spring Shelf Decor Ideas

Botanical

Fiesta Dinnerware Spring Shelf Decor Ideas

The botanical theme is one you might be seeing in all the design blogs and magazines this season. Why not try it out in your spring shelf design? To achieve this look, think lush greenery, jewel tones and natural wood.

Fiesta Dinnerware Spring Shelf Decor Ideas

We used a “Tropical Banana Leaf Art Print” from Etsy* combined with actual banana leaves and a banana leaf bowl. Then we added some basket weave items, a hand-carved wooden bowl and a pop of metallic with some copper Moscow mule mugs. Next, of course, we displayed a glorious range of rich hued Fiesta Dinnerware in Claret, Turquoise, Sage, Lapis, and Cobalt.

Retro Kitchen

Fiesta Dinnerware Spring Shelf Decor Ideas

Spring has us thinking ice cream and ice cream has us thinking vintage kitchens. So that’s the inspiration for our spring shelfie #3.

Fiesta Dinnerware Spring Shelf Decor Ideas

We found this cute replication ice cream sign at a hobby store. We combined Claret, Turquoise, Scarlet, Slate, and Ivory Fiesta Dinnerware for a classic retro kitchen look. A simple red tray holds a sweet little gingham trimmed basket filled with red and white paper straws and Fiesta flatware. A milkshake mixer and soda glasses complete the theme.

Need some more tips on how to get the perfect look when styling your shelves? Refer back to our former blog post How to Style the Perfect #Shelfie. Now, we want to see your Fiesta shelves. Be sure to share your photos on the Fiesta Facebook page.

*Art is published with permission from the artists. Please visit links to purchase and download prints.

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My Fiesta: Liz McIlvain

Staff Picks Liz FB

Liz McIlvain, President HLC Inc.

Favorite Fiesta colors: Sapphire and Marigold.  Lapis and Poppy from our current lineup.

Favorite Fiesta items: I love a lot of the vintage pieces, such as the Onion Soup, Comports, and Stick Handled Coffee Service and Cups.

Of our new post-86 items, I really like the new Bistro Bowls, the 9×13 Rectangular Baker, and the new Covered Casserole.

lizcookies_v-2

Most used Fiesta items: To name a few, I use my Luncheon Plates daily, as well as Square Mugs and the Rectangular Baker.

Fiesta item I have the most of: Definitely Dinner Plates.

lizcasserole_x

Go-to recipe for entertaining: Cheesy potatoes for a crowd.  I have several delicious dip and appetizer recipes and everyone loves my pulled pork.

Liz's Cheesy Potatoes
A cheesy hash brown casserole, perfect for entertaining.
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Ingredients
  1. 2 lbs frozen hashbrowns
  2. 1 (16 oz) container sour cream
  3. 1 (10-1/2 oz) can cream of chicken soup
  4. 1 generous cup shredded cheddar cheese
  5. 1/2 stick butter, melted
  6. 1/2 cup chopped onions
  7. 1 teaspoon salt
  8. 1 teaspoon pepper
  9. 2 cups crushed potato chips
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together and pour into a 9x13 inch baking dish.
  3. Sprinkle crushed potato chips on top.
  4. Bake uncovered at 375 degrees for 1 hour or until hot and bubbly.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Favorite foods: Everything! From Italian dishes to grilled fresh fish and veggies.  I look forward to going to the beach and being able to eat fresh seafood, especially crab claws.

Best kitchen tip: Cleaning up as I go when making certain recipes, instead of waiting until the meal is finished to clean the pots and pans I’ve used.  Sometimes, unfortunately, that’s impossible and I’m left with a mess to clean up.  Then I recruit my husband!

lizcookies2_x-3

Favorite Fiesta items to give as a gift: I love to give friends the Rectangular Baker (one of my most favorite items), but I also love giving our new Covered Casserole.  Both items are so useful when making family recipes and sharing with friends.

Favorite holiday: Although the work it entails can be massive, I do love Christmas and the whole ritual of preparing for family gatherings, baking, and giving. Over the years, my daughters and I have created our own baking tradition at Christmas time.  We make several different types of delicious cookies, place them on a plate (usually the newest color of Fiesta) and then deliver them to close friends and family.

Favorite memory of Fiesta: Believe it or not, when I was growing up, my mother didn’t use Fiesta in her kitchen.  She liked Homer Laughlin’s Swirl shape and that’s the dinnerware we ate from for years.  But, we did have several Fiesta Chop Plates and when my dad would grill out, dinner would be served on the colorful Chop Plates!  My favorite was the bright yellow plate!

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Italian Easter Bread Recipe

Fiesta Dinnerware Easter Bread Recipe on the blog at www.alwaysfestive.com.

Italian Easter Bread Recipe
(Pane di Pasqua all ‘Uovo)

We all have our traditions, and of course holidays bring out those traditions more than ever. Holiday recipes are some of the most beloved traditions in every family. The tastes, the smells. Just thinking about it takes us back to grandma’s kitchen!

With Easter just around the corner, we’ve decided to share an Italian Easter Bread recipe that’s been a secret for generations. But we feel such a close bond with you, our Fiesta friends, that we feel compelled to share it with you. However, this recipe comes with a fair warning. It’s not for the faint of heart: be prepared to set aside about half a day to prepare it. Trust us when we tell you, it is so worth it!

Fiesta Dinnerware Easter Bread recipe on the blog at www.alwaysfestive.com.

But really, the waiting and preparation is all part of the fun when you turn it into a family group effort. They’re the moments you’ll cherish forever. 

So tie on your Fiesta apron strings, bring out your Baking Bowl Set and get ready to make a family tradition. It’s Easter Bread time!

With the colorful eggs and sprinkles in this recipe, it really is quite Fiesta-y. We like to coordinate the sprinkles with the color of the eggs and our Easter tablescape. For a Fiesta enthusiast, it’s kind of a dream come true.

Fiesta Dinnerware Easter Bread recipe on the blog at www.alwaysfestive.com.

After you dye your eggs, it’s time to activate the yeast and get to the bread baking. If you’ve never made bread using active dry yeast, don’t be afraid! It’s not nearly as daunting as it might seem. 

After some mixing, setting and rising, the next “challenging” moment, if you haven’t done it before, might be kneading the dough. If you don’t have an experienced aunt nearby who can show you the art of kneading dough, a simple look up on YouTube will have you well on your way. 

Easter Bread Recipe
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Ingredients
  1. 5 eggs
  2. 2 packages active dry yeast
  3. 1/2 cup warm water
  4. 1/2 cup warm water
  5. 1 1/2 cups sifted flour
  6. 3/4 cup shortening
  7. 2 tablespoons lemon juice
  8. 1 tablespoon grated lemon peel
  9. 1 cup sugar
  10. 1 teaspoon salt
  11. 2 eggs
  12. 1 egg white
  13. 4 1/2 to 4 3/4 cups sifted flour
  14. 1 egg yolk
  15. 1 tablespoon milk
  16. Tiny multicolored candies
Instructions
  1. Lightly butter a Fiesta Pizza/Baking Tray.
  2. Dip 5 uncooked eggs in food dye to color (follow directions on package) and set aside.
  3. Soften 2 packages active dry yeast in ½ cup warm water (110 degrees F to 115 degrees F). Let stand 5-10 minutes.
  4. Meanwhile pour 1/2 cup warm water into a large bowl and blend in 1 ½ cups sifted flour.
  5. Stir softened yeast and add to flour-water mixture, mixing well. Beat until very smooth. Cover bowl with waxed paper and towel and let stand in warm place (about 80 degrees F) for 1 ½ to 2 hours.
  6. Cream together until shortening is softened: ¾ cup shortening, 2 tablespoons lemon juice, 1 tablespoon grated lemon peel.
  7. Add gradually, creaming until fluffy after each addition, a mixture of: 1 cup sugar and 1 teaspoon salt.
  8. Beat until thick and piled softly: 2 eggs and 1 egg white. Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture, mixing well.
  9. Measure: 4 ½ to 4 ¾ cups sifted flour. Add about one-half the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface.
  10. Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place into a greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled (about 1 ½ to 2 hours).
  11. Punch down with fist. Divide dough into two equal balls. Let stand covered for 10 minutes.
  12. Roll each ball out into a long roll about 36 inches long and 1 to 1 ½ inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on the prepared Fiesta Pizza/Baking Tray. Place colored eggs into the spaces of braid. Cover loosely with towel. Set dough aside in a warm place until doubled.
  13. Bake at 350 degrees F for 10 minutes.
  14. Brush bread with a mixture of: 1 egg yolk and 1 tablespoon milk.
  15. Sprinkle with tiny multicolored candies.
  16. Bake 40 to 45 minutes or more or until bread is golden brown. (Eggs will be hard-cooked.)
Adapted from Italian Cookery
Adapted from Italian Cookery
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

Fiesta Dinnerware Easter Bread recipe on the blog at www.alwaysfestive.com.

You’ll notice a lot of downtime during this process, which is perfect for family games or making Easter baskets. If you do end up making Easter Egg Bread a part your Easter family tradition this year, please share photos with us on Facebook and tell us about some of your Easter traditions too!

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