New Pottery and a Couple of Recipes

My pottery booth at Inside Out Market on South Water in Gallatin has just been restocked for the last week-end of Christmas Shopping. Most items are on the average $25, great gifts for the person who has everything.

This soap dish with Blue Rutile glaze is my favorite piece.
Soap dish with a carved design.
The Dip Chiller is a must for your next party. Put ice in the container on the left and the container on the right is for the dip that fits into the ice container.
The one cup drip coffee grind holder is perfect for the person who only wants one cup. There is a small hole in the bottom. Put a #2 filter in the top cup and 1 to 2 tablespoons of coffee in the filter. Place the grounds keeper over your favorite mug and pour boiling water over the coffee grounds.
Here is a different version of a sponge holder. This holds a glass brush as well as a sponge.
Bake an apple in the microwave. Core an apple and secure it on the spike in the middle. Then pour in melted butter and brown sugar. Microwave for 3 to 4 minutes.
The TN Star pattern is my most popular item. This is a spoon rest. I also have coffee mugs and cereal bowls.
No more soup spills on your stove with this spoon holder.

Charlie’s Pecan-Crusted Trout and Chicken Recipes.

I am not really a fish person, but I love this trout recipe.

Ingredients: Serves 2

  • 10 oz Rainbow Trout
  • olive oil ( 1 TBS)
  • salt and pepper
  • butter(2 TBS)
  • pecans 1/2 oz
  • Panko bread crumbs ( 1/4 cup)
  • thyme (1/8 oz)
  • honey( 2 tsp)
  • dijon mustard
  • mayonnaise (2 TBS)

Make Crust and Sauce-Finely chop or crush pecans. Place 2 TBS butter in a medium microwave safe bowl. Microwave for about 30 seconds. Let cool slightly, then stir in crushed pecans, panko, chopped thyme and a pinch of salt and pepper. In another small bowl combine honey, mustard and mayonnaise.

Roast Fish-Preheat the oven to 450 degrees.Pat trout dry with paper towels; season with salt and pepper. Drizzle skin sides with oil, rub to coat. Place trout skin sides down on a baking sheet covered with parchment paper. Evenly spread the tops with a thin layer of the honey mustard sauce with a basting brush or the back of a spoon. Reserve about half of the honey mustard sauce to top the dish once it has cooked. Mound with the pecan mixture, pressing firmly to adhere. Roast the trout on the top shelf until crust is golden brown and trout is cooked through about 13 minutes. The internal temperature of the fish should be 145 degrees. Drizzle trout with the remaining honey mustard sauce.

Grilled Chicken with Corn and Black Bean Salsa

Makes 4 servings (Also, the salsa that is left over is great over a tossed salad of greens).

  • 1/2 cup corn
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup (15 oz can) black beans, rinsed and drained
  • 1/2 ripe medium avocado diced
  • 1/4 cup chopped fresh cilantro
  • 2 TBS fresh lime juice
  • 1 TBS chopped sliced pickled jalapeno pepper
  • 1 tsp salt divided
  • 1 tsp black pepper
  • 4 boneless skinless chicken breasts (4 ounces each) pounded to 1/2-inch thickness
  • 2 tsps vegetable oil
  • 1/2 tsp chili powder

1.Combine corn, bell pepper, beans, avocado, cilantro, lime juice, jalapeño pepper, 1/4 tsp salt in medium bowl; mix well.

2. Combine black pepper, remaining teaspoon salt and chili powder in a small bowl; sprinkle over the chicken.

3. Brush grill pan with oil; heat over medium -high heat. Cook chicken 4 minutes per side or until no longer pink in center.

4. Serve chicken topped with salsa

1 Comment »

  1. I love your new pieces! The soap holder would make a great gift! I really hope I get a Tri-Star spoon rest for Christmas!!! I’m so happy that your dream of selling your pottery has come true! You are so talented. I love you!


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