Here are some tips and favorite images from over the years...

Use plants, trees, herbs, pots or flats of flowers, mini-shrubs, or mini-evergreens like lemon cypress. Wrap in burlap, put in a tin can, put them in market baskets, etc. They look pretty and you can use them in the yard after the party. 

You can find lots of eco-friendly serving pieces, plates, etc these days. Melamine is awesome; you can reuse it over and over again. There is also lots of new bio-degradable products that look beautiful  instead of institutional. You can find these at any party store.

Use wood... rugged, rustic and it lasts forever. We cut wood rounds from a fallen tree to use for trivets, stacking and candle holders for a wedding 3 years ago and have used them many times since.

Use fruit and veggies that compliment your menu for decorations... and eat them after. Yum.

You will be shocked at what you can reuse, repurpose or recycle. I used the top of a wooden wine box for this cheese board presentation! Lightly sand it and wash it thoroughly before using it.

Grass flats make everything look fresh and Spring and are the perfect palate to work from for decorating for just about any occasion. If you use wheat grass, you can even juice it and drink it afterward. Yuck.

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When you have less than a week to pull together a wedding, you don't have time to procrastinate and stress about the decisions you are making. You have to make decisions and move on... and that's what we did. No time to sweat the little things! Trusting your planner is essential:)

I 

I was the ovendor for just about everything. I was the planner, the chef, the florist, and even rental delivery... just about everything. What I could not make, I purchased. The one vendor I did hire was the photographer, Mo Davis from Arden Photography. Mo is a rock star, capturing every moment and every detail. Advice to brides: don't skimp on the photos. The pictures and the memories last a lifetime. AND I must thank my sweet friends Jared and Corey from The Sonnet House in Leeds, Alabama. Corey made the lovely bridal bouquet and boutonnieres... aren't they beautiful!

There was nothing but a bathhouse and a gorgeous lake on the remote property so we had to create everything, including a makeshift kitchen for the food service.

For the decor, the couple wanted a rustic theme to fit the farm setting so we used bales of pine straw, pots of spring flowers, branches, burlap, moss, Mason jars, rustic lanterns, and lots of candles. The pine straw along with the flats and pots of spring flowers were used at the front gate and also for the ceremony site. The couple has already planted those in their yard to enjoy all summer long.

We continued the rustic theme throughout the decor and for the food service. Wooden serving trays, cutting boards, bowls were all used. Charcuterie of cured meats, cheeses, and sausages plus grilled lamb pops were waiting for guests after the ceremony. For the main course, we kept it down on the farm with smoked pulled pork over organic grits and collard greens. For dessert, the two-tiered wedding cake was vanilla butter cream and filled with layers of homemade lemon curd and raspberry preserves. Since there was going to be a fire in the fire pit after dark, I made my signature s'mores with Nutella instead of a groom's cake and also made plenty as favors for guests to take home.

A lifetime of happiness to my sweet friends... thank you for letting me be a part of your day! Thanks to my assistant Caroline, my grill master Brad, Lauren, Kristal, and Sohaila along with Mo and Jared and Corey from the Sonnet House in Leeds! You made this easy!

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 EASTER EGG DECORATING PARTY AND INDOOR EGG HUNT

Want to have some fun with the kids and make memories that will last a lifetime? An Indoor Easter Egg Hunt that includes egg decorating along with a craft station is interactive and creative... much more fun than simply stuffing plastic eggs with candy and throwing them around the yard.

Set up a table with lots of decorating supplies... the dollar store is a good source. I usually dye the eggs in advance since that is the messy part and simply let kids decorate their own. Think Fabrege eggs... the kids use paint, glitter, felt, fabric scraps and beads to create their little jeweled masterpieces.

Use items you have or can easily get for decorating. I used bunnies, birdhouses and nests and a few daffodils in colorful little pails to tie the theme together.

Hide a few eggs and other inexpensive prizes and let the kids hunt for them afterwards. Read more party ideas here....

EASTER EGG DYING TECHNIQUES: SPECKLED EASTER EGGS

Speckled eggs give your decorating an organic appeal... these eggs colored in a rich blue and speckled using tea are to dye for! For Easter Sunday, these natural looking speckled Easter eggs make a lovely table decoration and you can eat them! Bonus! The French often have a bowl or wheel of hard-boiled eggs on the table as a starter to a meal. One of my favorite French bistros always has a wheel of hard-boiled eggs at the bar. Guests are invited to simply crack them open and season with a little salt, pepper and perhaps a dollop of Dijon mustard.... yum! Here's how to make speckled Easter eggs: Read more...

Always have trouble getting your hard-boiled eggs just right? Click here to see how!

If you don't feel like dying eggs, try this virtual egg dye app from Heinz PAAS Easter's website! No muss, no fuss, and a lot of fun! Best of all, the Make-a-Wish Foundation will receive $1 from each decorated egg you make and share using this app! Get started now, it's free and for a great cause. heinzpaaseaster.com

EASTER MENU IDEAS

One of my favorite things to do for Easter Sunday is to have a deviled egg bar where guests can dress up their eggs in a very different way... by topping deviled eggs with with all sorts of favorite flavors and condiments. Here's how to do it...

Another Easter favorite is my Bourbon Baked Ham. Once you've tried it, this one will become an instant classic on your holiday menus. Get the recipe...

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TRADITONAL SHEPHERD'S PIE

Makes 4-6 small ramekins or 1 medium casserole

1/2 T. olive oil

1 1/2 pounds ground beef (or use ground lamb if you prefer- or a combination of both)

1 t. kosher salt

1/2 t. black pepper

1 small yellow onion, diced small (about 1 1/4 cup)

2 carrots, diced very small

2 cloves garlic, finely grated

2 T. Worcestershire sauce

3 T. tomato paste

1/2 cup red wine

1 cup chicken stock

1/2 cup frozen English peas

1 t. fresh Thyme leaves, minced fine

1 t. fresh rosemary leaves, minced fine

For the mashed potato topping:

2-3 large potatoes, peeled and diced small

1 cup grated Parmesan cheese, divided n half

1 egg yolk

1/3 cup whole milk

1/2 t. kosher salt

1/4 t. black pepper

Preheat the oven to 350

Dice the potatoes. Rinse in some cool water. Fill a pot with water. Add the potatoes. Bring to a boil and cook until the potatoes are just fork tender. Drain well. Use a fork to mash the potatoes while they are hot and allow to cool slightly. Add the milk, salt, and pepper. Using a hand mixer or any method you prefer, whip the potatoes until they are fluffy. Add the egg yolk and 1/2 cup of the Parmesan. Reserve.

In a large skillet or pan, heat up the olive oil. Add the ground beef and brown. Add the onion and carrots. Brown until they are softened, about 3-4 minutes. Drain off excess fat if there is any. Add the tomato paste and brown for about 2 minutes. Add the Worcestershire sauce and cook that for about 1 minute. Add the red wine to deglaze the pan, scraping up any bits of flavor on the bottom of your pan. Add the thyme and the parsley. Cook until the wine is mostly evaporated. Stir in the chicken stock. Cook 3-4 minutes more. The mixture should be quite thick and paste like. If it is not, cook and stir until most of the liquid is cooked out. Check the seasoning- you may need a bit more salt and pepper at this point. I often put a dash of Tabasco or a pinch of cayenne pepper into mine also...

Spray your ramekin or casserole dish with non-stick spray if you want a shortcut. I prefer to lightly brush the ramekin with a little olive oil and then dust it with some of the grated Parmesan cheese. Fill the ramekin 2/3 full with the meat mixture. Top with the potatoes. Sprinkle the remaining cheese on top.  Use a fork to pierce the top so the juice will bubble up through the potatoes. Bake for 18-20 minutes or until golden brown and bubbly hot.

Irish Beer Cheese FondueMORE ST. PATRICK'S DAY RECIPES FROM MARTIE KNOWS PARTIES:

HOW TO MAKE GREEN BEER

EASY RECIPES FOR COLCANNON AND IRISH SODA BREAD

IRISH WHISKEY LEMONADE

IRISH COFFEE

IRISH BEER CHEESE FONDUE

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One of the best parts of my job is that I get to do things that make others happy. Back in the depth of winter, a selfless woman named Vikki Grodner invited me to assist her wonderful organization, Life is Precious, in throwing a Valentine's Day party for Newtown. She called it a "heartwarming event" and invited first responders, families, and the community of Newtown to come out and forget their grief for a few hours. She did not do this for press or for pay. She organized this event (from Alabama, I might add) for no other reason than the sheer goodwill of the gesture.

One thing I know for certain is this... a cupcake is one sure way to make someone smile. Try it! Show someone a cupcake and see if they don't bust out a smile for you even before they take a bite.   That was the thought behind this event... cupcakes do seem to simply make life better, if only for a few bites. It was a day that will stick with me for a very long time. I'd like to thank everyone who contributed but especially my very good friends at ORIENTAL TRADING COMPANY who came to my rescue just a few days before the event. They sent in all of the beautiful decorations I used to make the cafeteria look festive including: cupcake stands, tissue garlands, paper lanterns, tablecloths, pennants, and tons of arts and craft supplies so the kids and families could make valentines... and lots of good memories. 

Back home in Alabama, the great folks at CROWDER GULF pitched in to help and did not ask for one thing in return.  THANK YOU Ashley & Crowder Gulf for donating to this party that made a difference for so many. Thanks to my sweet castmate and ultimate cake baking guru, Linkie Marais from Food Network Star who drove 3 hours each way to come help me. You are an angel.

Life is precious. Amen.

Visit LIFE IS PRECIOUS.com for information or to make a donation.

These are the perfect party food. If  you just use ground beef they are inexpensive to make, you can easily double the recipe and you can even make them in advance and freeze them- just thaw and fry just before guests arrive. You will love these! Everyone raved about them during our Food Court Challange on the show. I even had a marriage proposal and one Italian guy said my marinara was better than his mother's! These are cheesy and delicious. Try them and let me know!

Italian Rice Balls (Arancini)

2 tablespoons olive oil

1 medium onion, diced small

5cloves garlic, minced

1 pound ground beef
1 pound ground veal
1 cup Italian flat leaf parsley minced
2 tablespoons fresh thyme, minced
1 tablespoon dried oregano
2 teaspoons kosher salt

1 teaspoon black pepper

½ teaspoon red pepper flakes
½ teaspoon cayenne pepper

1 ½ cups tomato sauce

2 cups grated Parmesan cheese grated

2 cups cooked and cooled Arborio rice (cooked until just done, not overcooked)

5 eggs

3 cups breadcrumbs with Italian seasoning

Canola oil for frying

3 tablespoons minced fresh basil

Marinara Sauce (see recipe below or use store-bought)

Special equipment: #10 (small-medium) ice cream scoop

Instructions:

Cook the rice according to package directions but you want the rice to be sticky so I cook a bit longer than I should and don't add butter or olive oil to the water. You don't want it to be mushy. Set aside.  

Heat 2 tablespoons olive oil in a large skillet over medium heat and sauté onions and garlic for 2 minutes until softened. Add meat and cook until browned, breaking up large pieces as it cooks. Strain off excess fat from the pan. Add parsley and cook 3 minutes. Add thyme, oregano, and pepper, and salt, cayenne, red pepper flakes. Taste and add more seasoning if needed.

Keep in mind that rice and cheese contain salt so be careful not to over salt the meat mixture. Let the meat mixture cool a bit. Add the tomato sauce. Combine rice with cheese but be careful not to mash the rice. Add the rice mixture to meat mixture and stir gently to combine. Check the seasoning. Add additional salt and pepper if necessary.

Line a baking sheet with parchment paper. Use ice cream scoop to shape the balls so they are a consistent size, then hand roll the balls as tightly as you can.

Pour enough canola oil into a deep skillet or Dutch oven to reach 5”. Heat oil over medium heat to 350-degrees.Use a thermometer to check the oil temperature.

Whisk eggs in a small baking dish. Place breadcrumbs in another baking dish. Roll rice balls lightly in the eggs then immediately roll in breadcrumbs to form a coating. Shake off the excess breadcrumbs. Place them on the baking sheet and refrigerate or freeze until you are ready to fry.

To fry:

Carefully drop rice balls into the hot oil a few at a time, taking care not to overcrowd and lower the oil temperature. Cook until golden brown, about 2-4 minutes per batch. Bring oil back up to 350-degrees before cooking each batch. Drain rice balls on paper towels before serving.

Serve with homemade or store-bought marinara for dipping. Garnish with the basil leaves.

Me and Justin frying it up on FNS 2012Marinara Sauce

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

3 large cans (28 ounces) whole peeled tomatoes, including liquid

1 cup fresh basil leaves

½ cup fresh thyme leaves

½ cup fresh oregano leaves

2 teaspoons kosher salt

½ teaspoon black pepper

Heat olive oil in the bottom of a large pot. Add onion and cook for 5 minutes until translucent and softened. Add the garlic and cook for 1 minute. Use some of the liquid from the tomatoes to deglaze the pan, and then add the remaining ingredients. Use an immersion blender to puree, taking care to leave the tomatoes slightly chunky. (If you don’t have an immersion blender, you can add everything to a blender or food processor)

Bring to a boil and cook for 5 minutes, stirring frequently to keep from burning on the bottom. Reduce heat to low and cook for 1 hour or longer so that the marinara thickens as some of the liquid cooks out. Check seasoning prior to serving. Add salt as necessary.

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BAKED PITA CHIPS WITH THREE ONION DIP

3 tablespoons olive oil

½ teaspoon smoked paprika

¼ teaspoon garlic powder

1 tablespoon kosher salt-divided

¼ teaspoon cracked black pepper

8 pita bread rounds

Preheat oven to 400 degrees

Combine all of the ingredients except ½ tablespoon of the salt in a small bowl. Whisk together. Brush on the first pita, stack the next one and repeat until you have 4 pitas. Repeat, making a second stack. Use a knife to cut the stack into eight wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes; turn and bake another 5 minutes or until golden and toasted.

Sprinkle the chips with the remaining salt as soon as you remove them from the oven.

CHARRED THREE ONION DIP

1 small red onion

6 scallions

1 cup Mascarpone cheese

2 cups sour cream

1 teaspoon chives

½  teaspoon onion powder

¼ tablespoon fresh lemon juice

½ tablespoon kosher salt

¼ teaspoon cracked black pepper

1 tablespoon Worcestershire

Dash Tabasco

Slice the onion into 4 wedges. Heat a grill pan. Cook the onions and scallions until they are softened and the outside is charred. Chop the scallions and slice the onion very thin. Put in a bowl. Add the remaining ingredients and mix together. Chill for at least 30 minutes before serving. 

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Boring? Maybe. Essential? Absolutely. Knowing how to keep my guests safe is at the top of my list of priorities. Watch the video and learn how to be party safe... recipes are below!

Food Safety for Game Day from Martie Duncan on Vimeo.

Food Safety for Game Day from Martie Duncan on Vimeo.

GAME DAY MENU

Let's get to the best part, the recipes. I do like to mix it up and serve something unexpected like my Ham and Cheese in Puff Pastry but guests love (and expect) the traditional wings, dips and chips. Here are a few of my own go-to favorites for your game day menu:

Fire Roasted Chipotle Chili- perfect for the slow cooker, this one is as easy as it gets and smoky delicious, too.

Fiery Diablo Chicken Wings- Make these as hot and spicy as you like by adjusting the amount of heat.

Charred Three Onion Dip-Easy peasy and so much more delicious than the store bought kind. Serve with veggie dippers if you are trying to cut some calories. Absolutely addictive!

Build a Bloody Mary Bar-Start with my Bloody Mary recipe and let guests customize their cocktails with all sorts of add-ons.

Homemade Guacamole-Because homemade guacamole and salsa contain lots of fresh ingredients, they can be two of the biggest culprits for foodborne illness. You have to make sure to wash every single item- even the ones you plan to peel. This is always a party favorite but make sure to chill well and offer a big serving spoon so guests don't stand and graze from the serving container. Since my mentor Alton Brown has the best guac recipe I've ever tried, let's use his. I see no point in recreating something that good. Get Sir Alton's guacamole recipe...

FOR MORE INFORMATION ON THE USDA SAFE FAMILIES FOOD SAFETY CAMPAIGN TO TO FOODSAFETY.GOV

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I recently taped a segment on easy holiday entertaining for NBC-13 in Birmingham, Alabama with Wendy Garner. Here are a few of the simple puff pastry recipes we showed:

PUFF PASTRY PARTY SQUARES

I made this recipe for Food Network Star when I needed something using pastrami that would travel well and taste good served room temperature. This is best served warm and not hot straight from the oven. You can use just about anything you want inside the pastry. I used ham and cheese since it is an eternal favorite but you can use beef, pork or even vegetables. 

We taped these segments at the lovely The Sonnet House in Leeds, Alabama, a gorgeous venue for weddings and parties. Make this Ham and Cheese in Puff Pastry recipe or the Puffy Pastrami Party Squares I did for Food Network Star. So easy and very elegant. People just love it!

PUFF PASTRY PALMIERS

Who doesn't love those crispy little "elephant ear" cookies you find at the bakery? I am in love with them. But you don't have to go to the bakery any more. These are so easy and even more delicious when you make them with puff pastry.

1 egg

1 T water

1/3 cup granulated sugar

1/8 cup Demerara (raw) sugar

1 t. ground cinnamon

1 box puff pastry, thawed according to package directions but not thawed completely or it will be too difficult to handle

 flour

Prepare a sheet pan by lining it with parchment paper. Preheat the oven to 400 degrees.

Mix the two sugars together in a small bowl.

Make an egg wash by beating the egg with the water. Set aside.

Lightly dust the work surface and a rolling pin with flour.  Sprinkle the work surface with 2 tablespoons of the sugar mixture.

Open the first sheet of pastry and unfold it on top of the flour and sugar.

Add the cinnamon to the sugar. Sprinkle about half on top of the puff pastry. Use the rolling pin to lightly roll to press the sugar into the pastry.

Working with the short side of the pastry, fold the top towards the center. Repeat with the bottomof the pastry but leave a 1/4 inch of space in the center.

Sprinkle with more of the sugar and gently roll it into the pastry. Fold the top over the bottom. You will have a 4-layer narrow rectangle. Brush all of the seams with the egg wash.

Using a sharp knife, slice into 3/4" strips. Brush the edges with the egg wash. Place the strips 2" apart, cut side down on the prepared baking sheet. Sprinkle the tops with the remaining sugar.

Bake for 12 minutes or until golden brown. Remove to a cooling rack.

STRAWBERRY NAPOLEONS

2 cups fresh or frozen strawberries

1 T. granulated sugar

2 T. Grand Marnier (optional)

1 cup whipping cream

1 cup marscapone cheese

1 T. vanilla

3 T + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

flour

Preheat oven to 400. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with flour. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

Meet my sweet friends Jared and Corey from the Sonnet House and Geri-Martha Cornelius, a very talented pastry chef from Birmingham who helped us with the segment! Love you!!

Corey and Jared from The Sonnet House in Leeds, Alabama

My sweet friend and pastry chef, Geri-Martha!

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This cocktail is perfect for almost any occasion. It's simple enough for an impromptu get-together and elegant enough for a wedding. The secret of this cocktail is the beautiful Alabama honey. If you can't get exquisite local honey like this, any honey will work but may not yield the glorious rich taste or color.

THE HONEY B

Makes 2-3 cocktails

4 ounces Four Roses Yellow Label Bourbon, room temperature

4 T local honey

1 cup lemon juice

1/2 cup unsweetened tea

Dash of Orange Bitters (find at most good grocery stores in the "adult beverage" mix aisle but regular is ok too)

In a cocktail shaker or pitcher, add the bourbon and the honey, one tablespoon at a time. Stir or shake well to dissolve the honey before you add the next tablespoon so it all dissolves. If you do this with chilled liquid, the honey will seize up and make it difficult to dissolve.

You may also heat the lemon juice slightly and dissolve the honey in that before mixing everything together.

Add the remaining ingredients. Serve over ice. You may also add a bit more of the tea and serve this as a warm cocktail.

 A great time was had by all. Thank you Four Roses!