PierPoint USA

Katherine’s Kitchen: Baked Chicken Parmesan

Baked Chicken Parmesan


  • 4 Chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)
  • ¾ Cup Seasoned Breadcrumbs
  • ¼ Cup grated Parmesan
  • 2 Tbsp butter, melted or Olive Oil
  • ¾ Cup Reduced fat mozzarella cheese
  • 1 Cup Marinara Sauce
  • Cooking spray


  1. Preheat the oven to 450 degrees.  Spray a large baking sheet lightly with cooking spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl.  Met the butter in another bowl.  Lightly brush the butter onto the chicken, then dip in the breadcrumb mixture.  Place on a baking sheet and repeat with the remaining chicken.  Lightly spray a little more oil on the top and then bake for 25 minutes.
  3. Remove from the oven, spoon 1 Tbsp sauce over each piece of chicken and top with 1 ½ Tbsp of shredded Mozzarella cheese.
  4. Bake 5 more minutes or until cheese is melted.

Credit:  Skinnytaste

Katherine’s Kitchen: July 4th Edition

Watermelon Mint Margarita

Credit: The Food Network


  • 4 cups seeded and chopped watermelon
  • Fresh lime juice
  • Sugar
  • 1/2 cup tequila*
  • 1/4 cup sugar
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice (about 3 limes)
  • 2 tablespoons chopped fresh mint leaves
  • Garnish: fresh mint sprig
  • *1/2 cup orange or apple juice may be substituted for tequila.


  1. Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
  2. Coat rims of cocktail glasses with lime juice; dip in sugar.
  3. Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses.
  4. Garnish, if desired.

Bok Choy Salad

Credit: Ramen


  • ¾ stick butter
  • 2 pkgs Chicken Ramen Noodles
  • 4 oz. sliced almonds
  • 1 Cup Roasted Sunflower Seeds
  • 1 head Bok Choy, chopped – large size head is good –
  • may need to by two to three of them
  • 1 Bunch Green Onions, chopped


  • ¼ cup apple cider vinegar
  • ¾ cup olive oil
  • ½ cup sugar
  • ¼ cup soy sauce


  1. Break up Ramen noodles in bag. Want them in small pieces.
  2. Melt butter over medium heat and add seasoning packet from Ramen Noodles.  Add broken up noodles and brown slightly. Add almonds and sunflower seeds.  Brown.  Cool.
  3. Wash and chop bok choy – small pieces.  Chop green onions and mix with bok choy (use as many green onions as you want – I generally use 3 – 4)
  4. Mix together noodle mixture and bok choy and then add dressing right before serving. (if bringing to party – put bok choy and green onion mix in one bag, noodle mix in another)


    1. Boil ingredients together for about 2 minutes and allow to cool.
    2. Toss all together.

Katherine’s Kitchen: Cranberry Brie Bites

Cranberry Brie Bites


  • One ½ lb wedge of brie cheese
  • One 17.5 ounce package of Frozen Puff pastry defrosted
  • 1 Cup Rosemary Cranberry Sauce (see the next recipe)
  • 1 Large Egg beaten with 2 Tbsp. Water


  1. Cut the brie into ½ inch thick slices and cut each slice into strips 1 inch long
  2. Roll out each puff pastry sheet into a 16 inch square. Cut each square into 2 inch squares.  You will have 64 squares.  Place a square into a muffin tin cup and spoon 1 teaspoon of the cranberry sauce in the middle of the dough.  Lay a piece of the brie on top of the sauce.  Draw up the corners of the dough towards the center and twist together to seal.  Brush with a bit of the egg wash. (If freezing, don’t brush with the egg wash).  At this point you can cover and refrigerate for 8 hours or freeze in the tins, then transfer to a zip lock bag and keep frozen for up to 5 weeks.
  3. Preheat oven to 400 degrees. Bake the bites until golden brown.  12 -14 minutes.  If they are frozen, place on a baking sheet lined with parchment paper, brush with egg wash and bake at 375 degrees for 17 – 20 minutes.

Rosemary Cranberry Salsa


  • 2 Tbsp. Unsalted butter
  • ½ Cup Chopped Onion
  • 2 Tbsp. Chopped Fresh Rosemary
  • One 12 oz. bag fresh cranberries
  • 1 ½ Cups sugar
  • ½ cup water
  • Grated zest of 1 lemon


  1. Melt the butter in a large saucepan over medium heat. Add the onion and rosemary and cook, stirring, until the onion softens – 3 – 4 minutes.   Add the remaining ingredients and bring to a boil.  Continue boiling until the cranberries begin to pop and the mixture thickens, 4 – 6 minutes.  Reduce the heat to medium low and simmer for another 10 minutes, until the sauce is thickened and the cranberries have all popped, releasing their juices
  2. Remove from the heat and let cool to room temperature
  3. At this point you can cover and refrigerate for up to 2 weeks or freeze for up to 2 months.

Credit:  Diane Phillips/Divas Do Aheads

Katherine’s Kitchen: Deconstructed Egg Roll

Deconstructed Egg Roll


  • 1 lb. ground pork (can use chicken or turkey)
  • 2 tsp sesame oil, divided
  • 3 cloves of garlic, minced
  • 1 Tbsp fresh ginger minced
  • 6 green onions (white and light green parts, minced and the darker green parts chopped)
  • 1 14 oz bag of coleslaw mix
  • ¼ Cup soy sauce
  • 2 Tbsp Mirin
  • 1 -2 Tbsp Sriracha
  • 2 eggs, lightly beaten
  • 1 8 oz can of water chestnuts, chopped


  1. In a large deep skillet heat 1 tsp. sesame oil over medium heat.  Add pork and cook until beginning to brown.  About 7 minutes.
  2. Reduce heat to medium and add garlic, ginger, and white/light green onions and sauté for another 3 minutes.
  3. Add entire bag of coleslaw mix, soy sauce, mirin, and Sriracha and gently toss together.  Sauté for another 10 minutes or so until the cabbage cooks down and the sauce thickens (This did not make a lot of sauces so you may want to double the ingredients for the sauce).
  4. Create a little well in the pan and add the eggs, and lightly scramble by stirring them around
  5. Add water chestnuts, remaining sesame oil and combine until everything is incorporated.
  6. Can server over rice and top with chopped green onions and crispy wonton strips.

Recipe by Siri Daly (found on the Today Show)

Katherine’s Kitchen: Cinco de Mayo Edition

Lime Kicking Dip


  • 12 oz. shredded Cheddar Cheese
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 cup Chunky Salsa
  • ½ Cup Corona beer
  • 1 Tbsp. lime
  • 1 – 2 cloves fresh garlic, minced
  • Hot Sauce to taste
  • Cilantro to garnish


Blend Cheddar Cheese, cream cheese, salsa, beer, lime juice and garlic in blender or food processor until smooth.  Add hot sauce to taste.  Blend again and garnish with Cilantro.  Serve with chips or fresh veggies.

Compliments of: Corona and Pace Salsa

Drink:  Beergarita

Beergarita Slushies Recipe - Tablespoon.com


  • 2 Coronas
  • 1 container of frozen lime aide (do not thaw)
  • 1 Cup Tequila


Mix all together and pour into a chilled margarita glass.  May want to make more, as these go fast!


Katherine’s Kitchen: Garden Medley Quiche

Serving Size: Makes 2 Quiches


  • 10 eggs
  • ½ Cup All Purpose Flour
  • 1 tsp. baking powder
  • 1 ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ Cup butter or margarine, melted
  • 4 Cups Cottage Cheese (I know it sounds weird but this is so good)
  • 10 oz frozen chopped spinach, thawed and squeeze dry
  • ½ Yellow or Green Pepper, chopped
  • ½ Red Pepper, chopped
  • 1 bunch scallions, chopped
  • 12 oz Swiss Cheese, grated


  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter and 1 cup of cottage cheese.  Blend well.
  3. Pour mixture into a large bowl and add the remaining cottage cheese, spinach, peppers, scallions, and Swiss Cheese.  Mix thoroughly.  Divide mixture between two greased 10-inch pie pans.
  4. Bake 40-45 minutes, until set.

Credit: New England Today Magazine

Katherine’s Kitchen: Cheesy Quinoa Sausage Balls

This dish is great for appetizers!


  • 1 Cup Cooked Quinoa, chilled
  • 1 Tbsp Cornstarch
  • ¼ tsp black pepper
  • 4 oz. reduced-fat sharp cheddar cheese, shredded (about 1 cup)
  • 1 lb reduced-fat pork sausage (Jimmy Dean is a good one to use)


  1. Preheat the oven to 375 degrees
  2. Combine all the ingredients. Shape into 1 ½ inch balls.
  3. Place them on a foil-lined baking sheet that is coated with cooking spray.
  4. Cook for 18 minutes or until slightly browned.

Note: can freeze cooked meatballs and serve at a later day.  Just thaw and reheat.

Recipe By: Katherine Adams

Katherine’s Kitchen: Saint-Tropez Chicken

Saint-Tropez Chicken

This has to marinate overnight.


10 chicken pieces – I use chicken thigh and drumsticks with skin on and bone in.
1 lemon, juice of
1/4 cup olive oil
1/4 cup honey
1/2 cup red wine or white wine
2 cloves garlic, smashed
1 tablespoon dried herbs (lavender, rosemary, thyme, oregano)  HERBS de Provence are good
1-2 tablespoon chopped fresh parsley (optional)
lemon slices (optional)

Makes 4-6 servings

Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.

Heat oven to 325 degrees; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425 degrees and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.

Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.

To make the sauce, scrape any concentrated bits from the pan’s surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.

Garnish with parsley and lemon slices, if desired.

Note:  I personally do not make the sauce or use the lemons.   This will fall off the bone.  My favorite chicken dish.

Credit:  Nigella Lawson

The Color Trends for 2020

As we approach the last two months of 2019, it’s time to start looking ahead to 2020 (if you haven’t started already!). A hot topic in the design industry as the new year quickly approaches is always, “What are the color trends going to be?”

In the past, we saw neutral tones dominate and then we saw bright colors dominate. In 2020, we will be seeing both. Based on the colors of Milan Design Week, these are the colors that we will be seeing in 2020 along with some PierPoint examples of each color.


Fitting into the neutral tones for 2020 is “Champagne.” This color is a great base for all other colors predicted to be trends in the upcoming year.

Our example:

Lemon Yellow

Sprucing up the color wheel for 2020 is “Lemon Yellow.” Whether you use this color for a pillow or for an entire couch, it will light up your space and ensure that it stands out.

Our example:

Pumpkin Red

A combination of neutral and vibrant, “Pumpkin Red” has a comfortable aura to it. It could remind your guests of the changing seasons of your city or be combined with wood tones to create a den-like room. 

Our example:


It is rare that we see Fuscia in hotel color schemes; however, like Lemon Yellow, it is a statement color that your guests will remember. It is excellent for lighting up a room.

Our example:

Sky Blue

While blues are often used in many color schemes, 2020 is the year for “Sky Blue.” Lighter than other blues, it creates an airy and calming feel for your guests.

Our example:

Olive Green

After seeing this shade take over the fashion industry, it was no surprise that this color made its way to hotel design. Olive Green can be combined with other earthy tones to create a comfortable atmosphere.

Our example:

Burnt Orange

Similar to Pumpkin Red, Burnt Orange falls into the Autumn colors, thus creating a comfortable atmosphere for your guests. If your city is notorious for the changing leaves as the seasons change, Burnt Orange is a great way to showcase it through your design.

Our example:


Light Purple

Similar to the Sky Blue, Light Purple is an airy color that can bring a calming aura to the room. It can be combined with other airy colors, such as white and light grey.

Our example:

Many colors that we see for 2020 are comfortable and calming while a few are bright and exciting. This goes to show that the goal of hotel design is meant to be noticed. We are straying away from neutral tones and incorporating real colors.

Feeling inspired? Click any of the textile images above to inquire about incorporating them into your design!

How Millennials Are Influencing Hotel Design

It is no secret that the Millennials are influencing the way that hotels are creating their spaces. They are the up-and-coming travelers, so it is vital for hotels to appeal to their wants and needs.

So, how do designers know how to make these spaces appeal to these generations? The simple answer: Instagram.

With a mere scroll through Instagram, designers and hoteliers can see what type of aesthetic is catching the eyes of the top Instagram influencers. One of the common themes that we see in the Millennial generation is the want for an immersive experience. Millennials view traveling as a way to develop their identity, and they develop this identity by interacting with the local culture. When hotels incorporate the local culture into the public spaces, millennials connect with the space and the hotel itself even more.

Bring in the Locals

One of the ways that hotels are incorporating the local culture into the hotel is by bringing the local people to the hotel. One of our projects, the JW Marriott in Austin, TX, has the Burger Bar and the Edge Rooftop Bar, which encourages the locals to come to the hotel and enjoy food, drinks, and views of the city.

JW Marriott Burger Bar - Millennials

Source: The Burger Bar | JW Marriott, Austin, TX

Bring in the City

Another way hotels are incorporating the local culture is by capturing the local aesthetic of the city in which they are located. One of our other projects, The Tennessean Hotel in Knoxville, TN, utilizes the Tennessee River within the design of the hotel. Each floor is named after rivers within Tennessee and the headboards of the beds within the rooms are actual river maps. Through combining Southern hospitality with a luxury hotel experience, Millennials can truly immerse themselves into the Tennessee culture at this hotel.

The Tennessean - Millennials


Bring in Instagram

A few other notable ways to draw millennials into a hotel’s public space is through creating an “Instagrammable Space.” Through the incorporation of accessories, textiles and rugs, you can create a corner that draws in your guests and encourages them to post. After all, Influencer Marketing is the new wave of advertising. Going beyond hotels, the café Sketch located in London, UK, is one of the most “Instagrammed” cafés in London. They utilize vibrant colors and bright accessories in one of their afternoon tea spaces. By doing so, Sketch London puts a modern twist on a traditional pastime, which is exactly what Millennials want.

Sketch London - Millennials

Source: Sketch London

Looking to create a common space that appeals to the upcoming generations? Contact us today or browse through our accessories, textiles and area rugs at https://pierpoint1.wpengine.com/.