Saturday, May 23, 2015

April 19, 2015

We met at my house on a dark and stormy night.  We even had hail.  Yikes!




We started  off with  two dips with crudites.  Pioneer Woman's Crudite with Spinach Dip and Barefoot Contessa's Crudite with Herb Dip. I forgot to take a picture, so here is a picture from Food Network.   Please don't sue me.  

I enjoyed both dips and they lasted the entire week.  A relatively healthy snack to eat with fresh vegetables.

The cocktail was a Honey Poloma using my new favorite alcohol, honey whiskey.

Honey Poloma

  Ingredients

1 Part Jim Beam® Honey Bourbon & Liqueur
Grapefruit Soda

Preparation

Fill with grapefruit soda. Garnish with a lime wedge.

Easter Crudite Basket with Spinach Dip


 


Our main dish was Vegetable Lasagna. I lightened this up by using half and half rather than cream.  I also simplified the recipe by using ready to bake lasagna noodles.  I really liked this lasagna.  It was hearty and creamy yet still had lots of vegetables with the spinach and mushrooms. 








Our sides were Garlic Bread as prepared by Angelica and Green Bean and Asparagus Salad as prepared by Tonya.  The garlic bread was different than I had prepared before - it had a melted butter and herb/cheese concoction that was made into a paste and spread on the bread.  The salad was a warm salad and featured my favorite vegetable:  asparagus.  The tomatoes burst when roasted and added a fresh, summery taste to the salad.






For dessert, Mary brought an Italian Cream Cake from the House of Pies.  The first rule of cooking club is your presence matters more than your making of a homemade dish.  Second rule is that you are allowed to leave early if you have a pressing engagement.   Third rule is that there are no rules in cooking club.















Tuesday, April 14, 2015

March 22, 2015

On March 22, 2015 we met at Mary's house, along with Mary's friend and neighbor, Carol.



 Orange mamosarita ( Mary original recipe)
 
 
1-1 1/2 quarts fresh squeezed orange juice
1  12 oz can pineapple nectar
1   cup of tequila
1   cup margarita mix
1   bottle dry champagne







Appetizers of mango salsa and guacamole



A banana leaf wrapped pork roast,  Cochinita Pibil   It was full of flavor and very tender.  And who can resist BANANA LEAVES?!


For the side dish of Mexican Rice we combined two recipes.  We used one that had a puree of tomato and onions and then cooked it on the stove.  The salad was a Mexican Slaw with mangoes and avocado. 


 



Margarita Pie with Pretzel Crust

Tonya increased the tequila (double at least) and you still could not taste it in the pie. She also beat in about 2 oz of cream cheese with the condensed milk so the pie would not be too runny. More cream cheese and tequila could be added to make the pie even more delicious!



Sunday, March 15, 2015

February 15, 2015

We met at Tonya's house on February 15, 2015. 

Cocktail - Tonya, X Rated Fusion Liqueur Cocktail
Appetizer - Angie, Crock Pot Skinny Parmesan Spinach Dip
Salad - Angie, Kale Salad with Root Vegetables and Apple
Main Dish - Authentic Louisiana Red Beans and Rice
Dessert - Mary, Sweet Potato Pie with Praline Topping

Tonya kicked off the evening with a cocktail containing X Rated Fusion Liqueur and Prosecco.  It was lightly sweet and went down very smooth.  And fast.  Perhaps this is where the "X Rated" in the name comes from.




Our appetizer was Skinny Parmesan Spinach Dip with tortilla and pita chips.  This dip was easy to mix together and cook in the crock pot and then of course, the added bonus is it will stay creamy and warm.  I think I will use this method to make dips in the future because there is nothing worse than a warm dip getting cold and congealed.




Kale Salad with Root Vegetables and Apple was the salad that I prepared.  It is a winter salad with the root vegetables and hearty kale.  I have never handled rutabagas before and this ingredient turned out to not be intimidating at all.  I used honey in the dressing rather than agave syrup. 





For our main dish, we prepared together Authentic Louisiana Red Beans and Rice in Tonya's pressure cooker.  I am happy to report that there were neither injuries nor explosions DESPITE Tonya releasing the pressure a couple of  times to test the beans.  I really enjoyed this dish and the pressure cooker makes it simple and quick to prepare.  The beans were tender, the sausage perfectly cooked and the white rice (cooked separately in a rice cooker) cut the spicy heat. 





To complete our meal, Mary served  Sweet Potato Pie with Praline Topping. This pie was outstanding!  I see now why some prefer it over pumpkin pie.  The filling was sweet and smooth and the topping was crunchy with the candied pecans.  I think I will add this to my Thanksgiving menu.




Saturday, January 31, 2015

January 11, 2015

We met at my new house and the theme was fall/winter.

Cocktail - Angie, Chocolate Martini
Appetizer - Mary, Wild Mushroom Puff Pastry
Salad - Tonya, Winter Fruit Salad
Main Dish and Side - Angie, Roast Pork Loin with Fall Vegetable Cobbler
Dessert - Sandy, Perfect Latin Flan




I started off our evening with chocolate martinis.  It is equal parts vanilla vodka and chocolate liqueur.  Simple, rich and yummy.







Our appetizer was prepared by Mary.  These wild mushroom puff pastries were a mixture of mushrooms, cheese and fresh thyme inside of flaky pastry. 





Our main dish and side dish were roasted pork loin with vegetable cobbler We also had a side of asparagus.  The pork loin was seared in an iron skillet and then finished in the oven.  Both the pork and the vegetables had whole grain mustard. The vegetables were in a creamy sauce with biscuits on top acting as the cobbler. 







Tonya fixed for us a delicious winter salad with a sweet poppy dressing.  Rather than Swiss cheese, Tonya used feta (or goat.. sorry, I forget, but it was delicious and a better choice than Swiss).




Sandy, who always prepares delicious desserts, brought flan.  It was smooth and creamy with a light coating of caramel. 



November 9, 2014

We met at Mary's house.  Mary's friend, Carol , joined  us. 

Mary - cocktail, Milk Punch
Carol - appetizer, Crab Dip
Tonya - appetizer, Salsa Baked Cheese
Tonya - side dish, Risotto
Angie - soup, Fennel and Carrot Soup
Mary - main dish, Stuffed Mushrooms
Sandy - dessert,  French apple tart

Mary decorated with a Mardis Gras/New Orleans Theme.  Very festive and colorful!



We started with Milk Punch, which Mary modified as below.  It was delicious, like a cross between a milk shake and egg nog.

"I added some extra 'spice'..... some nutmeg, cinnamon and a little pumpkin pie spice.  I also added some superfine sugar for sweetness. I used 1% milk (almost a half gallon) and for richness I added 1 pint of fat free half & half.  I stored the punch in the freezer for a few hours so that it would be slushy cold when served."



Mary's friend, Carol, brought a flavorful, hearty, hot, crab dip.  It was served with triscuits but would also be good with a bagel chip or sturdy bread. 


New Orleans Hot Crab Dip
Ingredients
  • 5 tbsp.  stick butter
  • 1 small onion (yellow or white) chopped
  • 2 stalks of celery  (chopped)
  • ½ cup of red pepper (chopped)
  • Small can of mushrooms (drained)
  • 1 lb.  fresh blue crab meat – (rise and check for shells)
  • 1  8 oz. cream cheese (softened)
  • 2 tbsp. Worcestershire sauce
  • ½ cup chopped green onion
  • 2 dozen baguette slices or box of Triscuit
  • Salt
  • black pepper
  • 1 tsp of red pepper
Instructions
  1. Sauté chopped onion, celery, red pepper in melted butter in skillet over medium heat until tender.
  2. Add blue crab meat and mushrooms and stir
  3. Add cream cheese reduce heat to low and continue to stir
  4. Add Worcestershire sauce
  5. Add salt, black pepper, red pepper to taste
  6. Add green onions
  7. Serve warm in a bread bowl or bowl with Triscuit or toasted butter baguette slices



Salsa Baked Cheese is an appetizer that Tonya brought.  You can use any salsa and either cream cheese, goat cheese or a combination of both.  It is baked until creamy and warm.  A very tasty variation of the room temperature version.





I made  Fennel and Carrot Soup as an alternative to a salad.  It was rich and creamy.  The swirled in creme fraiche with maple syrup was a sweet addition.  I used hazel nuts rather than chestnuts as a garnish. 





The main dish was Stuffed mushrooms with a side of Risotto.  The mushrooms had some kick with the hot sausage and essence seasonings.  The risotto was made in the oven which makes it a simpler version of the typical constant stirring stove top version. 










French Apple Tart was the dessert prepared by Sandy.  It was beautiful and elegant with the arranged apples.  





Saturday, November 8, 2014

October 12, 2014

Tonya and I met at Sandy's house. Tonya started our evening with some delicious cheese and crackers.  The cheese was a sweet apple log with a creamy, mild cheese.











The salad was a broccoli salad with grapes and sunflower seeds.  The grapes gave it a mild sweetness and the sunflower seeds some crunch and saltiness.  The recipe made a huge bowl and the leftovers were good for many days.  I liked the dressing because it just barely coated the salad and let all the other flavors come through. Some broccoli salads are too wet and sweet.



Our main dish was deliciously tender  pork short ribs with celery and carrots.  Sandy made these herself due to the long cooking time.  She served over polenta, which was also delicious.  It was very creamy, flavorful and kept warm in a crock pot.  Sandy also had acorn squash for us.  It was simply prepared with some butter, brown sugar and cinnamon.  This was a fall friendly, comfort food filled, meal.






Our cooking group is known for our love of bread pudding.  Following the fall theme, Tonya prepared pumpkin bread pudding with a caramel sauce. Caramel makes everything better though this cake did not need any help with its homemade pumpkin bread as the base!



Sunday, October 5, 2014

September 7, 2014

Tonya, Mary, Sandy and I met at my house for an evening of delicious food and fellowship.

Dessert:  Sandy, Apple Bavarian Torte

Tonya started us off with two appetizers:  cheese stuffed mushrooms and a beautiful cantaloupe, mozzarella and prosciutto skewer with pesto.  I love mushrooms and this was an elegant yet simple appetizer that incorporated a spreadable cheese in mushroom caps.  The skewers were full of freshness from the melon, salt from the prosciutto and creamy mozzarella that balanced it all.  The pesto added a burst of spice with the basil and shallots.



Our salad, prepared by Mary, was a combination of sweet and savory.  There were oranges, feta, walnuts, red onions, greens and roasted beets with a balsamic vinaigrette.  This was a hearty salad with lots of flavor and a great way to showcase beets. 





For our main dish I picked pasta with shrimp and a creamy sauce.  The dish made a ton and re-heated very well.  I liked the tomatoes and fresh basil and parsley.  Parmesan cheese garnished the dish. Sandy brought some sourdough bread that we served warm with butter on the side.









Our meal concluded with an apple torte that Sandy made.  It looked as amazing as it tasted.  The almonds scattered among the apples created a crunchy texture.  There was a creamy filling and delicious crust.