We met at Tonya's and we were joined by Angelica's friend, Rendy.
Cocktail, Mojito - Tonya
Appetizer, Cajun Shrimp Guacamole Bites - Angie
Salad, Spinach Salad - Mary
Main Dish - Stuffed Bell Peppers
Dessert, Strawberry Shortcake - Angelica
We started with a mojito made by Tonya. She added some lemon basil and made a simple syrup instead of using just granulated sugar. The lemon basil came from Tonya's indoor grow house. It is a nifty contraption that can grow all sorts of plants in the house!
Next up was the appetizer of Cajun Shrimp Guacamole Bites. I thought I would go with a vegetable heavy appetizer to mimic the stuffed bell peppers. These were tasty though I should have crisped up the sweet potatoes more. I think mine did not crisp because I both cooked them on parchment paper plus used too much oil. The guacamole is unique in that it has red wine vinegar. I would not add that to guacamole I was eating on its own but I liked it sandwiched between the sweet potato and spicy shrimp.
Mary prepared our salad and it was a thrown together Spinach Salad. I liked the crunch from the carrots and almonds and the tangy blue cheese. The dressing was creamy and went well with all the flavors of the salad.
Bundle of spinach
Blue cheese crumbles
White balsamic vinegar
Olive oil or similar
Sugar-- about a tablespoon
Garlic-- minced about 2 cloves
Italian seasoning-- season to taste
The dressing can be more zesty than sweet depending on how you adjust the ingredients. Make the dressing in advance to allow the flavors to fully develop.
The main dish was stuffed bell peppers. This was a great version of the classic recipe. The filling was full of vegetables and the cheese makes it rich. More cheese on the top makes it even more delicious.
We finished our meal with Angelica's strawberry shortcake. The biscuits were sweet and flaky and the whipped cream was like a sauce with a hint of lemon flavor. It was very good and made fancy with more of Tonya's herbs as garnish.