Sunday, June 4, 2017

April 23, 2017

We were hosted by Mary and Vence. Mary requested a low carb menu. Not following this directive was Vence, who prepared for us the most deadly yet delicious cocktail. It was a Colorado Bulldog with this Kahlua that tasted like a sinful chocolate milkshake that will kick your booty if you drink it too quickly.  I KNOW. 

 


Angelica started us off with some beautiful peppers, cherry tomatoes, salami and multiple varieties of hummus. 


I made this caprese salad and left out the chicken and added red bell peppers.  Any salad with bacon and cheese is ok in my book.  The balsamic dressing is sweet and yet I think I was within the guidelines of LOW CARB.  A little sugar from vinegar cannot be bad for you.






While we are cooking experts, it still takes many hands to prepare one recipe.   We were chopping and stuffing and rolling and pinning these stuffed chicken breasts.  The colors of the stuffing, including the basil and sun dried tomatoes, were beautiful and the flavors were amazing.  This is a dish of simple ingredients yet ends up being quite fancy. 






Served with the chicken was a side of simple, roasted asparagus with olive oil, garlic and Parmesan cheese. 










We finished our meal with a lemon cheesecake baked by Tonya. Since Tonya follows rules, except when at Michael's cake decorating classes, this cheesecake is low carb, gluten free and uses a sugar substitute.  The crust has almond flour and the nutty flavor not only tasted great it also had a crunchy texture.  The dollop of freshly whipped cream on top perfectly complimented the lemon flavors of the cake and crust.  I really love fresh whipped cream and neither the tub nor can can compare.



Thursday, June 1, 2017

Winning guacamole and salsa!

Angelica and I participated in our office guacamole and salsa competitions.  Angelica won first place for this guacamole!

Guacamole Dip

Ingredients:

5 ripe avocados
1 tbsp. of fresh onions, finely diced
3 tbsp. cilantro leaves, finely diced
1 sm. - med garlic clove minced
2 tbsp. of salsa*- , use your favorite with traditional spices,stew salsa for 5-7 minutes to enhance the flavors
1 dash of cumin
1 lime juiced
1/4 tsp. salt
For extra kick add fresh seeded jalapeno or a dash of cayenne pepper

Directions:

In Large bowl mix and mash well, add extra lime and salt to your preference

Top with your favorite garnish

* Traditional Salsa

Ingredients:

1-4 diced tomatoes,
1/4 cup tomato sauce, you can also add 1/4 cup of chicken broth
1-2 jalapeno, diced
1/4. onion, diced
1-2 garlic cloves, minced
6-8 cilantro leafs, diced
1 dash cumin powder
1/4 tsp. salt
1 lemon wedge
1 lime wedge
1 tbsp. of oil

Directions:

Chop and Mix to your preference, chunky or saucy. Stew all ingredients in 2 quart saucepan for 5-7 minutes. Taste and add lemon, lime or salt to your preference.

And I prepared this pineapple salsa, which earned second place in the salsa category!  The key to my winning was I served it in the pineapple which makes it seem complicated and fancy.  Also, so many of the other salsas were just alike so my sweet variety stood out. 

Saturday, February 25, 2017

February 12, 2017

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.

Salad:

Bundle of spinach
Julienne carrots
Sliced almonds
Dried cranberries
Blue cheese crumbles
Mandarin oranges
 
Dressing:
 
White balsamic vinegar
Olive oil or similar
Salt
Pepper
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.