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.

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