June 28, 2020

We met at Mary's and while we were short two Gourmet Gals, Tonya and Michelle, we were joined by two MEN.  This was a historic day as we have never allowed such shenanigans before.  Oh sure, we have had drive-by "hellos" by the male species but never sat down and broke bread that I can recall.  We will perhaps let it happen again.

Mary welcomed us with a beautiful, sweet cocktail with yellow sugar rimmed glasses. This limoncello sangria had in Keith's words "a lot going on".  It was delicious and did go down smoothly.  But not so smoothly that we could not have a shot of blueberry cream from Aldi's as a chaser.

For an appetizer I prepared two different naan pizzas.  I wanted something a little more hearty since our main dish would be light.  The roasted tomato and spinach pizza had Italian spiced roasted tomatoes and steamed spinach that were cooked beforehand.  Once they were finished the pizza came together quickly with some sliced, fresh mozzarella. A garnish of fresh basil added a taste of summer.   With the second pizza I got a little fancy.  It had roasted pear, walnuts, prosciutto and honey goat cheese.  The original recipe calls for brie cheese and I opted for goat cheese because I like it with sweet toppings.  HEB had HONEY flavored goat cheese which was even better.  I also drizzled some honey and Mary had a balsamic glaze to add even more sweetness.  I think using naan as pizza crusts makes for a quick week night meal with any toppings you can think of. Mary's Mr. Wonderful tried some of the more traditional tomato pizza and said it was good though did not go back for seconds (or thirds like some).

When Mary requested suggestions for a main dish I said "something light!"  She searched the interweb and found Pioneer Woman's gazpacho.  You prepare the vegetables, and blend half (but all of the garlic) with spices, some of the tomato juice and then stir in the remaining half of the diced vegetables and tomato juice. It is topped with grilled shrimp, avocados and BOILED EGG.  What?  I don't know.  I did not put egg on mine. The gazpacho was very tasty, light, refreshing and gets better each day it sits. The shrimp and avocado are a nice addition to take this chilled soup to a main dish.

Angelica brought individual servings of coconut milk panna cotta garnished with strawberries, blueberries and lemon zest.  Panna cotta is a simple dish yet seems so decadent. Angelica has successfully used alternative, non-dairy milks lately in luscious dessert and my digestive system appreciates it!  On another note, So Delicious has desserts of many varieties with alternative milks and these are snack choices without the guilt.  My latest find are the mini ice cream sandwiches that are heavenly and only 100 calories.  

March 1, 2020

Pre-covid apocalypse at Angelica's with a breakfast or brunch theme.  All were present except for Michelle.

Tonya gifted us with two different mimosa cocktails.  The beautiful Hawaiian Mimosa and the refreshing Lemosa .  Tonya garnished both with fresh fruit which was perfect for our spring gathering.  

Our appetizer were these sausage and cream cheese biscuit bites by Mary.  These are very good and remind me of the the type you make with Bisquick!

For the main dish Angelica picked sweet potato hash. This is a hearty breakfast food that is full of healthy vegetables and vibrant colors.  We sprinkled the bacon on top rather than stirring in with the kale because it is a pet peeve of mine to crisp up bacon and then put back in a dish where it wilts.  Not on my watch.

For dessert was apple cinnamon roll cake.  I used two apples as called out in the recipe and I would suggest adding one or two more to have even more crunchy apples in your cake.

January 19, 2020

We met at my house on an EARLY Sunday morning!  

Mary started us off with a tray full of appetizers: Greek meatballs with taziki sauce, spinach triangles and stuffed peppers.

Michelle made mules with fig vodka, limoncello and ginger beer.  These were delicious and who knew fig vodka was a thing?  It's thick and tastes great on its own, over ice.

Mediterranean Mule

3 oz fig vodka (pictured right)

1 oz limoncello

1/2 cup ginger beer

1 thyme sprig for garnish

1/2 fresh fig for garnish

ice cube

Pour vodka and limoncello in copper mug with ice.  Top with ginger beer and gently stir.  Garnish.

Tonya prepared this awesome Greek Salad  that has a secret ingredient for emulsifying the dressing; dijon mustard. For Greek salad you can add so many different vegetables as long as you stick with the mainstay of cucumbers, red onion, olives and feta cheese.

For the main dish I wanted simple. This Greek chicken kabob was perfect. The marinade is a bit complicated but gave so much flavor and the cooking is very simple. We made it on a sheet pan, pouring off the liquid half way to keep from poaching it.

A mildly sweet, overly decadent dessert was brought by Angelica.  This Lemon Posset set up in the freezer and Angelica prepared it with Silk heavy whipping cream which made it dairy free!