April 28, 2024

 Angelica hosted and started us off with a delicious peach cocktail. This bourbon peach smash was perfect for a summer night. A "smash" is "a cocktail that typically contains a seasonal fruit and/or herb, muddled with sugar or simple syrup, shaken with a spirit like bourbon or whiskey (often, but not necessarily one of those two), strained, and served over plenty of ice. Oftentimes, the smash is mixed or finished with water or a splash of something fizzy, like seltzer or ginger beer."

Our appetizer was prepared by Tonya and featured goat cheese and fresh herbs. This best ever party appetizer had roasted garlic, basil and balsamic vinegar on top. Tonya left out the rosemary and I do think the rosemary would have been too strong of a flavor. We enjoyed as a spread with homemade crostini. 

Angelica picked a main dish out of her favorite Chrissy Teigen cookbook. This chicken starts with a herb heavy marinade and is coated in seasoned bread crumbs and flour and baked in the oven.  Having spices in both the marinade and breading made for a very flavorful chicken!  It was also super juicy and little mess since "fried" in the oven.

Mary also baked her dish, a squash casserole with ritz crackers.  It was delicious and I would not have guessed had crackers.  It was like squash dressing and the perfect compliment to the chicken.

Squash Dressing II

2 cups cooked yellow squash, soft, not mushy

3/4 stick butter

2 eggs

1 tsp salt

1/2 tsp pepper

1 cup chopped yellow onion

1 cup shredded cheese

1 cup evaporated milk

2 cups cracker crumbs

parsley flakes

Drain squash well and mash. Add all ingredients and mix well. Pour into greased casserole dish and bake at 375 degrees about 40 minutes.

We ended our meal with banana pudding lasagna. This dessert that I made is a rich banana pudding with a vanilla wafer "crust" and layered with bananas and more, whole vanilla wafers.  The pudding can be made the day before and it stands up very good for days in the refrigerator.

March 31, 2024

We gathered at my house for a SPRING THEME.

Angelica brought a beautiful platter with Spicy Strawberry dip with goat cheese to make crostini. 

On the side we had pineapple sangria which I made two versions of:  one with basil and one with mint. I also used diet ginger beer and did not miss the sugar.

Mary plated a wedge salad family style. The dressing was fantastic and the blue cheese flavor was mild in the creamy dressing.  Not only was the salad a show stopper it was very delicious and filling.

While our main dish was written as vegetarian and gluten free we prepared it with "normal" pasta and added shrimp and scallops.  Shout out to Tonya and her seafood cooking skills. 

The pesto is the star and made with PEAS.  The peas add protein.  Who knew?!  The pesto also has parsley which is not typical.  This dish can be eaten warm or cold I found when eating my leftovers.

For dessert Tonya made a lemon blueberry tart with shortbread crust.  SO GOOD. Lemon and blueberry are a classic combination and the tart lemon and sweet blueberries go so well together. The shortbread crust adds a richness. 

July 16, 2023

Angie hosted and started us off with a sangria recipe from the Whistling Duck.  

Red Sangria

1/4 cup sugar

1/4 cup lemon juice or juice from 3 lemons

1 cup orange juice

1 bottle Whistling Duck Cattle Guard Sweet Red Wine

2 cans Sprite

Lemon, oranges, blueberries

Pour sugar, lemon juice and orange juice into pitcher and stir well to dissolve sugar.  Add wine and Sprite and stir again. Garnish with fruit.

 

Talia started us out with a triple appetizer tray!  All were delicious and the goat cheese bites so pretty with the pomegranate seeds. The sausage balls are always a hit at parties!

Cream cheese sausage balls

Potatoes

Goat cheese bites

Next was Tonya's beautiful tomato salad. Tonya did NOT put almonds in the dressing and substituted white wine vinegar for the sherry vinegar.

Our main dish was weeknight paella. It reminded us of jambalaya.  I think most cultures have a seafood rice dish. This one is Spanish. I even splurged on the saffron threads.

Mary brought a mushroom side dish. It had some kick!

Angelica finished with dessert. These precious little cakes have almonds which seem to be a common theme in Spanish cooking. According to the google, "Almond trees flourished in areas such as Spain, Morocco, Greece, and Israel, and their harvests fed explorers traveling along the Silk Road to China. Spain is the only country that maintained a significant almond industry, and they are still a producer of almonds."

May 7, 2023

Tonya was our hostess!

Mary mixed up a Pear Cocktail

Pear Cocktail 

Pear Nectar

Vodka 

Splash of elderflower tonic 

Mix equal parts nectar and vodka in shaker over ice.  Shake vigorously to chill.  Pour into martini glasses and top with very cold elderflower tonic.  Enjoy! 

For appetizer I made a peach salsa because I had an abundance of both peaches and peppers. It is a great, summery appetizer.  Not so much Indian like our main dish.

Our salad was a hearty lentil salad that tasted even better the next day!

The main dish was butter chicken prepared in the instapot.  It was a super flavorful dish full of butter AND garlic!  The chicken was fall apart tender.

Angelica cooked this side dish that made quinoa taste delicious!  I do think the mushrooms were the star of the show.  This was so good and I am going to sneak it into a meal soon since I've been told before that quinoa is terrible and akin to cat litter.

Talia finished our meal with a creamy dessert topped with roasted pistachios.  

February 26, 2023

Mary was our hostess!  As always she started us off with a delicious cocktail that probably included a sugar free soda. And elderflower.

Angelica prepared two appetizers and the crab stuffed mushrooms were so good. These are a great party appetizer.

A classic spinach strawberry salad was brought by Tonya.  This salad always is a favorite to celebrate spring.

Mary picked Grits and Grillades as our main dish.  We used an instapot and BAM!  Tender meat in a short amount of time. I have never had this dish and I believe Mary said it should have been a little thicker.

I made succotash as a side dish.  I do like me some lima beans.  My parents made them when we were growing up and I hated them.  Now... love.  I also now love bird watching.  I'm old.

For dessert I whipped up this decadent trifle, Cherries in Snow.  I used a pre-made angle food cake. It weighs 238 pounds so be prepared for dessert for days.

January 22, 2023

We grouped at Angelica's... all but Talia.  Talia DID send us a side dish!

Angelica set us a beautiful table and Tonya began our meal with this layered dip that had such a garlicy, salty flavor. It also looks very sophisticated with the layered cream cheese, pesto and sundried tomatoes.  Tonya put in the freezer between each layer so it would make smoothing the next layer easier.

Tonya also brought a cocktail.  THIS is my new drink.  I wish to drink it all day, every day.  #retirementgoals.  It is "equal parts cocktail and dessert".

For the salad I prepared an antipasto salad.  I mixed all the toppings the day before and put on top of the lettuce and drizzled with homemade vinaigrette.   It's a hearty salad and keto if you are trying to avoid those terrible carbs.

This chicken cacciatore was complex in flavor and simple to prepare.  It has some of my favorite ingredients:  mushrooms, red bell pepper and chicken thighs. It was served with homemade pasta.  Yes. WE MADE PASTA!  With the hand machine that Angelica purchased on Amazon, it was not that difficult!  The dough was super simple and just two ingredients!  Because of this make sure you salt the water well when boiling.  Pasta water should taste like the sea.  

Our side dish, thanks to Talia, was a mushroom, parmesan farro.  Farro is an "ancient whole grain wheat with a nutty taste and chewy texture".  This side was very good and I had never had farro before. You should use pearled farro in this recipe according to my research.

Our delicious meal was completed with Mary's sweet potato custard with marshmallow meringue topping. Mary claims this recipe came out of her blond head and I will believe it.  I've never had anything like it and it was so good.  

November 13, 2022

Talia hosted us for a cake decorating class!  What fun!  And delicious!  We had white cakes and cream cheese buttercream frosting.  There were lots of tips and sprinkles to choose from to make our cakes sparkle.  We had appetizers and a cocktail while we worked.

Toffee apple dip

Bruschetta

Mules

Figs in bacon

Quiche

    

Avocado Cucumber Shrimp

Skewers with Italian Dressing