We are BACK! November 2021

Wow.  I could barely remember this web address.  But HERE WE ARE!  

We met at Angelica's. Michelle was away on location.

Appetizer: Angie, Pear, prosciutto and goat cheese pizza

Side Dish: Mary, Green Chile and Cheese Rice

Main Dish: Angelica, Chicken and chirizo shish kabobs

Dessert: Tonya, Ina Garten Apple and Pear crisp 

Angelica provided us with cute wine party favors which reminded us all of sweet Carol.  She was the queen of little presents.

I combined several recipes for the appetizer.  I bought a dry pizza crust mix and put it together.  While the dough was resting I caramelized a red onion.  To assemble the pizzas I placed slices of honey goat cheese, the onions, thinly sliced pear and prosciutto.  After baking I drizzled with balsamic vinegar and a sprinkle of arugula.  

The pizza is fine served room temperature and can  also be prepared with a pesto base and then all savory toppings.  The one I made had many sweet components with the honey goat cheese, sweet onions, pear and balsamic.

Our main dish were shish kabobs.  We grilled on Angelica's cast iron grill and finished in the oven JUST IN CASE because chicken is involved and no one wants pink chicken.  It also can be challenging to finish the meat and vegetables at the same time though the skewers sure look pretty and colorful.

Mary always picks decadent recipes and her cheesy rice was no exception.  It was fabulous.  I love rice cooked in any way and combine the tiniest bit of heat with cheese.. yes, please.  This is a great make ahead dish and it re-heats perfectly.  The left overs were just as delicious the next day.  It was the perfect side dish with the meat and vegetable skewers.

The dessert was a crisp with apples and pears and Tonya added some fresh cranberries for some holiday cheer.  The topping makes A TON and Tonya persevered and was able to get it all on top.  Thank you, sweet Jesus, because we all know that topping makes or breaks a crisp.  Canned whipped cream was served on the side, elevating the entire dining experience.

Finally, our gang was all together for brunch post Thanksgiving at Max's Wine Dive.  It was great to catch up and talk about important topics and try and solve the world's problems over mimosas.

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!

November 24, 2019

We gathered together at Tonya's house and the theme was charcuterie.  This came out of our love for all things Aldi.  Lately the nerds of Aldi have been putting together these boards and we decided to try our hand at them.  Tonya put up photos for inspiration and it seems like the most important idea is NO OPEN SPACES!!  Fill that in with some nuts!  Some greenery!  A dried apricot!

What is charcuterie, you ask? 

Charcuterie (pronounced "shahr-ku-tuh-ree") is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces.

Behold our creations - a delicious cocktail mixed by Mary, two charcuterie boards and a knock off dessert board, put together by me and Vivian.

Amaretto Sour

3 oz Amaretto
2 oz Sweet and Sour Mix
Diet 7-up (because Mary)
Maraschino cherries
Orange wedge

Combine Amaretto and sweet and sour mix in glass with ice.  Top with 7-up.  Add as many cherries as you like and garnish with orange wedge.





Overall spread.

Close up of that delicious jam...

Beautiful LEAF tray

Assorted chocolate treats and gourmet marshmallows.  These were not very sweet and I think I will take Tonya's suggestion of trying those carried by Sprouts (sprouts, sprouts, sprouts).  I should have filled in my empty spaces with some colorful candied cranberries or green jelly beans.

October 20, 2019

We met at my house for a fall gathering.  I put together some snacks as Mary could not be bothered to bring an appetizer.  NO!  Well yes... but the reason was acceptable and given with prior notice. 

Michelle brought a beautiful and delicious fall sangria as our cocktail.  The 100 pound container full of elixir went down smoothly for our gathering plus the rest of the week for me!  It was lightly sweet with apple cider.

Angelica made this Italian salad with pepperocini peppers and shaved Parmesan cheese. It was simple and reminiscent of Olive Garden!

The main dish was chicken cacciatore over spaghetti. This was a hearty, one pot meal for a fall day and it reheats very well for left overs.

Tonya's beautiful apple tart was our dessert.  She reheated it in the oven for serving and added vanilla ice cream.  I love the combination of fruit and nuts and apples are the quintessential fall fruit.

Pam's Peach Cobbler

This weekend we visited friends and what a treat - I was served home cooked meals for dinner both nights!  For dessert there was homemade peach cobbler and it was the best cobbler I have ever had.  Fortunately, I scored the recipe!!

Pam’s Peach Pecan Cobbler

6 large peaches, peeled and sliced

1 cup white sugar

1 stick butter

1 cup Bisquick

½ cup brown sugar

1 tbs cinnamon

¾ cup milk

1 tbs vanilla

2 tbs whiskey

Topping:

¼ cup brown sugar

½ cup pecans (Pam used halves)

Pre-heat oven to 325

In bowl, gently mix peaches and 1 cup sugar.  Set aside.

Melt butter in casserole dish (to be used for baking the cobbler) in pre-heated oven. Do not let burn!  Set aside.

In small bowl mix Bisquick, brown sugar, cinnamon, milk and vanilla.  Set aside.

Pour peach and sugar mixture over melted butter in casserole dish.  Sprinkle with whiskey. Pour batter on top.  Sprinkle pecans and brown sugar for topping.  Bake for 1 hour or until crust is golden brown.