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

September 25, 2022

Shorthanded but we still persevered because.. HATCH CHILIS.  Tonya purchased the chilis a month ago, roasted and froze in preparation for her hosting.

But first!

For appetizer, sadly, I was not feeling chilis but instead, fall.  For these fall bruschetta, I roasted the vegetables and made the toasts the day before and assembled right before serving.  The balsamic glaze adds some sweetness and these look and taste like fall. I did add walnuts to the apples and butternut squash and used goat cheese instead of ricotta. I thought of doing the "butter board" trend with goat cheese as the base, add the toppings and have toasts on the side for eating but I was not brave enough.  Next time!

I also brought a cocktail and I love a pitcher cocktail.  I made these margaritas and WHOO, they are strong.  Fortunately ice melts and waters it down.  I used a little more simple syrup than called for.

Mary made this delicious, creative salad for us.  Clearly, not lacking in bravery or trying something new, Mary created a deconstructed, rustic salad.  

Rustic Southwest Salad: 

Roasted corn cut from cob (from Fiesta) 

Chunks of tomato

Diced purple onion 

Chunks of cucumber 

Chopped red bell pepper

Queso fresco or Cotija cheese crumbles

Dressing:

Plain greek yogurt.  About 1/2 cup

Avocado.  1 small.  Smashed super super smooth... no chunks!

Fresh lime juice.  Maybe 2-3 squeezes

Cilantro.  As much or as little as you like.

Pinch salt.

Herdez Guacamole Salsa.  Several teaspoons.  Beware that it has a touch of heat!

Vinegar.  Just a smidge.

Mix all ingredients until texture is very smooth creamy consistency.  Adjust quantity of any of the ingredients to suit your taste.

Tonya picked a wonderful main dish and one of my favorites we have made, Flank Steak with Hatch Bearnaise. She grilled up the flank steak and vegetable kabobs while Mary and I manned the sauce.  The sauce is everything.  It is rich with the egg yolks and fancy and complex.  The recipe did not call for salt and pepper, but being the experts that we are, we added some.  The sauce was no problem to put together and we did not have an issue of it breaking up.  We think the key is to cool the reduction before blending. 

For dessert I made these easy peanut butter blondies, knowing Tonya had some of the new Blue Bell flavor of ice cream to serve on the side.  She did have caramel and chocolate sauce but sadly, no whipped cream.  Such a tasty treat to end our evening!

August 14, 2022

 We met at Mary's for a Moroccan feast!  

Angelica brought Mixed Mushroom Medley appetizers. These were really hearty and flavorful with the crisp wonton shells.  Since the filling is damp it is best to plate and eat these immediately or the shells get soggy.  The presentation is also very fancy!

Along with the appetizers I served this sangria.  Did I make it by scratch?  No, I did not.  Did I pour it into a pitcher, add some orange slices and fresh raspberries 24 hours in advance?  YES I DID.  We topped with club soda.  It is already pretty bubbly so perfect if served straight out of the bottle WHICH I DID NOT DO.

The salad was this Mediterranean Chickpea salad.  I have made this several times and I am surely blessed to have a husband that enjoys a summer salad.  The chickpeas add protein and in fact are "what's known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly." You're welcome.

This is our action shot of the lentils simmering away.  Imagine an Instagram boomerang filter for the action.

Here are the Moroccan meatballs with lentils on top of Tonya's Moroccan couscous.  We made both lamb and turkey meatballs and by we I mean Mary and Talia.  I ate the turkey and they were delicious. The lentils have cloves which I loved. Tonya's couscous is my favorite variety that has both a sweet and crunchy component.

Talia concluded our Moroccan meal with rice pudding topped with toasted pistachios, coconut and pomegranate seeds.  It was creamy and delightful with the slightly crunchy add-ons.

July 24, 2022

For Angelica's turn to host she chose not to host and instead picked out a cute brunch place.  Liberty's Kitchen was a perfect spot for us, minus Talia.    It had ample (free) parking, took reservations, was not too loud and had a nice mix of sweet and savory brunch dishes.  There also was a HUGE cocktail list.  

Eggs Benedict.  AMAZING - crisp English Muffin, even more crisp prosciutto and crisp yet creamy breakfast potatoes. CRISP.

Tonya's breakfast board appetizer plus slaw (for some vegetables) and a summer sangria.

Angie's sangria flight.  The right most was the sweetest and my favorite.  I donated the left one to Mary.

Mary started with fried oyster topped deviled eggs and then had an omelet with cheesy grits (boxed up to go).

Angelica had red velvet waffles with chicken strips. 

May 22, 2022

We met at Talia's and were joined by little dogs, big dogs, rabbits and HEDGEHOGS.  One of each.

Tonya started us off with this rich, creamy dip served with vegetables and crackers and a beautiful cocktail.  Tonya layered the liquids to create a beautiful pattern. This drink is one of the dangerous varieties that goes down way too smoothly so you want to have one after the other.

Mary put together an Asian salad or slaw with almonds, and splash of lemon juice. The fried wontons gave a crisp crunch.

I prepared Lo Mein for the side dish. I liked this recipe because it is full of vegetables.  Add shrimp or chicken and it is a main dish.  I did add more spices than called for so taste and add more as necessary.

For the main dish, the Gourmet Gals finally tackled duck.  Thanks, Talia for conquering this seemingly insurmountable challenge by choosing a recipe for duck breast. We also made the five spice, grinding and heating up the spices.  The breasts were coated in the spice, seared and finished in the oven.  

Our meal was finished with these cute tartlets prepared by Angelica. As with many Asian desserts, it is lightly sweet with a creamy texture.  Less (sugar) is more after the end of a meal with the rich duck.