Category: Dinner Party

Brussel Sprouts with Balsamic Vinegar Glaze

12/19/2015

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Ingredients:

1 pound of brussel sprouts, halved and stem removed
2 TBS olive oil
Salt and Pepper
1 cup of balsamic vinegar
¼ cup bacon, diced[i]

Directions:

Preheat oven to 425º F
Toss Brussel sprouts in 2 TBS olive oil and salt and pepper
Place on baking sheet
Sprinkle bacon over sprouts
Bake for about twenty minutes stirring or flipping once for even cooking and caramelization
Pour vinegar into small saucepan
Simmer over low heat until it reaches a syrupy consistency and coats a spoon. (Watch it closely, it may burn quickly).
Remove Brussel sprouts from oven, toss in 1-2 TBS Balsamic Vinegar glaze
Serve hot

[i] Optional

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Shrimp & Spinach Manicotti Rosa Alfredo

3/20/2015

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I wanted to make something a bit different for dinner than our usual fare. We love shrimp. I decided to lean toward Italian and made up this recipe.

Shrimp & Spinach Manicotti Rosa Alfredo

Ingredients

·         1 pound small shrimp, cleaned, peeled, with tail off

·         2 cups ricotta cheese

·         1 egg

·         1 ½ cups spinach, chopped

·         ½ cup onion, chopped or minced

·         1 cup Mozzarella cheese, shredded and divided

·         1 cup Parmesan cheese, shredded and divided

·         1 tsp garlic powder

·         Italian Seasonings

·         Salt and Pepper

·         A package (8 oz.) Manicotti

·         1 cup diced tomatoes

·         1 cup water

·         2 cups Alfredo Sauce

Directions

1.       Preheat oven to 350ºF

2.       In a large bowl combine shrimp, ricotta, egg, spinach, garlic powder, onion, half the cheese, seasonings, and salt and pepper. Mix well

3.       Fill Manicotti with ricotta mixture

4.       Place tomato juice and water on bottom of baking dish, top with filled manicotti

5.       Put tomatoes over manicotti

6.       Cover with Alfredo Sauce

7.       Bake for 45 minutes

8.       Remove from oven, top with remaining cheese

9.       Return to oven and bake an additional 10 minutes

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Crème Brulee

2/2/2015

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Crème Brulee

INGREDIENTS:

·         6 egg yolks

·         6 tablespoons white sugar, divided

·         ½ tsp. vanilla extract

·         ½ cups heavy cream

·         3 tbsp. brown sugar

DIRECTIONS:

1.    Preheat oven to 300ºF

2.   Beat together egg yolks, 4 tbsp. white sugar and vanilla in a mixing bowl until thick and creamy

3.   Pour cream into a saucepan and stir over low heat until it almost comes to boil

4.   Remove the cream from heat immediately

5.   Stir cream into the egg yolk mixture; beat until combined.

6.   Pour cream mixture into the top of a double boiler

7.   Stir over simmering water until mixture lightly coats the back of a spoon approximately 3 minutes

8.   Remove mixture from heat immediately and pour into ramekins (or one larger baking dish)

9.   Bake for 30 minutes

10. Remove from oven and cool to room temperature then refrigerate for 1 hour, or overnight

11. Preheat oven to broil

12. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar

13. Sprinkle this mixture evenly over custard

14. Place ramekins under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn

15. Remove from heat and cool to room temperature

16. Refrigerate until custard is set again

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Lani's Sweet Carrots

12/23/2014

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Lani’s Sweet Carrots are the perfect vegetable for dinner. They are amazingly easy and delectably delicious.

INGREDIENTS:

·         2 tbsp. butter

·         1 cup carrots

·         2 tbsp. maple syrup

DIRECTIONS:

1.    Combine all ingredients in saucepan and cook medium for 10 minutes

2.   Reduce heat to simmer for 30 minutes

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Donna's Orange Glazed Carrots

12/23/2014

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These carrots are simple to make and refreshingly bright.

Donna’s Orange Glazed Carrots

Ingredients:

·        1 pound baby carrots

·        ¼ cup orange juice

·        2 tbs. sugar

·        ½ tsp ginger

Directions:

1.     Place carrots and juice in saucepan over medium heat

2.    Stir in sugar and ginger

3.    Cook over medium heat until boiling

4.    Turn heat to low and simmer for 20 minutes

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Beef Brisket

12/16/2014

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Slow cooked Beef Brisket is a wonderful served at your family gathering, dinner party or just dinner tonight. My recipe braises the brisket to seal in the juices and ensure it is tender and tasty.

Beef Brisket

Ingredients:
·         3 tablespoons vegetable oil, divided

·         2 1/2 pounds top brisket

·         2 tablespoons of your favorite spice blend or dry rub, divided

·         1 large onion, coarsely chopped

·         4 large garlic cloves, thinly sliced

·         3 cups beef stock or vegetable broth

·         One 28-ounce can whole tomatoes, chopped, juices reserved

·         Salt/Pepper

Directions:
1.       Heat 2 Tbs. oil in a large skillet.

2.       Season the brisket with1 tablespoon of the spice blend.

3.       Add the brisket to the skillet and cook over moderately high heat browned, about 5 minutes per side.

4.       Transfer the brisket to the slow cooker or roasting pan

5.       Heat remaining oil in skillet and sauté onions and garlic until onions are translucent (about 5 minutes).

6.       Stir in remaining spice blend

7.       Add 2 cups stock, tomatoes and juice

8.       Heat to boiling, stirring occasionally

9.       Pour over brisket

10.   Deglaze the pan with the remaining stock and pour over the brisket

11.   Cook on low for 3 ½- 4 hours in slow cooker or

Cover and bake at 325ºF for 2-3 hours

12.   Let rest in sauce 15 minutes before slicing.

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Camarones y Langosta (Shrimp & Lobster)

11/22/2014

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This delicious seafood dinner is so much easier than you imagine. perfect for a romantic meal for two or that dinner party for twelve.

Camarones y Langosta (Shrimp & Lobster)

Ingredients:
·         2 pounds raw shrimp, peeled and deveined.

·         1 pound scampi shrimp or seafood of choice.

·         2 Lobster tails

·         ½ cup sliced green olives

·         2 cups fish or shrimp stock

·         2 tomatoes, (to make about 2 cups) diced, or tomato sauce

·         ¼ cup tomato paste

·         Sazon or Adobo to taste

·         Garlic to taste, chopped

·         1 onion, chopped

·         ½ cup sweet peppers, chopped

Directions:
1.       Sauté onion, garlic and sweet peppers in large pot until onions are translucent.

2.       Add stock, remaining seasonings, and tomatoes, to pot, bring to boil.

3.       Add seafood and olives

4.       Simmer for twenty minutes

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Mediterranean Couscous

11/18/2014

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I have made this recipe for several dinner parties and it has always been a hit. Couscous is so easy to make and healthy to boot.

Mediterranean Couscous
Ingredients:

·         2 cups water

·         1 tablespoon olive oil

·         1/2 teaspoon salt

·         1 (10 ounce) box couscous

·         1 (13.75 ounce) can artichoke hearts, drained, finely chopped

·         1 large tomato, cut into small dice

·         1/3 cup chopped fresh parsley

·         1/3 cup crumbled feta cheese

·         1 tablespoon fresh lemon juice

·         ground black pepper to taste

Directions:

1.       Bring the water, olive oil, and salt to a boil in a saucepan.

2.       Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork.

3.       Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice.

4.       Season with black pepper.

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Spinach Toasties

11/13/2014

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This delectable treat can be served as an appetizer, on a party tray, or bread.
Spinach Toasties

Ingredients

·         4 cups spinach leaves, stemmed

·         4 cloves garlic, cracked from skins

·         1 stick softened butter

·         1 cup grated parmesan cheese

·         1 loaf good quality Italian bread

Directions
1. Preheat broiler or set oven to 400º F

2. Place the spinach in a food processor with garlic, butter, salt and pepper and cheese and process, scraping the mixture down if necessary.

3. Halve bread lengthwise and slather it with spinach butter. Broil or bake to crisp, 3 minutes under broiler, or 6 to 7 minutes in hot oven.

4. Slice to desired serving size

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Asparagus Soup

11/7/2014

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This soup is so delicious and surprisingly easy to make. It is a nice addition to a romantic dinner or even if you just want to "fancify" your meal.
Asparagus Soup

INGREDIENTS:

·         1 asparagus chopped to about 1 cup

·         ½ Onion chopped

·         1 tbsp. lemon juice

·         16 oz. Vegetable broth, divided

·         1 tbsp. butter[1]

·         1 tbsp. flour

DIRECTIONS:

1.       In a soup pot combine asparagus, onion, lemon, and 7 oz. broth

2.       Bring to a boil, simmer for 5 minutes

3.       Put this mixture in a blender and blend until smooth

4.       In the soup pan, melt butter over medium high heat

5.       Add flour and form a roux

6.       Slowly add remaining broth and stir ‘til smooth

7.       Slowly pour blended asparagus into roux mixture while stirring

8.       Reduce heat and simmer until ready to serve

[1] For a vegan alternative make the roux using vegetable broth as follows:

1.       Heat 1 oz. vegetable broth to boil

2.       Stir in 1 tbsp. flour until smooth

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<<Previous

Brussel Sprouts with Balsamic Vinegar Glaze

Shrimp & Spinach Manicotti Rosa Alfredo

Crème Brulee

Lani's Sweet Carrots

Donna's Orange Glazed Carrots

Beef Brisket

Camarones y Langosta (Shrimp & Lobster)

Mediterranean Couscous

Spinach Toasties

Asparagus Soup

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