A busy, but relaxing day today. Had a small get-together this afternoon and made some quick munchies, Mocha Truffle Cookies, Sun-Dried Tomato and Feta Dip, Onion Dip, and, of course, Wine Wine Strawberry Sangria (also known as Mom Juice). The Sun-Dried Tomato and Feta Dip is a new Rachael Ray recipe and a snap to pull together. It was very flavorful and pretty healthy to boot. Only change I made was to reduce the feta cheese.
True to their word, The Husbands took over the kitchen for dinner tonight, turning out grilled steaks, sausages and hot dogs, steamers, a salad with fresh cucumbers, tomatoes, black olives and cheese and a roasted potato dish that The Neighbor Husband found from Better Homes & Gardens. They actually did a good job, only being tripped up by timing everything to get on the table at the same time (ahem), which is a challenge for any home cook. Even better still, they managed to keep my kitchen nearly as clean as it was when they started their adventure.
Tune in tomorrow for another announcement. Until then…
A year ago today … Ham & Brie Quesadillas, Scallops and more.
Ziggy from Los Angeles’ Soul Fusion Kitchen takes a break with his cousin:
The pup at Farmgirl Fare in Missouri takes a leisurely stroll:
Bailey from The Savory Notebook is back again, and this time, with a friend, Sparky:
Mr. Woofy from Kitchen Wench snuggles in for a nap:
Buddy from Peanut Butter Etouffe is seriously stylin’:
Letta from Something So Clever is back again … barely. ;)
Chips and Veggies with Sun-Dried Tomato Dip
Recipe courtesy Rachael Ray.
3/4 pound feta cheese, crumbled
1/2 cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic or 1/2 teaspoon granulated garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
3/4 cup milk
1 teaspoon black pepper
1 sack chips (recommended: Onion and Garlic Yukon Gold Chips, Terra Brand, or other Mediterranean flavored gourmet chip), available on snacks aisle of market
1 pound baby cut carrots
1 green bell pepper, cut in strips
4 stalks celery, cut into sticks
Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies.
Spicy Potatoes and Corn
Source: Better Homes and Gardens, July 2006
1 lb. new potatoes
2 tablespoons olive oil
2 ears corn
1 tablespoon olive oil
Ground chipotle pepper or chili powder
1/4 cup chopped prosciutto
Halve potatoes; toss with 2 tablespoons olive oil. Place in a 15x10x1-inch baking pan. Brush corn with 1 tablespoon olive oil; add to pan. Lightly sprinkle potatoes and corn with salt and ground chipotle pepper or chili powder. Roast in a 425¿F oven for 25 to 30 minutes or until potatoes are tender. Cool just until corn can be handled; cut corn off cob. Place potatoes, cut side down, on a serving plate; top with corn and sprinkle with prosciutto. Makes 4 servings.