Kristi's Italian night

 For the Breadsticks:  Set out Rhodes rolls.  When softened, roll into a breadstick and let rise 2-3 hrs.  I cut my dough before rising for shorter breadsticks.  Once doubled in size, brush with melted butter then shake salad supreme seasoning over the top.  Bake at 350 10-12 min.  Immediately brush more butter over the top.

Pizza Oven couples night at Lindsay's

 

Dough Recipe

Arugula Salad

Grapes

Goat Cheese

shaved Almonds

Dressing: about 1.5C olive oil, 3/4 C lemon Juice, Salt & Pepper, 4 TBSP honey

Blackberry Pizza

Marinara, then add cheese, blackberries, prosciutto, basil and olive oil 

Kristi hosts ladies brunch

 For the avocado toast, I sliced ciabatta then drizzled with olive oil and broiled it.  Then mashed avocados and added lemon juice and salt and pepper, then topped with sprouts and drizzled balsamic vinegar over the top.

Kristi & Michelle B. couples "layered" night

 

Prosciutto Asparagus

Spinach Caesar salad

Butternut Squash Lasagna

White Pesto spinach Lasagna

Banana Pudding 

Sarah's lasagna recipe from Italy

Brown 2 pounds ground beef

1 chopped onion

1 shredded carrot

salt and pepper to taste

Add:

1 1/2 tsp dried mustard

1/4 cup ketchup

1 Tbsp worcestershire sauce

1 can tomato paste

3 cans diced tomatoes

1 tsp Italian seasonings

Make a rue

1 cup butter

1 cup flour

Slowly stir to make paste then add 1 pint half and half

Line a 9X13 pan with oven ready lasagna noodles

Layer

noodles

meat

rue

monterey jack cheese 

repeat

Bake at 350 for 40 minutes

Focaccia Bread

I used my no knead artisan bread recipe

3 cups flour

1 tsp yeast

1 tsp salt

1 1/2 cup very warm water

Mix all then cover with plastic wrap and let rise 6-18 hours.  Knead a few times then drizzle olive oil into skillet or cookie sheet.  Roll the dough in the olive oil and stretch to fill the pan.  Poke holes into the dough.  Brush with 1/2 cup melted butter, garlic, rosemary, and salt to taste.  Bake for 20-30 minutes without lid in skillet or at 450 for 25-35 minutes in oven.  Sprinkle with 1/2 cup grated parmesan during last minute of baking.

Remove from pan and let cool completely.  Cut into squares or strips

Chocolate Trifle

Make 1 9x13 pan of brownies (a boxed mix holds up best in this recipe). Cool completely.  Cut into 1 1/2 inch squares.

Melt 1 cube butter with 1 giant sized Hershey bar

Mix 1 quart (2 pints) whipped cream

Layer brownies, melted chocolate, then whipped cream and repeat

Top with shaved chocolate 

Kristi’s Southern Comfort night

Deviled Eggs

  Salad

Instant Pot Ribs

R&R Ribs-  Cook ribs at 275

2 hours meat side up

Add more seasoning and water (lightly for both)

Flip meat side down

Add more seasoning and water (almost pool the water)

Cook for one more hour

Check temperature to reach 195 internal

If not 195 check in 20 minute intervals

Sausage Gravy

Kristi's Plates & Palates night

 

Kristi's Cheesecake Factory night

Kristi’s Thai night!

Kristi didn't make the recipe below, but it is from Sawadee!

Soup and Lyon,French Salad Night by Kristi Williams

Dessert:  Brownie Bombe!
Click Here for the recipe!

Hawaiian Grill Couples Night

For the meat: I bought a fatty chuck roast and had the butcher thinly slice. Then marinated in mo bettah teriyaki sauce for 24 hours. Grill to liking and serve over sticky or brown rice. 

I also got boneless skinless chicken thighs and marinated them for 24 hrs in the teriyaki sauce. Grill, serve over rice.

Couples Night: Thanksgiving Dinner with Kristi Williams and Michelle Beattie

Holiday Bacon Appetizer (click here for the recipe)

Turkey:

I just followed the directions on the oven bag to bake the turkey.  I rinse the turkey, slather it in vegetable oil, season with salt and lots of pepper.  I also throw in an onion and celery to the bag as well as the cavity of the turkey.

To make gravy: I take all the drippings and warm in a sauce pan over medium heat.  Add pepper, season salt to taste.  I then put a few tablespoons of corn starch in a bowl and mix with COLD water until a thin paste forms.  Whisk into gravy to thicken then add more pepper and season salt.  If it gets too thick, add hot water to thin out.

Rolls (click here for the recipe)

Chocolate Cream Pie (click here for the recipe)

I used a traditional crust instead of Graham Cracker crust

Couples Night- Kristi and Staci

Strawberry Salad

 

Dressing:

1/2 c mayo

1/4 c milk

1/4 c sugar

1/8 c vinegar

1 T poppy seeds

1 head romaine (or bunch of spinach)

thinly sliced red onions (to your liking)

1 c sliced fresh strawberries

1/2 c sugared pecans

Cowboy Honey Dijon Chicken

1/2 cups dijon mustard

1/2 cups honey

1/4 cup lemon juice

1/2 teaspoon salt

6 whole chicken breasts

1 pound bacon

sharp cheddar cheese

canola oil

Make the marinade by mixing mustard, honey, lemon juice, and  salt.  Set aside.  Rinse chicken and place between waxed paper.  Pound until 1/2 to 3/4 inch thick.  Put chicken in marinade, cover with plastic wrap and refrigerate 1-3 hours.

Fry up the bacon and reserve 1/4 cup of the grease.  When chicken is done marinating heat equal parts bacon grease with equal quantity canola oil in pan over medium high heat.  Add 2 or 3 chicken breasts to pan.  Cook until brownish/blackish about 1-2 minutes per side.  Remove chicken to large baking sheet.  Repeat process until all chicken is ready.  Place in oven at 400 degrees for 10-15 minutes (until done).  Lay a piece (or 2) of bacon on top of chicken then sprinkle sharp cheese over the top.  Return to oven additional 5 minutes until cheese is melted and bacon is sizzling.  Serve immediately.

Rice Pilaf

1 onion chopped

2 celery stalks chopped

1 clove garlic

1 cup mushrooms 

2 Tbsp butter

1 cup rice

2 cups beef broth

1/4 cup bacon crumbled

1/2 tsp.pepper 

Saute onion, garlic, celery and mushrooms in butter just until tender.  Add the pepper, rice, and broth and bring to a boil.  Cover and turn on low for 20 min or until cooked and fluffy.  Sprinkle crumbled bacon in and serve.

Ice Cream Cakes

Chocolate Cake

Mix 2 cups sugar

2 eggs

1 cup vegetable oil

2 cups hot water

1 Tbsp vanilla

Then add:

 3 cups flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/2 cup cocoa

Mix well.  Pour into 2 rounds or one bundt and bake at 350 for 35 minutes.

When cooled slice cake horizontally and spread softened ice cream of your choice then sandwich cake together and freeze.

Yellow Cake:

1 yellow cake mix

1 small box of vanilla pudding

4 eggs

1 cup water

1/2 cup oil

2 tsp vanilla

Mix well and follow box instructions for baking times.

When cooled slice cake horizontally and spread softened ice cream of your choice then sandwich cake together and freeze.

Couples Night: Kristi Williams and Lindsay Stevens

ITALIAN NIGHT

Appetizers:

Goat Cheese with Cranberry Chutney



Chutney

1 Shallot, finely chopped or 3 T thinly sliced green onion

1 tsp vegetable oil

1 can (14 oz) whole cranberry sauce

1 T orange juice

1/8 tsp salt

1 log (10.5 oz) goat cheese



Spread over a crispy baguette



We also got a block of Feta and drizzled Olive Oil over it. Spread on

a baguette and enjoy!



Asiago Penne Pasta



1 box penne pasta

1 medium zucchini. cut into half moon shapes

8-10 asparagus, woody ends broken off

1/2 c asiago cheese plus more to pass at the table



Sauce

3 T olive oil plus more for grilling

1 T fines herbs

1/2 tsp salt plus more for grilling

pepper to taste plus more for grilling

1 T fresh snipped thyme leaves



Make two tin foil pouches big enough to fit asparagus in one and

zucchini in the other. Place vegetables in each pouch. Season with

salt and pepper and olive oil, about 1 tsp olive oil. Close the

packets, make sure they are completely secure so they can be flipped.


When Grill is heated, place vegetable packets on the grill and cook 10

minutes, flip and cook for 7-10 more minutes.



Cook pasta according to package. Drain. Mix sauce and add to pasta.

Add cheese and veggies and serve warm.



Bruschetta Chicken:



Chicken breasts

Mozzarella cheese

Italian dressing

Bruschetta (see recipe below)



Marinate 4-6 chicken breasts in your favorite Italian dressing 30 min

to overnight (I did mine overnight and they were really juicy!)



Bruschetta:

chop 4-5 vine tomatoes

1/2 an onion chopped

basil to taste

salt to taste

pepper to taste

olive oil to taste

2-3 cloves garlic

1/2 tsp. balsamic vinegar



Mix all together. Cover and refrigerate at least 30 minutes.



Heat grill to med-high. Cook chicken on grill 8 minutes, make sure it

has nice grill marks. Turn chicken over. Grill another 7 minutes.

Place a large slice of mozzarella cheese on chicken breast then add

2-3 Tbsp. of the bruschetta. As soon as cheese melts, pull off grill

and serve.



Dessert:



Chocolate Tiramisu here's the link:



http://www.marthastewart.com/313839/double-chocolate-tiramisu

Couples Night - Amy McReynolds and Kristi Williams

Mexican Food

 chips and dips acted as the centerpiece for each table

Salsa - (learned from a friend of mine that is from Mexico!)
Boil 5 tomatillos, 3 vine ripe tomatoes, and 2 big jalapenos in water for about 5 min.
Take them out of the water and place in a blender with 2 cloves garlic, 4 to 5 Tbsp. lemon juice, 1/4 of a white onion, 1/3 bunch cilantro, and 2 tsp. salt.  Blend well.
Put 4 Tbsp. of oil in a pot on the stove at med. high heat.  Once oil is hot add salsa and let sauté for at least 5 min.

Guacamole- (if you double or triple the recipe don't double or triple the amount of lime juice!)
1 avocado (quartered)
1/8c. red onion chopped
handful of cilantro
salt and pepper
1/4 C. lime juice
1 to 2 Tbsp. olive oil
Pulse in a food processor so it is chunky

Jalapeno Popper Spread - found here at allrecipes.com

Chipotle Lime Corn Cobs - recipe found here

Baked Creamy Chicken Taquitos

2 Tbsp. Cream cheese

1/3 cup sour cream

1/2 cup green salsa

1 T fresh lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp granulated garlic

2 Tbsp. sliced green onions

2 Cups shredded cooked chicken (2 breasts)

1-2 cups grated pepperjack cheese

tortillas

kosher salt

cooking spray

Heat oven to 425.  Line a baking sheet with foil  and lightly coat with cooking spray.

Heat cream cheese in microwave for 20 sec. so it's soft and easy to stir.  Add sour cream, green salsa, lime juice, cumin, chili powder, onion powder, and garlic.  Stir to combine then add green onions.  Add cooked chicken and cheese and combine well.

(You can prepare up to this step ahead of time.  Just keep the mixture in the fridge)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (I usually do 3 at a time for 20 seconds).

Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla keeping it about 1/2 inch from the edges.

Roll up as tight as you can and place seam side down on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 minutes or until crisp.  Dip in salsa, sour cream, or guacamole.

Enchiladas Verde-
In a large sauce pan, cook 1 chopped onion on medium heat in 2 tsp. of oil for 6-8 min. or until golden brown.
Add 1/2 tsp. cumin, and 2 cloves of minced garlic.  Cook for about 30 seconds more.
Next add 1 1/2 Cups of chicken broth (low sodium) and scrape bits off bottom of pan.
Place 2 trimmed chicken breasts in pan and place lid on top.  Cook for 15-20 min, flip halfway through.
Once chicken is fully cooked through place in fridge to cool it down.  Reserve 1/4 C. of the chicken/onion stock.

3 poblano chilis, cut in half
16-20 tomatillos (1 1/2 lbs) - cut any large ones in half
Toss the above in a bowl with 2 tsp. of oil then put in a foil-lined baking pan.  Broil for 8 min.  Let cool then remove poblano skins.
Place peppers, tomatillos, 1/4 c. chicken/onion stock, 1 tsp. sugar, 1 tsp. salt, and 1 clove of garlic in food processor.  Pulse about 8 times so that it is well blended and still a little chunky.

Remove chicken from fridge and shred and chop it up into small pieces.  Mix with 1 1/2 c. shredded pepper jack cheese, 1/2 c. chopped cilantro, and a little salt.

Spray about 15 corn tortillas with cooking spray then cook on a baking sheet at 350 for 2 to 4 min.  This makes them easier to roll, if using flour tortillas this step is not necessary.   Once that is done turn the oven up to 450.

Put 1/4 C. of your prepared verde sauce in the bottom of a large casserole dish.  Roll warmed tortillas with about 1/3 C. of the chicken filling.  Once all the tortillas are filled and in the pan spread the remaining verde sauce over the top.  Sprinkle the top with 1/2 C. pepper Jack cheese.  Cover with foil and bake at 450 for 15-20 min.  Serve with Sour Cream.

Dessert
Death by Carmel Bars - recipe found here

Mock Fried Ice Cream

1/2 gallon vanilla ice cream, softened

1 cup corn flakes

4 Tbsp. sugar

2 Tbsp. cinnamon

coconut flakes

honey

Set out ice cream for a few minutes to soften.  Smash up the corn flakes and combine with cinnamon, sugar, and coconut flakes.  Sprinkle a layer on the bottom of a 9X13 pan.  Spread the softened ice cream over the top and add a top layer of the cereal mixture.  Drizzle honey over all layers.  Cover tightly with foil and freeze 6-12 hours.  Cut into chunks and serve with chocolate, whipped cream, caramel or any desired topping.