Kymberly & Brittany's Peaches Couples night

 Tomato Peach Caprese

Old Fashioned Creamed Corn

Ciabatta Bread

Chicken, Potatoes, and peaches

Fireball Peach Smoked Ribs

For dinner group, I baked a sheet pan by doubling my shortbread recipe. I spread 2 8oz brick of cream cheese, then I followed my peach pie recipe by tripling it. For a 9” pie shell a single recipe of shortbread and 2 - 4 oz of cream cheese is all. Any more and it overwhelms the pie 🤗

Kymberly's halloween party

Appetizer:  brand "32 crisps" crackers with goat cheese and sour cherry jam for the bloody fangs

Eyeball appetizer

Fall Salad with cornbread croutons

Lab Rat soup

Alfredo with Gnocchis 

Black Velvet halloween cake

Brown Butter Blondies 

Heavy Winter Meal at Kymberly's

 Two appetizers: 

Cherry and Black Pepper Smoked Cream Cheese Recipe - Traeger Grills traeger.com

Brie and Cranberry Pull Apart Bread Recipe | Traeger Grills traeger.com

Sides:

Carrot Puree with Ginger foodfolksandfun.net

Roasted Beets and Parsnips beetsandbones.com

Instant Pot Wild Rice Pilaf with Mushrooms sweetpeasandsaffron.com

Roasted Brussel Sprouts:

Wash and cut out stem of sprouts, halve them. Toss with a shallot and diced garlic, olive oil and sea salt. Drizzle with balsamic glaze. Roast at 400 degrees until browned. (Not blackened 😜)

Roasted fingerling potatoes or potatoes at gratin go really well with this meal.

Main: Beef Wellington

This recipe requires an expensive cut of meat, center cut of the beef tenderloin (filet mignon) or you can use the front cut of beef tenderloin (chateaubriand).

I would improve this recipe by ensuring you process the mushrooms in batches to obtain the fine chop, otherwise it turns into a paste. If you sear the meat well enough it shouldn’t leak out into your pastry. 

The Ultimate Beef Wellington foodnetwork.com

King Cake with Caramel Crunch foodandwine.com

Cinnamon Crunch Ice Cream sugarhero.com

Kymberly's "Eat a Rainbow" night

The potato wedges use about 8 yellow or gold potatoes, washed and wedged. Par boil the wedges for 8 mins, then toss in the oil and spice mixture as listed in the picture above. Once coated lay them skin side down on a parchment covered baking sheet and give them a shake of salt. Bake at 425 degrees for about 45-55 mins. Make a dipping sauce out of mayonnaise, mustard, lemon juice, honey, garlic powder, salt and parsley. 

For the flank steak pinwheels you can either use a meat tenderizer and pound the raw steak flatter, or use a filet knife and cut it thinner so it will produce a nice pinwheel when rolled. Generously salt the steak, add minced or crushed fresh garlic, sprinkle it with shredded mozzarella cheese and shredded Parmesan. Drizzle it with olive oil, salt and pepper it and lay down a large bundle of spinach down. Starting at the short side tightly roll the steak tucking all the ingredients in. Tie it off with string to hold the shape and cut into slices. Cook on a hot pan or griddle coated with olive oil. 

Appetizers:

https://www.everylastbite.com/chicken-avocado-and-mango-rolls/

https://www.halfbakedharvest.com/fried-feta-rolls/

https://www.howsweeteats.com/2022/05/pickled-blueberry-burrata/

https://www.walderwellness.com/whipped-feta-with-strawberries/

https://www.twopeasandtheirpod.com/fruit-salad/

PASTA:

https://ourbestbites.com/teriyaki-chicken-alfredo/

DESSERTS:

https://www.allrecipes.com/article/tiktok-crinkle-cake/

https://freshaprilflours.com/blueberry-lemon-pie-bars/

https://www.thefedupfoodie.com/haupia-pie-with-macadamia-crust/

Kymberly and Leah's Couples Hawaiian night

 Directions for roasting a pig:

By a whole pig from Costco.  Thaw and cut down into skin layers and shove cloves of garlic in there.  We also injected a salt solution.  Brad built a refractory brick oven outside instead of digging the traditional roasting pit.  He babysat the heat all day long!  It was really fun!  We served the chicken with rice and extra teriyaki sauce from Mo' Bettah.  Kymberly also served melons and Hawaiian Sweet Rolls.  Leah brought bacon wrapped pineapple bites and Hawaiian bread pudding.

Authentic Hawaiian Mac Salad

Hawaiian Butter Mochi Recipe

Kymberly's Mexican night (In honor of the Wall)

https://ourbestbites.com/chicken-or-steak-fajitas/

sopapilla cheesecake bars use canned crescent roll dough. I found & used Annies’s organic crescent rolls without hydrogenated fats in them.

Spicy Chocolate Brownies w/ Cinnamon Buttercream Frosting

Chipotle dip/dressing - I use equal parts sour cream and mayonnaise, heavily sprinkle garlic salt and blend with a canned chili pepper in adobo sauce. Adjust heat by amount of pepper in adobo sauce

Sweet potato burrito bowl - I love both burrito bowl recipes and have done both separately or combined like I did last Thursday (2nd recipe).

Pork Flautas - I used the following slow cooker recipe then rolled the shredded meat in flour tortillas, sprayed them with cooking spray and baked them at 400deg for 12-15 mins until crisped

Cocadas- Mexican coconut candies

All these dinners are complimented by lime wedges, Pico, avocado or guacamole, diced onion, shredded lettuce, shredded Mexican blend cheese and queso fresco

Italian Night by Kymberly Burgess

Appetizer:
Strawberry Balsamic baguette slices 
1 cup strawberries, hulled and diced 1 tbsp. sugar 1 French baguette, sliced on a bias 4 oz. goat cheese 1 tbsp. olive oil 2 tsp. balsamic vinegar ¼ cup minced basil leaves Freshly ground black pepper

Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 10 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with the strawberries. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.

Goat Cheese, Prosciutto and Fig Jam 
1 fresh baguette 1/8 cup olive oil sea salt or kosher salt 4 ounces goat cheese, plain, at room temperature 6 tablespoons fig jam 3 slices prosciutto, each cut in half 6 fresh basil leaves Preheat oven to 375 F degrees. Slice six 1/2-inch slices of bread from the baguette. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and not yet turning golden. Watch that they do not burn. Remove from oven and cool slightly. This makes the bread very chewy and crunchy, you can skip this step if you prefer a softer bread appetizer. Spread some goat cheese on each, then spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top, add fresh basil leaf on each and serve.

Bee’s Salad 
Bag of Spring mix lettuce blend
Strawberries
Sections of peeled cuties/mandarin oranges
Sliced or diced Avocados
Red Grapefruit slices, skinned
Sprinkled Feta Cheese
Sliced Almonds
Bottle of Balsamic Salad Dressing

I also made InstantPot Mashed Potatoes by washing & dicing a 5 lb bag of red potatoes, add to cooker with 1 cup of water and some salt. Manual cook for 12 minutes, then steam release and add milk, butter, garlic salt, sour cream, cream cheese, pepper and more salt - whatever you like to make your potatoes super creamy. 😉 These were served under the Artichoke Mushroom Chicken

ARTICHOKE MUSHROOM CHICKEN 

4-6 Chicken breast halves 

1 c marinated artichoke hearts 

1 16oz can diced or crushed tomatoes 

8oz mushrooms, sliced or quartered 

2-4 cloves garlic minced 

1 tsp oregano 

1 tsp basil 

1 tsp salt 

½ tsp pepper 

¼ red cooking wine 

In large skillet or cast-iron pan, heat a little bit of olive oil and brown chicken. I usually will dredge the chicken in flour first then brown over medium to medium high heat. Season with salt/pepper while cooking. Once browned but not cooked all the way through, remove from pan and add mushrooms and garlic for a sauté until they are golden. Add the remainder of ingredients and cook for 5 mins, place the chicken back in the pan and cover with a lid to simmer over medium low heat for 20 mins until the chicken is cooked through. Can serve with fresh parmesan over mashed potatoes or pasta.

Dessert:

Easy Italian Layer Swap Chocolate Cake 

· 1 package chocolate cake mix – use a really chocolatey mix 

· 2 lbs ricotta cheese 

· 4 eggs 

· 3/4 cup sugar 

· 1 tsp. pure vanilla extract 

· 1 (3.4 ounce) package of instant chocolate pudding 

· 1 cup cold milk 

· 16 oz. frozen whipped topping (such as Cool Whip), thawed 

Instructions 

1. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. 

2. In a large bowl, mix together cake mix according to the directions on the box. 

3. In another bowl, mix together ricotta cheese, eggs, sugar, and vanilla until smooth. 

4. Pour the cake batter into the baking dish, fill the pan evenly. 

5. Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking). 

6. Bake the cake for 1 hour. 

7. Remove from oven and allow to cool completely before frosting. 

8. To make frosting, mix together pudding mix and milk with a whisk until combined. Carefully fold the cool whip into the pudding until combined. 

9. Spread mixture on top of cooled cake and cover and refrigerate for several hours before serving.

strawberry cream puffs with chocolate ganache. 

 http://ourbestbites.com/2016/02/chocolate-covered-strawberry-cream-puffs/