Couples Night- Meat and Potatoes

HAM AND CABBAGE POTATO GRATIN

• 2 tablespoons unsalted butter

• 2 cups deli ham (thinly sliced) or chopped bacon 

• 1/2 head green cabbage (cored and sliced 1/2-inch thick) (or Savoy cabbage is better)

1 onion sliced

• 2 cloves garlic (minced)

• 1/2 cup chives (finely sliced)

• 1/2 cup parsley (finely chopped)

• 2 pounds russet potatoes (peeled and sliced 1/8-inch thick)

• 1 cup heavy cream

• 1 teaspoon paprika

dash of nutmeg

• 2 cups gruyere or Parmesan (shredded and divided) 

directions

Preheat oven to 375ºF. Butter a large 8x8-inch baking.

Place a large sauté pan over medium-high heat and add 1 tablespoon butter. Add the ham (or don't do butter and do bacon instead) and cook until crisp, about 5 minutes. Remove from the pan and add remaining 1 tablespoon butter (or cook cabbage in some of the bacon grease). Add cabbage, garlic, and onion, season with Kosher salt and cook until the cabbage has wilted, about 7-8 minutes. Remove from the heat and add the ham back in with the herbs. Allow to cool slightly.

In a large bowl, add the potatoes, cream, paprika and 1 1/2 cups of the gruyere. Season with Kosher salt and freshly ground black pepper and mix to combine. Add half of the potato mixture in an even layer. Spread all of the cabbage mixture on top and top with remaining potato mixture. Sprinkle the remaining 1/2 cup of cheese evenly on top of the potatoes. Cover with foil and bake for 45 minutes. Then remove the foil and continue to bake another 20 minutes, until golden brown on top. Remove from the oven and allow to stand for 10 minutes before serving.

Garnish with chopped chives if desired.

Helpful tip: do not hold the potatoes in water after slicing. This will remove too much starch before cooking.

Broiled Feta Appetizer (recipe found HERE)
*I doubled the amount of tomatoes for this recipe

Carmel Apple Pretzel Salad (recipe found Here)
*For the pretzel/pecan topping, I found that it needed to bake longer than 7min, I'd try 10 or 11min.  Also I'm not sure that it really needs that much butter?  It was really greasy - not dry and crumbly like her pictures show on the website.
*I also think she was way off on the #of apples, I think one recipe can easily handle 5 apples

Pork Sandwiches with 
Cilantro Lime Pesto:
1 C. Mayo
1 C. chopped cilantro
1 tsp. minced garlic
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 Tbsp. fresh Lime juice
1/2 tsp. cumin
Combine in food processor and serve on rolls with a package of shredded cabbage, Smoked Pulled Pork (Kirkland brand pork), and your favorite barbecue sauce.


Here's my ice cream recipe.  For gourmet group, I added 1 T coconut extract instead of the vanilla and of course, no raspberries. 

Krumkake (Norwegian Cookies)

Whisk together:
6 eggs
1 cup milk

Add:
1-3/4 cup sugar
2-2/3 cup flour
1-1/2 teaspoon Cardamom

Add:
¾ cup melted butter
1/8 teaspoon salt
1 teaspoon Vanilla
a sprinkle of Nutmeg

Cook in the Pizelle  Maker – then form into a cone shape while still warm.

Delicious when filled with fruit and whipped cream.

Soup and Lyon,French Salad Night by Kristi Williams

Dessert:  Brownie Bombe!
Click Here for the recipe!

St. Patricks Green Dinner by Michelle Beattie

Appetizers:


Green Fruit Kabobs with Green Jello Dip

Reuben Sliders

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/

Jennie Russon

Shrimp Salad
Dessert: Australian Pavlova with Berries and Cream

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.

Kimberly's Steak (in a Cast Iron) Dinner

Portobello Mushroom cap appies

* 1/2 cup Basil, fresh, chopped plus extra for garnish after baking

* 1/2 cup Cherry tomatoes, halved, or regular tomato diced

* 4 Portobello mushroom caps, large

* Salt and pepper

* 3 tbsp Olive oil, extra virgin

* 2 cups Mozzarella

* Optional balsamic vinegar

Wash mushroom caps. Make 4 rings out of aluminum foil, place on baking sheet. Place mushroom caps on foil rings, it lifts them off the baking sheet so they roast evenly and don’t become soggy. Drizzle Portobello caps with olive oil and sprinkle with salt and pepper. Top each with mozzarella, then tomato and a sprinkling of basil. Add more mozzarella if desired.

Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately. Can drizzle with balsamic vinegar ;)

Puff Pastry & Brie appy

* 1 sheet puff pastry, thawed

* 7-8 ounces Brie

* 2 tablespoons raspberry jam

* 1 1/2 tablespoons brown sugar

* 1/2 teaspoon Dijon mustard

1. Lightly grease a 24-cup mini muffin tin with nonstick cooking spray and set aside. Preheat the oven to 375 degrees F

2. Dust the counter with a light coating of flour and gently press the sheet of puff pastry out with your hands until it is about 12X12 and an even thickness.

3. Using a pizza cutter wheel, cut the puff pastry into 25 equal pieces (five strips one way, five strips the other way). Press one square lightly into each muffin cup.

4. Bake the puff pastry for about 8-9 minutes until lightly golden and puffed up.

5. Remove from the oven and using the bottom of a spoon or spatula (or your finger), press the pastry down in the middle so it is no longer puffed up.

6. Cut the Brie into 24 1/2-inch or so cubes.

7. Divide the raspberry jam evenly among the pastry cups

8. Place a piece of Brie on top of the jam.

9. Mix together the brown sugar and Dijon and sprinkle evenly over the cheese. Return to the oven for about 4-6 minutes to let the cheese melt (watch carefully so the puff pastry doesn't burn).

These are delightful warm or room temp. I have used raspberry/peach jam and they are delicious.

Strawberry Spinach Salad

Dressing:

* 1/4 cup olive oil

* 1/4 cup canola oil

* 2/3 cup diced fresh strawberries

* 2 1/2 Tbsp red wine vinegar

* 2 Tbsp honey

* 2 Tbsp granulated sugar

* 1 1/2 tsp dijon mustard

* 1/4 tsp salt

* 2 tsp poppy seeds

Blend all ingredients dressing ingredients except poppy seeds. Pour into a jar and stir in poppy seeds, cover and store in refrigerator.

Salad:

* 10 oz baby spinach

* 12 oz fresh strawberries, sliced (about 2 cups)

* 1 pint fresh raspberries (about 1 1/2 cups)

* 2/3 cup dried cranberries (optional if you don't want to add all three)

* 2 medium avocados, peeled, cored and diced (semi-firm but ripe)

Toss all together, top with dressing, then the best part….

* cinnamon toasted almond slivers and

* 5 oz feta cheese

I have also swapped out the raspberries for diced fresh mango and left the craisins off. The variations are delicious.

Cherry Tomato Asparagus Salad

1 pound asparagus, trimmed and halved

6 cups halved cherry, grape, and pear tomatoes in varied colors

1 ripe avocado, cut into cubes

1 cup sliced basil leaves

1/4 cup extra-virgin olive oil

2 teaspoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup crumbled gorgonzola cheese

1. Wash and snap off woody end of asparagus. It will naturally snap at the border of the woody and the tender part of the asparagus. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water to shock it to keep its bright green color.

2. Mix dressing ingredients

3. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

4. Top with cheese and extra basil slices

I used this recipe for my dinner rolls. It's the only roll recipe I make now. http://howdoesshe.com/delicious-dinner-rolls/

Crock Pot Mashed Potatoes

* 5 lbs sierra gold , Yukon gold red potatoes, diced with peel

* 1 cup water

* ¼ to ½ cup butter, cut into chunks

* 1 ½ tsp salt

* 1 teaspoon ground black pepper

* 1 cup milk

This is the easiest way to make mashed potatoes; it is a one pot mess. Brown potatoes do not work as well as they are too starchy, you will end up with glue. The lighter skinned potatoes are perfect. Wash and dice potatoes, add everything in crock pot. Set to high and leave for 4 hours. Mix with hand mixer and season to taste with additional salt and pepper, can add additional milk or heavy cream to make them creamier.

There are so many variations to this; I have used chicken broth, cream cheese, minced garlic to flavor the potatoes as well. Sour cream, more salt and pepper and garlic salt are also fun to add to taste.

Steak – cast iron cooking

Thick cut steaks are the best for this method, about 1 ½ in thick. Rib Eye is awesome for this. (We have cooked various steak cuts and thicknesses this way, but do not do a thin steak this way.)

Make sure to bring your steaks to room temp first. Rub some Kosher Salt on each side of the steak. Pepper it if desired.

Preheat oven on broil 500deg. Heat your cast iron pan on your stove top until it's smoking hot. (It will smoke or set off fire alarms😀) Add a tablespoon or two of butter, slap your steak in, sear about 1 min per side then put pan in oven for 6 mins for medium rare, 8 mins for medium.

Take steak out of the pan and let rest for 5 mins.

Dessert

CHEESECAKE

Crust: 2 c graham crackers, crushed

6 TBSP sugar

6 TBSP butter

Filling: 4 8oz bricks cream cheese

1 c sugar

3 TBSP flour

1 TBSP vanilla

1 c sour cream

4 eggs

Layer combined graham mixture in bottom of 9" springform pan. (You can go bigger or smaller, you just need to adjust the baking time.) Pressing the crumbs firmly with your hand or a fork produces a solid, hard layer. Letting the crumbs lay loose produces a more crumbly layer.

Beat cream cheese until smooth. Add sugar, flour, vanilla, and sour cream and mix until combined. Add eggs one at a time to fully incorporate.

Bake at 325 for 1 hour and 10 minutes. Check on it at the 1 hour mark, if it is turning golden, the sides are set and the middle is slightly soft, you can take it out. Cheesecakes continue to bake while cooling. Overbaking will crack the cheesecake. Tastes the same though, it's just a looks thing! Completely cool before refrigerating, and do not cover it. Covering it during the cooling process will make it soggy.

Serve, or if you want to make the cheesecake stuffed strawberries - lighly mash the cheesecake up with your hands to distribute the crust in the filling. Wash and core large strawberries, stuff 'em, then dip in your favorite chocolate.