Prosciutto and Melon appetizer skewers
Whipped Feta dip with roasted strawberries
Tomato, Peach, and Burrata salad
Apple and Brie stuffed Chicken
Thursday, August 24, 2023
Thursday, June 15, 2023
Nora's English Garden Party
Appetizer:
Salads:
Main: Nora used frozen puff pastry from the store instead of making the crust
Dessert:
Wednesday, June 14, 2023
Tuesday, April 11, 2023
Staci's Chicken Roulade (3 ways) night
Staci also made a "Cuban" Roulade with ham, pickle, and provolone
and a "Mediterranean" Roulade with feta, kalamata olives, and red onion
Saturday, March 11, 2023
Michelle T. and her Grandma host dinner
Brine your chicken! This is a fancy brine, but there are simpler ones out there. It makes such a difference when baking or smoking chicken. I smoked the bone in and skin on chicken breasts at 225 for 1 hour and 350 for one hour. The temperature and times work well for a whole chicken also. I seasoned the chicken with a mixture of butter, olive oil, garlic and chopped herbs (rosemary, thyme, and parsley).
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Perfect Pie Crust
4 cups flour
1 T sugar
2 t salt
1 3/4 butter flavored shortening
Mix together the flour, sugar, and salt, then cut in the shortening until crumbly.
Mix together the following in a small bowl.
1 T vinegar
1 large egg
1/2 cup water
Add liquid to dry ingredients with fork until moistened. Divide into 3 large balls. Roll out between 2 sheets of plastic wrap. Refrigerate for easier handling.
Pecan Pie- Dear Abby
1 cup light corn syrup
1 cup brown sugar
3 large eggs
1/2 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
2 cups pecan halves
Beat eggs, add the rest of ingredients. Pour into pie shell. Bake at 350 for 50-60 minutes.
For this recipe Michelle substituted butter for margarine
Saturday, February 11, 2023
Lindsay’s new & tried and true recipes
Salad:
Carrots:
Pull apart bread:
Sushi cups:
I just made up my own recipe for the filling, but used the rice/vinegar recipe from the link. I put cream cheese, cucumber and avocado in the little cups then added sesame seeds and seaweed snack pieces that I cut into small pieces. I drizzled yum-yum sauce and sriracha sauce over the top. To form the cups, I balled a teaspoon or two size of rice into a mini muffin tin and then used the back of a teaspoon that I’d sprayed with cooking spray to get the shape. The rice is kind pretty sticky, and sometimes a little hard to work with but overall it really wasn’t too bad!
Yum-Yum sauce:
Olive Oil cake:
Monday, January 16, 2023
Heavy Winter Meal at Kymberly's
Two appetizers:
Sides:
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.
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