An Easy Dinner Party Menu For A Night With Good Friends!

The older I get the more I realize that time is my greatest extravagance. 

It's the most valuable commodity I have. I no longer want to spend time with people that don't care about me, lift me up, make me laugh or make me think. I no longer want to do things that don't make my heart sing.

That's why I was excited to get my first real group of great Mom friends and husbands together for a dinner party at my house. We haven't done this in a while so it was a nice reunion! Here are my girls:)

 

I love everything about a dinner party. From picking the menu, to setting the table (like how it turned out?) to the great conversation at the table.

One thing I don't like is working so much on the food that I don't get to spend time with my friends! Don't get mt wrong, I have girlfriends that jump in and help, but I would rather lounge and chat as much as I can.

I wanted to share my menu with you because it was not only delicious, it was the perfect easy menu. Most of these recipes you can prep way ahead of time so you can truly enjoy your evening!

The appetizers:

Artichoke Bruschetta from The Cookie Rookie- (OH MY LORD THESE WERE INSANE)

Parmesan Tortellini Bites by Damn Delicious- (COULD THIS BE MORE BRILLIANT??)

Main Course:

Pinwheel Steaks by Rachel Ray! (sooooo good and fun to make!!!)

Here they are when we made and tied them:

And then once we sliced them for grilling!

Lemon Parmesan Baked Broccoli by Get Off Your Tush And Cook- (SO YUMMY!!!!!)

Smashed Yukon Gold Potatoes by Pioneer Woman (kids loved these too!)

Dessert:

Blackberry Cheesecake Bars by Hugs and Cookies- (aka you've died and gone to heaven bars)

It was a great evening and made even better by some amazing food! What's your go to dinner party recipe?

Two Great Christmas Holiday Menus!

How was your Christmas?! Are you still recovering? What was on your menu?

We had two Christmas dinners with two different sides of the family which meant two different Christmas menus!

I think we really outdid ourselves. It was a ton of work but everyone was blown away!

Menu 1: (Italian inspired:)

Appetizers:

Grilled Artichokes- (like these from Foodie Crush)

Paleo Meatballs in Marinara from Paleo Newbie

Cucumber Hummus bites with Tina's Homemade Hummus

Tina's Hummus recipe:
2- 16 ounce cans of chick peas drained- reserve the juice
4-6 garlic cloves
1 1/2 teaspoons of salt
3/4 cup tahini (sesame seed paste)
1/2 cup lemon juice

Drain chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation with the back of a spoon . Check taste again for additional lemon and salt. You can serve also with olive oil drizzled on top and smokey paprika! Divine!

Persimmons and prosciutto (add truffle oil, or honey if you have it!)

Main course:

Caprese wreath from Huffington Post

Shrimp Scampi (also by Huffington Post)

Chicken Cacciatore By Proud Italian Cook

and Italian Peas  (These were amazing)

And for dessert?

Pioneer Womans Cherry Cheesecake Shooters! These were a HUGE hit!!!

Stay tuned for menu number 2!!!

Happy Columbus Day and Meal Planning Monday!

Happy Columbus Day!

The kids are off from school so we are going to see: Alexander and the Terrible, Horrible, No Good, Very Bad Day! I've heard it's awesome. Stay tuned for my review!

In the meantime here's a little something new I am trying this week for a meal!

Tuscan Chicken Skillet- found it on Pinterest. Follow me there! Recipe by The Wanderlust Kitchen

Author: The Wanderlust Kitchen

Serves: 4

Ingredients

• 2 Tbsp. olive oil, divided
• 1 lb. chicken breast tenderloins
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. oregano
• ½ tsp. thyme
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 12 oz. mushrooms, sliced
• ⅔ c. sundried tomatoes, chopped
• 1 (15 oz) can Cannelini Beans, drained and rinsed
• 2 (15 oz) cans fire roasted diced tomatoes
• 1 Tbsp. sugar
• Salt and pepper, to taste
• Parsley for garnish

Make Stuffed Peppers with Pork Sausage

 

Instructions

1. Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.
2. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
3. Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the diced tomatoes, spices, beans, and sugar.
4. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Cheers!

Menu Planning Monday

This is a great money saving trick that really works.

Menu Planning Monday is a way for you to get organized for the week. I usually organize all of this on a Sunday. I love trying new recipes and seeing what I can do!

Here's our meals this week:

Monday- Salad and Stacked Chicken Enchiladas from Gimme Some Oven!

!

Tuesday- Cold Poached Salmon and Quinoa Tabbouleh

Wednesday- Left overs


Thursday- OUT!


Friday- Cilantro Ginger Flank Steak and Edamame rice

Saturday- Tasting party at our house. More on that later!

Whats on your menu this week??

Best Side Dish For Labor Day! Mexican Style Corn!

We call this fabulousness  "Mexi-Corn".

Everyone who tries it says it's "CRACK CORN" LOL!!!! Sarina helped hubby make them and is now HOOKED!

We served it last night. You should make it this weekend!

• 5 ears fresh corn, husked 
 
For the Spread:
• 1/4 cup mayonnaise
• 2 Tablespoons sour cream
• 1/4 teaspoon garlic salt
• Juice from one lime
 
For the Topping:
• 1/4 cup grated Cotija cheese
• 1 teaspoon smoked paprika (or chili powder if you want heat)
• Chopped cilantro, for garnish (optional)

ENJOY!!!!

Going Gluten Free- For Weight Loss

I had to do something. I am not committed to exercise except my one cardio tennis class a week with my favorite girls. And I am not going to stop eating....so what's an over 40 gal supposed to do?

Cut to my friend Shanna telling me she had lost 17 pounds after going gluten free. HUH??

I quizzed her. Can I eat cheese? Check. Can I drink wine? Check. Can I eat Chocolate? Check check.

I was IN!

It's been 2 1/2 weeks and I have lost 7 pounds. I am telling you the scale had NOT BEEN MOVING DOWN in a long while so I am pleased as punch. And you know what? My pants fit better. And you know what else? I feel better.

I am Gluten Free!

I'm making this Eggplant and Zucchini Lasagna tonight!

 

See all the cheese? Yeah me too! YUM!

Have you tried going Gluten Free? I'm telling you even the gluten free pizzas and pastas are great!

Here's a list of some gluten free foods:

Best SuperBowl Party Recipe! Buffalo Chicken Nachos!

I'm not ashamed to say that I don't care about the Superbowl,  I care about the food! HA!

This is hands down the easiest and best party recipe ever and so GOOD!!!!


Buffalo Chicken Nachos!

The Girl Who Ate Everything is a genius and her recipes are fabulous!!! The secret to these nachos is...
COOL RANCH DORITOS!!!

 

8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)

4 cups cooked chicken shredded

1 1/2 cups Frank's Buffalo Wing sauce

water

3 cups shredded cheddar cheese

4 ounces blue cheese crumbles

1 cup chopped celery

Read more at http://www.the-girl-who-ate-everything.com/2011/02/buffalo-chicken-nachos.html#CmoP9Kz3gvGL3M7r.99

Buffalo Chicken Nachos

Ingredients

• 8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
• 4 cups cooked chicken shredded
• 1 1/2 cups Frank's Buffalo Wing sauce
• water
• 3 cups shredded cheddar cheese
• 4 ounces blue cheese crumbles
• 1 cup chopped celery

Instructions

1. Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
2. Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
3. Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

Ingredients

• 8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
• 4 cups cooked chicken shredded
• 1 1/2 cups Frank's Buffalo Wing sauce
• water
• 3 cups shredded cheddar cheese
• 4 ounces blue cheese crumbles
• 1 cup chopped celery

Download a Free Greek e-cookbook

Instructions

1. Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
2. Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
3. Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

Notes

Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal preference.

Read more at http://www.the-girl-who-ate-everything.com/2011/02/buffalo-chicken-nachos.html#CmoP9Kz3gvGL3M7r.99

Ingredients

• 8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
• 4 cups cooked chicken shredded
• 1 1/2 cups Frank's Buffalo Wing sauce
• water
• 3 cups shredded cheddar cheese
• 4 ounces blue cheese crumbles
• 1 cup chopped celery

Download a Free Greek e-cookbook

Instructions

1. Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
2. Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
3. Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

Notes

Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal preference.

Read more at http://www.the-girl-who-ate-everything.com/2011/02/buffalo-chicken-nachos.html#CmoP9Kz3gvGL3M7r.99

Friday Five! Cardio Barre, The Blacklist and The Eagles Oh My!

Hi!

Here are the things I am loving right now! Brought to you by these lovely ladies: A. Liz Adventures, Hello! Happiness, The good life blog and Carolina Charm.

1. Cardio Barre-

Ladies I cannot tell you how long it had been since I exercised! I am now re invigorated after discovering Cardio Barre. It's low impact, high energy and fun. Have you tried it?

This is a video of the guy who runs my studio!




2. The Blacklist

James Spader is back and more evil than ever! I just love him and the show is riveting! Check it out on NBC!

 

3. I made this Greek Yogurt Chicken from Laloosh and it was great! You don't even need to marinate it. Just whip it up!

Lowfat and delicious!

4. I went to see the Eagles in concert and I have to say I was pretty impressed. They sounded great and were funny as hell. Go see them if you can :)

5. The Target Ankle Skinny Jean is rocking my world. Just got the dark denim too. Hello they are $11!!!!! The have cute little zippers on the back of the ankle!

Christmas Menu Ideas

I am busy butting together my menu for Christmas Eve and Christmas!

I am loving this recipe for Coffee Rubbed Beef Tenderloin from Guru To The Outdoors:

We had this last year and it was amazing!

And bring on the Scalloped Potatoes PLEASE! Martha Stewart has a great recipe!

I thought this would make an amazing appetizer:

 Scallops with cucumber and jalapeno from Fine Cooking. I get a lot of great recipes from them!

and I'm gonna try this as a side dish. Broccoflower and Crimini Mushrooms.

And I may attempt this for dessert!!!

TRIPLE LAYER CHOCOLATE CAKE COATED IN CARAMEL BUTTER CREAM, TOPPED WITH SALTED CARAMEL AND DECORATED WITH CHOCOLATE DIPPED COCONUT MACAROONS!

 

Am I yelling? Its from Hugs and Cookies.

What's on your menu?? DO TELL!

The Best Thanksgiving Side Dishes From Proud Italian Cook

Thanksgiving is here people!

We are going up to Lake Arrowhead for Thanksgiving with a bunch of family. It will be fun!

Every Thanksgiving I can HARDLY WAIT for my Mothers Broccoli Casserole! I had posted the recipe before so just click the link!


I think Proud Italian Cook has some new, interesting and YUMMMMMMY sides she's suggesting for Thanksgiving. (I'm obsessed with her posts. Cannot wait to get them each week!)

1. Cippolini Onions Bathing In Creamy Parmesan and Thyme:

Are you DYING? I am!!! This is a MUST MAKE and I am adding it to my yearly traditions!

2. Kale and Brussel Sprout Salad

This looks so light and yummy it would even be good for a lunch after Thanksgiving with turkey sandwiches!

3. Stuffed Shells with Butternut Squash and Ricotta.

I mean please. I am about to jump through this picture! Delish! Proud Italian cook ROCKS. All her recipes are available at the link above. Of course I have already pinned them to my Pinterest so you can repin there as well! What are your favorite Thanksgiving Side Dishes?

The Best Thanksgiving Ideas From Pinterest! My Friday Five!

On to the next Holiday! RIGHT? (right about now I am dreaming on January where there is NOTHING TO DO).  I thought my Friday Five should have a Thanksgiving Theme!! I know Carolina Charm will love it. (Isn't she the cutest pregnant person!?)

Anyhoo....Here's some things from my PINTEREST board: "Thanksgiving Fabulous" that I am loving:

 1) I love to make my Mom's pie crust but my friend at Ocean Breezes and Country Sneezes took it to a whole other level!

Don't you love the acorns!!

2) This pumpkin roll by Homemade by Holman looks amazing.

3) Might have to try to find this shirt on Etsy for Coco!

 4) I want to make these hat place cards for this years meal. A pilgrim hat place card holder from Tip Junkie!

5) And.....I am so doing this veggie platter this year!!! Gobble Gobble!

Five On Friday Halloween Recap- Candy, Casts and a Cake from Bite Sized Chef!

This is the Friday Five Halloween Edition! Make sure you link up with a.Liz, Carolina Charm, hello! Happiness and the good life!

1) It was a great night despite having to get a cast THAT DAY and RACING back to HOST a PARTY! Can you feel my EMPHASIS!?

The kids loved their Mummy Pizzas and Mac n Cheese.

2) Loving the new fire pit my husband built! The men sure loved it!

The women drank wine...

3) The menu I planned went off smashingly! Try White Chicken Chili and Frito Pie ! The KIDS however WERE READY!

Super Man Landon was loving all the loot.

And 4) Coco was just happy to be able to make Halloween!

5) We were glad to come back! Everyone was excited for the cake from Bite Sized Chef!