We enjoyed a delicious meal at Canoe in Vinings on January 30, 2016. We wanted to get together…well,because….we just wanted to. The food there is always fantastic and the service is impeccable. Gina gave us a silver pan charm to commemorate the occasion.
Sun Dried Tomato Dip
3 ounces chevre (goat cheese)
3 ounces light cream cheese/yogurt mix (I use Kroger brand)
2 – 3 tablespoons fresh herbs (dill, cilantro, tarragon, oregano and/or basil)
2 tablespoons cooked, crumbled bacon
2 tablespoons sun-dried tomatoes, drained if in oil
Soften the goat cheese and cream cheese in the microwave for 30 seconds.Place all ingredients in a food processor and chop until well blended. Serve with crusty bread, crackers, sandwiches, wraps, or vegetables. Can also be used to flavor omelettes, potatoes, chicken, or other savory dishes.
Served by Gina at Terri’s Lake House February 2015
We gathered at the Huller House on Lake Jackson on a beautiful and unseasonably warm weekend in February to “Teach a Cardinal”.
We started with appetizers from Gina and Julie and lit our Friendship Circle candle. Or as Joanna likes to call it, The Ring of Sloths.
Then we took a quick trip to Factory Shoals. The light was fading but the fun was just getting started.
We made our own Circle of Sloths.
Just to be sure we were totally bonded, we made it again.
Heading back for dinner and more friends to add to the circle.
Sausage Stuffed Mushrooms
from the barefoot Contessa
16 extra large white mushrooms, caps and stems separated
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium-dry sherry
3/4 pound sweet Italian sausage, casings removed
3/4 cup minced scallions, white and green parts (6 scallions)
2 tsp minced garlic (2 cloves)
1 tsp kosher salt
2/3 cup panko (Japanese dried bread flakes)
5 ounces Italian mascarpone cheese
1/3 cup freshly grated Parmesan cheese
2 1/2 tablespoons minced fresh parsley
Preheat the oven to 325 degrees
Trim the mushrooms stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and
toss with 3 tablespoons of the olive oil and the Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling
it with a wooden spoon. Cook sausage for 8 – 10 minutes, stirring frequently, until it’s completely browned.
Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions, garlic slat and pepper and cook for another 2 – 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan, parsley, and season to taste. Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.
Served by Terri at her lake house Feb. 2015
Scarftastic Teach a Cardinal by Kim. I’ll insert the table commentary.
Gina: I think I’ll take a black scarf. Or green? But I do like the coral..
Nancy S.: I need a drink! Make up your mind Gina. All is know is you’re not getting my blue one.
Terri: I think my favorite is the double strangle.
2 packages dinner rolls (in the disposable aluminum pans)
1 pound Swiss (or cheddar) cheese, sliced
1 pound shaved deli ham
1 1/2 sticks butter, not margarine
1 medium sized vidalia onion, grated
2 tablespoons stone ground mustard
2 tablespoons poppy seeds (optional)
(Some people add 2 teaspoons Worcestershire sauce – I did not)
These measurements are approximations because I usually just throw this together without measuring.
Cook the onion in the butter until the onion is softened. Add the mustard and 1 tablespoon poppy seeds. Meanwhile, slice the bread horizontally. Place butter mixture over the tops and bottom (insides) of the two pans of bread. Layer cheese and and ham. Place the top layer of bread on the sandwich. You can melt an additional 1/2 stick of butter and add the remaining poppy seeds to it. Drizzle over the bread. Cover and bake at 350 until heated through. About 15 minutes.
Served by Julie at Addams Family Musical dinner at Julie’s House
Nitalie Wert’s Pimiento Cheese
7 oz jar pimiento, chopped and well drained
4 cups sharp cheddar cheese, grated
2 teaspoons sugar
1 tablespoon white vinegar
¾ cup or less Hellman’s mayonnaise
Mix sugar, vinegar and mayonnaise. Add to cheese and chopped pimiento. Adjust to taste.
Refrigerate and enjoy! This is best if made ahead to blend the flavors and because of the vinegar, it lasts for weeks. Serve with your choice of crackers, on celery or as a sandwich. It is also great on a toasted English muffin or a bagel for breakfast.
Kristin Habowski and Nitale Wert
Jalapeno Popper Dip
2 8oz pkgs cream cheese
1 c mayonnaise
1 4 oz can diced green chilis
1 4 oz can diced jalapeño (or fresh)
1 c grated Parmesan cheese
1/2 c panko crumbs
Mix cream cheese and mayonnaise until blended. Add chilis and peppers. Spread in greased dish. Mix Parmesan cheese and panko and spread on top. Bake at 350 degrees until bubbly.
Serve with thin small French baguette slices drizzled with olive oil and baked until crispy or with pita chips. Enjoy!!
Tex Mex Mini Chili Chicken Cups
1 ½ pounds premium Young n’ Tender Brand boneless, skinless split chicken breasts
1 cup Ranch dressing or sour cream
¼ teaspoon each salt, and Spice Islands pepper or to tastre
2 cups shredded Monterey Jack cheese
2 tablespoons Spice Islands Chili Con Carne Seasoning (Chili seasoning blend ) If unavailable substitute 4 teaspoons chili powder and 2 teaspoons paprika
1 package (24 count) Won Ton Wrappers
1 cup finely chopped red or green bell pepper or combination
*Optional toppings: salsa, sour cream, guacamole.
Place chicken in single layer saucepan, add water to cover. Bring to boil, reduce heat to simmer and poach chicken for 20 minutes. Drain, cool slightly and chop chicken or shred with a fork. Mix with dressing and season with salt and pepper, set aside. Combine cheese and chili seasoning, set aside. Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Bake for 5 minutes(until lightly brown). Remove from oven and cool. Spoon a generous tablespoon of chicken filling into each wonton cup, sprinkle with cheese mixture and then bell pepper. Return to oven and bake an additional 10 minutes or until heated and cheese is melted. Serve salsa, sour cream, guacamole separately as toppings, if desired. Makes 24. Mini muffin pans dan be used to serve bite-sized servings.
Janet Wachsler served at Charleston
8-oz. shrimp (cooked, deveined and chopped
¾ cup mayonnaise
1/3 cup grated Parmesan cheese
1/3 cup shredded Swiss cheese
¼ teaspoon hot sauce
2 pkgs (30) phyllo cups
Mix all ingredients (except phyllo cups) together. Use a teaspoon to fill cups with shrimp mixture. Fill only to the top of the cups or they will overflow. Bake at 400 degrees until bubbly.
Gina Tiedemann at Christmas Brunch at Joanna’s
Hot Mexican-Style Spinach Dip
1 medium onion, chopped
2 tablespoons vegetable oil
2 medium tomatoes, chopped (or canned, diced tomatoes)
2 tablespoons chopped canned jalapeno pepper
1 (10-0z) package frozen, chopped spinach, thawed and well-drained
1 cup half-and-half
2 cups (8-oz) shredded Monterey Jack cheese
1 (8-0z) package cream cheese, cut into ½ inch cubes
2 (2.2 oz) cans sliced ripe olives, drained
1 tablespoon red wine vinegar
¼ teaspoon black pepper
Preheat oven to 400 degrees. Cook onion in oil in medium skillet over medium heat, stirring constantly, 4 minutes or until onion is tender. Add tomato and jalapeno pepper; cook 2 minutes. Transfer mixture to large bowl; add spinach and remaining ingredients, stirring well. Spoon mixture int a large greased 2-quart baking dish. Bake, uncovered at 400 degrees for 35 minutes or until golden and bubbly. Serve warm with tortilla chips.