Wednesday, January 16, 2019

FEBRUARY 1, 2019: SHARON AND DAVE'S!

Sharon and Dave's!!!


It's February and that means it's - - -  CHILI time at Sharon and Dave's!

They're asking us to fill in the menu with the following:


CHIPS AND SALSA

DAVE'S (Award winning) CHILI

CALIFORNIA SALAD
MEXICAN CORNBREAD

ASSORTED DESSERTS

Should be another fun evening with good food and friends!

DAVE'S  AWARD WINNING CHILI


Dave's chili is top secret.  He shared it with us, but that's as far as it goes.  But...it is good!


Add Frito's into a bowl. Pour Chili over Frito's top with sour cream and cheese.

The trick to good chili is no grease and thick. 



CALIFORNIA SALAD
(Adapted from Seaside: Pastels & Pickets cookbook)

SALAD:
6 cups mixed greens (I used romaine, spring mix and watercress)
2 cups cooked chicken shredded or cubed (I used 1 lemon rosemary rotisserie chicken)
6 slices bacon, cooked and crumbled
1/2 pint grape tomatoes, halved
1 red pepper, julienned
2 TBSP chopped chives
3 oz blue cheese, crumbled
1 - 16 oz can hearts of palm, sliced
2 avocados, chopped
2 TBSP fresh lemon juice
1 cup toasted croutons, optional
catebogue

DRESSING:
1/2 vegetable or canola oil
1/4 tarragon vinegar
2 TBSP lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp sugar
1/2 teaspoon paprika
1/2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1 clove garlic, halved and skewered with toothpicks



Combine lettuce, chicken, bacon, tomatoes, red pepper, chives, bleu cheese and hearts of palm.  Sprinkle avocado with lemon juice.  Add to salad.

Combine oil, vinegar, lemon juice, Worcestershire sauce, sugar, paprika, dry mustard, salt and pepper in bowl; mix well.



Add dressing to salad.  Remove garlic with toothpicks. Toss gently to coat well, and sprinkle with croutons, if using.

MEXICAN CORNBREAD
(Adapted from Thecrumbykitchen)
These cornbread muffins were so good!  The heat from the fresh jalapeño slices is offset by the surprise bonus of cream cheese in the MIDDLE of each muffin!

1 cup cornmeal
1/3 cup sugar
1/2 cup unsalted butter melted
2 large eggs
3/4 cup all-purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
15 oz can creamed corn 
1 cup sour cream
1 cup cheddar cheese shredded
1 jalapeno pepper seeded and diced, plus slices for garnish
4 oz cream cheese

Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
Add flour, baking powder, and salt; stir until thickened and combined.
Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
Fill each muffin tin ¾ full; add 1 TBSP of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno slice.
Bake 16-19 minutes, or until a toothpick inserted comes out clean.
Serve as a side with a savory dinner, or enjoy with a drizzle of honey.


A few pics from the very fun evening with our great friends (FOOD and PICTIONARY!!!):








Chicken Enchilada Soup












































NEXT UP:

WE MEET AT 
DENISE AND GREG'S 
IN APRIL!!!