DRESS: Casual---Red and Green Theme
FOOD: Red and Green of course!
We're serving:
CAPRESE BITES
Veggies with RANCH AND BLUE CHEESE in RED and GREEN peppers
CHRISTMAS APPETIZER WREATH- Leslie
We're serving:
CAPRESE BITES
Veggies with RANCH AND BLUE CHEESE in RED and GREEN peppers
CHRISTMAS APPETIZER WREATH- Leslie
BEEF TENDERLOIN SLIDERS (with RED cranberry chutney and GREEN chimichurri pesto)
DEVILED EGGS - Wendy
COUSCOUS SALAD
PARMESAN SPINACH BALLS
POTATO CASSEROLE - Wendy
RED AND GREEN SALAD - Sharon
CHICKEN WREATH APPETIZER (with broccoli and red peppers) - Sheila
Dessert: PEPPERMINT CHEESECAKE - Sheila
Drink du jour:
CHRISTMAS PUNCH
***I haven't heard what all are bringing, but here are some other ideas that would be fun:
DEVILED EGGS - Wendy
COUSCOUS SALAD
PARMESAN SPINACH BALLS
POTATO CASSEROLE - Wendy
RED AND GREEN SALAD - Sharon
CHICKEN WREATH APPETIZER (with broccoli and red peppers) - Sheila
Dessert: PEPPERMINT CHEESECAKE - Sheila
Drink du jour:
CHRISTMAS PUNCH
***I haven't heard what all are bringing, but here are some other ideas that would be fun:
Veggie platter in the shape of a Christmas Tree
2 brie together topped with pepper jelly and a scallion in the middle
Green beans with cranberries
Shrimp with cocktail sauce
Spinach aritchoke dip
Spinach wraps
Chocolate dipped cheesecake stuffed strawberries
Chocolate dipped cheesecake stuffed strawberries
CAPRESE BITES
(Adapted from iowargirleats.com)
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| Photo Credit: Iowargirleats.com |
1 cup good balsamic vinegar
cherry or grape tomatoes
mini mozzarella cheese balls (could use regular sized ball, and cut into bite-sized pieces)
fresh basil leaves, cut in half if large
salt & pepper
toothpicks
Bring balsamic vinegar up to a boil in a saucepan, then lower heat to medium and simmer until it’s the consistency of very thin maple syrup, about 10 minutes.
Pour into a bowl and let cool.
Pour into a bowl and let cool.
Cut tomatoes in half. Thread a mini mozzarella cheese ball, basil leaf and a tomato half onto a tooth pick. Repeat with remaining ingredients.
Sprinkle with salt & pepper, then drizzle cooled balsamic reduction on top.
Sprinkle with salt & pepper, then drizzle cooled balsamic reduction on top.
CHRISTMAS APPETIZER WREATH
(Leslie)
2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1 1/2 cup chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped red bell pepper
(I took the liberty of adding ¼ tsp of cayenne pepper)
Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-inch circle on an ungreased 14-inch pizza pan. Bake at 375 degrees F for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper.
BEEF TENDERLOIN SLIDERS
with Horseradish Sauce
(Adapted from thekitchn.com)
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| Photo Credit: thekitchn |
For the beef tenderloin:
1 (2 1/2 to 3 pound) beef tenderloin, preferably the center cut
2 to 3 teaspoons kosher salt
1 to 2 teaspoons freshly ground black pepper
3 tablespoons unsalted butter, melted
For the horseradish sauce:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 tablespoons milk
Freshly ground black pepper
For the sliders:
Dinner rolls, such as Parker House or Hawaiian
Spinach or arugula
Whole grain mustard, chutney or pesto
Remove tenderloin from the refrigerator at least one hour before cooking. Trim any fat and silver skin from the beef and discard. Preheat the oven to 475°F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with salt and pepper.
Cook the beef for 15 minutes. Pour the butter over the beef and continue roasting until it reaches an internal temperature of 130°F for medium rare, 25 to 30 minutes. (The temperature will rise 5 to 10 degrees while resting.)
Allow the meat to cool to room temperature, then wrap in foil and refrigerate for 8 hours or overnight. Cut into very thin slices for sliders.
For the horseradish sauce, combine mayonnaise, horseradish, and milk until desired consistency is reached. Season with black pepper.
Serve sliced beef with dinner rolls, arugula or spinach, and horseradish sauce.
Notes: This is a smaller cut of beef tenderloin cooked at a high temperature. For larger cuts, reduce the oven temperature to 400°F after 15 minutes to prevent the meat from drying out.
Chimichurri Pesto
1 (2 1/2 to 3 pound) beef tenderloin, preferably the center cut
2 to 3 teaspoons kosher salt
1 to 2 teaspoons freshly ground black pepper
3 tablespoons unsalted butter, melted
For the horseradish sauce:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 tablespoons milk
Freshly ground black pepper
For the sliders:
Dinner rolls, such as Parker House or Hawaiian
Spinach or arugula
Whole grain mustard, chutney or pesto
Remove tenderloin from the refrigerator at least one hour before cooking. Trim any fat and silver skin from the beef and discard. Preheat the oven to 475°F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with salt and pepper.
Cook the beef for 15 minutes. Pour the butter over the beef and continue roasting until it reaches an internal temperature of 130°F for medium rare, 25 to 30 minutes. (The temperature will rise 5 to 10 degrees while resting.)
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| Photo Credit: Cate Bogue |
For the horseradish sauce, combine mayonnaise, horseradish, and milk until desired consistency is reached. Season with black pepper.
Serve sliced beef with dinner rolls, arugula or spinach, and horseradish sauce.
Notes: This is a smaller cut of beef tenderloin cooked at a high temperature. For larger cuts, reduce the oven temperature to 400°F after 15 minutes to prevent the meat from drying out.
Chimichurri Pesto
(Adapted from My Recipes)
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| Photo Credit: My Recipes |
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh cilantro leaves
1/2 cup chopped toasted walnuts
1/2 cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 cup extra virgin olive oil
1 cup firmly packed fresh cilantro leaves
1/2 cup chopped toasted walnuts
1/2 cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 cup extra virgin olive oil
Process parsley leaves, cilantro leaves, walnuts, Parmesan cheese, lemon juice, garlic, salt, and red pepper in a food processor until finely chopped.
With processor running, pour olive oil through food chute in a slow, steady stream, processing until smooth.
CRANBERRY CHUTNEY
(Adapted from Oprah)
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| Photo Credit: Oprah |
2 1/2 cups sugar
6 whole cloves
2 (3-inch) cinnamon sticks
1 tsp. salt
2 (6-ounce) Granny Smith apples , peeled, cored, and cut into 1/2-inch dice
2 (6-ounce) firm Bosc or Anjou pears , peeled, cored, and cut into 1/2-inch dice
1 small (5-ounce) yellow onion , diced
1 cup golden raisins
1/3 cup diced crystallized ginger
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| Photo Credit: Cate Bogue |
Bring to a boil over medium heat, stirring frequently to dissolve sugar. Cook until berries begin to pop open, 10 to 12 minutes. Adjust heat so mixture barely simmers. Stir in apples, pears, onion, raisins, and ginger.
Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Remove from heat and allow mixture to cool to room temperature.
Discard visible cinnamon sticks and cloves. Refrigerate in tightly sealed jars for up to 2 months.
COUSCOUS SALAD
(Adapted from Bev and Katie Nord)
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| Photo Credit: Pinterest image |
1 1/4 cups water
2 tsp salt, plus more as needed
1 cup (6oz) dry couscous (I used Israeli)
1 cup finely chopped celery
1 med red onion, finely chopped
4 scallions (green part) finely chopped
1 cup dried cranberries
1 cup cooked chickpeas (garbanzo beans)
3 TBSP ground ginger
2 TBSP ground cinnamon
1 TBSP ground cumin
1/2 cup extra virgin olive oil
ground black pepper
Bring the water and 2 tsp salt to a boil. Add the couscous and stir once. As soon as the water returns to a boil, remove the pan from the heat; cover it and let rest for 5 minutes.
Then transfer the couscous to a sheet pan and spread it out to cool for 10 minutes.
Transfer the couscous to a medium bowl and break up any clumps. Add the celery, onion, scallions, cranberries, chickpeas, ginger, cinnamon, cumin, olive oil and pepper to taste.
Toss until combined. Transfer to a sealable container and refrigerate up to 2 hours. Let salad come to room temperature before serving.
2 tsp salt, plus more as needed
1 cup (6oz) dry couscous (I used Israeli)
1 cup finely chopped celery
1 med red onion, finely chopped
4 scallions (green part) finely chopped
1 cup dried cranberries
1 cup cooked chickpeas (garbanzo beans)
3 TBSP ground ginger
2 TBSP ground cinnamon
1 TBSP ground cumin
1/2 cup extra virgin olive oil
ground black pepper
Bring the water and 2 tsp salt to a boil. Add the couscous and stir once. As soon as the water returns to a boil, remove the pan from the heat; cover it and let rest for 5 minutes.
Then transfer the couscous to a sheet pan and spread it out to cool for 10 minutes.
Transfer the couscous to a medium bowl and break up any clumps. Add the celery, onion, scallions, cranberries, chickpeas, ginger, cinnamon, cumin, olive oil and pepper to taste.
Toss until combined. Transfer to a sealable container and refrigerate up to 2 hours. Let salad come to room temperature before serving.
PARMESAN SPINACH BALLS
(Adapted from PicsHut)
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| Photo Credit: Pics Hut |
2 (10 oz.) packages frozen spinach, thawed & well-drained
1 sweet onion, very finely chopped (I use a food processor)
2¼ cup stuffing with herbs
6 eggs, beaten
½ cup melted butter
½ c. Parmesan cheese
2 tsp garlic salt
1 tsp black pepper
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
HASHBROWN POTATO CASSEROLE
(Adapted from cooks.com)
2 lbs. frozen hash browns (Southern style) 1/2 c. melted butter
2 tsp. salt
1 tsp. pepper
1/2 c. grated onions
1 can cream of chicken soup
1 (8 oz.) carton sour cream
2 c. grated mild cheddar cheese 2 c. corn flakes
1/4 c. melted butter
Mix all ingredients except corn flakes and 1/4 cup butter. Put in greased long casserole pan. Then add the 2 cup corn flakes to 1/4 cup melted butter and spread on the top. Bake at 350 degrees for 1 hour, uncovered. HINT: It's best to let the hash browns thaw a little before mixing.
CHRISTMAS PUNCH
(from Martha Stewart)
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| Photo Credit: Martha Stewart |
2 cups chilled pomegranate juice
1 cup chilled cranberry juice
8 ounces (1 cup) vodka
8 ounces (1 cup) Cointreau
1 cup chilled club soda
1/2 cup fresh lemon juice (from 6 lemons)
1/2 cup Simple Syrup (I made my own - just boil 1 cup of sugar with 1 cup of water, then cool.)
Combine pomegranate, cranberry, vodka, cointreau, club soda, lemon juice and simple syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve. Garnish with lemon if desired.
I didn't get a picture of the drink of the evening other than this one below. But, as you can clearly see, the drink was a hit! ;)
Another RED and GREEN dish - bell peppers filled with ranch and blue cheese dressing served with veggies:
Sharon's salad was TO DIE FOR:
The Spinach balls were a hit!
Wendy's delish Hashbrown Casserole:
Russell aka "the life of the party" enjoying the fire:
Sheila did it again! Peppermint Cheesecake on an oreo crust - amazing!
I didn't get a picture of the drink of the evening other than this one below. But, as you can clearly see, the drink was a hit! ;)
The girls! Love them!
How cute are these guys? Totally got "into" the theme!
Next up for our SUPPER CLUB - we are back at Wendy and Scott's for the February 6th Supper Club! They graciously offered to host again so that no one couple has to repeat months each year. Thank you Scott and Wendy! See y'all in February 2015!
