Cookout

This Saturday we had a cookout and it was a blast!  I love to entertain.  Really, I love all the prep work, cooking, and setting up.  Anyways, we had tons of great food and laughs.  I was so happy everyone could come.

I wanted to share a couple recipes that were huge hits...

Bacon Cheddar Dogs (courtesy of Big Daddy's House--Food Network)

1 pack hotdogs

4 oz block of cheese

1 pkg. bacon (regular or thick sliced)

Heat oven to 400*.  Cut cheddar lengthwise into 1/4" slices.  Cut each slice into thirds.  Slice each hotdog a little more than halfway through and place two slices of cheese inside.  Wrap one bacon slice around the hotdog (holds the cheddar in).  Make sure bacon is wrapped around the entire hotdog--stretchit out some if it needs to be longer.  Place hotdog on wire (metal) cooling rack and set rack on a baking sheet.  Place in oven for about 15 mins or until bacon is crispy.  Serve immediately with all you favorite hotdog condiments.  Enjoy!!

**The following recipe was an accident so all measurements are approximate.

Dijon Vinagrette:

2 tbsp grainy dijon mustard (grey poupon works well)

2 tbsp honey mustard

1/4 cup red wine vinegar

1/4 balsamic vinegar

1 tsp slepnda (or sugar)

pinch of salt

1/4 cup oil

Whisk all ingredients well and taste--adjust if needed.  (It should taste like a vinagrette with a slight sweetness.)  Serve on your favortie salad or just a bowl of lettuce.  

Better Than Sex...

Cupcakes!!!  Omg...these were fabulous.  I found the recipe completely by accident, but thank you to the Cupcake Project.  I actually changed a few things--used soy milk, a tofu chocolate mousse, and a butter blend rather than butter, but they turned out better than I could hope for.

Here are pictures of my cupcakes.

Oh...so yummy

and so pretty!!

Twisted Tetrazzini

This is a dish I made up, but it can be made with almost any veggie, added meat or quick melting cheese.  We just had these ingridients on hand so that is what I used.  Everyone enjoyed it.

Recipe Serves 4-6

1 can cream of chicken (or mushroom)

1 cup milk

1/2 box spaghetti

1/2 bunch aspargus, chopped 1" pieces

2 stalks celery, diced

1 small bunch scallions (green onions), chopped

2/3 cup shredded Italian blend cheese

1/2 cup shredded cheddar cheese

1/2 cup fried onions

Preheat oven to 350*.  Grease 11x7 casserole dish.  Cook pasta until al dente (firm) and drain.  While pasta is cooking, place cream of chicken, milk and sallion in pot over low-medium heat.  When throughly heated add cheeses. Sauce should be creamy but somewhat thin--like pancake mix consistentcy.  Meanwhile, steam asparugus and celery in microwave for 4-5 mins.  Place spaghetti in dish, layer with steamed veggies and top with sauce.  Stir slightly, spread out evenly and top with extra cheese and fried onions, if desired.  Bake for 10-15 mins or until onions and cheese begin to brown.  Serve and enjoy.

Easter

Today was my first time fixing a holiday meal for the whole family.  Everything turned out great even though there was a small scare that the pork shoulder (or ham as Nick's family calls it) may not be done.  Nick's parents, grandparents and one brother were here.  We had a great time and stuffed ourselves.  

I love Easter.  By far my favorite holiday.  Last year I had this whole break down in the church parking lot about not being with my family and really celebrating the day together. My family always makes a big deal out of Easter--baskets, big traditional dinner, church.  This year it was much better--at least there was no break down.  Also Nick and I have focused on Passover and Easter this past week.  We had a beautiful palm Sunday service at our church and then attended the Maundy (Holy) Thursday service and the Good Friday service at Duke Chapel.  Both were just powerful reminders of what Christ did so that salvation as we know could be given.  Check out Nick's blog for a great reflection of the services.

Take a moment and think about what Christ did and how that has changed your life.  

Hydroponics

Lat month Nick and I watched a special on hydroponically grown lettuce so I thought I would try some.  I used for a salad on Sunday and must say it was delicious!!  Very fresh tasting and easy to tear for the salad.  Also, because of the way it grows, it makes a great garish for a party dish--sandwiches, vegetable tray, mini chicken salads.   I would definitely recommend trying it.  For a picture see post Mmm...Mmm...Mmm. 

Recipes--Sunday Dinner

Thai Pork Tenderloin:

2 Pork Tenderloins (about 3 lbs total)

1/4 cup oil plus 2 tbs. extra

1/2 cup soy sauce

1/4 cup pineapple juice

1/4 cup lime juice

Marinate pork for 2-3 hours.  Pre-heat oven to 375*.  Heat 2 tbsp. in oven proof pan and brown pork on all sides.  When browned,  place in for 40 mins or until meat is 165*.  Rest meat for 10 mins. and slice one tenderloin into 1/4" slices.  Save second tenderloin for later in the week. (see last recipes for a great idea.)

Thai Fried Rice

3 tbsp of oil

1 bag of "boil in bag" rice (brown or white), cooked.

1 can corn

1 can balck beans

1 jalapeno pepper, diced (if more heat desired try serrano or habanero)

1 handful cilantro

1 medium tomato, diced

1/2 can pinapple, diced to 1/4" pieces

1/4 cup soy sauce

1/4 lime juice

couple pinches of salt

Cooked rice the day before and refidgerate overnight.  Rinse black beans and corn.  In your wok or large pot, heat oil and add rice, corn, pepper and balck beans.  When heated through, add tomatoes and pineapples.  Cook about 3 mins and then add cilantro, soy sauce, lime juice, and salt.  Once cilantro in wilted and most of sauce is absorbed (takes a few minutes) remove from heat and serve.  Garbish with extra cilantro, if desired.

Roasted Asparagus

1 to 1 1/2 lbs fresh asparagus

2 tbsp oil

salt and pepper

1 tbsp lime juice (optional)

Heat oven to 375*.  Prepare asparagus by snapping of the ends.  The stalk should have a natural "snapping point"; however, if it does snap just trim about 1" off the end.  Place asparagus on baking sheet and drizzle with oil, salt and pepper.  If you desire, also drizzle with lime juice.  Roast for 10-12 mins and serve.

Mmm...Mmm...Mmm

This was dinner today, and boy, was it great!!  I made two pork tenderloins (we had one on Thursday), roasted asparagus, salad and Thai Fried Rice--my personal speciality.  I'll post the recipies on my next post.