So for this month I thought we'd be patriotic and have our dishes include either a red, white, or blue ingredient (or all 3 if you're feeling crazy). We'll meet Wed. July 13th @ 7 at my house (Kristen).
Main Dish: Kristen
Side: Sarah
Side: Amber
Salad: Jill
Dessert: Torrie
Drink: Amy
Roasted Red Pepper Pasta
½ pound pasta
1 t. oil
½ c. chopped onion
1 t. minced garlic
1 (12 oz.) jar roasted red peppers, drained and chopped
1 c. coarsely chopped fresh basil or 2 T. dried basil
½ t. each oregano, thyme, garlic powder
¼ t. crushed red pepper (option if you like heat). My opinion: I added this for cooking club night—not my favorite. I think it cuts sweetness of basil & leaves it tasting salty.
Salt & pepper to taste
¾ c. chicken broth
¼ c. fat free half & half or ¼ c. milk + 1 T. cream cheese (favorite)
Parmesan cheese
1) Heat oil in pan. Cook onions, garlic for 5 min or until soft.
2) Stir in roasted red peppers, basil (if fresh, add after simmering), oregano, thyme, garlic, salt & pepper. Cook 1 min; add chicken stock. Bring to a boil, then simmer 10 minutes. (Good time to start cooking pasta.)
3) Turn off heat; add half & half or milk/ cr. cheese mixture. Pour into blender and blend until smooth.
4) Serve over pasta & garnish with Parmesan cheese.
Razzy Jazzy Berry Tarts
1 C butter, softened
2 pks
3 oz each) cream cheese, softened
2 C all-purpose flour
1/2 t Salt
1 1/2 C fresh blueberries
2/3 C blueberry preserves
1 1/2 C fresh raspberries (I used strawberries)
2/3 cup seedless raspberry jam (I used strawberry jam)
1. In a large bowl, beat butter and cream chees until smooth; beat in flour an salt. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups; flute edges if desired.
2. Bake tarts at 325 degrees for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. On a lightly floured surface, roll remaining dough to 1/8 in. thickness. Cut stars with a floured 1 1/2 in. cookie cutter. Using a knife, cut stripes out of dough. Place on ungreased baking sheet. Bake at 325 degrees for 20-25 minutes or until lightly browned. 4. In a small bowl, combine the blueberries and blueberry preserves; spoon into half of the tarts. In another small bowl, combine raspberries (or strawberries) and raspberry (strawberry) jam; spoon into remaining tarts. Top with stars and stripes.
Patriotic Pico de Gallo
4 large tomatoes, seeded and diced
1 small purple (aka blue) onion, diced
1 jalapeno (seeded for mild salsa), diced
1 handful of cilantro, chopped
2 Tbsp lime juice
salt, to taste
Combine all ingredients. Serve with blue corn chips. (in a white bowl on a red plate - score!)
Drink - I have no clever name for it. Anyone? Anyone?
1 2-liter bottle of Sprite
1 bottle Oceanspray Blueberry Juice
strawberries
blueberries
Freeze blueberry juice into ice cubes (I made two trays, but then only used one tray worth of ice cubes for this much Sprite). Cut strawberries into small pieces. Pour Sprite into punch bowl. Add cut strawberries and blueberries. Add blueberry juice ice cubes. Enjoy.
Main Dish: Kristen
Side: Sarah
Side: Amber
Salad: Jill
Dessert: Torrie
Drink: Amy
Roasted Red Pepper Pasta
½ pound pasta
1 t. oil
½ c. chopped onion
1 t. minced garlic
1 (12 oz.) jar roasted red peppers, drained and chopped
1 c. coarsely chopped fresh basil or 2 T. dried basil
½ t. each oregano, thyme, garlic powder
¼ t. crushed red pepper (option if you like heat). My opinion: I added this for cooking club night—not my favorite. I think it cuts sweetness of basil & leaves it tasting salty.
Salt & pepper to taste
¾ c. chicken broth
¼ c. fat free half & half or ¼ c. milk + 1 T. cream cheese (favorite)
Parmesan cheese
1) Heat oil in pan. Cook onions, garlic for 5 min or until soft.
2) Stir in roasted red peppers, basil (if fresh, add after simmering), oregano, thyme, garlic, salt & pepper. Cook 1 min; add chicken stock. Bring to a boil, then simmer 10 minutes. (Good time to start cooking pasta.)
3) Turn off heat; add half & half or milk/ cr. cheese mixture. Pour into blender and blend until smooth.
4) Serve over pasta & garnish with Parmesan cheese.
Razzy Jazzy Berry Tarts
1 C butter, softened
2 pks
3 oz each) cream cheese, softened
2 C all-purpose flour
1/2 t Salt
1 1/2 C fresh blueberries
2/3 C blueberry preserves
1 1/2 C fresh raspberries (I used strawberries)
2/3 cup seedless raspberry jam (I used strawberry jam)
1. In a large bowl, beat butter and cream chees until smooth; beat in flour an salt. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups; flute edges if desired.
2. Bake tarts at 325 degrees for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. On a lightly floured surface, roll remaining dough to 1/8 in. thickness. Cut stars with a floured 1 1/2 in. cookie cutter. Using a knife, cut stripes out of dough. Place on ungreased baking sheet. Bake at 325 degrees for 20-25 minutes or until lightly browned. 4. In a small bowl, combine the blueberries and blueberry preserves; spoon into half of the tarts. In another small bowl, combine raspberries (or strawberries) and raspberry (strawberry) jam; spoon into remaining tarts. Top with stars and stripes.
Patriotic Pico de Gallo
4 large tomatoes, seeded and diced
1 small purple (aka blue) onion, diced
1 jalapeno (seeded for mild salsa), diced
1 handful of cilantro, chopped
2 Tbsp lime juice
salt, to taste
Combine all ingredients. Serve with blue corn chips. (in a white bowl on a red plate - score!)
Drink - I have no clever name for it. Anyone? Anyone?
1 2-liter bottle of Sprite
1 bottle Oceanspray Blueberry Juice
strawberries
blueberries
Freeze blueberry juice into ice cubes (I made two trays, but then only used one tray worth of ice cubes for this much Sprite). Cut strawberries into small pieces. Pour Sprite into punch bowl. Add cut strawberries and blueberries. Add blueberry juice ice cubes. Enjoy.
Caprese Salad
3 vine ripe tomatoes; quarter inch thick slices
1/4 inch thick mozerella slices (fresh is best)
1 bunch fresh basil leaves
Extra-virgin olive oil and balsamic vinegar, for drizzling
Salt and pepper
Layer tomato, mozerella, and basil leaf. Drizzle with olive oil and vinegar and season with salt and pepper.
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