Thursday, September 6, 2007

Girls Dinner Club

Some of these recipes were stolen from other nesties, if it's your recipe let me know and I will give you credit!



Pictures to come:

Okay so me and two of my bestest girlfriends started a dinner club. I did the first month (Sept) we had a really great time. I made:

Crostini:

From Kraftfoods.com
1 loaf french bread cut in half lengthwise
1/4 cup EVOO
1 clove garlic minced
1 8oz package of Cream Cheese Softened
2 Tbl Parmesan Cheese
2 Tbl chopped black olives
1 Cup chopped tomatos
2 Tbl chopped Basil

Mix EVOO and Garlic together, spread over cut side of bread. Bake for 8-10 minutes until browned on 400 degrees. Cool.

Mix cream cheese, parmesan cheese and black olives together. Spread on top of cooled bread.

Sprinkle on tomatos, then basil. Cut into 24 slices.

I halved this recipe to make 12 pieces.


Avocado Pasta with Shrimp
I came up with this recipe all on my own!

1 box rotini pasta
3 avocados
1/4 cup heavy cream
5 cloves garlic sliced
EVOO
Shrimp-deveined-still in shells

Put pasta on to boil. Put a turn of the pan off EVOO in med size pan. Heat over medium heat, then throw in garlic. Put shrimp in pan and cook until pink. Take shrimp out, let cool, then peel shells.

At same time cut avocado up, put in food processor and add enough cream to make the avocado creamy (I think it was about 1/3 of a cup). Add avocado sauce to same pan you cooked the shrimp in and let warm up.

Pour sauce over cooked pasta, then place shrimp on top.

**This was a little bland, I will try adding something to the cream sauce next time, just not sure what yet, but it was delish and all the girls raved about it!**

Roasted Asparagus with Lemon Viniagrette
This one is stolen, but don't remember from where!

1 lb asparagus ends trimmed
extra virgin olive oil
salt and pepper
lemons, for serving

Vinaigrette
1/2 shallot, finely minced
1 clove garlic, finely minced
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
2 Tbsp fresh parsley
salt and pepper to taste

Preheat oven to 400

Make vinaigrette by combining all ingredients. Set aside so flavors can meld. If you do not link pieces of shallot or garlic, you can either strain the vinaigrette after flavors have combined or puree the whole mixture in a food processor.

Toss asparagus with some olive oil to just coat all pieces. Sprinkle with salt and pepper. Roast in the preheated oven for abut 12 minutes or to desired doneness.

Spoon vinaigrette over roasted asparagus and garnish with lemon wedges.


Pumpkin Cheesecake (I have no idea what happened to this picture)
Combined from Philadelphia cream cheese recipe book and then I added a chocolate ganache!

It was just a pumpkin cheesecake made in a spring form pan. Oreo crust and then I put a chocolate ganache on the top....it was wonderful!