The Wedding Menu

Saturday was my brother's wedding & I offered to prepare all the food.  At first it was supposed to be around 30 guests but that turned into about 60.  I cook for 5 people on a regular basis but I've never cooked for so many people, in one day.  I am proud to say that everyone said they enjoyed the food (if they were only sparing my feelings I appreciate their concern for me).  My dad smoked all the meat - tenderloin and ribs (he's hands down one of the best in town!!) and it was fabulous, like always.  With that said, here is the menu!

Appetizers:

Salsa (provided by the new SIL, courtesy of  Playa Azul)
Spicy Artichoke Dip served with French Bread (see previous post for recipe)
Shrimp Cocktail
French Bread with Pesto Mayonaise and cherry tomatoes


Dinner:

Almond Stuffed Zucchini
Asparagus Bundles
Pistachio Dressing
Hash Brown Casserole
Green Bean Casserole
Marinated Shrimp
Dinner Rolls



Pesto Mayo

1 cup mayo
1 tablespoon pesto
combine ingredients, mix and serve
(I usually make my own pesto but since I was serving so many I used store bought pesto)


Almond Stuffed Zucchini (serves 8)

4 medium zucchini, cut in half lengthwise
1 medium onion, diced
2 red bell peppers, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspooons minced fresh thyme
6 tablespoons sliced almonds, toasted
Salt and freshly ground pepper to taste

Preheat oven to 350 degrees.  Grease a 13x9-inch baking dish.  Cook zucchini until just tender.  Cool slightly.  Scoop zucchini from shells, taking care to leave skins intact.  Chop zucchini and reserve to use in stuffing.  Place shells in prepared dish.  In a saucepan over medium heat, saute onion and bell pepper in oil until tender, 5 to 7 minutes.  Stire in garlic and cook for 2 minutes.  Remove from heat and stir in reserved zucchini, thyme and almonds.  Season with salt and pepper.  Spoon filling into shells.  Bake until thoroughly heated, 15 minutes.


Asparagus Bundles (serves 6)

30 - 36 fresh asparagus spears, tough ends removed
3 slices prosciutto ham, cut into halves lenthwise
1/4 cup freshly grated Parmesean cheese
Freshly ground pepper, to taste
1/2 cup butter, melted
2 cloves garlic, minced

Preheat oven to 350 degrees.  Grease a 13x9-inch baking dish.  Cook asparagus until crisp tender, about 5 minutes.  Plunge immediately into ice water to stop cooking process.  Drain and pat dry.  Spiral wrap each slice of prosciutto around 5 or 6 asparagus spears and place in baking dish.  Sprinkle cheese across center of bundles.  Season generously with pepper.  Combine melted butter and garlic and drizzle over each bundle.  Bake until asparagus is thoroughly heated and cheese is melted, 10 minutes.



Pistachio Dressing (serves 10-12)

3 1/2 cups chicken broth
1 1/2 cups brown rice or wild rice
3/4 cup thinly sliced green onions
1/4 cup butter
1/2 cup bulk sausage, crumbled
1/4 cup minced fersh parsley
1/2 teaspoon ground sage
Salt and freshly ground pepper, to taste
3/4 cup pisachio nuts, coarsely chopped
1/4 cup butter, melted
1/4 cup dry white wine or vermouth

Preheat oven to 350 degrees.  Lightly grease a 2-quart casserole dish.  In a large saucepan bring chicken broth to a boil and add rice.  Cover and cook until liquid is absorbed, 35 minutes.  Saute onions in butter until tender.  Add sausage, crumble and brown.  Drain well.  Combine sausage, rice, parsley, sage, salt and pepper.  Stir in pistachio nuts, butter and wine.  Bake in prepared dish for 35 minutes.


Hashbrown Casserole - see previous post!

Green Bean Casserole

2 cans green beans
1 can cream of chicken soup
splash of milk
1 slice American cheese
Salt and pepper to taste
Dried onion for topping

Combine green beans, cream of mushroom soup,splash of milk, salt and pepper.  Tear cheese into small pieces and add.  Bake until thoroughly hot, about 30 minutes.  Sprinkle dried onion on top and bake an additional 5 to 10 minutes, until onions are browned. 


Marinated Shrimp

2 lb. shrimp , boiled, peeled and cleaned
1 lemon, thinly sliced
1 onion, thinly sliced
1/2 cup sliced pitted ripe olives
2 tablespoons chopped pimiento
1/2 cup fresh lemon juice
1/4 cup oil
1 tablespoon wine vinegar
1 clove garlic
1/2 bay leaf
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground pepper to taste

Boil shrimp (or buy pre-cleaned and cooked!).  Add lemon and onion slices, olives and pimiento.  Toss.  In second bowl combine remaining ingredients and pour over shrimp.  Refrigerate overnight, stirring occasionally.  Serve in marinade and have toothpicks for spearing the shrimp. 


Keep in mind I trippled most of these recipes.  If you have any questions please feel free to let me know.  If you try these recipes I hope you enjoy them as much as we did!

My Favorite Mashed Potatoes!

Since I am cooking dinner to share with my dad tonight and we are having home-made mashed potatoes, I thought I would share the way I make them.  I'd love to hear how you make your potatoes, as we have them quite often in our home!  (Disclaimer:  I don't pretend these are for those who are watching their wastelines!) 

4 potatoes, peeled, cubed (I typically figure a potato per person)
1 stick of butter
about a cup of sour cream or cream cheese
salt
pepper
1-2 cloves garlic, minced
1 tsp of water used to boil potatoes

Boil potatoes about 10 minutes, or until soft.  Add butter (and cream cheese if you are using that instead of sour cream) to mixing bowl, add drained potatoes, water from potatoes, sour cream, salt, pepper, garlic.  (I like to have the butter and cream cheese on the bottom so they start to melt from the hot potatoes).  Mix with electric blender until smooth.  Serve hot. 

Sometimes I will then put the potatoes in a baking dish and bake them with cheese on top until it is melted.  Yum!  One more tip - if you can get your hands on "Jane's Crazy Mixed Up Pepper", I love to add it to the water while the potatoes are boiling. 

Enjoy!

One of my Favorites!

I know, I know.  Everyone has a Hash Brown Casserole that they use religously.  I take this dish everywhere and there is never any left over so I thought I would share it with you.

32 oz. shredded hashbrowns, partially thawed
1 stick butter, sliced
1/2 tsp salt
1/2 tsp pepper
1/2 onion finely chopped
1 can cream of chicken soup
1 pint sour cream
2 cups shredded sharp cheddar cheese
crushed corn flakes

Pre-heat oven to 350 degrees.  Combine all ingredients but cheese and corn flakes.  Put in 9x13 baking dish, top with cheese, then corn flakes.  Bake for 1 and 1/2 hours. 

Dinner Menu #2

Okay - I'm a little behind in posting another menu but sometimes there just isn't enough time in my day.  Here's what's on the menu this week:

Ham with Pineapple and Macaroni & Cheese

Half a ham
brown sugar
1 can of chunked pineapple
macaroni & cheese

Slice ham about 1/2 inch thick.  I cook mine in a 9-inch dish.  As I layer the ham I sprinkle it with brown sugar.  Pour pineapple over the top.  Bake at 350 degrees 20 minutes or until hot.

Make the macaroni and cheese according to the box.  I never cook my macaroni all the way so I usually only boil it about 5 minutes. 

This is one of the easiest dinners to make and the most popular with my kids. 

Since there is left over ham....

Ham & Scalloped Potatoes

Chunk up ham from previous night.  Cook potatoes according to the box (I haven't tried home-made scalloped potatoes but feel there's a good chance I'm taking that on the next time we have this).  Add the ham to the potatoes, cook until hot. 

Beef Stroganoff (see first post)
Frozen pizza
Macaroni & Chese with hotdogs
Pot Roast (see first post)

Bacon Wrapped Chicken

2 -4 boneless, skinless chicken breasts (depends on how many people you're feeding)
soy sauce (I use low sodium)
honey
un-cooked bacon (I always use turkey bacon but you can use good old fashioned bacon if you want!)

Mix soy sauce and honey (I use about a 1/2 cup of soy sauce and probably about 2 tablespoons of honey).  Put chicken in a dish to marinate and cover with the soy sauce/honey.  Marinate about 30 minutes in the refrigerator.  When chicken is done marinating wrap each strip with a slice of bacon.  Dispose of remaining sauce.  Broil chicken for 7 - 10 minutes, turn chicken and broil an additional 5-8 minutes.

This is really easy and one of our favorite ways to have chicken!  Enjoy!

I know this isn't the most exciting week for cooking in our home but it's just the babies and I since Zach is out of town!  We'll be inviting some friends over to share our bigger meals with us since there is no way we will be able to eat all of this!  With Fall in the air we are looking forward to more favorites that we typically only eat when the weather cools down. 

Make sure you check back as I am planning to post a couple of other family favorites in the next couple of days.  Have a great holiday weekend!

Spicy Artichoke Dip

This is one of my very favorite recipes and everyone seems to love it as well.  I got it from the Women of Great Taste cookbook and I highly recommend you get your hands on one of these gems!  Thanks to the MIL for a cookbook that has come to the rescue many, many times!

1 can (14 ounces) artichoke hearts, drained
1 cup freshly grated Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 package (8 ounces) cream cheese
2 cloves garlic, minced
2 jalapeno peppers, seeded and diced (I use sliced jalapenos and throw in about 4-5)
1/2 teaspoon salt

Preheat oven to 325 degrees.  Puree all ingredients in food processor until smooth.  Spread mixture in a shallow 9-inch baking dish.  Bake uncovered until lightly browned on top, 30-40 minutes.  Serve with fresh French bread or your favorite crackers.