Last week, the group of us decided to do things differently for dinner. Someone brought up the idea of wine and cheese, which flowed into tapas, when then pretty much equaled everyone bringing two dishes of appetizers. Yeah, that was A LOT of food. Next time, we will definitely cut back on the volume. So, here is the list:
Jesse: Roasted Red Peppers, Red Potato Salad, Cheese with Quince Paste
Monika: Sausage Snackers and variety of meats (prosciutto, summer sausage, salami, etc.)
Katie: Variety of cheeses (sharp cheddar, brie, pepperjack, etc.), crackers and fresh fruit with chocolate dipping sauces
Bob: Variety of wines
1 packet Good Seasons Zesty Italian Dressing Mix
8 oz 1/3 less fat cream cheese
1/2 cup Hellman’s Mayo (must use real mayo)
Mix ingredients together. Cut French Bread into rounds. Slather mayo mixture onto French Bread. Add a crinkle cut cucumber on top of each round. Garnish with Paprika.
Hot Wing Dip
3-4 Chicken Breasts
2 Boxes 1/3 Less Fat Cream Cheese
2/3 Cup Hot Sauce
Boil 3-4 chicken breasts and shred. Mix cream cheese with 2/3 cup hot sauce. Add shredded chicken, mix and serve.
Pigs in a Blanket
1 Package of Little Smokies (all beef smokies have less calories)
1 Tube Reduced Fat Crescent Rolls
Unroll crescent roll dough and divide each triangle into 4 smaller triangles. Wrap a little smokie with crescent dough. Bake according to the directions on crescent rolls.
Jen: Apple and Cream Cheese Roll-Ups
Spanokopita (Courtesy of Krissy)
1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10 oz) boxes frozen, chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 oz reduced fat feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
1/2 lb (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs
Preheat oven to 400 degrees F.
Heat olive oil in saute pan and add scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add scallions, dill, eggs, feta,salt and pepper and mix together.
Unroll phyllo dough, cover with plastic wrap and then a damp kitchen towel or wet paper towel. Take 1 sheet of phyllo dough, brush with melted butter and sprinkle with breadcrumbs. Repeat the precess by laying a second sheet of phyllo dough over the first sheet, brush with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place on oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in oven and bake for 12 minutes or until edges are lightly browned. Serve warm.
We are of the mindset, it’s better to have more then to not have enough. When everything was said and done, Bob and I were left with a whole bunch of food and we pretty much had to force our friends to take some home to share with co-workers or family. Everything was tasty and I have new ideas for what to bring the next time we get invited to a get-together. You can check out the wines that we have tried, liked, hated, or currently in our cellar. Just check out Bob’s profile at Cork’d. We would also love suggestions for wines that you love.
I guess the cat is out of the bag on my SECRET RECIPE! Ha ha. Hopefully everyone like it and not too many people will steal my signature dish! Back of people. . . IT’S MINE :)
It is absolutely your signature dish…I made it and it didn’t taste as good as yours.