Party time again! This time for my adorable nephew’s 1st birthday, he had a monster theme and I was in charge of an appetizer. I went with a family favorite and old stand by, Spinach Dip but you could add any dip to this cute hollowed out bread bowl.
For the eyes I used toothpicks covered with asparagus stalks then topped them with mushroom caps and inserted black olives into the cap.
For the mouth I cut a red pepper into a tounge and used carrot sticks for the teeth.
and for the arms and feet I used chunks of a separate round loaf of bread and uses the asparagus tips for fingers and toes gut from a radish on his legs. I attached them with toothpicks as well.
I think it was a great addition to the Monster Party!
Here is a menu for an easy, yet elegant Sunday dinner. Montreal Seasoned Top Sirloin Filets, Cheesy Hasselback Potatoes and Prosciutto Wrapped Asparagus
For the steak liberally sprinkle both sides with Montreal steak seasoning (found in the spice aisle at the grocery store). Grill to your desired doneness. See so far so easy.
5 large baking potatoes
6T melted butter
1 t chopped garlic
1 t dried parsley
1/2 t salt
1/4 t black pepper
1/2 c shredded cheddar cheese
Pre heat oven to 400. Peel and dry potatoes. carefully slice potatoes 3/4 of the way down, making sure not to slice all the way through in 1/4 ” slices (this is the hardest part of the meal) In a small bowl combine butter, garlic, parsley, salt and pepper. Place potatoes in an oven proof baking dish and pour butter mixture over top making sure to get into all the crevices.
Cook for 1 hour, basting the potatoes every 15 minutes. Using a hot pad, tilt baking pan to the side and use a spoon to catch the butter, spoon back over potatoes.
Remove from oven, sprinkle cheddar cheese on top and place back into the oven until cheese is melted
Prosciutto Wrapped Asparagus
16-20 spears of asparagus
4 slices of Prosciutto Ham
Preheat oven to 400. Bundle 4-5 spears of asparagus together and wrap with prosciutto. Place on a baking sheet.
Cook for about 10 minutes or until ham is crispy.
Serve meal with sour cream and bernaise sauce if desired.
I am trying to give up soda, I have a severe Diet Pepsi addiction. I don’t drink coffee, or smoke so I have always justified my 8:30 am can of Diet Pepsi, followed by 3 or 4 or more throughout the day. But I didn’t buy any this week, I figured now was as good a time as ever to give it up. My problem is we have a lot of other sodas left over from Memorial Day weekend, including Dr. Pepper, my kids favorite. My fear is that when I am strung out and jonesing for my Pepsi fix that I will grab whatever is in the fridge, including the high in sugar Dr. Pepper. So I decided to make a marinade with some of it to prevent later temptation, because if you cook with it it’s not the same, at least that’s what I am telling myself. I know, I know, don’t judge whatever gets me through the day…
1 flank steak
1/2 c Dr. Pepper
1/4 soy sauce
2 cloves of garlic minced
1/2 T Montreal Steak Seasoning ( I used the spicy version)
Mix Dr. Pepper, Soy sauce, garlic and steak seasoning together.
Place Flank Steak and marinade in a gallon sized plastic bag, seal and put in refrigerator for at least one hour. ( you could make it ahead and marinade it overnight)
Preheat Broiler, remove steak from bag and place on a broiler pan.
Place under broiler for about 10 minutes and turn the steak over and broil the other side for 10 more minutes ( Check for doneness with a meat thermometer) . I added some asparagus tossed with lemon, olive oil and salt and pepper during the last 5 minutes of cooking.
Let meat rest for at least 5 minutes, then slice against the grain and serve.
Super Easy, this recipe was adapted from a Martha Stewart Recipe. Asparagus is in season and on sale and who doesn’t love goat cheese?
2T Olive Oil
1lb Asparagus washed and trimmed
120z Pasta (I used corkscrews)
5oz Goat Cheese (use the good stuff, I like Chevre)
1/2c reserved pasta water
Salt and Black Pepper
Preheat the oven to 400, toss Asparagus with Olive Oil. Sprinkle with salt and pepper and bake for 5-7 minutes (depending on the size of your asparagus) Meanwhile boil your pasta in salted water until al dente. Drain pasta reserving 1/2 cup of liquid. Put Pasta back into pot, Add Butter, Goat Cheese and Pasta water ( add slowly, you may not need it all) Chop asparagus into bite size pieces and add to pasta. Garnish with black pepper and chopped chives