Some friends and I hosted a fabulous shower this past weekend for Maris. It was so much fun and I must say the food was so yummy! I’ve asked everyone to send me their recipes so that I can share with you. Enjoy!
Ginger brought some amazing tortilla wraps. I ate my weight in them before I heard there was bacon bits in there. That didn’t stop this vegetarian because I concluded it wasn’t real meat anyways!
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/2 cup bacon bits
3 tablespoons chopped onions
10 (12 inch) flour tortillas
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Rachael made the best salad ever and I actually think it’s called THE BEST SALAD EVER in real life too! She got the recipe from THE PIONEER WOMAN blog and basically anything that woman makes is “the best” at whatever it is!!!
Asian Noodle Salad
- SALAD INGREDIENTS:
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- ½ heads Sliced Napa Cabbage, Or More To Taste
- ½ heads Sliced Purple Cabbage, Or More To Taste
- ½ bags Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
- FOR THE DRESSING:
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- ⅓ cups Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
Note: dressing keeps for up to three days before serving, without cilantro.
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Laura made this brie dish that was so yummy! She left some at my house after the party for me to “throw away” and I’m pretty sure I ate the whole thing. I’m wondering why my weight loss isn’t working!!!
Dried Cherries, Pecans & Rosemary Brie en Croute
1 tablespoon water
1/3 cup dried cherries, softened
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves OR 1/4 teaspoon dried rosemary leaves, crushed
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (15-ounce) Président® Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cherries, pecans, honey and rosemary in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spoon the cherry mixture in the center of the circle. Top with the cheese. Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate the top with the pastry scraps and additional rosemary, if desired. Brush with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
Ingredient Note: To soften the cherries, stir the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain the cherries and pat dry.
I made this amazing feta dish that I got from my friend Adrianne. I loved it so much and could literally eat the filling my the spoon full.
FETA FILLED CUCUMBER BITES
1/4 c finely diced oil packed sundried tomatoes – drained
1/4 c finely chopped fresh basil
2 tbsp finely chopped kalamata olives
2 tsp balsamic vinegar
1/2 tsp coarsely ground pepper
1/4 – 1/2 tsp crushed chili flakes (i left this out – b/c I didn’t have any!)
2 large garlic cloves – minced
1/3 c EVOO
1/3 c coarsely crumbled feta cheese
2 small english cucumbers
1. Stir tomato with basil, olives, vinegar, pepper, chili, garlic and oil. Add cheese and stir evenly to coat.
2. Drag lines of a fork down sides of each cucumber to make ridges. Cut cucumber into 1/2″ slices. Using melon baller or small spoon remove seeds (will make hole in center of cucumber). Pat each slice dry and store in fridge until needed – up to a day.
3. Spoon enough mixture into each cucumber cup to make a nicely rounded serving.
*Best to serve right away but if making ahead, cover with plastic wrap and refrigerate. Cucumber softens as it sits but will be fine for a max of 4 hours.
I also tried my hand at making my first quiche ever. I must say that not only was it super simple, but tasted great! I got this a while back out of a vegetarian magazine that I used to get! Super yummy!
SPINACH, FETA AND TOMATO QUICHE
I used a prepared pie crust!
1 – 10oz pkg. frozen spinach, thawed, all liquid squeezed out
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved
1 cup low-fat milk
pinch ground nutmeg
1. Preheat oven to 350. To make Filling: Stir together spinach and onion. Sprinkle feta cheese over crust. Top with spinach mixture. Arrange tomato halves over quiche.
2. To make quiche batter: Whisk together all ingredients in medium bowl. Season with salt and pepper if desired. Pour Quiche batter over filling in crust. Set quiche on backing sheet, and back 45 to 50 minutes, or until top is brown and center is set.