Saturday, December 6, 2014

Need a party app?

It's early December, which means it's prime holiday party time.

Need a dish? Here you go. My sister likes to call this sort of thing "naughty." I call it delicious, and no one says you need to eat the whole damn thing. If you did, however, I wouldn't call you naughty (not to your face, anyway.) I would say you have excellent taste, however.

Served with triscuits and wheat thins (both the low-fat variety), and I couldn't decide which was better. Maybe try with both? There's plenty to go around. Please don't eat this by yourself. I don't care what I implied before.

You need to cook it on whatever you're going to serve it on. I didn't have anything spectacular, just a small baking dish, so I used that. (RE: CHRISTMAS HINT????) 



Baked Feta with Pine Nuts and Honey
(From a popsugar recipe)

One 8 oz block feta
Olive oil
Honey (I used organic alfalfa honey, but any kind would work)
1/4-1/3 cup pine nuts, toasted
A handful cleaned mint leaves, minced (A tbsp or so)
Zest from one orange (about a tsp or so?)

Preheat oven to 400.

Place feta block on an oven-safe serving tray (or whatever you have that's reasonably pretty). 

Drizzle with olive oil. Maybe a tbsp? Enough to cover lightly. Throw it in the oven and cook about 10 minutes or until soft. 

Remove, and change oven to broil. Make sure there's a grill close to the top (broil area). 

Pour or spoon about 2 tbsp of honey (again, enough to cover) over the feta. Stick back in oven under the broiler for 3 minutes (keep an eye on it. Less if it looks like it's going to burn). 

Sprinkle the pine nuts, orange peel, and mint. Serve with crackers. Don't eat it all. (Or do. I'm at capacity on disclaimers.) 

I'm hoping you don't still have turkey in your tupperware, but...

I've been trying to write down my recipes ( I swear). BUT, my laptop has decided to make itself my personal nemesis, and only decides to charge when it's in the mood (I swear!).

Today, it's in the mood. And E asked to nap at 11:30 (I feel like I'm having to swear a LOT today) and Hubs is out of town for another few hours, and I have mimosas, soooo let's talk turkey!

Are we sick of it? I'm totally over it. We didn't even have it on Thanksgiving (prime rib this year!) but we did take pity on my poor baby sister who spent her Thanksgiving sick at home alone (her story, anyway) and had her over on Sunday and made a smallish turkey breast with all the  leftovers fixings.

Even still, we've been stuck with leftovers all week. I'm going to attempt a brie, asparagus and turkey breast (with sun dried tomatoes for me) pasta with the last of it tonight. I'm hoping it turns out at well as the Chef's Salad I made the other night. Cause that? Was. Delicious.

Chef's Salad is soooo easy. And I never, ever make it. I never think of it—partially because it always seems so fattening. Though I love wedge salad, and that's totally not better. It's actually rather a dumb salad, really. At least a Chef has a wide range of delicious, albeit fattening, toppings.

ANYWAY,  I used low-fat blue cheese dressing, only a sprinkle of gorgonzola, and organic bacon bits rather than fresh bacon. Egg is protein. Avocado is healthy fat? So I figure it's totally acceptable once in awhile. Maybe this can be a post-Thanksgiving tradition? And hello, we all have leftover chicken ALL YEAR LONG. Oh, god. We're going to get so fat.

Turkey Chef Salad (serves 2 dinner portions)
One bag mixed greens/romaine
Light blue cheese dressing
Chopped or cubed cooked and cooled turkey (or chicken)
1 half avocado, cubed
Bagged bacon bits/pieces
2 hard boiled eggs, shelled and sliced
Cherry tomatoes, halved
Gorgonzola or blue cheese
Pepper to taste

Arrange salad greens on a plate. Drizzle with dressing. Line up all the other ingredients all pretty-like. Sprinkle with pepper, if desired.

And, done. Seriously. So easy. Go eat it and get Thanksgiving out of your fridge and minds for awhile.