Saturday, April 30, 2011

Blue Cheese Steak Toasts

I know you want to see pictures of the Royal Tea, but I am waiting on a few photos from Meg. It was fabulous by the way!
Today was my Junior League project. It went really really well! Clare came to help me and she was a life saver. I could not have run my booth without her help. The kids had a great time and loved all the food. Here are some pictures from the event.
Our adorable logo.
 Welcome to the Santa Monica Pier!
 Clare and I at the Beach!

 Our class room set-up, isn't it cute!
 I bought sand pales to put our ingredients in.
 I bought a seashell cookie cutter to cut the tortillas. The kids loved them.
 Click here for the recipe for my "Stuffed Quesadillas."

 The kids ate them up.
 Some fun girls that were on my projects committee!

I loved these steak bites. Of course I like anything steak and anything with blue cheese!

Blue Cheese Steak Toasts
1 onion
6 garlic cloves
1 1/2 Tbsp butter
1 large New York Steak
Loaf of French bread
1 oz cream cheese
1/4 cup blue cheese
salt and pepper
Slice onion and mince garlic. Add butter, onion and garlic to a skillet and cook on low for about 30 mins.
Slice bread into 1/2 inch slices. I only used 4 and put the rest in the freezer for the next time I need French Bread.
Place on a baking sheet drizzle with a little olive oil and bake on 375 for 5 mins.
Trim fat from steak. 
Season with salt and pepper on both sides.
Onions are still caramelizing....
Put cream cheese, blue cheese and salt and pepper in a small food processor and blend until smooth.

The onions are ready! Remove from skillet and set aside.
Cook steak on in same skillet for 5-6 minutes on both sides. Remove from skillet and let rest for 2 mins.
Spread toast with cheese.
Slice steak into thin strips.
Top toast with steak and caramelized onions.
You could make these into smaller steak bites and serve them as an appetizer if you buy the thinner baguettes.

Thursday, April 28, 2011

BBQ Pulled Pork

I have a busy two days ahead! Tomorrow is the 3Bs Royal Wedding Tea Party!! Yippie! Meg, Em and I are doing a media fast starting tonight so that we will all see the wedding details together. We are meeting at Megs at 10 and we will be dressed for Royalty in jewels, hats and gloves, can't wait!!!

Saturday is my Junior League groups' big project, Kids in the Kitchen. We are hosting an event to teach children how to cook and eat healthy. Of course this is right up my alley! I created the menu and the slogan for the big day. It is themed METRO, "Master Eating The Right Options. The kids will go to each station which will be themed as fun stops in Los Angeles. My station is Santa Monica Pier! Clare is going to volunteer with me and we are dressing up in hats, sunglasses and flip flops and will teach them to cook my yummy Stuffed Quesadillas.

Pictures to come of both events!

I am looking for the perfect BBQ Pulled Pork recipe. This was really yummy, but not quite the BBQ taste I was looking for. More pulled pork recipes to come.

Slow Cooker BBQ Pulled Pork

BBQ Wraps!

1 onion
1 cup ketchup
2/3 cups Cider Vinegar
1/2 cup brown sugar
1/2 cup tomato paste
4 Tbsp Paprika
1/2 Tbsp Cayenne pepper
4 Tbsp Worcestershire Sauce
7 tsp salt
3 tsp black pepper
1 pork roast
Cut roast in half
Dice onion
Stir all ingredients in crock pot.

Place roast on top of sauce.
Cover and cook on low heat for 8 hours.
Use two forks to shred apart meat.
Ready to serve!
On a toasted roll!

Or in a whole wheat tortilla with cilantro, tomato and cheese.....Yum!

Tuesday, April 26, 2011

Buffalo Chicken Spaghetti

Last night I went out to have ice cream with Clare and got a frantic phone call from Jeffrey that our bathroom almost caught on fire! We had no idea this heater even worked, I actually forgot it was there because our wicker drawers are in front of it. Somehow the switch must have been turned on when one of us banged into the drawers. The Lord really gave us a miracle! Jeffrey said he would not have caught it if his workout buddy had not called and pushed their workout 30 minutes later. I am sure that with all the flammable materials inside these drawers, plus the towels we keep on top, it would have been in flames if left for 10 more minutes. Thank you Jesus for sparing us from this disaster!!

You know how much I love Buffalo Wings!! When I saw this pasta on Let's Dish cooking blog, I was so excited to try it. I was not expecting it to be as good as it actually was. After eating it for dinner I was ready to make it again for lunch the next day, haha!!

Buffalo Chicken Spaghetti
1/2 pound spaghetti
3 Chicken tenders
1 cup chicken broth
4 oz cream cheese
3 Tbsp Franks Red Hot
1/2 cup blue cheese dressing (I am sure you could use Ranch if you prefer that with your wings)
salt and pepper
2 green onions
1/2 cup shredded cheddar cheese
Cook pasta according to directions.
salt and pepper chicken tenders
cook on grill pan until done, remove and set aside to cool
In a sauce pan, heat chicken broth, hot sauce and cream cheese.
Stir until blended.
I used a whisk at the very end to really mix the cheese into the sauce.
Pour blue cheese dressing into sauce. Stir. Season sauce with salt and pepper.
Cut chicken into cubes. Chop green onions.
Drain pasta and add to sauce.
Also add chicken.
Serve pasta with a topping of cheddar cheese and green onions.