Saturday Night Special – Hors d’ oeuvre & Cocktail Night

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We’ve dubbed Saturday nights our hors d’ oeuvre & cocktail night.

I make fun little meals that can be enjoyed in the backyard with our feet up.  We’ve worked hard to make our backyard our little sanctuary and once the nice weather arrives, we try to enjoy every second possible!

Italian Stuffed Mushrooms

*Makes 20

1/2 Package Ground Italian Mild Sausage

1/4 Cup (heaping) Sweet Onion, diced

1/4 Cup (heaping) Red Bell Pepper, diced

1 teaspoon Garlic, chopped

1 1/2 teaspoons Dried Oregano

1 1/2 teaspoons Dried Basil

1/4 Cup Kalamata Olives, chopped

1 Tablespoon Vegan Parmesan plus more for topping

Parlick Fell Sheep’s Milk Cheese, crumbled for topping

20 Cremini Mushrooms, stem scooped out at base

In a large skillet on medium heat, saute the sausage, onion, bell pepper, garlic, oregano, and basil. When sausage is done add the 1 Tablespoon of vegan parmesan and the olives. Stir to combine. Set aside.

Place the mushrooms on a baking sheet lined with parchment, hole side up. Fill each mushroom with stuffing.

Crumble a little Parlick Fell on each mushroom and sprinkle with more vegan parmesan. Bake at 325 for about 30 minutes.

Spinach Tart

*Makes 4 personal sized tarts

1 Portion of Gluten Free Pie Dough

10 oz Frozen Chopped Spinach, thawed & drained

2 Cups Raw Spinach Leaves, packed

4 Cloves of Garlic, chopped

3 Tablespoons Dried Parsley

1 1/2 Tablespoons Dried Dill

1/4 Cup Sun Dried Tomatoes Packed in Oil, chopped

1/4 Cup Roasted Red Peppers, chopped

10 oz of Sheep’s Milk Feta

2 eggs

Roll out the chilled pie dough and fill each tart pan, press in, and trim edges.

Place remaining ingredients except the feta in a medium bowl and stir to combine thoroughly. Fold in the crumbled feta.

Fill each tart pan.

Place on a baking sheet and bake at 325 degrees for about 35 minutes or until the edges of the crust turn golden.

Sugar Plum Tomato & Cucumber Salad

Sugar Plum Tomatoes

English Cucumber, peeled and sliced

About 6 Basil leaves, torn

Ground Pepper

Olive Oil

White Balsamic Vinegar

Pinch of Kosher Salt

Place desired amount of tomatoes and cucumbers in a small bowl. Add the basil and drizzle with olive oil and balsamic. Season with ground pepper and kosher sat. Toss to combine.

Of course, no snack night would be complete without a cocktail or good wine and a delicious dessert.

My favorite wine from the Methow Valley.

Chocolate Mousse with Coconut Cream

*This recipe was adapted from the Black Dog Food Blog

(This recipe makes 4 – 1 cup servings. It is very rich and could easily be made into 8 – 1/2 cup servings)

24 oz of silken tofu, blended in food processor or Vitamix until very smooth

20 oz of Dark Belgian Chocolate, chopped & melted

1 1/2 teaspoons Espresso Powder

1/2 teaspoon Kosher Salt

2 teaspoons Pure Vanilla Extract

3 Tablespoons Raw Agave Syrup

2 Cans Full Fat Coconut Milk, refrigerated upside down overnight

Pure Vanilla Extract

Powdered Sugar

Raspberries & Apple Mint for garnish

Scrape the blended tofu into a medium-sized bowl. Add the melted chocolate, espresso powder, vanilla, salt, and agave. Whisk until thoroughly combined and very smooth. Set aside.

Remove the coconut cream from the fridge carefully as to not allow the coconut milk on the bottom to mix with the coconut that has settled on top. Remove the lids (which is actually the bottom of the can). Very carefully, scoop out the solid coconut cream stopping as you get close to the liquid and add to an electric mixer. Do this with both cans.

Pour 1/2 Cup of the clear coconut milk into the chocolate mixture and whisk until smooth. Spoon chocolate mixture into dessert dishes.

To the solid coconut milk, add about 3 Tablespoons of powdered sugar and 1 teaspoon vanilla. Mix on high with the whisk attachment, for about 2 minutes. It won’t get as firm as whipping cream made with cow’s milk, but it does set up a bit and will set up even more when refrigerated for a couple of hours.

Spoon the coconut cream on top of the chocolate. Garnish with raspberries and mint.

Grilled Flank Steak Sandwich with Parlick Fell Cheese, Spinach, And a Cute Little Salad

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Grilled Flank Steak Sandwich

2 Slices Gluten Free Bread (I used Udi’s)

Dairy Free Butter (I used Earth Balance Soy Free)

Country Dijon Mustard (I use Grey Poupon)

Trader Joe’s Parlick Fell Sheep’s Milk Cheese from England (Unbelievably good!)

Organic Spinach

Leftover Organic/All Natural Grilled Flank Steak

Butter one side of each slice of bread. Place one slice of bread butter side down in a small skillet. Layer cheese across the bread, top with very thinly sliced grilled flank steak, top with a generous amount of spinach leaves. Spread a generous layer of the mustard on the non-buttered side of the second piece of bread and place it mustard side down on top of the spinach.

Toast on medium-low until bread is golden brown on both sides. I cover mine with a lid for the first side so the cheese will soften and the sandwich will warm all the way through. I remove the lid for cooking the second side of the sandwich as to not build up too much moisture. Soggy sandwich = yuck.

Persian Cucumber, Sugar Plum Tomato, & Basil Salad

1 Organic Persian Cucumber, sliced

About 1/4 cup Sugar Plum Tomatoes

2 Basil Leaves, torn

About 1 1/2 Tablespoons Rice Wine Vinegar

Freshly Ground Pepper

Place all ingredients in a small bowl and toss.