I'm always happy to host celebrations and gatherings at our house. I feel like everyone feels pretty comfortable and at home and it's nice to have everyone together. I also enjoy it because my mom relaxes a bit. At her house, she always has something to do. Even here she is always helping and keeping busy, but I feel like she is more at ease. All in all it was a great day filled with good food, family, and pirate pools.
I planned today's menu while driving home from Maine on Saturday. Gotta love the iPhone!
Smokey Portobello Sliders
Recipe from Vegetarian Times
Ingredients
8 large portobello mushroom caps
4 tbsp olive oil
2 tbsp BBQ Rub (see recipe below)
2 medium yellow onions, thinly sliced
1 cup prepared BBQ sauce
6 oz shredded Gouda cheese
BBQ Rub
Ingredients
1/4 cup of light brown sugar
1/4 cup sweet paprika
3 tbsp black pepper
2 tbsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp celery seed
1/2 tsp cayenne pepper
Method (Rub)
1. Combine all ingredients in an airtight container. Shake to combine. Store in refrigerator.
Method (Burgers)
1. Toss mushrooms in bowl with 3 tablespoons of olive oil and the BBQ rub. Set aside.
2. Heat the remaining oil in a large skillet over medium heat. Add onions and cook for 30 minutes, or until golden. Stir occasionally. Remove from the heat and add salt and pepper if desired.
3. Heat the grill to medium-high heat. Rub the grate with vegetable oil. Place mushrooms, with the stem side down. Brush the tops with barbecue sauce and grill 3-4 minutes per side.
4. Divide the cheese among the mushrooms by placing it in the center of each stem side. Grill 1 more minute, or until the cheese melts.
5. Place grilled mushrooms on toasted hamburger roll. Top with onions.
Blueberry and Toasted Pecan Salad
Ingredients
1/2 cup pecan halves
2 tbsp butter
1 cup fresh blueberries
5 cups fresh baby spinach
Balsamic Vinaigrette
1/2 cup extra virgin olive oil
3 tbsp balsamic vinegar
Method
Preheat oven to 350 degrees
1. Coat the pecans with melted butter and toast in over of about 15 minutes. Allow the pecans to cool.
2. In a large bowl, toss the blue berries, spinach, and pecans.
3. To make dressing, whisk together the oil and vinegar.
Bean Salad
Ingredients
1/2 lb string beans, halved
1 can chick peas, rinsed and drained
1 can kidney beans, rinsed and drained
6 cloves garlic, minced
1 1/2 tbsp dried oregano
1/2 large red onion, sliced
1/2 lb Greek Olives, halved
1 celery stalk, diced
8 fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
salt and pepper
Crushed red pepper flakes
1/4 cup olive oil
Juice from 1 lemon
1/4 cup red wine vinegar
Method
1. Cook string bean in boiling water until tender.
2. In a large bowl add string beans, chick peas, kidney beans, garlic, oregano, onion, olives, celery, basil, and parsley. Add salt, pepper, and red pepper flakes to taste. Toss well.
3. Whisk together the olive oil, lemon juice, and vinegar and toss with the salad.
4. Chill for at least an hour before serving.
Old-Fashion Strawberry Shortcake
Ingredients
2 cups all purpose flour
3 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, cold
3/4 cup cream
Method
Preheat the oven to 425 degrees
1. Mix flour, sugar, baking powder, and salt in a bowl.
2. Slice the butter into 1/4 inch pieces and cut them into the mixture using a pastry blender.
3. In the middle of the mixture, form a well and pour the cream. Stir in only enough to make the dough moist. Let it sit for a minute.
4. Turn the dough out onto a floured surface. Knead it just a few times, just until it holds together and is not so wet.
5. Gently pat the dough into a rectangle, about 7 x 10 inches and 3/4 of an inch thick.
6. Grease a baking sheet with butter or shortening.
7. Use a sharp and floured knife to cut the dough into 8 pieces. Transfer to the baking sheet.
8. Brush the tops of the biscuits with a little milk and sprinkle with sugar.
9. Bake for 12-15 minutes, or until they rise and are golden on top.
10.Top with cut strawberries and whipped cream.
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