I just realized that I haven't posted a recipe for quite some time. I haven't been cooking quite as much, and I've been having trouble squeezing in as much time for blogging. But, I did recently eat and prepare some good TV-viewing party grub. I made food for both a Super Bowl Party and an Olympic Opening Ceremony Party.
I love these types of get-togethers. Very low-stress. You can just all hang out and watch the show. Oh, and eat lots of party food!!
First off, let me just say Thank Goodness for Trader Joe's! He supplied many items to fill in the holes between homemade food:
- Parmesan Pastry Pups - Basically Pigs in a Blanket. They come frozen and were a big hit. (Find it in the frozen aisle.)
- Sharp Cheddar Pub Cheese - Yes, it's a spreadable cheese that looks unnaturally bright orange. But, dang, it's tasty! (Find it with the other cheeses.)
- Spinach and Artichoke Dip - Heat it up in the microwave, and you're ready to go. I could not stop eating this. (Find it in the frozen aisle)
OK, so speaking of recipes . . . I also made a really interesting dip. I found the recipe in The New York Times, and then just slightly altered it. It's called Green Goddess - full of herbs, garlic, onion, feta, olive oil and Greek yogurt. We dipped veggies and crackers in it.
Greek Goddess Dip
From The New York Times
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
Raw chopped vegetables or pita chips, for serving.
1. Place mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped. (I used a blender - it worked fine once I added the olive oil.)
2. With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired.
3. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days. (You can add mayo to make it a little creamier, but I didn't this time.)
Now, for the Olympics party, I had a heck of a time coming up with themed food. I ended up with:
Gold Medal Drinks: Miller High Life and orange Italian soda mixed with white wine
Silver Medal Sandwiches: I cut out pieces of bread into circles and made little round sandwiches with hummus, olive tapenade, carrots and cucumber. Then, I wrapped some of them in tin foil.
Bronze Medal Bundt Cake: I used one of my favorite bundt cake recipes for Chocolate Stout Cake with Chocolate Ganache. Yummmmm.
We had quite the spread!