I am having a girls' spa event at my house tonight. For FREE. It's actually quite a funny story how I won such an opportunity. The event was something I won at a bridal fair and the girls on the guest list were supposed to be my bridesmaids. I gotta tell you, there are many perks to having once planned a wedding and never actually going through with it! :) Lol, so here is to dodging bullets and running off with the winnings!
I decided to make four appetizers. Since we are doing hand scrubs, etc. I had to be careful what food to plan and decided to limit (with my BFF's suggestion from her spa day) the edibles to finger foods. I shall post pictures of the food shortly. For spirits to go with the food, I've chosen a Verdi champagne and a Chateau St. Michele white wine with sliced strawberries. For dessert, I am making red velvet cupcakes with cream cheese frosting and sliced strawberries to top. I am using the same recipe I posted a few weeks ago. Below are the recipes I am serving.
I do not know why recipes suggest canned tomatoes. There's something about canned or frozen foods that irks me when it comes to cooking. If it is not fresh, what is the point? I mean, really! So, I took out the canned tomato and replaced it with fresh roma tomatoes. I am also adding shredded mozzarella cheese to the mix.
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)</p>
I don't really understand why some recipes, if they mention it at all, have you bake the bread slices. Baking the bread slices make it too tough and crunchy. I have found that putting the bread on the skillet with olive oil keeps the bread crunchy, garnished in olive oil, but still soft and chewy. Mix the basil, chopped and seeded tomatoes, shredded mozzarella cheese and finely chopped garlic cloves into a bowl. Lightly mix with olive oil. Cook the bread slices on a skillet in medium heat with olive oil. Once the bread is done, place the mix over the bread and serve!
Sun-Dried Tomato/Pesto/Cream Cheese Dip
I cheated on this recipe and bought a jar of sun-dried tomatoes in olive oil. And since I did not have a food processor, I bought the pre-made pesto in the deli aisle. For cream cheese, I chose to get the "whipped" kind for a fluffier taste.
<div style="color: purple;"><span class="Apple-style-span">Ingredients:
1/2 cup oil-packed sun-dried tomatoes
1/4 cup basil leaves
8 ounces cream cheese
If you choose to get the basil leaves, place them in the food processor and make sure the mix is ground well. Combine ingredients into a bowl and mix. Serve with crackers of your preference. </span></div>
I am taking out the white sugar and pimento-stuff green olives from this recipe. Sorry folks, it just did NOT sound appetizing.
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard (such as Gulden's®)
1 teaspoon hot mustard (such as Sweet Hot Mister Mustard®)
salt and pepper to taste
paprika for garnish (optional)
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika.
I kinda cheated on this recipe. I bought the pre-made guacamole from Costco instead of getting ripe avocados. I also took out the cayenne pepper and replaced it with red pepper flakes. To add more sauce to the dip, I added salsa to the mix. I'm not a fan of dip that's too chunky in tomato.
2 green onions
1 ripe tomato
3 ripe avocados
1/2 teaspoon salt
1/2 teaspoon cumin (optional)
5 or 6 fresh cilantro sprigs
Tortilla chips for serving
Seed and chop tomatoes, green onion, and cilantro. Mix guacamole with the tomatoes, green onion, and cilantro into a bowl. Squeeze limes on to bowl generousl, add cumin and red pepper flakes and stir.