Wednesday, August 6, 2008
A bunch of the girls and I were planning a night on the town this past weekend and we decided to all meet at Erin’s to sip some wine beforehand. I figured, what’s a gathering without something to snack on? so I whipped up a little dip to have with the wine.
I’m a huge fan of avocados (as is Chels), so when I saw a recipe for Chunky White Bean-Avocado Dip, I knew it’s what I wanted to make. Fast and easy; I just crossed my fingers that Trader Joe’s would have avocados that would be ripe enough, but not too ripe. This was a risk (walking the extra 5 minutes to Stop and Shop after the gym was just not an option). And yay! TJ’s had a bag of 4 avocados that were perfectly ready to be made into dip.
I think avocados are one of the prettiest fruits (yes, they’re fruits!):
Because the recipe said it served 4 and I knew there would be at least 9 of us snacking on it, I decided to use all 4 avocados instead of just 2. I halved, pitted, and peeled the avocados (if you are not sure how to do this, watch this quick and extremely informative video) and threw them all in a bowl.
Then I tossed in a cup of white pinto beans.
I added about 4 cloves of minced garlic and some salt and pepper and mashed it all up with a fork.
Then I tossed in a bunch of cilantro and lime juice, trying to go easy on the cilantro as I know some people (my roommate!) don’t like it. I used to find cilantro pretty off-putting, but the more I eat it, the more I enjoy it. ESPECIALLY when it is combined with lime juice. Makes me feel like I’m in Mexico (just add tequila!).
Of course, I threw some cilantro on top for garnish as well. I put the dip in an easy-to-travel-with bowl and brought it over to Erin’s with some tortilla chips. I loved it because it was deliciously creamy with just the perfect touch of garlic (though we all needed some gum before going out). And I’m pretty sure everyone else loved it too because the bowl was empty by the time we left to go to Clery’s. This is probably one of the quickest things you can make before a party; it will only take you about 10 minutes!
We are not Martha + Sara later that night at Clery’s. Sara missed out on the dip, but since she’s just starting to enjoy avocados, I might have to make this for her. I’m pretty sure she’ll love it.
I saw this recipe for Goat Cheese and Mushroom Stuffed Chicken on foodnetwork.com and since I was craving something with goat cheese in it I decided to make it. Not to mention I loved Amy Finley on The Next Foodnetwork Star so I was excited to make something of hers The recipe was pretty simple to make, tasted sooo good, and like Sues always says, there were plenty of leftovers.
recipe hanging and ready to gooo…
Melt butter in saute pan and add the mushrooms, cook until they have released their liqued, saute until liquid is evaporated (called duxelle), and season with salt and pepper.
Spread goat cheese on chicken breasts
Top with the duxelle
Use the kitchen twine to tie each piece of chicken
After seasoning with salt and pepper saute for about 10-15 minutes until chicken is cooked through and golden brown. Let the chicken sit for about 5 minutes before removing twine.
The recipe also calls for a Mushroom Wine Sauce for the chicken which turned out really well (make sure to season generously with salt and pepper)
The potatoes (at the end of the recipe) were simple enough. Slice evenly (using a knife or mandoline) and season with salt and pepper, I also used a little Lawry’s season salt, because that’s what my grandmother uses
Great way to end the weekend