HONEY LEMON GARLIC CHICKEN - served by Susan

 

HONEY LEMON GARLIC CHICKEN

4 servings

INGREDIENTS:

2 lemons, divided

2 TBS olive oil

2 TBS honey

3 cloves garlic, chopped

2 fresh rosemary springs, leaves removed from stems

1 tsp coarse salt

1/2 tsp black pepper

3 pounds bone-in skin-on chicken thighs and drumsticks

1 1/4 pounds unpeeled small potatoes, cut into halves or quarters

DIRECTIONS:

Preheat oven to 375 degrees. Grate peel and squeeze juice from one lemon. Slice remaining lemon.

Combine lemon peel, lemon juice, oil, honey, garlic, rosemary leaves, salt, and pepper in small bowl; mix well. 

Combine chicken, potatoes, and lemon slices in large bowl.

Pour oil mixture over chicken and potatoes; toss to coat.

Arrange in single layer on large rimmed baking sheet or in a shallow roasting pan.

Bake for about 1 hour or until potatoes are tender and chicken is cooked through (165 degrees). Cover loosely with foil if chicken skin is becoming too dark.

HAWAIIAN MACARONI SALAD - by Shari

  

https://therecipecritic.com/hawaiian-macaroni-salad/

INGREDIENTS:

 

1/2 pound dry elbow macaroni, prepared according to package directions and rinsed in cold water

1 can (20 ounces) pineapple chunks, drained. Reserve 1/2 cup liquid for dressing.

2 cups cubed, cooked ham

1/2 cup shredded carrot

1/4 cup green onion

FOR DRESSING:

1/2 cup reserved pineapple juice

1/2 cup light mayonnaise

1/4 cup plain greek yogurt

1 TBS apple cider vinegar

1 TBS Sugar

 

INSTRUCTIONS:

In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and green onion. Set aside.

In a small bowl whisk together the dressing ingredients.  

Pour dressing over pasta and stir to coat. Enjoy!

 

DO NOTHING CAKE - served by Shari

DO NOTHING CAKE - served by Shari

INGREDIENTS:

Cake:
2 cups sugar
2 cups flour
2 eggs
1 tsp baking soda
1 tsp vanilla
16 ounces crushed pineapple, undrained

Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup shredded coconut
1 cup nuts (walnuts or pecans)
1 tsp vanilla
Cool whip or Ready-Whip

DIRECTIONS:
Place cake ingredients in a bowl and mix with a spoon.
Pour batter into a 13x9 inch cake pan
Bake at 350 degrees for 35-40 minutes.

For icing: Mix butter, sugar, and evaporated milk together in saucepan. Cook over medium heating until a little thickened (five minutes at the most)
Remove from heat and add coconut, nuts, and vanilla.

Pour over hot cake.

Serve with whipped cream/

ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE

Ingredients:
1 medium eggplant, diced
2 small zucchini, diced
4 plum tomatoes, chopped
1 large red onion, chopped
1 cubanelle chili pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic,crushed
Thyme to taste
Rosemary to taste
Extra Virgin Olive Oil (evoo)
Salt and Pepper

Directions:
Preheat oven to 450 degrees. Place chopped vegetables and herbs onto a rimmed baking sheet. Drizzle with enough evoo to coat. Season with salt and pepper.
Roast just until tender, about 18-22 minutes.

HONEY POLENTA

Ingredients:
1 1/2 cup milk
1 1/2 cup chicken stock
1 cup polenta
1/2 cup grated parmigiana-reggiano
2 TBS Honey
2 TBS Butter

Directions:
In a large saucepan heat milk and stock. Whisk in polenta and cook, stirring until creamy and thick. Turn off heat and stir in cheese, honey, and butter.  Season with salt and pepper.

Serve the ratatouille on a bed of the polenta.

"HULI HULI CHICKEN" by Shari

"HULI HULI CHICKEN" served by Shari

Ingredients:
4 lbs boneless skinless chicken thighs or breasts.
1 Cup Pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup chicken broth
2 tsp fresh grated ginger
1 1/2 tsp minced garlic
Chicken thighs or chicken breasts

Combine ingredients.

Use 1/2 of the mixture over chicken as a marinade.
Use the rest to baste chicken and pineapples as they are grilled.

Grill marinated thighs six minutes per side or breasts about four minutes per side. Brush with reserved marinade as you grill.

Be careful not to cross-contaminate with grilled pineapple.
Use a separate bowl of sauce to brush chicken and pineapple.

BUNKO MENU IDEA

Served by Shari in February 2018

This Hawaiian themed meal was so fun for a cold wintry night. And the food. OH MY... THE FOOD.  So good!

MENU: 
* indicates recipe is posted on this site

Green chop salad with Caesar dressing and wonton topping
Roasted Ratatouille with Honey Polenta*
Fresh pineapple slices
Huli Huli Chicken*
Do Nothing Cake*

BUNKO MENU IDEA

Served by Sue in January 2018:

MENU: 
Hot Spinach Artichoke Dip with chips

Tomato Basil Soup

Focaccia cheese bread

Chef Salad with ham, turkey, baby corn, carrots, fresh peppers, onions, cheese, beets, etc etc. 

Brownies with ice-cream and a choice of sauces plus whipped cream and a cherry!

"PIONEER WOMAN HOT FUDGE SAUCE" - served by Sonja

PIONEER WOMAN HOT FUDGE SAUCE

http://thepioneerwoman.com/cooking/hot-fudge-sauce/

INGREDIENTS:

1 Cup Unsweetened Cocoa Powder

1 Cup Sugar

1 Cup Heavy Cream

1 stick Salted Butter, cut into pieces

3 teaspoons vanilla

INSTRUCTIONS:

In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.

"CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN" - served by Sonja

CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN



SERVES SIX

INGREDIENTS:

1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:

Mix together the seasonings: sage, salt, peppr, and garlic.  Rub over the tenderloin.

Place 1/2 cup water in the slow cooker, followed by tenderloin. Cook on low 6-8 hours.

One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, and soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust, remove tenderloin from crock pot and place on aluminum line sheet pan, glaze, and set under broiler for 1-2 minutes, until bubbly and caramelized. Repeat 2-3 more time until desired crust is achieved.

Serve with remaining glaze on the side.

"HASSELBACK POTATOES" - served by Sonja

HASSELBACK POTATOES


INGREDIENTS:
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons grated fresh romano cheese
1 tablespoon seasoned dry bread crumbs

DIRECTIONS:
Preheat the oven to 425 degrees F

Peel the potatoes (optional)

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.  Place them in a bowl of cold water to prevent browning.

Put the potatoes cut side up on a baking sheet and brush on half of the butter, then season with salt and pepper.

Bake for 35-40 minutes in the preheated oven. 

Remove from the oven, and drizzle with remaining butter, making sure to get between all the slices.

Sprinkle Romano cheese and breadcrumbs onto the tops of the potatoes, and season with a little more salt and pepper.

Return to the oven and bake an additional 20 minutes, or until nicely browned.

BUNKO MENU IDEA

Served by Sonja in November 2017:

MENU: 
* indicates recipe is posted on this site

Crock pot Brown Sugar Balsamic Glazed Pork Tenderloin*
Hasselback Potatoes*
Green Beans
Beehive Rolls
Cran-Raisen Salad with Red Onion Vinaigrette
Brownies with Peppermint Icecream and Hot Fudge Sauce*

*Recipe added to this site

BUNKO MENU IDEA

Served by Tami in May 2017

Everything was so fresh and yummy and appropriate for the season.

MENU: 
* indicates recipe is posted on this site

Chicken Salad* served on large buttery croissants
Fruit Tray with Dip*
Strawberry Cheesecake Salad*
Spring pasta salad
Strawberry Spring Salad with Lemon Dijon Vinaigrette*
Nutella Cool Whip Pie*

"CHICKEN SALAD" - served by Tami

CHICKEN SALAD

INGREDIENTS:

2 cups diced cooked chicken (such as a rotisserie chicken)

1/2 cup diced celery

1/4 cup sliced green onions

1 1/2 cups shredded or thinly sliced cabbage

1/3 cup dried cranberries

1/4 cup chopped fresh cilantro

1/4 cup toasted slivered almonds

1/4 cup Major Grey's Mango Chutney

1/4 cup mayonnaise

1/2 tsp cider vinegar

Kosher salt

Black pepper

Rolls or croissants, optional

DIRECTIONS:

Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium size bowl.  Whisk together the chutney, mayonnaise, and cider vinegar in a small bowl. Add the dressing to the chicken mixture and gently combine.  Season with salt and pepper, to taste. For best results, chill at least 30 minutes before serving.

If desired, serve on a roll or croissant.

"STRAWBERRY SPRING SALAD WITH LEMON DIJON VINAIGRETTE" from The Kitchen Girl - served by Tami

STRAWBERRY SPRING SALAD WITH LEMON DIJON VINAIGRETTE

Recipe can also be found HERE


INGREDIENTS:

For the Salad:
6 cups Spring Mix
1 cup Strawberries (sliced)
1 cup Red Grapes (halved)
1/2 cup Candied Walnuts (roughly chopped). *See instructions below
2 Tbsp Dried Cranberries (finely chopped)
1/4 cup Feta Cheese (crumbled)

For the Dressing:
1/4 cup Olive Oil
3 Tbsp Lemon juice
2 tsp Honey (or Agave Nectar)
1 tsp Dijon Mustard
Pinch Kosher salt

DIRECTIONS:
In a large salad bowl combine spring mix, s trawberries, grapes, candied walnuts, cranberries, and feta cheese.

In another bowl or jar, combine olive oil, lemon juice, honey, dijon mustard, and salt.  Whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.

*DIRECTIONS FOR CANDIED WALNUTS:

Ingredients:
1/2 cup walnuts
1 TBSP Brown Sugar (or White Sugar)

Directions:
Place Walnuts and sugar in a non-stick skillet over medium heat. Stir continuously until the sugar turns into a sticky liquid and coats the walnuts (under 5 minutes). Removed walnuts and set on a baking sheet to cool.

"FRUIT DIP" - served by TAMI

FRUIT DIP

INGREDIENTS:

One 8- ounce package cream cheese
1 C. powdered sugar
1 C. Whipping cream
1/4 c.granulated sugar
1 lemon, zested and juiced
Pineapple juice

DIRECTIONS:

Soften cream cheese and then whip with powdered sugar. Whip cream and granulated sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest. Continue to beat, adding just enough pineapple juice to achieve desired consistency.

Serve with fresh fruit.

"NUTELLA COOL WHIP PIE" from DELISH - served by TAMI

NUTELLA COOL WHIP PIE

Recipe can also be found HERE

INGREDIENTS:

1 shortbread crush
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 c. Nutella, plus more for garnish
12 oz. Cool Whip, divided
8 Ferrero Rocher chocolates, finely chopped, divided

DIRECTIONS:

In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.

Fill the pie crust with mixture and smooth tope. Freeze for 1 hour to set.

To serve, top with reamining Cool Whip.  Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.

"STRAWBERRY CHEESECAKE SALAD" from DELISH - served by TAMI

STRAWBERRY CHEESECAKE SALAD by DELISH

Recipe can also be found by clicking HERE

Ingredients:

16 oz cream cheese, softened
1 C. powdered sugar
2 tsp. pure vanilla extract
16 oz. Cool Whip
16 oz. strawberries, sliced
12 oz. raspberries
2 ripe bananas, sliced
3 TBS crushed graham crackers

Directions:

In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Beat in Cool Whip until combined.

Fold in strawberries, bananas, and raspberries. Transfer to serving bowl and sprinkle top with graham crumbs.

BUNKO MENU IDEA

Served by Elizabeth in July - and it was SOOO YUMMY!!!

Chicken Crepes with gravy
Mixed greens salad with various dressings
Hot rolls

Strawberry lemonade

Cupcakes and icecream

"CHICKEN CREPES" served by Elizabeth

INGREDIENTS:

2 cups cooked chicken, cut in pieces
1/2 cup shredded cheese
1 15-ounce can pineappe tidbits, drained (reserve 1/2 cup juice)
1/2 cup chopped almonds
1 can (10 ounces) Cream of Chicken soup
1/2 cup pineapple juice from tidbit can
1/2 teaspoon thyme
1/2 teaspoon lemon pepper 

Chicken glaze (recipe below)
12 crepes (recipe below)

Preheat oven to 200 degrees F. Mix chicken, cheese, pineapple, and almonds with chicken soup and pineapple juice. Add thyme and lemon pepper and mix ingredients together thoroughly. Place 1/4 cup mixture in center of each crepe and roll. Place crepes with seam side down in oiled baking pan. Cover with aluminum foil, and heat in oven for 30 minutes. When read to serve, arrange two crepes for each serving. Spoon glaze over crepes.  Makes 6 servings.

CHICKEN  GLAZE:
4 TBS butter
4 TBS flour
3 CUPS chicken stock
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon rubbed sage

Melt butter in a heavy saucepan. Add flour and stir into paste. Add chicken stock and seasonings. Cook until thickened.


CREPES
3 eggs
1/2 cup milk
1/2 cup water
3 TBS butter, melted plus butter for pan
3/4 cup flour
1/2 tsp salt

Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30 seconds more. Refrigerate for 1 hour. 

To cook, heat omelet, crepe, or regular frying on on medium-high heat just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook til light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

BUNKO MENU IDEA

Here is the menu of what we enjoyed at Tammy's last night:

SALAD BAR with lots of yummy stuff that included:
- torn green lettuce  
- ham chunks
- chicken chunks
- steak chunks
- cheese
- tomatoes
-cucumbers
- carrots
- fresh mango
- several crouton and other topping choices
- multiple dressing choices
- whole wheat tortilla's (so you could make a wrap if desired)
There were lots more yummy things but I can't remember what they were!

CHEESE, POTATO, and BROCCOLI SOUP 

CROISSANTS AND ROLLS

FRUIT PIES and BROWNIES served with ice-cream