Tuesday, February 2, 2010

My Birthday Dinner by Featured Chef: Megan Francis

For my birthday, my best friend Megan hosted a very special dinner party with some of my closest friends to help me celebrate the big 24. Below find her menu and recipes. It was such a good meal, and it really meant a lot to me that everyone came together (especially with the poor weather conditions) to spend my birthday with me. Thanks to everyone who helped make it special.

Rendezvous Platter & Seasoned Cashews

Rendezvous Platter
2 pkgs of sausage links
1 block cheddar cheese
1 block colby jack cheese
Rendezvous (or cajun) seasoning

1. Heat sausage in the oven
2. Cut cheese into cubes
3. Cut sausage
4. Arrange cheese and sausage on plate
5. Sprinkle with seasoning (to taste)

Seasoned Cashews
1.25 lbs cashews
2 tbsp chopped rosemary
2 tsp cayenne pepper
2 tsp kosher salt
1 tbsp melted butter

1. Bake nuts on ungreased cookie sheet for 10 min
2. Combine seasoning in bowl large enough for all nuts
3. Add nuts, mix and serve

T-Lip Tip & Sip
Tip (Alcoholic)
2 cups rum
2 liters of ginger ale
1 quart Juicy Juice pineapple orange juice cocktail

1. Mix
2. Enjoy

Sip (Non-Alcoholic)
One part Tazo passion iced tea
One part Crystal Light lemonade

1. Mix
2. Enjoy

Note: Freeze pineapple orange juice in ice trays to keep cocktails cold without watering them down.

Pork Tenderloin
2 packages plain pork tenderloin
Salt and pepper to taste
Olive oil to taste
garlic powder to taste

1. Season meat
2. Add small amount of water to pan and set meat in pan
3. Cook in oven according to package
4. Let meat rest and slice before serving

Broccoli Corn Bread
3 eggs
1 package corn muffin mix (8.5 oz)
2 cups shredded cheddar cheese
2 cups thawed frozen chopped broccoli
1 medium onion (chopped)

1. Preheat oven to 350
2. Grease 9x9 Pyrex baking dish
3. Beat eggs and stir in all ingredients
4. Bake 25-30 minutes

Fresh Green Beans
5 handfuls fresh green beans
1 small package sliced almonds
1/2 stick of butter
Salt and pepper to taste

1. Bring salted water to boil
2. Cook green beans in boiling water for 10-15 minutes
3. Melt butter in skillet and add almonds
4. Add green beans to butter and blanche
5. Plate and serve warm

Cheese Grits
3 cups chicken broth
1 tbsp salt
1 cup quick cooking grits
1 stick butter
6 oz Owl's Nest garlic cheddar cheese spread
2 eggs, lightly beaten
1/2 cup shredded cheddar cheese

1. In a saucepan, bring the chicken broth to a boil. Add salt.
2. Slowly add the grits and return to boil. Stir for 1 full minute.
3. Reduce heat, cover and cook for 5 minutes.
4. Stir the grits and add the stick of butter, stirring until until it has melted.
5. Cover and cook for 3-5 minutes until grits are thick and creamy.
6. Remove from heat. Add the garlic cheese and stir until melted.
7. Pour in beaten eggs.
8. Pour grits into greased 8x11x2 casserole dish. Bake for 40 minutes at 350 degrees.
9. Sprinkle shredded cheese over the casserole for the last 5 minutes of cooking time.

The finished plate! So pretty! And SO yummy! :o)

And my beautiful birthday cake from Rick's! Yummy! :o)

The group (minus Blake whose behind the camera and Megan who had to leave a little early). Thanks again everyone. Y'all made my birthday really special. I love each of you.

1 comment:

  1. There was also 2 litters of Ginger Ale in the T lip Tip but I forgot to tell Tammy! OOPS!