For the last few years I’ve hosted a little pre-holiday get together for all my friends to celebrate the coming of the Christmas season. Oh, lets be honest…we get together to drink. I call it a ‘cookie exchange’ and we bring some cookies to, well, exchange but its really just an excuse for everyone to leave their normal Saturday lives and come over for some cocktails and munchies. I try to come up with a different food & cocktail theme each go-round. Two years ago I did a French theme, complete with the French 75 cocktail (later drunkenly renamed ‘Gin & Juice’), lots of French cheeses and an unsuccessful attempt at a Croquembouche.
As this party is just about 2 months away I am wondering what – if anything – to do this year. Should I take a break and just ignore it and let it pass? Part of me wants to do just that…but it DOES end up being a good time, regardless of the anxiety and planning.
I’ve been tossing around the idea of having a Mad Men inspired party. Not overly cheesy or costume-y but just embracing the early 60s potluck party. Maybe tart it up a bit with a subtle wardrobe request, a fancy signature cocktail and a modernized take on a traditional potluck menu. As this party is, at its heart, a cookie exchange I might ask each guest to bring a 60s inspired cookie recipe. Maybe this request will cause a couple guests to call their moms and rope them into the inspiration and fun.
Thoughts?
Friday, September 23, 2011
Thursday, September 22, 2011
Creepy...
So in talking with a friend about starting her blog I remembered I actually HAVE a blog eventhough I have ignored it for sometime. When I logged in I discovered my last (and first) post was three years ago TODAY.
In honor of the 'Snack' portion of my blog title I want to mention a low carb soup I made last night. I have been trying to stay as low carb as possible for the last year+. Recently it has been difficult to find recipes that don't bore me to tears. sweet sweet sugar-coated carby tears. Now that I am back from my bread-filled trip to Chicago I am returning to the '20g or less carbs per day' routine so I was on the prowl for a scrumptuous meal I could pack for lunch.
Enter the CHEESEBURGER SOUP recipe. hello.
What do you typically pile on your cheeseburger? Ketchup? check. Mustard? check. Pickles? check. This recipe adds it all...and it actually tastes good.
(It would taste even better on nachos)
I found the recipe here and changed it up a little, based on the produce I had on hand. If possible I always substitute fresh ingredients for canned items.
This recipe is not for the faint of heart. This is a definite low carb (only) recipe. Fat and sodium are pretty high even in my edited version so be warned. After tasting this recipe I think it would be delish as a smaller serving, maybe added to a veggie omelet or used as a dip (pork rinds?...vomit).
My version of this recipe:
Makes 5-6 servings.
2 lbs Ground Beef (You could use ground turkey if you wanted to reduce the fat content)
½ Onion, chopped
32 oz Beef Broth
3 Plum Tomatoes, chopped
3T Yellow Mustard
3T Low Sugar Ketchup (Heinz)
2T Dill Pickle Relish
2t Arrowroot Starch
Warm Water (1-2T should be enough)
4 oz Cream Cheese (Light Philadelphia)
2 Slices American Cheese (Deli Select)
2T Real Bacon Bits
Brown ground meat and onion. Drain any excess liquid. Add meat mixture, broth, tomatoes, mustard, ketchup, 1 tablespoon of bacon bits, and pickle relish to a soup pot. Cook over low heat (slow simmer) about 25 minutes. Dissolve arrowroot powder in a little warm water and add to soup. Let simmer another 5-10 minutes. Reduce heat. Cut cream cheese into blocks and add to the hot soup, stirring until blended. Add American and cheddar cheeses and stir until blended. Just before serving, add last tablespoon of bacon bits (or save to sprinkle a little on each bowl).
Approximate carb count:
5 Servings: 6.4g
6 Servings: 5.4g
In honor of the 'Snack' portion of my blog title I want to mention a low carb soup I made last night. I have been trying to stay as low carb as possible for the last year+. Recently it has been difficult to find recipes that don't bore me to tears. sweet sweet sugar-coated carby tears. Now that I am back from my bread-filled trip to Chicago I am returning to the '20g or less carbs per day' routine so I was on the prowl for a scrumptuous meal I could pack for lunch.
Enter the CHEESEBURGER SOUP recipe. hello.
What do you typically pile on your cheeseburger? Ketchup? check. Mustard? check. Pickles? check. This recipe adds it all...and it actually tastes good.
(It would taste even better on nachos)
I found the recipe here and changed it up a little, based on the produce I had on hand. If possible I always substitute fresh ingredients for canned items.
This recipe is not for the faint of heart. This is a definite low carb (only) recipe. Fat and sodium are pretty high even in my edited version so be warned. After tasting this recipe I think it would be delish as a smaller serving, maybe added to a veggie omelet or used as a dip (pork rinds?...vomit).
My version of this recipe:
Makes 5-6 servings.
2 lbs Ground Beef (You could use ground turkey if you wanted to reduce the fat content)
½ Onion, chopped
32 oz Beef Broth
3 Plum Tomatoes, chopped
3T Yellow Mustard
3T Low Sugar Ketchup (Heinz)
2T Dill Pickle Relish
2t Arrowroot Starch
Warm Water (1-2T should be enough)
4 oz Cream Cheese (Light Philadelphia)
2 Slices American Cheese (Deli Select)
2T Real Bacon Bits
Brown ground meat and onion. Drain any excess liquid. Add meat mixture, broth, tomatoes, mustard, ketchup, 1 tablespoon of bacon bits, and pickle relish to a soup pot. Cook over low heat (slow simmer) about 25 minutes. Dissolve arrowroot powder in a little warm water and add to soup. Let simmer another 5-10 minutes. Reduce heat. Cut cream cheese into blocks and add to the hot soup, stirring until blended. Add American and cheddar cheeses and stir until blended. Just before serving, add last tablespoon of bacon bits (or save to sprinkle a little on each bowl).
Approximate carb count:
5 Servings: 6.4g
6 Servings: 5.4g
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