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A Sweetheart of a Dinner, Part 2

02/16/2010 • Desserts, Food & Beverage, Recipes and More, Sunday Dinner • by
2 Comments

Yesterday I posted some highlights of the Sunday Dinner I recently prepared for my family.  Here are the desserts I promised to share. 

I started by making a few pralines.

The ingredients.

A little bubbling action going on while the candy cooks.  After it reached soft ball stage I removed the pan from the heat and stirred in pecan halves.

The candy was spooned onto parchment paper, and then set aside to cool.  I wish you could have smelled them….so intoxicating.

After they cooled, I chopped up a few pralines to be used with my Chocolate Dipped Strawberries.  The rest were individually wrapped and saved for later.

These strawberries were dipped in white chocolate and then drizzled with bittersweet chocolate, rolled in toasted pecans, and rolled in my homemade pralines.  Don’t worry…we didn’t eat them all at once.

Finally there were Molten Lava Cakes.  I received this recipe via a promotional email from the Metropolitan Cooking Show.  It seemed fairly simple so I tried it.

See that stream of melted chocolate getting all mixed up into the batter.  Miss A thought it was kinda cool.  Me too.

They’re all ready for the oven.

Now it’s ready to be eaten.

Mmmmm.  My family loves me now.  Let’s see what they think of me next week when I serve them salads, raw veggies and fresh fruit.  {laughing on the inside}.

Did you miss the dinner details?  Read about it here.

Thanks for stopping by!

Mixed Baby Greens

A Sweetheart of a Dinner, Part 1

02/15/2010 • Food & Beverage, Recipes and More, Savory Entrees, Seafood Dishes, Sides & Salads, Sunday Dinner • by
10 Comments

Over the weekend I made a special Sunday Dinner for the family.  My daughter, Ms. A, was so very helpful and made the entire experience so much fun.  I experimented with new recipes and luckily, everything turned out well. 

Mixed Baby Greens

We started with a salad of mixed baby greens, carrot shreds and tomato wedges.

Next there was Coconut Soup.  I found the recipe in a 2005 issue of Better Homes and Gardens Appetizers magazine.

The ingredients.

The crab legs were cooked in a tablespoon of oil.  This was probably the strangest part of the process for me.  I usually steam them. 

Then, the fresh vegetables were added and everything cooked a few minutes longer.  Next, I added the coconut milk and clam juice and let it simmer for 20 minutes.  Afterwards the crab legs were removed from the pan and the soup was strained through a fine sieve into another bowl.

This is the pile of cooked crab legs my daughter and I had to crack and pull the meat from.

And here are the individual containers of soup with the crab meat inside.  A little cilantro is sprinkled on top.  My husband (Steeler Fan), my son (Mr. B), and daughter, Ms. A cleaned their bowls.  Mr. B even wants to learn how to make it. 

Next we had BBQ Shrimp.  This recipe was found in the April 2000 issue of Cooking Light magazine.

The dry ingredients.

Inside the pan is a mixture of worcestershire sauce, fat-free caesar dressing, hot sauce, margarine, the dry ingredients pictured above and of course, shrimp…the peels were kept on for flavor.

The shrimp was saucy, spicy and really good.  The french bread was put to good use with the sauce.   

Want to know what was on the dessert menu?  Read about it here!

 

Foodie Friday

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