Spring is natures way of saying "LET'S PARTY!" - Bon Vivant Style!

 

"Spring is nature's way of saying "LET'S PARTY!"
Kristin & Steph's SPRING Dinner!

Living in Utah we are able to enjoy all the seasons--- but I have to admit... inviting Spring and was JUST what the doctor ordered!  Thank you Steph & Kristin for such a bright and fun evening to remind us Spring is coming! {Even in Utah!!} In the voice of the Orbit lady...... fAbUlOuS! Here is the cute invite we found in our mailbox's: The cute monogrammed tin for each gal holds the fun invite... and also a pack of orbit gum... which did not make it to the picture. (8 year old gladly snagged that item!) We also received a LOVELY phone call from the "Orbit lady" to check our mailboxes for the special delivery. :)  THE YUM- E MENU!   Orange Strawberry Sunrise Salad  with Orange Dressing(cjaneinthekitchen.blogspot.com)  1 package spring mix greens 1 pint strawberries, sliced 1 large orange, cut into small pieces 3 green onions, sliced 1 cup Sliced Almonds 4 TBS butter 4 TBS sugar To make candied almonds: Mix almonds, butter and sugar in a saucepan over medium heat until the the butter and sugar turn to a toffee color, stir constantly.   Orange Dressing ½ tsp grated orange peel, or orange zest 1/3 cup fresh orange juice ( 1 to 2 oranges ) 2 Tablespoons red wine vinegar 2 Tablespoons sugar ½ cup vegetable oil 1 Tablespoon “Good Seasons Dry Italian” dressing mix. It is about ½ a package ORANGE PECAN BREAD (from southernfood.com) Ingredients: 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 cup sugar 1 teaspoon salt 1/4 cup shortening 1 egg 3/4 cup milk 1/4 cup orange juice 3 tablespoons finely grated orange peel 1 cup chopped walnuts or pecans Preparation: In a large mixing bowl combine flour, baking powder, sugar and salt; stir with fork to mix. Cut in shortening with a pastry blender or fork. In a small bowl, beat egg slightly; stir in milk, orange juice and grated orange peel. Add to flour and shortening mixture, stirring only enough to moisten all ingredients. Fold in walnuts or pecans. Spoon mixture into greased 9 x 5 x 3-inch loaf pan, spreading to corners. Leave a slight depression in center of loaf. Let stand 15 to 20 minutes. Bake orange bread in preheated 350° oven for 55 to 60 minutes. Let stand 5 minutes; turn out onto a wire rack to cool completely. Wrap and store orange bread overnight for easier slicing. Serve with softened cream cheese or flavored butter.  Tomato Basil Chicken 18 chicken tenders 3 TBLspoons of butter 1 small onion diced 2 cloves of garlic, minced dash of red pepper flakes 2 15 oz cans of diced tomatoes undrained 2 tsp of sugar 1 cup heavy cream 1 tsp salt 1 tsp pepper salt and pepper chicken.  Brown the chicken in 2 TSP of butter.  Remove from heat and put in a 9x13 pan. Add 1TSP of butter, garlic, onion and red pepper flakes.  Cook until onion is tender.  Add undrained tomatoes and basil.  Simmer this for 5 minutes.  Then add the cream and cook until slightly thickened.  Pour the cream sauce over the chicken and bake uncovered at 450 for 8-10 minutes.  Remove and sprinkle with parmesan cheese.  Serve with Angel Hair Pasta. Orange Honey Carrots roasted 3 pounds of baby carrots in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. They were pulled out of the oven and drizzled with about 2 tablespoons of olive oil, honey covering every carrot, 1/2 cup squeezed orange juice and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes. Lemon Bundt Cake (from allrecipes.com) 1 (18.25 ounce) package lemon cake mix 1 (3.4 ounce) package instant lemon pudding mix 3/4 cup vegetable oil 4 eggs 1 cup lemon-lime flavored carbonated beverage 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. 2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda. 3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Lime-garlic Cottage Cheese Dip 16 oz cottage cheese 8 oz. Cream Cheese (low fat is fine) juice of a lemon or lime (I used both) 1 tsp. garlic salt  green onions to taste Soften cream cheese, mix with lemon/lime juice and garlic salt. Add Cottage Cheese and onions. Serve with potato chips, tortilla chips, wheat thins or other crackers.

Lemon Cheesecake Cheese Ball
Printer-Friendly Version

Ingredients:
10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers

Directions:
Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.

We served with strawberries, pineapple, and oranges.  Is also great on apples.

Lemon Monkey Bread
(from Creations by Kara)

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tablespoons butter, melted

Glaze:
1/2 cup powdered sugar
1 Tbsp lemon juice

1. Cut rolls in half and place in a greased 9×13″ pan.
2. Drizzle with the melted butter.
3. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.
4. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
5. Combine glaze ingredients. Drizzle over rolls while still warm.

The Punch

Ingredients:
1 can frozen pina colada concentrate, thawed (Bacardi makes a good one)
1 can frozen orange pineapple juice concentrate, thawed
4 liters of diet lemon-lime soda (That’s two 2-Liters for the mathematically challenged.)
1 bag of pebble ice (You can buy it at Sonic Drive-In or at most grocery stores in the deli or meat departments.)
1 bag of frozen raspberries

And now for the directions:
*Pour the thawed concentrates into your punchbowl and stir.
*Use one of the empty cans and fill it with water four times and add it to the mixture. Stir.
*Add your diet soda to the mixture. (You can use regular sugar-filled soda if you want, but I think it gets too sweet and you will also feel guilty when you fill your glass for the sixteenth time. Which you WILL.)
*Next, add about half your bag of pebble ice.
(NOTE: Please do not insult The Punch by using crappy ice cubes from your freezer. The Punch will hate you forever.) (ANOTHER NOTE: Please do not screw up the order and add the ice before the soda. You will get an ugly foam at the top of your punch bowl.) (ONE MORE NOTE: I’m sorry if it seems like I’m micro-managing this recipe. It’s just that I have already suffered bad punch experiences so that you won’t have to. I micro-manage because I care.) Let’s see….where were we? Oh, yes. We’re ready for the crowning ingredient…
*Add your frozen raspberries to the top.

Viola! You have just created the Mona Lisa of Punch!

Your punch should be a lovely dark yellow at the bottom of your punch bowl, light lemony yellow in middle, almost white on the top, and then bright magenta on the very, very top! So pretty!

And then, when you start serving the punch with a ladle, it all mixes together and becomes this dreamy pink color.

And then, when you lift the punch bowl to your lips when it is almost gone to swallow the last few drops of punch, it is an even darker pink because the raspberries have really mixed in.

And then, when you pass out on the floor because you tipped the punch bowl too far and lost your balance, falling backward to the floor with the punch bowl hitting you square in the jaw—you will see lots of lovely yellow stars and magenta raspberries floating above your head.

Go now. Make Punch.

Zucchini Orange Bundt Cake

3 eggs

1 Cup oil

1/2 cup sugar

1/4 cup frozen orange juice

2 TBSP orange zest

2 1/2 cups grated zucchini

1 tsp vanilla

3 cups flour

1/4 tsp baking powder

1 tsp baking sodda

1 tsp salt

1 cup chopped nuts (optional)

Beat eggs, oil, sugar, frozen orange juice, and zest.

Stir in zucchini and vanilla.

Add dry ingredients.

Pour into large greased Bundt Pan.

Bake at 325* for 50 minutes.

Let sit in pan for 10 minutes.

GLAZE:

3 TBSP soft butter

3 oz. soft cream cheese

2 cups powder sugar

dash of salt

2-3 tsp orange zest  (I love orange zest so i use alot more!)

2 TBSP orange juice

Beat butter and cream cheese until smooth.

Add remaining ingredients and beat together.

if you need to, add more orange juice to make glaze spreadable.

The fabulously FRESH tablescape!

 

The Take Home Gifts!
Full of FRESH cleaning ideas!!!

The Ladies!

Bon Vivant 12 in 2012! Tiffany and Chrissy January 12th

Kicking off the new year, Bon Vivant 12 style!!
                                                                      Given By:

The Invite

The Ladies

We are happy to announce Bon Vivant 12 in 2012!
We are pleased to welcome our newest members!
Phoebe, Sarah, Stephanie, and back again-- Aimee!

Chrissy & Tiffany decided to celebrate our group for this dinner. The theme: Bon Vivant 12, on the 12th with a 12 "course" dinner! 

The Menu!

We started out the evening with a refreshing Juicey Pear beverage and a salsa bar with homemade tortilla chips and 3 kinds of salsa: Citrus, Watermelon, and Corn. Also, a fun little appetizer called a Spanish Varilla, you need to try this one!

Homemade Baked Tortilla Chips

Ingredients:

1 small package of white corn tortillas, taco size, cut into triangles
EVOO  spray
Oregano
Garlic Salt
Grated Parmesan
Salt-to taste

Directions:

1. Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don't overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

2. Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

3. Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don't go too far while the chips are in the oven. They will bake quickly!

4. Cool and serve with guacamole, salsa, or eat them plain.

1. Watermelon Salsa  (This one was my fave!)
from Country Living
Ingredients:

• 3 cup(s) finely diced seedless watermelon (from a 5-pound watermelon)
• 2  jalapeño peppers, seeded and minced
• 1/3 cup chopped fresh cilantro
• 1/4 cup minced red onion
• juice of 2 limes
• Salt

Directions: In a medium bowl, combine all ingredients except salt. Season with 1/4 teaspoon salt and serve chilled or at room temperature with tortilla chips.


2. Corn Salsa
http://allrecipes.com/Recipe/heathers-cilantro-black-bean-and-corn-salsa/Detail.aspx
Ingredients

• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can white corn, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 bunch finely chopped cilantro
• 5 green onions, finely sliced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/4 cup lime juice
• 1 avocado – peeled, pitted, and diced
• 2 tablespoons olive oil, or to taste

Directions: Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

3. Citrus Salsa
http://www.eatingwell.com/recipes/citrus_salsa.html
Ingredients

• 3 navel oranges
• 2 limes
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon seeded and minced serrano chile
• 2 teaspoons seasoned rice vinegar
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• Freshly ground pepper, to taste

Directions: With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.  Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined. Cover and refrigerate for up to 1 day.

Spanish Varilla
Paper-thin slices Serrano ham
Bread sticks (I used regular breadsticks or you can make your own recipe)
Cream cheese
Chives
Pepper
Parmesan
Lettuce or salad leaves
Optional: finely minced sun-dried tomatoes
Directions:
Start with the greens! In case you haven’t noticed – I’m a vegetable nut. I love to eat bright colored food, nothing beats fresh, juicy vegetables and herbs. Shiny green chives and salad leaves are not only pretty, they also give just enough crunch. Chop the chives and give the leaves a quick wash.

Juicey Pear – serves 4
INGREDIENTS:

2 ripe pears -- peeled & cored
2 cups apple juice (or white grape)
1/4 cup lemon juice
1 tablespoon liquid honey
2 mint leaves

PREPARATION:

In a blender or food processor, combine all ingredients and blend until smooth and frothy.

Chill thoroughly and stir before serving. To froth this drink, return to blender and blend again just before serving.

There is a fun Spanish New Year tradition to eat 12 grapes in the last 12 chimes of the year to bring in luck for the new year! You might want to start THIS fun tradition in your family :) We did not .. however.. stuff our mouths full of grapes... but they certainly made a pretty addition to our table! :)

Moving on to salad!

 Constructed Pear Salad-- which is so fun to look at and and surprised the palette  with a yummy champagne vinaigrette dressing.

StoneGable Constructed Pear Salad

5~Perfect ripe pears with stems attached 

2 cups Mixed greens

1 cup Arugula

1/2 cup Arugula, for garnish

1/4 cup pan roasted pecans, cooled and rough chopped

1/2 cup munchkin grapes (or use golden raisins, craisins, dried cherries, dried fig, etc)

1/4 cup bleu cheese crumbles

champagne vinaigrette (recipe follows)

6 thin slices of prosciutto 

honey, to drizzle

Champagne Vinaigrette

1/2 cup good olive oil (I use light OO for this recipe)

2-3 TBS good champagne vinegar

1 tsp honey

1/8 tsp dijon mustard

Mix well. Set aside
Click here to find out how to make it pretty with step by step instructions.

Next on the menu, White Chili, a recipe from Ellie Krieger {YUM} It really makes my mouth water just to say the name. It's not your standard chili-- and it's good for you!

 

White Chicken Chili
http://www.foodnetwork.com/recipes/ellie-krieger/white-chili-recipe/index.html
Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, more to taste
• 1 pound ground white meat turkey  or  roasted chicken
• 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
• 4 cups low-sodium chicken broth
• 3/4 teaspoon dried oregano
• 1 (15.5-ounce) can hominy, drained and rinsed
• Salt
• 1/4 cup nonfat plain Greek-style yogurt
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Now we are on to our main course(s)
Meatball Slider... gourmet style
PF Chang lettuce wrap
& Cruise Lunch

Meatball Sliders with  Pao De Queijo {Brazilian cheese} Rolls

Italian-style sliders made with juicy meatballs.

Ingredients

• 1/4 cup vegetable oil
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/3 cup panko
• 1/3 cup water
• 1/3 cup freshly grated Parmiggiano-Reggiano
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1/2 tsp Italian seasoning
• pinch red pepper flakes
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cloves garlic, minced
• Mozerella cheese, 18 small cubes
• Butter
• Brazilian Cheese rolls*
• 1 1/2 cup Marinara sauce
• Whole basil leaves

Instructions

1. Heat vegetable oil over medium-high heat.
2. Mix remaining ingredients (through garlic) by hand in large bowl until just combined.
3. Form into meatballs (I got 18) and place into pan in two batches. Stuff a cube of mozerella cheese into each meatball. Brown on all sides and remove from pan when cooked through.
4. Heat a new pan over medium-high heat.
5. Simmer marinara sauce in a small sauce pan.{I pureed the Marinara after it was cooking to make it easier to spread.}
6. Assemble the sliders from the bottom up: Spread a spoonful of marinara onto the cheese roll, top with a basil leaf, meatball, and roll top. {we left the sliders open faced}
   *In a pinch, if you have access to a imported market, you can use this boxed recipe for the rolls. They are quick and delicious!
   *The meatballs can also be prepared ahead of time and formed into balls. Freeze BEFORE browning.
   Yields: 18 sliders

PF CHANG LETTUCE WRAPS

Serves 2-3
Ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry|
Click HERE for step by step pictures & preparation instructions.

Cruise Lunch Wrap

Jalepeno wrap
roasted sliced deli turkey
Roasted red peppers
Arugula (spinach mix)
Pesto Mayo {make your own PESTO, or use store bought in any flavor*sun dried tomato is tasty! Mix with regular mayo.}
TO assemble:
Spread pesto mayo on wrap. Place roasted sliced turkey down one side of wrap. Place a handful of arugula/spinach mix on top of turkey, followed by slices of roasted red pepper.
Roll wrap from bulk end and slice in half on diagonal to serve.
{I call this a CRUISE wrap because I craved it every day when I was on my cruise in Alaska! I had to recreate it when I got home... and it's always a quick, tasty healthy lunch!

Last but SO not Least!
DESSERT!

We ended our lovely evening with Chocolate Nutella Lava Cakes, Homemade Ice cream, White Chocolate Custard cups, & Cheese Cake Stuffed Strawberry. Yes-- that is literally a mouth full! :)

Chocolate Lava Cakes  & Homemade Ice Cream

Chocolate Nutella Molten Lava Cake
http://www.bellalimento.com/2010/02/04/chocolate-nutella-molten-lava-cake/
What you’ll need:

11 tablespoons unsalted butter
6 ounces of bittersweet Chocolate Chips (I used Ghiardelli)
3 whole eggs + 3 additional egg yolks
1/4 cup sugar + 2 additional tablespoons
6 tablespoons all purpose flour
4 tablespoons Nutella
1/4 cup chopped Hazelnuts
Strawberries

What to do:
1. Place your butter & chocolate chips into a double boiler and allow to melt completely over the steaming water. Stir frequently.

2. WHILE the chocolate butter is melting. Place eggs and sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together.

3. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).

4. Preheat your oven to 350 degrees. WHILE the mixture is finishing it’s final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it’s time to assemble:

5. Place sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 1o-14 mins until outside is solid and top appears to be soft (but NOT jiggly)

6. WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!

White Chocolate Custard Cups (to make this dessert, follow the same instructions only substitute dark chocolate chips with white, and replace nutella with a dove white chocolate piece.)

Cheese Cake Strawberry
Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving imm

ediately, refrigerate until serving.

Take Home, Guests & more Decor!

Our Take home included: A custom canvas gourmet bag, hand dipped chocolates, gold gumballs and a "kosher salt cellar" complete salt explanation card by food personality Alton Brown.
The bags served as fun chair decor~

THE TABLE

 The "table cloth" was made from old cook book recipe pages. We used a rose technique for the napkin and placed it in the mug which was used to serve soup. 

 

~Our fun and LOVELY ladies of the evening~

Stephanie and Aimee a new duo to the group, but Aimee a returning member! We are glad to have her back with her fun partner Stephanie-- looking forward to your  dinner, ladies!

 

2 of our newest members: Sarah and Phoebe and Phoebe's sweet little dinner partner this evening - Fay (not Phay)-- what a sweetheart! She was a PERFECT lady and was more than entertained with all her other dinner guests this evening. Sarah was our lucky door prize winner of the holiday gift recipe book.

Happy Cooking to you in 2012!!!!!!!!
Looking forward to another FABULOUS
Bon Vivant year!