I really did feel bad.

When I joined a Bunko group, I warned Jason that this would mean that I would need to host Bunko one month. No problem. Since he's in grad school, this gives him one more night of uninterrupted studying time.


So, my time came around this week to host and after the women left, my husband finally emerged from his cave.

Him: If I had known it would be that loud, I would have planned to leave.
Me: Sorry. I feel bad. I don't remember us being that loud before...


Honestly, I don't. I can't figure out why...maybe it's because I'm usually just as loud and this time I was focused on food and drinks? I'm not sure, but whatever the reason there were 11 loud women and one very excited 4 year old. Who, by the way, managed to do a really good job playing Bunko!


Chicken Salad with Grapes & Pecans from Southern Living

• 1/2 cup light sour cream
• 1/2 cup light mayo
• 1 T lemon juice
• 1 t salt
• 1/2 t pepper
• 1 whole chicken, cooked and shredded
• 3 cups purple and green grapes, halved
• 1 cup pecans, chopped

Combine the first 5 ingredients in a bowl. Stir in the chicken and grapes. I served this with assorted dinner rolls.

Texas Salad

• 2 head lettuce, shredded
• 3 tomatoes, diced
• 2 avocados, peeled and diced
• 1/2 red onion, diced
• 2 eggs, boiled, peeled and diced
• 8 pieces of bacon, cooked and chopped
• 1/2 cup olive oil
• 1/4 cup wine vinegar (red or white)
• 2 T lemon juice
• 1 T sugar
• pepper & garlic powder

Combine the first 6 ingredients in a large bowl. Mix the remaining ingredients and pour over the salad. This recipe came from a very old church cookbook my mom had lying around. She's made it for a few family gatherings and everyone always loves it.

It can't always be gourmet.

Well, in my house it rarely is. Gourmet would be more of the exception, not the norm! The following meal is about as far from gourmet as you can get, but it still tasted pretty good. I actually found this recipe years ago and use to make it quite often. Last week, I wanted something different but really easy. Tada! Plus, now that asparagus is one of the less expensive vegetables, I wanted to use some in a pasta dish.

Chicken & Asparagus Alfredo adapted from Campbell's Kitchen

• 8 oz whole wheat fettucine pasta
• olive oil
• 1 lb boneless, skinless chicken breasts (cubed)
• garlic, minced
• onion, chopped
• salt & pepper
• fresh asparagus, cut in 1/3's
• 1 10 3/4 oz can of cream of mushroom soup (I used the 98% fat free kind)
• 1/2 cup milk (I used fat free)
• 1/2 cup grated Parmesan Cheese

Cook the pasta according to the package, drain. In a large skillet, saute the garlic and onion in olive oil. Add the chicken, season to taste, and cook until it is almost done. Add the asparagus toward the end, cook until tender. Pour in the soup and milk, stir until the sauce thickens. Add the Parmesan cheese, stir, and add the pasta.

Weight Watchers Points: 7 pts per serving, 4 servings

Overindulgence.

We all have had too much of something. Food, dessert, candy, wine...don't even try to deny it! I know you...you've been right there with me! Either wishing you could be very unladylike and unbutton your pants for the drive home...or wishing you could veg on the sofa all day with a wine hangover.

Last week, I wanted to veg. BAD. Jason did his annual "I think you are crazy" bike ride from Houston to Austin this past weekend. Don't get me wrong, I respect the fact that he wants to ride 150 miles on a seat smaller than my right butt cheek, and he's raising money for the MS society, but...I still think he's crazy!

Since I had the house to myself Saturday night, I invited some girlfriends over for wine, food and movies. I really didn't think we'd actually watch the movies...and I was right. We had a great time - eating too much food and drinking way too much wine. By 2am, I was almost dead in my chair! We'd managed to say some crazy words that don't exist, type text messages that were unreadable and spill wine! But we did have fun.

I wanted to try the crab cake recipe that was featured in the new Cooking Light magazine. I did not make the sauce that the recipe called for, but I thought they turned out pretty well...for my first attempt at crab cakes! We also made bruschetta, baked brie and bacon wrapped dates.

Crab Cakes from Cooking Light

• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 3 tablespoons light mayonnaise
• 2 teaspoons Dijon mustard
• 3/4 teaspoon Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• 2 egg whites, lightly beaten
• 1 pound lump crab meat, drained and shell pieces removed
• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 1 tablespoon olive oil, divided (I needed a lot more than this!)
• Cooking spray

Combine first 7 ingredients in a medium bowl. Gently fold in crab meat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.

Double Tomato Bruschetta from allrecipes.com

• 6 Roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil, chopped
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Preheat the oven on broiler setting. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted. (This was really good! The recipe probably could top 2 baguettes, though.)

Tangy Pepper-Pecan Brie from Pampered Chef

• 1/2 cup pecan halves
• 1 jalapeno pepper, stemmed and seeded
• 1/4 cup apricot preserves
• 1 4" round brie cheese, at room temp
• crackers or a French baguette

Preheat the oven to 425. Coarsely chop the pecans using a knife. Fine chop the jalapeno either using a knife or an electric chopper, combine with the preserves. Slice the brie round in half horizontally, place 1 half (cut side up) on a baking stone. Spread half of the apricot mixture on the brie, top with the other brie round, the remaining apricot mixture and chopped pecans. Bake 8-10 minutes.

Bacon Wrapped Dates

Ok...these are pretty self-explanatory, but...take the dried dates, cut them in half. Take maple bacon (you can use any, but this is best) and cut each slice in thirds. Wrap the bacon around the date, skewer and bake at 350 degrees for 15-20 minutes, turning once.

Again, because of my overindulgence...I have no pics. I'm really getting bad about that!

Pasta...baked!

I've been really bad about taking photos. Mostly because I just have too much going on. Last week we invited the guy over that Jason does his bike rides with, and his wife and two kids. Their kids are so cute! The oldest is just a mess...and my kind of girl. That skinny three year old can put away the bread. Their second baby is only 7 months old, but cute as a bug and SO chubby.

Since the boys needed to consume quite a few carbs and calories, I went with Baked Ziti. The recipe came from Katie, a friend of mine, who has recommended it before. I really like the way it turned out and it's actually pretty easy. Unless you double the batch like I did. I think I used almost every bowl, pot and dish in my house! What a mess.

Baked Ziti

• olive oil
• 1/2 pound lean ground turkey
• 1/2 pound lean Italian sausage
• 2-3 cloves garlic, chopped
• 1/2 yellow onion, chopped
• 2 14.5 oz cans crushed tomatoes (the Italian seasoned type)
• 1 small can tomato paste
• season to taste with salt, pepper, oregano...basically whatever you want!
• 1 1/2 cups shredded mozzarella cheese with 2% milk
• 1/2 cup shredded Parmesan cheese
• 1 egg
• 1/2 package frozen chopped spinach
• 1 box ziti pasta (I actually used Whole Wheat Penne)

Saute the onion and garlic in the olive oil. Brown the meats with those, drain if needed. Add in the canned tomatoes and any seasonings you wish. Simmer until you have a pasta sauce consistency. Boil the pasta in another pot, according to the package. I recommend cooking it to al dente, since it will cook longer in the oven. Toss the pasta with the sauce and pour half into a lightly greased 9*13 baking dish. Combine 1 cup mozzarella, the egg, Parmesan cheese and spinach in another bowl. Spread this onto the pasta in the baking dish. Top with the remaining pasta and 1/2 cup cheese. Bake at 375 until the cheese begins to brown.

Since I doubled my batch, we're still eating this tonight. Maybe I'll take a picture then...

By the way - this is very NOT healthy. 11 WW points...if you use the light Italian sausage and whole wheat pasta.

Carbs, carbs, carbs!

Like I need those, right? I've been eating the Penne a la Vodka from last week for days now. We managed to get 6 meals out of it, which is good, but still...I'm a little done with pasta. And it does not help that my monthly Aggie Women's Networking luncheon is held at Maggiano's.

If you haven't been to Maggiano's, please go. You are missing out. My cousin, Bear, thinks it's something close to God's greatest Italian. Probably because you can order family style and they keep bringing more and more food...and come on, his name is Bear. What do you expect? Jason worries that I won't ever want to go back to Maggiano's, but I can safely say that he is wrong! I mean, I do get to go once a month, but I don't get my favorite Chicken Parmesan. This month we started with the Maggiano's Salad and a Caesar Salad. For the entree, they served Meat Lasagna and Chicken & Spinach Manicotti. This was the first time we've had the Manicotti (I'm partial to the Rigatoni D) but it was fantastic! I'll be ordering that on my next dinner trip with Jason! Of course we get dessert...Cheesecake, with some of the best strawberries I've had this year, and Tiramisu. Who can beat that?

As if I had not consumed enough carbs this week, I decided to make french fries for dinner last night. Jason was in class, so I didn't want to cook much and I really needed to finish a bag of potatoes.

Garlic & Cumin Seasoned Fries with Chipotle Ketchup adapted from Cooking Light

• 1/2 cup ketchup
• 1 t sugar
• 1 t lemon juice (calls for lime)
• 1/4 t chili powder (calls for chipotle chili powder...I only had regular)
• 1/2 t ground cumin
• 1/4 t salt
• 1/4 t garlic powder
• 2 pound potatoes, peeled and cut into 1/4" strips
• 1 T olive oil
• Tony Chachere's seasoning, to taste

Preheat the oven to 450 degrees, with your baking sheet in the oven. I used my Pampered Chef stone and this was perfect! Mix the first 4 ingredients and set aside. Toss the potatoes in the oil, cumin, salt and garlic powder. Spread them on the baking sheet in a single layer and bake for 10-15 minutes, toss and bake another 5-10 minutes. Serve with the ketchup.

And, as if we didn't have enough carbs I'm making Baked Ziti tonight. Though, this was a request. Jason is riding in the MS 150 this weekend (a bike ride from Houston to Austin, 150 miles) so he needs the carbs! I'll just have to eat more salad...

I like a good buffet.

I'm a sampler. I like a good variety of choices - especially when it comes to food! The Houston Nesties decided to have a Foodie Get Together last weekend. When you toss 20 or so women, 6 kids, and a ton of food together you get one very interesting afternoon!

I did try to sample everything, but my plate and stomach did not allow that. And of course I can't remember what everyone brought...but some things stick out. Of course we had Bacon Wrapped Dates (otherwise known as crack), a Chicken Enchilada Dip, Mexican Cornbread, Tiramisu Cake, Pizza Dip...another pizza type thing topped with caramelized onions, prosciutto ham, and cheese (yum!!), and this Sweet Potato Casserole that I forgot to eat but hear that I really missed out. Darn. Hopefully that Nestie will bring it again...or maybe share the recipe.

Since I needed to practice making mini cheesecakes for my mom's wedding (this will be another story) I figured a GTG was the best time...I do not need 48 mini cheesecakes laying around the house!! Katie with Good Things Catered shared this recipe that came from Williams-Sonoma.

Mini Cheesecakes from Williams-Sonoma

Topping:

• 1/2 lb fresh strawberries, hulled and halved
• 1/2 c. plus 2 Tbsp sugar
• 1 Tbsp fresh lemon juice

Filling

• 1 1/4 lb cream cheese, at room temperature
• 3/4 c. sugar
• 1/2 tsp vanilla extract
• 1/4 c. sour cream
• 2 eggs, at room temperature
• 3 Tbsp all-purpose flour

To make the topping, in a nonreactive saucepan, combine the strawberries with the sugar. Using a fork, gently mash the strawberries. Set the pan over medium-high heat and cook until the strawberries are softened, about 3 minutes. Remove from the heat and stir in the lemon juice. Transfer to a small bowl and let cool completely. (The topping can be refrigerated in an airtight container for up to 2 days.)

Preheat an oven to 350 degrees. Line a 24-cup miniature muffin pan with miniature paper or foil liners. To make the filling, in a bowl, using an electric mixer on medium-high speed, beat the cream cheese until fluffy, about 3 minutes. Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed. Add the vanilla and sour cream and beat until combined. Add the eggs one at a time, beating well after each addition. Add the flour and beat until combined. Divide the filling evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cheesecakes are just set in the center, about 15 minutes. Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes. Refrigerate the cheesecakes in an airtight container for at least overnight or up to 3 days. Spoon about 1 Tbsp of the strawberry topping onto each chilled cheesecake and serve immediately.

I agree with Katie on that it says that it will make 24, but I actually got 48! Which is great because I'm going to need over 150 for my mom's wedding!!

You can never have enough Vodka.

Ok, you probably can. And I can say that I probably have had too much Vodka, which is why I tend to avoid drinking it. But sometimes...you don't have a choice, right? Friday my hotel sponsored a hole at a golf tournament. The theme of the tournament was Mardi Gras so we had this great idea to serve purple (Purple Passion), green (Sour Apple) and gold (Lemon Drop) martinis. Then it rained. A lot. And the temperature dropped to about 63 degrees. If you don't golf, I can tell you that it is not ideal weather for golfing. After seeing about 5 out of 25 teams, they called the tournament and left me with about 4 gallons of martinis made with Ketel One that could not be returned. Fantastic...if you drink Vodka!

So, Friday night Jason and I once again tried drinking martinis...and decided that we still don't really like them. I ended up passing them on to a friend to take to her boat for the weekend...I'll stick with my red wine and beer! I've really been craving Penne a la Vodka and had everything at home...so what the heck, since I also had 3 gallons of martinis we decided to add Vodka to our dinner.

I can say this is probably the most unhealthy meal I've cooked in a LONG time! I used regular pasta (not whole wheat) and whole cream (not half-and-half) and boy was it good!!

Penne a la Vodka

• 1 pound ground turkey
• 1/4 yellow onion, chopped
• 2 cloves garlic, minced
• 2 14-oz cans stewed tomatoes
• 1 10-oz can tomato paste
• Salt & pepper
• 1 t oregano
• 1 t dried basil
• 1 t dried parsley
• 1/2 cup whole cream
• 1/4 cup Vodka (you can add more, but this was all we had)
• 12-oz penne pasta

Bring a large pot of salted water to a boil, add pasta. Brown the turkey with the onion and garlic. Drain an excess liquid. Add the tomatoes, tomato paste and seasoning. Cook through. Add in the cream and Vodka, stir. Drain the pasta and toss to serve.