“Home for Lunch”
We love to have our teens around for lunch this is a quick go to lunch for fun hosting
that seems to be a crowd pleaser.
that seems to be a crowd pleaser.
Cousins Lunch October 10, 2019
Sue Frame and Carolyn Myers
Bree and Lemon Curd Bites
Watermelon and Balsamic Bites
Hot Carmel Apple Cider
Roast Beef, Honey Balsamic Sliders and Caramelized Squash
Love these Ladies!
Carolyn & Sue
Recipes
Recipes
Brie Lemon custard bites
Fire Hook Baked Cinnamon Crackers
Beirabaga Lemon Curd
Fromager D Affinois Brie
Any brie will do this particular brie has a very mild.
Watermelon Bites
Watermelon cubed, Sprinkled with feta cheese and drizzled with balsamic vinegar.
Top with fresh basil.
Top with fresh basil.
Caramel Apple Cider
¼ C Cream (1 ½ C )
¼ C Brown Sugar (1 ½ C)
Mix together in a pot and bring to a boil.
Add:
3 C Apple Juice or Apple Cider ( 1 gallon)
½ C Water (3 C)
Heat till steamy Served topped with whipping cream- made with brown sugar
Caramelized squash and fresh Herbs.
9 Tbsp unsalted butter
1 Butternut or Kabocha Squash (21/2 to 3 lbs)- Peeled, seeded, and cut into 1” dice.
2 Tbsp Sugar
½ C chicken broth
Salt and Freshly ground pepper to taste
3 Tbsp finely diced shallots
⅛ tsp. Grated nutmeg
1 Tbs minced sage
1 tsp. Fresh lemon juice
2 Tbsp Minced parsley
1 Oz. Parmigiano- Reggiano Cheese Grated.
In a braiser ( or large base pan) over medium- high heat melt 3 Tbs. butter.
Add squash in a single layer and cook without stirring, 6 min.
Add squash in a single layer and cook without stirring, 6 min.
Stir squash, cook 4 min more. Add sugar, Broth, salt and pepper.
Cover and cook 2-3 min. Uncover and cook stirring occasionally 2-3 min more. (transfer to a bowl)
Cover and cook 2-3 min. Uncover and cook stirring occasionally 2-3 min more. (transfer to a bowl)
In braiser, over medium- high heat melt 6 Tbs. butter Cook shallots, nutmeg, and sage 1 min.
Off heat add lemon juice parsley, salt, pepper and Squash.
Off heat add lemon juice parsley, salt, pepper and Squash.
Serve with grated cheese on top.
At this point, add pasta and ½ c. of water reserve from past to squash
and serve with remaining cheese on top.
and serve with remaining cheese on top.
( can add bowtie or fettuccini pasta to make as a meal.)
Lunch Sliders
Balsamic Honey Pulled Pork Sliders
Coleslaw
- 1 head cabbage, finely shredded
- 1 red onion, quartered and thinly sliced
- 1 cup white sugar
- 1 cup white vinegar
- 2/3 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan.
2 Bring to a boil; remove from heat.
3.Pour sugar and vinegar mixture over the cabbage and red onion.
Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves.
Whisk to combine.
2. Place roast in slow cooker and pour seasoning mixture over the meat.
Cover, and cook on low for 9-10 hours or on high for 5-6 hours.
When done, remove bay leaf, and shred meat with a fork
(keep the shredded meat in the slow cooker with the juices).
3. Serve on crusty rolls with cheese, if desired.
Energy Balls
Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Italian Roast Beef
- 1 1/2 cups low-sodium beef broth
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 bay leaves
- 5 pounds chuck roast
ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves.
Whisk to combine.
2. Place roast in slow cooker and pour seasoning mixture over the meat.
Cover, and cook on low for 9-10 hours or on high for 5-6 hours.
When done, remove bay leaf, and shred meat with a fork
(keep the shredded meat in the slow cooker with the juices).
3. Serve on crusty rolls with cheese, if desired.
Energy Balls
1 cup (dry) oats
1 cup coconut flakes
½ cup chocolate chips
½ cup creamy peanut butter
½ cup ground flaxseed
⅓ cup honey
1 tsp vanilla
Optional: 2 T cocoa powder
Stir all ingredients together in a medium bowl until thoroughly mixed.
Let chill in the fridge for 30 minutes. Once chilled, roll into balls of whatever size
you would like (Mine were about 1” in diameter). Store in an airtight container and
keep refrigerated for up to 1 week. Makes about 20-25 balls.
Let chill in the fridge for 30 minutes. Once chilled, roll into balls of whatever size
you would like (Mine were about 1” in diameter). Store in an airtight container and
keep refrigerated for up to 1 week. Makes about 20-25 balls.
