Duh

…but I must admit, I have not even cracked our current assignment, The Help by Kathryn Stockett.

As one of my favorite authors, Augusten Burroughs says, “I myself am made entirely of flaws, stitched together with good intentions.”

Luckily, my book club ladies’ love is unconditional and they didn’t appear to judge me one bit when I managed not to read a single sentence of last month’s book, The Girl With the Dragon Tattoo, even though I hosted the club at my condo.

Luckier still, the group is comprised of some pretty spectacular chefs! So while the girls were discussing Steig, I found myself face first in all their delicious offerings.

The Club and The Carnage

There wasn’t a bad dish on my coffee table that night, so I BEGGED the girls to send me their recipes ASAP so I could share them with you now…almost a whole month later. (please refer to the Burroughs quote above.)

Anyway, better late than never!

Buffalo Chicken Dip a la Jen DiLorenzo
1. Mix: One pound chicken (cooked and shredded) and one bottle of your favorite wing sauce and layer in your oven-safe serving dish (like a Pyrex)
2. Mix: one small bottle of Ranch dressing and two blocks of cream cheese
NOTE: It mixes best if you warm the cream cheese in the microwave (be careful not to overheat!)
3.  Layer cream cheese/ranch mixture over chicken mixture
4.  Cover with shredded cheese (Jen likes Monterrey Jack).
5.  Bake at 350 until cheese is melted…and serve!

Avocado and Serrano Salsa a la Ellen Terchila
Ingredients:
1/2 Cucumber, diced
2 ripe avocados, peeled, pitted and coarsely chopped
1 red onion, diced
2 Serrano chilies, finely chopped
Kosher salt and freshly ground pepper to taste
Juice of 1/2 Lime

In a large bowl, combine the first 4 ingredients.  Toss well.  Gently stir in the salt, pepper, and lime juice (take care not to let avocado get mushy!)
Serve immediately or cover and put in fridge for up to 1 day.  Return to room temp before serving.

BONUS: Ellen notes,  “I learned that this also makes a fabulous “day after” sandwich by toasting two pieces of whole grain bread, scooping on a delicious helping of the salsa, and a slice of Havarti cheese…just saying.” (You are so adorable, E)

Last but not least…

Spicy Corn + Cheese Dip a la Shanon Perry

Ingredients:
1 bar of cream cheese
1 4-5 oz package of goat cheese (S likes to get the kind that has the seasoning in it, but get what you like)
4 cups of sharp white cheddar cheese
2 regular sized cans of white corn kernels (drained)
5 fresh jalapenos – remove the ribs and the seeds, then dice into small pieces (you can obviously adjust this to your own palette)
3-4 scallions – finely chopped
S says that the following ingredients are estimates…she just likes to add and taste as she goes and suggests you do the same.
2 tsp of garlic salt
2 tsp of fresh ground pepper
1 tbsp of Mexican Chili Powder

Add cheeses and corn to an oven/microwave proof bowl. Warm in the microwave for about 2 minutes to soften the cheeses.  Stir in remaining ingredients, but keep aside enough cheddar to sprinkle over the top of the mixture.  Once you’ve sprinkled the rest of the cheddar over the top of the mixture, then put the bowl back in the microwave for about 5 minutes until the cheese is melted on top and the mixture is heated through – OR – you can place the bowl in a 350 degree oven for about 10 minutes or so.

Serve each of these with your favorite chip…pita chips or Fritos scoops have been tried and were proven to be a success!

I can’t tell you which was my favorite…they were ALL delicious! It’s always good to have a good go-to dip, so next time you have to bring an app or a side, try one of these!

Now if you’ll excuse me, I gotta dip! (couldn’t resist.)

xx, L

I may be a proud Texan, but tortilla chips (even the blue ones) are a thing of the past.  Risotto Chips are where it’s at!  They come in three flavors: sea salt + parmesan and roasted garlic + spicy marinara. (Sea salt is my personal fav.)  Here’s the breakdown on these guys:

Risotto Chips – Sea Salt Flavor
Nutritional Facts Per Serving
Calories: 140
Fat: 7 g
Carbs: 19 g
Protein: 2 g

Best of all, they are gluten-free (Ams – you can eat these!) + they have 11 grams of whole grains (so basically they just burn your fat… ) + they taste really great!  Next time you’re throwing a party and need munchies, hosting a dinner and need something to go with your appetizer dips or you went to the grocery store when you were hungry (don’t EVER do that), try out Risotto Chips.  They are delish! 

(I would never survive on an Atkins diet…)

Pick them up at Publix, Kroger or Sam’s Club – or check them out here:
http://www.newyorkstyle.com/newyorkstylerisottochips.php

xx, L

I am short on time. What else is news? I volunteered to bring an appetizer for last night’s super awesome Seder and I gotta tell you – my sun-dried tomato spread was a HUGE hit!

“Passover = Jewish Easter, Pat.”  – Greg

(That is not exactly true.  We did have a hunt for the afikomen in which only the non-jewish people were allowed to participate.  A la Easter egg hunt?  IDK)

Anyway, back to the app.  It was super easy.  Here’s what you need:

8oz cream cheese
1/2 c sour cream
1/2 c mayonnaise
1/2 c sun-dried tomatoes
2-3 green onions
1 tbsp. garlic
salt + pepper
Tobasco

Throw all of that in a Cuisinart, blend well and let it sit over night and voila:

Domestic Goddess.

I served it with matzah crackers (duh!) but any kind of sturdy cracker will work.  
Disclaimer: if you volunteer to bring the appetizer, you cannot be late to the party.   In my estimation, that was the hardest part of this recipe.   IJS.

xx, L

It is delicious, cheap (around $3-$5/ package) and versatile.  It makes for great pizza, tasty sandwiches and is perfect for shoveling hummus or spinach artichoke dip – I will admit to using it for salsa, too…  I love the consistency of naan and it’s more filling to me than bread or crackers.  Plus, it looks cool on a plate:

Check it out next time you are in Whole Foods.  It is a great accompaniment to any meal!

xx, L

Whole Foods Market
77 West Paces Ferry Rd.
Atlanta, GA  30305
404.324.4100
www.wholefoodsmarket.com

After careful thought, he will tell them that, yes – there is more to life. It’s called fantasy football.

If I was asked, I would also agree that there is more to life. But, my response has to do with food. You never know what a day holds for you. Not to be Deborah Downer or anything, but I text while I’m driving. I go to the grocery store at night by myself. I jaywalk and I’ve been known to shake my fist at bad drivers.  I consider myself to be a highly responsible person, but frankly, we never know when our time is up. So, if I am going to go sometime, I’d like to leave with a fabulous last meal in my tummy.  That – coupled with questionable self-control and enjoying the social aspects of sharing a great meal with friends – is why I am so into food. The End.

If I got to choose my “last meal” in Atlanta, there is no question that it would be at my favorite restaurant in town – Wisteria. I just love this restaurant, and I didn’t have to think twice about spending my birthday there last year. (Which is quite an honor – if I do say so myself!) See, TADA:

Wisteria - LR Birthday

Wisteria - LR Birthday

Wisteria is consistently amazing and I frequently recommend it to friends, out-of-towners and business colleagues. My three favorite menu items are the North Atlantic Skate Wing, the Molasses-Rubbed Pork Tenderloin and the Pecan Encrusted Atlantic Salmon. Trust me. They are all to die for.

Inside Wisteria

Aside from a prime location in Inman Park, stellar wait staff, killer entrees and chic decor, my favorite part about Wisteria is their appetizers. I feel confident in saying that their appetizer list is the best in town – by far. It’s rare for me to look at a menu and want everything on it. I have tried everything on Wisteria’s appetizer menu – and trying to decide between a few of their items for any given meal is one of the most stressful decisions I have to make.  

Behold its majesty:

Oysters – cold water, served by the half dozen

Black-Eyed Pea Hummus – with homemade sweet potato chips, olives, and tomatoes

Kobe Beef Carpaccio – with arugula tossed in a horseradish vinaigrette and aged parmesan

Charleston-Style Jumbo Lump Crab Cake – over roasted corn and sweet pepper succotash

Cornmeal Fried Calamari – with sweet and sour apricot sauce and wasabi crème fraiche

Pimento Cheese Deviled Eggs – with pickled okra and spiced pecans

Ahi Tuna and Crispy Flatbread – avocados and fresh micro-greens in a citrus horseradish vinaigrette

Prince Edward Island Mussels – in a charred vine-ripened tomato, white wine and herbed garlic broth

Pigs in a Blanket – house cured pork belly, in pastry, with a spicy apple cider vinegar mustard

Tempura Fried Okra – with a horseradish cream sauce

Seared Sea Scallops -over braised pork belly and radicchio with a bourbon molasses reduction

People, life does not get much better than this!! (Unless you are into fantasy football or are really, really, ridiculously good looking…)

P.S. Don’t forget about these two great Wisteria specials:
1 – Burger Sundays for $10
2 – Mussel Mondays for $15.95- Endless bowl of mussels and a glass of house wine.

Make a reservation ASAP!  Life’s too short not to eat great!

xx, L

Wisteria
471 North Highland Ave.
Atlanta, GA 30307
404.525.3363
www.wisteria-atlanta.com

Please witness for yourselves:

Tuna Tartar @ Top Flr

(Tuna Tartar @ Top Flr:  tuna tartar, sardinian flat bread, thai miso pesto, avocado and lime aioli.)

I’ve never been to Top Flr and not ordered this appetizer, but on Saturday for Anjali’s bachelorette party (day #2) I had it as my entree and it. was. delightful!  Their tuna is always very fresh, surprisingly filling and pretty to look at – if you can keep it on your plate long enough…

Top Flr is no stranger to Q+DD praise as it’s one of Lauren and my favorites and a perfect location for a hip date or to start off a night on the town.  (Plus it’s super convenient to us – which is critical in dinner planning since we are always running late…JST)  I can honestly say that I’ve tried almost everything on the menu, usually with Lauren as my dinner companion, and the scallops are – hands down – my favorite entree.  They’ve recently revamped the dish and I absolutely love the new citrus-y presentation.  Just look – it’s like edible art!

But I looooove to entertain…and unless you want all your cocktail party guests to crash on your couch, you have to serve more than vodka + sodas. Trust.

I’m not one to brag, but I can throw a nice little gathering together in a flash. A trip to Tower Liquor notwithstanding, all you need to make is one stop.

Get a Costco card immediately if you do not have one already. I know it’s dangerously close to being OTP, but trust me, it’s worth the schlep. Here’s what you need:

1. A tub of Hannah Hummus (or Sabra if you prefer, they have both.) Plain.
2. Olive Tapenade (same section, in the back refrigerators)
3. A carton of their gloriously plump and delicious black grapes
4. A big ‘ol wedge of brie cheese
5. A carton of Carr’s Table Water crackers (the enormo one at Costco will come with 2 plain, 1 sesame, 1 cracked pepper and 1 garlic + herb. It’s perfect.)
6. Stacey’s Naked Pita Chips
7. A big bag of baby carrots

Get all your serving pieces ready, put plain hummus in one bowl and put the olive tapenade over hummus in another bowl. Place your brie and grapes on a wooden cheese plate (I also like to throw down some walnuts but whatevs.) You can even do it up big time and fill a bowl with…wait for it, this is really fancy…Ranch Dressing.

And Voila! You’re the hostess with the mostess! (I will say, though, sometimes when I serve this combo, I like to have one hot app. A really Q+DD one I throw together is just a can of artichoke hearts, 3/4 cup mayo, 3/4 cup grated parm, a dash of garlic powder, a few shakes of Tabasco. Mix it all up and throw it in the oven in a small loaf shaped pyrex at 350 for a half hour. When it comes out, sprinkle the top with paprika so it looks fancier.)

Ok, here’s a new thing. Sweets are usually not in my repertoire, but I learned one last night that I think even I can handle. Sorry for giving away your secret, E, but these Pretzel Turtles were ta die fah, dah-ling. HUGE hit over here.

Ok, here’s what you need: pecan halves (E says you can use any kind of nut), mini pretzels (E used the square kind, they were presh.) and Rolo chocolate candies.

Instructions:

1. Preheat your oven to 350

2. Unwrap your Rolos

3. Do not eat all of your Rolos immediately.

4. Place your pretzels on a baking sheet in one layer, place a Rolo on each pretzel.

5. Bake for 3-5 minutes until the chocolate just begins to melt (candy should be soft, but not totally melted.)

6. Remove from the oven and put them on a cooling rack (with a spatula, y’all.) and squish the Rolo candy with a nut.

7. Let them cool and put them on a fancy dish and you are almost just like Rachel Ray! (without those terrible Henley shirts and heinous belts…)

So now you’re set! Oh, and don’t forget to get the BIG olives for your martinis. There’s nothing DK + I hate worse than a teeny olive.

NOW you’re all set.

xx, L

So, while I wasn’t allowed to order my favorite appetizer last night, I did try the greatest wine I’ve had in a while.  It’s one of the few they serve by the glass and it was incredible – very similar to an Albarino. 

Gramona, “Gessami” ‘07 – Penedes, Spain     Salud!

photo credit: zvents.com

xx, L