Christina's Birthday Dinner Party!

First, I would like to apologize for my entire lack of food photos in this post. I'm an out of shape, rusty blogger. Once things started happening I completely forgot about my camera on the side table until long after my guests left.

October 23rd was my 27th birthday. My bosses Jeffrey and Linda had been trying to get up with me for weeks about going out to dinner, them cooking dinner, coming here for dinner, etc. Eventually when we had a plan in place, they had both had dental work so weren't much in the mood for chewing.

(recycled photo)

My butternut squash soup would do the trick perfectly for my birthday dinner party!

I used our rental home's nice dinnerware to make the evening feel more special. I find if you set the table ahead of time and make sure everything is at the ready it makes your guests feel special and the evening runs smoother. The dinner centerpiece was a huge, fresh salad I cut everything by hand for. Lots of the toppings were in small bowls so guests could customize the toppings based on their preferences.

As Johnny pointed out, the orange soup would look great served in these beautiful bowls! With the dinnerware being so busy, I chose to omit dinner decorations, and let the bold plates and bowls speak for themselves!

Appetizers were fresh shrimp cocktail my dad brought, olives, pickles, and bread with a vegetable tapenade. (<--Spell check wants me to change that to tapeworm -- ewwww!)

Dinner started with a huge salad. I used the seeds from the butternut squash as a crunchy topping to connect the courses.

For the seeds I simply tossed them with:

vegetable oil
paprika
garlic powder
salt
pepper

And baked at 350° for about 30 minutes, stirring them a few times to make sure they were evenly toasty and nobody stuck together.

Dessert was a delicious home made key lime pie my boss Jeffrey made from scratch! That's real whipped cream with key lime zest in it! So good!

Disclosure: There are paid links included in this post. Please note, it really was my birthday, and the photos and words are all genuine Christina, unaffected by this opportunity. Just simply a chance to earn a little cash for the upcoming wedding!

Welcome Package

Sorry guys, it's been crazy around here lately.

Johnny and I packed the moving truck with help from our friend Goran on Wednesday and Thursday. Friday we left a lot later than expected and drove all day and night from IL to NC. We got here about 10am with a 16' moving truck and my Jeep on a car tow behind.

We rented a 16x20' storage unit and unloaded everything into there. At this point we'd been up about 36 hours. It was exhausting. Some of the stuff I moved into my parents' house, where I'll be staying for a couple of weeks. It's a confusing, scattered mess. Some of my stuff is in IL, some is in the storage unit, and some is thrown in boxes and suitcases around here.

I heard from work I didn't have to start until Friday, the 10th, so I took a short road trip to my God daughter's house, about 3 hours from here. It was so nice to be close enough to family and friends for a change!

Now I'm back at my parents' house, but the A/C upstairs is on the fritz. One second it'll be nice and cool, then without any warning it won't come on and raise up to a blistering 88F! I moved into their downstairs guest room, so now my stuff is scattered even MORE.

I'm using my mom's laptop to post this. Hopefully the apartment will be ready soon and then I'll be able to sort through my stuff, officially unpack, and hook up MY computer. Thanks for hanging in there through all this!

Sophia, the sweetheart that she is, sent me a care package to my parents' house. It was here waiting for me on the table when I got back from visiting my God daughter.

I was just expecting these - fruit chews she had a photo of on Facebook.

But no, she sent a whole slew of goodies!

Also soup, which I broke into right away for lunch. It was spicy, I went through three tissues while eating it! So delicious, and had a separate vegetable packet, not like our Americanized ramen!

Thank you Sophia, you rock!

I'll try to be better about posting! Either from my mom's laptop, possibly my iPhone (if I can figure it out), and definitely my computer once I get it hooked up.

I have a lot to show you guys! The house photos, pictures from my trip, and of course food!!

Wedding and House

Johnny and I went to his friend's wedding on Saturday. I think I look 86 instead of 26 in this pic. That's J's older brother photo bombing us, btw.

The reception food was delicious! We started with bread and had this delicious cream of chicken soup with rice.

Then a salad, and a family style dinner of the above yummies. Finished with a cherry jubilee dessert. Later they served fresh fruit and pastries. Here in the Midwest you take a slice of the wedding cake to go. Weird, huh!?

I thought this was so nice of the couple. They had these signs on each of the tables and around the room. I don't care what those bitchy opinionated brides on The Knot boards say, a donation in lieu of a favor is a really nice thought!

Yesterday we headed to J's parents' for Mother's Day. We got his mom this little greenhouse kit that J's younger brother put together for her. She's starting all of her plants for her big vegetable garden, so it'll come in handy.

She also just got her yearly shipment of baby chicks. (She raises hens for eggs.) It's always my favorite time of year when they arrive! I pick them up and snuggle them, they're so soft! These are about a week old and just fit in your hand.

Also, my dad's back in town. House progress where we left off - the downstairs' shower door is installed.

He grouted the tile floor down there and the cabinet and all electrical stuff (outlets, switches, lights) J installed.

J also swapped out our front door exterior light. The old one was on the house from when it was built in the mid-70s. It was really old, black, rusty, and full of wasp and spider nests. This makes the front look so much more inviting, I think!

And my FAVORITE progress of all -- my dad did this cement treatment on the fireplace. I just can't get over how awesome it looks! I'll have to get a picture of myself standing next to it to show you guys how big this is. It's such an awesome focal point of the room.

Chicken and Barley Soup

In light of the PFP Challenge, I've been making every effort to make our meals more healthy. I wholeheartedly agree in splurges and indulgences, but in moderation. My weight started to creep up when I let indulgences become an everyday thing.


I've turned to cookbooks like these. I have a bunch in my arsenol from thrift stores. Even though I'm not a real recipe-follower, I still own many cookbooks for their inspiration. I like using their recipes as a "starting point" to then add my own to the recipes.


Chicken and Barley Soup
(Adapted from Better Homes and Gardens Low Fat Meals)

2 quarts stock (I used my homemade, unsalted version)
28 oz. can of crushed tomatoes
4 stalks celery, chopped (include leaves)
4 carrots, chopped
1/4 small green cabbage, chopped
1 tsp Kosher salt
1/4 tsp black pepper
1/2 cup quick cooking barley
~3 cups cooked chicken, cubed
2 leftover baked potatoes, cubed

Add the liquids and raw vegetables to a large stock pot, and bring to a boil. Add the salt, pepper, and barley. Cook for about 10 minutes until the barley is tender. Add any pre-cooked ingredients (the chicken, potatoes, and any other veggies on hand you want to use up) and let come up to temperature.

Makes about 6 quarts - you will have lots of leftovers and some to freeze!


This was a delicious, comforting dinner. The tomato broth was a turn from our usual soups. I loved that it was packed with a ton of veggies, it made it filling without being heavy.

Minestrone

Johnny loves minestrone soup. If it's on the menu, chances are he'll order it.

Funny thing is - I've never made it at home. Until now, that is.

Johnny has been feeling under the weather for about a week. He says he feels "stuffy" so has been loading up on immune boosters and Vitamin C, keeping it at bay.

He asked me if I had a "magical Italian soup" that would make him feel better. Later, he said he was in the mood for something "full of fruits and veggies."

Put those two requests together and what do you get!? Minestrone! A magical Italian soup full of fruits and veggies - guaranteed to make him feel better.

Working with what I had on hand, this soup was ready in under an hour. It was delicious and hit the spot! Plus, it makes tons! Great for a crowd or to have leftovers on hand.

29 oz. can of tomato puree
2 cans of water
3 vegetable bouillon cubes
~1/2 lb. meatballs (mine were frozen)
2 bay leaves
2 Tbsp dried oregano
2 Tbsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp Kosher salt
2 small onions, chopped fine
6 cloves garlic, minced
5 stalks celery, chopped
5 carrots, chopped
1 green pepper, chopped
2 cups elbow macaroni, uncooked
15 oz. can of white beans
15 oz. can of red beans

First, combine the tomato puree and two cans of water with the bouillon in a large pot. If the meatballs are frozen, add them at this point to slowly come up to temperature over medium heat. Add the seasonings so they have a chance to flavor the broth as it cooks, too.

Chop the vegetables, adding them to the pot. Once they are all included, turn the heat up to low boil. Let cook until the vegetables are al dente. Add the macaroni, letting cook 6-7 minutes until tender.

In the meantime, drain and rinse the beans in a colander. Add during the last 2 minutes of cooking to heat them. If your meatballs are not frozen, also add them during the last few minutes.

I have no idea what took me so long, but now I can make minestrone at home! It was really flavorful and tasted like it took all day to make!

You could omit the meatballs for a completely vegan meal. If pressed for time, you could load everything into a slow cooker with dried beans and let it cook all day while you're at school/work, too.

Roasted Butternut Squash Soup

If you think you've had butternut squash soup, you need to throw that recipe out the window and try this version. I slightly altered an Alton Brown recipe, with great success!

At the end of the dinner party, we all talked about which course was our favorite and this soup was mentioned a few times. It was so creamy and flavorful, I will definitely be making it again and again.

2 large or 3 medium butternut squash
~3 Tbsp olive oil
Kosher salt
white pepper
~5 cups vegetable stock
3 Tbsp honey
1 Tbsp real maple syrup
1/2 tsp ground ginger
1 cup heavy cream

1 tsp cumin
1/4 cup real maple syrup
toasted pine nuts

Begin by mixing the cumin and maple syrup in a small jar and shaking vigorously. Continue shaking throughout the day to help the cumin dissolve and flavor the syrup. Toast pine nuts slowly in a dry pan over medium heat until aromatic and tanned.

Cut the butternut squash into 8ths, removing the seeds and guts. Toss in a large bowl with the olive oil, salt and white pepper. Spread out onto a baking sheet and roast in a 425° oven for 45-60 minutes, until the pieces are tender and starting to brown in parts. Remove and let cool until easy to handle, then remove the skin.

Add the squash pieces and vegetable stock to a large pot and puree with a stick blender. Add the honey, maple syrup, and ginger. Continue cooking until hot and adjust seasonings to taste preference. A few minutes before serving, stir in the cream until incorporated.

Ladle into a bowl and top with a drizzle of the cumin-scented maple syrup and a healthy pinch of toasted pine nuts.

Reheats well.

You were cordially invited...

to Dinner at Christina's. But you didn't vote enough so I could make it to Round 3!!!

I kid, I kid.

We had the dinner party Thursday, before I found out if I would make it to Challenge #3. I was slightly devastated to find I did not advance because I was having a fun time tackling the challenges, giving them my all.

But, I picked myself up and realized it wasn't worth it to be upset. Because I have to give myself credit for doing what I love. I put out one hell of a dinner not even knowing if I advanced yet because I wanted to, not because I had to. That's what being a food lover is about, and in the end, that's all that I am. A lover of food that likes to write about it on this blog for others to share in that love.

The chef.

The table setting.

The place settings.

The centerpiece.

The menu. Click to enlarge.

(Now I'm free to post it as I would have liked - instead of the advertisement-ridden-bad-typeface-salmon-colored-one-that-didn't-go-with-my-color-scheme template they required.)

The Amuse Bouche.

The soup.

The salad.

The entree.

The dessert.

(All of the individual dishes and their recipes will be featured in the coming week so stay tuned!)

The aftermath.

And these were my wonderful guests. People that took a last minute invitation to show up at our house and eat a mystery meal with no questions asked. I really lucked out with a crowd that came into this dinner with such open minds and let me serve them anything my heart desired.

Thank you to Dennis, Riki, Julie, Jeff, and Melissa for being such great guests. They brought me wine, flowers, and chocolates, and gave me a round of applause at the end of the evening.

Also, thank you to Johnny for giving me unrestricted access to his credit card to fund this dinner, as well as loving support throughout the two days it took to pull this off. Thank you to Di for lending me her tables, tablecloth, dishes, bowls, wine glasses, and Yang support. Thank you to Goran for brainstorming the menu with me, saving my lumpy polenta, and carving the duck. Thank you to my brother for emailing furiously back and forth with me about the menu and lending his expertise with the wine pairings. Last, thank you to my parents who campaigned proudly on my behalf. I'm sorry I couldn't have made it further, but all of your support meant the world to me.

Carrot Salad

This was the third mayo-free salad we made for my parents' pool party. My brother makes a variation for his menu, too.

1 lb. carrots, peeled and thinly sliced
5 Tbsp olive oil
2 cloves garlic, minced
1 tsp harissa mixed with water to thin
1 tsp Kosher salt
1 tsp ground cumin

Peel and slice the carrots. We used the Cuisinart grater feature, so this was done in about 2 minutes.

Combine the remaining ingredients in the bottom of a medium bowl. The harissa is a chili paste, found in a tube in your ethnic food aisle. It has a smokey taste that went really well with the cumin. Add the carrots and toss to coat.

Of course if you over estimate how many people are coming and accidentally make five pounds worth, you'll have to get creative with the leftovers like my mom did!

2 Tbsp butter
2 Tbsp olive oil
1 onion
1 elephant garlic clove
32 oz. chicken broth
~8 cups carrot salad

Saute the onion and garlic in the butter and olive oil. Add the leftover carrot salad and broth, simmering until the carrots are tender. Puree using a stick blender or Cuisinart. Garnish with sour cream if desired.

Broccoli and Cheddar Soup

To be honest I made this a few months ago and froze it, but I'll share the recipe again since it's such a popular soup. For some reason it's also one of those meals I used to always get out and never thought to make at home, but it's so easy! I can also control the health factor, as I'm sure restaurants make theirs with a lot more butter and contain cream and higher fat cheeses.

2 Tbsp butter
2 Tbsp flour
pepper, onion powder, and garlic powder, to taste
3 cups milk (I used 1%)
1 - 2 cups shredded cheese (used low-fat)
2 cups steamed broccoli florets
few Tbsp of cooking water

Begin by melting the butter in a high sided skillet and mixing with the flour to create a roux. Once it starts bubbling whisk in the milk until everything is combined. Add the pepper, onion powder, and garlic powder to taste. Do not add any salt yet because the cheese contains a lot of salt. Once the milk comes up to temperature add between 1 - 2 cups of shredded cheese, depending on strength. I personally like an extra sharp cheddar cheese so I can usually get away with 1 or 1 1/2 cups of cheese. If using a milder cheese it may require upwards of 2 cups. Stir until cheese is melted. Taste and adjust seasonings, adding salt now if required.

In a separate pot steam about 2 cups of broccoli florets. In your blender, or in a bowl, combine the cheese mixture and the cooked broccoli with a few tablespoons of the steaming water. Puree or blend with a stick blender until smooth. You can reserve a few florets or cheese shreds to place on top as a garnish.


This freezes well. Just thaw in the refrigerator and reheat in a covered pot on the stove, stirring frequently. If it has thickened, simply whisk in a few tablespoons of milk to loosen. We served with sandwich halves for a light dinner.

You are not limited to just adding steamed broccoli! Pureed cauliflower or carrots, possibly diced, cooked potatoes would be good in this soup as well.





I'm submitting this to Laura's "Just Another Meatless Monday." A sharing of meatless entrees and snacks to inspire and be inspired every week!

Chicken and Orzo Soup

I make home made chicken soup pretty often. Johnny and I both love it, and it makes a lot so we can have leftovers and lunches. It also freezes well, so you can make 1 big pot and have half for dinner now and half for dinner in the future!

I always use:
~12 cups stock/bouillon of choice
1 deli chicken *see note
1 onion
4 or 5 carrots
4 or 5 celery stalks
2 bay leaves

Depending on mood/what's on hand, the starch will be either:
2 potatoes
1 cup orzo pasta

Begin with your big ass pot and chop and drop the onion, carrots, celery, and potato, if using. Fill with about 12 cups of stock, or water and bouillon. Throw in the bay leaves and bring up to a simmer, letting it hang out about 15-20 minutes until the vegetables are tender.

Meanwhile, remove all the skin and bones from the deli chicken and cut the meat into bite-sized pieces. (Note: I always purchase the low-sodium option. Also look to see if your store sells them after a certain hour for a discount. My store puts them in the refrigerated area so they're not shriveling under the heat lamps and marks them down half-price after a few hours. I usually get them for $3.99, which is a better deal than buying a raw one and more convenient!)

If using orzo add once the vegetables become tender along with the chicken. Put the lid on and cook for another 10-15 minutes until the orzo has softened and the chicken has come up to temperature.

This latest batch of chicken and orzo soup was actually really exciting for me! It was the first time I cooked anything using my home made vegetable stock! Because I had kept it bland I did end up adding 1 tsp. of Kosher salt and 1/4 tsp. black pepper and it was perfect!

Both Johnny and I were really impressed with the flavor. It had tons of depth and character - tasting like it'd been simmering away for hours, instead of a quick weeknight meal!

Orzo