Here's what I finally decided to make today for tomorrow's party (recipes will be on the new site I'll make).
Chicken Red Grape Pecan Salad (with Bacon) on Mini-Buns
Homemade Chorizo Empañadas
Cream Cheese and Salsa Roll-ups
Tuscan Salami and Cucumber slices on Parmesan-Pecan Shortbread
Tomato Bacon* Cups
Tabouleh (gotta have veggies!)
Garlic breadsticks (unless Dave eats them all first)
Seedless Watermelon Chunks
Chocolate Black Cherry Jello Poke Cake
Phew! Must get cookin'!
Love y'all
* My sister is coming. Must have bacon.
Love tabouleh, love chorizo (of course), love Tuscan anything, love bacon (another vice?)--and the weather is cooperating!!!!! (note to self--shave legs--will be wearing shorts).
ReplyDeleteYum! And what a good idea for a cookbook. We'll all have some new goodies to take to parties!!!
ReplyDeleteHmmm..Bacon....
ReplyDeleteSounds like a wonderful party!!
ReplyDeleteWow!!! Sounds like a LOT of work!! What time do we eat??
ReplyDeleteIt's the Sweet Potato Queens that put brown sugar on bacon, then put it in the oven... too good to make just one package! They also have lots of wonderful receipts! Ever read their books?
ReplyDeleteLove the sound of Chicken Red Grape Pecan Salad. Couldn't find that recipe in yesterday's comments. Is it one of your own?
ReplyDeleteThat menu is making me hungry! What a great line-up. Lucky, lucky guests. :-)
ReplyDeleteIt all sounds yummy! I always, always, always bring the deviled eggs, that is my favorite to prepare and all the kids in my family love them. Have a great time! Cheers! Evelyn
ReplyDeleteMelody,
ReplyDeleteSince you're still taking recipes, this is my favorite to feed a crowd. I adapted it from an old James Beard cookbook.
Italian Sausage Pasta Salad
6 turkey sausage links (you can use regular sausage too, but this tricks me into thinking it's healthier!)
1 16 oz. box rotini or penne pasta, or a mixture
1 green and 1 red bell pepper, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2/3 c. olive oil
3 T. red wine vinegar
2 cloves garlic, chopped
freshly ground pepper
pinch of oregano
Cook pasta according to package directions. Prick sausage skins with a fork and poach them in a skillet with water to cover for about 2 minutes. Remove skins and slice into 1" lengths. Drain water and brown sliced sausage over medium heat until cooked through. Combine all ingredients up to olive oil in a large serving bowl. Combine remaining ingredients into a dressing and pour over salad. Toss and serve either warm or cold.
You can cook the sausage in the morning or the night before when it's not so hot,then toss everything together and put it in the refrigerator until ready to serve.
Have a great party--sounds like a lot of fun!
Cindy
Years ago, I worked as a sous chef at a trendy little restaurant. The head chef there had a motto-"If you want to tart up your food, either add bacon, or chocolate."
ReplyDeleteTart away!!!!!!