This weekend epitomized a dream staycation where calories don’t count, a great time with my girlfriends, old and new, and lots of time in the pool. Did I mention it was a kid-free three days? I was off mom duty and able to indulge, play, shop, and play my music loudly to my heart’s content. Many thanks to Jessica for getting married so I had an excuse to call in the expertise of my man for some culinary creativity in the kitchen and nosh at some local restaruants I’d been dying to try. Let’s recap, shall we? Note: I was so busy catching up with my girlfriends I forgot to take any pictures of our meals for this post. All images are from the interwebs but show as best they can what we ladies enjoyed on our calorie-fest.
Friday night we started at Kona Grill. Since we suspect C has a fish allergy I opted for a veggie roll and split the apple and brie flatbread with the bride’s beautiful mama. A sushi roll plus white sangria for $10? I’ll take it! It was Happy Hour all day for the 4th and to say we took advantage was an understatement. 13 women on the patio made for quite the adventure.
Cedars Social was perfect. Across the street from our hotel and full of tasty options ($10 bottomless mimosas for the bride and truffle Parmesan fries sealed the deal). My best friend (who may or may not have replaced me with an older, taller, more beautiful woman) split the pork belly eggs benedict with me and we were smitten. The table did our best to dabble off everyone’s plates but I think secretly we all just wanted our meals to ourselves and chose to be selfish with our portions. Besides, we had big plans for a down home chicken dinner after lounging at the pool all day
We feasted our eyes on this view for several hours and despite our horiffic tan lines we managed to come out without a burn. Score!
While I was at the pool Chris was home having a BBQ for our family. He threw some ribs, onions (yep,onions), potatoes (yep, potatoes…), and corn on the smoker to make a drool-worthy dinner. It’s all good. he saved me some leftovers because food is the language of love in our casa.
Saturday night Sissy’s happened. Or we happened to Sissy’s. Either way two bottles of champagne and hundreds of dollars in food among the group made for a great night. Jessica’s mom and sister made sweet toast’s to the group and bride. There’s little better than fried food and your girlfriends.
Sunday afternoon I made brunch for the group complete with a latte and mimosa bar, decorated cookies for favors, stuffed strawberries, spanakopita’s, sausage, egg and cheese breakfast rolls, red velvet brownies with cream cheese frosting and mini German pancakes were menu highlights. Chris got up early to make the dough for the breakfast rolls from scratch and ended up with enough to whip up a batch of blueberry and strawberry kolaches.
After the shower I realized the gals had left me with a thousand and seven limes so the only logical thing to do was to make a corn salsa out of the onions and corn Chris had cooked in the smoker the day before. We ate it with avocado and tortilla chips as a pre-dinner appetizer. I assure you the entire batch will be gone tomorrow. I can’t be trusted alone with stuff like this!
8 oz cream cheese
1 tsp lime juice
1 t vanilla
1 container marshmallow fluff.
1. Cut off stem of strawberries and the end to help them stand flat. Using a paring knife create a well in the center of the strawberry. **You can use the ends and centers of the berries to mix with other ingredients as we did to make a fresh strawberry syrup.
2. Whip cream cheese, lime juice, vanilla, and marshmallow fluff with a hand mixer until smooth.
3. Spoon cream cheese mixture into a piping bag and fill centers of strawberries. Refrigerate until ready to serve. Do not make more than three hours in advance or strawberries will become somewhat mushy.
Sausage, Egg, and Cheese Breakfast Rolls
2 lbs breakfast sausage-browned
18 eggs-scrambled with salt and pepper
2 c shredded cheddar cheese
4 cups bread flour
1 t salt
1/4 c sugar
1 c butter
1 1/2 t yeast
1 egg plus enough water to make 1 1/2 c
1. We made the dough following the recipe from our breadmaker and bad the dough proof and raise in there. Once done it was cut into 24 pieces and rolled out into rectangles as shown above.
2. Combine cooked sausage and eggs into a large bowl. Sprinkle 2 T cheese on the bottom of rolled out dough and top with a large spoonful of sausage/egg mixture-enough to fill but not so much so as to be unable to seal the bread around the mixture.
3. Fill each roll and seal shut. Top with melted butter and bake at 375 for approx 25 minutes.
Smoked Onion and Corn Salsa
1 medium smoked onion-diced
1 large ear smoked corn-kernels cut off
4 medium tomatoes-diced
juice of 1 lime
1/2 t smoked paprika, pepper, caynne
2 t kosher salt
1. Combine all ingredients in a storage container. Refrigerate or eat right away. Share or don’t. Serve with everything.