First our appetizers!
While the girls were finishing the final touches on dinner the boys set up our table. They did such a good job!
A close up of the salad which my awesome husband actually made! He saved me with this assist! I was running late before we left for Zach & Jen's and still had to take a shower and make the salad. Matt offered to take over and he did such a great job! (How's that for props honey?!) The lettuce had spinach, romaine, tomatoes, mushrooms, blue cheese, olives, hot peppers and was dressed lightly with balsamic vinegar and olive oil. Perfect! I have a sous chef!
A close up of the steak over whole wheat spaghetti and drizzled with olive oil
The girls taking a break from eating to get a couple of awful photo shots.
Jen's delicious cookies!
Dessert assembled, cookies, gelato, and wine!
After too many bottles of wine and a delicious meal we were officially stuffed to the gills and ready for bed! Matt and I decided to walk home to try to walk off some of our full bellies! On our way home we walked past the Wang Theatre where Chelsea Handler had just finished her last show! I LOVE CHELSEA! So Matt was kind enough to walk down the street, out of our way, to see if we could catch a glimpse of her. We waited 5 minutes by a crowd surrounding a Cadillac Escalade and sure enough out came Chelsea and her friend Heather MacDonald!!! I made Matt take pictures!
Saturday was a great night!!!
By the way, we all decided that both recipes were keepers.
Roasted Red Pepper & Cannellini Bean Dip, courtesy of Cooking Light, January 2007
1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.
Makes 2 cups which is probably enough for a party of 8-10, too much for 4!
Italian-Style Grilled Steak, courtesy of Cooking Light, June 2007
1 (1-pound) beef rib-eye steak, trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
4 teaspoons extravirgin olive oil
Cut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally.
Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Serve with pasta. Drizzle oil over beef and pasta.Serves 4 *1 pound may not sound like a lot of meat for 4 people. I asked the butcher if it was enough and he suggested 2 pounds for 4. I think 1 - 1.5 pounds is enough. I ended up buying 1.75 pounds which fed us all but it was a lot of meat when it was cut into thin strips! I think the only reason we ate it all was because it was there and we could.*