Hope everyone is having a fabulous week! The Duke and I are heading out early tomorrow for Hot-Lanta! Incase you’re living under a rock and don’t know what this weekend is, I’ll tell you. It’s the start of my favorite season of all: FOOTBALL SEASON! The Duke is a proud graduate of the University of Alabama, so we’re going up to seem them play Virginia Tech at the Georgia Dome. What about me, you ask? I’m an even prouder graduate of the University of Florida. Did I mention we’re the reigning national champs? Just thought I’d remind you, incase you forgot. Anyhoo, we’re very excited about ATL. There are some dynamite restaurants in Atlanta. We’re going to a very swanky spot on Sunday called TWO urban licks. It’s to die for. I’ll take lots of pics and fill you in on what I order. Last time I had the beef rib with NY cheddar mac and cheese. Holy Cow. It changed my life.
As I mentioned on Monday, I had the pleasure of cooking for my friend Heather’s bridal shower last weekend. It was a whole mess of ladies having a whole mess of fun! I made a killer Mediterranean dip (very similar to tzatziki) and sinfully good baked brie bites. I adore serving baked brie at small, intimate dinner parties, but it’s not the easiest dish to share with a group. My toasty little brie bites are the perfect solution! Both of these appetizers are easy as pie and are serious crowd-pleasers. The ladies could not believe how simple everything was! Come on, I’ll show you.
Mediterranean Party Dip
Ingredients
- 2 cups low fat sour cream
- 1 cup mayo
- 3 tbsp. chopped fresh oregano
- 1 tbsp. minced garlic
- 1 tbsp. cracked black pepper
- 1 cup crumbled feta cheese
- 1 medium cucumber, peeled and diced
- 1 jar roasted red peppers, diced
Instructions
- In a large bowl, combine sour cream, mayo, oregano, garlic and pepper.
- Stir in feta, cucumbers and red peppers.
- Chill until ready to serve.
- Serve with pita or tortilla chips.
Serves 10-12
Raspberry Baked Brie Bites
Ingredients
- 24 slices French baguette, toasted (I can find these already packaged in the bakery section at Fresh Market)
- ½ stick butter
- 1 cup chopped pecans
- 1 jar raspberry preserves
- 24 small slices brie
Instructions
- Preheat oven to 350 degrees. Spray a jellyroll* sheet with cooking spray, top with baguette toasts.
- In a saucepan, melt butter over medium heat. Add pecans and cook for about 4 minutes, or until toasted.
- Top baguette toasts with 1 tsp. of preserves, then sprinkle with buttered nuts. Top with brie slices.
- Bake for 5-8 minutes, or until brie is melted.
*I like to use a jellyroll pan so that the brie won’t drip into the ovens when it melts.
The Duchess
[...] Serve meatballs with zucchini and couscous. Be sure to top with lots of tzatziki sauce or my Mediterranean Dip! [...]
Love this recipe! I have always done a similar version for serving a group, but I love the individual servings and the presentation is just fabulous!
Please tell the Duke of Pork….ROLL TIDE!