We had everything from ham to salad to desserts. We really do have the best cooks here. I say that every month, but it's true.
And I have to admit to taking the easy way out this time. I made my Blooming Onion bread and a Black Olive Tapenade, mainly cause I had the ingredients to hand and they were easy to make, and I wasn't feeling inspired. I did change up the Blooming Onion Bread a little, mainly cause I had some cheddar cheese and some Pepper Jack cheese that I'd already sliced and that were in the freezer. And of course I always have at least one can of Black Olives on hand so I can make a quick Tapenade. I used some Ciabatta rolls I had in the freezer for the Tapenade, and that worked well also.
Here are the dishes we had last night and I'm following that with the recipe for the Spinach Maria, which was OMG good.
|Blooming Onion Bread|
|Tapenade with Ciabatta Roll slices|
|Spicy Asian White Bean Dip|
|Fresh Sliced Cucumbers|
|Bacon Wrapped Jalapeno's|
|Fresh carrots and tomatoes|
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 3/4 teaspoons crushed red pepper
1/2 medium yellow onion, finely chopped
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
8 ounces Velveeta cheese
8 ounces cheddar cheese
4 ounces Monterey Jack cheese
1 1/2 cups grated Monterey Jack cheese (for topping)