Thursday, May 19, 2011

Birthday Celebration

Tonight I am hosting a dinner party for seven people including myself. This being the most ambitious food endeavor I am a little nervous. The occasion, my friend Jonathon's Birthday, I won't disclose how old he his, to save him from embarrassment. :)

The menu:
Wedge Salad with Goddess Dressing
Pan Seared Pork Loin with a Peach, Onion, a White Wine Reduction
Roasted Garlic Potatoes
Green Beans
Cup Cake Surprise

Four Herb Green  Goddess Dressing
(from Cooking Light magazine)
1 cup plain fat free Greek yogurt
1/2 cup reduced-fat mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
3 canned anchovy fillets
1 garlic cove, minced
2/3 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
1/4 cup chopped fresh chives
1/4 cup fresh chervil leaves (optional)

Place first seven ingredients in a blender or food processor; process until smooth. Add parsley and remaining ingredients; process until herbs are minced.

Skillet Pork Chops Saute with Peaches
(from Cooking Light magazine)
2 teaspoons olive oil
4 (4 ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2  teaspoons honey
2 teaspoons butter

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan and keep warm. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scrapping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.

Trisha an excellent baker made the dessert for tonight's celebration. 

Mini OREO Surprise Cupcakes 


1 pkg. (2-layer size) chocolate cake mix
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp.  sugar
48 Mini OREO Bite Size Cookies
1-1/2 cups  thawed COOL WHIP Whipped Topping
Heat oven to 350°F.

Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.

Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.

Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

Frost with COOL WHIP. Top with remaining cookies.

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