Rock & Roll Dinner

Our recipe club met in March for a hip-hoppin' night of music and food.  It was Melissa's turn to host and she chose a super fun rock & roll music theme.  We were assigned our courses and were told to base our selection on a song that would complement our dish.  We then had to bring the song to share with the group.  The dinner turned out to be a real kick---a seven-course dinner since we focused on each dish one at a time while we listened to the song.  We hope you enjoy our tasty selections along with our special songs.

Our hostess, Melissa (right) and Mindie (left).

The fun music-themed table setting.

Delicious virgin strawberry margaritas.  Arribe!!

Marina with her sunshine fruit tray and dip.  

Sarah's Souper Corn Chowder

PCC Emerald City Salad

And now let's take a walk down the yellow brick road for our special song...

PCC Emerald City Salad

Ingredients:

1 cup uncooked organic wild rice

1/2 cup olive oil

1/2 lemon juice

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1/2 bunch organic kale

1/2 bunch organic chard

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 fennel bulb, thinly sliced

1 bunch green onion, chopped

1/2 cup chopped parsley

Directions:

Bring 3 cups of water to a boil. Salt the water, if desired, and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.

Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel, green onion, and parsley. Just before serving, toss veggies with dressed rice.

Link to the original recipe source: PCC Natural Markets - Emerald City Salad

Funeral Potatoes

And here's my video for the funeral potatoes...

Funeral Potatoes

Ingredients:

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Directions:

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.


Link to the original recipe source:  http://www.ourbestbites.com/2011/04/funeral-potatoes/

Red Hot Chili Pepper Chicken Enchiladas

Ingredients

• 1 can red enchilada sauce
• 2 cups chopped cooked chicken breast
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the chicken, peppers and 1/2 cup cheese
3. Spread 1/2 cup of enchilada mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining enchilada mixture on top, and sprinkle with cheese.
4. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Coconut Lime Cake Balls

And now for the hilarious song to accompany our delicious cake balls... 

Coconut Lime Cake Balls


Ingredients:

1 white cake baked as directed, then cooled (I added green food coloring, lime juice as the liquid and lime zest)
3/4 cup coconut milk
1 cup shredded sweetened coconut
1 12 oz package white Wilton candy melts


Directions:
Cover a large baking sheet with parchment paper or waxed paper. Set aside. In a large bowl, crumble the baked cake. Add in the coconut milk and coconut. Using your hands, combine all the ingredients. Form the mixture into balls and place on the prepared baking sheet. Refrigerate for at least 1 hour. Melt the candy melts or white chocolate. Dip the balls in the coating and return to the tray to harden. Refrigerate until ready to serve. (These taste best after being refrigerated overnight!)




Chocolate Tiramisu

And now you're in for a real treat as you listen to Pavarotti sing a stunning rendition of the beautiful operatic aria, Nessun Dorma.

Ingredients

• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped (I used a mix of different %s dark chocolate)
• 1 bar (8 ounces) cream cheese, room temperature (I used 1/2 marscapone)
• 3/4 cup sugar
• 24 ladyfinger cookies (from a 7-ounce package) (I used a lot more than 24 - but maybe mine were really tiny)

Directions

1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

A few of our fun recipe collectors:  Paulette, Christie, and Marina