bride and groom cookbook

Hosted by Courtney:

Bride and Groom First and Forever Cookbook

guacamole

2 medium ripe avocados

1 plum tomato seeded and chopped

1/4 cup cilantro

1 tablespoon fresh lime juice

2 teaspoons minced garlic

1 teaspoon finely minced jalepeno

1/2 teaspoon kosher salt

1/8 teaspoon ground cumin

artichoke and green onion dip

2 cans artichoke hearts (14 oz cans)

1 1/2 cup mayo

1 1/2 finely grated parmesan cheese

1/3 cup plus 2 tablespoons sliced green onions

2 teaspoons minced garlic

1 1/2 chopped fresh thyme (or 3/4 teaspoon dried)

1/4 teaspoon kosher salt

1/4 freshly ground pepper

preheat oven to 400

combine artichoke hearts, 1 cup of the cheese, 1/3 cup green onions, garlic,thyme, the 1/4 teaspoon salt and pepper.

transfer mixture to square baking dish sprinkle with remaining cheese - cover and bake until heated through (10-15 minutes) Increase heat to broil and cook until brown and bubbly - sprinkle remaining green onions on top and serve warm

corn chip crusted halibut with creamy salsa

2 halibut fillets (8 oz)

kosher salt

1/2 teaspoon ground cumin

2 tablespoons unsalted butter, melted

1 tablespoon fresh lime juice

2 handfuls corn chips (crushed- 1/4 cup)

3/4 medium bottled salsa

3 tablespoons sour cream

2 tablespoons fresh cilantro

preheat oven to 400- line sheet with aluminum foil

place halibut on prepared sheet and season both sides with salt and cumin .

Combine butter and lime juice in a small bowl and drizzle over fillets

top each fillet with corn chip crumbs - cover loosely with aluminum foil to prevent excess browning - bake until fish is opaque in center- 20 minutes (remove foil after 10 minutes)

whisk together the salsa and sour cream in small saucepan over low heat- heat until warmed 2-3 minutes

place fillets on individual plates and top with salsa and cilantro garnish

chipotle black beans

2 tablespoons vegetable oil

1 small red pepper- finely chopped

1 tsp finely chopped garlic

1/4 tsp salt

1/4 tsp cumin

1/8 ground cinnamon

1 (160z) can black beans

1/4 cup water

2 tbsp mild picante sauce

1/4 tsp minced canned chipotle chiles in adobo sauce

heat oil in skillet. add bell pepper, garlic, salt cinnamon and cumin. cook stirring occasionally (about 5 minutes)

reduce heat to low

and beans, water, picante and 1/4 tsp chiles

cook until warmed through (10 minutes)

drop biscuits (for wine absorption)

1 cup plus 2 tablespoons all purpose flour (white lilly)

1 1/2 teaspoons baking powder

1 1/2 teaspoons sugar

3/4 teaspoons kosher salt

1 cup chilled heavy cream, plus more as needed

preheat oven to 400

stir together flour, baking powder, sugar, and kosher salt in large bowl. ADd cream and stir until dough forms. (if it seems dry add more cream)

Drop by spoonfuls on baking sheet

Bake until brown on bottom (18-20) minutes

variation- Cheddar-dill

Add 3/4 cheddar cheese, 1/2 teaspoon dried dill and an additional 2 tablespoons flour

if you would like to freeze for later- place baking sheet into freezer and then transfer the frozen biscuits to a resealable bag.

butter lettuce with mango, goat cheese and mighty mint vinaigrette

4 cups lightly packed torn butter lettuce

salt and pepper

1/2 c roughly chopped mango

scant 1/4 c macadamia nuts, roasted and salted, roughly chopped

2 T crumbled goat cheese

2 T finely chopped green onions

3 T mighty mint vinaigrette**

place items in bowl and toss with dressing

mighty mint vinaigrette

3/4 C olive oil

1/2 C freshly packed mint leaves

1/4 C white wine vinegar

1 T plus 1 t honey

1/4 salt

pepper

combine oil and mint in a blender until pureed. add vinegar, mustard, honey, salt and pepper- blend until incorporated- not too much or it will get too thick-

this will keep for up to a week

raspberry champagne sparklers

1 bottle champagne

fresh raspberries for garnish

2 ounces raspberry liqueur

pour about 5 oz champagne in each flute. drop 3 or 4 raspberries into each glass

pour 1/2 oz of liqueur to top

SHHHH... dont tell- chocolate fudge birthday cake

cake

1 box devils food cake mix, duncan hines

1 cup water

3 eggs

1/3 cup corn oil

1/3 c sour cream

2 tsp vanilla extract

1/2 tsp salt

1 c choc chips

icing

1 12 oz choc chips (2 cups)

2 c sugar

2/3 milk

1 c (2 sticks) butter

1/4 salt

1 teaspoon vanilla extract

heat oven to 350

butter 3 non stick 8 inch cake pans with 1 1/2 inch sides

for cake

combine cake mix,water,eggs,oil,sour cream,vanilla and salt in the bowl of a stand mixer with paddle attachment or a hand mixer. beat on low speed until mixture is well blended. increase to medium speed (if using a stand mixer) high (if using a hand mixer) and beat for 2 minutes- stir in choc chips.

pour batter into pans and bake about 25 minutes- transfer to wire racks and cool

for icing

put choc chips in metal bowl of a stand mixer or bowl if using a hand mixer- combine the sugar, milk, butter and salt in a medium saucepan over high heat

and bring to boil,stirring occasionally Let boil for 1 minute. pour hot sugar mixture over chocolate. add vanilla and beat on medium speed until mixture thickens (about 10-15 minutes)

assemble cakes and frost .....