It’s official, we’ve finally finished moving into our apartment and to celebrate we had a dinner with our friends and family. It was nice for everybody to see our new place and also to have people meet one another. There were a lot of funny stories, laughs and full bellies. Overall, it was a great night and I definitely want to have another dinner party again. I hope you guys enjoy the post and even try out a few recipes.
- 2 750 bottle of Prosecco (I used Cupcake Vineyards Prosecco)
- ¼ cup Brandy or Triple Sec (I used Triple Sec)
- 2-3 tablespoons sugar
- 4-5 White Peaches
- Juice from 2 Lemons
I got this recipe off of this website, but adjusted is to the amount of servings I needed for the number of guests I invited. Everyone enjoyed it and the fruit after it sitting in the alcohol.
Cut up the peaches into cubes, wash the blueberries and add into pitcher with ice. Add Triple Sec and lemon juice to the bottom of your pitcher. Add the sugar and Prosecco. We let the sangria sit a little in the fridge, but the website said to serve immediately.
- 2 pound fresh mozzarella, cut into 1/4-inch-thick slices
- 6 tablespoons extra-virgin olive oil
- 2 teaspoon fresh thyme
- 2 teaspoon finely chopped fresh rosemary
- 2 teaspoon chopped fresh oregano
- 124 teaspoon red-pepper flakes
- Coarse salt and freshly ground pepper, to taste
- Sliced bread for serving
You can always trust Martha Stewart to have delicious recipes and this didn’t let my guests or me down. I also doubled this recipe and I’m glad I did, because it was a crowd pleaser.
Combine oil, herbs, red-pepper flakes, salt, and pepper in a small bowl. Drizzle over mozzarella. Let stand for at least 20 minutes (or up to 1 hour). In my opinion, it is even better the second day when it is allowed to marinate longer.
- 4 medium zucchini
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese
- 1/2 cup italian bread crumbs (it called for plain, but I like the taste of italian more)
- 1/4 teaspoon salt
- freshly ground pepper
The Food Network website offers many types of appetizers, but this one sounded delicious and went along with the theme of the evening.
Preheat the oven to 450 degrees and coat a baking sheet with cooking spray. Slice the zucchini into rounds and then toss the zucchini with the oil. In another bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Mix the zucchini into the parmesan mixture, coating them evenly and place in a single layer on the baking sheet. Bake for 25 to 30 minutes and serve immediately.
The appetizers were gone quick and it was soon time for dinner.
- 4 tablespoons olive oil
- 4 tablespoons butter
- 3-4 cloves garlic
- flat italian parsley
- parmesan cheese
- white wine
This recipe is a staple in my roommates household and we decided to give a try on our own.
Combine the olive oil and butter in a pan and let the butter melt (this will be the sauce for the pasta). Add the minced garlic and italian parsley and let cook for a minute while continuously stirring. Add white wine and let the alcohol burn off. Next add the shrimp and cook until the shrimp is white. While the shrimp is cooking, boil the pasta. Once all cooked, mix together in large bowl. Sprinkle with parmesan cheese and leftover parsley.
I am proud to say that this was a hit and that there was none left. You’d be surprised too if you could’ve seen how big the bowl was.
- 1 package (9 ounces) vanilla wafer cookies
- 6 tablespoons unsalted butter, melted
- 4 bars (8 ounces each) cream cheese
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 8 ounces semisweet chocolate
Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
In a mixing bowl or mixer (it was my first time using my Kitchenaid I got for graduation!) add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth. Pour filling into crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking). Run knife around the edge of the pan (this also helps to prevent cracking); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or overnight.
Chocolate Ganache topping
- 1/4 cup heavy cream
- 4 ounces chopped semisweet chocolate
In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
The cheesecake was sweet and the perfect way to end the meal. It is something I’ll make again…in my new Kitchenaid that I can’t wait to use again!
Thanks for reading and have an amazing day everybody! Continue reading “Dinner at my House”