Last weekend Brian and I cooked up a great dinner for some of our great friends. The feast was delicious and so was the company. We had a great time chatting, watching Transformers: Revenge of the Fallen, rocking out to The Beatles: Rockband (thanks Frank and Lynn!), and tackling Drunken Jenga.
Appetizer: Pomegranate Arils (thanks to my co-worker for introducing me to the deliciousness that is pomegranate "seeds")
Main Dish: Anderson's Smoked Chicken
Inject chicken with a marinade of one cup water, one stick of butter, 2 T Tony Chachere's seasoning, and one T black pepper. Cook in a smoker for 4 to 5 hours or until the chicken reaches 165 degrees.
Macaroni and Cheese
Dilly's Baked Beans
6 pieces of bacon, sliced into 2 inch pieces
1 sweet onion, choppped
1 cup brown sugar
1/2 cup catsup
1/4 cup prepared yellow mustard
1/4 black strap molasses
2 large cans baked beans
shot of Worchestersire sauce
shot of BBQ sauce
Cook bacon in a large pot on medium heat until crispy. Remove bacon and drain the grease, leaving a small amount behind for the onions. Cook onions until yellow. Put all other ingredients into the pot with the onions. Add in bacon and stir well. Cook on medium to low for 15-20 minutes. Pour into casserole dish. Bake at 350 degrees for 30 minutes.
Stuffed Mushrooms (I used low fat cream cheese and turkey sausage- still excellent)
Spinach, Bacon and Apple Salad
5 slices bacon
1/4 cup sliced almonds
8 cups spinach
1 Red Delicious apple, unpeeled, cored and chopped
3 green onions, sliced
1/3 cup vegetable oil
3 T red wine vinegar
1 t sugar
1/2 t prepared mustard
salt and freshly ground pepper to taste
In lidded jar, combine all dressing ingredients. Shake well and refrigerate.
In skillet, cook bacon unil crisp. Drain on paper towel; crumble. In same skillet, cook almonds in 1 T bacon grease. Shake over high heat until almonds are browned. In large salad bowl, combine spinach with bacon, almonds, apple and onions. Toss with dressing.