Movie Night


I had a movie night at my house. It was fun to have a friend over and share some wonderful food with her. Hopefully, next time I will have more people over because I made way too much food for three people. We had a lot of movies to choose from our personal collection and on Comcast.  We opted to watch Over the Hedge, and Office Space since all of us were in the mood for more comedy and less gore. Bethany brought the Pizza and bread sticks 🙂 . I made Mac and cheese bites, banana pudding parfaits, peanut butter fudge, and asparagus wrapped in prosciutto. I have been looking forward to making and cooking all summer. It has been extremely hot and unbearable to cook in the kitchen. Hopefully, this month we will remedy it with an AC unit.

Everything went well even though I was running a little behind.

I loved these mac and cheese bites! They were creamy and delectable. The next time I will crush up the crust in a food processor to get a better consistency! I want to try some different cheeses with this recipe next time. The peanut butter fudge was smooth and creamy. The asparagus wrapped prosciutto was crunchy and salty, however I did not use balsamic vinegar. The banana pudding parfaits were quick and tasty. I am so amazed at how quick and easy these recipes are! It makes me wonder why people don’t make these more often! Bon Apatite!

Menu:

Mac and Cheese Bites

Banana Pudding Parfaits

Peanut Butter Fudge

Asparagus wrapped in prosciutto

Mac and Cheese Bites

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12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz)
3 cups shredded sharp cheddar cheese, divided
6 tbsp. unsalted butter, melted
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes

Preheat the oven to 350˚ F.  Bring a large pot of water to boil.  Cook the pasta according to the package directions until just shy of al dente.  Drain well.  Meanwhile, lightly grease standard size muffin pans with cooking spray.  In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, and melted butter and mix with a fork until combined.  Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.

Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.  In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.  Add the liquid mixture to the bowl with the pasta.  Stir in the salt and red pepper flakes and mix until evenly combined.

Divide the macaroni mixture between the prepared muffin wells.  Bake until light golden, about 20-25 minutes.  Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.

Banana Pudding Parfaits

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1/3 cup all-purpose flour
¾ cup sugar
¼ tsp. salt
2 large egg yolks, lightly beaten
2½ cups milk
3 tbsp. butter, at room temperature, divided
2 tsp. vanilla extract
2-3 tbsp. banana liqueur or 1 tbsp. banana extract (optional)
3-4 ripe bananas, sliced
Vanilla wafers (mini if you make parfaits)

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
1 tsp. vanilla extract

In a medium saucepan, combine the flour, sugar, and salt.  Whisk in the egg yolks, then the milk.  Place the saucepan over medium heat.  Add in 2 tablespoons of the butter.  Cook, whisking frequently, until the mixture bubbles and thickens significantly.  Remove from the heat.  (Strain through a mesh sieve if you are at all concerned about having overcooked it to remove any lumps.)  Whisk in the vanilla, remaining 1 tablespoon of butter, and banana liqueur or extract (if using)

Layer a serving dish or individual serving dishes with vanilla wafers and banana slices.  Fill each dish with some of the pudding and continue layering with vanilla wafers and banana slices as desired until the serving dishes are mostly filled and the pudding has been used up.  Cover with plastic wrap and let chill until well set, at least 2-3 hours.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar on medium-high speed until stiff peaks form.  Blend in the vanilla.  Transfer the whipped cream to a pastry bag fitted with a decorative tip and pipe a dollop of cream onto each serving of pudding.  Garnish with additional vanilla wafers if desired.

Asparagus wrapped in prosciutto

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1 bunch of asparagus, thick or thin
1 package of thinly sliced proscuitto
Olive oil
Balsamic vinegar
Freshly ground black pepper

Preheat the grill or a grill pan to medium-high heat, and oil the grate.  Wash, dry and trim asparagus spears.  Lay out one piece of proscuitto on a work surface.  Bundle a few spears of asparagus together near one end of the proscuitto, and wrap them up tightly with the meat.  Lay seam side down on a plate.  Repeat with remaining asparagus and proscuitto.  Brush the bundles lightly with olive oil.  Drizzle with a few splashes of balsamic vinegar.  Season with freshly ground pepper to taste.

Transfer the bundles to the heated grill, seam side down, and cook until nice grill marks have formed.  Flip gently with tongs, and repeat on the second side.  Cook until the asparagus has reached your desired doneness, testing it with a fork.  Remove from the grill, transfer to a platter, and serve.

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