Recipes for Bryan and Nikole

September 27, 2010

Appetizer: French bread, pre-sliced Brie Honey Walnuts Non-stick cooking spray Coat a cookie sheet with non-stick cooking spray and place French bread slices on the cookie sheet.  Lightly coat bread slices with non-stick spray and put into an oven pre-heated to 350.  At the same time place Brie in a shallow baking dish and put into the oven at the same time as the bread.  Remove bread when it starts to brown.  Remove Brie as it gets melty and starts to pour out of the rind.  Scoop some Brie onto the toasted bread, top with a few walnuts and drizzle honey over the top and eat.  MMMMmmmmmm. Salad: Hearts of Romaine Matchstick Carrots Roma Tomatoes Cucumber White Onion Mushrooms Crumbled Goat Cheese Avocado Chop, slice and dice into a pleasing arrangement and serve with your favorite dressing. Pasta Sauce: 3 Italian Sausages 1 Can tomato paste 1 *oz can garlic tomato sauce 1 *oz can Roasted Tomato and Garlic tomato sauce 1/2 tablespoon sucralose Italian Seasoning to taste Onion powder to taste Couple of tablespoons of white wine A little water or chicken broth to adjust thickness to taste Brown sausages and then slice.  Add sausages to the remaining ingredients and let bubble for an hour or so.  Serve over pasta.  We had whole wheat Rotini. Dessert:  Thaw and Eat Key Lime Pie.  Bryan says he will eat a whole one while he participates in an online gaming binge on his X-Box.  I would love to be able to stomach a whole Key Lime Pie, but I just can’t.  I had trouble serving myself in the first place and dropped it on the table both times.  Yes, I ate two slices.  Can you blame me?  It was Marie Callender’s.
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