Bunco: NJ Housewives Style

I have some crazy friends. Well ok, they're not technically crazy, but we do like to act silly, let loose once a month and have fun. And fun in NJ for a bunch of middle-aged women with school age children spells B-U-N-C-O. I mean really, where else can you go and spend $12 for the night, hang out with a bunch of fun women and LAUGH YOUR BUTT off for hours?

Each month the game is hosted by one of the twelve players. Over the years, we've had themes like St. Patrick's Day Bunco, Mardi Gras, Tailgating, Christmas, Easter (where we all had to wear bunny ears) to Wiggin' Out where we all donned wigs...

Yes, this is me in a black and red wig

This past Friday was another Bunco Night at our friend Aimee's house and the theme was NJ Housewives. Aimee is extremely talented and comes up with the best themes. Here are some pictures from the night to give you some ideas for your next get together! 

We all had to send her a picture prior to the event
with a caption that describes us. 

Gotta have Bling! 

Each table had a theme for Winner, Middle and Loser Tables.
The "Traveling" dice were replaced with a necklace, ring and wand.
New Bunco Scoresheets were created.  

SkinnyGirl Cocktails #DrinkLikeALady along with
"Botox Shots" a.k.a. Coconut Vodka in large syringes. 

A few brave souls...

Custom wine glasses for each of us to take home...Thanks again Aimee!

Here are a few pictures from the last time Aimee hosted with a 50 Shades of Grey theme. 

If you're interested in hosting a themed party for your next get together, contact Aimee. You won't be disappointed! Now I can't wait for our next one! 

Enjoy your weekend! 

Irish Bunco and Other Ideas for a St. Patrick's Day Celebration

This past weekend, I hosted our monthly Bunco party (if you're not familiar with Bunco, you can read about it in this post) and since it was March I made it into an Green/Irish Bunco theme; including all of the food. It was a fun time and everyone arrived at 7pm and the last one to leave left around 1am. Needless to say I was a little tired the next day, but I did manage to win $25 that night and we had a TON of laughs so it was all worth it! 

And now for the food...

First, I always try to have some healthier options for my guests and I to snack on and usually make a crudite, but I was at a loss as to what type of dressing to use. Then I remembered Green Goddess Dressing was green, but there are so many different ways to make it so I just purchased one pre-made from my grocery store and...IT WAS HORRIBLE!!! So I had to do the next best thing and pulled a Sandra Lee using ingredients I had at home to make this Semi-Homemade Green Goddess Dressing. You can use any buttermilk dressing you prefer, but I just happened to have the regular Hidden Valley Ranch at home. A healthier alternative would be to make the Low Fat Ranch Dressing I made several weeks ago or if you're short on time (like I was) you can opt for a light version of the same dressing. This was so easy to make and tasted great with our fresh vegetable platter. 

Crudite with Semi-Homemade Green Goddess Dressing

2c. Hidden Valley Ranch Salad Dressing

1 Scallion, chopped

1 c. Fresh Flat Leaf Parsley

Directions:

1. Add all ingredients to a blender or food processor and pulse until creamy. 

2. Refrigerate until ready for use. Makes 2 cups 

Up next was this Pesto and Goat Cheese Crostini and makes a nice treat for a small get together like we had or an elegant passed hors d' oeuvre at a cocktail party. The only thing I'll note is that once the air hits the pesto, it will start to oxidize and turn a darker green and won't look as apetizing. So I recommend spreading the pesto on the toasted baguette right before you're ready to serve. I like to make my own pesto as it hardly takes any time at all, but in the winter months, when large quantities of basil might be harder to find, you can usually buy pre-made pesto at your local grocery store. 

Pesto and Goat Cheese Crostini

1 Baguette, sliced

3.5oz. Alouette Crumbled Goat Cheese

Prepared Pesto
Cooking Spray

Directions:

1. Line the sliced bread on a baking sheet, spray with cooking spray and bake at 350 degrees for approximately 5 minutes per side or until they are lightly browned. Remove from the oven and cool completely. 

2. Spread the prepared pesto (about 1 tbsp) on each toast round; then add the crumbled goat cheese. Makes 16-22 depending on the size of the bread. 

Pesto

2c. Fresh Basil

2 Garlic Cloves

1/2 c. Pine Nuts

2 tbsp. Pecorino Romano Cheese

1/4 c. Extra Virgin Olive Oil

Directions: 

1. Add the basil, garlic, pine nuts, and cheese to your food processor or blender. Pulse until all ingredients have been mixed together. 

2. With the processor or blender running, gradually add the olive oil until it forms a thick paste. Makes approximately 1 cup. 

This next recipe for Hot Creamed Spinach Dip was a family favorite when I made this last March and I haven't made it since so it was time to bring it back. I made too much, as I doubled the batch, but it was delicious! Click on the name for the original post.

Next up, every "green" party has to have Guacamole.  My family and friends just LOVE it and it's no surprise no matter how much I make, it's usually the first thing to go. I served these with those new Hint of Lime tortilla chips from Tostitos and they even added to the zesty lime flavor of the guacamole!

Guacamole

5 Ripe Haas Avocados

2 Plum Tomatoes, chopped

1 Jalapeño Pepper, finely chopped

2 Tbsp. Red Onion, finely chopped

1 Lime, zest and juice

1 tbsp. Fresh Cilantro, chopped

1/4 tsp. Kosher Salt

Directions:

1. Cut each avocado in half lengthwise, remove the pit, make cross-marks in the pulp with a knife; then scoop out the inside and place in a bowl. 

2. Using the back tines of a fork, smash the avocado until it's smooth, but still chunky. 

3. Add the tomatoes, pepper, onion, lime zest and juice, cilantro and salt. Mix well and refrigerate. Makes approximately 2 cups. Serve with Tortilla Chips.

So far so good...now time for DESSERT!

For our healthy option, I made these fruit kabobs out of green fruit: honeydew melon, green grapes, kiwi and green apples. To keep the apples from turning brown I cored them, cut the apples into thick chunks; then placed them in a bowl with some cold water and the juice of one fresh lemon. I let them sit for about 5 minutes before placing them on the skewers. For the base, I cut the top of of the honeydew melon and stuck the sharp part of the skewers into the flesh. 

Photo Credit: Couponing and Cooking

I found this next recipe for Lucky Leprechaun Bark on Pinterest from Kaylee at Couponing and Cooking and knew I had to make them for my party! This photo is theirs; however, I made a few changes to her recipe as I like mint, but only in small doses and of course, I forgot to take a picture of mine and they're all gone..go figure! 

Change 1: Instead of layering the green chocolate on top of the chocolate, I dropped spoonfuls on top, then swirled it around with a butter knife to form a marbled look. 

Change 2: I didn't use Andes candy or the green sprinkles; only the mint M&M's. It was just enough mint for my taste. 

The last dessert I served were these special Irish Bunco Cookies that my sister in law Barbara made for us. I first saw something similar around Christmas time and showed them to her to see if she could make them. She couldn't wait to try them out, but since I wasn't hosting Bunco that month, I kept it on my back burner for when I was. She was able to use the same premise as the Christmas looking ones and make them a green-theme for my Irish party and they were FANTASTIC! If you live in the north Jersey area and are looking for specialty type desserts for your next party or get together, you can email her for pricing information. See, now you know why I don't make that many desserts at our family functions. With her as our pastry chef doing our "sweet" and me doing the "savory", we've got it all covered! 

I also made the Table Signs and Bunco Score Sheets a little more festive. You can download them to use at your next Bunco Get Together by clicking on the title in red!  

Irish Bunco Table Signs 

               

Irish Bunco Scoring Sheets 

If you're looking for more of a traditional St. Patrick's Day Menu, here are a few recipes you might want to give a try from some previous posts. There's only so much you can do with corned beef! 

Horseradish and Mustard Corned Beef

Crown Royal Mashed Sweet Potatoes

Gremolata Roasted Potatoes

Honey Mustard Carrots

Thyme and Butter Roasted Carrots

Sauteed Cabbage with Bacon

Irish Soda Bread

Happy St. Patrick's Day! 

*I was not compensated by any products listed in this post. I purchased them on my own and use them in my home on a regular basis. All opinions are my own. 

Bunco Apple Theme Party: Sausage, Apple & Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon & Pecans and a Red Apple Sangria

First, let me start off by saying I thought I would never in a MILLION years ever belong to a Bunco group, let alone love it. I knew people over the years that played and they would occasionally ask me to fill in but I never managed to actually attend one of these games. Earlier this year, a bunch of my friends decided to start our own group. I originally only committed to being a substitute player for when someone couldn't make it but was moved to a regular player a couple of months ago after someone dropped out. I figured what the hay since it was only once per month and we all take turns hosting the game at our house. What is Bunco you ask? Officially speaking and the way we interpret the game is #2 below:

bun·co also bun·ko (bung' ko)

n. pl. bun·cos, also bun·kos
1. A swindle in which an unsuspecting person is cheated; a confidence game.
2. A parlor game played in teams with three dice.
3. A winning throw in the above game; three of a kind of a specified number.

[Probably alteration of Spanish banca, card game, from Italian banca, bank, of Germanic origin.].

In simple terms, it's a night where 12 women get together, leaving their significant others, children and troubles behind, and have a fun night out with food, drink and TONS of laughter and oh yeah, roll some dice. (What happens at Bunco, stays at Bunco is our favorite motto!). Click here if you would like the complete rules of the game..though there are variations depending on your specific group. So what does all of this have to do with a food blog you ask? It was my turn to host this past Friday night. Yes, I get September. What the heck do you do in September as a theme? I couldn't get April like my friend Jenn where we all wore bunny ears or Donna where we had a Mardi Gras theme. I started thinking and all I came up with was Football and Back to School themes. Though I do love football, I'm not an avid watcher (except for the teams my daughters cheer for that is) nor did I feel like hosting a tailgating party with chili and beer. So, I opted for an Apple theme (get it, back to school, apples for the teacher, apple picking..whatever, it worked for me...lol). Anyway, I started thinking of different food and drinks that I could make using apples and came up with Sausage, Apple and Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon and Pecans and a Red Apple Sangria. Luckily for me, they were a hit and we all had a great night!

This bread was so easy to put together, in fact, I par cooked it the morning of, then just wrapped it in foil to finish it off right before my guests arrived. The sweetness of the apples mixed with the sausage was a unique and tasty twist on an old favorite. 

Sausage, Apple and Sage Stuffed Bread

1 lb. Pizza Dough

4 Links Cheese and Parsley Sausage, casings removed

2 Paula Red or Macintosh Apples, peeled and cored

6 Fresh Sage Leaves, finely chopped

1 Cup Shredded Part Skim Mozzarella Cheese

1 Tbsp. Canola Oil

In a large frying pan, add the sausage. Break it down to small pieces while browning until it is completely cooked; approximately 8-10  minutes. While the sausage is browning, slice the apples into 8 wedges, then slice into 1/4" small pieces. Add the apples and sage to the sausage and simmer 2-3 minutes until the apples start to get soft. Roll out the dough into a rectangle about ¼” thick. Add the sausage mixture to cover entire dough area leaving ¼” border around all sides. Top with shredded cheese. Gently roll from left to right, sealing the ends by pinching the dough together. Place seam side down on lightly greased baking sheet. Brush top of loaf with the oil and bake at 425°F for 15-20 minutes or until golden brown. Slice and serve hot. Serves 12. 

For the next appetizer, I used the same theory as my Baked Brie with Dried Cherries but this time I topped the cheese with apples, cinnamon and pecans. I even threw in some Agave syrup to help bind it together to make a paste. This was incredible if I don't say so myself but how can you go wrong with apples and cinnamon?! Unfortunately, I don't have a picture of this one. I wasn't paying attention(my guests started to arrive and I was busy greeting them at the front door) and the cheese cooked a little longer than I had wanted and it started oozing out of the side. One minute fine, the next a slight mess. Didn't matter though and no one seemed to care. My husband was just glad there was some left for him to try after he got home (did I mention when hosting you also kick your family out of the house to fend for themselves for the night? =) ).

Brie en Croute with Apples, Cinnamon & Pecans

1- 19oz. Brie

1 Macintosh Apple, cored, peeled and sliced into 1/4" thick slices

1/3 Cup Pecans

1 tsp. Butter

2 Tbsp. Agave Syrup

1/4 tsp. Ground Cinnamon

1 Pkg. Refrigerated Crescent Roll Dough

Preheat oven to 425°F. Place whole pecans on a baking sheet and bake approximately 5 minutes until lightly toasted. Remove from the oven, cool and finely chop. While pecans are in the oven, heat a small sauté pan over low heat and melt the butter. Add apples and cinnamon and cook approximately 3-5 minutes until apples start to soften. Add the pecans and Agave syrup and mix well; forming a paste. Using a small knife, scrape off the white coating on all sides of the Brie. Add the apple mixture to the top of the Brie. Open the crescent roll dough and using a rolling pin, roll it out so that it will cover the entire Brie. (It's ok if you have to piece it together). Cover Brie with the dough and place on a baking sheet Cover Brie with the dough and place on a baking sheet with the seam side down. Bake for approximately 15-20 minutes or until crust is lightly browned. Remove from the oven and let cool 5-10 minutes before serving. Serve with crackers. Serves 10-12. 

Now, last but certainly not least, was the Red Apple Sangria. Since most of my friends are red wine drinkers, this was a no brainer. Sangria has become our favorite summertime drink and now with the cooler weather approaching, it will be back to regular wine (no other reason for me other than Sangria makes the perfect cool drink on a hot summer day). The regular Sangria I make is citrus based so this time, I altered the juices, added a little fizz at the end and it was also a hit. Now remember, I was making this for 12 people so feel free to cut this recipe in half. 

Red Apple Sangria

2 Bottles Dry Red Wine (I used Ocasa Malbec)

2 Cups Red Apple Schnapps

2 Cups Apple Juice

2 Cups Pineapple Juice

1 Cup Cranberry Juice

7 Up or Sprite

1 Apple

1 Peach

1 Pear

In a large pitcher, add the first 5 ingredients and mix well. Peel, core and slice the fruit into 1/4" thick slices and add to the wine mixture. Refrigerate overnight or for at least 2 hours for better flavor. Pour Sangria into a glass filled with ice about 3/4 of the way full. Add a splash of soda right before drinking to each glass. Serves 10-12. 

Enjoy!