These are for our men…boys.

They need a party  too. Come on, you girls go shopping while they lay back, relax, watch the super bowl ads, drink beer and belch. We got together and jotted down some stick-to-your-ribs dishes that will keep them from falling into the bushes when you come back to pick them up. Drink-Don’t Drive!

Check them out, try them out and give us your own on your own recipes!                

                                                    Quesadillas

Serve up these appetizers and dips in a ME2 “Chips and Delights” serving tower and you won’t have plates everywhere!  No mess, no fuss.

    4 scallions, diced

    1 jalapeno pepper, seeded, diced

    2 tablespoons butter, divided

    8 large eggs

    3 c. of cooked diced chicken

    1/2 teaspoon ground cumin

    1/4 teaspoon cracked black pepper

    8 (8 inch) soft flour tortillas

    1 1/2 cups shredded pepper Jack cheese

    1 1/2 cup mild cheddar cheese    

    1 cup sour cream

    1/2 cup Newman Roasted Garlic & Peppers Sauce    

    Garnish/Dip:

    Dash of Mexican-style chili powder and  salsa.

   1. Saute scallions, cooked chicken and Jalapeno pepper in 1 tablespoon of butter in large non-stick fry pan.

   2. In large bowl, whisk eggs with salsa, cumin, salt and pepper. Pour egg mixture over scallion mixture and scramble gently, until fully cooked. 

   3. In separate 12-inch non-stick fry pan, over medium high heat, melt remaining 1 tablespoon of butter and place one flour tortilla and   about 2 tablespoons of cheese. Add 1/4 of the cooked eggs. Cover with second large tablespoons of cheese and cover with second  tortilla. Repeat. Cook 2 minutes per side on medium high heat until golden brown. Remove from pan. Cut each of the quesadillas into four. Spoon on remaining salsa and sour cream. Sprinkle with chili powder.

  Serves 5                       

 

                                    Side Line Chips and Bean Salsa

Black Bean Salsa:

8-10 plum tomatoes- chopped (yield- 3 cups)

1/2 c. red onion- chopped

1 c. medium red pepper- finely chopped

1/2 c. fresh cilantro- finely chopped

1 c. medium green pepper- finely chopped

1/3 c. fresh lime juice

11/2 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

1-15 oz. can of black beans- rinsed and drained.

1- 11 oz. can of sweet kernel corn- drained

1 teaspoon fresh garlic- minced

1/2 jalapeno chili- seeded,finely minced

salt and pepper to taste

Mix all ingredients in bowl and serve with warm tortilla chips.

Serves 8

                                                Spinach Dip

Makes a perfect staple for grazing fans to sample on a “Chips and Delights” tower.

2- 16 oz. sour cream

1 packet dry Knorr’s veg’t. soup mix

2- 10 oz. box frozen spinach- thawed and drained

1 c. white onion- diced

1 small can water chestnuts, drained, chopped

1 c. mayo

2 teaspoons cayenne pepper 

salt to taste

Thaw and drain spinach. Combine all ingredients.  Chill overnight.  Serve with crackers, veggies or pumpernickel bread bite-size chunks.

 

         Half Time Smokies

Easy to skewer on your ME2 “Party Forks”!  Great food for the guys.

    1 (16 ounce) package little smokie sausages

    1 pound bacon

    1 cup brown sugar, or to taste

 

Dipping Sauce:

    3/4 cup of sour cream

    1 tablespoon of Honey Dijon mustard

     salt/ pepper to taste

   1. Preheat oven to 350 degrees F (175 degrees C).

   2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

 3. Bake until bacon is crisp and the brown sugar melted.

       Serves 12

                                           Tailgating Meatballs

Addictive poppers for the gang. Pile them up in a ME2 “Me Myself and I” serving bowl and watch them disappear!

1 lb. lean ground beef

1 lb. Italian pork sausage- sweet

1/2 c. seasoned breadcrumbs

2 eggs- lightly beaten

1/4c. milk

1/2 c. finely diced Vidalia onion

salt and pepper to taste

Combine all ingredients and shape into 1″ round meatballs.  Place on greased cookie sheet.  Bake at 375 degrees for 30 minutes turning 1/2 way thru.

Sauce:

1/2c. grape jelly

1/4c. spicy brown mustard

1/4c. Makers mark bourbon

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

 

Combine ingredients in large skillet over medium heat. Cook for 1 minute and add meatballs. Cook for an additional 5 minutes coating the meatballs thoroughly.

 

                                     Buffalo-Style Chicken Wings

The perfect staple for any ME2 “Chips and Delights” serving station.

 Blue Cheese Dressing (recipe follows)

 24 (about 4 pounds) chicken wings

 Salt and freshly ground black pepper

 4 cups vegetable oil

 4 teaspoons butter

 2-5 tablespoons hot pepper sauce or to taste

 1 tablespoon white vinegar

  Celery sticks.

Make Blue Cheese Dressing first and refrigerate at least 1 hour before using.  Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle. (Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees.

 

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings. 

In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained and cooled chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off. Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.  

Makes 4 to 6 servings

Blue Cheese Dressing:

1 cup mayonnaise

2 tablespoons finely chopped onion

1 clove garlic, minced

 

1/4 cup finely chopped fresh parsley leaves

1/2 cup sour cream

1 tablespoon fresh-squeezed lemon juice

1 tablespoon white vinegar

1/4 cup crumbled blue cheese

Salt and freshly ground black pepper to taste

Red (cayenne) pepper to taste.

In a large bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, blue cheese, salt, pepper, and cayenne pepper. Cover and

refrigerate for at least 1 hour before serving. Makes 2 1/2

cups.                                   

                                              Cheese Lovers Pizza Squares

1 (13.8-ounce) can refrigerated pizza dough

1 cup Ricotta cheese

2 tablespoons olive oil

2 cups (8-ounces) shredded part-skim Mozzarella cheese

1/2 cup shredded Parmesan cheese

2-ounces turkey pepperoni, diced

2 plum tomatoes, thinly sliced

1 cup yellow pepper, sliced

1 teaspoon oregano

2 tablespoons freshly chopped parsley

    1. Preheat oven to 400 degrees

   2. Press pizza dough into 15 x 10-inch jelly roll pan. Brush and lightly coat dough with olive oil. Bake for 12 minutes; remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, Parmesan, pepperoni, tomatoes, yellow pepper and oregano

   3. Return to oven and bake for 6 minutes or until cheese is melted. Sprinkle with parsley, cut into squares and serve.  Serves 10.

 

We have things like On Demand and net flicks that makes it easy for us not to relate to others too! I love to talk on the phone. That is my thing…

I played ‘hand and foot’ over the holiday with my parents- the new card game popular among the “over 60’s snow birds”. What a long but challenging game. It is fun but have to pay attention- all the time. Anyone have any light hearted games that you play at a cocktail party?

from:partyp

Agoraphobia! I certainly feel like I could stay inside, order in, and rent movies via cable, talk on the phone and email for days without actually interacting with a human being. To your other point, I ran into an online media blog yesterday that linked to the two superbowl coke tv spots. One of them revolved around second life-esque avatar culture. I am not entirely convinced that what is now becoming First Life online is a good thing, but it sure reduces one’s carbon footprint! D

wow… I agree. I have friends losing their jobs from all sectors. I work for myself so it has its own issues. You can never leave it! It stares at you when you are trying to watch 30 Rock! We have to get together with our friends at each others houses more instead of constantly going to the clubs or restaurants in the Lower east side. I here that Wii is the new social thing now where you can compete against each other from the comfort of your own couch. You don’t even need to talk to one another or see each other. Forget our old ways of normal socialization and actually visiting each other, having a laugh over a board game.

My parents love to play cards- any type of cards.  But they just called me saying that they want to buy all the kids a Wii so we can virtually play against each other!!!  They are 70!  I wonder if they will get addicted to Wii and then Second Life? Are we all becoming a society of agoraphobics living inly in the virtual world?

From: d&m

I guess that is what George will need to do now that he was ‘booooo’d’ out of office…if you are no longer welcome there, punt, and find something else to do. Funny how all the dirty laundry is starting to smell from the Bush admin. Cheney imagine him throwing a party or even being invited to one? Great blog for the New Year, Diana.

 

Billy here,  I just want to0 ask my friends WTF!?  Thrilled to have Obama instead of Palin, since quasi moto wouldn’t last thru a term of this.  OK, I apologize. My republican friends are insulted.  But how can you not?

Change… for America’s 44th President, Barack Obama.

Can he do it or are we too far gone for any quick fix? 

The mortgage meltdown, major firms (pensioners and stockholders) losing their shirts, enormous unrealistic bail outs, the Maddoff disaster along with our ever-increasing war debt is all becoming more and more devastating and surreal to all of us. The natural disasters we have also suffered from have made it an almost catastrophic 2008 year.

What’s next?  Our banks go bankrupt?  Then what?  Will it be like Moscow back in late 90’s when the banks closed down and people stood outside for weeks waiting and unable to get their money out?  Major retailers fall out of existence?  So, what happens to all of the garmentos, importers and designers?  We can’t repair bridges, roads or dams.

How much more can we afford to “lose” ’til we collapse like the Roman Empire?  We notice everyday how the stress of “change” has affected us…Our road rage, increased medication and generalized craziness is everywhere. Hard working, qualified friends and family are out of jobs and good solid work ethics and a strong moral code is challenged across the board every day. A Matrix-type society is taking over our information and social networks- we are overextended and a bit reclusive. Is there anyone out there who is tired of screaming at 6 voice prompts to get to an actual live representative? Are we all just a recorded number!?

We are all scared.   Just a few options and/or resources left. Hopefully Obama and his team have tricks up their sleeves or fairy dust!!!  I am not so sure if the new members don’t even pay their own FRIGGIN’ taxes!!

Anyone for comment?

Billy

Welcome to ME2 party command central: the kitchen!  We got together with our friends and collected a few recipes that have proven to be a hit. 

Check these recipes out with your Cabernets and Pinots out there.  Come share yours to create an awesome

party table!

 

Hazelnut Shortbread    Add sophistication to the tasting by displaying on a Smoke Glass “Snacks with Brian”serving tower. 1 cup crumbled gorgonzola 8 tablespoons soft unsalted butter 2/3 cup pecans finely chopped 1 cup all-purpose flour 1/2 cup cornstarch 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup cream cheese  Blend crumbled gorgonzola and butter until creamy. Mix flour, cornstarch, salt, and pepper together in a small bowl. Add to cheese mixture and blend until a coarse consistency. Add hazelnuts and blend into a dough-like mixture. Transfer dough to a sheet of plastic wrap and work with your palm until dough holds together.  Shape dough into a rectangle loaf. Wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 325° F. Spray baking sheet lightly.  Slice 1/4-inch thick slices and bake. Bake on center oven rack until light brown on the bottom, about 15 minutes. Remove from oven and let cool on racks.  Makes 32                                     Cheese with Honey Arrange on “Ode to Jon” platter to complement the shortbread. 1 pound Parmagiano/ Reggiano   coarsely ground black peppercorns 1/3 cup good quality honey Garnish- finely chopped walnuts Warm French or Italian crusty bread. Place the block of parmagiano in the center of a large platter. In a small bowl, stir together pepper and honey; drizzle mixture over the top of the cheese.  Sprinkle with chopped walnuts. Serve with warm crusty bread.                                                    Honey and Spice Nuts A key item for “Saucy Sarah Tasting Tray” from ME2!    2 tablespoons olive oil    1 cups whole, blanched almonds     1 cups. pecans       1 cups of walnuts     2 cups sugar     2 cups water     1/3 cup honey     1 teaspoons smoked paprika     1 teaspoon cinnamon     1 teaspoon allspice     1 tablespoon salt     4 tablespoons sesame seeds Preheat oven to 300 degrees. Saute’ olive oil, almonds, pecans, walnuts until lightly golden brown, 6-7 minutes. In a saucepan, add sugar, honey and spices, salt and stir to coat evenly. Stir in seasame seeds. Spread nuts out evenly on to a large cookie sheet.  Then place in the oven until coating is dry, 10-15 minutes. Allow nuts to cool before serving.                                            Blue Cheese Canapes Create a tasting tower with ” Chips and Delights” by adding these, along with other appetizers and dips, for your wine tasting!   1 1/2 cups water 10 tablespoons unsalted butter 1 cup blue cheese, crumbled  2 tablespoons of soft figs- minced 3/4 teaspoon salt 2 cups unbleached flour, sifted 5 large eggs  ground black pepper 1 egg, beaten Preheat oven to 375 degrees F. In a saucepan combine water, butter, and salt. Bring just to a boil and remove from the heat. Add all of the flour at once, stirring vigorously with a wooden spoon until blended completely. When the flour is fully blended place on heat for several minutes, stirring constantly until the mixture starts to dry.  Add eggs, one at a time, mixing into mixture until blended. Add the blue cheese and figs. Season with black pepper and more salt if needed. Grease baking sheet with butter. Scoop up about a 2 teaspoon dollop on the greased baking sheet.  Leave about 2 inches between on the baking sheet for dough to spread during baking. Using a pastry brush, paint tops with a glaze of the beaten egg. Bake for about 30 minutes, or until golden brown. When you cut one open, it should be hollow; the inside should be cooked but still slightly moist. Serve the gougères hot. NOTE:  Prepare the dough 2 to 3 hours in advance. Make the dough balls and refrigerate until ready to bake. They can be baked and then frozen. Thaw at room temperature and refresh in a 350° F. oven for about 10 minutes. Makes 24                           Crostini with Goat Cheese, Olive and White Truffle Oil 1/2 cup black olive tampanade 1 teaspoon white Truffle Oil 1/4 cup goat cheese 8 slices of ripe pear tomatoes  8 slices- Italian bread  Preheat oven to 400 degrees F. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven. In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together. Spread on the warm bread and serve immediately.                                     Mini Kahlua Cake Drops Create a dessert platter by pairing these up with other fruit tarts on a ME2 Sandwich with Pops!  1 (2-layer) pudding chocolate cake mix  2c. sour cream  4 eggs 1/4 c. veg’t. oil 1/2 c. Kahlua   1c. chocolate chips             Topping: 1/4 c. whipped cream  3 tablespoons confectioners sugar  2 tablespoons of Kahlua Garnish with Red Rasberries Combine cake mix, sour cream and eggs in a bowl and mix well. Stir in the oil and Kahlua.  Fold in the chocolate chips. Spoon into greased mini muffin pan.  Bake at 350 degrees for 45 min. or when fork test is done. Cool in pan on wire rack for 10 min. Top muffins with spoon of  cream topping and garnish with rasberry.