Friday, December 10, 2010

Christmas Party; Part 1

I was raised by (2) very type A people.  I entered adulthood highly productive and self sufficient but really, really tired.  These days, I go to Yoga class Monday nights and Belly Dance class Thursday nights.  I attend classes with people who are literally half my age.  On those nights when I am really horrible at my class, I plan to be horrible + 1 the next week.  Martha doesn't live here any more.

Saturday is our big Christmas Party.  Employees of our business and their families are invited.  Everything will be Make-Ahead and Do-Ahead, because that's just how I'm rolling. No stress here. 

Dish #1:  Several nights ago, I made meatballs and stuck them in my freezer, basically my standard meatball recipe with the addition of the yogurt.  I made them small and will heat them with the family barbecue sauce.  I've got some fancy little toothpicks with red and green flags.  Wait 'til ya see!!

Party Meatballs
1 lb ground beef
1 egg
1/2 rolled quick oats
1/4 finely chopped shallot
1 clove garlic
2 t. worcestershire sauce
1/4 c. good quality plain organic yogurt 

Combine and shape into small balls.  Place on a flat, foil lined, metal baking sheet.  Bake in 500 degree oven for 8 to 10 minutes.  I doubled this.  I have lots of meatballs.  My camera stayed at work this night, so you'll have to see them tomorrow. 

Josh's Awesome Barbecue Sauce
2 c. catchup 
1 c. brown sugar
1/4 c. apple cider vinegar 
1/4 c. soy sauce
2 t. minced garlic
1/2 t. tabasco sauce

Combine ingredients and refrigerate or use.  Josh makes the most awesome grilled ribs with this.  I've often got a mason jar of the stuff in my fridge and use it to marinade or as a dipping sauce. Not fancy, but real and we like it.  Another fresh one is tucked in there now.  I'll combine it with the meat balls tomorrow.

Our business is a construction company.  Construction men eat.  The meatballs should take the edge off. I'll be finding toothpicks with red and green flags everywhere for months but that's okay. Really.

Dish #2
Hummus and Pita Bread
16 oz can garbanzo beans/chick peas, drained and rinsed
1 t. baking soda
1/2 c. sesame tahini sauce
1/4 c. cold water
1/4 c. fresh lemon juice
1/2 t. ground cumin
3 cloves garlic, minced
1 T. olive oil or more
1 t. salt or more

Everything into a blender or food processor.  Process until smooth.  It doesn't get as smooth as kind you buy in containers. Refrigerate.  We girls will like this.  I can eat my weight in this stuff.  Husband won't touch it.








In next to the barbecue sauce.  The flavors marry and get better with time, so this is a good make ahead thing.

Coming up:  My take on spreadable cheese, shrimp cocktail, my mom's "kid punch" recipe and a few other things.  Check back. 

Remember to plan ahead and be prepared.  And for God's sake, be happy!!!   

2 comments:

  1. Horrible +1 and open wine in the fridge, love it!

    ReplyDelete