Family friendly party

Tonight we had a family from my daughter’s school over for dinner.  Their daughter is going into Kindergarten so we’re hoping Samantha will take Megan under her wing.  Apparently Megan’s favorite food is cheeseburgers.  I thought it would be fun to do sliders and for variety I made burger sliders and crab cake sliders.  To keep it casual, we had deviled eggs, the skillet corn (one of our new favorite things) and a new salad – Bloody Mary tomato salad.   The burger sliders are pretty straight forward – just small hamburgers.  I had American cheese for the kids, Gruyere and arugula for the grownups and I caramelized onions.  The crab cakes I made using my usual recipe – I just made 11 little ones from 1 pound of crabmeat.  I followed up with brownies and the lemon iced gingersnap cookie sandwiches.

Deviled eggs
Everyone loves these so plan on each person eating at least two.
  • 1 dozen eggs
  • 2 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/3 cup mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, reduce heat to just simmering and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  Taste and adjust seasoning to your liking.  Fill egg whites with filling and top with additional paprika.  Refrigerate until ready to serve.
Skillet Corn
  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

Bloody Mary tomato salad

  • good tomatoes (I bought a few heirlooms and some pretty ones from the produce stand)
  • 1 TB horseradish
  • 2 TB lemon juice
  • 1 tsp celery seed
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1/4 olive oil

Chop tomatoes.  Combine horseradish, lemon juice, celery seed, Worcestershire and pepper.  Gradually whisk in olive oil.  Toss with tomatoes.  I served this in a trifle bowl and it looked pretty in addition to being tasty.  A definite do-over!

It all looked so pretty but I got busy and forgot to take a picture!

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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