A Foodie Family Feast!

Every summer, right after Mina's birthday, my Mom hosts a family BBQ. A potluck event, this is the time of year that everyone can get together, eat great food, have great drinks and have a lot of laughs. Of course, with 6+ kids running around, it's always truly frenetic.

Today was the day and, as expected, none of us were disappointed. I brought the caramelized onion tartlets with walnuts, thyme and feta and endive spears with herbed goat cheese. And some caviar. I couldn't resist. Recipes below.. of course.

I don't think there was anything that didn't taste fantastic. From meatballs with red pepper and pineapple to the Dijon potato salad and the little prosciutto sticks with herb olive oil... all was superb. Better than the food (shocked I said that, aren't you?!) was the family. I got to see my Great Aunts, who are always enjoyable and fun. I aspire to be JUST like them when I'm into my 80s. Well traveled, know their food and enjoy everything they do.

So.. a huge shout-out to my Mom - who pulled the whole thing together wonderfully. The BBQ was a success again this year and not only is my stomach full, so is my heart. Awww.

Enough with the cheese. Bring on the recipes:

CARAMELIZED ONION TARTLETS WITH FETA AND WALNUTS

You Need:

• 2-3 large sweet onions (or red onions)
• 1 tbsp cane sugar, or raw brown sugar
• 1 tbsp Olive Oil
• ¼ tsp Crushed Chillies, dried
• 1 tbsp Balsamic Vinegar
• 1 tbsp Thyme leaves, chopped
• 100g (3½ oz) Feta Cheese, crumbled
• 20g (¾ oz) Walnut Pieces
• 1 Egg, beaten
• Extra sugar and dried crushed Chillies and coarse salt of your choice (I used Himalayan) for sprinkling
• Freshly Ground Black Pepper
• 2-3 packages puff pastry - thawed, but cold

To Do:

Preheat oven to 350

1. Thinly chop the onions and sautee with salt and olive oil until caramelized. Add in balsamic and sautee on low for a few minutes. Cool.

2. Once onions are cooled, chop the walnuts, feta and thyme, gently fold into balsamic onions and season to taste.

3. Take thawed puff pastry (still cold) and cut into rounds (you pick what size).

4. Place rounds on baking sheet. Place small amount of onions in middle and gently fold up the sides around the filling. Sprinkle with chilies, sugar, salt and pepper (don't be too heavy handed).

5. Bake for 10-12 minutes, remove and serve warm.

ENDIVE SPEARS WITH HERBED GOAT CHEESE

You Need:

• 4 ounces fresh goat cheese, softened
• 3 tablespoons heavy cream
• 2 teaspoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon chopped fresh dill, plus sprigs for garnish
• 2 heads Belgian endive, leaves separated (about 24 leaves)
• Cracked black pepper

To Do:

Stir together goat cheese, cream, and oil in a small bowl until smooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

ORANGE SLICE JELLO SHOTS

You Need:

• 2 x oranges
• 1 pkg orange-flavored Jello
• 1/2 cup Vodka

To Do:

1. Slice oranges in half. Using a spoon, scoop out all the flesh and divider pith. Reserve.
2. In a medium bowl, add Jello and 1/2 cup boiling water. When Jello has dissolved, add vodka. Pour liquid Jello into orange halves. Refrigerate for approximately 4 hours, or until firm. To serve, slice each half into 3-4 wedges.

Meal planning was a quick affair this week - and keeping things easy since Jim is back on day shift and Mina's FOOD FIGHT party is this weekend.

Tonight: Leftovers from the party and quick nibbles. I'm still full.

Monday: Yogurt marinated chicken thighs, grilled and leftover potato salad.

Tuesday: Pizza, of course. It's soccer night!

Wednesday: Steak sandwiches and salad.

Thursday: Cheese tortellini with mushroom sauce and garlic bread.

Friday: Jim and I are going out. The girls will have something easy like grilled cheese and tomato soup. We'll eat out. Wheee!