Girls Night In

Every now and then the girls need to get together to bond, share some laughs, memories and sometimes secrets. I know some of my most cherished and funniest memories are with my girls vacationing, partying or just lounging around the house; usually with a cocktail in hand.  You know who you are...

I guess you can say, "I get it from my mama". My mother, aunt and some of their friends got together every Friday night; hopping from house to house each week to play Pokeno for change (seriously, like for pennies, nickels, dimes and quarters).  I can still smell the scent of home made salsa and tortilla, hear the sound of cackling women and the screams of POKENO!!!!  Even as a young girl (being dragged from house to house) I felt that camaraderie amongst women and knew one day I too shall follow, but not Pokeno LOL!!!!

I put together a fun menu for the occasion. You and your girls can have a Chick Flick Night, Spa Night or even Game Night; it doesn't matter what you decide to do, as long as you take the time for some serious intimate girl time.

Cajun Alfredo with Penne Pasta

4 Small Boneless Skinless Chicken Breasts (about 1 lbs.)

1/2 Cup Cajun Blackening Spice

3 Tablespoons Cooking Oil (or more depending on the size of the pan)

1/2 Cup Butter

2 Garlic Cloves, minced

1/4 C. Dry White Wine (or chicken broth)

2 Cups Heavy Cream

1 3/4 Cup Freshly Grated Parmesan Cheese

1 Cup Roughly Chopped Sun-dried Tomato (in oil)
12 oz Tasso

Creole Seasoning (to taste)

1 Pound Penne Pasta

Chopped Parsley, for garnish

1. Cook pasta al dente, set aside.
2. Pound the chicken with a meat tenderizer or rolling pin, then generously coat both sides with Cajun Blackening spices. 
3. Heat cooking oil in a cast iron skillet over medium heat.
4. Add chicken to skillet and cook each side about 3 minutes, or until blackened. Set aside.
5. Cut blackened chicken in 2 inch pieces.  
6. Use same skillet and add wine, heavy cream, butter, Parmesan cheese, tasso and sun-dried tomatoes, stir constantly over med heat for two to four minutes. You want the sauce to thicken up. 
7. Add chicken to sauce.
8. Season with Creole Seasoning to taste. 
9. Toss with pasta and garnish with chopped parsley.

Garlic Bread

1 Loaf Artisan French bread or wide baguette

2 Heads of Garlic

2 Sticks of  Butter

Dried Oregano

1. Preheat oven to 350 degrees.
2. Slice loaf of bread up the middle so you have two halves (use a serrated knife for best result). Now set them cut side up. 
3. Mince the garlic very fine or use garlic press - either way is okay. (Crush garlic with blade of the knife and it will make mincing much easier)
4. Melt butter in a small sauce pan on low heat and add garlic.  
5. Cook garlic and butter for 2 minutes; stirring to prevent burning.
6. Use a basting brush and slather the garlic butter all across that bread; let it soak in. Make sure you get all the garlic evenly distributed and then sprinkle with oregano.
7. Place garlic bread on a baking sheet and bake in oven for 10 to 15 minutes to heat the bread and then brown it off for color under the broiler for a minute or two. (Make sure you keep an eye on it or the bread and/or garlic will burn)
8. Sprinkle with oregano and let it cool for a minute or two. 
9. Slice and serve.

Italian Chopped Salad w/Basil Vinaigrette

2 Heads of Romaine, chopped

*1 Package of Cherry Heirloom Tomatoes (the more colors the better), quartered

1 Small Red Onion, chopped

12 Slices of Genoa Salami, cut in thin slices

1/2 Cup Pitted Black Olives, chopped

1/2 Cup Garbanzo Beans, chopped

1/2 Cup of Shredded Parmesan Cheese

1. Mix all ingredients above.
2. Toss with salad dressing (recipe below).

*You can use sweet cherry tomatoes for Heirloom, but the salad is very pretty with the Heirloom ;-)

Basil Vinaigrette

1 teaspoon Dijon mustard

1 garlic, chopped

2 teaspoon salt

1 teaspoon sugar

1/2 cup roughly chopped basil leaves

1/4 cup white wine vinegar

3/4 cup olive oil

1. Place the salt, sugar, mustard, garlic and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
2. Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.
3. When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Makes about a cup or less.

*I would make this ahead and store covered in the fridge for up to a week.

Limoncello and Prosecco Sparkling Cooler

2 oz Limoncello liqueur, cold (recipe below)

4 oz cold Prosecco

1. Put your glasses in the freezer.
2. Add limoncello, then the Prosecco.
3. Run lemon wedge around rim of 2 cold champagne flutes.  Dip rims into sugar.
4. Divide limoncello mixture and lemon juice between flutes.  Top with more Prosecco.

Makes 2 servings

Limoncello Liqueur

10 lemon

1 liter vodka

3 cups white sugar

Directions
Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature.
Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.