Hello! This was a very exciting week for the FND group because one of our dinners was published in this month’s MIX Magazine. We’re so, so excited to be able to share the magic of our Friday Night Dinners with all of the MIX readers. If you’re in Oregon, the magazine is available to buy now (it’s totally worth it!). If you’re out of the state/country, the article can be found online here.
This week we had a sports-themed dinner filled with delicious foods you would find in arenas or at tailgate parties. We had planned on watching a sports movie after we ate, but we were having so much fun chatting and playing with Harley (Annie’s adorable dog). As always, the food was delicious — you know it’s good when people are getting seconds because they couldn’t get enough the first time 🙂
Here are the tasty dishes we made this week.
- Cream cheese
- Ground beef
- Tomatoes, diced
- Green onions, diced
- Lettuce, shredded
- BBQ sauce
- Cheese, grated
- Place the ground beef in a skillet and cook.
- Spread cream cheese on a platter and top with cooked ground beef, tomatoes, green onions and lettuce. Drizzle BBQ sauce over it and top with the grated cheese.
- Serve with tortilla chips.
- 1 (18 oz.) bottle barbeque sauce
- 1 cup packed brown sugar
- 1/2 cup ketchup
- 1 tbsp. Worcestershire sauce
- 1/3 cup chopped onion
- 2 (16 oz.) packages little weiners
- Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.
Garlicky Baked Fries:
- 8 garlic cloves, minced
- 6 tbsp. extra virgin olive oil
- 3 russet potatoes (8 oz. each), each cut into 12 wedges
- 3 tbsp. cornstarch/cornflour
- 1 1/2 tsp. coarse sea salt
- 1 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- Preheat oven to 440°F.
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
- Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
- Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
- Serve with ketchup, mayo or sour cream.
Parmesan Garlic Straws:
Adapted from Spoon Fork Bacon
- Pizza dough (homemade or store-bought)
- 1 cup parmesan, grated
- 6 garlic cloves, minced
- 1 1/2 tbsp. flat leaf parsley, minced
- 1/2 cup (1 stick) butter, melted
- Black pepper, to taste.
- Preheat oven to 425°F.
- Roll out dough on lightly floured surface into a rectangle about 1/4 inch thick.
- Place parmesan, garlic and parsley into a small bowl and toss together. Set aside.
- Brush entire surface of dough with generous amount of melted butter.
- Sprinkle parmesan mixture over half the dough, season with pepper and fold the other half over and gently press together.
- Cut 1” thick strips from the stuffed dough and twist each straw before setting onto a baking sheet lined with parchment.
- Bake for 8 to 10 minutes or until straws have puffed up and are golden brown.
- Pizza dough
- Tomato sauce
- Cheese, grated
- Mushrooms, sliced
- Red peppers, chopped
- Pepperoni slices
- Black olives
- Roll out pizza dough on lightly floured surface.
- Spread tomato sauce on pizza and top with cheese, pepperoni and any other toppings you want (we used mushrooms, peppers and olives).
- Bake in oven for 12-16 minutes.
Happy eating, everyone!