This week’s dinner was all about our local football team, the Portland Timbers. They are playing in the Western Conference Final tomorrow so we had a dinner full of green and gold to show them our support. Taylor and I will be there tomorrow, prepared to lose our voices as we cheer them on, and this was the perfect way to kick off a Timbers weekend! Dinner was filled with lots of green and gold (well, yellow but we were pretending it was gold). As always, it was delicious! I feel like I say that every week, so I should probably get a thesaurus to mix it up a little 🙂
We had all kinds of great conversation from your typical girl talk stuff, to our New Years plans (it’s going to be amazing) and everything in between. There were lots of giggles and fits of laughter — a few tears were shed because we were laughing so hard.
I’ve also been working on developing some of my own dessert recipes which the FNDers that came to dinner got to taste test. I’m going to tweak my recipe a little before I post it for you all, but here’s a little sneak peek 😉
Because our dinner was Timbers-themed, we named our dishes after a couple of the players and coaches. We had Caleb’s citrus salad, Sal’s cheese straws, Darlington’s Dang Good Broccoli Soup and Timbers Tie-Dye Cupcakes. SO GOOD. We also had a lemon tart and some chocolate stars courtesy of Christina and Trader Joes. All of our recipes were super easy and really tasty. You should definitely try them out for yourselves. I just realized we didn’t have a menu picture this week, so this picture of our dessert plate will have to do!
Caleb’s Citrus Salad:
- 1 box/bag mixed greens
- 3 mandarins
- 1/2 cup sliced almonds
- Poppyseed dressing
- Toss the first three ingredients together. Pour over desired amount of dressing and toss again.
Sal’s Cheese Straws:
- 2 cups all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 3/4 cup margarine, butter or compound butter
- 1 tsp. baking powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/2 tsp. water
- Preheat oven to 400°F. Grease or line a baking sheet with parchment paper.
- Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
- On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
- Bake for 5-10 minutes, until browned.
Darlington’s Dang Good Broccoli Soup
- 1 tbsp. olive oil
- 1 medium onion, halved and sliced
- 1/8 tsp. ground nutmeg
- 4 cups reduced-sodium chicken broth
- 1/3 cup rolled oats
- 1 1/2 pounds broccoli, florets separated, stems peeled & cut into 1/2 inch rounds.
- Coarse salt & ground pepper
- In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.
- Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.
- Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.
Tie-Dye Timbers Cupcakes:
- 2 eggs
- 1 stick (1/2 cup) butter, softened
- 1 cup sugar
- 1/2 cup milk
- 2 cups self-rising flour
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp. cocoa powder
- 1 cup (2 sticks) butter, softened
- 3 cups powdered sugar
- Preheat oven to 350°F.
- In a medium size bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
- Add milk and flour, stir to combine. Add the chocolate chips and cocoa powder and stir through the mixture. Beat until light and creamy.
- Divide mixture between cupcake liners (depending on how full you fill them, between 12 and fifteen liners). Bake for 15-18 minutes until risen and firm to the touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before frosting.
- Combine 1 1/2 cups of powdered sugar and 1 stick of butter; mix with a wooden spoon and add the remaining powdered sugar and beat with the spoon until light and fluffy.
- Divide frosting in half and colour one half yellow and one half green (I used gel food colouring).
- Pipe frosting onto cupcakes.