Swimming Spot Prawns & Fiery Lamb – It’s Fam Din Time!

July Fam Din Collage
July is another month with lots of birthdays in the fam. Seester N, Seester P, Bro-in-law R, Niece Luna and about a GAZILLION of cousins!  Ok, maybe we’re just a tad shy of a gazillion but really, not by much.

So for this month, N and R got to pick the menu for Fam Din–and boy, did they choose a doozy!

July 2016 Fam Din
I’m typically assigned the task of making the themed cocktails for dinner —which is totally fine because this gal truly does love her some adult beverages! Shocking, I know.

Since it was so hot and humid, I was leaning towards some type of margarita. I gave N a few options and she gave the thumbs on passion fruit. So I broke out the citrus juicer and ended up with about a quart of lime juice. THANK GOODNESS for electric citrus juicers because without it, I’d still be sitting in my seestrah’s kitchen squeezing limes. Foh-evah.

Once done, I combined the lime juice with freshly made simple syrup, triple sec, passion fruit juice and of course, tequila. YASSSS!!! I really enjoyed the tartness from both the passion fruit and limes–definitely making them again.

July 2016 Fam Din
Now say helloooooo to my little friend…..the sweet Spot Prawn.

These little buggers were seestrah’s choice for an appetizer and were swimming around the tank at the store when we picked them up earlier that day.

By the way, if you’re squeamish, just quickly scroll through to the next section.

July 2016 Fam Din

We gobbled them up the Spot Prawns two ways…..

First—sashimi style. We dipped them in just a bit of soy and wasabi and they were incredible! Truly sweet and fresh.

July 2016 Fam Din
Then we took the prawn heads and tossed them in a rice flour–you can also use cornstarch or tempura flour. My niece Nini deep fried them until they were golden and quickly sprinkled sea salt over them once they were out of the hot oil.

They were divine!! Perfectly crunchy and we still got a little bit of the prawn flesh in conjunction to the money bite. You know—the bite that’s filled with the tomalley-like goodness. Utterly rich, decadent and full of prawn flavor.

And seriously, if you’re freaked out by this, I kind of feel sorry for you but just pass yours right over to me because I will DEVOUR them!

July 2016 Fam Din
We also picked up some Octopus to nosh on. N sliced the tentacle super thin so that it was tender and easier to eat. Nini then made the perfect dipping sauce which had things like ponzu, sesame oil, garlic, ginger, scallions, paprika and anything else she could find in the pantry.

July 2016 Fam Din
As for the birthday boy, he wanted Lamb. Seester T, marinated lamb racks and loin chops overnight with a bunch of herbs, garlic and citrus zest.

When it was time for entrees, she had the boys grill them up and they nailed it.

July 2016 Fam Din

Initially, they were a bit concerned about the char due to the flare ups they had since the lamb was a bit fatty. But once the meat was rested, we sliced in and found a perfect medium-rare to medium.

Yeah, I guess we’ll keep those boys around after all.

July 2016 Fam Din
Seester fixed up a Mint Pesto to dunk the Lamb into.

July 2016 Fam Din
As for sides, we charred up some fresh Artichokes and N made a light Gremolata to drizzle over them to brighten things up.

July 2016 Fam Din
As for my side dish contribution, I made this Toasted Israeli Couscous with Roasted Wild Mushrooms. Super easy and low fuss to make—plus, it’s perfect at room temp. I’ll be sharing the recipe with y’all in a few days.

July 2016 Fam Din
And then it was dessert time!!

Since we had two birthday babies, they each got their own dessert. I know, it was something I started back in April for Lucas and bro in law C and now I can’t stop.

R said he wanted something chocolate and peanut butter. After mulling over it a bit, I decided to make a batch of NY Times Chocolate Chip Cookies (that he L-O-V-E-S) and sandwiched chocolate & peanut butter cup ice cream in between.

It was a total mess to eat but who cares when it’s a WINNER likes this!

July 2016 Fam Din
For Seestrah, it was much harder to decide what to make. She doesn’t really have a favorite dessert and likes an array of things. Since we already had something chocolate for R, I gave her several fruit options and she chose this Roasted Peach Napoleon.

There are essentially 3 components to this dessert which I was able to make earlier in the day and enlisted Nina to help assemble it. First up, I made the pastry cream which came together quite quickly. While the cream chilled, I roasted up the peaches and then baked off the puff pastry sheets.

Nina then layered it all together and we dug in!

Ok, technically there were candles, singing, wishes, and some presents before we dug in—but you get the picture.

July 2016 Fam Din
All in all, I think it was a delicious way to celebrate N and R!

Definitely stick around because August’s Dinner will have all 5 Nguyen Siblings + kids and fam in attendance and we’ll be cooking up the spirit of Aloha with a Hawaiian Lu’au spread! ❤

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This Month’s Family Dinner Menu

Cocktails:  Passion Fruit Margaritas
Appetizers: Sashimi Style Spot Prawns, Crispy Fried Spot Prawns Head, Octopus Sashimi
Entrees: Grilled Lamb Chops with Mint Pesto
Sides: Charred Artichokes with Gremolata, Toasted Israeli Couscous with Roasted Wild Mushrooms
Dessert: Roasted Peach Napoleon, Peanut Butter & Chocolate Ice Cream Sandwiches

Burrata Caprese & Prosciutto Skillet Pizza

Burrata Caprese Skillet Pizza

It’s Monday y’all….

And yes, my struggle is real today…. yawn……

So to cope with those Monday blues, I’ve got something that will wake you up and help kick start your week – Burrata Caprese & Prosciutto Skillet Pizza.

Hellooooooo Beautiful!

Burrata Caprese Skillet Pizza

It’s the final installment to my summer ode to Burrata Caprese while using my favorite way to make pizzas at home–in a cast iron skillet! The cast iron allows the pizza dough to puff up and get wonderfully crisp and slightly charred—mimicking a pizza oven. And it cooks the pizza in just a couple of minutes —WINNING!

As for the Burrata Caprese — you know how much I adore it. My other two posts featuring the combo highlighted the burrata in its fresh form. This time, I opted to add it to the pizza dough before broiling it so that it became ooey-gooey melted and creamy.

Trust me, it was the best decision I ever made! Or at the very least, the best decision I made that day.❤

 

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Burrata Caprese & Prosciutto Skillet Pizza
Serves 2

Ingredients:

1 heaping cup diced tomatoes
2 garlic cloves minced, divided
2-3 pinches kosher salt
2-3 pinches black pepper
¼ teaspoon red chili flakes
extra virgin olive oil, divided
5 large fresh basil leaves, julienned – more to garnish
5 ounces fresh pizza dough, rested and at room temperature
all purpose flour
1 teaspoon ground corn meal
3 ounces fresh burrata cheese, torn into pieces
½ tablespoon grated parmesan cheese
1 slice prosciutto, torn into pieces

In a small bowl, mix together the tomatoes, half of the garlic, kosher salt, black pepper, red chili flakes, ½ tablespoon olive oil, and julienne basil. Set aside.

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet is heating, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.

Brush the olive oil over the dough and sprinkle the remaining garlic over it. Quickly top with burrata cheese. Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 3-4 minutes. Sprinkle the top with parmesan cheese, prosciutto, tomato mixture and remaining basil leaves. Transfer the pizza to a cutting board, slice up and enjoy!

Burrata Caprese Bucatini

Burrata Caprese Bucatini
Pasta makes this gal very, very, VERY happy.

Because, you know–carbs make the world go round.

Or does it make your belly go round?

Eh….it’s a gleeful thing either way.

Burrata Caprese Bucatini
As promised, here’s a scrumptious pasta dish that gives a big ol’ nod to my summer crush– Burrata Caprese.

It’s surprisingly light since it’s not laden with a heavy sauce and quite fresh from the heirloom tomatoes and basil. And can we talk about the burrata?

So dreamy….

Burrata Caprese Bucatini
Added bonus?

This beauty can be ready in under 15 minutes. A complete hero for weeknight meals.

Burrata Caprese Bucatini
Next up – Burrata Caprese & Prosciutto Skillet Pizza!

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Burrata Caprese Bucatini 
Serves 2

Ingredients:

kosher salt
1/3 pound dried bucatini pasta (or other long strand pasta of your choice)
3 tablespoons quality extra virgin olive oil, more to finish
1 heaping tablespoon minced garlic
½ teaspoon red pepper flakes–more to finish
1 heaping tablespoon anchovy paste or 2-3 anchovy fillets
¼ cup grated parmesan cheese–more to finish
black pepper
1½ heaping cup diced tomatoes*
10 large fresh basil leaves, julienned
3 ounces fresh burrata cheese

Boil the pasta for approximately 7-8 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the garlic, red pepper flakes and cook for 1-2 minutes to infuse the oil. Add in the anchovies and stir until it melts into the oil.

Toss in the cooked bucatini and cheese — coating the pasta well. If you want a looser based “sauce”, add a tablespoon at a time of the starchy pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed. Toss in the tomatoes and basil. Plate the pasta and top with burrata. Sprinkle each dish with additional parmesan, red pepper flakes and a drizzle of olive oil.

Enjoy!

*If I can find them, I like using small heirloom tomatoes as they are often times sweeter but Romas or other ripe tomatoes are just as delish. 

Burrata Caprese & Prosciutto Bruschetta

Burrata Caprese Crostini
If you pop by mi casa in the summer, you’ll always find the kitchen stocked up on fresh basil, sweet tomatoes, cheeses and charcuterie. They are my absolute go-to ingredients during the warmer months when produce is beautiful at my local farmers markets.

Summer Ingredients
That’s when I crave bright and fresh dishes that are relatively low fuss to make but still pack tons of flavor. Which means my summer lovin’ romance with Caprese kicks in again…..

Burrata Caprese Crostini
Typically caprese consists of sliced tomatoes, sweet basil and fresh mozzarella. But these days I’ve been swapping out my usual Mozzarella di Bufala with Burrata.

Burrata is also a soft Italian cheese that looks like fresh mozzarella but friends, it’s more—so much more! The exterior is made from mozz’ but then it’s formed into a round pouch and filled with a luscious mixture of cheese and cream.

It’s rich, decadent and yet somehow light at the same time. I know–magic, right?

Burrata Caprese Crostini
So magical that I’ll be sharing three different ways that you can enjoy this flavor combo. And you can be sure as heck that I added prosciutto to the party!

First up – Bruschetta.

This is the simplest of the three dishes that I’ll be sharing but I’ve got to be honest, I’ve made this at least 2-3 times a week for the past month. I’m a gal out of control but trust me–it really is that good!

Check out that cheesy goodness!

D-R-O-O-L-S.

Burrata Caprese Crostini
I like serving this on a large slice of baguette as a main dish—protein, veg, cheese and carb. Major food groups, right?

Though if you prefer to go with the appetizer routeserve them as crostini on smaller “crusts of bread”. That bite would definitely pack quite the punch.

Just be sure to have a chilled glass of vino to go along with it all.

Salute!

Burrata Caprese Crostini
Stay tuned—Burrata Caprese Bucatini  is up next!

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Burrata Caprese & Prosciutto Bruschetta
Serves 1

Ingredients:

1 heaping cup diced tomatoes*
1 small garlic clove, finely minced
2-3 pinches kosher salt
2-3 pinches black pepper
extra virgin olive oil, divided
5 large fresh basil leaves, julienned – more to garnish
1 large slice of baguette bread, approximately 1 inch thick and 5-6 inches long
2-3 ounces fresh burrata cheese
1 slice prosciutto, torn into pieces
2 pinches red pepper

In a small bowl, mix together the tomatoes, garlic, kosher salt, black pepper, ½ tablespoon extra virgin olive oil, and julienne basil. Set aside.

Brush both sides of the baguette slice with olive oil and broil in the oven until golden brown.

Taste the tomato mixture and add additional kosher salt and black pepper as needed. Pile the mixture on top of the toasted baguette slice. Top the with the burrata cheese and torn prosciutto.

Drizzle the bruschetta with additional extra virgin olive oil and sprinkle with red pepper. Garnish with additional basil leaves.

Enjoy!

*If I can find them, I like using small heirloom tomatoes as they are often times sweeter but Romas or other ripe tomatoes are just as delish. 

Spiked Watermelon Lemonade – Happy 4th of July!!

June 2016 Fam Din

H-A-P-P-Y   F-R-I-D-A-Y!!!!!!

Especially if that Friday kicks off the Fourth of July!

June 2016 Fam Din
My next three days are slated to be filled with BBQs, shenanigans, and fireworks — Oh my! Needless to say, I will need a vat of coffee waiting for me on my desk come Tuesday morning. And I reckon it will be 100% worth it.

But until then, let me recommend this lovely little cocktail that will be perfect for Independence Day — heck, your entire summer!

Blended Watermelon
It combines two things that are quintessential to summer – watermelon and lemonade. And when a few glugs of spirits are added to the mix, you’ve got a party on your hands! It’s light, refreshing and something you can sip on all day long.

Trust me…I sure did when I made it for our last Family Dinner.

June 2016 Fam Din
So enjoy the weekend Friends and Happy Independence Day ‘Merica!!!  💙❤️🇺🇸

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Spiked Watermelon Lemonades

Ingredients:

¾ cup fresh lemon juice
¼ cup fresh lime juice
1 cup simple syrup, more if needed
5 cups chilled water, divided
8 cups fresh watermelon, cut into large chunks
1 cup vodka
½ cup triple sec
ice
additional lemon slices and watermelon wedges to garnish

In a large container, stir together the lemon juice, lime juice, simple syrup and 4 cups of water. Refrigerate for at least one hour.

In batches if need be, place the watermelon and remaining water in a blender. Blend until smooth and pour the liquid through a sieve to strain. This should yield approximately 6 cups of juice.

Pour 6 cups of watermelon juice, vodka, and triple sec into the chilled lemonade. Taste and add additional simple syrup if needed. Serve over ice and garnish with lemon slices and watermelon wedges.

Cheers!

Greek Zucchini Fritters {Kolokithokeftedes} with Tzatziki Sauce

June 2016 Fam Din
Kolokithokeftedes.

I know–it’s a mouthful right?

A delicious one.

They are Greek style zucchini fritters and are a perfect dish for summer. Especially if you’re lucky like me and have coworkers who regularly bring you in some of their GINORMOUS, homegrown zucchini.

June 2016 Fam Din
The fritters are filled with tons of fresh herbs, spices and of course, feta.

Mo’ Feta, Mo’ Bettah!

June 2016 Fam Din
I whipped up a batch of these golden beauties as appetizers for our most recent Mediterranean themed Family Dinner. But if you form the patties a bit larger, you could use them in Veggie Burgers or Sliders.

And of course, any leftovers would be brilliant for breakfast or brunch. Just poach up a few eggs and perch them atop a crispy zucchini fritter. Can you imagine that gorgeous yolk oozing over the golden Kolokithokeftedes?

To. Die. For.

June 2016 Fam Din
At dinner, I served them up with my favorite, cool and bright Tzatziki Sauce.

And do yourself a favor, make a double batch of Tzatziki as it stores well in the fridge for a few days. It’s great as a dip with veggies, over grilled meats or fish and as a condiment over sandwiches and burgers.

June 2016 Fam Din
Want a last tip?

The patties can also be formed ahead of time and refrigerated the day before you want to fry them up. Great time saver for casual get-togethers or dinners.

Kolokithokeftedes!!! Kolokithokeftedes!!! Kolokithokeftedes!!!

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Greek Zucchini Fritters {Kolokithokeftedes} with Tzatziki Sauce
Makes approximately 18 fritters

Ingredients:

Fritters
2-2½ pounds zucchini
kosher salt
¼ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
2 sprigs fresh scallions, chopped
¼ cup chopped fresh dill, more for garnish
2 tablespoons chopped fresh mint
2 tablespoons chopped parsley
4 ounces crumbled feta
2 eggs, beaten
1 cup panko breadcrumbs, more if needed
vegetable oil

Tzatziki Sauce
2 cups Greek yogurt
½ cup sour cream
3 tablespoons minced fresh dill
2 large garlic cloves, finely minced
2 tablespoons lemon juice or red wine vinegar
1 teaspoon fresh lemon zest
2 tablespoons olive oil
1 cup finely diced English or Persian cucumbers
1 teaspoon kosher salt
½ teaspoon black pepper

Wash and trim the zucchini. Using a food processor or box grater, grate the zucchini. Place the zucchini in a colander over the sink and sprinkle salt over the squash. Toss to combine. Allow the zucchini to sit in the colander/sink for about 2 hours to allow the natural liquids to be drawn out. Every 15 minutes or so, toss and squeeze the moisture out of the squash.

While the zucchini drains, prepare the Tzatziki Sauce. Mix all the ingredients in a bowl. Taste and adjust with kosher salt and pepper as needed. Cover the bowl and refrigerate for at least one hour before use.

After the zucchini has properly drained, transfer it to a large mixing bowl. Fold in the cumin, oregano, red pepper, black pepper, scallions, dill, mint, parsley and feta. Taste and add salt if needed. Stir in the beaten eggs and panko. If the mixture seems too wet to form into patties, add additional panko. Cover and refrigerate the mixture for an hour.

Once chilled, form patties that are about 2½-3 inches in diameter. In batches, place the patties in a heavy bottom skillet that has been filled with about ½ inch vegetable oil over medium heat. Fry the patties for about 1-2 minutes on each side until golden brown. Remove and drain on a wire rack.

Garnish with fresh dill and serve warm with the Tzatziki Sauce.

Family Dinner Channels the Mediterranean!

June 2016 Fam Din

A couple of things about this month’s Family Dinner that we had last weekend.

First off, it was HOT AS HECK!! 104 degrees in Orange County and it wasn’t even technically summer yet!

Which is why we were okay with having {Diet} Coke Floats right out of the gates.

Y.O.L.O.

June 2016 Fam Din
Second, Fam Din took place two days after my eldest niece, Nina, graduated from high school.

She is the eldest of my siblings’ kids and my parents’ first grandchild. In many ways, she was all of our baby. In fact, I was in the room when she came into the world and heard her very first cry.

And now, here she is–all grown up and starting college this fall. How did this happen? So I was a cheering lunatic at the ceremony and a little sad….ALL at the same time.

Needless to say, I was still a little emotional two days later. Which is why I took a ton of pics at dinner. So be warned—there are more photos of the fam than food in this post. I’ll make it up to you next time.

But isn’t she adorable?

Nina

As I mentioned, it was a scorcher out that day and coincidentally, we all were feeling a little silly.

So it was no surprise that this happened….

June 2016 Fam Din

And then Lucasaurus had to break out his stunnahs because, well…

He’s a playah….

June 2016 Fam Din
We had anticipated the heat and wanted to create a menu that wasn’t too heavy. We settled on dishes with a Mediterranean slant and were able to use ingredients like oregano, mint, dill, pine nuts, feta, olives, anchovies and lemons. Plus, it lent to a colorful menu and who doesn’t love to taste the rainbow?

Next up–Cocktail Time!!! To help us cool down, I made several batches of Boozy Watermelon Lemonade. Doesn’t it just scream summah?

Refreshing, light, lemony and went down incredibly smooth….a little too smooth. That could be a good and bad thing.

June 2016 Fam Din
I’m going with good.

Oh, and the kiddos got regular Watermelon Lemonade–sans vodka.

June 2016 Fam Din
After the first pitcher or so, we needed a little nosh in our tummies.

Appetizers time!

I do enjoy a deviled egg from time to time but my seestrah absolutely L-O-V-E-S them! Which is kind of confusing because she doesn’t really like eggs.

Say WHAT?!? Say WHAT?!?

I know, she’s weird.

But then she pulls out a winner like this and then we were sold.

June 2016 Fam Din
Her Kicked Up Mediterranean Inspired Deviled Eggs were flavored with white truffle oil, paprika and then topped with crispy applewood bacon, freshly made tapenade and fried kale.

I know, right?!?

Tons of flavor and I loved the great texture contrast from the bacon and kale.

I may or may not have eaten like 5 or 6 of them…. but might I remind you–this is a “No Food Judgement Zone”.

June 2016 Fam Din
On to more fam pics….

These three melt my heart.❤

June 2016 Fam Din

And then I go back into the house and find the seesters being a little silly.

Was it the Boozy Watermelon Lemonade?

Nah….I blame it on the kicked up Deviled Eggs.

June 2016 Fam Din
But….

When you can’t beat them—join them!

Throwing up SHAKA!…ROCK AND ROLL!…ZOT-ZOT!

Don’t know what zot-zot is? Ask anyone with ties to UC Irvine.

June 2016 Fam Din
And before we knew it, we needed another snack.

Hey–we started early that day and we like options!

So then I made a big batch of Kolokithokeftedes with a Tzatziki Dipping Sauce.

June 2016 Fam Din
What are Kolokithokeftedes, you ask? They’re delicious Greek zucchini fritters. Can’t pronounce Kolokithokeftedes? Don’t worry–neither can I. But they’re fab, nonetheless.

I made these from shredded zucchini, beaten eggs, chopped fresh dill and mint, feta cheese, panko breadcrumbs and some dried herbs. Just be sure to squeeze out as much liquid from the zucchini as possible before you make the fritters. Or you can do what I did and lightly salt them, put them in a colander and allowed the natural liquids to be drawn out. You’d be surprised how much liquid you’ll extract–I got almost 1 1/2 cups from about 2 pounds of zucchini!

After a quick pan fry, I sprinkled them with a bit of sea salt flakes and served them with Tzatziki.

As for the Tzatziki, it’s a breeze.

I mixed together shallots, garlic, diced cucumbers, Greek yogurt, sour cream, red wine vinegar, dill, salt and pepper. Very versatile and for the record, fantastic over grilled salmon, too.

June 2016 Fam Din
We love hanging out in seestrah’s backyard.

Great patio furniture, bistro lights, built in BBQ, lots of space and very SoCal inspired landscaping.

June 2016 Fam Din
And their jacuzzi is fantastic too!

June 2016 Fam Din
After some shenanigans, lots of pictures and even more cocktails – it was time to focus in on dinner.

Keeping with the Mediterranean flavors, seestrah made up a big batch of Oregano Chicken to be grilled.

June 2016 Fam Din
She marinated lots of bone-in, skin-on chicken thighs overnight. The marinade consisted of garlic, anchovies, olives brine, lemons, onions and fresh oregano.

Seestrah then handed it over to her hubs to grill low and slow so that the meat was wonderfully juicy and skin was perfectly crispy.

June 2016 Fam Din
Once the chicken was grilled and rested, it was slathered with a flavorful mixture of anchovies, olive oil, chopped olives, garlic, lemon juice and parsley.

As someone who loves olives, I thought this was fantastic!

The “topping” added the right amount of brininess and acidity to the chicken. If you’re interested, the recipe can be found here.

June 2016 Fam Din

While the chicken rested, I snapped a couple pics of the kid sibbies.

First up–Lucas and Maya and then Nini and Nina.

They. Are. Adorable.

June 2016 Fam Din
Back to dinner….

Big seester made two sides to go along with the chicken.

First, a bright and fresh Cucumber Salad that had heirloom tomatoes, olives, Persian cucumbers, feta cheese and lots of fresh dill. She dressed the salad with an anchovy vinaigrette.

June 2016 Fam Din
Her second side dish was this beautiful Orzo Salad.

June 2016 Fam Din
It was made of cooked orzo, artichokes, tomatoes, olives, feta cheese, pine nuts, fresh basil, lemon and shrimp.

I adored it–LOVED what the pine nuts added to the dish.

June 2016 Fam Din
Now isn’t this plating a delicious sight?

I also added a dollup of tzatziki to the party because why the heck not?

June 2016 Fam Din
After dinner, we lounged about and enjoyed some more vino.

June 2016 Fam Din
We chatted about random stuff, laughed a lot, sang a bunch of 80’s hits, did a little gossiping and started planning for July’s menu.

It’s never too early to plan the next meal in our book.

And trust me, I would have loved to have share the video of us singing Jessie’s Girl.…but I value my life too much.

June 2016 Fam Din
Finally, it was time to dig into dessert.

Carrying on with the Mediterranean flavors, I made an olive oil cake–a Chocolate Olive Oil Cake –and used Nigella Lawson’s recipe that can be found here.

June 2016 Fam Din
If you’ve never had an olive oil cake, don’t worry, it doesn’t taste like olives. The oil just lends to a very moist sponge and gives a slight floral flavor. It works particularly well since there’s no flour in the recipe but instead it uses ground almonds.

And it’s freaking delicious.

I paired the dense, chocolatey cake with a whipped berry cream. Super easy since I made my standard whipped cream and then folded in crushed fresh blueberries and raspberries. And it was fantastic!

YUM!

I’d definitely make this combo again. And you should make it too.

June 2016 Fam Din
Moral of the post?

I love Family Dinners in the summer.

Even when it’s just “almost” summer.

June 2016 Fam Din
Days are longer and the sun hangs out until 8ish.

Which means more time for food and a lot more time with the fam.

June 2016 Fam Din

And in my book, that’s definitely a Win-Nguyen!

June 2016 Fam Din

This Month’s Family Dinner Menu

Cocktails:  Boozy Watermelon Lemonade
Appetizers: Kicked Up Mediterranean Inspired Deviled Eggs, Kolokithokeftedes with Tzatziki
Entrees: Grilled Oregano Chicken with Green Olives & Anchovies
Sides: Cucumber & Heirloom Tomato Salad with Anchovy Vinaigrette, Shrimp and Orzo Salad
Dessert: Chocolate Olive Oil Cake with Whipped Berry Cream