The Day Before My Best Friends Wedding…

Jun 17, 2011

Go on a 4-mile run – check.

Take a shower – check.

Make a delicious breakfast – check.

Baked Eggs in a Portobello Mushroom
1 serving

1 large Portobello mushroom cap
2 eggs (or egg whites)
2 T onion, finely diced
1 T scallion greens and bulbs, finely chopped
1 oz. goat cheese
roasted tomatoes, optional
S&P
Cooking spray

1. Preheat the oven to 375°.  Line a cookie sheet with foil and lightly coat with cooking spray.  Clean the mushroom caps with a damp paper towel. Pop off the stem and leave the gills intact.

2. Lightly sprinkle each mushroom cap with salt & freshly ground pepper, followed by the onion, cheese and scallions. Carefully crack two eggs into each mushroom and place on baking sheet.  Bake for 25-35 minutes, until the eggs are set according to personal taste.

3. Remove from the oven & allow to cool for about 5 minutes.  Garnish with scallion greens and pepper, and enjoy!

Make signs for the wedding – check.

Go over my Maid of Honor toast – check.

Pack – check.

Burn CD with back-up wedding songs on it – check.

Eat a gigantic summer salad – check.

Spinach, homegrown tomatoes, baked tofu, sweet potato, bell peppers and left-over black bean salad. Yum-ola!

Drive to the rehearsal dinner….

I’m off and will see you Monday. Have a great weekend!

 

Related Posts

Tags

Share This

Have Food, Will Travel

Jun 13, 2011

My best friends wedding is this Saturday and, as her Maid of Honor, I threw a bachelorette party this past weekend. We stayed at a hotel in downtown Dallas, learned a chair dance from ‘Spicy Denise’, played tons of bridal-themed games, went out on the town and managed to get into a VIP room at the House of Blues. My favorite game was making Christie, the bride, pop a balloon when someone said the word “wedding”. On the inside of the balloon was a dare such as, “run to the center of the lobby and scream ‘I’m getting married’!!!”….It was HILARIOUS to see the reaction on the receptionist’s face. She almost dropped the phone she was holding! It was a night we will never forget.

I baked rum cake and chocolate chip cookies for dessert. I also made a couscous salad (similar to this quinoa salad) and a black bean salad on Friday morning to go with the smorgasbord of veggies, hummus, fruit, chips, pretzels and cheese. I loaded the food into my new car and made the four-hour trip to Dallas.

I really want to share the black bean salad recipe with you because it turned out so well. Inspiration for this recipe came from a salad I purchased at a Whole Foods on my California trip.

I decided to wing the measurements based on the ingredient list. This makes a HUGE salad with intense flavor. It works well for a summer party because it was easy to travel with, quick to make and could be served cold. Opt to half the recipe if you are only making this for a few people.

Black Bean and Corn Salad
Yield: 12 servings

3 cans black beans, drained and rinsed
2 bags of frozen corn, defrosted
1 red bell pepper, diced
1 yellow bell pepper, diced
3 scallions, finely chopped
1 cup cilantro, finely chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/8 cup rice wine vinegar
2 cloves of garlic, minced
1 t. oregano
S&P

1. Combine all ingredients in a large bowl. Sprinkle with S&P to taste.
2. Refrigerate overnight to allow flavors to combine.

I hope you enjoy this as much as we did!

Have you recently celebrated a wedding? If so, what was your favorite part?

Related Posts

Tags

Share This