Tag Archives: dinner group

Whoever Thought “Epic” and “Oatmeal” Would Be in the Same Sentence?!

Every Tuesday night, we host a small group dinner and Bible discussion at our house for young adults. We usually provide a simple meal, like baked potatoes and salad, homemade pizza, custom omelets, etc. Well, this week, Bryan suggested we serve oatmeal.

At first, I thought this was a little strange. “We’re having company and you want to serve oatmeal?! OoooKay…” So I asked another girl in our group, Ashley, what she thought, and she said she loves oatmeal. So…Oatmeal Extravaganza it is!

I made a big batch of homemade oatmeal (4.5 c. oats, 4 c. water, 3.5 c. milk) and a small batch of quinoa (1 c. red quinoa, 1 c. water, 1 c. milk). Then we had the following options for toppings available:

  • fried apples (organic apples pan fried in butter with a bit of brown sugar)
  • brown sugar, white sugar, honey, maple syrup, and Stevia
  • cinnamon and nutmeg
  • Nutella
  • pecans, walnuts, flax seed
  • blueberries and raspberries
  • raisins
  • pomegranate arils

Then we also served eggs to order on the side (over easy, over medium, or scrambled) – fresh from the farmer’s market! And Ashley brought Immaculate Baking Co. Cinnamon Rolls, which are fabulous!

All in all, the oatmeal bar was EPIC! And it turned out to be a great dinner and discussion group!

Mediterranean Dinner Group

This is a meal from a dinner group we did a while back. I found it in my notes and thought I’d share. Maybe I’ll even try recreating it this weekend. All ingredients are estimates, of course, because cooking is an art (baking is the science). 

We started with an Antipasto Tray: cubes of mozzarella and sharp cheddar cheeses, garlic stuffed green olives, black olives, and kalamata olives, salami slices, baby carrots, and ranch and bleu cheese dressings.

Meanwhile, Heather brought a salad that was mixed greens, tomatoes, cheese, and croutons.

And Erin brought French bread with this amazing Parmesan dipping sauce.

Dipping sauce (sorry, I don’t have amounts, just ingredients):
Mix dry ingredients first:
Minced garlic cloves
Salt & pepper
Parmesan Cheese
Italian seasoning
Whisk together olive oil and balsamic vinegar (I think equal parts).
Then give each couple a bowl of the oil mixture. Spoon in as much or as little of the dry cheese mixture as desired, and dip slices of French bread into it.

Mediterranean Pork Tenderloin:
Marinated 3# pork tenderloin in the following combination:
1 small bottle of white wine (Chardonnay, about 1 c.)
1/2 jar of pitted Kalamata olives (with juice)
1/4 c. worchestershire
1 tsp. rosemary
1/2 tsp. each of salt, pepper, thyme
1/4 tsp. celery seed
6 cloves of garlic, minced
1/2 small red onion, finely sliced
4 oz. mushrooms, sliced

The longer you can marinate, the better. I let it set for about 6 hours.

Bake at 350F for 40-50 minutes, until no pink remains but still moist.

Serve with Mediterranean mushrooms over rice.

Mediterranean Mushrooms:
Saute 8 oz. mushrooms in 2 Tbsp. butter. 
Add garlic salt, pepper, rosemary, thyme, and paprika to taste.

We concluded the evening with apple pie and coffee, accompanied with a healthy dose of laughter in finding out that we are all very much alike. Go Northern girls marrying Southern guys! 🙂