Saturday, January 31, 2015

Aladdin Dinner

For Christmas this year, we got an amazing gift basket full of fun foods to use for an Aladdin dinner from Tim's brother Bill!  

Well this week Bill and his girlfriend Megan were in Helena so we decided to have an Arabian Night!

For dinner we had Magic Carpet's Carried Away Curry, Agrabah Kabobs, Jasmine's Hummus and Naan, Royal Vizier Cocktail, and Fig and Goat Cheese Bites.  It was a little out of my comfort zone as far as cooking was concerned but I think it went really well!!

For the Magic Carpet's Carried Away Curry, Bill got us this packet where it's basically all included.  So we just followed the instructions on the packaging and I made some white rice to go with it.   It was pretty tasty!  AND my first taste of curry!

Agrabah Kabobs: (did you know there are like 12 ways to spell Kabobs..?  I guess the correct way for a middle eastern dish is Kebab.  But there's also like Kabab and other weird ways!)

I took 3 chicken breasts and cut them into bite sized pieces.  I seasoned them with salt and pepper and cooked them until golden brown on the outside.  I let them cool down and Tim put them on skewers.  To keep them warm until dinner, I kept them in the oven (which was still warm from making the Fig bites).  

I heated up the Tagine sauce in a saucepan for four minutes and served on the side.

Jasmine's Hummus and Naan: 

1 15oz can of garbanzo beans (drained first)
1/4 cup of EVOO (extra virgin olive oil)
2 Tablespoons of lemon juice
1/4 teaspoon of garlic powder
1/2 teaspoon of salt

Mix all of the ingredients in a food processor until smooth
Serve with triangle pieces of Naan

Royal Vizier Cocktail:
Here's where we found the idea: plus many, many more!!

4 oz Spiced Dark Captain Morgan
6 oz Pineapple Juice
1 oz Grenadine

Bill and Megan holding their fabulous cocktails!

And for dessert we had Fig and Goat Cheese Bites!
I used these directions with my own ingredients:

Frozen Phyllo Dough Sheets (thawed)
Goat Cheese
Fig and Muscat Wine Preserve

1.   Preheat the oven to 375 degrees
2.   Cut the phyllo dough into 3x3 squares and push into cupcake circles in your cupcake pan
3.   Fill phyllo dough bowls with a slice of goat cheese and a spoonful of the preserve. (you can use as much as you like but the more preserve you use, the more likely it will spill over)
4.   Place and the oven and cook for 10 minutes or until golden brown
5.   Enjoy!

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