...but I think I used way too much spinach. You couldn't really taste any of the other ingredients, which was a huge bummer since the roasted artichokes smelled so good. Next time I'll stick more closely to her recipe. T made a leek and bacon topping to go on pita bread, but she was out of the pita so she subbed crackers:
The leeks mixed with bacon, feta and cheddar cheese were really yummy. We noshed on these little morsels and the enormous amount of dip while we got dinner ready. T had planned quite the menu, starting with baked ziti:
... broccoli in a Parmesan cream sauce:
... roasted potatoes tossed with rosemary, oil and other seasonings and cooked in a cast-iron skillet in the oven:
... salad made with lettuce, cucumber, tomato, radishes and almonds:
and the star of the show, chicken bruschetta:
... which was chicken dipped in flour then egg, topped with a mixture of bread crumbs, butter and cheese and baked in a pan until golden brown. Right before serving you top it with a bruschetta mixture made with tomatoes, basil, garlic, oil and balsamic vinegar. The result is moist, tender chicken with a wonderfully flavored topping.
The table all laid out and ready for feasting:
My plate:
... with, from left, roasted potatoes, ziti, broccoli and chicken.
For dessert we had all the makings for smores:
... as well as fondue made with chocolate, condensed milk, butter, vanilla and gran Marnier:
T cut up strawberries, pineapple, bananas and pound cake for dipping, which we did in their living room in front of a roaring fire.
Thanks again to you both for having us over. We had a great time!
