Healthy & Beautiful, Recipe Box

Recipes: An Elegant Girls’ Dinner

I love throwing small dinner parties for my girlfriends.  Last night, I created a new menu with new recipes.  Below are my contributions to it.

Sweet Potato Rounds


  • 1 unpeeled sweet potato
  • Spicy black beans
  • Crumbled cotija or feta cheese
  • Spicy salsa
  • Cilantro leaves


  1. Preheat oven to 400 degrees
  2. Slice sweet potato to about 1/2 inch thick pieces and place in a single layer on a lightly oiled baking sheet
  3. Roast until browned on bottoms, about 30-35 minutes (gas oven)
  4. Top them with black beans, cheese, salsa and cilantro

Beef Burgundy


  • 2 cups burgundy wine
  • 3/4 cup canola oil
  • 3/4 cup soy sauce
  • 1 cup oyster sauce
  • 1/2 tbsp minced garlic
  • 1 tsp oregano
  • 4 filets of filet mignon (6 oz. each)
  • 1/4 cup butter
  • 1 tsp burgundy wine
  • 1/2 tbsp minced onion
  • 1 tbsp chopped green onion


  1. In a medium saucepan, mix together the Burgundy wine, canola oil, soy sauce, garlic and oregano.  Bring to a boil, and then remove from heat.  Place in refrigerator for one hour, or until chilled.
  2. Place the filets in a 9X13 inch baking dish, and pour the chilled marinade over them. Cover tightly and refrigerate for up to 5 hours.
  3. In a medium bowl, cream butter and 1 tsp of Burgundy wine.  Mix in minced onion and chopped green onion, cover tightly and refrigerate.
  4. Preheat oven to 200  degrees
  5. Either in a skillet or grill, cook filets to desired doneness and remove.
  6. Dollop with butter mixture and place in a clean glass baking dish.  Place in the pre-heated oven until butter mixture has melted.

Tarragon and Merlot Truffles


  • 1/3 cup heavy cream
  • 12 oz. bag semi-sweet chocolate chips
  • 1/3 cup tarragon leaves, chopped
  • 3 tbsp merlot red wine
  • 1/8 tsp sea salt
  • 1/2 cup unsweetened cocoa powder


  1. Line baking sheet with parchment paper.  Set aside
  2. Place the cream and chocolate in a microwave-safe glass dish and melt the mixture in the microwave for 1 minute and 15 seconds.  Remove and stir.
  3. Stir in tarragon, wine and salt until smooth
  4. Refrigerate for two hours until firm.  Let the mixture then stand at room temperature until moldable, which takes about 45 minutes.
  5. Using a melon scoop (or tablespoon), scoop level amounts of the truffle mixture on the prepared baking sheet.  Roll into 1/2 inch balls
  6. Place cocoa powder in a small bowl.  Roll truffles in the powder until coated
  7. Arrange on a platter and serve or refrigerate in an air-tight container

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