Don’t you just love those nights when you don’t plan for it, but it turns out to be something spectacular?
Last Saturday was one of those nights.
My roommates, Kat and Elizabeth, and I had spent a beautiful day at the beach. We were all tired by the end of the day, so that night we decided to rent a movie and stay in for dinner. Well one thing led to another and before you knew it, we’d gotten ourselves into something!
And by something, I mean a truly delightful evening that we’d not anticipated. It all began with our meal. Of course, the meal.
Kat made margaritas in salt rimmed glasses. We roasted tomatoes and cipollini onions and sopped them up with a loaf of fresh French bread. I pan seared Alaskan king salmon and garnished it with lemon. Elizabeth prepared fresh corn on the cob with butter and salt. We finished our meal with double chocolate almond cookies, that were to die for, and glasses of milk.
Below, you will find two recipes that I want to share with you from this meal. You should try them! I will note that Elizabeth was kind enough to take some photos to document our night together and I wanted to share those as well. Enjoy!
This is the incredible appetizer we began our meal with — roasted tomatoes and cipollini onions.
Roasted Tomatoes and Cipollini Onions
10-12 cipollini onions
4 large tomatoes, quartered
1 loaf of fresh French bread
Place the onions in boiling water for 10-20 seconds, remove and when cool to touch, peel the skins off. Place them on a baking sheet with the tomatoes. Bathe and rub them in olive oil and sea salt. Bake at 375 for 20-30 minutes — checking and stirring occasionally. Pour over good French bread and enjoy!
This is the dessert we savored at the end of our meal — double chocolate almond cookies.
2 1/3 c flour
3/4 c cocoa powder
1 t baking soda
3/4 t salt
1 1/4 c unsalted butter
1 c sugar
1 c brown sugar
1 t vanilla
1 c white chocolate chips
1 1/2 c semi-sweet chocolate chips
1 c almonds, chopped
Heat the oven to 350.
Mix the dry ingredients together and set aside. Cream the butter and sugars. Add the egg and vanilla. Add dry ingredients and beat until well blended. Mix in the chips and almonds.
Line a baking sheet with parchment paper. Scoop the dough onto the baking sheet. Bake for 15 minutes.
* I usually omit the white chocolate chips and add more semi-sweet chocolate chips.
We were all blessed by this meal! I was grateful that the Lord provided this amazing goodness – thank you Father, and that we got to all be creative to together. It’s definitely a summer memory I will hold on to.