After having our annual 'End of Summer' office party this past Friday, we wanted to take a break from our normal business office furniture and seating reviews to share some of our favorite recipes from the event. While some of these are staff originals, others are long time favorites we hope you will love enough to share with friends and family!
Recipe 1: Pasta Salad w/ Roast Beef
We made this light summer salad for the first time and it was a big hit. Introducing a recipe that nobody has had seems to spike immediate interest.
Ingredients:
Kosher salt
8 ounces orecchiette pasta
1 cup bocconcini (small mozzarella balls), halved
1 cup marinated artichoke hearts, quartered
8 small sweet marinated peppers (such as Peppadew), quartered
3 tablespoons chopped fresh mint or basil
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
4 cups baby arugula
6 ounces deli-sliced roast beef, cut into strips
Directions:
1.) Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse.
2.) Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.
3.) Just before serving, stir in the arugula and roast beef. Season the salad with pepper.
Recipe 2: 7 Layer Mexican Dip
A staple at all our office events! We make this dip and NEVER have leftovers. It's definitely one of my personal favorites. I often sneak a small amount off to my new executive desk to enjoy in private j/k!
Ingredients:
1 9 - ounce can bean dip
1/4 cup picante or taco sauce
1 8 - ounce container refrigerated guacamole
1 8 - ounce carton dairy sour cream
1 cup shredded cheddar or taco cheese (4 ounces)
1/4 cup sliced green onion (2)
2 tablespoons sliced pitted ripe olives
2/3 cup chopped, seeded tomato (1 medium)
8 cups tortilla chips or crackers
Directions:
1.) Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4-inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2.)Before serving, sprinkle with chopped tomato. Serve with tortilla chips. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).
Recipe 3: Hot Artichoke and Asiago Cheese Dip
This is one we wanted to make really bad! While sitting around our modular office desks and discussing which recipes to share for this post, we had to add this awesome recipe!
Ingredients:
1 8 - ounce package cream cheese, softened
4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
2 cloves garlic
1 13 - 14 - ounce can artichoke hearts, drained
1 cup bottled roasted red sweet peppers, drained
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
Thinly sliced French bread, toasted or toasted pita wedges
Chopped roasted red sweet peppers (optional)
Parsley leaves (optional)
Directions:
1.) In a food processor bowl, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is well combined. Add drained artichoke hearts, drained sweet red peppers, mushrooms, and green onions. Cover and process with on/off turns until finely chopped.
2.) Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Bake, covered, in a 350 degree F oven for 25 minutes or until heated through. Or, micro cook, uncovered, on 70 percent power (medium-high) for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time. Serve warm with thinly sliced French bread or pita wedges. Garnish with additional red pepper and parsley, if you like. Makes about 3-3/4 cups (12 servings).
Recipe 4: Bacon Stuffed Mushrooms
We found this one online the day before the party and made it in the break room! It just looked too good to pass up. In fact, we used this recipe to the companies advantage. In order to increase our staffs product knowledge, we placed our platter of bacon stuffed mushrooms on our new line of ergonomic desks to get people talking about them. Before we knew it, the subliminal trick had worked. Unfortunately the mushrooms did not survive!
Ingredients:
6 slices Nueske's Smoked Bacon or other bacon, cut into 1/4-inch pieces
10 large fresh mushrooms (about 12 oz.)
1 3 - ounce package cream cheese, softened
1/4 cup shredded sharp cheddar or smoked Gouda cheese (1 oz.)
1/2-1 teaspoon minced garlic (optional)
Directions:
1.) Grease a 15x10x1-inch baking pan; set aside. In a 12-inch skillet, cook bacon until almost crisp. Using a slotted spoon, remove bacon from skillet; discard fat. Drain bacon on paper towels. Set aside.
2.) Clean mushrooms. Remove stems from mushrooms; discard. Set tops aside.
3.) In a medium bowl, combine cream cheese and cheddar cheese, stirring until well mixed. Stir in reserved bacon and, if you like, garlic. Spoon cheese mixture into mushroom tops.
4.) Place stuffed mushroom tops in the prepared baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until mushrooms are tender. Let stand for 5 minutes. Makes 10 appetizers.
Overall the party was a huge success and we are looking very much forward to providing you will discount office furniture solutions and informative furniture blog posts throughout the remainder of 2012. As always, our goal is to inform our readers of all the latest office chairs, desks, tables on the market and empower your business to make the right buying decision to meet your individual needs.... and in today's case, eat good while doing it!
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