Thursday, May 17, 2018

JUNE 8, 2018: LESLIE AND MARK!


It's finally SUMMER!  Looking forward to sharing food and laughter with our friends again - 


This June's Supper Club is being hosted by Leslie and Mark:


Here's the menu they chose:

MENU:

APPETIZER:

SUN-DRIED TOMATO DIP

MAIN COURSE:

CHICKEN LASAGNA
SPINACH SALAD with Apple-Onion Vinaigrette 
BACON-WRAPPED GREEN BEANS

ASSORTED BREADS

DESSERT:

CREME BRULEE


CHICKEN LASAGNA
wendyluce
(Adapted from My Recipes)

1 TBSP butter 
1/2 large onion
1 (10 1/2-oz) can reduced-fat cream of chicken soup, undiluted
1 (10-oz) container refrigerated reduced-fat Alfredo sauce
1 (7-oz) jar diced pimiento, undrained
1 (6-oz) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 tsp dried basil
1 (10-oz) package frozen chopped spinach, thawed (or use fresh spinach leaves, chopped)
1 pint white button mushrooms, chopped (optional)
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 oz) shredded sharp Cheddar cheese, divided

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, mushrooms (if using) cottage cheese, and next 3 ingredients.

Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. 

Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

Bake at 350 degrees F for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

SPINACH SALAD with Apple-Onion Vinaigrette
wendyluce
Fresh Spinach Leaves
Walnuts
Bacon

DRESSING:
1/2 cup sugar
1/2 cup apple cider vinegar
1 tsp grated purple onion
1/2 tsp dry mustard 
1/4 cup vegetable oil
1/2 tsp salt
3/4 cup finely chopped, unpeeled red apple

Place spinach, walnuts and cooked chopped bacon in a salad bowl.  Mix dressing ingredients together, and toss into the salad.  Garnish with more purple onion slices.


SUN-DRIED TOMATO DIP
(Adapted from Taste of Home) 
catebogue
2 pkgs (8 oz each) cream cheese, softened (I use low-fat here)
2 cups mayonnaise (preferably Hellman's)
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups (8 oz) shredded part-skim mozzarella cheese
2 cups (8 oz) shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
Assorted crackers, pita chips or bagel chips
In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended

Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.



 Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.



Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.
Bake, uncovered, at 350 degrees F for 18-22 minutes or until edges are bubbly and lightly browned. Serve with your favorite crackers or chips.

CREME BRULEE
(Adapted from Alton Brown)

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
denisejones

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

A few pics from our fabulous evening at Leslie and Mark's (which included Bocce ball on their fab new bocce ball court):

APPETIZER:





SANGRIA: Rose, vodka, grapefruit soda, fresca and cut up fruit


Green bean bundles:




Heated competition:







Our close game:











Hosting next in July: Doug and Cate ⚓️

Thursday, March 8, 2018

APR 6, 2018: SHEILA AND RUSSELL HOST


Sheila and Russell are hosting the next month's Supper Club:



FINALLY! Spring is here!  Super excited to get together with our Supper Club friends to enjoy some great food and company at our friends' (Sheila and Russell's) home.  It's been a very long and cold winter (for Atlanta anyway), so people have been itching for some sunshine and warmer temperatures.

Our friends are celebrating Spring with a cookout!


Here's what they're serving:

APPETIZERS:
MUFFULETTA DIP w/ toasted French bread slices
SPINACH ARTICHOKE DIP BITES

MAIN:
STEAKS ON THE GRILL

SIDES:
TWICE BAKED POTATOES
PANZANELLA SALAD
ASSORTED BREADS

DESSERT:
VANILLA ICE CREAM WITH COCONUT, CHOCOLATE SAUCE AND
STRAWBERRIES

DRINK:
PEACH SURPRISE


The theme of the night:                      Image result for image of a bb gun rifle




MUFFULETTA DIP
(Adapted from Epicurious)


1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 TBSP chopped fresh basil
2 TBSP fresh lemon juice
1 TBSP freshly grated horseradish
1 TBSP chopped garlic
1 TBSP Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup extra virgin olive oil
S&P to taste
Italian or French bread slices, toasted
catebogue
  1. Combine first 10 ingredients in processor, and chop coarsely. 
  2. With processor running, gradually add oil. 
  3. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead and kept refrigerated.) Serve with bread or toasted baguette.
  4. SPINACH ARTICHOKE DIP BITES                                                                                                                   (Adapted from Lil Luna)
So instead of just preparing a spinach dip with crackers, this recipe calls for crescent roll dough, so you end up with little bite-sized appetizers to just pop in your mouth - genius!

2 cups frozen chopped spinach, thawed and squeezed dry
1-6 oz jar marinated artichoke hearts, drained and finely chopped
½ tsp minced garlic
2 TBSP grated parmesan cheese
4 oz cream cheese, softened (I use low fat)
¾ cup shredded mozzarella cheese, divided
½ tsp garlic salt
pepper to taste
1 can crescent roll dough

Preheat oven to 375 degrees F. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese.



Blend in cream cheese and half of the mozzarella cheese.
Season with salt and pepper, and set aside.

Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.


Lightly grease (or spray with cooking spray) a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)

Scoop one teaspoon of the spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.


Bake at 375 degrees F for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from muffin tin. Serve and enjoy!





WALDORF PANZANELLA SALAD
(Adapted from Giada De Laurentis)

This salad was so good!  The combination of flavors - the fennel, pickled red onion, arugula topped with a yummy raisin nut bread was to die for!

2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)
Extra-virgin olive oil 
2 TBSP white balsamic vinegar 
1/4 tsp kosher salt 
2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves
1 small Fuji apple, diced 
1 small bulb fennel, sliced in thin half-moons 
1/4 cup Pickled Red Onion, recipe follows
5 to 6 cups baby arugula (about one 5-ounce container) 
1/3 cup shaved Gorgonzola dolce 
Pickled Red Onion:
1/2 red onion, thinly sliced
1/4 cup white balsamic vinegar
1/4 tsp kosher salt

Preheat the oven to 350 degrees F.

On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.

Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.

To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.
Pickled Red Onion:

Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

Our drink of the evening was a peach vodka, lemonade and peach tea concoction - so so good!



 A hearty plate with steak and twice baked potatoes - well-deserved after an evening of shooting (see below):


Our delicious dessert:


A FEW PICS FROM OUR FABULOUS EVENING:

Russell and Sheila set up balloons and we had so much fun target shooting with a BB Gun!

AND - the girls won!



Scott shooting left-handed:

Our hostess, Sheila:

Doug takes aim:
I am taking this competition VERY seriously:
 Greg is determined:
 Russell re-loading:
 Birthday boy Mark:

Our sharp shooter champion, Denise:


THE GIRLS (aka THE WINNERS OF THE EVENING!):
 Leslie, getting serious!

Another fun evening comes to a close...



NEXT UP:

SUPPER CLUB AT LESLIE AND MARK'S IN JUNE!!!



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