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 ⚓️

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