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Monday, June 24, 2019

ROAD TRIP!

We decided to go on a road trip for June's Supper Club.

The group went to Frogtown Cellars for lunch and a wine tasting.

My husband and I were out of town unfortunately, but from the video they sent me privately - trust me, they had a good time....

A few pics:











Here's a sample of their menu:

THE ITALIAN BISTRO LUNCH MENU
The Italian Bistro is open Thursday, Friday, Saturday, and Sunday, featuring Panini Sandwiches complete with Salad and House Potato Chips. Pizza available Friday through Sunday. Cheese Plates are always available. Dine on our covered deck weather permitting or inside the tasting room.

NIBBLES

CHEESE PLATTER

Selection of Domestic & International Cheese, Nuts, Lavash

CHARCUTERIE PLATTER

House Smoked Meats, Italian Prosciutto, Salume, Olives, Lavash

PIZZA

TOSCANO

Italian Sausage, Bacon, Mozzarella, Tomato Butter

BACKYARD DUTCHMAN

Smoked Chicken, Smoked Gouda, Pimentos, Touch of BBQ Sauce

PANINI

AMERICANO

House Smoked Turkey, Tomato, Muenster Cheese & Cranberry Mayo. Complete with Salad & House Potato Chips

SWEET GEORGIA

House Smoked Ham, Crispy Bacon, Tomato, Cheddar Cheese, BBQ Honey Mustard. Complete with Salad & House Potato Chips

CAPRESE

Oven Roasted Herb Tomato, Basil Pesto, Olive Oil, Fresh Mozzarella, Basil. Complete with Salad & House Potato Chips

REUBEN

House cured Corned Beef, Sauerkraut, Swiss Cheese, 1000 Island Dressing. Complete with Salad & House Potato Chips

KING GEORGE

Slow Cooked Roast Beef, tomato, Creamy Havarti, Horseradish Mayo. Complete with Salad & House Potato Chips

BUFFALO CHICKEN

House Smoked Chicken, Roasted Red Peppers, Pepper Jack Cheese, Siracha May. Complete with Salad & House Potato Chips

PIADINI

PIADINI ALA PEARA

Fresh Pears, Mozzarella, Bleu Cheese, Spring Greens, Candied Walnuts in French Vinaigrette

PIADINA MARGHERITA

Oven Herb Roasted Tomato, Mozzarella Cheese, Basil Pesto, Frogtown Caesar Salad

SALADS

FROGTOWN CAESAR SALAD

Smoked Chicken, Croutons, Parmesan, Choice of Caesar or Ranch Dressing

DUCK PASTRAMI SALAD

House Cured Duck Pastrami, Crumbled Bleu Cheese, Candied Walnuts, Dried Cranberries, Spring Greens & Cranberry Vinaigrette



We meet next in August at Mark and Leslie's!

HAPPY SUMMER EVERYONE!!!

Monday, March 4, 2019

DENISE & GREG HOST SUPPER CLUB! APRIL 2019

So looking forward to our next Supper Club get-together~

We're meeting at Denise and Greg's home - - - AND IT WILL FINALLY BE SPRINGTIME!

Can't wait to enjoy some good food with some great company...

MENU: 

GREEK LAYERED DIP with Chips

PORK TENDERLOIN
ROASTED SMASHED POTATOES
GREEN BEANS with grape tomatoes

MIXED GREEN SALAD with Balsamic Vinegar Dressing

SPECIALTY DRINK - Deep Eddy's, Grapefruit and Orange Patron

DESSERT - Guinness Cake

GREEK LAYERED DIP

This dip is a healthy Greek version of the old Mexican 7 layer dip. But, it does not short-change in flavor.  In fact, I think it's better than the Mexi one.  I made it for a party once, and I loved it so much I immediately made another one just for ME!  It's THAT good!

Hope my Supper Club friends agree!

1 8 oz pkg cream cheese, softened (I always use low fat)
1 TBSP lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups hummus
1 cup chopped cucumber (I use hothouse or English)
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (I use fresh Greek feta - it's SO much better than the pre-crumbled!)
1/3 cup sliced green onions
Pita chips and/or multigrain tortilla chips




In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.

Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish.

Evenly spread hummus on cream cheese layer.


Top with cucumber, tomato, olives, feta cheese, and green onions.




Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.

A few shots from our fabulous evening:










Dave and his "date" for the evening? Is that "Wind"???





















And...a new toy for the group:

A wine aerator that also is a tap!

We meet next in June - and ... it's going to be a

ROAD TRIP!!!

More info to follow....

Wednesday, January 16, 2019

FEBRUARY 1, 2019: SHARON AND DAVE'S!

Sharon and Dave's!!!


It's February and that means it's - - -  CHILI time at Sharon and Dave's!

They're asking us to fill in the menu with the following:


CHIPS AND SALSA

DAVE'S (Award winning) CHILI

CALIFORNIA SALAD
MEXICAN CORNBREAD

ASSORTED DESSERTS

Should be another fun evening with good food and friends!

DAVE'S  AWARD WINNING CHILI


Dave's chili is top secret.  He shared it with us, but that's as far as it goes.  But...it is good!


Add Frito's into a bowl. Pour Chili over Frito's top with sour cream and cheese.

The trick to good chili is no grease and thick. 



CALIFORNIA SALAD
(Adapted from Seaside: Pastels & Pickets cookbook)

SALAD:
6 cups mixed greens (I used romaine, spring mix and watercress)
2 cups cooked chicken shredded or cubed (I used 1 lemon rosemary rotisserie chicken)
6 slices bacon, cooked and crumbled
1/2 pint grape tomatoes, halved
1 red pepper, julienned
2 TBSP chopped chives
3 oz blue cheese, crumbled
1 - 16 oz can hearts of palm, sliced
2 avocados, chopped
2 TBSP fresh lemon juice
1 cup toasted croutons, optional
catebogue

DRESSING:
1/2 vegetable or canola oil
1/4 tarragon vinegar
2 TBSP lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp sugar
1/2 teaspoon paprika
1/2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1 clove garlic, halved and skewered with toothpicks



Combine lettuce, chicken, bacon, tomatoes, red pepper, chives, bleu cheese and hearts of palm.  Sprinkle avocado with lemon juice.  Add to salad.

Combine oil, vinegar, lemon juice, Worcestershire sauce, sugar, paprika, dry mustard, salt and pepper in bowl; mix well.



Add dressing to salad.  Remove garlic with toothpicks. Toss gently to coat well, and sprinkle with croutons, if using.

MEXICAN CORNBREAD
(Adapted from Thecrumbykitchen)
These cornbread muffins were so good!  The heat from the fresh jalapeño slices is offset by the surprise bonus of cream cheese in the MIDDLE of each muffin!

1 cup cornmeal
1/3 cup sugar
1/2 cup unsalted butter melted
2 large eggs
3/4 cup all-purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
15 oz can creamed corn 
1 cup sour cream
1 cup cheddar cheese shredded
1 jalapeno pepper seeded and diced, plus slices for garnish
4 oz cream cheese

Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
Add flour, baking powder, and salt; stir until thickened and combined.
Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
Fill each muffin tin ¾ full; add 1 TBSP of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno slice.
Bake 16-19 minutes, or until a toothpick inserted comes out clean.
Serve as a side with a savory dinner, or enjoy with a drizzle of honey.


A few pics from the very fun evening with our great friends (FOOD and PICTIONARY!!!):








Chicken Enchilada Soup












































NEXT UP:

WE MEET AT 
DENISE AND GREG'S 
IN APRIL!!!