APRIL 2014 AT THE NEWLYWEDS!

Really looking forward to our April Supper Club dinner at our newly married friends' home - Leslie and Mark Gupton!  We are also welcoming new members - Sharon and Dave!!!  AND we'll have a crowd - this is the first time (since we've gone to 6 couples) that we've actually had ALL 12 PEOPLE available! Should make for a very fun evening....

Leslie and Mark are going with a Southwestern themed dinner.  Here's the menu:

MEXICAN ROLL UPS WITH SALSA 
PARTY SALSA

HOT CORN DIP WITH CHIPS

MIXED GRILL WITH CILANTRO PESTO
BLACK BEANS AND CORN
GUACAMOLE AND PICO DE GALLO

GRILLED ONIONS AND PEPPERS

DessertSSSS:
LEMON CAKE
CHOCOLATE CAKE WITH MOUSSE AND GANACHE
CREME BRULEE WITH BERRIES

Drink: 
GUPTON'S MARGARITA OR "GUP-ERITA"

MEXICAN ROLL UPS

Photo Credit: taste of lizzy t

I'm pulling  out a classic appetizer from way back here, but it's good and everyone loves it.  And it doesn't get much easier than this recipe!
8 oz. sour cream (I use lower fat)
8 oz. cream cheese, softened (I use 1/3 lower fat)
1 can green chilies, drained and diced
1 can ( 4 1/2 oz) chopped black olives
1 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
4 green onions, sliced (OPTIONAL)
4-5 - 10" flour tortillas

Photo Credit: Cate Bogue

Blend together sour cream and cream cheese with mixer.

Photo Credit: Cate Bogue

Stir in chiles, olives, cheese and seasonings.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Spread the mixture on equally on each of the floured tortillas and roll them up tightly.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Wrap each roll in plastic wrap and refrigerate for overnight or for at least 2 hours. Slice and serve with salsa.

Photo Credit: Cate Bogue

PARTY SALSA

1 can tomatoes with green chiles (I used Rotel)
fresh cilantro, chopped
3 scallions, white and green, chopped

1 can green chiles
1 small can chopped black olives
2 cups shredded monterey jack cheese
1 pkg Good Seasons Italian Dressing mix (mixed according to the package - although I always use less oil)

Photo Credit: Cate Bogue

Mix all together and chill. Can turn the heat up a bit if you want to use hot Rotel. Serve with tortilla chips or Fritos - it'll go fast!

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Love that Kroger has shredded monterey jack cheese!

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

HOT CORN DIP

(from damndelicious.com)

Photo Credit: damndelicious.com

1 (15-ounce) can corn, drained
1 (4.5-ounce) can chopped green chiles
1 cup shredded Monterey Jack cheese
1/3 cup grated Parmesan
1/4 cup mayonnaise
Tortilla chips, for serving

Preheat oven to 350 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
In a large bowl, combine corn, chiles, Monterey Jack, Parmesan and mayonnaise.
Divide the filling evenly into the ramekins.
Place into oven and bake until bubbly around the edges, about 25-30 minutes. Let cool 5 minutes before serving.  

Here's Sheila's (served with corn chips):

Photo Credit: Cate Bogue

Very Low Fat Black Beans and Corn
Leslie used frozen corn here and sauteed it in olive oil.

Photo Credit: Cate Bogue

2 cups canned black beans, drained and rinsed
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Mix all ingredients and chill overnight.

Mixed Grill With Cilantro Pesto

Great with grilled chicken, fish, or veggies.

1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh flat-leaf parsley
2 garlic cloves
1/4 cup (1 oz.) freshly grated Parmesan cheese
2 tablespoons pumpkin seeds, toasted (Leslie used pine nuts instead)
1/4 teaspoon salt
1/4 cup olive oil

Pulse first 6 ingredients in a food processor 10 times or just until chopped. Drizzle olive oil over mixture, and pulse 6 more times or until a coarse mixture forms. Cover and chill until ready to serve.

PICO DE GALLO
(Adapted from Ree Drummond)

Photo Credit: Cate Bogue

3 yellow or red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

Dice up equal quantities of onion and tomato. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Such a fun evening!  Here are some pictures from the night:

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Yes, Sharon went crazy and baked THREE desserts!  And . . . they were all amazing:

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Had to get a fish face shot in:

And a photo bomb:

 And an out-take:

Thanks to Leslie and Mark for hosting such a fun evening!

NEXT UP:  JUNE AT 

SHARON AND DAVE'S!!!