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| Photo Credit: myolivetheory |
Our friends Scott and Wendy are hosting a super casual February get together for our supper club. On the heels of the hustle and bustle of the holidays, and in the middle of winter, they are going with a CHILI theme for this month's Supper Club.
MENU:
BEEF CHILI - Wendy
WHITE CHICKEN CHILI - Wendy
Assortment of CHILI TOPPINGS
BACON CHEDDAR CORNBREAD - Denise
EASIEST MEXICAN DIP EVER, GUACAMOLE AND FRESH SALSA w/ chips - Cate
APPETIZER - Sheila
COSMOS - Wendy
SPECIAL BEER SELECTIONS - Scott
WHITE CHICKEN CHILI - Wendy
Assortment of CHILI TOPPINGS
BACON CHEDDAR CORNBREAD - Denise
EASIEST MEXICAN DIP EVER, GUACAMOLE AND FRESH SALSA w/ chips - Cate
APPETIZER - Sheila
COSMOS - Wendy
SPECIAL BEER SELECTIONS - Scott
White Chicken Southwest Chili
(Wendy)
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| Photo Credit: Cate Bogue |
*1 lb boneless skinless chicken breasts, cut into ½ inch pieces
*1 can white Northern beans (undrained)
*1 can black beans (rinsed & drained)
*1 can Rotel tomatoes
*1 (8oz can) whole kernel corn drained
*1 envelope McCormick Chili White Chicken seasoning mix
*1 cup water
Sauté chicken in 2-3 tablespoons of butter. Cook until done.Drain off excess grease.
In a large pot, mix all ingredients. Bring to a boil. Reduce heat and simmer 10 minutes.
Serve with assorted chili toppings: sour cream, shredded sharp cheddar, sliced jalapenos, crushed tortilla chips.
Beef Chili
*1 can white Northern beans (undrained)
*1 can black beans (rinsed & drained)
*1 can Rotel tomatoes
*1 (8oz can) whole kernel corn drained
*1 envelope McCormick Chili White Chicken seasoning mix
*1 cup water
Sauté chicken in 2-3 tablespoons of butter. Cook until done.Drain off excess grease.
In a large pot, mix all ingredients. Bring to a boil. Reduce heat and simmer 10 minutes.
Serve with assorted chili toppings: sour cream, shredded sharp cheddar, sliced jalapenos, crushed tortilla chips.
Beef Chili
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| Photo Credit: Cate Bogue |
*1 lb lean ground beef
*1 small onion diced
*1 can Rotel tomatoes
*1 (14.5 oz) can diced tomatoes
*1 can Hot/Spicy Chili beans (undrained)
*1 envelope of French’s Chili-O seasoning mix
*1 small onion diced
*1 can Rotel tomatoes
*1 (14.5 oz) can diced tomatoes
*1 can Hot/Spicy Chili beans (undrained)
*1 envelope of French’s Chili-O seasoning mix
Brown meat and onion. Cook until no longer pink. Drain off excess grease.
In a pot, combine all ingredients and bring to a boil (stir frequently). Simmer for 10 minutes.
Serve with assorted toppings- sour cream, sharp shredded cheddar, sliced jalapenos, crushed tortilla chips.
Wendy served her chili in these adorable bread bowls:
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| Photo Credit: Cate Bogue |
(Adapted from mylitter.com)
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| Photo Credit: mylitter.com |
3 TBSP sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup buttermilk
2 large eggs
1 can creamed style corn
1 can drained canned corn
8 slices bacon, cooked, drained, crumbled
1 cup (4 ounces) shredded sharp Cheddar cheese
8 TBSP butter, melted and cooled slightly
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
I fixed this appetizer many many times over the years when we were tailgating when my son played college football at Kentucky. It's embarrassingly easy, but I always kept those ingredients on hand when either the crowd got bigger or we got hungrier! It always was devoured within minutes...
1 8 oz. pkg. cream cheese
1 jar of your favorite salsa
1-2 cups shredded cheddar cheese
Spread the softened cream cheese in a glass pie plate.
Add the shredded cheddar cheese.
The second best guacamole I've ever had was in Cabo San Lucas. THIS recipe is better! It's from Silver Palate cookbooks, and it's just simply the best. Spice it up if you prefer it hotter by adding more tabasco and/or jalapeño peppers. ***Note - I'm leaving tomatoes off my recipe this once, as there's a friend who detests them!
4-5 avocados
2 TBSP white onion, minced
2 garlic cloves, minced
3 TBSP fresh cilantro, minced
1-2 plum tomatoes, chopped finely
3 scallions, chopped
2 jalepeno peppers, seeded and chopped
3 TBSP fresh lemon juice
Tabasco, to taste
Salt and Pepper, to taste
Mash avocados with a fork or potato masher so the consistency is still chunky. Add all remaining ingredients. Allow a bit of time to blend and serve with tortilla chips. *Note: guacamole does darken when exposed to air for a time, so it needs to be prepared right before serving. But IF you must prepare it a bit before that, cover with Saran wrap and press the wrap directly on top of the guac. It'll keep the air out and reduce the darkening.
HOMEMADE SALSA
(Adapted from mountainmamacooks)
This salsa is one I make all the time and keep on hand in Ball jars. It's, in my opinion, perfect.
1- 14 oz can diced tomatoes
1- 10 oz can Rotel
1/2 small onion, roughly chopped (preferably Vidalia)
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded
1 tsp honey
1/2 tsp salt
1/4 tsp ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Here's the lime I prefer - it's even better and tangier than fresh squeezed regular limes, and SOOOO much easier than squeezing little key limes (in my opinion):
Put all the ingredients in the base of a food processor and pulse to combine for about 30 seconds until all the ingredients are finely chopped and salsa is desired consistency. Taste and add more seasoning if needed.
NEXT UP: DINNER AT
1 jar of your favorite salsa
1-2 cups shredded cheddar cheese
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| Photo Credit; Cate Bogue |
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| Photo Credit: Cate Bogue |
Top with the salsa to cover.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Microwave or heat on the grill until the cheese is melted. And voila! You are done! Yes, it is THAT easy and really good.
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| Photo Credit: Cate Bogue |
GUAC!
(Adapted from The Silver Palate Cookbook)
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| Photo Credit: Google Im |
4-5 avocados
2 TBSP white onion, minced
2 garlic cloves, minced
3 TBSP fresh cilantro, minced
1-2 plum tomatoes, chopped finely
3 scallions, chopped
2 jalepeno peppers, seeded and chopped
3 TBSP fresh lemon juice
Tabasco, to taste
Salt and Pepper, to taste
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| Photo Credit: Cate Bogue |
HOMEMADE SALSA
(Adapted from mountainmamacooks)
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| Photo Credit: Mountainmamacooks |
1- 14 oz can diced tomatoes
1- 10 oz can Rotel
1/2 small onion, roughly chopped (preferably Vidalia)
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded
1 tsp honey
1/2 tsp salt
1/4 tsp ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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Photo Credit: Cate Bogue     |
WENDY'S DRINK
Cosmo Champagne Cocktail
(THIS RECIPE MAKES 10 DRINKS)
*1-1/4 Cups of Cointreau or Triple Sec
*1-1/4 Cups of Cranberry Juice Cocktail
*1/2 Cup plus 2 teaspoons of fresh lime juice
*(optional) 3 Tablespoons superfine granulated sugar
*4 Cups chilled Champagne or Proseco
*Frozen raspberries
In a pitcher, stir together Cointreau, juices and sugar. Chill covered for 2-6 hrs.
Just before serving, divide among 10 champagne flutes and drop in a frozen raspberry in each glass.
Top each drink off with Champagne
(THIS RECIPE MAKES 10 DRINKS)
*1-1/4 Cups of Cointreau or Triple Sec
*1-1/4 Cups of Cranberry Juice Cocktail
*1/2 Cup plus 2 teaspoons of fresh lime juice
*(optional) 3 Tablespoons superfine granulated sugar
*4 Cups chilled Champagne or Proseco
*Frozen raspberries
In a pitcher, stir together Cointreau, juices and sugar. Chill covered for 2-6 hrs.
Just before serving, divide among 10 champagne flutes and drop in a frozen raspberry in each glass.
Top each drink off with Champagne
NEXT UP: DINNER AT
DENISE AND GREG'S ^^^ IN APRIL!!!
