OCTOBER 5, 2018: WENDY AND SCOTT HOST SSC

It's October, and that means Scott and Wendy are hosting next!

MENU:

APPETIZERS:
ARTICHOKE PARMESAN BITES
SKEWERS (melon, prosciutto, mozzarella)

Pear & Pecan salad

Beef Filets 

Stuffed potatoes

assorted breads and spread

DRINKS

Michael David's Petite Petit Syrah with appetizers

 2 red blends from Frogtown: Coax and Convergence

assorted beers 

DESSERT

Fresh Market Carrot Cake

ARTICHOKE PARMESAN BITES

(Adapted from Plain Chicken)

plain chicken

3 (6-oz) jars marinated artichoke hearts, drained

3/4 cup freshly grated Parmesan cheese

1 tsp garlic salt

4-oz cream cheese, softened

2 (15-count) packages mini phyllo shells

Preheat oven to 350 degrees.

Place artichokes in food processor. Pulse 4 times, until artichokes are finely chopped. Add parmesan cheese, garlic salt and cream cheese. Pulse 2 or 3 times, until combined. Scoop into phyllo shells.

Bake for 15 to 20 minutes, until heated

PEAR AND PECAN SALAD

(Adapted from Betty Crocker)

bettycrocker

Vinaigrette
1/4 cup real maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola or vegetable oil

Salad
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup sweetened dried cranberries

In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.

Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.

Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

BEEF FILETS

Sprinkle a bit of McCormick's Montreal seasoning on them, and then grill to your preferred temperature.

STUFFED POTATOES

(Adapted from Betty Crocker)

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.

Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.

When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.

Increase oven temperature to 400°F. Bake about 20 minutes or until hot.


A few pics from the evening:

Not everyone in our group was able to make it, but here are a couple pics of our group at my husband's birthday party:

 But THIS one is more typical of us:

And here's a pic from another girls only birthday celebration for Wendy:

Next SUPPER CLUB GET TOGETHER:  

Our supper club heads out to TopGolf in December before going to:

Sharon and Dave's next February!