THE ADVENTURES OF A SUPPER CLUB...

Friday, April 15, 2016

SUPPER CLUB - JULY 2016 at Denise and Greg's

JULY SUWANEE SUPPER CLUB!!!!

Denise and Greg are in the middle of planning their daughter's upcoming wedding in 3 months but are hosting Supper Club THIS month! We normally meet the month of June, but due to some conflicts we moved our get-together to July this time.

Looking forward to enjoying this delicious menu they've planned!

APPETIZER:
TACO DIP
BLACK-EYED PEA SALSA

CILANTRO LIME CHICKEN
SKIRT STEAK WITH CHIMICHURRI
PEACH SALSA

SPINACH COUSCOUS AND TOMATO SALAD

GRAPE AVOCADO AND ARUGULA SALAD

DESSERT:
PEACH AND BLUEBERRY COBBLER

SUMMER COCKTAIL:
BLUEBERRY LIME TEQUILA FIZZ

TACO DIP

(courtesy of Closet Cooking)

Photo Credit: Closet Cooking

(makes 2-4 servings)
I doubled the recipe here and cooked in a larger dish to accommodate a crowd.
1/2 lb ground beef
4 oz cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
2 green onions (sliced)
1 TBSP taco seasoning
1 cup salsa
1/2 cup jack cheese (grated)
1/2 cup cheddar cheese (grated)

Photo Credit: Cate Bogue

Brown the meat in a pan and drain the grease. Mix everything in a large bowl, reserving some of the cheese.

Photo Credit: Cate Bogue

Pour the mixture into a baking dish and top with the reserved cheese.

Photo Credit: Cate Bogue

Bake in a preheated 350 degree F oven until it is bubbling on the sides and golden brown on top, about 20 minutes.

Photo Credit: Cate Bogue

CILANTRO LIME CHICKEN

(Adapted from Rasamalasia)

rasamalasia

1 1/2 lb skin-on, deboned chicken thighs
Lime wedges, for garnishing
Chopped cilantro, for garnishing

Marinade:
3 TBSP extra virgin olive oil
4 cloves garlic, minced
4 TBSP finely chopped cilantro stems and leaves
2 TBSP lime juice
1 heaping tsp red chili flakes
1/2 tsp salt or more to taste

Preheat oven to 375 degrees F. Whisk all the marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes (but even better for 2 hours).

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the marinade residual (after baking) to a serving platter (discard the oil), squeeze a bit of fresh lime juice, and garnish with cilantro, serve immediately.

SKIRT STEAK WITH CHIMICHURRI

(Adapted from tastes lovely)

tastes lovely

Steak
1 lb skirt steak (or flank steak), any large parts of fat trimmed
salt and pepper
Chimichurri Sauce
½ cup parsley leaves (torn from 1 bunch, some stems ok)
½ cup cilantro leaves (torn from 1 bunch, some stems ok)
¾ cup olive oil
¼ cup red wine vinegar
3 cloves of garlic
1 tsp red pepper flakes
½ tsp salt
½ tsp pepper

Chimichurri Sauce
Combine all the ingredients in a food processor. Pulse for about 10-15 seconds until just combined. you do not want to over pulse and turn this into a smooth sauce. Transfer to a container and set aside.
Steak
Preheat your grill (or indoor grill pan) over high heat, and brush with olive oil. Season the salt generously with salt and pepper. Grill on each side about 5-6 minutes, or until it reaches an internal temperature of 135 degrees for medium rare. Transfer to a cutting board and allow to rest for 5 minutes. After the steak has rested, slice it against the grain into ½" thick slices. Serve topped with chimichurri sauce.

PEACH SALSA

(Adapted from Pioneer Woman)

pioneerwoman

2 cans (28 oz) peaches in syrup, drained, juice reserved
1 red onion, diced very fine
1 whole red bell pepper, seeded and diced very fine
1 whole jalapeno, seeded and minced
1/2 bunch cilantro, chopped
1/4 tsp chili powder
Dash Of salt
Juice of 1 lime (or 2 TBSP)

Chop the peaches into small pieces, and place them into a bowl with all the other ingredients. Stir and add a splash of the reserved juice. Taste and add a little more salt and chili powder if you prefer.

Cover with plastic wrap, and refrigerate for at least 1 hour before serving.

SPINACH COUSCOUS AND TOMATO SALAD
(Adapted from cooks.com)

aslolife

1 cup chicken broth
3/4 cup couscous
1 cup Italian dressing
2 cups fresh spinach, shredded
12 halved cherry tomatoes
4 oz sliced water chestnuts

Bring chicken broth to a boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Transfer to bowl, add salad dressing, cover and chill. Before serving, toss with spinach, tomatoes and water chestnuts.

GRAPE, AVOCADO AND ARUGULA SALAD

SALAD INGREDIENTS:
6 cups fresh arugula, loosely packed
2 cups halved seedless grapes, red or green or a mix
1 avocado, peeled, pitted and diced
1/2 cup crumbled goat cheese
1/2 cup chopped toasted walnuts or pecans
half a small red onion, peeled and thinly sliced
balsamic vinaigrette (ingredients below)

BALSAMIC VINAIGRETTE INGREDIENTS:
1/3 cup extra virgin olive oil
3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
2 Tablespoons honey or agave nectar, to taste
1/4 teaspoon sea salt
1/8 teaspoon freshly-cracked black pepper

TO MAKE THE SALAD:

Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together for 30 seconds until combined.

PEACH AND BLUEBERRY COBBLER (recipe forthcoming)

BLUEBERRY LIME TEQUILA FIZZ

denisejones

This drink is the perfect drink for summer - refreshing and not too sweet and using the best of what summer has to offer - mint, blueberries and fresh lime. Delish!
Muddled blueberries
Tequila
Limeade
Club soda
Garnish of lime, mint & blueberries

Muddle some blueberries in a glass. Add a shot of tequila (or vodka), 1/4 cup limeade and top off with some club soda, lime wedge, mint and a skewer of blueberries.

*Sharon and Dave are up next:
hosting in August!

Saturday, February 27, 2016

AN APRIL FOOL'S DINNER AT Scott and Wendy's ------- APRIL 1, 2016

Wendy and Scott have decided to go with a "Hawaiian Theme" for Supper Club this month! Excited to see what everyone will bring! ***AND - it's one of our Supper Club members' birthday! HAPPY BIRTHDAY TO MARK!!!

APPETIZERS:
HAWAIIAN LUAU MEATBALLS (Cate)
ANOTHER APPETIZER (Leslie)

MAIN:
GRILLED HAWAIIAN CHICKEN WITH PINEAPPLE SPEARS (Wendy)
CILANTRO LIME RICE (Wendy)
SALAD (Sharon)

DRINK:
TROPICAL PUNCH COLADAS (Wendy)

DESSERT:
HAWAIIAN SUNSET CAKE (Sheila)

HAWAIIAN LUAU MEATBALLS

(Adapted from Chef Savvy)

chewoutloud

These meatballs are a perfect blend of savory, sweet, and tangy.

2 pounds lean ground beef

½ cup panko breadcrumbs

2 large eggs

½ cup onion, minced

1 tsp ground ginger, minced

2 garlic cloves, minced

salt and pepper

~ 2 TBSP extra virgin olive oil

1 can (20.5 ounces) pineapple chunks, reserve juice

¾ cup light brown sugar

3 TBSP low sodium soy sauce

3 TBSP vinegar

½ TBSP water

2 TBSP cornstarch

catebogue

In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper.

Form into 24-40 meatballs (my count came to 35).

Heat a large skillet with about 2 TBSP olive oil. Add the meatballs and brown on all sides, about 2-3 minutes on each side.

Meanwhile, to a medium saucepan add in the reserved pineapple juice, brown sugar, soy sauce and vinegar to a medium saucepan. Bring to a boil.

In a small bowl whisk together water and cornstarch.

Slow whisk in the cornstarch mixture to sauce. Whisk constantly until thickened. Season with salt to taste. Grease the slow cooker with nonstick cooking spray. Place meatballs in the slow cooker and pour the sauce over the meatballs. Add in the pineapple chunks.

Cook on low for 2 hours. Serve warm.

HAWAIIAN CHICKEN AND PINEAPPLE

damndelicious

1/4 cup reduced sodium soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar, packed

2 tablespoons ketchup

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

1 teaspoon Siracha (OPTIONAL)

4 boneless, skinless chicken breasts

Pineapple:

1 large pineapple, peeled, cored and cut into 8 to 10 slices/spears

1/4 cup brown sugar

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Siracha. Reserve 1/4 cup and set aside.

In gallon size Ziploc bag or large bowl, combine the soy sauce mixture and chicken. Marinate for a couple of hours. Drain the chicken from the marinade.

In another gallon size Ziploc bag or large bowl, combine the pineapple and brown sugar

Preheat grill to medium-high heat. Add chicken and pineapple to grill and cook, flipping once and using the reserved marinade to baste the chicken. Cook about 5-6 minutes on each side (depending on thickness of the chicken breast- prior to marinating, I usually pound the breasts down a bit flatter to cook faster and more evenly)

Serve chicken with a couple of pineapple spears/slices and a scoop of rice.

CILANTRO LIME RICE

(Adapted from ginasrecipes)

ginasrecipes

1 cup extra long grain rice or basmati rice

1/2 lime, juice of (or 1-2 TBSP)

2 cups water

1 tsp salt

3 TBSP fresh chopped cilantro

3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

HAWAIIAN SUNSET CAKE

(Adapted from Taste of Home)

tasteofhome

1 package white or orange cake mix (regular size)

1-1/2 cups milk

1 package (3.4 ounces) instant vanilla pudding mix

1 package (3 ounces) orange gelatin

4 eggs

1/2 cup canola oil

FILLING:

1 can (20 ounces) crushed pineapple, drained

2 cups sugar

1 package (10 ounces) flaked coconut

1 cup (8 ounces) sour cream

1 carton (8 ounces) frozen whipped topping, thawed

Toasted coconut, optional

1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large bowl, combine the pineapple, sugar, coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.

4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

TROPICAL PUNCH COLADA