March 2022: Supper Club at Leslie and Mark's!

It's been awhile since our group has gotten together!  So excited to reconnect with our friends at Leslie and Mark's house this March.  

Here's what we're going to enjoy:

WARM SPINACH ARTICHOKE GOUDA DIP

SOUTHWESTERN CHOPPED SALAD

KING RANCH CASSEROLE

BANANA PUDDING 

WARM SPINACH ARTICHOKE GOUDA DIP
(Adapted from Food and Wine)

(I'm doubling the recipe for my group - it's THAT good!)

6 oz cream cheese, softened

3 oz Gouda cheese, grated (about 3/4 cup)

2 oz low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)

1 cup chopped thawed frozen spinach, drained well

3/4 cup chopped thawed frozen artichoke hearts

1/4 cup chopped scallions (from 3 scallions)

1/4 cup mayonnaise

1 tsp finely chopped garlic (from 1 garlic clove)

1/2 tsp kosher salt

1/4 tsp cayenne pepper

1 oz Parmesan cheese, grated (about 1/4 cup)
Crostini or tortilla chips

Preheat oven to 400 degrees F. 

Stir together cream cheese, Gouda, mozzarella, spinach, artichoke hearts, scallions, mayonnaise, garlic, salt, and cayenne pepper in a medium bowl until smooth. 

Spoon into a baking dish; sprinkle top evenly with Parmesan. Bake in until browned and bubby, about 25 minutes. Serve with crostini or tortilla chips.

SOUTHWESTERN CHOPPED SALAD

(Adapted from iowagirleats.com)

9 oz shredded or chopped romaine lettuce
2 ears sweet corn, kernels sliced from cobs
1/2 cup black beans
1 avocado, chopped
Handful blue corn tortilla chips, crushed
Ranch dressing
Salsa

For the Pico de Gallo:
2 tomatoes, seeded and chopped
1/4 small white onion, minced
1/2 jalapeño, seeded and minced
1/4 cup packed cilantro, chopped
juice of 1/2 lime
salt

For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
Stir together desired amounts of Ranch dressing and salsa in a small bowl to create Salsa-Ranch dressing, then set aside.
Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.

KING RANCH CASSEROLE

1 1/2 lbs cooked and shredded chicken

1/4 cup butter

1 green bell pepper, chopped

1 yellow onion, chopped

1 tsp Jane's Crazy Mixed Up Salt

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 can Rotel tomatoes with green chiles

1 cup salsa, divided

1 cup sour cream

12 6" corn tortillas, torn

3 cups Mexican shredded cheese, divided

Preheat oven to 325 degrees F, and spray a 13x9" glass baking dish with cooking spray.

Saute bell pepper and onion in butter; sprinkle with seasoning.

Combine both soups, sour cream, Rotel and chicken broth.  Layer 1/3 of the tortillas, onion/pepper mix, soup mix and cheese evenly in dish.  Repeat layers twice more.  Finish with 1/2 cup of cheese.

Bake uncovered 40 minutes or until lightly browned and bubbly.

SOUTHERN BANANA PUDDING

4 TBSP flour
1 1/2 cups sugar 

pinch salt
3 large eggs separated (save the egg whites)
3 cups milk

1 teaspoon vanilla
1 box Nilla wafers (approximately 45 wafers)
5-6 bananas
3 egg whites, reserved from above
1/8 tsp cream of tartar
1/4 cup sugar
1 tsp vanilla 

Preheat oven to 325 degrees F.

Combine flour, sugar and salt in a large, heavy saucepan.

Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.

To layer the banana pudding, begin by placing vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.

Slice bananas and place on top of wafers.
Pour one-third of custard over wafers and bananas.
Repeat layering process two more times until all wafers, bananas, and custard have been used, ending with a final layer of wafers.

FOR THE MERINGUE:
Whip egg whites with an electric mixer set at high speed.
Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time.
Continue whipping until sugar is well-dissolved.
Add vanilla once stiff peaks have formed and whip until well-combined.
Spread meringue over banana pudding, making sure to spread to the edges of the dish.
Bake for about 25 minutes until the meringue is lightly brown.

We meet next on June 3rd at Denise and Greg's!

Long Awaited Supper Club Reunion!

 

Our Supper Club is finally reuniting after the Global Pandemic called Covid 19 entered our lives.  😷

It's been a year and a half... That calls for a: POOL PARTY!!!

We're meeting at our house for a late summer get-together.  It'll be HOT in Atlanta, GA, so bathing suits and cover-ups are the suggested dress code, as we'll be by the pool (and IN the pool) dining al fresco.

MENU:

APPETIZER: Charcuterie Platter - Wendy

MAINS:

GRILLED SALMON & LEEKS with Rosemary Mustard Butter - Me

ASIAN BEEF KABOBS - Me

SIDES: 

BALSAMIC GRILLED VEGGIES - Me

TRICOLOR ORZO SALAD - Denise

DESSERT: CHOCOLATE KAHLUA CAKE with Ice Cream - Leslie

DRINK: LOADED LEMONADE - Me

GRILLED SALMON AND LEEKS with Rosemary Mustard Butter

(Adapted from bhg.com)

1 ½ lbs leeks

2 TBSP extra virgin olive oil

½ tsp salt

½ tsp pepper

1 sprig rosemary

4 4-6 oz skin-on salmon fillets, 3/4- to 1-inch thick

1/4 cup unsalted butter, softened

2 tsp Dijon-style mustard

Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 TBSP oil; season with 1/4 tsp salt and 1/4 tsp black pepper.

On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm.

Brush salmon with remaining olive oil; season with 1/4 tsp each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.

ASIAN BEEF KABOBS

(Adapted from Gimme Some Oven)

MARINADE INGREDIENTS:
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
3 TBSP extra virgin olive oil
3 TBSP rice wine vinegar
1/4 tsp black pepper
1 TBSP minced fresh ginger

BRUSHING SAUCE INGREDIENTS:
2 TBSP low-sodium soy sauce*
1 TBSP rice wine vinegar
1 teasptspoon sesame oil

ASIAN PEPPER STEAK KABOBS INGREDIENTS:
1 lb flank steak, cut into 1-inch bite-sized pieces
1 large green bell pepper, cored and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch pieces
metal or wooden skewers (soak wooden ones prior to using!)

TO MAKE THE MARINADE:
Whisk all ingredients together until combined.

TO MAKE THE BRUSHING SAUCE:
Whisk all ingredients together until combined.

TO MAKE THE ASIAN PEPPER STEAK KABOBS:
Combine the prepared marinade and steak pieces in a large bowl, and toss to combine. Cover and refrigerate for between 1-4 hours.

Heat grill to medium-high heat. Thread skewers alternately with the marinated steak, peppers and onions. 

Brush each skewer liberally with the marinade (not the brushing sauce). Then grill for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Then brush each skewer with the brushing sauce.

BALSAMIC GRILLED VEGGIES
(Adapted from Natasha's Kitchen)

1 medium zucchini sliced into 1/3" thick rings
1 medium yellow squash sliced into 1/3" thick rings
1/2 lb baby bella mushrooms halved or quartered if large
8 oz snap peas
1/2 large onion cut into 1/2" wide by 1" long slices.
1/4 cup extra virgin olive oil
3 TBSP balsamic vinegar
1 tsp sea salt
1/2 tsp black pepper 

Preheat a grill to med/high (400˚F). Oil a grilling basket.
Place all of your sliced veggies into a large mixing bowl.

In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper.

Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.

Preheat grill basket for 10 minutes with the grill cover on.

Place all of the vegetables in hot grilling basket (discard excess marinade) and grill at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing. Transfer to a bowl and garnish with fresh parsley, chives, or even basil if desired.

TRI-COLORE ORZO

(Giada deLaurentis)

1 lb orzo pasta

3 TBSP extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbled ricotta salata cheese (or feta cheese)

1/2 cup dried cherries

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 TBSP lemon juice

1 1/2 tsp salt

1 tsp freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 

Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. 

LOADED LEMONADE
We'll provide beer and wine as well, but it's always nice to start with a big batch of specialty drinks.  It'll be hot hot hot, so lemonade sounded perfect! I'm doubling the recipe for my dinner party of 8.

2 cups sugar (4 cups for my party)
5 cups water, divided (10 cups)
1 TBSP grated lemon zest (2 TBSP)
1 3/4 cups lemon juice (3 1/2 cups)
1 cup vodka (2 cups)
6 to 8 cups ice cubes
Lemon slices

In a large saucepan, combine the sugar, water and lemon zest.

Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice.

Pour into a large pitcher; refrigerate until chilled.

When ready to enjoy, stir in vodka. For each serving, place 3/4 to 1 cup ice in a glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.