Oh my gosh this is just too easy! Can’t wait to try…
My incredibly talented girlfriends and I started a Supper Club – we meet at a different member’s house each month, break our our fancy flat wear and table decor, and gather around the table for a delicious home-cooked four- to five-course meal. Our goal is to try out and share new recipes, expand our cooking and hostess skills and do it all while catching up on each others’ lives and enjoying a nice glass of wine.
We kicked off Supper Club with our first meeting in October. Below, find the delish recipes!
Mushrooms Stuffed with Brie
- 1 package white button mushrooms, washed and stems removed
- 4 cloves minced garlic
- 1/4 cup chopped parsley
- 4 -d whole green onions, sliced
- Splash of white wine
- 1 wedge of brie cheese
- Preheat oven to 350 degrees.
- Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
- In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
- Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
- Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted.
Note: Mushrooms are best when they’ve been allowed to cool slightly. Delicious!
- Greens of your choice (either spring mix, or Mediterranean mix works best, large bag)
- 2 roma tomatoes
- 1 md cucumber
- 1 red pepper
- 2 jars marinated artichoke hearts
- 1 bunch of asparagus
- garlic salt
- olive oil
- 2 fresh lemons
- 1 package of feta
For the salad:
- Dice the Roma tomatoes, cucumber and red pepper. Be sure to remove cucumber skin and inside of red pepper.
- Dice artichoke hearts from the jars. Combine with your washed lettuce in a large bowl and set to the side.
- On a small baking sheet lay out asparagus heads (make sure they are dry if you just washed them).
- Drizzle with olive oil and sprinkle with garlic salt. Bake at 350 degrees for 10 mins.
- When they are cool cut into bite sized pieces and add to your salad.
For the dressing:
- In a small bowl add 1/4 cup of olive oil, 1 tsp of garlic salt and one whole squeezed lemon.
- Mix and taste, if lemon is too strong add more oil. If too bland when mixed add a couple more shakes of garlic salt.
- Keep to the side until ready to serve.
Chicken Pot Pie
- 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil
- Salt and pepper
- 5 cups chicken stock
- 2 tbls granulated chicken bouillon
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 2 cups peeled chopped potatoes
- 1 (10-ounce) package frozen peas (2 cups)
- ½ lb button mushrooms sliced
- 1/2 cup minced fresh parsley leaves
- 4 ribs celery, thinly sliced
- Pre-made puff pastry mix
- Preheat the oven to 400 degrees F.
- Place the chicken breasts in foil pocket on a baking sheet. Put 2-3 breasts in each pocket. Drizzle with olive oil and salt and pepper each side.
- Pour 1 tbls chicken stock in pocket and fold closed. Cook for 35 mins or until done. Cool and put aside.
- In a small saucepan, heat the chicken stock and dissolve the bouillon in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions and potatoes over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cut/shredded chicken, carrots, peas, onions and parsley. Mix well.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.
- Brush the outside edges of each bowl with the egg wash, and then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top.
- Sprinkle with sea salt and cracked pepper.
- Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Baked Butternut Squash
- 1 butternut squash
- Salt and pepper
- Olive Oil
- Preheat the oven to 350 degrees.
- With a large knife, cut off the two ends of the gourd where the stem is.
- Peel the butternut Squash with a potato/carrot peeler (try to choose a squash that a balance between neck and base).
- Cut the neck off the squash, and cut the base into 2 halves and scoop out the seeds with a spoon.
- Cut the remaining halves and neck into bite size cubes (not too small, like 1inx1in).
- In a 9×11 or larger baking dish spread out all squash cubes and drizzle with olive oil. Mix lightly with your hands, making sure all sides are covered on all cubes.
- Generously salt and pepper the entire batch, mix again.
- Cover with foil and bake for 45 mins to 1 hour. (Check at 45 mins to see if you can stick a fork through them.)
- Once moist enough to stab with a fork, take off foil and cook for an additional 5 minutes to brown the tops. (watch your oven to make sure you don’t burn them)
- Cool for 10 mins before serving.
French Apple Cobbler
- Apple Filling:
- 5 cups tart apples, peeled, sliced
- 3/4 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 tablespoon butter, softened
- 1/2 cup flour, sifted
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, softened
- 1 egg, slightly beaten
- In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into a lightly buttered 9-inch square pan.
- Dot apples with 1 tablespoon butter.
- Combine all topping ingredients. Beat with wooden spoon until batter is smooth.
- Drop batter in 9 portions, over the apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375 degrees or until apples are tender and crust is golden brown.
- Serve warm with cream or ice cream.
Nothing like a good scrubdown!
This is so funny! A friend shared with me the other day since she knows that I’m up like a crazy person at 5 a.m. each morning on my way to hot yoga. For those of you who have been to hot yoga classes, you’ll appreciate this even more.
Originaly posted on Craigslist:
Yoga mat for sale. Used once
Date: 2011-09-17, 8:41PM PDT
class package and purchase a yoga mat. I pay $89.74. Money well spent, I
smugly confirm to myself.11:55aOpen door to yoga room. A gush of hot dry air rushes through and past
me. It smells of breath, sweat and hot. Take spot on floor in back of
room next to cute blonde. We will date.11:57aI feel the need to be as near to naked as possible. This is a problem
because of the hot blonde to my left and our pending courtship. She will
not be pleased to learn that I need to lose 30 pounds before I propose
to her.11:58aThe shirt and sweats have to come off. I throw caution to the wind and
decide to rely on my wit and conditioning to overcome any weight issues
my fiancée may take issue with. This will take a lot of wit and
conditioning.11:59aBegin small talk with my bride to be. She pretends to ignore me but I
know how she can be. I allow her to concentrate and stare straight ahead
and continue to pretend that I don’t exist. As we finish sharing our
special moment, I am suddenly aware of a sweat moustache that has formed
below my nose. This must be from the all the whispering between us.
Instructor enters the room and ascends her special podium at the front
of the room. She is a slight, agitated Chinese woman. She introduces me
to the class and everyone turns around to greet me just as I decide to
aggressively adjust my penis and testes packed in my Under Armor. My
bride is notably unfazed.
Since I do have experience with Hot Yoga (4 sessions just 5 short years
ago) I fully consider that I may be so outstanding and skilled that my
instructor may call me out and ask me to guide the class. My wife will
look on with a sparkle in her eye. We will make love after class.
It is now up to 95 degrees in the room. We have been practicing deep
breathing exercises for the last 8 minutes. This would not be a problem
if we were all breathing actual, you know, oxygen. Instead, we are
breathing each other’s body odor, expelled carbon dioxide and other
unmentionables. (Don’t worry, I’ll mention them later.)
It is now 100 degrees and I take notice of the humidity, which is
hovering at about 90%. I feel the familiar adorning stare of my bride
and decide to look back at her. She appears to be nauseated. I then
realize that I forgot to brush my teeth prior to attending this class.
It is now 110 degrees and 95% humidity. I am now balancing on one leg
with the other leg crossed over the other. My arms are intertwined and I
am squatting. The last time I was in this position was 44 years ago in
the womb, but I’m in this for the long haul. My wife looks slightly
weathered dripping sweat and her eyeliner is streaming down her face.
Well, “for better or worse” is what we committed to so we press on.
The overweight Hispanic man two spots over has sweat running down his
legs. At least I think its sweat. He is holding every position and has
not had a sip of water since we walked in. He is making me look bad and I
I consider that if anyone in this room farted that we would all certainly perish.
It is now 140 degrees and 100% humidity. I am covered from head to toe
in sweat. There is not a square millimeter on my body that is not
slippery and sweaty. I am so slimy that I feel like a sea lion or a
maybe sea eel. Not even a bear trap could hold me. The sweat is stinging
my eyeballs and I can no longer see.
This room stinks of asparagus, cloves, tuna and tacos. There is no food
in the room. I realize that this is an amalgamation of the body odors of
30 people in a 140 degree room for the last 55 minutes. Seriously,
enough with the asparagus, ok?
140 degrees and 130% humidity. Look, bitch, I need my space here so
don’t get all pissy with me if I accidentally sprayed you with sweat as I
flipped over. Seriously, is that where this relationship is going? Get
over yourself. We need counseling and she needs to be medicated. Stat!
150 degrees and cloudy. And hot. I can no longer move my limbs on my
own. I have given up on attempting any of the commands this Chinese
chick is yelling out at us. I will lay sedentary until the aid unit
arrives. I will buy this building and then have it destroyed.
I lose consciousness.
I have a headache and my wife is being a selfish bitch. I can’t really
breathe. All I can think about is holding a cup worth of hot sand in my
mouth. I cannot remember what an ice cube is and cannot remember what
snow looks like. I consider that my only escape might be a crab walk
across 15 bodies and then out of the room. I am paralyzed, and may never
walk again so the whole crab walk thing is pretty much out.
I cannot move at all and cannot reach my water. Is breathing voluntary
or involuntary? If it’s voluntary, I am screwed. I stopped participating
in the class 20 minutes ago. Hey, lady! I paid for this frickin class,
ok?! You work for me! Stop yelling at everyone and just tell us a story
or something. It’s like juice and cracker time, ok?
Dad’s birthday is coming up, so I’ve been going through photos for ideas of what to get him. I keep coming back to these, just a few of my favorites. These photos are so special to our family, but they’re too good not to share.
Adrenaline junkies from across the Southwest ventured to Cave Creek, Arizona this past weekend to test their speed and bull-dodging abilities in the Running of the Bulls USA, the fourth bull run in the states.
These photos are from Oracle, Arizona, a small mining town just north of Phoenix that dates back to the 1800s.