October Supper Club Recipes

Pin It

October Supper Club LadiesMy 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Simple Salad

Serves 4-6


  • 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:

  1. Dice the Roma tomatoes, cucumber and red pepper. Be sure to remove cucumber skin and inside of red pepper.
  2. Dice artichoke hearts from the jars. Combine with your washed lettuce in a large bowl and set to the side. 

For asparagus:

  1. On a small baking sheet lay out asparagus heads (make sure they are dry if you just washed them).
  2. Drizzle with olive oil and sprinkle with garlic salt. Bake at 350 degrees for 10 mins.
  3. When they are cool cut into bite sized pieces and add to your salad.

For the dressing:

  1. In a small bowl add 1/4 cup of olive oil, 1 tsp of garlic salt and one whole squeezed lemon.
  2. Mix and taste, if lemon is too strong add more oil. If too bland when mixed add a couple more shakes of garlic salt.
  3. Keep to the side until ready to serve.


Chicken Pot Pie

Serves 4-6


  • 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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Pour 1 tbls chicken stock in pocket and fold closed. Cook for 35 mins or until done. Cool and put aside.
  4. 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.
  5. 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.
  6. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cut/shredded chicken, carrots, peas, onions and parsley. Mix well.
  7. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.
  8. 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.
  9. Sprinkle with sea salt and cracked pepper.
  10. 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

Serves 4-6


  • 1 butternut squash
  • Salt and pepper
  • Olive Oil


  1. Preheat the oven to 350 degrees.
  2. With a large knife, cut off the two ends of the gourd where the stem is.
  3. Peel the butternut Squash with a potato/carrot peeler (try to choose a squash that a balance between neck and base).
  4. Cut the neck off the squash, and cut the base into 2 halves and scoop out the seeds with a spoon.
  5. Cut the remaining halves and neck into bite size cubes (not too small, like 1inx1in).
  6. 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.
  7. Generously salt and pepper the entire batch, mix again.
  8. 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.)
  9. 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)
  10. Cool for 10 mins before serving.


French Apple Cobbler

Serves 6-8


  • 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
  • Topping:
  • 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
  1. 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.
  2. Dot apples with 1 tablespoon butter.
  3. Combine all topping ingredients. Beat with wooden spoon until batter is smooth.
  4. 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.
  5. Serve warm with cream or ice cream.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>