Here's a Menu for a "date night at home" to whip up for your Valentine!!
Catherine - Shrimp Linguine with Roasted Tomatoes
http://www.foodandwine.com/recipes/linguine-with-shrimp-and-creamy-roasted-tomatoes
Jen - Sautéed Spinach- This recipe is so easy, you can make it here at my house before we eat!
http://www.foodnetwork.com/recipes/tyler-florence/sauteed-spinach-recipe.html
Whitney- Cheesy Bread by Pioneer Woman (feel free to omit something if you can't bring yourself to make it as is since it's so rich) We bake it at my house!
http://thepioneerwoman.com/cooking/garlic-cheese-bread/
Emily- Our Go To Caesar Salad for Cooking Club, thanks to Whitney discovering it a few years ago!
http://www.marthastewart.com/339888/romaine-salad-with-caesar-dressing
Kati- Gooey Baked Fudge in individual ramekins
http://thepioneerwoman.com/cooking/sweets-for-your-sweetie-1-delicious-baked-fudge/
12 Supper Time Sisters who LOVE to Cook (or at least enjoy trying)
Wednesday, February 10, 2016
Sunday, November 9, 2014
Give Thanks
Thursday, October 16, 2014
Fall on the FARM
The Leaves are changing, the air is crisp, so put on your boots and mozy on out because the farm is ready to welcome COOKING CLUB......
Here's our FALL MENU:
Catherine - Shrimp/Crab bisque
Kati- spinach artichoke dip, http://thepioneerwoman.com/cooking/2012/06/the-best-spinach-artichoke-dip-ever/
Emily- Autumn Chopped Salad, http://iowagirleats.com/2012/09/24/autumn-chopped-salad/
Sarah- Roasted Vegetables, http://thepioneerwoman.com/cooking/2014/10/beautiful-roasted-vegetables/ (sarah, switch out any veggies for ones you prefer in the recipe)
Whitney- Chocolate Chip Pecan Pie, http://www.yummly.com/recipe/external/Chocolate-Pecan-Pie-Vi-Allrecipes
Jen- Pioneer Woman's, The Bread, http://thepioneerwoman.com/cooking/2010/09/the-bread/
See you, October 23rd, at 6pm!!
love, Catherine
Thursday, June 12, 2014
Happy Summer!
Hi Friends! I'm looking forward to seeing you all next Thursday, 6/19. I've had fun planning the menu this month. A few recipes came from Jen's favorite cookbook, some came from the old-faithful Southern Living magazine, and others came from a cookbook I received as a wedding gift. Hope you all enjoy it and can use some of the recipes for future cook-outs or picnics this summer.
~Kati
Appetizer: Sarah
Green Chili Pick-Me-Ups
2 cups shredded Monterey Jack Cheese
2 cups shredded Cheddar Cheese
1 cup sour cream
1 (4.5oz) can chopped green chilies
1/2 cup minced green onions (approximately 1 bunch), green part only
2 teaspoons cumin
1 teaspoon dried oregano, or more to taste
60 wonton wrappers
Vegetable oil
1. Combine first 7 ingredients (cheese through oregano) and refrigerate at least 4 hours or overnight
2. Preheat oven to 350 degrees
3. Grease bottoms of each cup of a muffin pan
4. Place 1 wonton wrapper in each muffin cup, pressing the middle of the wrapper into the bottom and sides of the muffin cup creating a cup. Brush each wrapper with a very small amount of vegetable oil.
5. Bake empty wonton wrappers until lightly browned, approx. 8-10 min. Remove cups from the muffin tin and cool. Repeat this process until you have made all wrappers into cups.
6. Place wontons in an air tight container until ready to fill.
7. Once the flavors of the filling have had time to blend, place the cups on a baking sheet and preheat the oven to 375 degrees.
8. Spoon filling into cups being careful not to overfill. Bake until the filling is hot and bubbly, approx. 10 min.
9. Serve immediately.
Note: You can garnish these with a dollop of sour cream and a small amount of chopped cilantro.
Main Dish: Kati
Weekend Brisket
http://www.myrecipes.com/recipe/weekend-brisket-50400000133836/
Side: Whitney
Barbecue Baked Beans
1 lb ground beef
1 (3lb, 7oz) can pork and beans
1 med onion, chopped
1 green pepper, chopped
1 cup ketchup
1/2 cup bacon drippings
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
Dash salt
Brown ground beef; drain. Mix all ingredients together. Pour into a 12 1/4 x 10 1/2-inch casserole dish, and bake at 275 degrees for 1 1/2 hours. Yield: 12-16 servings.
Side: Jen
Chicken and Vegetable Pasta Salad (without the chicken)
1 lb bow tie pasta (8oz)
1 package three-cheese tortellini
2 zucchini, chopped
2 squash, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Grape tomatoes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 chicken breasts (omit for this time)
1 bottle Italian dressing, divided
4 ounces feta cheese
Parmesan cheese
Pimiento-stuffed olives
Cook pastas al dente, then drain and set aside. Coat chopped zucchini, squash, and bell peppers with olive oil. Sprinkle with garlic powder and salt and pepper. Toss until they are all coated. (Marinate chicken breasts in 1 cup Italian dressing, and grill or bake in 350 degree oven in foil for 30-45 minutes or until tender. Cut into bite-size pieces.) Combine pasta, vegetables, and chicken. Coat with remaining Italian dressing. Sprinkle with feta cheese, Parmesan cheese, and olives. Yield: 8-10 servings.
Note: May grill veggies on pan with olive oil, garlic powder, onion powder.
Bread: Catherine/Theresa
Jalapeno-Cheddar Popovers
http://www.myrecipes.com/recipe/jalapeno-cheddar-popovers-50400000133838/
*Can make popover batter a day ahead; cover and chill. Bring to room temp before baking.
Dessert: Emily
Tennessee Peach Pie
1 (9-inch) deep dish pie shell
3 large ripe peaches, peeled, pitted and sliced
1/3 cup butter, softened
1/3 cup self-rising flour
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon almond extract or 1 tablespoon amaretto
1. Preheat oven to 400 degrees
2. Prick the bottom of shell with a fork and partially bake pie shell for 4 minutes.
3. Place the sliced peaches in the pie shell. Make sure that the peaches are below the rim of the crust.
4. Mix the butter and remaining ingredients in a med-sized bowl. Pour butter and flour mixture evenly over the peaches.
5. Place the pie on a cookie sheet.
6. Bake for 15 min. Reduce oven temp to 300 degrees for 45 min. Cover the crust if it browns too quickly.
7. Serve with ice cream or fresh whipped cream.
Yield: 6-8 servings.
~Kati
Appetizer: Sarah
Green Chili Pick-Me-Ups
2 cups shredded Monterey Jack Cheese
2 cups shredded Cheddar Cheese
1 cup sour cream
1 (4.5oz) can chopped green chilies
1/2 cup minced green onions (approximately 1 bunch), green part only
2 teaspoons cumin
1 teaspoon dried oregano, or more to taste
60 wonton wrappers
Vegetable oil
1. Combine first 7 ingredients (cheese through oregano) and refrigerate at least 4 hours or overnight
2. Preheat oven to 350 degrees
3. Grease bottoms of each cup of a muffin pan
4. Place 1 wonton wrapper in each muffin cup, pressing the middle of the wrapper into the bottom and sides of the muffin cup creating a cup. Brush each wrapper with a very small amount of vegetable oil.
5. Bake empty wonton wrappers until lightly browned, approx. 8-10 min. Remove cups from the muffin tin and cool. Repeat this process until you have made all wrappers into cups.
6. Place wontons in an air tight container until ready to fill.
7. Once the flavors of the filling have had time to blend, place the cups on a baking sheet and preheat the oven to 375 degrees.
8. Spoon filling into cups being careful not to overfill. Bake until the filling is hot and bubbly, approx. 10 min.
9. Serve immediately.
Note: You can garnish these with a dollop of sour cream and a small amount of chopped cilantro.
Main Dish: Kati
Weekend Brisket
http://www.myrecipes.com/recipe/weekend-brisket-50400000133836/
Side: Whitney
Barbecue Baked Beans
1 lb ground beef
1 (3lb, 7oz) can pork and beans
1 med onion, chopped
1 green pepper, chopped
1 cup ketchup
1/2 cup bacon drippings
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
Dash salt
Brown ground beef; drain. Mix all ingredients together. Pour into a 12 1/4 x 10 1/2-inch casserole dish, and bake at 275 degrees for 1 1/2 hours. Yield: 12-16 servings.
Side: Jen
Chicken and Vegetable Pasta Salad (without the chicken)
1 lb bow tie pasta (8oz)
1 package three-cheese tortellini
2 zucchini, chopped
2 squash, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Grape tomatoes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 chicken breasts (omit for this time)
1 bottle Italian dressing, divided
4 ounces feta cheese
Parmesan cheese
Pimiento-stuffed olives
Cook pastas al dente, then drain and set aside. Coat chopped zucchini, squash, and bell peppers with olive oil. Sprinkle with garlic powder and salt and pepper. Toss until they are all coated. (Marinate chicken breasts in 1 cup Italian dressing, and grill or bake in 350 degree oven in foil for 30-45 minutes or until tender. Cut into bite-size pieces.) Combine pasta, vegetables, and chicken. Coat with remaining Italian dressing. Sprinkle with feta cheese, Parmesan cheese, and olives. Yield: 8-10 servings.
Note: May grill veggies on pan with olive oil, garlic powder, onion powder.
Bread: Catherine/Theresa
Jalapeno-Cheddar Popovers
http://www.myrecipes.com/recipe/jalapeno-cheddar-popovers-50400000133838/
*Can make popover batter a day ahead; cover and chill. Bring to room temp before baking.
Dessert: Emily
Tennessee Peach Pie
1 (9-inch) deep dish pie shell
3 large ripe peaches, peeled, pitted and sliced
1/3 cup butter, softened
1/3 cup self-rising flour
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon almond extract or 1 tablespoon amaretto
1. Preheat oven to 400 degrees
2. Prick the bottom of shell with a fork and partially bake pie shell for 4 minutes.
3. Place the sliced peaches in the pie shell. Make sure that the peaches are below the rim of the crust.
4. Mix the butter and remaining ingredients in a med-sized bowl. Pour butter and flour mixture evenly over the peaches.
5. Place the pie on a cookie sheet.
6. Bake for 15 min. Reduce oven temp to 300 degrees for 45 min. Cover the crust if it browns too quickly.
7. Serve with ice cream or fresh whipped cream.
Yield: 6-8 servings.
Wednesday, May 7, 2014
Mayday! Mayday!
We are counting down the days of May and I don't know about you, but I am ready for summer! There is no real theme for this May menu. Although, I am assigning a strawberry dessert to Haley in honor of the Humboldt Strawberry Festival.
I am just so happy to see the local fruit and veggies starting to appear at the farmer's market! Props to our local farmers or shall I say, "crops"? (Ha, cracking myself up here). Anyhoo, I hope you will embrace the menu with an open mind and hungry stomach. Looking forward to having you in our home again on Thursday. Cheers!
-Jill
I am just so happy to see the local fruit and veggies starting to appear at the farmer's market! Props to our local farmers or shall I say, "crops"? (Ha, cracking myself up here). Anyhoo, I hope you will embrace the menu with an open mind and hungry stomach. Looking forward to having you in our home again on Thursday. Cheers!
-Jill
Appetizer- Alison
Bacon Wrapped Shrimp
http://www.foodnetwork.com/recipes/tyler-florence/bacon-wrapped-shrimp-recipe.html
Bacon Wrapped Shrimp
http://www.foodnetwork.com/recipes/tyler-florence/bacon-wrapped-shrimp-recipe.html
Appetizer -Amy
Sweet and Soy Glazed Edamame
Pre-Entree
Tomato Basil Soup-Keata
Entree Side-Theresa
Fresh Herb Flatbread
Fresh rosemary
Fresh thyme
olive oil
parmesan
salt
Entree- Jill
Picasso's Waldorf Salad
Mixed Greens
Walnuts
Red Seedless Grapes
Blue Cheese Crumbles
Lightly Seasoned Chicken (Season All)
Cinnamon Apples
(Secret Recipe) Dressing
Italian Pomace Olive Oil-3 parts
Vegetable Oil-1 part
Balsamic Vinegar-1 part
Kosher salt-pinch
ground pepper-pinch
Dry Basil- 2 pinch
Roasted Garlic-2 pinch
Blue Cheese Crumbles
(Secret Recipe) Dressing
Italian Pomace Olive Oil-3 parts
Vegetable Oil-1 part
Balsamic Vinegar-1 part
Kosher salt-pinch
ground pepper-pinch
Dry Basil- 2 pinch
Roasted Garlic-2 pinch
Blue Cheese Crumbles
Dessert- Haley
Strawberry Almond Cream Tart
Note-please do yourself a favor and buy a graham cracker pie crust.
I am not as adventurous as this chef and would not feel like I could reproduce such an impressive display on my own!
I am not as adventurous as this chef and would not feel like I could reproduce such an impressive display on my own!
Thursday, April 10, 2014
"a deep south suppa"
because i'm officially from the deep south (south florida) i thought this would be a fun menu!!
but i must confess, i'm still learning about southern cooking so i had a guest menu maker!!
lindsey siroky helped me create a yummy southern suppa!!
but i must confess, i'm still learning about southern cooking so i had a guest menu maker!!
lindsey siroky helped me create a yummy southern suppa!!
appetizers
emily:
"mother in law's" devilled eggs
http://allrecipes.com/recipe/mother-in-law-eggs/
whitney:
fried green tomotoes
http://allrecipes.com/recipe/best-fried-green-tomatoes/
entree
jen:
"man catching" fried chicken with honey pecan glaze
http://www.myrecipes.com/recipe/man-catching-fried-chicken-50400000123138/
sarah:
sauteed green beans with bacon
http://www.myrecipes.com/recipe/sauted-green-beans-with-bacon-10000001069619/
catherine:
cheese grits
http://www.food.com/recipe/paula-deens-baked-garlic-cheese-grits-216364
dessert
katie:
southern banana pudding pie
http://www.myrecipes.com/recipe/banana-pudding-pie-10000001578375/
let me know if you have any questions! look forward to seeing yall next week. PLEASE let me know ASAP if you cannot make it. i know several people who would like to come if they can! thanks.
Wednesday, March 19, 2014
My New Normal... an AdvoCare friendly night
Next month marks the one year mark of the beginning of "My New Normal." Let me explain a little further about where I was a year ago and where I am now.
Last April, I was weaning my fourth child, feeling exhausted, fractious, frazzled, and emotionally I was in a gloomy haze. I still had baby weight to lose & had no energy for my family. My attitude and lack of energy seemed to set the tone for the entire family. It was as if my whole family was struggling to function on a day to day basis... only doing enough to get by... nothing more. This stay at home mom, with a small business on the side, had barely enough energy to get supper on the table much less put the energy into a well- thought-out, healthy meal. BUT April 2012 was when I was introduced to AdvoCare, and I haven't looked back since. I learned a new way to eat, I lost the baby weight, but most importantly I have ENERGY for my family again! I FEEL like a new woman who is able to give my BEST to my husband, my BEST to my kids, and my BEST to my new business. The coolest part is, it truly is "my new normal." I'm a changed woman. I will never go back to where I was this time last year, because I now have the knowledge of why I was feeling that way.
With that being said, I wanted my night of cooking club to reflect My New Normal. So, this Thursday night we will have a meal that highlights lean proteins & fresh vegetables with little to no starchy white carbs. I think you will find that it will be delicious & you will never miss the bread or typical desert we usually serve.
Jill-
Frittata
1 pkg organic sliced turkey
1 dozen organic eggs, beat & season with salt & pepper
1 cup chopped bell peppers
Place the turkey slice in a muffin tin. Place peppers on turkey. Fill with egg mixture. Bake 350 degrees until egg is set. (20 min)
Keata-
Cleopatra Salad
Dressing: 1/3 cup olive oil, 1/4 cup lemon juice, 1 tsp Worcestershire sauce, 1 clove crushed garlic, 3/4 tsp salt, 1/4 tsp black pepper
Salad: 1/2 head romaine lettuce, 1/2 head iceberg lettuce, 2 cups seedless grapes, 4-6 oz blue cheese
Croutons: 1 cup small bread cubes, 1 Tbls parmesan cheese
Toss the bread cubes with butter & parmesan cheese in a skillet. Toast over medium heat stirring until golden brown.
Tear the lettuces into large pieces, arrange the greens, grapes, croutons, & blue cheese in a large bowl, pour dressing over salad, toss lightly before serving.
Haley-
Roasted Cabbage steaks
Theresa-
Green Beans & Tri Color Quinoa
http://withstyleandgraceblog.com/2012/04/04/easter-greens-beans-tricolor-quinoa/
Alison-
Eggplant with Turkey Marinara
1 Eggplant sliced
1 lb ground turkey (browned)
1 jar marinara (organic Private Selection)
1/2 cup bread crumbs
1 egg
Bathe the sliced eggplant in egg & toss in bread crumbs. Brown on both sides using spray in skillet. Top with Turkey Marinara.
Amy-
Peanut Butter Balls
1 cup natural peanut butter
1 cup natural oats (Hodgeson Mill)
1 cup slivered almonds
1/2 cup local honey
1 pkg meal replacement shake (chocolate)
Mix all together and roll into balls. Store in the refrigerator prior to serving. Serve cold.
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