Spring is HERE!!!! and I am very excited about it. I have chosen a menu that I think will be great for having friends over, or just a nice night to sit out on the porch with your family. Supper Club will be at the Snider's house April 18th. The recipes are from Pinterest. Some of them may be familiar because they may have came from you board. I hope you all are doing great and I can't wait to see you all. God Bless, Keata
Keata: Host (fyi: here is the problem with Pinterest, there are so many options it is hard to pick just one. I will either try one of each or just pick one by the time you arrive at my house)
Bacon Wraped Pork Tenderloin
link: tastykitchen.com
Ingredients
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar
Preparation Instructions
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
Sweet and Spicy Dry Rub Pork Tenderloin
link: kneadtocook.com
Dry Rub Ingredients:
1 tbl kosher salt
2 tbl of brown sugar
1 tbl chili powder
1 tbl of smoked paprika
3/4 tbl of garlic powder
1 tsp of dried tarragon
1/2 tsp of onion powder
1 tsp of rosemary
1 tsp of dried thyme
1/2 tsp mustard powder
1 tsp cumin
1/2 tsp of cayenne pepper
Directions:
Combine all ingredients in a ziploc baggie or bowl. Then add the meat of your choice. I used it on two pork tenderloins and fire up grill.
Allison: Spinach-Grape Chopped Salad:
Grapes and feta cheese provide a sweet-savory balance for this 5-ingredient spinach salad.
link: Southern Living MARCH 2009
Yield: Makes 4 servings
Cook time:5 Minutes
Prep time:10 Minutes
Ingredients
2 tablespoons pine nuts
1 (6-oz.) package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup light raspberry-walnut vinaigrette
Preparation
1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
2. Coarsely chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.
Note: For testing purposes only, we used Newman's Own Light Raspberry & Walnut Dressing.
Amy: Brie and Apple Crescent Rolls:
link: dancingbranflakes.blogspot.com
ingredients: 1 round Brie, 2: green apples, 2: can of crescent rolls, pecans, honey
Heat oven to 375 F
Get your crescents ready on a baking sheet (homemade or store bought) spate them out into triangles and lay each one flat onto baking sheet
Slice a peeled green apple into one inch slices.
Layer the dough with Brie, apple, pecans, and a drizzle of honey.
Haley: Bacon Wrapped Caramelized Sesame Asparagus
Recipe link: howsweeteats.com
serves 4, is easily multiplied
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.
Theresa: Feta & Parmesan Zucchini Bake
(recipe adapted from Kalyn's Kitchen)
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper
1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Recipe printed from mykitchenescapades.com
Jill Taylor: Hot Fudge Pie
link:
http://islandeat.wordpress.com
Serves four to six (or eight, if the ice cream scoops are big…)
Ingredients
◾4 ounces unsalted butter, with a bit extra for greasing pie plate
◾1 ½ squares unsweetened baking chocolate (1.5 ounces)
◾1 cup sugar
◾2 eggs, beaten
◾1 teaspoon vanilla extract
◾¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
◾2 tablespoons milk
Directions
1.Pre-heat oven to 350 degrees.
2.Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
3.Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.
4.Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5.Mix in butter-chocolate mixture until completely blended.
6.Add vanilla and milk. Stir well.
7.Fold in flour, mixing just until no white streaks remain – do not overbeat.
8.Bake for 25 minutes.
Serve with ice cream for the full upside-down hot fudge pie treatment.
Please let me know if you can not make it. I will get a sub in line. Also I think someone was swapping on cooking and I could not recall so please just make their recipe. Can't wait to try everything and hope you like the menu:)
