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September Supper Club

This month was hosted by our sweet friends, Chris and Diana.  Diana is quite the cook!  Well, all of my Supper Club Foodies are particularly awesome in the kitchen, but I always like to sample what Di has cooking up.  Last time we had some ethnic cuisine specific to their culture of Spain- Paella.. it was fantastic.  After coming home I conitnued to crave the meal- so I made my own.
Recently (like a week ago, recent) she and Chris ventured through Europe on vacation.  I’m assuming this menu was related to something she sampled while on holiday.

September Menu

Appetizer
Cheese and Fruit Tray
Main Course
Spring Green Salad
with Raspberry Hazelnut Vinaigrette
Savory Filled Crepes
Asparagus Chicken
Beef and Mushroom
Dessert
Chocolate Mousse
Cheese Tray with Fruit
Can’t ever go wrong with a platter adorned with cheese and fruit!

2 different cheeses, pre-cut in the size you desire
Garnished with cut strawberries and grapes

Spring Green Salad

INGREDIENTS
6 cups spring mix salad greens
1/4 cup sliced almonds
1/2 cup shredded cheese
1 cup grape tomatoes, halved
1/2 cup dried cranberries
1/2 cup grated carrots
1/4 cup Raspberry Hazelnut Vinaigrette (store bought; WishBone brand)
DIRECTIONS
Combine first 6 ingredients in a large bowl. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Information; Serves 4 (1 1/4 cups each)
120 calories; Fat: 7.7 g; Carbohydrate: 7.9 g; Fiber: 2.9 g; Protein: 6 g
Main Entree: Crepes
Asparagus Chicken Crepes
INGREDIENTS
Crepes
2 eggs
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar
Chicken Filling
1/2 cup condensed cream of chicken soup, undiluted
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/2 cup heavy whipping cream, whipped
DIRECTIONS
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between. (You can also buy the ready to use crepes in the produce section of your grocery)
In a small bowl, combine the soup nutmeg and whipping cream, add the chicken, asparagus to remaining soup mixture and cook for a few minutes.
Spoon 3 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased baking pan.
You may spoon some soup mixture over crepes.
Nutrition Information; Serves 4 (One crepe each)
243 calories; Fat: 10.5 g; Carbohydrate: 19.2 g; Fiber: 0.9 g; Protein: 17.6 g
Beef & Mushroom Crepes
INDREDIENTS
1 1/2 lbs. cooked beef
1/2 lb. mushrooms, sliced
2 tbsp. butter
2 tbsp. flour
1/3 c. cold water
2 beef bouillon cubes
1/3 c. boiling water
1 tsp. prepared mustard
2 tsp. salt
1/8 tsp. pepper
1 cup heavy whipping cream
DIRECTIONS
Cut beef into 1/4″ cubes. Saute mushrooms in butter. Blend flour with cold water. Dissolve bouillon cubes in boiling water and stir into flour paste; add to mushrooms in skillet.
Stir in remaining ingredients, except beef and cream; stirring constantly until thickened. Add beef cubes, cover and cook slowly for 10 minutes. Remove from heat and stir in cream.
Place filling in center of crepe and fold. Place seam side down in a greased baking pan.
Nutrition Information; Serves 12 (One crepes each)
283 calories; Fat: 12.5 g; Carbohydrate: 17.1 g; Fiber: 0.9 g; Protein: 24.2 g
And quite the delicious looking (and not to mention, beautifully presented) dessert!  Not too heavy after a full meal of yumminess :)
Chocolate Mousse
INGREDIENTS
1/2 cup semisweet chocolate chips
2 tablespoon water
2 egg yolk, lightly beaten
3 teaspoons vanilla extract
1 cup whipping cream
2 tablespoon sugar
Whipped cream
DIRECTIONS
In a small heavy saucepan, melt chocolate chips with water over low heat; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired.
Nutrition Information; Serves 4 (One mousse each)
288 calories; Fat: 19.5 g; Carbohydrate: 25.9 g; Fiber: 1.5 g; Protein: 2 g
Thanks to the Cabrera’s for hosting this month- I am so sad the Massey’s missed out :( We had an unexpected change in plans last minutes and couldn’t make it.  Boo.
What a great friend to take pictures of her meal for me.. I like how she thinks! Now.. onto the fall weather, and warm comfort dishes!  Next stop is the Tapella house for October Supper Club.  My belly is already stirring up ruckus..

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