July Supper Club {Going Greek!}

This month’s Supper Club was simply delightful!  I really was, as usual, looking forward to seeing my favorite peoples, and really looking forward to Ashley’s spread of delicious food.  She always has the best ideas..and is quite sneaky in the fact that she refuses to ‘pin’ anything she thinks she would like to incorporate into her dinner meal. 

Look at this fun summery tablescape.  If you remember this scape back in January.. it doesn’t surprise me that she had yet another beautiful display in accordance to the season.  Her color choice screeeams Ashley- yellow is her favorite color- and so perfect for this time of year. 

The July Menu

Appetizers

Watermelon Lemonade

Crudités with Fat-Free Ranch & Artichoke Hummus

Greek Skewers

Artichoke & Roasted Garlic Dip

Main Entrée
Skinny Chicken Gyros

Grilled Corn with Feta

Greek Orzo Salad

Grilled Skewered Vegetables 

Dessert
Nothing Bundt Cakes

 Ash always does THE best job with her appetizers.  She and I have a thing for the apps.  I am so thankful my friends love the idea of the appetizer.  Some people just aren’t into them much, but, oh.. I am.  and so is Ashley.  The Artichoke and Garlic Dip was a hit- seriously delicious.  You could have handed me a spoon and I’d be set for the night.  I could have eaten 25 of those Greek Skewers, too. Yum!

In honor of  the fact that 50% of the females in our group are preggo, Ashley so sweetly made two versions of her Watermelon Lemonade.  The boys stuck with their man beverages (i.e. beer).  They weren’t too keen to sipping on a drink with a fruity garnish. 

I don’t know though.  I wouldn’t put it past my Fireman.

Artichoke and Roasted Garlic Dip

from Spoon Fork Bacon

Ingredients

    Artichoke Dip
  • 1 head garlic, top sliced off
  • 1 tablespoon extra virgin olive oil
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 2 green onions, thinly sliced
  • 8 ounces mascarpone, softened
  • 1/3 cup light mayonnaise
  • ½ cup part-skim mozzarella, shredded
  • ¼ cup parmesan, grated
  • 2 tablespoons hot sauce
  • 2 teaspoon dry mustard
  • salt and pepper to taste
  • Topping
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon parmesan, grated
  • 1 ½ tablespoons butter, melted

Instructions

Preheat the oven to 375°F.

Place the head of garlic onto a small piece of aluminum foil, drizzle with olive and sprinkle with salt and pepper. Loosely wrap the foil around the garlic and roast in the oven for about 45 minutes or until the garlic cloves have softened completely and slightly browned. Carefully squeeze the clove into a bowl and discard the peel.

Mash the cloves into a paste and stir in the remaining dip ingredients. Season with salt and pepper. Stir the mixture until fully incorporated. Scoop the dip into a 3 cup baking dish of your choice and set aside.

In a small bowl toss together the topping ingredients and sprinkle over the dip filled ramekin.

Bake in the oven for 20 to 25 minutes or until the top is golden brown. Allow to cool for a few minutes before serving

http://chocolate-broccoli.com/2012/07/july-supper-club-going-greek.html

 

Greek Salad Skewers

Adapted from My Baking Addiction

Ingredients

  • 12 grape tomatoes
  • 4 ounces feta cheese, cut into 12 (1/2-inch) cubes
  • 1 mini cucumber sliced into 12 pieces
  • 12 pitted kalamata olives
  • 12 (4-6 inch) bamboo or wood skewers

Instructions

Thread the skewers starting with a tomato, then a piece of feta cheese, a cucumber and an olive. Repeat with the remaining ingredients.

http://chocolate-broccoli.com/2012/07/july-supper-club-going-greek.html

 

Watermelon Lemonade

Ingredients

    Non-Alcoholic Version
  • 1 pitcher of prepared lemonade
  • 2 cups cubed watermelon,
  • 1 lemon, sliced and
  • 1 lime, sliced
  • 1/4 cup fresh mint, rough chopped
  • Alcoholic Version
  • 1.5 cups of citron vodka

Instructions

Combine all incredients in a large pitcher, stirring well. Chill until ready to serve.

http://chocolate-broccoli.com/2012/07/july-supper-club-going-greek.html

Now time for the main event! Another thing my bestest and I have in common?  Our love for the Greek Gyro.  Good gracious, I could eat one everyday. 

Every.Single.Day

And Ashley could to.  I was super pumped when I learned the main entree was Chicken Gyros- Suh-WEET!  She found a recipe for a skinny version- and let me just say- it did not taste skinny.  I think the rest of the group would agree- it was so good! 

The Orzo Salad was my other favorite- I requested a ‘doggie bag’ for the road.  Lunch for the next day?  Yes, please and thank you! 

 

{Skinny} Chicken Gyros

Yield: 4 servings

Serving Size: 4 ounces chicken meat only

Adapted from Slender Kitchen

Ingredients

    Skinny Chicken Gyros
  • 1 lb extra lean ground chicken (5-7% fat)
  • 1/4 white onion
  • 1/2 tbsp marjoram
  • 1/2 tbsp ground rosemary
  • 2 garlic cloves
  • 1 tsp salt
  • 1/2 tsp fresh black ground pepper
  • Warm whole wheat pita wraps
  • Tzatziki Sauce
  • 2 (8 ounce) containers plain yogurt
  • 2 cucumbers - peeled, seeded and diced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic, peeled
  • Additional Toppings (optional)
  • Sliced tomato
  • Sliced white onion
  • Lettuce

Instructions

Preheat oven to 325 degrees.

In a food processor, pulse together the onion and garlic until they form a paste. Remove from the food processor and press into a paper towel or cheesecloth to remove excess water.

Combine the ground chicken, marjoram, rosemary, onion and garlic mixture, salt, and pepper in a large bowl. Form into a small meatloaf and bake on a sheet pan for 50-60 minutes until cooked through.

While the meatloaf bakes, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic in a food processor or blender,. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Allow chicken to rest for 10-15 minutes before slicing. Slice very thinly and serve with sauce.

Nutritional Information:

Calories: 160; Fat:1.7 g; Carbohydrate: 0.4 g; Fiber: 0.4 g; Protein: 27 g

http://chocolate-broccoli.com/2012/07/july-supper-club-going-greek.html

Skewered Grilled Vegetables

Ingredients

  • 1 red onion, wedges
  • 1 green bell pepper, cut into 1 1/2-inch pieces
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 zucchini, sliced think
  • 1 yellow squash, sliced thick
  • 1 (8-ounce) container whole mushrooms
  • 1-2 tablespoons olive oil and
  • 2 teaspoons dried oregano

Instructions

Combine vegetables in a large bowl and toss with olive oil and oregano.

Thread vegetables alternately onto (10-inch) skewers. Prepare grill or broiler.

Place kebabs on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done.

http://chocolate-broccoli.com/2012/07/july-supper-club-going-greek.html

 

Greek Orzo Salad

Ingredients

  • 4 cups chicken stock
  • 1 1/2 cups orzo pasta
  • 1 (16 oz) can garbanzo beans, drained and rinsed
  • 2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
  • 3/4 cups finely chops red onion
  • 1/2 cup chopped basil leaves
  • 1/4 cup chopped mint leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup crumbled feta
  • Dressing
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

Bring the broth to a boil in a medium saucepan. Add the orzo and cook until tender, stirring frequently, about 9 minutes. Drain then transfer to a large bowl and cool completely. Add the onion, beans, tomatoes, mint, and basil and toss well, and season with a salt and pepper.

Whisk the dressing ingredients together and pour over the orzo, tossing well to combine. Serve with additional feta sprinkled on top as desired.

http://chocolate-broccoli.com/2012/07/july-supper-club-going-greek.html

 

Grilled Corn with Feta

Ingredients

  • 8 ears of corn
  • 1/2 cup butter, softened
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon garlic powder
  • 1/2 teaspoons ground black pepper
  • 1/2 cup crumbled feta cheese

Instructions

Preheat grill to 350° to 400° (medium-high) heat. Pull back husks and silks from ears of corn; remove and discard.

In a small bowl combine butter, chopped fresh mint, garlic powder, and pepper. Lay corn on top if a piece of foil and brush corn with butter mixture. Wrap with foil. Repeat with remaining corn ears.

Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.

Serve with crumbled feta.

http://chocolate-broccoli.com/2012/07/july-supper-club-going-greek.html

After dinner it was time for dessert.  A couple weeks back Travis celebrated his big 3-0!  Ashley took it upon herself to pick up one of the best cakes, ever!  Nothing Bundt Cakes are amazing- we love them, for sure. 

White Chocolate Raspberry is one of the best flavors, along with the Lemon and I also like the Marble Cake, too.  In fact- you bring me any flavor and I’ll be a happy girl.  

Happy Birthday, Trav!  Landon got in on the action to help Daddy with his candle blowing- so sweet!

Yet another fun meal shared with our special friends.  I’ve said it before- I love hanging out with them- and of course over a delicious meal makes it all the more wonderful. 

Thanks Ashley for cooking up a fancy spread for all of us!  You have outdone yourself, woman!

I am impatiently waiting for next month’s Supper Club at the Cabrera’s- Gender Reveal of her sweet baby!  Eeeeeek!  Can’t wait!

Comments

  1. Greek is my favorite, so these recipes all look so perfect and yummy!

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