June Supper Club

This month we finally got together for a dinner meal with our sweet supper club friends.  We have been busy together, though!  In May we decided to head out for a Ranger’s game in place of Supper Club for that month.  We have occasionally done that here and there to mix it up, but it surely isn’t like we never see one another!

Last weekend we spent a long 4-days with my favorite people in the world- and had a blast!  Here are a few snapped photos via Instagram- my new favorite obsession!  I love it.  Really, I do.

The FOOD.  It was like Supper Club EVERY day- morning, noon, and night!  The Fireman, of course, did most of the cooking.  And it was SO yumm!  We even got baby Landon in there a time or two for some stirring action.

For the month of June it was the Massey’s turn to host (so graciously given by Ashley, my bestest ever and sweet Supper Club’er. She knew I would be awfully sad if we counted my SC as the Rangers game outing.)  I did a poor job of taking pictures- Part of my brain forgets to grab my camera and the other is due to my total lack of energy.  The glories of pregnancy.  (and for the record, I have been SO spoiled with practically ZERO symptoms- but I’m ready for my energy to come back, thanks hormones.)

The June Menu

Appetizer
Hot & Cheesy Caramelized Corn Dip with Chorizo

Main Entrée
Tangy Avocado & Fennel Slaw
Mexican Quinoa
Sweet & Smokey Shrimp Tacos with Mango Salsa

Dessert
Reese’s Cheesecake Brownies (Mix and Match Mama)

Again, I’m pulling the ‘pregnancy brain‘ card- I failed to get a picture of my corn dip.  Which was completely hoovered by the group before dinner was served.  This was a 9×13 dish, folks.  Yeah.  It was that good.  I prepped the dip the night before, doing all but baking it and then popped it in the oven for about 30 minutes- after I allowed it to chill out on the counter for about 15 minutes.

Hot & Cheesy Caramelized Corn Dip with Chorizo

Yield: Serves 8-10

Adapted from How Sweet Eats

Ingredients

  • 1 (10-ounce) package Mexican chorizo
  • 3 (15-ounce) cans whole kernal sweet corn, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small sweet onion, chopped
  • 1 red bell pepper, chopped
  • 2 jalapeños, seeded and chopped
  • 6 green onions, sliced
  • 3 garlic cloves, minced or pressed
  • 1/2 teaspoon smoked paprika
  • 1 (17 ounce) container of 0% Greek yogurt (such as Fage)
  • 1 1/4 cups (about 5 ounces) shredded cheddar cheese
  • 1 1/4 cups (about 5 ounces) shredded monterey jack cheese

Instructions

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add chorizo. Cook meat until cooked through, stirring frequently, about 4-5 minutes. Remove chorizo to a large bowl and reserve for later mixing. Add corn to the skillet, cooking and stirring until golden – about 6-8 minutes. Remove corn and add it to the chorizo in the bowl. Add onions and red peppers to the hot skillet, with salt and pepper. Cook until softened, about 5 minutes. Add in jalapeño peppers, green onions and garlic, cooking for about 2-3 minutes. Transfer mixture to the bowl, add in the yogurt, paprika, and 4 ounces of each cheese. Stir until combined. Spread into a large dish, 9x 13 in baking dish coated with cooking spray. Top with remaining cheeses.

Bake for 20-25 minutes, or until cheese is golden on top. Serve immediately with tortilla chips or crackers.

http://chocolate-broccoli.com/2012/07/june-supper-club.html

Next came the main entree!

Shrimp (well..seafood) seems to be the only thing I desire these days.  I have a burning for ham sandwiches, too.  I attempt to stay away, but they follow me everywhere.  I made this dish a couple weeks back and decided I liked it well enough to entertain with.

Sweet & Smokey Shrimp Tacos with Mango Salsa

Yield: 4 servings

Serving Size: 2 tacos, each

Ingredients

    Shrimp
  • 1 pound medium shrimp (fresh or frozen/thawed)
  • 1 tablespoons Sweet and Smokey spice rub (such as McCormick's Grill Mates)
  • Mango Salsa
  • 1 large mango, diced
  • 1 large tomato on the vine, diced
  • 1/4 red onion, diced
  • 8 medium tortillas

Instructions

Salsa

Combine mango, tomato, and red onion, tossing to combine. Reserve in fridge until ready for serving.

Shrimp

In a large bowl, combine shrimp and the spice rub, tossing to coat the shrimp.

Heat a large non-stick skillet coated with cooking spray over medium heat. Add shrimp and cook until no longer pink, about 6 minutes.

To assemble tacos, top each tortilla with shrimp and then with the mango salsa.

http://chocolate-broccoli.com/2012/07/june-supper-club.html

I decided that the classic rice and beans was too heavy for the seafood tacos, so I decided to do a light and tangy slaw as a pairing side.

Cilantro & Avocado Slaw

Yield: 8 servings

Serving Size: 1 cup, each

Ingredients

  • 2 limes, juiced
  • 2 avocados, diced
  • 1 (5-inch diameter) cabbage head, shredded
  • 1 medium cucumber, seeded and thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 jalapeno, diced
  • 1 bunch fresh cilantro, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate until ready to serve.

http://chocolate-broccoli.com/2012/07/june-supper-club.html

A couple weeks back Jarrett expressed his new love for quinoa after Ashley made Cilantro Quinoa for him with dinner one night.  So- decided to make a Mexican version of the whole grain to see if I could impress him all the same.  I think proved some kind of justice here with this recipe.  Jacqueline confessed she had never tried quinoa, ever.  I was confident to serve this to her for her first sampling.

Mexican Quinoa

Yield: 8

Serving Size: 3/4 cup, each

Adapted from Daily Unadventures in Cooking

Ingredients

  • 2 teaspoons olive oil
  • 1 medium carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 small sweet onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic. minced
  • 4 green onions, chopped
  • 1 teaspoon mexican oregano
  • 1 teaspoon hot smoked paprika
  • 1 1/2 cup quinoa, rinsed
  • 3/4 cup water
  • 2 (14.5-ounce) cans fire roasted tomatoes
  • 1 bay leaf
  • 1/2 cup (2-ounces) shredded monterey jack cheese
  • 1/4 cup chopped parsley

Instructions

Heat a medium Dutch oven on the stove top to medium heat. Add the olive oil and swirl for 30 seconds. Add the carrots, celery and sweet onion. Allow to cook together stirring occasionally for 3-4 minutes. Add the diced peppers and continue for another 3 minutes. Add the garlic, the white and light green parts of the green onions, the oregano, paprika and 1/2 teaspoon of salt, allowing to cook for just about one minute.

Stir quinoa into the vegetables. Add water, tomatoes including juices and bay leaf. Turn heat up to high and bring to a boil.

Cover and reduce heat to medium. Cook for 25 minutes, until most of the liquid is absorbed and quinoa is soft. Stir in cheese and parsley. Cover and continue cooking for another 5 minutes. Fluff with a fork and serve!

http://chocolate-broccoli.com/2012/07/june-supper-club.html

Dessert.  Oh glorious dessert.  Usually by the time we get through with dinner and appetizers, we are all stuffed to the brim and hardly have an inkling for anything sweet.  Even my Fireman, the mother of all sweets eating, doesn’t usually bare ease in his belt buckle for a bite of something- even chocolate.

When I mentioned dessert.. Ahem.. Reese’s Cheesecake Brownie Bars.. not a single one made an objection!  Even I enjoyed a rather hefty piece.  My sweet tooth may be returning, as I ended up eating some of this for breakfast the next day!

Did I mention this goes GREAT paired with a frosty glass of skim milk?  Some may gag at the thought of fat-free milk, but the Central Market Organics Fat-Free Milk is all I buy, and it is amazing.  I will half-heartedly admit to drinking it by the carton. Those of you Supper Club’ers that sampled some with a glass on Friday- I hadn’t had a gulp or two from this particular carton as of yet, so you are safe from these mouth germ-ys.  After breakfast the next day?  Not sure I wanted to dirty up a glass.. so..

This was really easy, and so delicious.  I was looking for something simple to whip together the night before (along with my corn dip) and this seemed to to the trick well enough!  I made the brownies per the directions and stopped after baking, and allowed to sit overnight in the fridge.  About an hour before dinner began, I made the chocolate icing (which was SOOO good!) and spread it over the top of the brownies, followed by the chopped Reese’s cups.  I was thankful 16 cups came in the large candy bag I picked up form the store.  Chopping all 16 made up for the few times I snuck a sample for tasting.  You know.. to make sure they were really as good as I remember.  I then allowed it to sit on the counter until serving- to soften the brownies a bit.  I am a sucker for chewy cookies, brownies, candy.. of the caramel kind. You know- the good stuff.  All in moderation, my friends.   Plus, when you balance it out with a glass of SKIM milk, you’re doing good, right?

If you give a Mouse a Cookie.. your gonna need to give him some milk..

Reese's Cheesecake Brownie Bars

Ingredients

  • 1 box brownie mix (plus ingredients according to preparations on the box)
  • 1 (8 oz) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup creamy all natural peanut butter
  • 1 cup Reese's peanut butter chips (on the baking aisle next to the chocolate chips)
  • 1 (12-ounce) bag milk chocolate chips
  • 3 tablespoons whipping cream
  • 12 large Reese's peanut butter cups, chopped

Instructions

Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with cooking spray.

Prepare brownie mix per box directions. Spread brownie batter in prepared pan and set aside.

In a large mixing bowl, beat cream cheese with electric mixer until fluffy. Add in condensed milk and peanut butter and beat until smooth. Stir in peanut butter chips and then spread cream cheese mixture over brownie batter in pan.

Bake about 40 minutes or until cheesecake top is golden and set. Cool on counter for 30 minutes and then in refrigerator another 30 minutes. In a small microwavable bowl, melt chocolate chips and whipping cream together until smooth, stirring every 30 seconds. Spread over cheesecake layer. Top with chopped peanut butter cups and store in refrigerator until ready to serve.

http://chocolate-broccoli.com/2012/07/june-supper-club.html

Fun times with these people, yet again.  After a long week of work, spending time with them is always a great way to lighten up my mood.  I need to figure out a way to keep them in a little pill bottle or a powder, or something like that.  Give me the little boost when I need it.

Until next month!  Wondering what miss Dunaway has up her sleeve..

Comments

  1. Sounds delicious and you look adorable!

Trackbacks

  1. [...] Quinoa is such a versatile grain- it will happily conform to whatever flavor you put with it.  My favorite quinoa recipe of all time at the moment is Mexican Quinoa.  [...]

  2. [...] don’t have a recipe for you today, but I did make this Mexican quinoa dish last week (scroll down a bit on the post to find it) and it was probably the [...]

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