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March Supper Club {Asian Infusion}

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 This month’s Supper Club was such a fun theme!  Ashley did an amazing job at creating a full Thai/Asian inspired meal that EVERYone enjoyed.   

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Most of the items on her menu were recognizable, but never thought to be put together.  The appetizers alone were out of control delicious.  I walked in and saw the spread and thought for sure “Dinner is served..” but, alas.. this was just the beginning!   

Lets hop to it.. drum roll, please:

The menu..

Fancy Beverage

Cool Sparkle


Thai Larb with Crisp Lettuce Cups
Japanese 7 Spice Edemame
Thai Curry Cauliflower with Coconut Lime Aioli

Main Entree

Hot & Spicy Peanut Chicken
Rice Noodles


Banana Nutella Spring Rolls

This was such a unique beverage.. fresh cucumber and strawberries in my bevi?

Really refreshing.  Not too sweet and not to ‘boozy’, either. Just right for my recent gradutation to the ‘light weight’ catagory.  No alcohol for almost a year will do that to you..

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Cool Sparkle


  • 24 ounces Gekkeikan Plum Wine
  • 1 cup cucumber, thinly sliced
  • 1 cup fresh strawberries, sliced
  • 4 ounces honey
  • 7 ounces Zipang Sparking Sake


Muddle the cucumber, strawberries and honey. Add the sake and chill for several hours. Add ice, stir and top with Zipang Sparkling Sake.


The sauce in this dish really makes the whole thing come together.  The extra crispy lettuce leaves for wrapping is key for an extra sturdy serving dish.. especially when you want to overfill your little boat with lotsa lotsa Larb!Online Edits10 

Thai Larb with Crispy Lettuce Cups

From Bon Apetite


  • 1/3 cup fresh lime juice
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons (packed) light brown sugar
  • 1/2 teaspoon Sriracha sauce
  • Chicken
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1/2 cup coarsely chopped shallots
  • 2 tablespoons thinly sliced lemongrass
  • 2 kaffir lime leaves, thinly sliced
  • 1 small red Thai chile, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 teaspoons fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon kosher salt
  • 3 tablespoons peanut oil or canola oil, divided
  • 8 small iceberg lettuce or hearts of romaine leaves
  • Cilantro tender leaves and stems



Stir all ingredients in a small bowl to blend; set dressing aside.


Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.

Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and spoon reserved dressing over.


 Ever heard of Japanese 7 Spice?  Me neither!  I am officially a fan.. and so is my Fireman.  He probably ate his weight in this edemame. 



Japanese 7 Spice Edemame

From 52 Kitchen Adventures


  • 1 lb. edamame
  • 2 1/2 T toasted sesame oil (or olive oil)
  • 2 1/2 T Japanese 7 spice (AKA sansho spice blend)
  • 1 t cayenne pepper
  • 1 t garlic powder
  • 1/2 t salt


Place edamame in large mixing bowl. Add oil and toss to coat pieces (add more if needed). Add the rest of the ingredients and mix together until all pieces are evenly coated. Add more spices or salt to taste


..and I probably did the equivalent with this curried ‘flower.  SO delicious! I could eat the aioli with a spoon!!  But, I could enjoy the veggies without it and be just as satisfied.



Thai Curry Cauliflower with Coconut Lime Aioli

Adapted from Vegan Yack Attack


  • 1 Large Head of Cauliflower
  • 1 Tbsp. olive oil
  • 1 1/2 Tbsp. Cornmeal
  • Pinch of Salt / Pepper
  • Aioli
  • 3 Tbsp. Mayo
  • 2 Tbsp. Light coconut milk
  • 1/4 tsp. garlic Powder
  • 1/4 tsp. onion Powder
  • 1/2- 3/4 tsp. Fresh lime Juice
  • Zest from Half of 1 Lime
  • 1 Tbsp. Finely Diced Green Onion
  • Salt & Pepper to Taste
  • Thai Sauce
  • 1 1/2 Tbsp. Thai Curry Paste
  • 2 tsp. chili Paste
  • 1/4 Cup + 1 tsp. Lite coconut milk
  • 1/2 Tbsp. Fresh orange Juice
  • Pinch of lime Zest
  • Pinch of cayenne pepper


Preheat oven to 375ºF. Take cauliflower and break off outer leaves if the head has them. Chop the florets into slightly larger than bite-size pieces.

Get a baking sheet ready off to the side. In a large bowl, toss the cauliflower in the olive oil, then sprinkle the cornmeal, salt and pepper over the top and toss until evenly coated.

Spread the florets over the baking sheet in a single layer and bake for 15 minutes on each side.

In the meantime, whisk together the mayo, coconut milk, garlic powder, onion powder, lime juice, and zest in a bowl. Stir the green onions in and season with salt and pepper to taste. Set in the fridge to let the flavors mingle together.

In another small bowl, whisk the curry paste, chili paste, coconut milk, orange juice, lime zest and cayenne pepper together. This will be the sauce used to coat the cauliflower.

Once the cauliflower is done baking, take it out of the oven and toss it in the Thai curry sauce until evenly coated. You can either eat this as is, or return it to the oven for 5-10 minutes to make it slightly more crispy.

Serve warm with the aioli on the side for dipping.


The main dish.. yum!  Supper Club from the Crock Pot??  Now, thats my kinda meal!!  Who says you can’t entertain with ease? 

This recipe is on my menu for next week.. but I’m thinking hot and spicy peanut shrimp?  Add the peeled and deveined shrimp in at the end with the coconut milk and peas..

I’ll let you know how it turns out.

Spicy Chicken


Crock Pot Hot & Spicy Peanut Chicken

Adapted from BHG


  • 2 medium onions, cut into thin wedges
  • 1 1/2 cups sliced carrot (3 medium)
  • 1 small red sweet pepper, cut into bite-size strips
  • 2 pounds skinless, boneless chicken breasts
  • 3/4 cup chicken broth
  • 3 tablespoons creamy peanut butter
  • 1/2 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon grated fresh ginger
  • 2 - 3 tablespoons red curry paste
  • 4 garlic, minced
  • 1/2 cup unsweetened coconut milk
  • 1 cup frozen peas
  • Hot cooked rice We used rice noodles
  • Chopped peanuts
  • Snipped fresh cilantro


In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken.

In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

Cover and cook on low-heat setting for 5 to 6 hours.

Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

Serve chicken mixture over hot cooked rice or noodles. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.


Probably the highlight of the evening..

Well.. I say that.  The entire meal was a home run- but this knocked it out of the park.

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Banana Nutella Spring Rolls

From Erica's Sweet Tooth (great step by step pictures on how to roll the bananas)


  • 1 package refrigerated spring roll/egg roll wrappers (found near the faux-meats)
  • 6 bananas, halved
  • 1 cup Nutella
  • Peanut or canola oil for frying


Trim bananas and unwrap spring roll wrappers.

Wrapping the bananas!

With a corner of the wrapper facing towards you, place a banana half spread with 2-3 tablespoons nutella in the center of the wrapper.

Tuck the corner closest to you under the banana so that you have a layer of spring roll wrapper around the banana half.

Fold the two sides in tightly and seal with wet fingers.

Roll the remaining wrapper around the banana and seal with wet fingers.

Heat 2″ of oil to 375 degrees and place about 3 spring rolls into the oil at a time, cooking for about 2 minutes or until they are nice and golden.

Carefully, use a slotted spoon to remove spring rolls, shake off excess oil, and drain on a paper towel-lined plate. Serve warm with ice cream and enjoy.


Don’t forget the ice cream!

What a great evening with friends and yumy food.  Thanks Ashley for hosting us!

Next month at the Cabrera’s!  Looking forward to seeing what Diana has in store!

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