Weekend Supper Club, Round 2, Week 1; Liz Moreland
"Arizona Should Have Made It To The Tournament Hot Artichoke Dip"

Due to the NCAA Playoffs this upcoming weekend, Liz submitted a great appetizer/dip perfect for a party! We do have some KY fans at our house however!

Ingredients:

1 cup grated Parmesan cheese

1 cup Mayonnaise

1 can drained artichoke hearts

Paprika

Directions/Comments:

This is such a yummy and easy dip to throw together. I wouldn't use anything but mayo with this dish, Miracle Whip just won't do.

It's my "go to" for potlucks and gathering with friends. My Mom has been making this one for cocktail parties for over 25 years!

Set oven to 350. In a bowl mix the cheese and mayo together and set aside. Chop the artichoke hearts, pour the hearts in the bowl with the mayo and cheese, Mix. Pour the mixture into a casserole dish (I use a ceramic tortilla holder because it has a lid and is easy to transport). Sprinkle on the paprika, Bake about 15-20 mins until bubbly. I usually serve it with crackers.

Liz's Artichoke Dip

Carla's Artichoke Dip



Cindy's Artichoke Dip



Cute dish from Target for dip



Weekend Supper Club Week 5: Family Style Swiss Steak, from Carla Davis

Ingredients:

3 Tablespoons flour
1 large size oven cooking bag
1 (14 1/2oz) can original style stewed tomatoes
1 (10 1/2oz) can condensed beef broth
1 medium onion, sliced
1/2 teaspoon pepper
1 (1 1/2 to 2 lbs) boneless round steak
3 medium carrots

Directions:

Preheat oven to 350 F. Place flour in cooking bag; twist end and shake to coat inside. Place bag in a 13X9X2 inch baking pan. Add tomatoes, broth, onion and pepper; squeeze bag to blend ingredients.  Cut steak into serving size pieces and place in bag in single layer. Place carrots in bag around steak. Close bag with nylon tie; cut 6 slits 1/2 inch long in top. Bake 1 hour and 15 minutes or until steak is tender. Serve over rice or potatoes.

Carla's Swiss Steak

Cindy's Swiss Steak

Jaimie's Swiss Steak

Weekend Supper Club Week 4; White/Phat Chick Enchiladas via Jaimie Petty

This is a very easy dish to make on days when you don't want to step on the scale!

Ingredients:
1 whole fryer chicken
12 flour tortillas-Fajita size
2 cans of cream of mushroom, or chicken soup
4 oz of cream cheese (room temperature)
1 cup of sour cream
1.5 cups of Monterey Jack cheese
Salt, pepper and chili powder to taste

Directions:
Cook the whole fryer chicken in the crock pot for 6 hrs or the usual time you would cook a chicken, season lightly with salt, pepper and chili powder.
After chicken is fully cooked, take chicken out of crock pot and place in a bowl to let it cool.
Shred the chicken off the bone and place in a bowl. (This will totally burn your fingers BTW) but it's OK because we all know we've done it before.
Mix the cream cheese and half a cup of Monterey Jack cheese in with the shredded chicken.
In another bowl mix the two cans of soup and the sour cream.
In the bottom of a 8 x 11 casserole dish add a generous layer of the soup mixture
Fill the tortillas with however much chicken mixture you desire. I make them fat because....Hello! they are Phat girl enchiladas!!! Roll them up and throw them in the dish.  They don't have to be as tightly squeezed together like the non-white girl version because the THICK sauce needs to seep in, but you do want to try and fit 12 in a dish. Add the remaiunder of the soup mixture to the enhciladas and bake for 20 minutes
Finally add a cup of cheese to the top and bake for another 10 minutes or until cheese is melted.
I hope you enjoy them as much as my boys do.

Jaimie's Enchiladas

Carla's Enchiladas

Julie's Enchiladas

Liz's Enchiladas

Cindy Enchiladas

WSC WEEK 3

Julie has submitted her recipe for Peanut Butter Pie....I can't wait to make it and the picture makes me hungry just looking at it:

PEANUT BUTTER PIE:

Ingredients:

1 cup + 2 tblsp peanut butter (creamy)
1 8oz package of cream cheese (softened)
1/2 cup sugar
4 1/2 cups thawed whipped topping
1 12oz jar hot fudge topping
15 chocolate Oreo cookies, with chocolate cream
3 tblsp melted butter

Directions:

Crust:

    Crush cookies to resemble fine to coarse crumbs (food processor, or with rolling pin)

Melt butter and add to cookie crumb mixture, mix and press into pie dish.

Bake crust for 8-10 minutes, let cool completely.

Pie:

    With electric mixer, beat softened cream cheese and 1 cup peanut butter unitl thoroughly mixed.

Gently fold/mix in 3 cups thawed whipped topping until completely combined.

Spoon mixture into cooled pie crust, smooth edges to cover whole pie.

Reserve 2-3 tblsp of hot fudge topping in plastic sandwich bag, heat remaining hot fudge in microwave for 60 seconds, stir.

Spread hot fudge topping over entire peanut butter pie.

Refrigerate until hot fudge has begun to set.

Spread remaining thawed whipped topping onto pie, being careful not to mix layers.

Topping:

    Place 2 tblsp peanut butter into sandwich baggie, cut corner of bag and squeeze bag to drizzle on top of pie.

Cut corner of bag containing the hot fudge and do the same, drizzle hot fudge in opposite direction of peanut butter.

Refrigerate until set, and ready to serve.

ENJOY!!!

Cindy's Pie

Liz's Show-off Pie

Carla's Pie

Julie's Pie

WSC Week 2, Mike's Favorite Lettuce Wraps

This recipe has 3 different parts; the main filling portion and two different sauces that can be made ahead of time if you wish:

Sauce 1

1/4 c sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard powder
2 tablespoons water
1-2 teaspoons garlic and red chili paste

Stir Fry Sauce

4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon rice wine vinegar
Mix together and set aside


Lettuce Wrap Ingredients
3 tablespoons oil (I used canola)
about 1 pound ground chicken breasts
1 cup water chestnuts (1 can seems to be just right)
2/3 cup mushrooms
3 tablespoons chopped sweet onion
1 teaspoon minced garlic
4-5 leaves lettuce, iceberg, romain, butter..whichever kind works for you

Directions:

1. Make the Sauce 1 by dissolving the sugar in water in a small bowl
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.  I placed mine in a plastic container with a lid so that I could shake it.
4. Combine the hot water with the hot mustard and set this aside as well, add more or less water/mustard powder until it has the consistence of regular yellow mustard
5.You will later add your desired measurement of this mustard and the garlic chili sauce to the Sauce 1 mixture to pour over the wraps...kinda like salsa on a taco. 
6. Cut/mince mushrooms and water chestnuts to about the size of small peas.
7. Bring oil to med heat in a large frying pan
8. Begin cooking ground chicken and cook until almost done and then add the onion, mushrooms, water chestnuts...you may have to add a little more oil for stir-frying this but do not over-cook the added veggies, you want them crisp-tender.
9. Add in the prepared stir-fry sauce and saute the mixture for a couple minutes then serve it in the lettuce wraps.
10.  Use Sauce1 as your main sauce adding the chili garlic past and hot mustard to taste, be careful here and start out sparingly, they are both pretty hot but super flavorful.  Add this to your lettuce wrap after filled with meat mixture.
11.  I used rice crispy noodles for topping the wraps, (Liz's recomendation) and it really made it nice and crunchy.
12. We usually have plain white rice with the wraps, Mike adds the sauce to his rice.

All of the pictures I took of Mike and I making this dish disappeared off my camera...ugh!  I will try and recover them somehow and add them later.  I hope you like these, it is a favorite at the Adkins House.  Enjoy.

Cindy's Lettuce Wraps

David Eating Carla's Lettuce Wraps

Weekend Supper Club Week 1: Liz Moreland
Liz's Baked Ziti

Baked Ziti

2 tbs olive oil

1 medium sweet onion chopped

2-3 cups chopped white mushrooms

1 package fresh Sweet Italian Turkey Sausage links (approx 1.25 lb)

1/8 tsp crushed red pepper

2 14.5oz can diced tomatoes (Italian seasoned is good)

1 1lb8oz jar spaghetti sauce (any brand)

½ cup red wine

1tbs balsamic vinegar

1 clove minced garlic

2 sprigs fresh rosemary (5in each)

1 lb dried penne pasta

½ cup parmesan cheese

3 cups mozzarella

¾ cup Italian seasoned panko breadcrumbs

Salt

Tin foil

Non-stick cooking spray

In the first large pot, fill with water. Add 1 tbs olive oil and salt the water. Bring to a boil.  Once boiling, add your penne and cook until al dente. When ready, drain the pasta and set aside.

Pre-heat the oven to 350. Spray a casserole dish with non-stick cooking spray and set aside.

Turn range to medium heat. In a large sauce pan or dutch oven sweat the chopped onion in 1 tbs of olive oil. Add the mushrooms and sauté for 4-5 minutes. During that time, remove the turkey sausage from its casings and smush or smash the sausage so it will crumble when cooked. Add the raw sausage to the onion and mushroom mixture and brown the sausage.  Chop the rosemary leaves. Add the rosemary and minced garlic to the sausage mixture and sauté for about a minute. Be sure not to burn the garlic, just soften it up. Have your wine ready because it’s time to deglaze the sausage mixture with the wine. At this point, you will have to guard the sausage mixture from your husband. He will come into the kitchen and try to steal a little taste of dinner. There is not enough for him to keep coming back so tell him he will just have to wait. Ok, turn down the heat to medium low on the sausage mixture. Open and add the canned tomatoes, juice and all to the sausage mixture. Next, add the jar of spaghetti sauce and the balsamic vinegar. Mix all of these ingredients together. Bring it to a simmer. Now it’s time. Fold the cooked penne into the sauce/sausage mixture. Stir in 2 cups of mozzarella cheese and ½ of the parmesan cheese. Pour pasta into the sprayed casserole dish. Top the pasta with the remaining mozzarella and parmesan. Sprinkle the Italian Panko on top of the cheese. Spray one side of the tin foil with non-stick cooking spray. Cover the casserole with the sprayed side of the foil.  Bake covered for 30 minutes and then uncovered for 15 minutes. Enjoy!

                                                    Sausage, Onion and Mushroom Mixture

                                                            Sauce and Sausage Mixture

                                                                  Fold in Penne

                                                                 Out of the oven

                                                            Husband Stealing Dinner

                                                                            Enjoy

                                                       Rosemary From My Garden

New supper club

In an attempt to feed my foodie addiction and stay in touch with my friends all over the country, I have decided to put together a supper club...starting with 4 or 5 people we each must provide a recipe that all other supper club members will duplicate over the weekend. Pictures must be submitted by Sunday night and comments made. The following weekends food item must be submitted in enough time for other members to collect ingredients necessary for duplicating the submitted recipe.

Recipes do not need to be original however all recipes from other sources like friends, cookbooks, magazines must be cited and shown where any adjustments are made.

The recipes submitted are for one course only, a main dish, a side dish or dessert but not all three.