01 December 2010
30 September 2010
Caramel Apple Crisp
- 3 cups old-fashioned oats
- 2 cups all-purpose flour
- 1-1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup cold butter
- 8 cups thinly sliced peeled tart apples
- 1 package (14 ounces) caramels, halved (I would cut in thirds to get better distribution)
- 1 cup apple cider, divided
Directions
- In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13 x 9 baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
- Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender.
11 September 2010
Grilled, Bacon Wrapped, Stuffed Rollups
Lemon Chicken Rollups with Basil & Roasted Red Pepper
Lemon Marinade:
1/2 cup extra virgin olive oil
1/2 cup lemon juice
1 tbsp lemon zest
1/2 tbsp kosher salt
1 tsp ground black pepper
4 large cloves garlic, peeled and roughly chopped
Put all ingredients into a blender or food processor until liquids are fully combined and garlic is well pureed. Mixture should be opaque and fairly thick. Pour over pounded strips of chicken and marinade for 4-8 hours (I marinated overnight).
Chicken Rollups
4-5 large chicken breasts, pounded thin and cut into 3” strips
bacon
Filling: mix these together (use any amount you prefer)
cream cheese
roasted red pepper
basil
garlic
Place one strip of bacon on work surface and place a marinated, pounded chicken breast strip on top. Spread with a thin layer of cream cheese filling. Roll together and secure with a skewer. (I used 5” wood skewers, presoaked)
Grill until chicken is cooked through!
Carne Asada Rollups with Cilantro & Roasted Red Pepper
Marinade
1.5 pounds flank steak, cut into 3” strips
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Mix all ingredients together and marinate beef 4 hours or longer (I marinated overnight).
Filling: mix these together (use any amount you prefer)
cream cheese
roasted red pepper
cilantro
garlic
Carne Asada Rollups:
Place one piece of bacon on workspace and place a marinated steak strip on top. Spread a thin layer of cheese filling. Roll together and secure with a skewer. (I used 5” wooden skewers, presoaked).
Grill until cooked to desired wellness! Enjoy!
*I froze extra assembled rollups before grilling.
30 August 2010
Salsa Baked Goat Cheese
Need:
1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 3 oz package cream cheese, softened
1 4 oz log goat cheese
1 cup salsa (I used Frontera Jalapeno Salsa)
chopped fresh cilantro for garnish
Chips, crackers, or bread
Directions:
Heat oven to 350. Spread nuts on a baking sheet, let them toast until lightly browned & very fragrant, 7-8 minutes. Remove and set in a bowl.
Add both cheeses to the nuts and combine. Scoop into baking dish and form into a 5in diameter disc. Spoon the salsa over and around the cheese, bake until heated through, 10-15 minutes. Garnish with cilantro. Serve with chips, bread or crackers.
1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 3 oz package cream cheese, softened
1 4 oz log goat cheese
1 cup salsa (I used Frontera Jalapeno Salsa)
chopped fresh cilantro for garnish
Chips, crackers, or bread
Directions:
Heat oven to 350. Spread nuts on a baking sheet, let them toast until lightly browned & very fragrant, 7-8 minutes. Remove and set in a bowl.
Add both cheeses to the nuts and combine. Scoop into baking dish and form into a 5in diameter disc. Spoon the salsa over and around the cheese, bake until heated through, 10-15 minutes. Garnish with cilantro. Serve with chips, bread or crackers.
20 August 2010
Chilled Cream of Asparagus Soup with Lump Crab
2 bunches of asparagus
1/2 of a large white onion
4 cloves of garlic
1/2 a stick of butter
1 small container of Greek yogurt
1 small container of heavy whipping cream
1/2 of a large can of chicken broth
2 cans of lump crab meat
1/2 brick of cream cheese
salt/white pepper/cayenne pepper
Sauteed onions, garlic and butter. Boil asparagus. Add onions to drained asparagus...puree with yogurt and chicken broth. I used a handheld Smart Stick, but you can use a blender or a food processor. Add heavy whipping cream till desired consistancy. Season with salt, white pepper and cayenne pepper to taste. Chill in refrigerator(12 hours to enhance flavor). In a separate bowl mix crab meat and cream cheese. Season with cayenne pepper and salt.
Place a dollop of crab meat in the bottom of each bowl and fill bowl with chilled asparagus soup. I garnished with an asparagus tip!
Refreshing, tasty and EASY!
1/2 of a large white onion
4 cloves of garlic
1/2 a stick of butter
1 small container of Greek yogurt
1 small container of heavy whipping cream
1/2 of a large can of chicken broth
2 cans of lump crab meat
1/2 brick of cream cheese
salt/white pepper/cayenne pepper
Sauteed onions, garlic and butter. Boil asparagus. Add onions to drained asparagus...puree with yogurt and chicken broth. I used a handheld Smart Stick, but you can use a blender or a food processor. Add heavy whipping cream till desired consistancy. Season with salt, white pepper and cayenne pepper to taste. Chill in refrigerator(12 hours to enhance flavor). In a separate bowl mix crab meat and cream cheese. Season with cayenne pepper and salt.
Place a dollop of crab meat in the bottom of each bowl and fill bowl with chilled asparagus soup. I garnished with an asparagus tip!
Refreshing, tasty and EASY!
June and July...Girls Night Out
We have had a busy Summer for Cooking Club. There is a new addition to the Utz Clan...the Weavers found a home...Michele sold hers! We took a little break and celebrated with a Girls Night Out! August's Cooking Club Posts coming soon!!!!
15 June 2010
07 June 2010
Strawberry Margarita Crisp
This did NOT turn out well... the ingredients were yummy but it was a runny mess.
Preheat oven to 350?. Place graham cracker crumbs and macaroons in a food processor; process until macaroons are finely ground. With food processor on, slowly pour margarine through food chute, and process until well-blended. Combine strawberries and next 4 ingredients (strawberries through liqueur) in a medium bowl; stir well. Spoon strawberry mixture into an 11x-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350? for 25 minutes or unitl sauce is thick and bubbly. Garnish with sliced strawberries, if desired.
- 2 tb Graham cracker crumbs
- 9 Crispy coconut macaroons
- 2 tb Margarine, melted
- 4 c Medium strawberries
- 1/3 c Sugar
- 1/3 c Tequila
- 1 tb Cornstarch
- 1 tb Triple Sec
- Cooking spray
- 1 tb Sliced almonds
- Sliced strawberries,
23 May 2010
Fish Tacos
Ingredients
Tomatillo-Avocado Relish:
* 2 large tomatillo, husked and rinsed and diced
* 1 ripe Hass avocado, halved, pitted and diced
* 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
* 2 limes, juiced
* Extra-virgin olive oil
* 1/4 cup freshly chopped cilantro leaves
* Salt and freshly ground black pepper
Smoked Tomato Salsa Crema:
* 2 tablespoons red wine vinegar
* 2 teaspoons chipotle in adobo puree
* 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
* 1/4 cup finely diced red onion
* 3 cloves garlic, finely chopped
* 1 tablespoon finely chopped Mexican oregano
* 3 tablespoons chopped fresh cilantro leaves
* Pinch salt and freshly ground black pepper
* 1 cup sour cream or creme fraiche
Roasted Habanero-Mango Hot Sauce:
* 2 tablespoons canola oil
* 1 small Spanish onion, chopped
* 2 very ripe mangoes, halved and flesh chopped
* *1 habanero (I used serrano peppers), roasted and chopped
* 1/4 cup rice wine vinegar
* 1/4 cup water
* 2 tablespoons clover honey
* Pinch salt and freshly ground black pepper
Red Cabbage Slaw:
* 1/4 cup lemon juice
* 1/4 cup orange juice
* 2 tablespoons Dijon mustard
* 2 tablespoons clover honey
* 1/4 cup freshly chopped basil leaves
* Salt and freshly ground black pepper
* 1/2 cup canola oil
* 2 cups finely shredded napa cabbage
* 2 cups finely shredded red cabbage
* 1 large carrot, peeled and julienned
Fish:
* 3 (8-ounce) Tilipia
* Canola oil
* Salt and freshly ground black pepper
* 1/4 cup reserved dressing, from the slaw
* 8 (6-inch) flour or corn tortillas
* Cilantro leaves
Directions
For the relish:
Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving.
For the salsa crema:
Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth.
Put the sour cream into a medium bowl, add the salsa and stir to combine.
For the hot sauce:
Heat the oil in a medium saute pan over high heat. Add the onion and cook until soft, about 3 minutes. Add the mango, *habanero, vinegar and 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes.
Transfer to a food processor; add the honey and salt and pepper, to taste, and pulse until smooth. Strain through a mesh strainer into a bowl. Let cool to room temperature before serving. The sauce can be stored, covered, in the refrigerator for 1 week. Bring to room temperature before serving.
* Heat the oven to 375 degrees F. Put the habanero in a small ovenproof saute pan, drizzle with a little canola oil and season with salt and pepper, to taste. Roast until charred on all sides. Remove the stem, skin and seeds.
For the slaw:
Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish.
Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed.
For the fish:
Preheat the grill to high or grill pan over high heat.
Brush both sides of the fish with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces.
Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves...fold and eat.
Tomatillo-Avocado Relish:
* 2 large tomatillo, husked and rinsed and diced
* 1 ripe Hass avocado, halved, pitted and diced
* 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
* 2 limes, juiced
* Extra-virgin olive oil
* 1/4 cup freshly chopped cilantro leaves
* Salt and freshly ground black pepper
Smoked Tomato Salsa Crema:
* 2 tablespoons red wine vinegar
* 2 teaspoons chipotle in adobo puree
* 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
* 1/4 cup finely diced red onion
* 3 cloves garlic, finely chopped
* 1 tablespoon finely chopped Mexican oregano
* 3 tablespoons chopped fresh cilantro leaves
* Pinch salt and freshly ground black pepper
* 1 cup sour cream or creme fraiche
Roasted Habanero-Mango Hot Sauce:
* 2 tablespoons canola oil
* 1 small Spanish onion, chopped
* 2 very ripe mangoes, halved and flesh chopped
* *1 habanero (I used serrano peppers), roasted and chopped
* 1/4 cup rice wine vinegar
* 1/4 cup water
* 2 tablespoons clover honey
* Pinch salt and freshly ground black pepper
Red Cabbage Slaw:
* 1/4 cup lemon juice
* 1/4 cup orange juice
* 2 tablespoons Dijon mustard
* 2 tablespoons clover honey
* 1/4 cup freshly chopped basil leaves
* Salt and freshly ground black pepper
* 1/2 cup canola oil
* 2 cups finely shredded napa cabbage
* 2 cups finely shredded red cabbage
* 1 large carrot, peeled and julienned
Fish:
* 3 (8-ounce) Tilipia
* Canola oil
* Salt and freshly ground black pepper
* 1/4 cup reserved dressing, from the slaw
* 8 (6-inch) flour or corn tortillas
* Cilantro leaves
Directions
For the relish:
Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving.
For the salsa crema:
Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth.
Put the sour cream into a medium bowl, add the salsa and stir to combine.
For the hot sauce:
Heat the oil in a medium saute pan over high heat. Add the onion and cook until soft, about 3 minutes. Add the mango, *habanero, vinegar and 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes.
Transfer to a food processor; add the honey and salt and pepper, to taste, and pulse until smooth. Strain through a mesh strainer into a bowl. Let cool to room temperature before serving. The sauce can be stored, covered, in the refrigerator for 1 week. Bring to room temperature before serving.
* Heat the oven to 375 degrees F. Put the habanero in a small ovenproof saute pan, drizzle with a little canola oil and season with salt and pepper, to taste. Roast until charred on all sides. Remove the stem, skin and seeds.
For the slaw:
Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish.
Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed.
For the fish:
Preheat the grill to high or grill pan over high heat.
Brush both sides of the fish with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces.
Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves...fold and eat.
27 April 2010
Strawberries and Cream Stuffed French Toast
- 6 (approximately 2″ wide) slices artisan-style/bakery sour dough bread
- 4 ounces cream cheese (softened)
- 4 ounces Mascarpone cheese
- 1 tablespoon powdered sugar (plus more for garnish)
- 8-10 fresh plump, large strawberries (plus more for garnish)
- 1 cup milk
- 3 large eggs
- 1 level tablespoon white sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon freshly grated lemon zest (optional)
- 4 tablespoons (1/2 stick) butter
Assembly
Laying each (2″ wide) slice of bread on its edge lengthwise, create a *pocket* by slicing through the middle of each piece but stopping as you near the opposite crust, so as to create a single, hinged piece. DO NOT SCOOP OUT ANY OF THE BREAD. Do this for all 8 slices until you have created 8 pieces, each with a hinged *pocket*. Set aside.
In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Set aside.
Slice strawberries to desired thickness.
Opening the *pocket* of each piece of bread, begin scooping and smoothing the cheese mixture into each, creating a thick layer in all. Following the same procedure, lay 1 row of sliced strawberries atop each layer of cream, slightly overlapping the berries as you go. Set aside.
In a medium-sized oval or rectangular dish, mix milk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest with a whisk until blended. Melt (and spread) 2 tablespoons of butter in a 12″ skillet over medium heat.
Dip (don’t soak) each stuffed piece of bread into the egg batter using tongs, taking care to cover both sides and the edges. Drain slightly before setting each piece into the moderate skillet containing melted butter.
Frying no more than 3 pieces at a time, flip each piece over after the bottom reaches a light, golden brown.
Serve warm w/ syrup & enjoy!
26 April 2010
Greyhounds
2 Dozen Freshly Squeezed Ruby Red Grapefruits mixed with Absolut Ruby Red vodka! Fabulous...too bad I feel like I was the only one partaking in the Ruby Reds!
Crab Cakes Eggs Benedict
Crab Benedict
This variation on the classic eggs Benedict makes a luxurious dish for a weekend brunch.
Ingredients:
For the crab cakes:
- 1 lb. cooked fresh crabmeat, flaked
- 1 egg, lightly beaten
- 2 Tbs. mayonnaise
- 1 cup white bread crumbs or panko
- 4 green onions, white portion only, thinly sliced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Cayenne pepper, to taste
- 2 Tbs. unsalted butter
For the hollandaise sauce:
- 4 egg yolks
- 2 Tbs. fresh lemon or lime juice
- 1 Tbs. water
- 1/8 tsp. salt
- Pinch of cayenne pepper
- 2 pinches of freshly ground white pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
- 6 poached eggs
- 2 Tbs. chopped fresh flat-leaf parsley
Directions:
To make the crab cakes, in a bowl, using a fork, stir together the crabmeat, egg, mayonnaise, bread crumbs, green onions, salt, black pepper and cayenne. Form the mixture into 6 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.Line a baking sheet with paper towels. In a fry pan over medium heat, melt the butter. Add the crab cakes and fry, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.
To make the hollandaise sauce, in a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.
To serve, place 1 crab cake on each of 6 individual plates and top with 1 poached egg. Pour about 1/4 cup hollandaise sauce over each egg and sprinkle with the parsley. Serve immediately.
25 April 2010
Quickie Sticky Buns
Ingredients
* 1 1/2 tablespoons unsalted butter, cold and thinly sliced into 10 pieces
* 1 medium banana, thinly sliced
* 1/2 cup (2 ounces) pecans, chopped
* 3 tablespoons dark brown sugar
* 1 7.5-ounce tube refrigerated buttermilk biscuits
Directions
1. Heat oven to 375° F.
2. Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit. Bake until golden brown, 8 to 10 minutes. Remove from oven.
3. Place a baking sheet on top of the muffin tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. Transfer to a platter. Serve warm.
06 April 2010
Crab Ravioli with Creme Fraiche
Crab Ravioli
1 tbsp. crème fraiche
pinch of cayenne pepper
4 large tomatoes, diced
10 fresh basil leaves, finely chopped
4 green onions, finely chopped
splash of dry white wine
garlic
lemon zest
2 tbsp. olive oil
1 tbsp. butter
salt & pepper to taste
In a large frying pan over medium heat, melt the butter with olive oil. Add onions and sauté until they begin to soften, 3-4 minutes. Add garlic and sauté for 1 minute, not letting it color. Add the tomatoes and salt, pepper and cayenne and cook just until the tomatoes begin to release their juice, about 5 minutes. Add the white wine and boil for 1 minute. Reduce the heat to low, add crème fraiche and lemon zest and cook for 1 minute. Taste and adjust the seasoning.
Generously salt boiling water and cook ravioli according to package. Drain and pour sauce over ravioli. Garnish with shredded basil and serve immediately.
1 tbsp. crème fraiche
pinch of cayenne pepper
4 large tomatoes, diced
10 fresh basil leaves, finely chopped
4 green onions, finely chopped
splash of dry white wine
garlic
lemon zest
2 tbsp. olive oil
1 tbsp. butter
salt & pepper to taste
In a large frying pan over medium heat, melt the butter with olive oil. Add onions and sauté until they begin to soften, 3-4 minutes. Add garlic and sauté for 1 minute, not letting it color. Add the tomatoes and salt, pepper and cayenne and cook just until the tomatoes begin to release their juice, about 5 minutes. Add the white wine and boil for 1 minute. Reduce the heat to low, add crème fraiche and lemon zest and cook for 1 minute. Taste and adjust the seasoning.
Generously salt boiling water and cook ravioli according to package. Drain and pour sauce over ravioli. Garnish with shredded basil and serve immediately.
31 March 2010
Individual Blueberry Trifles
Ingredients:
1 store bought pound cake, cut up into 1/2 inch cubes
Blueberry Sauce: 1/3 C. white sugar; 1/2 Tbsp. corn starch; couple of dashes of cinnamon; dash of salt; 1/3 C. water; 1.5 C. fresh blueberries; dash of vanilla extract; zest of 1/2 lemon; 1 Tbsp. lemon juice - Place all ingredients in medium sauce pan over medium heat while stirring; cook until thickened; let cool
Fresh blueberries
Cream: 1 C. heavy whipping cream; 2-3 Tbsp. sugar; 2/3 C. marscarpone cheese; 1 tsp. vanilla extract - mix all together & whip with beaters until soft peaks form
Assembly:
In individual goblets, layer: cake, 1-2 Tbsp. blueberry sauce, fresh berries, cream; repeat layers; top with fresh mint sprig & a chocolate mint cookie; enjoy!
1 store bought pound cake, cut up into 1/2 inch cubes
Blueberry Sauce: 1/3 C. white sugar; 1/2 Tbsp. corn starch; couple of dashes of cinnamon; dash of salt; 1/3 C. water; 1.5 C. fresh blueberries; dash of vanilla extract; zest of 1/2 lemon; 1 Tbsp. lemon juice - Place all ingredients in medium sauce pan over medium heat while stirring; cook until thickened; let cool
Fresh blueberries
Cream: 1 C. heavy whipping cream; 2-3 Tbsp. sugar; 2/3 C. marscarpone cheese; 1 tsp. vanilla extract - mix all together & whip with beaters until soft peaks form
Assembly:
In individual goblets, layer: cake, 1-2 Tbsp. blueberry sauce, fresh berries, cream; repeat layers; top with fresh mint sprig & a chocolate mint cookie; enjoy!
Buffalo Chicken Puffs
Ingredients
12 oz low fat cream cheese, softened
2-3 tablespoons Louisiana hot sauce or other red pepper sauce (depends on how spicy you like it)
1/3 cup crumbled blue cheese
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8oz each) Pillsbury Place N' Bake refrigerated crescent rounds (16 rounds)
1/3 cup Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs
In medium bowl, mix cream cheese and hot sauce. Stir in blue cheese, celery and chicken till well blended. Shape mixture by tablespoonfuls into 32 (1-1/2 inch)balls; place on a lined cookie sheet with waxed paper. Refrigerate for 20 minutes.
Remove crescent rounds from package (make sure they are cold), but do not separate rounds. Cut each roll into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter (rolling out the dough might be easier). Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover
completely.
Dip ball in melted butter, then roll in bread crumbs. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 18-22 minutes or until golden brown. Serve warm.
12 oz low fat cream cheese, softened
2-3 tablespoons Louisiana hot sauce or other red pepper sauce (depends on how spicy you like it)
1/3 cup crumbled blue cheese
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8oz each) Pillsbury Place N' Bake refrigerated crescent rounds (16 rounds)
1/3 cup Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs
In medium bowl, mix cream cheese and hot sauce. Stir in blue cheese, celery and chicken till well blended. Shape mixture by tablespoonfuls into 32 (1-1/2 inch)balls; place on a lined cookie sheet with waxed paper. Refrigerate for 20 minutes.
Remove crescent rounds from package (make sure they are cold), but do not separate rounds. Cut each roll into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter (rolling out the dough might be easier). Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover
completely.
Dip ball in melted butter, then roll in bread crumbs. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 18-22 minutes or until golden brown. Serve warm.
Osso Bucco
Ingredients:
8 Veal Shanks
Onions
Carrots
Celery
Garlic
Rosemary
Basil
Flour
Salt and Pepper
Chicken Stock
White Wine
Butter and Olive Oil
Prep time: 30min
Cook/Rest time: 4hours
Bring veal shanks to room temperature. Blot dry. Season with salt and pepper, generously. Lightly dust in flour...shaking off excess.
In a dutch over heat 2 Tablespoons of butter and 2 Tablespoons of olive oil. Brown veal shanks (about 5min on each side) Remove and set aside.
Mix 2cups of minced onions, a cup of chopped carrots, a cup of chopped celery and 3 cloves of garlic. Saute until onions are translucent. Deglaze your pot with white wine. Salt and pepper vegetables.
Lay the veal shanks on top of the bed of vegetables. Fill pot with 1/2 white wine and 1/2 chicken stock until it just covers meat.
Add fresh rosemary sprig and a couple of leaves of basil.
Put into a 300 degree oven for 3-31/2 hours. Let meat set for 25min.
You can serve over pasta, polenta or by itself over a bed of vegetables!
Buon Appetito!
8 Veal Shanks
Onions
Carrots
Celery
Garlic
Rosemary
Basil
Flour
Salt and Pepper
Chicken Stock
White Wine
Butter and Olive Oil
Prep time: 30min
Cook/Rest time: 4hours
Bring veal shanks to room temperature. Blot dry. Season with salt and pepper, generously. Lightly dust in flour...shaking off excess.
In a dutch over heat 2 Tablespoons of butter and 2 Tablespoons of olive oil. Brown veal shanks (about 5min on each side) Remove and set aside.
Mix 2cups of minced onions, a cup of chopped carrots, a cup of chopped celery and 3 cloves of garlic. Saute until onions are translucent. Deglaze your pot with white wine. Salt and pepper vegetables.
Lay the veal shanks on top of the bed of vegetables. Fill pot with 1/2 white wine and 1/2 chicken stock until it just covers meat.
Add fresh rosemary sprig and a couple of leaves of basil.
Put into a 300 degree oven for 3-31/2 hours. Let meat set for 25min.
You can serve over pasta, polenta or by itself over a bed of vegetables!
Buon Appetito!
Warm Goat Cheese and Carmelized Onion Spinach Salad
Ingredients:
Spinach
White Mushrooms
Purple Onions
Goat Cheese
Italian Bread Crumbs
Egg Whites
Olive Oil
Red Wine
Caramelize the onions first...sauteed in olive oil and season with pepper until almost translucent, then add a splash or two of your favorite red wine. Set aside to cool.
Stick log of goat cheese in freezer for about a half hour(this allows it to firm up and it is easier to cut into disks)
Slice goat cheese into 3/4inch thick disks
Coat in egg whites and then in bread crumbs
Put in the fridge until ready to cook(I did this 3 hours before cooking)
Heat olive oil in sauce pan and pan fry the goat cheese until golden brown on both sides
Assemble salad and serve with a balsamic vinaigrette!
Spinach
White Mushrooms
Purple Onions
Goat Cheese
Italian Bread Crumbs
Egg Whites
Olive Oil
Red Wine
Caramelize the onions first...sauteed in olive oil and season with pepper until almost translucent, then add a splash or two of your favorite red wine. Set aside to cool.
Stick log of goat cheese in freezer for about a half hour(this allows it to firm up and it is easier to cut into disks)
Slice goat cheese into 3/4inch thick disks
Coat in egg whites and then in bread crumbs
Put in the fridge until ready to cook(I did this 3 hours before cooking)
Heat olive oil in sauce pan and pan fry the goat cheese until golden brown on both sides
Assemble salad and serve with a balsamic vinaigrette!
11 March 2010
Bok Choy Salad
3 packages Chicken Ramen Noodles
4 tbsp sesame seeds
1 bunch green onions (chopped)
1 bunch boy choy (chopped)
Dressing
3 chicken seasoning packs (from noodles)
3 tbsp lemon juice
3 tbsp soy sauce
1 tbsp red wine vinegar
2/3 cup oil
1/3 cup sesame seed oil
1/2 tsp salt
1/2 tsp sugar
(mix together)
Toast broken noodles and sesame seeds till light brown at 325.
4 tbsp sesame seeds
1 bunch green onions (chopped)
1 bunch boy choy (chopped)
Dressing
3 chicken seasoning packs (from noodles)
3 tbsp lemon juice
3 tbsp soy sauce
1 tbsp red wine vinegar
2/3 cup oil
1/3 cup sesame seed oil
1/2 tsp salt
1/2 tsp sugar
(mix together)
Toast broken noodles and sesame seeds till light brown at 325.
26 February 2010
The Menu
The Wine - Sparkling Sheraz (yum!)
The Table Setting
Spicy Turkey Lettuce Wraps
Beef & Pineapple Skewers
Bok Choy & Crunchy Noodle Salad
Kung Pao Chicken
Spicy Tempura Green Beans
Ice Cream - Mud Pie
A Fortune (or 2 or 3) for all...
Chinese New Year Celebration
Our lovelies....at February cooking club. This time we ventured to China in celebration (only one week late) the New Year!22 February 2010
Getting to know the ladies!
We thought we should formally introduce our quirky cast of characters...
Jen Weaver: formally Jen Was is our newest member! The verdict is still out on this little lady. She is always up for a good time and that is why we asked her to join! Due to her recent relocation to the OP(Oak Park) she is officially our Traveling Lady. Being the furthest from each of us, she is the most determined to enjoy a night out in the city! So far, her delicious creations have been worth her journey!
Buda: aka Stacy is our Novice cook...or is she? As the months go by, we are more and more skeptical of Buda's 'lack of skills". She never ceases to amaze us with each dish she prepares. She emulates the true meaning of cooking club. She finds recipes that she has never made before and the range of difficulty displays her hidden talents! We think Buda likes to make us think she is 'just okay" when in fact she is a WONDERFUL cook!
Alana: Alana is our Socialite. She has always got it going on! If she is not hanging court side at the Bulls game...she is in the front row of the Snoop Dogg concert. Her dishes are just as elaborate as her social schedule! She has produced some flavor explosions with her always exciting recipes.
Nicole: aka Niki (formally Niki M) is our Worldly Chef. She keeps it adventurous by choosing cuisines from around the world! She has taken us along with her on all of her travels of the world. We have explored the Cuisine de Paris, dined on hand rolled Sushi (WASABI!) and even explored the exotic cuisine of India. Her passport introduces us to the foods of the world...keep traveling!
Michele is our Girlie Gal! She really keeps the girls together, and has been know to keep them out too late a time or two as well! Michele has hosted everything from brunches to Spa Days to keep with her girlie themes! She loves her girls nights out. She also happens to be the only one in the Cooking Club Crew to have a little lady in training...how appropriate!
Lou Lou: aka Laura is one of the original members of Cooking Club and she is the Heart and Soul! Lou Lou has a way of making everyone feel welcome and "at home"! She puts her heart and soul into each recipe. Her dishes truly are comfort food!
Carey: aka Carey Leigh is also one of the original gals! When we think of Carey, we think of Grilling Goddess! She hails from Wisconsin and keeping true to her roots, she loves her beef, cheese and Miller Lites! Wither she is smoking, grilling or roasting...she will never disappoint with her main dishes!
Tiffany: aka T-bone/TT is our Top Chef and not only because of her mastery of throwing together recipes in her sleep (literally), nor because of her stellar attendance (she has not missed a Cooking Club in nine years running), but because she was and still is the mastermind behind this great group of gals! In cooking terms, she is the starch that thickens our friendships and betters our cooking without changing the flavor of anyone of us!
When you mix us all together, you get a night filled with belly laughs, great food, fabulous wine and the best group of girls one could ask for!
Cheers to Cooking Club!
Jen Weaver: formally Jen Was is our newest member! The verdict is still out on this little lady. She is always up for a good time and that is why we asked her to join! Due to her recent relocation to the OP(Oak Park) she is officially our Traveling Lady. Being the furthest from each of us, she is the most determined to enjoy a night out in the city! So far, her delicious creations have been worth her journey!
Buda: aka Stacy is our Novice cook...or is she? As the months go by, we are more and more skeptical of Buda's 'lack of skills". She never ceases to amaze us with each dish she prepares. She emulates the true meaning of cooking club. She finds recipes that she has never made before and the range of difficulty displays her hidden talents! We think Buda likes to make us think she is 'just okay" when in fact she is a WONDERFUL cook!
Alana: Alana is our Socialite. She has always got it going on! If she is not hanging court side at the Bulls game...she is in the front row of the Snoop Dogg concert. Her dishes are just as elaborate as her social schedule! She has produced some flavor explosions with her always exciting recipes.
Nicole: aka Niki (formally Niki M) is our Worldly Chef. She keeps it adventurous by choosing cuisines from around the world! She has taken us along with her on all of her travels of the world. We have explored the Cuisine de Paris, dined on hand rolled Sushi (WASABI!) and even explored the exotic cuisine of India. Her passport introduces us to the foods of the world...keep traveling!
Michele is our Girlie Gal! She really keeps the girls together, and has been know to keep them out too late a time or two as well! Michele has hosted everything from brunches to Spa Days to keep with her girlie themes! She loves her girls nights out. She also happens to be the only one in the Cooking Club Crew to have a little lady in training...how appropriate!
Lou Lou: aka Laura is one of the original members of Cooking Club and she is the Heart and Soul! Lou Lou has a way of making everyone feel welcome and "at home"! She puts her heart and soul into each recipe. Her dishes truly are comfort food!
Carey: aka Carey Leigh is also one of the original gals! When we think of Carey, we think of Grilling Goddess! She hails from Wisconsin and keeping true to her roots, she loves her beef, cheese and Miller Lites! Wither she is smoking, grilling or roasting...she will never disappoint with her main dishes!
Tiffany: aka T-bone/TT is our Top Chef and not only because of her mastery of throwing together recipes in her sleep (literally), nor because of her stellar attendance (she has not missed a Cooking Club in nine years running), but because she was and still is the mastermind behind this great group of gals! In cooking terms, she is the starch that thickens our friendships and betters our cooking without changing the flavor of anyone of us!
When you mix us all together, you get a night filled with belly laughs, great food, fabulous wine and the best group of girls one could ask for!
Cheers to Cooking Club!
29 January 2010
Bibb Salad with Basil Green Goddess Dressing
Ingredients
1 cup good mayonnaise (I used light)
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves (I used 2 pkg fresh basil)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste (I used a couple dashes of Worshershire sauce)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream (I used light
3 heads Bibb lettuce
2 to 3 tomatoes
Directions
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
1 cup good mayonnaise (I used light)
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves (I used 2 pkg fresh basil)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste (I used a couple dashes of Worshershire sauce)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream (I used light
3 heads Bibb lettuce
2 to 3 tomatoes
Directions
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
28 January 2010
Peanut Butter Cup Pie
Ingredients
1 pkg (8 oz) Philadelphia Cream Cheese, softened (I used low-fat cream cheese)
1/2 cup plus 1 tbsp. creamy peanut butter, divided (I used reduced fat)
1 cup cold milk
1 pkg. (3.4 oz) Jell-o Vanilla Flavor Instant Pudding
2 1/2 cups thawed Cool Whip whipped topping, divided (I used low-fat)
1 Oreo Pie Crust (6 oz)
3 squares Baker's Semi-Sweet Chocolate
Beat cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl for 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Lookout for pie monsters!
1 pkg (8 oz) Philadelphia Cream Cheese, softened (I used low-fat cream cheese)
1/2 cup plus 1 tbsp. creamy peanut butter, divided (I used reduced fat)
1 cup cold milk
1 pkg. (3.4 oz) Jell-o Vanilla Flavor Instant Pudding
2 1/2 cups thawed Cool Whip whipped topping, divided (I used low-fat)
1 Oreo Pie Crust (6 oz)
3 squares Baker's Semi-Sweet Chocolate
Beat cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl for 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Lookout for pie monsters!
Hotter than H-E-double hockey sticks Jalepeno Poppers
My course was appetizers this month...and boy did I "fire it up"!
Ingredients:
15 Large, fresh jalapenos
1/2 cup Light Pepper Jack Cheese
1/2 cup 4 Cheese Light Mexican Blend
8oz Cream Cheese (I used Neufchatel Cheese)
4 Egg Whites
Panko Bread Crumbs
Flour(I used Bob's Red Mill Gluten Free, but you can use any All-purpose flour)
Tony Chacher's Creole Seasonings
Sea Salt
Cayenne Pepper
Vegetable Oil
Start by cutting the tops off of all of the jalapenos and remove all of the seeds and the veins from the pepper (this is a crucial step that I overlooked, and it made for a less than pleasant bit at the tip of the pepper)
Combine all cheese in a mixing bowl. Fill each pepper with cheese mixture...you can use a pastry bag or a Ziplock bag with the corner cut off to insure the entire pepper gets filled. Re-attach the tops of the peppers with a toothpick.
In a separate bowl mix a cup of flour, a teaspoon of salt, and a tablespoon of Creloe Seasoning.
Beat the egg whites. Dip the stuffed peppers in the egg whites, and then lightly dust with flour. After they all have a flour coating, you then dip them in the egg white again and then in the Panko bread crumbs.
Fill your frying pan a third of the way up with vegetable oil and allow to heat on medium (you can till if it's ready by dropping a little of the flour/egg white batter in and see if it starts to bubble). Lightly fry the peppers until golden brown. Dry on a paper towel to remove any excess oil and then bake for 15 minutes on a cookie sheet to insure all of the cheese has melted!
Ingredients:
15 Large, fresh jalapenos
1/2 cup Light Pepper Jack Cheese
1/2 cup 4 Cheese Light Mexican Blend
8oz Cream Cheese (I used Neufchatel Cheese)
4 Egg Whites
Panko Bread Crumbs
Flour(I used Bob's Red Mill Gluten Free, but you can use any All-purpose flour)
Tony Chacher's Creole Seasonings
Sea Salt
Cayenne Pepper
Vegetable Oil
Start by cutting the tops off of all of the jalapenos and remove all of the seeds and the veins from the pepper (this is a crucial step that I overlooked, and it made for a less than pleasant bit at the tip of the pepper)
Combine all cheese in a mixing bowl. Fill each pepper with cheese mixture...you can use a pastry bag or a Ziplock bag with the corner cut off to insure the entire pepper gets filled. Re-attach the tops of the peppers with a toothpick.
In a separate bowl mix a cup of flour, a teaspoon of salt, and a tablespoon of Creloe Seasoning.
Beat the egg whites. Dip the stuffed peppers in the egg whites, and then lightly dust with flour. After they all have a flour coating, you then dip them in the egg white again and then in the Panko bread crumbs.
Fill your frying pan a third of the way up with vegetable oil and allow to heat on medium (you can till if it's ready by dropping a little of the flour/egg white batter in and see if it starts to bubble). Lightly fry the peppers until golden brown. Dry on a paper towel to remove any excess oil and then bake for 15 minutes on a cookie sheet to insure all of the cheese has melted!
27 January 2010
"Corny" Mac n' Cheese
A yummy comfort food and perfect accompaniment to Chicken Pot Pie on a chilly January night!
- Boil 1 cup of elbow macaroni noodles.
- While it's cooking, begin your roux. I used about 2 Tbsp of butter and 3 Tbsp of flour. Wisk together constantly over med-high heat for about 2-3 min. Be sure not to brown it! Slowly add in about 2/3 C. milk. I used skim milk, but you can use 2%, whole or even 1/2 & 1/2 for a richer flavor. Bring to a boil, then let simmer over low heat until thickened - about 3-5 min.
- Drain the pasta and mix with the roux.
- Add in 1 can of corn (drained), 1 can of creamed corn, and about 3/4 C. each of shredded cheddar & pepperjack cheeses.
- Stir well, pour into baking dish, and then top with bread crumbs.
- Top with a couple pats of butter
- Bake at 350 for about 30 minutes.
Chicken & Vegetable Puff Pastry Pot Pie
Chicken & Vegetable Puff Pastry Pot Pie
Who needs butter? This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables.
Serves 10
1 pound boneless, skinless chicken breasts
1 tblsp. olive oil
1 large onion, chopped
2 cloves of garlic, chopped
1 bag frozen vegetables
½ c.sliced mushrooms
1 c. dry white wine
1 ½ c. low fat milk (I used fat free ½ & ½)
1 tbsp. herbs de provence
2 tbsp. flour
salt, pepper, red pepper flakes
1 piece of puff pastry
Thaw puff pastry ½ hour. Heat oven to 400 degrees. Cook the chicken in a pot of simmering water until cooked through, 10-12 minutes. Shred or cube the chicken.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and garlic, stirring often until they begin to soften, 6-8 minutes (do not let them darken). Add frozen vegetables. When warm, sprinkle with flour. Stirring for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until sauce thickens, 2-3 minutes. Stir in the chicken, herbs and spices. Transfer to a shallow 2 qt. baking dish or 10 ramekins that have been coated with cooking spray.
Roll crust out large enough to cover your dish. Brush one side with egg, lay egg-side down over dish. Fold edges over to seal and brush top with egg. Cut several vents into crust. Bake for 25 minutes or until crust is puffed and lightly browned.
Allow to cool for a few minutes and enjoy!
*I made the filling the day before and thought some of the liquid absorbed… next time I would add a little more before baking.
13 January 2010
A little history...
So, the official start to Cooking Club was September of 2001. It started with eight girls in a 650 square foot, studio apartment...cozy to say the least! The furniture had been delivered the day before; wine glasses, dishes, and silverware were purchased the morning of cooking club! Eight of us gathered, each with different relations to one another, each with a different background, a different story to tell, and different recipes to share...all enjoying each other’s company while we were scattered across a queen size bed and an over-sized chair! We have vivid memories of hovering over our bowls of chicken and steak stir fry, while sipping our wine. Who could have predicted the good fortune of that evening...we have developed friendships of a lifetime, over 600 recipes (and counting), and endless hours of laughter!
It was an idea that was borrowed from a friend who was in a similar supper club. We figured we could gather eight girls that enjoy cooking, love to eat and drink and who knew how to have FUN! Although we only have three original members...we have maintained the original concept. Each month the host chooses the main dish...each of the others is responsible for bringing their assigned dish or cocktail that compliments the main dish. The categories are as follows: Main dish, 2 appetizers, soup or salad, side dish, dessert, and two wine or cocktails. The only two "rules" that we have tried to maintain is that you have to make something that you have never made before, and it has to be made from scratch. These have been broken a time or two...purchasing fresh baked bagels and muffins from Panera Bread Company does not count as making it from scratch! We have had huge successes, a couple of flops and developed many "favorites" throughout the years!
Cooking Club has evolved over the years. We have been through a dozen or so different combinations of girls…each altering the dynamic to make each era unique. We have tried to keep it to eight girls…just enough to keep the table full! We have celebrated weddings, the births of children and personal successes. We have consoled one another through difficult times in each other’s lives and earned our alter ego “the drinking club” (This was a term coined by husbands and boyfriends of Cooking Clubs past…some have ended up as ex-husbands…just a little warning to you current offenders!) All of these Good and Bad times have all been over delicious meals, fabulous wine and great girls nights out!
Follow us through our savory, monthly journey as we gather with one another and create food for the soul!
It was an idea that was borrowed from a friend who was in a similar supper club. We figured we could gather eight girls that enjoy cooking, love to eat and drink and who knew how to have FUN! Although we only have three original members...we have maintained the original concept. Each month the host chooses the main dish...each of the others is responsible for bringing their assigned dish or cocktail that compliments the main dish. The categories are as follows: Main dish, 2 appetizers, soup or salad, side dish, dessert, and two wine or cocktails. The only two "rules" that we have tried to maintain is that you have to make something that you have never made before, and it has to be made from scratch. These have been broken a time or two...purchasing fresh baked bagels and muffins from Panera Bread Company does not count as making it from scratch! We have had huge successes, a couple of flops and developed many "favorites" throughout the years!
Cooking Club has evolved over the years. We have been through a dozen or so different combinations of girls…each altering the dynamic to make each era unique. We have tried to keep it to eight girls…just enough to keep the table full! We have celebrated weddings, the births of children and personal successes. We have consoled one another through difficult times in each other’s lives and earned our alter ego “the drinking club” (This was a term coined by husbands and boyfriends of Cooking Clubs past…some have ended up as ex-husbands…just a little warning to you current offenders!) All of these Good and Bad times have all been over delicious meals, fabulous wine and great girls nights out!
Follow us through our savory, monthly journey as we gather with one another and create food for the soul!
12 January 2010
January Cooking Club
Get ready, ladies! January Cooking Club will be at Michele's house on Tuesday, January 26th. Invites/more info coming soon.
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