Citrus Supper Club

Every month, our group of 8 friends get together for supper club. We rotate the host. Each host is in charge of picking the theme and entree. The other couples are in charge of a drink, side dish or appetizer, and dessert that go with the theme. This month we were the hosts. I chose a Citrus theme because it’s starting to get warm, and I love citrus!


My main course was lemon braised chicken. Here is the original recipe. My update recipe is below. This was for 8 people, so you could definitely cut it in half for a family sized meal.

Along with the chicken, I made lemon poppy seed biscuits (basic buttermilk biscuits but omitted cheese and added zest of 1 lemon and 1 tsp of poppy seeds) and an arugula salad with orange slices, slivered almonds, craisins, and a raspberry vinaigrette. Annie made Smokey Sausage cups with puffed pastry filled with orange marmalade and kielbasa topped with gouda cheese and more orange marmalade (they’re in the back corner of the plated meal).


Kirsten made the cocktail which was grapefruit vodka and seltzer. She garnished with fresh grapefruit slices and gummi rings. For us pregos, we had seltzer with grapefruit juice. It was equally delicious!

And last, but definitely not least, Missy made lemon bars topped with a lemon slice. They were so delicious and a perfect way to end our citrus supper!

Lemon Braised Chicken
Serves 8
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Ingredients
  1. 12 bone-in, skin-on chicken thighs
  2. olive oil
  3. salt and pepper
  4. zest of 2 lemons
  5. 3 cloves garlic, minced
  6. 2 cups chicken stock
  7. juice of 2 lemons
  8. 2 Tbsp corn starch
  9. 2 Tbsp water
Instructions
  1. Preheat oven to 300F.
  2. Pat chicken thighs dry with paper towel
  3. Heat dutch oven to medium-high heat
  4. Drizzle chicken thighs with olive oil
  5. Season skin side with salt, pepper, and lemon zest
  6. Add chicken to pan in batches, skin side down, and sear on both sides until golden brown (2-3 min per side) Drain excess fat in pan as needed.
  7. Place seared chicken on a plate to brown remaining chicken.
  8. Remove all chicken from pan. Lower heat if needed.
  9. Add garlic and stir until fragrant, about 1 minute.
  10. Pour in chicken stock and lemon juice, using a wooden spoon to scrape the bits off the bottom of the pan as your pour.
  11. Bring stock to a boil and reduce to simmer.
  12. Combine cornstarch and water until smooth. Pour into chicken stock and whisk until smooth. Let simmer and thicken for about 5 minutes.
  13. Place chicken back into the pan and cover with lid.
  14. Cook in the oven for an hour.
  15. Remove pan from the oven. Serve warm with gravy and fresh chopped parsley.
Notes
  1. This can be prepared ahead. You can brown the chicken and set aside. While the pan is still hot, stir in garlic and deglaze with the chicken broth and lemon juice. Add in corn starch mixture and simmer to thicken. Set that aside until ready to braise. An hour before dinner, bring broth to a simmer, place the chicken in the pot and cover with lid. Place in oven for an hour and serve warm.
Adapted from Damn Delicious
Adapted from Damn Delicious
Little Baby Watson http://littlebabywatson.com/

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“Something de Mayo” Supper Club

We have had yet another successful supper club! This month Annie and Jeremy hosted. They picked Mexican Fiesta as our theme. It was fitting, considering it was Cinco de Mayo a few weeks ago!

Annie set the table beautifully! She is so crafty. She had a white table cloth with ribbons going across the center. She had big colorful vases in the center with bright flowers to match the ribbons. The CUTEST part was our M&M stuffed chili pepper name tags. She even had a festive chalkboard with an adorable paper wreath hanging from it.


The food was absolutely delicious! Kirsten was in charge of appetizers. She made spicy cream cheese stuffed phyllo cups with a sweet chili dipping sauce. Missy was on drinks. She definitely didn’t disappoint. The men had Modelo beer, while the ladies had Pomegranate Margaritas. Needless to say, we enjoyed our drinks thoroughly!
Annie was in charge of the main course. We started with a 7 layer mexican salad with a variety of dressings to choose from (our favorite being the creamy mexican). Then we moved on to pulled pork tacos with a variety of toppings and jalapeno cilantro cream sauce.

Last, but not least, was dessert! I made a Sopapilla Cheesecake (recipe below). Completely unhealthy (let’s just say the recipe is from Pillsbury) and not something I would normally make, but it was DELICIOUS!

We had an amazing night! There’s nothing like a night of good food, great friends, and strong drinks! Viva la fiesta!

Sopapilla Cheesecake
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Ingredients
  1. 2 cans (8 oz each) Pillsbury crescent dinner rolls
  2. 2 packages (8 oz each) reduced fat cream cheese, softened
  3. 1 egg
  4. 1 tsp vanilla
  5. 1 1/2 cups sugar (divided)
  6. 1 tbsp ground cinnamon
  7. 1/2 cup butter, melted
Instructions
  1. Preheat oven to 350F. Unroll 1 can of crescent rolls and place on the bottom of a 13x9 ungreased glass baking dish. Stretch the dough to cover the bottom and press together perforated lines to seal.
  2. In the bowl of a standing mixer, beat cream cheese and 1 cup sugar. Scrape the sides with a spatula and beat until completely smooth.
  3. Add the egg and vanilla and mix until combined. Pour the mixture over the dough in the baking dish.
  4. Open the second can of crescent rolls and place on top of the cream cheese layer. Lightly press seams together.
  5. Pour the melted butter evenly over the top. Mix the remaining 1/2 cup sugar with the 1 tbsp cinnamon. Sprinkle over the top of the butter.
  6. Bake for 30-40 minutes until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
Adapted from Pillsbury
Adapted from Pillsbury
Little Baby Watson http://littlebabywatson.com/

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Supper Club – Standing Rib Roast

We have our supper club once a month. Stew and I always look forward to it. Four couples together to eat and just hang out! We all love to decorate and entertain, so it’s always a great time! This month, Stew and I hosted. The theme was Silver and Gold. I wanted it to be cozy, yet have all the sparkle of the season! I found a sheer gold sequins fabric at JoAnn Fabrics, which was perfect (and cheap) to lay on top of my white table cloth. For my place mats, I used silver & gold glitter scrapbook paper!! It was nice and thick, so it worked perfectly. I used silver glitter painted pinecones and tied everyone’s names to them with silver string. I used a silver metallic sharpie to write their names. And, of course, white candles and baby’s breath to brighten it up. Here is my table-scape.


And, of course, we can’t forget the chalkboards! Winter Wonderland and Silver and Gold are now available on Etsy as digital prints!

Then, the most important part of the night, THE FOOD! For the main course, I chose a standing rib roast (recipe below). I came across this delicious recipe in Southern Living Magazine. Here is the original recipe. I made a few changes and it came out absolutely delicious!


In addition to the roast, I made buttermilk biscuits and roasted brussels sprouts. Annie brought a cheese platter as an appetizer, Kirsten brought a spiked hot cider (vanilla vodka to spike it) and Missy brought homemade chocolate truffles. It was a feast fit for a king! The perfect holiday meal spent with great friends.

Standing Rib Roast with Red Wine Gravy
Serves 8-10

Roast
1 (7-lb.) 4-bone prime rib roast, chine bone removed
1/3 cup Dijon mustard
3 garlic cloves, minced
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
7 teaspoons kosher salt
2 1/4 teaspoons freshly ground black pepper
Digital Thermometer

Red Wine Gravy
2 tablespoons butter
1/2 red onion, minced
2 Tbsp flour
1/2 cup dry red wine
1 1/2 cup beef broth
pinch of salt

Preparation
1. Prepare Roast: Let roast stand at room temperature 1 hour.

2. Preheat oven to 450°. Whisk together mustard and next 3 ingredients; reserve 1 Tbsp. mixture. Rub remaining mixture over roast; sprinkle with salt and pepper. Place roast on a lightly greased rack in a roasting pan.

3. Bake at 450° on lower oven rack 45 minutes. Reduce oven temperature to 350°; bake 1 1/2 to 2 hours or until a meat thermometer inserted into thickest portion registers 120° to 130° (medium-rare) or 130° to 135° (medium). Don’t trust a timer. ALWAYS use a meat thermometer. Let stand 30 minutes; transfer roast to a serving platter.

4. Meanwhile, prepare the gravy: Melt butter in pan over medium-high heat, stirring occasionally and moving pan as necessary to prevent hot spots. Add onion; sauté 3 to 4 minutes or until tender. Whisk in flour. Cook, constantly whisking, for about 1 minute. Whisk in wine; cook, whisking constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in reserved 1 Tbsp. mustard mixture. Add salt and pepper to taste. Slice roast, and serve with gravy.

Note from Southern Living:
Ask your butcher: Have the chine bone removed. A thin bone that runs perpendicular to the rib bones, it will get in the way of slicing once the meat is roasted and has rested.

Roast like a pro: Start roasting at 450° for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.

The right temp: 125° for prime rib lovers. Remember: The internal temp on large roasts like this will continue to rise as the roast rests.

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Boating Extravaganza

I absolutely adore our supper club. Not only is it a chance to talk to people who don’t speak Baby, but it’s also a time to be as festive as possible and eat GREAT food! We have such a blast every time we get together. Our July supper was hosted by Missy and Jody. They took us out on their boat for our 2nd Annual Boating Extravaganza Supper Club! Unfortunately, John and Kirsten couldn’t make it! So it was just three couples. They were definitely missed!

Jody was in charge of driving, and the rest of us were in charge of drinking. Annie and Jeremy brought the drinks, and they were DELICIOUS! Margaritas, beer, lemonade…what else do we need??
jody
girls
The weather was absolutely gorgeous! It had been raining on and off all day, but once we got on the boat, there wasn’t a storm cloud to be seen! We rode around for quite a while. Here is a shot of the Ravenel Bridge as we approached. It was awesome seeing it from this angle.
bridge 1
bridge
After at least an hour (I lost track of the time), we headed to Morris Island to set up our picnic. Missy and Jody brought the main course: chicken salad sandwiches, caprese sandwiches, coastal deli sandwiches, and an arugula, watermelon, and bleu cheese salad…YUM. It was a light and refreshing meal to pair perfectly with our sunny beach picnic!
sandwiches
salad
I was in charge of dessert. I wanted to make something that would travel well but would still go with a beachy theme. So I found a recipe for S’mores bites that was perfect!
dessert
All in all, it was a great time! We drank, ate, and laughed A LOT. We took “honeymoon shots” and met strangers that made an impression that will last a lifetime, I’m sure.

Here’s one of many honeymoon shots that were taken that night…
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And here is a picture of Missy, Jody, Annie, and me (Stew and Jeremy were….swimming).
group
This supper club was one for the books. It was a perfect break from reality! No phone-calls, no babies, no work…just friends!

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Tapas & Sangria Supper

We have a group of four couples that get together once a month for Supper Club. We have been getting together for almost two years, come hell or high water! Each month, we meet at the “host couple’s” house. They pick the theme and the entree. The other couples are responsible for drinks, a side dish, and dessert.

This month was at our house. Our theme was Tapas & Sangria. This was our post-cinco-de-mayo festival. John & Kirsten, who sadly couldn’t come due to a sick bambino, dropped off  drinks (Sangria & Mexican Beer), Missy and Jody brought dessert (Guava & Cream Cheese Empanadas) and Annie and Jeremy brought the side dish (Mini Salads in Parmesan Cups) Stew and I thought Tapas would be easy, but they turned out to be A LOT of work. It was definitely worth it! Lots of pictures coming up…

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