May Recipe Club
Blog "Good Things Catered" Theme

Spring Dinner Menu

Sauvignon Fruit Splash
Roasted Artichoke & Spinach Dip
Roasted Vegetable & Goat Cheese Salad
Mini Chocolate Chip Banana Muffins
Baby Arugula Salad with Lemon Dijon Dressing
Braised Chicken with Lemon & Olives
Strawberry Rhubarb Pie

Sauvignon Fruit Splash

Ingredients:
1 large bottle of a favorite, fruity Sauvignon Blanc
1 large bunch mint
1 splash (maybe 1/8 c.?) all natural grapefruit juice
1/2 c. simple syrup
1/2 c. fresh raspberries
1 bottle sparkling water

Directions:
-Rip mint leaves in half and lightly muddle into bottom of large pitcher
-Add a large handful of ice and pour in wine.
-Add splash grapefruit juice and simple syrup and stir to combine thoroughly.
-Add raspberries and refrigerate for at least an hour.
-Remove from fridge, add more ice, top with sparkling water and serve.

Roasted Artichoke and Spinach Dip

Ingredients:
2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper
1/4 c. grated Parmesan cheese, grated

Directions:
-Preheat the oven to 450 degrees and line baking sheet with foil.
-Toss drained artichokes with 1 Tbsp oil, ½ tsp salt and ¼ tsp ground black pepper.
-Spread out over the baking sheet and roast, stirring occasionally. Until browned at the edges, about 25 minutes.
-Let the artichoke cool and chop coarse.
-Meanwhile heat 1 Tbsp oil in a large skillet or Dutch oven over medium high heat until just shimmering.
-Sauté spinach until wilted and drain thoroughly and transfer.
-Add the remaining 1 Tbsp oil to pan and add the onion.
-Cook for until softened, about 5 -7 mins.
-Stir in the garlic and cook until fragrant, about 30 seconds..
-Transfer to bowl with spinach.
-Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform.
-Add more cheese as needed! (oink! oink!)
-Gently fold in artichokes and season with salt and pepper to taste.
-Transfer mixture to large baking dish and sprinkle with parmesan.
(Here you can cover and refrigerate up to three days if needed)
-Preheat oven to 400 degrees.
-Bake dip uncovered until hot throughout and top is golden brown, about 20-25 mins.
-Let cool at least 5 mins before serving.

Chocolate Chip Banana Bread

Ingredients:
1 3/4 c. plus 2 Tbsp all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package instant vanilla pudding mix
1 heaping c. chocolate chips
2/3 c. granulated sugar
1/2 c. shortening
2 eggs
2 Tbsp milk
1 Tbsp vanilla extract
3 large extra ripe bananas, mashed

Directions:
-Preheat oven to 350 degrees and prepare loaf pan.
-In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix.
-Whisk to combine and set aside.
-In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.
-In bowl of stand mixer, combine shortening and sugar.
-Beat on high until light and fluffy, about 2 minutes.
-Add eggs, one at a time until thoroughly combined.
-Add milk and vanilla, then banana to mixture and combine well.
-With mixer on low, add flour mixture until just combined then fold in chocolate chips.
-Spread into loaf pan, tap to remove air pockets, and place in oven to bake.
-Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean.
-Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely (or serve warm! Yum!)

Roasted Vegetable and Goat Cheese Salad

Ingredients:
1 large package (10 oz.) organic greens
1 package artichoke hearts, drained/defrosted
1 large red pepper
1 large zucchini
1/2 c. kalamata olives
5 goat cheese medallions
2 Tbsp balsamic vinegar
1/4 c., plus 1 Tbsp, extra virgin olive oil
1 clove garlic
1 tsp fresh chives
1 tsp fresh oregano
1 tsp fresh thyme
1 tsp fresh parsley
1 tsp salt, divided
1 tsp pepper, divided

Directions:
-Preheat oven to 400 degrees.
-Cut zucchini into 1/4 inch by 4 inch slices.
-Cut red pepper into 1/2 inch spears.
-In medium bowl, place zucchini, red pepper, artichokes, 1 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp ground pepper and toss lightly to combine.
-Place mixture onto lined baking sheet(s) and place in oven.
-Roast until zucchini is soft and artichokes have begun to brown around the edges, about 25 minutes.
-Meanwhile, pit kalamata olives and discard pits.
-In large serving bowl, add salad greens and scatter olives.
-Place goat cheese medallions on lined baking sheet.
-Remove vegetables from oven and using tongs, scatter on top of salad greens
-Place goat cheese in oven and bake until slightly browned and starting to bubble, about 10 minutes.
-Meanwhile, in bowl of mini processor or blender, combine vinegar, garlic, chives, oregano, chives, parsley and remaining salt and pepper.
-Turn processor on high and while running, slowly drizzle remaining olive oil into mixture to emulsify.
-Once fully combined, turn processor off, drizzle desired amount of dressing over salad greens (serving remaining on the side with the meal).
-Remove goat cheese medallions from the oven and with large spatula, place on top of salad.
-Serve immediately.

Braised Chicken with Lemon and Olives
adapted from Williams-Sonoma

Ingredients:
8 mixed chicken pieces (I used thighs, legs and breasts)
Salt and freshly ground pepper, to taste
3 Tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
1 c. Chardonnay
30 green olives
1 lemon, sliced 1/8 inch thick
2 bay leaves
2 c. chicken stock
1/4 c. chopped fresh flat-leaf parsley
2 Tbsp sifted flour

Directions:
-Season the chicken with salt and pepper.
-In a large braiser over medium-high heat, warm the olive oil until almost smoking.
-Working in batches, brown the chicken on all sides, 3 to 4 minutes total.
-Transfer to a plate.
-Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds; do not allow it to burn.
-Add the Chardonnay and cook down, stirring to scrape up the browned bits from the pan bottom, about 5 minutes.
-Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes.
-Return the chicken to the pan, add the stock and bring to a boil.
-Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 1⁄2 hours.
-Taste the sauce and adjust the seasonings with salt and pepper.
-Remove chicken, lemon, and olives from the pan and place on serving platter.
-With braiser over medium high heat, add flour and whisk to combine.
-Cook to thicken, stirring constantly, about 2 minutes.
-Pour thickened braising sauce over chicken and garnish with the parsley.
-Serve immediately. Serves 4 to 6.

Baby Arugula Salad with Lemon Dijon Dressing

Ingredients:
7 oz. (clam shell) of baby arugula, washed and dried thoroughly
1 c. cherry tomatoes, washed and dried thoroughly
2 oz. block of Parmesan Romano, shaved
3 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/4 c. extra virgin olive oil
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper

Directions:
-In large bowl, combine arugula and cherry tomatoes and set aside.
-In small bowl, combine lemon juice and Dijon mustard and whisk to combine.
-Whisking constantly to emulsify, slowly add in olive oil.
-Whisk in salt and pepper
-Add desired amount of dressing to arugula and toss to combine well.
-Let sit for 5 minutes for lemon to break the bite of the arugula a bit.
-Top with Parmesan shavings and serve.

Strawberry Rhubarb Pie

Ingredients:
I recipe basic pie dough
2 c. diced fresh rhubarb stalks
3 c. diced fresh hulled strawberries
1 c. sugar, divided
1/2 c. packed brown sugar
1/2 tsp ground cinnamon
1 Tbsp fresh orange zest
1/4 c. cornstarch
very small pinch of salt
1 beaten egg


Directions:
-In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar.
-Toss to combine well and set into colander over sink or bowl and let drain for 1 hour (this step is very important or you get a soupy mess of a pie once it cooks.)
-Preheat oven to 350 degrees and prepare pie plate.
-Roll out 1/2 recipe of dough and line bottom of pie plate.
-In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, orange zest, pinch of salt and cornstarch.
-Toss to combine well and add to pie shell, smoothing out evenly.
-Roll out remaining pie dough and lattice top the pie filling.
-Brush lattice with beaten egg and place pie into oven.
-Let cook for 20 minutes, then place a piece of tinfoil loosely over the top.
-Continue cooking until filling is cooked through and bubbling, about 50 more minutes.
-Remove from oven and let cool on wire rack.

April Recipe Club at Mary's Home!

Asparagus and Jack Cheese Frittata

8 large eggs
1/2 cup shredded jack cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)
3 tablespoons roughly chopped fresh cilantro leaves
Serving suggestion: basic green salad
Directions
Heat the broiler to high and arrange rack in upper third.

In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.

In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

If you have red bell pepper and/or mushroom, you can add them when you sauté the asparagus. I also add some crumbled bacon before I broil the frittata. Enjoy!


Double Citrus Tart
March 2005-Southern Living issue

Makes 8-10 servings (very rich)
Prep - 30min., bake 25 min
Chill – 4 hours

1-1/2 C. crushed gingersnap cookies (generic not as flavorful)
5 Tblsp. Melted butter
2 Tblsp. Brown sugar
¼ tsp. cinnamon
1 (14oz.) can sweetened condensed milk
1/3 C. frozen orange juice concentrate-thawed
¼ C. fresh lemon juice
2 large eggs, separated
1 C. heavy whipping cream
3 tblsp. Granulated sugar
Fresh mint leaves, lemon & orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9 inch tart pan with removable bottom; set aside.
Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325 degrees for 20-25 minutes or just until filling is set.


Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Place on a serving dish.
Beat whipping cream and granulated sugar at medium speed with an
Electric mixer until stiff peaks form. Add to garnish.

Asian Chicken and Slaw

Servings: 4

Ingredients

* 1-1/4 pounds ground chicken
* 3 cloves garlic, minced
* 2 green onions (including some green), finely chopped
* 1 tablespoon grated fresh ginger
* 1 can (8 ounces) water chestnuts, drained and chopped
* 2 tablespoons dark Asian sesame oil
* 3 tablespoons soy sauce
* 1 tablespoon hoisin sauce
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 package (16 ounces) shredded coleslaw mix
* 1/4 cup beef broth

Directions

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Calories: 344
Protein: 32 g
Sodium: 579 mg
Fat: 16 g
Carbohydrates: 5 g
Exchanges: 3 Low-Fat Meat; 2 Fat

Source: Family Circle's "All-time Favorite Recipes"