May Recipe Club Sign-Up

Erin Brown is hosting this months recipe club. We've moved it to the 4th Tuesday of the month just for this month, so it will be on the 22nd at 7pm. The theme is Mexican food in honor of Cinco de Mayo. I hope you can all make it!

Appetizer- Valerie, Brazilian cheese rolls (since I was pathetic and didn't bring them last time!)
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April Sign-Up

Hi ladies! Here is the sign-up for this month's recipe club. Liz is hosting and the theme is 'appetizers.' It will be on Tuesday the 17th at 7pm at either the Belle Monet Clubhouse or Liz's house, we'll let you  know for sure.

Appetizer- Valerie, Brazilian cheese rolls
Appetizer-Ashley, Pesto fondue & bread.
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March Sign-Up

Here is the sign-up for March. Amy Twitty is hosting and the theme is "fruit inspired" to get us in the mood for spring! It will be on Tuesday the 20th at 7pm.

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Main Dish- Mel

Main Dish- Emily
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Side Dish- Ashley, Fruit Salad
Dessert- Valerie
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Spinach strawberry salad

-strawberries, thinly sliced
-cooked bowtie noodles
-spinach, rinsed
-1/2 cup dried cranberries
-1/2 cup feta cheese
- a small handful of chopped pecans
-poppyseed dressing

Mix as much as desired of each ingredient in a big bowl. Chill.
Top with dressing while serving.

greek panzanella

• Good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 1/2 pound feta cheese, cut in 1/2-inch cubes
• 1/2 cup calamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Thai Chicken Salad- Emily Brady

Thia Chicken Salad

1 lb spaghetti

1 bunch baby spinach

6-8 stalks green onions, sliced

½ c crushed peanuts

1lb chicken breast, roasted and diced

*I marinade my chicken breast for 6-8 hrs in ¼ cup soy sauce, 3 T olive oil, 1 t ginger, 1 T lemon juice, 1 t red pepper flakes, ½ t black pepper. Then I roast the chicken on 350, covered with foil, until juices run clear (about 45-60 min). Marinade is optional and not part of this recipe but I like the chicken to be extra flavorful.

Dressing

½ c sugar

¾ c soy sauce

¼ c rice wine vinegar

½ olive oil

½ T crushed red pepper  *full T for extra spicy

2 T sesame seeds

When spaghetti is done, pour dressing over immediately. Stir in chicken, spinach, green onion and peanuts. You can serve this salad hot or cold. If serving cold, allow to refrigerate for 2 hrs. 

February Sign-up

Here is the sign-up for February. Emily is hosting and the theme is salads, I can't wait! It is on Tuesday the 21st at 7pm at the Belle Monet clubhouse.

Salad- Valerie, Fruity Jello Pudding Salad
Salad- Mel, Green Salad
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