Cooking Club Season Four! Our second gathering of our “year” which runs the school calendar year. We meet every other month, usually on a Thursday night, and Courtney is our gracious hostess. I put my friend Catherine and I in the middle because we are team #noonions!! We always know that our respective dishes will not have any onions. 😀
Is there anything better than a crisp glass of sauvignon blanc after a busy day?
Tina is one of our amazing cooks, she’s going to post these on her blog over the weekend and I will definitely share the shit out of this one. It’s a squash, shiitake mushroom and goat cheese puff pastry turnover. Swoon. Check out her latest recipe that is going on my menu next week – a potato and sausage roast over arugula. How delicious does that sound?!
Lindsay made a pizza stuffed mushroom. Back when we first started we all brought recipes printed out for everyone to take home, but that’s slowly gone by the way side. I found a very similar recipe, which is also going on my weekly menu next week – check it out here.
I am so happy I love mushrooms now – I didn’t even like mushrooms until five years ago, now I love them. If you haven’t tried a vegetable you’ve sworn off since childhood – give it a try – you might be surprised!
Catherine made Ina Garten’s Tuscan roasted potatoes with lemon. Holy balls. First of all, I puffy heart potatoes, and second of all, the pop of lemon made this dish. And, not surprisingly, this is also going on my Sunday dinner menu.
Are we sensing a theme here? This will also make my Taco Tuesday night menu! Donna made this roasted cauliflower “burrito” bowl – roasted cauliflower, black beans, rice, corn and sliced limes with diced tomatoes. Shhh…..I might add pan seared steak to my taco night with this 😀
You can see MaryBeth’s salad up in the first picture – I’ll have to add it down here later tonight. She texted me and said “I am just making a salad.” Just a salad?! It was her take on her favorite salad from Trader Joe’s – it had baby mozzarella, mixed greens, pine nuts, cherry tomatoes with this amazing balsamic dressing – I’ll need to get that recipe from her – so good!
Julie was in charge of dessert, and made this gluten free shortcake with a layer of chocolate, topped with fresh strawberries and fresh whipped cream. Swoon. Um, in case you were wondering, this was insulin worthy.
My plate – a little bit of everything! Well, maybe a lot of bit. 😀
Did I mention I was head chef?! I decided to make an artichoke and spinach dip stuffed chicken breast. But the chicken portions I got were smaller, and not thick enough to slice and stuff, so I improvised – thanks to an overwhelming response on my dilemma about how to cook these, I decided to just make chicken rolls and use toothpicks to secure while cooking. It worked!
Sadly, I am going to post the recipe for this tonight – I left the recipe in my recipe book on the counter of my kitchen, and I want to make sure I get it right. But the filling is 4 tablespoons fat free cream cheese, 2 tablespoons Alouette garlic and herb cheese spread and two cups of fresh spinach.
I spread a generous tablespoon of the filling in the chicken, and just rolled them up and secured with a toothpick. I seasoned the outside of the chicken with salt, pepper and paprika. These stayed rolled in my fridge for 24 hours before cooking. Since it was cold outside, I packed these in a cooler with ice packs in my car when I was at work. Worked just fine!
I cooked this at Courtney’s house and it took exactly 14 minutes – 8 minutes on one side over medium heat, then flip and cook 6 minutes over low heat. I cooked these in my cast iron skillet with grape seed oil. When the chicken came out, I deglazed the pan with about 1/3 cup of pinot grigio, and then added half a cup of my homemade chicken gravy – just 2 tablespoons of butter, two tablespoons of flour – cook that over medium heat, stirring constantly, then slowly add two cups of chicken broth. Once cooled, you can store it in your fridge. I think I may do a whole recipe post tomorrow on this – so stay tuned! I did think it was a bit bland, but everyone loved it. I may add some crushed red pepper to the pan sauce when I post this tomorrow.
Oh, and I also sprinkled with a bit of shredded Parmesan cheese over the top. Yum!
It’s not what’s on the table that matters most, it’s who’s in the chairs. 😀
Catherine always buys Courtney the new Ina Garten cookbook, and flags recipes that she thinks Courtney will like, or what dishes she wants to make together with her – I love this idea.
Thank you ladies for another wonderful evening of friendship and food. I am blessed!