cannelloni

after dinner

hubster leaned in real tight

and whispered

you make a great

lasagna

this is delicious

however

lasagna it is not

cannelloni

(printable recipe)

(adapted from mario batali)

fresh pasta sheets--boiled and shocked in ice water

for filling:

olive oil

1/2 lb ground pork

1/2 lb lean ground beef

1/2 cup grated parmesan cheese

1 generous Tablespoon flour

1 cup milk

1 egg--lightly beaten

pinch freshly grated nutmeg

salt and pepper to taste

glug enough olive oil to just cover the bottom of  skillet. add pork and beef and cook until no longer pink.drain off excess fat. stir in flour.  add milk and parmesan cheese. cook on low for about 10-15 minutes until thickened..  remove from heat, let cool a bit, then add egg, nutmeg salt and pepper. let cool completely while you boil pasta.

for tomato sauce:

use your favorite recipe or even a bottle sauce…you need only a little for this recipe

for besciamella:

3 Tbs unsalted butter

3 Tbs flour

1 1/2 cups milk

1/4 cup parmesan cheese

1/4 tsp nutmeg

pinch salt

melt the butter in a saucepan. whisk in the flour and cook for just a minute or two. do not brown.  whisk in milk and bring to a simmer.  as it begins to thicken, add the parmesan, nutmeg and salt.  the sauce is to be thickened, but not gooey. it is a sauce.

  to assemble:

place a bit of tomato sauce in the bottom of an oven safe dish

use a very generous tablespoon of meat for each cannelloni.  place meat in the center of the pasta sheet and spread evenly.  roll the pasta into a tube, leaving the ends open.  place in the prepared dish.  repeat with remaining meat and pasta.  once completed, cover in beciamella, swirl in a bit more tomato sauce.  sprinkle with parmesan cheese.  bake at 350 until heated through and the beciamella begins to bubble.

i am linking this up to

presto pasta nights
hosted at
debbie does dinner healthy

israeli couscous carbonara

we love carbonara around here

black pepper rocks!

 it is a great go to week night meal

it is quick

it is packed with goodies

and 

the ingredients are typical larder items

i first learned about carbonara when i was in college

"studying" in italy 

a cooking instructor said it is what people would enjoy

late night

after the cinema or visiting with friends

we have letterman

they have carbonara

this recipe is an adaptation based on what i had on hand and the fact that i was in the mood

for shrimp

israeli couscous carbonara

with shrimp
(printable recipe)

olive oil

1/3 cup onion--minced finely

1 1/3 cup israeli couscous

1 1/2 cups chicken broth

2 rashers of bacon--chopped in small pieces

white wine or broth or water

15 shrimp (approx) (raw, shelled and deveined)

1 Tbs minced chive

1 Tbs black pepper

1 egg

1/4 cup cream

parmesan cheese for serving

in a pot, pour a bit of olive oil. heat over medium heat and toss in onion.  cook onion until it becomes translucent.  toss in the israeli couscous and stir until it starts to brown a bit.  pour in the chicken stock, cover the pan and cook about 12 minutes or until the liquid has been fully absorbed.

meanwhile in a frying pan, cook the bacon until it just begins to crisp up.  pour in a bit of liquid (wine, chicken broth or water) to slow the cooking and make a bit of a sauce. not too much, no more than an ounce.  while the pan is still hot, toss in the shrimp and cook until just done. set aside for a minute.

in a bowl whisk together the egg, black pepper, cream and minced chive.  all at once, toss in the hot couscous (the hot pasta will cook the egg but keep it creamy) and stir well.  Add the warm shrimp and bacon and stir again. Serve immediately.

this will make a nice first course for 5 people or dinner for 3

i am linking to 

Tuesday Night Supper Club

and

Hearth and Home Blog Hop

turkey and dumplings

i love leftovers

especially when they make their way into soup

as it happens

there is always a lot of dark meat left behind than white

and the wings and drumsticks go uneaten

i use the wings in making stock

and all the leftover meat in soup

this is a riff on chicken and dumplings

however it remains a hearty but brothy soup

i enjoy it

sitting in front of the fire

on a snowy day

with a good cookbook in hand

and 

this american life on the radio

turkey and dumplings
(printable recipe)

for the soup

1/2 cup chopped pancetta (optional)

olive oil 

1 large leek--chopped

1 large carrot--peeled and chopped

2 ribs celery--chopped

1 jalapeno--ribs and seeds removed and chopped

1 shallot--finely chopped

2 garlic cloves--finely chopped

2 medium white potatoes--chopped

1 cup mushrooms--chopped

1 tsp kosher salt (optional)

1/2 tsp black pepper 

10-12 cups broth

leftover  (cooked) turkey cut into pieces

fry the pancetta in a stock pot with a bit of olive oil over medium heat.  when the fat is rendered, toss in the leek, shallot and garlic. do not let the garlic brown.  when the leek and shallot are soft toss in the remaining vegetables and stir.  allow to cook for about 5 minutes.  add salt and pepper and the broth.  cover and let simmer until the vegetables are soft--about 45-60 minutes.  add the turkey and cook until just warmed through.  meanwhile, prepare the dumplings

for the dumplings

1 1/2 cups flour

1 tsp salt

1/2 tsp pepper

1 1/2 tsp baking powder

1 Tbs chopped fresh chives

4 Tbs cold unsalted butter in small pieces

1/2-3/4 cup milk

stir together the flour, salt, pepper, chives and baking powder in a bowl.  cut in butter.  stir in enough milk to make a just-sticky dough.  drop by large spoonfuls into simmering soup, turning once to ensure they cook on both sides. i cook the dumplings and then remove them and place them in a casserole and place in the oven to keep warm, but you can serve directly from the soup as well. 

i am linking to

 tuesday night supper club
(where i am hosting a great give-a-way!)

and

hearth and soul blog hop

venison stoup

i call this stoup because 

it is a soup-slash-stew

or stew-slash-soup

it cooks for about 3 hours

but is brothy

and a great way to use some of the less tender pieces of venison

but would also be great with beef

if that is your thing

this is really delicious

even if you think it is sad that anyone would eat bambi

no one eats bambi

bambi was a cartoon, silly

this is bambi's mother

venison stoup
(printable recipe)

4 strips of bacon-diced

2 lbs venison-cut into chunks

1 medium onion--diced

3 cloves garlic--chopped

2 ribs celery--chopped

2 turnips--chopped

2 large carrots--cut into rounds

4-6 small red or white potatoes--quartered

1 head cabbage--cut into pieces

14oz can stewed tomatoes--sqeezed to crush

1 1/2 tsp chili powder

1 tsp kosher salt

1/2 tsp black pepper

1 cup venison or beef broth

4-5 cups water

cook the bacon in a stock pot and render all the fat.  meanwhile, dry the venison with paper towel.  once the fat is rendered and the bacon starts to get crunchy, add the venison and cook until browned on all sides. toss in the onion, celery and garlic and cook until they begin to soften.  toss in the rest of the vegetables, including the tomatoes.  add the chili powder, salt and pepper.  give it a stir or two and then add the liquid.  you want enough liquid to cover the meat and vegetables.  give it another stir and then cover and cook over low heat about 3 hours.  check often to make sure it is not boiling (you want a simmer), and that you have enough liquid.

serve with crusty sourdough bread

i am linking to tuesday night supper club

and

hearth and soul blog hop

and
tasty tidbits

spaghetti alla vodka

my grandmother was famous for her alla vodka 

but not exactly like this 

for one thing--she was a traditionalist

and used penne

she also didn't make her own tomato infused vodka

because

she was a widow

raising 5 kids

with limited amount of time on her hands 

not all sorts
like i do

our garden produced so many late harvest tomatoes
that

i found myself using them in a variety of ways

sundried, oven roasted, confit

and soaked in vodka

this is really simple.  peel tomatoes and cram into a jar, use a skewer to secure tomatoes if they start to float to the top.  fill the jar with vodka and store in the refrigerator for at least 5 days.  i make several jars because i like to use the tomatoes and the vodka for my sauce. leftover vodka is really great for a bloody mary pick me up.

spaghetti alla vodka
(printable recipe)

1 lb spaghetti or pasta of choice

olive oil

1/2 of small onion--finely diced

2 garlic cloves--finely diced

6-8 basil leaves--chiffonade

1 large tin peeled whole tomatoes or combination of vodka soaked tomatoes and tinned tomatoes to equal about 4 cups whole

1/2-1 tsp crushed red pepper flakes

1/2 cup tomato soaked vodka (or other vodka you have on hand)

1/2 cup heavy cream

1/4 cup grated parmesan plus more for serving

cook pasta in salted water,  according to package instructions.  cook onions and garlic in olive oil over low heat.  meanwhile, place the tomatoes in a food processor or blender and pulse until it is smooth.  do not allow the onions and garlic to brown, but let them begin to soften and become translucent. at this point, add the tomatoes and vodka and let simmer for about  10-15 minutes.  add the basil, red pepper flakes and heavy cream and allow to heat through.  stir in parmesan, then toss drained pasta in.  if the sauce seems too thick,  use a bit of the pasta water.  shave a bit of parmesan on top of each individual serving, along with additional crushed red pepper, if you like spicy.  

i am linking this recipe to 

tuesday night supper club

and

hearth and soul blog hop

and
presto pasta nights

chicken and chorizo pot pie

chicken pot pie 

is stick to your ribs goodness

is there anything better

on a cold afternoon

post

rain puddle hopping

or 

in my case

winterizing the garden

hubster and i are getting ready for a long trip

which means we are eating solely

from

the pantry and freezer

i was able to put these pies together

with things i have on hand

my fave part of this recipe is

if you don't want to make  pot pie

the filling is great as a stew

or

leave out the flour and add a bit more broth

and make it a soup

chicken and chorizo pot pie

(printable recipe)

2 Tbs olive oil

2 chicken breasts--cut into cubes

2 chorizo links (cooked)--cut crosswise into coins

1/2 cup celery--chopped

1/2 cup onion--chopped

2 cloves garlic--chopped

1 yam or sweet potato--cubed

1 cup peeled, seeded and diced tomato

1/2 cup corn (frozen or fresh)

3 Tbs flour

2 Tbs emeril's southwest seasoning (recipe follows)

1/2 cup white wine

1 1/2 cup chicken stock

1 Tbs worcestershire sauce

salt and pepper to taste

pie crust or puff pastry

heat olive oil in heavy stock pot.  saute chorizo and chicken until the fat is rendered.  toss in the celery, onion  and garlic and continue to cook until the onion and garlic are soft.  throw in the yam, tomato, and corn.  cook for 10 minutes longer.  mix together the flour and southwest seasoning and stir into the pot, making sure it is evenly mixed. stir in white wine and chicken stock (if you don't want to use wine, just increase the amount of stock). add worcestershire sauce.  cover and cook on lowest setting for 35 minutes. allow to cool to warm.  transfer to oven safe dish or dishes and top with crust.  bake in a preheated 375 oven for 25-30 minutes or until the pastry is browned and the filling is bubbling.

Emeril's Southwest Seasoning

2 Tbs chili powder

2 Tbs paprika

1 Tbs ground coriander

1 Tbs garlic powder 

1 Tbs salt

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp crushed red pepper

1 tsp black pepper

1 tsp dried oregano

mix together and store in an airtight jar

i am linking this up to tuesday night supper club

and

hearth and soul blog hop

turmeric chicken

i love chicken kebab

we live near a large armenian community

 which makes finding great chicken

fairly easy

but it makes for an expensive

dinner out

so i have been playing with this recipe

i used to use saffron

but hubster wasn't a big fan

so i switched it up to turmeric

with all the color, and none of the cost

turmeric chicken
(printable recipe)

3-4 lbs chicken 

(i use a combination of skinless,boneless thighs and breast because we can't agree in my house)

2 cups plain greek yogurt

1 Tbs turmeric

2 large clove garlic--smashed

1 onion--halved and thinly sliced

1/2 tsp black pepper

juice of 3 lemons

1 tsp dried oregano

2 Tbs butter--melted

salt and pepper to taste

mix the yogurt, turmeric, garlic, onion, pepper, lemon juice and oregano together.  place the chicken in a ziploc bag and pour the marinade over.  place in the fridge and marinate at least 4 hours, or overnight.  when ready to cook, remove from the fridge and blot with paper towel dry.  discard the marinade.  place enough olive oil in the bottom of a hot pan to cover.  pan fry the chicken until it is browned and cooked through.  when it comes out of the pan, brush a bit of the melted butter and season with salt and pepper (it won't need much if any salt).

i like to serve with tahini, hummas, and tzatziki which i know aren't completely authentic--but they are really tasty

i am linking to

 tuesday night supper club

and 

hearth and soul blog hop

Tuesday Night Supper Club--link up no. 9

thank you for sticking with the supper club...i know we are getting a slow start, but I LOVE all the recipes no matter how many, or how few.

our football theme last week was a lot of fun and i now have a good stockpile of ideas for my next football party.  the winner of the Moosewood cookbook is Lisa at The Pursuit of Happiness. She was picked through random.org
Lisa...please send me an email at christy(at)luciagrace(dot)net with your mailing details so i can ship that off to you asap.

Welcome to link up 9 of Tuesday Night Supper Club. I am so glad to have you.  Now, Link UP!!!

Tuesday Night Supper Club Participants

1. Warm Caramel Apple Cake (kathie's kreations) 2. Vegetable Curry With Pork at Create With Joy 3. Cocina Diary: Chocolate Ricotta Souffle 4. Crock Pot Kalua Pig (a.k.a. Luau Pork) 5. Taco Seasoning 6. Mediterranean Veggie Sandwich with Pesto Hummus 7. Delicious Meatball Subs 8. Glazed Dessert or Breakfast Biscuits 9. roasted butternut squash soup 10. Crock Pot Peanut Thai Pork

11. Lemon Poppy Seed Muffins 12. Cherry Walnut Breakfast Bars 13. Jessi @SweetandSaltyLife {Cranberry Acorn Squash Goat Cheese Pizza}} 14. Warming our lives 15. Apple Coffee Cake w/ Pecan & Bacon Streusel 16. Pumpkin Spice Bagels 17. Chicken Cobbler Casserole 18. Baked Beef Wontons 19. Apple Rice Pilaf with Toasted Almonds 20. Sticky Chicken

21. Chili Beef Tacos 22. Joanna@Go Ahead & Snicker - Moroccan Style Stuffed Acorn Squash 23. Herb Dinner Rolls @ Domestic Dame 24. Pumpkin w/Spices and Pumpkin Butter 25. Easy Chicken Pad Thai @ Around My Family Table   26. Alex@amoderatelife-Basic Peach Sauce@amoderatelife 27. Sheet Pan Pizza 28. CHOC CHIP BANANA MUFFINS

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sweet and spicy wings

we love football around here

by the time the first kick-off  happens

i've worked myself into a frenzy

i have watched the draft

poured over stats

and chosen my fantasy football team

all that is left 

is the cryin'

i serve these on sundays

because wings are helpful

while performing

the lambeau leap

sweet and spicy wings
(printable recipe)

3 dozen chicken wings

1 recipe sweet sauce

1 recipe spicy sauce

ranch dressing for dipping

sweet sauce

2 Tbs brown sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 cup balsamic vinegar (doesn't have to be fancy)

2 Tbs ketchup

1/4 tsp cayenne pepper

mix together and split into 2 bowls

spicy sauce

1 stick butter--melted

1/4 cup + 2 Tbs hot sauce (i use tapatio)

1 Tbs brown sugar

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp kosher salt

2 shakes worcestershire sauce

1 Tbs white vinegar

mix together and split into 2 bowls

* i split the sauce into 2 portions because i like to avoid cross-contamination.

toss the chicken wings in a bit of olive oil and place on 2 sheet pans.  sprinkle with a bit of salt and pepper and roast in a 375 oven for 20 minutes. after 20 minutes toss 1/2 of the wings in the sweet sauce, and 1/2 of the wings in the spicy sauce.  place on separate sheet pans back into the oven for an additional 20 minutes.  they should be good and golden at this point.  remove from the oven and toss in the reserved sauce (not the sauce you used when they were 1/2 cooked). serve with lots of napkins

EAT UP!

I am linking up to Tuesday Night Supper Club
i am not linking to hearth and soul this week but i encourage you to check out the yummies over there

Tuesday Night Supper Club--link up no.8

are you ready for some football?

link up number 8 is here

and our theme is football

it is also a prize week

the winner (picked by random.org)

will receive their very own copy of one of my favorite cookbooks

Sunday's at the Moosewood

the Moosewood Restaurant in Ithaca, NY serves innovative vegetarian cuisine. this particular cookbook revolves around a sunday tradition of cooking the cuisine of a different country. you will find recipes from africa, provence, chile and many more

i have been enjoying my copy of this book for more than 15 years, always finding something delicious to cook, and i am not even a vegetarian.  the book will ship directly from amazon to you.

the winner will be picked on 9/22/2010 8pm pst and announced on 9/27 at supper club

*disclaimer: neither the moosewood corporation or amazon paid for my endorsement or the book, nor the book itself.

and now for the good stuff...

if you are new to the supper club...please review here

now let's link up!

Tuesday Night Supper Club Participants

1. Sloppy Buffalo Joes 2. Chicken Enchiladas (Riddlelove) 3. Maple-Balsamic Salad 4. Crock Pot Hot Wing Dip 5. sweet and spicy wings

6. Easy Potato Wedges 7. Lemon Rosemary Bread 8. Alex@amoderatelife-Taco Stuffed Mexibuns 9. Berry Oatmeal Bars 10. SAUSAGE AND CHEESE TRIANGLES

11. Greek Garden Rice Salad 12. Fresh Pear Cake (and a giveaway) 13. Onion Bread 14. Baked Apple "donut" Muffins @frugalcrunchychristy

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hatteras clam chowder

i've never been to hatteras

but i have been to north carolina

and to be honest

i never tried the clam chowder

i actually don't recall it being a big sell

i remember crab being the hot seller

but that isn't my story

i just returned from connecticut

where lobster was the big thing

and it was good

i mean really good

this good

but i will save my restaurant recommendations

for another time

aside from lobster

we found clam chowder

on almost every menu

and the first time hubster ordered it

we were surprised

pleasantly

because 

rather than a thick bowl of cream, potatoes and clams

it was brothy

and delightfully light

and the next time he ordered it 

we found it brothy

but with enough cream to

turn the clear broth opaque

i am hooked

i love it so much more than

traditional new england clam chowder

and after asking around a bit

i discovered it is hatteras style

call it what you want

it is my new favorite

Clam Chowdah 
(printable recipe)

everyone knows it tastes better when you use a proper accent

for clam broth (optional step)

2 cups water

2 lbs clams in shell

this step is optional, i like the way it looks, and the larger clam pieces, but you can skip it without altering the rest of the recipe.  if you do choose to do this, make sure you handle the clams properly. go here for some tips.  steam the clams in the water until they open. throw out any clams that do not open after a reasonable amount of time. reserve the clams and the broth separately.  filter any sand or sediment from the clam broth before using.

for garlic cream

3/4 cup heavy cream

3 garlic cloves--smashed

5-7 whole peppercorns

place all ingredients in a small saucepan and simmer for a few minutes. be careful not to let the cream boil or overflow.  turn off heat and let garlic steep until room temperature.  strain the garlic and peppercorns from the cream and place in the refrigerator to cool completely.  once fully chilled, whip to a soft peak. alternately, you can use this cream chilled and not whipped or  even warm. the whipped garlic cream makes a nice presentation..but it is not critical that you serve it this way.

for the chowder

3-4 rashers bacon--chopped

2 Tbs olive oil

1 cup onion--finely chopped

1 cup celery--finely chopped

1/2 cup carrots--finely chopped

2 cups new potatoes--cut into 1/2" dice

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 cup dry vermouth

2 cups clam juice

4 cups fish broth

clam broth (if using)

32 oz (4 cups) frozen clams--defrosted and chopped

1/4 cup fresh chives--chopped

additional salt and pepper to taste

in a stock pot, cook the bacon on low heat.  the objective is to render the fat, but not fully crisp the bacon.  add 2 Tbs olive oil to the pan and toss in the onion, celery and carrots.  keep the heat on low and continue to cook just until the onions are soft and begin to turn color.  add potatoes and give it a couple of stirs.  deglaze the pan by adding the vermouth and scraping up the bits that are sticking to the bottom. when the vermouth is almost fully absorbed, add the clam juice, fish broth and clam broth (if using).  Simmer on the stove top until the potatoes and other vegetables are tender. Approximately 10 minutes before serving add the clams in their shells (if using).adjust salt and pepper.  serve chowder in individual bowls and top with a dollop or drizzle of garlic cream.  top with a generous smattering of chopped chive.

this week i am participating in 

tuesday night supper club

and 

heart and soul

presto pesto

ages ago

hubster and i

were in san francisco

where my good friend mia and her husband christian

hosted us for dinner

we don't often get invited for home cooked meals

i frequently hear

"i couldn't possibly cook for you

i would be so embarrassed"

it makes me a little sad

because we eat normal food around here

and sometimes we even eat bad food

and i mean--spit it out before it kills you bad

my kitchen is like a laboratory for me

and

i hate waste

so, you can only imagine what i sometimes serve

under the guise of

nourishment

so,

i am always so grateful

when a brave friend

extends an invitation 

to break bread

mia treated us

to perfectly cooked pasta

coated in emerald green pesto

it was gorgeous

and delicious

i took really great photos

so i could feature this meal

but

i lost my card-thingy from my camera

and those memories remain only in my head

however

i make a bit of a mean pesto myself

armed with loads of basil from our garden

i whipped this up

and was treated

to 

a mock-mia dinner for two

pesto
(printable recipe)

*i use a mortar and pestle to make my pesto--but it is common to use a food processor. use whatever makes you most comfortable

3 cups--packed fresh basil leaves

1/2 cups toasted pine nuts

1 large garlic clove-coarsely chopped

2 cups grated parmesan cheese

pinch of sea or kosher salt

zest of 1 lemon

pinch of crushed red peppers

1/2 cup or so of extra virgin olive oil

because i use a mortar and pestle, i have to do this in "batches".    place the coarsely chopped garlic in the mortar.  sprinkle the salt over and grind to a paste.  next, add in the basil.  adding a handful of basil at a time, grind with the pestle against the side of the bowl.  continue this until all the basil has been smooshed.  repeat this procedure with the pine nuts, adding a few tablespoons at a time, then the cheese.  slowly stir in the olive oil, lemon zest and crushed red pepper.

if using on pasta, cook the pasta according to package instructions.  reserve a few tablespoons of pasta water.  in a skillet, heat the reserved water and the pesto on low.  toss in the cooked pasta and warm until all is coated. use more cooking liquid if desired. top with a bit more cheese

I am linking up to

Tuesday Night Supper Club

and

Two for Tuesdays

simple spaghetti sauce--guest recipe

my husband's step- father was a fabulous cook

and would do most of the cooking in their house

sadly,
he has passed now,

but his memory and recipes live on

through his children 

and my mother-in-law

who has graciously offered 

dante's spaghetti sauce recipe to both me

and you

it is simple and straightforward

thank you phyllis

for this wonderful recipe 

and for being part of our

Tuesday Night Supper Club

Spaghetti Sauce

1 lb ground round

1 stick unsalted butter

1/2 medium onion--finely diced

6 oz tomato paste

15 oz can tomato sauce

1 cup white wine

1 tsp (or more) italian seasoning

salt and pepper to taste
grated parmesan cheese for serving

cook meat and onions in 2 Tbs butter.  when the meat is completely cooked through, add the tomato paste tomato sauce and remaining butter.  cook on medium heat for 1/2 hour--do not let it boil.  add wine and  italian seasonings and cook another 1/2 hour. serve over pasta of just dip your bread in the pot and get full before dinner is served--like i tend to do!


i am linking to
tuesday night supper club
and
two for tuesdays

Week Three Was Prize Week!

and the winner picked by random.org

is number 34

(all 3 weeks counted, remember)

number 34 is...

Roberta @ a little bit of everything

roberta...please send your mailing details to

christy(at)luciagrace(dot)net

so i can send your prize to ya


I am looking forward to seeing what you are fixing this week!

for those of you whom are new to the club....here are the rules

Here's how it will work:

-Grab the "tuesday night supper club button" and put it on your blog (not required, but I would appreciate it)
-Link up with your blog post beginning at 5pm (pst) on Mondays and before 5pm (pst) on Wednesdays
-Visit sites that are linked up and see what they are making--leave a comment so they know you stopped by

-Be Nice--please refrain from profanity and "not for prime time" vernacular in your post

-Make sure your post is food related.

-Make sure your post is your own--please don't link up a great post you found (unless it is embedded as part of your own post)

-While most weeks will be a free-for-all, there will be some "theme" weeks, I will give you advance notice.

-There will be prizes. Random prizes that are food/cooking/entertaining related. Not every week, but there will be some, and they will be good.

-You do not need to be a follower of FudgeRipple to participate, but you do need to be a follower to win a prize. It is just too difficult to track you down otherwise.

-Don't forget---This is supposed to be fun!

Thanks for coming by---now link up and join the fun.  It is a recipe meme focusing primarily on savory dishes...but all food is welcome!  Some weeks we have themes and some weeks we have prizes.  

Grab the button on the right.

add your post and link back to here..

Tuesday Night Supper Club Participants

1. PB & Snicker Brownies (kathie's kreations) 2. Baked Salmon (kathie's kreations) 3. Melts In Your Mouth BBQ Spare Ribs (Ramona @ Create With Joy) 4. Sour Cream Blueberry Pie 5. Beef Burritos from Slow Cooked Roast and Spice Rub 6. Cocoa Meringues

7. Oatmeal Cookies-2 Ways 8. Fried Rice - Bittman Style@frugalcrunchychristy 9. Kids Cook Monday: Italian Chicken Pita Pockets 10. Winger's Asphalt Pie (OUR FAMILY TREAT) 11. Four Layers of Goodness Peach Tart 12. Chocolate Mousse - no eggs, no dairy-only goodness

13. Easy To Be Gluten Free - Chiles Rellenos Casserole 14. simple spaghetti sauce 15. pulled pork enchilada 16. Tasty Chicken Couscous Salad 17. Alex@amoderatelife-Real Food for Rookies Giveaway!

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