November Cooking Club!

November's theme is "Thanksgiving with a Twist." Take your favorite holiday dish and give it a little something extra. You could make it healthier, or more gourmet, spicier, or whatever you like. If your family will ONLY eat Stouffer's, but there is a dressing recipe you are dying to try, here's your chance!

Hostess: Heather

When: Tue. Nov. 13th at 7:00

Where:1431 East 300 South Pleasant Grove. I live between Jeri and Missy's house. Call or text for directions. 801-722-5736

Main Dish : (Heather) Probably some kind of turkey, but no guarantees



Side Dish: Jeri (something with sweet potatoes)

Side Dish: Hannah (as depends on my husband. But Thanksgiving food is my fav, so I'm going to try my best.)

Side Dish: Missy

Side Dish:
(I really like my Thanksgiving side dishes, so don't disappoint me!)



Dessert: Katie - pumpkin pie to the max


Cooking Club October

October's theme is Garlic. I wish I could take credit for this great idea. It was all Kelsey. We'll use it to ward off all those Halloween vampires.

Tuesday, October 9th
Jeri's house (e-mail if you need directions)

Main:  Jeri Chicken with 40 Cloves of Garlic, via Smitten Kitchen (what else can you make with theme, really?)
Side: Kelsey
Side: Heather
Bread: Missy
Dessert: (Who is going to tackle a garlic dessert? Maybe you can look up things that compliment garlic. Breath mints?)

Notes on the Chicken with 40 Clove of Garlic recipe: It was way easier than it sounded! Also the kids thought it was delicious so it wasn't a 'too fancy for family' recipes. To peel that much garlic, search the interwebs for this video. Just do one head of garlic at a time, or all the papery feathers make too much padding and keep the rest of the garlic from peeling.

I didn't have white wine so I used lemon juice and it was fabulous. I also didn't want to cut up a whole chicken (wings... who eats those?) so I used a pack of chicken breasts (skin-on) and a pack of thighs.

To keep the heat on the garlic low (scorched garlic = yuck!) and make sure the chicken cooked through, I browned it in the skillet and then transferred it to a 400-degree oven to bake (bonus: the fat drains off and the skin crisps beautifully). Then I was able to get all the chicken browned, the garlic roasted, the excess fats drained off, the liquids added/pan deglazed etc. Once that was all done, I moved the baked chicken back to the skillet and finished the dish.

One last note: I read on one blog that instead of eating the garlic cloves whole with the chicken (so yummy) this particular cook pours off the garlic and reduced liquids and purees the whole thing into a thick garlic sauce that you can spread on bread, dip the chicken in, or slather all over your body because it was really that good.

Summer Part 2

K Ladies, we're trying this again!

Cooking Club will be Wednesday July 11th at Missy's house.  The theme is SUMMER!  (Grilling, something cool and refreshing, etc.)

Main:  Missy - I'm grilling up Applebee's Tequila Lime Chicken (sans tequila!).  Recipe found here.
Dessert or Side:
Dessert: Jeri - Blackberry Crumbles

Blackberry Crumbles

4 cups fresh blackberries
1/4 cup sugar, plus 1 tablespoon
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, softened, plus more for ramekins
1/4 teaspoon ground cinnamon
Pinch of salt
1 cup cookies (shortbread, lemon, sugar cookies, etc) coarsely crushed
1/4 cup rolled oats

 Directions Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.

Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.