supper club

hey sweets!! now what puts y'all in the summer mood more than a BBQ and friends!!

this past wednesday, we were invited to our sweet little rock friend's supper club!! this month's dinner was held at robert and barrett's lovely new home in the heights.

we dined on burgers and hotdogs, along with a trio of delish summer salads and a new twist on roasted asparagus. the best part was visiting with our dear, inviting old friends and making oh so sweet new friends!!

enjoy these recipes below!! i inserted pictures from the world wide web since I was not able to capture photos at dinner..

from the kitchen of barrett f.

{Tomato & Mozzarella Salad}
•Mixture of red and yellow grape and/or cherry tomatoes-some sliced in 1/2
•Mozzarella sliced in small squares (I always get my Mozz. at Sams Club)
•Fresh basil chopped
•Extra Virgin Olive Oil
•kosher salt
•pepper
Combine tomatoes, Mozz. and basil in bowl and drizzle EVVO and add Kosher salt and pepper


{Seafood Pasta Salad}
•package of refrigerated tri-color cheese tortellini
•artichoke hearts
•imitation crabmeat
•sundries tomatoes (in the jar) chopped
•handful of chopped purple onion
•shredded Parmesan cheese
•pesto
•salt & pepper
~ Cook pasta and set aside to cool. Then combine remaining desired ingredients and serve cold.

{Roasted Asparagus}
•fresh asparagus
•shaved Parmesan cheese
•lemon
•Extra Virgin Olive Oil
•kosher salt
•pepper
~ Preheat oven to 375 degrees. Lay asparagus in single layer roasting pan. Drizzle with EVVO, add salt and pepper. Cook for about 10-15 minutes to desired tenderness. Garnish with shaved Parmesan and a little lemon. *sometimes barrett roasts with minced garlic*


from the kitchen of little mrs. morris

{Crunchy Coleslaw}
•2 bags of coleslaw
•1 bottle of zesty Italian dressing
•1 bag of beef ramen noodles
•1 bag of original roasted almond slivers
~ Break uncooked ramen noodles into pieces and set aside. Take beef ramen noodle seasoning packet and add to bottle of zesty italian dressing then shake until the seasoning is dissolved. Toss the beef seasoned zesty Italian dressing with the two bags of coleslaw. If you are preparing ahead of time (like me), let the tossed coleslaw marinate with the dressing in the refrigerator throughout the day. If you are making the coleslaw ready to serve, go ahead and toss the raw broken ramen noodles and bag of original roasted almond slivers with the already tossed coleslaw plus dressing and serve immediately. *this recipe serves about 8 guests.*

happy cookin' sweets!!