Tag Archives: Supper Club

Beef Enchiladas

10 Mar

When I was planning for Mexican Supper Club in October, I referred to the Cooks Illustrated Mexican Edition for some inspiration. I found so many recipes that I ended up using, but this one especially called my name: Beef Enchiladas.

This recipe couldnt have been easier to put together. And note – I used homemade flour tortillas, not the storebought ones in the picture above (recommended over buying storebought tortillas).

The flavor in the sauce is insanely amazing. Never in a million years did I imagine it would be this tasty.

Everyone ate it up like crazy. I had to fend the leftovers off from Beth and save them for Robb. I can not wait to make it again.

Seriously, if you want an authentic and EASY mexican feast, include this in your mealplan. You will not be sorry.

Beef Enchiladas


  • 3 garlic cloves, minced
  • 3 tblsp chili powder
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1 tsp sugar
  • Salt
  • 1.25 pounds top blade steaks (chuck meat)
  • 1 tblsp vegetable oil
  • 2 onions, chopped
  • 1 15-oz can tomato sauce
  • ½ cup water
  • 2 cups Monterey jack (or cheddar cheese) shredded
  • 1/3 cup chopped cilantro
  • ¼ cup chopped canned pickled jalapeno chiles
  • 12 corn or flour tortillas


Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in small bowl.

Pat meat dry with paper towels and season with salt. Heat oil in dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate.

Reduce heat to medium, add onions to pot, and cook until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil.

Return meat and any accumulated juices to pot, cover, reduce heat to low and simmer until meat is fall-apart tender, about 1.5 hours.

Adjust oven rack to middle position and heat oven to 350. Strain beef mixture over medium bowl, breaking meat into small pieces, reserve sauce. Transfer meat to bowl and mix with 1 cup cheese, cilantro, and jalapenos.

Spread ¾ cup sauce on bottom of 13×9 inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly and set in baking dish seam side down. Repeat with remaining tortillas and beef mixture. Pour remaining sauce over enchiladas and spread to coat evenly.

Sprinkle remaining cheese over enchiladas, wrap with aluminum, and baked until heated through, 20-25 minutes. Remove foil and continue baking until cheese browns slightly, 5-10 minutes.



11 Dec

There are a zillion different ways to make guacamole. There are a zillion recipes – each with varying twists and levels of heat, sometimes just variations on amount of the same ingredients to use.

For Supper Club in October, I decided to make a simple guacamole. I found the recipe in Cooks Illustrated Mexican issue.

I think most guacamole is really good. Although I grew up not liking it – and didnt like avocados. I mostly didnt like them because there wasnt much taste although there were a lot of calories. But as of 5 years ago, I realized the wonder and awesomeness of the avocado.

When cutting avocados, it’s best to slice down the middle and break apart. Then slam your knife into the seed and twist it in a circle and pull it out of the fruit. Then slice each half of the avocado lengthwise all the way across as it sits in your hand, then move the avocado sideways in your hand and slice lengthwise the opposite way. Then you can scoop it all out easily!

This recipe was rather delicious. It wasnt too onion-y, it was flavorful and thick, but not too thick.

This is a really easy dip to bring to a party if need-be. It will be wildly popular with your friends as they dig in with their chips. And it’s SO easy to make!




  • 3 avocados
  • ¼ cup minced cilantro
  • 2 tblsp finely chopped onion
  • 1 small jalapeno, stemmed, seeded, and minced
  • 1 garlic clove, minced
  • ½ tsp cumin
  • 2 tblsp lime juice
  • Salt


Mix everything together and mash to your desired consistency. Sprinkle lime juice and salt last and taste.

Can be made ahead 1 day as long as saran is placed DIRECTLY ON TOP of guac (so guac doesnt get brown and gross) and refrigerated. Return to room temp before serving.

Supper Club – Mexican

28 Oct

We all LOVE mexican food. I mean, who doesnt!??!?! So I was the lucky one to draw “mexican” from the theme bowl in supper club. The only problem? There are soooooooooooooooo many different possibilities for mexican food – tacos, burritos, tamales, flautas, traditional dinner, etc etc. I used Rick Bayless’s cookbook and a special edition of Cooks Illustrated magazine that focused solely on mexican dishes.

We had our first guest for Supper Club – our friend Beth was in from Cali for the weekend for some Supper Club and Haunted Mountain action. So this added to the excitement and deliciousness.

I decided to go very simple for appetizers, since my research revealed that mexicans dont really do “appetizers”. I think Americans have glorified what we think their apps could be……but they arent. I made a “medium” and a “spicy” Rustic Roasted Salsa from Rick Bayless. I also paired a simple, but tasty, salsa with a fresh guacamole.

After everyone had enough chips and salsa/guac, we decided to sit down for dinner……

I decided to go big and make Chicken Mole. For years I’ve only heard about how HARD mole is to make and how much time it takes. So I was nervous about it……I have to tell you that it was super super easy. I kept saying “I cant believe how easy this is” as I made it. It was so delicious, too. I dont think I’ve ever had a better mole in my life.

I decided to make something typically “american-mexican” and went with Beef Enchiladas! The beef mixture was simple and awesome and simmered for almost 2 hours so it was tender. And I even made my own flour tortillas to wrap them in. I bought store-bought tortillas in case mine didnt turn out, but they were easy to make and came together quickly. I think they also made a huge difference in the texture of the whole dish. I will always make my own flour tortillas in the future.

I also had a fresh salad with lime-cilantro vinaigrette. Here’s a shot of the dinner table as a whole.

And then came dessert…..I knew I wanted to make a Flan because that is very traditional. But I was nervous about flan because I’ve never made anything like it before. However, it turned out amazing. I had to make an emergency call to my mom (the master chef) to get advice on making the caramel top after the 3rd attempt, but other than that, it came out perfect!

Pulling the pan from the flan….perfection!

Just to play it safe since I was worried about the flan, I also made Mexican Wedding Cookies as a backup. They were flaky and melted in our mouths.

After dinner, we continued to celebrate Beth being able to join our group for the weekend, and then we took a trip down the road to Spring Mountain’s Haunted Mountain for a night of screams and frights 🙂

Our mexican feast kicked butt…..cant wait til next month at John’s for Francais!

Supper Club – Thai!

16 Sep

Whew – what a week….Sorry I’ve been absent for a while. Work has been occupying my time. Anyway, Last weekend was John and Jeff’s turn to host Supper Club – THAI FOOD! I absolutely LOVE thai food so I was definitely excited.

We walked in the door to some authentic thai music and a slideshow of travel pics from Thailand (google does wonders!) on the tv. And out came the appetizers.

They were delicious! The first one was Satay Chicken – minus the sticks and long pieces of chicken. It was served with a peanut sauce that was to die for. We couldn’t get enough of the peanut chicken. I snagged the recipe so I could make at some point in the near future.

He also served us the most amazingly fresh and delicate thai basil shrimp spring rolls with a peanut-hoisin sauce. Look at how fresh they look. I think these were the unsung dish of the night – John really outdid himself.

We had to let our apps digest a bit before starting on dinner. So we enjoyed the Thai Picture Slideshow. Pretty soon, dinner was served!

We had Asian BBQ steak that had a marinade made of sriracha and fish sauce (amongst other flavors) that was absolutely delicious. It was the perfect amount of spiciness.

We also had Pad Kee Mao – which translates to “drunken stir fry” with pork. It was delicious and full of delicate thai flavors like basil and spicy pepper.

And on the side, John made a delicious cucumber salad with cilantro and jalapeno and rice wine vinegar. It was so refreshing and yet so simple. I really really enjoyed it!

Since John bought a 200-pack of chopsticks, we felt compelled to at least try using them. Even though we are all TERRIBLE at using chopsticks 🙂

After we completely stuffed ourselves and took turns picking random 80s and 90s songs to play on YouTube, dessert was served. Or so I thought…

Jeff put out this little plate of 4 interesting-looking cookies or pastries or something. We didn’t know what to make of it but we tried one! It was weird. It was supposed to be a mango thing. But the texture was so bizarre and the taste was lacking. Then we found out that it was a joke – John bought them for Jeff and they knew they were weird!

Then, of course we had to play with them a bit…..

So then Jeff went to assemble our real dessert – fried bananas with coconut ice cream. It was not only visually stunning, it tasted AWESOME!!! It was the perfect way to end a delicious dinner.

Here is a closeup – delicious and crispy on the outside, soft and sweet in the middle. That’s what she said!

And afterwards we relaxed, as you can tell by these shots of Austin….

Hahahahahahaha well done boys! It was an awesome night of food and laughs. Next month: Mexican at my house!

Supper Club – Summer Picnic!

5 Aug

This month’s Supper Club theme was “Summer Picnic” and it was my turn to host. We decided that it would be best to have the physical dinner at my parent’s house so we can have a pool day and also really set the stage for a summer picnic.

Me and Jeff enjoying the pool

Jeff chillin on the patio

We all got to the house early in the day and quickly got ourselves into the pool since it was a 96 degree sunny day. Much later on, my brother Chris and his wife Pam came over to join us! We were many Sweet Tea Vodka Lemonade’s in at that point, so dinner was quite late. Thankfully there was minimal prep – I was able to prepare everything the night before and that morning.

I thought long and hard about my menu. I wanted something fun, but light and fresh…..I also wanted to showcase some family recipes (found in our family cookbook). I was able to combine everything and come up with an awesome meal.

Early in the day we grilled up some quesadillas (AKA “dillas”). These are a fun snack that my brother and sisterinlaw, Pat and Julie, bring to summer pooldays. They are great because they taste super fresh, are customizably spicy, and they go on the grill. Who doesnt love dillas??

Dillas on the grill

We started off the meal with Watermelon Gazpacho. My friend, Shannon, made this for our girls night last month. It was SO refreshing and tasty….I dont have to mention how fresh it is. It is so easy to make, too! Everyone remarked at how different and delicious it was. The crumble of feta on top totally pulls all the flavors together.

Watermelon Gazpacho with Feta Crumble

The main course consisted of: Patio Picnic Burgers, Jerry’s Baked Beans, and Heirloom Tomato Pie.

What are “Patio Picnic Burgers”? They are an old old family recipe that our family has been crazy about for years. It was always a special treat to have them in the summer. I remember having them for my 8th grade graduation party and my mom took a pic of me eating one mid-bite…..attractive.

Before being baked together

But what IS it, you ask? It’s not a burger, per se. Essentially, it’s ground beef sauteed with a few ingredients, then mixed with pickles, tomatoes, and cheese and scooped into a roll and then baked in the oven. Robbbb said it was sort of similar to how a cheesesteak tastes, in a way. I dont know that I agree – but I cant really explain it any other way. You just have to try them.

Finished Patio Picnic Burger

Jerry’s Baked Beans are also a family treat. I believe he got the recipe from his ex-wife (shhhh!) and he’s been making it ever since. They are delicious – the perfect amout of sweet and salty. Everyone loves them.

Beans, beans…..you fill in the rest

My Heirloom Tomato Pie…..I dont know where to start with this masterpiece of a recipe that I pulled out of Food Network Magazine last summer. I made it last summer for a family get-together on a poolday and everyone raved about it. This time I used all heirloom and regular tomatoes from my garden and also from my friends at Skippack Creek Farm (best tasting tomatoes ever). There is manchego cheese, herbs, tomato, and cornmeal crust…..need I say more?

Beautiful…..just beautiful

Slice of Tomato Pie

For dessert, I did another old family favorite: Ice Cream Pie! It’s just as simple as it sounds. It doesnt matter though – everyone always loves it!

Ice cream pie

Slice of ice cream

To accompany the meal, I made my friend Alex’s Sangria. He swore to me that it’s the best homemade sangria around and I think he might be right. It was the bomb. Literally.

Down one, one to go

John took a shower with his sangria

As always…..I will be posting recipes for everything shortly. And now it’s John’s turn for Thai next month!

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