Supper Club!

This past Sunday, I hosted me and my friends' first meeting of our new Supper Club! We started the monthly dinner party recently so we could all spend a bit more time together than just a night or two a week. We all decided it would be really fun to theme them as well, so since it was my turn to host, I decided on a University of South Carolina tailgate theme to go along with our first football game of the season this Thursday.

We also agreed that for each dinner, the host would provide the main dish, and everyone else would bring a side dish or dessert. I decided to take a page out of my friend Erin's recipe book and make BBQ chicken sliders. I cooked 8 chicken breasts on sheet pans in a 375 degree oven for about an hour until they were cooked through. Then I shredded them, covered them in HT Trader's mustard-based barbeque sauce and put it all in the crockpot on low until everyone came over. 

I also made one of my favorite coleslaw recipes EVER! My friend Megan made this for a yearbook lunch way back in high school, and I have loved it ever since. This recipe is a bit different, but it has most of the same ingredients. 

Crunchy Asian Coleslaw

Ingredients:

1 bag of coleslaw mix

4 green onions, chopped

1 package of Ramen noodles, oriental or chicken flavor

1/4 cup slivered almonds

1 can mandarin oranges in light syrup, drained

For the dressing:

1/2 cup vegetable oil

1/8 cup sugar

3 tablespoons rice wine or white wine vinegar, whatever you have

1 flavor packet from the Ramen noodle package

Recipe:

Put the cabbage and green onions in a serving bowl. Heat the oven to 375 degrees. Crumble to Ramen noodles on a cookie sheet. Sprinkle on the almonds and toast them for about 5-8 minutes. Be careful because they can burn easily. Combine the dressing ingredients and whisk to blend. Just before serving, combine all ingredients and mix in the oranges, if desired. You can mix the slaw ahead of time, but it will lose some of the crunchiness.

Since I clearly have an obsession with cooking, I couldn't help myself and also made some guacamole with chips and I set out a goat cheese log covered with jalapeno pepper jelly served with Wheat Thins. 

We had a ton of other yummy dishes including a sausage dip with chips made by Heather, mini pigs-in-a-blanket made by Ann, and a delicious peanut butter brownie cake made by Courtney. 

The table before everyone arrived

Courtney's AMAZING peanut butter brownie cake

Everything turned out amazing and we all sat on the porch and talked and ate together. I can't wait until next month when Heather and Lauren host Supper Club at their new house in Glover Park! Now, if I could just contain my excitement for the first Gamecock football game this week!! I am hoping for a big win against Southern Mississippi! We'll be watching the game at a fellow alum's house with about 30 of our closest friends who also went to USC! Then it's on to Virginia Beach for the weekend for Labor Day (crossing our fingers that Hurricane Earl bypasses the coast and heads back out to sea.) Then we fly to SC to spend time with family and friends and attend the USC v. UGA game the next weekend!! So many fun things to look forward to, but in the meantime..