Supper Club: May 6, 2009


Appetizer: Goat Cheese Pops with Pecans, Herbs and Bacon. Bob saw this recipe on the Web and HAD TO HAVE IT! Who am I to deny my husband bacon? Bob, you have chosen…wisely. Excellent appetizer, will make again. You definitely have to munch on it with the slices of Granny Smith apples, the tartness of apple compliments the goat cheese and bacon.


Entree: Flank Steak with Cilantro-Almond Pesto. The cilantro-almond pesto was very refreshing and made for a great early summer meal. The flank steak was simply seasoned so it would not take away from the pesto.

Side Dishes: Garlic-Parmesan Bread and Crispy Zucchini Coins. Garlic bread is always good and a great staple. The zucchini coins were good but not as crispy as I had expected. I enjoy zucchini, especially fried zucchini so it was a healthy alternative.


Dessert: Butterscotch Bars. If you love oatmeal scotchies, then you will love this dessert. I know that it doesn’t look like a bar in the picture, it was because we were too impatient to let it set. But bar or not, it was still yummy.

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