Dinner Club

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Chicken Enchiladas

The Dinner Club is back, and this time the theme is… Tex Mex!  I decided to bring back some old favourites while trying out new recipes, so the menu was as follows:

Taco Salad | Chilli Con Carne and Chilli Con Queso | Chicken Enchiladas

The main dish of the night was of course the enchiladas, and they are so amazingly good yet so very simple to make.  I got the recipe off of one of those recipe cards I used to get in my mail, back when I was studying in the States.  Do try it, but be warned; they are not for the health conscious (or lactose intolerant)!


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The Dinner Club: Sweet and Spicy Asian Wings

Since pizza was on the menu for our first Dinner Club meet, I was wondering what would be nice to go with it.  At the usual pizza places like Domino’s or Papa John’s, the set meals would usually include some mix of popcorn chicken, breadsticks, or barbequed chicken wings.  While I could’ve made my buffalo chicken wings, the whole point of the Dinner Club was to try out new recipes, so finally I decided on these spicy  “Asian” wings.  Double quotes because it’s an ang moh’s take on what is Asian food.  I must say, they are absolutely delicious! These wings stay super crispy even at room temperature, and the sauce is big on flavor.  The guys say it’s the perfect snack to munch on in front of the telly.  Will definitely be making this again and again!

Based on the recipe by Emeril Lagasse.

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The Dinner Club: Turkey Ham Breadsticks

This wasn’t originally on the menu for our first Dinner Club meet scheduled for tomorrow.  But I was digging through my freezer and found some turkey ham and, since breadsticks usually get included in pizza meal sets, I decided to make these as well.

They keep well for a couple of days, so I made these a day ahead of the meet.  Man oh man they’re good; simple yet addictive, I had to stop myself from eating them all before tomorrow.  Just be warned that if you don’t have much patience, rolling them out and stuffing them one by one might drive you nuts.

Based on the recipe by Emeril Lagasse.

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