March Recipes

Our first month of the Best Supper Club was a success! Here's the next batch of recipes for March. Remember to check out the links and read other people's reviews for ideas and tips. Happy cooking!

CrockPot Potato Leek Soup Recipe - February 28-March 6

from A Year of Slow Cooking

3 large leeks, cleaned and diced (you only use the white part)

1 medium yellow onion, chopped

1 pound brown potatoes (weigh them--you'll only need 2 or 3)

5 cups broth (chicken or vegetable)

1/2 teaspoon thyme

1/4 teaspoon black pepper

2 cloves chopped garlic

1 cup heavy cream (optional)

Peel the potatoes and chop everything up and toss it in with the broth and the spices. If you are going to use heavy cream you don't add that until cooking is complete.

Cover and cook on low for 7-9 hours, or on high for about 4.

When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify. If you don't have an immersible blender, blend in small batches CAREFULLY in your traditional blender.

Stir in heavy cream, if desired.

Chosen by Lisa.

Chicken Spaghetti - March 7-13

from The Pioneer Woman

2 cups cooked chicken

3 cups dry spaghetti, broken into two inch pieces

2 cans cream of mushroom soup

2 cups grated sharp cheddar cheese

1/4 cups finely diced green pepper

1/4 finely diced onion

1 jar (4 ounce) diced pimentos, drained

2 cups reserved chicken broth from pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoons (to 1/4 teaspoon) cayenne pepper

salt and pepper, to taste

1 cup additional grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Serves 8.

Chosen by Jennifer.

Corned Beef and Cabbage - March 14-20

from Darina Allen's Irish Traditional Cooking

4 pound corned brisket of beef

3 large carrots, cut into large chunks

6 to 8 small onions

1 teaspoon dry English mustard

large sprig fresh thyme and some parsley stalks, tied together

1 cabbage

salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

Chosen by Kathleen.

Slow Cooker Carnitas - March 21-27

from A Year of Slow Cooking

2 pounds pork shoulder

1/2 cup freshly squeezed orange juice (about 1 large orange)

1/4 cup freshly squeezed lime juice (about 1 large lime)

7 cloves garlic (whole intact)

1/2 tablespoon kosher salt

1 tablespoon cumin

1/2 cup beef broth

corn tortillas

sour cream, salsa, sliced avocado (optional)

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.

Shred meat fully and serve or warmed corn tortillas with desired toppings.

Serves 6.

Chosen by Judy.