Crispy Onion & Honey Mustard Chicken with Smashed Potatoes, Roasted Broccoli, Orzo, & Caprese Salad

 

Tonight's supper club featured lots of recipes! Kristin made chicken tenders, orzo, smashed potatoes, and broccoli. Sydney made a new dip for appetizer along with a caprese salad.

Kate's Lemon Lime Chicken & No-Crust Spinach Quiche

Lemon Lime Chicken

Photo from http://allrecipes.com/recipe/unbelievable-chicken/

• 6 bonless skinless chicken breasts
• 3 medium cloves garlic, crushed
• 1 1/2 teaspoon salt
• 1/2 cup brown sugar
• 3 Tablespoons coarse-grained mustard
• 1/4 cup cider vinegar
• juice from 1 lime
• juice from 1 lemon
• 6 Tablespoons vegetable oil
• freshly ground black pepper

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Stuffed Pork Tenderloin, Cauliflower Mash, & Brown Sugar Pound Cake

Lauren made stuffed pork tenderloin, mashed cauliflower, steamed green beans, and brown sugar pound cake for dessert.

Chicken Spaghetti & Spinach Salad

 

Dinner by Sydney

Spinach and Artichoke Pasta with an Arugula Salad

 

Dinner by Lynden