I was watching Giada a few Saturday mornings ago and had to wipe drool away during her “meatball” episode.  Meatballs just aren’t something I make during the summer.  When I think of meatballs, I think of spaghetti, warm sweaters and leaves turning.

So when I watched one of my favorite Food Network stars make a Meatball and Kale Pizza, I knew this was coming to a fall menu near me.

I picked up a medium dough from my favorite pizza parlour (Fellini’s in Atlanta) and used only half the batch of meatballs on the pizza.  The other half I served over fresh spinach linguine noodles with marinara later in the week.

M husband is a little wary of ground turkey, but he absolutely loved the taste of these.  I’ll definitely be making again to use in marinara, meatball subs, etc.

Tell me, how do you make your favorite meatballs?

meatballs

Browned meatballs out of the oven

pizza1

Add mozzarella and parmesan and back into the oven

pizza2

Warm and cheesy out of the oven

pizza3

Crispy kale tops off this wholesome meal!

Ingredients

Sauce:

  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/8 teaspoon ground nutmeg
  • 1 dried bay leaf
  • 1 clove garlic, smashed and peeled
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Pizza:

  • Extra-virgin olive oil, for oiling the baking sheet and for drizzling
  • One 1-pound ball pizza dough (I used a medium dough for a 12.5 in pizza stone)
  • 3/4 cup coarsely grated whole-milk mozzarella
  • 8 Classic Italian Turkey Meatballs, recipe follows, halved
  • 1/2 cup shredded Parmesan
  • 2 medium leaves kale, ribs removed, coarsely chopped and massaged with evoo and salt and pepper

Directions

For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes. Stir in the salt and pepper.

Remove and discard the bay leaf and garlic.

For the pizza: Preheat the oven to 450 degrees F.  Place the pizza stone in the oven, to get hot, while it is preheating.  Meanwhile, work with the dough to get it “stretched out” to go on the stone.  Honestly, this is an art.  Luckily, Jim has mastered it.  If this is your first time working with dough, you might want to buy two to play with until you get it right.

Once the oven is preheated, remove the stone and place it on a trivet.  Quickly spread the dough over the stone, being careful not to burn your fingers. Drizzle the dough with olive oil. Spoon the white sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top. Sprinkle with the Parmesan. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Bake until the kale is crispy, 10 minutes longer.

Cut into squares and serve.

Classic Italian Turkey Meatballs:

  • 1 cup plain breadcrumbs (I use Panko for everything these days)
  • 1/2 cup shredded Parmesan
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup whole milk, at room temperature
  • 1 tablespoon tomato paste
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, at room temperature
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 pound ground turkey meat
  • 1 pound spicy ground turkey
  • Extra-virgin olive oil, for drizzling

Preheat the oven to 400 degrees F.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.

For more hearty fall meal ideas, get inspiration from my fellow #SundaySupper foodies.  Check out their tasty blogs below:

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

My husband and I traveled to Granada, Nicaragua with some friends this past May.  Not only was the country beautiful…but the food was delicious!  One of our favorite things to do late-night, after a few Tonas, was to hit the street food vendors and load up on a variety of foods…from tacos to empanadas to Nicamales, the Nicaraguan Tamale.  What makes the NicaMale different from a regular tamale is the size, they are huge!  Traditionally, they are wrapped in a large banana leaf and filled with meat and rice.

We stayed in a home in the heart of Granada, and one morning, our housekeeper made NicaMales for breakfast.  They were savory packages filled with chicken and rice and served with a little hot sauce.  I knew I had to recreate them at home!

Unfortunately,  I was unable to find banana leaves in Atlanta.  So I had to settle for dried corn husks, which were also difficult to find. (If you live in Atlanta, they’re at the Buford Highway Farmer’s Market.) I filled the husks with the traditional masa mixture, pulled pork with tomatillo sauce, rice and thinly sliced Vidalia onions and green bell peppers.  They came out perfect!  One thing to note, is it’s a lot easier to make these with a few extra hands, so teamwork is key.  My hubby made the dough and we worked together to fill, fold and tie them (an art in itself).  Also, realize that these babies steam for about three and a half hours, so preparing them is an all day affair (I prepared the pork the night before in the crockpot)…but definitely worth it!

nicamale

The Perfect Package: Pork NicaMale with Gallos Pintos

NicaMales

Ingredients

Masa (Dough)

  • Masa harina — 6 cups
  • Lard or shortening — 1 cup (I use Armour)
  • Salt — 1 tablespoon
  • Orange Juice – 1/2 cup + Juice of half a Lemon
  • Chicken stock — 4-5 cups

Filling

  • Pulled Pork with Tomatillo Sauce
  • Salt and pepper — to season
  • Rice, soaked in warm water for 30 minutes — 3/4 cup
  • Onion, sliced thin — 1
  • Bell pepper, sliced thin — 2

Assembly

  • Banana leaves, hard spine removed and cut into 10×10-inch rectangles — 12 pieces (If you can find them, if not, sub dehydrated corn husks.)

Method

  1. Place the masa harina, lard and salt in the bowl of an electric mixer.  You can also throw in a bowl and use a hand mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture. You may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing.
  2. With the mixer still on low speed, add the orange and lemon juices and enough chicken stock to make a soft, moist dough. It should be a little firmer than mashed potatoes. Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier. Cover the bowl and set the masa aside to rest for at least 30 minutes.
  3. Assemble all of your filling ingredients and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
  4. Lay out corn husks (or banana leaves). Place 1/2 cup of the masa in the middle of the corn husk and, using wetted hands, spread it out a little. Put about 1/2 cup of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Top with about 4 pieces of onion and 4 pieces of pepper.
  5. Fold the top edge of the corn husk down over the filling. Bring the bottom edge up over this. Then fold in both sides to make a rectangular package. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over so it is seam side down.  Use a torn corn husk as a tie to hold it securely.
  6. Add 2 or 3 inches of water to a  pot large enough to hold all the Nicatamales. (I used two pots since I didn’t have one large enough to hold them all. ) Place a rack or steam strainer in the bottom or toss in enough wadded up aluminum foil to hold the Nicatamales mostly out of the water. Add the Nicatamales and bring to a boil over high heat. Cover tightly, reduce heat to low and steam for 3 to 4 hours. Add more water as needed to keep the pot from boiling dry.
  7. Remove the Nicatamales from the pot and serve hot. Each diner unties the corn husk on his or her own Nicatamal before eating.

These were delicious served with Gallos Pintos (recipe coming soon).

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

Sunday Supper Movement Let’s hit the pavement this Sunday in search of the best street food from around the globe!  Join us for a #SundaySupper event featuring Global Street Food that we’ve made in our own kitchens, in honor of our favorites and/or those we would love to try!
We’ll also be holding our live #SundaySupper twitter chat at 7pm (ET) on Sunday evening.  We’d love to have you join us as we discuss the best and the worst of Global Street Food!  – See more at: http://www.girlichef.com/2013/08/GlobalStreetFoodPreview.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+girlichef+(girlichef)#sthash.nWJmlkkU.dpuf

When I think of summer and in-season fruits and veggies, I think of tomato plants laden with bright red orbs. So, it wasn’t hard to decide what ingredient I wanted to feature when this week’s #SundaySupper topic was farmer’s market finds. I wanted to get the most gorgeous tomatoes I could, and luckily, I was in the beautiful Saint Simons Island, GA, so I stopped at their little market to pick some up. I also grabbed some Vidalia onions (which are from Vidalia, GA, in case you didn’t know).

I decided to try my hand at Tomato Pie. A friend from Junior League had mentioned this recipe to me and I had never heard of it before. Tomato Pie? No eggs? Just mayo, cheese and tomatoes? Hmmmm….I had to give this a whirl.

I made it my own by adding caramelized Vidalia onions, and OMG. This is to die for. You can serve it for breakfast, lunch or dinner. (It’s good cold, too.)

20130727-152039.jpg

20130727-151453.jpg

20130727-151459.jpg

Southern Tomato Pie

Ingredients

  • Store bought pie crust

  • 2 Vidalia onions, caramelized

  • 4 medium tomatoes, cored and cut into thick slices

  • 1/2 teaspoon salt

  • 1/2 cup Duke’s mayonnaise (is there any other kind?)

  • 3 green onions, chopped

  • 2 tablespoons chopped fresh basil

  • 1/2 cup shredded Parmesan cheese, divided

  • 1/2 cup shredded sharp Cheddar cheese, divided

Preparation

    1. Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 4 ingredients and 3/4 cup of cheese.

    2. Sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange caramelized onions over cheese on crust, then tomato slices; spread mayonnaise mixture over tomatoes.

    3. Bake at 350º for 35 minutes. Let cool 15 minutes before serving.

Check out more recipes featuring fresh ingredients from my fellow #SundaySupper foodies below:

 

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

I don’t know about you but I LOVE breakfast for dinner. There’s just something special about having traditional breakfast fare after the sun goes down…whether it’s a cold bowl of cereal or a tasty quiche like the one listed below.

My mom has been making this recipe on Christmas morning as long as I can remember.  However, it’s so delicious, I would eat at any time of day.  The recipe is from a 1980′s issue of Southern Living, but it’s one of those classics that I’ll be making forever.

You can, of course, change up the recipe any way you like.  I added mushrooms in this version, but crumbled bacon or chopped ham is also tasty.  Just don’t swap out the Muenster cheese, it really makes this dish.

image

Crustless Spinach Quiche   

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package, frozen chopped spinach, thawed and squeezed dry
  • Handful of button mushrooms, sliced
  • 5  eggs, beaten
  • 3 cups shredded Muenster cheese
  • s&p to taste

Preheat oven to 350 degree.  Heat oil in pan and sauté onions about five minutes before adding the spinach and mushrooms. Cook until all excess moisture has evaporated.

In a large bowl, mix eggs, cheese, salt and pepper.  Add spinach/onion/shroom mixture then pour into  greased pie pan.  Bake 30 minutes and cool for ten before serving.

My favorite sides to go along with this cheesy goodness are Logan Turnpike Grits (available at Whole Foods or the DeKalb Farmer’s Market if you’re in the Atlanta area) and Fresh Fruit.

What is your favorite breakfast meal to have at night?

Be sure to check out more Breakfast for Dinner  recipes from my fellow foodies, below:

Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven
But wait, there’s more!
Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
One Pan Full English Fry-up from Food Lust People Love
Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

As a self-proclaimed foodie and ingredient junkie, I often get the questions, “What is your favorite item to cook?” or “What dish are you known for?”  I always find this a difficult question to answer because I don’t have one favorite thing I like to make. What I made every week one month (like my paella obsession) isn’t necessarily what I’m making every weekend now…more and more roasted vegetables.

But something I always circle back to is soup.  I love it. I pretty much have it with every meal. We always have a soup prepared in our fridge to have with lunch at home on the weekends or to take in the office during the week.  I enjoy cold soups in the hot Georgia summers; like Avocado or Gazpacho; or good old traditional standbys like Cream of Broccoli or French Onion.

When I think of cold, rainy, winter nights, which we have had our share of lately, I think of a spicy Beer Cheese Soup. It’s warm, comforting, laced with jalapenos and a delicious afternoon snack on rainy afternoons. Especially when you use a hot pretzel for dipping.  Yum!

DSC00457

Jalapeno Beer Cheese Soup with Himalayan Pink Salt dusted Pretzels

Jalapeno Beer Cheese Soup

Printable Version

Ingredients

  • 1/4 cup butter
  • 1 chopped yellow onion
  • 1/2 cup chopped celery
  • 2 cloves of garlic
  • 1 TBS all-purpose flour
  • 1 cup chicken broth
  • 1 (12-ounce) beer of choice, I used a Bud Light
  • 1 bay leaf
  • 10 ounces low-fat, extra-sharp cheddar, shredded
  • 8 oz cream cheese, I use Neuchâtel
  • 1/2 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 2 TBS diced jalapenos + one fresh jalapeno, sliced
  • 3 splashes Worcestershire sauce
  • Frozen pretzels (bake according to instructions)
  • 1 TBS, Himalayan Pink Salt

Directions

Melt butter in a stockpot over medium heat. Add chopped onion, celery and garlic. Saute until soft. Add chicken broth, beer and bay leaf. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add salt, pepper, mustard, jalapenos and Worcestershire sauce. Reduce heat to low and cook until soup has thickened.

Garnish with sliced jalapeno and serve with a hot baked pretzel.

 

Be sure to check out more delicious soup recipes from the talented members of the #SundaySupper Community:

Do The Chicken Dance (chicken {or other poultry} soups)

Where’s The Beef (Beef Soups)

Pass The Pork. Please (Pork or Sausage Soups)

 Under The Sea (Seafood Soups)

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

Of course once you have seen all of the recipes for the day, you’ll not want to miss our #SundaySupper conversation on twitter each Sunday.

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

 

This week’s Sunday Supper topic was to make a dish by our favorite celebrity chef. I don’t know about you, but my husband and I LOVE Emeril’s recipes. They are always so flavorful. They often use one of his spice blends, although this one does not, which really add a punch to the dish they are being used in. I prefer to prepare his spice blends at home, over purchasing them in the store. They taste better and homemade blends tend to have less sodium than the store bought ones.

Now deciding which Emeril recipe to share proved to not be too difficult. It happened to be the weekend after Thanksgiving when I was deciding what to make and I had a hamhock to do something with. Well, I had recently been perusing a new local restaurant’s menu and saw they serve Red Beans & Rice on Monday and call it Laundry Night. Apparently, in New Orleans (one my most favorite cities in the world) back in the day, the women of the household would let Red Beans simmer on the stove all day Monday, using the hamhock from Sunday night’s dinner, while they tended to the laundry.

I liked the story and loved the thought of Red Beans bubbling away in the crockpot all day. When looking for a recipe, I stumbled upon this one, and knowing Emeril never disappoints, eagerly bought the ingredients and got started. I doubled this recipe so my hubby and I would have some and so I could take a batch to ladies at work for lunch. It was a hit with him and the office…as if there was any doubt :0)

Do you like Emeril? What’s your favorite Emeril Recipe? (I also adore his Jambalaya)

Untitled

Red Beans & Rice served with Jalapeno Cornbread

Emeril’s New Orleans Style Red Beans & Rice

printable recipe

Ingredients

  • 2 tablespoons evoo
  • 1 chopped onion
  • 1/2 bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 hamhock
  • 2 links of Andouille (Patak is my favorite and I highly recommend if you can get your hands on it)
  • 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
  • 3 garlic cloves, chopped
  • 8 to 10 cups water
  • white rice (I love to make mine in the rice cooker)

Directions

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Pour into a crockpot. Add the bay leaves, hamhock, sausage, beans, garlic, and enough water to cover the contents. Cook on low all day (about 6-8 hours). Use a wooden spoon to mash about half of the mixture against the side of the pot before serving. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with white rice.

Check out more tasty recipes featuring celebrity chefs from my fellow #SundaySupper foodies:

Starters or Snacks :

Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken

Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi

Katy over at Happy Baking Days – Mary Berry’s Treacle Tart

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious – Ina Garten’s Grown Up Mac & Cheese

Alice at Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at Juanita’s Cocina – The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken

Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese

Chris from Sustainable Dad – Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette

Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Amazing Sides:

Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate

Shelby at Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

Kim over at Cravings of a Lunatic – Chocolate Cream Puffs with Hazelnut Filling

Renee over at Magnolia Days – Brownie Tart

Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Amber at Mama’s Blissful Bites – Huggy Buggy Bread Pudding

Jaime over at Mom’s Test Kitchen – Southern Tea Cakes

Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings:

Martin at ENOFYLZ Wine Blog

Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

There are two secrets to perfect egglant parmesan:

  1. peeling
  2. sweating

The skin of an eggplant is quite bitter and can ruin the whole dish.  Be sure to take a few extra minutes to peel your eggplant before slicing it.

Eggplant is packed with water.  To make it fry up crisp, you want to draw some of the water out.  To do that, you want to “sweat” the eggplant.  That means you will slice it and salt each side, very generously.  After just a few minutes, you will notice beads of “sweat” on the slices.  That is the moisture being drawn out.  After about 30 minutes, rinse the slices with water, pat dry, and they’re ready to get dressed for the frying pan!

Untitled

Nothing quite makes my mouth water like freshly fried eggplant. Especially when there is a pot of homemade marinara close by.

Eggplant Parmesan {+Roasted Red Pepper Tomato Sauce}

Ingredients

Roasted Red Pepper Tomato Sauce:

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 3 roasted red peppers, peeled, seeded and chopped (you can used jarred, or make at home)
  • 2 (28-ounce) cans crushed tomatoes and juices
  • 3 tablespoons freshly chopped italian parsley
  • 3 tablespoons freshly chopped basil leaves
  • 1/2 tablespoon Italian seasoning
  • Salt and black pepper
  • Sugar, to taste

Eggplant:

  • 2 cups breadcrumbs
  • Oliv oil, for greasing dish (I use myMisto)
  • 3 tablespoons finely chopped Italian parsley
  • 1/2  tablespoon Italian seasoning
  • 1 tablespoon finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 3 large eggs, beaten
  • 2 tablespoons water
  • 2 medium eggplants (about 2 1/4-pounds), cut into round slices (it’s your preference how thick you want to slice them, my husband likes them really thin) and sweated
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
  • Roasted Red Pepper Tomato Sauce
  • 12 ounces grated mozzarella, plus1/2 pound fresh mozzarella, thinly sliced
  • 12 ounces grated fontina
  • 3/4 cup grated Pecorino Romano
  • Fresh basil leaves, torn

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat.  Add the onion and cook until soft.  Add the garlic and red pepper flakes and cook for 1 minute.  Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes.  Emulsify with a hand blender and process until smooth.  Add the parsley, basil and oregano and season with salt and pepper.  Cook for 10 minutes longer and season with sugar to cut the acidity.

For the Eggplant:

Preheat the oven to 400 degrees F.  Lightly spray the bottom and sides of a 15 by 10 by 2-inch baking dishwith olive oil and set aside.

Place the bread crumbs into a large shallow bowl.  Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.  In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture.  Shake off any excess breading and transfer the egg plant to a baking sheet.  Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat .  Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch.  Using tongs, transfer to a paper towel-lined baking sheet.  Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce.  Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and fresh basil.  Repeat to make 3 layers ending with the sauce. Bake for 20 minutes, until sauce is bubbling. Top with the fresh mozzarella and remaining Romano and bake another 10 minutes, until hot and just beginning to brown. Let rest 10 minutes before serving, slice and serve!

Check out more #SoulWarming dishes from the #SundaySupper community below:

Main Entrees:

Chili/Stews:

Soups:

Desserts/Beverages:

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

I was very excited about this week’s topic of Dishes in 5 Ingredients or Less, because I just made an amazing batch of these crock pot chicken tacos.  Not only does this recipe use only THREE ingredients, but since the meat is prepared in the crock pot, it’s effortless to throw together and comes out extremely juicy and tender.  Since I cook for the girls in the office, I love to toss all the ingredients in the crock pot before I go to bed and cook on low overnight.  In the morning, I pack the chicken to-go and take it in for lunch.

There is a an endless combination of meals you can make featuring this succulent and zesty chicken.  I like to use a wheat wrap and pile on the chicken, low-fat cheese, lettuce, onion, avocado, etc. for a healthy burrito; top shredded lettuce with cowboy caviar, the chicken taco meat, and drizzle with a balsamic vinaigrette for a flavorful salad; or make nachos by topping tortilla chips with cheese, chicken, cowboy caviar, lettuce and Greek Yogurt.

Whichever way you choose to serve it; it’s guaranteed to be a crowd pleaser!

Crock Pot Chicken Tacos

printable version

This recipe is as easy as…

  1. 4 boneless, skinless chicken breasts
  2. 1 packet taco seasoning
  3. 1 16oz. jar of salsa

Place chicken breasts in crock pot. Cover with taco seasoning and top with salsa.  Seal the lid of the crock pot and turn the crock pot on low.

Cook for eight hours and serve!

Untitled

step one

Untitled

step two

Untitled

step three

Untitled

step four

Untitled

wake up in the morning to this! smells amazing

Untitled

shred and it’s ready to serve!

Untitled

taco salad is a delicious way to serve

Check out more delicious 5 Ingredient or Less recipes from the #SundaySupper community below!

Join us, September 30th, 2012 as we share our delicious, mouth-watering recipes! Here’s a sneak peak at what everyone is bringing to our #SundaySupper table. Be sure to stay after dinner at 7pm EST as we share our recipes during our #SundaySupper live chat!

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

I have to admit. When I saw the #SundaySupper topic was Autumn Apple Party, I thought I might skip this week. I couldn’t think of one dish I’d ever made with apples…and I don’t think dipping them in peanut butter counts.

However, after a bit of thought, I decided to accept the challenge and go outside my comfort zone and try something new. I thought about applesauce or pork chops with apples, but most of the ideas that came to mind were already accounted for.  So, while searching on my favorite recipe website, I stumbled upon this apple salad served in endive and thought not only did it sound tasty, but it’s a great appetizer.  You don’t need utensils and it can be enjoyed in just one, or two, bites.

I tested this recipe on my co-workers earlier this week and it went over okay.  I didn’t follow the recipe to a “t,” and eye-balled everything and it turned out a little too blue-cheesy and mayonnaise-y.  The also didn’t have endive at the Farmer’s Market (well, they had a sign that said “endive” but the lettuce underneath was not endive) so I served it over chopped red lettuce.  It was “eh.”

I made it again last night and followed the recipe almost verbatim (put a little less blue cheese and added pepper) and it came out absolutely delicious — and I found endive at Kroger, whew!  Such a gorgeous presentation and still a hit with the guys that came over to watch football.  Will definitely make again!

P.S. In my hunt for apple recipes, I found an amazing one for apple butter. It may have taken 14 hours to prepare, but it was worth the wait.  I will be sharing that recipe soon!

Untitled

Yummy pre-game nibble

Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad

printable recipe

  • 1 large Gala apple, cored and cut into 1/8-inch dice
  • ¼ cup blue cheese, crumbled
  • 2 celery stalks,chopped
  • 3 Tbs. light mayo
  • 1 Tbs. fresh lemon juice
  • Salt and pepper to taste
  • 1 “head” of endive, leaves separated 1/2 cup hazelnuts, toasted and coarsely chopped

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt and pepper.

To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Here’s our Autumn Apple Party Menu from members of the #SundaySupper community!

Soups, Salads, Starters and Breads

Main Meals

Sides

Desserts

Beverages

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

For anyone that doesn’t get the Spanish translation, it’s “Party in Your Mouth” Enchiladas and they are exactly that.  These easy to prepare, rolls of flavor are so tasty you will want seconds…and thirds…and maybe even fourths.  Shhh, I won’t tell anyone.  When I brought leftovers to work, I practically had to beat my co-workers away with a stick after they tried a bite.

I like to start off this meal with a Chilled Avocado Soup (in the summertime) and serve with Spanish rice.  If you like an extra bit of heat with your meal, this Hot Habanero Relish is an amazing accompaniment!

030

Que delicioso!

Chicken and White Bean Enchiladas

printable recipe

For the Chicken and White Bean Filling:

  • 1 tsp evoo
  • ½  white onion, chopped
  • 4 cloves garlic, minced
  • 1 can (4.5 oz) chopped green chiles
  • 15.5 oz can Cannellini beans
  • 2 cooked shredded chicken breast (I like to boil and shred mine and save the stock to use in the rest of this recipe)
  • ½ cup chicken stock from boiling chicken breast
  • 1 tsp cumin

For the Green Chile Enchilada Sauce:

  • 1 tsp butter
  • 1/2 white onion, chopped
  • 2 tbsp flour
  • 1 cup chicken broth (from boiling chicken earlier)
  • 7 oz can chopped green chiles
  • 2 jalapeños, chopped (de-seed if you want to go light on the heat)
  • salt
  • ½ cup light Greek yogurt
  • ¾  cup reduced fat Mexican cheese
  • 8 medium whole wheat tortillas
  • chopped fresh cilantro

Directions:
Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, chicken stock and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Enchilada Sauce:
In a large nonstick pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, until it becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the Greek yogurt.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with LOTS of fresh cilantro…and the Habanero Relish, if you please.

Be sure to check out all the fabulous Mexican recipes from this week’s #SundaySupper group, listed below:

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Follow

Get every new post delivered to your Inbox.

Join 1,195 other followers