July 31, 2013
This dish is the perfect summer side. It’s easy, colorful, make-ahead and, most importantly, delicious! I like to pack it up and take along to the beach or on a picnic, serve alongside ribs, or make a batch to take into work to have for lunch for the week. If enjoying for lunch, you could add shredded chicken, or boiled shrimp, to make it a little more hearty, or serve alongside a summer soup or salad.
- Chicken Sausage, Peppers and Couscous #WeekdaySupper (cindysrecipesandwritings.com)
- Couscous, Cranberry, and Feta Salad (artichokerecipesbariv.wordpress.com)
- A couscous you might not expect (veganinahurry.wordpress.com)
July 21, 2013
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.
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.
July 14, 2013
This dish looks and tastes like summer. The vivid color of the veggies, the freshness of the herbs and the brightness of the lemon make for a healthy and delicious side during the hot summer months.
I think the corn would be tasty grilled if you have the grill on already…it helps to not heat up the kitchen. (I also like to utilize the burner on our outdoor grill.) I used shelled beans from the farmer’s market and fresh basil from my garden. Also, I did not have canola oil so I used vegetable oil and it worked great.
My husband asked what exactly succotash was, so I looked up the history. Pretty interesting.
There are many ways to prepare succotash. What’s your favorite?
October 1, 2012
I’m really loving cooking vegetarian on Mondays. The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually. This tortellini dish literally blew us away. I had my vegetarian friend over for dinner and she was also impressed.
I must say, the Georgia Olive Farms Olive Oil really made this dish. It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese. This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.
Fresh Tortellini with Asparagus, Peas & Parsley
- 1/3 cup Georgia Olive Farms Olive Oil
- 2 medium cloves garlic, minced
- 1/8 tsp. cayenne
- 1 lb. fresh cheese tortellini (I used herbed cheese from the Farmer’s Market)
- 1 lb. thin asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
- 1 cup thawed frozen peas
- 1/3 cup pine nuts, toasted
- 1/4 cup coarsely chopped fresh Italian Parsley
- 2 oz. fresh goat cheese, softened
- black pepper
- parmesan cheese, grated
In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.
September 2, 2012
The topic we were given for this week’s #SundaySupper was inspired by the Labor Day Holiday…and the cookout that comes along with a three-day weekend. I made these portabello paninis. Oh my God. These sandwiches are so delicious, you’ll want to eat five. And they are so easy, you won’t believe it. Simply whip up a quick batch of pesto, grill a few portabellos, place them on buns slathered with goat cheese and pesto…and WaLa! They’re ready to go back on the grill for about five minutes and dinner is served! To make them even easier, and so you can spend more time enjoying the long weekend, prepare the pesto ahead of time.
- 4 tbs pesto
- Extra virgin olive oil
- Salt and pepper
- 4 medium portobello mushrooms, stemmed and wiped clean
- 4 soft, round, whole wheat rolls
- 8 tbs goat cheese
Heat the grill (or a panini maker, if making indoors).
Brush the mushrooms with olive oil and sprinkle with salt and pepper. Put them on the grill (or press) and grill for about four minutes.
Meanwhile, open the whole wheat rolls and spread pesto on the bottom half and dollap the goat cheese on the top half.
Once you pull the portabellos off the grill, place them on the pesto-smeared bun and place the goat cheese-smear bun on top. Spray the top and bottom sides of the bun with olive oil (I love to use my Misto) and place back on the grill for about five minutes. If grilling, flip the burger about halfway through so the buns get grill marks on both sides.Pull off the grill and serve! (And try not to let everyone know how little effort it took to make such a delicious dish!
Check out all the Labor Day inspired recipes from the #SundaySupper community below!
Starters & Snacks
Salads & Sides
August 30, 2012
Pesto is such a flavorful condiment, I honestly don’t know why I don’t make it more often. The variations on this basic recipe are endless and the fact that there’s no cooking involved in preparing it, makes it perfect for whipping up on a hot summer day. It’s so versatile it can be used on pasta, fish or even a burger.
Tell me, what do you like to serve your pesto on?
- 1 bunch fresh basil leaves
- 1/4 cup pine nuts
- 2 large garlic cloves, peeled and smashed
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
Pulse the basil, pine nuts, garlic, salt, and pepper in a food processor until finely chopped. With the motor running, slowly add the olive oil and continue processing, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.
- Linguine with red pesto, Ulysses & the Pillars of Hercules (kitchen-memories.com)
- Parsley “pesto” pasta & blogging about cooking (twospoons.wordpress.com)
- Asparagus Pancetta Pesto Pasta (jennieism.wordpress.com)
August 6, 2012
I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this was a hit last Monday. The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.
For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!
- 1.5 cup egg whites (I used egg white substitute)
- 3 large eggs
- 1.5 cups shredded, reduced-fat cheddar
- 1.5 cups shredded, Mexican-blend cheese
- .5 cup 1% milk
- .5 cup all-purpose flour
- 1 tsp baking powder
- .5 tsp salt
- 1 (16 oz) carton low-fat cottage cheese
- cooking spray (I use my Misto)
- 4 cups sliced zucchini
- 1 medium baking potato, diced
- 1 small Vidalia onion, diced
- 1 medium green bell pepper, chopped
- 1 handful button mushroom, sliced
- .5 cup chopped fresh parsley
Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy. Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese. Heat a large pan over med-high heat and coat with cooking spray. Add zucchini through mushrooms and saute 5 minutes. Add vegetable mixture and parsley to egg mixture. Pour mixture into 3qt. casserole dish coated with cooking spray. Top with remaining cheeses. Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes. The casserole will be browned on top when ready. Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!
- Meatless Mondays: Baked Vegetable Lasagna (centerforlivingpeace.wordpress.com)
July 30, 2012
I’ve had several people ask me for a good quinoa recipe lately, and this is the one I always recommend. The lemon gives it a refreshing, summery taste and the mixture of toasted pine nuts, kale and quinoa give it a surprising heartiness that leaves you feeling full. It’s great on its own, or alongside a tasty wrap to round out a healthy lunch. This recipe is a great guide, because you can swap out different ingredients to change up the taste…use almonds or walnuts instead of pine nut, sub feta or cubed mozzarella for the goat cheese or even use a different grain, such as Farro, for the base. The combinations are endless while staying healthy, delicious and budget-friendly.
Kale & Quinoa Pilaf
- 2 cups salted water
- 1 cup quinoa
- 1 bunch kale, washed and sliced into 1” ribbons
- 1 lemon (Meyer, if you can find them) zested and juiced
- 2 scallions,chopped
- 1tbs roasted walnut oil (you can use evoo or sunflower oil, but the walnut oil really has a great flavor)
- 3 tbs toasted pine nuts
- ¼ cup crumbled goat cheese
Bring the salted water to a boil and add quinoa. Cover and lower the heat to simmer. Simmer 10 minutes, then top with chopped kale and re-cover. Simmer 5 more minutes then remove from heat and let sit for 5 minutes. Meanwhile, combine lemon juice and zest through goat cheese in a medium bowl. Head back to the stove to check on the quinoa. It should have absorbed all the liquid and you should be able to fluff it with a fork. Mix the kale in with the quinoa, then pour over lemon/oil mixture. You can serve immediately or chill overnight and have for lunch the next day. It’s great served warm or cold!
- Superfoods 101 & Not Your Everyday Greek Salad (healthygirlandthecity.wordpress.com)
July 16, 2012
I’ve really gotten into this #Meatless Monday thing once I realized what positive benefits it reaps…both to the individual and the environment. Not to mention, having a meat-free day also saves a few pennies. This veggie quesadilla was a Monday evening hit a few weeks ago. I served it with a Chilled Avocado Soup for a tasty and nurient-packed dinner. You don’t have to stick to the veggies listed, either. I think it would be great with caramelized onions, sliced bell peppers and/or mushrooms.
Corn and Black Bean Quesadillas
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) whole wheat tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- ¼ cup fresh cilantro, chopped
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, top with some of the bean mixture and top with fresh cilantro. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
December 15, 2011
I may have mentioned that I adore Hugh Acheson. As a UGA alum, I remember when he opened Five & Ten and I fell in love with his perspective on supporting local produce just a few weeks ago. Not to mention his beet and carrot salad. I tweaked the original recipe a bit by roasting the veggies and subbing cilantro for parsley and it still made for a delicious side for the Bison Burgers we had for dinner last night.
Roasted Beet and Carrot Salad
For the salad
- 1 teaspoon salt
- 1 pound organic carrots, sliced
- 2 beets, cleaned but not peeled
- ¼ pound goat cheese
- 1 tablespoon extra-virgin olive oil
- ¼ cup Cumin Vinaigrette (recipe follows)
- 1 cup pulled fresh cilantro leaves
Preheat the oven to 325°F.
Lay out a sheet of aluminum foil and wrap the beets and carrots with it after drizzling with evoo and salt and pepper. Roast for about 45 minutes. Remove from oven and let cool.
After the beets cool, peel them using paper towels to rub off the skin. This is easier when they are still warm. Chop the carrots and mix in a bowl with chopped beets. Crumble the goat cheese on top and set aside.
Add 1 tablespoon of the vinaigrette and ½ cup of the cilantro to the beets and carrots and toss. Add 1 tablespoon of the vinaigrette, the remaining cilantro and toss. Drizzle with a touch more of the vinaigrette.
For the vinaigrette
Makes ¾ cup
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons sherry vinegar
- 1 teaspoon cumin seeds, toasted in a dry pan and then pulverized
- 1 tablespoon finely chopped fresh mint
- Salt and freshly ground black pepper
Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.