What to Make Everyone Before the Holidays
December 20, 2014
Excited to prepare that $100+ organic bird? Or to shave those beautiful black truffles over scallops or rissotto? Or just freaking out over cooking dinner for 15 friends and family for the first time??
Whatever your situation, most people with family coming in town are focusing on preparing that perfect holiday meal. But what do you serve to everyone before the “big event” and before you have leftovers?
I stumbled upon this crazy easy Chicken Stroganoff recipe last week that is sure to satisfy even the pickiest of house guests, including kids! There are only five ingredients, six if you count the pasta, and the best part is everything gets thrown in the crockpot!
Now, it’s not the healthiest of recipes, but who are we kidding, your diet is out the window until January 1st anyway. It’s also not the prettiest dish in the world, but sprinkle some chopped parsley on top, and lots of black pepper, and after the first bite no one will care what it looks like.
I do use lowfat cream cheese and whole wheat egg noodles, to make it not soooo bad for you. Also, next time I throw this together, I will add frozen peas, sliced baby bellas and a splash of dry white wine (in the last 30 minutes).
What’s one of your easy, go-to meals to serve when you have houseguests coming in town?
Hubby’s Homecoming
July 29, 2013
My husband and I were both recently out of town, so we didn’t see each other for a couple of weeks. While I was attending a work conference, he and a friend traipsed around Sweden, Denmark and Norway. Needless to say, I had to make his homecoming meal a good one…and what better way to tell someone you love them then with lobster?
This Lobster Roll recipe is incredible. I can honestly say that I have never had a “real” lobster roll in Boston or Maine, but if they taste anything like these came out, it’s a good thing I don’t live in either place. I’d be broke and probably weigh a few more pounds from eating the irresistible sammy multiple times a week. I made just a few small tweaks to the original recipe. I did add Bibb lettuce and I subbed green onions for chives, because that’s what I had.
Yes, lobster is expensive, so do not let any of it go to waste, I opted to buy lobster tail (mainly b/c I didn’t want to have to kill a live lobster by stabbing it to death or throwing it into a pot of boiling water). After roasting it in the oven, and removing the meat, I used the shells to make a rich lobster stock which I will be using in a Lobster Bisque tonight. Note: I used one lobster tail per sandwich, roughly, and roasted a third tail, and put the meat aside, to be used in the bisque tonight.
Tell me, what’s you’re favorite way to prepare this sweet crustacean at home?
Related articles
- Red Sox pitcher gets hooked on Steamers lobster rolls (bostonherald.com)
- All 20 Lobster Rolls from Tasting Table’s Lobster Roll Rumble (newyork.seriouseats.com)
- How to Host a One-Pot Lobster Party (potterybarn.com)
#SundaySupper Southern Tomato Pie
July 28, 2013
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.)
Southern Tomato Pie
Ingredients
-
Store bought pie crust
-
2 Vidalia onions, caramelized
-
4 medium tomatoes, cored and cut into thick slices
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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
-
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.
-
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.
- 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:
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
#SundaySupper Popeye’s Breakfast
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
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1 tablespoon vegetable oil
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1 onion, chopped
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1 (10 ounce) package, frozen chopped spinach, thawed and squeezed dry
-
Handful of button mushrooms, sliced
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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.
Jalapeno Beer Cheese Soup for #SundaySupper
February 24, 2013
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!
Jalapeno Beer Cheese Soup
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)
- Chicken Tortellini & White Bean Soup at Flour On My Face
- Chicken Gnocchi at Dinners, Dishes and Desserts
- Chicken Cheese Soup by There and Back Again
- Chicken Tortellini Soup by Country Girl In The Village
- Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
- Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
- Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
- Chicken Meatball, Spinach and Orzo Soup from Gourmet Drizzles
- Ground Turkey Soup at The Messy Baker
- Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
- Turkey Meatball Soup by Basic and Delicious
- Chick-Fil-A Chicken Noodle Soup by Family Foodie
- Chicken Vegetable Noodle Soup at Cupcakes and Pearls
Where’s The Beef (Beef Soups)
- Chili with Black Beans by That Skinny Chick Can Bake
- Vegetable and Beef Soup by Supper For a Steal
- Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
- Bacon Cheeseburger Soup by Small Wallet, Big Appetite
- Beef Pho Soup by No One Likes Crumbley Cookies
- Frijol con Carne by MarocMama
- Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood
Pass The Pork. Please (Pork or Sausage Soups)
- Healthy Bean and Sausage Soup by Momma’s Meals
- Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
- Louisiana Caldo by Catholic Foodie
- Sweet potato and spanish chorizo soup at My Cute Bride
- Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom
Under The Sea (Seafood Soups)
- Shrimp Miso Noodle Soup at Pescetarian Journal
- Szechuan Fish Soup by The Urban Mrs.
- New England Clam Chowder at Cindy’s Recipes and Writings
- Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
- Bacon and Shrimp Bisque at Big Bear’s Wife
- Lobster Bisque for Two by Peanut Butter and Peppers
- Chinese Fish Maw Soup by My Trials in The Kitchen
- Thai Curry Coconut Mussel Soup by Noshing With The Nolands
Eat Your Veggies (Chock Full o’ Vegetables Soups)
- Not-So-Mini-Strone at The Army Foodie Wife
- French Onion Soup by The Girl in the Little Red Kitchen
- Spicy Sweet Potato and Corn Soup at Magnolia Days
- Creamy Cheddar Potato Soup at Daily Dish Recipes
- Rather French Onion Soup by What Smells So Good
- Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
- Cream of Ancho Chile Soup from La Cocina de Leslie
- Pasta e Fagoli Soup at Cravings of a Lunatic
- Miso Soup by Crazy Foodie Stunts
- Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
- Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
- Yamato Soup at Cooking Underwriter
- Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
- Coconut Corn Chowder at Mangoes and Chutney
- Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
- Ital Carrot & Sweet Potato Soup at The Lovely Pantry
- Chunky Vegetable and Barley Soup at Curious Cuisiniere
- Corn Soup with Crispy Tortilla Strips at Ninja Baking
- Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
- Wild Mushroom Soup at Food Lust People Love
- Tomato Basil Soup with Cous Cous at Ruffles and Truffles
- Creamy Carrot Soup at Cookistry
- Vermicelli Soup by Damn Delicious
- Country Split Pea Soup with Bacon and Potatoes at girlichef
Some Don’t Like It Hot (Chilled Soups)
- Chilled Strawberry Soup at Juanita’s Cocina
- Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes
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!
#SundaySupper Emeril’s New Orleans Style Red Beans & Rice
December 2, 2012
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)
Emeril’s New Orleans Style Red Beans & Rice
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
An Apple a Day Keeps the Doctor Away
October 3, 2012
I’ve kind of been obsessed with cooking in the crockpot lately, so when I saw that this apple butter recipe was simmered for 14 HOURS in the crockpot I immediately had to try it. This takes no time to throw together. The biggest task is peeling the apples. After that, just toss everything in the crockpot and cook overnight. You will be rewarded with this thick, sweet apple butter that is delicious served over a biscuit, stirred into oatmeal or atop a pork chop.
A very important step of this apple butter recipe is selecting your apples. You want half tart and half sweet. I chose to use four Granny Smith and four Gala apples. This combo was the perfect balance.
Let me know what apples you like to mix!
Easy Apple Butter
Ingredients
- 2 3/4 pounds apples – peeled, cored and finely chopped (I chopped them in the food processor)
- 2 cups white sugar
- 1 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
Directions
Place the apples in a slow cooker. Add the sugar, cinnamon, cloves and salad and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thick and dark brown Uncover and continue cooking on low 1 hour. Spoon the mixture into a Mason jar and store in the fridge for up to a year.
Fiesta En Tu Boca Enchiladas #SundaySupper
September 16, 2012
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!
Chicken and White Bean Enchiladas
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)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mini Taco Salads – Big Bear’s Wife
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
La Comida (the food)
- Tamales – A Family Tradition – Doggie at the Dinner Table
- Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Enmoladas (Chicken Mole Enchiladas) – The Meltaways
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Quick and Easy Fiesta Rice – Granny’s Down Home Southern Cooking
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Eggs Motuleños – The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chiles Rellenos with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
Postres (desserts)
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
Bebidas (beverages)
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
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!
A Meaty Marinara
August 24, 2012
The summer is winding down and it’s time to start thinking about cooler nights, college football and hearty meals to feed your family. A good meat sauce is a great recipe to have in your back pocket. It’s easy to make ahead of time and freeze in batches, so you can defrost it on a busy weeknight while boiling pasta. You can also throw together a lasagna, eggplant parm or another of your favorite Italian dishes once the marinara is done and bake that night, or put in the freezer to save for a night when you have less time to cook.
Traditional Meat Sauce
Ingredients
- 2 pounds lean ground beef
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
- 1/8 cup extra virgin olive oil
- 1 onion, diced
- 1 (29-ounce) can tomato puree
- 2 (12-ounce) cans tomato paste
- 1 (15-ounce) can crushed tomatoes
- 2 cups low-sodium chicken stock
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon chopped parsley leaves
Directions
Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products and chicken stock. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally. Serve over your favorite pasta, top with freshly grated parmesan and enjoy!