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
July 29, 2012
This week’s #SundaySupper topic was “What does Sunday supper mean to you and your lifestyle?”
In our home, Sunday is a day that we look forward to. It’s a day we like to pack up our dog, kayak and a few friends and head to Stone Mountain Park for some outdoor fun. Now, the end to a day of play in nature (and often times a weekend with a little too much fun ;o) is always a hearty home cooked meal. Once dinner is placed on the table, we rehash stories from the weekend and share what’s on the horizon for the days ahead.
So, when a few weeks, ago my husband requested meatloaf, I knew just the recipe I wanted to try. I came across it on one of my favorite recipe sites and had been wanting to prepare it for some time. Although I often think of meatloaf as a cold weather entrée, the blackberry bbq sauce on this one makes it perfect for a summertime meal. Of course I tweaked the original recipe a bit, as I don’t eat veal, I’m obsessed with Vidalia onions, I loooove garlic and I never buy whitebread. I’d also like to add that it’s not only the bbq sauce that makes this recipe special. I have never put milk in my meatloaf before and I am now a firm believer that it’s the secret to THE most moist meat you will ever eat. Give it a try and I’m sure you will agree!
Meatloaf with Blackberry BBQ Sauce
Ingredients for meatloaf:
- 1 pound ground beef
- 1 pound ground sausage
- 1 Vidalia onion, diced
- ½ tsp dried basil
- ½ tsp each of salt and pepper
- 6 cloves of garlic, chopped
- 1 tbs Worcestershire
- 1 egg, beaten
- ¾ cup 1% milk
- ¾ cup plain breadcrumbs
Ingredients for blackberry bbq sauce:
- 2 Vidalia onions, peeled and quartered
- 4 cloves of garlic, chopped
- 2 cups blackberries (if using frozen, like I did, make sure they are thawed)
- ½ cup brown sugar
- 1 tbs ground ginger
- 1 tsp cayenne
- generous pinch each of salt and pepper
For the sauce: Add all the bbq sauce ingredients to a blender, or food processor, and blend until smooth. Pour into a small saucepan and heat on medium for about 20 minutes (if you have a splatter screen, now is a good time to use it). After 20 minutes, remove from heat and set aside.
For the meatloaf: Preheat the oven to 350 degrees. Mix all the meatloaf ingredients together in a bowl until evenly distributed. Fill a greased, 5×9 pan with the meat mixture and spread out so it’s even on top. Spread about a half a cup of the bbq sauce on top of the meat and bake for 1 hour and 25 minutes. Be sure to check on the loaf about every 30 minutes and when the sauce begins to turn brown on the top, place aluminum foil over the top to keep the sugars in the bbq sauce from burning.
Once the meatloaf is completely cooked, remove from oven and let it sit for 5 minutes before serving.
When serving, pour some of the bbq sauce on top of the slices of meatloaf and serve with a couple hearty sides. I went with mashed potatoes and roasted brussel sprouts.
While you’re here, be sure to check out the amazing recipes that my fellow foodies in the #SundaySupper community have put together for today’s topic. They inspire me each week and I’m sure they’ll do the same for you!
- Blueberry Muffins by Magnolia Days
- Korean Ribs – Alaska Camping Edition with MrsMamaHen
- Fresh Corn on the Cob by In the Kitchen with Audrey
- Hearts of Palm Salad with Avocado by Basic n Delicious
- Shallot BBQ Shredded Beef by Juanita’s Cocina
- Taking #SundaySupper Outdoors With a Fun Picnic…Featuring Spicy Pinto and Black Bean Salad with Roasted Corn and Avocado by The Weekend Gourmet
- On Top of Our Game with Chocolate Peanut Butter Protein Bars by The Watering Mouth
- Chicken & Dumplings Around the Campfire by Daily Dish Recipes
- Wine & Food Festivals; a lifestyle the whole family can enjoy! by Wine Everyday
- Outdoor Grilling Filipino Rice Cakes in Coconut & Banana Leaves by The Queen’s Notebook
- Embracing Old Family Traditions while Creatiing New Ones ~ Enchiladas de Chile y Ajo by Girlichef
- The Embassy´s Nut Crescents by Vintage Kitchen Notes
- Chicken Curry Pie by Small Wallet Big Appetite
- Prosecco Sangria by Pippi’s in the Kitchen Again
- Grilled Campfire Steak with Bleu Cheese Sauce by The Messy Baker
- Bringing #SundaySupper to All by Doggie at the Dinner Table
- Honey Mustard Baked Beans by Cindy’s Recipes and Writings
- S’mores Brownies: Desserts Make #SundaySupper by Mama Mommy Mom
- Tandoori Salmon Rolled in Whole Wheat Couscous by Sue’s Nutrition Buzz
- Whole Wheat Macaroni with Spinach Pecan Pesto-Enjoying by Soni’s Food for Thought
- Southwestern Chicken Wraps Fam Friends Food
- Ahi Tuna Salad Family Style Family Foodie
- Wines For The Foods That Move You ENOFYLZ
July 15, 2012
When my husband and I were on our honeymoon in San Pedro, Belize in May, we shared a delicious bowl of gazpacho at the Blue Water Grill. It was our final night on the island before heading inland to San Ignacio –what a delicious choice for our last meal! The refreshingly cool bowl of soup was welcome on the palate after a long hot day at the beach. As soon as we returned home I immediately searched, and found, an amazing recipe for the chilled appetizer by Ina Garten. This has definitely made it to the list of summer staples!
P.S.Be sure to check out more #BeatTheHeat recipes listed below from fellow members of the #SundaySupper community!
- 1 cucumber, halved and seeded, not peeled
- 2 red bell peppers, cored and seeded
- 4 Roma tomatoes
- 1 red onion, I’ve alo used Vidalia, which is a sweet substitution
- 3 garlic cloves, minced
- 3 cups Mott’s Low Sodium Garden Blend tomato juice
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- Garnish – fresh avocado, mango, pineapple or papaya, cubed
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped for a chunky soup. Blend longer for a smoother version (we prefer chunky). After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill overnight before serving. Garnish with ripe avocado, mango, pineapple or papaya.
- Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet
- Totally Cool Green Hummus ~ My Kitchen and I
- Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings
- Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
- Strawberry Gazpacho ~ Diabetic Foodie
- Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP
- Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
#BeatTheHeat Salads, Soups, & Sides:
- Cool Cucumber Salad ~ Momma’s Meals
- Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
- Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
- Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
- Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
- Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking
- Apple and Poppy Seed Coleslaw ~ Damn Delicious
- Cold Cucumber and Rice Salad ~ Mama.Mommy.Mom
- Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine
- Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
- Greek (Yogurt) Potato Salad ~ Family Foodie
#BeatTheHeat Main Dishes:
- Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
- Slow Cooker Lemon Chicken ~ Make Dinner Easy
- Rolling with Kimbap ~ Kimchi Mom
- Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again
- Serrano Ham, Mozzarella and Arugula Sandwiches ~ Vintage Kitchen Notes
- Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips
- No Bake Pizza ~ The Meltaways
- Strawberry Cheesecake Ice Cream ~ Supper for a Steal
- No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
- Peach Sorbet ~ Magnolia Days
- Icebox Chocolate Pie ~ Doggie at the Dinner Table
- Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
- Blackberry Lavender Popsicles ~ Girlichef
- Frozen Chocolate Bananas ~ In the Kitchen with Audrey
- Strawberry-Lime Margarita Ice Cream ~ Cookistry
- Elegant Fruit Jellies ~ Happy Baking Days
- Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
- Blueberry Cheesecake Ice Cream ~ Baker Street
- Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
- Espresso and Toasted Almond Semifreddo ~ The Messy Baker
- Mango Ice Cream ~ Queen’s Notebook
- Raspberry Mousse ~ Basic and Delicious
- White Apricot & Honeysuckle Sorbet ~ Family Spice
- Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina
#BeatTheHeat Drinks & Cocktails: