Category Archives: #SundaySupper

Cheesy Poblano Chicken for #SundaySupper

Standard


I was so excited when I found out the theme this week for #SundaySupper was favorite celebrity chefs! If you know my story you know that this whole journey into cooking and blogging came from my love of Rachael Ray. She made cooking seem easy and I didn’t feel overwhelmed  watching her. She specializes in comfort food that is quick and easy to make. That was right up my alley!! So I jumped into my kitchen and haven’t left. That was about 7 years ago.
In November of 2010 I was diagnosed with breast cancer and ended up having to have surgery the following January. During my healing process I was not allowed to push, pull, lift, etc. In other words I was bored out of my mind! My kids had pushed me to start a blog a few years back but I thought there was no way anyone would be interested in reading what I had to say, but with all of my spare time I thought “What the heck, if no one reads it no one reads it but it will keep me sane (somewhat)”. I started my first blog and called it Bobbi Renee and Rachael Ray. My plan at that time was to cook my way through her 365 No Repeats cook book. With Kevin’s help chopping and lifting the blog was started and I was hooked.
I have since gained the courage to start writing my own recipes, something I would have never thought I could do, and can’t imagine doing anything else! All thanks to Rachael Ray!! I sure would love to give her a hug!

 Cheesy Poblano Chicken
adapted from a recipe by Rachael Ray
Serves 2

  • 2 medium poblano peppers, seeded and stemmed, chopped 
  • 1/2 cup chicken stock
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano
  • A small handful cilantro leaves plus a few leaves for garnish 
  • Salt and pepper
  • 2 tablespoons butter 
  • 1 1/2 tablespoons flour
  • 1/2 cup milk
  • 1/4 cup Greek yogurt
  • 3 tablespoons olive oil
  • 2 boneless, skinless chicken breast
  • 1 cup shredded Monterey Jack cheese

In a blender or food processor, combine peppers with stock, onions, garlic, cumin, oregano, cilantro, salt and pepper; purée. 
In a saucepot over medium heat, melt butter and whisk in flour. Add milk and yogurt, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.
Preheat oven to 375ºF.
While the sauce is cooking, place a large skillet over medium-high heat and add the olive oil. Season chicken breasts with salt and pepper and brown 3 to 4 minutes on each side then transfer to casserole dish. Pour poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces. Dish should be brown and bubbly on top.



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:
Elizabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice
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: 
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 chatAll you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
Advertisements

Leftover Turkey Soup for What to do with #Thanksgiving #Leftovers #SundaySupper

Standard



I love the holidays. All of the food, family, and fun. One of the things I especially love though is leftovers! I like to take the next few days and use them in tons of different ways. Leftover turkey sandwiches, Turkey Croquets, Turkey Casseroles, etc. But one of the families all time favorites is for me to make my turkey soup.

I love curling up with a big bowl of this soup the day after Thanksgiving. Everyone is still pretty full and I am tired from all of the cooking, so it usually ends up a family movie night, and more often than not the movie is National Lampoon’s Christmas Vacation. We all love that movie and it just kicks off Christmas for us. I give everyone a day off on Friday but I will have them out slaving away on Saturday putting up Christmas decorations LOL I mean I did feed them right? 

I do go a little overboard on the decorations sometimes, I will admit. When the kids were young we actually would have people bring their kids to see our house. The last few years we have toned it down, but since we moved into the new place Kevin has informed me that we are going to “light the whole place up”. Alrighty then, this could get interesting!!

This year I am also very happy to be able to share my recipe with the #SundaySupper crew.  If you haven’t heard about #SundaySupper yet let me explain. It is the baby of a wonderful woman and mentor Isabel from Family Foodie. It has been her mission to bring the family back around the supper table together. I am so proud and honored to participate in this with her and the many other fabulous bloggers who’s posts for this weeks theme of What to do with Thanksgiving Leftovers are linked at the bottom of this page.




Leftover Turkey Soup

Broth:
1 leftover turkey carcass, picked clean of meat
4 cups chicken stock
6 cups water
1 carrot, chopped
3 stalks of celery, chopped
1 onion, halved
bay leaf

Soup:
2 tablespoons butter
1 medium onion, minced
2 carrots, minced
2 stalks celery, minced
1 (16-ounce) package of noodles (Recommended Grandma’s Fresh Frozen Homemade Style wide egg noodles)
2 cups cubed turkey meat
1 to 2 cups leftover gravy if available
Salt and pepper
Fresh flat leaf parsley, for garnish (optional)

To make the  broth: 
Place all ingredients in a large stock pot. Bring to a boil and simmer for 1 1/2 hours.  Add water if the level drops below the carcass. Remove turkey carcass from pot and discard.  Strain both with a colander into another stock pot.  Discard remains in colander.  

Make the Soup: 
In stock pot the broth cooked in, melt butter.  Add minced onion, carrot, and celery.  Cook over medium heat until onions are translucent, about 5 minutes. If using, add gravy and mix well until gravy is heated through
Add onion mixture and 4 to 6 cups of stock to stock pot and bring to a boil.  Thaw noodles according to package directions.  Add pasta and boil for time required on package. Add turkey and simmer for 30 minutes. Check seasoning and add salt and or pepper if needed.  Ladle into bowls and top each serving with a little fresh parsley if desired.
If any soup is left over, it will thicken up after refrigeration.  Just add a little water (or leftover broth) when reheating to thin it back down.

ENJOY!!


Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper today,  November 18, 2012.  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 recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.
Thanks for visiting this week!

Chicken with Herbed Dumplings for Soul Warming #SundaySupper

Standard

I love the fact that this is one of the recipes I make that when my kids hear what I am making I hear a resounding YAY!!! They refer to it as my “Famous” Chicken and Dumplings. Gotta say that makes me feel good. I have been chomping at the bit for Fall weather to arrive just to make this meal! So you know when I found out this weeks Sunday Supper theme was “Soul Warming Dishes” I jumped ALL over it!! This truly is a soul warming meal. It is the perfect comfort food to me. There is never a time (OK maybe if it is 80’s degrees outside) that this doesn’t sound good to me, and I know the family feels the same.

This is one of the fist recipes that I came up with and have the recipe in my head. It has become more “a little bit of this and ……. oh ya, some more of that……ok lets add this too vs a strict recipe. So you can imagine when I got down to the business of cooking I though “Hhhmmmm I had better pay attention to what I do so I can actually “write” a recipe. I was glad I caught myself from the beginning so I didn’t have to back track and guess. I am sure you all wouldn’t appreciate a recipe that was a “guess” more than an actual recipe. Nobody wants to cook an experiment when they are hoping for a good meal!

If you are trying to eat healthier you can leave the dumplings off but they are OH so good, it would be hard for me to do that. I have made them from scratch but have used a little help from my friend Bisquick at times too, so if you want to make the dumpling and still be a bit “healthier” they have reduced fat Bisquick now and that can be an option as well.

Either way I am sure you will love this one!!

Chicken and Herbed Dumplings

For the soup
1 rotiserie chicken, shredded with skin and bones removed
2 large carrots, diced
3 stalk celery (with leaves on), diced
1 medium onion, diced
3 tablespoons unsalted butter
2 tablespoons poultry seasoning
Kosher salt and cracked black pepper 
3 tablespoons all-purpose flour
1 cup dry white wine 
5 cups chicken stock
For the dumplings
2 cups Heart Smart Bisquick mix
2/3 cup skim milk
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon thyme leaves
In a large soup pot, melt the butter over medium heat. Add the onions, carrots, celery, and poultry seasoning to the pot and stir well. Cover the pot and continue to cook the  veggies over medium heat for 10 minutes, stirring occasionally. Remove lid and add the flour, stir to combine well and cook for about 1 minutes to cook away the raw flour taste. Add the white wine, and stock (If you do not use wine add 6 cups of chicken stock). Bring the soup to a boil and then reduce heat. Simmer soup for 30 minutes, until sauce has thickened and the vegetables are soft. Adjust seasoning if needed and add the shredded chicken.
In a medium bowl mix Bisquick, milk, and parsley. Stir until combined and drop by spoonfuls into soup. Cook the dumplings uncovered for 10 minutes, then cover and cook for 10 minutes. Remove lid and turn off heat. Allow to sit for 15 minutes before serving. Soup will be HOT!
ENJOY!
We have over 50 contributors this week, bringing you their best warm you up dishes.  We have everything from stews, soups, main entrees and even some hot drinks and desserts. 
Just look at the list below that is coming to the #SundaySupper table this week!
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.

Also share at Under the Big Oak Tree’s Soups On Party

Goblin Eggs for Trick or Treat #SundaySupper #Halloween Party

Standard
I was so excited when I saw the theme for this weeks #SundaySupper was Halloween. Halloween is one of my favorite holidays. Maybe part of the reason is that, even though we were broke, my Mom made such a big deal about Halloween. From figuring out a homemade costume, to decorating the house, to giving out the candy and trying to scare the trick or treaters. It was just tons of fun.
Pumpkins were always the highlight of Halloween. When I was a kid we of course just carved them. Now there are all sorts of stencils, patterns, and tools to help you get it done. Remember the days of a steak knife and tablespoon? Ahh the good ol’ days. But we have made the most of what is available today.
Now as an adult, with adult children, I don’t have to figure out costumes anymore. But I do enjoy decorating the house and having fun with the trick or treaters. Since we just moved I decided to play nice this year and put out all of our “cute” Halloween decorations. Next year we will do it scarey!! 
I came up with this idea from the Easter egg days. You knew if there was a crack in the shell of the egg there would be color on the white when you opened it up. Well one year the kids decided to do it on purpose. I can tell you it made for some interesting looking egg salad! I think my kids would have enjoyed these. Plus it is a great reason to make deviled eggs, which my kids love!



Goblin Eggs

1 dozen hard boiled eggs, shells extremely cracked
6 cups hot water
1 tube green food coloring gel
1 tube blue food coloring gel
2 tablespoons vinegar
1/2 cup mayo
2 tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 tube red food coloring gel
Salt and pepper to taste


In a large bowl add the hot water, green food color, blue food color, and vinegar. Stir to combine well and allow the gel color to mix. Add the eggs and allow to sit for at least 1 hour. 

Use a slotted spoon to remove the eggs and carefully peel the shells away. Once all of the eggs are peeled, cut each egg in half, placing the cooked yolks in a medium bowl. Arrange egg white halves on a plate.

To the egg yolks add the mayo, pickle relish, mustard, salt, and pepper. Once you have the mixture to taste, add the red food color a little at a time until the desired color is attained.

Spoon some of the egg yolk mixture on to one of the egg white halves and top with another to make a deviled egg “sandwich”.

ENJOY!!



We would love to have you join this special Sunday Supper and bring your halloween party recipes.  So many amazing recipes and this group is just a blast to be around.  Our #SundaySupper chat will begin on Twitter at 7pm Eastern Time.   Grab your Bewitching Brew and Ghoulish Grew and join the fun!

Bewitching Brews:

Ghoulish Gruel:

Haunted Snacks:

Spooky Sweets:

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

Chili Rellenos with Roasted Tomato Sauce for #SundaySupper

Standard
Pardon the shadow on the picture. I didn’t think I was blocking the light when I took the pictures last night, but after reviewing them I saw a shadow on all of the completed dish pictures. I would like to think it was my Mom hovering over me as I made this dish vs my poor photography skills!
The reason I say this, and why I chose this dish for this #SundaySupper meal, is because this is one meal that reminds me of my Mom more than anything else I have ever made. You see when I was young, like maybe 5, my babysitter was a little lady from Chihuahua Mexico. She was one of the best cooks I have ever known and I loved sitting with her in the kitchen as she cooked and told me stories about her childhood in Mexico. She used to let me make flour tortillas and stir the pots.
Like I have said, my Mother was not a cook really. But for some reason this lady encouraged my Mom to try. Lord love her that my Mom chose this to be one of the recipes she would go for. I will admit, it is a pretty labor intensive meal. But I just had to have these smells, flavors and memories in my kitchen again. I hadn’t made these in 18 years!!

You can simplify this meal by using canned whole green chilis instead of roasting fresh chilis and not roasting the tomatoes. But I love it the original way.
Chili Rellenos with Roasted Tomato Sauce

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper

Preheat oven to 400 degrees F.
Cut the tomatoes in half and place them halved side up on  a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Cook for about 30 to 40 minutes, until you see the tomatoes “wilting” and giving off their juices. 
Add the tomatoes and chicken stock to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic.
Use an immersion blender to combine or transfer to a food processor to blend until smooth.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano. Keep warm.

For the chilis


  • 4 poblano chiles
  • 1 pound queso fresco cheese
  • 8 eggs
  • 2 tablespoon all-purpose flour
  • 1 cup oil

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper

Directions

Rice and beans, for serving, if desired
Heat broiler. Place the chilis on a backing sheet and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the skin and the seeds. Stuff the peppers with the queso fresco and set aside.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Spoon a bit of the egg batter on top of the oil to form a “pillow” for the stuffed pepper. 

Allow it too firm for a minute or so and then gently place the pepper in the middle of the pillow. 

Spoon batter over the top of the pepper to cover it.


 and fry until golden brown on both sides. 
Remove from the oil and allow to drain. 



Transfer to a serving platter, pour the tomato sauce over the cooked chile rellenos and serve.

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!


“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin

Spicy BBQ Baked Beans for #SundaySupper

Standard
Ah yes, football season is back!! Be still my heart! I have been an avid football fan since I was 16. Now we wont discuss how many years that is. Let’s just suffice to say that it has been a long damn time!! In our house there are only two things that will bring everything to a dead stop and you will find all faces glued to the TV. NASCAR and football. Both of which I have enjoyed for the same amount of time.


Growing up in San Diego I became a Chargers fan and I when I did I did it full force. I can remember the year they lost in the playoffs to the Bengals. I, as well as thousands of fans, went to the stadium to wait for them to fly back. It poured the rain, we didn’t care. People started BBQs and a band showed up. There were TVs and people gave a us a run down as to where the Chargers were and when they would be there. It was midnight by the time they arrived, but we didn’t care. Now I live in Western Washington and have developed a love for the Seahawks as well. I have sat in the rain, snow, freezing wind to watch them play. Yes my friends I guess die hard could also mean a bit obsessed. 
Those years have passed. I enjoy the games in front of my TV on a comfy couch. No rain and I get instant replays!! BONUS! But I have never lost my love for tailgating. I love to have friends over, cook up a bunch of grub and have a few cold ones, all while arguing over who is going to win and if that was a bad call or not.  But football, fun, and great food always go hand in hand for me!
Spicy BBQ Baked Beans

2 tablespoons olive oil
6 slices of bacon, chopped
1 large onion, chopped
5 cloves garlic, minced
6 jalapenos, chopped (seeds and ribs removed if you want to bring down the heat level)
BBQ sauce (recipe below)
6 cans Great Northern Beans, drained
BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Add the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil and then reduce to simmer. Simmer for 30 minutes over low heat, stirring occasionally.

Meanwhile in a large heavy bottomed pot heat olive oil over medium-high heat. Add the chopped bacon and cook until the fat renders, stirring occasionally, about 5 minutes. Add the onions, garlic, and jalapeno and cook until the vegetables soften, about 5 minutes. Add the drained beans and BBQ sauce. Heat to a simmer, then cover and reduce to low. Cook for 45 minutes, stirring occasionally). Remove the lid and cook until the sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper to taste.

ENJOY!
Join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.
The Lineup
Pre Game Warm-ups:
On the Sidelines:
Main Events:
Overtime:
From the Cooler:
Wine Pairings by Wine Everyday

http://bobbiskozykitchen.blogspot.com/2012/09/turkey-sausage-stuffed-zucchini-boats.html

Creamy Latin Style Pasta Salad for #laborday #sundaysupper

Standard

Happy Labor Day everyone! I was trying to think of something different than my usual BBQ regulars. I knew we were grilling steaks and making a spinach salad but I wanted a pasta salad, because well, I love pasta. I decided to go to my Southern California roots do something with a Latin/Mexican flair. I was watching Simply Delicioso with Ingrid Hoffman and saw a pasta that she was working on and it gave me TONS of ideas. But you know that as a food blogger I can never leave anyone’s recipe alone, so off my little mind went with ingredients dancing in my head. I figured go big or go home, so I threw all of my favorites at this pasta, well not ALL of them, but most of them. Wow, who knew that my little thoughts would go so far?

I love it when my little mental foodie trips take me to a good place, and this of surely did! There is creaminess, spicyness, all of the things you would want from a great side dish. I know I have said we love things hot here, but trust me this is not too hot. You will love every bit of this pasta salad. I will bet money on it!! Kevin said that from now on if someone asks us to bring a dish to a BBQ this is the one we are bringing!!

Creamy Latin Style Pasta Salad

1 pound curly pasta (rotini, cavatapi)
1/2 fat free condensed milk
1/4 cup olive oil
1 cup diced ham
1 cup crumbled Queso Fresco (can sub feta) cheese
1 red bell pepper, seeded and chopped
2 jalapeno pepper, seeded and chopped
1 small red onion, chopped
1/2 cup packed fresh cilantro leaves (a good handful), chopped
1 lime, juiced
1 can black beans, drained and rinsed
1 avocado, diced

Bring a large pot of salted water to a boil. Add the pasta, cook according to package directions. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, Queso Fresco or feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add the ham, bell peppers, onions, jalapeno, black beans, and avocado. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

ENJOY!!!

Labor Day Cookout Recipes:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!
We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Pasta with Sausage and Broccoli #SundaySupper

Standard
It has been a while since I have had school age kids but I still remember the rush of getting kids to soccer, football, getting homework done, and getting a good meal on the table as quickly as possible. I mean if it wasn’t for quick school night meals we would have all been eating at 10 PM!
There of course was always the problem of not only getting a meal on the table quickly, but trying to make it a balanced meal that the kids would eat. That can really be the tough part right? I used to be good at hiding the “good stuff”. A wonderful way to do that is by making things like meatloaf and then grating up some zucchini, carrots, squash, etc. and mixing it in. You can freeze the meatloaf and then cook it on the night you want. But this is about those nights when you need/want to get meal from stove to table in under 30 minutes. For those nights I loved one pot meals. You have your protein, vegetable, and starch all together. Cook it all up and Bing Bam Boom dinner is served!!

This one has been a favorite in our house for quite some time. It is actually one of the dishes that got my kids to actually like broccoli. It is also a dish that, because it is so simple, you could have the kiddos in the kitchen helping out and still get it done quickly. I know I used to love it when my kids got into the kitchen with me, it just made it more about family and less about just trying to rush to get something on the table. I think that is why my kitchen is really the heart of my home and I love having the family with me while I cook, chopping, tasting, and talking about their day. 
You can use many different type of pasta for this dish. I prefer the tube shaped pasta with lines like penne or rigatoni, but farfalle is a great one for little ones because it looks like little bow ties and if you are trying to distract them from the fact that they are eating broccoli this can do the job.

Pasta with Sausage and Broccoli
1 pound pasta (penne, rigatoni, farfalle, etc.)
1 pound bulk Italian sausage (can be bought in links and the casings removed)
2 heads of broccoli cut into bite sized florets
1/4 cup olive oil + 1 tablespoon
Kosher salt
Cracked black pepper
2 cloves garlic, minced
1 lemon, zested and the juice of one half reserved
Parmesan cheese for sprinkling on top
In a large pot of boiling salted water (pasta water should taste like the “ocean”), cook the pasta according to package instructions adding the broccoli florets to the pot for the last 3 minutes of cooking time. Reserve 1 cup of starchy pasta water and then drain.
While pasta is cooking have one of the kids whisk the 1/4 cup olive oil, lemon zest and juice, and garlic together in a small bowl. Salt and pepper to taste.
Add 1 tablespoon of olive oil to a large skillet and heat over medium-high. Add the sausage, crumbling as you drop it into the skillet. Cook sausage until browned, stirring to break it up (although the kids liked chunky bites you can break it up as much as you like). Remove from the heat. Add pasta and broccoli to the pot. Toss with the oil mixture, using pasta water if needed to make a thin sauce. Sprinkle with Parmesan cheese and serve.
ENJOY!

Just take a look at our line up of other awesome recipes.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Mom’s Creamy Pea Salad for #BeatTheHeat #SundaySupper

Standard

I know I have mentioned, on more than a few occasions, that my mother didn’t do a lot of cooking. We had mostly boxed or canned food for dinners. But there were a few things that she made to take to parties, picnics, or pot lucks, that people requested over and over again. Her pea salad being one of the most requested. Every time we went to these functions more and more people fell in love with this salad, to the point that she would quadruple the recipe just to make sure everyone was able to get their share

I never made this salad once I was married and had kids because neither of my kids liked peas, I know, crazy kids! But just recently my son Seth has decided they aren’t so bad. The rest of us here love them so as soon as the weather warmed up I knew exactly what I wanted to make…..Mom’s Pea Salad!

This is such a simple recipe you will love it! I didn’t change it up a bit (of course) but it is still her basic recipe.  It was really a great feeling to be in the kitchen making something that reminded me of my Mother. She has been gone now for 7 years, and you know as the years go on you miss them but everyday life takes over and you think about them less and less. As soon as I decided to make this recipe so many thoughts of my Mother flooded my head. It was like she was with me all day. It really was a wonderful feeling. I even caught myself saying to her “Mom I hope you don’t mind I changed your recipe, but you know me” I know she would have laughed and shook her head.

As I said this is a simple recipe with a lot of love. I hope maybe it can become one of your family’s summer favorites! You may want to make a double batch though because a single batch went so fast people were actually licking the bowl!!

Creamy Pea Salad
1 bag frozen sweet peas (10 ounces)
5 slices smoky bacon, fried crisp and crumbled or chopped
4 green onions sliced thin,whites and greens
1/2 cup low fat mayo
1 tablespoon white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sugar
Salt and pepper to taste
Combined all ingredient in a medium bowl and stir to combine well. Salt and pepper to taste. Cover and refrigerate for at least and hour so the flavors meld. Adjust seasoning if needed. Allow to stand at room temp for 30 minutes if softer peas are desired.
Serves 4
*My mother would take the salad immediately to the picnic once combined so the frozen peas would keep the salad cold longer.

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

    Greek Burgers for #FathersDay #SundaySupper

    Standard

    This week for #SundaySupper we are all making things that were/are our Father’s favorite. My Father passed away last November so when Isabel first announced the theme I was a bit apprehensive about how it might make me feel. I knew I was dreading the approaching Father’s Day since it will be the first one without him so I thought focusing any more attention on it would make the day much harder for me. But you know what? It actually made me happy. Instead of thinking about how much I miss him, I was thinking about the things he loved to eat, and boyyyy did he like burgers!! Wait, did I say like? I meant LOVE. They really were his favorite thing to eat. You could keep your filet or rib eye, no lobster for him, just make him a good ol’ juicy burger and he was a happy happy man!!


    My Dad was my biggest supporter in everything thing I do, especially my food blog. When I told him it was what I wanted to do he was first in line to say “You can do it!”. He really was a special man. I used to love him coming downstairs when I was cooking dinner and asking, “What experiment are we having tonight?”. That was what spurred me on to make different types of burgers. I wanted to give my Dad different versions of his favorite food.

    When we moved from Southern California to Western Washington there was a lot of foods I missed. Mexican of course, but I couldn’t find a good gyros anywhere near me! I used to have gyros at least a couple of times a month when I lived in California but had never experimented with the flavors at home because, well I could get it whenever I wanted and was actually a bit nervous (for some reason) to try to create those flavors at home. Well all of that fear went out the window when I moved and there were no gyros to be found anywhere.

    Into the kitchen I went and 6 years later this is what came out. Now there is a great Greek place in town, but I think it might be nicer to stay home with the family, a burger, and a great glass of wine!

    This one was for you Dad, I love you!!!

    Greek Burgers
    1 pound ground lamb
    5 ounces frozen spinach, thawed and drained
    1 tablespoon olive oil
    1/2 small yellow onion, chopped
    3 cloves of garlic, minced
    1 1/2 teaspoons dried oregano (preferably Mediterranean)
    1 teaspoon dried thyme
    1/2 teaspoon dried basil
    1/2 teaspoon dried marjoram
    1/2 teaspoon coriander
    1/2 teaspoon cumin
    1/2 teaspoon dried mint
    1/4 (a generous handful) fresh flat-leaf parsley leaves, chopped
    4 ounces crumbled feta
    Salt and pepper to taste
    Sliced vine ripe tomato
    Toasted burger buns (this can be made as 2 BIG burgers or 4 smaller ones)
    First of f get your Tzatziki Sauce made an in the fridge to sit for a couple of hours. 
    Heat the olive oil to a small skillet over medium-high heat. Add the onions and cook until translucent, 3 to 5 minutes. Add the garlic and cook an additional minute. Remove from heat and allow to cool slightly.
    Grab a medium bowl and add the lamb, all of the seasonings, cooled onions and garlic, spinach, parsley, feta cheese, and salt and pepper. Mix just until combined and form into 2 large or 4 small patties. Heat the grill to medium-high and place the burgers on the grill. Cook the burgers, flipping once, about 10 minutes for medium rare, or until desired doneness.
    Top your burgers with sliced tomato and slather the top bun with Tzatziki Sauce.
    ENJOY!!!

    Here are all of the other wonderful #Sunday Supper tributes to Dad’s. Happy Father’s Day everyone!!

    Father’s Day Brunch:
    Dad’s Favorite Soup, Salads and Bread:
    Father’s Day Favorite Main Dishes:
    Wine Pairings for Father’s Day ENOFYLZ