Sunday Supper

BBQ Hawaiian Chicken Sandwiches for #SundaySupper

GFV-family-logoSummer is officially here in the New England state where I reside. It means A LOT of grilling and eating outside any chance we get. My husband and I waited many years to have a beautiful deck to really enjoy! I love watching my kids play in the back yard while my husband flips steaks, or sometimes I’ll get creative and figure out how to make a meatloaf or lasagna on the grill. I am happy to partner up with Gallo Family Vineyards and the #SundaySupper family for another exciting event. Grilling with wine is today’s theme and when I first saw the selected wine’s to choose from I instantly knew what I wanted to create.

Have you tried Gallo’s Sweet White Blend yet? Gallo explains it as bursting with peach, tropical fruit and honeydew flavors. Well I 07.13.14 Gallo Event (6)pcouldn’t agree more. It was exactly what I expected when I first sipped it because I knew it was perfect for the dish I had planned in my head. I had a back up though, if it didn’t have the sweetness I anticipated I would have went with a Beef and Merlot dish.  It doesn’t matter anyways because once I read the flavors of the Merlot I realized that I’ll be cooking with this it soon enough.  Smooth and approachable fruit flavor matches very well with a wide range of foods including pork roast, pasta with rich tomato sauce, poultry, as well as grilled meats and vegetables. I’m sold. You have to check out Gallo’s Wine and BBQing Pairings page or their Grilling Recipes Page. I plan on making the recipe for BBQ Chipotle Chicken Sandwiches very soon!

When I think of a sweet blend of wine and cooking I think of sauces and marinades. However I also think of fruit! This time I used it to marinate my chicken and pineapple and turned it into a scrumptious sandwich for a busy night! It was outstanding! It’s the perfect Summer evening dish.

Ingredients:

3 cloves of garlic, minced
1/2 cup of BBQ Sauce
1/3 cup of Gallo’s Sweet White Blend
1 tbsp balsamic vinegar
1 tbsp ketchup
1/8 tsp garlic powder
Salt & Pepper
2 lbs of Chicken Breast
1 small pineapple, sliced
4-6 Hamburger Rolls

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What to do:

Cut chicken into large chunks and then slice those chunks length wise to make them thinner.  Season with salt and pepper. Set aside.

In a small bowl whisk together the garlic, BBQ sauce, wine, balsamic vinegar, ketchup, and garlic powder. Pour the marinade into a large zip lock bag. Add the chicken to the bag and mix well coating all of the chicken. Open the bag and place the pine slices on top. fold the bag securing the chicken and pineapple and place in refrigerator for at least 2 hours. (I let mine set over night)

Spark up that grill and get a nice medium heat going. Cook chicken flipping after 6-8 minutes. Cook for another 8-10 min or until chicken is no longer pink. With the last few minutes of cooking, place the pineapple on the opposite side of the chicken. Grill for 2-4 minutes, flip that fruit,  grill for 2 more minutes and remove pineapple. (toast your buns on the higher rack of your grill at this time if you prefer crunchy bites like I do!) Place a piece of chicken on top of the hamburger roll, top it with a slice of pineapple, top with one more piece of chicken and put the burger bun on top.

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Instant happy family. This was a great marinade if you don’t like pineapple leave it out. I served mine with a cold bean salad and it was a healthier dish since I used whole wheat hamburger buns!

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I haven’t cooked with wine that often but I can promise you that you will not be disappointed cooking with any of Gallo’s wine. I’ve never used anything else. For a store locator of where you can pick up a bottle of Sweet Blend to make this recipe Click Here. Before you head to the store don’t forget to print your $1 off digital coupon here. Thank you Gallo!

Go connect with Gallo now so you will always be kept in the loop with offers, recipes and MORE!

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 Let’s Get Fired Up over #SundaySupper Recipes on the Grill!

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Appetizers:

Salads and Sides:

Main Dishes:

Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Jerk Chicken Wings for #SundaySupper

Last week I got to cook my husband something in honor of celebrating Father’s Day with Gallo Family Vineyards, this week I got to make him another dish in honor of Father’s Day with the Sunday Supper Family, is he not a lucky man or what??!! Well Susan from The Girl in the Little Red Kitchen is hosting this “Manly Event!”  Thanks for braving this Manly event Susan. I thought of these babies because I know my man loves a kick. A big kick. So I did my research to see what is in the usual “Jerk” seasoning, the kind straight from the islands of Jamaica. Then I thought of a way to really get that seasoning in there by using a plastic bag to marinate them in. Yes I use a plastic bag to marinate a lot of things in. I think I got it from my mother.

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These babies marinated for hours. I don’t eat chicken on a bone, I know I know, a true foodie here and I don’t eat meat on a bone or any kind of seafood, don’t hate me. I made these for my husband and my sister and they both devoured them!

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Ingredients:

  • 2 tbsp of minced onion flakes
  • 2 1/2 tsp of dried thyme
  • 2 tsp of black pepper
  • 2 tsp of allspice
  • 1/2 tsp of ground cinnamon
  • 1/2 tsp of white pepper
  • 1/2 tsp of salt
  • 2-4 tbsp of olive oil
  • 1 medium onion
  • 2 lbs. of chicken/party wings/drumsticks

Directions:

  • In a small bowl add all the first 7 ingredients and mix together. Preheat oven to 375F. Line 2 baking sheets with tinfoil and place baking racks on top. (you don’t have to use baking racks but it prevents the chicken from sticking, if not using them you may want to spray some cooking spray on the tinfoil.) Place chicken on top of racks or sheet pan.
  • Roughly chop an onion, don’t worry about it too much because you placing it in a food processor!
  • Add the chopped onion to the food processor and pulse a few times, add in the spice mixture and olive oil and pulse a few more times. This will create a thick paste. You can do this two different ways, I’ve done them both and I got more compliments on the good ol fashion plastic bag trick.
  • OPTION 1: Scrape the sides of the processor and put the mixture back into the bowl. Using a basting brush dip into the paste and start coating the chicken one by one. Flip and coat the rest. If you have some left over, coat again half way through.
  • OPTION 2: Scrape the sides of the processor and put the mixture in a zip lock bag. Add chicken and shake it around making sure the paste covers all of the chicken wings. Let sit in the fridge for at least 2 hours if not longer.
  • Bake for 20 min. Flip and bake another 20-25 minutes or until chicken is cooked through. Let sit for a few minutes. Then enjoy this manly meal!

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Don’t forget to see what other Manly Meals are being brought to the table this week! It’s not too late to make something for that special guy in your life!

Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog


Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

Red Wine Meatballs Subs for #SundaySupper

When I think of my husband and a dish he would really love I tend to think of two things. meat and…..any kind of meat. He’s that kind of guy. He had a meat and potato dish every night for dinner when he was a kid. I make him steak for almost every special occasion we celebrate. When Gallo Family Vineyards reached out to partner with #SundaySupper with a theme of “A Father’s Day Feast, I couldn’t help but do something different for him.

GFV-family-logoI lost my father over ten years ago so when I met my husband he easily became the favorite man in my life. However, when he became a father, a whole different kind of love was born. We all have our different kinds of things we love to do for those special men in our lives. Nothing makes me happier than cooking for my husband, Isn’t he a lucky guy? I instantly thought of him and this theme when I bit into these little balls of goodness one night last week when gathering with friends. A few couples I’ve met over the years since having children get together every once in a while for different occasions. Whether it be a play date,  a birthday party or even my annual Christmas Cookie Swap I started this past year. We all have kids the same age so it may be madness when we gather but the kids have fun, the adults get to sip on wine and we share our favorite foods together. One of these lovely Mothers I happen to be talking about brought a plate of meatballs to serve with our Pasta that night. She then proceeded to tell me that she loves cooking with wine! My eyes lit up when she told me her secret ingredient was red wine! I immediately thought of Gallo and how I could make these meatballs using one of their red wines! The next day she gave me the rest of the ingredients and I got to work on creating these for my husband using Gallo’s Pinot Noir. I believe that the Cafe Zinfandel would work great in this recipe too. You can visit the Store Locator to go pick up a bottle, or two! Father’s Day is the perfect day to celebrate with family so don’t forget your wine and the $1 off Digital Coupon Gallo was so nice to offer. I also want to share a little about the Pinot Noir:

PINOT NOIR:
You can never go wrong by serving a bottle of our Pinot Noir. This medium bodied wine provides a smooth and light finish with aromas of cherry and sweet fruit flavors.

FOOD PAIRING NOTES:
Ripe berry and subtle earthy flavors stand up to meaty fish like salmon, and pairs well with port, roast chicken, and mushrooms.

I altered a few things from the recipe my friend gave me go with what I had in the house and what my family enjoys. Play with the seasoning if you’d like, you can always use dried herbs, I just happen to have fresh herbs growing on my back porch.

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Makes: 2 dozen meatballs
Ingredients:

1 lb. of ground pork
1 1/2 lbs. of ground sirloin
1/2 cup of red wine (I prefer Gallo’s Pinot Noir)
2 Eggs
1/2 Cup of bread crumbs
1/2 Cup of Parmesan cheese
2 tbsp. fresh Basil, chopped
2 tbsp. fresh Parsley, chopped
Salt & Pepper
2 tsp. Garlic Salt
Sub Rolls
1/2 Cup of shredded Gouda cheese

Instructions:

Preheat Oven to 350F.

Mix all of the ingredients for the meatballs in a large bowl. Form into balls and place on sheet pans lined with parchment paper.

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Bake for 20-25 minutes. Broil the rolls while the meatballs sit for 5 minutes. Feel free to eat them as is. I did. Feel free to freeze some. I did. Feel free to add them to your favorite pasta dish. I did!

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Nothing beats a crunchy roll! Place as many meatballs as you like in the roll and top with Gouda cheese (Yes it adds a fantastic smokey flavor!) What’s that under the meatballs you ask?? Well I wondered what to serve on my husbands rolls because I prefer nothing however I knew he would want something and since this dish was all for him I had to think of something “Manly” so I scanned the fridge and yes folks that’s Salsa! Perfect for him.

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Don’t forget to connect with Gallo and read more about their family and wine.
Facebook   /    Twitter   /    Instagram    /    YouTube

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

As you plan your Sunday Supper to celebrate that special Dad or Man in your life, feel free to check out Gallo’s Food & Wine Pairing Tool online. I know the best way to win my husband over is through a full belly so scroll down to see what other delicious meals were made this week using wine!

Father’s Day Salads and Main Dishes:

Father’s Day Sweets and Treats:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

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Herbed Chicken Kabobs for #SundaySupper #ChooseDreams

It’s Spring, the sun is finally making an appearance, windows are starting to open, and the sound of kids playing in the neighborhood fills my house. I love preparing dinner while listening to my kids play. I gather all of the things we need to eat, condiments, napkins, utensils, plates, I glance out the window and see our neighbors chatting. I smile. I grab the chicken marinating in the fridge, the cutting board and of course the veggies, I take a peak at my husband pushing my kids on the swing set. I smile. I head out onto the porch and I do what I love doing the most. Prepare dinner for my family.

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AmFam Choose Dreams LogoToday we are celebrating around the family table with recipes from the garden. We are joined by our sponsors, American Family Insurance and our wonderful host Jennifer over at Peanut Butter and Peppers.  I had the pleasure of working with American Family Insurance back in November.  I’ve enjoyed getting to know this family insurance company and discovered that AmFam are true believers of each and everyone’s dreams. Dreams are what forever makes our lives full and complete. So I encourage you to follow AmFam’s “Choose Dreams” Pinterest board. You’ll find a variety of recipes coming from the garden!

I always wanted to grow my own herbs and then once I succeeded in doing that maybe even grow fresh vegetables. Well last year madisongardenmy husband bought me a few plants and I successfully had sage, rosemary and chives for the whole summer. This Summer I’m adding oregano, parsley and basil to my list. If I can manage to keep these fresh herbs going throughout the summer I will surely be starting the vegetables next year. I want to teach my children the importance of growing fresh herbs and vegetables. Last summer my daughter spent a lot of time with her grandmother and grandfather. Grampy Gary would take her out to his garden and they would pick all kinds of vegetables. She would come home on Sunday afternoon all smiles, with big bags of fresh green beans, zucchini galore and potatoes to last us all week. She took such pride in picking them herself. That’s when I realized I have to at least try to grow my own herbs and vegetables because seeing my child this happy over picking vegetables is enough to make any mother happy.

So research I did! I wanted to know which plants grew better inside so I could start in the early Spring, and I wanted to know how to care for each different kind. Here are some tips I learnt a long the way that I wanted to share:

1. You have to play mother nature to indoor plants. They stay healthy and strive with four to six hours of natural sunlight. Keep them growing in the kitchen or the bathroom where they are most likely to stay slightly warm and humid naturally.

The next one surprised me because I thought you couldn’t water a plant enough, but I guess the watering is just as important as the location of your plant.

2. Never let your plant sit in standing water. The roots will rot! Grow all herbs in a pot that has holes for drainage. You want to keep your soil moist being sure to not over water.

This last tip was a good one, I’ve read a lot but this one I discovered last year with my sage, it grew the best out of the three herbs I had and it took me awhile to realize why.

3. When pruning your plant don’t always pick the larger leaves. Plants need those large leaves to continue the growth process. So no matter how tempting it is to reach for those large leaves that you can visualize in your recipe, make sure you mix it up by pruning some large ones and small ones.

Herbed Chicken Kabobs

I think using fresh herbs really completes a dish. It adds so much flavor no matter what you’re making. One of my favorite things to do with fresh herbs is make marinades!! I made this one easy yet fresh and that’s exactly the result I got. I think the key to this one was allowing it to marinate for 24 hours in the fridge.

Ingredients:

1- 1 1/2 lbs. Chicken Breasts
2 tbsp of balsamic vinegar
2 tsp. of chopped fresh rosemary
3 tbsp of chopped fresh basil
1/4 cup of olive oil
2 garlic cloves, minced
Salt and Pepper
Assorted Veggies of your liking (We used peppers, zucchini & summer squash here)
Skewers

Directions:

Chop chicken into large chunks and season with salt and pepper. Place in a large zip lock bag.

In a small bowl whisk together the remaining ingredients except the veggies. Add to the bag and mix well to make sure all of the chicken gets coated. Fold bag in half and marinate for at least 6 hours. The longer the better. Another good tip is allowing the skewers to soak in water for a few hours, this prevents them from burning while they cook on the grill.

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Add chicken and veggies to the skewers and cook for 15-20 min or until chicken is cooked through, turning the skewers periodically. I even grilled the leftover veggies I had on the top rack which gave us great leftovers. The chicken was so moist and just burst with fresh flavor.

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Do you need more idea’s and inspirations for cooking fresh from the garden??? Go and check out AmFam’s Choose Dreams Pinterest board now! Here is how you can connect in other ways:

Linkedin / Youtube / Google+ / Twitter / Facebook / Pinterest

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Don’t forget to check out all the other recipes that the Sunday Supper family has put on the table today:

This post is sponsored by American Family Insurance. All opinions are my own.

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

Pork With Moscato Sauce & Veggies for #SundaySupper

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#SundaySupper  is partnering up with Gallo Family Vineyards again this week.  I’m also happy to share with you all that Gallo Family Vineyards is the Official Sponsor of the Sunday Supper Movement. How exciting is that? I had the pleasures of working with Gallo back in December, I paired it with my Easy Cranberry and Bacon Stuffing with Moscato.  May 9th is National #MoscatoDay and Gallo Family has three different kinds  they would like to share. A White Moscato, Pink Moscato and Red Moscato. They have all become a favorite within my family, choosing one is just not an option. You have to try them all.  Let me tell you a little about each of the Moscato varietals so when you have your next gathering you’ll know which one to buy. Click here for a store locator and here for a digital $1 off coupon! However, I recommend picking up all three of them so everyone can have a taste and choose their favorite!

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05.04.14 Gallo2White Moscato: The flavor of honeyed sweetness is a great contrast to a spicy Asian or Mexican dish and also complements deserts as well.

Pink Moscato: It’s paired well with all different kinds of spicy dishes to every day desserts. It has tastes of fresh citrus and peaches followed by hints of fresh red berries and orange blossoms.

Red Moscato: This refreshing wine is best-enjoyed chilled and paired with light cheeses, spicy cuisine or desserts. It brings out flavors of sweet citrus and peach, with a bright red berry finish.

 When choosing my recipe for today I used the above descriptions to figure out which Moscato would be just right. I wanted to make a sauce, I wanted to use either pork or chicken and I also wanted some Spring veggies in it. I ended up choosing the Pink Moscato because I liked the hints of citrus and peaches. I thought it would go great with how I seasoned my pork. This is where you can really use whichever Moscato you see fit for your dish. I added red pepper flakes to the sauce because I wanted to add a kick; I thought the sweetness of citrus and peaches would help balance it out. The taste of the asparagus and mushrooms after I deglazed the pan and thickened the sauce was out of this world. I actually made this dish twice, once with chicken and once with pork. I liked them both!  I love how cooking with wine on the stove top keeps the meat really moist and flavorful. I didn’t add an actual amount to the seasonings below because making it  to your liking is the best part. Feel free to skip the red pepper flakes, my family loved the kick it added. Also the sauce doesn’t have to be thickened, I thicken it when I made it with the pork and we really enjoyed that addition.

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Ingredients:

1-1.25 pds. of pork tenderloin, cut into 2 inch medallions
1 cup of fresh mushrooms, chopped (I used baby cremini)
1 cup of asparagus, chopped into bite size pieces
1/2 cup of Gallo Family Pink Moscato
1/2 cup of vegetable broth
2 tbsp of butter
Salt & Pepper
Garlic Powder
Red Pepper Flakes
3 tbsp of fresh parsley
3 tbsp corn starch
1 tbsp of water

Directions:

Season pork with salt, pepper, and garlic powder. Melt the butter in a large sauté pan set on medium-high heat. Once it’s almost melted add the pork medallions and allow to brown on each side, don’t cook through. Set aside on dish.   

Add the broth, wine, mushrooms and asparagus and scrape the bottom of the pan to remove any bits and pieces from the pork. Season with red pepper flakes and 2 tbsp of fresh parsley.  Turn the heat to high to cook veggies and let it come to a boil.

Meanwhile, in a separate small bowl (I use a small mason jar) make your cornstarch/water mixture by adding the water to the cornstarch and whisking really well (shaking it in a jar really helps this process). Pour it into the pan and stir together allowing it to boil a bit longer. Once you see it start to thicken add the pork back in and turn your heat to low-medium allowing the pork to finish cooking, about 8-10 minutes.

Serve over your favorite pasta, rice or risotto dish. I served it over a new recipe I tried a few weeks ago Parmesan and Basil Orzo. It went really really well together.

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Serve over your favorite pasta, rice or risotto dish. I served it over a new recipe I tried a few weeks ago Parmesan and Basil Orzo. It went really really well together.

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Don’t forget to connect with Gallo and read more about their family and wine.
Facebook   /    Twitter   /    Instagram    /    YouTube

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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Here are the other recipes the Sunday Supper team have cooked/baked up using Gallo Family Wine:

Appetizers and Mains:

Beverages, Breakfast, and Sweets:

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

5 Ingredients or Less for #SundaySupper

Spagh Squash w a simple sauce2Who doesn’t love cooking with just five ingredients!! We are busy busy running around all week, have to get the kids to practices, games and groups of some sorts, or how about some of my other friends who don’t really enjoy cooking like I do but still need to get a decent yet hearty dish on the table for your family?? Come on I know your out there! Well this is the theme for you then. Today’s event is being hosted by Alice of Hip Foodie Mom. Thank you for hosting this fabulous event Alice! Who out there likes spaghetti squash?? Well yes that’s me in the front row waving my hand all around yelling “me, me, me!!” A dish I never had growing up, a vegetable that I just never tried until I started to eat more healthy. I’m pretty sure I made it for my husband once and he wasn’t happy that “that dish” replaced his starch of choice for the evening. Yes he’s a meat and potatoes kind of guy so I’m not going to push him when he eats so many other things I put in front of him! Now that I think of it, I’ve yet to try and fool my picky toddler with this dish too, I can see the look on her face when I try telling her it’s “Spaghetti”. Hey I’m not lying it is! I buy one every few weeks to make for lunch when I’m home with the kids. Every time I make it I try a different topping if you will. This one is by far my favorite. It’s fast, easy and has great taste! This would also make a fabulous #WeekdaySupper dish too!

5 ingredients or less

Ingredients:

1 medium spaghetti squash
1 can of diced tomatoes (feel free to use the kind with the seasonings in it)
2 cloves of garlic, minced
Fresh Parmesan cheese
3 tbsp. of fresh basil, chopped

What to do:

Preheat oven to 425. Cut spaghetti squash in half in place on top of a baking dish. Season with salt and pepper bake in the oven for 30-40 min.

While the squash cools for a bit, drain the diced tomatoes and place in a saute pan. With a hand masher break up the tomatoes to the consistency you prefer, I like to mash it around a little bit so it makes a chunky sauce. Add garlic and season with salt and pepper. Once it’s warmed through add 2 tbsp of basil and stir one more time.

While the sauce warms through take a fork and remove the insides of the spaghetti squash. It’s real simple to do, I thought it looked more difficult than it really was because it really does just “fall off.” I get as much as I possible can! Place it in a serving bowl and pour the simple sauce over the spaghetti. Top with fresh shaved Parmesan cheese and the rest of the basil.

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I confess. I ate the whole dish in one seating. I didn’t even feel guilty about it either! Don’t forget to check out what other 5 ingredients or less dishes the Sunday Supper team brought this week!

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Appetizers, Salads and Starters

Sides and Accompaniments

Main Dishes

Desserts and Beverages

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

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

Individual Cakes w/Peanut Butter Whipped Frosting #SundaySupper

8387592742_f6164fd5a8_oHappy Easter everyone! It’s one of my favorite holidays for a few reasons. First and foremost because I love getting together with my family. My cousins and I are slowly having kids so it’s so exciting to get together. Last year my cousin and I were pregnant together, this year my son and her daughter will be able to join my oldest in the Easter egg hunt!  It’s our second year hosting in our new house and I enjoy it more than any other holiday because it’s an easy meal for me to plan and make. I make the main course and desserts and everyone else brings the side dishes. Oh and of course because it means Spring is coming, even if it was 78 one day and 2 days later it snowed where I live! That’s New England at it’s finest! So today I decided to bring a dessert to the #SundaySupper table because I’ve been experimenting a lot with baking lately. Cupcakes are by far my favorite thing to make but I wanted to try something different so instead of cupcakes I poured the contents into a sheet pan and cut circles out of them, it didn’t go as planned because I wanted to stack them with a layer of the Peanut Butter whipped topping in between however the sheet pan I used made them just as thick as cupcakes! Soooo I went with it. The whole point of making these was to incorporate a healthier version of peanut butter into the topping. I’m making dessert for my family and we all are trying to eat less sugar and a bit healthier this year so using powdered peanut butter is the way to go!

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Powdered Peanut Butter?? I know what your thinking, crazy, strange, well it cuts the calories and fat by a TREMENDOUS amount! Does it taste exactly like Peanut Butter, no of course not, but it’s darn close and it’s a great healthy alternative! You can find all different kinds of brands out there, I happened to find mine at Walmart. I also know a lot of health food stores caries and you can buy it on Amazon too. When making regular peanut butter to spread on toast you simply add water, in this recipe you are adding the powder directly to the cool whip and mixing it together to give it that creamy peanut butter taste!

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 Ingredients:

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • one container of frozen light whipped topping, thawed
  • 3 tbsp. of powdered peanut butter (I used PB2)
  • M&M’s or decorations of your choice

What to do:

  1. Preheat oven to 350 degrees. Line a standard cupcake tin that holds 12 with cupcake liners. (or you can use a larger sheet pan than I used to stack them like I planned to!)
  2. In a small bowl, whisk together flour, baking powder, and salt and set aside.  Mix milk and vanilla in a measuring cup and set aside.
  3. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Be sure to not over mix here.
  4. Divide batter evenly among prepared muffin cups, a 1/4 measuring cup is a great way to make these perfect.
  5. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely before frosting.
  6. While the cupcakes cook, add 3 tablespoons of powdered peanut butter to the thawed whipped topping. Just keep stirrung for a few minutes to make sure it mixes well. Frost cupcakes and decorate with M&M’s or any other candies! I also used a plastic bag with the tip snipped to make these pretty instead of frosting by hand.

Easter Cakes w.pb whipped topping (8)P

 I hope my family enjoys these, feel free to use any cupcake recipe with this topping, for my family I plan on going sugar free! My mom said the sugar free ones were really good!! It just makes me feel a lot better indulging or allowing my kiddo’s to indulge when they are lower in sugar! Trust me, you don’t want to see my three and a half year old after a bunch of sugar!!

Easter Cakes w.pb whipped topping (7)P

Let’s see what everyone else brought to the table for this wonderful Easter/Passover event:

Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Cannoli Stuffed French Toast for #SundaySupper

Cannoli Stuffed French Toast8387592742_f6164fd5a8_oHappy Sunday everyone!! Spring has Sprung where we live in New England! I don’t know about you but when the Spring weather is upon us I get the jitters to bake and make breakfast! I know I know, crazy but this is my fourth Spring since I’ve realized how happy the kitchen makes me so I must admit I’m guilty of these Spring time treats I must whip up! When #SundaySupper came up with the theme of Stuffed, Roll or Wrap I knew exactly what I was going to make!! So a special thanks to Amy of kimchi MOM!! I’ve had this recipe in mind since I saw it on a cooking show I tune into every now and again called The Hungry Girl. I made some changes to make it to my families liking so feel free to adjust to what yours would love!  I’ve made a few recipes of hers, and this one I knew my family would fall all over. Though they tasted like a piece of heaven in my mouth, the pictures aren’t so great so I apologize for that. I realized that they weren’t easy to photograph. I decided to go with this recipe and share it anyways because I think it’s a fabulous idea and it was super YUMMY! So yes I bounded down the stairs Sunday morning after laying in bed for an hour (my husband treats me to that every week aren’t I a lucky Momma bear??!!) I could hear my children happily playing with Daddy so I said, how about breakfast guys!?? Of course I got clapping and yes pleases all around.

Serves: 3
Ingredients:

1/2 cup of reduced fat ricotta cheese
6 tsp. mini semi-sweet chocolate chips (I used peanut butter chips)
3 tsp. vanilla extract, divided
3 tbsp. of stevia (or sugar)
3 hot dog buns (or low calorie buns)
1 egg
3 egg whites
Sprinkles of cinnamon & sugar (I used my Dixie Crystals shaker)
4 tsp. light whipped butter
powdered sugar for decorating

What to do:

In a small bowl mix together the ricotta cheese, sugar, and cinnamon sugar. Fold in chocolate chips. Set aside.

In a separate bowl beat the egg with the egg whites. Set aside.

Stuff the hot dog rolls with the ricotta cheese mixture and slice them into 4 nuggets.

Place the butter in a sautee/frying pan and place on medium heat. While the butter melts start dunking the nuggets into the egg mixture and add them to the pan one by one. Flip them cooking all sides, yes the mixture will come out here and there.

Canoli Stuff French Toast (3)

Keep flipping until all sides are cooked, remove them and place them on a serving plate. Sprinkle with powdered sugar and enjoy!

Canoli Stuff French Toast (4)
 Now let’s see what everyone else WRAPPED, ROLLED OR STUFFED this week!!

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

Starters and Snacks

Entrees and Mains

All things Sweet

Poached Pear Bread with Dixie Crystals & #SundaySupper

15453 Std Manual CoverSince I’m still mastering this thing called baking, I tend to have to repeat recipes. Sometimes the second one comes out better than the first and sometimes it comes out A LOT worse than the first. When I find one I’ve mastered a few times it becomes a favorite that I go back to over and over again for my family. When the SundaySupper group said they were partnering up with Dixie Crystals, bringing you the theme of, Springtime Sweets, I knew I had to try something different. For some reason I love baking in the Fall and Spring, call me crazy but Spring just makes me want to bake tasty, sweet and delicious treats. While flipping through one of my favorite cooking magazines I came across a picture that lured me right in! I knew I had to create something like this, since it didn’t come with the recipe, nope it didn’t, I needed to go on-line to get it however it also said I could use my own bread recipe to make this fabulous recipe. I figured I’d have the best of both worlds I’d get to make something I know I’ve mastered, but put a spin on it.  I then had my Ah Ha moment of what I’d be bringing to the SundaySupper table this week using Dixie Crystals Sugar. When I received my package in the mail I couldn’t believe how heavy it was! I thought I’d have enough sugar to last a lifetime so you can imagine my surprise when I opened the box and saw all sorts of goodies, dark brown sugar, light brown sugar, white sugar, powdered sugar plus more! I know I always say I like cooking better than baking, I probably always will but now I’ve got to get my bake on.

Pouched Pear Bread (6)

This post is sponsored by Dixie Crystals. All opinions are my own.

Ingredients:
4 ripe medium bananas, mashed
1/4 cup unsweetened apple sauce
1  1/2 cups unbleached all-purpose flour, separated
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
2 Bosc pears (usually it calls for 3 but a little someone in my home got to one before I baked this!)
Pam baking spray

Preparation:    

Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray. Trim the bottom of the pears by about 1/2 inch. This allows them to sit flat in the pan. Measure out 1/4 cup of flour on a flat plate and dust the pears leaving the tops clear since this will be the part that peaks over the top of the bread. I just used my hands. Set aside.

Pouched Pear Bread (2)

In a medium bowl, combine the remaining flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer.

Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl and mix again. Do not over mix.

Pour batter into loaf pan and place the pears into the batter leaving the top poking out. bake on the center rack for 45-50 minutes, or until a toothpick inserted in the center comes out clean. (My oven took the 50 min but I checked it at 45)

Pouched Pear Bread (3)

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Pouched Pear Bread (8)

I’m so amazed I was able to do this and have it taste amazing the first time around! Maybe I’m finally getting this baking thing and thanks to Dixie Crystals I have plenty of supplies so I can try a different bread recipe with it next time! Go and connect with Dixie Crystals now!

**Dixie Crystals Website**  ** Facebook**   ** Pinterest**   **Instagram**

Why you ask?? Well because they are a platinum sponsor of the Food and Wine Conference and they are holding a Brownie Dessert Contest.  If you like to bake then this contest is for you and you should go and check it NOW,  the winner gets a bunch of things including:

  • $500 gift card
  • Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
  • The dessert will be a featured dessert of the conference.
  • The recipe also may be featured on both the Dixie Crystals and Imperial Sugar websites.

Pouched Pear Bread (1)

Make sure you check out the other Springtime Sweets that these food bloggers brought to the party today!!

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. 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.

Healthy Green Pasta for #SundaySupper

Pea Pesto (5)This is the time of year where we are all thinking GREEN! For a few reasons. One because it’s almost St. Patrick’s Day and two because who isn’t dying for Spring right about now? Sprouting plants, flowers peaking up over the recently mowed grass, the bright sunshine, shall I go on?? Maybe I should since we are expecting another storm in a few days here. I don’ t know how much more cold and snow I can take so for now I’ll just keep dreaming of GREEN things. As I’m dreaming of GREEN things you can check out the list below of all the wonderful green dishes the #SundaySupper has whipped up for this weeks “Eat Your Greens” theme. Thank you Foodie Stuntman for hosting this great event!

When choosing a dish for this theme I had to think long and hard, I eat a lot of greens on a daily basis but I wanted to go a “different” route. I’ve been experimenting a lot lately with making my own sauces and dressings so I thought why not make some pasta fun for my daughter. She’s three and a half and is like every other toddler out there, picky!! She loves pasta so since I’ve been trying to get myself and my family to eat “cleaner” so to speak, I’m trying to limit canned and processed foods. Don’t get me wrong I still reach for the jarred Alfredo sauce on occasion when I’m busy running out the door and my family needs a quick something to mix with pasta but I’ve since started making my own Light Alfredo Sauce and Healthy Cream of Mushroom Soup. I make a big batch and freeze them so hopefully I’ll always have one on hand. I have more I have yet to actually post but the one I made for you today is a new favorite because it’s healthy and is bursting with flavor! I search the web for recipes then I just go with it and dive in to make my own, luckily as I’m making it I write down what I’m adding so I can share it! So here we go! Defrost a bag of frozen Peas and whip out your food processor because this is one Pasta anyone will eat up. This is truly a tested recipe, meaning as your making it, taste it! Make it to your liking.

Pea Pesto

What you’ll need:

1 Bag of frozen peas, thawed
1-2 cloves of garlic, minced (use your judgement, my husband isn’t a garlic fan like me!)
1/2 cup of glazed walnuts, chopped (regular is fine but these are a little sweeter!)
Salt and Pepper to season (I use a lot of pepper, use what you like)
Juice of a half of lemon
1/2 Cup of olive oil
1/4 Cup of reduced Parmesan cheese, shredded
Water
Pasta of your choice

Green Pasta SS (2)

What to do:

Add the thawed peas, minced garlic, walnuts lemon juice, oil and top it with the cheese. Blend and pulse a few times alternating between the two. Open, add salt and pepper and little water starting with a few tablespoons. Now it’s all about seasoning and thinning it out to the consistency you prefer.

I did this a few rounds, tasting in between and adding water here and there to thin it out, you can add oil, but again I was trying to stay healthier.

I can’t believe my daughter bought it! She ate peas and had no idea she ate them! The whole way home from school my husband talked about the “green” pasta Momma was making for dinner so she was pretty excited to try it.

This made one canister, I used half of it for a half a box of elbow’s and froze the other half for another time. Use water and oil to thin it back out if you decide to freeze it. Don’t forget to see what the rest of the group brought to the table this week. Lots of green idea’s here!

Green Pasta SS (4)

Green Light Appetizers and Sides

Getting Greens Through Salads

Entreés That Will Leave You Green With Envy

Desserts and Beverages That Will Make Others Turn Green

8387592742_f6164fd5a8_o

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  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.

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