Sunday Dinner

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Spinach-Artichoke Dip

Peppermint Ice Cream

Season's Greetings from TGG! Sorry, it's been a while, but there has been soooooo much (did I say so much?) going on.  I have been working, decorating, cleaning, shopping, and a few other things that I will share with my diary and my pillow. But for now...
🎵 It's the most wonderful time of the year... 🎶 
I am questioning those lyrics right now.  But what I am not questioning is this recipe.  I think most of us need a good and solid dip/appetizer this time of year and this classic combination of spinach and artichokes delivers.  What separates this dip from the norm of creamy and cheesy is the crunch from the...canned water chestnuts.  Notice that I said canned because canned water chestnuts have absolutely no flavor at all. Zero. They are just a nice add-in for crunch to balance the creamy and cheesiness. 

The one thing that I want to point out in this recipe is the overall execution.  I use a cast iron skillet for cooking and serving purposes, but you can cook it in a large skillet and transfer it to an oven proof serving vessel.  Now, if you cook it right before serving while it is still hot, you can skip the baking and just put it under the broiler so the cheese can brown and bubble.   Having said that, you can make this ahead of time and that's where the baking comes into play.  So, I will let you and your holiday schedule decide on which way to prepare it.  Tonight it is going from the stove-top, to the broiler and then into our bellies! 

Speaking of serving, you can serving this dip with crackers, toast points, croutons,  and it is really tasty with bagel chips.  But I will be honest, it is really good with just a spoon 😋. Happy Sunday!


Sunday Dinner

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Caramelized Onion, Cheddar, Gruyère and Truffle Phyllo Tarts

Maple Roasted Carrot Salad on Mixed Greens

Matrimonial (Oatmeal-Date) Bars

There are a lot of Fall flavors that come together in tonight's dinner menu and the "marriage" of flavors that I am sharing with you is in the dessert and the name says it all.

I don't know the back story of why these are called Matrimonial Bars, but I do know that the combination of lightly spiced oats and dried dates are a match made in culinary heaven.  If you have never had dried dates before, please give them a try! Biting into one (make sure they have been pitted!) is like biting into a piece of candy; naturally sweet and delicious.  

You'll note that my serving suggestion is 9-16 bars/squares.  Why you ask?  Well, when cut into 16 squares, they are a nice little hand held treat. When cut into 9 squares, they are just the right size for a small dessert plate, a fork and a scoop of vanilla ice cream😉😋.  Happy Sunday!


Sunday Dinner

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Cream of Mushroom Soup
Cheddar, Gruyère and Black Pepper Gougères

Hello and Happy Fall! Sorry I missed the last of the summer.  I had the recipes to share, but I just didn't have make the time.  There is a silver lining, though.  It means I will have more recipes to share next year😊. 

If you are a long time reader, you'll know that tomorrow marks a special day for me.  I won't say what, I'll just say that it involves a passing of another year and cake🎂.  So that means this Sunday is the menu of my choosing.  Well, most Sunday dinner menus are of my choosing anyways😉. 

Normally, I like to start my Sunday dinners with an appetizer or amuse bouche, but tonight I thought I would change things up a bit and serve a first course.  With the current chilly temperatures, a warm and flavorful bowl of soup is the perfect way to start the meal.

There are several lovely things about this recipe. First of all, it is not from a can! Second, it is very easy and comes together rather quickly. Third, by using light cream or even evaporated milk, it is easy on the waist line. And last, but most important, it is absolutely delicious! The recipe is rather straight forward.  My only embellishment is to add a splash of Sherry vinegar at the end to brighten the overall flavor profile.  I find that adding dry Sherry or Maidera over powers the mushroom flavor and this soup is all about the mushrooms!

Tonight, I am serving as a first course with a little nibble on the side and if I am serving it as a meal on it's own, I like have a warm baguette and a nice wedge of Brie cheese near by.  However, any way your serve it, it will be well received.  Happy Sunday!

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