Sunday Dinner

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 Antipasto Mushrooms

Cannoli Tart

I'm not that thrilled about heading down south on I-65 again tomorrow morning (it's such a blah stretch of road). But, I am super excited to get my boots to Nashville for a couple of days! Scotty McCreery at the Grand Ole Opry-- here I come🤠!!

Since I am busy packing (not to mention taking pictures and blogging today), I needed a Sunday dinner menu that could be mostly made in advance.  I've already shared the recipes for Spuma di Tonno, Sunday Sugo, and the Country Bread (links are above).  Like the glazed carrots, I have lost count how many times I have had marinated Antipasto Mushrooms on an "Italian" menu.  So, it's time they, too, have their own little page in my recipe caché (and I've never made the tart before).

It might seem odd that the mushrooms are boiled for a few minutes, but this ensures that they are  cooked to retain their moisture before marinating in a bath of savory flavors like, vinegar, olive oil, garlic, shallot, thyme and oregano.  Kick up the flavor with a dash of crushed red pepper and...💥flavor explosion!  But don't relegate these mushrooms to the usual antipasto platter.  You can use them in salads, sliced in a gourmet grilled cheese sandwich, topped on a juicy burger, or just a little something extra on the side-- which is how we are enjoying them tonight.  Happy Sunday!


B-52 Cake

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I'm posting again!  But be warned because I'm headed to Cincinnati tomorrow for a weekend soccer tournament. So Sunday Dinner this week...will be a no show.  These days, if I'm not working, I'm visiting colleges or on the soccer fields somewhere in the Midwest.  And I thought blogging was going to be easier when my children were older.  Not!

I knew what a B-52 bomber was and I even knew of the band.  But a cake??  Had to do a little homework on that one.  Turns out there was a bartender that created a cocktail with these flavors after his favorite band (that iconic band whose name comes from the beehive hairdo that resembled the nose of said aircraft).  I don't know his reasoning behind layering Kahlúa, Irish Cream, and Grand Marnier, but let's just say he hit it on the nose!  And the cake??  It's the BOMB!  Ok, I'll stop with the puns and let you enjoy the recipe.  

*Note- the alcohol in the recipe is cooked out.  If you don't keep these liqueurs around, just pick up a few mini bottles at the store.


Sunday Dinner

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Glazed Carrots

B-52 Cake

I've been absent for quite sometime, but the last three Sundays I have felt like a Phoenix rising from the ashes--cue the dramatic visual of regeneration! Since then, I have shared recipes for a savory salad, briny pickles, and now...a bowl or carrots??  I know, I know. I promise that the sugar is coming soon. But glazed carrots have made an appearance on countless Sunday menus and it is high time time for them to make their debut.  

These carrots are simple to prepare and can be made a couple of hours in advance and held at room temperature before reheating and serving.  Feel free to change up the herbs or seasoning according to your taste.  I love to use fresh thyme, but a fresh sprig of rosemary is an excellent essence when the carrots are served with roast pork or beef.  They are a sweet and tender companion to just about main dish.


Good Eats with an Irish Flare

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"Doing anything for the weekend? Well now you have a little reading material and some inspiration to cook up a grand feast for the upcoming week."-  (said in my best Irish accent)



Sunday Dinner

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Smoked Pimento Cheese with Bacon

Nashville-Style Hot Fried Chicken
Homemade Refrigerator Pickles

Lemonade Pound Cake

I have had fried chicken on the brain for quite sometime now.  And with a road trip to "the home of country music" right around the corner for a little culture, good eats and maybe a college tour of Vanderbilt University (I can't believe I'm getting ready to send my first born off to college this fall and my middle child to college next year 😩), I thought it would be fun to put a Tennessee twist on my go-to southern fried chicken recipe.  If there is something you need to know about that spicy, Nashville-style chicken, you serve it on a thick slice of white bread with...pickles.  

This recipe for pickles could not be any easier. You can make it well in advance (like a month in advance) and you don't have to mess with any canning or preserving.  They are briny, crunchy, and have just the right amount of sweetness.  Our favorite way to enjoy them is with a slice of aged white cheddar on top of a buttery cracker, but tonight...they are hanging out with the cluck and I couldn't be more excited!

*Note--Make sure you use the right variety of cucumber to achieve the best results.  This recipe calls for Kirby or pickling cucumbers.  They are smaller in size with fewer seeds than a traditional cucumber or English hothouse cucumber.

Homemade Refrigerator Pickles
makes about 1 quart

2 cups white distilled vinegar
1/2 cup granulated sugar
2 Tablespoons kosher salt
2 teaspoons dried dill 
5-6 kirby cucumbers, sliced into 1/4-inch rounds

Combine the vinegar, sugar, salt, and dill in a large jar or container.  Place a lid tightly on the jar and shake vigorously until the sugar and salt have dissolved.  Add the sliced cucumber, pressing them tightly into the jar.  Place the lid on the jar, shake it well, and refrigerate for at least 4 hours.  The pickles will keep in the refrigerator for at least 1 month.  Enjoy!

Source: Adapted from Fresh Everyday, by Sara Foster


Sunday Dinner

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Hot Cajun Crab Dip

Creole Tomato Salad

Greetings and salutations from the absent GG!!  It's Sunday and I'm busy in the kitchen, so I'll keep the long overdue rhetoric to a minimum.  I've been recently updating my FB page with some Sunday dinner menus because I am trying to take baby steps back into the blogosphere and it was high time to do so here on my little space in the world.  Sooo, I'm just gonna cut to the chase and talk about the menu.  

Mardi Gras is just two days away and I have been sporting my Creole/Cajun pants the last couple of days 🎭.  This pre-Fat Tuesday feast combines my love for both said cuisines.   

Long time readers might recall one of my favorite creole salads/slaws.  This is a simple spin on that recipe where I use plump Campari tomatoes (they are pretty decent all year round and I had a craving for some sweet tomatoes) in lieu of the cabbage.  The tomatoes are sweet, the herbs and onions have a nice bite, and the dressing is bold in flavor without being over powering to the palate.  This salad provides a nice balance of flavor and texture to the meal.  Happy Sunday and "I'm glad for you ta be seein' me"- (said in my best Justin Wilson voice)!  


Sunday Dinner

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Green Salad with Bacon and Croutons

Apple Crostada with Brown Butter Streusel

Tender apples, cinnamon spice, brown butter streusel, all in a flaky pastry?  Come to momma!

I first made this dessert last year and I have been waiting for the right time to make it again and share it (along with countless other recipes that I can't seem to get to because life is, well...BUSY).  And since I haven't shared a Sunday dinner post in a very long time, I thought this would be the perfect Sunday to conquer both the making and sharing.

I like to use a mixture of Granny Smith and Golden Delicious apples for texture and taste reasons.  The apples are cooked slightly in a maple syrup sauce before they are baked, so you are guaranteed to have tender apples in the final product.  Just keep and eye out on the Golden Delicious cause they can turn to mush quite quickly.  I also like a little lemon flavor with my baked apple recipes, so I used a strip of lemon to infuse the maple syrup mixture. 

And how about that brown butter streusel?  Yeah, I just got weak in the knees.  The original recipe called for walnuts in the streusel, but I completely blanked on that one when I was at the store, so I used sliced almonds since I had them on hand.  Pecans would work as well. 

This is almost the perfect apple dessert.  There is just one thing missing.  A scoop of vanilla ice cream! Doh!  I'm telling you my head is just not screwed on right these days.  It's not pictured, but you better believe I ran to the freezer before sinking my fork into a slice of this goodness.


Peanut Noodle Salad

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Top 10 Reasons Why The Galley Gourmet Has Been On Leave

1. The family photo album needed more pictures of my kids and less of food.

2. I had an attack of OCD and polished my copper pots and pans with a toothbrush.

3. It's been too darn cold the last 10 months to do anything!

4. I ran out of cayenne pepper and kept forgetting to put it on my grocery list.

5. Thought I took a job with Uber, but realized I was just driving my kids around.

6. My new part time job took out the most productive part of my day for blogging.

7. Wrote a screen play with a plot twist involving pork belly...epic fail.

8. Tears from writer's block shorted out my laptop.

9. Consulted my dogs on a flavor for a new wing sauce for Buffalo Wild Wings-- bananas and cheese?!?

10. Brushed up on all the growing varieties and health benefits of kale.  

And since I updated my Facebook status a few weeks ago with a recipe coming soon, I have been spending my days chasing and picking up tumble weeds of black Labrador hair.  Seriously, I could knit a sweater with them! So, there you have it-- a laugh and the truth.  I am human and we all get a little busy.  I can't say that my posting will be as frequently as it once was, but the quality of the food will be just as good.

Now on to the recipe... These days I am in major need of dinners that can be made ahead of time and served to whoever and whenever.  For example-- last night my son had to be at work at 6:00pm, my oldest daughter had to be at driver's ed from 6:00-8:00pm, and my youngest had to be at soccer practice from 6-7:30pm.  So as you can see, we either eat at 8:30pm (and sometimes my son still isn't home yet) or we eat in shifts.  This recipe comes in handy for eating in shifts.

The original recipe called for one pound of pasta, but I wanted to use a type of Asian noodle and they only come in 12-ounce packages.  So, I subbed the missing carbs with shredded purple cabbage.  It adds a bright color, good crunch, and it's a healthier alternative.  I also add some scallions for a mild onion flavor, as well as some Sriracha Hot Chili Sauce for a nice flavor boost.  It is good cold or at room temperature and leftovers are always well received.

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