Irish Soda Bread Muffins

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As much as I love a slice of my Brown Soda Bread to accompany a soup, like Quick Beef and Barley, or a hearty stew, I think I might love these muffins more. They are quick, easy, portable, and delightful. 

Like traditional soda bread, these muffins are made with buttermilk or sour cream and baking soda. The chemical reaction between the soda and acid is the leavening agent, so yeast is not required, making these ever so easy to whip up. Freshly baked muffins in about 30 minutes? Sign me up! Currants are also on the traditional list, but they can be substituted for cranberries, chocolate chips, or other dried fruits. Just don't ask me about raisins. Raisins are an inherent dislike in my family. Caraway seeds are also a common ingredient. Sometimes I use them, sometimes I don't. It depends on when and what I serve them with. A slice of good Irish cheddar pairs nicely with the muffins when caraway seeds are added.

Non-traditionally, these muffins are made with white all-purpose flour instead of a combo of whole wheat and white flour. They are also sweeter than soda bread, which makes them perfect for breakfast, brunch, snack, or anytime of the day.

Only two bowls are needed to make the batter. One for the wet and one for the dry. When folding the wet ingredients into the batter, work quickly and gently. Overworked batter results in tough muffins. The batter will be thick, almost like a biscuit dough, and will mound in the paper muffin liners. Sprinkle a bit more sugar on top and bake until golden. Serve warm, while the tops are crunchy and the middle is tender, with butter, jam, or as I already said, a slice of good cheddar.

These muffins are best enjoyed the day they are made, but they can be frozen for up to three months. It's always nice to have a little baked good in the freezer when a craving strikes!

Tart au Citron (Classic French Lemon Tart)

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I had other recipes to share this week, but the appetizer and dessert from this past Sunday are recipes that I will not be making anytime soon. So, a Sunday-dinner recipe-sharing week it is! 

This tart-oh, this tart. It is a sweet transition from Winter to Spring. Seasonal citrus and a vibrant color are welcome in my kitchen this time of year.  This French tart is simple and classic.  I use my go-to sweet tart dough and fill it with what is basically lemon curd on steroids. It is enjoyed at room temperature or chilled. Other than a light dusting of powdered sugar, which is optional, you don't need to embellish this tart with anything else. It is wonderful all by itself.  

When choosing lemons, whether they are organic or not, select lemons that have a smooth and thin skin vs. ones that have a bumpy and thick skin. The smoother the skin, the heavier the lemon will be, and it will have more juice. Therefore, you won't need to buy as many lemons, and that will be easier on the wallet! I use regular lemons, but you could use Meyer lemons if they are available. Meyer lemons are not as tart, so the filling will be a tad sweeter. And wouldn't you know that almost 13 years ago to the day, I posted my recipe for Meyer Lemon Curd!

The other main ingredient is eggs. You probably have noticed that I use extra large eggs in my sweet and savory recipes. I think you get a little more for your money. Unfortunately, there is a bird flu epidemic and extra large eggs are difficult to find, so you can substitute with large eggs. The filling uses 8 eggs total: 4 whole eggs and 4 egg yolks. So, what do you make with the leftover egg whites? You make Raspberry Chocolate French Macarons, of course! 

Equipment needed:

1 9 x 1 /18-inch tart pan with removable bottom

1 medium fine mesh strainer

Sunday Dinner

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Goat Cheese and Salami-Stuffed Dates

Butterflied Roast Chicken with Warm Bread and Arugula Salad

Tarte au Citron

This is a 3-C Sunday dinner: cheese, chicken, and chocolate citrus. Tonight, I will focus on sharing the middle C with you. Most of you know about my love for a good Roast Chicken, and this recipe definitely gets a 💗 vote from me. It was inspired by San Francisco's  Zuni Cafe's popular dish. I keep the overall salad components (chicken, bread, and arugula) the same, but I use my own vinaigrette recipe because that is how I like it.

Butterflying a chicken is a simple process.  You need a good pair of poultry shears to cut away the backbone (save the backbone for homemade stock) and a strong hand to press the breastbone when it is skin-side up. This flattens the breasts to the same thickness as the legs, allowing the chicken to roast in a shorter amount of time with even browning all over. 

The neat part about this recipe is that the bread pieces are placed under and around the chicken while it roasts.  This allows the bread to soak up all of those tasty chicken drippings. Once the chicken is done, the bread cubes will be somewhat crunchy but mostly warm and soft. As delicious as that is, I prefer a crunchier texture, so I place the cubes back into the oven while the chicken rests. I like to use my Homemade No-Knead Country Bread for the bread cubes, but any quality country bread will work well.

I must point out the method for the chicken.  It is a dry brine. That means the skin is gently separated from the meat and seasoned. The salt penetrates and tenderizes the dark and white meat, keeping it moist and juicy.  The skin, in return, stays nice and crispy. (I shared images of the skin separation process on a whole turkey in the first three step-by-step photos post HERE.)  It is preferable that the dry brining of the chicken be done 24 hours ahead, but if you are short on time, you will still get excellent results by dry brining the bird for at least 2 hours. 

I use baby arugula for the salad, and although it is widely available in the markets these days, you could substitute it with another sturdy green like Lacinato kale, curly kale, or even baby spinach. (Remember to massage the kale with the vinaigrette to soften the leaves!) They will all work nicely with the vinaigrette, a simple red wine vinaigrette flavored with garlic and shallot. However, I like to take the flavor profile of the vinaigrette to the next level by adding any accumulated chicken juices from the cutting board after it has rested. This is another winner-winner chicken dinner! Happy Sunday!

Chicago Style Thin-Crust Sausage and Onion Pizza

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These days, the Friday night dinner decision is an easy one. It is PIZZA NIGHT!! The dilemma is trying to figure out which one. Oh, the problems we have. When I ask my husband what kind he would like, he just gives me that look that says, You know which one. Then I ask him what toppings he would like, and he rolls his eyes. That response only means a Chicago-style thin-crust pizza with sausage and onion. I have other topping variations, but this is our hands down favorite. Of course, you can certainly make it a simple cheese pizza. You know what I say. Make it for you; make it your own.

Unlike a doughy or deep-dish Chicago pizza, this one has a thin, crisp crust with a simple, no-cook tomato sauce. The easy part about the recipe is the dough (which is made in a food processor), and the sauce can be made in advance.

The Dough:

It is made in the food processor, but it can be made by hand or in a stand mixer fitted with the dough hook. 

• If using a food processor, use the dough blade and use cold water to prevent the dough from overheating. 
• If making the dough by hand or in a stand mixer, use room temperature water, about 70° F.  
• If making the pizza the same day, allow the dough to rise at room temperature for 2 to 2 1/2 hours or until doubled in size. After the dough is kneaded, it can be stored in the refrigerator for up to 2 days. Just bring it to room temperature 2 hours before baking.

The Sauce

It is a simple, no-cook sauce of tomato sauce, tomato paste, a bit of sugar, Italian seasoning, and fennel seeds.  There is only 1/2 teaspoon of fennel seeds, so I do not feel the need to toast or crush the fennel seeds, especially because the sausage that I use already has fennel in it. I like to crush the Italian seasoning between my hands to release more flavor. I find it really makes a difference. And like the dough, the sauce can be made in advance and stored in the refrigerator for up to two days.

The Sausage

I am picky about my Italian sausage and only use Randolph Market Italian sausage, which I find at my local Sunset Foods Market. It has just the right balance of all the flavors, and I can get it mild or hot. But any Italian sausage to your liking can be used. 

The Onion

I use half of a small sweet onion, like Vidalia or Walla-Walla. I thinly slice the onion from pole to pole and then slice again against the grain for smaller slices. It doesn't take much onion for me, but use as much or as little as you like. One tip is to soak the onion in cold water to take away some of the raw onion bite (just make sure to dry the onion thoroughly before using).  Any leftover onion, use it to make Sweet Onion Cheddar Spread. Don't like onion? Just omit it.

The Cheese

Use a good quality whole-milk mozzarella and grate it yourself if at all possible.  I cannot stress that enough. Packaged pre-shredded cheese has stabilizers added, and it does not melt as well.

Equipment

I use a pizza peel (wooden or stainless steel) for the best results, but you can also use a rimless baking sheet.  A baking stone is also key to achieving that crispy crust. If you don't have one, you can try using a pizza pan, but I cannot speak from experience.

There is only one more thing to discuss, and it is important! How do you cut this pizza? Whether you use a large chef's knife or a pizza wheel, cut it into what some people call SQUARES!! That bothers me from a mathematical standpoint because they are not all squares. In fact, the "corner" pieces are small triangles, and those are all mine. The point is, DO NOT cut the pizza into traditional triangles. In my opinion, it just won't taste the same.

Now, who is ready to make their entire house smell like a pizzeria?!? Happy pizza-making!

Other pizzas you might enjoy...

Grilled Steak Fajita Sheet Pan Pizza
Hawaiian Pizza
Pepperoni, Sausage and Onion Sheet Pan Pizza
Salami and Arugula Pizza
St. Louis-Style Pizza

Thin-Crust Skillet Pizza

Turkey and Cranberry Barbecue Pizza

White Chocolate Raspberry Bars

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It's a sweet day for a new recipe to share, and I hope you'll love this recipe as much as I do! The buttery flavor of white chocolate with the sweetness of ripe raspberries is an excellent combination. These bars are crunchy on the outside and tender on the inside. Happy baking!

It's time for a PAW-TAY!

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Today is a celebration. My Ruby is now 13 years old! Instead of a Sunday dinner post, I am sharing one of her favorite homemade treats. Cream cheese, pumpkin purée, and nut butter gets a paws up from her.

Tips:

Cream Cheese- I use reduced-fat cream cheese for dog treats.

Pumpkin Purée- I use canned or my Homemade Pumpkin Purée.

Nut Butter- I use any all-natural (no salt or sugar added) nut butter that I have on hand.

Here are some other homemade dog treats that are canine-tested and approved!

Homemade Peanut Butter and Banana Pupcakes

Homemade Peanut Butter and Pumpkin Dog Treats

Everything Bagel Pigs in Blankets

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It's time to elevate a classic finger food for your next gathering. These pigs in blankets are no longer for the kid's table. Instead of the traditional crescent dough "blanket", these little piggies are wrapped in puff pastry and rolled in a mixture of Parmesan cheese and my Homemade Everything Bagel Seasoning! 

The recipe calls for cocktail franks, but you can use any pre-cooked sausage you choose, like smoked sausage, chicken sausage, andouille sausage, kielbasa, or even hot dogs. If using full-size sausages, you will need to cut them into bite-sized pieces so the puff pastry strips can be rolled around them.  One key note on execution: Make sure you pat the franks or sausage bits dry. If they are wet, the pastry will not adhere well.

When I do not have homemade puff pastry on hand, I like to use Dufour brand. It is just so buttery and flaky and puffs to golden perfection.

The original recipe calls for a 9 x 9 1/2-inch sheet of pastry, which is one sheet from a Pepperidge Farm package, and that puff pastry works as well.  However, since I use Dufour, I have to make some adjustments because it comes as one 9 1/2 x 15-inch sheet of pastry. I cut it to size and continue with the recipe. What about the leftover pastry? I cut it into six 1-inch strips, brush it with the egg wash, and sprinkle with the seasoning mixture. Then, I give each strip a little twist and bake.  It's a nice option if you have any vegetarian guests.

This pigs-in-blanket recipe is wonderful for entertaining because they can be made the night before. Once the franks are wrapped in the pastry, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When ready to bake them the next day, proceed with the egg wash, roll them in the seasoning mixture, and bake until puffed and golden. 

They are delicious by themselves, but a little dip into a tangy mustard sauce with some heat makes you come back for more!

Need another super easy sausage appetizer that is a sure-fire winner? Try my Pomegranate Glazed Sausage Bits!

Peanut Butter Cream Sandwich Cookies

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Remember the Kale Salad with Radishes, Grapefruit and Candied Pepitas I shared? I briefly talked about the ground spice cardamom and its uses in sweet and savory dishes. Its ginger-like taste and floral aroma make it a superb addition to both flavors. If kale is not to your liking, maybe these cookies will be! This is like a traditional peanut butter cookie with the classic crosshatch pattern. The addition of the creamy filling spiced with cardamom takes it over the top! 

When choosing peanut butter for this recipe, purchase the "regular" or conventional peanut butter like Jif or Skippy. Peanuts in regular peanut butter are emulsified with sugar, salt, and hydrogenated oils, making them thicker. Natural peanut butter is made of ground peanuts and not emulsified with added ingredients, which would cause the cookies to spread more, and the filling would be less flavorful.

Can you use creamy or crunchy regular peanut butter in this recipe? For the cookie dough, yes, you could use either. For the filling, I would recommend using only the creamy because crunchy would make the filling more difficult to spread or pipe.

I like to use a #60 cookie scoop when equally portioning out tablespoons of dough. I also like to use a #1A decorating tip fitted in a piping bag when applying the filling. Both kitchen tools make for ease of execution, but these cookies will taste good no matter what you use in your kitchen. Happy baking!

Homemade Garlic Butter Mini Naan

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Soft, puffy and blistered with goodness is my version of butter garlic Naan. What do you serve this delightful Indian flatbread with? There are countless recipes, but stay tuned for a souper super easy recipe that will have you wiping your bowl clean with this Naan!

Hot Chocolate Cookies with Toasty Marshmallows

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When the temperatures drop below 0° F, there is only one thing to do; stay indoors bundled up and make hot cocoa or bake this cookie recipe! Happy baking!

Cannoli Cake

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Holy Moly Cannoli! This is a BIG cake!! It is certainly big in size and most definitely big in flavor. Before you are three 9-inch round layers of delicious yellow cake filled with a mixture of mascarpone, mini chocolate chips, and a touch of cinnamon, then frosted with lightly sweetened whipped cream. To take it up a notch, the sides of the cake are garnished with rolled wafer cookies that, when served immediately, give you that flaky crunch reminiscent of the fried pastry dough of a bakery cannoli. It truly is the classic Italian pastry in cake form.

Now, let's talk about execution.  After reading the recipe, I knew the baked cake layers would be slightly denser (almost pound cake-like), so I decided to make a simple syrup (just equal parts sugar and water) to keep the cakes moist. On Saturday, while the cakes were baking, I made the simple syrup. While the cakes were cooling, I made the filling.  By the end of the day, the cakes were brushed with the syrup, filled, covered with plastic wrap and refrigerated overnight. 

On Sunday (the day of serving), I brought the cake to room temperature. About 2 hours before serving, I started on the whipped cream, but not a basic whipped cream. Basic whipped cream for desserts will weep liquid if made in advance. There are many ways to stabilize whipped cream, but this recipe calls for a gelatin mixture (I use Knox's powdered gelatin). The gelatin binds with liquid to keep it from weeping in order to keep it light and airy. This allows the frosted cake to sit out for a couple of hours (But keep it in a cool place and out of the sun.).  If you choose to garnish the cake with rolled wafer cookies, like Pepperidge Farm Priouettes, wait until just before serving.  Otherwise, the cookies will become soft.  So, if you know you will have leftovers, serve the cookies on the side for that sweet little crunch.

I may not be in love with the Queen of Cannoli (cue the Tom Torriglia song -listen here), but I am in love with this cake! Happy baking!

Sunday Dinner

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Caramelized Onion, Cheddar, Gruyère and Truffle Phyllo Tarts

Pan Seared Aged Thick-Cut Ribeye Steaks

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 nine years ago

Sunday Dinner ten year ago

Sunday Dinner eleven year ago

Sunday Dinner twelve years ago

Sunday Dinner

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Caramelized Onion and Black Truffle Cheddar-Gruyère Mini-Phyllo Tarts

Butterflied Roast Chicken

Warm Bread and Arugula Salad

Low-Fat Lemon Pound Cake

Blueberry Compote

I call this a "Use What's in the Refrigerator/Freezer/Pantry/Leftover" Sunday Dinner.  Please let me take a moment to explain.

Appetizer- Onions is in the pantry, 4-ounces cheese is leftover in the refrigerator and the Mini-Pyllo Tart Shells I almost always have in the freezer for a quick little bite.

Main Course- A whole chicken (or two or three) is always in my freezer, the warm bread I will make into croutons from my No-Knead Country Bread recipe and there was about 4-ounces of arugula that needed to be eaten up from a dinner earlier this week.

Dessert- I had quite a few lemons and wanted a little treat for breakfast this morning, so I baked this cake last night and we had a few slices this morning. The leftovers will be enjoyed for dessert tonight along with a compote from about 1 cup blueberries that were hanging out in my refrigerator. 

And that's how my Sunday Dinners roll some times.

This is a wonderful light little cake.  Low-fat sour-cream is used to knock out some of the fat without compromising the butter flavor of a traditional pound cake.  It bakes up beautifully with a nice dome, but just make sure you use an 8 1/2 x 4 1/2-inch loaf pan.  Anything bigger may put a damper on the dome.  My only change to the recipe was to triple the glaze because I love me some glaze.  Having said that, you could even make this cake without the glaze and enjoy it by itself or to be used in another layered dessert. Enjoy it for breakfast, as a tea time treat, dessert, or a "just passing-by" snack and you'll be glad it is low-fat😉. Happy Sunday!

A Special Day!

Pin It Yesterday, on March 27, 2021, my puppers/baby dog, Miss Hazel, came into this world. We celebrated with treats, a new stuffed animal, and a drive-thru to a certain fast food place for a cheeseburger (minus the pickle).  If she could talk, she would say it was an epic day! 

Sunday Dinner

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Cheddar Cheese Coins

Cream Cheese and Pepper Jelly Spread

Brunswick Stew

Sweet Cornbread

Shortbread Brownies

Vanilla Ice Cream

I am going to keep this short and sweet because it is way to beautiful outside right now to be blogging. I mean sunshine with a "real feel" temperature of 65° F!! Oh the things I get excited about. And these brownies are something to get excited about as well.

Brownies with a shortbread crust are definitely in the "Brookie" (brownie + cookie) category of sweets.  It is a two in one treat that is delicious on it's own, but is taken to a whole other level when paired with a scoop of good vanilla ice cream. Jaws are cracking.  

Now, to point out a few tid-bits and minor adjustments to the original recipe.  For the shortbread crust, I added a bit of salt to the shortbread because otherwise, there will be a heavy flour taste.  That little bit of salt heightens the sugar and butter flavors. For the brownie batter, I added a bit of espresso powder because that really amps the cocoa flavor. The only other thing that I need to point out in the brownie batter is the butter; the recipe calls for 1/3 cup.  That is such an odd measurement for butter using the U.S. system of measurements. When baking, I prefer to use the metric system, so I included equal measurements to 1/3 cup in grams and ounces (1/3 cup is also 5 tablespoons + 1 teaspoon). Baking is a science, but even if you are .5 grams off in butter, I think you'll still be really pleased with the end result.  Happy Sunday!

Sunday Dinner five years ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

Nutella Brownies

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I am sure many of you will be either hosting or going to a Super Bowl party this Sunday.  I do not usually partake in that American tradition, but I do enjoy the good eats that are usually involved. All of those appetizers, snacks, finger foods, messy foods, sandwiches, chilis, SWEETS, etc...!  Now that's a party I can get after! Well here is another recipe you can add to that sweet table or simply to your recipe caché.  

How many of you keep that lip smacking, super delicious, chocolate hazelnut spread in your pantry?? Oh is my hand ever raised! I actually keep both size jars, the larger 26.5-ouncer and the smaller, 13-ouncer. Why you ask? Well the big one we use for slathering on just about anything and the smaller one is just right for this recipe because you use the entire 13-ounces (1 1/4 cup, divided).  But really, size does not matter here😉.  

The cool thing about this recipe is that there is no cocoa powder.  You don't even to melt chocolate. It is just Nutella, sugar, eggs, and flour. Well, of course, there is vanilla and a little salt.  I do like to add a little espresso powder because it always bumps up the chocolate flavor in most desserts, but if you don't have it, don't worry about it.  Remember that I said the Nutella is divided? Well that is because Nutella is in the batter and then it is dropped by teaspoons then swirled on top of that luscious batter.  Swoon! They should be called double Nutella Swirl Brownies.  Once baked, the "brownie batter" comes out with the perfect cake to fudge ratio with a nice shiny top.  And the Nutella swirl? Well, that stay in its natural Nutella glorious state.  My jaws just cracked!  

I like to finish the brownies with a little sprinkle of sea salt as soon as they come out of the oven because I like a little salt with my sweets, but again, that is optional. What is not optional is making these wonderful squares of Nutella heaven.  Don't put the recipe in a file, in your reader or in your bookmark.  Put it on your counter on bake away! 

Peanut Butter and Banana Pupcakes

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Yesterday was a special day in this house.  Black Lab #4, my Ruby, turned 10! When your a dog in this house and you make it to 10 years of age, that calls for a celebration! And if you know me personally, you'll know that one of my favorite ways to celebrate a birthday is with cupcakes! So, PUPcakes it was.

These are so easy to make and you probably have all the ingredients on hand.  For the cake I used a super-ripe mashed banana and some applesauce as the base of the wet ingredients.  If you don't have one of those ingredients, pumpkin purée or smoother puréed fruit would be fine. You might even stroll down the baby food isle. (I really don't think your doggers will be too picky.)  The frosting is simple a 1:1 ration of cream cheese and peanut butter (I just used traditional peanut butter, not the natural or organic).  I don't know one dog that doesn't like peanut butter.  As for the garnish, it's just Milkbones and finely chopped bacon because I felt like getting fancy and let's face it, even in the dog world, bacon makes everything better.  

Now, I made these treats for my dogs, but really, there isn't anything in the cake that a human couldn't eat outside of any allergies.  In fact, when my husband walked in he saw them on the table and asked if he could eat one.  I said sure, but you might want to take off the Milkbone first😂.

There was a lot of smelling and drooling as I was making these, but if they could speak, I think they would say the wait was worth it!

Happy Birthday, Rubes!!

Rumchata Cheesecake

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Last week I was surfing the web for something new, festive and sweet to end our Get me out of the cold themed menu and with that, tropical beaches and poolside cocktails came to mind. I stumbled on a few contenders, but this one ultimately won because, well, I have never tasted RumChata before and I was intrigued.  What's not to like about a little booze, cream and spices in a luscious creamy dessert?  

As usual, I do have to talk about and point out a few things in the recipe. First up, the crust. The original recipe called for a certain cinnamon toast cereal which is not something I keep in my pantry.  I like a more traditional graham cracker crust for cheesecakes, so I thought I would go with tradition and add a little bit of cinnamon to the mixture. Well, let me tell you that when I was at the store, I strolled down the cereal isle out of curiosity and low and behold there was a new kid on the block; CinnaGraham Toast Crunch Cereal™. I could not believe it! I don't buy sugary cereals like that, but I decide to make an exception and I am glad I did.

The original recipe also called for a sour cream topping and a caramel drizzle, but I opted for a cinnamon sugar shake all over, a homemade caramel sauce (because I had some in the refrigerator but store bought can be used) and a lightly sweetened whipped cream that I used to pipe rosettes around the finished cake. All of these made for a beautiful presentation and certainly added to the taste!  After his first bite, my husband declared this to be one incredible cheesecake!

Turkey and Cranberry Barbecue Pizza

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How many of you still have leftovers lurking in your refrigerator? Even after leftover plates, sandwiches (turkey, cranberry, and mayo with a pinch of salt on a homemade roll is my all time favorite!) and gumbo on Sunday, I still have just a wee-bit of turkey and cranberry sauce to put to good use.  

I found this recipe last year, but I didn't try it because I was, sadly, out of my barbecue sauce (how that is even possible, I don't know).  Thankfully, I booked marked it and the culinary stars were aligned this year.  If you follow me on FB, you'll know that I made a hickory smoked pulled pork poutine. With that said, I thankfully had some of my barbecue sauce on hand. 🤩 

I like to use my homemade pizza dough   my leftover whole berry cranberry sauce and my tomato-based barbecue sauce, but of course, you can use any good quality store bought ingredients.  Chihuahua cheese excellent for its flavor and melting properties, but Monterey Jack would be a nice substitute. I used only breast meat on my pie, but if you prefer the dark meat of the thigh, then go for it. Red onion and cilantro add a nice fresh flavor, but the real kick to this recipe is the thinly sliced jalapeño. If you are sensitive to anything on the Scoville scale, I would just omit it.  But, you might want to give it just a little taste test first.  Sometimes they can be as mild as a green bell pepper and others, well, they can be 🔥. If you can handle a little heat, but not too much, then I would removing the seeds and ribs of the pepper and chopping it into a fine dice. If you are on board with a little zap to the taste buds and maybe a little nose run, then go for the whole slices! 

It seems like it is an odd combination of flavors, but it gets an even two thumbs up 👍👍 in our house. 

Sunday Dinner

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Mushroom, Cheddar and Herb Mini Phyllo Tarts

Roasted Beef Tenderloin

Béarnaise Sauce

Frites

Green Salad

Pumpkin Cheesecake Bars

Sometimes people ask me how I am going to decide on what to have for dinner. Well, whether it's a weeknight dinner or a Sunday dinner, it usually depends on the season and the weather.  Sometimes, it's because I am in the mood, had a craving or I just feel like it. And then there are meals where the refrigerator or freezer decide for me, like tonight's menu.

I was actually in the mood for lasagna, but I needed to clear some space in the freezer before I make lasagna. (I make two batches; one to eat and one to freeze.) You'd think I would have enough freezer space since I have three freezers! Anyways, I decided to take out a beautiful beef tenderloin to free up some shelf space. As far as the deciding factor to the other components tonight, I just felt like it. And seeing how some of you might be looking for a last minute recipe for the turkey day dessert table, I thought I would share this recipe today. 

These aren't just good, they are super good! In fact, other than using extra large eggs instead of large eggs, I didn't change any ingredients or measurements. Buuuttt, I did change the technique. The original recipe suggested making the filling in a stand mixer, but I already had out my food processor to make the graham cracker crust. So, I just cleaned and dried the food processor while the crust was cooling. Less messy dishes make me a happy cooker and I think it'll make you happy too. 

*Wait a minute...Sometimes blogging is like going to the grocery store; I am always forgetting something!

Another thing I changed was the portion size.  The original said this made 24 bars and that would be the perfect size for a mini dessert buffet, but I like a more substantial bar, so I cut them into 12 squares; hence the 12-24 squares/bars. And lastly, since I serve them as a fork and plate dessert instead of a hand-held, I spoon a nice dollop of sweetened whipped cream on top. I find it necessary😋.  Happy Sunday!

Sunday Dinner eight years ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago