Sunday Dinner

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Caramelized Onion and Bacon Puff Pastry Bites

Pan-Seared Thick-Cut Steaks

Easier French Fries

Romaine Salad with Rich and Creamy Blue Cheese Dressing

Leftover White Chocolate Raspberry Bars

It has been a long couple of days shoveling snow in the bitter cold, and I was craving a nice big steakhouse meal that would come together in no time. This dressing is a favorite! It is quick and easy to prepare. Use it as a dressing or even as a dip. It is a perfect balance of sweet, tangy, and creamy flavors.

For the blue cheese, I buy a good wedge of Danish Blue and crumble it myself, but you can buy a quality brand of blue cheese crumbles to make the preparation quicker.  I use buttermilk, but you can substitute it with whole milk. It will be thinner and milder in flavor, but it will be delicious. The real secret to this dressing is a tiny bit of garlic powder.  It may not seem like much, but it really makes all of the flavors pop without an overwhelming garlic taste. When serving over greens, make sure you use a sturdy lettuce like Romaine or a curly green leaf. Mesclun or other baby greens will be weighed down by the dressing.  Store it in a covered container in the refrigerator, and it will last up to 2 weeks.  I have been known to pour a little pool on my plate to drag a few fries or a bite of steak for a guilty pleasure. Happy Sunday!

Here are some other dressings/vinaigrettes that you might enjoy...

Balsamic Vinaigrette

Creamy Chipotle-Lime Dressing (or Dip)
Creamy Parmesan-Peppercorn Dressing

Green Goddess Dressing (or Dip)
House Vinaigrette
Mustard and Herb Vinaigrette
Pimento Dressing
Ranch Dressing
Raspberry Vinaigrette
Roasted Garlic and Shallot Dressing
Southwest Chipotle Ranch Dressing
Thousand Island Dressing
Tomato-Balsamic Vinaigrette
White Balsamic Vinaigrette

Radicchio Salad with Pear, Parsley and Blue Cheese

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I love salads! You might remember my post on their origin HERE and another post HERE. Most often, they are a balance of sweet and savory, and this recipe fits the bill! Fruit, cheese, and nuts are the highlight of this salad, but what really makes it a show-stopper is the colorful blend of fresh Italian parsley and Raddiccio.

Radicchio can be bitter to some. To tame the bitterness, thinly slice it with the grain and soak it in water. Once the Radicchio is dried, toss it with the dressing before adding the rest of the ingredients. That will remove some of the chemical compounds that make it bitter. The end result will be Radicchio ridiculously good! Enjoy!

Buffalo Chicken Chili

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If you follow my FB page, you might recall that I was trying out a new recipe for dinner.  Well, here is said recipe and wow, was it a winner-winner-chicken dinner!! Combining two American classics in one pot and you'll get a new contender for the next chili cook-off.  I mean, this was a "why didn't I think of that" recipe.

My only change to the original recipe was adding an onion because I like onions and I think they go hand in hand with any type of chili or stew.  And speaking of hand in hand, the accompaniments (sour cream and blue cheese) do just that; they complete the entire dish.  Cornbread crackers and tortilla chips are also welcome to the party😋.

Portillo's Chopped Salad

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A little over four weeks ago, I dropped off my first born child, Jack, to The University of Missouri. Man, oh man, was that ever tough.  I told my husband that it was a good thing that he was there because I would've had to stay in a hotel in Columbia for a week just to compose myself before driving home.  I think I lost 5 pounds in tears alone😭.  But on the bright side, the move-in went well, he was happy and excited, and I was going to see him in three weeks!!

So last weekend, my husband and I drove back down to Columbia to see our first SEC football game, Missouri Tigers vs. South Carolina Gamecocks.  Woohoo! Actually, it was just an excuse to hug him one more time😉.  It was so much fun!!  Friday we took him out for Shakespeare's Pizza with his roommate and a friend. Their Panda Pepper pizza is the bomb!  Saturday we saw SEC Nation show live with Tim Tebow, then my husband and I headed over to Glenn's Café for some fried oysters and bloodies that were made with Absolut Peppar vodka. Yummy!  Then we walked and walked and walked some more.  Next, we met up with Jack again and my husband's cousin who was the former SID (sports information director) for the Gamecocks and then we might have had a few beers (Jack had a coke) while we were catching up on our lives.  Later that day we walked down Stadium Blvd. and watched South Carolina beat Mizzou 31-13.  Minus the score for the Mizzou fans, it was a beautiful day!  

But before we headed back down to Columbia, I asked Jack if there was anything he would like me to bring from home.  It was also his birthday weekend, so he most certainly asked for a batch of my cupcakes, but he also requested Italian beef and gravy from that quickly expanding American restaurant chain serving up Chicago-style foods, a.k.a Portillo's. You got it, babe! Since then, I have had Portillo's on my mind, but the weather has been unusually warm for me to sink my teeth into an Italian Beef. So I pulled out an old recipe for the Portillo's Chopped Salad to satisfy my craving.

This salad is a meal!  Pasta✓ Chicken✓ Bacon✓ Veggies✓ Greens✓ Cheese✓ Seriously, what more could you want?  Well, maybe a super yummy sweet Italian vinaigrette to bring it all together 😋.  Like most salads, it is also very versatile.  In my version, I marinate the chicken breast in some of the vinaigrette, then I grill the chicken for a nice charred flavor.  However,  you can simply sauté the chicken or you can leave it out all together and serve it as a side salad for a large crowd.  I also use Radicchio instead of red cabbage because I like the bitter taste of it with the sweet dressing.  You can also add as much or as little of the tomatoes and the pungent blue cheese to your liking.  Whatever your variation turns out to be, I guarantee it will be good.  This salad also keeps pretty well.  It was easy to pack for school/work lunches and it was very nice to come home to on my lunch break this week.

Back to the weekend...on Sunday, we took Jack out one more time for breakfast at The Broadway Diner.  I don't think it has ever taken me that long to eat breakfast.  I just didn't want the weekend to end and leave my baby.  He wanted to walk back to his dorm room, so we said good-bye in the parking lot and...yes, I cried again 😢.  But it wasn't as bad as the first time.  You see, I get to see him again in two and a half weeks!!  Doin' my happy dance! This is one of the few times I am more than happy to travel more than 8 hours for soccer games in Kansas City because we will drive right through Columbia and have dinner with our boy!

Sunday Dinner

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Mini Fig and Blue Cheese Tarts

Roast Chicken

Buttermilk Mashed Potatoes

Bibb Lettuce Salad with Bacon and Croutons

Caramel Butterscotch Pudding

With the food train still rolling through the end of the holiday season, I thought I would post a recipe for the appetizer table.  These mini tarts pack a ton of flavor and are just the right size for someone whose other hand is occupied with a beverage at, say, a New Years party.  Savory blue cheese, sweet fig preserves and a nutty crunch all nestled in a flaky tart with a balsamic reduction drizzle is a winning combination of flavor and texture.  They pair nicely with a variety of wines and are substantial enough to provide a proper prelude to a main dish.  

Other bite-sized appetizers that you might enjoy...

Blue Cheese and Walnut Dusted Grapes

Blue Cheese Tart with Cranberry Chutney

Brie, Apricot, and Pistachio Phyllo Cups

Caramelized Onion and Apple Tassies

Clams Casino

Feta Cheese Truffles

Garlic Roasted Shrimp Cocktail

Goat Cheese Toasts with Garlic and Herbes de Provence

Goat Cheese Truffles

Gorgonzola Truffles

Italian Stuffed Mushrooms

Miniature Camembert, Walnut, and Cranberry Pastries

Pancetta and Parmesan Tassies

Pancetta Cups with Goat Cheese and Pear

Peppadew Peppers stuffed with Garlic, Feta, and Chives

Pepperoni and Asiago Pinwheels

Pomegranate Glazed Sausage Bits

Shrimp and Spanish Chorizo Bites

Smoked Salmon Deviled Eggs

Three-Cheese Mini Macs

Blue Cheese Tart with Cranberry Chutney

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I didn't want the week to go by without sharing one of the Sunday dinner recipes.  I'll start with the appetizer and save the dessert for another Sunday ( I just need to tweak it a bit).

With the holidays around the corner, this would be a lovely starter, appetizer, or amuse bouche to start the festivities.  I love this recipe for the fact that you bake a whole rectangular tart and then cut it into little squares.  No fussing with little tart pans or mini muffin cups.  And we all need those little shortcuts during the holiday rush.

The original recipe called for Stilton, but I find that a rather assertive flavor for a tart.  (Save that pricey Stilton wedge for a nice cheese board instead.) I use a quality, creamy blue cheese instead. I recommend using a block form and crumbling it yourself because the pre-crumbled can taste rather off and it is a bit salty.  The cranberry chutney is a wonderful pairing with the pungent flavor of the blue cheese, but with the holidays in mind, I swapped out the ginger in the recipe and use chopped fresh rosemary.  The flavors really blend well together.  Of course it is best served the day that it is made, but with a busy weekend last week, I made the tart the day before and reheated it in the oven just until warmed the next day.  It worked out perfect and it is quite delicious.  The chutney might be a nice addition to go with your holiday bird as well.

Chopped Salad with Turkey, Bacon, and Apples

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Here I go again talking about the weather, but for me it really plays a role in what I will serve for our meals.  We had a tease of cool temperatures over the weekend, but that was short lived and it's warm again.  With the cusp of Fall around the corner, I wanted to enjoy the flavors that the season has to offer in a refreshing meal that won't heat up my kitchen. 

Smoked turkey, crisp apples, bacon, and a simple blue cheese vinaigrette come together to satisfy my seasonal taste buds.  I take it a few ingredients further by adding shallots, which help balance all the sweet and savory flavors.  I also enjoy the addition of dried cranberries and toasted pecans (more seasonal flavors) to round out the salad, but you can certainly omit them or do as I do and serve them in bowls and allow your family and/or guests to serve themselves.

Serve it for lunch or as light dinner with a basket of hot buttered biscuits, or a batch of sweet cornbread.  I can hear the leaves rustling now....

Sunday Dinner

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Guinness, Shallot, and Blue Cheese Pâté

Whiskey Glazed Corned Beef

Irish Champ

Sweet and Sour Cabbage

Chocolate Guinness Pudding with Baileys Whipped Cream

I was in the mood for a roast chicken this Sunday, but the four other voting members of the house had something else in mind.  And with St. Patrick's Day right around the corner, I was willing to oblige☺.  I usually like to start our Irish themed menu off with our favorite-- Guinness and Cheddar Cheese Spread, but I thought I would change things up a bit and serve a variation of the beer/cheese combination.  

Like other recipes that involve Guinness, it is not that the taste of the Guinness is apparent, but it is a flavor enhancer.  This is wonderful as an appetizer, but it is also nice for a picnic lunch, a light meal, or a fruit and cheese platter at the end of a meal.   

You can use your favorite blue cheese or Stilton, but if you really want to keep this Irish, go with a nice Cashel Blue Cheese and some Kerrygold Butter.  A freshly poured pint of Guinness to go with it doesn't hurt either.  Sláinte!

Sunday Dinner one year ago

Sunday Dinner two years ago

Sunday Dinner

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Blue Cheese and Walnut Dusted Grapes

Rib-eye Roast with Garlic Herb Butter

Mashed Potatoes with Horseradish and Cream

French-Style Green Beans

Apple Galette 

Caramel Sauce Cockaigne

It's more food on a stick!  I like to think that these little appetizers are a notch higher on the taste sophistication scale than, say, a deep fried twinkie.  The toasted nuts, pungent blue cheese, and ripe red grapes are all seasonal foods that come together in an intriguing combination of flavors delivered in a fun, easy to eat package.

A few notes-- you may be tempted to eat them right away, but don't.  They are far tastier once set and well chilled.  You will also wind up with leftover nuts and cheese dip that can be combined and thinned with a little milk to dress a green salad.  Appetizer for dinner and salad for lunch?  Works for me☺.
Sunday Dinner one year ago

Strawberry Caprese Salad

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Now that strawberry season is sadly coming to an end in certain parts of the country, I couldn't let the summer recipes slip away without sharing this sensational salad.  In fact, we enjoyed it twice in one week.  And for me to cook the same thing twice in one week... Well, let's just say that's almost unheard of in my kitchen.

I have had strawberries, mozzarella and basil with a drizzle of good balsamic vinegar before and it is delicious, but I really like the use of white balsamic vinegar in this recipe.  It keeps the colors bright and fresh.  A little sugar, honey and garlic help to balance the sweet and the savory-- a combination that you know I adore.

I use small balls of mozzarella called pearls, but you can use whatever size fresh mozzarella you can find and cut it into pieces.  Same goes for the berries.  Serve it on top of slices of toasted baguette for a lovely appetizer or starter to a meal, spoon some on top of a bed of peppery arugula for a light lunch, or simply set out the bowl with toothpicks and let your family and guests dig in.

Homemade Light "Boursin" Garlic and Herb Cheese

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When I post my Sunday dinner menus, I feature one recipe with the promise to share the other recipes in the future.  But in some cases, I share the remaining menu recipes immediately following for two reasons-- 1. It might be some time before I make the items on the menu again and 2. A heavy amount of reader requests via comment or e-mail.  The latter was the case this time.

I am sure many of you are familiar with that tasty garlic and herb cheese in the market.  Me...big fan.  You should also know that when I have an opportunity to make a store bought good from scratch, I go for it.  The only problem with that is that it is really hard to go back.  There is just no comparison in taste and texture when it is homemade--as is the case with this cheese.  Most of you probably already have the ingredients on hand and the spread comes together in a flash.  Make it ahead of time (bonus) for the flavors to meld, then spread it on baguettes, crackers, crudites, or use it in your favorite recipe, like this frittata.  This Sunday I piped rosettes of this cheese onto cucumber rounds for a tasty appetizer.  If you do serve it this way, make sure you pat the cut surface of the cucumber dry with a paper towel in order for the cheese to stay put.  Set them out on a tray for your guests and watch them disappear.

Tangy Apple-Cabbage Slaw with Blue Cheese

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We headed to my sister's house a few weeks back for an indoor bbq to celebrate my niece's birthday.  She served up a tasty meal.  The part of the meal that really had me going back for more was this salad.  One bite and I knew exactly what I was going to serve this with once I added a key adaptation. 

Y'all might know that I am a big fan of the sweet and savory combo.  This salad certainly checks both of those boxes.  Sweet apples and a sweet, tangy dressing are tossed with savory cabbage and green onions.  I add a bit of flat-leaf parsley for freshness.  But what really sealed the deal on this combination of flavors was the addition of crumbled blue cheese.  It ties it all together even for those who are not big blue cheese fans.  This slaw would certainly be enjoyed with just about any food on the table, but it really is a winning side to the Hickory Smoked Beef Brisket that we enjoyed on Sunday.

Sunday Dinner

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Brie, Apricot, and Pistachio Mini-Phyllo Cups

Roast Chicken

Rice Soubise

Buttered Peas

Cloverleaf Rolls

Meyer Lemon Molten Cakes with Raspberries and Cream

These little darlings were just made for brunch and mid-day dinner spreads.  They are just the right size to be picked up and popped all at once or in two bites.  The flavors mingle well.  The texture of the phyllo cups offers a pleasing crunch to go with the sweet and savory one-two punch of the apricot preserves and the brie.  The chopped roasted pistachios lend a nutty note to the affair.  

While there is a lot going on with the flavors here, these cups retain crowd pleasing characteristics sure to make them a hit with a wide range of palates.  The ease of preparation with just four ingredients really seals the deal in making this recipe a go-to appetizer favorite.

Sunday Dinner one year ago

Tomato Gorgonzola Pasta

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It has been quite some time since I have posted a pasta recipe.  It's odd because we usually have some sort of pasta dish about once a week. I like pasta dishes because they are quick and easy to get on the table during the busy week when the evenings are filled with taxiing the kids to and from practices and after school activities. This recipe is a good example of a quick and easy pasta dish. There are a few more ingredients than most simple pasta recipes, but it still comes together quickly and it certainly delivers the flavor.

Speaking of flavor-- one of the key flavor ingredients in this pasta is the creamy Gorgonzola. So please buy a quality brand and stay away from the pre-crumbled container. You can use any pasta shape to your liking, but I choose to stick with a medium size shell. I like the way the sauce and the tomatoes get stuck inside the shells and my kids love the shape:)

Green Salad with Apples and Blue Cheese Vinaigrette

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I have several variations of this salad, but the vinaigrette is always the same.  I love a good creamy blue cheese dressing, but sometimes the heaviness doesn't work.  We had this salad a couple of Sundays ago.  It was hit even with those who are not fans of the blue-veined cheese.  Buttery Bibb lettuce joins a blend of tender mixed greens tossed with apples and the vinaigrette.  It is a light and delicious, sweet and savory combination.  This salad makes for a nice break from the heavy, cold weather comfort foods.

Normally I cut the apples into matchsticks, but for photo purposes (so you could see that there were apples in there) I thinly sliced them.  Please cut them in any shape or form you desire.  The are several variations that can be made to this salad as well.  You can add nuts, dried fruits (cranberries are nice), or other fresh fruits, like pears.  Like I have said before, "make it for you, make it your own".  

Gorgonzola Truffles

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With November underway it is time to start thinking about upcoming holiday menus.  I already have my menu planned and I will be sharing it soon, but for now I want to share a tasty amuse-bouche that you might want to feature on your menu in the weeks to come. 

We enjoyed these savory truffles this past Sunday and they were well received by everyone including some who are not big fans of the pungent blue-veined cheese.  They are simply small balls of cream cheese and gorgonzola cheese that are rolled in cooked bacon-- how can that be bad?!  They are delicious just to pop in your mouth, but I like to serve them on a cutting board with pears to slice and small crackers.  Then top each cracker with a slice of pear, a truffle, and a wee drizzle of honey.  The flavors are perfect for the season.

The score factor in this appetizer is that the cheese mixture can be made up to three days in advance.  In fact, you can even take it one step further and roll the mixture into balls and place between sheets of parchment and store in an airtight container in the refrigerator.  That way, all you have to do before serving is to roll the balls in crumbled bacon.  Serve along side a good red wine and your guests will be coming back for more.

Other appetizers that you might enjoy for the holidays

Baked Brie with Caramelized Onions

Caramelized Pear and Gruyère Torta

Italian Stuffed Mushrooms

Pancetta Cups with Goat Cheese and Pear

Parmesan Cream Cheese Ball

Pepperoni and Asiago Pinwheels

Salmon Rilletes

Shrimp and Sherry Cheese Spread

Sweet Onion and Cheddar Spread

For more appetizer ideas, click on my recipe tab at the top of the page.