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

No Churn Key Lime Pie Ice Cream

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I scream, you scream, we all scream for ice cream 🍨!! And you'll be even more excited because this is another no-churn ice cream recipe that takes minutes to prep and seconds to prepare.  The hardest part is waiting for it to freeze! Okay, you might have to take a taste before you put it in the ice chest😉.

The original recipe called this recipe Key Lime Ice Cream, but it just used frozen lime concentrate.  I took the flavor a little further to really make this a key lime ice cream, so I used Nellie and Joe's Famous Key Lime Juice.  And with the graham cracker add-in, this really does taste like a frozen key lime pie.  Therefore, I have renamed it Key Lime PIE Ice Cream.    

Please see my No Churn Salted Caramel-Coconut Ice Cream recipe in case you missed it and if you want a little more info about the "no churn" technique and my explanation about the difference in creams.

Happy Freezing!

Sunday Dinner

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Radish Butter on Baguette Croutons

Standing Prime Rib Roast au Jus

Roasted Carrots 

Smashed Potatoes with Herbs

Strawberry Mousse with Frozen Strawberries

How frustrating is it when you plan a dessert for your menu and then go to the store with a list only to find that the main ingredient on your list is  not up to perfect produce standards? Well, it is frustrating indeed, but I am so thankful to have an alternate version of the dessert that highlights the flavor of the ingredient in...wait for it... frozen form.  And as you can see from the photos, that ingredient is strawberries.  The bonus of using frozen strawberries is that they are already cleaned and hulled, so less work for me. Thumbs up! 

The strained juices from the thawed berries are cooked, therefore concentrating that beautiful strawberry flavor.  Seriously, one would never know that frozen berries were used in lieu of fresh berries for this dessert. A few extra ingredients and a couple of hours to chill and your first spoonful will have you dreaming of strawberry fields.

The only thing sweeter than this dessert is my mother.  Happy Mother's Day to my ma and to all of you moms and motherly caregivers 💐🍓, 

Irish Round-up of Good Eats

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It is your lucky day for recipes with an Irish flare! ☘️

Guinness and Cheddar Cheese Spread

Leek, Cheddar and Guinness Dip  

Guinness, Shallot, and Blue Cheese Pâté

Whiskey Glazed Corned Beef

Guinness and Cheddar Meatloaf

Sausages with Guinness Gravy and Colcannon

Cabbage Gratin

Glazed Carrots

Whipped Potatoes and Parsnips

Irish Champ

Parslied Potatoes

Caraway Rye Bread

Cloverleaf Rolls

Brown Soda Bread

Guinness Caraway Rye Bread

Irish Soda Bread Muffins

B-52 Cake

Chocolate Guinness Puddings with Baileys Whipped Cream

Chocolate Guinness Caramel Cake

Triple Chocolate Guinness Cookies

Grasshopper Pie

Guinness Ice Cream with Chocolate Covered Toffee Bits

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All-Purpose Caramel Sauce

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There are countless caramel sauce recipes out there, but they are not all created equally. A classic and more traditional caramel sauce, like my Caramel Sauce Cockaigne, there is one ingredient that this recipe does not have.  I'll give you a minute to test your caramel sauce knowledge...

Ok a minute is up.  Did you think you have the right answer?  Well, If you said butter, then you are correct! You see, even though you can use more traditional caramel sauces on just about anything, there is one little hiccup.  When you use them on ice cream, the sauce has a tendency to harden up due the butter used.  A bowl of ice cream with bits of chewy caramel is still delicious, but with the exclusion of butter and the inclusion of corn syrup, you have a silky smooth caramel sauce to really use on ANYTHING. I would just stay away from the "shoe leather" route. Not good eatin'. 

So, this is the perfect caramel sauce to use on top of ice cream, but what if you put it in a super-easy ice cream recipe?? Stay tuned for something sweet!

In the meantime, check out some of my other caramel sauces.

Apple Cider Caramel Sauce
Caramel Sauce Cockaigne

Chocolate Caramel Sauce

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

Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl

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Remember when I said that I was playing around with some new recipes this past Sunday?  Well, let me introduce to you the newest recipe that I am adding to my (quite extensive) dessert caché, Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl.

I call these "Frozen" because they really need to be served almost right from the freezer.  Otherwise they will become too soft.  The combination of chocolate wafers, white chocolate and cream cheese lend a flavor profile that will have your tastebuds thinking about that classic, four-letter sandwich cookie. You know, the one you either twist to eat the filling or dip in milk to eat.

The original recipe called for 1/4 cup of blackberry purée.  I don't know about you, but that is not something that I keep on hand.  Blackberries in the garden or store? Yes.  Blackberry purée in the fridge? No.  So, I adapted the recipe to make up for that.  If you are wondering about using blackberry jam, I wouldn't recommend in doing so.  It would make the bars overly sweet.  

They are beautiful to serve on a plate garnished with fresh berries and mint leaves (I used chocolate mint from my garden) or you could do as my husband does and just open the freezer drawer, pick one up and eat it out of your hand.  Either way, you will enjoy them.  Happy cooking!

S'mores Bars

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*WARNING*

This recipe is dangerous!

Dangerously good, that is!

What makes the combination of graham crackers, chocolate and marshmallows so magical? I think it is safe to say that for most of us, it conjures up good memories sitting around a camp fire with family and friends, going on a camping trip with a Boy Scout or Girl Scout troop, having fun during summer camp or just sitting in your backyard enjoying the evening huddled around a fire pit.  Yeah-that's magical.  I think the only con of s'mores is waking up the next morning only to find sticky marshmallow goo in a little ones hair.  But, hey, that's part of the fun, right?

There are so many recipes and products on the market that are s'mores flavored; ice cream, cookies, brownies, cakes.  I even believe there are s'mores flavored Goldfish crackers- thanks,  I 'll pass on that one. Well, now we can add to that list with this recipe for S'mores Bars.  I have lost count on how many times I have made these.  

Oh my are these heaven on earth!! First, there is a graham crust that is baked and cooled.  Then a layer of milk chocolate is set on top of the crust followed by a good schmear of marshmallow Fluff and if that wasn't enough sticky marshmallowiness (that's not a word) for you, a good amount of mini marshmallows are sprinkled on top.  Once baked, the chocolate sets into the crust and the marshmallows puff and turn perfectly golden brown just like they would over a camp fire.  Once they are pulled from the oven, more chocolate is sprinkled on top.  I mean c'mon!  I'd say that this recipe is absolute perfection, but there is one downfall.  You have to wait at least 4 hours before you can dig in😫.  It's painful to wait, but is it ever worth it!  Happy cooking!

Sunday Dinner

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Gouda and Lemon Thyme Gougères 

with Peaches

Tomato Based Gazpacho 

with Lump Crabmeat Salad Garnsih

Lemon Yogurt Mousse with Blueberry Sauce

Sunday dinners are a little different now.  My son, Jack, is a recent Mizzou graduate and getting ready to move into his own world in Madison, WI.  My daughter, Emma, is finishing up her last year at Tulane and my youngest , Mabelle, is sixteen; therefore she is barely seen or heard from.  So, it is pretty much me and my husband and the two black black furry creatures lurking under the table at dinner time.  I'll have to fill you in on our newest family member another time.  On to the menu and recipe...

It is HOT here in Illinois!! I mean, it seems like it was 50° F just a couple of weeks ago and now the heat index is over 100° F. 🔥 That means, it is a "no oven or stove" Sunday dinner. Ok, I did turn the stove on for a few minutes for the blueberry sauce.

The feature of tonight's menu is the dessert, Lemon Yogurt Mousse.  I like to think of it is as a no-bake, cold summer soufflé. A little bit of the fresh blueberry sauce is spooned into the bottom of each ramekin and then the light and airy mousse is spooned on top of the sauce. There is a nice tang from the addition of Greek yogurt to the mousse and the lemon adds a zesty (pun intended) punch.  As for the Greek yogurt, I have had equally good results using whole, 2% or 0%.  It just depends on your preference.  I used 0% for tonight.  The mousse is served in 4-ounce ramekins, so it is the perfect amount of sweetness to end our dinner on a hot summer day.  Happy cooking!

Good Eats for Mardi Gras!

Pin It One of these days I will share a new recipe from my galley kitchen, but until then, I will leave you with a few of my favorite recipes and an updated recipe round-up to honor the upcoming Mardi Gras celebration in the Crescent City.  From beignets and King Cake to gumbo and Po-boys, there is a little something for everyone to enjoy a taste of New Orleans.

🎶"Laissez les bons temps rouler!"🎶

New Orleans Beignets

Mardi Gras King Cake

Muffuletta Deviled Eggs

Catfish Fingers with Tomato Tartar Sauce

Pickled Shrimp

Popcorn Shrimp

Shrimp Beignets

New Orleans French Bread

Submarine/Po-boy Rolls

Fried Shrimp Po-boys

Hushpuppies

Turkey and Sausage Gumbo

Southern Fried Chicken

Cajun Chicken and Sausage Jambalaya

Red Beans and Rice

Low Country Boil

Grillades and Grits

Creole Cabbage Salad

Mardi Gras Slaw

Shrimp Bisque

Chicory and Coffee Crème Brûlée 

Coconut Cream Pie

Lemon Icebox Pie

Browned Butter Pecan Tart

Buttermilk Tart

Mississippi Mud Cake

Oatmeal Praline Ice Cream

Old Fashioned Coconut Sheet Cake

Southern Caramel Layer Cake

Southern Chocolate Pound Cake

Southern Pound Cake