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!

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😋.

Banana Bread

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I often wonder how many recipes there are for banana bread.  From the mixing methods to the variations of ingredients, there seem to be thousands.  I make my share of these variations, but today I am sharing the recipe for my standard, plain ol' banana bread.  

My idea of a good banana bread is one with a tender cake, but not so moist that it is gummy.  So, with the goal of straddling this fine line, I use butter and bit of sour cream or yogurt.  I aim for a nice dome with a crunchy, sugary top.  To this end, I sprinkle the top of the unbaked bread with Demerara sugar.  I like for the mashed banana to be speckled throughout, not in chunks here and there.  To achieve that, I press my ripe banana through a potato ricer before mixing it in with the other ingredients.   My secret addition to really brighten the banana flavor is to add a splash of vinegar.  The end result for me--a perfectly textured and tasty banana bread that is just the right vehicle for a slathering of butter.