Sunday Dinner

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Feta and Arugula Guacamole

Za'atar Chicken with Caramelized Red Onions

Rice Pilaf with Toasted Vermicelli and Roasted Almonds

Orange-Cardamom Olive Oil Cake

"One can never have too many recipes for..."  I have lost count of how many times I have said that, and I am saying it again with this unique spin on guacamole. Combining the flavors of Mexico and the Mediterranean creates a delightful dish. I have had feta, arugula and avocado in a salad before, but in guacamole? The balance of briny feta, creamy avocado and peppery arugula is a refreshing and welcome twist to traditional guacamole.

I use Athenos brand feta cheese in this recipe because it is readily available in my market. I also use reduced fat because that is my taste preference. The recipe calls for 1/2 cup chopped baby arugula, not 1/2 cup baby arugula chopped (It does make a bit of difference if you measure before you chop). Then the traditional guacamole ingredients, like jalapeño, onion, cumin, and lime, come into play. Here are a few more tips...

Jalapeños- 

These peppers vary in size and heat, so customize the recipe to suit your taste. I like to taste the pepper first before adding it to a recipe. They can be as mild as a green pepper or hot as blazes. If you like more pepper taste, use one large pepper.  If you want more heat, add some seeds.

Onions-

I use red onion in this recipe because of its mild taste and vibrant color, but you can certainly use yellow or white. Scallions would also work well.

Garlic-

Although garlic cloves can vary in size, the general rule of thumb is that one medium clove minced is about one teaspoon.

As I always say, "Make it for you, make it your own". 

When served as an appetizer, I like to scoop up this guacamole with pita chips for a winning combination. You can also use this guacamole as a spread for a sandwich or wrap, and although I have not tried it yet, I think it would be oh-so-tasty on a piece of toast with a fried egg on top. Whenever or however you serve this, just make sure you do. It is a real game-changer!

Speaking of game, a certain American football game is coming up next Sunday, so here are some other guacamole recipes to consider for your game day menu. Happy Sunday!

Tomatillo and Poblano Guacamole

Guacamole with Pico de Gallo

Mango Guacamole

Papaya and Pomegranate Guacamole

Sunday Dinner

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Tex-Mex Layer Dip (lightened up)

Green Chile Pork Posole

White Rice

Cinnamon Churros with Mexican Chocolate Sauce

I am sure many of you are familiar with the infamous Mexican Seven Layer Dip. Let me introduce you to my version of that spread, lightened up with fresh flavors and layers of goodness.  The bonus is that it is easier on the waistline and no cooking is required!

Let's talk about the layers...

Layer 1: Black beans, lime juice, chili powder and garlic

Layer 2: Creamy avocado and lime juice

Layer 3: Tangy light sour cream and chipotle chiles

Layer 4: Fresh tomatoes, jalapeños, scallions, cilantro and lime juice 

Layer 5: Scallion greens 

That's only five layers. To keep it light in calories, I forgo the other two layers of shredded cheese and black olives. I find that the cheese gets lost and the black olives overpower the other flavors. 

Try this updated version of a Tex-Mex classic. I am sure that it will not disappoint. Happy Sunday!

Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Whipped Potatoes 

Cannoli Cake

Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

Papaya Pomegranate Guacamole

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Have you ever heard a cook say, "One can never have too many _______ recipes"? Well, I think guacamole would fill in that blank rather well. That green goodness of the fruit world can be simply made  a very traditional way with just onion, garlic and lime, but it can also be married with a multitude of other fruits and vegetables to be transformed from an ordinary to extraordinary guacamole. How about Guacamole with Pico de Gallo or Mango Guacamole or Tomatillo and Poblano Guacamole? I have even shared Avocado Dressed Shrimp a la Mexicana which is pretty much guacamole with shrimp?And those are just the ones that I have shared thus far!

This particular guacamole is especially nice this time of year when tomatoes are not at their peak, but citrus and tropical fruits are looking good.  Papaya are wonderfully sweet and tender fruits that pair nicely with the richness of avocado. I like to use the smaller Hawaiian variety instead of the Mexican kind (it is just my preference). As for the pomegranate seeds or arils, you can seed a pomegranate yourself using my kitchen tip HERE or most stores this time of year carry arils already packaged. I think some type of chile is a must in guacamole because it balances the richness of the avocado and sweetness from other fruits and veggies.  I do indicate that you can use serrano or jalapeño peppers.  Serranos are typical hotter than jalapeños, but to be honest, you really never know what the heat level from either will be until you take a taste test.

Leek, Cheddar and Guinness Dip

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St. Patrick's Day has come and gone, but that is no reason to put away your stout glasses for another year.  We enjoyed this as an appetizer this past Sunday as part of our toast to the Irish and man, oh man was it a hit.  In fact, my husband and children threw their hands down and had to walk out of the room to compose themselves before returning for another round.

Onions, cheese, and beer? SOLD! But not just any onion.  Sweet spring leeks are the star in this spread.  The original recipe called for Neufchatel cream cheese, but I am not a big fan of that flavor. You know what they say-- "where there is fat there is flavor"☺.  I also added a little mustard and Worcestershire to balance the richness of the dish.  A garnish of parsley provides some freshness and color as well.

I served this with rye crackers, but you could use toast points or pumpernickel bread as well.  And in case you have any leftovers (I highly doubt it, but we did since there are only five of us), it is delicious when spread on the Guinness Caraway Rye bread with thinly sliced leftover corned beef.  Just sayin'.

Creamy Herbed Spinach Dip

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I am sure many you are familiar with that ubiquitous party food consisting of a hollowed out bread bowl filled with spinach dip.  You know-- the one that uses a packet of vegetable recipe powder mix?  Yeah, you guessed right. That it is not in my cache of recipes--but this one now is.

This has the same base of sour cream, mayonnaise, and spinach, but the really great flavor comes from fresh scallions, garlic, and parsley.  I use some dried dill (not too much for me) for a little more herbiness (that is a word) and I balance it all with some Dijon mustard and vinegar.  That brightens up the flavor profile.

Instead of the bread bowl, I go for more veggies on the side.  But for a little carb action, I do like to serve it with pretzel chips.  It's a really good combo.

Oh, and don't forget to use this kitchen tip to squeeze dry spinach!

Sunday Dinner

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White Bean Dip with Pita Chips

Classic Italian Lasagna

Mixed Greens Salad with Balsamic Vianigrette

Country Bread with Roasted Garlic Spread

Affogato with Amaretti

After devoting yesterday to an all day high school bowling tournament two hours away (driving in the wintry mix was a joy-- not) and knowing that I have plenty of baking and cooking to do over the next couple of days, I am keeping this Sunday dinner nice and easy.  In fact, I already have the lasagna in the freezer from a couple of weeks back and my daughter has already made the vinaigrette (along with a batch of gingerbread cookie dough for our traditional gingerbread house decorating), so all I had to do was whip up a batch of this easy-peasy dip and brew a pot of espresso for dessert. 

I love this dip because I always have all the ingredients on hand.  (Yes, even the rosemary.  I have a large year-round topiary that I bring indoors during the winter.)  It comes together in minutes, so it is perfect for last minute entertaining this time of year when you might have unexpected guests dropping by.  I love the flavor that rosemary lends to cannellini beans, so I use a little bit along with dried oregano.  I also dial back on the olive oil.  If you use a quality oil, the flavor is all you need without the added greasiness and fat.  Serve with some pita chips, grissini, or even crostini and you have a great appetizer.

Sunday Dinner

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 Chicken Liver Pâté

Toast Points

Wiener Schnitzel

Braised Red Cabbage

Spätzle

Bourbon-Caramel Pumpkin Tart

My youngest daughter was doing a segment in class about ancestry this past week.  As the older two kids took the Polish and Norwegian parts of their all-over-the-map European heritage for their ancestry projects a few years back, I suggested that she use the German part of her background.  I'm glad I did, because it inspired this menu.

The livers are soaked in buttermilk prior to use. This step serves to round off the sharp and bitter taste of the liver, making for a milder impact on the palette. The apple in the mix lends a welcome note of sweetness. 

This paté is a perfect appetizer for nights this time of year when it gets dark at 5pm.  A piece of toast with liver pate and a beer or glass of wine makes for happy hour bliss.  

Sunday Dinner one year ago

Sunday Dinner two years ago

Sunday Dinner three years ago

Shrimp Paste

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While the name doesn't make this the most appealing sounding recipe, it is quite tasty, which is why I am sharing it after enjoying it with my family this past Sunday.  "What is shrimp paste," you ask?  It is just a low-country version of potted shrimp or rilletes.  Like the salmon rilletes, the protein is blended with a fat to make for a creamy and spreadable food.  Anchovy paste is added in the is recipe, so you are likely not to need any additional salt, but do taste for seasoning to be sure.

How does one serve the paste?  We slathered it on buttery crackers, but melba toasts and crostini would work as well.  I think it would also be nice stuffed in vegetables like tomatoes or sugar snap peas.  The paste would make lovely little tea sandwiches layered in between thinly sliced white bread with crusts removed.

Sun-dried Tomato Pesto

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I had a craving for a deep tomato flavor, but since tomatoes still aren't at their vine-ripened peak, I thought I would pull out this recipe from the repertoire to use for a weeknight meal.  Simple, quality ingredients, easy to prepare, a variety of applications and tons of flavor?  Now that's a recipe that I like. This is an excellent sauce to have on hand to toss with pasta for a quick meal or use as a topping to sautéed or grilled fish and/or chicken.  It also makes for a nice spread on country bread or crostini.  Use it as condiment for sandwiches or panini.  Better yet, use it as an ingredient into a wonderful main dish salad dressing (just a little hint for my next post).  Stay tuned...

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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Creamy Gouda-Horseradish Spread

Steak and Frites

Béarnaise Sauce

Mushroom Ragout

Green Salad with Balsamic-Dijon Vinaigrette

Salted Caramel "Ding Dong" Cake

On Tuesday, my youngest daughter Mabelle is turning 8, so it is her turn to plan a Sunday birthday dinner menu.  I think she did a fine job, but we did run into a problem with the appetizer.  Mabelle loves clams, but my other two children not so much.  In comes this handy recipe to make everyone happy.  We'll save the Clams Casino for another time.  Not only is this spread a delicious starter to our meal, it also doubles as a weeknight way to use up leftovers.  Want to know how I use it?

Brush a slice of country bread with a little bit of olive oil and place it under the broiler until golden brown.  Spread the toast with a some of the leftover cheese spread, layer on some thin slices of leftover steak or roast beef, then top it off with some caramelized yellow onions and some freshly ground black pepper.  Grab your knife and fork and dig in☺.  

Sunday Dinner one year ago

Sunday Dinner two years ago

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.

Sunday Dinner

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Swiss Cheese Relish 

Smoked Pork Spareribs with Rhubarb Barbecue Sauce

Sweet and Sour Green Beans

Potato Salad with Mustard and Herbs

Raspberry Sherbet

It's hot and I am trying my best not to turn the oven on.   Actually, with this menu I don't have to turn it on at all, just the burners on the stove.  If you are a reader, you might remember this as our appetizer last Sunday. I only made half a batch, since I was giving it the guinea pig test.  It turned out really good and I have the other half of the ingredients left over, so it is on the menu again.  The only change from last week is that we are having it with good old reliable Ritz crackers instead of the cornbread crostini.  I'll save those for another time☺.

The recipe was inspired by a recipe I saw in a Southern Living 2009 Annual Recipes cookbook.  It was basically a spin on pimento cheese.  I adore pimento cheese, so I adapted that recipe.  Swiss cheese fills in for the cheddar and banana peppers stand in for the pimentos.  I add scallions and cayenne for more flavor and heat.  It may seem like an unusual combination of flavors, but boy does it ever work.  If you are a lover of that "Southern peanut butter", then I guarantee you will love this too!

Sunday Dinner one year ago

Obatzda

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Look at the calendar!  Just a few days left to milk my Oktoberfest theme!  If there were one month to be stuck in for all kinds of reasons, let it be October.  Here is the spread from this past Sunday.  It is called Obatzda, which sounded more Polish to my husband, but from what I can gather is Bavarian in origin.  It is a bier hall staple served with bread, crackers, or pretzels. This delicious spread (dip? condiment?) pairs nicely with radishes, pickles, pickled onions, or really anything one might want to accompany deeply flavored cheese yumminess along with a good dark German beer. 

Although born of bier hall revelry with all of its 44 oz. stein swaying imagery, Obatzda is at home in the home as well.  Take Halloween night, for example.  Who has time to sit down to a nice meal when the doorbell is ringing every two minutes?!  Solution-- set out a bowl with some bread (pretzel bread is a good choice) and veggies and the whole crew can get some wholesome sustenance in between fun-size Whatchamacallits.  Hmmm.  Those sound good too.

Roasted Red Pepper and Gorgonzola Dip

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With my children home from school this week and me busy with spring cleaning chores, I need to have food on hand for my children to grab in the afternoon without me having to stop what I'm doing.  Veggies and dip is always a great option.  I make the dip and cut the vegetables the night before.  That way my children can just help themselves when hunger strikes.

I originally made this dip as a spread for a great sandwich. I will be sharing that sandwich soon.  The combination of the sweet roasted red peppers and the creamy Gorgonzola was so tasty and there was plenty leftover from the sandwiches, that we found ourselves gobbling up the rest of it with veggies, pita chips, and pretzels.  Any way to keep kids eating their "daily five" gets a thumbs up from me. 

Sunday Dinner

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Guinness and Cheddar Cheese Spread

Whiskey Glazed Corned Beef

Cabbage Gratin

Parslied Potatoes

Chocolate Guinness Caramel Cake 

A week has flown by and it is already time for another Sunday Dinner.  Like last week, this is a themed menu.  I have a "wee bit of Irish in me blood" so it is an annual tradition for us to have corned beef, cabbage, and all things Guinness the Sunday before St. Patrick's Day.  I just cook with the beer because if I drank one I would be too full for dinner--alright, maybe a sip or two while I am cooking:)  This menu's featured recipe is the starter, Guinness and Cheddar Cheese Spread. 


This is my spreadable spin on the classic Welsh Rarebit-- with an Irish twist.  For those of you who are not familiar with Welsh Rarebit/Rabbit (not the bunny), it is a savory sauce made with cheese and beer that is served over toasted bread--yum.  As scrumptious as the rarebit is, I wanted something that I could make ahead in order to free up a little time in the kitchen.  Making it ahead of time also allows the flavors to develop.  Who doesn't want cheese, Guinness, mustard, and onions creamed together and aged with goodness?  Serve it with any bread, toast, or cracker of your choice, but I think it is particularly nice with a rye cracker or a slice of toasted sourdough.  Add cayenne pepper to this for a little kick and it will keep you coming back for more.  Any leftovers are delicious on a ham sandwich the next day.

Sunday Dinner

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Shrimp and Sherry Cheese Spread

with crackers

Roast Chicken 

with a Shallot, Garlic, and Vinegar Sauce

Brown Rice with Almonds and Parsley

Buttered Peas

French Yogurt Cake 

served with orange segments poached in a simple syrup

and a dollop of whipped cream

I am busy filling a dessert order today, so I knew I needed a Sunday menu that would take it easy on me, but still be delicious.  The appetizer and dessert can be prepared the day before.  While the chicken roasts, I can cook the rice and simmer the peas.  Once the chicken is done and resting, I will finish the sauce.  As with all of our Sunday Dinners, I like to feature one recipe.  Since it is already prepared, I am sharing the Shrimp and Sherry Cheese Spread today.

If you look back on Sunday Dinner menus past, you will notice that this appetizer is one we enjoy.  I created this a few years ago looking to use up some things in the refrigerator and freezer.  It is simple to prepare and so tasty.  I use poached shrimp, cream cheese, lemon juice, chives, shallots, and a wee bit of sherry.  It is the sherry that really makes this dish.  It really rounds out all the flavors and brightens the shrimp.  With a dash of Tabasco to spice it up, you will have a hard time staying away from this.

We like to serve it on crackers with some extra hot sauce, but I think this would be lovely between two slices of white bread (crusts removed of course), sliced into finger sandwiches with one side dipped into some chopped fresh herbs for those southern garden tea parties:)

Sunday Dinner

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Spuma di Tonno

Rosemary Grissini

Lasagna with Béchamel
Roasted Fennel

Broccolini with Gremolata

Chocolate-Layered Espresso Jellies

One of my favorite things to do with my free time is to go to the library and get lost in the stacks of cookbooks.  I pull books on classic techniques, French bistro food, chocolate and baking and create my own culinary world.  Unfortunately, for the past year and a half, our local library moved to a small and temporary location in order to renovate and improve the original building.   Getting lost in the stacks of cookbooks wasn't an option.  Yesterday, however, was the grand re-opening of the new and improved library.  Yeah!  To celebrate I thought I would put this appetizer recipe on our Sunday dinner menu.

I found this recipe a few years ago while getting lost in the stacks.  It was in the book Mediterranean Summer by David Shalleck.  It is about an American chef that spends an idyllic summer cooking for a wealthy couple aboard their yacht while sailing through the Côte d'Azur--a great read.  This recipe he developed was a favorite that summer and I have to say it is now a favorite of ours.

Spuma di Tonno, or tuna mousse, is super simple to prepare and has an incredible taste.  You won't believe how quickly this disappears.  I have even converted some non tuna likers with this spread. I serve it with Rosemary Grissini, but it is equally delicious on crostini or on thin slices of baguette for a passable hors d'oeurve.  I do hope you give it a try.

Sunday Dinner

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Rilletes aux Deux Samons
(Smoked and Steamed Salmon Rilletes)

Roast Chicken

Rice Soubise

Bibb Lettuce Salad with Bacon and Croutons


Wedge of Long Clawson Dairy Stilton Cheese
Sliced Pears and Candied Walnuts

I hope everyone enjoyed the Holiday weekend.  We are still eating and celebrating our way through.  

One of the things that we are still enjoying is this potted dish.    Rilletes is a classic way of preparing cooked and shredded meat that is creamed with its own fat until it is smooth and spreadable.  However, when using fish as the meat there is little fat, so butter, egg yolks, and crème fraîche are combined with the salmon for a rich and creamy taste.  

When topped with clarified butter the rillettes can be made a week in advance, but I omit that step and make it the day of and we have no problem finishing every last bite within 2 days.  I have also had good results with freezing any remaining rilletes for up to 2 months.  Spread it on slices of a baguette, toast, or crackers with a garnish of freshly chopped chives--it is a delicious dish to share with your family and friends.