Category Archives: Appetizers

Honey Pecan Baked Brie for #SundaySupper

Posted on April 21, 2013

Well, this isn’t exactly how this post was supposed to go. I had two other pictures to put up, but they are now lost somewhere in a deep dark abyss that is my now dead hard drive. We haven’t had the chance to work on it yet, so it still, hopefully, might be recoverable. Otherwise a few dozen future posts are lost along with anything I haven’t backed up in the last 6-8 months. Learn from my lesson and back up your computer weekly!

But enough of my whining you are here to see the food, right? I am a huge baked brie fan, but I have always made it “en croute” or wrapped in puff pastry. I really though for years this was the only way. I had a fear that if I just stuck a wheel of brie in the oven not wrapped in pastry that it would just explode or ooze out of the rind. And that probably would happen if you left it in the oven to long. You only want it in the oven for about 20 minutes. Just enough for the cheese to melt some, but not quite as long as you would leave it in were it wrapped in pastry.

For years I was adding the extra calories of the puff pastry and I didn’t have to! Brie is already such an indulgent appetizer that no puff pastry is needed. I love how the pecans caramelize on top and form a shell. And I just love honey. Ask my husband, I go through so much Florida honey. I really should become a bee keeper.

HoneyPecanBakedBrie

This week #SundaySupper is celebrating April Showers if you are hosting an upcoming baby or bridal shower take not of all the amazing recipe we have prepare below. This week’s event is like an instant party, just add friends.

Honey Pecan Baked Brie
 
Print

Prep time

Cook time

Total time

 

Serves: 8+

Ingredients
  • 1 wheel of brie
  • 1 cup pecans, chopped
  • ¼ cup brown sugar
  • 2 tablespoons honey

Instructions
  1. Preheat oven to 350 degrees
  2. In a bowl mix together the pecans, brown sugar, and honey.
  3. Place brie in a shallow dish and top with pecan mixture.
  4. Bake 20-25 minutes. Remove from oven and allow to cool for 5-10 minutes.

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes

Cakes

Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

 

35 Comments

Pico de Gallo

Posted on March 26, 2013

Here is another recipe I taught the kids of the Junior League Make a Meal cooking demo. The goal of the demo was to teach children in the foster system how to prepare easy and healthy meals for themselves once they are out on their own. The first recipe we prepared was the pico de gallo, then showed them a few other recipes they could make and incorporate the pico.

Cheesy Southwestern Omelette - Supper for a Steal

I love pico de gallo, maybe even more than salsa. Big chunks of fresh tomato, mixed with onion, cilantro, lime, and a jalapeno I picked right off of my plant. In addition to jalapenos I have started growing cilantro and tomatoes. Hopefully soon I will have almost all the ingredients needed to whip up a batch of pico at any time.

This week I will be sharing a few of my favorite uses for pico de gallo. Make up a batch and see some great, vegetarian ways to use your pico throughout the week for dinner.

Southwestern Wrap - Supper for a Steal

Pico de Gallo
 
Print

Prep time

Total time

 

Serves: 4-6

Ingredients
  • 2 medium tomatoes, seeded and diced
  • ¼ red onion, diced
  • ½ jalapeno, seeded and diced
  • 2 tablespoons cilantro
  • 1 clove garlic, minced
  • Salt and pepper
  • Juice from ½ lime

Instructions
  1. Stir all ingredients together in a bowl and allow to marinate until ready to use.
  2. Store in an airtight container in the refrigerator for 3-4 days.

 

Leave a comment

Garlic and Goat | #SundaySupper

Posted on March 3, 2013

There is a restaurant in Gainesville, Fl (where I went to college) that I must eat at on every trip back. Everything is so delicious, you really can’t go wrong with anything on the menu. A few weeks ago when I was in town to visit Trader Joe’s, of course we had to have dinner at The Top.

I have tried a few different things on the menu and always come back to the burgers, large patties on pretzel rolls with tons of different and unique toppings.  Mine had bacon jam among other things on top. Seriously, bacon jam, need I say more? But it’s meatless march around here for us now, so I won’t tease myself with any more bacon jam. Before the burgers we started with an appetizer called garlic and goat. Simple and delicious, I knew I had to recreate it at home.

Garlic and Goat - Supper for a Steal

This week #SundaySupper is celebrating all things cheese, cake, and cheesecake! What a perfect time to share my newest appetizer. Roast a head (or three) of garlic during the day and you are ready to assemble this appetizer any time.

Garlic and Goat

Garlic and Goat | #SundaySupper
 
Print

Cook time

Total time

 

Ingredients
  • 4oz of goat cheese
  • 1 head of roasted garlic
  • 10-12 julienne cut sun dried tomatoes (oil packed)
  • 3 tablespoons of oil from tomato jar
  • 1 loaf of French bread
  • 2-4 tablespoons of olive oil

Instructions
  1. Thinly slice French bread on a diagonal, each side brush with olive oil and grill over medium low heat 2-3 minutes per side, until toasted
  2. Heat oven to 250 degrees. Place goat cheese in the center of an ovenproof dish scatter roasted garlic and sun dried tomatoes around. Drizzle with sundried tomato oil.
  3. Place in oven for 10 minutes until warmed.

 

Sunday Supper Movement

Cheese –
Cakes –
& Cheesecakes

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!
Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!
36 Comments

Pork & Avocado Spring Rolls

Posted on February 13, 2013

Pork and Avocado Spring Rolls -- Supper for a Steal

Originally, with my leftover Asian Style Pulled Pork, I set out to make wonton tacos. Not bothering to check whether I had wonton wrappers in the freezer. When I was getting everything out to put them together I noticed that I had spring roll wrappers instead. I’m really not sure if there is a big difference between the two other than their size, but the logistics of how I was going to bake these larger wrappers in the style of a taco was too much for my hungry brain to think of.

Instead I opted for Pork & Avocado Spring Rolls. I remembered BJ’s Brewhouse had some sort of egg rolls with meat and avocado. That was my starting point for this easy dinner.

If you remember from my Southwestern Spring Rolls I make no claims to be any good at actually rolling spring rolls. I really have no form at all I just tuck everything up like a burrito and roll it, sealing with a dab of water on the end. I found with these it is best to drain and chop the meat before making the rolls. Too much liquid will cause the rolls to fall apart before you cook them. Even though you are working with pulled pork, it’s best to give it a rough chop to get everything a little bit smaller and easier to eat.

I served these with a spicy ranch dressing (ranch mixed with cayenne and paprika) but you could use regular ranch, jalapeno ranch, avocado ranch, or soy sauce. Try a few different dips and decide on your favorite.

Pork and Avocado Spring Rolls - Supper for a Steal

Pork & Avocado Spring Rolls
 
Print

Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • Leftover Asian Style Pulled Pork
  • 1 avocado, chopped
  • 8-10 spring roll wrappers
  • Shredded cheese

Instructions
  1. Preheat oven to 425 degrees. Spray baking sheet with non stick cooking spray.
  2. Spoon about 1 – 1 ½ tablespoons of the pork onto the center of the spring roll wrapper. Top with a few pieces of chopped avocado and a sprinkle of cheese.
  3. Roll and seal.
  4. Place seam side down on the baking sheet. Repeat until all filling is used up. Spray the tops spring rolls with cooking spray and bake 15 minutes, turning once.

 

Leave a comment

Easy White Queso with Chorizo | Super Bowl #SundaySupper

Posted on February 3, 2013

Easy White Queso with Chorizo - Supper for a Steal -

What is your favorite part about the Super Bowl, is it the game, the commercials, or my favorite, the food? Let’s face it, most Super Bowl parties are all about the food. Who can have the biggest and best spread.

I love to serve a wide variety of food at any sports party, but I like to keep it simple. I don’t want to spend the whole game slaving in the kitchen. I need recipes that can be prepared in minutes. Typically we use the crock pot for some kind of shredded meat, have a veggie tray, a dip or two, and an already prepared dessert.

This is almost just your typical Velveeta and Rotel dip, but kicked up a notch with the addition of chorizo. I grew up on the Velveeta/Rotel queso and still love it to this day, but recently started experimenting with new additions. Chorizo was a favorite that is going to be a staple at gameday from now on.

I used the white Velveeta, but white American cheese can also be used. I would just pick up which ever is on sale.

Easy White Queso with Chorizo - Supper for a Steal

Easy White Queso with Chorizo
 
Print

Cook time

Total time

 

Serves: 6-8

Ingredients
  • 2 small Spanish chorizo links, diced
  • 1 lb white American cheese (white velveeta works too), cubed
  • 1 can Rotel (I like hot)

Instructions
  1. In either an electric fondue pot or a sauce pan on the stove, heat to medium. Once hot, add the chorizo and brown for 2-3 minutes, stirring frequently.
  2. Add in the cubed cheese and Rotel tomatoes and stir until combined.

 


#SundaySupper Super Bowl Appetizers & Snacks:

 

 

#SundaySupper Super Bowl Main Dishes:

 

 

#SundaySupper Super Bowl Desserts:

 

Sunday Supper Movement

28 Comments