Category Archives: #SundaySupper

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
 
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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!

 

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From the Pantry Peanut Noodles for Budget #SundaySupper

Posted on April 7, 2013

When you think of budget meals what comes to mind? For me it is a meal I can easily throw together with what I have in the house or on super sale at the grocery store. There are some weeks where I busted my grocery budget the week before so I try to avoid the grocery store all together the next week. Those weeks I have to get creative in the kitchen. It’s a good thing I always have plenty of pasta in the pantry and vegetables in the freezer.

From the Pantry Peanut Noodles - Supper for a Steal

This recipe for pantry peanut noodles is tasty and flexible. You can add in almost any vegetable you have on hand, fresh or frozen, either work perfect. I had broccoli and green beans in the freezer the night I made this. Bok choy, peppers, edamame, sliced carrots, you are bound to have something that could work in this.

Peanut Noodles - Supper for a Steal

If you are in need of a quick lunch or dinner, run don’t walk to your pantry. Every ingredient in this recipe can always be found in my pantry. Plus I love having a go to dish that isn’t boring. Sure I could make pasta with marinara or alfredo sauce at any given moment, but this dish is a little exotic, out of the ordinary and definitely not a boring budget dinner.

From the Pantry Peanut Noodles
 
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Serves: 2-3

Ingredients
  • 2-3 cups vegetables (I used frozen broccoli and green beans)
  • 8 oz linguini
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • ¾ tablespoon lime juice
  • 1 tablespoon sesame oil
  • 2 cloves of garlic, minced
  • ⅛ teaspoon crushed red pepper flakes

Instructions
  1. Bring a large pot of salted water to a boil. Add vegetables and cook for 1-2 minutes. Strain and transfer to a large skillet or wok.
  2. Using the same water cook the pasta according to package directions. Drain and add to the wok.
  3. While the pasta is cooking whisk together the peanut butter, soy sauce, lime juice, sesame oil, garlic, and red pepper flakes in a bowl, until the sauce forms.
  4. Heat the skillet or wok to medium high heat and toss the pasta and vegetables with the sauce, until heated through. 2-3 minutes.

Adapted from Veggie Belly

 Sunday Supper Movement

Starters, Soups, and Salads

Main

Sides

Drinks and Desserts

Join the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest boardfor more delicious recipes and food photos.

Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.

 

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Budget #SundaySupper Preview

Posted on April 4, 2013

Sunday Supper Movement

You know around here we stick to a strict grocery budget. Trying to make the best and healthiest meals we can for the least amount of money. Always going to the store prepared with a shopping list and not straying from it.

Everyone has days, weeks, or years when they need to cut back a little bit. Luckily controlling your grocery spending is a pretty easy way to cut back. If you were previously the person who went to the store just grabbing things and came home to realize you have nothing to cook. I bet you will see a difference in your bill. Preparation is key when heading to the grocery store.

My co-host Pam of Blueberries and Blessings and the whole #SundaySupper team is bringing you 30+ recipes that won’t break the bank. From creative uses for leftover to jazzed up instant ramen. We have plenty of  choices for everyone.

Soups and Salads

Main

Sides

Drinks and Desserts

Join the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest boardfor more delicious recipes and food photos.

Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.

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Key Lime Cookie Bars for Citrus #SundaySupper

Posted on March 31, 2013

Happy Easter! Do you have an all time favorite dessert? Mine is Key Lime Pie, extra points for including chocolate in it! If you are ever down in Key West you just have to try Chocolate Dipped Key Lime Pie on a stick. It’s almost impossible to finish one because they are just so rich, but those few bites are so, so good. It makes the 8 hour drive to Key West worth it.

Key Lime Cookie Bars -- Supper for a Steal

I am not really a fan of cake; and wedding cake, yuck I never eat it. So for our wedding I knew I had to find something I would like. Enter JJ Gandy’s a local key lime pie shop that makes key lime filled cakes. Yep, vanilla cake with key lime pie as the filling. Let me tell you this is the best cake you have ever tried.

I have been eating key lime desserts as long as I can remember. My Nana used to have a key lime tree in her yard so these Key Lime Cookie Bars turned into one of my mom’s go to desserts.

Key Lime Cookie Bars --- Supper for a Steal

My mom usually makes these with chocolate chip cookie dough because white chocolate macadamia can be hard to find. I had to go to two different stores before I found it, but I knew I wanted that macadamia nut flavor with the key lime, so I was determined.

You can bet these bars will be part of our Easter spread. Although it might be to late for you to grab the ingredients for Easter brunch, unless you just happen to have them all at your house, I would recommend giving these tasty bars a try as soon as you can get your hands on some key limes.

Key Lime Cookie Bars - Supper for a Steal

Key Lime Cookie Bars for Citrus #SundaySupper
 
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Serves: 16

Ingredients
  • 1 refrigerator package white chocolate macadamia nut cookies, at room temperature
  • 1 – 14oz can sweetened condensed milk
  • ½ cup Key lime uice
  • 3 egg yolks
  • ½ cup white chocolate chips

Instructions
  1. Line a 9×13 pan with parchment paper.
  2. Press the cookie dough into the bottom of the pan to form the crust. Bake 10-12 minutes until lightly browned.
  3. In a bowl beat together sweetened condensed milk, lime juice and egg yolks. Pour mixture over crust and bake an additional 20-23 minutes.
  4. Melt the white chocolate chips and drizzle over the bars. Allow to cool in the refrigerator for at least 1 hour.
  5. Lift the bars out of the pan on the parchment then cut with a sharp knife.

 

Sunday Supper Movement

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Tofu-Mushroom Miso Soup | #SundaySupper with @SteamyKitchen + a Giveaway! (Now Closed)

Posted on March 10, 2013

The entire #SundaySupper team is thrilled to be working with Jaden of Steamy Kitchen this week. Jaden’s newest book Steamy Kitchen’s Healthy Asian Favorites has just been released and we are here sharing a few of our favorite recipes.

Miso Mushroom Soup - Supper for a Steal

I couldn’t be more excited to be cooking some healthy Japanese food. This recipe fits in perfectly for our #MeatlessMarch as it made for a surprisingly filling dinner with the tofu and mushrooms.

Miso soup is one of my weaknesses. Any time we are out to sushi I have to start with a bowl of miso soup. I had yet to make it at home though so I wasn’t to familiar with the ingredients when I went shopping. I couldn’t find miso paste at Publix so I had to go to the International store down the street. There they had both organic and conventional miso paste in the refrigerated section. Organic tofu can be found pretty easily at most supermarkets. Check near the organic produce. Jaden says pretty much any assortment of leafy greens can be used. I grabbed what I thought was baby kale, this is where reading labels comes in hand, because it ended up being kale, spinach and other mixed greens, but don’t worry the mixed greens worked perfectly in this.

I loved the addition of egg and mushrooms as this is not typical to the miso soup I have enjoyed in the past. Plus have I mentioned how easy it was. Since I now have quite a large container of miso paste, I know we will be having this soup again soon.

There are so many awesome recipes in this cookbook I can’t wait to try more. Be sure to check out the giveaway below if you want a chance to win, Steamy Kitchen’s Healthy Asian Favorites.

Miso Mushroom Soup

Tofu-Mushroom Miso Soup
 
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Serves: 4

Ingredients
  • 4 cups dashi or vegetable stock
  • 6 ounces firm tofu, cubed
  • 4 ounces fresh mushrooms, sliced
  • 1 handful leafy vegetables, like baby bok choy, napa cabbage, spinach or kale, coarsely chopped
  • 1 egg, whisked
  • 2 tablespoons chopped green onion
  • 4 tablespoons miso paste

Instructions
  1. In a saucepan, bring the dashi to a boil. Add the tofu, mushrooms, and vegetables. While stirring the dashi, slowly pour in the whisked egg. Cook for 2 minutes. Remove from the heat.
  2. Ladle about ½ cup of the hot dashi into a bowl with the miso paste. Use a fork or whisk to blend the miso paste. Pour all of the miso into the pot and stir gently. Top with green onions and serve immediately.

Notes
I used homemade unsalted vegetable stock. If using store bought, be sure to look for low to no salt.

 

Giveaway (NOW CLOSED): Here is how to enter to win. You must do both, #1 and #2, to have an eligible entry

1. Tell me what your favorite Asian dish is in a comment below – AND – include your twitter handle in the comment. Comment must be posted by 8pm Eastern time today (Sunday, March 10, 2013).

2. Join in the conversation during the live #SundaySupper chat on twitter from 7 to 8pm Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.

The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8pm Eastern Time.

Steamy Kitchen Healthy Asian Favorites Cookbook

To see more from Steamy Kitchen, find Jaden on:

Facebook: https://www.facebook.com/steamykitchen

Twitter: https://twitter.com/steamykitchen

Pinterest: http://pinterest.com/steamykitchen/

Recipe reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

 

Tofu-Mushroom Miso Soup 

Crispy Rice Patties

Thai Larb Lettuce Chicken Cups

Miso Cod

Sake Steamed Mussels

Salmon Honey Teriyaki

Korean Beef Bites

Mapo Tofu

Mango Brulee

We are sharing more Steamy Kitchen inspired recipes. The following Sunday Supper Contributors are joining us with some of their favorite recipes from the Steamy Kitchen website:

Disclosure: I was provided with a copy of Steamy Kitchen’s healthy asian favorites for my review.  All opinions are my own.

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