White Bean and Basil Spread for #SundaySupper

It is a Bean-tastic Sunday and I've got a wonderfully easy, tasty and healthy spread for you that even a non-bean lover, like myself, would enjoy. I'm not saying I hate beans, but there are some that I really don't prefer. And there are some that are pretty darn good. I'm not sure if it's a texture thing or what but I have to say, I prefer bean spreads such as hummus and other dips over whole beans.

But...because beans are so good for you, being low in saturated fat, cholesterol and sodium and high in fiber, protein, folate, magnesium and iron, I do try to include them in my menu on occasion.

If I'm going to be honest, I must admit that beans are really versatile. They can go in soups and stews, salads, or just as a stand alone side. Why, they can even be an ingredient in a dessert (especially if you include the vanilla bean). Proof of this is in the line-up we have for you today, which you will find at the bottom.

I really love the combination of tomatoes and basil is this spread. They bring such a freshness to the palate that offsets the hardiness of the beans, while the olives have the supporting role of balance with their salty tang.

You will notice that the ingredients calls for the tomatoes to be seeded. Plum tomatoes have very few seeds and "juice" (which is also why they are preferred in salsas). If you don't remove the seeds for this spread, it will be too runny. So please, do not skip this simple step.

White Bean and Basil Spread

Recipe from: What Can I Bring by Anne Byrn

1 15 oz can great northern beans, drained
3 plum tomatoes, seeded and chopped, divided (about 1 1/2 cups)
1/3 cup pitted green olives, coarsely chopped
4 tablespoons extra virgin olive oil
1/4 chopped fresh basil, plus more to garnish
1 tablespoon minced garlic
1/4 cup crumbled feta cheese (I used a tomato and basil seasoned feta)
salt to taste, if needed
3 - 4 dozen toasted slices of french bread

Place the beans and garlic in a food processor and process until smooth. add 1 1/4 cups of the tomatoes (saving the rest to garnish with) olives, olive oil, and basil and pulse until everything is finely chopped but not completely smooth. Stir in some salt if needed.

This can be stored in the fridge for up to 2 days.

Just before serving, garnish with the cheese, remaining tomatoes and some basil. Serve with the toasted bread slices.

Beantastic Beginners:

• Avocado Hummus by Our Good Life
• Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
• Black Bean Chili Nachos by Brunch with Joy
• Chickpea Fries (Panisse) by Curious Cuisiniere
• Five Layer Greek Hummus Dip by Food Done Light
• Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures
• Roasted Garlic and Black Pepper Hummus by Rants From My Crazy Kitchen
• White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

• Butternut Squash White Bean Soup by Magnolia Days
• Chickpea and Bean Soup by Momma's Meals
• Classic Cassoulet by Food Lust People Love
• Navy Bean & Kale Soup by An Appealing Plan
• Navy Bean Soup by The Messy Baker
• Slow Cooker Pork and Bean Stew by Nosh My Way
• Slow Cooker White Bean Kielbasa Stew by Cosmopolitan Cornbread
• Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen

Bean-a-licious Sides:

• Bean and Cornbread Salad by MealDiva
• Clams with Black Beans by A Day in the Life on the Farm
• Gluten Free Green Bean Casserole by Gluten Free Crumbley
• Gold Rush Baked Beans by Lifestyle Food Artistry
• Italian Beans and Greens by Simply Healthy Family
• Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen
• Pinto Beans With Cornbread Croutons by Nik Snacks
• Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

• Arugula Tomato and Beans Flatbread by Family Foodie
• Bean and Bacon Tacos by Jane's Adventures in Dinner
• Beefy Lima Bean Casserole by Cindy's Recipes and Writings
• Colombian Red beans - Frisoles Antioquenos by Palatable Pastime
• Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
• One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks
• Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
• Skillet Black Beans and Pork by Cooking Chat
• Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
• White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

Amaze-beans Sweet Endings:

• Chocolate Covered Espresso Bean Bark by Love and Confections
• Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
• Flourless Mocha Brownies by That Skinny Chick Can Bake
• Gluten-Free Black Bean Brownies by Wallflour Girl
• Gluten-Free Donuts by NinjaBaker
• Pecan Praline Black Bean Brownies by Rhubarb and Honey
• Soy Awesome Cookies 2.0 by What Smells So Good?
• Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
• Sweet Bean Pie by Shockingly Delicious
• Vanilla Bean Creme Brulee by Noshing With The Nolands

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Black and White Olive Cheese Puffs for #SundaySupper

There's been a lot of red carpet buzz going on lately. If you're all about that buzz and are attending or hosting a party, then you're in the right place. The Sunday Supper team has put together some amazing appetizers, main course dishes, desserts and beverages that are sure to impress even the A listers.

Black and White Olive Cheese Puffs

Inspired by What Can I Bring? Cookbook by Anne Byrn

40 large black olives, pitted
10-15 cloves of whole garlic in brine
8 oz white cheddar cheese*, shredded
8 tablespoons of butter, room temperature
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
dash of cayenne pepper (optional)

Preheat the oven to 400' F.

Cut the garlic into strips that can fit inside the olives. Stuff each olive and set aside

In a large bowl, mix together the butter and cheese with an electric mixer for about 2 - 3 minutes or until creamy. This can also be done in a food processor, which will take about a minute.

Add the flour, salt and paprika (and optional cayenne pepper) and blend well. You might have to get your hands in there in order to get all the flour incorporated.

I divided the dough into 8 equal sections. Each section was then divided into 5 equal parts. This was to help insure that I had enough dough for all 40 olives.

This photo should give you an idea of what sizes I was working with. The wads on top were part of the initial 8 sections and the bottom wads are smaller parts, which are about 1 heaping teaspoon size.

Mold the dough around an olive,

Roll it in your hand and place on an ungreased, rimmed baking sheet.  Repeat until all of the olives are wrapped in dough.

Bake until lightly browned, about 13- 16 minutes. Transfer to a rack to cool or serve warm.

Delicious little, easy-to-pop-in-your-mouth appetizers. A little too easy if you ask me. Every time I walk past the plate, I'm popping another one in my mouth. The mildness of the garlic in brine was perfect inside the olives. It didn't overwhelm any of the other flavors going on.

*Now I have to confess a little something here. I didn't use just any ole white cheddar cheese. I happened to stumble upon, quite innocently, a brick of horseradish flavored white cheddar cheese.

Say what?!

Say yum!!

It was spicy, and horseradishy and quite honestly, amazing! I omitted the cayenne pepper all together. If I had used regular white cheddar, of course I would've kept it.

Btw...If you want to save time, buy some olives that are already stuffed.

Now check out what else is walking down the red carpet and hopefully into your party!

Nominees for Best Supporting Appetizers:

• Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
• Black and White Olive Cheese Puffs by Peaceful Cooking
• Cheddar Olives by Jane's Adventures in Dinner
• Chicken Boursin by Recipes Food and Cooking
• Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
• French Onion Sliders by Momma's Meals
• Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
• Italian Guacamole with Pesto by Food Done Light
• Lobster Bruschetta by The Texan New Yorker
• Melon and Prosciutto Skewers by That Skinny Chick Can Bake
• Mini Cheese Balls by Rants From My Crazy Kitchen
• Moroccan Beef Kefta Briouat by Manu's Menu
• Mushroom Pate by Lifestyle Food Artistry
• Oysters Rockfeller by Noshing With The Nolands
• Pea Pesto Crostini by Ruffles & Truffes
• Prosciutto Wrapped Shrimp by Casa de Crews
• Raspberry Brie Bites by Love and Confections
• Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
• Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
• Spinach Bites by Shockingly Delicious
• Sweet Chili Chicken Skewers by Nosh My Way

Nominees for Best Course in a Leading Role:

• Broccoli Calzones by eating in instead
• Bow Ties and Tails Galore by Cindy's Recipes and Writings
• Chicken Oscar by Palatable Pastime
• Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
• Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva

Nominees for Best Supporting Sips:

• Apple Ginger Martini by Hezzi-D's Books and Cooks
• Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
• Cherry Almond Sparklers by Magnolia Days
• Iced Espresso Martini by Cosmopolitan Cornbread
• Mixed Berry Martini by The Messy Baker
• Oscartini by Family Foodie
• Red Carpet Sparkler by Rhubarb and Honey
• Thank You Peary Much by Sew You Think You Can Cook

Nominees for Best Delectable Desserts:

• 7-Layer Bark by Take A Bite Out of Boca
• Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
• Champagne Truffles by Brunch with Joy
• Chocolate Covered Cherries by Peanut Butter and Peppers
• Decadent Flourless Brownies by Recipe for Perfection
• Edible Oscars Envelopes by Sunday Supper Movement
• Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
• Imitation Game Guinness Brownies by NinjaBaker.com
• Mini Strawberry Galette by Basic N Delicious
• Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
• No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
• Popcorn Puppy Chow by Pies and Plots
• Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy's Honeybunch
• Tuxedo Cake by The Redhead Baker

Nominees for Best Dressed Table:

• DIY Glitter Vases by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Crispy Chicken Alfredo Crostini

This is one of those things that's so ridiculously easy and tastes so good!

Minimal ingredients. Minimal time. Maximum yum.

It can be a meal in itself or an appetizer. And...it's perfect for your Super Bowl party. How ever you choose to serve it, it's sure to please. I mean, who doesn't like crispy chicken? Who doesn't like Fettuccine Alfredo? And whooooo doesn't like garlic bread?! Cuz basically that's what this recipe is....a combination of those, wrapped into one.

Crispy Chicken Alfredo Crostini 

Makes about 9 depending on the size of the crostini

1 25 oz package of Tyson Fully Cooked Crispy Chicken Strips
2 cups Fettuccine Alfredo (I used a boxed version for convenience)
9 slices of a baguette, sliced on the diagonal
2 Garlic cloves, whole
1/2 cup diced tomatoes, plus more for garnish
1 tablespoon fresh basil, chopped, plus more for garnish

Toast bread slices in the broiler, turning once,until golden brown. Rub one side of each piece of toast (aka crostini) with a garlic clove. Set aside.

Heat the chicken as directed on the package.

If using Fettuccine Alfredo from a box, cook according to instructions, If you're using your favorite recipe, you'll need 2 cups of prepared Alfredo sauce and fettuccine, combined.

Let the chicken and Alfredo cool slightly. Just before preparing, toss the diced tomatoes and basil into the pasta dish and stir until just combined.

Top each crostini with Fettuccine Alfredo, chicken and then garnish with diced tomatoes and basil.

That's it. If your household is anything like mine, these babies won't last but a minute.


I was not compensated for this post, however Tyson supplied me with a coupons for their product. All opinions are my own.

BLT Canapes #SundaySupper

Happy Labor Day Weekend! And it's all for you....the laborer. Whether you work in home, from home or away from home, your hard work is being recognized and appreciated.

Many of us will be celebrating Labor Day with our friends and family. Attending BBQ's, picnics, or just relaxing at home. What ever the case may be, this appetizer is perfect. It doesn't require much labor, it's quick, easy and delicious!

How can it not be? It's a deconstructed BLT sandwich and who doesn't enjoy a good ole BLT? (if you're raising your hand, I don't wanna know. I'd rather continue to think that I live in a perfect world where everyone loves BLT's.)

Today's Sunday Supper is all about Tantalizing Trays. Perfect for entertaining whether it's for Labor Day or a future event....the recipes that we've put together for you are bound to make your mouth water.

Now, this recipe calls for bacon that has been cooked and crumbled. If you must, use can use store bought bacon crumbles. If you have a little bit of time, cook your bacon (I bake it in the oven at 375' F on a baking sheet, turning once, until crisp) drain, then stuff it in a food processor

I have this wonderful mini food processor that was a wedding gift....a long, long time ago (I'm not going to say how many year ago, but if it were a child, it would have graduated from college by now). It's amazing. I use it often and it still works wonderfully! They just don't make things the way they used to, sadly enough.

Give the bacon a couple of pulses and viola!

You have fresh bacon crumbles with very little effort!

BLT Canapes
from the cookbook "What Can I Bring?" by Anne Byrn
makes about 24 canapes
Printable Version

1 cup mayonnaise
8 slices of bacon, cooked, drained and crumbled
1/4 cup loosely packed parsley, chopped
Cayenne Pepper to taste
24 toasted bread rounds or crackers
24 slices of plum tomatoes, patted dry (I used the heirlooms that I had on hand)
2/3 cup shredded iceberg lettuce

If you are using toasted bread rounds, get about 8 - 12 slices of sandwich bread. Using a 1 1/2" cookie cutter, cut the bread into rounds. Place them on a baking sheet and broil until lightly brown on one side, about 1 or 2 minutes.

I used crackers.

In a small bowl, combine the mayonnaise, bacon and parsley. Add the cayenne pepper to taste. I started off with about 1/2 tsp, and ended up using 1 tsp. It has a nice little kick in the end. This can be stored in the fridge for up to 24 hours.

When you're ready to serve, spread 1 or 2 tsps of the bacon mixture on your bread or toast. Top with a tomato slice and garnish with the shredded lettuce.

And enjoy your bite sized BTL!

Check out the other Tantalizing Trays listed below and enjoy your weekend!

Savory Bites:

• Antipasto Skewers by Simply Gourmet
• Bite-Sized Meatballs by MealDiva
• BLT Bites by The Life and Loves of Grumpy's Honeybunch
• BLT Canapes by Peaceful Cooking
• BLT Crostini with Basil Mayonnaise by Bobbi's Kozy Kitchen
• Blueberry Jam and Goat Cheese Crostini by Casa de Crews
• Brie and Tomato Bruschetta by Jane's Adventures in Dinner
• Cajun Deviled Eggs by Peanut Better and Peppers
• Charcuterie Board by Family Foodie
• Cheese-Filled Apple Rounds by eatingininstead
• Coquilles St. Jacques by Nosh My Way
• Crudite Platter with Copycat Hidden Valley Ranch Dip by Hot Momma's Kitchen Chaos
• Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
• Cucumber Sandwiches by Momma's Meals
• Feta Zucchini Bites by Curious Cuisiniere
• Gluten Free Thai Soup Shooters by Gluten Free Crumbley
• Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
• Heirloom Caprese Salad by Shockingly Delicious
• Jalapeño Mac 'n Cheese Bites by The Wimpy Vegetarian
• The Modern Relish Tray by An Appealing Plan
• Mostarda di Frutta by Rhubarb and Honey
• Pimento Cheese Stuffed Peppers by Magnolia Days
• Ploughman's Platter for a Party by The Girl In The Little Red Kitchen
• Puff Pastry Cheese Sticks by Basic N Delicious
• Rye Party Puffs by Kudos Kitchen by Renee
• Southwestern Turkey Sliders by The Texan New Yorker
• Spinach and Mushroom Pizza Bites by The Dinner-Mom
• Tomato Basil Soup Shooters by Cindy's Recipes and Writings
• Zucchini and Summer Squash Crostini by Hip Foodie Mom

Sweet Treats:

• Alice in Wonderland Sugar Cookies by Hezzi-D's Books and Cooks
• Baked Lemon Glazed Mini Donuts by Killer Bunnies Inc.
• Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
• French Silk Shooters by That Skinny Chick Can Bake
• German Chocolate Brownie Bites by Wallflour Girl
• Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
• Raspberry Fools by The Foodie Army Wife
• Strawberry Shortcake Dessert Shooters by The Redhead Baker
• Vegan Caramel Truffles by What Smells So Good?
• White Chocolate Peanut Butter & Banana Bites by Take A Bite Out of Boca
• Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Savory Fig and Sweet Onion Freezer Jam #SundaySupper

One of the best things about summer is the abundance of fresh fruits and vegetables. The gardens are filled with ripened produce and the farmers markets are loaded with whatever you can't / don't grow.

But soon enough, it all comes to an end. (boo-hoo)

No fear! Sunday Supper is hear! Today it's all about saving summer! We have how-to's on dehydrating, freezing, making sauces, jams, pickling, oh my gosh...there's so much you can do to save those summers flavors.

I recently made Grilled Fig Onion Glazed Pork Tenderloin and afterward I was bummed cuz I won't be able to make this year round. Figs aren't always in season. And that's when it dawned on me....I can make a savory jam with the very same ingredients I used to make the glaze....voila! My summer flavor has been saved for the whole year!

Savory Fig and Sweet Onion Freezer Jam
makes about 10 cups of jam
Printable Version

1 tsp light olive oil
1 1/2 cups thinly sliced sweet onions
2 tsps white balsamic vinegar
1 garlic clove, minced
7 cups chopped figs, stems trimmed off (about 2 1/2 lbs)
1/4 tsp ground black pepper
4 cups sugar
juice from 1 lemon
1 box of fruit pectin

Wash and sterilize enough jars and lids to hold a total of 10 cups of jam.

Heat the oil in a large heavy skillet or sauce pan over medium-low heat. Add the onions and saute, stirring often until tender and just starting to turn a nice golden color. Stir in the garlic and saute for another minute. Deglaze with the balsamic vinegar. Remove from heat.

Add in the chopped figs, sugar and black pepper. Stir to combine. If you prefer a less chunky end result, use a potato masher and smash everything up a bit.

Stir in the lemon juice and pectin. Place over low heat and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes, stirring occasionally.

The way to test if your jam is ready, is to place a glass plate in the freezer. Place a dab of your jam in the middle of the very cold place and turn your plate on it's side. If the jam begins to quickly run, it's not thick enough. If it runs slowly or stays put, it's ready for the jars.

Carefully spoon the jam into your clean jars, leaving about 1/4" space at the top. With a clean, damp cloth, wipe up the spills and make sure the edge is clean and put your lids on.

Allow to cool to room temperature before freezing or using.

The aroma is mouth watering...the caramelized onion and balsamic vinegar seems to dominate the jar, but when you taste it\ you're surprised by the sweetness that accompanies the delectable flavor of fig while the onion is just a lingering after flavor that brings it all full circle.

Not only is this an amazingly delicious glaze, but if you really want to wow your taste buds (and who doesn't?) then you must try it with brie cheese in the center of a bundled up puff pastry!

So simple, easy and quick...

Preheat your oven to 400'
1 sheet of puff pastry, thawed (cuz I use the frozen kind)
1 wheel of brie cheese
about 2/3 cup of Savory Fig and Sweet Onion Freezer Jam
1 egg mixed with 1 TB water

Line a baking sheet with parchment paper.

Lay the puff pastry sheet on a floured surface. Place the brie in the center. Top with the jam

Pull all the sides up to the center and pinch a little so they stick together some, to resemble a cute little bundle fulled with surprises.

Brush the top and sides with the egg wash.

Carefully place it on the lined baking sheet and into your oven. Bake for about 30 minutes or until golden brown.

Allow to cool for about 10 minutes before serving. You might even want a little extra jam handy to toss a glob or two on your plate to ensure that you have a little of everything in each bite. The is the perfect balance of sweet and savory, gooey cheesy buttery flakiness.

I'm not sure if 10 cups is going to last me through the winter....

For more delicious tips and how-tos and fantastic recipes on saving summer, visit the other Sunday Supper blogs.


Learn how to …

• Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma's Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi's Kozy Kitchen 
• Spicy Apple - Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D's Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor's Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake 
• Pickled Beets and Onions from Kudos Kitchen by Renée 
• Pickled Green Tomatoes from Culinary Adventures with Camilla 
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days 
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen 
• Refrigerator Pickles from Webicurean 
• Sweet Pickled Cauliflower from Because I Like Chocolate 

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood 
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen 

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze 'em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Natalie's Bacon Wrapped Jalapeno Poppers

My daughters both claim they don't like to cook, yet when they do, they knock it out of the park! As a foodie and someone who loves to cook good food, it just makes my heart sing when my girls make something they're so excited about and proud of...that I am asked to post their recipe.

My oldest daughter, Natalie made this batch of Bacon Wrapped Jalapeno Poppers the other night. She had them at my sister's house when she was there a few months back and loved them. (We are all blessed to have a family filled with amazing cooks!)  She didn't write down what she did so I picked her brain to try and get some measurements and guide lines for this recipe. Obviously it's a recipe that can be altered according to taste. I'll give you some estimated measurements but by all means, eyeball it and add as much as you want to where it "looks" right.

Natalie's Bacon Wrapped Jalapeno Poppers
Printable Version

1 lb jalapenos
2 lbs bacon
8 oz cream cheese, room temperature
4 oz shredded cheddar cheese
3 green onions, chopped
Minced garlic to taste (at least 1 tsp but probably closer to 1 TB cuz we love garlic)

Preheat the oven to 375'

Trim the stems off the jalapenos, slice in half and use a spoon to remove the membranes and seeds (unless you're into the heat...then leave it in!). Set aside

(wash your hands really well and don't touch your face! Your finger will be spicy for quite some time. If you have gloves, use them.)

Cut the bacon slices in half.

In a medium bowl, combine the cream cheese, cheddar cheese, green onions and garlic.

Fill each jalapeno 'boat' with the cheese mixture and wrap with a slice of bacon. Place on a greased cookie sheet. Continue until all of the jalapenos have been filled and wrapped.

Bake for 30 minutes. Then stick them under the broiler and broil for an additional 3 minutes so the bacon gets nice and crispy.

Let cool a few minutes and serve!

I only got to try one. Natalie and her friend enjoyed them so much they ate almost all of them up! The one I tried was delicious...and how could it not be? Some of my favorite ingredients all wrapped in one (garlic, cheese and bacon!)....you really can't go wrong with this recipe. Perfect little appetizers for your next party.

Note: My sister likes to dip the tops of these bad boys in panko crumbs before popping them in the over, for some added crispiness.

Natalie, I am so proud of you! You done good, girl! I hope that some day you will find joy in cooking, the way your aunts, mimi, and I do... and the way your great grandmothers did.

I love you sweetie! <3

A Very Blueberry Thanksgiving

It works. Blueberries with your Thanksgiving feast. I swear! If you're not much of a cranberry fan, then go for the little blue dynamos! If you LOVE blueberries, then just do it! You get that slight tartness with a little sweet, of course, but blueberries also work in savory dishes.

I promise!

Until yesterday, I had no idea that blueberries were so versatile.

I attended A Very Blueberry Thanksgiving luncheon with Food Bloggers of Los Angeles, hosted by Erika of In Erika's Kitchen, sponsored by Blueberry Council and Rioja Wines.

Every dish had blueberries in it, from the appetizers to the main course and last but not least, the dessert. The courses were magnificently paired with 6 different Rioja Wine varieties.

One thing that stuck in my head, as I listened to the Little Blue Dynamos guys talk about blueberries, was the quality of produce that comes from Chile. For some reason I have always thought that imported produce wasn't as regulated as domestic. Well, Chile is an "export powerhouse" and in order to sustain that, they need to maintain a high level of quality and safety standards. Not just US standards but also Canadian, South Korean and European, just to name a few. What that means is the quality is just as good, if not better than what we get domestically. And since their harvesting time is opposite of ours (due to that south of the equator thing) we have the benefits of obtaining various fresh fruits during our winter months.

Our Rioja Wine representative had so much to say (and I realize even more, how little I know about wine). I thoroughly enjoyed each selection that was presented (I even won a bottle!). Here's a nice little tip: if you have a bottle of wine and the tannin is just a little too strong for you, place the bottle in the fridge for about 15 minutes or so and the flavor will soften and you'll have a nice smooth wine to enjoy.

If you follow me on Instagram (PeacefulCooking), twitter (ImStuffed) or facebook (Peaceful Cooking) you will have seen previews of the following amazingly delicious dishes on Sunday. All of which contained blueberries. Every single dish was fantastic. I'm going to share photos and links to the recipes since there are several, rather than make this post 2 miles longs (instead of just 1 mile).

First up we had.... 

Pre-feast nibbles:
Paired with Muga Blanco 2012

Mashed Potato Pops with Blueberry "Not Ketchup"
Printable Recipe

These little pop-in-your-mouth morsels were very good with that little crispy-crunch on the outside. But what made them beyond good, was the Blueberry "Not Ketchup"! Seriously people, you have to try it. It's not too sweet, very smooth with a slight tang. If it were socially acceptable, I would've been eating the dip with those skewers once the potato balls was gone. It's that good!

Pumpkin Soup Shooters with Dried Blueberry Dust
Printable Recipe

Light, subtle flavors, not too thick or heavy. Just enough to keep you from fainting due to starvation while waiting for the big meal! (you know how it is....you don't eat all day because you want to save your appetite) Adding the fun little dusting of blueberries gives this soup shooter that special festive touch.

First Course:
Paired with: Cune Rosado 2012

Butternut Squash Salad with Blueberry Balsamic Vinaigrette
Printable Recipe

Oh my goodness! This is one dish I wish I had taken more of. And a definite addition to my table this year! I'm not much of a salad person but when the flavors and textures blend so wonderfully, I just couldn't help myself. I love this salad. I'm not sure which ingredient won me over...of course the blueberries...but then the pepitas spoke to me....and then...I think the Blueberry Balsamic Vinaigrette started singing to me. Yes! That's what it was. (Nothing like a private serenade)

Side Dishes
Paired with: Cune Rosado 2012
Vina Herminia Tempranillo 2012
Torre  de Ona Finca San Martin 2010
Conde de Valdemar 2010

Chili Roasted Sweet Potatoes with Dried Blueberries
Printable Recipe

Sweet potato fans...here's your chance to get out from under that sweet potato casserole! Healthy, quick and easy and look how beautiful that is. Talk about back to the basic with a new twist. Delish!!

Pulled Turkey Sliders with Blueberry Chutney
Printable Recipe

This is actually a great idea for turkey leftovers. Or maybe a little something to hold over those football fans until the feast is served. If you're an early Thanksgiving Feast eater...then how about a quick bite before you go to bed. Whatever you choose, it's gonna work. These are easy, delicious and fun to eat!

Blueberry Stuffin' Muffins
Printable Recipe

Baking stuffing in a muffin tin? YES!! Little individual servings and everyone gets the best of both worlds....the moist center and the crunchy top. I'm sure you've seen people add cranberries, apples, grapes..etc to their stuffing. Why not blueberries? This whole dish is ingenious! (and look how cute they'd be next to the Pulled Turkey Sliders above!)

Brussels Sprouts with Blueberry Balsamic Glaze
Printable Recipe

If you struggle to find that vegetable side dish that can stand up to the main course, look no further! Brussels sprouts are roasted in a blueberry balsamic glaze yet they maintain their cabbage like integrity that so many enjoy.

Main Course:
Paired with: Lan Edicion Limitada 2008 (my personal favorite of all the wines offered)

Boneless Roasted Turkey Breast with Blueberry Salsa
Printable Recipe

I'm sorry I didn't get a picture of the turkey this was served with but we all know what that looks like. I went back for seconds and all that was left was a little of this salsa....and I was totally fine with that. The combination of blueberry, green apple, and red onions is phenomenal! If you're going to skip the gravy, for whatever reason, then this is the perfect compliment for your turkey.

Last but not least.....

Dessert
Paired with: Blueberry Mulled Cider
Printable Recipe
A lovely refreshing yet comforting cider to finish with. (I don't know why I failed to take a picture. Maybe I drank it before thinking about it)

Pumpkin Blueberry Triffle
Printable Recipe

What a way to end the day! This is truly a delightful dessert. It's not heavy, it's not too sweet. It doesn't make you groan at the end as if you ate so much and wished you hadn't. I should've brought some home though, because now as I'm looking at it, I really want some. It has all the right holiday spices and flavors rolled up in perfect harmony.

If you're looking to switch things up a bit, or introduce a new dish....maybe you have the privilege of enjoying more than one Thanksgiving dinner....the dishes above come highly recommended, by yours truly.

Thank you Blueberry Council and Rioja Wines for sponsoring such a lovely spread.

And Thank you again Erika for a wonderful afternoon, for your hospitality and your expertise in the kitchen!

Stuffed Zucchini Blossoms

Whether you're growing zucchini in your own garden or buying them at markets, you've no doubt come across the beautiful big yellow blooms of a zucchini plant. They may not be fragrant but they sure do taste good.

I had heard of people eating zucchini blossoms several years ago but I wasn't in a hurry to give them a try. It takes me a while to warm up to a new idea. Even in fashion (and I am by no means a fashionista), I'm just beginning to like a style as its on its way out.

The other day I was walking through the farmers market and saw some blossoms. Apparently both the male and the female blossoms are edible. I don't know why I'd think otherwise but this was the first time I'd seen them with baby zucchinis still attached....a.k.a. female blossoms. I usually just see the males (fruitless blossoms).

The above female blossoms were $1.25 for the 6 of them.

I then learned from a chef on Facebook that if you are growing your own zucchini, you can pick all but one of the male blossoms. Not only will you have something delish to play with in the kitchen and eat, but it will also promote more growth in your plant.

I suggest that you prepare and eat the blossoms the same day you get/pick them. I read somewhere that you should pick them in the morning while they are still open so as not to discover any little buggies that were trapped inside the closing flower. (isn't nature just so much fun....).

The blossoms are a bit delicate...work gently with them if you plan on stuffing them. If you don't plan on stuffing them....never mind. It's a moot point.

Let's talk about the flavor. Mild. Nothing about the flower itself stood out...but then again I had stuffed it with cheese, garlic and lemon zest, which are pretty strong flavors in themselves. Because I was using the female blossoms, I did get that zucchini flavor at that end. But even when I bit the tips of the fried flower, I was not hit with an overwhelming flavor of any kind. I think I'd have to eat it raw to really give you an accurate opinion. But it is a great vessel for a delicate and memorable appetizer. (even Sir Sportsalot ate one....which shocked the hell out of me). Now I've heard that pumpkin flowers taste like wild mushrooms. Makes me want to rush out and buy a pumpkin plant for my garden just so I can try them.

Ricotta Stuffed Zucchini Blossoms
Printable Version

vegetable oil
6 zucchini blossoms
1/2 cup ricotta cheese
1 garlic clove, mince
1 green onion, finely chopped
pinch of lemon zest
1 1/4 cups of flour
good pinch of salt, plus more before serving
12 oz beer

Heat a large saucepan or pot with 2" of vegetable oil over medium - high heat.

Combine the cheese, garlic, green onion and lemon zest in a small bowl.

Carefully open the pedals of the flower and work about 1-2 TB of the cheese mixture into each blossom.

In a medium bowl, combine the flour, pinch of salt and beer. Whisk until almost smooth. The batter should be like pancake batter, with a few lumps. Don't over mix...you'll lose the body that the beer provides. Feel free to add more flour or beer if needed to get the desired consistency.

Working in batches, carefully dip and roll the stuffed blossoms in the batter. allowing excess to drip off before placing into the hot oil. ***BE very careful as the oil will spit and splatter due to the wetness from the ricotta cheese.

Fry for 2 - 3 minutes, turning once, until golden brown. Remove from oil and let drain on rack. Sprinkle with salt.

Serve warm.

Napa Rose Lavosh

Disneyland is more than mouse ears and rides. It's more than long lines and tired feet. Disneyland is about food and shopping too!

It had been a long time since I visited the magical kingdom (too many years for me to want to figure out...probably close to 10). But I had a wonderful opportunity to go recently. For free! A close friend of ours works for Disney and he gets free tickets! AND a discount on everything purchased while there! 

Of course I had to visit every store. And in every store, I had to hunt down the kitchen section. Look what I found! 

A cookbook with recipes from the Disney Chefs. With adult tastes and flavors! There's even a few cocktail recipes in the back (I wonder which one is Tinkerbell's favorite). 

I'm not sure why I chose a simple appetizer as my first recipe to try...but honestly, it's amazingly simple and easy  and it's really good. 

Lavosh is a soft, thin flatbread, popular in many of the middle eastern countries. Napa Rose Lavosh is lavosh that has been seasoned and baked until crisp, in order to make a cracker and is one of the recipes from Disney's Grand Californian Hotel and Spa. 

And its delicious. Did I mention how easy it is?

I purchase lavosh at one of the many international markets around town. Typically it comes in very large sheets that are folded and packaged. This particular brand provided it in small, manageable sheets. Either way, it doesn't matter since the end results are the same.

Napa Rose Lavosh

Printable Version

1 cup olive oil

2 large garlic cloves, smashed

Salt and pepper to taste

2 tsp chopped parsley

1 cup grated Parmigiano-Reggiano cheese

1 package of lavosh

Preheat the oven to 350'F

In a bowl, combine the olive oil and garlic. Season with salt and pepper.

Brush the lavosh with the olive oil mixture. Sprinkle with parsley and cheese.

Bake for 8 minutes or until golden brown. 

Serve warm or at room temperature, as a cracker.

I broke mine up and served them with hummus. If you want to be a little less rustic, cut them into uniform squares, rectangles or triangles before baking. 

I served this at a small dinner party a while back, right after I had finished planting my garden (herbs are planted behind this section). It was a gorgeous late afternoon.

And a most perfect appetizer.

Curry Tofu Hummus

Did you know that April is National Soy Foods Month? 

Neither did I. Until recently. 

My friends over at FoodieBlogRoll hooked me up with some soy foods products to help spread the word and share some ideas on what you can do with soy foods. 

I'm not a soy person, personally but one of my daughters is lactose intolerant and soy foods products is one of the ways she gets around her tummy aches caused by dairy. I also use soy flour in a lot of the breads that I make for her. Therefore, I'm not a stranger to soy. Plus...I really enjoy soy nuts and I absolutely love eating edamame...those ones you get at Costco. Omgohs.....They're so addicting. 

Anyways....this is what I received in the mail the other day....

These things are always a surprise. You never know what you're gonna get until it arrives. Hmmm...what to do...what do. I didn't want to do anything typical here so I started thinking about cheese. I've made cheese...soft cheese from milk, in the past so I figured you could do the same thing with soymilk. 

Only it's called tofu. 

Which sorta confused me because I know there's soy cheese out there. Apparently the beginning stages for both are the same. Some blogs even call tofu, soy cheese. Which confused me a little more. So I looked it up on that handy dandy website known as Wikipedia and it said that tofu is the curd that comes from soy milk which is pressed and is highly perishable while cheese starts off the same way but then its salted and ripened. Soy cheese is therefore more flavorful than most tofu.  

With all that said, I started on my tofu making adventure....with a little help from LAFujiMama

Tofu

Printable Version

4 cups soymilk

1/2 cup water

1 TB apple cider vinegar

1 TB lemon juice

Bring the soymilk to a boil, stirring occasionally so it doesn't burn. While that's going on, combine the water, vinegar and lemon juice. 

Reduce the heat and simmer for 3 minutes. 

Remove from heat and add 1/2 of the water mixture. Stir vigorously about 5 or 6 times. Add the remaining water mixture and stir gently, in a figure 8 fashion until curds begin to form. 

Cover with a lid and let sit for 15 minutes. This is when you'll see the full separation. Now from what I've read, the size of the curd will vary depending on the protein content of your soymilk. 

Line a strainer with a cotton cloth and place over a bowl. 

With a large slotted spoon, remove the curds and place them into the lined strainer. Fold the cloth over the curds and place a plate (for even distribution) over the cloth and press until most of the liquid is gone. Place a heavy object on top to get the remaining liquid out. This should take a few minutes. The less liquid remaining will create a more firm tofu. 

I ended up with a very soft tofu. I think it is from a couple of things. One...I had a very small curd formation. Two...I couldn't get anymore liquid out of my curds.

At this point you can place the tofu in a bowl of cold water and gently run cold water into the bowl (not allowing the water to run directly onto the tofu) for several minutes. This is suppose to make the tofu set up. I found that my tofu was just too soft to undergo this process and was dissipating into the water so I stopped. To store your tofu, you need to cover it with cold water and refrigerate.

I used mine immediately.

Another thing I noticed. My tofu is a tan color. The soymilk was a light tan coming out of the container so I'm not sure if that's the reason....but that's what happened. I've been told that it looks like coffee ice cream. (I assure you, it doesn't taste like it though.)

Well, never the less, the color wasn't an issue because this lovely silken mass was destined to become a dip.

Tofu Curry Hummus
Printable Version
1 can garbanzo beans, drained, liquid reserved
5 oz silken tofu
1 TB tahini
juice from 1/2 lemon
2 - 4 tsp curry powder
Salt to taste
Roasted soy nuts to garnish
Olive oil to garnish

Combine garbanzo beans and tofu in a food processor. Process until smooth. Add about 1 TB of reserved garbanzo liquid, while processing, until just under desired thickness. add the tahini, lemon juice and curry powder (to taste) and process until smooth. If you desire a thinner hummus, add a bit more reserved garbanzo liquid. Salt to taste. Garnish with a sprinkle of soy nuts and a drizzle of olive oil. Serve with your choice of bread.

What an amazingly tasty dip....but you have to be a lover of curry! But wow...smooth, delicious and oh so healthy. I know this was a really long process to get from A to Z but the fun was in the making.

And now...a few words from our sponsor:

April is National Soyfoods Month which makes it the perfect time to learn how soy can help create a healthy diet and to discover easy ways to incorporate it into everyday meals.  Packed with protein and fiber, soyfoods are a great way to reduce calories, saturated fat and maintain your weight.

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!

Soyfoods aren’t just for vegetarians anymore. In fact, dishes made with soy are quick, tasty, and often healthier than traditional protein sources.

Since April is National Soyfoods Month it’s the perfect time to tell your readers about the benefits and ease of cooking with soy!

Here are just a few ways that soy can help make your life easier and healthier:

Take this mixed berry smoothie up a notch with creamy and delicious WESTSOY Soymilk made from whole organic soybeans:
Berry Smoothie
WESTSOY Soymilk

Need a snack on-the-go?  Grab some gluten free SOYJOY bars to fuel up with nutrients in seconds.
SOYJOY bars

On those busy weeknights, add some Wildwood tofu to the standard stir-fry for more protein or this spinach fettuccini to your favorite pasta sauce.
Wildwood Tofu

Packing lunches with the same snacks can get a little boring, but honey roasted soy nuts are a sweet and crunchy snack packaged in individual sizes, perfect for the lunch box.
Honey Roasted Soy Nuts

Packed with protein and fiber, soyfoods are a great way to reduce calories, cholesterol and saturated fat.
They also serve as a great source of iron, calcium, vitamin B-12, magnesium and zinc.

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April is SoyFoods month! Explore the site for recipe ideas and ingredients!
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