Key Lime Cheesecake with Key Lime Custard

One of my chicas from work walked in with a huge bag full of what she called 'Mexican limes' (a.k.a. key limes). I'm not talking about one of those plastic bags from the grocery store. I'm talking about a huge thick plastic bag. I have no idea how many pounds it was (multiple) but I do know that I ended up with more than 6 cups of juice!

Her request? "Can you make a key lime cheesecake?"

I'm thinking....Ummm...sure. But I've never even tasted, let alone made a key lime pie. How will I know if it ends up right? I have nothing to compare it with.

There begins the challenge. I searched through several recipes. Read numerous reviews. Omitted any recipe that called for flour. Is that weird? I've just never made a cheesecake with flour. I don't understand why it would even be required. In my mind, something isn't right. Am I being a cheesecake snob? Do I need to be enlightened here? Please fill me in if I'm being ignorant about this.

Anyways....I came across a recipe that not only had a good solid cheesecake recipe, but included a delicious surprise inside.......

Key Lime Custard!! Yes, there is a layer of amazing key lime custard underneath all that cream cheese deliciousness.

There's also a layer of sour cream on top. In the reviews, several people whined about it. How it's not needed. They didn't understand why it was even in the recipe. I personally add this particular layer to just about every cheesecake I make. If it's not your thing...by all means, don't worry about it. just leave it off and bake the cheesecake an extra 10 minutes.

Key Lime Cheesecake with Key Lime Custard

Inspired by: Key Lime Cheesecake
Serves 10-12

Key Lime Custard
6 large egg yolks
3/4 cup sugar
6 TB key lime juice
1 tsp key lime zest

Crust
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter

Filling
2 - 8oz packs of cream cheese, room temperature
2/3 cup plus 3 TB sugar, divided
2 large eggs
3 TB key lime juice
1 TB key lime zest, plus more to garnish if desired
16 oz sour cream
Thin key lime slices to garnish

Key lime custard:
In a heavy sauce pan, over medium heat, whisk together all of the custard ingredients. Continue whisking until it boils and let boil, while whisking, for 30 seconds. This will take about 8 or 9 minutes.

I cannot stress enough how important it is to whisk! Not stir. Whisk!! You do not want the egg yolks to scramble. Scrambled custard would just be nasty.

Cool to room temperature, stirring occasionally, keeping in mind that it will thicken more as it cools. Set aside.

Crust:
Preheat the oven to 350'

Wrap the outside of a 8' or 9" springform pan with 3 layers of aluminum foil. You need the foil to go up the sides about 3".

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until well combined.

Press the mixture inside your prepared springform pan, and up the sides about 2 inches.

Bake for about 5 minutes and allow to cool completely.

Filling:
Cream the cheese and 2/3 cup of sugar until almost smooth (don't stress about the lumps. They'll go away while baking). Mix in the key lime juice and zest. Add the eggs one at a time and blend until just combined. Don't over blend. You don't want air bubbles in your cheesecake. Air bubbles help create cracks.

Assembly and Baking:
Spoon the custard into your crust, making it as even as possible and smooth it over.

Spoon the filling over the custard, carefully.

Using a roasting pan that's big enough to hold the springform pan, place the springform pan into the roasting pan. Pour enough water in the roasting pan so that the water comes 1" up the sides of the springform pan.

In your already 350' heated oven, bake for about 45 minutes, or until just set. Just set means that it's still a slightly jiggly and the center is not all puffy.

While the cheesecake is baking, in a medium bowl, mix together the sour cream and 3 tablespoons of sugar.

When the 45 minutes is up, spoon the sour cream mixture over the top and bake for an additional 10 minutes.

Place on a cooling rack and let cool for about 10 minutes. Remove the foil and remove the springform pan siding. If needed, run a knife around the edge. Let cool completely then cover and refrigerate over night, allowing it to completely set.

Garnish with lime slices and zest if desired.

It is tart and sweet and absolutely delicious!

This was the first time I had done the whole foil with the pan in water thing. I almost didn't. I typically just place a pan of water on the rack below which creates steam and helps with the whole cracking thing. But because of the custard, I chose to do as I'm told. It worked and the 'mmmm' sound that came from my chica's as she ate it, told me that it was a success.

Thank you for the key limes, Nancy! 

BBQ Pork Tenderloin Stuffed with Pineapple and Cheese Curds

Happy 4th of July. 

I'm sure most of you are preparing for the biggest BBQ day of the year. Let me help you out a little with a deliciously tender BBQ Pork Tenderloin that I butterflied and stuffed with pineapple and cheddar cheese curds.

Yes, I said curds.

It wasn't planned. But became a must. I didn't realize my block of cheddar was gone (hate when that happens), but I did spy a packet of cheddar cheese curds. The substitution actually worked out better than I thought, and maybe better than the regular cheese would've. Surprisingly, the curds melted beautifully and just enough.

A recently received a couple of coupons for Stubb's BBQ Sauce. Stubb's is no stranger in my kitchen. I've been using it for a few years now, I love the consistency of their sauces. Not so thin that it runs right off your food, yet not so thick that you feel like you're applying a layer of frosting to your steak.
I usually buy the Original recipe, knowing I like and trust it for what I'm going to use it for. But when you get a couple of coupons for free stuff, you get to experiment with some abandon and try something new with no regrets.

That's how I came to fall in love with their Sweet Heat Legendary Bar-B-Q Sauce. There's a slight tang the rides along with the sweetness, and it's perfectly balanced. Then the heat joins in about a half a second later and takes it all to a new level. I'm not talking about the kind of heat that makes you grab for the nearest glass of water...I'm talking about a subtle warmth...just a few degrees, that accentuates the smokey under notes of chipotle and red chili.

Now picture this with the tangy sweet flavor of pineapple and creamy smooth melted cheese that's all pulled together with a juicy tenderloin.

And there you have it. My new favorite BBQ recipe.

Which really isn't much of a recipe, per-say. But I'll give you a list of what you need and what to do with it. How much you use of each ingredient will depend on the size of your tenderloin.

BBQ Pork Tenderloin Stuffed with Pineapple and Cheese Curds

1 pork tenderloin, butterflied (there are lots of videos on YouTube that can help you with this process much better than I can)
Cheddar Cheese Curds (or chunks of cheddar cheese)
1/4 cup or so of crushed pineapple
Stubb's Sweet Heat Legendary Bar-B-Q Sauce
Cooking twine

Get your coals started.

Place a good amount of cheese down the center of your tenderloin and then spoon some pineapple over the cheese.

Roll it up tight and tie it up with some twine, making sure everything is tucked in and can't get away.

Once the coals are good and hot, scoop them over to one side of your grill so that you have a direct heat side, and an indirect heat side. Place the rolled and trussed tenderloin over the side that's directly over the coals and seer it, turning as you go until all of the sides are good and brown.

Move the tenderloin to the other side of the grill where there are no coals, brush it with some bbq sauce, cover the grill and let it cook for about 15 - 20 minutes, turning occasionally.

Just before removing from the grill, brush on some more bbq sauce.

Let it rest for about 5 or 10 minutes before removing the twine and slicing

Don't worry if some of the stuff inside leaks out. Think of it as a tease...a sneak peek at what's to come.

Because you know it's going to be good. The acidic pineapple helps tenderize the meat. The cheese....well, 'nough said there. You can't ever go wrong when cheese is involved. And that bbq sauce. Well, let me just say it was the perfect compliment to everything going on, on my grill.

Serve it with a side of grilled corn and some homemade macaroni and cheese and you've got yourself a good ole down home American dinner.

Enjoy your celebration of our nations Independence Day!

Longaniza Grilled Cheese Sandwich for #SundaySupper

April is National Grilled Cheese Month! Sunday Supper and Gallo Family Vineyards are helping us celebrate such an awesome month by providing you with 20....yes, I said TWENTY, recipes for grilled cheese sandwiches. Can you say (in your best soprano falsetto voice) ...heeeaven! When it comes to comfort food, I think grilled cheese sandwiches are right up there with mac and cheese. I have this sneaky suspicion that melted cheese is the main culprit.

Do you remember your first encounter with a warm, gooey grilled cheese? The first time you bit into that toasty, buttery bread and experience the melty goodness inside? I wonder how many of you are thinking about your lunch break at school and unwrapping a foiled sandwich, with the bread partly slid to the side. Those cafeteria assembly-line messes that somehow became a school lunch favorite, despite the fact that oftentimes part of the sandwich was hard, the cheese wasn't real, and they were barely warm. My point is, it's pretty hard to make a bad grilled cheese. Unless you burn it of course (been there, done that). Even then.....a little darkened bread is all good.

Grilled cheese is extremely popular across the world, in a variety of cultures and methods (i.e.: quesadilla, croque-monsieur) and has been around in some form or another since ancient times. The American version, which we're all so fond of, became popular in the 1920's, with the invention of processed cheese and its easy accessibility during WWII, and has grown in leaps and bounds in recent years. The mold has been broken, creating a limitless variety. And boy does that make me one happy camper. Have you any idea how fun it is to play with flavor combos all melted together with cheese, in between two slices of toasty bread?

Aaaaand....pair it with wine? Ooooh yes.....this wine pairing is going beyond the sliced cheese laid elegantly on a charming platter or rustic board. Today we are all about the ooey, gooey, melty, chewy cheese. Grilled cheese gone rogue is where it's at.

Let me tell you a little about my version. If you've been following me for any amount of time, you will be a bit familiar with my love of Latin foods. I am blessed with the numerous ethnic markets in my area. One of the major pluses of living in Los Angeles. Having many friends who are from a Mexican or South American descent has also contributed greatly to my knowledge and appreciation of their food. Making a grilled cheese with a Latin flair came naturally to me. Longaniza became the focus, along with a number of complementary flavors.

Longaniza Grilled Cheese Sandwich

Makes 2 to 4 sandwiches, depending on the size of the bread used

1/3 cup mayonnaise
1/4 cup chipotle sauce
Olive oil for sauteing
1/2 lb. longaniza
10 oz. jalapeno quesadilla cheese, shredded
10 oz. oaxaca cheese, shredded (this is very similar to mozzarella)
1/2 red onion, diced
1/4 cup chopped cilantro
4 - 8 slices of sourdough bread
1 or 2 limes sliced into wedges

In a small bowl, combine the mayonnaise and chipotle sauce and chill while preparing the rest of the ingredients.

Remove the longaniza from its casing and cook in a medium sized skillet coated with olive oil over medium heat until browned. This is a bit hard to tell since its red in color to begin with. But, it will get a little darker as it's cooked.

In a small skillet, saute the onions until tender and just starting to brown.

Mix the shredded cheese together.

Brush one side of the bread with the chipotle mayo and place it face down onto a medium to medium low heated skillet or griddle, keeping in mind that the mayo will tend to burn a little quicker than butter.

Cover the slice of bread with some of the cheese mixture. Evenly sprinkle with some cooked longaniza, some sauteed onions and a couple of pinches of chopped cilantro. Squeeze the juice of a lime wedge over it all and top with more cheese.

Brush one side of another slice of bread with the chipotle mayo and place it face down over the last topping of cheese and brush the exposed top with even more chipotle mayo.

Cover with a lid for a few minutes to help all that cheese melt.

I used a comal to make my sandwiches and had to use a high domed lid for this purpose.

Once the bottom is good and brown, carefully flip it over and press with the back of your spatula. It took two spatulas for me to safely flip this bad boy over without losing the insides. One spatula on the bottom, and one on top, upside down so that when I flipped it, the spatula was facing the correct way, making it less awkward to remove.

Watch it carefully. It always seems that if it's going to burn, it's gonna happen on the second side. Once that's done...remove from the skillet, slice and serve. With wine of course.

I chose a nice Hearty Burgundy to enjoy with my Longaniza Grilled Cheese. It happens to be Gallo Family's original red blend. It's wonderful with bold and layered flavors. A perfect match for everything going on in my sandwich. It had a way of blending the flavors into a creamy richness. If you're more inclined to enjoy a sweeter, less dry wine, then I recommend the White Merlot which pairs nicely with spicy foods.

For more information about Gallo Family Vineyards and the wines they have to offer, visit their website. There, you will also find the store locator. I recommend that you follow them on Facebook, Twitter, Instagram and YouTube for more ideas and updates.

Whichever wine you choose, you are bound to fall in love with this grilled cheese.

The bold and spicy flavors from the longaniza and chipotle mayonnaise, slightly offset by the sweet and tangy red onions, brightened up with the freshness from both the cilantro and lime juice. All of this enveloped by warm, melted cheese.

Pure bliss.

Don't forget to check out the other 19 Grilled Cheese Sandwiches as well as Gallo's Grilled Cheese Recipe blog post about today's cheesy goodness.

• Bacon Inverted Grilled Cheese by Brunch with Joy
• BBQ Pulled Pork and Smoked Gouda Grilled Cheese by Bobbi's Kozy Kitchen
• Brie, Raspberry and Honey Grilled Cheese by The Girl In The Little Red Kitchen
• Chicken Pesto Grilled Cheese by That Skinny Chick Can Bake
• Egg Prosciutto Grilled Cheese by Magnolia Days
• French Onion Grilled Cheese by The Redhead Baker
• Garlicky Anaheim Pepper Grilled Cheese by Peanut Butter and Peppers
• Gluten Free Kale Grilled Cheese by Gluten Free Crumbley
• Grilled Cheese with Spinach and Roasted Red Peppers by Ruffles & Truffles
• Grilled Havarti with Onion Jam by Nosh My Way
• Grilled Gruyère on Rye with Crisped Sage and Pink Lady Slices by Culinary Adventures with Camilla
• Loaded Sharp Cheddar and Black Forest Ham Grilled Cheese Sandwich by Serena Bakes Simply From Scratch
• Longaniza Grilled Cheese Sandwich by Peaceful Cooking
• Philly Cheesesteak Grilled Cheese Sandwich by Family Foodie
• Pizza Grilled Cheese by Alida's Kitchen
• Roasted Cauliflower, Ham and Brie Grilled Cheese by Cupcakes & Kale Chips
• Roasted Tomato Caprese Grilled Cheese by One Sweet Mess
• Spinach Artichoke Grilled Cheese by Life Tastes Good
• Tomato Bacon Jam Grilled Cheese by Feed Me, Seymour
• Tomato, Prosciutto and Gruyère Grilled Cheese by Casa de Crews
• Twenty Ways to Make Grilled Cheese plus Wine Pairings on the Sunday Supper Movement website

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.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards

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.

Smoke House Cheesy Garlic Bread #SundaySupper

How do you define "hometown food"? Is it food from the town you grew up in? From the town you currently live in? Maybe it's from the town that has your heart...you know that saying..'home is where your heart it'.

I had a difficult time deciding what to make for today's Sunday Supper theme. The town where I grew up is out of the way, hidden between a few mountains and from what I remember, wasn't known much for their food. I do remember a great burger joint or two. I also considered where my heart is, and most of my family but I think I've posted several southern dishes which actually represent a culture more than the town in Alabama where my folks live.

So that left me with my current location of nearly 30 yrs....beautiful downtown Burbank. We have an awful lot of restaurants in town. Mostly chains. Some new, some old. Some great and some not so much. But there's one restaurant down by the studios that has been around for decades. Owners have changed a few times as has the menu a bit but the one thing that the Smoke House is famous for is their Cheesy Garlic Bread.

The Smoke House is a great steak house with wonderful prime rib, a fabulous Sunday brunch and a real old time classic feel to it, complete with a bar, lounge and live music. It's been around since the end of WWII and used to be frequented by Hollywood legends such as Bob Hope and Bing Cosby. Dinning there has always been a great way to celebrate a special occasion. Regardless of what you order, several orders of cheesy garlic bread are a must. Plus one to go. The locals even make special trips just to pick up a few orders to take out. Nothing else....just cheesy garlic bread.

One of my dearest friends shared a recipe for their cheesy garlic bread. Funny thing is that the recipe calls for shredded American cheese, but there's a note at the bottom that says: 'or use powdered cheese (ie: the cheese packet from boxed macaroni and cheese)'.

Really?!...hmmm. That little note sure got my attention. Mostly because the cheesy garlic bread from the Smoke House doesn't have melty cheese all over it yet has that cheesy flavor. This must be the "trick".

I decided to try it both ways. One with the shredded American cheese and the other with powdered cheese. I knew in my heart which one was going to be closest to the real thing, but I had to do it anyway.

Btw...if you're looking at this from a "healthy" perspective, I don't feel that one is better than the other since American cheese is processed anyway so it's not like the powdered cheese is replacing the "real thing".

One more thing, you need to plan ahead as the garlic butter needs 3 days to do it's thing.

Smoke House Cheesy Garlic Bread

Printable Version
makes 2 loaves

1/2 cup melted butter
4 teaspoons dried garlic granules*  or 4 cloves of fresh garlic, smashed and diced **
1 loaf of Italian bread
1/4 lb of American cheese, shredded (not sliced) OR 4 tablespoons of powdered cheese (or to taste)

(you can find American cheese in block form at the deli counter of most grocery stores)

*If using the dried garlic granules: In a small bowl, combine the melted butter with the smashed and diced garlic. Cover and let sit on the counter for 3 days.

**If using fresh garlic: In a small bowl, combine the melted butter with the smashed and diced garlic. Cover and let sit in the fridge for 3 days. (fresh garlic in any kind of oil that is not refrigerated can become the perfect host for botulism) 

Once the 3 days are up, strain out the garlic (the butter might need to be heated up a tad first so the garlic can be removed easily). The garlic aroma and flavor is intense! Suweeeet!!!

Liberally brush the garlic butter over the bread. Sprinkle either the shredded American cheese or the powdered cheese all over. I actually found powdered cheese in a jar in the spice section of my grocery store.

Btw, grating American cheese is kinda weird. It mostly felt like I was just pushing the cheese through the grater. But man, it really does melt nicely. 

The cheese sprinkles where a lot let messy but not as pretty. 

Place the loaves in a hot broiler for a minute or two. Keep a close eye on it at all times as once it gets going it goes from done to burnt in a matter of seconds. 

Then let it cool for a second. Slice and serve.

When all is said and done, the powdered cheese version is spot on...Smoke House Cheesy Garlic Bread! If you've moved from the area and miss this local Burbank treat, here's your fix.

Me? I have a thing for melty. I think the real star in this recipe actually, is the method used to make the garlic butter. It's a lot easier and better than the methods I've been using or trying over the years. How you choose to cheese your garlic bread is totally up to you.

Don't forget to check out the other Sunday Supper Hometown Foods recipes!

Breakfast

• Alamo City Breakfast Tacos by The Weekend Gourmet
• Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
• Mickey Mouse Waffles by Wallflour Girl
• New York Style Bagels by The Girl In The Little Red Kitchen
• Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

• Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
• Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

• Baked Buffalo Chicken Wings by Peanut Butter and Peppers
• Cuban Sandwich Crostini by Casa de Crews
• Cuban Sandwich Dip by Family Foodie
• South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

• Chicken and Dumplings by Food Lust People Love
• Crockpot Cincinnati Chili by Palatable Pastime
• Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
• Honey Cola Baked Ham by Magnolia Days
• Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
• Joe's Special by Nosh My Way
• Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
• New England Beans and Cod by Cooking Chat
• Oven Toasted Ravioli by Curious Cuisiniere
• Philadelphia Tomato Pie by The Redhead Baker
• Pierogies by Hezzi D's Books and Cooks
• Portobello "Philly Cheese Steak" by PancakeWarriors
• Pozole Rojo by Simply Healthy Family
• Revved-up Poutine by Jane's Adventures in Dinner
• Rice with Pork and Pineapple by Basic N Delicious
• San Francisco Cioppino by Eat, Drink and be Tracy
• Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
• Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
• The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
• Upper Peninsula Pasties by Recipes Food and Cooking
• Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
• Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

• 1905 Salad by Supper for a Steal
• Chicken Rice Pilaf by Crazy Foodie Stunts
• Classic Italian Risotto in Bianco by La Bella Vita Cucina
• Greek Salad with Potato Salad by Ruffles & Truffles
• Korean Steamed Eggs by Hip Foodie Mom
• Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

• Apple Crisp by Serena Bakes Simply From Scratch
• Buckeye Cupcakes by Desserts Required
• Carob Bumpy Cake by Pies and Plots
• Chocolate Earthquake Cake by That Skinny Chick Can Bake
• Chocolate Pocky Cake by NinjaBaker
• Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
• Lemon Buttermilk Bundt Cake by Alida's Kitchen
• Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
• Mile High Strawberry Pie by Cindy's Recipes and Writings
• Pear Parkin by Happy Baking Days
• Vegan Timbits by Killer Bunnies, Inc
• Vernors Cake by Country Girl in the Village

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.

Fettuccine with Bacon and Kale #InternationalBaconDay

Happy International Bacon Day! 

Bacon is definitely a food to be celebrated. The salty, smokey crispiness seems to satisfy many food cravings all at once. I cringe at the thought of a 1/2 lb burger but wouldn't notice if I noshed on a pound of bacon and realize how much I'd eaten until it was almost gone.

Bacon has taken on a whole new level of popularity in the recent decade. Although it has been a popular and common breakfast food for centuries, it seems that bacon has gone a bit wild in the culinary scene. Not only has it flown from the breakfast plate to the dessert bar (and every meal in between)bacon seems to have found its way into the non-food venue as well.

Bacon has been presented in a rustic manner most of it's life; a slab of meat that's cured and smoked then baked as is and eaten with our hands. We've also experienced it's recent fun side, dipped in chocolate, mixed with ice cream, etc. And even it's silly side, scented candles, air fresheners, and shaving cream. Now it's time to allow it to shine in a more sophisticated manner, as a flavor enhancer rather than having it hog the spot light. Let's appreciate it in it's more grown-up presentation in this delicious dish. With all the crazy things that bacon has been subjected to, it's nice to present it in a more subtle, upscale fashion.

Fettuccine with Bacon and Kale
Printable Version
From the cookbook, Bacon Nation by Peter Kaminsky and Marie Rama

5 slices of bacon, cut into 1/2 inch pieces (cooking shears work wonders with this prep)
Salt
8 oz of kale, center rib removed, leaves coarsely chopped
8 oz fettuccine
Olive oil
3 cloves of garlic, thinly sliced
1/4 tsp crushed red pepper flakes
1/2 cup chicken stock
1/2 cup grated Pecorino Romano cheese, plus more for garnishing
Fresh ground nutmeg for garnishing

Bring 4 or 5 quarts of water to a boil.

While that is going on, cook the bacon in a large skillet over medium heat for about 5 - 8 minutes, until the bacon is lightly browned and most of the fat is rendered. Remove the bacon for the skillet and place on a paper towel lined plate to drain, reserving the bacon fat in the skillet.

Once the water has come to a boil, add salt and the kale. Cook, uncovered for about 5 minutes then using a slotted spoon transfer the blanched kale to a colander to drain.

Return the water to a boil. Add the pasta, stirring to separate and cook until al denta, according to the directions on the package.

Meanwhile, add enough olive oil to the bacon fat in the skillet to measure 2 or 3 TB. Heat for about 30 seconds or so, over medium heat or until the fat begins to shimmer. Add the kale, garlic, and crushed red pepper flakes, tossing to coat. Cook for about 3 minutes, tossing and stirring occasionally.

Return the bacon the skillet along with the chicken stock and let simmer until warm, about a minute or two.

When the pasta is cooked, reserve 1/2 cup of the pasta water. Drain the pasta and return to the pot, over low heat.

Add the kale and bacon mixture to the pasta and toss to combine. Add the cheese and about 1/4 cup of pasta water to thin the sauce as desired.

Serve immediately, garnishing with a bit of freshly grated nutmeg (not much...a little goes a long way) and more grated cheese.

If you don't have, or can't get Pecorino Romano cheese then use Parmesan. While they are not the same, I believe they are similar enough for the dish.

I love the flavors that come together so nicely in this simple dish. The kale (which could be substituted for spinach if cooked in less time) with all of its nutritional value, made me feel like I was being very conscientious about what I was eating. With only 5 slices of bacon in the whole dish, (which serves 3 - 4 people as a main dish) there really wasn't any guilt going on here.  See? We can have our bacon and eat it too. In a more grown-up sort of way.

If you love bacon but feel guilty when you eat it...use it as an accent rather than a side in and of itself and you'll be able to enjoy it's culinary benefits more often.

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