Yum Peaceful Cooking: Quick and Easy
Showing posts with label Quick and Easy. Show all posts
Showing posts with label Quick and Easy. Show all posts

Sunday, October 25, 2015

Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper


As the days get cooler (and I use that term lightly here in Los Angeles) we tend to seek foods that are comforting and warm.

Today's Sunday Supper is all about warming trends. With temps still in the upper 80's and 90's around here, I'm going to define "warming trends" as being warmed from the soul.

Alfredo seems to do that for me.

It took a while for it to dawn on me that my most favorite Italian dish is anything Alfredo. A nice warm plate of creamy Alfredo and pasta, with or without meat and vegetables just makes me happy. Add bacon to the mix and we have ourselves a whole new level of yum!

That brings me to this lovely, super easy, one skillet, soul warming dish.

Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper

Inspired by Better Homes and Garden magazine "One-Pan Recipes"
Printable Version

4 slices thick-sliced bacon, coarsely chopped
2 garlic cloves, minced
8 oz pasta, uncooked (recommended: rigatoni, penne, rotini)
1 cup green beans, cut into bite-sized pieces
14.5 oz chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 - 1/3 cup cream (I used half and half)
1/4 cup grated Parmesan cheese
Garnish:
grated Parmesan cheese
Crumbled, crisp-cooked bacon


Before I get started, I always like to get all of the ingredients prepared and measured. Makes the whole process of cooking run so much smoother.

In a very large skillet, cook the bacon over medium heat until nice and crispy. Add the garlic and stir for 30 seconds. Drain off the fat (I left a little in there for flavor) and add the pasta, green beans, chicken broth, water, salt and pepper.


Bring to a boil, reduce heat, cover and simmer for about 15 minutes or until the pasta is tender, stirring once. 

Stir in the cream and cheese. Cook and stir for 2 minutes to heat things through and get the cheese all melted. 

Garnish with more cheese and bacon crumbles if desired and serve. 


Below you'll find over 40 recipes that are sure to warm you up, whether its from the inside out, or from the soul.

Beverages
Desserts
Main Dishes and Soups
Sunday Supper MovementJoin 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 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.
Posted by at 10 comments:
Labels: , , , , ,

Sunday, February 22, 2015

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:
Nominees for Best Course in a Leading Role:
Nominees for Best Supporting Sips:
Nominees for Best Delectable Desserts:
Nominees for Best Dressed Table:
Sunday Supper MovementJoin 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.
Posted by at 16 comments:
Labels: , ,

Tuesday, January 27, 2015

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.


Posted by at No comments:
Labels: , , ,

Wednesday, January 14, 2015

Sour Cream Biscuits



These are the most simple and delicious little nuggets of biscuits around. Three ingredients mixed today and....booyah! Buttery, crispy on the outside and soft on the inside.  Great with breakfast, lunch, dinner, soup, salad, or just little snacks.


Cuz you can't help snacking on one each time you walk through the kitchen. They just pop into your mouth so easily you could almost swear they jumped in on their own.

So why haven't I told you about them before? Well, I dunno. I mean, I didn't realize until recently that I hadn't.

You see, it all started with my recent trip to Bama where I spent the holidays with my family. We celebrated my birthday, the new year, and had just good family fun.

Of course we ate tons of great food. What would New Years Day be without some good traditional southern grub.



Even though we had some really cold winter nights, we fired up the grill and made some amazing 1/2 lb stuffed burgers! Wrap your teeth around that beauty!


Btw, do you know how cold it gets there?! I know, I know...compared to most other regions of the country, it's not that bad. But this SoCal gal's blood is used to warmer climes. I mean....winter here means that it's below 75' most of the time. Or just some of time. And it rarely get's below 40, let alone freezing. My family was amazed that if the temps are going to be below freezing, we actually get a frost warning.


For the first time in my life, I experienced single digit temps. Crazy stuff I tell ya!


Anyway, it was while I was in Bama that I realized I had never shared  these yummy little crunchy-and-soft at the same time biscuits with you. My sister made them to go with dinner one night and that's when it hit me.


Even my daughter was surprised. When I told her I was making them today, she asked why. I had to confess my wrong doing out loud and this was her response:

"You've never put them on your blog?! Oh wow!! You need to do that...They're sooooo good!! People need to know about them"

Now that I'm back home, experiencing a much warmer type of winter, I can make a wrong right and let the whole world know what they've been missing.

Sour Cream Biscuits

Makes 24 mini biscuits
Printable Version

1 cup self rising flour
1 cup sour cream
1/2 cup butter, softened

Preheat oven to 375' F


Spray the mini muffin pans with non-stick cooking spray.

Mix all ingredients until well combined.

Divide the dough into the muffin pans.


Bake for about 25 minutes or until golden brown on top.

And that's it. They're ready to be consumed. They slip out of those little tins so easily and right into your mouth.


I hope you give them a try and enjoy them as much as we do. And please try to forgive me for not giving you the opportunity to try them sooner.

One last thing...Happy New Year!


Posted by at No comments:
Labels: ,

Sunday, November 23, 2014

Turkey and Stuffing Crepes #SundaySupper





We all look forward to Thanksgiving. It is the biggest foodie holiday of the year after all. I think most of us look forward to the leftovers almost as much as the big day itself. Turkey Sandwiches, Turkey Soup, Turkey Broth, and of course just reheating the goods and gobbling it down again.

But what about taking it a step or two further and making a whole new, different meal? The possibility list just expanded quite a bit didn't it?

Today's Sunday Supper is all about doing just that. Re-inventing your Thanksgiving leftovers.

One of my favorite things to do, and I've been doing this in various forms for years, is to use the turkey to fill crepes. It's such a simple, no fuss dinner that your family is sure to enjoy.

A quick note about the crepes: If you want to make them from scratch, go for it. Did I? Nooooo. Not that I haven't but to be honest, after spending the whole day in the kitchen on Thanksgiving, I don't usually have the drive to actually make crepes. I buy them from the market. Pre-made. They're found in the produce section of all places. I guess cuz they're known mostly for being filled with fruit. I happen to love them filled with yummy savory turkey and stuffing.

Turkey and Stuffing Crepes

Printable Version

2 cups cooked turkey, shredded
1 tsp olive oil
1/2 cup craisins
2 cups gravy, divided
Salt and pepper to taste
2 1/2 cups stuffing
10 crepes
1 cup cranberry sauce
1 tablespoon cranberry juice
chopped chives to garnish

Preheat the oven to 350'F. Spray a 13 x 9 casserole dish with non-stick cooking spray.

Heat the oil in a medium size skillet over medium heat. Add the turkey, craisins, and 3/4 cup of the gravy. Heat through, stirring occasionally for about 3 - 5 minutes. Season with salt and pepper if needed.


Scoop 1/4 cup of the turkey mixture along the center of the crepe and top with 1/4 cup of the stuffing.


Very gently roll up the crepe, folding in the sides as you go and place into your prepared casserole dish. Repeat with the remaining crepes until you have prepared all 10.

Pour the remaining gravy over the top.

Bake until heated through, about 20 minutes.

Meanwhile, in a small sauce pan, heat up the cranberry sauce, adding the cranberry juice (or water) to thin out just a bit.

When the crepes are done baking, remove from oven. Gently remove the crepes from the pan with a long spatula to serve (if you're not careful, they will fall apart a bit). Pour the heated cranberry sauce over the top and garnish with chopped chives.


Doesn't get much easier than that, does it? It just a fancified turkey sandwich but it's elegant enough to serve for dinner.

I know there are more leftovers than just turkey and stuffing, so I think you need to check out what the rest of the Sunday Supper team has in store for you:


Breakfast:



Main Dish:



Side Dishes:



Sandwiches:



Condiments & Sauces:



Dessert:



 Cocktails & Drinks:



SSbadge-150x150 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 hashtagand 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.
Posted by at 20 comments:
Labels: , , , ,

Sunday, November 2, 2014

Horiatki Salata #SundaySupper



Horiatki Salata aka Greek Village Salad is simple, light and amazingly delicious. If this is how the villagers eat....I need to rethink things a bit. You know that saying "less is more"? Well it certainly applies here...in a big way!

I found this recipe in It's All Greek To Me by Debbie Matenopoulos. Its one of many recipes in this book that I've attached a post-it to. If you want to lighten things up a bit during the holidays, Greek food is the way to go.

Let me go on to say that typically, I'm not a huge fan of feta cheese. Nor am I a fan of kalamata olives. For some reason, when combined with the ingredients in this salad, and once coated and marinated with lemon juice and extra virgin olive oil.....these two ingredients seem to take advantage of being in their element and shine like nobodies business.

It says that this salad is an everyday traditional side dish but you know what? It holds it's own as a main dish. The only dish. Great for lunch...a light dinner. You don't feel like you've missed out on anything!

Horiatki Salata

From the It's All Greek To Me cookbook
Serves 4-6

1 English cucumber, peeled and sliced (it says seedless but that wasn't available)
4-5 large tomatoes, sliced
1 large red onion, sliced
1 large bell pepper, sliced (it says green but I prefer orange, red or yellow)
1 cup kalamata olives (I recommend pitted) plus more if desired
1/4 lb Greek feta cheese, packed in brine, drained and sliced
1 teaspoon dried oregano
2 tablespoons capers, drained and rinsed
Juice from 1 lemon (about 2 or 3 tablespoons)
1/3 cup extra virgin olive oil
1 lemon cut into wedges to garnish

In a large bowl, toss together the cucumber, tomatoes, onion, bell pepper and olives. Top with the slices of feta cheese. Crush the dried oregano in the palm of your hand to release the fragrance and natural oils and sprinkle over the top along with the capers. Drizzle the lemon juice and then the evoo over the salad. Set aside and let marinade for about 20 minutes before serving.


Looking for more ideas on light meals during the holidays? Check out what Sunday Supper has in store for you!

Drinks
Appetizer or starter
Main Dishes
Side Dishes
Desserts
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.
Posted by at 15 comments:
Labels: , , ,

Wednesday, October 22, 2014

Taco Salad and Del Real Foods #Giveaway


Some dinners just hit the spot. In more ways than one. Whether it's just what your taste buds were craving, or it's exactly what your crazy, unpredictable life needed.

Taco salads have always been a quick and tasty solution for crazy day dinners. Toss together some taco-like veggies and cook up some ground beef....

Oh wait..ground beef....that takes a bit more time to prepare. And what if you're like me and rarely have ground beef on hand, let alone defrosted? Although just about any kind of leftover meat works wonderfully in a taco salad. If you have any leftover.

I received a wonderful cooler full of Del Real Foods that saved the day more than once this week. Actually more than twice. The past 2 weeks have been challenging on many levels. Least of all, I had taken the October Unprocessed challenge, which I'm totally loving. But sometimes, something has to give and so often it's our food. We tend to cave into the fast, convenient foods.


Well, let me tell you a little something about Del Real Foods. A lot of the products are just pure, typical kitchen found ingredients (just read the labels). They contain no preservatives. There are gluten free choices, dairy free choice, and zero trans fat. They use family traditional recipes that have been passed down from generation to generation. Each product is cooked in small batches over an open kettle. (Man...I want to be in that kitchen!)

Knowing this made me feel much better about not making dinner from scratch. But you know what? It certainly tasted like I had! My favorite? The cartinas. Tender, fall apart, juicy. Just the way it's suppose to be. And with fantastic flavor!!

Makes great taco salads! And simple nachos....


And let me tell you about their tamales!


Well, the photo should speak for itself. These aren't your typically grocery store bought tamales. They aren't skimpy in flavor OR size. I mean, these bad boys are loaded with tender, juicy meat! Great for on-the-go dinner or lunch.

One last thing. You will not find any of their products in the freezer.

Want a chance to give it a try for yourself? How cool would it be to win a 
Del Real Foods Party in a Box! 
This will give you a chance to either try several meals at home....or you can invite your family and friends over for a party, with fantastic food at a minimal effort. 


Hang on just a minute more....lets get back to the Taco Salad I started off talking about. For some reason it had been quite a while since I made a taco salad. I remember my mom making them when I was a kid but I think taco salads have grown up since then and I'm totally loving the more authentic foods that are available to us now.

This recipe is very loose and subject to change based on tastes and preference, not to mention quantities.

I used the Del Real Carnitas, however, any of their meats would be fantastic.

Chop up the following:
Roma tomatoes
Green onions
lettuce
avocado
cilantro
(jicama would be great as well)

Toss it all together then drain and rinse some black beans, grab a handful of pepitas, shred some cheese and throw that in, along with the carnitas.

Cover a plate with tortilla chips, top with the salad then pour on your favorite dressing (I happen to love cilantro and pepita dressing) and garnish with some queso fresco and a few lime wedges.

Poof...dinner is served! And now I want some for breakfast.

And now...the moment you've been waiting for... Del Real Foods is offering a "Party in a Box" to one of you. One lucky winner will receive delicious Mexican refrigerated food, such as carnitas, tamales and the newest addition of pork al pastor pupusas, a Del Real Foods cooler roller bag and a water bottle!

To enter, you must first leave a comment. There are more options for entries to increase your chances of winning. Good luck!!


This giveaway is open to US residents only. This giveaway will run from Wednesday, October 22, 2014 through Tuesday, October 28, 2014 (11:59 pm PT). Winner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

 I was not compensated for this post, however Del Real Foods supplied me with samples of their product and will be providing the product for the giveaway. All opinions are my own.




Posted by at 14 comments:
Labels: , , ,

Wednesday, October 8, 2014

Homemade Condensed Cream of Chicken Soup


There are a lot of recipes out there that call for cream of chicken soup. I mean....a lot! But I'd cringe whenever I used it. I mean....from the can. It's loaded with all sorts of ingredients that I don't recognize. Plus several that I do recognize as totally not.....food. They certainly aren't ingredients I have in my pantry.

Guess what.....cream of chicken soup in a can is sooooo not necessary. It's incredibly easy ....as in SIMPLE.....to make. What do you think our great-great-grandmothers use to do? They made it! If you want to get real here...it starts out as a simple rue and then you add a bit of cream and stock.

Basically, that's it.

Hardly any time at all to make and it's totally cheap! And.....no junk added. No preservatives. No chemicals. Just wholesome ingredients found in just about any kitchen.

I have some seasonings listed and of course they can be adjusted based on personal taste. Whether you change the quantity or the seasoning all together. Make it the way it tastes best to you. For example, the summer savory can be swapped with thyme. The poultry seasoning can be omitted or swapped with herbs de province, etc. etc. You get the picture.

Homemade Condensed Cream of Chicken Soup

Inspired by: Gimme Some Oven
Makes about 2 cups

1/4 cup flour
1/4 cup butter
1 1/2 cup chicken broth
3/4 cup milk
Salt and Pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp poultry seasoning
1/2 tsp summer savory
1/4 cup chopped chicken

In a sauce pan, over medium low heat, melt butter and add flour, stirring to combine. Stir and simmer for about a minute or so, being careful that it doesn't stick to the bottom of the pan.

Slowly stir in the chicken broth, mixing until smooth. Add in the milk and the seasoning; salt, pepper, garlic powder, onion powder, poultry seasoning and savory.  Bring to a gentle boil, stirring constantly. Add in the chopped chicken. Reduce heat and continue simmering, stirring often, until thickened. It will thicken even more as it cools. Especially once refrigerated.

Taste and adjust seasoning accordingly.

Remove from heat, allow to cool.

Either use right away or store in the fridge for up to 5 days.

Use like you would any other condensed creamy soup.

What did I do with it? I made a really nice......

Roasted Hatch Chili Creamy Chicken Soup. 


You see, I had tossed some chicken in my slow cooker, along with some roasted hatch chilies (or any chili your little heart desires).

I then sauteed carrots, onion, and celery in a bit of olive oil. (this is what's so great about making soup. You just eyeball it, season it to taste and eat. It's all good).

I took out my condensed cream of chicken soup from the fridge, admired it for a second...loving how nice and thick it was


Added about a cup to my mirepoix (fancy name for the carrots, onion and celery combo)


I stirred in about 1 cup of chicken broth and added in my hatch chilies and chicken. Heated through....buttered up some bread, poured myself a glass of wine and prepared for a relaxing evening watching T.V.


The soup tasted as if it had been cooking all day long...complex flavors in such a short amount of time.


All due to a wonderfully easy, and way better tasting, condensed cream of chicken soup.

Makes me wonder why we allowed the food industry to talk us out of making it ourselves to begin with. Honestly...if you're putting together a casserole, take the extra 10 minutes or so to make your own soup base. I bet your family will be highly impressed with the flavor improvement.

Posted by at 1 comment:
Labels: , ,

Sunday, August 31, 2014

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:
Sweet Treats:

Sunday Supper MovementJoin 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.
Posted by at 15 comments:
Labels: , ,
Subscribe to: Posts (Atom)