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    Meat and Potato Skillet Gratin #Sunday Supper

    This may be one of my favorite Sunday Suppers. I love nearly everything with ground beef in it. I have been dying to try this recipe, so I was thrilled when Em from Sunday Suppers posted this week’s Dinner Ideas with Ground Beef.

    Best thing about this dish? It’s a one pan dish. There’s a lot of steps and prep, and it takes a long time to cook, but once you get going it’s a snap – unless you’re like me and start fixing dinner too late and end up eating at 8:00.

    It’s hearty, but not heavy. I didn’t think a pound of ground beef was enough. Seemed the potato to filling ratio wasn’t quite enough.

    Make sure you use a big enough pot to reduce the heavy cream or else you’ll end up like me – having your way to nice Dear One scrubbing the stove top!

    This gratin reheats well, so you can make it ahead and reheat it uncovered in a 350-degree oven.

    • 4 garlic cloves
    • 1 C heavy cream
    • 2 thyme branches
    • 2 T finely chopped fresh sage
    • 1 T extra-virgin olive oil, more as needed
    • 1 pound ground lean beef
    • 3/4 t kosher salt, more as needed
    • Black pepper, as needed
    • 1 C thinly sliced onion
    • 3 ounces baby spinach (3 packed cups)
    • 2 t Worcestershire sauce
    • 1 pound russet potatoes
    • 4 ounces Gruyère, grated (1 cup)

    Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.

    While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.

    Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet.

    Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.

    Heat oven to 350 degrees. Peel potatoes and cut into 1/4-inch-thick rounds.

    Layer half the potato slices over meat, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining potatoes and cheese. Spoon reduced cream evenly over top.

    Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

    4 to 6 servings

    Dinner Ideas Using Ground Beef

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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

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    Buttered Rosemary Dinner Rolls #SundaySupper

    Another Sunday … another Sunday Supper Movement. This week hosted by Christie at A Kitchen Hoor’s Adventures. Stop by and check out her blog … scroll to the bottom and check out all of the Easy Easter Side Dishes

    It doesn’t get easier than these dinner rolls!

    When I have a large group over for a holiday – last Easter there were 12 of us – I try to simplify my menu as much as humanly possible. If you know me, that’s not easy!

    But, as I’ve gotten older, I’d like to think I’ve gotten wiser … at least about cooking! I used to have elaborate menus with fabulous, but complicated recipes. I’d be in the kitchen all day and a good portion of the time once my guests arrived. Dinner was fabulous, but I was exhausted and my kitchen looked like the Swedish Chef had cooked dinner.

    Now, I try to add in a few things (well, as many as possible) that can be made or prepped in advance.

    I sit and make a menu with a shopping list next to it, and next to that timing. If I can’t make the timing work something on the menu has to change.

    These dinner rolls are a savior! So easy and quick and because of the embellishments on top, it’s hard to know you did not bake them from scratch. I think this recipe came from Ree Drummond, but I don’t remember. Sorry!

    • 15 frozen, unbaked, un-risen dinner rolls
    • Melted butter
    • Coarsely chopped fresh rosemary
    • Coarse sea salt

    Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.

    When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary and sea salt.

    NOTE: I have also sprinkled thyme on the rolls. You can change up the herbs to whatever suits your fancy or menu.

    Bake (as instructions on the packet – usually 400 degrees F) for 15 to 20 minutes.

    NOTE: When you take them out of the oven they’re really puffy – sometimes over the top of the skillet. Once you let them sit for a few minutes they deflate a bit.

    Serve hot.

    Easy Easter Side Dishes

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    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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

    Vegan Stuffed Shells #SundaySupper


    It’s been way too long since I’ve been able to or had the head to join the Sunday Supper Movement. This week’s theme is Cheesy Dinner Ideas brought to us by Em. In this new(ish) wave of healthier eating, there are more and more vegans and vegetarians following our blogs. While this doesn’t follow the strict definition of cheesy, these stuffed shells are close enough – and delicious enough – for my vegan.

    Learning to adjust one’s culinary brain when one of your children announces they’re a vegan – or even a vegetarian – is not easy. So now there was a vegan AND a vegetarian AND a dyed in the wool carnivore. How is a girl to cope?

    I’ve learned to start with a base – in this case the marinara sauce and the cooked shells – and then split into two meals. In this case, only the stuffing for the shells. Side by side, the Dear One was hard pressed to know which was which. Taste? Not too bad. I think the seller for me with this recipe was the tofu being ground up. I am not a big tofu fan, but bring ground up and mixed with the rest of the yummy ingredients was a game changer.

    There had been a love hate relationship – mostly hate – with Nutritional Yeast. I have to admit that this hate formed without ever tasting it. It turns out it’s full of B vitamins, folic acid, selenium, zinc and protein. Hmmmm …. well, it’s good for you. But the name is so unappealing. I tried it sprinkled on popcorn and I was hooked. I sprinkle it on eggs, have used it in a vegan form of pesto, popcorn … if you haven’t tried, do.

    Scroll to the bottom of my post and stop by the other blogs in this week’s Sunday Supper Movement!

    • 1 t vegetable oil
    • 6  garlic cloves , minced
    • 8 oz. baby spinach
    • 1 t salt
    • 1 vegan egg
    • 2 t Nutritional Yeast
    • 12 oz. Onederful® Tofu, drained
    • cooking spray
    • 12 Jumbo Pasta Shells, cooked
    • 16 oz. Marinara Sauce
    • Canola oil (as needed)

    NOTE: There was no opposition to an egg, so I used a fresh egg. I have used Follow Your Heart vegan eggs with no trouble.

    Pre-Heat over to 400

    Heat a sauce pan over a medium flame and add 1 teaspoon of oil. Add minced garlic and cook for 1 minute. Add the spinach and half the salt. Cook until the spinach is wilted.

    Place the sautéed spinach mixture in a strainer so the extra liquid can drip out. Set aside,

    Add the tofu to a food processor and pulse several time to break the tofu down to small crumbles.

    In a large mixing bowl, mix together the crumbled tofu, drained spinach, egg, nutritional yeast and 1/2 teaspoon of salt.

    Lightly spray a baking dish with the cooking spray. Pour half the marinara sauce on the bottom.

    Fill the shells with the stuffing mixture. Add shells to the baking dish.

    Pour the rest of the marinara sauce over the shells.

    Bake uncovered for 8 -10 minutes, uncovered.

    Serve immediately.

    Cheesy Dinner Ideas

    Cheesy Appetizers and Sides

    Cheesy Main Courses

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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

    Oven-Roasted Fiddleheads with Capers and Lemon #SundaySupper

    Another Sunday … another Sunday Supper Movement. This week hosted by Christie at A Kitchen Hoor’s Adventures. Stop by and check out her blog … scroll to the bottom and check out all of the Healthy Green Recipes for St. Patrick’s Day.

    I will admit from the outset, that this recipe has been sitting on my to-do list since last spring. I’ve just had a hard time sitting in front of this computer and writing. Seeing this week’s theme jolted me into, Come on, girl, get off yer are and write. So here I am.

    Besides, it’s cold here in Maine. I am longing for springtime. Remembering this recipe and the lovely spring day I found these green beauties makes me warm and happy. Perhaps by you, the little fiddleheads are pushing through the ground as you read.

    Fiddleheads are the young unfurled fronds of ferns that pop their little heads out of the ground in the spring. Usually an Ostrich Fern. You harvest them in the spring before they unfurl and are close to the ground. This involves a lot of tramping around – well, treading lightly around the woods, peering on the ground for these little prized gems. Usually under or near trees, so they’re in a cool-ish, damp-ish place. You cut close to the ground and try not to take too many from the same cluster so as not to kill the fern – we’ll want more next year, right?

    They are high in omega- 3 and omega-6 fatty acids, and high in iron and fiber and potassium.

    They are fiddly to clean – hahaha, get it? Fiddleheads? Fiddly? – oh, I crack myself up. Cutting off the bottom, peeling the brown papery stuff and soaking, and soaking, and soaking.

    But once soaked they look like this:

    Cool, right? And a little weird.

    I wanted the preparation method to be light as the flavor of the Fiddlehead is delicate. They taste like spring-time, a little grassy, a little nutty, a bit like an asparagus. and I think a bit like an artichoke.

    • cups fiddleheads
    • tablespoons capers
    • tablespoons fresh lemon juice
    • tablespoon extra virgin olive oil
    • 1/4teaspoon sea salt
    • 1-2 thin lemon slices

    NOTE: I left the capers out. Someone here has an issue with capers. I’m not quite sure what or shy, but for marital harmony, I left them out.

    Preheat oven to 450 degrees.

    Wash fiddleheads thoroughly, in at least 2-3 changes of water. Trim away any brown, woody ends of fiddlehead stems.

    Bring a medium pot of water to a boil and blanch fiddleheads for 5 minutes. Drain and plunge into an ice water bath to stop cooking.

    Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.

    Spread onto a parchment lined baking sheet and roast for 8-12 minutes, until lightly browned and crisp around the edges.

    Healthy Green Foods for St. Patrick’s Day

    Healthy Green Main Meals

    Super Green Side Dishes

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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

    Pecan Crusted Cod #SundaySupper

    We live in the land of Cod here on the Gulf of Maine. Well, not the land of Cod … you know what I mean.

    While Cod has been over fished to the point near extinction, a small bit of Cod fishing is still allowed in the Gulf. And every once in a while our fish monger has beautiful, locally caught Cod. Nothing comes close to fresh Cod. There is no substitute.

    But, how do you do it justice. Fried is just not the way. And you get tired of cooking the same things the same way all the time. Then I came across this recipe! This recipe is adapted from one I saw on Honest Cooking – very lightly adapted. It was so great just the way it was done I only changed a couple of things.

    Finding fresh Cod coincided perfectly with this week’s Sunday Supper, hosted by Claire McEwen at Sprinkles and Sprouts. The theme – Best Sunday Supper Seafood Recipes.

    Enjoy and try to stop by the other fabulous blogs participating in this week’s Sunday Supper!

    • ½ pound cod filets
    • 2 tablespoons lemon juice
    • ¼ cup loosely packed fresh parsley leaves, chopped
    • 2 tablespoons chopped tarragon
    • 1½ teaspoons lemon rind
    • Dash of salt
    • 2 tablespoons butter, melted
    • ¼ cup chopped pecans
    • 2 tablespoons breadcrumbs

    Preheat oven to 425 degrees F. Place cod in a baking pan and drizzle with lemon juice.

    In a bowl, mix parsley, lemon peel, breadcrumbs, walnuts salt and pepper. Add butter and stir until combined.

    Spread about 2 tablespoons of pecan topping onto one side of the fish filets.

    Bake 15 minutes or until cod flakes with a fork and crumbs are golden.

    25+ Best Sunday Supper Seafood Recipes

    Appetizers

    Main Dishes

    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.

    Green Goddess Dip #SundaySupper

    done

    Here we are again. Another Sunday Supper, Healthy Green Recipes, this week hosted by Christie from A Kitchen Hoor’s Adventures. Thank you, Christie.

    It’s snowing. It’s been snowing. It will never stop snowing.

    What do you do when it’s snowing?

    Cook

    Eat

    Bake

    Eat

    Nap

    Shovel

    That’s it!

    3/4 cup sour cream
    1/2 cup firmly packed fresh parsley leaves
    1/2 cup mayonnaise
    1 green onion, chopped
    1 tablespoon firmly packed fresh dill leaves
    1 tablespoon firmly packed fresh tarragon leaves
    2 teaspoons lemon zest
    1 tablespoon lemon juice
    1 garlic clove
    1/2 teaspoon salt
    1/4 teaspoon pepper
    Garnish: fresh dill sprig

    Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

     

    Check these other Healthy Green Recipes!

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    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.

    Grilled Swordfish with Husk Cherry Salsa #SundaySupper

    done

    It’s been a long time, but know that I feel the urge to blog again, I’ve rejoined the fab people over at Sunday Supper. For those of you that don’t know, it’s a great bunch of food folk who post recipes from a specific theme each Sunday. There’s information at the bottom of this post on how to join. I’m going to do my best to keep up! This week’s #SundaySupper Tastemaker event is being hosted by Candace from Authentically Candace. Thanks for the hosting!

    A friend of mine with a garden that is fair size bigger than ours and with some ingredients that are ‘experimental’ for my limited gardening knowledge, lets me come over and explore. While she and I were walking around her garden one day, I came across these Husk Cherries. They’re also called Choke Cherries or ground cherries.

    husk-cherry

    As you can see, they’re covered in paper, much the way a tomatillo is. They’re about the size and color of  a Sun Gold tomato, maybe a little smaller in size. Inside, they’re structurally akin to a tomato.

    picked

    peeledThey’re sweet. They’re tart. They’re like candy. They’re fabulous. Definitely going in my garden this year.

    But now that I have them, what am I going to do – aside from admiring them!

    They’re a pain to peel because they’re so small. They’re sticky.

    But once peeled and rinsed, you just want to do something fabulous with them. I searched and searched until I came across a recipe from Michael Simon, who I am liking more and more every day.

     

    FOR THE HUSK CHERRY SALSA

    • 1 pound ground cherries (husked, washed, and sliced in half, about 2 cups)
    • 1/4 cup thinly shaved red onion
    • 1 tablespoon minced jalapeno
    • 1 lime (juiced)
    • 1/4 cup olive oil
    • 2 tablespoons roughly chopped cilantro
    • kosher salt and freshly ground black pepper

    Combine all ingredients and season with salt and pepper. For better flavor, let sit for 1 hour before serving.

    made

    FOR THE SWORDFISH:

    • 1/2 cup olive oil
    • 3 tablespoons chopped fresh mint leaves
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon chopped fresh basil leaves
    • 1 garlic clove, minced
    • Salt and freshly ground black pepper
    • 4 (5 to 6-ounces each) swordfish steaks

    Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

    Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates.

    Add the Husk Cherry Salsa to the top of each Swordfish steak and you’re done!

    Take a moment to visit the other great Easy Dinner Recipes for Two!

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    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.