Category Archives: #SundaySupper

Dry Rubbed Smoked Back Ribs for Low and Slow #SundaySupper

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#SundaySupper today is all about low and slow cooking. Ken is the mastermind behind the smoker and he made these wonderful ribs that you see here today. I bought Ken a full day BBQ smoking course with Rockin’ Ronnie Shewchuk last year. It was a wonderful course that he surely loved and (hehe) I knew I would also benefit from.

Ken loves tinkering with his smoker trying many things from appetizers to veggies to meats, creating new and exciting recipes. This time though he stuck with perfection and used one of Ronnie’s recipes that he was shown in class. A sure fire winner for ribs. They are cooked for a long time and the result is tender, smoky ribs that are so full of flavor!!

I hope you enjoy them. Invest in a small electric smoker, they are cheap and easy to use and not a huge process. ENJOY!!

Dry Rubbed Smoked Back Ribs

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Dry Rubbed Smoked Back Ribs
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Low and slow cooked ribs
Ingredients
  • ¾ cup Paprika
  • ¼ cup Kosher Salt
  • ¼ cup sugar
  • ¼ cup ground black pepper
  • ¼ cup chili powder
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 1 Tbsp cayenne
  • 2 lbs pork back ribs

Instructions
  1. Mix the spices together. Generously sprinkle the spice mixture over the ribs covering both sides completely. Store left over spice for another use in an air tight container. Heat your smoker to 225 F, add a mixture of apple and hickory wood chip as per manufacturer’s instructions. Place the ribs on the smoker rack and smoke for 3½ to 4 hours.
  2. Adapted from Rockin’ Ronnie Shewchuks’ cookbook Barbeque Secrets Deluxe

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As always there are lots more to enjoy!!!

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference

I entered this in Wicked Good Wednesdays

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Strawberry Rhubarb Compote for Mother’s Day #SundaySupper

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#SundaySupper for Mother’s Day!! I was thinking of my mom and how much I miss her when thinking of this Mother’s Day. She would make me stewed rhubarb when I was little and I so enjoyed it. I also remember pulling out a bright red stalk and sitting with a little bowl of sugar and enjoying the sweet tart treat!! Aaah, the memories of childhood.

I have made this for Amber before but she was younger. When I made it this time she adored it and has eaten almost all of it with a big helping of yogurt. This would make a great Mother’s Day brunch item too!! So pretty on the table in little cups and a perfect springtime treat plus it is easily made ahead. Mom would love the nostalgia of this compote and it can be easily jarred for a take home gift.

This one is for you Mom, I miss you and wish you a Happy Mother’s Day!!

Strawberry Rhubarb Compote2

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Strawberry Rhubarb Compote for Mother’s Day #SundaySupper
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A beautiful Strawberry Rhubarb Compote for Mother’s Day
Ingredients
  • 6 large stalks of rhubarb, chopped into ½ ” pieces
  • 1 lb. fresh strawberries, sliced
  • 1 cup sugar
  • ⅓ cup orange juice
  • 1 Tbsp. lemon juice
  • 1 tsp. dried granulated orange peel or orange zest

Instructions
  1. Add all the ingredients to a medium saucepan except the strawberries and simmer for 5 min., stirring occasionally. Add strawberries and continue to simmer for 7-10 min. or until the compote starts to thicken and the fruit had broken down. Let cool and serve with plain yogurt.

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Make sure you take a look at what all the other #SundaySupper participants are sharing for Mother’s Day!
Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the
#SundaySupper hashtag, and remember to include it in your tweets to join
in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full
conference pass if you participate in the #SundaySupper twitter
chat from 7 to 8pm Eastern Time, and purchase your ticket during the
chat. The discount code is: SundaySupper.  We hope to see you there!

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Chicken Mole Potato Skins for Cinco de Mayo #SundaySupper

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We are celebrating Cinco de Mayo on #SundaySupper today!! Ole!! I loooooove Mexican food, can’t get enough!! We were all at a small Mexican store just a couple of weeks ago as Ken was hunting for some jarred whole jalapeno peppers. We bought lots of wonderful meals and items. One of them was a jar of mole sauce or paste. I had no idea what I would make with it at all. Then I looked at this week’s event and it is Mexican!! I started to think about that jar of mole, pictured it with chicken but then what to do with it. For some reason potato skins popped into my head but I didn’t want them deep fried but healthier, so here is my recipe for Chicken Mole Potato Skins. They turned out to be absolutely fabulous. Something I will for sure make again and again. A new found Mexican treat!! We all loved them so much!! Plus the homemade salsa went perfectly!!! Enjoy this week’s recipes and may they take you to a little sunny spot in beautiful Mexico!!

Chicken Mole Potato Skins

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Chicken Mole Potato Skins for Cinco de Mayo #SundaySupper
Author: 
Recipe type: Entree
Cuisine: Mexican
Serves: 6
 

A delicious Mexican meal!!
Ingredients
  • 3 large baking potatoes, washed and dried
  • Cooking spray
  • 400 gm. of cooked chicken
  • ¼ cup mole paste
  • 1 cup chicken broth
  • ¾ cup mozzarella, shredded
Salsa
  • 1 cup frozen corn, defrosted
  • 1 large tomato, chopped
  • ⅓ large sweet white onion, chopped
  • ½ cup cilantro, chopped
  • juice of one lemon
  • Salt to taste

Instructions
  1. Preheat oven to 350F. Spray potatoes with cooking spray evenly and place on a small baking pan. Bake for approx. 1 hour or until done. Let cool enough to handle.
  2. Mix salsa ingredients together and refrigerate. Shred chicken and set aside.
  3. Mix mole with the chicken broth and heat in a medium saucepan, whisking to mix together.
  4. Preheat oven to 475F. When potato are slightly cooled slice in half lengthwise and scoop out some of the middle the potato to desired thickness. Spray the cavities with cooking spray and return to the oven to brown, 10-15 min. Add the chicken to the mole sauce and heat through.
  5. Fill the potato skins with the chicken mole and divide the mozzarella cheese among the potatoes. Broil until the cheese melts and is lightly browned, 2-3 min.
  6. Top each skin with salsa and serve immediately.

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Look at all the wonderful recipes to celebrate Cinco de Mayo, ENJOY!!!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

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Macaroons for New Cooking Adventures #SundaySupper

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This week for #SundaySupper we were to come up with a New Cooking Adventure. Well I thought I would delve into the world of macaroons but to do it slowly. Why am I afraid of this little french cookie. I know!! I am not a baker, I am not good at little finicky things. I love to cook and create but don’t like absolute precision that a lot of baking recipes take. I am fairly comfortable with a pastry bag but in doing just some basic things. So I was thumbing through my QOOQ tablet that I have (a tablet that is pre loaded with tons of recipes) and one caught my eye. EASY Chocolate Macaroons or they are also called Maroni. Well, I thought that was for me, so off I went to create these little cookies. In the picture that the recipe came with the macaroons didn’t have the little “legs” that I associate with french macaroons but I quickly got over that as these ones are an “easy” version and that is where I wanted to start.

Easy Chocolate Macaroons2

Well I made them and I felt challenged that was for sure, not only was it hard to pipe the batter onto the Silpats because it was runny and you had to move quickly but the recipe wasn’t complete. It asked to add sugar at the stage  when you are whipping the egg whites but omitted the amount. The recipe just said sugar in the ingredients. I PANICKED, now what to do. I took a big breath and decided on half a cup of sugar. I didn’t need much sweetness as the recipe had lots of powdered sugar in it. It worked!! My cookies look exactly like the picture in the recipe and were delicious!! I may now be brave enough to try the real thing next time. Stay tuned I still want to challenge myself more!!!

Easy Chocolate Macaroons4

Easy Chocolate Macaroons6

5.0 from 1 reviews

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Macaroons for New Cooking Adventures #SundaySupper
Author: 
Recipe type: Cookies
Cuisine: French
Prep time: 
Cook time: 
Total time: 

 

An easy macaroon.
Ingredients
  • 3 cups almond powder
  • ⅔ cup cocoa powder
  • 14 egg whites
  • 2⅔ cups powdered sugar
  • ½ cup white sugar
Ganache
  • ¾ lb. dark chocolate, chopped
  • 1¼ cup heavy cream
  • ⅓ cup sugar
  • 7 Tbsp. butter, cut into 1 Tbsp. chunks

Instructions
  1. Preheat oven to 375F. Cover two cookie sheets with Silpats or parchment papper. Place a sifter over a large bowl and sift almond powder and powdered sugar over the bowl. Sift cocoa powder next. Lightly whisk all ingredients together.
  2. Pour the egg whites into the bowl of a standup mixer fitted with a whisk attachment. Start to whisk on low speed increasing the speed. Slowly add the white sugar in and continue beating until the egg whites are frothy but still slightly liquid.
  3. Fill a pastry bag fitted with a plain tip with the batter and start to make uniform approx. 2″ circles on the prepared cookie sheets.
  4. Bake for 14-16 min. or until set. Let cool 5 min. on the cookie sheet and then remove onto parchment paper on the counter top to completely cool.
  5. Ganache
  6. Pour the heavy cream and sugar into a medium saucepan, stir. Bring almost to the boil. Place chopped chocolate in a bowl and pour the hot cream over. Stir to melt the chocolate and combine. Add the butter and stir to combine. Cover with plastic wrap and refrigerate for 30 min.
  7. When the cookies have cooled. Place the ganache in a pastry bag fitted with a star tip. On the under side of the cookie pipe on the ganache and top with another cookie. Stack the macaroons to serve.

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Recipe adapted from the QOOQ tablet.

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie  

Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grilled Asian Snap Peas and Peppers from Neighborfood

 

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife  

 

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons: FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

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Ratatouille Inspired By Ratatouille the movie for #SundaySupper

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I am back with #SundaySupper after taking time off for vacation and what a lovely time that was. I came back just in time to join in on this wonderful theme, movie inspired dishes. Well there are lots to choose from. I went directly in my head to Julie and Julia. I have had a life time love affair with Julia Child’s recipes but I have done so many of them on my site already I thought I would try going some where else instead. Then my mind wandered to Ratatouille the movie. A delightfully funny and entertaining movie that we all enjoyed. Remy (a rat) has a dream to become a chef and with the help of Linguini, a garbage boy, at the restaurant Gusteau’s he embarks on cooking.

This is one dish that I felt I had not succeeded at yet. I have tried so many and Ken has even smoked a ratatouille. What’s not to like about it, you say? Well for us it is the eggplant. It seems to always be bitter and not cooked right along with the other veggies. It turns out spongy and is a veggie that we all don’t like. Why not just omit it then? Well good question but that it not how I roll. I want to like it, I want to add it, I love the looks of the veggie with it’s deep aubergine color. So off I went to think about how to do this and try to make the best Ratatouille I have ever made. For us I came up with the perfect combination. Ken adored it!! Amber with new braces on that day had to have some and loved it to. The secret was to peel the eggplant and then saute it with garlic and Herbs de Provence which gave it so much flavor and took the sponginess away. If you like Ratatouille you will love this one.

Ratatouille

Ratatouille3

4.5 from 4 reviews

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Ratatouille Inspired By Ratatouille the movie for #SundaySupper
Author: 
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

A wonderfully balanced ratatouille
Ingredients
  • 1 large eggplant
  • 1 Tbsp. olive oil plus more for the ceramic dish
  • 3 tsp. Herbs de Provence
  • 2 tsp. garlic, minced
  • 8 tomatoes, sliced
  • 1 large zucchini, sliced
  • 1 large red onion, sliced
  • 1 large green pepper, sliced
  • 10 large mushrooms, sliced
  • 2 cups Mozarella, grated
  • Parmesan, freshly grated
  • Salt and Pepper

Instructions
  1. Peel the eggplant and dice. In a medium fry pan, add the olive oil and heat over medium heat. Add the eggplant, 2 tsp. Herbs de Provence and the garlic and stir fry until the eggplant is lightly browned. Preheat oven to 350F. Oil a 12×16″ ceramic dish, add the eggplant scattered across the bottom. Add 4 of the slice tomatoes with the eggplant. Salt and pepper to taste and then grate a desired amount of Parmesan cheese on. Continue to layer veggies and salt and pepper and sprinkle Parmesan with each layer. Finish with the remaining 4 sliced tomatoes, salt and pepper to taste and sprinkle with the remaining 1 tsp. of Herbs de Provence. Sprinkle with the 2 cups mozzarella and desired amount of Parmesan. Bake in the oven for 45-55 min. until veggies are tender and the cheese has browned.

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Here are all the fabulous recipes that were inspired by movies. What movie would you have picked? Check them out and then leave your comment.
Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

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Maple-Date Bars by Diabetic Foodie

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This is another #SundaySupper installment of celebrating these wonderful people and their sites. Today we have a recipe from Shelby at Diabetic Foodie. From the title of her blog, you guessed it she has Diabetes. She has an amazing journey written out in her About Me page, which you should check out.

Shelby has many wonderful recipes and I really enjoy her site. From this past #SundaySupper she made Asparagus and Proscuitto Bundles one of my favorite quick appetizers. She has other recipes like Salmon Quinoa Patties with Lemon-Caper Tarter Sauce that looks so enticing. What is impressive about her site is that she includes all the nutritional values for each recipe.

What caught my eye though, a couple of weeks ago were these lovely looking Maple-Date Bars. I had some dates in the pantry and hadn’t had a date bar for so long. They enticed me to try to them plus I wanted a homemade treat for Amber’s lunchbox. I followed her recipe exactly. No tweaks or adaptations and they turned out perfectly. YUM!! Amber devoured the ones in her lunch box, telling me that I have to make more and I surely will. Here is Shelby’s great recipe.

Maple-Date Bars

Thanks Shelby for letting me share this with all my readers!!!

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Maple-Date Bars by Diabetic Foodie
Author: 
Recipe type: Dessert
 

A light and delicious date square.
Ingredients
  • 1-3/4 cups finely chopped pitted medjool dates
  • ¾ cup water
  • ⅓ cup pure maple syrup
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • 1 cup rolled oats (not quick-cooking)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup sugar
  • ½ cup unsalted butter, softened
  • Cooking spray

Instructions
  1. Combine dates, water and maple syrup in a small heavy saucepan over medium heat. Bring to a boil, then cook, stirring frequently, until most liquid is absorbed (about 12 minutes). Mixture should look like jam. Remove from heat and stir in zest. Cool completely.
  2. Preheat oven to 400°F.
  3. In a large bowl, whisk together flour, oats, baking soda and salt. Beat sugar and butter with a mixer at medium speed until smooth. Stir flour mixture into sugar mixture (it will be crumbly).
  4. Coat an 11- x 7-inch baking pan with cooking spray. Press 2 cups of mixture into bottom of pan. Spread date mixture over flour mixture. Sprinkle remaining flour mixture on top.
  5. Bake for 20 minutes or until golden brown. Cool completely in pan on wire rack, then cut into 20 bars.

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Slightly adapted from Cooking Light

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Coddle for St. Patrick’s Day #SundaySupper

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Here we are with another #SundaySupper and I jumped at the chance as I love Springtime dishes and that was our theme. I discovered this recipe last year and made it when I had first started blogging. I felt that it was worthy of another post as it is such a great Irish dish for St. Patrick’s Day!! I couldn’t wait to have it again. That and my all time favorite Corned Beef and Creamed Cabbage. I need more than one day to celebrate as there are so many great Irish recipes so it turns into a week long celebration just like any other holiday with blogging. Aren’t we lucky bloggers!!

This is an easy and delicious meal just right for early Spring. This used to be made on the top of the stove and was said to have bubbled away for hours until late, well after the wife had gone to bed and still be great for when the husband stumbled in after the pub. The sausages become so juicy and flavorful cooked this way in the oven and with me anything to do with bacon is a dream!!! I do lighten it up with chicken sausages instead of pork. Once you get this meal prepared you can sit back and have a green beer while it cooks!! The perfect #SundaySupper for St. Patrick’s Day. Enjoy!!!

Coddle

5.0 from 2 reviews

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Coddle for St. Patrick’s Day #SundaySupper
Author: 
Recipe type: Entree
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 Tbsp. canola oil
  • 6 back bacon, cut into ½″ slices
  • 3 medium onions, sliced
  • 3 gloves garlic, minced
  • 6 apple chicken sausage
  • 4 medium potatoes, peeled and sliced thinly with a mandolin
  • 3 carrots, sliced crinkle cut
  • ½ tsp. ground sage
  • 1 10 oz. can chicken stock
  • Salt and pepper to taste

Instructions
  1. Preheat oven to 350F. Heat the oil in a large fry pan and fry the bacon for 2 min. Add the onion and continue to cook for 5-6 min. until golden brown. Add the garlic and cook an additional minute. Remove from pan and set aside.
  2. Add the chicken sausage and brown on both sides for 5-6 min. This will not be cooked through.
  3. Butter a large deep baking dish and add the thinly sliced potatoes, season with salt and pepper. Layer the carrots on top followed by the onion mixture. Sprinkle with onion with sage, salt and pepper. Place the sausage on top and pour over the chicken stock. Cover and cook in the oven for 1 hour. Sprinkle with parsley. Serve and enjoy with bonnach or soda bread and a salad. Also goes great with a Guiness or red wine!!!

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SundaySupperIcon_zps38f55e33

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

 

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Chevre Torte with Mango and Sweet Pepper Salsa for #SundaySupper

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#SundaySupper is here again and what a great one this is. Huge variety!!! It is Cheese, Cakes and Cheesecakes. What fun!! I decided to do a savory cheesecake. One that I have made many times before and makes a great sit down appetizer. The pairing of the cheese with the sweet salsa is fabulous.You can make it in a small springform pan and it will be thicker or if you make it in a larger one as I did you have more to go around and it is not quite as filling for an appetizer. Appetizers are one of my favorite things to make and this one you can either dress up or dress down for the occasion. It can be served warm, at room temperature or a little chilled, your choice. It can be made ahead along with the salsa and chilled until ready to serve.
The recipe is from Chatelaine Food Express Starters cookbook which has many other great recipes that I have tried.Try this one on for size for your next dinner party or gathering.
Happy #SundaySupper!!!
Chevre Torte with Mango and Sweet Pepper Salsa
5.0 from 2 reviews

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Chevre Torte with Mango and Sweet Pepper Salsa for #SundaySupper
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 10-12
 

A wonderful savory cheesecake!!
Ingredients
  • ½ cup dry bread crumbs
  • 3 Tbsp. hazelnuts
  • 140 gm. chevre cheese, plain
  • 250 gm. package light cream cheese
  • 3 eggs
  • 2 small cloves of garlic, minced
  • 3 Tbsp. chives, chopped
  • ¼ tsp. each salt and black pepper
  • Butter for the springform pan
Salsa
  • 3 red peppers, halved and seeded
  • 2 jalapenos, halved and seeded
  • 3 Tbsp. lemon juice
  • 3 Tbsp. olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 ripe mango, peeled and chopped
  • ¼ cup chopped fresh cilantro
  • Crackers for serving

Instructions
  1. For the salsa, preheat the broiler. Broil the peppers and jalapenos on a baking sheet until just slightly singed on the edges. Turn and continue to broil until softened about 15 to 20min. You might not want to have the pepper really close to the broiler element as you don’t want them blackened.
  2. In a bowl stir together the lemon juice, olive oil, garlic and salt and pepper. Add the mango. Without peeling coarsely chop the red pepper and finely chop the jalapenos. Stir into the mango mixture and add the cilantro. Refrigerate until ready to use.
  3. Preheat oven to 350F. Generously coat a 81/2″ springform pan with butter. In a food processor whirl the bread crumbs and the hazelnuts. Press lightly into the buttered pan. Coat up the sides of the pan also about 1″.
  4. Wipe out the processor and whirl together the chevre and cream cheese. Add the eggs, garlic, chives and salt and pepper and whirl to mix well.
  5. Pour over crumbs and spread evenly. Bake for 35-40 min. until the center seems firm when jiggled. Let cool at least 10 min.
  6. About 20 min. before serving let the salsa come to room temperature. Serve slices of the chevre torte with the salsa and Melba toasts like crackers.

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Adapted from Chatelaine Food Express Starters Cookbook
Cheese –
Cakes –
& Cheesecakes
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!
Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!
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Thai Curry Coconut Mussel Soup #SundaySupper

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If you follow along here you know we are big into soups!! So for this #SundaySupper I jumped right in!! I have made a lot of soups of late so wanted to stray away to something different. Usually Thai cooking can be very exhausting with its endless list of ingredients. Usually it is just small bits of this or that but the list is long!! I wanted to try and avoid that with this soup. Make it easy but still full of flavor. I used my own pickled garlic that I get at the farmers market that I pickle with the small Thai red peppers, so I didn’t need as much heat from the curry paste but you can adjust that to your liking. Enjoy!!

Thai Curry Coconut Mussel Soup

5.0 from 1 reviews

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Thai Curry Coconut Mussel Soup for Souper Supper #SundaySupper
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

An easy Thai soup that is full of flavor!!
Ingredients
  • 3 large cloves garlic, minced
  • 1 Tbsp. olive oil
  • 3 tsp. Thai red curry paste or to taste
  • I-19 oz. can light coconut milk
  • 900 ml. chicken stock
  • Salt to taste
  • 1 red pepper cut into small strips
  • 1 lb. mussels, cleaned and breads removed
  • Cilantro for garnish

Instructions
  1. In a soup pot saute garlic in the olive oil for 1 min. Add the curry paste and stir and cook for 1 min. Add the coconut milk and chicken stock, stirring to combine. Bring up to a boil, salt to taste and add pepper strips. Cook for 5 min. Add the mussels and cook for 5 min. or until shells are open. Discard any that have not completely opened. Serve in bowls garnished with cilantro.

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Here is the wonderful list of contributors for this week’s Souper Supper!! I hope you try many of them!!

Do The Chicken Dance (chicken {or other poultry} soups)

 

Where’s The Beef (Beef Soups)

 

Pass The Pork. Please (Pork or Sausage Soups)

 

Under The Sea (Seafood Soups)

 

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

 

Of course once you have seen all of the recipes for the day, you’ll not want to miss our  #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

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The DIY Dreamer
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Lasagna Soup by Cravings of a Lunatic

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Another edition in celebrating the amazing recipes we showcase each week here at #SundaySupper. So many recipes catch my eye from Cravings of a Lunatic. Kim is very inspiring with her fun and creative site. She is a fellow Canadian living in Ontario and is very supportive and encouraging. There is a sweet tooth going on over there with lots of eye popping desserts like these incredibly fun Trix Krispies. They actually inspired my Fruit Loop Squares but I don’t know where I had seen them and I didn’t know Kim at the time.

When I saw this lasagna soup on #SundaySupper it made me want to grab a spoon and dive right in!!! I made it for my family and all of us loved it. What a great idea!! You get all the wonderful comfort from a lasagna but half the hassle! This soup was whipped up in no time and was absolutely cheese stretching yummy!!

There are other fine savory dishes on Kim’s site like Chicken Fajitas that were also part of #SundaySupper or Zesty Hamburger Soup that is done in the slow cooker but what intrigues me is seeing Kim’s love of Turtles!!! So back to the sweets we go with an entire category dedicated to Turtles. You will find every dessert imaginable made with the flavors of Turtles!! All in all you will love Kim’s site and be back again and again to see what she is up to I am sure!!!

Lasagna Soup

5.0 from 1 reviews

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Lasagna Soup by Cravings of a Lunatic
Author: 
Recipe type: Soup
Cuisine: Italian
 

A wonderful soup that will fill you up like a meal!!
Ingredients
  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. brown sugar
  • 32 oz. beef broth
  • 28 oz. can of whole peeled tomatoes, pulsed in a blender
  • 24 oz. jar pasta sauce
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • 2 cups broken lasagna noodles
  • 5 oz. grated parmesan
  • 2 cups pizza mozzarella

Instructions
  1. Brown your ground beef, onion and pepper in a large dutch oven. It should be broken into fine particles and cooked till juices run clear.
  2. In the last minute or two add the garlic.
  3. Now add your brown sugar, tomatoes, broth, sauce, oregano, basil and salt. Bring to a boil. Reduce heat and simmer for about 20 min.
  4. Add the noodles and simmer until they are tender. Stir in the parmesan.
  5. Turn on your broiler
  6. Transfer soup into ovenproof soup bowls. Top with oodles of cheese. Place in oven and broil for 3 to 5 min.
  7. Serve with a big old I love pasta smile!

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