July 2022

Celebrating Fourth of July with Family and Friends

 How do family and friends celebrate the Fourth of July? By pulling out all the stops to show their patriotism!

We have some amazing recipes this week to spice up your Independence Day bash!

Firecracker Salmon Rolls

• 1 tsp. canola oil (plus more for brushing dough)
• 1/2 lb. fresh salmon fillet
• 1 cup chopped fresh spinach
• 1/2 cup finely shredded carrot
• 2 scallions, chopped
• 1 clove garlic, minced
• 1 tsp. fresh grated ginger
• 1 tsp. chili garlic paste (in the Asian section), or to taste
• Salt and Pepper
• Phyllo Dough

Heat 1 tsp. oil in a non-stick skillet over medium heat.  Cook spinach, carrots, scallions, garlic and ginger until crisp-tender, about 5 minutes.  Stir in chili paste.  Set aside.

Cut salmon into 1 x 3-inch strips.  Heat oven to 375 degrees F.  Cut stack of phyllo sheets crosswise in half.  Cover with a damp paper towel while you are working with them to prevent them from drying out.  Place 1 half sheet phyllo dough on a flat surface.  Brush with a small amount of oil.  Top with second half sheet of phyllo.  Place about 1 Tbsp. spinach mixture on short end of phyllo;  place salmon on top.

Roll up phyllo into a log and gently twist the ends to make a firecracker shape.  Place on ungreased baking sheet.  Repeat with remaining phyllo and salmon.  Brush firecrackers lightly with oil and bake 18 to 20 minutes or until phyllo is crisp and golden brown.
 I like a sweet and sour dipping sauce for these rolls.  I used “A Taste of Thai” Sweet Red Chili Sauce.  

 Get your party going with these Lemon Drop Jello Shots!

Let the Fireworks Begin!

 I never try a new recipe when I cook to feel better, and I don’t think most people do. The familiar is what soothes.  When I found out the theme for this week was “Soul Warming”, this was the first recipe that came to mind.  Our host this week for #SundaySupper is Susan @ The Girl in the Little Red Kitchen.  Our fabulous team has made recipes that keep us warm – heart and soul.  Our prayers go out to those affected by Hurricane Sandy, and hopefully they can get a nice, hot comforting meal.

Hurricane Sandy – Help Those in Need This has to be one of my most favorite comfort foods.  Not only because it’s delicious, but it brings me right back into my mom’s kitchen.  I can only remember my mom making one thing in the pressure cooker – stew.  It was one of my Dad’s favorite meals.  She used to serve it in a big bowl “family style” and he used to call it “Cowboy Food”, hence the title of this recipe.  I still have my mother’s pressure cooker from the 1950’s.  Unfortunately, this was the last stew for the pot.  She finally gave out on me.  I think the pots back then were make out of German Tanks!  If I could get a replacement gasket for it I would, but it’s time for a new one.  When I cook my stew, the sound of the weight hissing, and jiggling on the pot, brings me right back home.  My mom is truly here in spirit when I make this for my family! You will need:

• 2 lbs. Chuck Stew Beef
• 1 Tbsp. Oil
• 1 Tbsp. butter, unsalted
• 1 lb. fresh carrots, peeled and cut into half-moons
• 2-1/2 lbs. potatoes, peeled and cut into 1-1/2″ chunks
• 1/2 large Spanish onion, roughly chopped
• 3 cups beef broth
• 1 10-ounce pkg. frozen peas
• Garlic Powder, Paprika, salt and pepper to taste
• 3 Tbsp. flour 

Cut stew beef into 1-inch cubes, removing any fat.  Heat oil and butter in pressure cooker on medium-high and brown beef cubes.  Continue cooking beef until all water from the meat evaporates and begins to caramelize.  Add onions, salt and pepper, garlic powder and paprika (I just sprinkle it in the pot – maybe 1 tsp. at the most).  Saute about 5 minutes.  Add beef broth, cover and set 15 lb. weight on cooker.  Cook at 15 lbs. pressure for 20 minutes.  Let pressure come down on its own. While meat is cooking, peel carrots and potatoes and keep in a large bowl of cold water until ready to use.  Remove cover, add potatoes and carrots and cover and bring back to 15 lbs. pressure.  Cook for 10 minutes.  Place pressure cooker under cool running water in the sink to bring pressure down quickly.  Remove meat, carrots and potatoes to a large baking pan or casserole dish.  Bring pan juices up to a boil.  Add peas and simmer 5 minutes. To thicken gravy, mix 3 heaping Tbsp. flour into 1/2 cup cold water and stir to combine.  Gradually add into simmering pan juices until it is the thickness you like.  I kind of make it in between a soup and gravy consistency – Stoup – as Rachael Ray would say.  Adjust seasonings. Pour gravy over meat and potatoes in pan, try to wait until it cools off for a minute before you dig in!

Chow Down Pardner!

Serve with crusty bread or biscuits

Soups:

Desserts/Beverages:

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

It’s an Autumn Apple Party today here at #SundaySupper!  Fall is in the air!  Time for mums on the front steps, all the beautiful colors of Fall and all things APPLE!
Cindy @Cindy’s Recipes and Writings  is our Hostess this week.  Our awesome #SundaySupper Movement with Isabel have over 50 apple recipes to share!  This is a recipe for a delicious, comforting bread pudding, that honestly – I could not stop eating!

Chunky Apple-Apricot Bread Pudding

• 1 Tbsp. soft butter
• 1 cup plus 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon
• 6 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1/4 tsp. kosher salt
• 1/2 tsp. vanilla extract
• Finely grated zest of 1 lemon 
• 3 cups day-old hearty white bread, cut in 1-inch cubes
• 1-1/2 lbs. firm baking apples, peeled, cored, and cut into 1-inch chunks (I used Braeburn)
• 6 Tbsp. apricot preserves
• 1/2 cup coarsely chopped toasted walnuts

Arrange a rack in the middle of the oven and heat to 350 degrees F.  Coat the bottom and sides of a 11 x 7 baking dish with the softened butter.  Sprinkle 3 Tbsp. of the sugar on the buttered surface; tilt and shake the pan so it’s sugared.  Stir together 1/4 cup of the sugar with the cinnamon.

For the custard:  Whisk the eggs in a large bowl until thoroughly blended.  Gradually pour in the cream, milk, and all the remaining sugar (3/4 cup) whisking to incorporate, then whisk in the salt, vanilla and lemon zest.  Add the bread cubes into the custard, pushing them down so they are all submerged, and stir in the apple chunks.

Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer and smooth the top.  Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top.

Finally, sprinkle the cinnamon sugar over the pudding.

Put the pudding dish inside a roasting pan, and set the big pan in the oven.  Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish – don’t splash the pudding!

Bake for 1 hour and 20 minutes, or until the top is golden brown and the custard is set.  Carefully lift the roasting pan from the oven to a solid surface.  Leave the pudding dish in the water bath to cool gradually. 

Serve family-style while it is still warm.
I added a little caramel sauce to bring this over the top!

This month’s CRAZY COOKING CHALLENGE  – Spaghetti with Red Sauce.  I could eat this everyday.  This recipe is a little unusual as we are making our meatballs…..with no meat! These crispy, savory, balls, simmering in tomato sauce, are delicious and surprising.  They have all the texture and flavor that a meatball-lover would ask for, there’s not a bit of meat in them – just eggs, grated cheese, and bread crumbs plus garlic and basil.  Ahh the ingenuity of Italian cooks, who have turned the simplest staples of a kitchen into a treat!  These make great party hors d’oeuvres when they are fried and crispy, you won’t even need any sauce.  With the sauce they make a vegetarian main course. When I was growing up, whenever my mom would make breaded and fried pork chops or chicken, she would always take the leftover breadcrumbs and eggs, mix them up and fry it into a patty.  It usually took on the shape of the meat and you would have to check to see if you got the meat or the “foondi” as we would call it.  It was my favorite!  When I saw this recipe for meatless meatballs made with the same ingredients, I had to try it.

I actually made these twice.  The first time I followed the recipe and the meatballs were very dense and very salty from the Pecorino cheese.  The second time, I made the mixture to the consistency that we made the “foondi” and the meatballs were light and crispy with enough of the Pecorino to really make them taste “authentic”.

Meatless Pecorino Meatballs 

8 large eggs

1 cup fine, dry bread crumbs

1 cup Parmigiano-Reggiano, grated

1/4 to 1/2 cup Pecorino Romano, grated

1/2 tsp. kosher salt

2 Tbsp. finely chopped fresh basil

1 plump garlic clove, finely minced

1/2 cup vegetable oil plus 2 Tbsp. unsalted butter (for frying)

Tomato Sauce

Fresh basil for garnish

1. Beat the eggs well in a large mixing bowl.  Add the bread crumbs, grated cheeses, salt, chopped basil and garlic and mix well.  The dough should come together in a soft mass, leaving the sides of the bowl.  If it is very sticky, work in more bread crumbs a bit at a time.

 Take a heaping Tablespoon and gently roll them into a smooth ball.

Heat oil and butter in a large skillet and gently fry until brown on all sides and cooked through.

Drain on paper towel.

To finish and serve the polpettine with tomato sauce, heat 6 cups of the sauce to a simmer.  Drop in the polpettine and return the sauce to a simmer.  Cook for about 10 minutes or until heated through.  Keep in mind that the longer the meatballs stay in the sauce, the more they will absorb it and become soft, just as delicious, but delicate to handle.

Tomato Sauce 

2 35-ounce can peeled italian tomatoes, lightly crushed

1/4 cup extra virgin olive oil

1 cup chopped onion

1/2 cup finely shredded peeled carrot

1/2 cup finely chopped celery

Kosher salt to taste

Peperoncino flakes to taste

Pass the tomatoes through a blender until smooth.  Heat the oil in a 3-quart saucepan over medium heat.  Add the onion, and cook until wilted, about 3 minutes.  Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.

Add the tomatoes and bring to a boil.  Season lightly with salt and peperoncino.  Once it’s boiling, lower the heat to a simmer and cook, stirring occasionally until thickened, about 45 minutes.  

Season with salt and peperoncino to taste.

Makes about 15 meatballs

~Adapted from Lidia Cooks from the Heart of Italy 

 I never try a new recipe when I cook to feel better, and I don’t think most people do. The familiar is what soothes.  When I found out the theme for this week was “Soul Warming”, this was the first recipe that came to mind.  Our host this week for #SundaySupper is Susan @ The Girl in the Little Red Kitchen.  Our fabulous team has made recipes that keep us warm – heart and soul.  Our prayers go out to those affected by Hurricane Sandy, and hopefully they can get a nice, hot comforting meal.

Hurricane Sandy – Help Those in Need This has to be one of my most favorite comfort foods.  Not only because it’s delicious, but it brings me right back into my mom’s kitchen.  I can only remember my mom making one thing in the pressure cooker – stew.  It was one of my Dad’s favorite meals.  She used to serve it in a big bowl “family style” and he used to call it “Cowboy Food”, hence the title of this recipe.  I still have my mother’s pressure cooker from the 1950’s.  Unfortunately, this was the last stew for the pot.  She finally gave out on me.  I think the pots back then were make out of German Tanks!  If I could get a replacement gasket for it I would, but it’s time for a new one.  When I cook my stew, the sound of the weight hissing, and jiggling on the pot, brings me right back home.  My mom is truly here in spirit when I make this for my family! You will need:

• 2 lbs. Chuck Stew Beef
• 1 Tbsp. Oil
• 1 Tbsp. butter, unsalted
• 1 lb. fresh carrots, peeled and cut into half-moons
• 2-1/2 lbs. potatoes, peeled and cut into 1-1/2″ chunks
• 1/2 large Spanish onion, roughly chopped
• 3 cups beef broth
• 1 10-ounce pkg. frozen peas
• Garlic Powder, Paprika, salt and pepper to taste
• 3 Tbsp. flour 

Cut stew beef into 1-inch cubes, removing any fat.  Heat oil and butter in pressure cooker on medium-high and brown beef cubes.  Continue cooking beef until all water from the meat evaporates and begins to caramelize.  Add onions, salt and pepper, garlic powder and paprika (I just sprinkle it in the pot – maybe 1 tsp. at the most).  Saute about 5 minutes.  Add beef broth, cover and set 15 lb. weight on cooker.  Cook at 15 lbs. pressure for 20 minutes.  Let pressure come down on its own. While meat is cooking, peel carrots and potatoes and keep in a large bowl of cold water until ready to use.  Remove cover, add potatoes and carrots and cover and bring back to 15 lbs. pressure.  Cook for 10 minutes.  Place pressure cooker under cool running water in the sink to bring pressure down quickly.  Remove meat, carrots and potatoes to a large baking pan or casserole dish.  Bring pan juices up to a boil.  Add peas and simmer 5 minutes. To thicken gravy, mix 3 heaping Tbsp. flour into 1/2 cup cold water and stir to combine.  Gradually add into simmering pan juices until it is the thickness you like.  I kind of make it in between a soup and gravy consistency – Stoup – as Rachael Ray would say.  Adjust seasonings. Pour gravy over meat and potatoes in pan, try to wait until it cools off for a minute before you dig in!

Chow Down Pardner!

Serve with crusty bread or biscuits

Soups:

Desserts/Beverages:

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

It’s an Autumn Apple Party today here at #SundaySupper!  Fall is in the air!  Time for mums on the front steps, all the beautiful colors of Fall and all things APPLE!
Cindy @Cindy’s Recipes and Writings  is our Hostess this week.  Our awesome #SundaySupper Movement with Isabel have over 50 apple recipes to share!  This is a recipe for a delicious, comforting bread pudding, that honestly – I could not stop eating!

Chunky Apple-Apricot Bread Pudding

• 1 Tbsp. soft butter
• 1 cup plus 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon
• 6 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1/4 tsp. kosher salt
• 1/2 tsp. vanilla extract
• Finely grated zest of 1 lemon 
• 3 cups day-old hearty white bread, cut in 1-inch cubes
• 1-1/2 lbs. firm baking apples, peeled, cored, and cut into 1-inch chunks (I used Braeburn)
• 6 Tbsp. apricot preserves
• 1/2 cup coarsely chopped toasted walnuts

Arrange a rack in the middle of the oven and heat to 350 degrees F.  Coat the bottom and sides of a 11 x 7 baking dish with the softened butter.  Sprinkle 3 Tbsp. of the sugar on the buttered surface; tilt and shake the pan so it’s sugared.  Stir together 1/4 cup of the sugar with the cinnamon.

For the custard:  Whisk the eggs in a large bowl until thoroughly blended.  Gradually pour in the cream, milk, and all the remaining sugar (3/4 cup) whisking to incorporate, then whisk in the salt, vanilla and lemon zest.  Add the bread cubes into the custard, pushing them down so they are all submerged, and stir in the apple chunks.

Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer and smooth the top.  Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top.

Finally, sprinkle the cinnamon sugar over the pudding.

Put the pudding dish inside a roasting pan, and set the big pan in the oven.  Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish – don’t splash the pudding!

Bake for 1 hour and 20 minutes, or until the top is golden brown and the custard is set.  Carefully lift the roasting pan from the oven to a solid surface.  Leave the pudding dish in the water bath to cool gradually. 

Serve family-style while it is still warm.
I added a little caramel sauce to bring this over the top!

 I never try a new recipe when I cook to feel better, and I don’t think most people do. The familiar is what soothes.  When I found out the theme for this week was “Soul Warming”, this was the first recipe that came to mind.  Our host this week for #SundaySupper is Susan @ The Girl in the Little Red Kitchen.  Our fabulous team has made recipes that keep us warm – heart and soul.  Our prayers go out to those affected by Hurricane Sandy, and hopefully they can get a nice, hot comforting meal.

Hurricane Sandy – Help Those in Need This has to be one of my most favorite comfort foods.  Not only because it’s delicious, but it brings me right back into my mom’s kitchen.  I can only remember my mom making one thing in the pressure cooker – stew.  It was one of my Dad’s favorite meals.  She used to serve it in a big bowl “family style” and he used to call it “Cowboy Food”, hence the title of this recipe.  I still have my mother’s pressure cooker from the 1950’s.  Unfortunately, this was the last stew for the pot.  She finally gave out on me.  I think the pots back then were make out of German Tanks!  If I could get a replacement gasket for it I would, but it’s time for a new one.  When I cook my stew, the sound of the weight hissing, and jiggling on the pot, brings me right back home.  My mom is truly here in spirit when I make this for my family! You will need:

• 2 lbs. Chuck Stew Beef
• 1 Tbsp. Oil
• 1 Tbsp. butter, unsalted
• 1 lb. fresh carrots, peeled and cut into half-moons
• 2-1/2 lbs. potatoes, peeled and cut into 1-1/2″ chunks
• 1/2 large Spanish onion, roughly chopped
• 3 cups beef broth
• 1 10-ounce pkg. frozen peas
• Garlic Powder, Paprika, salt and pepper to taste
• 3 Tbsp. flour 

Cut stew beef into 1-inch cubes, removing any fat.  Heat oil and butter in pressure cooker on medium-high and brown beef cubes.  Continue cooking beef until all water from the meat evaporates and begins to caramelize.  Add onions, salt and pepper, garlic powder and paprika (I just sprinkle it in the pot – maybe 1 tsp. at the most).  Saute about 5 minutes.  Add beef broth, cover and set 15 lb. weight on cooker.  Cook at 15 lbs. pressure for 20 minutes.  Let pressure come down on its own. While meat is cooking, peel carrots and potatoes and keep in a large bowl of cold water until ready to use.  Remove cover, add potatoes and carrots and cover and bring back to 15 lbs. pressure.  Cook for 10 minutes.  Place pressure cooker under cool running water in the sink to bring pressure down quickly.  Remove meat, carrots and potatoes to a large baking pan or casserole dish.  Bring pan juices up to a boil.  Add peas and simmer 5 minutes. To thicken gravy, mix 3 heaping Tbsp. flour into 1/2 cup cold water and stir to combine.  Gradually add into simmering pan juices until it is the thickness you like.  I kind of make it in between a soup and gravy consistency – Stoup – as Rachael Ray would say.  Adjust seasonings. Pour gravy over meat and potatoes in pan, try to wait until it cools off for a minute before you dig in!

Chow Down Pardner!

Serve with crusty bread or biscuits

Soups:

Desserts/Beverages:

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

It’s an Autumn Apple Party today here at #SundaySupper!  Fall is in the air!  Time for mums on the front steps, all the beautiful colors of Fall and all things APPLE!
Cindy @Cindy’s Recipes and Writings  is our Hostess this week.  Our awesome #SundaySupper Movement with Isabel have over 50 apple recipes to share!  This is a recipe for a delicious, comforting bread pudding, that honestly – I could not stop eating!

Chunky Apple-Apricot Bread Pudding

• 1 Tbsp. soft butter
• 1 cup plus 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon
• 6 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1/4 tsp. kosher salt
• 1/2 tsp. vanilla extract
• Finely grated zest of 1 lemon 
• 3 cups day-old hearty white bread, cut in 1-inch cubes
• 1-1/2 lbs. firm baking apples, peeled, cored, and cut into 1-inch chunks (I used Braeburn)
• 6 Tbsp. apricot preserves
• 1/2 cup coarsely chopped toasted walnuts

Arrange a rack in the middle of the oven and heat to 350 degrees F.  Coat the bottom and sides of a 11 x 7 baking dish with the softened butter.  Sprinkle 3 Tbsp. of the sugar on the buttered surface; tilt and shake the pan so it’s sugared.  Stir together 1/4 cup of the sugar with the cinnamon.

For the custard:  Whisk the eggs in a large bowl until thoroughly blended.  Gradually pour in the cream, milk, and all the remaining sugar (3/4 cup) whisking to incorporate, then whisk in the salt, vanilla and lemon zest.  Add the bread cubes into the custard, pushing them down so they are all submerged, and stir in the apple chunks.

Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer and smooth the top.  Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top.

Finally, sprinkle the cinnamon sugar over the pudding.

Put the pudding dish inside a roasting pan, and set the big pan in the oven.  Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish – don’t splash the pudding!

Bake for 1 hour and 20 minutes, or until the top is golden brown and the custard is set.  Carefully lift the roasting pan from the oven to a solid surface.  Leave the pudding dish in the water bath to cool gradually. 

Serve family-style while it is still warm.
I added a little caramel sauce to bring this over the top!