Healthy Mexican Ceviche #SundaySupper for Cinco de Mayo
Happy Cinco de Mayo!
One of my favorite cuisines is Mexican and Mexican-inspired foods and beverages. I can sit back and enjoy a big bowl of sangria and some delicious, cheese oozing, tortilla filled foods! Wow. In our house, we do eat some sort of Mexican-inspired dish bi-weekly. (It used to be every week but there would never be any leftovers, leaving me out a meal during the week!) Last year, I told you about my honeymoon in Mexico and my Stuffed Cheese Jalapenos and a nice tall glass of tequila sunrise. A-maz-ing. This year, I’m sharing my Healthy Mexican Ceviche with you. (PS I love this stuff. Love. Love. Love.)
Sit back and grab a glass of sangria, wine, tequila (whatever your choice is! Sure, coffee will do!) and enjoy a Mexican-inspired menu from our fantastic #SundaySupper group. I big thank you to Jen, at Juanita’s Cocina for hosting such a great event!
Let’s get down to the Healthy Mexican Ceviche, shall we? I can remember on my honeymoon being served Shrimp Ceviche in Puerta Vallarta, Mexico. It was filled with lots of spicy peppers but the flavors of the citrus somehow nicely balanced everything out. When I returned home, I made it right away. I did find that some grocery stores have pre-made ceviche in their prepared foods section, but let me warn you, it was expensive plus, anything homemade is better, right? The delicious combination of lime and cilantro are rocking in your mouth. It brings me right back to my Mexico days.
Ingredients
- 51-60 precooked shrimp (remove tails)
- 1 red pepper: chopped
- 1 jalapeno: (seeds removed to lower the intensity) finely chopped
- 1/2 cup cilantro: chopped
- 1/4 red onion: chopped
- 1 cucumber: chopped
- 2 juices from oranges
- 1 juice from lime
- 1 teaspoon apple cider vinegar
- salt and pepper
Instructions
- Prepare shrimp and cut to bite-sized pieces (If frozen, cook in water for a few minutes. If precooked - defrost)
- Place in 13x9 glass dish
- In a bowl, combine juices of orange and lime and vinegar
- Pour citrus juices over shrimp and season with salt and pepper. Cover dish. Place in fridge for one hour.
- Take out and stir in remaining ingredients BUT cucumber.
- Place back in fridge for two hours.
- Take back out and add cucumber (and even an avocado goes well) just before serving.
- Enjoy!
After you have your first taste of ceviche, you’ll want it again and again and again. You can find everything in your garden right? Okay, I’m not talking about the shrimp!
Still hungry for more? Take a look at our menu filled with goodies!
Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chili Lime Crab on Watermelon Salad from A Stack of Dishes
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
Cinco de Mayo Main Dishes {Platos Principales}:
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Chorizo Fajitas with Sweet Potato and Poblano Pepper from The Urban Mrs.
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
Cinco de Mayo Desserts {Postres}:
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
Cinco de Mayo Drinks {Bebidas}:
- Fresh & Fruity Sangria from Webicurean
- Frozen Jalapeno Daiquiri from Blueberries and Blessings
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Mexaratini from Gourmet Drizzles
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. 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 $100 discount available on the full conference pass today 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. *Note the code is only valid during the chat time frame.
Glazed Pecans #SundaySupper
April showers bring May flowers. That’s how the old saying goes, right? Spring is a time for new beginnings, new babies, new brides and new flowers! In celebration of all our glorious new beginnings, our #SundaySupper group is throwing a virtual shower for you! If you are having a bridal shower, baby shower, or just a regular rain shower, join us and our host, Home Cooking Memories, for our party!
♥♥♥
Finger foods are such a big hit at gatherings. Have you ever noticed that? All of a sudden, the fork isn’t proper and there are tiny bite sized spread of food on tables everywhere. Little slider hamburgers at baby showers because their “bun is in the oven,” or deviled eggs because…do we really need an explanation? (insert questionable face here) Finger foods have taken over popularity at large functions. Perhaps a slice of carrot will do? I enjoy these finger foods tremendously. I over indulge all the time at functions – it’s easy, just one bite at a time. I mean seriously, you have some really cute food in front of you and it looks like you didn’t really eat that much, right? Just a bite.
After a while, I figured something out. I’ll bring my own food to keep me from going nuts over all the other finger foods. It’s a win-win situation. I’m bringing one of my favorite snacks and the host thinks I’m such a big help. I like that. My snack of choice are nuts. They help make the belly feel full so I eat less. Yup, guess my host didn’t know my real M.O! Let’s keep it between us.
I’ve made glazed pecans a whole bunch of different ways: with sunflower oil, with egg whites, with brown sugar, with regular sugar, but this recipe is my favorite. It’s the kind that will make you sit on your tush and eat the whole 1 cup pecans without missing a crumb.
You can see how owie and gooey the glaze is after being baked:
After they cool down and harden, you are left with a beautiful sweet and delicious crunch.
BE WARNED!!!!! They are addicting!
Ingredients
- 1 cup pecans
- 1 1/2 tablespoon melted coconut oil
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon orange juice
Instructions
- Preheat oven to 250 degrees
- Line a baking sheet with parchment paper (please note, I use stoneware)
- In a bowl, stir all ingredients together
- Bake for 30 minutes, flipping over after 15
- Let cool down and store in air-tight container
To make a larger batch, just double the quantity. These little treats also make perfect gift-giving presents. Place in a jar, add a ribbon and you’re done. Homemade from the heart.
What are you having at your shower? I want to know!
Join our #SundaySupper Chat!
One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!
Be sure to check out more fabulous shower recipes! That’s right, we know how to bring a party!
Starters, Appetizers & Snacks
- Pesto Tortilla Pinwheels from Home Cooking Memories
- Honey Pecan Baked Brie from Supper for a Steal
- Pinenut stuffed Dates from The Not So Cheesy Kitchen
- Glazed Pecans from Mama’s Blissful Bites
- Bloody Mary Shrimp Cocktail from A Stack of Dishes
- Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
- Mushroom and Feta Bites from Small Wallet, Big Appetite
- Antipasti Bites from Blueberries And Blessings
- Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
- Parmesan and Mushroom Focaccia from Basic N Delicious
Soups, Salads & Sandwiches
- London Ritz’s Tea Sandwiches from My Cute Bride
- Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
- Broccoli Bacon Salad from Country Girl In The Village
- Chicken Salad on Endive from Magnolia Days
- Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
- Alphabet Soup from Cindy’s Recipes and Writings
Main Dishes
- Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
- Penne Ala Vodka from I Run For Wine
- Easy Baked Ziti from Momma’s Meals
- French Country Flat Pie from Webicurean
- Crustless Spinach Quiche from Family Foodie
Cakes
- Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
- Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
- Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
- Coconut Rum Cake from The Foodie Army Wife
- No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
- Japanese Wedding Cupcakes from NinjaBaking.com
- Baby Blue Cake Pops from Neighborfood
- Strawberry Buttermilk Scones from Vintage Kitchen
Cookies, Brownies & Dessert Bars
- Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
- Chocolate Covered Mcaroons from Gotta Get Baked
- Pastel Pizzelles from Growing Up Gabel
- Chocolate-Balsamic Macaroons from Foxes Love Lemons
- Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
- Baklava Crisps from Kudos Kitchen by Renee
- Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
- Fudgy Carob Brownies from Pies and Plots
- Pistachio Biscotti from Curious Cuisiniere
Sweet Treats
- Shortbread Maple Cream Freezer Tart from A Beautiful Bite
- Espresso Panna Cotta from Crazy Foodie Stunts
- Bite-Size Pecan Tarts from Juanita’s Cocina
- Brigadeiros from Food Lust People Love
- Rosewater Raspberry Meringues from girlichef
Drink Recipes
- Slushy Mango Mojito from The Urban Mrs.
- Pretty in Pink Punch from Noshing With The Nolands
- Pink Lemonade from Peanut Butter and Peppers
Roasted Honey Mustard Chicken #SundaySupper
This week, Lane from Supper for a Steal is hosting an amazing #SundaySupper theme – Meals on a Budget! And believe me, Lane is the girl to go to. She has all kinds of tips and tricks for you!
I think every family should learn how to budget in general. Having a budget helps save money as well as have money for spending! Are you with me? We budget as well. There is a $50 window of opportunity as I call it. Where if we have a special event or meal, it’s okay to spend the money, if we don’t spend it, the extra money goes into savings. Kind of like how banks round the sales price to the nearest dollar, then throw the change in your savings.
First, I was going to make tuna casserole then salmon cakes then I landed on one of my favorites, honey mustard chicken. What I love about this recipe is that it’s not only EASY (you need to have zero skill for this) but it’s affordable AND I make two dishes out of it.
Did you see that? I make two dishes out of this! Which, saves me money in that budget 
First, I serve it just as is, plain Jane. Why? Because it’s soft, moist and filled with honey mustard flavoring and delicious juices. Why would I need anything else? I pair it up with some frozen veggies and there ya go kids, dinner is serve.
Later in the week, I either throw it on a bun for a delicious sandwich or I shred it for soup or sometimes I even put it in a wrap or a salad. Two meals, one easy day of cooking.
Ingredients:
- 1 organic whole chicken
- 1 – 1 1/2 cup honey mustard marinade
- salt and pepper
- 1 onion (optional)
- 3 celery stalks: chopped (optional)
- 2 carrots: chopped (optional)
See, too easy, too easy. I don’t have a roasting pan so I used my Deep Covered Baker but in my good old teenage apartment days, I threw that bad boy in a casserole dish and covered with aluminum foil. Works like a charm. wink. wink.
Recipe:
Step 1: Preheat oven to 425 degrees. (I used a 4 lb chicken).
Step 2: Sometimes I go for the fresh veggie approach as I did for this dish – sometimes I just throw in a bag of frozen veggies, entirely up to you. This step is optional.
Cut up your vegetables and place on bottom of pan.
Step 3: Take out giblets from chicken and discard. Rinse and pat dry the chicken. Place on top of vegetables. Sprinkle salt and pepper on top.
Step 4: Pour marinade on top of chicken. You don’t want so much that your veggies are drowning just enough to coat the chicken.
Step 5: Place lid on top and place in oven for 1 to 1 1/2 hours. No matter the time, check to make sure the juices run clear and the internal temperature reaches 165. I rather be safe than sorry.
You want to know my budget for this meal?
1 organic whole chicken: 8.99 + 1 bottle of marinade: 1.99 = $10.98 Plus tax but hey, no shipping
Vegetables are .99 so we’re looking at $12.00 for a family of four = $3.00 per person. To go further, I use a whole chicken for two meals, meaning two meals…so I’m saving even more as leftovers!
Want to know some more budget friendly meals? Our #SundaySupper crew is on it!
Starters, Soups, and Salads
- Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
- Gado-gado from The Urban Mrs.
- Ramping Up Instant Ramen from girlichef
Main
- Salmon Lasagna from Blueberries and Blessings
- Kadun Pika from The Foodie Army Wife
- Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
- Pasta Carbonara from The Girl in the Little Red Kitchen
- San Francisco Special Breakfast Burritos from Gourmet Drizzles
- Chicken Divan from Simply Gourmet
- Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
- The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
- From the Pantry Peanut Noodles from Supper for a Steal
- Pasta Puttanesca from Juanita’s Cocina
- Hawaiian Grilled Cheese from Home Cooking Memories
- Slow Cooker Pork Carnitas from I Run For Wine
- Browned Butter Pasta with Collards from Momma’s Meals
- Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
- Golden State Gourmet from Crazy Foodie Stunts
- Buffalo Chicken Dip Quesadillas from Chocolate Moosey
- Tonkatsu {Pork Cutlet} from Damn Delicious
- Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
- Kung Pao Tofu from Ninja Baking
- Roasted Honey Mustard Chicken from Mama’s Blissful Bites
- Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
- Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
- Salvage-Your-Vegetables Frittata from Daddy Knows Less
Sides
- English Baked Beans from Small Wallet, Big Appetite
- Southern-style Black-eyed Peas from Magnolia Days
- Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
- Baked Beans from What Smells So Good?
- Hearts of Palm Mix Rice from Basic N Delicious
Drinks and Desserts
- Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
- Portuguese Rice Pudding {Arroz Doce} from Family Foodie
Join the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. 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 boardfor more delicious recipes and food photos.
Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.
Raw Cucumber Sandwich with Avocado and Spinach Sauce #SundaySupper
Let’s talk St. Patrick’s Day – this is truly one of my top three favorite holidays. There’s something so magical about the leprechaun’s and fairies that come to visit our house. The magic that is put in the air. Last year we decorated a big rock green and painting little leprechaun feet, like they magically walked on our rock. It stays in front of our house for good luck. We also played a “magical” game where we had to find lucky numbered coins all throughout the house and it ended at a pot of gold. When you have kids, the magic just seems to come alive.
When I started this #SundaySupper dish, I initially was thinking GREEN, GREEN, GREEN! And what a better dish to have fresh vegetables for our Springtime #SundaySupper! As I prepared the dish, it didn’t turn out as “pretty” as I would like…but nevertheless, the taste of the avocado sauce is amazing and zesty! Did I accomplish green, holla! Those little leprechaun’s would be proud of this Mama
Ingredients:
- cucumber: sliced lengthwise into three portions
- 1/2 green bell pepper: diced
- carrot: little slices
- spinach leaves: just a few to add
- sprouts (optional)* PS I bought mine today – what do you know, expired. Check the dates!
Sauce:
- avocado
- 1/2 lemon
- handful of parsley (cilantro would work great too, I just didn’t have any!)
- 2 cloves of raw garlic
- 1 – 1/2 cup of fresh spinach
- salt and pepper
Steps for Sauce:
I actually combined everything in the Vitamix on low-speed until incorporated but I’m just learning the new appliance and it needed more of a liquid base…you can add more lemon like I did OR you can use a food processor! The goal is to incorporate all the ingredients. Add salt and pepper when you’re finished to taste!
Here’s the fun part! I was really thinking this was cute but as I looked at my sandwich, I thought, “crap, it’s just a salad!” LOL!!! Take it for what you will. The thing about eating raw foods, the focus becomes more on the presentation and the texture. You never want anything cut the same size, you always want to change things up to give it a different crunch/taste in your mouth. So, let’s get started on the layering fun!
Step 1: Cut the cucumber in three long pieces
Step 2: Add a layer of sauce
Step 3: Add bell pepper on top
Step 4: Add some shredded carrot
Step 5: Add a few pieces of spinach
Step 6: REPEAT layers!
Step 7: End with cucumber on top. (Add some extra sauce if you want!)
See, in my mind this was the most amazing GREEN sandwich ever…then I cut it and realized it was a salad. Wah! Wah! If you know me, I totally laugh at myself… So just for fun, pick it up like a sandwich that it should be, take a picture and send it to me! I want to see your cucumber sandwich! If you look close enough, I think there’s a little leprechaun chillin in there. Go ahead, give it a look
If I didn’t mention this, I will gloat about it now. I am hosting this week’s #SundaySupper and so happy to do so! We have an amazing, sweet, kind and fabulous team and I was very happy to do so! Be SURE to check out our fantastic #SundaySupper team and their dishes!
Green and Spring Dishes Menu Includes:
Breakfast
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
Apps, Bread, Salads, Soups and Dressings:
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
Main and Sides:
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
- Sweet Ginger Scallion Noodles by What Smells So Good?
- Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
- Coddle for St. Patrick’s Day by Noshing With The Nolands
- Corned Beef Cabbage Rolls by Curious Cuisiniere
- Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
- Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
- Berry Tacos by Peanut Butter and Peppers
- Asparagus and Prosciutto Bundles by Diabetic Foodie
- Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
- Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom
Desserts:
- Key Lime Cheesecake by The Foodie Army Wife
- Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
- Coconut Raspberry Layer Cake by Gotta Get Baked
- Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
- Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
- Strawberry Sorbet by Magnolia Days
- Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
- Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
- Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
- Lemon Roll Cake by The Ninja Baker
- Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
- Candied Flowers by Cindy’s Recipes and Writings
- Lemon Citrus Cookies by Mom’s Test Kitchen
- Mini Fruit Tarts by Big Bear’s Wife
- Faux Fried Ice Cream by Neighborfood
- Watergate Salad by Cupcakes and Pearls Blog
- Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips
Beverages:
- Guinness Beer Milkshake by The Urban Mrs
- Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
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!
#SundaySupper Spring Recipes
The warm weather is creeping in (did you smile, I sure did!) and our first day of Spring, March 20th, is right around the corner! Let’s warm up around the table with our friends from our #SundaySupper team and share delicious spring time recipes! Whether it’s St. Patrick’s Day green, green food or spring inspired, our group sure has a menu to please your taste buds!
Green and Spring Dishes Menu Includes:
Breakfast
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Savory Crepes with Prawns, Broccoli and Hollandaise Sauce by Masala Herb
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
Apps, Bread, Salads, Soups and Dressings:
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
Main and Sides:
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
- Sweet Ginger Scallion Noodles by What Smells So Good?
- Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
- Coddle for St. Patrick’s Day by Noshing With The Nolands
- Corned Beef Cabbage Rolls by Curious Cuisiniere
- Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
- Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
- Berry Tacos by Peanut Butter and Peppers
- Asparagus and Prosciutto Bundles by Diabetic Foodie
- Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
- Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom
Desserts:
- Key Lime Cheesecake by The Foodie Army Wife
- Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
- Key Lime Cream Cheese Empanadas by La Cocina de Leslie
- Coconut Raspberry Layer Cake by Gotta Get Baked
- Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
- Gluten Free Carrot Cookies by Simply Gourmet
- Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
- Strawberry Sorbet by Magnolia Days
- Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
- Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
- Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
- Lemon Roll Cake by The Ninja Baker
- Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
- Candied Flowers by Cindy’s Recipes and Writings
- Lemon Citrus Cookies by Mom’s Test Kitchen
- Mini Fruit Tarts by Big Bear’s Wife
- Chocolate Pudding with Irish Cream by Buffy and George
- Faux Fried Ice Cream by Neighborfood
- Watergate Salad by Cupcakes and Pearls Blog
- Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips
Beverages:
- Guinness Beer Milkshake by The Urban Mrs
- Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
- Irish Spring Tea Party by My Cute Bride
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 cookout recipes!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!
Gluten-Free Baked Mozzarella Sticks #SundaySupper
Woo hoo! It’s finally Sunday, which means I can sit down at the table with the #SundaySupper crew and exchange recipes! It’s where I become inspired to get ideas for what meals I’m cooking that week in my own kitchen! Our theme is….Cheese, Cakes and Cheesecakes (mmmm mmmm) and is brought to us by our talented host, Angie from Big Bears Wife.
If you have stalked me on Facebook, you will know that last week I put our family on a gluten-free diet. This was no easy task. Not so much finding meal ideas but coaxing my three year old into eating anything I served. He’s a pretty good breakfast, lunch and snack muncher but dinner time is always a pass. He loves his carbs and breads or shall we narrow it down to pasta, pizza and mac n cheese. Does this sound like your child? What I found that works well are finger foods and bites on toothpicks. I wanted to accomplish making gluten-free mozzarella sticks because I felt like that was a for-sure winner. Guess what? Mama’s always right.
Normally, I love a good fried mozzarella stick, actually I love almost anything fried (sigh) but healthy doesn’t run with fried foods. Not only are we going gluten-free but we are also baking those babies. How do you like that double-healthy whammy? Shaboing!
Ingredients:
- 5 mozzarella cheese sticks
- 1/4 cup Organic White Rice Flour (I used Arrowhead Mills: Gluten Free and Wheat Free)
- 2 eggs: beaten
- 2 cups Gluten Free Chex Cereal
- 2 Tbs Italian Seasoning*
- salt and pepper
It doesn’t take much to make these delicious snackers but I have to tell you, I didn’t have any Italian Seasoning on hand…wah wah. Nothing like going to grab a spice and holding an empty bottle with the name written on it! Since I had all the other spices, I made my own. Feel free to use whatever spice you’re in the mood for.
My Italian Seasoning*
- 2 Tbs dried basil
- 2 Tbs marjoram
- 2 Tbs Oregano
- 2 Tbs Thyme
- 2 Tbs Rosemary
- 1 Tbs dried cilantro
Mix to combine and place contents in empty bottle…that was more of a note to me.
Back to recipe….
Step 1: Cut mozzarella sticks in half
Step 2: Prepare a 8×8 with parchment paper and place mozzarella sticks in freezer for about an hour, until frozen.
NOTE: I have read over and over that by placing the sticks in the freezer it would help prevent them from oozing. Mine still melted out so I’m not sure in comparison to how much. I put them in anyways as a precaution.
About 40 minutes into the freezing process, I preheated the oven to 400 degrees and set my mixing stations.
Step 3: Place cereal in a plastic bag and crunch using rolling-pin or by hand. Make sure it resembles a crumbly texture.
Step 4: Place cereal crumbs in a bowl and add 2 Tbs Italian Seasoning*, pepper, salt and mix
Step 5: Place flour on another mixing plate and the eggs in a third
Step 6: When your mozzarella sticks are frozen, dip one at a time in the flour, egg then cereal mixture. Place on baking sheet with aluminum foil.
NOTE: The flour is not really going to stick well. I tried not using the flour and went for the egg/cereal mixture but the mixture didn’t stay on at all. You need the flour, even if it appears that nothing is really gathering, be sure to use it.
Step 7: Place in preheated oven at 400 degrees and lightly spray the tops with olive oil. Cook for 7 minutes and then turn over. Spray again and bake for 7 minutes longer. Let cool and enjoy
There they are – beautiful and cooked. They didn’t last long, which always makes a Mama feel good!
NOTE: I made sure to make LOTS of crumb coating because I hate when a recipe calls for x amount and I’m running low of mixture. You will have lots to throw away or be sure to place extra mozzarella sticks in the freezer. I add these notes just to give you a heads up!
Be sure to start your morning off great by reading even more #SundaySupper recipes! And I hope to talk to you Sunday night for the twitter chat!
Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands
& Cheesecakes
#SundaySupper Warm Apple Crumble
This is one of my favorite, favorite themes! Our host for this weeks #SundaySupper is Sue from Sue’s Nutrition Buzz and she is putting the skinny in our dishes! As a team, we have made our dishes skinny so they don’t add-on the wait and keep your waist, well skinny!
I choose to make over one of my favorite desserts – the Apple Crumble. I took out the vanilla ice cream and any form of butter slabs that may have went on an original apple crumble topping to save on calories. I substituted any kind of sugar with 100% pure maple syrup which still left the apples full of sweet “caramel” flavor. Sacrificing calories and not flavor is key to this dish. In addition, the crumble topping is made from dates and pecans. Feel good eating this fiber packed dessert!
Ingredients:
- 3 apples: cored and quartered (I really like using Granny Smith, they hold up nicely, but had Gala on hand)
- 1/4 cup organic 100% maple syrup
- 1/2 teaspoon cinnamon
Topping:
- 1/2 cup pecans
- 10 pitted dates
- 1/2 teaspoon cinnamon
Step 1: Over low heat combine apples, maple syrup and cinnamon in a saucepan. Stir until apples are warmed through.
The maple syrup becomes thicker and holds onto the apples. It’s an amazing sweet flavor.
Step 2: In a food processor, add all the ingredients for the topping. Pulse until a crumbly texture forms.
Step 2: Scoop the apples into a bowl and sprinkle with topping.
I love making this dish for the unexpected guest that just happened to be in the neighborhood! Usually, that’s my parents, unexpectedly in the area….
So you want to know some nutrition information? Can’t blame you. I went to MyFitnessPal.com and added up my ingredients to give me this information.
Serves 8 (You don’t need much sweetness to fill you up either!)
Calories per serving: 179 (Get excited over that!)
Fat per serving: 5 grams
Carbs per serving: 39
Protein: 1
Did I meet the expectations for making a skinny Warm Apple Crumble? I hope so!
Be sure to check out more fabulous skinny dishes from our #SundaySupper group!
Sizzling Skinny Appetizers & Soups
- Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
- #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
- Easy Vegan Lentil Soup by NeighborFood
- Spicy Asian Chicken Noodle Soup by Food Lust People Love
- Tomato Basil Soup by No one Likes Crumbley Cookies
- Skinny Beef Chili by Webicurean
Healthy Skinny Mains & Sides
- Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
- Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
- Skinny Salad Wraps by MamaMommyMom
- Mashed Cauliflower by Supper for a Steal
- Lamb Florentine Burger with Tzatziki by Country Girl in the Village
- Skinny Avocado Egg Salad Wraps by The Daily Dish
- Greek Yogurt Chicken Salad by Family Foodie
- Parchment-Poached Salmon by Simply Gourmet
- Maddy’s Arugula Salad by That Skinny Chick Can Bake
- Cauliflower Pizza by Cravings of a Lunatic
- Light chicken enchiladas by My Cutie Bride
- Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
- Pasta Primavera by Crazy Foodie Stunts
- Cauliflower Fried Rice by Cupcake & Kale Chips
- Ahi Tuna Salad by The Urban Mrs
- Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
- Scallops Hong Kong Style by Magnolia Days
- Slow Cooker Pork and Green Chile Stew by Momma’s Meals
- Roasted Garlic, Chicken & Herb White Pizza by Dinners and Desserts
- Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
- Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
- Turkey and Black Bean Taco Burgers by In The Kitchen With K P
- Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
- Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
- Slow Cooker Baby Back Ribs by I Run For Wine
- Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
- The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
- Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
- Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
- Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
- Italian Sub Salad by Diabetic Foodie
- Kale and Quinoa Croquettes by The Wimpy Vegetarian
- Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
- Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
- Greek Yogurt Egg Salad Sandwich by Damn Delicious
- Confetti Cabbage and Salmon Wraps by The Roxx Box
- Escarole and Beans by Midlife Road trip
- Cajun Black Beans by Ruffles and Truffles
- Caprese salad by The Little Ferraro Kitchen
- Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz
Guilt Free Skinny Desserts & Snacks
- Chocolate avocado cake by Gotta Get Baked
- Tiramisu Parfaits by Kudos Kitchen by Renee
- Sugar Free Banana Almond Muffins by What Smells So Good
- Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
- Warm Apple Crumble by Mama’s Blissful Bites
- Dark Chocolate-Dipped Apricots by girlichef
- Homemade Protein Bar Recipe by Masala Herb
- Skinny Chocolate Almond Pudding by Basic N Delicious
Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog
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 out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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 healthy recipes with us!
#SundaySupper Coconut Cranberry Honey Nut Cookies
I am ecstatic that the #SundaySupper group has turned 1! It’s a fabulous group with a bunch of kick butt food bloggers that I am so grateful to be apart of. I virtually met Isabel, founder of #SundaySupper, last year and have been inspired by her vision and everyone’s blogs since Day 1. This group is more than my blogging friends, but some I would consider family.
I met Suni from Sue’s Nutritional Buzz through the group as well. Her and I have the same vision for healthy recipes and she’s so sweet, I wanted to duplicate one of her recipes for this weeks #SundaySupper celebration. It was difficult choosing just one blogger, believe me…but I love Suni’s recipes, she won’t ever let you down! She’s one of those amazing people who is beautiful in every direction.
I made her Coconut Cranberry Honey Nut Cookie original recipe can be found here. I swapped out the cranberries for dried cherries, other than that all is the same. Next time, I might try swapping almonds for the walnuts. I just like the cherry-almond combo.
Ingredients:
- 1 cup coconut flakes (unsweetened)
- 1 cup dried cherries
- 1 cup walnuts (chopped)
- 2 tbsp honey
- 2 tbsp coconut oil
Directions
Step 1: Melt honey and coconut oil for a minute in the microwave
Step 2: Mix nuts, cherries and coconut together in a bowl. Gently mix in melted oil and honey.
Step 3: Drop spoonfuls into mini baking cups and bake for 10 minutes at 360 degrees.
Happy first birthday #SundaySupper! I know we will celebrate many more birthdays to come. Thank you for my extended family and friends that I have made and continue to make daily. This group fills my heart with lots of love!
Be sure to check out our other bloggers and their amazing recipes. You are all my family! Love you all!
Sunday Supper Appetizers:
- Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
- So Simple Pizza Puffs by The Weekend Gourmet inspired by Hip Foodie Mom
- Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP
Sunday Supper Soups and Breads:
- Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic
- Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
- Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips
- Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey
- Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen
- Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways
- Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker
- Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious
Sunday Supper Main Dishes:
- Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie
- (GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie
- Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie
- Lentils and Chorizo Stew by Galactosemia in PDX inspired by Vintage Kitchen
- Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
- Chicken and Black Bean Enchiladas by Country Girl in the Village inspired by Webicurean
- Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife
- Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie
- Beef Stroganoff by What Smells So Good? inspired by From Fast Food to Fresh Food
- Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked
- Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes
- Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious
- Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina
- Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake
- Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
- Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes
- Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways
- Jalapeño Popper Chicken Chili by Food Lust People inspired by Hezzi-D’s Books and Cooks
- Bigos by Maroc Mama inspired by From Fast Food to Fresh Food
- Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired by Crispy Bits and Burnt Ends
- Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes
- Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
- Fish Tacos by Cookistry inspired by Little Ferraro Kitchen
- Homemade Harissa by Masala Herb inspired by The Wimpy Vegetarian
- Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom
- New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle
- Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie
- Mac n Cheese Cups with Pork Shoulder Ragu by Crispy Pieces and Burnt Ends inspired by Hip Foodie Mom
- Paella by My Cute Bride inspired by What Smells So Good?
Sunday Supper Veggies:
- Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina
- Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz
- Carrot Parsnip Lentil Casserole by Sustainable Dad inspired by Happy Baking Days
SundaySupper Desserts and Snacks:
- Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days
- Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina
- Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina
- Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic inspired by Gotta Get Baked
- Cherry Tart by Happy Baking Days inspired by Vintage Kitchen
- Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
- Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food
- Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake
- Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
- Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey
- Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street
- Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen inspired by Dinner Dishes and Desserts
- Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic
- Coconut Cranberry Honey Nut Cookies by Mama’s Blissful Bites inspired by Sue’s Nutrition Buzz
- Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake
- Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef
- Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife
Sunday Supper Breakfast Faves:
- Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz
- Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In the Kitchen with KP inspired by Big Bear’s Wife
- Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals
Sunday Supper Wine Pairings by ENOFYLZ Wine Blog
I am excited to announce a New Addition: Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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 fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
#SundaySupper Sweet Potato Dip
Are you here for the party? So am I! This week, Conni from The Foodie Army Wife, is our host for this weeks #SundaySupper. We bring to you – Holiday Drinks and Appetizers! Since this is the best time of the year, I really like to follow that up with a fantastic feast! If you know my blog by n0w or are friends with me on my FB page, you may have noticed that I am converting over to whole foods. I’ve been working on a whole foods menu for our Christmas dinner and this dip is one of my favorites on the list, so simple and yet so delicious.
You see, I love to eat and I am not exaggerating one bit. I LOVE to eat, constantly and all day long…especially in the winter months. I feel like it’s almost the perfect excuse, winter = FEAST! The only thing I don’t enjoy is adding on extra weight. When that happens, I feel negative towards myself. So this year, I made a promise to myself not to add-on extra’s but enjoy and be healthy. Is this possible? All the parties? All the gatherings? Of course there’s bound to be some food, right? Of course!
If you invite me to your party, (which I would love to attend, wink, wink), I am bringing my healthy dip and some celery, perhaps even carrots. If you want me to go all out – I volunteer to take over a vegetable side dish too!
Ingredients:
- 4 organic sweet potatoes (or two conventional. I find organic sweet potatoes to be smaller in size)
- 2 Tbs olive oil
- 1/8 teaspoon ground cinnamon
- sea salt
- raisins (optional)
- pecans (toasted or not, delicious add…optional)
Step 1: prehead oven to 400 degrees. Poke holes using a fork through potato skins to let heat escape. Place on baking sheet and bake for 45-55 minutes until soft
Step 2: After potatoes cool down, peel off the skin. Put flesh, cinnamon and salt into blender. Blend and slowly add olive oil until desired consistency
Step 3: Place in serving bowl and add raisins and pecans on top.
I make this often in our house for snack time as well. Served with celery, peppers, carrots or crackers – I know it’s going to be devoured. I always feel good serving it to my children knowing the ingredients from which its made and how good sweet potatoes are for you!
Now, because Christmas is a very special time of year – I’m stepping it up a notch by adding sweet raisins and some large chunks of pecans. Pan-fry the pecans in a small skillet over low heat, shaking every few seconds being careful not to burn.
Be sure to also check out more fantastic recipes by our #SundaySupper group! Enjoy your holidays!
Party Beverages
- Glühwein from Magnolia Days
- Cookies-n-Cream Cocktails from The Urban Mrs
- Cranberry Fizz from Dinners, Dishes and Desserts
- Rosemary Orange Punsch from Galactopdx
- Candy Cane Martini from Hezzi-D’s Books and Cooks
- Raspberry Hot Chocolate from Momma’s Meals
- Chocolate Peppermint Eggnog from The Daily Dish Recipes
- Jamaican Sorrel from The Lovely Pantry
- Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
- Gingerbread Hot Chocolate from Cravings of a Lunatic
- Homemade Eggnog from Flour on my Face
- Moroccan Mint Tea from MarocMama
- Cherry Bomb from Noshing with the Nolands
- Wassel from There And Back Again
- Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
- Pomegranate Cosmo from Supper For A Steal
- Poinsettia Mimosas from Big Bear’s Wife
- Egg Cream for Adults from Fast Food to Fresh FoodMulled Wine: Spiked and Steamy from Daddy Knows Less
- Hot Chocolate Party from Pippi’s in the Kitchen Again
- Poinsettia Cocktails from The Catholic Foodie
- The Red Carpet Diva from Cooking Underwriter
Appetizers or Hors d’oeuvres
- Cheese Ball Wreath from The Meltaways
- Caramelized Onion and Goat Cheese Tarts from My Catholic Kitchen
- Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
- Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
- Drunk Moose Meatballs from The Foodie Army Wife
- Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
- Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
- Potato Leek Soup from What Smells So Good
- Firecracker Shrimp and Samosas from Crispy Bits & Burnt Ends
- Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
- 5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
- Bacon Peanut Caramel Corn from Gotta Get Baked
- Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
- Mushroom Strudel from Vintage Kitchen
- Roxanne’s Shrimp & Andouille Sausage Queso Dip from The ROXX Box
- Herbed Holiday Party Mix from Curious Cuisiniere
- Old fashioned Swedish Meatballs from I Run For Wine
- Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
- Saucy Asian Meatballs from Damn Delicious
- Baked Philo Appetizers from My Cute Bride
- Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
- Salsa Baked Cheese from Home Cooking Memories
- Cookie Dough Dip from The Cookie-A-Day Challenge
- Parmesan Onion Rounds from Kudos Kitchen by Renee
- Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
- Hot Spinach Parmesan Dip from Comfy Cuisine
- Indian Spiced Tuna Balls from Soni’s Food
- Onion marmalade with Bacon from Ruffles and Truffles
- Roasted Cranberry Beet Borsch Shooters from Sue’s Nutrition Buzz
- Sweet Potato Dip from Mama’s Blissful Bites
- Festive Cucumber & Ginger Sushi Rolls from The Ninja Baker
- Baked Brie from Family Foodie
- Baked Jalapeno-Ranch Popper Dip from The Weekend Gourmet
Can you believe all those goodies? I can’t wait for this party to start!
Do you have a favorite dish or beverage to take to a party? Please join on us on Twitter throughout the day during #SundaySupper on December 16th. In the evening we will meet at 3 pm AKST/7 pm EST for our #SundaySupper Party live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe for holiday parties on our #SundaySupper Pinterest board to share them with all of our followers, too.
#SundaySupper Peanut Butter Cookies
This #SundaySupper is lots of fun! Susan from The Whimpy Vegetarian, has brought this weeks theme, Gifts from the Kitchen! What an amazing idea getting us all pumped up for the holidays! I just love it!
One of my favorite Christmas gifts was in a jar. My stepmom gave me a jar layered with ingredients to make chocolate chip cookies. It was the first time my eyes saw a jarred-gift. I thought it was ridiculously cute. It came with two little scoopers around a tied ribbon with directions. I was just in aww at this wonderful idea. People are so creative, it’s amazing.
With this weeks theme, I wanted to re-create my first gift. But this time, I choose to work with my husbands favorite, peanut butter cookies. I always try to work out something healthy but this was a push and shove. It’s just not, however; it taste fabulous. The sea salt gives it that salty flavor with the creamy peanut butter sweetness. My son kept snatching them from the “cooling” station and my husband would chase him down. He had way too many.
PS. I know some of you may notice, but I forgot to add my brown sugar in the jar – it’s actually more in there and higher if filled properly (smack on face )
Ingredients:
- 1 1/4 cup whole wheat pastry flour
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter at room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
Recipe:
Step 1: Mix in a bowl first seven ingredients. If giving as a gift. Stop here and place direction on jar.
Step 2: Cream peanut butter and butter together until smooth, five minutes.
Step 3: Add vanilla and egg and beat thirty seconds more.
Step 4: Add the dry ingredients from the jar into the mixing bowl and mix until combined.
Step 5: Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Step 6: Form dough into small balls for cookies. Take a fork and make a criss-cross pattern for the signature peanut butter cookie look
Step 7: Bake 15-17 minutes. I have to be honest, watch your timing because I used stoneware so my cookies wouldn’t brown and be softer. If using a metal pan, consider less time.
Be sure to check out more Gifts from the Kitchen!
Breads / Breakfast
- Pumpkin Biscoff Bread – Dinners, Dishes, and Dessert
- All-in-One Beer Bread Kit – girlichef
- Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting – La Cocina de Leslie
- Banana Coconut Coffee Cake with Macadamia Nut Streusel – The Lovely Pantry
- Pancake Mix With Apple Cider Syrup and Candied Walnuts – Tora’s Real Food
- Cranberry Hootycreeks – Baker Street
Condiments / Ingredients
- Apple Butter – Hezzi D’s Books and Cooks
- Cranberry Strawberry Jam – The Meltaways
- Herb Vinegars – Cindy’s Recipes and Writings
- Harissa – The Wimpy Vegetarian
- Homemade Vanilla Extract – Flour on my Face
- Homemade Cherry Extract – Cravings of a Lunatic
- Nutella Powder – I Run For Wine
- Orange BBQ Sauce – Midlife Road Trip
- Apricot Pineapple Sauce – Vintage Kitchen Notes
- Spiced Cranberry Apricot Almond Chutney – Sue’s Nutrition Buzz
- Pumpkin Butter – Family Foodie
Soup and Snacks
- A Soup For You – Momma’s Meals
- Maple Nut Granola – Girl in the Little Red Kitchen
- Spicy Dill Pickles – Sustainable Dad
- Sweet and Spicy Curried Nuts – Soni’s Food for Thought
- Roasted Spiced Nuts – Mrs Mama Hen
- Sweet and Spicy Pecans – Supper For a Steal
- Maple Pumpkin Spice Granola Bars – Cupcakes and Kale Chips
- Orange Spiced Chickpeas – Home Cooking Memories
- Turtle Pretzels – The Messy Baker
Sweets
- Rocky Road Candy – Magnolia Days
- Dairyfree Vegan Caramels – Galactosemia in PDX
- Peanut Butter Cookies in a Jar – Mama’s Blissful Bites
- Cookies in a Jar – Damn Delicious
- Monster Cookie Mix in a Jar – What Smells So Good?
- Chocolate Chip Cookie Biscotti – Meal Planning Magic
- Snickerdoodle Snack Mix – Pippi’s in the Kitchen Again
- Butter and Jam Thumbprint Cookies – Crispy Bits & Burnt Ends
- Peppermint Stick Cookie Truffles – The Weekend Gourmet
- Nutella Truffles – Small Wallet Big Appetite
- Peanut Cajetas (Peanut Fudge) – Basic and Delicious
- Cookie Cutter Fudge – Chocolate Moosey
- Pumpkin Roll – Shockingly Delicious
- Homemade Chocolates – My Trials in the Kitchen
- Hot Chocolate on a Stick – Juanita’s Cocina
- Chocolate Toffee “Crack” – Ruffles and Truffles
- Holiday Tree Cake – Noshing with the Nolands
- Salted Caramel Cookies – Mama Mommy Mom
- Fruit and Nut Cookies – In the Kitchen with Audrey
Drinks
- Applepie Moonshine – My Catholic Kitchen
- Holiday Spiced Mocha – Daily Dish Recipes
- Holiday “Spirits” and Some Bottles to Boot – Kudos Kitchen by Renee
- Homemade Peppermint Mocha Mix – In the Kitchen with KP
- Homemade Kahlua – That Skinny Chick Can Bake
- StoliDolskis – The Cookie-A-Day Challenge
Please join on us on Twitter throughout the day during #SundaySupper on November 11. In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your own posts for Gifts From the Kitchen on our #SundaySupper Pinterest board to share them with all of our followers, too.