Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta or add milk or cream for a comforting bowl of tomato soup.
Am I the only one wondering where the summer has gone? I can’t believe it’s almost Labor Day weekend, but I know it is because here in the Midwest we’re picking baskets of tomatoes daily. If you’re in the same boat or can’t pass a farm stand without buying a bushel of these red beauties, this recipe is for you.
Roasted Tomato Marinara Sauce is one of life’s simplest pleasures and roasting tomatoes intensifies their already delicious flavor. Isn’t it time you started hitting the sauce?
When will this excessive heat end? I know I shouldn’t keep complaining about it because come January I’ll be wishing for it ~ the stifling feeling long forgotten ~ but for now, maybe just a few degrees cooler, please? I’m taking a break today from all things cooked and bringing you these Caprese Skewers. Not only do they take in the freshness of summer produce, but it doesn’t take you anywhere near that fire-breathing box in your kitchen.
I love shopping at my local farmer’s market so I try to carve out time every weekend to go and my travel companion is always a large to-go mug of hazelnut flavored coffee. I walk to the far end of the market seeing what catches my eye, then slowly stroll back sipping my coffee and make my purchases. A couple of months ago, I tried my first morel mushroom and now I’m hooked ~ and I do mean hooked on them. Morels have a short season and it’s passed, but there are a lot of other wild mushrooms I’m wild about. This Mushroom Pizza has just a handful of ingredients, but is big on flavor thanks to the wild mushrooms.
Saturday we celebrated my husband’s birthday in the way we love best ~ having the family over and chowing on lots of great food. We used to celebrate birthdays at a restaurant but discovered it’s a lot more fun at home. Everyone (except the birthday boy or girl) brings something and we end up with a drool-worthy spread. The best part though is the time spent together and the laughs we share. The resident comedian these days is our 2 year old grandson who entertains us without even trying. The menu is designed around the birthday boy or girl’s preferences. My husband wanted barbecue ribs which he insisted on making himself. It was his birthday, so we shook our heads and indulged him. In typical fashion, we made way too much food starting with the appetizers, followed by the entrée and all the sides and of course birthday cake for dessert. The result was plenty of leftover food. My husband’s favorite lines ~ “are you trying to kill me?”(I think he’s referring to the quantity of food) and “who else is coming for dinner?” were repeated several times. I like to think I have a knack for reinventing meals out of seemingly nothing, but barbecued ribs are, well. . .barbecued ribs. The next day they’re still. . .barbecued ribs, reheated. My habit of making too much food is part of the inspiration behind Same Ingredients/Different Results ~ two different meals without wasted ingredients. The other was my daughter, Lauren who loves to cook, but because she’s single, doesn’t want to make a big batch of something and eat the same leftovers all week. Tuesday I made Hasselback Chicken – juicy, cheesy spinach chicken breast with enough to use in the recipe for this Cheesy Chicken Tomato Spinach Pasta. Don’t let the long name scare you off. It’s easy ~ perfect for weeknights but fancy enough to entertain with.
Unstuffed Cabbage Soup is a recipe I created that ultimately became a finalist in the nationwide Zoup! – Award-Winning Soup, Salad and Sandwiches recipe contest. Tender bites of cabbage, hearty flavorful ground beef and rice all simmered in a rich tomato broth.
I love making Stuffed Cabbage Rolls ~ maybe a lot like your mom or grandma used to make but oh man is it labor intensive and who has time for that — especially on weeknights.
This recipe is amazingly like my classic Stuffed Cabbage Rolls but quicker and ideal for any night of the week. Grab a nice loaf of bread from the bakery before you make it because you’ll want to sop every last drop of it.
Lots of things change when your spouse retires. Some good. Some. . . call me ~ we’ll chat. But one really great thing is that we’re lucky enough to be able to spend a month in (usually) sunny Florida. The first time I wondered how we’d fill a month or whether I’d miss home. Now I just wonder how one month can pass so quickly. We take a few days and drive down; an adventure in itself, usually arriving March 1, but this year a most exciting arrival is due mid-March ~ our new granddaughter who will be joining her almost two-year-old brother. At this age, he’s not fully aware of the upcoming changes, but will, however when asked “where’s your baby?”, proudly lift his shirt and pat his Pooh belly. You’re probably thinking ~ okay, great story, but where’s the food? No worries – I swear I’ll get to the Mango Salsa.
For most people the start of the new year is marked by the ball dropping in Times Square but for some of us, it begins in early September ~ the start of the school year. First day of school pictures taken in the driveway, wearing new outfits and shoes yet to be broken in, anxiously waiting for the bus to come. It’s an exciting time but hectic at the same time. Not to worry. The crew at #SundaySupper has you covered for back-to-school lunches, after school snacks and quick and easy meals like this One Pot Bacon-Cheeseburger Pasta for those busy nights when getting dinner on the table seems like a pipe dream.