Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Thursday, February 12, 2015
Pistachio and Blue Corn Tortilla Crusted Pork Chops
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| Pistachio and Blue Corn Tortilla Crusted Pork Chops |
This dish is all about the pistachios. If you like them, youll love this. Center cut pork loin chops crusted in chopped pistachios and crushed blue corn tortilla chips, pan fried and finished with pistachio oil - Mmmmm!
Serves 4
Ingredients:
Ingredients:
2 Tablespoons grapeseed oil, or canola oil (or any oil that has a medium-high smoke point)
4 boneless center cut pork loin chops
10 blue corn tortilla chips, crushed or chopped
1/4 cup salted pistachios, chopped
1 egg, beaten with 1 Tablespoon water (egg wash)
1/4 cup all-purpose flour for dredging
kosher salt
freshly cracked black pepper
1 teaspoon pistachio oil, or extra-virgin olive oil, for drizzling
Place flour in a shallow bowl, then place egg wash (beaten egg with water) in a separate shallow bowl. Salt and pepper pork chops then dredge each in flour, then egg wash, then flour again. On one side of pork chops press crushed tortilla chips and chopped pistachios.
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| coated, crusted and ready to be pan fried |
Heat grapeseed or canola oil in skillet to medium, then place pork chops crusted side down into hot pan. Cook for about 3-4 minutes, then flip and cook for another 3-4 minutes or until pork chops are no longer pink inside.
Remove from pan and drizzle with pistachio oil (or extra-virgin olive oil) before serving. The pistachio oil gave it that extra punch of pistachio but these chops would be just as good using extra-virgin olive oil if you dont have, or dont want to invest in, pistachio oil.
I picked up this La Tourangelle Pistachio Oil at Bristol Farms and it is really, really good (but expensive). In this case, I felt it was worth it because Ill use it over and over again in salad dressings, as a dipping oil, drizzled over pasta, etc. Some oils are not very flavorful, however, this 100% pure pistachio oil was the exception. Close your eyes, taste, and its like youre eating a pistachio.
Wednesday, February 11, 2015
Retro Recipes SundaySupper Featuring Lightened Hamburger Corn Casserole
This week, our #SundaySupper is looking back on our favorite retro foods. When I think retro, I get nostalgic and think of circa-1970s Wendy in my orange mini dress with white polka dots, matching tights, and white go-go boots…I was one styling first grader! The kind of food we ate back then included jello salads, deviled eggs, and casseroles. Lots of casseroles. Some retro foods have stood the test of time: deviled eggs and green bean casserole are now considered timeless classics. Other retro favorites have been discarded as the next big food trend came along. Casseroles made with canned soup are very retro to me…I don’t make many of them these days, but they always remind me of my childhood. I haven’t had todays dish in years, but my Mom used to make a Hamburger-Corn Casserole when I was a kid, and I loved it.
I’m definitely old enough for my childhood to be considered a retro era, so I decided to make this casserole for this week’s #SundaySupper. Moms original recipe has canned cream of mushroom soup, hamburger, and egg noodles. We’re cutting back on fat and calories where we can post-holiday, so I decided to lighten this recipe up a bit. I used 98% fat-free cream of mushroom, 93% lean ground turkey, and fat-free Greek yogurt in place of the second can of soup My Mom always topped this casserole with cubes of buttered bread that toasted as the casserole baked. I opted to use panko breadcrumbs tossed with a smidge of olive oil and some seasoning to keep the crunch and use a healthier fat. This dish is pure nostalgic comfort…without the excess calories that my adult self doesn’t need!
Lightened Hamburger-Corn Casserole
adapted from Mary Wofford aka My Mama
Step 1: Preheat oven to 375 and cook 3 cups of egg noodles. While the noodles cook, make the base of the casserole. Add 1 lb. lean ground turkey, fresh ground pepper, and 1 tsp. garlic salt to large high-topped saute pan. Cook over med-high heat until the meat is browned. Then add: 3/4 cup chopped onion, 1 beef bouillon cube, and about 1/3 cup of water. The bouillon cube is my secret ingredient when replacing ground beef with turkey...it adds a bit of beef flavor to the dish!
Step 2: Add the following ingredients to the cooked meat: 1 can 98% fat free cream of mushroom soup, 1 cup frozen corn kernels, and 1 8-ounce container of fat-free Greek yogurt. Stir well to combine and cook over medium heat until the corn has cooked through -- about 5 minutes. Add the cooked egg noodles and stir well to combine.
Step 3: Combine the following ingredients in a small bowl: 1 cup panko breadcrumbs, 1 tsp. garlic salt, 1 tsp. dried parsley, and 1-2 tbs. olive oil. Stir well, until evenly combined. Spoon the casserole into an 8x8 or 9x9 square baking dish, then top with the panko mixture. Bake the casserole for 15-20 minutes, until the panko mixture is golden-brown.
One bite of this dish immediately took me back to my childhood…crunchy topping, a creamy sauce, and comforting corn and egg noodles. I couldn’t tell that this was lower in fat and calories, which is always a plus. Healthy is good, but it’s gotta taste good! This dish is reminiscent of the childhood classic Hamburger Helper, with much fewer preservatives. I knew exactly what I was putting into it, and it had a much fresher taste. I’m thinking that kids…of all ages…would love this dish. Michael and I both enjoyed it…it’s not gourmet, but sometimes a homey casserole is just what you want! Orange and white polka-dot mini dress is optional ;)!
Be sure to join us for a #SundaySupper retro foods Twitter chat this evening at 600CST. In the meantime, look at all the fun retro recipes my fellow #SundaySupper bloggers are sharing. We’ve got everything from retro appetizers to retro desserts. May some of these dishes look familiar to you?
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trials in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Inspired by Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Spaghetti with Currywurst Sauce by Masala Herb
- Tator Tot Casserole by NeighborFood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts
Tuesday, February 10, 2015
The Perfect Summer Side Dish Corn Maque Choux Featuring Red Gold Petite Diced Tomatoes
Today is the first in an ongoing series of posts featuring Red Gold tomato products. As many of you know, I visited Red Gold’s corporate headquarters in Indiana this past February as one of the winners in their Taste of the NFL food blogger contest. I was already a fan of their products before that trip, but I left Indiana with a deep appreciation of their commitment to their products. On top of that, the Reichart family and their employees are basically the nicest people you’d ever want to meet. That’s why I was so thrilled when they asked me to continue partnering with them to feature some of their tomato products and recipes for you!
I would never steer my readers wrong, so you can believe me when I say that Red Gold is the only brand of canned tomatoes that I use in my kitchen. I witnessed first-hand the enthusiasm that they have for their products...and the passion that they have to create high-quality products. They recently sent me two cans of their petite diced tomatoes to cook with and share the results with you. I visited their website to check out their recipes...and one side dish immediately jumped out at me: Corn Maque Choux (pronounced mock shoo). It’s a Cajun dish that features fresh-from the-cob sweet corn and Red Gold petite diced tomatoes. Oh, did I mention that it has bacon too?!?!?
I made a few tweaks to Red Gold’s recipe since we like our food on the spicy side. I subbed half of a poblano pepper in place of bell pepper, and I added some of my favorite Cajun spice blend to up the spice factor even more. To save a bit of time in the kitchen, you can use frozen corn kernels in this dish. That said, fresh sweet corn is at its peak right about now, and it only takes a few minutes to cut the kernels fresh from the cob. Its worth it to enjoy fresh-from-the-cob summer corn while its at its peak!!
Corn Maque Choux
adapted from Red Gold
Step 1: Cut two slices of bacon into pieces; add to a large non-stick skillet and cook over medium heat until golden. Drain on paper towels and set aside; remove all except 1-2 tbs. of the bacon grease from the pan. Add 1 cup diced yellow onion and half of a diced, seeded poblano pepper. Saute until the onions start to turn golden...about 5 minutes. Add 2 tsp. of your favorite Cajun spice blend. While the veggies cook, cut the kernels off four ears of corn...making sure to go back and scrape the sweet milk and pulp from the cobs after you remove the kernels. You should have about 4 cups of corn. Add the corn to the skillet and stir to combine.
Step 2: Cook for about 10 minutes, stirring occasionally. Then add 1 well-drained can of Red Gold petite diced tomatoes. Stir to combine and continue cooking for another 15 minutes, until the corn is tender.
Step 3: Turn off the heat and add 1/2 cup half and half, 2 sliced green onions, and the reserved bacon pieces. Stir to combine, transfer to a serving bowl or platter, and serve.
Wow...this dish pops with all sorts of vibrant colors and flavors! The juicy tomatoes, sweet fresh corn, and smoky bacon combine perfectly. Plus, the half and half gives the dish a subtle richness in the background. If you like your food less-spicy than we do, simply use bell pepper instead of the poblano...and reduce or leave out the Cajun seasoning. This is a fantastic Summer side dish...I served it with Cajun turkey mini meatloaves and mashed potatoes, but it would pair nicely with any grilled meat.
Guest Post Food and Grilling Ideas for Summer Featuring Herb Butter Grilled Corn
Good morning, friends! Today Im sharing a delectable guest post with you. Jenny is here to share a delicious and fun Summertime side dish featuring sweet in-season corn-on-the-cob. The herb butter and smoked salt give it a wonderful aroma as it cooks, and it tastes great!
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Corn is a popular staple that is at its peak during the Summer months. Sweet and crunchy, it’s a common accompaniment to grilled meats, or as an ingredient in salads and salsas. Corn is also high in Vitamin A, with 355 IU per one-cup serving, and high in dietary fiber. You can cook corn in a variety of ways, but dry heat like roasting or grilling brings out corn’s natural sweetness. A pinch of Herbs du Province adds an earthy element and enhances the flavor of the corn.
(1) Preheat the oven to 350 degrees Fahrenheit. If you are using a grill without a thermostat, use a thermometer to determine when the grill is between 300 and 400 degrees.
Read more »
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Corn is a popular staple that is at its peak during the Summer months. Sweet and crunchy, it’s a common accompaniment to grilled meats, or as an ingredient in salads and salsas. Corn is also high in Vitamin A, with 355 IU per one-cup serving, and high in dietary fiber. You can cook corn in a variety of ways, but dry heat like roasting or grilling brings out corn’s natural sweetness. A pinch of Herbs du Province adds an earthy element and enhances the flavor of the corn.
Herb-Butter Grilled Corn
What you Need:
- 1 Large sheet of aluminum foil
- 4 pats of butter, softened
- 1 Tbsp Herbs du Province
- 1 Tsp smoked sea salt
- 4 large ears of corn, shucked with silk removed
(1) Preheat the oven to 350 degrees Fahrenheit. If you are using a grill without a thermostat, use a thermometer to determine when the grill is between 300 and 400 degrees.
(2) Spread out enough foil to wrap all four ears of corn in one packet. Spread the softened butter on the foil. Leave about one inch of clean foil around all the edges. Sprinkle the herbs du Province and smoked sea salt onto the butter. Try to get the coverage as even as possible.
(3) Lay the corn out on the foil. Leave about ½ inch of space between each ear. Leaving space keeps the ears from sticking together and ensures even cooking. Sprinkle cold water on the corn. The water will provide a little steam to prevent the corn from drying out in the grill or oven.
(4) Wrap the foil around the corn and seal the edges. Making a good seal ensures the steam will stay in, it will also prevent the butter from escaping. Put the corn in the oven, or grill, and let it cook for 15 to 20 minutes.
(5) Remove the corn and let it cool inside the foil wrapper. Open the pouch carefully and transfer the corn to a serving dish with raised sides. The raised sides will trap any herbed butter that did not absorb into the corn. Serve the corn on its own, or with your favorite summer cookout classics.
If you don’t have Herbs de Province, you can also make a blend of dried rosemary and thyme. If you can’t find smoked sea salt, you can use regular sea salt instead. Of course, you can also use other herbs and spices like dried garlic or Old Bay seasoning instead of the Herbs du Province. You can find different herb mixes at your local grocery store, as well as through some specialty retailers.
Cooks Note: If you need to make more than four ears of corn, remember that it’s one pat of butter per ear; one tablespoon of seasoning and one teaspoon of smoked sea salt for every four ears.
Disclosure: Consideration was received by The Weekend Gourmet for the editing and publishing of this feature article. However, I did test the recipe in my kitchen so I could taste test it and photograph it for the article.
Disclosure: Consideration was received by The Weekend Gourmet for the editing and publishing of this feature article. However, I did test the recipe in my kitchen so I could taste test it and photograph it for the article.
Saturday, February 7, 2015
Steak Soft Tacos with Corn Avocado Salsa Featuring Lauras Lean Beef
The steak is cut into thin strips and seasoned with lime juice and a Mexican spice blend, then quick cooked in a skillet. The meat is spooned into warm corn tortillas and topped with caramelized onions, shredded low-fat cheese and a zippy homemade salsa featuring corn and avocado. This recipe makes six filling soft tacos, which is enough for 3-4 people.
Steak Soft Tacos with Corn-Avocado Salsa
a Weekend Gourmet Original
Ingredients:
- 6 flour tortillas
- 1 yellow onion
- 1 lb. Lauras Lean Beef sirloin steak
- 2 tbs. Mexican seasoning [I used McCormick Gourmet Strip Steak Fajita seasoning]
- 4 tbs. olive oil
- 1/2 a lime
- 1 cup 2% shredded cheddar cheese
- For the salsa:
- 1 cup corn kernels
- 1 Roma tomato, seeded and diced
- 2 green onions, thinly sliced
- 1/2 avocado, peeled and diced
- Juice of half a lime
- Cilantro to taste
- Salt & pepper to taste
Directions:
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 2: Add 1 tbs. olive oil to non-stick skillet over med-high heat. Cut the onion in half, then into thin strips. Cook until caramelized, about 10 minutes. While the onions cook, add the remaining olive oil to a second non-stick skillet over med-high. When the pan is hot, add the marinated steak strips and cook until they are browned and cooked med-rare. This took about 5-7 minutes for me.
Step 3: Just before assembling the tacos, wrap the flour tortillas in 2-3 layers of paper towels, and wet slightly with water. Heat in the microwave for 45 seconds, until they are steamed and soft. To assemble the tacos: add the steak, caramelized onions, cheese and avocado-corn salsa to the tortillas and fold over. Thats it...this is a filling all-in-one meal!
If you think lean beef means tough and flavorless, think again.These tacos are so good! The steak was spicy, juicy and tender. The onions were slightly sweet, and the corn-avocado salsa had a nice kick from the lime juice and cilantro. Feel free to add chopped jalapeno to the salsa if you want it to be more fiery. From start to finish, these tacos took just over 30 minutes to prepare. That makes them a great weeknight dinner these busy Fall evenings. As a bonus, any leftover salsa makes a fabulous partner for scoop tortilla chips later in the evening!
Disclosure: Lauras Lean Beef sent me free item coupons to facilitate developing the recipe for this post. McCormick also provided me with complimentary seasoning packets. I received no further compensation, and all opinions are my own.
Friday, February 6, 2015
Summer Breeze Corn Salad and a Green Giant BlogSpark Prize Pack Giveaway
For many people, the upcoming Memorial Day weekend is the unofficial kickoff to summer! Here in Texas, we start warming up in April…so we’re already wearing our capris and getting pedis so we can wear sandals. And? We’re also eating lighter food. Being a food blogger has had one unintended side effect: a "few" extra unwanted pounds! As a result, I’m making an effort to cook and share more light options with yall. To help make eating healthier easier, the folks at MyBlogSpark teamed up with Green Giant and Weight Watchers to send me a prize pack that helps make eating light on-the-go much easier.
Veggies are an important part of a healthy lifestyle, so I make an effort to eat my recommended five servings of fruits and veggies each day. It’s not always easy, but Green Giant Steamers are really convenient for me. I just pop ‘em in the microwave, and they’re ready to eat in a matter of minutes. FYI...Green Giant is the only frozen vegetable brand to be endorsed by Weight Watchers, and most of their 30 varieties are only 1 or 2 PointsPlus per serving. You can even visit http://bit.ly/greengiantcoupon to download a printable coupon for $.60 off the purchase price of two boxes of Weight Watchers endorsed Green Giant Boxed Vegetables.
I decided that I wanted to create a healthy and refreshing salad using the white shoepeg corn that I purchased with my coupon. This is my riff on one of my favorite summer salads that my mother-in-law serves with grilled steak. Her salad combines tomato, cucumber, avocado, and purple onion tossed with store-bought Italian dressing. I made two tweaks to her recipe: I added sweet shoepeg corn to the veggies, and I made a homemade vinaigrette featuring lime juice, heart-healthy olive oil, and a bit of cilantro.
Summer Breeze Corn Salad
adapted from my mother-in-law
Step 1: Add the following ingredients to a large mixing bowl: 1 thawed package Green Giant Steamers White Shoepeg Corn, two small chopped tomatoes (seeded), 1/4 cup finely diced purple onion, 1 small seeded chopped cucumber, and 1 diced avocado.
Step 3: Pour the dressing over the veggies in the bowl and stir well to combine. Be gentle so you dont break up the avocado too much, especially if its very ripe! Refrigerate for at least 30 minutes to let the flavors combine before serving.
This refreshing salad takes 15 minutes max to toss together, but it’s the perfect for summer: light and bursting with flavor! The creamy avocado and crunchy cucumber plays really nicely against the sweet corn...and the cilantro and lime in the dressing give it a bit of zest! This salad is best served the same day in order for the avocado to look its best, but I like to make it 1-2 hours before serving to let the flavors combine just a bit. I served this with simple marinated grilled chicken breast and rice pilaf for a fantastic simple supper.
So...who wants to win one of these fun prize packs from MyBlogSpark? Simply comment below telling me which vegetable you would choose with your free coupon...and how you would use it in a healthy summer dish. Ill accept entries until 1159 PM this Friday...and Ill announce the winner this weekend.
Thursday, February 5, 2015
SundaySupper Squash Fest Featuring Zucchini Corn Pancakes
My Zucchini-Corn Pancakes are savory pancakes that make a perfect light Summer lunch, a dinner side dish with grilled meats, or even a weekend brunch entree. I used a recipe that I found at Food Networks website as my jumping off point. To their basic recipe that features both flour and cornmeal, I added green onion, basil, and crumbled goat cheese. I served my pancakes with sour cream and chunky salsa for topping. My batch made 8 pancakes -- plenty for for 2-3 hungry people. For larger crowds, feel free to double the recipe. For fun appetizers, simply make the pancakes smaller. See? This veg-friendly recipe is very versatile!
Zucchini-Corn Pancakes
adapted from Food Network
Ingredients:
- 1 medium zucchini, coarsely shredded + 1/4 tsp. salt
- 2 green onions, thinly sliced
- 1/2 small shallot, finely chopped
- 3/4 cup frozen corn kernels
- 1 tbs. finely chopped basil
- 1/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 cup crumbled goat cheese
- 1/2 cup milk (can sub buttermilk)
- 1 large egg
- Salt & pepper to taste
- 4 tsp. olive oil, for frying
- Cajun seasoning
- For topping: sour cream and salsa
Step 1: Trim the ends off the zucchini. Using a box grater, grate the zucchini into a bowl. Sprinkle with 1/4 tsp. salt and toss well to combine; let the zucchini sit for 10 minutes. Wrap the zucchini in a kitchen towel and squeeze to remove the excess water. Place the dried zucchini shreds in a large bowl, along with the green onion, shallot, corn, and basil. Stir well to combine.
Wait until you see the wide range of squash recipes the #SundaySupper crew is sharing today! Weve got everything from sweet to savory...and were featuring a wide range of squash varieties. Youre sure to find something that youll want to try out in your own kitchen.
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
- Zucchini Pickles from Janes Adventures in Dinner
- Zucchini Relish from Magnolia Days
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Mommas Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindys Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbis Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoors Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpys Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-Ds Books and Cooks
I hope that youll join the #SundaySupper conversation on Twitter later this evening! We tweet throughout the day, and we share recipes from all over the world! Our weekly Twitter chat starts at 7:00 pm EST/6:00 pm CST. Be sure to follow the #SundaySupper hashtag and remember to include it in your tweets to join in on the chat. We have a great time chatting about each weeks topic. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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