Baked Meatballs
These delicious Baked Meatballs make the perfect addition to pasta night! Ground beef, Italian sausage, Parmesan and mozzarella cheese with fresh basil mixed together then form little balls of goodness that are baked, not fried.
I want to say that I make these meatballs every time I make pasta. It would be great to say, ‘This is a beloved recipe that my grandmother handed down to me.’ But I want to be honest with you, so I will. I just started making this recipe exactly one month ago.
While baking meatballs is my preferred way to make meatballs, I didn’t have a good recipe that went with spaghetti sauce. The usual grainy, bland and just plain yuck meatballs that I quickly make don’t leave any impression at all. Except for my 5-year-old, he LOVES spaghetti and meatballs, so for him, I felt like I really needed to up my game.
After playing with a few different versions, this baked meatball recipe was by far the best and little kid
So what made the difference from these and the other meatballs I had made before?
What I had run across before was when I used breadcrumbs for
What is a good meat mixture for making baked meatballs?
Prior to this, I was just using ground beef. Boring! So I added half ground beef (80/20 mixture) and half Italian sausage. No longer boring.
Want some un-boring ground beef recipes?
After soaking the breadcrumbs, preheat oven to 350 degrees.
In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce. I love Trader Joe’s Red Lentil pasta and traditional sauce. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
meatballs
|
- 1/2 pound Italian sausage
- 1/2 pound ground beef 80/20 mix
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 2 cloves garlic minced
- 1/4 cup mozzerella cheese, shredded
- 1/4 cup parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp italian seasoning
- 1 bunch fresh basil leaves chopped
Ingredients
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- Soak the 1/2 cup of breadcrumbs in 1/4 cup milk for 5 minutes before adding the other ingredients.
- After soaking the breadcrumbs, preheat oven to 350 degrees.
- In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
- Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce.
Ham and Potato Soup with Raspberry Pie Dippers
There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.
The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!
So that got me thinking, what if I made my favorite ham and potato
What TV show pairs well with a warm bowl of soup and craft beer?
My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.
What beer pairs well with Ham and Potato Soup with Raspberry Dippers?
The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.
I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.
How to make Ham and Potato Soup:
Peel, clean and chop the potatoes and carrots.
Chop the celery and onions. Mince the garlic.
In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
Add the chicken broth, potatoes, carrots, salt, pepper and herbs. Simmer for 20 minutes.
In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
How to make Raspberry Pie Dippers:
Spread a prepared pie crust onto a floured surface.
Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
Whisk one egg then brush along the sections that do not have jam on them.
Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.
Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.
Want more cold weather comfort food and beer pairings?
- Beef Tips & Gravy with The Double Magician from Short’s Brewing
- Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
- Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 stalks carrots peeled and chopped
- 4 large russet potatoes peeled, cleaned and chopped
- 8 ounces diced ham
- 1 Tbs butter
- 4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup whole milk
- 2 Tbs all purpose flour
- 2 9-inch pie crusts
- 5 ounces raspberry jam
- 1 egg whisked
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
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- Peel, clean and chop the potatoes and carrots.
- Chop the celery and onions. Mince the garlic.
- In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
- Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
- In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
- Spread a prepared pie crust onto a floured surface.
- Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
- Whisk one egg then brush along the sections that do not have jam on them.
- Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
- Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
- Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
Broccoli Puff
Take vegetables to the next level with this Broccoli Puff. This dish comes together quickly using steamed vegetable packs. Biscuit mix and cheddar cheese make it a kid-friendly side dish.
This is another great recipe from my stash of vintage recipe books that were gifted to me. From a General Mills recipe card, this broccoli side dish is made with Bisquick baking mix.
The best thing about this recipe is that you can change up the vegetables or meat to make is a full meal.
- Use mixed vegetables like Winter vegetable medley (broccoli, cauliflower,
and carrots) - Add cooked ham or turkey sausage
How to make Broccoli Puff:
Preheat oven to 350 degrees.
Steam the broccoli according to package directions. This will take 2 bags of frozen vegetables.
In a bowl mix together the Bisquick baking mix, eggs, salt, pepper
Add the steamed broccoli to the batter.
Grease a 5-quart casserole dish. Place the batter into the casserole dish.
Bake for one hour or until a knife comes out clean when poked into the center.
Check out these other kid-friendly side dishes:
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 8 minutes |
| Cook Time | 1 hour |
| Servings |
servings
|
- 2 10-ounce packages frozen steamable broccoli
- 1 cup Bisquick baking mix
- 1 cup whole milk
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded cheddar cheese
Ingredients
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- Preheat oven to 350 degrees.
- Steam the broccoli according to package directions.
- In a bowl mix together the Bisquick baking mix, eggs, salt, pepper, and cheddar cheese.
- Add the steamed broccoli to the batter.
- Grease a 5-quart casserole dish. Place the batter into the casserole dish.
- Bake for one hour or until a knife comes out clean when poked into the center. Enjoy!
Stuffing-Coated Chicken
5 ingredients and 34 minutes and you have a cozy dinner that fits into any busy schedule. Stuffing-Coated Chicken is juicy on the inside and crunchy on the outside. Serve with a side of gravy and dinner is ready.
Delicious comfort food this time of year is my #1 go-to for dinner. But who has hours to cook meals like Beef Ragu or Beef Tips & Gravy during busy weeknights? Not many. So this Stuffing-Coated Chicken is a recipe that I keep in my back pocket for nights when I’m craving something as easy as it is tasty.
As I mentioned, this recipe only uses 5 simple ingredients. You don’t even need
How to make Stuffing-Covered Chicken:
First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
Next, in a bowl add half the can of cream of chicken soup. Then combine with 1/4 cup of the milk. Reserve the other half soup and milk for the gravy.
Add the stuffing mix onto a plate.
Cover a cookie sheet with tin foil and lightly grease.
Take the chicken and dip into the cream of chicken soup mixture.
Cover the chicken in the stuffing mixture then place on the cookie sheet. Continue with the rest of the chicken.
In a microwave proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.
Place the chicken into the oven and bake for 35 minutes.
In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 10.5 ounces cream of chicken soup
- 1/2 cup whole milk
- 1 6 ounces stuffing mix I used chicken flavor
- 2 pounds boneless, skinless chicken breasts or tenderloins
- 1/4 cup butter, melted
Ingredients
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- First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
- Next, in a bowl add half the can of cream of chicken soup. Then combine with 1/4 cup of the milk. Reserve the other half soup and milk for the gravy.
- Add the stuffing mix onto a plate.
- Cover a cookie sheet with tin foil and lightly grease.
- Take the chicken and dip into the cream of chicken soup mixture.
- Cover the chicken in the stuffing mixture then place on the cookie sheet. Continue with the rest of the chicken.
- In a microwave proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.
- Place the chicken into the oven and bake for 35 minutes.
- In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.
Tuscan Quiche
This Tuscan quiche starts with a crispy crust and a savory Tuscan filling made easier by using Rustic Tuscan BLENDABELLA.
A quiche is always a great choice for breakfast or brunch!
*Affiliate links may be included in this post. Please read my Discloser Policy.
I received BLENDABELLA complimentary but all opinions stated in this post are my own.
Who doesn’t love a quick & easy breakfast? I know I do. Quiche is one of my all-time favorite dishes to turn to when I’m wondering what to make. Need a nice breakfast for the weekend? Make a quiche! Need to make a weeks worth of breakfast for easy weekday mornings? Make a quiche!
What makes a quiche such a great breakfast?
One word: versatility.
While I kept this quiche simple, the flavor combinations are endless especially when you are using BLENDABELLA Portabella Mushroom Blends. Start with the basic recipe of crust, milk, and eggs then create away! Here are a few examples:
- For this Tuscan Quiche, add some sweet Italian sausage to the mix.
- Use Zesty Mexican BLENDABELLA to make a southwest quiche with chorizo and Swiss cheese.
- Coconut Thai BLENDABELLA would make a great seafood quiche with cooked shrimp and a smoky mozzarella.
How to make the perfect Tuscan Quiche with BLENDABELLA:
Pre-heat oven to 375 degrees. In a greased 8-inch pie plate add a thawed, prepared pie crust. In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.
To the mixture add the cheese. Pour into the pie crust. Add the pie plate to a larger baking sheet in case it overflows (it shouldn’t but it doesn’t hurt to be prepared). Bake for 40 minutes.
Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes. Cut into eight pieces and here you are…..
For more information on BLENDABELLA visit their site or follow on social media:
Website | Facebook | Twitter | Instagram | Pinterest
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
pieces
|
Ingredients
- 1 8-inch pie shell
- 6 eggs, large
- 1 cup whole milk
- 1/2 cup BLENDABELLA Rustic Tuscan Portabella Mushroom Blend
- 4 ounces mozzarella cheese, shredded
- 4 ounces tripe cheddar cheese, shredded
Ingredients
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|
Instructions
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Pre-heat oven to 375 degrees.
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In a greased 8-inch pie plate add a thawed, prepared pie crust.
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In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.
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To the mixture add the cheese. Pour into the pie crust. Add the pie plate to a larger baking sheet.
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Bake for 40 minutes.
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Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes.
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Cut into eight pieces. Enjoy!
Pulled Pork Mac and Cheese
A creamy homemade cheese sauce coats noodles and makes the perfect bed for pulled pork. Drizzle this Pulled Pork Mac and Cheese with BBQ sauce then top with spicy jalapenos and pickled red onions.
Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather. Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, pulled pork mac and cheese.
A little more on the backstory of where this recipe originated from. This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine. So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had. I mean look at this picture of the boys heading down to the beach. A picture truly is worth a thousand words.
While we were in Florida we visited my friend and her family who hosted us for Easter. Visited the Clearwater Marine Aquarium to see Winter & Hope. Then enjoyed lots of time at the pool, the beach and eating really good food. On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal. The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of pulled pork mac and cheese with piles of pork and sweet BBQ sauce. It was so good and one that I kept note of so I could make it as soon as we got home.
What beer pairs well with Pulled Pork Mac and Cheese?
The beer: Hopsoulution Double IPA from Bell’s.
Even though most of this post talks about Florida, I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country. Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA.
How to make Pulled Pork Mac and Cheese:
Let’s start with the pulled pork. For this pulled pork mac and cheese recipe, I made the pork in the slow cooker. You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good.
Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.
About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses. Make sure you stir the whole time. See how awesome this sauce comes out. The ‘pull’ of the cheese. Thick enough to coat all the noodles. Another word for it is ‘cheesetastic’.
Add the noodles to the pot and stir to get all the sauce all over the noodles. Now set out a plate and add the mac and cheese.
Heap some pulled pork on there. Drizzle with BBQ sauce (I recommend my Best BBQ Sauce). Finish off this pulled pork mac and cheese with pickled red onions and jalapenos.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings |
servings
|
- 1 1/2-2 pounds boneless pork loin
- 2 cups beef broth I use beef broth base
- 1/2 tsp salt
- 1/2 tsp onion powder
- 3 garlic cloves minced
- 1/4 tsp Spanish paprika
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 cups dry pasta (I used rotini) cooked to package directions
- 2 Tbs butter
- 2 Tbs flour
- 1-1/2 cup whole milk
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded colby jack cheese
Ingredients
Pulled Pork
Mac and Cheese
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- To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
- Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
- To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
- Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
- Add the noodles to the pot and stir to get all the sauce all over the noodles.
- To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!
Hot Chocolate and Toast
Is there anything better than a big mug of hot cocoa when it’s cold out? You might as well add a little snack on the side too. Try this Hot Chocolate and Toast. It may sound like an odd combination, but there really is nothing like buttery toast dipped in homemade hot chocolate brimming with marshmallows to warm you right up.
Well now that Thanksgiving is over let’s get cozy and ready for Christmastime. That also means here in the Bottom Left of the Mitten at any moment we can be visited with the dreaded 4 letter word: S-N-O-W. Now don’t get me wrong I love snowy days until about January then I’m done with it. However Michigan does not listen to me and the last few years it can snow March-March I say! So why not cozy up with a warm bowl of soup. Or go out and play it then come home to a piping hot cup of homemade hot chocolate.
As a kid Winter was racing down the biggest hill in our area, Kincheloe Hill, on a bobsled that had *gasp* real metal skis on it. My brother and I would build igloos brick by brick and then sit in it for hours. No matter what the wintertime activity was when we were finally forced to come in and peel off the wet layers full of ice balls we would then sit down with one of my favorite treats. The best way to warm up was a big mug of hot chocolate brimming with gooey marshmallows and buttery toast on the side to dip in it.
This hot chocolate could not be simpler. Forget ever buying a packet again all you will want to make sure to keep on hand is some sugar, milk and really good cocoa powder.
How to make Hot Chocolate and Toast:
In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla.
Keep whisking and cook the cocoa for 5 minutes.
Turn off heat.
Now it’s time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Adapted from Gimme Some Oven
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 2 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
|
- 4 pieces whole wheat bread
- 2 Tbs butter slightly melted
- 4 cups whole milk
- 1/3 cup white sugar
- 3 Tbs cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup minature marshmallows
Ingredients
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- In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
- Now it's time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. Enjoy!
Asparagus Soup #SundaySupper
This Asparagus Soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner. You will be craving this soup all season long!
When my husband and I got married we went to Riviera Maya for our honeymoon. Where we stayed at had the best Asparagus Soup. I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too. Hey, we were on vacation! So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.
One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus. I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap! A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.
Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan. I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available. Check it out to see what goodies are coming soon to a farm near you.
How to make Asparagus Soup recipe:
Chop off those pesky hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
Making this soup ‘creamy’ is a two-step process. One is to use a little tool called an ‘immersion blender’. This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen. If you do not have one I would suggest taking most of the soup mixture and putting into a blender.
For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.
Top this creamy soup off with some homemade croutons.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory. Check out all these wonderful Spring recipes from other taste makers:
Breakfast
- Broccoli and Asparagus Frittata by A Mind “Full” Mom
- Herb and Leek Frittata by My Imperfect Kitchen
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
Main Courses
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
Pastas
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
Seafood
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. 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.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 pound asparagus chop hard stalks off then discard, chop remaining asparagus into smaller pieces
- 3 garlic cloves minced
- 1/2 Tbs avocado or olive oil
- 3-1/2 cups chicken broth
- 1/4 cup whole milk
- 1-1/2 Tbs flour
- 1/2 Tbs Cornstarch
- 1/4 tsp ground thyme
- 1/4 tsp nutmeg
- 1/4 cup parmesan cheese
Ingredients
|
|
- Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
- Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
- Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
- Use an immersion blender or regular blender to cream the vegetables.
- Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
- Add the thyme, nutmeg and Parmesan.
- Top this creamy soup off with some homemade croutons. Enjoy!
Cheesy Pierogi Casserole
My 9 yr old’s will readily say that his favorite meal is “Pierogies.” This casserole was born from the fact that I was really getting tired of the same pierogi with butter while it is good it really needed some jazzing up. The first time I made this for him within the first few bites he was in heaven and thus the Cheesy Pierogi Casserole’ became a keeper in this house.
Getting creative with some of my families favorites is so much fun for me. Yes, I am boring and you know I’m okay with that! I wanted a unique dessert so I came up with this Chocolate Bottom Strawberry Cheesecake. How could I make my husbands favorite appetizer a little different? Boom Wing Sauce Sliders! Thankfully my family is up to the task of trying out the end results.
While I have attempted the homemade version of pierogies, honestly the time & effort were not nearly as good as the boxed version. I was kind of sad about this because I usually say that homemade anything is better than boxed. What I did was make the same roux I use for Macaroni & Cheese and add ham. It really takes an average side and makes a meal out of it. Not only is this delicious, it’s quick to make.
Cook the pierogi according to package directions. This typically takes 8-10 minutes in boiling water to cook all the way through once cooked, add them to a strainer while the roux is made.
Now it’s time to make the ham & cheese mixture or ‘roux’ if you prefer. Gather the ingredients…..
Using the same pan start melting 4 Tbs. butter. Add the diced ham. Cook for about 1-2 minutes. Add 2 Tbs. flour & pepper to the mixture and stir then add 1 cup milk and half the package of cheese to the sauce and cook for about 3-4 minutes or until thickened. Once the sauce is thickened combine the cooked Pierogies with the ham & cheese sauce.
Add to a 8×11 greased serving dish and top with remaining cheese. Bake at 350 degrees for 20 minutes. All this cheesy goodness is a perfect quick weeknight meal the whole family will love. I served this with a bagged Fresh Express Bacon Caesar Salad & roasted Brussel spouts to round the meal out. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Servings |
servings
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- 2 boxes Mrs. T's Classic Pierogies Cooked according to package directions
- 8 ounces diced ham
- 8 ounces sharp cheddar cheese halved
- 4 Tbs butter
- 2 Tbs flour
- 1 cup whole milk
- black pepper to taste
Ingredients
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- Cook the Pierogies according to package directions. It typically is 8-10 minutes in boiling water. Once they are done drain in strainer.
- Using the same pan start melting 4 Tbs. butter. Add the diced ham. Cook for about 1-2 minutes. Add 2 Tbs. flour & pepper to the mixture and stir. Add 1 cup milk. Add half the package of cheese to the sauce. Cook for about 3-4 minutes or until thickened.
- Combine the cooked Pierogies with the ham & cheese sauce.
- Add to a 8x11 greased serving dish. Top with remaining cheese.
- Bake at 350 degrees for 20 minutes.
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