I cannot tell you how excited I am. In 24 hours we are going to be boarding a train that is going to take us through Paris on our way to Rome for my brother’s destination wedding. Never have I been as excited about traveling as I am about the holiday. So today will be my last post for the week as I will be focusing on family time but I can’t wait to come home and share with you about our adventures and see what food inspiration I get from our trip.

While I am gone there will be more amazing brunch recipes being shared during Brunch Week as well as the amazing prizes so don’t forget to check out the other blogs. And join them on the PintrestChat. There are so many ways to enter the drawing for these fabulous prizes just check sign up with the rafflecopter.

So for day 3 of Brunch Week I want to share with you my take on a sausage and egg breakfast sandwich. The method I use to make the egg patties is unique and has taken me a while to be happy with. I use large metal cooking rings for this. If you can’t find anything of the sort you can just make a thin omelette and use that to top your egg.

With Mother’s Day coming up this would be a wonderful Mother’s Day Brunch idea to surprise her with.

Well I am off for fun adventures, have a great week and good luck to everyone with the prize drawing this Brunch Week.

Sausage and Egg Muffins

In a small bowl, whisk together the garlic powder, onion powder, thyme, nutmeg, sage, red pepper flakes, and salt. Place the pork in another bowl and add the 2 teaspoons of olive oil. Add the spices to the pork and mix to combine. Form the meat into patties, about 2-1/2 inches round, it is easier if your hands are wet when you are forming the patties as the meat will be sticky.

In a nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the patties and cook until the patties are completely cooked through and golden brown, about 4 to 5 minutes per side. Drain the patties on paper towel.

Whisk together the egg and milk. Lightly spray a non-stick skillet and your metal cooking rings and place the ring into the skillet. Over medium heat fill the ring so it is half way full with egg, this should use up 1/2 of your egg mixture. Add a few tablespoons of water around the ring and cover with a tight fitting lid.

Turn the temperature down to low and cook for 1-2 minutes. The egg should start to rise as it is cooking.

Take the lid off and you should be able to carefully take the ring off the egg and flip it over. Cook for 30 seconds more and then take off the heat.

Slice the egg in half ready to top your sausage muffins. Repeat process for the rest of the egg mixture. I am pretty sure if your pan is large enough you could do both at the same time, this is just how I did it this time.

Lightly toast the muffins and then place one patty plus a slice of cheese on one half and stick under the grill until cheese has melted. Top with one egg half and serve right away.

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Blueberry Vanilla Muffins by Take a Bite out of Boca

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks

Related Posts:

Eggy Bread

Chorizo and Spinach Crock Pot Lasagne

Baked Chocolate Doughnuts

Bacon Meatballs

It is Brunch Week! What does that mean? Well all this week a large group of bloggers have teamed up to give you brunch recipe ideas and we have some fabulous prizes from some great sponsors. I won’t be able to participate in the whole week as I am off to Rome on Wednesday. Yes you heard that right, Rome. My little brother is doing a destination wedding so we have almost a week in Rome and I am so excited.

But enough about fun adventures and back on to breakfast. I often get stuck with new ideas for breakfast and brunch. But I really stuggle with creativity with it. So when I heard about Brunch Week I thought this would be a great oppertunity to push myself out of my comfort zone and try to get more creative.

I mentioned before that I have a lot of won ton wrappers to use up so my first recipe I decided to get creative and use them. I had seen a lot of people use won ton wrappers for things like lasagne cups so I thought I would take the same principle with eggs. First I tried pre-cooking the wrappers but that resulted in oddly shaped cups and then they overcooked once I baked them with the eggs. So round two I tried adding the eggs to the won ton cups and baking it together and this time it turned out perfect. Make sure to spray your tin with a light spray of oil so that they can easily come out once they are baked. You can use any filling, in the same way you would do mini quiches.

Won Ton Breakfast Cups

Cook bacon in a pre-heated 200 C (400 F) oven for 10-15 minutes. Until the bacon is crispy but not burned. Turn bacon over half way through cooking. Chop up bacon and set aside.

Lightly beat the eggs, milk, salt and pepper together in a large measuring jug. It is easier to pour this way.
Lightly spray a muffin tin with oil and place one won ton wrapper in each muffin cup. I found using a smaller muffin tray worked out best for me. Divide out the bacon between the won ton cups. And then fill the cups with the egg mixture, making sure the egg doesn’t rise above the wrapper. And top with cheese.

Bake for 12 minutes in your 200C (400 F) oven. Serve warm.

Today’s Brunch Recipes From Participating BrunchWeekers

Beverages

Hot Maple Walnut Coffee Float by Coook the Story

Blood Orange Mimosas by Love and Confections

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by poet in the pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {i love} my disorganized life

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

We have such an incredible list of prizes to give away so don’t forget to scroll down to the Raffle Copter and enter to win!

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).

AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

 

a Rafflecopter giveaway

Related Posts:

Sausage and Egg Muffins #BrunchWeek

Mushroom and Feta Bites #SundaySupper

Bacon Meatballs

Pork Dim Sum #SundaySupper

I am not sure why I never thought about this before, doing baked potatoes and sweet potatoes in the crock pot. But let me just say this is a genius idea. I love jacket potatoes (baked potatoes) but can never seem to co-ordinate the baking time right to have them for a week day meal. It ends up just being a weekend side dish for a BBQ or something like it. Sticking them in the crock pot to cook during the day and then coming home to them ready for toppings makes this such a simple week day meal. By adding more filling ingredients as your topping something like a jacket sweet potato or potato can instantly transform from a side dish to the main meal. As we are trying to lose some weight I didn’t add any butter to the sweet potato but I have to say with he filling it wasn’t needed. The only thing I would have done differently is stuck it under the grill for a minute to melt the cheese.

Southwestern Crock Pot Baked Sweet Potatoes

Wash sweet potatoes and then dry. Wrap each sweet potato in foil and place into the crock pot. Put crock pot onto low for 8 hours.

While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, garlic, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside. Wipe the skillet clean and heat the olive oil, add the onions and cook until just tender, mix in the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Top with bean mixture, cheese and sour cream. (I forgot to add my sour cream) Stick under the grill to melt the cheese.

Week Day Meal Menu
Monday - Hezzi-D’s Books and Cooks - Cajun Pork and Peppers Fettuccine Alfredo

Tuesday - Supper For A Steal - Jerk Shrimp Tacos with Mango Salsa

Wednesday - Happy Baking Days - Risotto Primavera

Thursday - Small Wallet, Big Appetite - Southwestern Crock Pot Baked Sweet Potatoes

Friday - Growing Up Gabel - Grilled Chicken Gyros with Tzatiki Cucumber Sauce

Related Posts:

Mexican Pulled Chicken Stuffed Peppers

Southwest Turkey Chili

Chorizo and Spinach Crock Pot Lasagne

Slow Cooker Beef and Mushroom Stew

Can you believe that there was once a time when I didn’t like bacon? Now there is a sensible reason why I went off liking it, I once worked in a kitchen where every Sunday I had to cook 20-30 lbs of bacon for Sunday Breakfast and after a while just the smell of bacon made me feel sick. So for almost 15 years I couldn’t stand to even have it cooking in my house.

My poor husband.

But I gave bacon a try again for the first time last year and my eyes were opened back up to the taste I have been missing all these years. Although I will say I prefer English bacon over American streaky bacon which has a much higher fat content. But I am finally back on the dark side and loving it.

Bacon Meatballs

Wash and grate the courgette and then place in a colander over a sink. Sprinkle with salt and leave for 10 minutes. After 10 minutes press out any remaining liquid either with your hands or between paper towels.

Pre-heat oven to 200 C (400 F). Mix all of the ingredients together in a mixing bowl.

Roll meatballs about the size of a ping pong ball. You should have about 12 meatballs, depending on how large you roll them. Rolling them slightly smaller will decrease the cooking time. I like to place my meatballs on my grill pan so the meatballs don’t sit in grease but you can place them on a baking tray.

Bake for 20 minutes. Meatballs will still be reddish in colour because of the bacon.

You can serve the meatballs as is straight from the oven but if I am serving them with pasta sauce I like to heat up my pasta sauce with the meatballs in it.

Related Posts:

Fried Cabbage with Bacon over Buttered Noodles

Potato & Savoy Cabbage Soup with Bacon

Eggy Bread

Twice-Baked Butternut Squash with Bacon

This week Sunday Supper are tackling food adventures, either in the form of a difficult recipe or a new cuisine. I chose my recipe for two reasons, one I have always wanted to make dim sum at home. I have such wonderful memories of going out for dim sum on Sunday’s when we lived in Hong Kong. If you are unfamiliar with Dim Sum it is a style of Cantonese food that is prepared as small bite-sized or individual portions. It is traditionally served in small bamboo steamer baskets or on small plates.

The second reason I chose this recipe is because I did a silly thing. I go the the Chinese Supermarket in a near by city and stock up on ingredients. I cook a lot of Chinese food so it is much cheaper for me to stock up there. But the other day I over did my saving money when I bought a package of frozen won ton wrappers that had 1000 wrappers in it. Yes it was cheaper per 100g but now I have TONS of wrappers.

But hey that just means I get to be very creative in order to get through all of them. And I am so excited to share this recipe with you as it is something that has been on my to make bucket list for a long time. If you don’t have a bamboo steamer just line a regular steamer with a damp tea towel. Normally dum sum would be served with several other types of dim sum, as dim sum refers to the way the food as been prepared rather then a recipe in particular. But we served this with some rice and steamed veggies.

Pork Dim Sum

Place the ground pork, scallions, bamboo shoots, garlic, soy sauce, sherry, oyster sauce, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined. Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.

Spread out the won ton skins on work counter. Place a teaspoonful of pork mixture in centre of each won ton skin and lightly brush edges with water. Bring sides of skins together in the centre of the filling, pinching firmly together (it’ll look like a little purse).

Arrange pouches in the bamboo basket (it is best if they don’t touch each other).

Bring a large pan of water, about an inch deep, to the boil. Place bamboo basket in the pot, cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level each time.

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Asian Snap Peas and Peppers from Neighbor Food Blog

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie  

Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife  

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/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.

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Related Posts:

Mushroom and Feta Bites #SundaySupper

Clementine Curd #SundaySupper

Individual Strawberry and White Chocolate Cheesecakes #SundaySupper

English Baked Beans #SundaySupper

Sunday Supper started with a mission to encourage people to come back to the family dinner table at least once a week. But that is not what we are all about, there is so much more. So this year we started a Weekday mission where every day of the week someone posts a simple week day meal recipe.

On the surface it might seem like I have it all together when it comes to meals and planning but trust me I don’t. There are some weeks I am so busy that I get to the end of the day and have no idea what is for dinner. So I too need inspiration for quick, simple meals for the craziness of the week.

This week I am so excited to share with you what is now a new family week day meal favourite. I created last week and for the first time in years we have actually repeated a meal 3 times a little over a week. It is so simple to throw together and the flavours in this dish work incredibly together.

Shrimp with Garlic, Tomatoes, and Feta Cheese

Toss the shrimp with the salt, paprika in a large bowl. Spray olive oil in a pan and saute garlic and oregano over medium heat, stirring, until garlic is golden, 2 to 3 minutes. Add shrimp and cook over medium high heat, turning occasionally, until shrimp are opaque, about 2 minutes.

Add cherry tomatoes and wine and cook over medium-high heat until tomatoes are warmed through and shrimp are just cooked through, 2 to 3 minutes more.

Remove skillet from heat, then gently stir in feta cheese and sprinkle with basil. Serve over couscous or with a salad.

Menu for the week:
Monday – Sue/Sue’s Nutrition Buzz - Masala Dosa : Rice Crepes Stuffed With Ricotta Sweet Potatoes & Peas
Tuesday – Tammi/Momma’s Meals - Easy Peasy Ham & Pasta
Wednesday – Jamie/Mama.Mommy.Mom - Cilantro Lime Chicken with Avocado Corn Salsa
Thursday – Laura/Small Wallet, Big Appetite - Shrimp with Garlic, Tomatoes, and Feta Cheese
Friday – Cindy/Cindy’s Recipes and Writing - Freshly Pressed Waffle Sandwiches

Related Posts:

Southwestern Crock Pot Baked Sweet Potatoes #WeekdaySupper

Gnocchi & Tomato Bake

Mushroom and Feta Bites #SundaySupper

Sun Dried Tomato and Sausage Pasta #SundaySupper

Finally the sun is shinning and we are getting the much needed spring weather that we have so needed. I have been desperate to get cracking on my neglected gardening. This weekend I pretty much stayed covered in dirt and loved every minute of it. I just finished putting in broccoli, curly kale, beets, cauliflower, french beans, peas, 3 types of tomatoes and peppers. So far my tomatillo, courgette (zucchini) and squash seedlings haven’t sprouted like but I am hoping this weather will help encourage them.

Do you do much gardening? I remember for years thinking I had a black thumb because I just seemed to kill everything I tried to grow. But I know understand that I just didn’t know what I was doing. Learning more about growing and taking care of plants has shown me that I can do it. And I love it so much. I would spend every day out in my garden if I could. Feeling the warmth of the sun on my back and my hands in the soil is so therapeutic.

The one thing that I struggle growing are parsnips and carrots. My soil is very rocky and things like carrots and parsnips really do better in less rocky conditions. I made an attempt last year but I have decided to hold off on trying again until I can either build an above ground garden with soil without rocks or we finally sift out some of the rocks. So until then when I want to enjoy amazing dishes like this cottage pie with parsnip mash I am going to have to sick to the parsnips I get from the market.

If you do garden what is the one thing that you struggle to grow in your garden?

Cottage Pie with Parsnip Mash

Preheat the oven to 200C (400 F). Cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash add just enough milk to make creamy, so you may not have to use the full amount. Season to taste with salt and pepper.

Dry fry the mince (without adding any oil) in a non-stick frying pan until evenly brown and crumbly.

Add the onions, garlic and carrots and cook over a high heat for 5 minutes, stirring well.

Add the Worcestershire sauce and tomato purée and pour in the stock. Bring the mixture to a boil, stirring until well mixed. Cover and simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Mix the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.

Tip the meat mixture into a 1.4 litre baking dish.

Spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve warm.

Related Posts:

Enjoying our Meat-Free Month Challenge with a bowl of Winter Vegetable Soup

Sausage Casserole

From Scratch Tater Tot Casserole Without Using Canned Soup

Slow Cooker Beef and Mushroom Stew

One of the things I love about being apart of the Sunday Supper group is how intimate and close everyone is. We have become a bit of a family and with family comes celebrations. This year we have lots to celebrate, births, marriages. So to celebrate all of these wonderful events we have decided to have a virtual Shower (baby and wedding) together.

Today I wanted to share an amazing appetizer that would be perfect for any party. All of the wonderful taste of a stuffed mushroom wrapped in a won ton wrapper. These were highly addicting, with even my toddler downing several of them herself.

Mushroom and Feta Bites

Heat a small amount of oil in a frying pan over high heat and then add the diced mushrooms. Cook mushrooms for 5 minutes until mushrooms are golden brown. Add the garlic during the last minute of cooking. Set mushrooms aside.

In a bowl mix, feta, cream cheese, parmesan and green onions together. Toss in the mushrooms and stir.

Add 1/2 tsp of the mixture to a won ton wrapper. Wet the edges of the wrapper with water. The easiest way I find to do this is to wet my finger and rub it along the edges. Roll the wonton wrapper up like a cigar, making sure the edges are sealed and there is no air side. Air pockets in the wrapper will cause the won ton bite to bubble when cooking. This batch made a bit over 24 but I used the remainder for a quick pasta sauce for my daughter.

Add canola oil to a medium size skillet. You want the oil so that it is 1/2 inch deep. Heat the oil over medium heat. Add four or five of the rolled up won tons at a time to the oil and keep a close eye on them. Fry each side of the won ton until its golden brown. If the won tons are cooking too fast, turn the heat down a bit. Remove from the oil and set on to a paper towel to drain off the excess oil. Repeat until all won tons are cooked.

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

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!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Related Posts:

Pork Dim Sum #SundaySupper

Individual Strawberry and White Chocolate Cheesecakes #SundaySupper

Clementine Curd #SundaySupper

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I had no idea what eggy bread was when I first got together with my husband. He would talk about breakfasts that he loved as a child and this was one of them. But not being a fan of french toast I never gave it much thought. But a year ago I got curious about the difference, I knew there had to be something different because my eggy bread loving husband didn’t like french toast either. As far as recipe and cooking methods there isn’t a big difference between the two. But the biggest difference is eggy bread tends to be less sweet. In fact many people, my husband included would never thing to add something sweet to their eggy bread. It is a dish that to their mind should always be savoury. So after looking it up the idea of a more savoury version of french toast did appeal to me. I know this makes me very un-American but I really don’t like sweet things for breakfast. I know it is an American staple to serve breakfast with lots of sugar, syrup and cream but it is just not what I want first thing in the morning. Eggy bread like french toast is very simple to throw together and paired with some bacon is my idea of a perfect way to start the day.

Eggy Bread

Mix the milk, herbs, salt, pepper and eggs together.

Soak the bread in the egg mixture until the bread soaks up some of the egg mixture, about 2 minutes. Before putting the bread on the pan make sure to allow any excess egg to drip off.

Heat a griddle or a large frying pan with a thin layer of butter and place the bread down. Cook for 1 minute on each side. Serve with bacon or sausage.

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I had such a fantastic birthday weekend. I feel so overwhelmed by the love I have felt from my friends and family. So publicly I want to say thank you to the best friends and family I could ask for. One of my favourite gifts I received this year was a doughnut baking tray. This is one of those things that I have wanted for a long time but it was just one of those items I wouldn’t buy for myself. I was so excited that I have already given my first baked doughnut attempt this weekend and the family have already started putting in their requests for different varieties for me to make. If you have never had a baked doughnut before it is different from fried doughnuts but in my opinion it is better. There is something so delicate and light and full of flavour with baked doughnuts that I don’t get from fried doughnuts. The only downside to that is where I could only eat one, maybe two of regular fried doughnuts I could probably have finished off the entire batch of these on my own.

Baked Chocolate Doughnuts

Preheat the oven to 170 C (325 F) and spray a doughnut baking tray pan with cooking spray. In a large bowl, whisk together the cream, sugars, vegetable oil, egg, and vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.

Gradually add the dry ingredients to the wet ingredients until well blended.

Spoon the batter into the doughnut pan until 1/2 full.

Bake 12-13 minutes or until a toothpick inserted in the centre comes out clean. Let cool and then carefully turn out of the pan.

Whisk together the powdered sugar and yoghurt in a small bowl to make the glaze. If the glaze is too thick for dipping, add a little more yoghurt as needed.

Dip each donut in the glaze. Add sprinkles if desired. Makes a 12 doughnuts.

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