Unstuffed Cabbage

I bought a head of cabbage with all good intentions of making a big pot of stuffed cabbage during this cold weather. I took the easy way out and made "unstuffed cabbage".  All the flavor of regular cabbage rolls, but alot less bother to make. When I make stuffed cabbage and there is any meat filling left and no cabbage leaves, I usually just make meatballs and add them to the pot. This is how this recipe came about. If you would like to make regular stuffed cabbage, This is my recipe: Stuffed Cabbage Rolls with Grandma

  1 head green cabbage, cored and chopped into 1-inch pieces 1 28 oz. can tomatoes with juice, chopped 1 can tomato soup 1 can water Meatballs 1-1/2 lbs. ground beef 1 medium onion, chopped 4 Tbsp. unsalted butter 1-1/2 cups cooked white rice 1 large egg 1 Tbsp. Worcestershire sauce 1 tsp. paprika Salt and freshly ground pepper Add cabbage, tomatoes, tomato soup, water and salt and pepper to pressure cooker (this can also be done on your stovetop). Cook at high pressure for 3 minutes. Simmer on the stove about 20 minutes or until cabbage is tender. Saute onion in butter until golden brown.  Let cool slightly. Mix beef, sauteed onion (along with the butter in the pan), rice, egg, Worcestershire sauce, paprika, salt and pepper.  Mix by  hand until combined. Form into meatballs. Add to cabbage and tomato mixture and simmer over low heat until meatballs are cooked through (approx. 30 minutes.  Stir gently during cooking time to be sure meatballs are submerged in sauce.

Serve hot in bowls with freshly ground pepper and maybe some rye bread and butter. Enjoy!

Buttermilk Corn Muffins

I have tried so many recipes for homemade corn muffins and they all disappointed. I tried the Jiffy Corn Muffin Mix with Yellow cake mix - You might as well just bake a cake. Ina Garten's recipe was a total flop. This recipe, in my opinion, is the best one I have come across.

I was trying to find a "bakery style" muffin that we used to get at a small restaurant we used to go to for lunch. They would toast a large corn muffin on the griddle and serve with grape jelly. This is the way I toast my corn muffins.

1 cup yellow cornmeal 1-1/4 cups buttermilk 1/4 cup heavy cream 1-1/4 cups flour 1-1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1/2 cup sugar 1 egg 5-1/2 Tbsp. unsalted butter, melted and cooled. Preheat oven to 400 degrees F. Have ready 12 greased or paper-lined muffin cups or 6 large. In a large bowl, combine the buttermilk and cornmeal; set aside. In another bowlj, combine the flour, baking powder, baking soda, salt and sugar. Whisk together the egg and melted butter; add to the cornmeal mixture and mix well. Combine with the flour mixture just until combined.  Do not overmix. Fill prepared muffin cups 2/3 full.  Bake 20 to 25 minutes for large muffins; 15 minutes for regular size.

Melt 2 Tbsp. butter on a griddle or in a heavy skillet. Slice muffin in half and place cut side down in skillet. Cook until muffin is golden brown and crispy. Serve with grape jelly. From Pamel's - Broad Street

Cheesy Garlic Bread

You won't be disappointed in this garlic bread. It's cheesy It's warm and crunchy It's just waiting for some warm marinara to dip into

5 garlic cloves, grated 8 Tbsp. unsalted butter, softened (1 stick) 1/2 tsp. water 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 tsp. oregano 1 baguette, sliced in half horizontally 2 cups shredded Italian Blend Mozzarella
Preheat oven to 400 degrees F. Move rack to the 2nd from bottom space. Saute garlic, 1 Tbsp. butter and water over low heat until garlic is lightly toasted (about 5 minutes) Combine hot garlic, 7 Tbsp. butter, salt and pepper in a bowl and spread on both halved of the bread.

Put the halves back together and wrap in foil. Place on baking sheet and bake for 15 minutes. Unwrap bread and place halves, buttered side up on baking sheet. Bake until it begins to color, about 7 minutes.

Remove from the oven and heat up your broiler. Sprinkle bread with cheese.  Sprinkle with oregano Place under the broiler until the cheese is melted and bread is crispy, about 2 to 3 minutes.

Serve with your favorite pasta dish or just dip into some warm marinara. ~Adapted from America's Test Kitchen

Retro Recipes #SundaySupper - English Muffin Pizzas

This week #SundaySupper is taking us "back in the day" with Retro Recipes that we all grew up with. Do you remember your Mom making you English Muffin Pizzas? We had them alot growing up and it's a great memory of mine. It was fun for us to create our own little pizzas.

Does anyone remember Butoni Toast-R-Pizzas? Some sort of a shell-like crust that burned the roof of your mouth and the filling in the middle was usually still frozen.

There are alot of recipes for English Muffin Pizzas out there - the idea has been around forever it seems. Just one word of advice. You must toast the English Muffin before your put on your sauce and cheese.

After all, the best part is all those little crispy nooks and crannies!

I always like mine "well done".

I would toast them twice to make them extra crispy.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

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 

  English Muffin Pizzas
  
  
  I always made my pizzas with yellow American Cheese.
  Toast your muffins.
  Top with about 1 Tbsp. Pizza Sauce
  Criss cross 1 slice American Cheese
  Top with a little extra sauce and add
  salt, pepper, oregano and red pepper flakes.
  Broil until cheese is melted and bubbly.
  
  
  
  
  
  
  
  To make Hawaiian Pizzas
  Add one Tbsp. Pizza sauce
  Pineapple Tidbits
  Chopped Ham
  Mozzarella Cheese
  
  
  
  
  
  Three Cheese Garden Pizza
  Sliced plum tomatoes
  Thinly sliced zucchini
  Grated Cheddar
  Grated Mozzarella
  Parmesan cheese
  
  
  
  
  
  Pepperoni Pizza
  Top each muffin with 1 Tbsp. pizza sauce
  Diced Pepperoni
  Mozzarella Cheese
  
  
  
  
  
  
  
  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

  

SOUP FOR YOU! Ten Winter Soups to Warm you Up!

The temps are dropping and I won't be the Soup Nazi! Here are ten delicious soups to warm you on these chilling nights.

Jacque Pepin's Black Bean Soup

German Split Pea Soup

Super Quick Minestrone

Matzo Ball Soup

Chickarina

Pasticciata - Soup with Bread and Fontina

Slow-Cooker Hot & Sour Soup

Roasted Potato Leek Soup

Cheesy Bacon Cheeseburger Soup

Chicken Tinga

This is the first time I have used tomatillos.  My niece has been on a Mexican food kick, looking for small out-of-the-way restaurants with homey, authentic  Mexican flavors.  She inspired me to try something a little more authentic.  Look for firm tomatillos, still in their husks with no bruises.

Chicken:
1 pound boneless, skinless chicken breasts 1 Tbsp. whole peppercorns 1 tsp. salt 2 cloves garlic 1/4 medium onion 1 bay leaf
Tinga:
1 Tbsp. canola or corn oil 1/2 large onion, slivered 2 garlic cloves, minced 8 whole, peeled tomatoes (canned) 2 tomatillos, husked and rinsed 1 tsp. oregano 2 Tbsp. sauce from chipotle chilies in adobo sauce (I used 2 teaspoons!)* Salt and freshly ground black pepper to taste
To Serve:
Corn Tostadas, store bought or homemade Shredded iceberg lettuce Queso fresco, crumbled Avocado slices

For the chicken:
Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a medium sauce.  Add water just to cover chicken.  Bring to a boil, reduce to simmer over low heat for 15-20 minutes.  Remove chicken from the liquid.  When cool enough to handle, shred the chicken into a bowl and set aside.
For the tinga:
Place tomatillos in a small saucepan, cover with water.  Bring to a simmer and cook for about 10 minutes, or until tomatillos are soft.  Remove from water, remove the core, and place them, along with the tomatoes in a blender or food processor and process until smooth.
Heat the oil in a large pan over medium heat.  Stir in the onion and cook until soft, about 5 minutes.  Stir in the garlic and cook until garlic is fragrant, about 1 minute.  Pour the tomato/tomatillo sauce into the pan.  Add oregano, chipotle sauce and salt and pepper.  Let simmer until sauce turns a deep, red color, about 10 minutes. Add the shredded chicken and combine with the sauce.  Let simmer, stirring occasionally until the  chicken has absorbed most of the sauce and the mixture is moist.

Add chicken mixture on top of tostada and top with lettuce, avocado and crumbled cheese.  This was so tasty.  The next time I make this (and I will) I would chop up the shredded chicken to make it a little easier to eat. Enjoy! Adapted from Pati's Mexican Table *Puree remaining chipotle peppers in a food processor,   add to a ziplock bag and form into a log.  Freeze for later use.   Just cut off the portion you need.

Easy Biscuit Dough Doughnuts

As a member of The Daily Meal Culinary Content Network, each week the SWAT team gets an ingredient to cook.  Usually it's something simple like bacon or chicken breast. This week was Refrigerated Biscuit Dough. How many things can you make with biscuits? Here are a few more ideas! 6 things you Didn't know you could make with Pillsbury Biscuits You can make fresh, hot doughnuts.

1 can Pillsbury "Grands" Biscuit dough 1 cup canola oil 1/2 cup sugar 1/2 tsp. cinnamon Heat oil in a heavy skillet. Take each biscuit and using a 1-inch cookie cutter or a shot glass, remove the "munchkin" from the center of the biscuit.

Fry a few at a time about 1 minute on each side until golden. Immediately roll in cinnamon/sugar mixture.

Cover them with powdered sugar, chocolate glaze or even leave whole and fill with jelly! Enjoy! Sharing with:

Happy Birthday #SundaySupper!

We are celebrating! What a better way to celebrate than to choose a recipe that inspired us from our talented contributors! This mission was next to impossible!  I am honored to be part of this amazing group. Feedback from some of my followers tell me that they look forward to @SundaySupper every week! That goes for us as well! We have so many great themes and recipes and each week we are all excited and look forward to see what everyone has created! Together, we have created a movement that has grown in leaps in bounds and is making a difference in the lives of families.  The Sunday Supper Movement took off and received so much recognition, that we have launched our #WeekdaySupper initiative.  It starts off as one day a week and soon becomes a way of life.  This year, we will feature easy Weekday Supper Recipes every day of the week!

 Sunday Supper Appetizers:

• Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
• So Simple Pizza Puffs by The Weekend Gourmet inspired by Hip Foodie Mom
• Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP

 Sunday Supper Soups and Breads:

• Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic
• Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
• Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips
• Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey
• Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen
• Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways
• Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker
• Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious

 Sunday Supper Main Dishes: 

• Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie
• (GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie
• Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie
• Lentils and Chorizo Stew by Galactosemia in PDX inspired by Vintage Kitchen
• Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
• Chicken and Black Bean Enchiladas by Country Girl in the Village  inspired by Webicurean
  
• Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife
• Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie
• Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked
• Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes
• Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious
• Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina
• Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake
• Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
• Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes
• Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways
• Jalapeño Popper Chicken Chili by Food Lust People Love inspired by Hezzi-D’s Books and Cooks
• Bigos by Maroc Mama inspired by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired by Crispy Bits and Burnt Ends
• Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes
• Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
• Fish Tacos by Cookistry inspired by Little Ferraro Kitchen
• Homemade Harissa by Masala Herb inspired by The Wimpy Vegetarian
• Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom
• New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle
• Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie
• Mac n Cheese Cups with Pork Shoulder Ragu by Crispy Bits and Burnt Ends inspired by Hip Foodie Mom
Sunday Supper Veggies: 
• Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina
• Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz
Sunday Supper Desserts and Snacks: 
• Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days
• Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina
• Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina
• Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic inspired by Gotta Get Baked
• Cherry Tart by Happy Baking Days inspired by Vintage Kitchen
• Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
• Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food
• Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake
• Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
• Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey
• Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street
• Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen inspired by Dinner Dishes and Desserts
• Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic
• Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake 
• Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef 
• Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife
• Cheesecake with Fresh Berries by An Appealing Plan inspired by The Messy Baker Blog
•  Sunday Supper Breakfast Faves:
  • Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz
  • Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In The Kitchen with KP inspired by Big Bear’s Wife
  • Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals
  Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

I chose to make Chicken Soup with Dumplings from Jennie at The Messy Baker.

If you read her post, someone twisted her arm to make the dumplings for her soup.

Certainly glad he did!

Dumplings and soup are the most comforting.

Jennie has great recipes and amazing food photos!
Be sure to head on over to Jennie's Blog!

• 1 (3 to 4-pound whole chicken, cleaned 
• Kosher salt
• 2 cloves
• 4 quarts water
• 1 lb. carrots peeled and cut into chunks
• 4 stalks celery with leaves, cut into 1/2-inch pieces
• 1 onion, peeled and sliced 1/2-inch thick
• Freshly ground black pepper
• 1 small bunch fresh thyme, washed and tied with string
• 1/2 cup heavy cream

For the dumplings:

• 1-1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp. salt
• 1 Tbsp. baking powder
• 1-1/2 cups buttermilk

Season the chicken with salt to taste, and push 2 cloves into 1 of the chicken thighs. (This does not add any clove taste to the broth - I've just been doing this forever!  Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.  When soup comes to a simmer, skim the surface with a ladle.  Discard any "scum" that accumulates.  Add carrots, celery, onion and thyme bundle.  After about 45 minutes at a gentle simmer (don't let the soup boil), taste the soup and adjust the seasoning.  Use a large spoon and a pair of tongs to remove the chicken to a baking sheet and allow it to cool for a few minutes.  Remove and discard the thyme bundle.  Break the chicken into bite-size pieces and add them to the soup.

To the stock, add 1/2 cup heavy cream.  Bring to a simmer.  Combine ingredients for dumplings and using a small ice cream scoop or spoon, place dollops onto simmering broth.  Cover and simmer 10 minutes.

Containers of chicken stock will last for 5 days refrigerated and for 6 months in the freezer.
Freezing Tip:  Freeze some in 1 cup containers for quick meals or in ice cube trays to add to sauces.

We are excited to announce a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.