Panera Copycat Turkey Chili #SundayFunday

This delicious soup is nutritious, filled with lean turkey and tons of veggies.  It is also gluten and dairy-free as is the version offered at Panera Restaurant.  This is my adaptation of their recipe.

Amy of  Amy's Cooking Adventures invited the Sunday Funday Bloggers to share Fast Food Copycat Recipes.......

Maurice Salad and an invitation to join in Movies & Munchies

Please join me this month in watching the 2016 Musical, LA LA Land, starring Ryan Gosling and Emma Stone.

Copy-Cat Olive Garden Creamy Chicken Gnocchi Soup #SundayFunday

This copy-cat Chicken Gnocchi soup is quick, easy, and just as delicious as the version sold in Olive Garden Restaurants.  Thick and hearty, you can pair this soup with a salad and some good bread for a complete meal that is ready in less than 30 minutes.

The Sunday Funday Bloggers are sharing Homemade Soup Recipes today.......

Copy Cat In and Out Burger and a Book Review

We don't have In and Out Burgers in Michigan but I have heard of them and when they were mentioned several times in the final Eve Ronin novel, Movie Land, I had to do a Google search and see what all the fuss was about.

J Baldwin's Calamari #FishFridayFoodies

There is a restaurant here in Michigan owned by Chef Jeff Baldwin.  All of their food is wonderful but we ALWAYS order the calamari because it is the best we have ever eaten.  When Baldwin's first opened in 2004 he offered cooking classes and shared the recipe with us.  I am happy to share it with you today

It's time for Fish Friday Foodies.............

Woolworth Cheeseburger and a Book Review

 I have been listening to The City by Dean Koontz during my morning walks. The only problem with listening to Koontz books, for me, is that my walks end to soon and then I have to wait until the following day to resume the story.  

Copy-Cat Cheesecake Factory Brown Bread #BreadBakers #Choctoberfest

I haven't been to a Cheesecake Factory in years.  I think the last time may have been when we took an impromptu trip to Chicago probably 8 years ago now.  Frank loves going to the Cheesecake Factory.  I think it's a fun place to visit but I am overwhelmed by the menu that is pages upon pages upon pages.  Too many choices gives me anxiety. That's why I'm happy that they place a loaf of this bread on the table to soothe you while you peruse that booklet.

Welcome to Bread Bakers which is colliding with Choctoberfest for me this month.......

A Burger Recipe, A Book Review and A Bodacious Weekly Menu

The Burger:

I was inspired to make this Hickory Burger after reading Daisy Jones and the Six.  There was mention of a Hickory Burger in the novel.  I had never heard of a Hickory Burger but evidently there is a restaurant in LA called Apple Pan that is famous for them. 

What makes it a "Hickory Burger"?  It's the sauce and I will be sharing that easy peasy sauce recipe with you at the bottom of this post.  I learned this over at Foodie Goes Healthy and adapted the recipe just slightly because we were only having 3 burgers.

The Book:

Daisy Jones and the Six is set in the sixties and seventies and goes through the life of six band members and Daisy Jones who ends up working with them as a vocalist.

It is told in an oral history type of way.  You don't hear the interviewers questions but you are given all of the band members responses, takes and memories of events that took place during their time together.  

I had to keep reminding myself that this was not a real band.  The story is told in a very realistic light and deals with all the successes, failures, triumphs, losses, joys and sadness of each of the members of the band but especially of Daisy Jones and Billy Dunne who were magical when they sang together.

However, their very similar personalities caused much rift among them.  Both wanted to be in charge and thought that their way was the absolute best way.  Trying to make a point that she was in charge right from the get go, Daisy orders dinner for both of them when they go to a restaurant without consulting with Billy first.  Billy nonchalantly says...."I was going to order the Hickory Burger anyway".

This novel is being turned into a 13 week mini series by Netflix.  I cannot wait for it to come out.  There is an interesting little twist at the end of the novel but you won't get any spoilers out of me. 

I will be sharing this post over at Foodies Read.  Stop by and see what the others are reading and cooking this month.   

The Bodacious Weekly Menu:

Tomorrow we take Quinnie Lou to the airport for her trip home to CA.  It was wonderful having her for these 10 days.  She and the Teen had a lot of fun together.

Saturday we are hosting our Cozumel After Dive Party.  We went to Cozumel with our diver group right before the Pandemic hit.  We have all be quarantining until the last couple of weeks when our numbers fell enough for us to start having outdoor gatherings of up to 50 people.  We are not having 50 people, probably only 20 so social distancing should be pretty easy to achieve.  

Sunday, Frank is having a CPL class.  It, too, was originally scheduled for earlier but was canceled due to COVID.  I will be preparing breakfast and lunch for the students and we will probably have leftovers for dinner.

On Thursday we are going over to Aunt Irene's.  She has a doctor appointment that we will take her to and then Amy is coming after work to join us for dinner and cards.  Not sure what we will pick up for dinner.  We'll see what Aunt Irene has a hankering for.

So here is what we are cooking up around here this week. What's on your menu?

Saturday- Cozumel Pot Luck 

Mixed Grill Fajitas with all the Trimmings

Sides and Desserts from other guests

Drinks by Frank

Sunday-CPL Class

Breakfast

French Breakfast Puffs

Fresh Fruit Tray

Coffee/Juice/Tea

Lunch

Yogurt and Cilantro Marinated Chicken

Potato Salad 

Cole Slaw

Frozen S'More Treats

Dinner-Leftovers or Carry out

Meatless Monday

Summertime Quiche (moved from last week)

Taco Tuesday

Polish Tacos

Wednesday

Garlic Oatmeal Soup

Fresh Bread

Thursday

Dinner with Aunt Irene

Fish Friday

Tomato Poached Cod

Instant Pot Risotto

The Blueprint for the Sauce:

Print

Hickory Burger

Yield:

Author: Wendy Klik

Prep time: 3 MCook time: 15 MTotal time: 18 M

What makes a Hickory Burger a Hickory Burger? Well, at the Apple Pan Restaurant in LA it is the sauce.

Ingredients:

• 4 hamburger patties, seasoned and grilled to your liking
• 4 slices cheese
• 4 Ciabatta rolls
• Butter
• 1/4 c. Ketchup
• 1/4 c. chile sauce
• 1/2 t. hickory liquid smoke

Instructions:

1. Season and cook your burgers to your desired temperature, placing a slice of cheese on each 30 seconds before removing them from the grill.
2. While the burgers are cooking, cut the Ciabatta Rolls in half and butter the cut side.  Place cut side down on the grill next to the burgers.
3. Meanwhile, combine the ketchup, chili sauce and hickory smoke.  
4. Place one cooked cheeseburger onto each roll.  Top with the Hickory Sauce and serve.

Notes:

Recipe from Foodie Goes Healthy

Calories

590.34

Fat (grams)

27.45

Sat. Fat (grams)

12.29

Carbs (grams)

49.06

Fiber (grams)

3.00

Net carbs

46.06

Sugar (grams)

10.32

Protein (grams)

35.42

Sodium (milligrams)

965.78

Cholesterol (grams)

107.41

https://adayinthelifeonthefarm.blogspot.com/2020/07/a-burger-recipe-book-review-and.html

Property of A Day in the Life on the Farm

#Hamburgers, #Hickory, #sauce,

Entrees, Beef, Hamburgers

American

Created using The Recipes Generator

Mahi Mahi Matecumbe; A Fish House Favorite and the Weekly Menu #FishFridayFoodies

Every few years we go down to the Florida Keys for a dive trip.  We always enjoy the diving regardless of which Key we visit.  I like exploring the different areas of the Keys but every trip.  Every. Single. Trip.  We always make a visit to The Fish House in Key Largo.

This is my attempt to recreate our favorite dish from this restaurant.  The fresh catch of the day served Matecumbe style.  Normally, if they have Snapper that is what I order.  I couldn't get any Snapper so I made mine with Mahi Mahi for this month's Fish Friday Foodies........

Copycat Buddy's Antipasto Salad #OurFamilyTable

Buddy's Pizza started in Detroit in 1946 and now has 11 restaurants in Michigan.  Food Network recognized it as one of the five best pizzarias in the USA.  I agree.  We love Buddy's Pizza but what we love even more than their pizza is their Antipasto Salad.

Fresh romaine, tomatoes and cucumbers tossed in a red wine vinaigrette and then topped with salami, ham and cheese.  This salad can be a delicious starter or a hearty main course depending only on serving size.

Michigan 4 Berry Pie #FoodnFlix

There is a pie company in my small town of Michigan that is owned by the Achatz family.  The Achatz family has a long history of restaurateurs, cooks and catering.  They are popular family diners throughout St. Clair County, Michigan where I live.  Grant Achatz Sr., one of 11 siblings, is known as the pie man.

There are Achatz pie companies throughout the neighboring counties now and  they are available to be shipped Nationwide.  Their most popular pie is the Crumb Michigan Four Berry Pie.  They offer free shipping.  The cost of one pie is $49.00.  They sell a ton of them.

This is my version of that pie.  Fresh frozen tart cherries from my daughter's tree, blueberries, raspberries and blackberries combine to make the perfect summer treat.

I was inspired to make this pie after watching the documentary "Spinning Plates" for this month's FoodnFlix event.......

Restaurant Style Sweet and Sour Chicken and the Weekly Menu

No need to go out for dinner or order in carry out when you get a hankering for Sweet and Sour Chicken.  This easy recipe is ready in less time than it takes to get into the car and drive to the restaurant.

Tender, delicious chunks of white meat chicken breast, fried to a crispy, golden brown tossed with stir fry vegetables and coated in an amazing homemade sweet and sour sauce.

Homemade Cracker Jacks for #FoodnFlix

Our FoodnFlix selection for this month was chosen by my friend, Amy of Amy's Cooking Adventures.  Amy chose the Thanksgiving Classic: Planes, Trains and Automobiles starring John Candy and Steve Martin. Here is Amy's Invitation Post.

It is probably too late for you to watch and join us this month but  you can learn about our group and how to join in the fun next month by going to the group guidelines.

N

This movie is thirty years old and I had never seen it before.  I don't know why I had never seen it.  Steve Martin and John Candy are two of my favorite comedians but for whatever reason it was never in my radar.

So, in case you live under the rock next to mine, this story is about Neal (Steve Martin) who is on his way home to Chicago from a business meeting in NYC.  It is two days before Thanksgiving and he had promised his wife and kids he would be home before morning.

Neal just barely makes his flight to find that he has been downgraded to coach and to add insult to injury he is seated next to a less than desirable seat mate, Del (John Candy).  Neal just wants to be left alone and Del, a natural born salesman, just wants to be friendly.

The flight gets rerouted to Wichita, due to a huge snowstorm, and Neal finds himself stranded without another available flight and unable to find a room....Del to the rescue...What ensues is a hilarious comedy of errors from the sleazy hotel, to a doomed train ride and finally to a rental car that they hope can take them home in time for the holiday.

I laughed out loud several times during this movie.  It is classic John Candy/Steve Martin fare.  Food inspiration left a little to be desired:

• Neal's family is enjoying a dinner of Spaghetti, Garlic Bread, Salad and Milk while waiting for Neal to arrive home.
• Del is always eating.....NOTHING BUT JUNKFOOD....starting with Hot Dogs and Beer, Soda and Lifesavers.
• Neal is forced to share a bed with Del and LOTS of Cracker Jack Crumbs.
• There is breakfast in a diner where I spied Oatmeal, Pie, Grapefruit, Coffee, Strawberries, and Eggs.
• Peanuts while on the train
• Finally a real dinner in St. Louis that skimmed over what appeared to be Steak and Salad
• Neal has a flashback of a homey, comforting, traditional Thanksgiving Dinner with all the trimmings
• And an evening of camaraderie eating all the junk food and drinking all the alcohol available in a hotel room refrigerator.

The movie ends, as you knew it would with Neal and Del becoming bosom buddies and being welcomed home by Neal's family who were waiting until the very last minute to celebrate and now have a lot for which to be Thankful.

I decided to make up some homemade cracker jacks that I shared with Frank but NOT in bed...on the couch in our living room while watching another movie.

I found this recipe for Copy Cat Cracker Jack on Food.com.  It was easy and it tasted just like Cracker Jack and I'm sure it would have been just as miserable to sleep in as store bought Cracker Jack.

Home-Made Cracker Jack

slightly adapted from Food.com

3/4 c. popcorn kernels, popped (about 10 cups)

1 1/2 c. dry roasted peanuts

1/4 t. baking soda

1 c. firmly packed brown sugar

1/4 c. dark corn syrup

1 stick butter

pinch of salt

1/2 t. vanilla

Combine the popcorn and peanuts in a large roaster.  Place in a 250* oven to stay warm while making the glaze.

Melt the butter in a large saucepan.  Stir in the sugar, corn syrup and salt.  Bring to a boil over medium heat, stirring constantly.  Boil without stirring for about 5 minutes.  Remove from heat.  Stir in soda and vanilla.

Remove the roaster from the oven and pour glaze over all.  Toss and stir with a wooden spoon until evenly coated.  Return to the oven for 45 minutes, stirring and flipping the popcorn every 15 minutes.  Remove from the oven and spread out onto parchment paper to cool.  Print Recipe

Copy Cat Subway Sweet Onion Chicken Teriyaki #FantasticalFoodFight

Our theme for this month's Fantastical Food Fight is Copy Cat Fast Food recipes.  We don't eat a lot of fast food in this house.  On those occasions when I do eat fast food , I tend to order the same thing each time.  McDonalds= Sausage McMuffin with egg or a Fish Filet Sandwich.  Taco Bell= Bean Burrito.  Arbys=Beef & Cheddar.  Subway= Sweet Onion Chicken Teriyaki.

This fight is refereed by Sarah of Fantastical Sharing of Recipes. Each month, she provides us with a theme and then stands back and watches us duke it out.  It is a lot of fun and you are welcome to join us, just drop Sarah a note and let her know.

I decided to copycat the Sweet Onion Chicken Teriyaki Sub for our fight this month.  Mostly because I prefer my own versions of egg sandwiches, bean burritos and beef sandwiches.  I have no idea where to get the fish fillets they use at McDonalds and not sure I really want to know what kind of fish it is, if it is fish at all.

But Subway.....at least the food is recognizable and I know how to make teriyaki chicken.

I also know what toppings and type of cheese I prefer on my sub so all that was left to do was find a recipe for the dressing.

I found 5 or 6 different recipes for Sweet Onion sauce that was supposed to be the same as that used by Subway.   I took a little of this and a little of that, combining until I felt the taste most reminded me of that I enjoy from Subway.

I put together the sandwich and drizzled the dressing onto the roll, allowing it to soak in a bit.  Frank thought it was almost exact.  I, personally, thought that Subway's was tastier but perhaps it was the sub roll.  Subway has really good bread.

It was much less expensive than going to Subway and I knew that the ingredients were fresh, healthy and organic.  

Copy Cat Subway Sweet Onion Chicken Teriyaki

For Sweet Onion Dressing:

1/2 c. light corn syrup

1 T. red wine vinegar

1 T. minced sweet onion

1 t. brown sugar

1 t. balsamic vinegar

juice of 1 lemon slice

pinch of garlic salt

pinch of poppy seeds

1 grind fresh pepper

Place all ingredients into a small saucepan.  Bring to a boil, cook and stir for one minute.  Remove from heat and allow to cool.

For each 2 sandwiches:

1 large, skinless, boneless chicken breast

1/2 c. teriyaki marinade of choice 

2 slices cheese of choice, I used provolone

toppings of choice, I used spinach, tomatoes and cucumbers

2 whole wheat sub rolls

Marinade the chicken in teriyaki sauce overnight or for at least 4 hours.  Cook on a hot grill or grill pan until it reaches an internal temp of 165*, about 20 minutes.  Set aside to rest for a few minutes before cutting into slices.

Cut open sub rolls.  Cut the cheese slices in  half and place two pieces onto each of the sub rolls.  Place under the broiler until bread is toasted and cheese is melted.  Divide the sliced chicken between the sub rolls.  Add toppings of choice.  Drizzle with Sweet Onion Dressing and serve.  Print Recipe

  

More Fast Food Copy Cats

An InLinkz Link-up

First Monday Favorites

Sidsel of Sid's Sea Palm Cooking invites foodie bloggers everywhere to link up their favorite recipe from the previous month on the first Monday of each new month.

My personal favorite from last month was this Copy Cat Big Boy Broccoli soup that I made for #SoupSaturdaySwappers. You can learn all about our group and get the recipe for this wonderful soup at my original post.

You can also link up your favorite recipe from last month and/or take a look at others favorites by clicking on any of the links below.

Happy Monday Folks.

More First Monday Favorites

An InLinkz Link-up

Copy-Cat Big Boy Broccoli Soup #SoupSaturdaySwappers

Welcome to Soup Saturday Swappers.  I started this group as a way to unite those who, like me, were raised eating a lot of soups and stews when growing up.

Our moms had large families and small incomes and needed to make their grocery budget stretch. My mom did this by serving soups and stews several times a week.   It was a great way to feed a family of eight plus all of the friends we brought to the table with not one person leaving the table hungry.

If you like soups and would like to join our group we would love to have you, just leave your blog url and email address in the comments section of this post.  We post on the 3rd Saturday of each month based on a theme chosen by one of our members.  This months theme, Copy Cat Recipes, is being hosted by Heather of All Roads Lead to the Kitchen..

I love broccoli soup and one of my favorites is from Big Boy Restaurants.  Big Boy Restaurants can be found throughout the United States and are also located in Japan, making them an International Restaurant.  Did you know that?  I  didn't.  I thought they were a Midwestern restaurant but Wikipedia set me straight.  According to them, Big Boy was first started in California and then spread across the country.  In 2000 the company changed hands to the current owners who have also started franchises in Japan.

I wonder if they use the same recipes in Japan?  Anyway, back to my soup.  I did another google search for Big Boy Broccoli Soup and found a whole website of Top Secret Recipes from Todd Wilbur.  A search on this site landed me the recipe I adapted for my soup.

My adaptations are very slight.  I added 2 more cups of broth and 1 more head of broccoli and omitted the ham. I used an immersion blender to puree the soup.  I was amazed at how perfectly this recipe replicated that soup from Big Boy that I love.

This recipe is very easy and is ready in less than an hour.  It reheats very well and is perfect to take to work or school in a lunchbox in the event you have any leftovers.

I didn't miss the ham but I will add it next time if I have any on hand in the house.  In fact, this recipe would be very adaptable to using holiday leftovers.  I garnished each bowl with some shredded cheese before serving but failed to take a photo with the cheese garnish.

Copy-Cat Big Boy Broccoli Soup

slightly adapted from Todd Wilbur

6 c. Chicken broth

2 lg heads broccoli, florets removed and coarsely chopped

1 onion, diced

1 bay leaf

salt and pepper to taste

1/4 c. flour

1/2 c. heavy cream

Place the broth, broccoli, onion, bay leaf, salt and pepper in a large soup pot over high heat and bring to a boil.  Reduce heat and simmer, covered for 30 minutes, until vegetables are tender.

Using an immersion blender, puree about half of the soup.  Combine the flour and cream.  Whisk the cream mixture into the soup, stirring until all lumps are dissolved.  Cook over low heat for an additional 10-15 minutes to allow the soup to thicken. Print Recipe

More Copy-Cat Creations

An InLinkz Link-up

Copy-Cat Detroit Coney Dogs for #SundaySupper

This month's Sunday Supper theme of Creative Hot Dog Recipes is co-hosted by Stacy of Food Lust People Love and MaryEllen of Recipes, Food and Cooking.

July is National Hot Dog month so Stacy and MaryEllen asked us to share our fun options for serving this kid friendly food.  According to the National Hot Dog and Sausage Council, consumers spend nearly 2 billion dollars a year on hot dogs in US supermarkets.  That is a lot of hot dogs!!!

I can understand it though.....I love the crunch of a natural casing frank when I bite into it.  I love the way they split open on the grill when being cooked.  I love that when dinner sneaks up on you and you haven't made a meal plan you can open the fridge, grab the dogs and dinner is on the table in moments.

Natural casing franks are very popular here in Michigan.  In fact, Serious Eats, did a taste test of all the natural casing franks available here.  Frank is a hot dog snob and when eating hot dogs at home will only accept Kowalski brand.  I am happy to say that this is the brand that won for best traditional dog in that Serious Eats taste test.

Serious eats also mentions that Detroit is home to the famous Coney Dog, made with a beanless chili sauce.  We love our coney dogs here in Michigan.  So much, in fact, that we have numerous Coney Island Restaurants, sometimes with two or three on the same street corner.

One of my favorite chains is National Coney Island.  There are 20 locations in southeast Michigan where I reside.  Their first store opened up in 1964 at a Mall near the home in which I grew up.  I spent a lot of time in that mall during my tweens and teens and ate a fair share of coney dogs while there.

My brother and his wife live in California but come home to Michigan every year for a month long visit.  We host a large pot-luck party each year so that everyone in the family gets an opportunity to see them while they are home.  This year I decided to make up a roaster full of sloppy joes and serve those along with Coney Dogs as the main courses with everyone else supplying the side dishes.

I had fully intended on keeping my life simple and buying a block of frozen National Island Chili Sauce for the Coneys.  So the morning of the party, I went to the store and they were out of the sauce. We live in the middle of nowhere (or in BFE as affectionately referred to by my children) so while we are lucky enough to have a decent grocery store 5 minutes away there is not another for half an hour.

I decided to do a google search, rather than waste time running around from store to store, and was ecstatic to find this recipe at a blog called Great Lakes, Better Food.  Unfortunately, this blog no longer appears to be up and running with the last post being in 2013.  Fortunately, it was once up and running because this chili sauce is perfect!!!  It tastes amazingly the same as that from National that I love so much.

I adapted this recipe by deleting the beef hearts (as I didn't have any) and replacing it with an equal portion of additional ground chuck.  It came together in minutes and had plenty of time for the flavors to meld while in the crockpot waiting for company to arrive.

There are rules to having a Detroit Coney Dog. 

• Your hot dogs must have skins
• Your hot dog must be grilled or steamed
• The only toppings are coney sauce, yellow mustard and finely diced onions

My guests were as amazed as I that this was a copy-cat and not the actual chili from National's.  It was that good.

This is definitely going on my rotation for when we get a hankering for hot dogs along with my Cheesie Wienies, Chili Dog Nachos and Pretzel Dogs.  You will find many other Creative Hot Dog recipes following mine for Coney Dogs.

Copy-Cat Detroit Coney Dogs
adapted from Great Lakes, Better Food


3 lbs. ground chuck
6 T. butter
6 T. flour
1 (15 oz) can diced tomatoes
24 oz. beef stock
2 T. paprika
3 T. chili powder
3 T. yellow mustard
1 T. turmeric
1 T. cumin
1 T. garlic powder
1 T. onion powder
1 T. kosher salt

Brown ground meat in a dutch oven over med high heat until browned and all fat is released.  Drain and set aside.  In the same dutch oven, melt the butter over med high heat.  Stir in the flour until brown and nutty smelling.  Whisk in the beef stock, cook and stir until smooth, thickened and bubbly. Add the tomatoes and all their juices, paprika, chili powder, mustard, turmeric, cumin, garlic powder, onion powder and salt.  Stir in the reserved beef and bring to a gentle boil.  Reduce heat to a simmer and cook, uncovered until thickened.

The chili is now ready to be used for topping grilled or steamed natural casing franks or can be refrigerated and reheated on the stove or in the crockpot when ready to serve. Print Recipe

More Creative Hot Dog Recipes

Cheesy Dogs

• Cheesy Pretzel Dogs by A Mind “Full” Mom
• Jalapeno Popper Hot Dogs by Life Tastes Good

Meaty Dogs

• Bacon Wrapped Hot Dogs with Fruit Salsa by That Skinny Chick Can Bake
• Honey BBQ Hot Dogs by Home Sweet Homestead
• Hot Dog & Hamburger Cowboy Beans by Soulfully Made

Regional Dogs

• All American Hot Dog by The Freshman Cook
• Banh Mi Hot Dog by Cricket’s Confections
• Buffalo Hot Dogs by The Crumby Kitchen
• Copy Cat Detroit Coney Dogs by A Day in the Life on the Farm
• Matcha Ochazuke Hot Dog Rice by NinjaBaker.com
• Memphis Hot Dog by Bottom Left of the Mitten
• Philly Mushroom Swiss Dog (Low Carb) by My Life Cookbook
• Sauerkraut Stuffed Dogs by Gourmet Everyday
• South of the Border Hot Dogs by My Blissful Mess

Tex Mex Dogs

• Chili Cheese Dog Baked Potatoes by Food Lust People Love
• Burrito Dogs by Our Good Life
• Hot Dog with Chili Sauce by Recipes Food and Cooking
• Taco Hot Dog is Nacho Regular Dog by Sunday Supper Movement
• Hot Dog Breakfast Tacos by Pies and Plots

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.