Swedish Meatballs~~Recipe Redo #SundayFunday

Beef and Pork combined with spices to make tender, juicy meatballs in a savory gravy.  I like to serve mine over egg noodles but they are just as delicious over mashed potatoes if that is your preference.

The Sunday Funday Bloggers are sharing Meatball recipes today......

Easy Inside Out Chicken Cordon Bleu #SundayFunday

 Tender chicken cutlets, breaded in buttery crackers, pan-fried to a crisp golden brown before being topped with ham, cheese, and mushrooms, and placed under the broiler before serving.

The Sunday Funday Bloggers are featuring Crackers today.....

Tempura Chicken Nuggets #SundaySupper

Today we are sharing Fancy Finger Foods for Award Show Parties hosted by Christie of A Kitchen Hoor's Adventures.

I'm not big on the red carpet but I am big on parties for any reason whatsoever so I jumped right into this event.

I love serving up many different flavors and textures when setting up an appetizer buffet.  I also like to have a selection of hot and cold items.  Cooked and raw.  With plenty from which to choose whether my guests be carnivores, vegetarians or vegans.  I never want to leave any of my guests without something that they will enjoy.

Today, I am sharing some Tempura Chicken Nuggets.  These crunchy little nugget fry up in a flash and will be gone before you know it.

I served these up with a store bought sweet and sour dipping sauce.  They were gone in a hot minute and left me wishing I had doubled the recipe.  You can make these in nuggets or strips.  You can use the same batter for veggies and fish as well as chicken.

Enjoy these and all the other Fancy Finger Foods that you find linked at the bottom of this page while watching the red carpet event next week. These Chicken Nuggets are also great served up for dinner with a side of steamed rice and some stir fry veggies. This recipe will serve 4 as an entrée.

Tempura Chicken Nuggets

2 boneless, skinless chicken breasts cut into bite size pieces

1/2 c. flour

1/2 c. cornstarch

1 c. club soda

1 egg

salt and pepper to taste

peanut oil for frying

Combine the flour, cornstarch, club soda, egg, salt and pepper mixing until combined but some lumps remain.  Add the chicken and stir to coat.

Heat a few inches of oil in a large wok until shimmering (approx. 350*).  Cook the battered chicken, in batches, without overcrowding until golden brown and cooked through, about 4-5 minutes per batch.  Print Recipe

Fancy Finger Foods for Awards Show Parties

Best Meat Finger Food

• Blini with Smoked Salmon (of Gravlax) by Caroline’s Cooking
• Crab Stuffed Pastry Cups by Our Good Life
• Greek Shrimp Skewers by Jersey Girl Cooks
• Jerk Shrimp & Avocado Bites by Books n’ Cooks
• Mini Fried Chicken and Waffles by Tara’s Multicultural Table
• Tempura Chicken Nuggets by A Day in the Life on the Farm

Visual Effects in a Veggie Finger Food

• Butternut Squash Squares by Cindy’s Recipes and Writings
• Mushroom Chevre Crostini by A Kitchen Hoor’s Adventures
• Prosciutto Wrapped Asparagus with Boursin by That Skinny Chick Can Bake
• Stuffed Cheese Puffs by The Freshman Cook
• Vegetarian Stuffed Mushroom Recipe by Sunday Supper Movement

Supporting Role Sweet Finger Food

• Classic Shortbread Cookies by Wild Wild Whisk
• Pistachio Financiers by Pies and Plots

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Roasted Vegetable Lasagna #SundaySupper

Lent begins with Ash Wednesday this week.  It is different this year because it also falls on Valentine's Day.  The folks over at Sunday Supper has asked us to share some meatless casseroles for those of us that abstain from meat on Ash Wednesday and the Fridays during Lent.

This recipe that I'm sharing with you today is decadent and rich enough to share with your Valentines while still allowing you to abstain from meat.  It is adapted from a recipe by Ina Garten, so you know that it is going to leave you very satisfied even if you are the most hard core carnivore around.

Like all lasagnas, this one is not difficult but it is time consuming.  The good thing is that you can make it the night before and then bake it the next day.  That works out well for those that need to work but still want to give their families a special Valentine treat.

You can also do as I, and celebrate Valentine's Day early.  We celebrated with this wonderful lasagna at our last Sunday Supper in a joint Birthday/Valentine's party for our daughter Nicole.  We are currently on vacation in California.  We left on Nicole's actual birthday last Wednesday and will be travelling back home to Michigan on Ash Wednesday/Valentines Day.

Regardless, of when you decide to serve this up....Sunday Supper, Meatless Monday, During Lent, or Just Because.....it is sure to be a hit.  Enjoy.

Roasted Vegetable Lasagna

adapted from Ina Garten

2 eggplant, cut into chunks

3 small zucchini, cut into chunks

2/3 c. olive oil

1 T. dried oregano

salt and pepper to taste

3 garlic cloves, minced

1 pkg. oven ready lasagna noodles

1 (15 oz) container ricotta cheese

1 (5 oz) container boursin cheese

3 eggs, beaten

1/3 c. basil paste or chopped fresh basil

1/2 c. grated parmesan cheese

4 1/2 c. Marinara Sauce, homemade or purchased

2 c. shredded Mozzarella Cheese

1/4 c. shredded Parmesan Cheese

Toss the eggplant and zucchini with the olive oil, oregano, salt and pepper.  Place onto a baking sheet lined with a silicone mat or parchment paper. Roast in a preheated 375* oven for about 25 minutes.  

After 25 minutes, stir the garlic into the vegetables and roast for another 5-10 minutes, until fragrant and the veggies are fork tender.  Remove and let cool slightly.

Combine the ricotta, boursin, eggs, basil and grated parmesan cheese in a bowl, whisking until well combined.

Place 1 c. of the marinara onto the bottom of a 9x13" baking dish.  Layer 3 of the noodles on the sauce.  (They will expand when cooking to cover the bottom completely)  Layer 1/3 of the roasted veggies over the noodles. Dollop 1/3 of the ricotta mixture over the veggies.  Sprinkle with 1/2 c. of the Mozzarella.  Repeat this twice more.  Add the last 3 noodles on top, cover with the remaining marinara sauce.  Sprinkle with the last 1/2 c. of the Mozzarella and the shredded parmesan cheese.

Cover with foil and bake in a preheated 350* oven for 45 minutes.  Remove the foil and bake for another 15 minutes until the cheese is browned in spots and the sauce is hot and bubbling.  Let stand for 15 minutes before cutting and serving.  Print Recipe

Meatless Casseroles for Lent

• Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
• Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
• Baked Mushroom Fettuccine by Delaware Girl Eats
• Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
• Greens and Pea Manicotti by Food Lust People Love
• Leek and Swiss Chard Gratin by Caroline’s Cooking
• Mushroom Breakfast Casserole by Brunch-n-Bites
• Raisin Bread Cheddar Strata by Pies and Plots
• Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
• Roasted Vegetable Lasagna by A Day in the Life on the Farm
• Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
• Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
• Spinach Ravioli Bake by Our Good Life
• Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
• Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
• Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
• Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
• Vegetarian Shepherd’s Pie by Simple and Savory
• Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Butter Poached Cod with Lentils #SundaySupper

Welcome to Sunday Supper.  Today we are sharing Simple Dinner Ideas for Two.  This is exciting for me because, after years of cooking for a large family, I am having a hard time adjusting to cooking for just 2 of us.

I often end up cooking the same as I did for the family and then repurposing the leftovers throughout the week.  For instance, last week I made a huge pot of chili.  We enjoyed it the first night along with some cornbread.  We had it another night incorporated into a Chili Mac Casserole.  Another day it went into tortillas and became Chili Burritos for lunch.  The last of it was sprinkled over corn chips, covered with cheese and eaten as a snack while we binge watched The Blacklist.

This is all well and good but in between these meals we want something different and if I make a huge batch then we are right back in the same predicament.  Needless to say, I am looking forward to getting some more Meals for Two ideas.

This meal for two that I am sharing today is not only delicious and easy but is also a one dish meal.  I love one dish meals.  This meal takes two pans, a knife and a cutting board so clean up is easy peasy too.

You can cook your own lentils according to package directions or, to make life even easier, buy a package of precooked from your grocers produce department.

The entire meal, from start to finish is ready in less than half an hour if using precooked lentils and less than an hour if you have to cook the lentils first.

The best thing about this recipe, other than the taste, of course, is that it is written to feed two but can be adapted to feed as many as you want.

Regardless of how many you are feeding, all you are going to find when the meal is over is empty plates.  That does a cook's heart good.

Make sure you stop by and see what the others have cooked up for a Meal for 2 this week. You will find links to those recipes following mine.

Butter Poached Cod with Lentils

4 slices bacon, diced
1 stalk celery, dice
1/2 c. chopped onion
1 garlic clove, minced
salt and pepper to taste
1/4 c. wine, I used a white blend
1/3 c. water
1 c. cooked lentils
2 T. butter
2 (4-6 oz) cod fillets

Cook bacon in a saute pan over med high heat, until crisp.  Drain all but 1 T. of the drippings.  Add the celery, onion, and garlic, season with   Cook and stir until vegetables are tender.  Add the wine and cook, stirring to loosen any browned bits stuck to the pan, until slightly reduced.  Add the lentils and water.  Cook and stir, until lentils are warmed through and liquid is sauce like.

Melt the butter in a small skillet over med high heat.  Season the cod with salt and pepper.  Lower heat to medium.  Lay the fillets onto the butter and cook for about 3-4 minutes, until they start to brown a bit, flip and cook another 2-3 minutes, until cooked through and flakes easily with a fork.  Print Recipe

More Simple Meal Ideas for Two

Simple Dinner Ideas for Two

Entrees for Two

• Air Fryer Cajun Shrimp by Wholistic Woman
• Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
• Butter Poached Cod with Lentils by A Day in the Life on the Farm
• Cacio e Pepe with Parmesan Frico by Pies and Plots
• Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
• Cheesy Chicken with Broccoli by Recipes Food and Cooking
• Easy Chicken Pesto Pasta by Brunch-n-Bites
• Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
• Peppered Chicken with Saffron Polenta by Gourmet Everyday
• Sausage and Vegetable Orzo by Hot Eats and Cool Reads
• Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
• Shrimp Biranyi by Our Good Life
• Shrimp Canneloni by Bottom Left of the Mitten
• Spaghetti Squash Pad Thai by Take A Bite Out of Boca
• Teriyaki Rice Bowl by Life Tastes Good

Desserts for Two

• Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
• Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
• Kahlua Tiramisu for Two by That Skinny Chick Can Bake

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. This topic was modified 24 minutes ago by Em Beitel.

Turkey and Noodles #SundaySupper

Our theme for this week's Sunday Supper is Holiday Casseroles.

This could be a casserole that you would serve on your holiday table, like these delicious Make Ahead Parmesan Mashed Potatoes.

Or perhaps a casserole that you put together the night before to enjoy for breakfast before heading out to the Thanksgiving Parade or opening Christmas gifts, like this sausage and vegetable strata.

Vegetable casseroles, like this cauliflower gratin, make perfect side dishes on your holiday table.

In our household the Christmas Holiday Season starts with Thanksgiving.  The Christmas China makes it's first appearance and is used for every meal until January 6th when we end our celebration with the Epiphany of our Lord.

We do a lot of entertaining during this time.  It is not unusual to host 2 or 3 dinner parties, of various sizes, in the course of a week.  Dinner parties mean that there is normally leftovers so I try to plan on how I will repurpose those leftovers for our meals when we don't have company.  The best way to use up leftovers, I have found, is by making casseroles.

Today I am sharing with you a recipe to use up some of that leftover turkey.  This Turkey and Noodle casserole is quick and easy to throw together, relying on canned soup for the rich creaminess it provides.  Made extra rich with the addition of buttered cracker and bacon topping, it is not a diet friendly meal.  It is, however, a delicious meal and a great way to serve up leftovers.  After all, it is the holidays and you will have plenty of time and motivation to watch your diet in the New Year.

Should you have leftover veggies this is a great use for them as well or you can just add some frozen mixed veggies as I did here.

Turkey Noodle Casserole

2 c. leftover turkey, skinned, boned and chopped

1/2 lb. egg noodles, cooked per package directions

1 (10 oz) can cream of mushroom soup

1 (10 oz) can cream of chicken soup

1 c. sour cream

salt and pepper to taste

1 1/2  c. asst mixed vegetables (leftovers or frozen and thawed)

1/2 c. butter

1 c. cracker  or dried bread crumbs

1/3 c. bacon bits or 5-6 strips bacon, cooked crisp and crumbled

Treat the inside of a casserole with cooking spray. Place the soups and sour cream in the casserole and stir until blended.  Add the turkey, noodles and vegetables. Stir to combine.

Place the butter in a microwave safe bowl.  Place in microwave and cook on high heat for 30 seconds, stir and cook for another 10 seconds if not completely melted.  Place the cracker or bread crumbs in the bowl and toss to coat. Sprinkle over the top of the turkey and noodles.  Sprinkle the bacon bits over all and bake in a preheated 350* oven for half an hour or until golden brown and bubbly.  Print Recipe

Holiday Casserole Recipes #SundaySupper

Breakfast Casseroles

• Apple Crumble French Toast Casserole by Pies and Plots
• Holiday Breakfast Casserole by The Freshman Cook
• Sausage Breakfast Casserole with Crescent Rolls by Sunday Supper Movement
• Christmas Chilaquiles with Eggs by Our Good Life

Classic Casseroles

• Buttery Baked Bread Dressing by Food Lust People Love
• Collard Greens Au Gratin by Soulfully Made
• French Potato Gratin by That Skinny Chick Can Bake
• Ham & Cheese Corn Casserole (Spoon Bread) by Palatable Pastime
• Leftover Turkey Noodle Casserole by Crickets Confections
• Lower Carb Green Bean Casserole by Positively Stacey
• Simple Healthy Sweet Potato Casserole (Dairy-Free) by Bites of Wellness
• Turkey and Noodles by A Day in the Life on the Farm

Creative Casseroles

• Brussels Sprouts Gratin with Quinoa by The Wimpy Vegetarian
• Cheesy Orzo Pasta Bake by Caroline’s Cooking
• Mexican Cornbread Casserole by Restless Chipotle
• Shrimp Pineapple Rice Casserole by Sue’s Nutrition Buzz
• Make Ahead Spaghetti Western Chili Casserole by Kudos Kitchen by Renee

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Spooky Pizza Bites #SundaySupper

Our theme for this week's Sunday Supper is Halloween Finger Food.  For me, Halloween is all about the little ghouls, ghosts and goblins, so I decided to have my grand-daughter help me to make some Hauntingly Good Pizza Bites.

We started with refrigerated pizza dough rolled thin and cut out spooky shapes using our Halloween Cookie Cutters.  We made ghosts and bats.  I don't know what happened to my pumpkin cookie cutter.

I added the sauce and the Angel Face added the pepperoni.  Two pieces for her, one piece for the ghost, until the ghosts were covered.  My girl is a salami nut!!

Sprinkled on the cheese, popped them into the oven and in 10 minutes we were enjoying our Spooky Pizza Bites for lunch.

Spooky Pizza Bites

1 pkg refrigerated pizza dough

1 jar prepared pizza sauce

1 pkg. pepperoni slices, slivered

Shredded Mozzarella cheese

Roll out the pizza dough into a thin rectangle.  Using Halloween cookie cutters cut the dough into shapes and transfer onto a baking sheet lined with a silicone mat.  Spread the sauce over the shapes leaving a slight border along the edges.  Place desired amount of pepperoni on top of the sauce and sprinkle generously with the cheese.

Bake in a preheated 450* oven until cheese is bubbly and crust is golden brown, 8-10 minutes. Print Recipe

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

• Cheesy Ghost Chains by Cindy’s Recipes and Writings
• Cobweb Eggs by Culinary Adventures with Camilla
• Ghouly Pumpkin Butter Biscuits by Our Good Life
• Pumpkin Energy Bites by Caroline’s Cooking
• Spooky Pizza Bites by A Day in the Life on the Farm
• Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
• Spooky Snack Mix by Pies and Plots
• Vampire Blood Soup with Monster Grilled Cheese Sandwiches by My Imperfect Kitchen
• Zombie Fingers (Bacon Wrapped Dates) by A Kitchen Hoor’s Adventures

Tasty Trick-or-Treats

• Bloody Eyeball Brownies by Hezzi-D’s Books and Cooks
• Candy Corn Cookies by The Freshman Cook
• Chocolate Caramel Pretzel Bites by Hardly A Goddess
• Halloween Chocolate Bark by Life Tastes Good
• Homemade Almond Joy Candy Bars by Bites of Wellness
• Matcha Monster Rice Krispies by NinjaBaker.com
• Mini Frankenstein Cheesecakes by Sunday Supper Movement
• Warm Caramel Apple Dip by Palatable Pastime
• Witches Fingers Cookies by That Skinny Chick Can Bake

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.

Kid Friendly Mac and Cheese in a Crockpot #SundaySupper

Our theme for this week's Sunday Supper is Slow Cooker Comfort Food.  You would think this would be an easy theme for me.  I love using my crockpot for stews and soups and roasts.....all comfort foods.  The only problem is, I have already posted all of those wonderful, comforting recipes.

Then, to make it even tougher, tomorrow we are celebrating Crocktober and are sharing even more Crockpot recipes.  The recipe I made for Crocktober is classic comfort food as well, Beef Shank Pasta Sauce, yum.

Providence smiled upon me, however, when my Little Angel Face turned 3 years old.  We had a Moana themed birthday party, held at her Aunt Amy's, and I provided the food.

I prepared all the food at home so that I didn't need to turn on Amy's oven and heat up the house.  Even though it was the end of September the temps were in the high 80's on the day of the party.

 

Keeping with the Hawaiian theme, I made Kalua pork in my electric roaster, that I tossed with homemade bbq sauce and served on Hawaiian King Rolls.  I also served up some Baked Coconut Chicken strips for any kids that may not care for pulled pork. I made up a Rice Mingle Salad and then at the last minute decided I should also have a more kid friendly side dish as well.

I decided on Mac and Cheese.  What kid does not like Mac and Cheese?  What adult, for that matter.  Normally, I make a dry Macaroni and Cheese in the oven.  It is a family favorite but, as I said, it was HOT and I didn't want to make Amy's house any hotter.

Then I remembered this event was coming up.  Providence!!  Slow Cooker Comfort Food.  Creamy, delicious Mac and Cheese.....Perfect.

Even better, I had everything I needed in my refrigerator and pantry.  I threw it all into the crockpot and set it to low.  After a couple of hours, I peeked inside and gave it a good stir, now that everything was melted and the pasta was partially cooked.

When I was ready to head out the door to Amy's, about an hour later, this is how the contents of the slow cooker looked.  Upon arrival, I turned the slow cooker back to low and let it cook for another hour, before turning it to warm as guests began to arrive.

When dinner was served, I had only to give the Mac and Cheese a quick stir and it was ready to go.  It must have been good because there was not a drop left when I went to get my plate while the others were enjoying birthday cake.

This is a great recipe for this theme.  It was perfect for taking to a party and would be a wonderful addition to a pot luck.  Being made in a crock pot, it is hands off so if you are going to be gone for a few hours enjoying the weekend it would be a nice meal to have waiting upon your return.  It only needs about 4 hrs. on low heat so it would not be great for a workday unless your slow cooker is equipped with a delay start.

Kid Friendly Mac & Cheese in a Crockpot

adapted from Kraft

4 c. lowfat milk

1 lb. processed cheese product (like Velveeta)

1 stick butter, cut into 10-12 pieces

1 lb. macaroni noodles

salt and pepper to taste 

Treat the crock of a slow cooker, liberally, with cooking spray.  Add all ingredients to the crock and cook on low for 3-3 1/2 hrs., stirring halfway through cooking time to combine.  Print Recipe

More Crockpot Comfort Foods

Desserts, Breakfasts, and Sides

• Easy Slow Cooker Apple Crisp by That Skinny Chick Can Bake
• Easy Slow Cooker Banana Coconut Pudding by Kudos Kitchen by Renee
• Slow Cooker Pumpkin Spice Baked Apples by Sprinkles and Sprouts
• Slower Cooker Cinnamon Raisin Bread Pudding by A Little Fish in the Kitchen
• Slow Cooker Pumpkin Butter by Our Good Life

Main Dish

• Beef Brisket in Slow Cooker by Life Tastes Good
• Crock Pot Beef Stroganoff by Flour On My Face
• Crockpot Cabbage Rolls by My World Simplified
• Slow Cooker Asian BBQ Pork by Simple and Savory
• Slow Cooker Asian Garlic-Ginger Meatballs by The Weekend Gourmet
• Slow Cooker Beef Tips and Gravy by Sunday Supper Movement
• Slow Cooker Chicken Tacos by Hezzi-D’s Books and Cooks
• Slow Cooker Cube Steaks Paprika by Hardly A Goddess
• Slow Cooker Pepperoncini Chicken by Cricket’s Confections
• Slow Cooker Salisbury Steak by Soulfully Made
• Slow Cooker Short Ribs with Mushrooms by Cooking Chat
• Slow Cooker Swiss Steak by Palatable Pastime
• Slow Cooker Tinga de Pollo Poblano by Cooking On The Ranch

Soups, Stews, and Pastas

• Beef Massaman Curry (Slow Cooker) by Caroline’s Cooking
• Beefy Chili Mac by Cindy’s Recipes and Writings
• Kid Friendly Mac and Cheese in a Crockpot by A Day in the Life on the Farm
• Pork & Lentil Stew by Gourmet Everyday
• Slow Cooker Baked Ziti by A Mind “Full” Mom
• Slow Cooker Curried Butternut Squash Soup by Bites of Wellness
• Slow Cooker Low Carb Mexican Casserole by My Life Cookbook
• Slow Cooker Pesto Mozzarella Chicken Pasta by Fantastical Sharing of Recipes
• Slow Cooker Southwestern Pork Stew by The Freshman Cook

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.

Sloppy Joe Tacos #SundaySupper

Today is National Taco Day and we are celebrating over at Sunday Supper by sharing all of our favorite and easy taco recipes.

I was a little stumped at first because I have shared so many different taco recipes with you already.  We really like this Taco Casserole, all the goodness of tacos but eaten with a fork.  I often serve up Taco Bars during parties, they are quick, fun and economical.  Of course, Taco Salads are always a hit and this Taco Pie has always been very popular around here.

I had also shared these delicious Shrimp Tacos as well as these Fish Tacos made with Mahi Mahi. I thought I had finally settled on sharing a Tuna Taco but I felt a little guilty because I had promised myself that I was going to try to eat only from the pantry and freezers for the next few weeks as they were overflowing and I was expecting a half a hog and wanted to have room for my canning and preserving.

One of the things that I had taken from the freezer was a container of Sloppy Joes.  They had been left at the end of a party and I must have been tired because I didn't package them into 4 serving size as I normally would have.

Hence, when I pulled out the block of frozen sloppy joes there was enough there for 3 meals for 4 people.  We had already enjoyed them again on kaiser rolls for lunch one day.  I had also used it in a pasta casserole that I will be sharing with you at another time.

I still had enough sloppy joe meat for one more meal when inspiration struck and I remembered this event was coming up.

So, I shredded up some cheese and prepared some lettuce and tomatoes and got to work.  I love being able to repurpose leftovers so I did a little happy dance.

I had both soft corn and flour tortillas in the freezer.  I decided to use the flour tortillas for these tacos and to grill them so that the cheese would get melty and gooey and good.

A couple of minutes on each side on a hot grill pan and these delicious tacos were ready to be served.

I served these up for dinner on Taco Tuesday, also sometimes called Try it Tuesday or Toddler Tuesday around this household.  This dinner met all three of  those categories.  As you can see, our toddler LOVED them.  She said they were "tasty" LOL....I guess they could be for Tasty Tuesday as well.

As for Grammy and Grampy?  Well, we piled ours high with lettuce, tomatoes and sour cream.  We thought they were pretty tasty too.  Paired with the last ears  of  sweet corn of the season, they made a quick, delicious and easy meal to celebrate National Taco Day.

Are you as anxious as I to see all the other Taco recipes being shared today?  You will find links to them all following this recipe.

Sloppy Joe Tacos

1 lb. Sloppy Joe meat mixture (find my recipe here)

8 taco size flour tortillas

6 oz. pasteurized american cheese, shredded

Romain lettuce, tomatoes and sour cream to taste

Divide the sloppy joe mixture and cheese into 8 equal servings.  Place each serving onto the center of a tortilla and fold in half.  Place each taco onto a hot grill pan and cook until grill marks are visible and cheese is melted.  Serve with sliced romaine lettuce, chopped tomatoes and a dollop of sour cream, if desired.  Print Recipe

Easy Taco Recipes #SundaySupper

Breakfast, Dessert, and Alternative Tacos

• Jalapeno Cornbread Taco Pie by Soulfully Made
• Loaded Taco Tots by Gourmet Everyday
• Naked Egg Breakfast Tacos by Palatable Pastime
• Spicy Beef Cheesy Corn Taco Muffins by Food Lust People Love
• Veggie Packed Mouth-Watering Cauliflower Breakfast Tostadas by Bites of Wellness

Lunch and Dinner Tacos

• 1970s Style Tacos by Fantastical Sharing of Recipes
• Asian-Spiced Black Cod Tacos with Kimchi and Avocado-Sriracha Mayo by Culinary Adventures with Camilla
• Buffalo Chicken Tacos by A Mind Full Mom
• Chorizo Tacos with Black Bean and Corn Salsa by Sew You Think You Can Cook
• Cinnamon Beef Tacos by Cindy’s Recipes and Writings
• Easy Fish Taco Recipe by Sunday Supper Movement
• Healthy Ground Turkey Tacos by Mid-Life Croissant
• It’s Taco Tuesday: An Easy Family Meal by Hardly A Goddess
• Low Carb Beef Tacos by Our Good Life
• Salmon Tacos with Watermelon Pico de Gallo by Pies and Plots
• Sloppy Joe Tacos by A Day in the Life on the Farm
• Slow Cooker Asian Pork Tacos with Cabbage Slaw by That Skinny Chick Can Bake
• Slow Cooker Korean BBQ Tacos by Cricket’s Confections
• Steak Tacos with Chimichurri Sauce by The Freshman Cook
• Surf and Turf Tacos by The Weekend Gourmet
• Walking Chili Cheese Tacos by Bottom Left of the Mitten

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.

Autumn Harvest Pumpkin Soup #SundaySupper

I love harvest season.  I love the smells, the flavors, the crispness in the air.....say what???  Well, it is 85 and humid the day that I am writing this post but I can imagine how much I am going to love the crispness in the air when it finally arrives.

That is why I was excited when the folks over at Sunday Supper asked us to share our favorite Easy Pumpkin Recipes.  Pumpkins are the epitome of Fall Fruits and Veggies.  In fact, we are going to spend an entire week celebrating the Pumpkin starting October 2nd, so this was a great kick off for that event.

This delicious, creamy, savory pumpkin soup is perfect for the season.  You can enjoy it with a sandwich for lunch, as we did, but it really shines as an elegant first course at a harvest dinner party. Perhaps garnished with some fried sage leaves or garlicky croutons.  

This recipe serves four but can easily be doubled to serve more.  I flavored mine with some Pumpkin Spice Liqueur that I had on my shelf but you can also use a dry marsala or vermouth if you'd like or omit the alcohol completely...it's your soup.

I used homemade pumpkin puree but you can use canned puree if that is easier for you.  I also had some good olive oil that I had infused with garlic that I used to sauté up the onion and sage, if you don't have the infused olive oil, add a clove of minced garlic along with the onion.

Autumn Harvest Pumpkin Soup

2 t. garlic infused good olive oil (or 2 t. evoo + 1 garlic clove, minced)
1/2 of a small onion, diced
3 fresh sage leaves, minced
2 c. chicken broth
1 lb. pumpkin puree
1/4 c. pumpkin spice liqueur
1 T. flour
1/4 c. heavy cream
salt and pepper to taste

Heat the olive oil in a medium pot over med high heat.  Add the onion (and garlic, if needed) and cook until softened, about 3-4 minutes.  Add sage leaves and cook a minute or two, until fragrant.

Add the liqueur and cook, scraping the bottom of the pan for a minute or two, then add the broth and pumpkin to the pot.  Cook  for 10 minutes, until slightly thickened.

Combine the flour and cream, stirring to completely dissolve the flour.  Reduce heat under the soup to a simmer.  Stir in the cream mixture.  Continue cooking and stirring until the soup is silky and thickened.  Do not allow to boil.  Taste and season with salt and pepper.  Print Recipe

More Simple Pumpkin Recipes

Meals, Sides, and Snacks

• Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
• Chocolate Pumpkin Chia Pudding by Cricket’s Confections
• Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
• Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
• Miso Broth with Roast Pumpkin and Noodles by Sprinkles and Sprouts
• Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
• Pumpkin Kugel by Cindy’s Recipes and Writings
• Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
• Pumpkin Mug Muffin by Our Good Life
• Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
• Pumpkin Shrub by Culinary Adventures with Camilla
• Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
• Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
• Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz

Delectable Desserts

• No Bake Paleo Pumpkin Bites by Bites of Wellness
• Pumpkin Blondies by Pies and Plots
• Pumpkin Bread Pudding by The Freshman Cook
• Pumpkin Cupcakes by NinjaBaker.com
• Pumpkin Hand Pies by Kudos Kitchen by Renee
• Pumpkin Pie Ice Cream by Bottom Left of the Mitten
• Pumpkin Pot Au Creme by Cooking On The Ranch
• Traditional Pumpkin Pie by Palatable Pastime
• Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement

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