Southwestern Turkey Sliders #SundaySupper

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Welcome to Sunday Supper! Our theme this week is Tantalizing Trays, which made me think of game day food, probably because that’s where my brain is anyway seeing as COLLEGE FOOTBALL started this weekend!!! I cannot wait to see my Baylor Bears beat up on SMU tonight!!

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When thinking about what to make this week, I also realized I’ve been somewhat neglecting sliders on this website, so I figured this was as good an excuse as any to remedy that. And thus, enter these delicious, adorable Tex-Mex-inspired turkey sliders – flavorful, moist, and adaptable to your tastes and preferences. Perfect for game day, or any other party that calls for trays of delectable little bites. Enjoy!

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And do not forget to see what my Sunday Supper gang has brought for you!

Source: adapted from Emeril at the Grill by Emeril Lagasse

Ingredients:
Canola oil, for the grill grates
1 ½ lbs. ground turkey, preferably dark meat
1 small red onion, peeled and grated
2 scallions, minced
1 jalapeno or serrano chile, seeded if desired, minced or grated
1 ½ tbs All-Purpose Mexican/Tex-Mex Spice Mix, or your favorite Mexican seasoning blend
1 tbs Worcestershire sauce
1 tbs olive oil
Kosher salt and black pepper, to taste
12 mini hamburger buns or slider rolls, split and toasted if desired
Garnishes of your choice: lettuce, tomato, avocado, thinly sliced red onion, ketchup, sour cream, chipotle mayonnaise, mustard

Directions:
Preheat a grill to medium-high. Rub some canola oil on a folded paper towel and rub it all over the grill grates when ready to grill.
In a large bowl, add the turkey, onion, scallions, jalapeno, spice rub, Worcestershire, olive oil, plus salt and black pepper to taste. Using your clean hands, mix everything together gently but thoroughly. Be wary of overmixing, this will make your sliders tough.
Divide the mixture into 12 equal portions, and using your wet hands, shape them into 12 small burgers, each about 3 ½ inches wide. Use your forefinger to make a slight impression in the center of each slider, to prevent “burger bulge” when they cook.
Place the burgers on the grill and cook until the turkey is just cooked through and an instant-read thermometer inserted into the center of a slider reads 165 F. Total cooking time is 3-5 minutes per side, depending on the heat of your grill. You may need to cook these in batches – don’t crowd the grill or you will steam the sliders. Nasty.
Remove the sliders to a plate when done. And now it’s time to assemble! I placed a bit of lettuce on a bottom bun, then a slice of tomato, then a slider patty. I liberally spread chipotle mayonnaise on the top burger buns, then topped them in place. Stick a toothpick in the center of each and dig in!

Savory Bites:

Sweet Treats:

Blueberry Barbecue Chicken

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Happy Hump Day! It’s the week no one can ever believe is upon us, myself included, despite the fact that it happens to us every year: the week before Labor Day!! Aaaahhhh!!!

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So this week I’m making the push to get the last bit of summery recipes blogged for you. Also since Labor Day is right around the corner, I’m sharing a delicious grilled recipe, along with a recipe round-up of ideas for your weekend, since most of us red-blooded Americans turn into grilling machines on summery three-day weekends.

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This is my blueberry contribution to the blogosphere for this 2014 summer season, and it’s a dang good one. This barbecue sauce is complex, fruity and sweet, yet also a touch spicy and decidedly savory. It pairs perfectly with chicken, which is what I was craving for it, but it would be lovely with turkey or pork too, I think.

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Enjoy it with sweet, seasonal blueberries for a few days longer!

And now for a GRILLING RECIPE ROUND-UP: (in alphabetical order)

Baba Ghanoush
Banh Mi
Chili Dogs
Classic Barbecue Chicken
Cumin-Cilantro Chicken Sliders
Grilled Cherry Tomato, Garlic and Goat Cheese Toasts
Grilled Romaine Hearts with Bacon Blue Cheese Vinaigrette
Grilled Salmon with Strawberry Salsa
Grilled Salmon with Tamarind-Peach Barbecue Sauce
Grilled Shrimp with Tarragon-Tabasco Butter
Italian Dressing Grilled Shrimp
Italian Sausage Hoagies with Caprese Relish
Jamaican Jerk Chicken with Ginger Barbecue Sauce
Jamaican Jerk Snapper
Kansas City Barbecued Spare Ribs
Maple Glazed Baby Back Ribs
Margarita Glazed Baby Back Ribs
Mexico City Street Corn
Molasses Mustard Pork Chops
Naan Bread
Pimento Cheese and Bacon Burgers
Rosemary Skewered Chipotle Shrimp
Salade-aux-Lardons Pizza
Skirt Steak with Green and Red Chimichurris
Steakhouse Pizza
Summer Corn and Roasted Pepper Pie
Tandoori Chicken Drumsticks

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Source: barbecue sauce lightly adapted from Sauces, Rubs and Marinades by Steven Raichlen

Ingredients:
1 quart fresh blueberries
1 large celery rib, chopped
1 small onion, chopped
1/2 red bell pepper, seeded and chopped
1 small carrot, peeled and chopped
1 garlic clove, smashed and peeled
1/2 cup cider vinegar
1/4 cup honey
1 tbs molasses
1 tbs ketchup
1/2 tbs sweet paprika
Kosher salt and black pepper, to taste
1/2 tsp ground cinnamon
1/4 tsp ground mustard
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp celery seed
1/8 tsp cayenne, or more to taste
Pinch of ground cloves
1 whole chicken, cut up into 8 parts

Directions:
Preheat an outdoor grill to very high heat. Remove the chicken from the refrigerator and let it come up to room temperature.
Make the barbecue sauce: puree the blueberries in your blender.
In a medium saucepan, combine the blueberry puree, celery, onion, bell pepper, carrot and garlic. Gently simmer over medium heat until the vegetables are soft and the sauce is thick, 15-20 minutes.
Wipe or rinse out your blender to get some of the blueberry skins out, but no need to really wash it. Pour the contents of the saucepan into the blender and puree until smooth. The sauce should be thick but pourable; add water if too thick.
Taste and correct for seasoning, if necessary. Pour it back into the saucepan and keep warm over low heat. When ready to use it on the chicken, pour about 40-50% of the sauce into a small bowl or cup.
Trim the chicken, then season generously with salt and pepper on both sides. Place it on the grill skin side up. Cover the grill and let it cook about 10-12 minutes. Flip the chicken, then baste the cooked side liberally with the barbecue sauce. Let the skin get really crispy, then with about 5 minutes to go (or when the internal thermometer reads about 150-155), flip the chicken again and liberally baste the skin side. Cover and let it finish cooking through. Rotate the pieces as needed if your grill has a hot spot. The whole thing will take between 20 and 30 minutes total, but please use a meat thermometer as it is the only way to be sure. You want to remove the chicken when internal temperature reads 165 F.
Let the chicken rest for 5-10 minutes. Serve with the extra reserved barbecue sauce.

Beer-Battered Soft-Shell Crabs Meuniere

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I’ll freely admit to you: I have trouble pinning down soft-shell crab season. Some years it seems to be early summer, other years it’s very late summer, almost into the fall. Some summers have fishmongers featuring these elusive beauties week after week, and other summers you miss them if you blink. I have not figured it out.

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What I have figured out though, is that soft-shell crabs are rather polarizing and can inject friction into otherwise happy marriages, like my own. I absolutely ADORE soft-shell crabs and my version of heaven would be waters with mutant crabs that never grew their shell back, so I could feast on them year-round.

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Matt, on the other hand, isn’t so much of a fan. He’ll be a good sport and pick at them when I insist on making them, but he doesn’t smile at all during those dinners and he described their texture as “soggy fingernails.” ???

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So, if you happen to agree with my darling husband, just click on, for this post may not be your cup of tea. If you are like me though, you most definitely want to make these babies, the sooner the better. I’ve made soft-shell crabs every which way, from grilled in a sandwich, to sautéed over pasta, to breaded and fried. And these beer-battered and deep-fried crabs are by far the best I’ve ever tasted. The batter gets so crispy in the hot oil, but it somehow melds perfectly with the moisture of the crabs when you take a bite. They were so insanely delicious, and even Matt admitted that they were growing on him as he ate.

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So if you are a soft-shell crab fiend such as myself, please make these as soon as you can. You’ll love me (and chef Donald Link) forever.

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Source: slightly adapted from Down South by Donald Link

Ingredients:
1 cup cake flour (can sub in rice flour)
1 tbs all-purpose flour
About ¾ cup beer
1 tsp kosher salt
1 tsp black pepper
¼ tsp cayenne
Vegetable oil, for deep frying
4 medium to large soft-shell crabs, or up to 8 small crabs

Meuniere Sauce:
2 tbs unsalted butter, cold
3 tbs chicken stock
2 tsp fresh lemon juice
1 tsp drained brined capers
½ tsp minced garlic
1/8 tsp crushed red pepper flakes

Directions:
First make the beer batter: in a medium bowl, whisk together the cake flour, all-purpose flour, beer, salt, black pepper, and cayenne. The batter should be thin enough to barely coat your fingers.
Fill a medium pot with about 3 inches of oil and heat to 350 F.
Cut the crabs in half lengthwise, right down the midsection (make your cut where the chest cavity meets). Pat them very dry with paper towels.
Place the crab pieces in the bowl of batter and gently toss to thoroughly coat each piece. Carefully take each piece out of the batter and let the excess drip off for a second, then carefully place them in the hot oil. Fry until light golden brown, about 2 minutes, flipping once if needed. Do not crowd the pot – do this in batches if need be. Transfer the fried crab pieces to a paper towel lined plate.
Once the crabs are done, make the meuniere sauce. It goes quickly, but for best results, have everything prepped for the sauce before you start frying crabs, then throw the sauce together as soon as the crabs are done.
For the sauce, heat a small skillet or pot over medium-high heat. When the skillet is hot, add 1 tbs butter and swirl to coat. When it starts to turn golden brown (and this will only take about a minute), add the chicken stock, lemon juice, capers, garlic and red pepper flakes. Slightly reduce the heat and simmer until reduced by half, which again only takes about a minute. Remove from the heat and swirl in the remaining 1 tbs butter.
Transfer the crabs to a plate or platter and douse liberally with the meuniere sauce. Serve immediately.

Summer Plum Gin Smash

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In the spirit of using up seasonal summer stone fruit while we still can, let’s have a cocktail! This drink…. I have no words. First of all, this cocktail contains gin. And may I just say, I don’t like gin. I rarely make a drink with it, you can’t pay me to order gin and tonics when I’m out on the town, and I firmly believe that doing a shot of gin is one of the circles of hell that Dante had fully intended to write about, before his publisher must have stopped him from doing so. (It’s the only explanation I can think of, anyway…).

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But you know what? This may be the best cocktail I’ve had all summer. Seriously. I don’t say that lightly. It has gin in it! Did I mention how much I dislike gin? I took one sip and simply didn’t care. This is beyond delicious.

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Fresh summer plums get muddled all to hell, then mixed with good gin and thyme, and lemon, and then the drink is strained into glasses where it sits all pretty and pink and out of this world fantastic. Did I mention I don’t like gin?

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So if you saw this and were tempted to pass because you too do not care for gin, then well, you don’t really have much excuse to not make this. It’s one of the best cocktails I’ve tasted, even with all that gin in there. Enjoy!

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Source: slightly adapted from Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams

Ingredients:
3 cubes cane sugar
4 small summer plums, pitted and quartered
4 small sprigs of thyme (plus extra for garnish)
2 shots gin
½ shot fresh lemon juice

Directions:
Add the cane sugar cubes, plums, and thyme sprigs to a cocktail shaker. Muddle the ingredients in the bottom of the shaker until thoroughly crushed and the sugar has mostly dissolved.
Add the gin, lemon juice, and ice to above the level of liquid and shake vigorously for 15 seconds.
Strain the mixture into martini glasses, chilled if desired, and garnish with some thyme leaves or sprigs. Serve immediately.
Makes 2 drinks.

Seared Tuna Salad with Nectarines and Cherry Tomatoes

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Happy Friday!!! So, I love discovering new food blogs. There are so many food blogs out there that I don’t think any one individual has any hope of reading, or even knowing about, all of them. And sometimes that fact makes it easy to get in your own patterns and even forget there are tons of great food blogs out there of which you’re completely unaware!

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Thanks to joining a few food blogging related Facebook groups, I met Melissa at The Front Porch Gourmet, a great southern lady featuring delicious recipes and mouth-watering photos. When she posted this seared tuna salad with summer plums, I immediately started drooling and knew exactly what I was making for dinner.

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I ran out to the grocery store and started shopping. Tuna, check. Greens, check. Then I got to the plums, and at that particular store on that particular day they were looking rather Meh-not-so-much-thanks-but-no-thanks. Fortunately they were sitting next to some beautiful nectarines, so problem solved!

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This salad completely lives up to its billing. It’s light, healthy, summery, and perfectly balanced. The nectarines worked very nicely, but really I’m sure any stone fruit would do here. And if you don’t groove on tuna, I’m thinking salmon would be nice as a stand-in. Enjoy this one, while we can still get the last bit of seasonal stone fruit! Before it’s all eggplant and tomatoes (not that I’m complaining). And be sure to check out Front Porch Gourmet!

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Source: adapted from Front Porch Gourmet

Ingredients:
2 small to medium sushi-grade tuna steaks
1 sprig rosemary, minced
About 3 tbs olive oil, plus extra for dressing the greens
Kosher salt and fresh cracked black pepper
1 bag of mixed salad greens, whatever your preference
2 nectarines, pitted and sliced into wedges
1 pint cherry tomatoes, halved
Balsamic vinegar

Directions:
Pat the tuna steaks very dry with paper towels. Preheat a skillet, preferably non-stick, over high heat. In a small bowl, combine the olive oil, rosemary, and salt and pepper to taste. Brush this over both sides of the tuna steaks. Carefully add the tuna steaks to the hot pan. Leave them to cook undisturbed for about 1 minute. Flip them (it works best with a thin spatula) and cook on the other side for about 30-45 seconds for rare.
Remove the tuna steaks to a plate and let them rest about 5 minutes. Then, with a very sharp knife, slice them thinly against the grain.
Pile the greens into a large salad bowl. Add the nectarines and cherry tomatoes, then drizzle with olive oil and balsamic vinegar, just enough to coat. Season lightly with salt and pepper and toss to combine.
Transfer the salad to 2 large salad plates and top each with slices of tuna. Serve immediately.
Makes 2 servings.

Tortellini Salad with Roasted Peppers, Tomatoes, and Eggplant

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Happy Secret Recipe Club reveal day!!! Always a fun day for me. This month I was assigned…. Feast on the Cheap!

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Feast on the Cheap is a wonderful food blog actually run by two people: “a mother-daughter duo starring a professional caterer and a fledgling foodie.” Mary Anne is the mom and her daughter is Mariel. Both have impressive and distinguished careers, Mary Anne as a nurse and a professional caterer, and Mariel as a professional writer for a number of well-known publications. I thoroughly enjoyed reading through their blog this month!

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I have been jonesing for eggplant lately, so I went through their recipe index specifically hoping to find something eggplant, and I scored big with this pasta salad. Mary Anne created this recipe, and made the brilliant decision to use tortellini for the pasta, which is just beyond delicious. The eggplant is sweated and roasted, so there is no trace of bitterness – just flavor. This salad comes together and just sings. So much flavor, and such terrific textures from the roasted veggies and the chewy, cheesy tortellini.

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As I write this, I’m growing impatient for tomorrow at noon to roll around, simply so I can eat the leftovers for lunch! And I *just* ate dinner, y’all – not even hungry. That’s how good this is.

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I highly urge you to try it very soon, while eggplant and fresh tomatoes are looking lovely for their season. I also highly urge you to check out Feast on the Cheap! It’s definitely going in my reader. Enjoy!

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Source: slightly adapted from Feast on the Cheap

Ingredients:
1 medium eggplant (about ½ lb.) cut into ½ inch dice, peeled if desired
Kosher salt, to taste
Dried oregano, to taste
Olive oil
1 large shallot, diced
3 medium tomatoes, (about ¾ lb.) cored, seeded, and cut into ½ inch dice
1 clove garlic, minced
2 tsp brown sugar
1 red bell pepper, roasted, peeled, seeded, and diced
1 yellow bell pepper, roasted, peeled, seeded, and diced
¼ tsp red pepper flakes (or to taste)
½ cup fresh basil, roughly torn
1 lb. cheese tortellini, cooked according to package directions
1/3 cup grated Parmesan or Asiago cheese

Directions:
“Sweat” the diced eggplant: spread the eggplant on a cookie rack lined with paper towels. Sprinkle lightly with salt and allow to stand for 20 minutes. Blot dry with fresh paper towels. Transfer to a cookie sheet and toss with about 2 tsp of olive oil. Spread evenly into a single layer and sprinkle lightly with the dried oregano, as much or as little as you prefer. Cover with aluminum foil.
Meanwhile, preheat the oven to 400 F and position a rack in the bottom third of the oven. Place the foil covered eggplant in the oven and roast for 10 minutes. Remove and set aside, after you remove the aluminum foil.
While the eggplant is roasting, preheat a skillet over medium heat. Add a drizzle of olive oil, then saute the shallot until soft. Add the garlic and saute for 1 minute, then add the tomatoes. Saute for about 5 minutes, then add the brown sugar, crushed pepper flakes, and a pinch of salt. Saute another 5-10 minutes, until the tomatoes are soft and have rendered their juices. Turn off the heat and set aside.
Add the cooked tortellini to a large mixing bowl and drizzle with olive oil. Toss to coat. Now add all the veggies to the pasta: the eggplant, the tomato mixture, and the roasted peppers. Add the basil and the cheese and toss thoroughly and gently to combine. Serve warm or at room temperature.


Browned Butter Peanut Butter Crispy Rice Treats #SundaySupper

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Welcome to Sunday Supper, where our theme this week is Back to School!! At present, the most affected I am by anything Back to School is seeing pictures of friends’ kids on my Facebook newsfeed in first day of school outfits every late August. I have no kids myself and I’m not in school of any kind. So I thought that today, I would reminisce a little! Because yes, my sister and I did attend public school growing up, and yes, my mom had to figure out the whole school lunch and afternoon snack thing for us, too.

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And since my parents were quite adamant that we eat healthfully, our afternoon snack usually consisted of apple slices dipped in peanut butter. Something I did not consider much of a treat, thank you very much. I would have *much* preferred something in the sweet treats or dessert category awaiting me as I got home from school each day. And yes, I did make my feelings known, to no avail.

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So today I’m blogging a more sophisticated version of one of my childhood faves, the crispy rice treat, something I would have loooooooved to see show up as my after-school snack, but alas, never did. However, a caveat here – upon reaching adulthood, I must freely admit my mom was right to feed us a more healthful afternoon snack, and were I to have kids, I would/will do the same as she did.

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So in conclusion, I must say two things: first of all, thank you Mom, for feeding us healthy after-school snacks that gave us energy and nutrition and thanks for putting up with our grumbling and at-the-time pure ungratefulness; and secondly, these crispy rice treats are delicious, very easy to make, and would make any kid or adult very happy to have them as an occasional treat. Enjoy!

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And of course do not forget to check out the rest of the Sunday Supper gang!

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
½ cup (1 stick) unsalted butter
1 (10 oz.) bag of marshmallows, large or small, doesn’t matter
½ cup smooth, all-natural peanut butter
¼ tsp kosher salt
6 cups crispy rice cereal

Directions:
Grease a 9×13” pan. Set aside.
In a large, heavy-bottomed stockpot, melt the butter over medium heat until just browned. You’ll know because the popping and sputtering will be slowing down and little browned bits will appear. If you are new to browning butter, I would advise using a stainless steel pan for this step so you can see it brown and know when to stop. When the butter has browned, be sure to stir or whisk the browned bits from the bottom of the pan to incorporate them. You want that tastiness in your final treat.
After the butter has browned, add the marshmallows, peanut butter, and salt. Stir with a large spoon or spatula until the mixture is silky smooth and flecked throughout with the browned bits.
Add the cereal to a large mixing bowl. Once the marshmallow mixture is smooth, carefully pour it over the cereal and stir to thoroughly coat the cereal.
Turn the mixture out into the prepared pan. With buttered or oiled fingertips, gently press the mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into squares and serving.
This will last (maybe!) well wrapped at room temperature for up to 4 days.

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats

Sunday Supper MovementJoin 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.

Plum Poppy Seed Muffins

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Ahh, stone fruit. Those delicious, juicy, sweet things with a maddeningly short growing season. So many stone fruits to choose from, and so little time to enjoy them. Last year I was all about the peaches, so this year I vowed to be more about plums and nectarines. Maybe next year is apricots? But then what about pluots? It gets complicated….

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Next year can be figured out later; today we shall have these tasty muffins with lots and lots of plum chunks. And poppy seeds too, just for good measure.

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These muffins are not savory per se, but they are not high on the sweet factor. Over the years it seems that muffins have inched closer and closer to cupcakes, some so much so that the lines of distinction have grown exceedingly blurry, and oftentimes muffins seem like little more than an excuse to eat cake for breakfast.

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Not today, my friends. These muffins are taking a stand and declaring themselves to be MUFFINS, and muffins alone. They are emphatically stating that they will not tolerate being confused with their distant look-alike cousins. These are decidedly breakfast food, and they are well aware that we shouldn’t be consuming tons of sugar first thing in the morning.

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That said, they are quite delicious, with a soft and impossibly moist texture, studded with ripe plum chunks that pop, and just a hint of sweetness. Enjoy while plums are still in season!

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Source: The Smitten Kitchen Cookbook by Deb Perelman

Ingredients:
6 tbs unsalted butter
1 large egg
¼ cup granulated sugar
¼ cup packed brown sugar
¾ cup sour cream
½ cup whole wheat flour
1 cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
Pinch of ground cinnamon
Pinch of ground nutmeg
2 tbs poppy seeds
2 cups pitted and diced plums, from about ¾ lb of whole plums

Directions:
Preheat your oven to 375 F. Grease a standard 12-cup muffin tin. Set aside.
First step is to brown the butter. Cut the butter into chunks and add to a stainless steel small pot or skillet. Place over medium heat and let it melt. Once it’s melted completely, the butter will start popping and bubbling and sputtering – this is the water evaporating out. You will see the butter turn a nice brown color and there will be little browned bits hanging out at the bottom of the pan. Once the sputtering and popping has died down to a minimum, shut off the heat. Let it cool slightly.
Add the egg and both sugars to a large mixing bowl and whisk until well combined. Now add the butter, including those browned bits floating around, plus the sour cream. Whisk to combine. If your butter is still very warm, drizzle it in slowly while constantly whisking.
In a separate bowl, combine the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds. Add to the sour cream mixture and whisk until just combined. Do not overmix, and a few lumps are okay. Use a rubber spatula to fold in the plums.
Use an ice cream scoop (helps to grease it lightly first) to evenly distribute the muffin batter into the prepared muffin tin. Bake for 15 to 18 minutes, until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Rest the muffins in the pan for about 2 minutes, no more than 5 minutes, then turn them out onto a cooling rack and let them cool completely. Store any leftovers in an airtight food storage container.

Guest Post – Breakfast Bacon Enchiladas

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This week I have had the pleasure and honor of guest posting over at the wonderful and popular blog, Cupcakes and Kale Chips! Brianne is a fellow Sunday Supper member, who has one of the best food blog Facebook pages ever. Definitely head over and “like” her, then give her blog some love too. You won’t be sorry!

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Since August 30th, 2014 is National Bacon Day, I chose to make these Breakfast Bacon Enchiladas for her blog. I mean, it’s bacon…. In an enchilada!!! Crazy good.

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You can read all about them plus get the recipe over on Cupcakes and Kale Chips! Don’t miss them – because they’re also terrific for lunch or dinner. Just sayin’! Enjoy!

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Peach Salsa #SundaySupper

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Welcome to Sunday Supper, where this week we are Preserving Summer Produce! This theme is very good for me, because …… I’m really ready for fall. Okay, there I said it – it’s my shameful secret. This happens to me every year about this time. Even though I know I shouldn’t, I start becoming a tad ungrateful for all the beautiful summer bounty and I just want to make chili and watch a football game. And then bake something with apples…

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So thanks to my Sunday Supper gang for encouraging me to use up that summer produce while I still have access to it, and put off thinking about fall cooking and baking for a few more weeks, as I very well should.

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My grocery store is selling lovely, local Jersey peaches, so this week I snapped some up and made you this homemade, from-scratch peach salsa. I don’t know about you, but I have *always* been sorely disappointed by store-bought fruit salsas. I have a couple of brands I trust when it comes to store-bought regular tomato-based salsas, but it seems that the minute you add the word “mango” or “peach” to the label, well, brace yourself, cuz it ain’t gonna be pretty.

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There is no disappointment with this homemade peach salsa. Oh my, it is divine. It’s the perfect balance of sweetness to salty, with the peaches being front and center without overpowering the whole thing. So perfect.

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Oh, and this is so easy to make, too! The stovetop and food processer do most of the work for you. And I really can’t stress how delicious it is. That said, it’s not terribly spicy at all – probably very kid friendly. Leave the ribs and seeds in the jalapeno, or just add a second jalapeno if you prefer it hotter. So please try this one while you can still get fresh, in-season peaches. The salsa will keep in an airtight container in the fridge for at least a week.

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Oh and be sure you give some love to my wonderful Sunday Supper peeps!

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
1 lb. peaches (about 3 medium-to-large)
1 lb. plum tomatoes, halved
1-2 jalapeno, stemmed, seeded if desired, and halved
½ a red bell pepper, stemmed, seeded and cut into thick slices
3-4 cloves garlic, smashed and peeled
¼ red onion, peeled and root tip discarded
1 cup water
2 tsp fresh lime juice
½ cup chopped fresh cilantro
Kosher salt

Directions:
First you will need to peel the peaches. To do this, bring a medium to large stockpot of water to a boil – you need just enough water to cover the peaches. Using a small paring knife, make an “X” on the bottom of each peach, a shallow cut that just cuts the skin. Submerge the peaches in the boiling water for 1 minute. Lift them out with a slotted spoon to a plate or cutting board. Let them cool a few minutes, just until you can comfortably handle them. Starting at the bottom where you made the “X”, peel off the skins. They should come off easily; if a few little stubborn bits are insisting upon hanging on for dear life at the top, don’t fuss over it. Life’s too short. Now pit the peaches and cut them into quarters.
Add the peaches, tomatoes, jalapeno(s), bell pepper, onion, and water to a large stockpot. Bring to a boil, then turn the heat down and simmer until the tomatoes are soft, about 10 minutes (I did a combination of covered and uncovered). Remove from the heat and allow to cool, about 10 minutes.
Using tongs, carefully transfer all the solid pieces to your food processor. Add the lime juice and pulse on and off until combined but still somewhat chunky. If it’s too thick, add some of the water left in the stockpot.
Stir in the chopped cilantro and salt to taste. Let it cool the rest of the way to room temperature, then either serve or store in the refrigerator.
This is fantastic as just a dip for chips, but it’s also wonderful on chicken or fish – as tacos or by themselves. Oh and it makes a ton – about 2 cups!

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