Shrimp & Grits, Stuffed Peppers, Chicken Divan #SundaySupper

Humor has a way of bringing people together. ~Ron Dentinger
It is said that Families that share dinner together share more laughter.  It is so true at our  home.  We share more laughs Around the Family Table than anywhere else. #SundaySupper  is always a time for jokes and  laughter.
Three of the funniest people I know are Sandi McKenna, Vicky Akins and Rick Griffin.  I love seeing the world through Midlife Road Trip.  Whether they are laughing at themselves or their adventures, they are absolutely hysterical.
I am thrilled to be breaking bread with them  this #SundaySupper and honored  they would share some of their amazing recipes with me.
~A Day in the ~Mid~ Life
Some Family Tables are shared with folks who share a bloodline. Others are folks who have been brought together by circumstance, common interests and shared passions. Such is the case with the MidLife Road Trip ‘Family’ … A food, travel and adventure show, the MidLife Road Trip has evolved into a community of friends, who like family, gather around the table, albeit sometimes virtual, sharing recipes, meals and dinner conversation.
Wherever you are, who ever you are you are with, if your “Sunday Supper” is brunch, lunch or dinner, make it a celebration!
Sometimes it’s fun to have breakfast for #SundaySupper.  Especially with this recipe:

Shrimp-n-Grits Alfredo with a kick

Shrimp:

  • 10-14 large uncooked shrimp
  • red bell pepper sliced
  • green bell pepper sliced
  • ¼ onion chopped
  • 1 jalapeno diced
  • 3 sun dried tomatoes diced or grape tomatoes halved
  • olive oil
  • salt & pepper
  • ¼ cup heavy whipping cream
  • Bacon can be added at finish if desired
Grits:
  • 1 cup heavy whipping cream
  • 1 cup water
  • ⅔ cup polenta (or grits)
  • ¼ pkg cream cheese
  • ¼ stick butter
  • ½ cup shredded parmesan cheese
  • 6 sprigs fresh cilantro (chopped)
DIRECTIONS
  1. Saute shrimp, red & green bell pepper, onion, jalapeno, over medium heat about 2 minutes.
  2. Add salt, pepper and heavy whipping cream.
  3. Continue cooking until juices are reduced to about ½
  4. Combine water, heavy whipping cream, cream cheese, and butter to a boil.
  5. Slowly stir in grits
  6. Reduce to low heat, continue to occasionally stir until grits are thick & creamy
  7. Stir in Parmesan cheese and chopped cilantro
  8. Plate Shrimp on top of alfredo grits
Rick’s Backstory:

No matter where the MidLife Road Trip travels to, Rick is bound and determined to try Shrimp and Grits. Born and raised in the south, he truly is a shrimp and grits devotee and has developed his recipe. Watch your waistline and grab the defibrillator this recipe isn’t for the diet conscious.

I loved hearing about Sandi’s stay at Rancho La Puerta.  I can only imagine how peaceful, beautiful and inspirational it must be to have stayed there. I could literally sit Around the Family Table listening to Sandi’s stories about her stay.  I am thrilled that she is sharing one of her favorite recipes from her visit.

Colorful Stuffed Peppers 
  • 2 Sweet Yellow Peppers
  • 10 Grape or Cherry Tomatoes halved
  • 1 cup of cooked black beans (if you’re in a hurry canned work well, just drain & rinse)
  • 1 cup of cooked brown rice
  • 1/4 cup minced sweet onion
  • 1/4 cup chopped fresh spinach
  • 1 tablespoon olive oil
  • sea salt
  • dash hot sauce
  • salt and pepper to taste
  1. Cut yellow peppers in half lengthwise.
  2. Remove seeds
  3. Rinse and dry completely.
  4. Sprinkle with olive oil.
  5. Dust with sea salt to taste.
  6. Bake for 20 minutes in pre-heated 375 degree oven
  7. In a large bowl combine black beans, rice, minced onion.
  8. Season with hot sauce. I use Intensity Academy Garlic Goodness.
  9. Toss in spinach and tomatoes.
  10. Stuff peppers evenly with mixture.
Sandi’s Backstory:
Rancho la Puerta in Tecate, Mexico was the inspiration behind this dish. The ‘Ranch’ has been there for 75 years on 3,000-acres and it offers world-class landscaped gardens, an organic farm and internationally known cooking school. Rancho La Puerta is more than a destination spa, it is a life changing experience. It inspired me to look at food differently like these peppers, I incorporated a rainbow of color … like the Ranch encouraged us to do at every meal!
Vicky their  partner in crime loves to cook and bake.  She will warm your heart with her amazing recipes.  I am thrilled she is sharing a family favorite with us:
Chicken Divan
  • 2 bunches fresh, stems trimmed & separated or 2 (10 oz.) pkgs. frozen broccoli
  • ½ c. butter
  • ½ c. flour
  • 4 c. chicken broth
  • 1/2 c. whipping cream or Half and Half
  • 3 tbsp. white wine
  • 1 tsp garlic powder
  • Salt to taste
  • ¼ tsp nutmeg
  • White pepper, to taste
  • 1/4 c. grated/shredded Parmesan or Romano cheese
  • 4-5 boneless, skinless chicken breasts, cooked or approx. 3-4 c. any leftover chicken, de-boned, skin removed. (Chicken may be cooked by whichever method you choose. I prefer grilled or roasted.)
Topping:
  • 2 c. seasoned bread crumbs
  • ¼ c. butter, melted
  • ¼ c. grated or shredded Parmesan or Romano cheese
  • Combine topping ingredients & set aside.
DIRECTIONS
  1. Slice or cube chicken & set aside.
  2. Steam broccoli until nearly done. Drain and set aside. (You can also use leftover broccoli if it’s still firm)
  3. Melt butter and gradually add flour.
  4. Stir constantly with a whisk. Do not brown flour but cook on medium-low for 1-3 minutes. Gradually add chicken broth and stir until thick.
  5. Gently whisk in cream or Half and Half, salt, pepper garlic powder, nutmeg and add cheese.
  6. Place chicken pieces and broccoli in baking dish. A 13 x 9 x 2 inch baking dish works best.
  7. Pour sauce over top, lightly mix, then sprinkle with crumb mixture and bake uncovered in 350 degree oven for 20-30 minutes.
Vicky’s Backstory:

Vicky Akins is the MidLife Road Trip’s Production Assistant. Her talents don’t stop there. She is an accomplished cook and baker. How lucky can one Road Trip Show be? As passionate as she is about the show, she is equally as passionate about what goes on the dinner table. From time to time she shares some of her delicious ‘productions’ and this is one of those…

~It is such pleasure to share a Fabulous #SundaySupper with great friends!

If you want to see how funny these #Nuts really are,  join their Therapy Session on Twitter every Tuesday at 3:30 pm EST.  I promise it will be a good time!

#SundaySupper Progressive Dinner Will Make You Droooool!

 

 

 

 

 

 

 

 

 

 

I have always known that eating Supper Around the Family Table is the best nourishment we can give our families. It is about so much more than just the food that is served.  It is something that the entire family looks forward to. It is about commitment to each other, positive communication and time together. In my heart I know that this is the most important thing I have done for my family.

What I did not realize until recently is how powerful food can be. I have met, connected and shared recipes with an amazing group of people that were brought together by our love for food, family, friendship and mutual respect for each other.

I am honored to say that we are kicking off the first #SundaySupper of 2012 with a Progressive Dinner hosted by some of the most amazing Cooks, Chefs, Moms, Dads, Wine Connoisseurs.   Their recipes and blogs will blow you away!

They have put together the most impressive #SundaySupper that I could ever have imagined!

  • We are starting off our Progressive Dinner Cocktail Hour with Oyster Shooters by my friend Jeff @catholicfoodie ~ www.catholicfoodie.com Seriously, how fun is that! Who wouldn’t want to join us for this Progressive Dinner
  • Valerie @ValerieMCathell  from http://artc1heartnsoul.blogspot.com/ is bringing some amazing appetizers: Prosciutto Puffs & Stuffed Mushrooms…Yum!
  •  Have I mentioned that we have our own wine connoisseur, Eileen @wineeveryday from www.wineeveryday.net  She has a passion and knowledge for wine that is second to none.  Eileen  paired Valerie’s mouth watering appetizers with  Mumm Napa Brut Prestige … What could possibly be better?
  • Sue @ssunithi from http://www.suesnutritionbuzz.com/ is keeping us healthy! I love her recipes and when she decided to contribute her Tuscan Chicken, Bean and Spinach Soup and Eileen paired it with 2010 Rooster Hill Vineyards Medium Sweet Riesling … it truly was a match made in Heaven!
  • Salad time brings us to Renee’s @reneedobbs  www.magnoliadays.com  scrumptious creation of  Pear and Stilton Salad Paired with Perrin Reserve 2010 Cotes du Rhone Blanc.  Renee’s recipes are so inspiring.  I love her photography, creativity and most of all inspiration!
  • I am excited to be bringing the Main Course to our #SundaySupper Progressive Dinner  and am honored to say I am cooking a Rustic Chicken Dish inspired by Mario Battali joining us for #SundaySupper on 12/5/11.  He whipped up and tweeted the most amazing Rustic Chicken….Seriously, who wouldn’t want some?  Click here to see his  #SundaySupper Rustic Chicken . Eileen suggested I pair it with  2009 Annabella Caneros Pinor Noir  
  • And with that yummy Wine Sauce in the Chicken… you need some bread to go along… Luckily Donna @dbcurrie from http://cookistry.blogspot.com/ was baking some fresh Brioche for us… Is there anything better than homemade fresh baked bread….totally drooling!
  • Just when we think we can’t eat another bite… Erin @bigfatbaker http://bigfatbaker.com/blog/ brings us …. Lavender Shortbread Cookies.  Not only is Erin an amazing baker and cook, she is a student at Purdue.  Her blog is just fabulous and she amazes me with her energy! Eileen suggests we pair the yummy cookies with  Cupcake Prosecco.  What a way to end our meal!
 It is so true that Food brings us together and I am so fortunate to be breaking bread this #SundaySupper Around the Family Table with such a great group!
Join us today and every Sunday as we bring #SundaySupper Around the Family Table to your home!
You can follow our blogs and recipes here:



Shrimp Bisque in Puff Pastry for a Special #SundaySupper

This was no ordinary Sunday Supper.  After all, it was Christmas Day.  I love, love, love planning our Christmas Menu.  Although, I have to admit, there really isn’t much to plan.  We have our traditional meal and very rarely deviate.

Sure we will try a new vegetable dish or add a second dish…but our menu is pretty much set in stone.

Our Crown Pork Roast is always the main dish.  If you haven’t tried making a Crown Pork Roast, you really should.  It is so easy but so amazingly juicy and tender.  It just melts in your mouth.  Mashed Potatoes and Slow Roasted Carrots are a must.

The Port Wine Gravy is the perfect addition to the Crown Pork Roast and Taters.

Just so we didn’t get bored, this year, I added Grouper over thinly sliced Sweet Potatoes. It was amazing and we loved having a little Surf and Turf action!

Our all time favorite, showstopper, the thing we crave all year and makes our mouths water is….

The Shrimp Bisque in Puff Pastry …. I am not kidding… You have not lived until you try this amazing soup.  You don’t just eat it like regular Soup, you have to break up the buttery croissant topping and fold it into the Soup.  When mixed with the chunks of shrimp and the creamy soup….It really is that good!

It is amazing how our Holiday Dinners change as the kids get older.  We enjoyed sitting around the dinner table chatting with them for hours.  My Dad loves to hold court during our meals.  We enjoyed hearing him talk about his days on the vineyards in Portugal,hunting, fishing and sharing his world with us.

 

The memories that were made this year at Christmas will last a lifetime….My children were truly blessed to have spent another Christmas with their Grandparents… This truly is the best Christmas gift of all!

 

 

 

 

 

 

 

SHRIMP BISQUE IN PUFF PASTRY

  • 4 Tablespoons of Butter
  • 2 Green Onions chopped
  • 1 pound of shrimp, I prefer fresh, not cooked
  • 2 Tablespoons of Flour
  • 2 32 oz containers of Chicken Broth, warmed
  • 1/2 Cup White Wine or Sherry
  • 8 oz of tomato sauce*
  • 16 oz container of  Half and Half
  • 1/2 cup grated Parmesan Cheese
  • 4 Tablespoons of fresh parsley
  • Sea Salt and Fresh Pepper to taste
  • 2 packages of Crescent Rolls
In a large heavy pot heat oil. 
Add Shrimp and Green Onions and Saute lightly.
Remove Shrimp to plate.
Add flour and mix the roux well.
Add warm Chicken Broth and mix constantly until there are no lumps.
Add Sherry or Wine.
Add Tomato Sauce and continue to stir.
Add the Parmesan Cheese and stir until smooth. If consistency is too thin, more parmesan cheese may be added.
Chop the shrimp in 3 and add to soup.
Add parsley, salt and pepper to taste and stir well.
Simmer on low for 3 hours.
Preheat oven to 375 degrees.
Unroll the crescent rolls and combine 2 triangles to make a rectangle, making sure the seams are sealed.
Ladle the soup into oven proof ramekins and place the Crest Rolls on top making sure it is a tight seal all the way around.
Bake for approximately 15 minutes or until pastry is puffy and golden brown.
Kid Ratings: Alexandra 10, Ronnie 10, Reis 10, Riley 9.5 ~ Even the Adults wanted to rate it ~ Ron 10, Isabel 10, Vovo 10, Vo 10
*This recipe was already amazing and made even better by using Muir Glen Organic Tomatoes.


Simple Pork Chops and Almond Risotto #SundaySupper

I love this time of year.  The house is decorated. The boys worked hard all day putting up Christmas lights outside the house.  Our home just feels so comfy.  

We were all excited for Sunday Supper this week.  Reis reminded me that it had been a while since we had Risotto, one of his favorites.  The deal was, if Reis stirred, I’d make it! Our menu of simply marinated Pork Chops, Almond Risotto and sauted spinach came together without much effort but boy was it good!

 

 

 

 

Simply Marinated Pork Chops

 

 

 

 

 

 

 

6 Medium Cut Pork Chops

4 tablespoons extra virgin Olive Oil

3 tablespoons chopped Garlic

2 springs fresh Rosemary,chopped or 2 tablespoons dried

1/4 cup Worcestershire Sauce

Sea Salt to taste

Rub the above ingredients on the Pork and Marinade for approximate 1 hour in the fridge. 

Grill or broil the pork chops for approximately 8 to 10 minutes on each side.

Crunchy Almond Risotto

 

 

 

 

 

 

 

2 tablespoons extra virgin Olive Oil

2 Green Onions chopped

3 ounces slivered Almonds

8 cups Beef Broth heated

2 cups Arborio Rice

2 cups Milk

1/2 cup 

2 tablespoons Butter

  • Heat oil in large pan and add almonds
  • When almonds turn slightly brown, add green onions
  • Add the rice and stir thoroughly several times to coat the grains well with the contents of the pot
  • Add a ladleful at a time of the warm broth until all the broth is absorbed. Stirring constantly. (this is why I needed Reis)
  • Check the rice to see if done. If still too firm, add warm water.
  • Add milk, cheese and butter at the very end, just before serving
  • Must serve while still hot. You will love the combination of the creamy risotto with the crunch of the almonds
Sauted Spinach
1 large bunch of Spinach well washed
2 tablespoons Olive Oil
2 tablespoons Garlic
  • Add oil and garlic to pan and saute for a minute
  • Add spinach and saute until soft and wilted. It always amazes me how such a large bunch of spinach cooks down to such a small amount
Kids Ratings: Ronnie 9, Reis 10, Riley 9.5 , Alexandra JEALOUS (we will make it again when she gets home from college)

Reinventing Thanksgiving Leftovers into a Casserole #SundaySupper

 

 

 

 

 

 

 

 

This was truly a Special Thanksgiving.

I am thankful that Alexandra came home from College, we spent the day with amazing friends, my parents are both still here to share Holidays with us…. and my kids begged me to go shopping with them on Black Friday.

We got up at 3:30 am, hit the first store by 4:00 and were sitting down at our favorite Diner having breakfast by 7:30 am.  We had an absolute blast and I felt so blessed to have such an awesome morning with my kids.

Our Thanksgiving Table was filled with amazing food!  There was no way we could eat it all.  Although we have picked at our leftovers all weekend, we still have a ton.  We have a tradition that we reinvent our Thanksgiving leftovers into a casserole every year.  I don’t know what my kids like more, the Thanksgiving Meal or the Reinvented Leftovers! It is delish, lots of fun, and so easy! You must try it!

Leftovers needed:

  • Mashed Potatoes
  • Turkey, shredded
  • Gravy
  • Corn or Broccoli (I usually make one of each)
  • Stuffing

In a 9 x 11 casserole dish, layer each ingredient.

Bake at 350 degrees for 45 mins. or until Stuffing is crispy (the best part.)

It doesn’t get any easier than this!

Kid Ratings: Alexandra 9, Ronnie 9.5, Reis 10, Riley 10 (corn only)

 

I Am a Terrible Mother But I Did Cook #SundaySupper

I am a terrible Mother. I actually encouraged my daughter, a freshman in College, to cut class.  Yes, you heard it right.

It wasn’t just that I couldn’t wait to see her. Her two little Brothers were heading to the Super Bowl with their Football Teams this weekend.  I couldn’t imagine her missing this Special Day in their lives.  How often will her Brothers make it all the way to Super Bowl. This was truly a Special Occasion in our lives and I just couldn’t imagine that Alexandra wouldn’t be here to enjoy it with us.  So I said, “skip the classes,” this is a lesson that can’t be learned in the classroom.

It was the best decision I could have made.  What a weekend!  Truly a weekend we will remember for the rest of our lives!

It’s hard to believe but both teams Won!  I am so glad that our entire family, including my Mom and Dad, were there for this memorable day.  You just can’t put a price on this type of emotion.

Our Sunday Supper was so special this week.  Not because it was the most amazing meal we have ever had, but because of the memories that were made Around the Family Table.   Both boys played so well in their games.  We talked touchdowns, blocks and extra points to be proud of.

The most memorable moment for me was when one of Reis’s team mates who hadn’t started all season made a huge tackle.  Reis jumped up and down and shouted “I knew you could do it! I’m so proud of you.”  This day was about so much more than a Win!

Sunday Supper Around the Family Table was very simple this week but it was absolutely delicious. I love to shop for whatever is fresh and the Tuna Steaks were on sale and were such a deep red, they almost looked purple.   I know, you are thinking, everyone else is featuring Recipes revolving around Thanksgiving this time of year…why is she grilling Tuna Steaks….Because to me it is about  simple, fresh and delicious Meals made with love.

I had made Homemade Macaroni and Cheese (recipe to follow in next post) to take to the team party the night before and they loved it so much that my kids requested it again the next night.  A simple Green Salad with Homemade Balsamic Vinaigrette completed our easy meal.

I realized this weekend that listening to our heart is more important than doing the “norm.”  Whether letting your child skip school for a special occasion or grilling Tuna in November, listen to your Heart.

EASY TUNA STEAKS

6 Tuna Steaks (the freshest you can get)

2 Tablespoons Olive Oil

2 Tablespoons Worcestershire Sauce

1 small lemon

Sea Salt & Pepper to Taste

 

 

Brush the Tuna Steak with Olive Oil, Worcestershire Sauce and Salt and Pepper.  Let marinate for approximately 15 minutes.

Heat grill to high and add Tuna Steak.  Grill for approximately 2 minutes on each side. Middle will remain bright pink. 

Kids Ratings: Alexandra 10, Ronnie 9.5, Reis 10, Riley 10 

  

One Pot Chicken and Pasta for Football #SundaySupper

It doesn’t get any better! What a great Football Season my boys have had this year.

They worked hard, played their hearts out and the results showed!  Reis and Riley’s teams are both going to the Super Bowl!

Not only is this a dream come true for them but it’s what memories are made of… these are the moments they will remember for the rest of their lives and relive with their children one day.

We were exhausted and  needed an easy Sunday Supper this week.  Reis loves to cook and helped me come up with this easy One Pot Chicken and Pasta Meal.

Quick, Easy, Nutritious and Delicious was the name of the Game Around the Family Table this Sunday Supper.

FAMILY FOODIE ONE POT CHICKEN AND PASTA 

2 lbs Chicken Breast, I prefer tenderloins

2 Cups Flour

1 Tablespoon Garlic and Pepper Seasoning

1/4 Cup Olive Oil

1 Tablespoon Garlic Goodness by Intensity Academy or 1 Tablespoon minced Garlic

1 Cup White Wine

2 Cups Chicken Broth

1 lb Spaghetti

1/4 Cup Parmesan Cheese

Parsley to sprinkle on top (optional)

  • Heat the Olive Oil in a large pan, I prefer using an electric skillet
  • Mix Flour and Garlic Pepper Seasoning on a large plate
  • Cut the Chicken into bite size pieces
  • Dredge the chicken in the flour and cook on high
  • When chicken is done, add Garlic Goodness, Wine and Chicken Broth and Simmer
  • Cook Pasta
  • When the sauce is becomes a creamy consistency, add pasta to the skillet and continue to simmer for 10 minutes
  • Sprinkle Parmesan Cheese and Parsley on top and serve
We enjoyed this easy dish with Broccoli and a Caesar Salad.  It was the perfect meal after a busy weekend.
Kids Ratings: Ronnie 10, Reis 9, Riley 9.5
You will love Intensity Academy Sauces . Great way to add flavor to your meals.

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