Sunday, September 30, 2012

Potato Kugel #SundaySupper

"ONLY FIVE INGREDIENTS!?!?!?....." 

Yes, that was my first thought when I read about the #SundaySupper challenge this week.  Five ingredients or less.... but salt, pepper, and water don't count as an ingredient.  (gee, thanks!)   As I started to ponder the dishes I could prepare, my mind immediately flashed to kugel. 

For those of you that have enjoyed a good kugel, you know that there are many, many types of kugel.  (generally, kugels are classified into one of two categories-- either sweet or savory)  And for each type of kugel, there are about a thousand variations on that type.  Also, everyone swears that their kugel is "the" kugel recipe, so you can take it with a big grain of kosher salt when I tell you that my potato kugel recipe is "the" potato kugel recipe.




Ingredients
  • 4 large russet potatoes
  • 1 large yellow onion
  • 3 eggs
  • 2 Tbsp flour (can substitute matzah meal during passover)
  • 1/4 cup vegetable oil, plus oil for the baking dish
  • 1 tsp Kosher salt and 1/2 tsp black pepper (my "free" ingredients)

Directions

Preheat oven to 350 degrees.  Peel the potatoes and grate them using a food processor. (you can grate them by hand, but a food processor is much easier!)  Then, remove the skin from the onion and grate that as well.  Place the potato and onion mixture into a large bowl and allow to rest for about 5 minutes. Meanwhile, in a small bowl, lightly beat the eggs.  Add the 1/4 cup of vegetable oil to the eggs and mix lightly.  Add the flour, 1 generous tsp of Kosher salt, and 1/2 tsp black pepper to the egg/oil mixture and combine.  The mixture will be lumpy, but don't worry about that. Set the mixture aside.

Take a 13x9 inch glass baking pan and pour enough vegetable oil on the bottom of it to lightly coat the entire bottom of the pan.  This is not just for "greasing" the pan, but this will help to cook and brown the outside of the kugel.  Place that pan in the pre-heated oven to heat up the oil.

Now, return back to the large bowl of potatoes and onion, and drain the liquid out from the bowl.  Press on the potatoes and onions to try and squeeze and drain as much of the water out of the mixture that you can.  (This is very important otherwise you'll have an extremely soggy kugel! No one likes a soggy kugel.)  When you've drained out as much water as you can, pour the egg mixture into the large potato/onion bowl and mix until combined.

Remove the pre-heated, oiled pan out from the oven and CAREFULLY spoon the potato mixture into the hot pan.  This is the most "dangerous" part of the process because the hot oil can splatter and burn if you're not careful.  Also, you'll want to make sure that your potato mixture is not "cold" because you don't want your hot, glass pan to crack.  I've never had this happen, but I'm very cautious with how I perform this step.

Put the kugel back in to the oven and increase the temperature to 400 degrees.  Cook for 1 hour or until the top of the kugel is golden brown. 


Make sure to check out the rest of the #SundaySupper recipes.  They all feature 5 or Less ingredients!  For a bunch of Foodies, this is quite an accomplishment. 


Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 6:00 pm (Central) for our weekly #SundaySupper live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your recipes on our #SundaySupper Pinterest board and share them with all of our followers.  See you then!

                             

Sunday, September 23, 2012

Apple Cake with Cream Cheese Frosting #SundaySupper

Welcome to the #SundaySupper Autumn Apple Event!  For me, this is also the time of year where we eat apples because it's Rosh Hashanah, so I was really excited to see an event where we could showcase our favorite apple recipe.

I love making "apple everything" in the fall.  Apple cakes, apple pies, apple tarts, baked apples, apples with cheese, curry and apples, dipping apple in honey-- you name it! 

What I'm probably best known for is the Apple Cake with Cream Cheese Frosting recipe that I received from a coworker of mine, Kristin.  She made it for a baking competition at work, and after one taste, I ran to her and exclaimed that I needed (yes, NEEDED) the recipe!  It was so moist and full of marvelous, chunky apple pieces that I knew it would be perfect for our Rosh Hashanah celebrations.  The cream cheese portion of the recipe has also become the "gold standard" of cream cheese frosting recipes for me. 



Ingredients
  • 2 eggs
  • 3/4 cup oil
  • 2 cups sugar
  • 1 tsp vanilla
  • 4 cups of coarsely chopped, peeled apples (red delicious work best- 1 large apple = about 1 cup)
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
Directions

Preheat oven to 350 degrees.  Peel and chop the apples. Set aside. (do not worry if they turn slightly brown, however work quickly at this point)  Beat eggs, oil, sugar and vanilla until well combined.  Add in the flour, salt,  baking soda, and cinnamon.  Fold in the apples.  The batter will be extremely thick at this point!  Spread the batter in a 9x13 inch pan.  Bake 45-60 minutes or until a cake tester comes out clean.  Depending on the moisture content of the apples, the cooking time may vary.  I find that it usually takes closer to the 60 minutes for my cakes.  Once the cake is fully cooled, spread on the cream cheese frosting.

Frosting Ingredients

  • 8 oz softened cream cheese
  • 3 Tbsp softened butter
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar

Frosting Directions

On medium speed, mix the softened cream cheese and butters until combined.  Add the vanilla mix for another minute.  Add the powdered sugar and continue mixing until fully combined. 



If you're interested in other Apple Recipes, make sure to check out the Sunday Supper crew's menu this week.  It looks so great, I don't even know where to start!

Soups, Salads, Starters and Breads
Main Meals
Sides
Desserts

Beverages


Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 6:00 pm (Central) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!


                       

Thursday, September 20, 2012

Candy Corn M&M Cookies

When it comes to baking with M&Ms, this has to be my absolute favorite time of year!  There's plenty of interesting flavors to choose from thanks to the end of summer, the start of Halloween and the push for retailers to put our their Christmas items. 

To me, fall means Candy Corn M&Ms.  Stay with me here-- they are not as obnoxious as the waxy candy corn that you grew up on.  They are pretty much white chocolate with a subtle hint of candy corn flavor all wrapped up in a wacky colored coating.  This clearly is perfect for cookies!

This recipe is so simple and so fast, and the cookies will be gobbled up in no time-- I guarantee it!  Everyone that's tried these cookies has remarked how unexpectedly amazing they taste.  They aren't overly sweet, and the flavor is unique enough that there's no mistaking the specialness of the Candy Corn M&Ms.  If you locate Candy Corn M&Ms on your local store's shelf, buy a couple of them.  You won't regret it.



Ingredients
  • 1 cup of butter, softened
  • 1/2 cup white sugar
  • 3/4 cup (packed) light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 bag of Candy Corn M&Ms (9.9 oz bag)

Directions

Preheat oven to 350 degrees.  In a large bowl, cream the butter and sugars until they are fluffy- about 2 minutes.  Add the eggs one at a time and continue beating after each addition until combined.  Add the vanilla and beat on medium an additional 2 minutes. 

In a smaller bowl, combine the flour, baking soda, and salt.  Mix until combined and add to the wet ingredients.  Beat on medium until it is all mixed together.  Add the Candy Corn M&Ms and fold in or beat on very low speed just until combined.

Drop rounded spoonfuls onto a parchment lined cookie tray and bake for 10-12 minutes or until the tops are just slightly golden.  Remove from the oven and allow to cool for a few minutes on the cookie tray.  Move to a wire rack and allow to fully cool.  Makes about 2 dozen cookies.
                             

Sunday, September 16, 2012

Plantain Fritters #SundaySupper

This week, the Sunday Supper crew is celebrating Dia de Independencia, or the Mexican Day of Independence.  What a better way to do this than with a Mexican Fiesta filled with delicious food!

I have to admit that Mexican cooking was quite a challenge for me.  Not having any other spice lovers in the house, our Mexican repertoire consists mostly of tacos and taco salads-- hold the extra spice.   

Additionally, our town's Mexican grocery store recently closed, so I was pretty limited due to lack of traditional ingredients.  I almost don't want to admit it, but when I found out about this challenge, I literally wandered down the ethnic food aisle at our big box grocery chain for about an hour, holding a gigantic bag of corn husks in my hand, and silently lamenting about my lack of creatively for this week's dish.

Then, it hit me-- Sunday is another holiday!  Starting at sundown, people of the Jewish faith begin celebrating Rosh Hashanah!  What could I do for a dish that would combine both Jewish and Mexican cuisine?  Okay-- so it's a stretch, but I came up with Plantain Fritters.

Now, one wouldn't necessarily see the Jewish connection until you see how the dish is prepared.  Instead of just battering chunks of plantain, I decided to treat it like a sweet latke.  (in the Jewish tradition, a latke is a pancake traditionally made from grated potato)  What resulted was a delectably sweet fritter with just a hint of tangy banana flavor. 

Plantain fritters coated in sugar and cinnamon then drizzled with chocolate sauce

Ingredients
  • 2 large plantains (avoid very ripe plantains as they need to be somewhat firm for grating)
  • 1 large egg
  • 1 Tbsp brown sugar
  • 1 Tbsp milk
  • 1/4 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • Vegetable oil for frying fritters
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • Chocolate sauce for drizzling

Directions

Prior to heating any oil for cooking, you need to get all of your ingredients prepped.  Once you start cooking, everything moves very quickly, so it will help to be prepared. 

Peel your plantains, and in a medium sized bowl, carefully use a grater to hand grate the plantains.  (do not use a food processor for this! You must hand grate the plantains or they will turn to mush)  Set the bowl aside.  Working quickly, lightly beat the egg in a small bowl.  Add the brown sugar and milk to the egg mixture and combine.  Set aside.  In another small bowl, combine the flour, baking powder and salt and mix thoroughly.  Set aside.  In yet another small bowl, add the sugar and cinnamon and combine.  You will use this sugar mixture to coat the fritters after they have come out of the hot oil. 

Add the egg mixture to the grated plantains, and lightly mix.  Then, add the flour mixture to the plantains and eggs, and lightly mix that in as well.  You are now ready to start frying!


In a large frying pan, add vegetable oil to the pan until you have about a quarter of an inch of oil in the pan- maybe a bit less.  You do not want so much oil that the fritters are totally submerged.  You only want the bottom half of the fritter to be frying at a time.  Turn on the heat to medium.  Do not turn the heat on too high or you can easily burn the fritters.  When the oil is hot, carefully scoop enough of the plantain mixture into the hot oil so that you have a 2-3 inch diameter fritter.  Fry the fritters on that side until the bottom starts to turn golden. This may only take a few minutes or less!  Flip the fritters and fry on the other side until that side is also golden brown.

Remove the fritters from the oil and allow them to momentarily rest on a paper towel lined plate.  Then, working quickly, individually place them into the small bowl with the sugar and cinnamon mixture making sure to coat both sides.  Serve with a drizzle of your favorite chocolate sauce.  I found that two large plantains made six fritters. 


Now you can't have dessert until you've eaten your dinner!  So make sure to check out the other fabulous recipes from the Sunday Supper crew.  You can find them below, plus we'll be sharing them all day long on Twitter!  We'd also love for you to get in on the party and share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 6pm CT.


Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)



La Comida (the food)
Postres (desserts)
Bebidas (beverages)

Remember--We’ll be meeting up on Twitter at 6:00 pm Central for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat or Tweet Deck! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!  Won't you join us around the Family Table?


                       

Thursday, September 13, 2012

Melting Away My Cares with Caramel

Oy!  This has been quite an eventful week at work!  Actually, I take that back... nothing mind-shattering has occurred.  I just have that overwhelming anxiety that comes with returning to work after a long chunk of time on "Staycation".

So, what do I do when I stress?  I bake.  Or cook.  Or blog.  Today, I wrapped up caramel, and now I'm blogging about it.  Must have been a really stressful day, right? 

All my cares disappeared as soon as I took a look at the glistening pan of homemade caramel that was screaming to be photographed and wrapped up.  Nothing is more soothing than a delicious bite of sweet, buttery, homemade caramel.  What's even better is that it's super easy to make.  Besides the ridiculously sickening amount of sugar needed (Hey-I never claimed this was a low-calorie blog!), it only requires two things-- Patience and a Candy Thermometer.


 
 
Ingredients
  • 1 cup light corn syrup
  • 1 cup unsalted butter
  • 2 cups heavy cream
  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt  

Directions

Place all of the ingredients in a medium sized, heavy saucepan.  Turn the heat on low, and clip your candy thermometer to the side of your pan making sure that the bulb isn't touching the side or the bottom. 

Not the most appetizing picture at this stage, right?


As the ingredients are melting, stir occasionally.  When all the ingredients are melted, increase heat to medium.  (Note: do not leave the mixture unattended! It can bubble up as the temperature is increasing, and since it's so hot and sticky, it could easily cause a huge mess or a bad burn to a pet or little one!)  Keep an eye on the candy thermometer-- when it gets to 245 degrees, carefully pour the molten (yes, molten!) mixture into a prepared 13x9 inch pan.  I used a glass pan that was sprayed generously with butter flavored cooking spray.  Cover and allow to cool overnight.  Once the caramel has set, cut/scoop into pieces and wrap in heavy duty wax paper. 


 
 
I've managed to find a few ways to enjoy this caramel!  We've eaten it plain.  We've dipped apples in it.  We've heated it a bit and drizzled it over ice cream.  We've also combined it with the Candied Pecans from last week, and boy was THAT delicious!
 
 

 
 
 
 
                     

Sunday, September 9, 2012

Candied Pecans #SundaySupper

ARE YOU READY FOR SOME FOOTBALL?

 
This week, the fabulous #SundaySupper crew is having a Tailgate Party!  Now, I know that you're all rooting for the Badgers and the Packers, right?  Right?  RIGHT! 
 
In this house, football is taken very seriously.  Additionally, we like to make a tradition around the food the accompanies the weekend hours of watching sports.  Nuts are a great "sport food" because they're not messy, and you can nosh from pre-game all the way to OT.
 
Sometimes, we'll just dump a bunch of mixed nuts into a fancy bowl, but when the game is really important, I'll whip up a batch of Candied Pecans.  They're simple to make, and they remind everyone in this family of the hot, candied nuts that you can buy at local sporting events.  They're great when served hot or cold, so if it's easier to make them ahead of time, you can do that, too!  Just make sure to store them in an air-tight container when they're cooled.
 
 
 
 
 
 
 
 
Ingredients
  • 16 oz. of Pecans, halved
  • 1 egg white
  • 1 Tbsp of water
  • 1 tsp vanilla extract
  • 3/4 Cup white sugar
  • 1 tsp cinnamon
  • 1 tsp (scant) of salt
 
Directions
 
Preheat the oven to 250 degrees.  Line a roasting pan with aluminum foil, and spray the foil with non-stick cooking spray. 
 
Combine the egg white, water, and vanilla extract in a large bowl and whip with a whisk until the mixture is frothy and resembles foam.  Add the pecans to the bowl and combine until the pecans are coated in the foam mixture.  In another small bowl, combine and mix the sugar, cinnamon, and salt.  Then, pour the sugar mixture onto the pecans and stir until all the pecans are coated in the sugar mixture.  Pour the pecans into the prepared roasting pan, and spread them out until they're in an even layer.  Cook for 1 hour, stirring the pecans every 15 minutes while they're cooking.  Cool slightly before serving as they will be hot.  Be careful not to overcook/burn.
 
Make sure that the pecans are completely coated with the egg white mixture
 
Pecans cooking in the prepared roasting pan.  I used a 13x9 glass pan lined with sprayed foil
 
 
So, what do you have cooking up for your Tailgate Party?  If you're out of ideas, we've got you covered for the rest of the season. I can't wait to try out this week's featured recipes.  It makes me wish football season was all year long!
 
For more ideas, join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 6pm CST for the live #SundaySupper chat.  Yes, I know the Packer game will probably be in the 4th Quarter.  If you can't join us right at 6pm CST, then jump in when the game ends.  See you then!


The Lineup

Pre Game Warm-ups:
On the Sidelines:
Main Events:
Overtime:
From the Cooler:
Wine Pairings by Wine Everyday
 


                             

Thursday, September 6, 2012

Simple Meals with Pancetta, Day Two: Slider with Pancetta

Well, I may have over-purchased the pancetta.  After several PLT sandwiches, we needed something new.  Since we are still working on a large number of outdoor projects, we require fast meals.  The Foodie in me needs something special since this is Staycation after all!  Enter the Slider with Pancetta.

Perhaps we're a little bit behind the times, but no one in the family has ever had a slider before.  For those of you that live under the proverbial rock with me, a slider is basically a mini-hamburger.  There are lots of variations on the slider, but they all have the same tiny size in common.  Some folks say they're called sliders because they're "so small, they slide right down" and still others claim they're called sliders because "they're so greasy they slide all over the place."  I'm going to go with option #1 because I really don't want to think about the grease. 

For our sliders, I utilized a Griddler.  I purchased it about a year ago, and I'm so happy with it.  This fabulous machine is both a griddle and a panini press.  In a house that was dependent on Fast Food, it's helped us avoid the drive-thru many times!  You can create a quick meal in a jiffy, and it's usually pretty impressive, too! 

The trick to our moist sliders was to use our Griddler to grill the onions while the burger cooked by "steaming" them underneath the patty.  Also, we did not season our meat because we wanted the flavor of the pancetta to come out.




Ingredients

  • Ground Beef (80/20) shaped into tiny patties
  • Buns, soft & dinner roll sized
  • White Onion, sliced into thin rings
  • Pancetta, sliced "thick" if possible
  • Cheddar Cheese, sliced
  • Tomato, sliced
  • Lettuce
  • Condiments, if desired

Directions

Place your unseasoned beef patties on a heated griddle (or frying pan) turned up to medium heat.  On top of the patties, place a generous amount of white onion, sliced into thin rings.  After a minute or two (enough for some grease to render), carefully flip the patty over so that the onions are underneath the burger.  If you're using a griddle that can press/heat the top of the patties, close the griddle and heat until done.  If you're using a frying pan, you'll need to flip the patties over halfway during cooking. 

While the meat is cooking, heat the pancetta in a frying pan on medium heat until the edges are getting crispy. (similar to cooking regular bacon) Flip the pancetta occasionally and be careful not to overcook it. When done, place the cooked pancetta on a paper towel-lined plate so that the grease absorbs.

When both the meat and pancetta are done, assemble your sliders to your liking using the buns, cheese, tomato, lettuce and any condiments.   Serve with fries or another side of your choice.  After having these, you may never have a regular hamburger again.

                        

Wednesday, September 5, 2012

Simple Meals with Pancetta, Day One: the PLT

This week, my family is on "Staycation".  You would think that I'd be locked in the kitchen and cooking every day, but that hasn't been the case.

#1- There's lot of work to be done around the house
and
 #2- It's been unseasonably warm

In Wisconsin, we have a very short window of time where we can do outdoor work.  We are in that window right now.  The deck has to be stained at ours and our son's house.  Windows have to be caulked.  Driveway cracks have to be patched.  Grass needs to be reseeded.  I could go on with my list of house repairs, but I'll spare you. 

Also, there's a temperature issue lately.  In my lifetime, this has been the hottest summer on record.  I love cooking, but I don't like my house to get up to 95 degrees because I've gone a little berserk in the kitchen! 

These two issues would normally be the perfect excuse for us to head over to a drive-thru and order a couple of items off the value menu.  Why do that when you can make a delicious meal in the same amount of time as it takes to drive to your local fast food joint.  With just a little bit of planning, you can cook up one of the "standards of summer" but put a little twist on it, too!  Hence, the PLT.



PLT- a twist on the standard BLT


What's a PLT?  A PLT is like a BLT (Bacon, Lettuce, and Tomato) but substitute Pancetta.  What's Pancetta?  (pronounced "pan-chet-ta") When my family asked, I simply said, "Italian Bacon".  Really, there's a lot of truth in that- except, it's seasoned differently.  When cooked, you can smell the aroma of nutmeg and fennel.  It's very unique and can transform a regular bacon recipe to something really special!  You can find pancetta at your local grocery store or butcher by the deli counter.  If you can find prosciutto, you can often times find pancetta right next to it.  Usually, it's in a plastic package and already pre-sliced or cubed.

I was so lucky to see it carried whole in our local deli case!  They didn't have it opened or priced.  I sat there for 20 minutes while they tried to figure out how to price it and slice it.  Finally, I stepped in and helped. (yeah- I even told them where to find it in their "meat pricing directory"-- bossy, right?) 

Once you buy your pancetta, you'll want to make sure that you have a good bread available.  I used a large ciabatta bread. Individual ciabatta rolls would work, too.  Don't just use white bread for this delicious sandwich. 

Ingredients
  • Pancetta, sliced "thick" if possible
  • Bread, ciabatta or other high quality bread
  • Tomato, sliced
  • Lettuce, preferably a darker green/non-iceberg variety
  • mayonnaise

Directions

In a frying pan on medium heat, fry up your pancetta until the edges are getting crispy. (similar to cooking regular bacon)  Flip the pancetta occasionally and be careful not to overcook it.  When done, place the cooked pancetta on a paper towel-lined plate so that the grease absorbs.  Now, assemble the sandwich just like you would a BLT.  Spread mayo on some sliced bread, add your sliced tomatoes and lettuce, add a slice or two of pancetta, and close up your sandwich. 

Now, ENJOY!  If you're like my family, you may never eat a regular BLT again!


                          

Sunday, September 2, 2012

Bloody Mary Skirt Steak #SundaySupper

Happy Labor Day Weekend! It's time to fire up the grill and invite your friends over for a potluck!  Don't know what to bring?  No problem! That's where the #SundaySupper crew comes in. This week, we have lots of amazing ideas for any party. From appetizers, to drinks, to sides, to the main course, and yes-- even dessert, we've got you covered.

I decided to make my famous Bloody Mary Skirt Steak. If you're not able to find a skirt steak, you can easily use a flank steak as well.  I like this recipe because it's simple, and it takes a cheaper cut of meat and turns it into something special.  The marinade adds a subtle flavor to the meat.  It's mild enough that even kids will like this!

Ingredients
  • 1 skirt steak (or flank steak)
  • 2 cups of vegetable juice like V8
  • 4 cloves of garlic, minced
  • 2 Tbsp horseradish
  • 1 Tbsp Worcestershire sauce
  • 15 shakes of Tabasco sauce
  • Juice from 2 limes
  • Black pepper to taste

Directions

In a medium bowl, combine all of the ingredients except for the steak. Mix well.  Place the steak in a 1 gallon plastic freezer bag.  Pour the mixture over the steak.  Seal the bag and make sure the steak is coated in the liquid.  Place in the refrigerator so that the steak is flat and soaking in the mixture on all sides.  Marinate for a minimum of 3 hours or overnight.  Every few hours, turn the bag.

When time to grill, discard the marinade and pat the steak dry with a paper towel.  Place on a very hot grill, and cook for about 3-4 minutes on each side. (if using a flank steak, it will need longer to cook-- likely 5-6 minutes per side) 




Make sure the grill is nice and hot so that you get a good sear on the meat


After grilling, let the meat rest for a few minutes.  When serving cut into portions by slicing against the grain of the meat. Serve with your favorite sides. I suggest a nice salad and maybe even corn on the cob!




Join us this week around the family table for our #SundaySupper and we will share with you our favorite cookout recipes .  We hope to inspire you with these fabulous recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite cookout recipes during our #SundaySupper live chat at 6pm CT.

Labor Day Cookout Recipes:


Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 6:00 p.m. CST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!
We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!