Tag Archives: Sunday Supper

Spiked Arnold Palmer Cocktails #SundaySupper

Spiked Arnold Palmer Cocktails

Who doesn’t love lemonade and iced tea mixed together? It’s a great way to get some lemon and sweetness to tea…and if you add a touch of bourbon, you have a refreshing party drink!

According to Wikipedia, Arnold Palmer ordered his non-alcoholic version of the drink in a 3 parts iced tea to one part lemonade ratio, so often, that they named the drink after him. This version of mine just adds the alcohol.

Spiked Arnold Palmer Cocktails

It’s just a different ratio with an added topper of fizz and sweetness.

Spiked Arnold Palmer Cocktails

For 2 servings:

1 cup yellow lemonade from the carton
1 cup brewed iced tea ( black or orange-pekoe)
1/4 cup bourbon
splash (up to one inch at the top) of ginger ale

Directions: Get out 2 rocks glasses. Fill with ice. Divide the lemonade and iced tea between the glasses. Add 1/8 cup of bourbon to each glass.  Stir it up- and then top with the ginger ale. Garnish with a slice of lemon.

For a large party-sized pitcher I use:

3 cups yellow lemonade in the carton
3 cups brewed iced tea ( black or orange-pekoe)
3/4 cups Bourbon
1 can ginger ale for fizz & sweetness right before serving

Mix it all together and serve in a pitcher filled with ice or large dispenser. Add the ginger ale right before serving for best fizz. It also adds a bit of sweetness for those who love their tea a bit sweeter! Of course lots of ice and garnish with a lemon slice. Enjoy!

*Note: If you like your drinks stronger, by all means add more bourbon! If you want a “mocktail” version of this just eliminate the bourbon and make a straight up “Arnold Palmer.”

Spiked Arnold Palmer Cocktails


A big “Thanks” to Christie from A Kitchen Hoor’s Adventure, the host of today’s #SundaySupper Simple Mixed Drinks collection of recipes!

Classics with a Twist

Make Mine a Mocktail

Simply Different

Tasty and Tropical

Very Vino

For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement
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.

Spiked Arnold Palmer Cocktails

Healthier Baked Italian Meatballs #SundaySupper

Healthier baked italian meatballsFitting with the theme of this week’s Sunday Supper, as “Cowboy Cooking” I am making Healthier Baked Italian Meatballs. So what is Cowboy Cooking you ask? (and I’m glad you did) According to Cowboy Kent Rollins (THE modern day authority on Cowboy cooking)  it’s hearty food, not fancy! You can see him on CBS Sunday Morning to get his gist!   Kent and his wife Shannon carry on the tradition of cooking on a Chuck wagon as they make their way across the country feeling hungry cowboys and cowgirls with recipes like Chicken Fried Steak, Sparkly Taters (add beef!), and Green Pepper Frito Pie.

So why “healthier” meatballs for me? Well I love all kinds of meat, but I am not paleo. I am not totally veggie either. I just wanted a healthier meatball but still had plenty of flavor...So I made one. Click To TweetWith  only egg-whites, whole-wheat breadcrumbs, and no cheese, I consider it “clean” and also Advocare compliant (you can read more about that here). In the recipe I note that the breadcrumbs are optional- and guess what?! They are! I like the texture better with the added crumbs, but if you are following a paleo diet, take them out and these are still delicious!  If you are just wanting to eat healthy foods, but still want a really tasty meatball…here you are:


meatball ingredientsHealthier Baked Italian Meatballs

Makes 20

1 and 1/2 pounds ground Certified Angus Beef® brand beef
4 oz. mushrooms, chopped fine
1/4 cup egg white liquid
1/3 cup onion, chopped (either green or white)
1/2 tsp. pepper
1 tsp. salt
1 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. garlic powder
*Optional: 1/3 cup whole wheat breadcrumbs (and I opt)

Preheat the oven to 375*. Spray a rimmed baking sheet with non-stick spray.

Mix all the ingredients until thoroughly combined. Form into 20 meatballs. The best way to do this is to wet your hands and scoop a large heaping tablespoon amount into your palm. Roll and place on the prepared cookie sheet. Bake for 20 minutes until no longer pink in the middle. Serve with your favorite sauce.Healthier Italian Meatballs


To get more great Cowboy Cooking ideas check out Kent and Shannon’s blog recipes HERE. You can also find inspiration on Certified Angus Beef® brand’s website HERE. Look for this label:

certified angus beef brand

This is the pre-made patties label too, but you need to look for that little cow and the “Certified Angus Beef” brand!

The recipes do not have to be made over a campfire (but they can be)! They have some amazing recipes for using beef and their burger recipes look perfect for summer grilling. And don’t forget, for the best recipes using Certified Angus Beef® brand check out our Sunday Supper Bloggers here, thanks to the host today, Cindy Kerschner of Cindy’s Recipes and Writings.

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

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

Healthier Italian Meatballs

 

Vegetarian Muffaletta Sandwich #SundaySupper

Vegetarian Muffaletta Sandwich Hi you guys! It is just about time to celebrate if you are in New Orleans, anyway for Fat Tuesday and the Mardi Gras fun!  The bloggers at Sunday Supper were super inspired for soul-food, southern food, and Mardi Gras traditional foods this week. I have to say, I was this close to making something sweet, but I am starting my Advocare 24-Day this week, so I decided to make something I wouldn’t regret eating! Plus, I am trying to feed us more vegetables  and making a conscious effort to make more meatless dinners. So there’s this:

Vegetarian Muffaletta Sandwich

I adapted this recipe from the Sandwich King’s (Jeff Mauro), Monster Muffaletta– I changed it by omitting the meat, and using just cheese, adding some more cheese, hot cherry peppers and arugula. There is so much flavor in this bad-boy, and you know the essence of the sandwich is really all about the olive mixture- For someone who doesn’t love olives- me- I love this. I know! I actually don’t love  olives on their own, but mixed with all this briny goodness and the cheese and peppery taste of arugula, it just works! The olive salad is absolutely the star of this sandwich.

Vegetarian Muffaletta Sandwich

Vegetarian Muffaletta Sandwich

The best part of a Muffaletta sandwich is always the olive salad. The combination of chewy bread, peppery arugula, creamy cheese and the briney olive salad makes this a great sandwich! I promise, you won't miss the meat!

Ingredients

  • 1 semolina loaf, or crusty sourdough bread loaf about 9 inches
  • 4 slices thinly sliced aged provolone cheese
  • Fresh mozzarella ball (I used about 1/2)
  • Arugula
  • 1/2 cup green olives, pitted
  • 1/2 cup black olives, pitted
  • 1/4 cup olive oil
  • 1/8 cup capers, drained
  • 1/8 cup hot cherry peppers
  • 1/2 cup roasted red peppers, drained
  • 1/8 cup red wine vinegar
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper

Instructions

    First make the olive salad:
  1. Add the, green olives, black olives, olive oil, cherry peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse 8 times or until uniform but still coarse.Taste and add salt if you need it.
  2. Make the Sandwich
  3. Slice the bread in half, horizontally, and scoop out the soft insides of the bread a little. Drizzle the inside top and bottom with olive oil and sprinkle on salt and pepper. On the bottom half, layer the sandwich: cheese, arugula, cheese, olive salad; Put the top on and now you have it:
  4. 2 options :
  5. Allow it to sit for at least 1/2 hour for the flavors to marry and the oil to soak into the bread. Slice into portions and serve room temperature.
  6. Or
  7. You can wrap it in foil, and bake at 350* for 20 minutes until the cheese is melty. Serve hot.

Notes

I served mine room temperature since I like the arugula to be a bit crunchy- but heating it makes the bread a little toasty and the cheese melts so nicely, that I like it heated almost just as well!

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Vegetarian Muffaletta Sandwich

A big thanks to the host, Marion of Life Tastes Good, this week!

Appetizers

Main Dishes

Sides

Desserts

Sunday Supper Movement

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.

Vegetarian Muffaletta Sandwich


Sharing, this week with: Full Plate Thursday, Foodie Friends Friday, Pin JunkieMeatless Monday,  The Fit Foodie Mama, and Running on Happy!