Tag Archives: Sunday Supper

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!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://hardlyagoddess.com/vegetarian-muffaletta-sandwich-sundaysupper/

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!

Taco Dip Pizza #SundaySupper

Taco Dip PizzaIf there’s one thing everything can agree on in my house, it’s pizza. Plain cheese usually rules the kid-table, but every once in a while I can sneak one new thing in for the adventurous eaters among us! This taco-dip pizza was a leftovers inspiration, and my oldest daughter absolutely loves it!

But I am jumping ahead.  This week over 50 (!) bloggers are sharing their best pizza recipes. So if Taco-Dip Pizza is not your thing….then you have over 49 other recipes to try!  Do you like thin and crispy crust? Or thick and chewy?They’re all here! My Taco-Dip Pizza is just one of many options for you to choose from- and it’s a meatless option!

It is so easy to make as a dinner, but I also think changing up your normal dip to bring to parties would be fun!

In 5 easy steps, here’s what to do:

  1. Stretch the dough
  2. Spread the refried beans
  3. Spread the cream cheese mixed with sour cream and taco seasoning
  4. Layer on the salsa
  5. Add the cheese and hot peppers

pizza-taco-steps

Here you go:

pizza-taco-steps

If you love taco -dip, you will love this yummy pizza!

Taco Dip Pizza

Prep Time: 10 minutes

Cook Time: 15 minutes

Take your favorite taco-dip and put it in pizza form with this delicious combination that can be a meal or an appetizer that you will love!

Ingredients

  • 1 bag of premade dough from the store (or your fave)
  • ½ can of vegetarian/fat-free refried beans
  • ¼ cup low-fat sour cream
  • ¼ cup low-fat cream cheese
  • 1 TBSP taco seasoning
  • ½ cup red salsa
  • 1 cup shredded cheddar/mozzarella mix cheese
  • *Optional Toppers: Scallions, pickled jalapeno peppers

Instructions

  1. Preheat the oven to 400*.
  2. Spray a rimmed sheet pan with non stick spray.
  3. Stretch your dough onto the pan.
  4. Place in the oven to pre-bake for 5 minutes.
  5. Remove from the oven and spread the refried beans in a thin layer.
  6. In a small bowl mix the cream cheese, sour cream and taco seasoning until combined. Spread this on top of the bean layer.
  7. Next, spread a layer of the salsa.
  8. Sprinkle the cheese evenly over the salsa layer.
  9. Bake for 10-15 minutes on the lowest rack to get a crisp crust.
  10. Remove and sprinkle with optional toppers: chopped scallions or pickled jalapeno peppers
  11. Cut and serve with extra salsa for dipping if desired..
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://hardlyagoddess.com/taco-dip-pizza-sundaysupper/

Thank you to the Event host: Coleen Hill of The Red Headed Baker

Appetizers

Breakfast

Condiments

Desserts

Mains

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.


This post is also linked with Meatless Monday with Sarah at A Whisk and 2 Wands, and Deborah at Confessions of a Mother Runner.

No-Cook Peanut Butter Cup Ice Cream #SundaySupper

I love peanut butter. I had to have eaten a gallon of it while pregnant with all of my kids, and so the love of all things peanut and chocolate were passed on from birth until today! Enter this deliciousness!

no-cook peanut butter cup ice cream

I posted recently my No-Cook Vanilla Ice cream, which we all love. Once you have down the process of making ice cream, it is almost too easy to make! So easy, that my kids love helping at any chance and giving me their 2-cent version of recipe ideas on things to add to make the ice cream better for next time!

No-Cook Peanut Butter Cup Ice Cream

Adapted from the Cuisinart Ice Cream Maker Recipe book, for Peanut Butter Ice Cream.

Ingredients:

1 cup peanut butter (the smooth, regular, made with sugar kind)
1/3 cup brown sugar
1/3 cup sugar
1 cup milk (regular or low-fat)
2 cups cream (light or heavy)
1 tsp. vanilla
1 cup of chopped peanut butter cups (about 8 regular sized)

Directions:

Using a hand mixer or whisk, beat the peanut butter and sugars until combined. You may need to scrape down the sides.
Add the milk and mix again until all the sugar is dissolved.
Add the cream and vanilla and stir by hand until combined.
Cover this mixture and refrigerate for at least 3 hours or overnight is really the best.
Add the mixture to your ice cream maker and process according to the directions. For me it takes about 25-35 minutes until it resembles soft-serve. At that point add the chopped peanut butter cups and let is swirl around for another minute.
Remove the mixture from the machine and freeze (if you can stand it!) for 1-2 hours to firm up.
When you are ready to serve, let it sit out for 20 minutes until it is soft but not melted.

Makes 1 1/2 quartsno-cook peanut butter ice cream

So delicious!

no-cook peanut butter cup ice cream


This is my kids’ favorite. Honestly. It kills me to make it with the cream, but it is so much better this way. The ingredients are so honest, and not all that weirdo ice-cream stuff that makes it fluffy and non-caloric. No thanks. Give me my cream and sugar please and leave me the heck alone with my peanut butter and chocolate! Love this. And you will too.

If you want MORE kid-friendly things to cook or not-cook, here is the low-down on 30+ ideas from the Sunday Supper crew. Enjoy!  Special thanks to Ellen @ Family Around The Table and Renee @ Renees Kitchen Adventures!
Appetizers

Desserts

Main Dish

Snacks

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.