Lemon Chicken Orzo Soup {#dairyfree #recipe}

Soup is on my mind - I must have told you that before a couple of times but we love soup. Soup to me is always comforting,  delicious, the perfect meal in one bowl plus it's the perfect lunch the next day.  The weather does not matter - every day is the perfect soup day, add some crusty bread, a hearty salad and it is a complete dinner…You know what else I love?  Lemon and pasta…lemon adding a fresh, tangy, crisp flavor to anything and pasta the prefect comfort food.  Now adding it all together is the perfect meal - not photogenic at all - but oh so tasty….

Lemon Chicken Orzo Soup

• 1 Tb olive oil
• 1 medium onion diced
• 1 large garlic clove, minced
• 2 celery stalks diced
• 3/4 lb diced chicken, skin removed {I prefer dark meat}
• 1 tsp salt
• 1/2 tsp pepper
• 1 TB dried Oregano
• 1/3 C lemon juice
• 1 qt chicken broth
• 3 C water
• 1 tsp lemon zest {use zest from organic lemon}
• 1/2 C of dried orzo
• 2 C frozen, defrosted or fresh spinach

1. Heat olive oil in a stock pot and when hot add
2. onion and sauté until softened
3. Add celery, garlic together with diced chicken.  Sauté until celery turns bright green in color.
4. Add salt, pepper, and oregano; sauté for another couple of minutes until fragrant
5. Add lemon juice, lemon zest, chicken broth, and water.  Bring to a low simmer, cover and leave on the stove for about 30-45 minutes for all of the flavors to combine.
6. Increase heat and add dried orzo when the soup is bubbling, continue cooking until orzo is soft.
7. Add spinach to soup, stir, cover and simmer for another five minutes.
8. Adjust salt, pepper, lemon as needed.

Chicken Pot Pie {#dairyfree #recipe}

It's been a chicken kind of week here at our house…What?!  Yes, let me tell you it was roasted chicken for dinner on Monday, chicken pot pie for Tuesday dinner, and Wednesday was chicken noodle soup.  Wham - yes, I did just say that…one chicken = three meals.  Love that!!! I do have to admit so that roasting a chicken is still fairly new to this house,  well okay not that new started roasting chickens a little over a year ago.  It never appealed to me and growing up in Germany chicken was not served that often.  True there were the very occasional visits to Wienerwald (who remembers that?) but Grill Hendl aka Rotisserie Chicken was never anything we got.  So, yes it took a while a long while for me to come around to chicken - over twenty years to be exact.  What was I thinking? What were we missing out on? Plus its super easy to make, economical - heck you can get at least three dinners out of one chicken and just so good.  Almost endless options and one of my favorites is Chicken Pot Pie; deliciously flaky crust meets creamy saucy filling…Now you know that pot pies mostly are laden with dairy and are not "safe" for the girlies or other dairy free people.  So for us it always has to be homemade and it is so delicious.  Ron and I love all of it, while Alena prefers the flaky crust, peas, as well as sauce, and Mia Rose is a crust and chicken kind of girl.  Now here it is my dairy free Chicken Pot Pie - it really so tasty even so the picture does not really reflect that ;)

Chicken Pot Pie
Crust

• 1 C  + 2 Tbs flour
• 1 tsp salt
• 1/2 C Earth Balance or other "butter"
• 5-6 TB cold water

1. Combine flour with salt and "butter" until it crumbly
2. Stir in water and bring it to ether quickly to a dough; do not knead the dough
3. Place in kitchen wrap and let rest in fridge for at least 1 hour, or briefly place it in the freezer.  The cough can also be prepared the day before you are planning to make the dish. 

Filling

• 2 Tb Olive Oil
• 1 medium onion chopped
• 1 medium carrot cleaned and chopped
• 2 tsp poultry seasoning
• pinch of salt
• 2 C cooked chicken meat, chopped to bite size pieces
• 1-1/2 Tb flour
• 1/2 C white wine
• 3/4 C plain almond milk 
• 1 package of frozen peas slightly defrosted - 12 oz
• Salt, pepper, lemon juice {1-2 tsp} to taste

1. Heat olive oil in a pan and add onion together with carrots, poultry seasoning, and salt to pan. Sauté until onions soften and vegetables are fragrant.
2. Add chicken to pan and stir it under the vegetables. 
3. Sprinkle flour over the vegetable - chicken mixture and stir everything very well
4. Add wine and mix it carefully under the mixture, stir carefully - from the bottom of the pan - to get rid of any lumps.  Bring to a simmer and let wine reduce for about 2-3 minutes until the sauce begins to thicken.
5. Add "milk" and carefully mix it into the sauce.
6. Add peas and let simmer on low for another 5 minutes.  Be sure that sauce does not get too thick - if it is too thick add more "milk".
7. Add salt, pepper, and lemon juice to taste
8.  Pour filling into a prepared 8x11" baking dish 
9. Remove chilled dough from fridge or freezer.  Roll out and size it to be a little larger than your baking dish.  Carefully place on top of filling, then cut a few vents into the crust.
10. Bake in preheated oven for about 40 minutes or until crust is golden.

Enjoy!

Slow Cooker Black Eyed Peas {#dairyfree} & Cross Country Skiing at Teacup {#MtHood #Oregon}

Happy New Year, friends!  Does it still count?  Did you have a good start into the New Year?  We certainly did - all chill just the four of us having Raclette, sparkling apple juice for the ladies and other sparkling for the adult units,  an eating break of firecrackers with friends, more Raclette, plus dessert…So who it to midnight?  Well, ahm it is time yet once again to show my true colors friends.  I have not made it to midnight in ions.  Yes,  I kid you not…it just has not happened I fall asleep.  So again all of us were soundly asleep by 10:30pm and woke up in 2015.  But hey,  it was already 2015 in Europe and on the east coast so technically we made it :)

New Years Day was spent lazily around the house but on the third day of 2015 we finally moved.  Yes,  the girls started their Cross Country Ski Lessons at Teacup Nordic up on Mt. Hood with perfect snow and weather.  Yay -  finally a full winter skiing season is ahead of us; let's just say that the entire family is excited.  The girls love their class, and the adults get to spend time on skis outdoors as well.  Winters past I have always regretted not spending enough time in the snow, especially since it is so close…right?!  We can be up at Teacup in a little over an hour so yes,  we have to take advantage of it. Can you tell that I am excited about this?  And I am even more, as in much more excited, that both girls love to cross country ski including our not so excited hiker, MiaRose :) her favorite part is - can you guess it - is my least favorite part and that is going downhill on the trails…

Now what does any of this have to do with Black Eyed Peas aka Hopping John?  It is a New Year and usually we eat Hopping John on New Years Day but it did not happen this year.  So on Saturday in the morning before we headed up to Mt. Hood at 8 am I threw (almost) everything into the slow cooker anticipating a hot meal on our return from the mountain…let's say I was a little nervous but by the time we arrived back home dinner was almost ready plus the house smelled absolutely delicious.  Yay!!! - We put on the rice and ate within the hour...

Slow Cooker Black Eyed Peas

• 2 C Black Eyed Peas, soaked over night
• 5-6 C water 
• 1  medium sized ham hock
• 1 Tb Olive Oil
• 1 medium onion, chopped
• 2 medium carrots, cleaned and chopped
• 1 red pepper, chopped  
• 1 green pepper, chopped
• 2 tsp paprika
• 1 Bayleaf
• Salt, pepper, optional -> cayenne, hot sauce to taste

1. Place drained, soaked black eyed peas in your slow cooker
2. Place ham hock on top of the black eyed peas - press down
3. Heat up olive oil in a sauté pan and quickly sauté the vegetables together with paprika until onions turn translucent.
4. Pour vegetables over the black eyed peas and mix under them
5. Place bay leaf on top
6. Pour water over the black eyed peas until they are completely covered {the ham hock will still stick out}
7. Cover.  Cook on low heat for 6 hours and have fun
8. Upon your return, remove ham hock from black eyed peas and add salt, pepper and/or optional flavors to taste.
9. Serve on a bed of rice.

Rice, Beans, Avocado & Sauteed Rainbow Kale with Creamy Tahini Sauce {#vegan #recipe #dairyfree}

Disclaimer:  I have received free produce however no further compensation; all opinions are my own

Rice & Beans one of my all time favorites when I need to grab a quick lunch - it is so good.  The Whole Bowl here in Portland serves up the perfect bowl; brown rice, secret sauce, black rice topped with avocado, cilantro plus sour cream as well as cheese shreds for "standard" version. It is just so so good and I finally attempted my own version of it by adding sautéed Rainbow Kale.

The hardest part to come up with a sauce…I am happy to report that it worked out.  Tahini, lemon juice, olive oil,  siracha, some water placed in the blender - added more water until the perfect consistency and flavor was reached.  Tangy lemon, creamy and nutty deliciousness. 

The recipe for the entire bowl is really quite simple. A couple of notes before you dive into the recipe.  I like to use dried beans and used enough to make another meal {recipe coming soon}; use canned beans if that is what you prefer.  Black or Orca beans work best - season them however you like.    Be sure to use brown rice please do not substitute with white rice.  I admit {yes, it is true} that white rice is usually our choice but here you need brown rice for the texture and taste of nuts in the grain.  

Creamy Tahini Sauce

• 1/2 C Tahini
• 4 TB freshly squeezed lemon juice {about 1 large lemon}
• 1 tsp Kosher salt
• 1/4 - 1/2 C cold water {start with less and add more if needed}
• 1/2 tsp Siracha
• 2 TB Olive Oil

1. Combine all of the ingredients in your food processor and blend for about 2 minutes or until smooth.  Add more water if consistency is too thick

This sauce is also great as a dressing for any salad.

Rice, Beans, Avocado & Sauteed Rainbow Kale

• 2 C dried black or orca beans soaked over night {use less if you do not want leftover beans}
• 1 TB Olive Oil
• 2 C chopped onions
• 1 large garlic clove  minced
• 1 C diced celeriac
• 4 - 5 C of water
• salt & pepper to taste
• 1-1/2 C brown rice
• 1 avocado
• 2 TB Olive Oil
• 1 garlic clove minced
• 8 oz Organic Rainbow Kale 
• 1-2 tsp lemon juice
• 1 avocado sliced
• Creamy Tahini Sauce
• 2 scallion cut into rings

1. Saute chopped onions together with minced garlic and celeriac in the hot olive oil.  When fragrant
2. Add the drained beans mix them under the onion mixture and quickly add the water.  
3. Bring to a slow simmer and transfer everything to a slow cooker.  
4. Cook in your slow cooker on high for 4 hours
5. About an hour before serving prepare rice -> I use Alton Brown's method its perfect
6. Start heating the olive oil in a deep pan just about when the rice is ready
7. Add garlic to the oil sauté for a minute or so before adding the Rainbow Kale.  Mix it up with the oil and garlic; stir frequently until it turns bright green in color.  Add lemon juice to the kale as well as some salt
8. Assemble the bowls 
9. Add a scoop of rice, top the rice with generous amount of Tahini sauce, add a scoop of beans, place the sautéed rainbow kale around the beans, top with avocado and scallions.

Note:  I like to top mine with Siracha but since the other members of this family do not enjoy spice 

          as much as I do nobody else does.  Otherwise I would probably add more siracha to the tahini

          sauce…

Crispy Chicken Legs for #SundaySupper #BacktoSchool {#dairyfree}

Time flies and we are still enjoying the rest of our summer…but you know what will happen next.  Right?!  It is back to reality - school is back in session, we all go back to our usual busy work days and activities.  This is the time when many of us look for recipes that are quick, delicious, and come together in a snap.  So without any further ado welcome to this week's #SundaySupper Back to School event bringing us over 40 different easy recipes.  The event is hosted by the lovely Tammi of Momma's Meals and Gwen of Simply Healthy Family; be sure to visit them.  Thank you for having us.

In our house an easy dinner means it is something that does not need a lot of preparation and can just be popped into the oven.  Chicken-legs fit that bill perfectly.  They are delicious, versatile, the entire family loves them, plus often there may be leftovers that can be turned into dinner the next day, or lunch.    This is why I bring Crispy Chicken Legs to the table today.  Juicy, yet crispy and on the table in less than 45 minutes.  First off, let me apologize for the bad picture…yes, it is not one of my best but please believe me that these chicken legs are absolutely delicious….

Crispy Chicken Legs  - {serves 4 with leftovers}

• 6 skin on, bone in chicken legs {the entire leg - thigh and drumstick}
• 1 tsp salt
• 1/2 - 1 tsp of pepper
• 1/4 Dijon Mustard
• 2 - 3 C Panko bread crumbs
• 2 TB of Poultry Seasoning Herb Blend {I use Spice Hunter}
• 2 garlic cloves crushed

 *** Preheat the oven to 425F ***

1. Prepare one or two large shallow baking dishes
2. Combine Panko crumbs with the herb seasoning and place into a shallow large plate
3. Sprinkle salt and pepper over chicken legs; lightly rub it into the meat
4. Generally divide the mustard among the chicken and rub it onto the meat
5. Roll the chicken  in the Panko herb mixture and thoroughly bread the chicken.
6. Place the breaded chicken into the baking dishes and place in oven
7. Bake for app. 45 - 50 minutes until juices run clear
8. Serve with rice and a large side salad.

Enjoy!

Are you now ready to check out all the other amazing recipes?! Be sure to check out all these other amazing recipes…

Back to School Beginnings

• Vegan Oatmeal Raisin Muffins from Killer Bunnies
• Make Ahead Waffle Casserole from Bobbi's Kozy Kitchen
• Apple Muffins from Meal Diva
• Apple Oat Breakfast Cookies from What Smells So Good?
• Toast Three Ways from Foxes Love Lemons

Back to School Lunches and Simple Suppers

• Owl Bento Box from Simply Gourmet
• First Day of School Pinwheels from Jane's Adventures in Dinner
• Quick and Easy Hot Pastrami Sliders from Webicurean
• Grilled Chicken Revamp from Culinary Adventures with Camilla
• Baked Eggplant Parmesan from Hezzi D's Books and Cooks
• Chicken and Zucchinin Meatballs from Casa de Crews
• Clean Eating Lunches Your Kids will Love from Amee's Savory Dish
• Crispy Chicken Legs from The Not So Cheesy Kitchen
• DIY Veggie Cup Noodles from Food Lust People Love
• Chicken Nuggets from Nosh my Way
• Skinny Spinach Mac and Cheese from Take a Bite out of Boca
• Chicken Schnitzle from Panning the Globe
• Berry Nutty Bento from Ninja Baking
• Spagetti and Chicken Meatballs from Soni's Food
• Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
• Steak & Cheese Pockets from Momma's Meals
• Turkey Pinwheels from Peanut Butter and Peppers

Back to School Sips

• Hulk SMASH Smoothie from Run DMT
• Good Morning Smoothies from Family Foodie

Back to School Super Snacks

• Nutty Granola from Life Tastes Good
• On the Go Guacamole from Shannon at Country Girl in the Village
• Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
• Playground Granola Bars from Noshing with the Nolands
• Apricot Dip from Magnolia Days
• Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
• Home Made Graham Crackers from Curious Cuisiniere
• Peanut Butter and Jelly Granola Bars from Pies and Plots
• Gluten Free Apple Zucchini Flax Bread from Sue's Nutrition Buzz
• Beef and Veggie Sliders from Grumpy's Honeybunch
• Peanut Butter and Jelly Popcorn from Simply Healthy Family
• Frushi (Fruit Sushi) from Mama Bee Does

Back to School Sweets and Treats

• Open Face PB & J Cookies from Desserts Required
• Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
• Peanut Butter and Jelly Paletas from La Cocina de Leslie
• Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
• Love Note Doodle Bugs from Happy Baking Days
• Frozen Yogurt Mud Pies from Cindy's Recipes and Writings
• Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Potato Pancakes {Reibekuchen} for #SundaySupper #Vegan

Happy Sunday and welcome to the #SundaySupper table; our theme this week is dishes with 5 ingredients or less.  Isn't this a great theme?  This week's host is the lovely Alice from over at Hip Foodie Mom; thank you so much for hosting.

Talking about dishes using 5 ingredients or less well let me tell you about the new favorite in our house; well it really is Alena's new favorite dish and she asks for it at least once a week- for breakfast.  Now I had to tell her, that this is either a late opening kind of breakfast, weekend breakfast, or dinner option.  So what is it?  Just a simple Potato Pancake, or as we call it in German Reibekuchen. They are perfect for breakfast with a side of apple sauce, a great side dish or the perfect dinner if paired with a large bowl of salad.

This is an easy and delicious meal; plus it uses only a couple of ingredients.  Potatoes, onion, salt, pepper, and oil for frying.  Nothing else, no flour or egg - they turn out perfect as long as you let them drain and use the perfect potato.  The perfect potatoes for Reibekuchen - after having tried my way through the varietals - is the red potato however any type will work.

Reibekuchen

• 1 lb red potatoes (or more), peeled
• 1 onion, skin removed
• Salt & Pepper to taste
• Canola Oil for frying 

1. Preheat oven to 325 F and prepare a baking sheet to place the finished potato pancakes after frying
2. Shred the potatoes; place the shredded potatoes into a colander and place the colander with the potatoes over a large bowl.  Add a pinch of salt and let the potatoes drain for at least 15 minutes
3. Shred the onion and place the shreds into a separate little bowl
4. Squeeze the potatoes down in the colander to get as much liquid as possible out.  Take the colander off the bowl and carefully {you want to keep the potato starch that collects at the bottom of the bowl} pour out the potato liquid, keeping as much of the starch at the bottom of the bowl.
5. Place potato shreds together with onion into the large bowl and mix thoroughly with the starch.  Add salt, and pepper.
6. Heat oil in a large cast iron pan and when hot, add little mounds of potato/onion mixture into the pan without crowding it.  Press gently down to flatten.  Fry for a couple of minutes and when they brown turn over.  Once they are browned, remove from the pan. First place them on a paper towel lined plate to drain of some of the excess oil, and them place them on the baking sheet.  Put them in the oven until you are ready to serve.  - Repeat step 6 until you have used up all of the potato/onion mixture.

Now check out what the other amazing #SundaySupper contributors bring to the table..

Appetizers, Salads and Starters

• Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
• Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
• Salmon and Cucumber "Noodle" Salad from girlichef
• Yogurt Dill Vegetable Dip from Melanie Makes
• Tomato, Avocado and Cucumber Summer Salad from My Healthy Eating Habits
• Fennel Citrus Salad from An Appealing Plan
• Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
• Guacamole Deviled Eggs from Ruffles and Truffles
• Tomato Soup from Run DMT
• Wasabi Cream Cheese Ham Salad from Neighborfood
• Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva

Sides and Accompaniments

• Candied Apple Jelly from What Smells So Good?
• Grilled Steak with Garlic Cumin Rub from Cooking Chat
• Homemade Ricotta from Seduction in the Kitchen
• Indian-style Roasted Cauliflower from kimchi MOM
• 3-Ingredient Beer Bread from Take A Bite Out of Boca
• Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen

Main Dishes

• Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita Cucina
• Slow Cooker Turkey Half Breast from Nosh My Way
• Easy Crock Pot Pulled Chicken from Flour On My Face
• Lemon Basil Carbonara from A Kitchen Hoor's Adventures
• Garlic Butter Shrimp from Savvy Eats
• Easy Beef Stroganoff from Hot Momma's Kitchen Chaos
• Smothered Pork Chop Cups from Having Fun Saving
• Salsa Verde Chicken Enchiladas from Supper for a Steal
• Chicken with Olives from Noshing With The Nolands
• Salmon with Tiger Dill Sauce from Cindy's Recipes and Writings
• Greek Chicken Burgers from Country Girl In The Village
• Crock Pot Beer Chicken from Our Table for Seven
• Chorizo and Potato Frittata from Small Wallet Big Appetite
• Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
• Chicken Asparagus Roll-ups from The Dinner-Mom
• Spaghetti Squash with Simple Red Sauce from Momma's Meals
• Tropical Salsa Chicken from Kudos Kitchen By Renee
• Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
• Baked Asparagus and Eggs from Bobbi's Kozy Kitchen
• Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
• Beef Short Rib Bourguignon from Food Lust People Love
• Beans and Egg Sandwich from Basic N Delicious
• Honey Almond Salmon from Family Foodie
• BBQ Foiled Chicken from Meal Diva

Desserts and Beverages

• Flourless Chocolate Cake from Jane's Adventures in Dinner
• 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
• Vanilla Bean Honey Ice Cream from The Foodie Army Wife
• Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
• 3-Ingredient Nutella Truffles from URBAN BAKES
• Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
• Nutella Ferrero Cupcakes from Brunch with Joy
• 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
• Best Ever Coconut Macaroons from Hip Foodie Mom
• Chocolate Orange Ice Cream from Gluten Free Crumbley
• Orchid Panna Cotta from Manu's Menu
• Oreo Cookies and Cream Fudge from Alida's Kitchen
• Golden Oreo Rice Krispies Treats from Pies and Plots
• Vanilla Pudding from Magnolia Days
• Sopapilla Cheesecake Bites from The Weekend Gourmet
• Coconut Cream Mango Mousse from Sue's Nutrition Buzz
• Peanut Butter Buckeyes from Peanut Butter and Peppers
• 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
• Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
• Avocado Milkshakes from The Texan New Yorker
• The Ginger Sass Cocktail from Nik Snacks
• Baked Custard Cups from Soni's Food

  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. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tortilla Española for a Tapas #SundaySupper

Time flies when you are having fun, right?  Is that not what we say...we are already in the middle of January. Let's not talk about that now...Welcome to a Tapas #SundaySupper - today's event is hosted by Constance a.k.a. as The Foodie Army Wife. Thank you for hosting :)

I have to admit that this event was bit of a challenge for me.  Tapas have been consumed by me before and I have been to Spain. Both are however a really - and yes I mean really, really, really - long time ago.  I am honestly not even sure if about eating Tapas when I was in Spain...yes, I know, I know but this girl was still very young.  Maybe in my early twenties, or late teens...yes, this girl is not a spring chicken anymore...Anyway we have had Tapas when we lived in Chicago but that is also over ten years ago so it was a challenge. Then I rememberedTortilla Española it made it's appearance on our dinner table a couple of times in 2013 and yes, it can be served at room temperature, or hot. It is a perfect little dish...

Let me admit to you another thing;  the Tortilla Española for #SundaySupper was not the prettiest one.  It actually did fall apart a little so before you invert the plate make sure to only loosen the corners of the Tortilla with a knife but also the bottom....that is what I did in the past.  So, please do not let the not so pretty pictures scare you away...this is one delicious, yummy dish.

Tortilla Española adapted from Food & Wine

•  6.5 oz. Spanish Chorizo (dried) - make sure to read the label as some brands contain dairy
•  2 lbs. yellow potatoes, scrubbed, peeled, and cut into about 1/4" slices
•  2 medium - large onions sliced thinly
•  6 eggs gently beaten
•  Salt and pepper to taste

    ****** Preheat oven to 400 F ******

1. Place an oven proof pan {I use cast iron} on the stove; heat the pan over medium heat
2. Slice chorizo and place it in the hot pan.  The pan should not be too hot, just enough to render the fat from the chorizo.  It takes about 5 minutes or so to render the fat.  
3. Remove the chorizo from the pan
4.  Add the onions to the pan and sauté over medium heat stirring often for about 5-10 minutes until they begin to soften. 
5. Add potatoes to the onions in the pan.  Cover with a lid, stirring the potato - onion mixture occasionally.  Cook until potatoes begin to soften which takes about 10 minutes or so.  
6. Return chorizo slices to the pan and mix under the potato/onion mixture.  Add salt and pepper to taste.
7. Pour beaten eggs over the potato mixture; after about 2 minutes (the egg mixture should start to set and brown on the bottom) move the pan to the oven.
8. Bake for at least 20 minutes until the potatoes are very soft.
9. Remove pan from the oven and let rest for 5 minutes or so.  To remove Tortilla from the pan, run the tip of a knife along the edges of the Tortilla, and also gently run a sharp spatula underneath the Tortilla.  Place a plate on top of the Tortilla and turn the pan over (invert)
10. Cut the Tortialla into individual servings.

For more Tapas please visit all of the #SundaySupper contributors this week....

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane's Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D's Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu's Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin' Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy's Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni's Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor's Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma's Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti - A Venetian Tapas Tradition from La Bella Vita Cucina

Wine Selections to pair with Tapas
 Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

  Join the #SundaySupper conversation on twitter every 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. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Chicken Tinga Potpie #CookbookSpotlight #TheNewSouthwest {#dairyfree}

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

I am so excited to be part of this fantastic event hosted by my friend Heather a.k.a. girlichef; the cookbook in the Spotlight is The New Southwest by Meagan Miccozi. There are a total of three events or you know, three weeks.  For the first event girlichef chose Mushroom + Leek Migas for everyone to make. Let's be frank it was a recipe I was not so sure but let me tell you...it was absolutely amazing.  Yes, it was so good that I made it again for breakfast last Sunday.  Now let's talk about this week; The New Southwest is an absolutely beautiful cookbook and it is loaded with dishes I want to try.  So what did I choose for this week's bloggers choice?!  Yes I know - you know it says so in the title; Chicken Tinga Potpie on page 159.  Flavorful chicken underneath a sheet of deliciously flaky crust; oh yes.  Potpie is something I rarely - as in maybe once every couple of years - make and It is a dish that Ron loves.  So it is perfect, right?!  Potpie with a twist from The New Southwest :)

Let me tell you, this dish was just as good as the Mushroom + Leek Migas and an absolute hit in our house.  Both girls claimed that they only liked the crust, but strangely enough Mia Rose took seconds and Alena's plate was cleaned; plus they took the rest for lunch to school and the thermoses came back empty.  Hmmmmmmm...it is a sure sign that they loved this dish just as much as Ron and I did :)

Here it is...

Chicken Tinga Potpie - pge 159 The New Southwest by Meagan Micozzi
my adaptions are listed at the end underneath the recipe ^^^
For the crust:

• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cups unsalted butter, chilled and cubed 
• 3 tablespoons cold water
• 1 large egg, lightly beaten
• For the filing:
• 2 pounds boneless, skinless chicken breasts
• 2 cups chicken stock
• 2 bay leaves
• 3 tablespoons extra virgin olive oil
• 1 cup diced green bell pepper
• 1 cup chopped tomatillos
• 3 cups chopped plum (Roma) tomatoes
• 2 teaspoons minced fresh garlic
• 2 teaspoons fresh thyme
• 2 teaspoons fresh marjoram
• 1-1/2 teaspoons salt, plus more for seasoning to taste if necessary 
• 1-1/2 teaspoons black pepper, plus more for seasoning to taste if necessary

To prepare the crust, place the flour and salt in the bowl of a food processors fitted with a steel blade and pulse process just to blend.  Add the butter and process to a coarse meal.  With the motor still running, add the water through the feed tube and continue to process just until the dough comes together into a solid mass.  Remove dough, form into a large disk, and set aside to rest.  If preparing the dough in advance, wrap tightly in wax or parchment paper and store in the refrigerator for up to one day   Be sure to allow the dough to come to room temperature and soften slightly before rolling out.
To prepare the chicken, place chicken, stock, bay leaves, and 2 cups water in a large heavy-bottomed stockpot or Dutch oven and bring to a boil (be sure to select a vessel that allows the liquid to cover the chicken completely).  Reduce to a simmer and cook for approximately 20 minutes or until the chicken is cooked through and fork-tender.  Drain and cube the chicken into 2-inch pieces once cool enough to handle.
To prepare the sauce, heat olive oil in a large, heavy bottomed pan over medium heat, add onions and bell pepper and sauté for 10 minutes.  Add tomatillo and tomato pieces and stock for an additional 10 minutes.  Lower heat to a simmer.  Add the garlic, thyme, marjoram, salt, and black pepper and simmer for 10 final minutes.  Stir cooked chicken pieces into the sauce and pour into a 9x13 inch baking pan.

Once you are ready to bake your potpie, preheat the oven to 400F.  Use a well-floured rolling pin to roll the dough out into an oblong shape with a thickness of approximately 1/4 inch.  I recommend rolling the dough out on a piece of parchment paper which you can then invert and carefully drape over the top of your filled baking pan, peeling away and discarding the paper once the dough is in place.  Don't worry if your dough hangs of the edges of your pan in spots.  Brush the surface of the dough with the beaten egg and lightly prick it several times with a fork to allow steam to vent.

Place your assembled pie onto a baking sheet and bake for approximately 45 minutes, or until the crust is golden brown at the edges and the filling is bubbling.  Remove and serve immediately.

YIELD: approximately 4 servings
^^^  to make dairy free use vegan "butter" instead of butter; my preferred brand is Earth Balance
^^^  I used 2 tsp dried Herbs de Provence in lieu of the fresh thyme and marjoram

Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight.  All opinions are my own and no monetary value was exchanged. 

This post contains affiliate links.

Pink Pasta for #Dinner {#vegan #dairyfree}

Yes, pink pasta...are you intrigued? It is a fun and as Alena & Mia Rosie say "easy, peasy, lemon squeezy", dish.  Perfect for the start into the weekend to end a busy week, and oh so pretty.

Beautiful streaks of pink meet delicious linguine....So what is it? Are you ready for this?  Do you want to guess? Yes?!  Okay - I will let you know it is essentially Pasta alio e olio with a twist...

Pink Pasta

• 1 box linguine cooked according to directions
• 1 C pasta cooking water reserved
• 10 - 15 cloves garlic cloves minced {do not press}
• 1/2 C olive oil
• 2 C beet greens
• Salt to taste

1. cook linguine according to directions; reserve one cup of cooking liquid - set aside 
2. in a large pan heat olive oil in pan when hot 
3. add garlic with a generous pinch of salt- be careful not to burn.  When fragrant,
4. add beet greens until they are bright in color
5. remove pan from heat then add cooked pasta together with the reserved cooking liquid.  Toss everything well and cover pan with a lid.  Let rest until you are ready to serve {about 3-5 minutes}

Serve with a big side salad and enjoy!

Rosemary Garlic Croutons on layered Savoy Cabbage Soup for #SundaySupper

Happy Sunday, friends; yes, Sunday and you know what that means, right?! Yes, you are right it is time for #SundaySupper...yay :) and the theme this week is Crunch Goodness.  Do you like crunch?  I can tell you that the four of us in our house love crunch, and crunchy foods.  Our host this week is the amazing Susan a.k.a. The Girl in the Little Red Kitchen; thank you for hosting this fun event.

What comes to your mind when you think about crunchy food?  Is it a crispy apple, carrots, or fried chicken? Like I said, everyone in this little house loves crunch and today it is

Rosemary Garlic Croutons on layered Savory Cabbage Soup because nothing makes soup as crunchy as croutons.  Right?!  So here it is is

Rosemary Garlic Croutons on layered Savory Cabbage Soup
Start by making the croutons

Rosemary Garlic Croutons

• 1/2 loaf Como bread cubed {about 4 Cups}
• 1/4 C fresh rosemary, minced
•    3 garlic cloves minced
•    4 Tbs Olive Oil
•    1 tsp salt

***Preheat oven to 450 F****

1. in a large bowl toss bread with all other ingredients
2. spread herb coated bread onto a baking sheet; top with remaining herb mixture if it is not all stuck on bread
3. Bake for 7 - 15 minutes; be sure to check on it frequently {Note:
4. baking time varies greatly depending on the type of bread using}

Savoy Cabbage Soup

• 1 medium sized Savoy Cabbage, shredded - reserve 1 C
• 1-1/4 lbs. yellow potatoes, diced
• 3 carrot, cleaned and diced
• Splash of Olive Oil
• 1/4 C Tofutti Sour Cream
• Juice of 1/2 Lemon
• Zest of 1/2 untreated lemon 
• 6 Cups water
• Salt & Pepper to taste
• 1/2 lb. bulk Sage Sausage

1. Heat olive oil in a stock pot and when hot
2. Add onions with a pinch of salt; when onions begin to soften 
3. Add carrots when onions are soft, and carrots begin to turn bright in color
4. Add shredded cabbage {be sure to reserve 1 C} together with lemon zest and sauté for another minute or so until cabbage turns bright green,
5. Stir vegetables and pour in 6 C of water
6. Add potatoes to the pot, and everything to a boil. Cover, reduce heat to a simmer and cook for about 30-40 minutes until potatoes are soft.
7. When potatoes are soft - using an immersion blender - blend the soup.  Note: When blending be careful not to burn yourself because the soup is hot, will splash and may burn you.
8. Add lemon juice, Tofutti Sour Cream and blend into the soup - let simmer for another five minutes until flavors are well blended. 
9. Add salt an pepper to test.
10. In a separate pan fry the Sage Sausage, when done reserve in a bowl
11. In the same pan fry up the reserved cabbage until bright green in color, wilted, and a little caramelized

Assembly of the layered soup

1. Set out four soup bowls
2. Place a layer of crumbled sausage in the bottom of each bowl then
3. Pour a ladle of soup carefully over the sausage pieces until covered then
4. Top each bowl with Rosemary Garlic Croutons
5. Finally top each bowl with the caramelized cabbage

Enjoy! Note: This is really easy - just a lot of steps because of the layered assembly :)

Are you ready for more crunchy goodness?  Check out what the other contributors of the #SundaySupper team brought along. There is something for everyone...take a look...

Crispy Appetizers:

Bitterballen from The Urban Mrs.

Caprese Wontons from Jane’s Adventure in Dinner

Crispy Broccoli Cheddar Bites from Curious Cuisiniere

Waldorf Salad from Noshing With The Nolands

Crunchy Entrees and Sides:

Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel

Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure

Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie

Penny’s Taco Salad from Webicurean

Popcorn Chowder from The ROXX Box

Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen

Strawberry and Mozzarella Flatbread from Family Foodie

Munch on Snacks:

Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips

Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious

Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes

Duck Fat Chex Mix from The Texan New Yorker

Easy Vegan Granola from Killer Bunnies, Inc

Fried Veg Momos with Cheese Recipe from Masala Herb

How to Make Homemade Sweet and Salty Trail Mix from Neighborfood

Orange Spiced Cashews from Hip Foodie Mom

Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers

Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books

Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos

Sourdough Grissini from girlichef

Spicy Lentil Crackers from Cindy’s Recipes and Writings

Sweet and Spicy Roasted Pepitas from Alida’s Kitchen

Sweet Potato Chips from Kudos Kitchen By Renee

Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen

Vanilla Almonds from That Skinny Chick Can Bake

Crisp Dessert:

Boo Berry Cereal Treats from Pies and Plots

Choco-Caramel Squares from Basic N Delicious

Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen

Chocolate Pecan Biscotti from The Food Army Wife

Cookie Brittle from Juanita’s Cocina

Double Banana Pie Krispie Treats from What Smells So Good?

Honeycomb Crunch Candy from Food Lust People Love

Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking

Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days

Salted Caramel Cashew Cookies from Mess Makes Food

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Surprise visitor & Carnitas {#dairyfree}

As most of you know, I am originally from Germany with my entire family living in Europe; and it is quite some ways from Oregon.  Visits are usually planned way ahead of time so when my sister Kati asked earlier in the week about our weekend plans I did not give it much thought.  I certainly did not think that Kati was planning a surprise visit...so can you imagine just how thrilled I was when she told me about her plans to visit us the same week...We decided not to tell the kids and surprise them after school.

So what does all of this have to do with Carnitas? Well, let me tell you. With our weekly CSA share we received Tomatillos; a fruit I have never used before and it really threw me for a challenge.  What to do? I called upon girlichef to the rescue and thanks to her fantastic recipe I made my first true Mexican dish.  Whoo-hoo!!!  Perfect dinner for the family and Kati :)

Here is Kati after her 24 hour trip...eating a bowl of Carnitas

Let me tell you so, that I was a little concerned to pull it off.  But - wow this dish was simply amazing.  Ron loved it, Kati loved it, and also the girlies.  It involved making my first salsa verde - as in ever, and then roast the pork {I used country style pork ribs} for close to two hours in the oven.  The house smelled amazing, the dish was amazing...yes, you MUST make this dish!!!  Oh, and I did not find Verdolagas here in PDX so I just topped it with arugula.  And no, that was not my idea girlichef told me so :)

Yes, Carnitas con Verdolagas (in my case con arugula) is a must try...oh so good!!!

here we are having fun at the Portland Saturday Market...

Onion Tart {Zwiebelkuchen} for #SundaySupper {#Dairyfree}

What?! How can it be that fall has arrived...yes, this is my second favorite season; because you know what one of my favorite color's is?  It is orange - yup, you know the golden, orange, warm color.  Time to go hunting for a pumpkin and all the other fun that comes along with fall.  So, can you guess what this week's #SundaySupper theme is? Okay, I will stop the guessing games as they seem to be only fun to me and nobody else...the theme for this week's #SundaySupper is Fall Foods.  Thank you for Soni of Soni's Food for hosting today great event.

Fall to me is about Gemuetlichkeit {coziness in some sense}, comfort food, family, and friends.  To me it is also the time of year when I have to have Zwiebelkuchen {onion tart}.  I grew up in Southern Germany and Zwiebelkuchen is readily available at all of the bakeries, cafes, etc.  Zwiebelkuchen & Suser...oh, yes now Suser is not something I have found yet in Portland, please let me know if you have any leads :)

Now let me tell you about Zwiebelkuchen {Onion Tart} - this is my Mom's recipe and it works out every time; the only change is that we now use vegan "butter" and sour "cream".  It is delicious - really; it may just sound a little different :).

Take a look at our friends Larissa & Martin -

yes, they really liked it when I just introduced them to yet another Swabian dish :); and yes we did have Aperol Spritz instead of the Suser ;)

Zwiebelkuchen {Onion Tart}

Crust

• 4 C Flour
• 3 egg yolks
• 2-1/2 tsp yeast
• 1 pinch salt
• 1 pinch sugar
• 1 stick Earth Balance {125 gr.}
• 1  C water

1. Mix all of the ingredients together until you have a dough.  Cover and let rise in a warm spot for at least 2 hrs.

Filling

• 2-1/2 lb onion diced
• 7 oz lean Speck {or lean bacon}, diced {optional} - OR for a vegetarian version splash of Olive Oil
• 5 eggs
• 1 C Tofutti Sour Cream
• Pinch of salt
• 1  tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}

1.  If using, fry up the speck until most of the fat has rendered and it is nice and brown, or
     If you want to make a vegetarian version heat up a splash of olive oil
2.  Add onions, and cover.  Cook until onions are soft {make sure that they do not brown};
3.  Pour onion/speck mixture into a bowl and let cool down,
4.  Mix eggs with Tofutti sour cream.  Pour over the cooled onion/speck mixture - mix up well,
     add salt and caraway seeds

Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
    the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden

I would love to hear how you like it :) - now take a look at all the other amazing dishes the rest of the #SundaySupper team brought to the family table today. Are you ready for fall?!


Amazing Breakfasts, Brunches, and Breads

• Apple Spice Muffins from Pixie Dust Kitchen
• Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
• Apple Spice Waffles from Treats and Trinkets
• Pumpkin Spice Latte Donuts from Daily Dish Recipes
• Mini Pumpkin Pancake Kebobs from The Urban Mrs.
• Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
• Cinnamon Apple Crepes from Juanita's Cocina
• Maple Apple Bread from The Foodie Army Wife
• Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures

Outstanding Soups, Starters and Sides:

• Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
• Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
• Parmesan Polenta from That Skinny Chick can Bake
• Farro Date Salad with Mango and Arugula from Shockingly Delicious
• Butternut Squash Tian with Herb Topping from Food Lust People Love
• Chipotle Sweet Potato Soup from Alida's Kitchen

Comforting Main Dishes:

• Autumn Risotto with Chicken & Cranberries from Momma's Meals
• Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
• Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
• Chili from Casa De Crews
• Vegan Mushroom Pie from Killer Bunnies Inc
• White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
• Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
• Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
• Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
• Bacon Spinach Pasta from Magnolia Days
• Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
• Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
• Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
• Mini Meatball and Goat Cheese Risotto from MarocMama
• Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
• Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

• Pumpkin Marshmallows from Home Cooking Memories
• Salted Caramel Apple Crisp Bars from Table for Seven
• Apple Cider Five Spice Caramels from girlichef
• Italian Apple Torta from La Bella Vita Cucina
• Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
• Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
• Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
• Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
• Maple Syrup Pumpkin Bars from What Smells So Good?
• Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
• Walnut-Stuffed Baked Apples from Foxes Loves Lemons
• Buttery Bourbon Ice Cream from NinjaBaking
• Caramel Apples from Pies and Plots
• Funnel Cakes from The Texan New Yorker
• Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
• {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
• Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
• Hot Apple Pizza from Cindy's Recipes and Writings
• Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz

Tasty Drinks:

• Pumpkin Juice - Harry Potter Style from The Dinner-Mom
• The Best Wines for Fall Foods from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.