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#SundaySupper

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Smothered drumsticks is on the menu tonight at the firehouse! #firefighter #sundaysupper #howtobbqright
Smothered drumsticks is on the menu tonight at the firehouse! #firefighter #sundaysupper #howtobbqright
Vodka Sauce Recipe Below: Sunday Chicken Cutlets w/ Vodka Sauce is always a hit! 4 ounces diced pancetta, optional 1 medium yellow onion, finely chopped 3 garlic cloves, finely chopped 1 teaspoon Calabrian chili paste 3/4 cup vodka 36oz (or 1 1/2 bottles) of Passata - or one 28oz can of whole peeled tomatoes Freshly ground black pepper 3/4 cup heavy cream 1/4 cup grated Pecorino Romano cheese, plus more for serving (can substitute Parmesan) 1 tablespoon roughly chopped fresh oregano 2 tablespoons roughly chopped Basil Add the pancetta to a 12in skillet then turn the heat to medium low and fry until crispy, stirring occasionally, 5-8 minutes. (You want to start the pancetta on the pan while it’s not on so when you turn it to medium low, the fat will render from the pancetta leaving you with a lot of liquid fat which is all flavor! If the pan is too hot you can burn the pancetta without rendering the fat! )You should get a good amount of fat from the pancetta. Take out the pancetta but leave that fat. Then add the onion and cook until translucent, then add the garlic and Calabrian chili paste and cook for another 3-4 min, stirring occasionally, until onion is translucent, about 3 minutes. Add the vodka and cook until reduced by half, 2 to 3 minutes. Be careful when you add it as it may flame up! Stir in the Passata (or tomatoes) and then fill the bottle a quarter way with water and swish it around to loosen up any leftover sauce. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper, basil, and oregano. Add the sauce to a blender and blend until smooth, you could also use an immersion blender. Add the sauce back into the pan educe heat to low, add the cream and cheese and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute. #vodkasauce #sundaysupper #chickencutlet #italianfood #italiandinner
Vodka Sauce Recipe Below: Sunday Chicken Cutlets w/ Vodka Sauce is always a hit! 4 ounces diced pancetta, optional 1 medium yellow onion, finely chopped 3 garlic cloves, finely chopped 1 teaspoon Calabrian chili paste 3/4 cup vodka 36oz (or 1 1/2 bottles) of Passata - or one 28oz can of whole peeled tomatoes Freshly ground black pepper 3/4 cup heavy cream 1/4 cup grated Pecorino Romano cheese, plus more for serving (can substitute Parmesan) 1 tablespoon roughly chopped fresh oregano 2 tablespoons roughly chopped Basil Add the pancetta to a 12in skillet then turn the heat to medium low and fry until crispy, stirring occasionally, 5-8 minutes. (You want to start the pancetta on the pan while it’s not on so when you turn it to medium low, the fat will render from the pancetta leaving you with a lot of liquid fat which is all flavor! If the pan is too hot you can burn the pancetta without rendering the fat! )You should get a good amount of fat from the pancetta. Take out the pancetta but leave that fat. Then add the onion and cook until translucent, then add the garlic and Calabrian chili paste and cook for another 3-4 min, stirring occasionally, until onion is translucent, about 3 minutes. Add the vodka and cook until reduced by half, 2 to 3 minutes. Be careful when you add it as it may flame up! Stir in the Passata (or tomatoes) and then fill the bottle a quarter way with water and swish it around to loosen up any leftover sauce. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper, basil, and oregano. Add the sauce to a blender and blend until smooth, you could also use an immersion blender. Add the sauce back into the pan educe heat to low, add the cream and cheese and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute. #vodkasauce #sundaysupper #chickencutlet #italianfood #italiandinner
Tried the @nytcooking recipe for a #smashburger for our #sundaysupper
Tried the @nytcooking recipe for a #smashburger for our #sundaysupper
Who wants an invite?? Happy Sunday lil risotto action #sundaysupper #risotto #chill #doyourdishes
Who wants an invite?? Happy Sunday lil risotto action #sundaysupper #risotto #chill #doyourdishes
Sunday and the living is slow - roast bird, fresh lime soda and Salma Agha’s music for a perfect night in. . #roastbird #roastchicken #sunday #sundaysupper #freshlimesoda
Sunday and the living is slow - roast bird, fresh lime soda and Salma Agha’s music for a perfect night in. . #roastbird #roastchicken #sunday #sundaysupper #freshlimesoda
Simple Sunday Suppers >
Simple Sunday Suppers >
🍅 I’ve wanted to try making a galette for a while now so gave it a go this evening. Deliciously rustic goodness, I swapped out butter for olive oil and cornmeal for teff. Pastry: 185g wholemeal plain flour 75g teff (should have used a flour I used the grain and it was a bit too gritty) A pinch of salt Dried parsley 125g olive oil Starting the layering with a mix of thick set natural yogurt mixed with goats cheese, feta and oregano, then roasted shallots, heritage tomatoes and white courgette, and some leftover asparagus in the fridge. Seasoned and roasted for 45 mins. Incredibly easy, room for improvement on the pastry, (I’m not a natural baker, I always substitute and have to work on the right composition when I do so)! Loved it nonetheless 🥰 Would love to hear if you’ve made these and have any ideas or recommendations! #sundaysupper #dinnerideas #nutritiousanddelicious #summercooking
🍅 I’ve wanted to try making a galette for a while now so gave it a go this evening. Deliciously rustic goodness, I swapped out butter for olive oil and cornmeal for teff. Pastry: 185g wholemeal plain flour 75g teff (should have used a flour I used the grain and it was a bit too gritty) A pinch of salt Dried parsley 125g olive oil Starting the layering with a mix of thick set natural yogurt mixed with goats cheese, feta and oregano, then roasted shallots, heritage tomatoes and white courgette, and some leftover asparagus in the fridge. Seasoned and roasted for 45 mins. Incredibly easy, room for improvement on the pastry, (I’m not a natural baker, I always substitute and have to work on the right composition when I do so)! Loved it nonetheless 🥰 Would love to hear if you’ve made these and have any ideas or recommendations! #sundaysupper #dinnerideas #nutritiousanddelicious #summercooking
Sunday Supper! Roasted Turkey Breast with Dried Fruit Sauce. Life hack: skip the hassle of cooking the entire bird and stick with the breast. 9x13 Zakarian by Dash pan available @amazon Recipe below 👇 1 skin-on boneless turkey breast, about 4 pounds Kosher salt and freshly cracked black pepper 2 cups white wine 1/2 cup dried cranberries 1/2 cup dried apricots, diced the same size as the cranberries 1/4 cup canola oil 4 cloves garlic, smashed 2 sprigs fresh rosemary 5 tablespoons unsalted butter 2 shallots, minced 2 cups chicken stock 1 teaspoon cider vinegar 6 fresh sage leaves, minced Zest of 1 lemon Flaky sea salt, for garnish Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet. Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F. In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour. In a large saute pan, heat the oil over medium- high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour. Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper. Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky salt. #recipe #recipes #easyrecipe #turkey #healthy #instareel #sundaysupper #dinner #meat #familydinner #bird #sogood #yummy #cheflife #foodie #food #viral
Sunday Supper! Roasted Turkey Breast with Dried Fruit Sauce. Life hack: skip the hassle of cooking the entire bird and stick with the breast. 9x13 Zakarian by Dash pan available @amazon Recipe below 👇 1 skin-on boneless turkey breast, about 4 pounds Kosher salt and freshly cracked black pepper 2 cups white wine 1/2 cup dried cranberries 1/2 cup dried apricots, diced the same size as the cranberries 1/4 cup canola oil 4 cloves garlic, smashed 2 sprigs fresh rosemary 5 tablespoons unsalted butter 2 shallots, minced 2 cups chicken stock 1 teaspoon cider vinegar 6 fresh sage leaves, minced Zest of 1 lemon Flaky sea salt, for garnish Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet. Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F. In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour. In a large saute pan, heat the oil over medium- high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour. Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper. Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky salt. #recipe #recipes #easyrecipe #turkey #healthy #instareel #sundaysupper #dinner #meat #familydinner #bird #sogood #yummy #cheflife #foodie #food #viral
A classic #CaesarSalad for my younger daughter, Karya, who loves & requests them on the regular. #dadchef #sundaysupper #peacelovepasta
A classic #CaesarSalad for my younger daughter, Karya, who loves & requests them on the regular. #dadchef #sundaysupper #peacelovepasta
Sunday goes something like this… . . . #foodies #cookingwithshereen #fromscratch #sunday #sundaysupper
Sunday goes something like this… . . . #foodies #cookingwithshereen #fromscratch #sunday #sundaysupper
@adamssoultogo Sunday Supper - where you can enjoy delicious food and laugh with new and old friends. Join us this Sunday, October 29th at 7pm for Sunday Supper. Chef Adam Randall will be cooking up a meal you won’t want to miss. Tickets are available through the link in the @rosedalecenter bio. #sundaysupper #potluckfoodhall #adamssoultogo #rosedalecenter #rosedalemall #homecookedmeal #soulfood
@adamssoultogo Sunday Supper - where you can enjoy delicious food and laugh with new and old friends. Join us this Sunday, October 29th at 7pm for Sunday Supper. Chef Adam Randall will be cooking up a meal you won’t want to miss. Tickets are available through the link in the @rosedalecenter bio. #sundaysupper #potluckfoodhall #adamssoultogo #rosedalecenter #rosedalemall #homecookedmeal #soulfood
My mom has been making this VIRAL stick of butter rice literally my ENTIRE life. We always called it “mushroom rice” or “rice pilaf” in my family. This dish is a family favorite and pairs with virtually any meal you have planned. It takes less than 2 minutes to throw together. Ingredients: 1 stick of butter 1 cup of rice 1 can of beef consommé 1 can of water 1 container of sliced mushrooms Garlic salt to taste Mix all ingredients except garlic salt in casserole dish. Bake at 350° for 45 minutes. Stir in garlic salt, cover with lid, and bake an additional 15 minutes or until rice is done. This recipe along with all of our other favorite family recipes are included in my Hello Cookbook which is available on my website to purchase and download immediately. #stickofbutterrice #viralrecipe #ricepilaf #sundaysupper #ricedish #viralrecipes #garlicrice #ricerecipes
My mom has been making this VIRAL stick of butter rice literally my ENTIRE life. We always called it “mushroom rice” or “rice pilaf” in my family. This dish is a family favorite and pairs with virtually any meal you have planned. It takes less than 2 minutes to throw together. Ingredients: 1 stick of butter 1 cup of rice 1 can of beef consommé 1 can of water 1 container of sliced mushrooms Garlic salt to taste Mix all ingredients except garlic salt in casserole dish. Bake at 350° for 45 minutes. Stir in garlic salt, cover with lid, and bake an additional 15 minutes or until rice is done. This recipe along with all of our other favorite family recipes are included in my Hello Cookbook which is available on my website to purchase and download immediately. #stickofbutterrice #viralrecipe #ricepilaf #sundaysupper #ricedish #viralrecipes #garlicrice #ricerecipes
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