Monday, December 31, 2012

Our Most Popular Posts of 2012

Happy New Year!

Here we are at the end of another year. We can't believe it! Remember when you were a child and time would move so slow? Now that we are all grown up, it just seems to barrel at you! 

Looking back on the year, we just want to say how much we appreciate all of our friends, clients and followers of Sunflower Supper Club. It is awesome to be surrounded by so many supporters and it means a lot to us. Thanks so much for being here and know how much we appreciate you!

During the past few days, we've seen a lot of food blogs post their top posts of 2012 and thought it would be interesting to see what ours were. Here are our most popular posts of 2012. Some were surprising to us, as they were not posts that received the most comments or generated a big buzz on facebook.  Our top post went viral over a year ago and it is still going strong! It was fun to look back over the year. Looking forward to what 2013 brings.

Wishing you and yours the best in 2013!
~Kim and Julie
Our best of 2012!


Thursday, December 27, 2012

Cranberry Meatballs

We hope everyone had a wonderful Christmas. I'm loving having the kids home from school and just spending quality family time together. Looking for a festive appetizer for your New Year celebration? Here is a great twist on the classic meatball. It uses cranberry sauce which is just perfect this time of year. These can be served as an appetizer or an entree. If you are serving them as an entree, I like to pair them with rice or buttered egg noodles. If using them as an appetizer make them a little smaller and you have a perfect dish for your celebration. 
Cranberry Meatballs
Meatballs, fully cooked, check out our recipe below
2  tablespoons vegetable oil
1  medium onion, finely diced (1 cup)
2  cloves garlic, minced (1 teaspoon)
1  can (15 ounce) whole berry cranberry sauce
1/3 cup apple cider vinegar
1/3  cup honey
1/4  cup Dijon mustard
2  tablespoons brown sugar
2  tablespoons Worcestershire sauce
2  tablespoons  soy sauce
1/2  teaspoons red pepper flakes

Heat oil in a large saucepan over medium heat, add the onion and saute for a few minutes until soft. Add the garlic and continue cooking another minute until fragrant. 

Add the remaining ingredients and bring to a simmer for 20 minutes.  Stir in your cooked meatballs and heat through.

Basic Meatballs
1/2  cup fresh bread crumbs
1/2  cup milk
1  small onion, finely chopped (3/4 cup)
2  eggs, slighly beaten
1/2  teaspoon dried basil
1/2  teaspoon dried oregano
1  teaspoon dried parsley flakes
3/4  teaspoon kosher salt
1/2  teaspoon black pepper
2 pounds ground beef

In a large bowl whisk together the bread crumbs and the milk. Let stand for 5 minutes. Add the onion, eggs, basil, oregano, parsley, salt and pepper and mix well. Add the ground beef and mix. Don't overwork or your meatballs will be tough. I use disposable food service cloves and get in there with my hands, they really are the best tool!

Form the mixture into meatballs.  I use a 1 ounce cookie scoop so mine are uniform.  It is about 2 tablespoons meat per meatball. This makes a larger meatball so if making as an appetizer use a smaller scoop, about 1 tablespoon meatball mixture. 

I like to cook meatballs on a broiler pan.  It is less messy and you use less fat to cook them this way. They will brown nicely and the fat will drain away. Line the bottom part of the broiler pan with foil for easy cleanup. Cook in a 375 degree oven for about 25 minutes until browned and cooked all the way through.

For some other great meatball recipes check out our Cheddar and Bacon MeatballsMoink Balls and Swedish Meatballs.

Enjoy!

Kim

Linked to the following parties:
Katherine Martinelli New Year Recipes
Addicted to Recipes Scrumptious Sunday Link Party
Addicted to Recipes Keep Calm and Cook On ~ Appetizers



Friday, December 21, 2012

Weekend Potluck #47

Christmas is almost upon us. My family will be busy with last minute preparations this weekend and I for one am looking forward to spending a lot of quality time with loved ones this year. We will be taking the next couple of weeks off from Weekend Potluck and can't wait to see you again in the New Year! 

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Cherry Pie Bars
                                                  Cherry Pie Bars by Julie’s Eats & Treats


Recipes that caught our attention ~

Christmas GIfts From Your Kitchen
                                 Christmas Gifts From Your Kitchen by My Biscuits Are Burning
Flavored Butters
                                                 Flavored Butters by Your Home Based Mom


Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Tuesday, December 18, 2012

Crimini Mushroom & Caramelized Onion Frittata

Looking for a light breakfast or lunch dish? Really it is perfect anytime. this one features the sweetness of caramelized onions and the deeper earthier flavor of crimini mushrooms. I've been trying to watch my carbs and this is great because it has no crust like a quiche. Plus, it is great reheated for another quick meal. 
Crimini Mushroom & Caramelized Onion Frittata
6 tablespoons butter, divided
1/2 pound Crimini (baby bella's) mushrooms, sliced
1  teaspoon kosher salt
1/2  teaspoon black pepper
2  cloves garlic, minced (1 teaspoon)
2  large onions, peeled, halved and thinly sliced 
1  tablespoon sugar
1/2  teaspoon dried thyme
12 eggs
1/2  cup sour cream
1  cup (4 ounces) shredded Sharp Cheddar cheese (Swiss is great also.)

Heat a ovenproof 10" skillet over medium heat and melt 3 tablespoons of the butter. Add the mushrooms, kosher salt and black pepper. Cook for about 8 to 10 minutes, until they release their liquid and it has evaporated and the mushrooms are a light brown. Remove the mushrooms and set aside. Melt the remaining the 3 tablespoons in the skillet. Add the onions and saute for about 10 minutes until soft and translucent. Sprinkle the onions with the sugar and the dried thyme. Continue cooking for another 10-15 minutes until the onions are light brown and caramelized. Place in the bowl with the mushrooms and cool slightly.

Meanwhile in a large bowl whisk together the eggs and the sour cream. Stir in the cheddar cheese and the cooled mushrooms and onion. Pour egg mixture back into your skillet. Place the skillet back over medium heat and cook until the eggs on the bottom are beginning to set. Go around the edges and pull the egg back so that raw egg can run underneath and cook. When the eggs are partially set, but not cooked all the way, place in a 350 degree oven for 5-10 minutes or until eggs are set. (I put mine in the oven still pretty runny.)

Enjoy!

Kim

Friday, December 14, 2012

Weekend Potluck #46

We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Colorful Swirl Cookies
                                            Colorful Swirl Cookies by Walking On Sunshine


Recipes that caught our attention ~

Candy Christmas Lights
                                       Candy Christmas Lights by Kelli’s Retro Kitchen Arts
Basil Garlic Goat Cheese Schmear
                                   Basil Garlic Goat Cheese Schmear by Sumptuous Spoonfuls


And, a personal favorite ~

Broccoli and Prosciutto Bake
                                 Broccoli and Prosciutto Bake by The Fountain Avenue Kitchen


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Wednesday, December 12, 2012

Pumpkin Wonton Ravioli with Creamy Sage Sauce

I am in disbelief that Christmas is two weeks from yesterday. This is my absolute favorite time of the year and it is going to be gone before we know it! I've barely done any shopping and I just finished getting the house decorated. In my mind we should still have about a month to enjoy the season. 

Today I thought I'd share a recipe with you that you can make ahead and place in the fridge and cook when you're ready. I've served them as a main course, but they would also work as a first course. These little wontons combine two of my favorite flavors, pumpkin and sage. 

Pumpkin Wonton Ravioli with Creamy Sage Sauce
For the Ravioli:
1 1/4 cup canned pure pumpkin
¼ cup heavy whipping cream
½ cup grated Parmesan Cheese
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon ground nutmeg
1  egg, lightly beaten
1 pagkage (12 ounce) Wonton Wrappers

For the Creamy Sage Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup heavy whipping cream
2 teaspoons fresh sage, finely minced
¼ cup shredded Parmesan cheese, plus additional for garnish if desired
¼ teaspoon kosher salt
¼ teaspoon black pepper

Optional garnishes:
½ cup chopped toasted walnuts or pecans
Additional shredded Parmesan Cheese
Fresh Sage leaves

For the Ravioli:
In a small bowl, mix together the pumpkin, cream, Parmesan Cheese, kosher salt, black pepper, garlic powder and nutmeg.  Put 1 tablespoon of the pumpkin mixture in the center of a wonton wrapper. Moisten the edges with the beaten egg and cover with another wonton wrapper. Press edges to seal, pressing around the filling making sure to remove any air bubbles.  Repeat with the rest of the filling and wonton wrappers. Work quickly so the wrappers don’t dry out. If making ahead, you can place on a cookie sheet lined with parchment and cover. Place in the fridge until ready to cook.
In a large pot, bring salted water to a boil, reduce to a simmer. Cook the ravioli in batches for about 1-2 minutes. They will float to the top when they are done. I leave them in a little longer to make sure the filling is warm. Remove with a slotted spoon and keep warm.

For the Creamy Sage Sauce:
In a small saucepan melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes until bubbly. Slowly pour in the heavy whipping cream and bring to a boil. Reduce the heat and simmer for 3-4 minutes until thickened.  Remove from the heat and stir in the sage, parmesan cheese, kosher salt and pepper.

To Serve:
Place ravioli on a plate and spoon some the sauce over the top. Garnish with toasted nuts and additional Parmesan cheese and Sage. 

You can also saute them in a skillet with a little oil if you would like them crispier. 

Enjoy!

Kim

Shared at these fabulous link parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Recipes For My Boys Thursdays Treasures
Miz Helen's Country Cottage Full Plate Thursday
Gooseberry Patch Meatless Meals Recipe Round Up
With a Blast It's Fall Y'All Party
Chef in Training Tuesday Talent Show
Buns In My Oven What's Cookin' Wednesday
Six Sisters' Stuff Strut Your Stuff Saturday Link Party

Friday, December 7, 2012

Weekend Potluck #45

Sorry we have been a little absent this week. We have had a full week of catering. Our kitchen has been running at full steam and we wouldn't have it any other way! We definitely wouldn't miss our favorite party of the week and are so happy that your are here to join us. Hope your holiday season has been festive and bright so far! Now...onto the main event.

We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!
One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

No Bake Biscoff Cookies

                                     No Bake Biscoff Cookies by Sugar Cookies to Peterbilts

Recipes that caught our attention ~

                               Meatball Bubble Biscuits by Julie’s Eats & Treats

Peppermint Patty Bark
                                                 Peppermint Patty Bark by Lemons for Lulu
Your hostesses ~
Remember that when you link up, it shows on all FIVE blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Monday, December 3, 2012

Loosemeat Sandwiches

The city I grew up in has a restaurant called Nuway that serves a delicious loosemeat sandwich. It is similar to a sloppy joe, but it doesn't have a tomato sauce base. We have always referred to a loosemeat sandwich as a Nuway, but I have also heard them called Maid-Rites which is the name of  a similar restaurant that began in Iowa. It's a midwestern thing, and everyone who grew up in the midwest knows what I am taking about. When I was a kid, it was a treat to go to Nuway and feast on a large sandwich, homemade onion rings and a big cold mug of root beer. When Dan and I got married and moved to Florida, I would get serious cravings for these sandwiches. Now, I am not even going to pretend that these will take the place of visiting a Nuway. Their recipe is a secret, and I just don't think it could ever be recreated at home. Some say they are just simply beef steamed with water and there is no seasoning at all. That may be true, but being the cook I am I just can't not add some other flavors! My family loves these and they are super simple to make and perfect for a crowd.
Loosemeat Sandwiches
2  cups low sodium beef broth
2  pounds lean ground beef
2  cloves garlic, minced (1 teaspoon)
1  tablespoon Worcestershire Sauce
1  teaspoon kosher salt
1/2  teaspoon black pepper

For serving:
Soft Buns
Butter for toasting buns
Finely chopped onion
Cheese slices, processed yellow American is traditional, but my family prefers cheddar slices
French's yellow mustard
Dill Pickles, sliced

Pour beef broth into a large pan over medium high heat. Add the ground beef, garlic, Worcestershire sauce, kosher salt and pepper. Cook beef, using the back of a spoon to break the meat into small pieces. Continue simmering beef for about 20-30 minutes until the liquid is almost gone. 

Meanwhile, while the beef is cooking, butter the buns and toast under the broiler until browned. 

Using a slotted spoon place desired amount of the beef on half of the bun. Top with chopped onion, cheese, yellow mustard and dill pickles and other half of the bun.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
Six Sisters' Stuff Strut Your Stuff Saturday Link Party