Red Pepper and Corn Flatbread

Red Pepper and Corn Flatbread

It’s pretty clear what we are all gearing up for this week: the big game! With that comes oh so many options for finger foods and snacks. One of my all time favorite snacks to enjoy with a group are flatbreads! There are so many combinations and flavors to create. You can go with classic pizza toppings or switch it up for something unique and unexpected. The sky’s the limit!

Red Pepper and Corn Flatbread

Today, I want to share one of my favorite flavor combinations as of late: they all combine to make a red pepper and corn flatbread! It’s a little sweet, a little savory, a touch tangy, a bit crunchy, and all around delicious!

Red Pepper and Corn Flatbread

Another thing to love? It’s a fabulous finger food item to share…but it can just as easily become a meal. Toss together a big green salad to serve on the side of your red pepper and corn flatbread, and you’re all set! No need to share if you don’t want to…

Red Pepper and Corn FlatbreadAnd if you want to see how to make it from start to finish, just watch this little tutorial I put together!


Red Pepper and Corn Flatbread
 
A simple and delicious flatbread that comes together in minutes and satisfies as a snack to share or even a meal!
Author:
Recipe type: Appetizer
Serves: 1
Ingredients
  • 1 flatbread
  • ¼ cup corn kernels (fresh or frozen that has been defrosted)
  • ¼ cup red pepper, sliced
  • ⅛ cup red onion, diced
  • ¼ cup goat cheese, crumbled
  • Fresh cilantro, to garnish
Instructions
  1. Preheat oven to 375 degrees F.
  2. On a working surface, sprinkle corn, red pepper, red onion, and goat cheese evenly over the top of the flatbread.
  3. Carefully transfer the flatbread onto a baking sheet and place in the oven to bake for 8-10 minutes, until the edges are crisp and the vegetables are tender.
  4. Garnish with fresh cilantro leaves.
  5. Slice, and serve!

 What is your favorite flatbread combination to create at home?

Kicked Up Texas Caviar for #SundaySupper

Kicked Up Texas Caviar

I don’t know about you, but when it comes time for the big game and big game parties, I am all about the food. Getting together with friends and family for a game day gathering is so much better when fantastic finger foods are involved. For today’s Sunday Supper with Gallo Family Vineyards, I am bringing a big bowl of Kicked Up Texas Caviar for all to enjoy!

Kicked Up Texas Caviar

Texas caviar has been served at my house ever since I can remember. My mom would make a big batch every year for New Year’s Day since it is filled with black eyed peas (for good luck), but now it has become a favorite dip for parties. It is so easy to put together, it’s filled with bright colors, it features different textures, and it pleases a crowd every single time. I love that I can put together a batch of Texas caviar the night before the big party, and simply pull it out at game time to serve with a big bowl of tortilla chips.

Kicked Up Texas Caviar

But for as many times as I’ve served Texas caviar at parties, it is time to kick it up a notch and change it a bit. And that is occurring with the addition of one of my all time favorite foods: avocado. Adding chunks of creamy avocado was JUST what this favorite dip of mine needed to kick everything up another notch. I’m hooked.

Kicked Up Texas Caviar

Of course, it wouldn’t be a party without the addition of wine. For this Kicked Up Texas Caviar, I suggest pouring a glass of Gallo Family Vineyards’ Sauvignon Blanc. It is light bodied and crisp, with flavors of honeydew, citrus, and apple. It’s a great companion for salads, seafood, and pesto. It’s a refreshing choice to sip alongside this delicious dip!

Kicked Up Texas Caviar

Not that I’m anticipating you’ll have any leftovers, but if you happen to have some Texas Caviar in the bowl after the big game party is over and done with, it can really show its versatility with other dishes. I highly recommend adding a big scoop to a bowl of fresh greens; it is a wonderful salad topping that will have you ready for lunch in a split second.

Kicked Up Texas Caviar

Need some tips for hosting the big game at your home? Check out Gallo’s advice. Looking for food and wine pairings for your Supper Bowl? Gallo has you covered with their pairing suggestions. If you are looking for even more football finger foods, make sure to check out Gallo’s selection of recipes as well! And if you’re interested in seeing last year’s entertaining pairings from Sunday Supper, check them out on Gallo Family’s blog.

Gallo Family Vineyards logoFor more information on Gallo Family Vineyards wines and menu pairing ideas, visit their website (where you can also find a store locator). Get connected with Gallo Family on Facebook, follow them on Twitter, see their snaps on Instagram, and watch their videos on YouTube for more ideas and updates. How will you incorporate Gallo Family into your Sunday Supper menu?
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

5.0 from 2 reviews
Kicked Up Texas Caviar for #SundaySupper
 
An easy to make, bright, and flavorful dip for your next gathering: Kicked Up Texas Caviar!
Author:
Recipe type: Appetizer
Ingredients
  • 1 (14oz) can black eye peas, drained
  • 1 cup corn kernels (if using frozen, thaw before using)
  • 1 cup cherry tomatoes, quartered
  • 3 green onions, diced
  • 1 clove garlic, minced
  • 1 cup bell pepper (either green or assorted colors), diced
  • 5 tablespoons Italian dressing
  • ½ cup chopped fresh cilantro (optional)
  • 1 jalapeno pepper, diced (optional)
  • 1 avocado, cubed
Instructions
  1. Combine black eye peas, corn, tomato, green onion, garlic, and bell pepper in a large bowl. Toss gently to mix well. Pour Italian dressing over the mixture and carefully stir to coat.
  2. Cover and marinate at least 2 hours in the refrigerator. Texas Caviar is best if left overnight!
  3. Before serving, drain excess liquid that accumulates, gently stir in cubed avocado. Serve Texas Caviar with tortilla chips. Enjoy!

 

Make sure you take a look through all of the wonderful recipes the Sunday Supper family has created below. We hope you’ll bring along some of your favorite recipes and wine pairings this week as well!

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.

Greek Salad with Potato Salad for #SundaySupper

Greek salad with potato salad

Are there dishes in particular that embody your hometown? Are there special foods that you can find only in that area? We are celebrating everything “hometown food” today for Sunday Supper, and I am bringing along my Greek Salad with Potato Salad for the fun!

Greek salad with potato salad

To be honest, I am not sure which city/town you would actually consider to be my “hometown.” At this point, I’ve lived in 6 states (some of those states more than once…moved back and forth), attended countless schools as a child, and lived in almost 20 different houses/apartments/townhouses. It’s kind of overwhelming.

But for today, I’m saying my hometown is in the Tampa Bay area of Florida. I’ve lived in this area longer than any other, and it just so happens that Justin has lived here his entire life (aside from about a year when we both lived in Virginia together). When I started to think of what food embodied my hometown, the first thing that came to mind is one of my all time favorite dishes to enjoy: a Greek salad.

Greek salad with potato salad

Tarpon Springs, Florida happens to be home to a huge Greek community. Greek food is very common to find around here, and it just so happens that the Tampa Bay area is home to a variety of the Greek salad that most people are not familiar with.

So – you’ve got your lettuce, cucumber, bell pepper, pepperocini, kalamata olives, feta cheese…but what makes this salad a Tampa Bay area Greek salad is one additional ingredient – potato salad.

Greek salad with potato salad

I’ll admit: it was insanely peculiar the first time we encountered it. I remember when we first moved down to Florida and my mom ordered a Greek salad when we went out to lunch. She ate a few bites, and then when her fork dug down towards the bottom of her bowl, she discovered something…extra. There was a scoop of potato salad at the bottom! She was incredibly confused at the time, but the waitress explained to us how it was normal in our area.

Greek salad with potato salad

And you know what? It grew on us. And now I don’t really want my Greek salad any other way. The creamy potato salad almost acts like dressing on the salad, and adds a fabulous texture to the mix. I know – it sounds SO weird. But trust me: if you try it, you will probably like it just as much as I’ve grown to.

So, even if you don’t live in the Tampa area, I urge you to give this combination a try…it really is amazing!

Do you have a “signature dish” your hometown is known for? What is it?

Greek salad with potato salad

5.0 from 1 reviews
Greek Salad with Potato Salad
 
Prep time
Cook time
Total time
 
A variety of Greek salad unique to the Tampa Bay area - Greek salad paired with potato salad! You must try this delicious combination.
Author:
Recipe type: Main
Cuisine: Salad
Serves: 6
Ingredients
  • For the potato salad:
  • 2.5 pounds red skin potatoes
  • 2 green onions, diced
  • 3 tablespoons mayonnaise (I used olive oil mayo)
  • 2 tablespoons Greek vinaigrette
  • Salt and pepper, to taste.
  • For the salad:
  • Romaine lettuce, spring mix, arugula (I use a mixture of the three)
  • Bell pepper, diced
  • Cucumber, diced
  • Tomatoes, diced
  • Beets, diced
  • Pepperocini, sliced
  • Kalamata olives
  • Green onion, diced
  • Feta cheese, crumbled
  • Greek vinaigrette
  • Fresh cracked pepper, to taste
Instructions
  1. First, make the potato salad. Dice the potatoes into one inch cubes, then add to a pot of boiling water and cook until fork tender, about 12-15 minutes. Drain the water and set potatoes aside to cool completely.
  2. When potatoes are cool, mix them with the green onions, mayonnaise, and Greek vinaigrette. Add salt and pepper to taste. Place potato salad in the refrigerator to cool for at least one hour. Makes enough for about 6 salad servings.
  3. To assemble the salad, mix lettuce/spring mix/arugula in a bowl or plate. Top with bell pepper, cucumber, tomatoes, beets, pepperocini, Kalamata olives, green onions, and sprinkle with feta cheese. The potato salad can either be served on the side, on top, or on the bottom of the salad, depending on preference. Add fresh cracked pepper and Greek vinaigrette; enjoy!

Check out all of the different hometown dishes being served up for Sunday Supper today!

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

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.

Artichoke and Spinach Macaroni and Cheese Casserole for #SundaySupper

Artichoke and Spinach Macaroni and Cheese Casserole

The temperatures definitely dropped a bit this week, which have definitely made me crave some comfort food. There is just something oh so lovely about snuggling up on the couch and digging in to a big bowl of delicious, cheesy goodness. And that is just what I’m doing with this Artichoke and Spinach Macaroni and Cheese Casserole.

Artichoke and Spinach Macaroni and Cheese Casserole

Today, the Sunday Supper family is coming together to share recipes for captivating casseroles of all kinds! I definitely couldn’t resist the opportunity to create one of my own. Especially when it could involve cheese.

Artichoke and Spinach Macaroni and Cheese Casserole

Here’s a little secret: I am not a big maker of macaroni and cheese at home. When I used to eat it on a more regular basis, it was from a familiar blue box with a packet of powdered cheese. I’m not going to lie: I still kind of love it; it’s a childhood food memory for me. I know so many people adore the deliciousness of homemade macaroni and cheese, but I’ve tried not to tempt myself by making it on a regular basis. But this week, I gave in. And I’m glad I did.

Artichoke and Spinach Macaroni and Cheese Casserole

Of course, I did make a few substitutions to create a “healthier” macaroni and cheese casserole. Butternut squash and plain Greek yogurt helped me in that department. Plus, adding spinach and artichokes added extra texture, flavor, and veggie goodness. But in the end, it still is cheesy, gooey, and delicious. I won’t lie – I may or may not have dug my fork into the casserole dish as soon as it came out of the oven. I couldn’t resist.

So, I guess what I’m saying is that I might just be on the macaroni and cheese casserole bandwagon. I am a goner. What other combinations can I create? My mind is already considering the options….what do you like to put in your macaroni and cheese?

Artichoke and Spinach Macaroni and Cheese Casserole

5.0 from 2 reviews
Artichoke and Spinach Macaroni and Cheese Casserole
 
Prep time
Cook time
Total time
 
Creamy, delicious macaroni and cheese mixed with spinach and artichokes, baked in a casserole dish!
Author:
Recipe type: Main
Cuisine: American
Serves: 12 servings
Ingredients
  • 3 cups cubed butternut squash
  • 1¼ cups vegetable broth
  • 1½ cups milk
  • 3 cloves garlic, minced
  • 2 tablespoons plain Greek yogurt
  • 1½ cup Gruyere cheese, divided
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 pound pasta (I used corkscrew)
  • 9 ounces fresh spinach
  • 14 ounce can artichokes, diced
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In a deep skillet, add the butternut squash, vegetable broth, milk, and garlic and simmer over medium high heat. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes, until the squash is tender.
  3. Remove squash mixture from heat and carefully add to a blender with Greek yogurt, salt, and pepper. Blend until smooth.
  4. Add in 1 cup of Gruyere cheese, mozzarella cheese, and Parmesan cheese. Blend again until smooth and the cheese is melted.
  5. Meanwhile, saute the spinach and artichokes in a man on medium heat until the spinach is just wilted, about 5 minutes. Set aside.
  6. Cook the pasta according to package ingredients, one minute short of suggested cooking time. Drain and set aside.
  7. Add the noodles, cheese mixture, and spinach and artichokes into a large bowl and stir to combine. Pour into a large casserole dish (9x13") and sprinkle with the remaining Gruyere cheese.
  8. Place in the oven to bake for 20 minutes, until the top of the casserole is golden brown. Remove from oven and allow to sit 5 minutes before serving. Enjoy!

 

Make sure you check out all of the amazing casserole dishes from the Sunday Supper family today!

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

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.