Can you believe it is back to school time already? It seems like only yesterday I was wrapping up the school year (in May). Little did I know that instead of heading back to school, I’d be taking on a new job completely instead of setting up my classrooms and making lesson plans! So, today’s Sunday Supper is all about back to school, and I’m contributing some parmesan garlic oven roasted chickpeas for the occasion!
Even thought I am NOT heading back to school, that doesn’t mean I don’t want to think about it. I have such fond memories of getting ready for school to begin when I was a kid. Can you say: back to school shopping? I love love loved it. There was something so thrilling about buying a few new outfits to wear on those first days of school…not to mention all of the supplies! What in the world is it about a fresh pack of pens, pencils, markers, and the like? The fresh notebooks, the new binders and dividers, the new PLANNER? I’ll be honest: I still love my physical planner in my adult days. I even have to resist the urge to raid the school supply section in Target when all of the items are put on display. Give me Post-It notes! Give me Sharpie markers! I want allllll the things.
But – on to the main point of today – some food! I thought I’d whip up an oh so yummy back to school snack for today’s Sunday Supper. I have been dying to try out some oven roasted chickpeas, and I knew they would make a perfect dish for an afternoon bite. And I have to say – I was oh so right about them. I am not sure how it has taken me so long to become addicted to this snack, but it’s official: I’m hooked. These parmesan garlic oven roasted chickpeas are crunchy, warm, and add a punch of protein. Instead of snacking on crackers or chips, these are a great (and flavorful) replacement. Justin and I devoured my first batch in record speed. I now see many many more batches in our future. I even have Justin ringing in on this notion – he and I are brainstorming new flavor combinations we’d like to try. It’s going to happen.
Make sure you check out all of the amazing back to school offerings for Sunday Supper!
Back to School Beginnings
Back to School Lunches and Simple Suppers
Back to School Sips
Back to School Super Snacks
Back to School Sweets and Treats
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.
We’re going to take a walk down memory lane today. For a while I’ve been saying it would be fun for me to go back to some of my older posts and remake and rephotograph the recipes. Today is the first result of that endeavor with my sauteed spinach salad.
It seemed natural to make this dish again, because when I say it is a staple in our household I definitely mean it. This warm spinach salad appears on our dinner table just about every other week. It’s so easy to throw together…and super tasty. I serve it with a multitude of items depending on my mood. Most often, it accompanies fish. I really love to serve this dish on top of wild rice. The flavor combination is one of my favorites.
This recipe first made an appearance on my blog back in November of 2010. I was taking photos with my beginner DSLR and I totally thought the pictures were stellar. Oh, how fun it is to see the difference between then and now! I was taking my food photos indoors and at night, which I think is pretty apparent in the old photos…oh the yellowish brown tint!
Apparently I also didn’t know much about plating at the time, since I was taking pictures of the food directly in the pan…and then added a picture of the food on my dinner plate. Can you tell what was next to the spinach? Apparently, that was baked chicken.
Ok ok, enough making fun of myself for the time being. I urge you – consider whipping up this recipe soon. When I say it’s one of my favorite things to eat, I definitely mean it!
What do you think of when you hear the word “comfort?” For me, comfort comes in the form of food; not in quantity, but in certain types of dishes. I know I can’t be the only one out there who finds herself craving particular foods. Sometimes they are savory. Sometimes they are sweet. Annnnd let’s be honest: certain cravings tend to happen on certain days each month… Here’s the thing: I crave restaurant food at that point. I want to go out to a nice dinner and have the food prepared by someone else so I don’t have to clean up afterwards. I want to indulge in the flavors I crave. But the thought of getting myself done up, squeezing into an outfit, and shoving my feet into heels just doesn’t cut it. I don’t want to! When I think of comfort, I imagine a night in, sitting on the couch in my soft and stretchy pajamas or lounge clothes. So…how do I make both of those things happen at the same time?
Grilled pizza. It’s my go-to, always-awesome dinner to prepare during this time. Why grilled? Because that means Justin has to cook it. My job is to prep the ingredients and sprinkle them on the pizza: Justin does the rest of the work for me. I’d like to say I am a confident grill master, but I’ve pretty much left it to him ever since we met. It’s his area of expertise, what can I say? I love that we can switch up the toppings on our pizzas to keep things interesting. No two pizzas tend to be the same in our house; it’s too much fun to experiment with new combinations! However, the recipe I’m sharing today happens to be one of our all time favorites and we’ve actually gone back to this exact ingredient medley more than once (make sure to scroll down to get the details).
5-6 tbsp marinara or pizza sauce
6 oz fresh mozzarella, sliced (more if desired)
1 pint fresh mushrooms
1 medium tomato, sliced into 1/4″ thick rounds
1 medium bell pepper, sliced or diced
6 thin deli slices pepperoni
6 thin deli slices salami
1. Heat grill to around 500° F. As the grill is heating up, heat a skillet over medium. Rinse and coarsely chop the fresh mushrooms into bite size pieces, then add them to the skillet to cook for about 5 minutes. Drain the mushrooms on a paper towel and set aside for later.
2. Meanwhile, stretch/roll the pizza dough to about 1/4 inch thick. I like to roll my dough with a sprinkle of cornmeal on the working surface! Place on a baking sheet or other surface to transfer to the grill.
3. When the pizza dough is rolled out, carefully slide it directly on to the grill grates (you can spray the grates with a bit of nonstick cooking spray if desired). Close the grill lid and let the dough cook for about 5-6 minutes, until the bottom of the crusts are golden and some char lines can be seen.
4. Transfer the crusts back to your baking sheet, but flip the pizza crust so the bottom that was touching the grates is now facing up.
5. On the turned over pizza crusts, lightly spread the marinara sauce, then top with the sliced mozzarella and tomato rounds. Sprinkle the sauteed mushrooms on top with the bell peppers. Finally, layer the pepperoni and salami slices onto the very top. When this is complete, transfer the pizza back on to the grill. Close the grill lid and cook for an additional 4 minutes, until cheese is bubbly.
6. Remove cooked pizza from the grill and on to a baking sheet. Sprinkle with parmesan cheese, slice into pieces, and enjoy!
I like to serve my pizza dinners up alongside a fresh spring mix and arugula salad simply dressed with a drizzle of olive oil, balsamic vinegar, and a sprinkle of parmesan cheese. Oh, and a glass of wine doesn’t hurt either. Comfortable clothes, comfort food, and a watching a movie or TV episode marathon is JUST the thing to satisfy me!
Inspired by high-performance fabrics, Stayfree® Ultra Thin® pads have flexible layers that move with your body and ThermoControl® technology to wick away moisture. So you’ll stay dry and comfortable. Stayfree.® Keep Moving.™ To get $0.50 off any Stayfree® product, including Stayfree® Ultra Thin® pads, visit www.stayfree.com/special.
Enter for a chance to win a $100 Drugstore.com gift card!
Leave a comment below letting me how you pamper yourself for a chance to win a $100 Drugstore.com gift card!
Sweepstakes Condensed Rules:
No duplicate comments. Your household may receive (2) total entries by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique
term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
No Purchase Necessary. This Sweepstakes is open to legal residents of the 50 U.S./D.C. age 18 or older (19+ in AL & NE). Void elsewhere & where prohibited. Winners will be selected via random drawing, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.
The Official Rules, by which entrants are bound, are available here. This Sweepstakes runs from 8/11-9/11.
Be sure to visit the Stayfree brand page on BlogHer.com where you can read other bloggers’ posts!
Sweepstakes is sponsored solely by BlogHer. Energizer Personal Care LLC is not a sponsor. Sweepstakes is in no way sponsored, endorsed or administered by, or associated with, Twitter.
©2014 Energizer Stayfree and all other trademarks are owned by Energizer.
Bloggers were compensated for creating blog posts in this campaign.
Searching for an easy and fresh weekday supper? Well, look no further, because today I really do have one for you. These black bean lettuce wraps I’m sharing are a summertime favorite in my house, and I hope they might find their way onto your table.
Let’s talk about budget-friendly recipes. I’ve said it before and I’ll say it again – buying produce that is in season is always a great way to go when you are interested in saving money on a meal. Vegetables (and fruit) that are in season will also taste much better…because they are fresh! I always get excited when summer corn season rolls around – there is something so wonderful about fresh, sweet corn on the cob. Am I right? I have been taking advantage of the fresh corn to create double and triple batches of fresh grilled corn salsa. Making a large batch allows me to utilize the salsa in a number of recipes, and today’s recipe just so happens to include it!
Beans are another affordable and easy to make meal component as well. I personally love black beans; they pack a nice punch of protein, antioxidants, and fiber. However, if you’d prefer to sub in pinto beans or another type of bean, that would also work out! You can buy dried beans and soak them, but if you’re a busy family on the go, opting for canned is oh so easy and quick to prepare. I suggest rinsing and draining your beans after opening the can, then adding in some salsa and herbs to flavor them as you heat. If left to my own devices, I could probably just eat an entire pot filled with black beans, but I digress…
What I love about today’s lettuce wraps is that they give the flavor and texture of your favorite burrito or taco, but the lettuce wrap replaces the tortilla for a healthy alternative. You get a lovely, cool crunch when you bite into one of these wraps, which is juxtaposed with the warm rice and beans. The corn salsa does add a bit of a kick too (assuming you add jalapenos…and I do love some jalapenos in my life…). I can completely fill up on these lettuce wraps for a meal.
And they are such a cinch to put together for a family on the go. The longest component to prepare is the rice, and if you are REALLY in a pinch and can’t wait 30 minutes for rice to cook on the stove, you can always opt for the microwave steamer bags as an easy alternative that is ready in minutes. Options: you have them.
Make sure you hop over and follow the Health and Fitness #ChooseDreams Pinterest board. Also, take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest!
This post is sponsored by American Family Insurance. All opinions are my own.
But wait…there’s more!!! Make sure you get extra helpings of Weekday Supper inspiration by checking out this week’s recipes:
take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dpuf
take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dp
take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dpu
Monday – Grilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday – Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice by Ruffles & Truffles
Thursday – Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday – Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen