I’m a big believer in family dinner. We did it when I was a kid and the day wasn’t really complete until we all sat down together for a meal. And to this day, things feel a little strange if we haven’t sat down and caught up with each other about what happened throughout the day. It only makes sense that I’m a big believer in Sunday Supper and its weekday counterpart, Weekday Supper. Meals, made well, eaten together.
The theme for Weekday Supper this time around is hearty and comforting fall meals and this dish? Well, it fills that requirement. It may not smack you over the head with its fall obviousness. But really, meatballs are always comforting. Even when they are faux meatballs, made without a stitch of meat in them. I whipped up these spinach ricotta meatballs recently and honestly, I’m not sure I’ll go back. They are hearty, flavorful, garlicky, moist. You’d think that, after having traditional meatballs for so long, that you’d miss the meaty flavor. Not the case.
I tossed these on top of some pasta with a bit of marinara. But the next day, they were perfectly fine reheated and eaten as-is. Check them out and be sure visit some of the other great meal options shared for Weekday Supper! I hope we can inspire you to get in the kitchen, even on the busiest of days.
Curried Chicken Wraps from A Mama, Baby, & Shar-pei in the Kitchen
Penne with Red Lentils and Ginger from CookingChat
Salmon with Kale Chimichurri from The Girl in the Red Kitchen
15 Minute Beef Soup from MealDiva
See the entire round-up here and check out the Pinterest board for even more ideas!
Spinach Ricotta Meatballs
- 2 cups chopped spinach
- 1 cup ricotta cheese
- 1 cup Parmesan cheese
- 1 ½ cups breadcrumbs
- 4 eggs
- Salt and pepper
- Mix spinach, ricotta, Parmesan cheese, breadcrumbs and eggs and mix well until it comes together.
- Season with salt and pepper.
- Use a cookie scoop and scoop out the batter into balls, placing them on a sheet of parchment.
- Heat a bit of oil in a large skillet over medium high heat. Add meatballs and cook on all sides until evenly browned. Serve over pasta.
Chilly weather calls for a hot latte. The toasted marshmallow latte will certainly become your latte of choice this winter.
Friends, I have been holding out on you. I made this latte back in the summer, when the weather was still warm and the pools were still open. I knew I couldn’t share it yet, you’d reject it. Who wants to drink something hot when the temps are in the 90s? I needed to wait for the opportune moment. And since I could see my breath last night when walking the dogs, it appears that now is that moment. The perfect time to share this, the toasted marshmallow latte.
A friend and co-worker used to tell me non-stop about this amazing coffee shop in Lancaster called Mean Cup. She’s go on and on about their different flavored syrups and remark that she’d always get an almond latte, which sounded amazing. But the second she mentioned toasted marshmallow, I was sold. I may not be a huge s’more fan but I can always get down with some toasted marshmallows, for sure. The idea of a toasted marshmallow latte, well, that just appealed to me even more.
It took a few tries to get the recipe right. The first test did not have nearly enough toasty marshmallow flavor. And the second time wasn’t strained enough. So let me give you a few tips. First, be very careful with the kitchen torch. I recommend using one because I’ve never toasted marshmallows over the stove. Still, it’s hot and you’ll need to be careful. Second, do not skip the straining step. Much like a s’more, these marshmallows get a little bit of a char on them. It’s essential to achieving that toasted marshmallow flavor. But once your syrup is finished, you’ll want to strain it to get rid of any icky charred bits.
I use this in my lattes, you can use it over ice cream or maybe drizzled onto a funnel cake. Play around with it and have fun! But definitely try it in coffee. It will soon become your go-to!
Toasted Marshmallow Latte
- For syrup:
- 3/4 cup sugar
- 3/4 cup water
- 6 marshmallows
- For latte:
- 2 to 3 Tbsp. toasted marshmallow syrup
- 1 cup very hot, strong coffee
- 1/2 cup cream
- Prepare your syrup by first combining sugar and water in a saucepan over medium heat. As the water heats, use a kitchen torch to carefully torch your marshmallows until well-toasted and browned.
- Add the marshmallows to the syrup and use a spoon to stir, ensuring all the marshmallows are dissolved.
- Once the sugar and marshmallows are completely dissolved, pass the mixture twice through a fine mesh strainer. Allow to cool then transfer to a jar for storage.
- To prepare the latte, add syrup to the bottom of a coffee mug. Add the coffee on top. Stir to combine.
- Place the cream in a blender and whir for about 30 seconds then pour into the cup.
Nostalgic chocolate sodas are an all-time favorite in this house. For an extra special treat, they them with homemade chocolate syrup.
There isn’t much to say today. Just this: I need chocolate. It’s just been that type of week and I need a soda and some chocolate. And some mac and cheese. One of my favorite chocolate treats is the nostalgic chocolate soda. They take me to happy times and always make me thing good things.
The first time I tried a chocolate soda, I was with my mom. I was in fourth grade and had a broken arm. We were waiting for some x-rays to come in and so she took me to lunch at a place called Nifty Fifties. They’ve had some problems recently and I’m not sure if the place is even around anymore. Nifty Fifties is exactly what it sounds like. A quaint little diner with a 50s theme and amazing food. Cheese fries, nuggets, hot dogs and every flavor soda you could imagine. The chocolate soda is a perennial favorite of mine and I can’t ever resist it when it is on the menu.
It’s a piece of cake to whip these babies up at home, too. Just a few ingredients and five minutes of time and you are set. Chocolate to fulfill all of your chocolate needs.
Grilled cheese sandwiches are anything but boring. But you can seriously up the ante and the fun factor by making this beery caramelized onion grilled cheese monte cristo.
I take my grilled cheese sandwiches pretty seriously. I didn’t always. A basic sandwich with some white bread and American cheese dipped into tomato soup was fine for me until I grew up. Now I add everything under the sun to my grilled cheese sandwich. No basic staples for me.
Caramelized onions are probably the best thing I put on there, all salty and buttery and soft. But then, I went and used beer to caramelize them. And the world as we knew it was never the same. That’s a pretty big statement to make but I stand by it firmly. Using a bit of beer to caramelize your onions is insane. It brings out the flavors even more. I went with a dark wheat ale here but feel free to pick something you like. Then, of course, I took it one more step and monte cristoed the whole thing.
Dip it in a milk mixture, fry it up and you are in for a world of deliciousness. Grab a plate and some napkins. This sandwich is deliciously messy.
Beery Caramelized Onion Grilled Cheese Monte Cristo
- For caramelized onions:
- 2 onions, sliced thinly
- 2 cloves garlic
- 1 Tbsp. butter
- ½ cup dark wheat ale
- ½ cup beef broth
- For sandwich:
- 1 Tbsp. butter
- One batch caramelized onions
- 1 cup sharp cheddar cheese
- 4 slices wheat bread
- 2 eggs
- ¼ cup milk
- Begin by caramelizing the onions. Melt the butter in a sauce pan over medium heat. Add in the garlic and cook until fragrant, about 30 seconds.
- Add in the onions and stir, cooking for about a minute. Add in ¼ cup of ale, stir and cover, cooking for 5 to 7 minutes. Repeat, alternative broth and beer until all liquid is absorbed and the onions have caramelized.
- Once the onions are caramelized, heat up a pan over medium heat. Assemble your sandwich.
- Mix the eggs and milk in a bowl and whisk until combined. Divide the cheese between two slices of bread, placing ½ cup on each sandwich.
- Top each with caramelized onions then place the remaining slice of bread on top. Place butter in the pan.
- Dip the sandwiches into the egg mixture, coating both sides. Place in the pan and cook until golden brown. Flip and repeat until the other side is golden and cheese is completely melted.
Hi guys! Today, we’ve got a fun post from my friend Elizabeth at ReadySetEat! When she told me about this soup, I swooned. I am a HUGE soup lover, especially squash soups. I can’t resist and this one definitely hits the mark!
Hello! I’m Elizabeth, and I’m writing on behalf of ReadySetEat here today on Feed Me, Seymour. ReadySetEat is a website that offers a variety of quick dinner ideas, and now that October is officially here, I thought a warm and comforting fall recipe would be perfect to share with all of you! This recipe for Creamy Squash Soup is sure to please.
Don’t you just love fall? It’s so much fun walking into grocery stores and seeing all of the pumpkins lined up outside, along with hay bales and corn stalks. There are all sorts of fall festivals that I can’t wait to attend, too. The trees are looking so nice in all of their fall colors, and the weather is crisp without being too cold.
Getting back to the recipe, this Creamy Squash Soup will help dress up your dinner menu for fall. This soup combines winter squash, applesauce, vegetable broth, sage, and half-and-half and will be ready in just thirty minutes.
Creamy Squash Soup
- 2 pkgs. (10 oz. each) frozen pureed winter squash
- 1/4 cup Parkay® Original Spread-tub
- 1 cup natural unsweetened applesauce
- 1 can (14 oz. each) vegetable broth
- 1/2 teaspoon onion salt
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground black pepper
- 1/2 cup half-and-half
- Cook squash in microwave according to package directions. Meanwhile, melt Parkay in large saucepan over medium-high heat.
- Add squash, applesauce, broth, onion salt, sage, and pepper; stir to combine. Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes or until mixture thickens slightly, stirring occasionally.
- Stir in half-and-half; simmer over low heat 1 to 2 minutes more.