Tuscan Chopped Salad with Homemade Croutons and Breaded Feta with a Honey Glaze

Hello Dear Followers,

We love the summer months it lets us make dishes that are both refreshing and filled with so much color. Tonight we made a Tuscan chopped salad with homemade croutons. The salad has a rainbow of vegetables that all are great for the summer months.

When we were getting the ingredients for this dish, the recipe by Lorinda Breeze, called for croutons. We couldn’t just throw on any regular store bought croutons on the salad, we had to make our own.

We then followed up the salad with an adventurous try on breaded feta, a recipe by Half Baked Harvest, which by the way makes awesome dishes. We were not super successful with the breading part of it, but the end result was super yummy and actually went pretty well as a side for the salad and those delicious croutons.

Ok, so here is the recipe:

Time: 1-2 hours (yes, you read this correctly… because it took us that long between the chopping etc. to do this.)

Ingredients for the Salad:

Radishes chopped

Carrots chopped

Asparagus chopped

Avocado chopped

Red onions chopped

Sweet peppers chopped (any pepper will do for this)

Edamame

Snow peas

Cherry tomatoes chopped

Cucumbers chopped

For the vinaigrette

Olive oil

Dijon Mustard – one tablespoon

White balsamic vinegar (we used red, we recommend using the white)

Garlic minced ( please use only half if not less, we used whole as the recipe called for, it was simply too much garlic)

Homemade Croutons:

Sourdough bread chopped into cubes

Olive oil drizzle

Salt

Pepper

Everything But the Bagel Sesame Seasoning from Trader Joes (this was awesome

Bake in the oven until toasted, about 10-15 minutes

Salad Instructions

Mix all of the vegetables together, mix the vinegrette and drizzle on top of the salad and add the croutons.

Breaded Feta Cheese

So this was intended to be on the salad originally, but we ended up making it a side. We also didn’t use the full recipe.

Ingredients

A block of Feta Cheese

Panko Bread Crumbs

1 egg beaten

Zest of one lemon

Thyme

1/2 cup of Basil

Half-cup of honey

Olive oil

Instructions

Dip the block feta cheese in whisked egg batter and coat it. Then move to the Panko bread crumbs and cover. Over medium heat in a pan add olive oil, when it simmers add the lemon zest and cook for 30 seconds to one minute and set aside.

In the same pan add the feta and cook for two to three minutes on each side until golden brown. Transfer to serving plate.

Until next week! Don’t forget to follow us @Tuesdaynightsuppers on Instagram and Facebook.

Pork Tenderloin with a Minty Peach Chutney

Hello Dear Followers,

This week was a week we simply could not decide what we wanted to make for Tuesday Night Suppers. We had so many ideas in mind and such busy schedules in the midst of it all.

We ended up finding this great recipe by Real Simple, a real summer dish that has the perfect mix of sweet peaches and a minty fresh taste.

We made a pork tenderloin with a minty peach chutney. It was combined with green peppers ( the recipe calls for jalapenos… follow the recipe below) and brown sugar and rice vinegar.

Here is the recipe:

Ingredients:

• 1¼ pound pork tenderloin, trimmed – ( We had two pork tenderloins)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium (1 oz.) jalapeño chile – (Don’t substitute to green peppers like we did)
• 1 cup finely chopped peeled fresh peaches (from 2 medium [7 oz. each] peaches) (We recommend about 4)
• 2 tablespoons mint jelly
• 2 tablespoons rice vinegar
• 2 teaspoons light brown sugar
• Cilantro for garnish

Instructions:

Season the pork tenderloin and either grill it or bake it in the oven. For this week’s dish, we seared it in a frying pan for about 5-10 minutes and then baked it in the oven. This might be awesome grilled though… if only we had a grill. Put the oven between 350-400 degrees.

Mix the peaches, jalapeño chile, brown sugar, mint jelly, rice vinegar in a bowl and then transfer to saucepan and stir occasionally until it is syrupy.

Once out of the oven, cut the pork into half inch thick slices and arrange on a platter. Drizzle the chutney over the pork and sprinkle the cilantro.

Find us on Instagram @TuesdayNightSuppers and on Facebook.

Until next week!

Roasted Lemon Artichoke and Browned Butter Pasta

Hello Dear Followers,

Tonight’s dish was certainly an indulgence. We made roasted lemon artichoke and browned butter pasta topped with burrata cheese. Umm.. can we say delicious? Yeah, we can!

The dish was packed with a wide array of flavors that were so fresh and it tickled all of our taste buds. It was so refreshing.

We knew it was going to be good when we could smell the fresh aroma of the roasted artichokes in the oven even before we plated it. The savory taste of the browned butter walnuts that we sprinkled all over, was just out of this world.

This year, we’re aiming to make different dishes, both our own family recipes and dishes from others that are different and sometimes traditional.

We can honestly say, we would have had the buratta cheese by itself with the extra virgin olive oil drizzled on top, but that is another post all by itself. 🙂

Here is tonight’s recipe:

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes.

Servings: 8 ( we served about 4 people)

Ingredients:

1/3 cup of extra virgin olive oil, plus additional for drizzling

2 jars of marinated artichokes drained

3 cloves of garlic

Zest from a lemon

1 tablespoon of fresh thyme leaves

1/2 teaspoon of crushed red pepper flakes

Salt and black pepper

1 pound of your favorite long-cut pasta (we used Rigatoni, anything goes here)

3 tablespoons of salted butter

3 tablespoons of raw walnuts, roughly chopped

1 cup of fresh basil, roughly chopped, plus more for serving.

1/4 cup of grated Parmesan cheese

8 ounces of burrata cheese, torn (we left it whole)

Instructions:

Preheat the oven to 400 degrees

Combine olive oil, artichokes, garlic, lemon zest, thyme, crushed red pepper flakes, and a pinch of salt and pepper in a baking dish. Transfer to the oven and roast for about 15-20 minutes or until the artichokes are crisp and golden.

While that is being done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve a cup of the pasta cooking water. Drain.

In the bottom of the same pot used to cook the pasta, melt together the butter and the walnuts over high heat until the butter is browned and the nuts are toasted. This should be about 3-5 minutes. Remove the walnuts from the pot. Drop the pasta back in. Add the basil and Parmesan cheese toss to combine. Thin the pasta with the reserved pasta cooking water. Stir in the roasted artichokes and any oils left from the baking dish.

Divide the pasta onto plates and top with freshly torn burrata cheese, a drizzle of oil, the reserved walnuts and fresh herbs.

Enjoy!

Recipe by Half Baked Harvest

Until next week!

Davide’s Sirloin Steak and Roasted Potatoes

Hello Dear Followers,

Tonight’s dish was extra special, we made a sirloin steak with roasted potatoes and salad. This is Daniela’s grandfather’s recipe.

While it may be a typical steak and potatoes dish, for Daniela’s grandfather, it was much more. Her grandfather had to learn to cook when her grandmother was diagnosed with Alzheimer’s Disease.

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She could no longer cook the dishes he knew and loved. So he taught himself.

Here is the recipe:

1-3 Sirloin Steaks – (It’s up to you about the number of steaks used in the recipe)

4 white potatoes cut in cubes

Lettuce

1 Red onion

1 white onion

Salt

Black Pepper

Olive oil

Honey

1 Lemon

Vinegar (red or white is fine)

Seasonings: garlic powder, Goya’s Adobo seasoning, parsley and paprika. Use as you wish!

Instructions:

Steak and Potatoes

Wash your sirloin steak and place it flat in a glass or aluminum pan.

Cut the onions long ways and drape them along the steak in the pan

Cut the potatoes in cubes and drape them along the steak

Add seasonings.

Heat the oven for the steak at about 350-400 degrees. Should cook about an hour.

Salad

Thoroughly wash the lettuce and pat dry.

Break lettuce apart in a medium-sized bowl.

Chop red onions and put it on top.

For the dressing: Get some olive oil (extra virgin works too!) and mix in the juice of one lemon and add honey as you see fit.

Plate and enjoy!

Until next week!

Cheesy Lemon Angel Hair Pasta

Hello Dear Followers,

Tonight’s dish was probably one of the easiest and fastest dishes we’ve ever made at Tuesday Night Suppers.

We made a cheesy lemon angel hair pasta dish. The dish offered just the right amount of gooey cheese and tangy lemon tastes that definitely had us craving more.

This week is a rather busy week for both of us, so having a dish that was simple was definitely needed.

Here is the recipe:

Time: 25 minutes

Ingredients:

1 pound of angel hair pasta (you can also use spaghetti)

1 tbsp of extra-virgin olive oil

2 tbsp of unsalted butter

2 tbsp of flour

3 lemons, thinly sliced and seeded (we used two, that was more than enough)

Salt

Freshly ground black pepper

3/4 cup of chicken broth

1 1/2 cup of grated Parmesan cheese

1 1/2 cup of grated Gruyere

1 1/2 cup of grated Pecorino Romano

1/4 cup of chopped fresh parsley, plus more garnish

Instructions:

Boil pot of water and season with salt. Cook pasta al dente. Drain.

In a large skillet over low heat add two tablespoons of olive oil and two tablespoons of butter. When butter starts to bubble add garlic and lemons. Season with salt and pepper and cook until lemons are softened, about two-three minutes. Whisk in flour and cook for 1 minute.

Add chicken broth and whisk until smooth. Add cheeses while constantly whisking.

Add cooked angel hair and toss in sauce with parsley. Serve immediately.

See! That’s it. Done. Bon Appetit!

Until next week!

Recipe by Delish

The Ultimate Stuffed Baked Potato and Tina’s Meatloaf

Hello Dear Followers,

We took a hiatus last week, but we’re back today with some delicious comfort food that will not only leave you feeling full but satisfied with your dinner.

As you can see in the title above we made “Tina’s meatloaf.” Tina is Daniela’s mother and this meatloaf is her recipe. Now like many Italian mothers, there isn’t exact measurements for the meatloaf, because Italians measure with their hearts when it comes to good cooking.

The ultimate stuffed baked potato was just as equally filling and comes from Food Network’s Tyler Florence. This was such an awesome dish that we were thinking of making it twice this week!

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Here are the two recipes:

Tina’s Meatloaf:

Ingredients:

Ground Beef (or meatloaf mix) whichever you prefer.

Lipton’s onion package (the one you can make french onion dip with)

Breadcrumbs

Parmesan cheese

Ketchup

Salt

Pepper

Parsley

Eggs (if you are making two meatloafs by chance, use two eggs instead of one, we made two so we used two eggs in our mix.) Oh! And separate the egg from the yolk.

Milk

Bacon (for the top of the meatloaf)

Instructions:

Mix all of the ingredients together and get ready to get your hands dirty. If you happen to notice it is too dry, add more milk or too soggy, add more bread crumbs.

We added bacon on top of the meatloaf, which is not what Daniela’s mother normally does, but it added just the right amount of extra flavor needed for the dish.

Shape it into a loaf and put it in a pan with a little oil. Bake at about 350-400 degrees. It should be in the oven no more than an hour.

The Ultimate Stuffed Baked Potato

Ingredients:

4-6 medium sized potatoes

Extra-virgin olive oil

Salt

1/2 stick of butter

1/4 cup of all-purpose flour

1/2 cup of milk

About two cups, plus more for topping of shredded white cheddar

2 heads of broccoli, florets, blanched in salty water

1/2 pound of bacon, medium dice, cooked until crisp.

2 tablespoons of chives chopped

Freshly ground pepper

Instructions:

Preheat the oven at 400 degrees

Begin by baking the potatoes, as this will take the longest. Place potatoes onto the baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about an hour.

While they are baking, prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about two cups of cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then top in the oven for two more minutes until golden brown and bubbly.

Recipe by Food Network

We hope you find these dishes as delectable as we did.

Until next week!

Pork Tenderloin with Mushrooms,Peppers and Onions

Hello Dear Followers,

This week’s dish may not look like much, but as we all know, pictures can be deceiving. We made a pork tenderloin with red bell peppers, onions and mushrooms. It was delicious! This is one of our own recipes, which we are aiming to do more of as the year continues.

We are also aiming to make more meat and seafood dishes this year because we recently realized we make a lot of pasta and rice. And while we’ll still make those dishes we are looking to add more variety.

If you have a recipe you’d like to send over please do! (Send it to TuesdaynightSuppers@gmail.com)

Here is our recipe for this week!

Ingredients:

1-2 red bell pepper

1-2 packages of mushrooms (they shrink so definitely consider getting more than one package)

1 onion

Olive Oil

Salt and pepper

Pork tenderloin – cut in slices

6 potatoes for mashed potatoes.

Instructions:

In a frying pan, season pork tenderloin with salt and pepper. Cut into slices. Fry in olive oil for 20 minutes or until no longer pink.

In another pan, saute the mushrooms, onions and pepper. Saute until soft for about 20-25 minutes.

You can add butter to prevent dryness. More butter creates more of a sauce.

For mashed potatoes

Boil the potatoes in water. Once soft, begin mashing.

Add heavy cream and butter.

This was a simple dish, and took a total of 45 minutes.

Until next week!

Welcome to Tuesday Night Suppers!

Hi Everyone! Welcome to Tuesday Night Suppers. Each week, Anna and I will share with you some of our favorite recipes we have created ourselves or have found through various searches and recommendations.

The launch of Tuesday Night Suppers began in early 2018 with one night of cooking in Anna’s kitchen. For almost a year now, we have cooked several dishes we have enjoyed sharing with friends, family and our followers on Instagram at @TuesdayNightSuppers.

This blog will be a chance to take it one step further. We plan to share the recipes we make each week. So sit back, grab a glass of wine and enjoy!

Bon Appetit! See you Tuesday!