Recipe Card

Italian Meatball Subs are a favorite for Sunday Supper!  They are also a big lunch hit at the office.  Don't be afraid to use the frozen meatballs.  They are delicious!  You make them your own with adding a few more spices to the marinara sauce. 

The frozen meatballs are simmered in a crockpot until nice and juicy for 2-3 hours.  Easy to put on at the office, or a Sunday afternoon for a delicious meal.  Place them on toasted sub rolls for a delicious meatball sub!
Give them a try!  You won't need to go to Subway to get that meatball sub any longer!

INGREDIENTS
·      1 26 count 1 oz frozen Italian or Homestyle meatballs
·      1 teaspoon salt
·      1teaspoon pepper
·      1 teaspoon garlic powder
·      1 teaspoon Italian seasoning
·      1 teaspoon onion powder
·      ½ teaspoon red pepper flakes
·      2 16-ounce jars Bertolli Marinara Sauce
·      1 teaspoon sugar
·      ¾ cup freshly grated Parmesan cheese (high-quality)
·      2 cups Mozzarella Cheese 
·      1 package Sub Rolls
·      1-2 tablespoons softened butter
 
DIRECTIONS
CROCKPOT

• Please frozen meatballs in Crock Pot
• Cover with Marinara Sauce
• Mix in all dry ingredients.
• Let simmer on high for 2-3 hours until tender (stirring occasionally)
• Stir in Parmesan cheese until blended into sauce.

 
OVEN -   SET TO BROIL SETTING
1.         Put oven on the broil setting.
2.         Place sub rolls on cookie sheet and top with butter.
3.         Place in oven to lightly toast.
4.         Heat until the butter is completely melted and remove from the oven. Watch carefully as it can easily burn.
5.         Place 4-5 cooked meatballs and sauce onto the bread and generously cover with mozzarella cheese. Return to the oven and cook until the cheese is melted, about 1-2 minutes. 
6.         Top with additional Parmesan cheese if desired.

Soups are one of my very favorite dishes!  Mixed with hearty meats & veggies and slow cooked for a perfect Sunday Comfort meal!

Soups are a good way to get kids of all ages to eat their veggies.  I am one of those myself!  I will eat more veggies if it is in a soup, than eat them by themselves.   

This soup is perfect for a rainy day to enjoy while watching your favorite movie or reading that book you just can't put down.

​Ingredients:

• 2 Boneless Skinless Chicken Breasts
• 1/2 onion (chopped)
• 3 red potatoes peeled and dice.
• 6 oz frozen mix vegetables
• 28 oz crushed tomatoes (can)
• 14.5 oz tomato sauce (can)
• 4 cups chicken broth
• 1 Tbsp Italian Seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tsp garlic pepper

DIRECTIONS: 

• Place all of the ingredients in a 6-quart crock pot.
• Stir to combine the ingredients in the crock pot.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Remove chicken, shred and mix it back into the crock pot.
• Add additonal salt/pepper as desired.
  
• Serve warm and enjoy!

Get ready to sink your teeth into these juicy air fryer chicken thighs packed with flavor! This recipe is perfect for craving delicious moist chicken without breaking out the grill!   Stay inside and enjoy the cool air this summer! 
These air-fried chicken thighs have just a handful of ingredients and minimal prep time. Serve these beautiful thighs alongside your favorite side for a quick and easy Sunday Supper meal.







 
INGREDIENTS:
·         2 teaspoons smoked paprika (or sweet paprika)
·         ½ teaspoon salt
·         ½ teaspoon onion powder
·         1 teaspoon Italian herbs
·         ½ teaspoon garlic powder
·         ¼ teaspoon ground black pepper

• 1 pound chicken thighs skinless, boneless
• 2-3 tablespoons light olive oil

Instructions

1. Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.
2. Rub the olive oil over the tops of the thighs.
3. Add the chicken thighs to a large zip-top bag or a bowl with a lid. Top with the kosher salt, smoked paprika, onion powder, herbs, and garlic powder. Shake to coat.
4. Place the chicken thighs in the air fryer, skin side down, for 10 minutes.
5. Turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken thighs super crispy. Cook for 3-4 minutes increments to get your desired crispness.
6. Thighs are done when an internal meat thermometer reads 165F. Serve.

 

As the Super Bowl approaches, it is time to figure out what appetizers or "grazing" foods we would like to serve.   Chicken Wings are always a crowd pleaser!   These chicken wings are delicious!  Perfect for any #sundaynightfootball #superbowl or just for snacking around the house.

I actually served these at my daughter's engagement party a couple of years ago!  You can feed a large crowd easy with chicken wings.   The chicken wings combined with Dr. Pepper are my favorite!

CROCKPOT DR PEPPER CHICKEN WINGS
 
Another Sunday Night Football game favorite for a crowd.  These Dr Pepper chicken wings are a beautiful addition to add to your grazing boards.
 
INGREDIENTS:
·         15-20 Wings (frozen or fresh)
·         1 cup Kraft Brown Sugar BBQ Sauce
·         1 12 ounce can of Dr. Pepper
·         2 teaspoons Garlic Powder
 
DIRECTIONS:
 

1. Spray large Crockpot with cooking spray.
2. Place chicken in Crockpot
3. Add garlic powder
4. Pour Dr. Pepper over the chicken wings.
5. Pour the BBQ sauce over the chicken wings. Stir to coat.
6. Cover; cook on Low heat setting for 3-4 hours
7. Set the oven to broil. Line a baking sheet with foil. Using a slotted spoon or fork, place the chicken on the pan.
8. Broil the tops of chicken 3 inches from heat 3 to 4 minutes or until browned
9. Rotate halfway through broiling time
10. Serve with remaining sauce for dipping.

​

Baby it's cold outside!   When fall & winter hit the south, we all love to make hearty casseroles, and main dishes that help warm the soul.

This delicious Parmesan Crusted Chicken is great served with a side of pasta, or hearty mash potatoes, green beans, corn, or a beautiful green salad.    Easy to make, delicious to eat!

This is one of our favorite #SundaySupperSitDown meals, and is part of the collection of recipes from the cookbook - Sunday Comforts - Sweet Yellow Cornbread & Fixins'.  

Enjoy!







Parmesan Crusted Chicken
INGREDIENTS

• 5 boneless skinless chicken breasts trimmed of any fat
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 3 tablespoons minced parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup melted butter
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes

 
INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Mix breadcrumbs, Parmesan cheese, parsley, salt, pepper, and red pepper flakes together in a shallow pie dish or a deep plate.
3. Mix the butter, lemon juice, and garlic together in separate shallow pie dish or deep plate.
4. Dip both sides of the chicken in the butter mixture, coating thoroughly
5. Place chicken on top, gently press chicken so crumbs on bottom stick to chicken
6. Turn chicken over, press top side into crumbs until covered
7. Place chicken
8. When al chicken is prepped, place in 9x13 baking dish
9. Bake for 35-40 minutes until chicken is no longer pink or thermometer reads 165 degrees in thickest part of chicken

Southern “Cathead” Buttermilk Biscuits

Ingredients:
3 cups self-rising flour + more for flouring board and cutter
1 stick of Crisco Butter (Crisco Butter sticks)
½1 Teaspoon of Cream of Tartar
1 Teaspoon of Sugar
½1 Teaspoon of Pink Himalayan salt
1 ¼-1/2 cups of cold Cultured Buttermilk

Directions:

Preheat oven to 420º F. Lightly spray rimmed baking sheet or cast-iron skillet. Set aside.  For small batches, use a cast-iron skillet, for larger batches use a baking sheet.

Add flour to a large mixing bowl.  Add in Cream of Tartar, Sugar and Salt.  Fold in the Crisco Butter stick. Gently mix in the butter stick in the dough until dough has soft pebbles combined.   Make a well in middle of the dough.  Pour in buttermilk and stir gently until just combined. Do not overmix.  The dough will begin to come together, but do not knead until it becomes a ball. 

Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together forming a rectangle, getting all the loose flour incorporated with the rest of the dough.  The key to this recipe is not to over mix. Over mixing can cause the dough to yield drier biscuits. 

Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together.  FOLD and FLATTEN, FOLD and FLATTEN, continuing doing this 5-6 times. (Fold the right side of the rectangle over to the left side, then flatten dough with your palms.)

• Folding the dough a few times creates numerous flaky textures on the biscuits. Make sure to handle the dough carefully.  Overmixing will release the gluten; thus, dough will be tough.
• Lightly flour a 2-inch biscuit cutter.  Use your hands to pat dough about ½ inch think.  Cut out biscuits using the 2-inch biscuit cutter.

Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 15-20 minutes. Remove from oven and serve.  Your biscuits should be golden on the outside, and not sticky on the inside. 
 
Be sure and butter the inside and add in your favorite jam. You can store left over biscuits in a Ziploc bag for a couple of days.  Pop them in the microwave for about 15-20 seconds to warm.
 
·          
Comment:  Us Southerner’s refer to large top biscuits as “cathead” biscuits. You might hear folks say, “There has big as a cats head.”  A Southern staple growing up in my house.    I modified the ingredients somewhat to make it my own.  I also prefer a moist flaky biscuit. It wouldn’t be a Sunday morning without these.   This recipe makes a great base recipe for a variety of biscuit flavors. 

​

Tips for How to Make the Best Buttermilk Biscuits:

Before I begin sharing my favorite biscuit recipes, I thought I would give you some overall tips to help your biscuits be perfect to begin your day with.   P.S.  You can actually eat biscuits anytime of the day or night!

  
Use cold, cold, cold buttermilk. 

Make sure your pan is greased or sprayed thoroughly to prevent them from sticking

Biscuits need to touch. Before you bake, make the biscuits touch one another. This will help them rise and return those “cathead” biscuits we all love.

Don't twist the biscuit cutters when cutting. Just cut the biscuits and pick the cutter right up instead of twisting it. Twisting will prevent them from rising well.   If your cutter is sprayed and dipped into flour, your biscuits should come out without twisting.

Practice makes perfect.   Learn the texture of the dough.  Feel the dough and remember it shouldn’t be dry or sticky.   If the dough seems to dry, fold in more Crisco butter stick.  If the biscuits feel sticky, add in a little more flour gently and fold.   

Self-Rising Flour – use self-rising flour.   White Lilly flour is a perfect flour for biscuits.  It is a lighter flour and returns soft flaky biscuits.  Learn the textures of flours from various brands.  You want to go with a “lighter” flour, rather than a thicker flour.

Rotate the Pan – Rotating the pan half-way through the baking process will give all the biscuits are more consistent baking.  Spin the pan 180º so the biscuits can bake more evenly.
​
Oven temperatures vary – Remember all ovens are different. Older ovens can bake differently than newer ovens, depending on how new or old the heating element is.  Humidity and temperature also play a role in how your baked goods come out.  The guidelines from 15-20 minutes can be different than how your oven varies.   Always check your first batch to see how your oven works for you.

​

It's 2022!   We are so proud that our first cookbook is making its way to hundreds of households.  Sunday Comforts is a collection of some of my very favorite recipes.   Starting with Sunday Mornings, Brunch, Appetizers, Sunday Supper Meals, and Sweet Yellow Cornbread & Fixins'.  

This Blog will pull some of our favorite recipes from the cookbook that will be easy for you to make on your own!

We will kick off with a little introduction of  "Easy Like Sunday Mornings."
 
Lionel Richie’s song, “Easy Like Sunday Mornings, means to be free, and unattached from the week behind, or the week ahead, of us. Sunday Mornings are to relax, take a deep breath, and clear our minds.  In football season, it is also to get ready for some “Sunday Night Football.”
It’s time to break out those cast-iron skillets, whip up a batch of homemade biscuits and gravy, sip on some good ‘ole Folgers’ coffee, and listen to some of your favorite tunes as you hum along.
My collection of recipes for Sunday Mornings includes homemade biscuits, a variety of gravies, warm muffins, beautiful breakfast breads, and more.

I hope you enjoy these Sunday morning delights. May your day be filled with peace, happiness, and “easy.”

Let's start out with some overall Cooking/Baking Tips:


Cooking is a science, like baking, and a recipe is like a chemical formula. Once you learn the language of recipes, you gain expertise and knowledge.

If you are a baker and not necessarily a cook, it is important to keep in mind that cooking and baking are two different methods. While baking uses more precise formulas, cooking is a little more flexible.
Don’t be intimidated by either cooking or baking. 

Practice makes perfect.  Invest in a good stand mixer, such as Kitchen Aid 5-quart Artesian, and your baking experience will improve tremendously.  

Don’t skimp on spices, use organic cinnamons that are rich in flavor, pure vanilla extracts, rich maple syrups, and pink Himalayan salt is a great baking salt. 

Butters make a huge difference, Kerry Gold Irish Butter is excellent for breads, and Vermont Creamery Sea Salt & Unsalted Butters are perfect for cakes & cookies.
​
Gather What You Need
There's nothing worse than burning the garlic because you were running around your kitchen finding the next ingredient. Before you begin cooking, lay out all the ingredients—measured if possible—as well as the pots, pans, bowls, and cooking tools that are necessary. If the first step of the recipe is to preheat the oven, then do so before you begin cooking. Take your time and double-check so your cooking experience is as seamless as possible.

Test for Doneness
All recipes have a cooking time range along with a description of what the food should look like, or what the texture of the food should be when finished. Cooking/Baking times will vary depending on makes/models, age of appliance, etc.  You should always test for doneness at the beginning of the time range (so at 10 minutes for a 10- to 15-minute range). While baking recipes, watch closely the first time, adjust accordingly for your specifics.  Good cooks always sample their food prior to serving to guests.

MAKE IT YOUR OWN
Recipes are guidelines, and to help give ideas of what to serve, cook or bake.  Experience with a variety of spices, seasonings, and make it your own.