Osso Buco with Parmesan Risotto

Osso Buco with Parmesan Risotto

First off, let me apologize for my absence last week. I had planned to prepare food for publication the weekend of the 18th and 19th but my schedule was altered when the power at my apartment was lost on Saturday just after 12 noon. Hungry with no way of cooking food because we only have an electric range, Mrs. Stuntman and I took our daughter to lunch at a local café and ended up seeing Alexander and the Terrible, Horrible, No Good, Very Bad Day. Then on Monday, my computer desktop crapped out on me so we had to replace it, so begrudgingly this is the first post with my new computer. It was almost a relief to spend my Saturday afternoon in the kitchen.

Speaking of new things, I also had to replace my Dutch oven recently because my old one got lost in the move. For me, it was a priority because they're ideal for cold weather dishes, so this represented an opportunity to use it. I especially like the oblong shape because the cooking surface is larger.

Long time readers might remember I prepared this dish about a year ago but I wasn't very happy with it. I had trouble keeping the shanks together and it also wasn't one of my better pictures. I still refuse to purchase saffron threads due to the cost, so I chose a neutral flavor for the accompanying starch. This dish was also partially inspired by the dinner I ate while I was away at Food and Wine Conference.

The Challenge

Improve upon a dish I published previously.

The Source

I adapted Giada's osso buco from foodnetwork.com and the risotto from Real Simple magazine's website.

Ingredients

1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
2 cloves garlic, whole plus 1 clove garlic, minced, divided
4 veal shanks (I used ones that were about a half-pound each)
1 cup all-purpose flour
2 tablespoons vegetable oil
1 onion, diced plus 1 onion, chopped, divided
1 stalk celery, diced
1 carrot, diced
1 tablespoon tomato paste
1 cup plus 1 cup dry white wine, divided
3 to 4 cups plus 6 cups chicken stock, divided
2 tablespoons extra-vigin olive oil
2 tablespoons plus 2 tablespoons unsalted butter, divided
1 cup Arborio rice
Kosher salt and freshly ground black pepper
1/2 cup parmesan cheese, freshly grated
2 tablespoons fresh Italian flat-leaf parsley, chopped (for garnish)

Special equipment:
Cheesecloth
Butcher's twine

Method

1. Finish the mise en place. Place the 2 whole garlic cloves, rosemary, thyme and bay leaf onto the cheesecloth and tie together with some kitchen twine to create a bouquet garni. Tie some additional kitchen twine around each shank so the shank does not fall apart while simmering. Once secure, season the shanks with salt and pepper then dredge each shank in all-purpose flour.

2. Sear the shanks and flavor the sauce. Place the vegetable oil in a large Dutch oven over medium heat. Once hot, add the veal shanks to sear, approximately 3 minutes per side. Once browned, remove to a plate and reserve.

Next, add the diced onion, carrot and celery and brown the mirepoix, stirring occasionally. Add the tomato paste and season the mirepoix with salt and pepper. Deglaze with 1 cup white wine and reduce by half.

Return the shanks to the pan and add the bouquet garni and 2 cups chicken stock. Bring to a boil, then cover and reduce the heat to simmer over low heat. Check the pan periodically to turn and to ensure the shanks are covered by the braising fluid, adding an additional 1 to 2 cups as necessary. Simmer until the meat is fork tender and falling off the bone, approximately 90 minutes.

3. Prepare the risotto while the osso buco simmers. Bring 6 cups chicken stock to a gentle simmer, then reduce heat to low and keep warm. Melt 2 tablespoons butter in the olive oil over medium heat in a large skillet. Once hot, add 1 chopped onion and 1 minced garlic clove to sweat, approximately 5 minutes. Stir in the Arborio rice to toast, approximately 2 minutes.

Deglaze with 1 cup white wine and stir continually until evaporated.

Add in the warm stock, 1/2 cup to 3/4 cup at a time, and continually stir until absorbed before adding more. Start tasting the rice after 3 or 4 additions of stock and cook until the rice is al dente and suspended in stock, approximately 20 to 25 minutes total.

Stir in the remaining 2 tablespoons butter and parmesan cheese. Season with salt and pepper, as necessary.

4. Finish the dish. Remove the veal shanks to a plate when finished, then remove and discard the twine. Spoon some risotto into warmed bowls and top with a veal shank. Spoon some of the braising fluid over the shanks, then garnish with parsley.

Successful?

I'll confess that I failed to add the tomato paste to the mirepoix but it was still a delicious dish. The shanks held onto the bone too. I was also a little concerned that the flavor of parmesan cheese wasn't strong enough on its own but it held up because it was seasoned properly. Mrs. Stuntman enthusiastically enjoyed the dish too.

Speaking of Mrs. Stuntman, please welcome her to the food blogging community. She was also busy in the kitchen this past weekend and, for her inaugural dish, prepared a delightful vegetable side dish. I encourage you to click here to read all about it.

Adding Some Class with Jennifer of MealDiva

Sausage with Garlic Mashed Potatoes & Zucchini

Today, I return to my monthly Adding Some Class with... series with Jennifer of MealDiva. If I can be candid for a moment, I can safely say here that I admire her patience. I originally asked Jennifer to be my guest for August however I had to delay it because of my move. By the time I had revisited the topic, it was the middle of September so Jennifer and I agreed to postpone this until October.

In my mind, Jennifer stands out because the dishes she publishes achieve a unique balance of simplicity and elegance. I especially like her Parsley Vinaigrette, Pancake Mix, and her Curry Shrimp Kabobs with Mango Rice.

Please welcome Jennifer to Crazy Foodie Stunts:

I am so excited to be guest blogging on Crazy Foodie Stunts today! Like DB, I accidently stumbled into cooking while staying home caring for my kids. When you’re a one-income family with a child with food allergies, eating out isn’t an option and so, I learned how to cook and also fell in love! I really love Crazy Foodie Stunts because DB blogs about recipes that seem intimidating for some at-home -cooks and in doing so, he gives his reads encouragement! In fact, he’s even inspired me to try a new recipe or two – like Coq au Vin –my kids LOVED this recipe and devoured the luscious chicken thighs with nods of approval. So thanks DB!

Over on MealDiva, I blog about easy, healthy, common- sense family meals so I wanted to share a household favorite with you today! This uncomplicated, euphoric and down-right gratifying sausage dinner is requested weekly in my house and its often eaten in silence (with brief pauses to give me a thumbs up) until everyone’s plates are licked clean. In my blogging world, sometimes it’s the easiest recipes that are the tastiest. So from my families’ table to yours, enjoy!

Sausage with Garlic Mashed Potatoes & Zucchini

Ingredients:

1 package of cheese and parsley sausage
1 large green zucchini, sliced
1 large yellow zucchini, sliced
1 green bell pepper, sliced
1 sweet Vidalia onion, sliced
2 cloves garlic, chopped
Salt and Pepper to taste
2 tbs. chicken broth/ stock or just water
3 pounds baking potatoes, peeled and cut into quarters
3/4 cup heavy cream
1/3 stick butter
Salt and pepper, to taste
4 cloves garlic, minced

Directions:

Preheat oven to 400 degrees.
In a large, oven-proof dish, layer zucchini, onion, garlic and pepper on the bottom then top with the sausage.
Add chicken stock and bake in a pre-heated over for 40 minutes, flipping the sausage in the middle of the cooking time.
Meanwhile, cook potatoes in water until cooked through then drain and return them to the pot. While still hot, add the remaining ingredients and mash well.
Sausage should be nicely browned before removing from the oven.
To plate:
Layer mashed potatoes then vegetables followed by sausage.

WOW! This is the first time I had heard about her coq au vin success. I'm pleased her family enjoyed it. This sausage dish, however, is a perfect example of the elegant dishes I admire from Jennifer. Before you go, please remember to 'Like' her on facebook, in addition to following her on Instagram, pinterest and .

Jennifer gave me an additional photo which follows:

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

I was never happy with the first scallops dish I prepared for this website. Call this dish a 'Do-Over', however this time, I thought I'd use a purée of a seasonal vegetable and, given my struggles with broken sauces earlier this year, I wanted to practice my execution of a butter sauce.

Speaking of this particular butter sauce, the concept is very similar to a beurre blanc which I prepared earlier this year, only with different ingredients. In fact, the word 'fondue' translates to melted.

The Challenge

In addition to improving a dish I published earlier, I had also taken on the concept of a butter sauce from a source that didn't utilize an exact recipe.

The Source

I adapted the purée from foodnetwork.com and the beurre fondue from pages 76 through 77 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Siverbush and Sean Fri.

Ingredients

1 2-pound butternut squash, cut in half lengthwise, seeds and strings removed
12 tablespoons plus 4 tablespoons unsalted butter, divided
Kosher Salt and freshly ground black pepper
2 teaspoons honey
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
12 U-15 sea scallops
Alfalfa sprouts, for garnsh

Method

1. Roast the butternut squash. Preheat the oven to 350° Fahrenheit. Take 1 tablespoon butter and rub the flesh of each squash half with it, then season with salt and pepper. Place the squash halves on a parchment or aluminum foil lined sheet pan and roast in the oven until fork tender, approximately 30 to 40 minutes.

2. Prepare the beurre fondue while the squash roasts. In a small saucepan, bring about 12-inch of water to a simmer. Whisk in the 12 tablespoons butter in 1/2 tablespoon portions, adding the next portion after the one in the pan has melted. Small droplets of oil might appear which indicates the water is evaporating. If this occurs, add a small amount of warm water. Once the butter has been added, season with salt and pepper and keep warm over low heat until ready to plate.

3. Finish the dish. Pat the scallops dry with a paper towel, then season with salt and pepper. Heat a large skillet over high heat and add 1 tablespoon olive oil. Once the oil starts to smoke, add the scallops and sear on one side only, approximately 1 minute. Remove to a plate to allow for carryover cooking. Once the butternut squash is finished, scoop out the flesh and place into a blender with the honey, and remaining 2 tablespoons butter. Purée the squash, adding up to 2 tablespoons olive oil to loosen the mixture, if necessary. To plate, spoon some beurre fondue onto a warmed plate, top with 3 to 4 scallops. Spoon some purée beside the scallops and garnish with alfalfa sprouts.

Successful?

The butternut squash purée was sweeter than I expected with the addition of honey into it. and the sauce didn't separate. All in all, it was a very balanced plate of food. No brown bag leftovers for Mrs. Stuntman, however. because of the foul odor seafood leaves in the break room at the office.

Coffee and Molasses Brined Pork Chop with Roasted Corn Salsa and Watercress Salad

Coffee and Molasses Brined Pork Chop with Roasted Corn Salsa and Watercress Salad

Mrs. Stuntman started with a new employer recently and, while she is getting acquainted with her new colleagues, it presented an opportunity to introduce myself through my food. You see, I'll normally prepare at least one extra serving of whatever we eat for dinner so she can brown bag the leftovers the next day.

Since Seattle is known for coffee, I wanted to feature it in a savory application, especially since the food pairing in The Flavor Bible suggest a dessert. The concept of pairing pork with coffee isn't new to me but I wanted to explore it more, especially since the coffee in the other pork with coffee dish I've prepared had a muted coffee flavor. I knew that pork pairs well with sweet flavors (which is the reason why apples pair so well with pork), so I thought corn might be an interesting substitution in addition to balancing out the flavors with a mild spice and acid. Also, after performing a Google image search for pork chops fine dining, I noticed that nearly all were double cut with the bone frenched, so I wanted to present my dish in a similar manner. While double cut chops would have been too large a portion for my family, I did ask the supermarket where I purchased them to French my chops.

The Challenge

Make Mrs. Stuntman's colleagues envious of her brown bag lunch by elevating it.

The Source

To execute this dish, I compiled from a number of different sources. I adapted the brine from allrecipes.com; the salsa from Eating Well magazine and the salad from Food & Wine magazine.

Ingredients

1 tablespoon fresh lemon juice
3 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup kosher salt plus more for seasoning, divided
Freshly ground black pepper
2 cups water
1 1/2 cups strongly brewed coffee
3 tablespoons dark brown sugar
2 tablespoons molasses
1 cup ice cubes
4 bone-in pork rib chops about 1/2-inch thick, frenched
4 cups corn kernels
1 red bell pepper, diced
1/4 cup red onion, chopped
2 tablespoons lime juice
2 tablespoons cilantro, chopped
t tablespoon fresh basil, chopped
1/2 teaspoon ground cumin
1 bunch watercress leaves, stems removed

Method

1. Prepare the salad dressing. Combine the lemon juice, 3 tablespoons olive oil in a small bowl and season with salt and pepper. Set aside.

2. Brine the pork chops. Combine the water, coffee, brown sugar, 1/4 cup kosher salt, molasses in a large bowl and stir until the salt and sugar dissolve. Place the pork chops in a large resealable bag with the ice cubes and pour the brine over the pork. Seal the bag and refrigerate for 3 hours.

3. Prepare the salsa. While the pork is in the brine, place a cast iron skillet over medium heat. Once hot, add the corn and red bell pepper and cook, stirring periodically until browned, approximately 12 to 15 minutes. Transfer the mixture to a large bowl, then stir in the red onion, lime juice, cilantro, basil, and cumin. Season to taste with salt and pepper, then set aside at room temperature for 30 minutes.

4. Finish the pork and complete the dish. Remove the pork from the brine and discard the brine. Pat the chops dry with paper towels, then season with salt and pepper. Heat the remaining tablespoon olive oil over medium high heat and, once hot, sear the pork chops, in batches if necessary, 3 to 4 minutes per side. Remove the chops to a plate to allow for carryover cooking. While the pork rests, whisk the salad dressing again, then toss with the watercress. To present, spoon some salsa onto a warmed plate, top on one side with a pork chop and garnish with the watercress. Serve immediately.

Successful?

I'll confess and note here that by the time I got to the pork, it had been sitting in the brine for closer to four hours. I was praying that my protein was not over-brined but my fears were nullified when the first thing Mrs. Stuntman noticed was how juicy the pork was. In addition, the coffee infused into the pork giving it a deep, rich flavor which contrasted well with the corn salsa which was well balanced on its own. I also slightly overdressed the watercress but the lemon in the dressing gave the dish a brightness. Overall, each element complemented the other.

Finally, Mrs. Stuntman reports that her lunch breaks are spent alone because she thinks her colleagues feel inadequate with their sandwiches bought from the delicatessen next door.

Autumn Panzanella for an Unprocessed #SundaySupper

Autumn Panzanella for an Unprocessed #SundaySupper

Personally, I had difficulty choosing a dish for this week's #SundaySupper event because I found the theme too broad. Let's put aside the argument of what's considered processed for a moment and specify that processed food as convenience food (i.e. boxed macaroni and cheese, spiced ham, cheese out of a can, etc.) I'd have to look but, outside of boxed pasta, I use these types of ingredients so infrequently that the possibilities were almost endless. That's not to say my diet is completely free of processed foods, but the difference is that I don't publish the processed foods here.

Panzanella is a traditional Italian tomato and bread salad eaten in the summer when tomatoes are in season but Chef Michael Chiarello has adapted the concept for the other three seasons of the year.

The Challenge

Prepare a dish that uses as close to unprocessed food as I can get.

The Source

Adapted from page 95 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

1 tablespoon plus 4 tablespoons unsalted butter, divided
6 cups day-old bread, crust removed and cut into 1/2-inch cubes
6 tablespoons Parmesan cheese, finely grated
1 yellow onion, chopped coarsely
3 tablespoons red wine vinegar
5 tablespoons plus 3 tablespoons extra-virgin olive oil, divided
2 tablespoons warm water
Kosher salt
Freshly ground black pepper
1 pound fresh mushrooms of different varieties, coarsely sliced or quartered
1 tablespoons fresh thyme, minced
1 tablespoon garlic, minced
1/2 cup red onion, thinly sliced*
2 ounces baby arugula

Method

1. Make the panzanella croutons. Using the bread, parmesan and4 tablespoons butter, make the panzanella croutons as described in step 1 of my other panzanella dish. Set aside.

2. Prepare the dressing. Melt the remaining tablespoon of butter in a small skillet over medium-low hear. Add the yellow onion and sauté until soft, approximately 15 minutes. Deglaze the pan with the red wine vinegar. Empty the contents of the skillet into a blender and pureé. While the blender is still on, slowly add in 5 tablespoons olive oil. Transfer the dressing to a bowl and season with salt and pepper, to taste. Set aside.

3. Prepare the mushrooms. Add the remaining 3 tablespoons olive oil to a large skillet and place over high heat. Once the oil starts to smoke, add the mushrooms in a single layer, however do not touch them for approximately 2 minutes so they may caramelize. Once caramelized, stir, reduce the heat to medium and continue to cook until well browned. Add the garlic and thyme to the pan and stir for an additional minute to release their fragrance. Season with salt and pepper to taste, then remove from heat. Add the mushrooms to a large bowl along with the croutons and the dressing, then toss. Add in the red onions and arugula and toss again. Season with salt and pepper if necessary, then serve.

*Note: Peel the 'paper' off the onion and slice off both the root and stem ends, then cut in half lengthwise and thinly slice each half lengthwise.

Successful?

Hopefully, you'll agree that this is a dish of unprocessed foods. I did have an issue when tossing the salad, however. Chef Chiarello instructs to toss the ingredients with the croutons which left them soggy and me a little confused. Is the bread in the panzanella supposed to soak up the other flavors in the dish or provide a contrast in texture? Any Italians reading this that can shed some light?

Meanwhile, check out the other dishes of unprocessed foods participating this week:

Alluring Appetizers and Stunning Sides

• Brioche Dinner Rolls by That Skinny Chick Can Bake
• Stuffed Peppadew Peppers by An Appealing Plan
• Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
• Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
• Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
• Sweet Potato Fries by Hezzi-D's Books and Cooks
• Indian Spiced Dal and Sag Aloo by Happy Baking Days
• Homemade Energy Bars by The Foodie Army Wife
• Honey Thyme Chicken by Cindy's Recipes and Writings
• Sweet Potato and Carrot Hash by Fit Foodie Runs
• Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
• Spicy Smashed Fingerling Potatoes by Magnolia Days
• Autumn Panzanella by Crazy Foodie Stunts
• Black Bean and Corn Salsa by What Smells So Good?
• Curried Apple Chips by The Wimpy Vegetarian
• Stuffed Acorn Squash by Rhubarb and Honey
• Homemade Hash Brown by Basic N Delicious
• Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
• Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
• Basic Roasted Cauliflower by Cupcakes & Kale Chips
• Baked Beet Chips by The Dinner-Mom
• Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen

Enticing Entreés

• Authentic Chicken Tinga by Shockingly Delicious
• Jacket Potato Party by Jane's Adventures in Dinner
• Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
• Chicken and Sweet Potato by MealDiva
• Chinese Five Spice Chicken Stir Fry by Nosh My Way
• Easy Slow Cooker Chili by Amee's Savory Dish
• Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
• Grilled Burgers with Garlicky Arugula by Cooking Chat
• Baked Zucchini with Spicy Tomatoes by Food Lust People Love
• Fall Squash Soup by Ruffles & Truffles
• Stuffed Sweet Potatoes by Momma's Meals
• White Bean Pesto Stew by eating in instead
• Seared Pork Stack by annaDishes
• Gnocchi with Peas and Pesto by Curious Cuisiniere
• Pumpkin & Sausage Pasta by Confessions of a Culinary Diva

Decadent Desserts

• Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
• Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
• Gluten Free Peanut Butter Blondies by Pies and Plots

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.

Preview of an Unprocessed #SundaySupper

We'll Have None of This on Sunday

Processed foods have gotten an unjust bad reputation.

When I first saw the theme for this week's #SundaySupper event, I thought I knew what it was referring to just by its name, Unprocessed Foods. Then I did some research and discovered the definition more complex.

It turns out that nearly all food you purchase at the supermarket is processed on some level. For example, the milk you purchase in the dairy section is pasteurized to kill off any harmful bacteria, beef cut into individual steaks or even an apple sliced into wedges are all processed foods. For more information, I encourage you to read this article by the Academy of Nutrition and Dietetics. For the purposes of this event, let's use the kitchen test provided by Andrew Wilder of Eating Rules. He also has issued a challenge you should consider to go an entire month without eating any processed foods.

I eagerly await foods prepared by these talented bloggers scheduled to be published on the morning of Sunday, October 5th:

Alluring Appetizers and Stunning Sides

• Brioche Dinner Rolls by That Skinny Chick Can Bake
• Stuffed Peppadew Peppers by An Appealing Plan
• Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
• Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
• Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
• Sweet Potato Fries by Hezzi-D's Books and Cooks
• Indian Spiced Dal and Sag Aloo by Happy Baking Days
• Homemade Energy Bars by The Foodie Army Wife
• Honey Thyme Chicken by Cindy's Recipes and Writings
• Sweet Potato and Carrot Hash by Fit Foodie Runs
• Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
• Spicy Smashed Fingerling Potatoes by Magnolia Days
• Autumn Panzanella by Crazy Foodie Stunts
• Black Bean and Corn Salsa by What Smells So Good?
• Curried Apple Chips by The Wimpy Vegetarian
• Stuffed Acorn Squash by Rhubarb and Honey
• Homemade Hash Brown by Basic N Delicious
• Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
• Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
• Basic Roasted Cauliflower by Cupcakes & Kale Chips
• Baked Beet Chips by The Dinner-Mom
• Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen

Enticing Entreés

• Authentic Chicken Tinga by Shockingly Delicious
• Jacket Potato Party by Jane's Adventures in Dinner
• Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
• Chicken and Sweet Potato by MealDiva
• Chinese Five Spice Chicken Stir Fry by Nosh My Way
• Easy Slow Cooker Chili by Amee's Savory Dish
• Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
• Grilled Burgers with Garlicky Arugula by Cooking Chat
• Baked Zucchini with Spicy Tomatoes by Food Lust People Love
• Fall Squash Soup by Ruffles & Truffles
• Stuffed Sweet Potatoes by Momma's Meals
• White Bean Pesto Stew by eating in instead
• Seared Pork Stack by annaDishes
• Gnocchi with Peas and Pesto by Curious Cuisiniere
• Pumpkin & Sausage Pasta by Confessions of a Culinary Diva

Decadent Desserts

• Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
• Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
• Gluten Free Peanut Butter Blondies by Pies and Plots

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.