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Sunday Supper:: Sausage and Peppers

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This easy sausage and peppers one pan dinner is the perfect one pan meal. It’s especially wonderful for a weekend after hosting friends and family (hint, hint – if you’re hosting Easter brunch, I’m talking to you!). You put everything on one dish, pop it into the oven and forget about it.

If you’re not hosting this weekend, tuck this recipe away for the future. This comfort food favorite is a great Sunday Supper option as it’s easy to prepare, delicious, and serves a crowd. Add some crunchy bread and a salad, and you’re all set.

Here’s my recipe from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think.

Sausage and Peppers One Pan Dinner
Serves 8
You will need:

– 6 Italian sausages
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

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Cocktail Recipe:: Martini Royale Bianca

There is nothing like an icy cocktail on a spring day, and this Martini Royale Bianca is one of my favorites. You’ll love it!

A few years ago, I had the opportunity to visit the Martini factory. Some of you might know the brand as Martini and Rossi, but in Europe it’s simply known as Martini. The factory is beautiful. It’s built on the foundation of the original factory which was a mansion with a vast wine cellar that acted as the test lab for the original vermouth recipe. Talk about history!

One of the drinks we tried during the trip was the Martini Royale Bianca. Give it a try for yourself using my recipe below!

Martini Royale Bianca
serves 1
You will need:
– 1/2 squeezed lime
– 1 part  Martini white vermouth
– 1 part Martini prosecco

To prepare:
Pour ingredients over ice and garnish with a fresh lime wedge. Enjoy!

xx Annette

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It’s all Greek to Me:: Greek Easter Sweet Bread

Greek Easter Bread recipe | annettejosephstyle.com

A few years ago, I had the pleasure of shooting Niki and Sandy Papadapplous’s Big Fat Greek Easter Party for Atlanta Magazine’s Home. One of the highlights of the party menu was this sweet Easter bread, or Tsoureki in Greek. Ever since that issue hit news stands, I’ve thought about what a beautiful, delicious addition it would be to your menu and table. Give it a try and wow your guests!

TSOUREKI (Easter Sweet Bread)
Makes 4 loaves

You will need:

– 7 cups Flour
– 3 quick rise yeast packets
– ½ cup warm water
– 1¾ cup sugar
– ½ teaspoon salt
– 1 Tablespoon mahlepi
– 1 teaspoon mastic
– 1 teaspoon vanilla
– 2 teaspoon lemon & orange zest (mixed)
– 5 eggs (room temperature)
– ½ cup hot milk
– 1 cup melted butter

Note : All ingredients should be warm or at the very least room temperature to help the dough rise faster.

Egg Wash for bread:
– 1 egg
– a few drops of vanilla
– 1 Tablespoon water
– ½ cup of sliced almonds

To Prepare:

  1. Mix warm water and yeast, set aside.
  2. In a large bowl put flour, make a whole with your hands in the center of the flour to put the sugar, zest, salt, spices and mix that your hands. Add hot milk and mix again with your hands. Once the dough is incorporated add eggs, one at a time, and mix well. Then add the yeast water mixture, your dough should be stringy when pulled apart.
  3. Next pour melted butter into the bowl one handful at a time and fold the dough (do not knead the dough). Pull and fold and pour in melted butter, repeat until you’ve used all the butter. Don’t worry if you see butter puddle around the edges, it will absorb as the dough rises.
  4. Wrap the dough with plastic wrap that it tucked down inside the bowl touching the dough. Then wrap the entire bowl in towels and place in a warm place for the dough to rise for about 2 hours. Once dough has risen, separate into 4 equal parts. Then separate each of the four parts into three pieces and roll the dough with your hands into approximately 14 inch long and about finger thickness.
  5. Braid the three long cylinder pieces just like you would braid hair. You will have 4 braids.
  6. Place each braid in a 12” round pan that has been lined with parchment paper and cover with towel, place in a warm spot for 30-45 minutes for dough to rise again.
  7. Once each of the braids have risen, prepare the egg wash. Beat the egg with water and vanilla then brush each of the braids, this will give the bread a beautiful shine.
  8. Place pans into a preheated 350° oven (2 at a time) and bake for 30 minutes. Keep an eye on the dough, if you see it getting too brown, cover with foil until baked through.
  9. Once bread has cooled, cut out the center and place a hard boiled egg that has been dyed red sprinkle with sliced almonds.

Photo by: PATRICK HEAGNEY

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Easy Easter Dessert:: Chocolate Egg Cream

Baby Shower

This is a fun twist on a dessert: the chocolate egg cream (which ironically has no eggs in it!). If you’re in the South like we are, there’s a better than average chance your Easter might be a bit on the warm side. Cool off with this fun chocolate egg cream.

I love the idea of preparing each one ahead of time in their own glass milk bottles. Not only does it make serving a breeze, but it’s also a cute presentation. Add a fun straw for a little extra pizzazz. If you have the time, add flags that match your theme. In this case, we shot the recipe for a baby shower, but you could easily change the flags to feature each guest’s name instead.

Kids are bound to love this dessert, too. And with only a few ingredients, it’s the best sort of recipe for a crowd.

Let me know if you give it a try!

Chocolate Egg Cream
Makes 1 serving
You will need:

– 1/2 cup chilled milk *(almond milk is an option)
– 3 tablespoons dark chocolate syrup (Hershey’s syrup is great)
– 1/2 cup club soda

To prepare:

Mix the milk and syrup then top off with the club soda.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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Spring recipe:: Asparagus quiche

Baby Shower

If you ask me, quiche is perfect anytime of day. It makes a lovely breakfast, especially for a crowd, but it also makes an incredible dinner. Serve it with a light salad for a complete meal.

This asparagus quiche recipe would be a great addition to any Easter menu, too. You can easily make it ahead of time and pop it into the oven before heading out the door or before people arrive! There’s nothing better that a simple dish that packs a lot of punch. Enjoy this seasonal spring dish!

Asparagus Quiche
Makes 1- 8″ round Quiche serves 8-10
For the filling you will need:

– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt


To prepare:

In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.

For the crust you will need:

– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt

To prepare:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)

Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife, cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.

Once you have finished the decorative edge, place the egg mixture into the shell. Add the reserved whole asparagus spears on top and place into the oven. Bake for 60 minutes at 350 degrees F.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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