Sunday, September 19, 2021

Spinach Pesto Pasta #SundayFunday

This pesto is made with basil and spinach for a little extra oomph and nutrition.  I'm always looking for ways to sneak extra veggies into my family meals and this recipe is perfect for the job.  You can use any pasta you like for this recipe.  I used a spinach and cheese ravioli that I had bought while at the Farmer's Market.  

Spinach Pesto Pasta

The Sunday Funday Bloggers are sharing Pesto recipes today......

Saturday, September 18, 2021

Instant Pot Chicken Tortilla Soup and the Weekly Menu #SoupSaturdaySwappers

My husband loves chicken tortilla soup.  I had planned to make him some for a Taco Tuesday dinner last week and then forgot to take my chicken out of the freezer.  Instant pot to the rescue.  I had dinner on the table in a little over an hour.

Instant Pot Chicken Tortilla Soup

I'm sharing this recipe with the Soup Saturday Swappers today.......

Friday, September 17, 2021

Roasted Chilean Sea Bass One Skillet Dinner #FishFridayFoodies

This easy and delicious one skillet dinner is started on the stove and then finished in a hot oven.  This meals tastes indulgent and fancy but in reality is ready and on the table in less than half an hour.

Roasted Chilean Sea Bass Skillet and wine

The Fish Friday Foodies are roasting their fish/seafood today........

Thursday, September 16, 2021

Root Beer Bundt #BundtBakers

 This fun rootbeer flavored cake, topped with ice cream, is just like eating a root beer float.!!!

Root Beer bundt

The Bundt Bakers are baking cakes with syrup today........

Wednesday, September 15, 2021

A Month Long Exploration of the Wines of Cotes du Rhone #Winophiles

I am very pleased to be able to host our French Winophiles group this month as we explore the wines of Cotes du Rhone.  Our administrator, Jeff of Food Wine Click, was able to procure some of us samples with help from Teuwen Communications, through the generosity of our sponsor, Cotes du Rhone.  All thoughts and opinions written in this article are strictly my own.  I received no monetary compensation for this post.

bottles of wine

Tuesday, September 14, 2021

Scallion Flatbread #BreadBakers

This unique and easy flat bread is baked on the stove top.  Perfect for when it is too hot for the oven or if your oven is filled with other goodies.  Flavored with Chinese 5 Spice, scallions and sesame seeds this bread is the perfect accompaniment to your meal or as a stand alone snack.

Scallion Flatbread

The Bread Bakers are visiting China this month.......

Monday, September 13, 2021

Pierogi Shepherd's Pie #BakingBloggers

This delicious one skillet dinner starts with ground beef  sauteed with onion and garlic, drenched in gravy with vegetables and topped with potato cheese pierogi before being finished off in the oven.  Delicious, easy, quick and convenient.  A perfect weeknight meal.

Pierogi Shepherd's Pie

The Baking Bloggers are making dishes with ground and/or minced meats today.......

Sunday, September 12, 2021

Ground Beef Stir Fry and an abbreviated Weekly Menu #SundayFunday

A quick, easy and flavorful dinner that is ready to go on the table in half an hour.  Perfect now that school is back in session.

Ground Beef Stir Fry

The Sunday Funday Bloggers are showcasing Ginger today.......

Friday, September 10, 2021

Drinking and Dining Sustainably and Organically featuring a Guyanese Chickpea Salad #EattheWorld #WinePW

This delicious and easy salad goes together in a snap.  The bright vinaigrette is perfect with the creaminess of the chickpeas.  I served it as a side salad but also enjoyed it for a light lunch one day with a glass of wine.  

Chickpea Salad with Wine

We are traveling to Guyana today in the Eat the World Challenge........

Thursday, September 9, 2021

Asian Noodle Salad #ImprovCookingChallenge

This easy peasy pasta salad with a peanut butter and ginger dressing is a perfect side dish for serving at a potluck or a wonderful meatless entree.

Asian Noodle Salad

It is my offering with Peanuts and Ginger for our Improv Cooking Challenge......

Tuesday, September 7, 2021

Grillled Beets with Caramelized Citrus Drizzle #FoodnFlix

This wonderful platter of golden and red baby beets is drizzled with citrus that has been caramelized on the grill, olive oil, sea salt and freshly cracked pepper. 

Beet Salad

 I was inspired to make this salad after watching the movie "Words on Bathroom Walls".........

Sunday, September 5, 2021

Zucchini Fritters (Gluten Free) #SundayFunday

These vegetable fritters are high protein, gluten free, vegan and whole grain.  Nutritious, delicious and a great way to use up the zucchini that is going crazy in everyone's gardens right now.

Zucchini Fritters

The Sunday Funday Bloggers are cooking and baking with Chickpea Flour today.........

Saturday, September 4, 2021

September means Labor Day and Canning Season (and the Weekly Menu)

Where does the time go?!!  It is already Labor Day weekend, which is officially the end of summer here in Michigan.  All public school students return to class on Tuesday.  Most schools are opening for in person classrooms this year.  Some are offering both in person and virtual and allowing the parents to choose.  

Labor Day Graphic

I would like to take this time to thank all the teachers who have had it so rough the last couple of years as well as all the front line workers.   I want to thank all the service industry who continued to provide for us during this incredibly difficult time.  Special shout out to medical personnel, hospital employees, police officers, firefighters, and medics.  Enjoy your extra day off.

If you are not enjoying an extra day off this weekend because your job is essential and you cannot be spared, you are in my thoughts and prayers today.

Friday, September 3, 2021

Baked Tomatoes Marchigiano Style and a Verdicchio Wine #ItalianFWT

Enjoy those sun ripened tomatoes from your garden with this delicious dish that is great as a side dish or can be served up for a vegetarian main course.

Baked Tomatoes and Wine

Marche, Italy is home to this delicious baked tomato dish that I served up with a crisp, bright Verdicchio from the same area.
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