Papardelle and Scallops in Saffron Cream inspired by Elsewhere, A Novel by Dean Koontz

Sweet, tender scallops poached in butter and tossed with papardelle and brocolli in a sauce flavored with a touch of saffron.  Comfort food at it's finest.

I was inspired to create this recipe after listening to Elsewhere by Dean Koontz......

Spinach Pesto Pasta with Shrimp #ImprovCookingChallenge

This delicious pasta is dressed in a pesto that contains not only basil but also spinach, parsley and roma tomato for an added nutritional boost.  Add some colorful cherry and grape tomatoes, some fresh asparagus and some tender shrimp and you have a complete one bowl meal in less than half an hour.

Our Improv Cooking Challenge this month calls for us to use Pasta and Greens.......

Mushroom Bourguignon #FarmersMarketWeek

This delicious meal is just as tasty as the beef version but without the meat.   Chock full of vegetables the mushrooms add the umami so your family will never miss the beef.

This is my final recipe for Farmer's Market Week......

Smoked Sausage with Dirty Rice #ImprovCookingChallenge

This quick and easy one dish dinner is ready in under an hour.  Perfect for those crazy days when you have been running all day and are famished.

It's time for the Improv Cooking Challenge......

Seafood Biryani #FishFridayFoodies

This amazing seafood dish is like a stew combined wth risotto.  It is easy to make, impressive to serve and totally scrumptious.

We are serving up Biryani today with the folks at Fish Friday Foodies.........

Greek Spinach and Chicken Pie #Pi Day

Tender flaky phyllo crust stuffed with cheese, spinach and chicken.  A beautiful and delicious one dish meal.

Join in the fun as we celebrate 3.14 better known as PI Day.......

Tomato Poached Cod over Egg Noodles and The Weekly Menu #FishFridayFoodies

Light, tender cod pieces, poached in an Italian spiced tomato sauce and served over egg noodles.  A perfect way to enjoy Fish Friday.

We are sharing Poached Fish/Seafood recipes today over at Fish Friday Foodies.  Step inside and take a look........

Chicken and Sausage Gumbo #OurFamilyTable

This delicious, warm, spicy Gumbo is made in an Instant Pot, first using the saute setting and then switching to the slow cook setting.  Served over rice it makes a complete, nutritious and satisfying dinner.

We are sharing Instant Pot/Slow Cooker recipes From Our Dinner Table today..............

Beef and Watermelon Stir Fry #FoodieExtravaganza

Tender slices of sirloin steak marinaded in Asian flavors, stir fried with onions and sugar snap peas and then tossed with fresh watermelon slices.  This is an excellent summer dinner......

The Foodie Extravaganza team is celebrating Watermelon today........

Spaghetti Pie #PiDay

This delicious Spaghetti Pie is like eating a meatless lasagna.  It is perfect for Meatless Monday.  Fridays in Lent and, of course, for Pi(e) Day.

Today is 3.14  Welcome to Pi Day............

Kreatopita #BakingBloggers

This savory meat pie is the perfect blending of beef and spices all wrapped up in flaky phyllo dough.

Join the Baking Bloggers as we explore Greek, Turkish and Cypriot baking.....

Venison Shepherd's Pie #EattheWorld

This casserole made with ground meat and vegetables topped with cheddar laced mashed potatoes is a classic comfort food from our friends across the pond......

Join us as we travel to England to Eat the World.........

Deep Dish Pizza Casserole #NationalPizzaMonth

This delicious, hearty and filling deep dish pizza is baked up in a casserole.  It is sure to make the whole family happy.

Welcome to National Pizza Month..........

Basque Chicken Stew paired with Black Wine #FrenchWinophiles

This flavorful chicken stew from the Basque region is quick enough to enjoy as a weeknight meal yet elegant enough to proudly serve to guests.  Served over rice scented with turmeric it makes a delicious one dish meal.

I paired it with a deep, dark, dry red wine made with Malbec grapes from the Cahors.  Join me and the French Winophiles as we explore this region and the wines it offers...

Murietta's Well Virtual Wine Tasting and the Pairings We Have Enjoyed

I was very excited to receive these wonderful samples of Murietta's Well wines from Snooth with a request to join in a Virtual Wine Tasting.

They requested no other action from me other than participation in the Wine Tasting.  I have chosen to write about the experience today.  All opinions, thoughts and content are completely my own.

A Rosé By Any Other Name #ItalianFWT

Being from the USA, I never thought that I liked Rosé wine.  I thought all Rosé wine was cloyingly sweet like a White Zinfandel.  Then I was introduced to some Rosé wines from France and discovered that not only did I like them....I loved them.

So when I was given the opportunity to receive some samples from Chiaretto Pink along with my fellow bloggersin the ItalianFWT group.  I leapt at the opportunity and was I ever glad that I did.

I received two bottles of Chiaretto Rosé for sampling purposes.  I received no monetary compensation.  All opinions and thoughts are my own and here they are...….

Pork and Green Chile Stew #KitchenMatrixCookingChallenge

We are still cooking Mexican in our Kitchen Matrix group this month.  This week Cam of Culinary Adventures with Camilla, asked us to be inspired by the section for Mexican Soups.

Each Tuesday of 2018 we are making and sharing a recipe inspired by the Cookbook written by Mark Bittman.  Bittman's cookbook is more of a cooking guide than a hard and set recipe book.  

The recipe that inspired me was Bittman's Pork and Green Chile Stew.  It starts off having you roast and peel the chiles.  This method is the easiest that I have found to date.  Line a baking pan with foil and plop on your chiles.  Stick them in a hot oven until they blacken and fall into themselves.  Wrap them up in the same foil that they baked on and let them steam until they are cool enough to handle.  Peel and seed them under running water. 

The stew itself was very easy to make and impressively delicious.  This meal will become a regular in this household.  We could not get enough of it.

I pretty much followed Bittman's suggestions except that I started with pork stew meat and I allowed the stew to cook much longer.  I think stew needs a long slow braise.  I like my stew meat to be fork tender.  We served this up with warmed flour tortillas.  I think it would be delicious over rice too.

#kitchenmatrixcookingproject, #pork, #stew, #chiles, #onepotmeals, #onedishmeals, #braised, #Mexican,

Stew, Soups, One Pot Meals, Pork, Dinner

Mexican

Yield: 4 servings
Author: Wendy Klik
Pin it

Pork and Green Chile Stew

prep time: 20 MINScook time: 3 hourtotal time: 3 hours and 20 mins

Tender chunks of pork, tomatoes and poblano peppers meld together to make a warm comforting dinner.

ingredients:

6 large Poblano Peppers

2 lbs. Pork stew meat

1 med. onion, cut into large dice

2 cloves garlic, minced

1 (14 oz) can diced tomatoes with juices

salt to taste

Tortillas for serving, if desired

instructions:

Place the peppers onto a foil lined baking sheet.  Place in a preheated 450* oven for 30 minutes.  Turn peppers over to brown the other side and roast for another 30-40 minutes, until browned all over and falling into themselves.  Remove from oven, wrap and seal the foil over the peppers and allow to steam until cool enough to handle.  Remove the skins, seeds and stems under running water.  Coarsely chop the peppers and set aside.

Place a dutch oven over med high heat.  When pot is hot and the pork and onions.  Season with salt.  Cook and stir until pork juices evaporate and the onion is translucent.  Add the garlic, cook and stir for 30 seconds.  Add the tomatoes.  Fill the tomato can with water and add to the pot. Bring to a boil and add the chopped chiles.  Reduce heat to a simmer, cover and cook until the meat is fork tender, about 2 hrs.  Serve with warm tortillas, if desired.

notes

Adapted from The Kitchen Matrix Cookbook.

https://adayinthelifeonthefarm.blogspot.com/2018/05/pork-and-green-chile-stew.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Please stop by and see what Mexican Soups the others are sharing.

An InLinkz Link-up

Welcome to #BrunchWeek; Sharing a Farmers Casserole and a Giveaway

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.  Today's recipe features product from two of our sponsors, Cabot Creamery and Egglands Best.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.

Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that included 1 month of free Eggland's Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland's Best brand new cookbook, and a plush Eggland's Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.

Aren't those some amazing gifts from the sponsors?!!  You will find the form to enter the giveaway at the bottom of this post.  I wish I could get in on some of these goodies.

Today I am showcasing products from Eggland's Best and Cabot Creamery.

The recipe I am sharing will feed 3-4 as part of a meal or 2 as a complete meal.  The recipe is easily doubled and baked in a 9x13" pan for larger crowds.

It works as a nutritious, filling Brinner too.  It is a great way to use up leftovers and is easily adaptable to suit personal tastes.  Like onions? Add them.  Need some veggies in your diet?  Throw them in.  Don't care for ham?  Add whatever meat you like.

Yield: 2-4 servingsAuthor: Wendy KlikPin it

Farmer's Casserole

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

This casserole is a complete meal and can be adjusted to suit individual tastes.

ingredients:

4 Yukon Gold Potatoes, diced

1/2 c, shredded Pepper Jack Cheese (I used Cabot)

1 c. diced cooked Ham

4 Scallions, white and light green parts, sliced

4 Eggs (I recommend Eggland's Best)

1 c.  Milk

instructions:

Place the diced potatoes in a pot and cover with water by 1".  Bring to a boil, reduce heat and simmer until fork tender, 7-12 minutes.  Drain and place into the bottom of a casserole that has been treated with cooking spray.  Season with salt and pepper to taste.  Add the ham and cheese to the casserole.  Sprinkle with the scallions.  

Whisk together the milk and eggs.  Season to taste with salt and pepper and pour over the ingredients in the casserole.  Bake in a preheated 350* oven until puffed, brown and set, 50-60 minutes. (A knife inserted in the center should remove cleanly).

https://adayinthelifeonthefarm.blogspot.com/2018/04/welcome-to-brunchweek-sharing-farmers.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara's Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline's Cooking.
Cheesy Hashbrown Casserole from Karen's Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.

Ham, Asparagus and Gruyere Quiche from The Redhead Baker.

Hash Brown Waffles with Bacon & Eggs from Amy's Cooking Adventures.

Mom's Egg Salad Sandwich from Girl Abroad.

Spicy Pimento Cheese Omelet from For the Love of Food.

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear's Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor's Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.

Coconut Cream Pie Donuts from 4 Sons 'R' Us.

Coconut Raspberry Skillet Pancake from Books n' Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D's Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

a Rafflecopter giveaway


Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Spice up your Love Life with some Shrimp Etouffee #SoupSaturdaySwappers #Winophiles

Since February is the month of Love, Lynn of Savor the Harvest arranged for our French Winophiles group to be gifted some samples of French wines that speak of L'Amour.  She sums it up in her preview post.

We each received 4 very nice bottles.  I will be sharing my own thoughts, impressions and feelings about these wines in the posts that I write.  I received no monetary compensation for this or any post featuring these wines.

I have previously posted a pairing with the Cote-Rotie from Vidal Fleury when I paired it with a Perfect Baked Potato stuffed with Ropa Vieja.

The wine I am sharing in today's post was enjoyed at an early Valentine's Day Dinner that Frank and I celebrated before we left for our California vacation.   Knowing that we would be spending all day on Valentine's Day in airports and on planes, not to mention that we would also be observing Ash Wednesday, we spent the week before our trip having several quiet, romantic dinners at home.

This particular dinner was my personal favorite.  I cooked up a Shrimp Etouffee from a recipe I found in my Cuisine at Home magazine.  I had never made Shrimp Etouffee before but when my friend, Kathy of A Spoonful of Thyme, volunteered to host our Soup Swappers group this month, choosing Cajun or Creole as a theme, I knew that this was what I wanted to make.

Isn't that a gorgeous graphic that Kathy made for this event?  Soup Saturday Swappers post on the 3rd Saturday of each month based on a theme chosen by one of the members.  If you would like to join in the fun just leave a comment below and I will be happy to add you to our group.

This was the most amazing dish!!  I couldn't believe how wonderfully rich and comforting it was.  I was concerned because Frank doesn't care for too much spice so I adjusted the measurements accordingly.  It was, in our opinion, perfectly spiced and Frank loved it as much as I.

Since Creole cooking has such wonderful French Influences, with those influences being very pronounced in the origin of Etouffee, I chose to pair it with the Savoie Cuvee Gastronomie.

While I liked the crisp acidity of the Savoie, I think that this particular dish needed a more fruit forward wine.  Perhaps a softer, more buttery white or a light red wine would have been a better match.

Oh well, I still have the Rose and the Saint Amour to pair and I loved this dish enough that I can't wait to serve it again.  I'll let you know how that goes.

In the meantime, please enjoy the other Cajun/Creole Soups/Stews being shared today.  You will find links to these recipes following mine.  You will also find links to the other Winophile's L'Amour pairings at the bottom of this post.

I hope that you and your Valentine had a wonderful celebration.  I'm beginning preparation for our Chinese New Year Celebration.  See my menu here.

Shrimp Etouffee

adapted from Cuisine at Home, Issue #127

1 T. butter

1 lb. large shrimp, peeled and deveined, shells reserved

1 small rib celery, diced

1 small onion, chopped

1 bay leaf

4-5 c. chicken stock, divided

2 t. paprika

2 t. garlic powder

1 t. thyme

1 t. oregano

1 t. pepper

1/4 t. white pepper

1/4 t. cayenne pepper

4 T. butter

1/4 c. flour

1/2 medium Vidalia onion

1 rib celery, sliced

1/2 bell pepper, diced (I used yellow)

1 (15 oz) can diced tomatoes, flavored with garlic and onions

salt to taste

Melt the butter in a large saucepan or dutch oven over med high heat.  Add the reserved shrimp shells, small diced onion, small diced rib of celery and the bay leaf.  Cook and stir until shells turn pink and vegetables start to soften, about 5 minutes.   Add 2 cups of chicken stock and bring to a boil, reduce heat and simmer for about 30 minutes.  Strain the enhanced stock into a 4 cup measuring cup.  Discard the solids.  Add additional chicken stock to the enhanced stock to make 4 cups.  Set aside.

While stock is simmering, combine the paprika, garlic powder, thyme, oregano, black pepper, white pepper and cayenne pepper in a small bowl.  Set aside.

Melt 4 T. of butter over medium heat in the same saucepan used for the stock.  Stir in the flour.  Cook and stir constantly until the color of peanut butter, about 10 minutes.  Stir in the medium onion, large rib of celery and bell pepper.  Cook and stir occasionally until vegetables start to soften, about 15 minutes.  Stir in half of the spice mixture and the seasoned diced tomatoes with their juices.  Stir in the reserved stock, bring to a boil, reduce heat and simmer for 15-20 minutes.  

Toss the shrimp with the remaining spice blend.  Add to the Etouffee and cook until pink throughout, about 3-4 minutes. Taste and season with salt as needed.  Serve over steamed white rice.  Print Recipe

More Creole/Cajun Soups and Stews

An InLinkz Link-up

More L'Amour Wine Pairings

• Camilla at Culinary Adventures with Camilla shares “L'Amour dans une Bouteille ou Quatre”
• Susannah Gold from Avvinare tells us about “Love in the Rhone Valley”
• L.M. Archer at binNotes shares “The Hedonistic Taster | № 36 | #Winophiles + Love: L'Amour du Patrimoine” 
• Jeff at Food, Wine, Click! gives us "French Wines for 'His' and 'Hers' Valentines"
• Jill from L’Occasion takes us on a sensory route “Tasting Romance: French Wine and the Senses”
• Michelle of Rocking Red Blog helps us “Celebrate La Saint-Valentin with French Wine”
• David of Cooking Chat dishes up “French Wine Picks and Pairings for Valentine’s Day” and "Beef Stew with Root Vegetables and Côte-Rôtie Wine"
• Lauren from The Swirling Dervish shares “How Do I Love Thee? Let Me Count the Wines”
• Liz from What’s in that Bottle pairs "Celebrate Galentine's Day with French Wines & Fondue"
• Gwen at Wine Predator shares "Sweethearts: French Wines and Pizza"
• Wendy at A Day in the Life on the Farm shows us how to “Spice up your Love Life with Shrimp Etouffee”
• Nicole from Somm’s Table shares “Cooking to the Wine: Domaine Chardigny Saint-Amour with Roasted Salmon and a little Romance”
• Martin from ENOFYLZ Wine Blog tells us about "Celebrating L'Amour Du Vin With French Wine At The Table"
• Rupal of Journeys of a Syrah Queen swirls up "Valentine's Day Romance with French Wines"
• Jane at Always Ravenous asks "Why Does French Food and Wine Taste So Good? Love!"