Foodie Friday -- October 17

Welcome to Foodie Friday.

 

For most people, life seems to move at a breakneck pace. It takes effort to prepare a home-cooked dishes seven days a week. But a one-pot meal can be your new best friend.
 The next time you're overworked or feeling puckish, make Shrimp and Crazy Rice.

This recipe is similar to a jambalaya recipe from my beloved homeplace, Lousiana. When Bandwidth was small, he named it "Crazy Rice." 

 

Printable Recipe

Shrimp and Crazy Rice Serves 4 to 6 18 fresh shrimp 1 package Kielbasa, cut into 1/2-inch chunks 1/2 cup basmati or long-grain (white) rice 1/4 cup wild rice chicken stock 3 tablespoons butter 3 slices applewood smoked bacon 1/2 Vidalia onion, chopped 3 celery stalks, chopped 1/4 teaspoon minced garlic 3/4 cup chopped fresh tomatoes (and 1/8 to 1/4 cup for garnish) Tabasco (to taste--optional) Lemon juice sea salt and freshly ground pepper (to taste) Worcestershire Sauce garnish: flat-leaf parsley or chopped green onions

If your shrimp are frozen, defrost and rinse with lemon water. Set aside.
Find a heavy saucepan and prepare white rice according to directions, using chicken stock
instead of water. In a separate sauce pan, prepare wild rice according to directions, substituting chicken stock instead of water.
Fry bacon in a cast iron skillet. Remove cooked bacon and sautée  shrimp until lightly browned.
Don't overcook or they will be tough--I cook shrimp about 3 minutes on each side, but I am terrified of shellfish poisoning (some foods terrify me quite easily). Remove shrimp from the pan and set aside (I put mine over the bacon--never miss an opportunity to add flavor!). Place the kielbasa chunks in the pan and sautée on both sides. Remove from the pan and set aside. Now add celery and onions; sautee until they're tender and translucent. Add garlic and sautee (don't burn it) a minute or two. Pour in 1/4 cup chicken stock, then add the rice (white and wild) and blend. Add tomatoes and kielbasa. Season the mixture to taste--salt, pepper, Tabasco (optional), Worcestershire (I used 1 1/2 teaspoons of Bandwidth's homemade sauce). I always add a few drops of lemon juice. If the mixture is too thick, add more chicken stock (a few tablespoons at a time--if you add too much, just reduce over a low flame).Crumble bacon and add to the veggie/rice/kielbasa mixture. Arrange sautéed shrimp
on top of rice. Sprinkle chopped fresh tomatoes, bacon, and green onions on top. 
Cover and cook for 5 minutes over a very low flame. Remove cover, garnish, and serve.

Serve with a salad, cornbread, and lemony sweet tea.

 You can add or subtract any herbs or spices--be creative. If you'd rather not use bacon,
chicken makes a delicious substitute.

**Tip: To clean your cast iron skillet, add a handful of Kosher (or any large-grained) salt to the empty pan and gently
scrub with a wadded up paper towel. You can rinse the pan, but QUICKLY and THOROUGHLY
dry it. Dab a little oil onto another paper towel and run it around your pan, sides and bottom.

...

Last week's most-viewed recipe was Gluten Free A to Z's  Detox Soup.

 

 Luv a Bargain's   procedure for cleaning a Crockpot was the second most-viewed post.

The third most-viewed recipe was Lulu's Musings Apple Dapple Cake.

...

A sudden bout of arthritis in my left hand has made typing and writing a challenge, so I'll get right to Foodie Friday.

Are you contributing a recipe to this week's Foodie Friday?
 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read an UPDATED guide to this linky party HERE.

f you'd like to share your food photos with a larger community, you are welcome to join the Pinterest foodie board, Consuming Passions. Leave a message on one of Foodie Friday's most recent "pins,"letting me know you'd like to join.

The Foodie Friday Linky Party

Have a great weekend.

Foodie Friday -- September 26th

Are you in the mood for a hearty Autumn menu?

Baked ziti is one of our favorite dishes. It's one of those recipes that feeds the soul, and, best of all, it's a one pot meal. 

Crockpot "Q" Sliders  are always welcome on busy days when you're raking leaves 

or visiting the local pumpkin patch.

Pork Roast with Dark Cherry Balsamic Sauce is technically a two-pot meal, since you'll need a sauce pan to make the glaze; but after you place all ingredients into a baking dish, your oven will take over, and dinner will be ready in two hours. 

I've had several emails concerning the remodeling project. 

Here's a recent comment:

Dear Mlee,

I think I have asked you this before but have I missed something? I try to follow you regularly but I see nothing about the new house and the renovations. Is that over, are you done, are you actually going to move into it or stay where you are? All questions that have me baffled. I thought I would be seeing decorated rooms by now......:)

Love,

Baffled

Dear Baffled,

I haven't mentioned the renovation because it was just too hard to write about. I was waiting for the right moment, but it never arrived. Shortly after my husband's surgery, we decided to sell the house. It about broke my heart -- and Bandwidth's, too -- but as my grandmother would say, "There's nothing for it." That was her way of saying that things happen for a reason, even if it isn't to our liking. My Mimi believed that the Lord didn't shut one door without opening another one...or at least cracking open a window. 

As it happened, a door did open, and we ended up with a 70s ranch house, one that made my husband's heart sing. My mother loves it to pieces, and so do I. Bandwidth is crazy about it, too.

When things settle down, I'll tell y'all all about it. For now, here's a peek at the screened porch.

All best,

Mlee

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read an UPDATED guide to this linky party HERE.

If you'd like to share your food photos with a larger community, you are welcome to join the Pinterest foodie board, Consuming Passions. Leave a message on one of Foodie Friday's most recent "pin"so I'll be sure to see it. Instructions can be found on the board.

If you'd like Foodie Friday to pin your recipe, leave a comment (below), using the word AUTUMN.

The Foodie Friday Linky Party

Enjoy your weekend.

Foodie Friday -- September 19

Welcome to the September 19th Foodie Friday, where great food is always on the menu!
Zap continues to improve and is enjoying trips to Home Depot!

I'm visiting with my 86 1/2 year old mother this week, and we've been cooking up a storm.
We've also talked about kitchen storage. Here are a few dream pantries that we found.
Which one do you like best?

 Pantry 1

Kitchen


Pantry 2

Traditional Entry by South East Carpenters Britannia Joinery


Pantry 3

Traditional Spaces by Saratoga Springs Design-Build Firms Witt Construction

Pantry 4

Spaces by Saratoga Springs Design-Build Firms Witt Construction


Pantry 5

Traditional Kitchen by Austin Interior Designers & Decorators Van Wicklen Design

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.



Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

The Foodie Friday Link-Up--a tradition since 2009

Enjoy your weekend!

Foodie Friday -- June 27th

Welcome to the June 27th Foodie Friday, where great cooks share their recipes.

Today is my husband's 64th birthday. He had major surgery 3 weeks ago, and he's doing great.

Happy Birthday, Will!

 I'm sharing a few July 4th photos.

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

Foodie Friday Link-up

Enjoy your weekend!

Social Bookmarking

Foodie Friday -- Guest Post by Bandwidth

Welcome to Foodie Friday, where great cooks gather to share their recipes.

This week, my youngest son, Bandwidth, is your guest host, and he is sharing two recipes from the garden to the table, along with his photos.

In the Garden and Kitchen with Bandwidth:

We planted our vegetable garden in early April, and when the first peppers were ready to harvest, I wanted to make them the star of a dish. Also in the garden, I picked a handful of zucchini blossoms.

I decided to stuff the peppers and fry the blossoms.

The fresh, just-picked vegetables filled the kitchen with a sweet, aromatic scent. Store-bought peppers are bland in comparison.  And the zucchini blossoms had a unique, nutty fragrance. 

Stuffed Bell Peppers

1 pound ground pork

1 pound ground beef

2 medium Vidalia onions

3 cloves garlic

olive oil

1 -28 oz. can (or box) chopped/diced tomatoes 

3 tablespoons salt

1 tablespoon pepper

1 tablespoon chili powder

1 teaspoon Worcestershire Sauce

1 teaspoon Tabasco (if desired)

Prepare the peppers:

Cut the peppers in half (length-wise). Using a spoon, carefully clean the inner pulp and seeds from each half. Next, brush extra virgin olive oil on the outside and inside of each half-pepper. Place peppers on a baking pan. Roast at 375 degrees F for 15 minutes. Remove from oven and pat dry with paper towel. Leave peppers on pan and set aside.

Prepare the filling:

Cook a pot of long-grain white rice according to directions. I used 2 cups cold water, 1 tablespoon butter, a pinch of salt, and  cup long-grain white rice. (Save the extra rice for another dish.)

While the peppers are roasting, chop 2 Vidalia onions and three garlic cloves.

Sautee in a large frying pan for 1 minute on high heat, then add ground beef/pork mixture. Add salt, pepper, chili powder, Tabasco, and Worcestershire. If the pan isn't large enough, or the ground meat isn't browning well, consider removing a portion to a second pan. Otherwise, if you over-crowd the pan, it will impact the texture of the finished product.  

When the meat has browned (15 to 20 minutes), add the chopped tomatoes. Blend. Reduce heat to low. Stir occasionally. 

In a 1:1 ratio, combine the cooked rice and meat/tomato mixture, then spoon the filling into the prepared pepper shells. Bake at 375 degrees F for 20 to 25 minutes. 

Fried Zucchini Blossoms

I used a tempura batter to make the fried blossoms.

To make the batter, mix: 

2 cups all-purpose white flour

1 tablespoon baking powder

1/2 cup corn starch

1 tablespoon salt

3 cups soda/seltzer water

The battter is sufficient for 12 to 15 blossoms. 

*Tip*: Chill the batter for at least 20 minutes before using.

Preparation:

Heat a bottle of vegetable oil to 350 - 375 degrees F. (Use a thermometer.) 

Holding the stem of the blossom, dip into batter and place in the oil. Drop it going away from you for safety purposes. The batter will poof up. Cook for 2 minutes, flipping once with a wire spatula. Remove browned blossoms and drain on paper towels.  Sprinkle with salt.

Fried zucchini blossoms are incredibly light, yet savory. During the frying process, the

blossoms become compact, but the flavor intensifies. 

Thanks for stopping by Rattlebridge!

All best,

Bandwidth

Are you contributing a recipe to this week's Foodie Friday?
 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.

Have a great weekend.

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Foodie Friday -- May 2nd

Rattlebridge Farm has been smoking up a storm this week.

Our trusty smoker is big and bulky. It resides at one end of the front porch and looks like something from NASA, a mini space station. For sure, it's unusual porch decor, but that's fine with me. I love what smoke does to food. I even smoked peaches, which were unbelievably delicious, savory yet sweet, and they were snapped up before I could take a photo. 

With Bandwidth's expert assistance, I prepared Smoked Rainbow Trout, wrapped in bacon and stuffed with crabmeat.

Click HERE  for the recipe.

For Easter, we enjoyed a lip-smacking Smoked Standing Rib Roast.

Click HERE for the recipe.

Featured Recipes from Last Week's Foodie Friday.

(Note: Pinning has been disabled on the following photos; please click on the links to visit the featured blogs. Thanks!)


The recipe that readers loved the most was Wives with Knives' delicious old fashioned ham salad sandwiches.




Readers also loved Candidly Kate's vibrant and  Easy Minestrone Salad.

Carolina Heart Strings  combined two classic Southern foods--red velvet and Moon Pies,
creating  Red Velvet Moon Pies.

Are you familiar with the MYSTERY INGREDIENT CLUB?

Here's how it works: A secret ingredient is assigned to members, and they incorporate it in a recipe (sweet or savory). 

The next club meeting will be held Monday, June 2, 2014. 

** Participating members can host the party, if desired. 
** Other than using the secret ingredient in a recipe, there are no rules. 
** If you'd like to play with us, just leave a comment (or email me at designsbygollum@gmail.com and type MYSTERY CLUB in the subject header. 
** The secret ingredient will be unveiled via email.
** If you'd like to host the party on your blog, you'll be mailed the Inlinkz thumbnail code prior to the event.

Previous MYSTERY INGREDIENT CLUB recipes:

 

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.  It's pretty simple: there are NO RULES. You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.

Foodie Friday Inlinkz


 Have a wonderful, food-filled weekend!

Foodie Friday--April 25th

If you've followed my kitchen adventures, then you know about my saga with the clock.

Oh, what was the problem? 

Some people liked it, some were neutral, and others shared my opinion.

Nice clock. Wrong kitchen.

It was time to take a breath.

My carpenter made a prototype out of leftover wood, and when he propped it on the hood,

the kitchen had a completely different vibe. It was calmer with cleaner lines.

It's tall. But a small amount of trim on the hood will break up the long expanse. 

(I'm looking at you, Will. Small, honeybunch. That is all.)

After much thought, I'm painting the wood BM's Simply White.

Hand's down, my favorite part of the kitchen is the view.

Featured Recipes from Last Week's Foodie Friday.

(Note: Pinning has been disabled on the following photos; please click on the links to visit the featured blogs. Thanks!)

Sea Salted Rosemary Focaccia by I Thee Cook is one of those recipes that you will
hand down to your children, nieces, and grandchildren.
Focaccia doesn't get any better than this.

Balsamic Chicken Pizza  by The Scent of Oranges is fresh and tangy,
perfect for Spring meals and picnics.

A free, printable meal planner from Crystal and Co caught our eye.
What a great way for a busy household to plan meals.

Maple Bacon Fudge  by Meg Made pushed all of my culinary buttons.
As many of you know, I think that bacon should be a food group, so it's little wonder
that I went gaga over the recipe. If you love bacon, you will love this fudge, too.

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.  It's pretty simple: there are NO RULES. You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.