Celebrate It! Blog Link Party!

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Hi! Welcome to Celebrate It!

I am so happy you are here!
 Drop some links to a favorite post or links that need some love! 

Let's share what you have been creating!

Features from last weeks party!:

Diy Pom Pom Ice Cream Cups

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White House Crafts

5 Delicious Sugar-Free Ways to Entertain

from

Satsuma Designs

How to Make Simple Canvas Wall Art with Keys

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The Boondocks Blog

Time to Party!

An InLinkz Link-up

Celebrate It! Blog Link Party!

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Hi! Thank you for stopping by! I am so glad you decided to join in the fun! Link up what you have been creating, so we can celebrate together!

Features from last weeks party:

Marshmallow Pie

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Simply Stacie

How to Decorate Your Porch for Fall Easy and Quick

from

Dazzle while Frazzled

Industrial Farmhouse Stenciled Bar Stools

from

Fresh Vintage from Lisa S

An InLinkz Link-up

Let's get this party started!

Celebrate It! Blog Link Party!

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I am so glad you stopped by today!

I hope you take the time to link up any blog posts that you would like to share. We would love to help you Celebrate them!

Have fun and enjoy the party!

Last weeks featured links:

Lemonade Cookies

from

Simply Stacie

Air Fryer Chicken Tenders

from

5 Minutes for Mom

DIY Emoji Paper Clips

from

Drugstore Divas

An InLinkz Link-up

Summer Veggie and Shrimp Quesadilla / #FarmersMarketWeek

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Veggie and Shrimp Quesadillas are a recipe I made for my husband. Although I love shrimp, I only like it cold. My husband enjoys it anyway he can, so this recipe is for him. This is an simple recipe, and it is easy to interchange the shrimp for chicken, or beef, or vegetables only.
Today is the last day of #FarmersMarketWeek! I am so sad to see it end, but I am happy and excited about all the amazing and creative recipes I have collected from my blogging friends! I hope you got to see them all, but if you didn't, just click on Kielbasa and Cheddar Mini Omelette Cups and Naan Bread Grilled Veggie Pizza. Each post has a complete list of all the participating bloggers at the end of the page, right above the printable recipe. Today's post is the same way.

Summer Veggie and Shrimp Quesadilla
(printable recipe at end of page)
(makes 1 quesadilla)

2 tbl. Butter
5 Shrimp (any size, defrosted)
Red, yellow, and orange Peppers
1/2 Green Onion
1/2 Roma Tomato
a few sprigs of Cilantro (chopped)
1/4 cup shredded 4 Cheese (or your favorite cheese)
1 Flour Tortilla
Salsa
Sour Cream

Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.

Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.

Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.

Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.

Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.

 You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!

Serve with a side of salsa and some sour cream! Enjoy!
Thank so much for stopping by today!

I had a lot of fun this week sharing these #FarmersMarketWeek recipes. I hope you did too! Scroll down to find more recipes from my blogging friends.

Friday #FarmersMarketWeek Recipes

• Bourbon Roasted Cherry Ice Cream by The Redhead Baker
• Broccoli Salad by Palatable Pastime
• Brown Butter-Braised Salmon by Culinary Adventures with Camilla
• Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
• Homemade Mint Ginger Lemonad by Everyday Eileen
• Green Beans with Bacon by Simple and Savory
• Grilled Eggplant Parmesan Stacks by Jolene's Recipe Journal
• Lemon Sorbet by Family Around the Table
• Old Bay Corn by Cookaholic Wife
• Panzanella Salad by Caroline's Cooking
• Peach Rose Sangria by Books n' Cooks
• Roasted Peach Lemonade by Kate's Recipe Box
• Satay Beef Noodle Bowl by A Kitchen Hoor's Adventures
• Strawberry Olive Oil Cake by The Baking Fairy
• Summer Corn Salad by Cooking With Carlee
• Summer Veggie and Shrimp Quesadilla by The Freshman Cook
• Watermelon Basil Feta Salad by House of Nash Eats

Yield: 1 QuesadillaAuthor: The Freshman Cook

Veggie and Shrimp Quesadilla

ingredients:

2 tbl. Butter

5 Shrimp (any size, defrosted)

Red, yellow, and orange Peppers

1/2 Green Onion

1/2 Roma Tomato

a few sprigs of Cilantro (chopped)

1/4 cup shredded 4 Cheese (or your favorite cheese)

1 Flour Tortilla

Salsa

Sour Cream

instructions:

1. Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.
2. Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.
3. Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.
4. Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.
5. Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.
6.  You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!
7. Serve with a side of salsa and some sour cream! Enjoy!

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Celebrate It! Blog Link Party!

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Hi! Welcome to Celebrate It!

Link up what you would like to share!

Each link gets pinned to two Pinterest Boards, and tweeted!

I can't wait to see what you have been busy creating!

Last weeks featured links:

A Rusty Old Table Revived

from

The Boondocks Blog

DIY Master Bathroom Vanity

from

Our Clover House

Lined Crochet Summer Purse

from

Keeping It Real

Thank you to everyone who joined the party last week!
It was a lot of fun! I hope you had fun too!

Let's Party!

An InLinkz Link-up

Naan Bread Grilled Veggie Pizza / #FarmersMarketWeek

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We love homemade pizzas at out house! We love adding our favorite toppings and our favorite cheese, and popping them on the grill or in the oven, for a quick and easy snack or meal! Over time we have experimented with various types of crust, and we have several that we like. We have tried homemade dough, dough from the grocery, and frozen dough. We have used tortillas as the crust, along with purchased crust, but these Mini Naan Breads are a family favorite. We all like them!
This recipe is super simple and quick. I used purchased Naan Bread and purchased Pizza Sauce, so this may be more of a "how to put together a pizza", than a recipe. I added tasty items from the Farmers Market, like onions, roma tomatoes, and corn.  No matter how you look at it, you are going to love these pizzas. For a quick meal or snack, they can't be beat!

Naan Bread Grilled Veggie Pizza
(printable recipe at end of page)
(makes 2 pizzas)

Mini Naan Bread
Pizza Sauce
1 Roma Tomato
2 tablespoons of Corn 
2-3 tablespoons of Sweet Vidalia Onion
Shredded Mozzarella Cheese
Fresh Mozzarella Pearls

Spoon pizza sauce on to the Naan Bread. Chop up onion, slice tomato, and cut corn from the cob. 

Roast the corn on the grill, or in a frying pan, until it is brown and delicious looking.

Start building your pizza. Add more of what you love, and less, or none of what you don't!

Sprinkle the shredded mozzarella over the sauce and vegetables. Add the fresh mozzarella pearls to the top! They are the best!
Place your pizza on a baking sheet and pop it into the pre heated oven at 350 degrees. It should take approx. 7 minutes to bake, then switch to broil for 3 minutes.

If you are grilling the pizza~YUM! Use a temperature of medium, and watch the bottom of the Naan Bread so it doesn't burn. It will taste so good and take approx. 15-20 minutes.

This is definitely ready to eat!

Anyway you cook it, you are going to love Naan Bread Grilled Veggie Pizza!

I am so glad that you stopped by today! #FarmersMarketWeek is going on through this week, so please check out more tasty recipes from my fellow bloggers listed below!

Wednesday #FarmersMarketWeek Recipes

• Charred Corn, Zucchini, Arugula Pizza by The Baking Fairy
• Cherry Strawberry Frozen Yogurt by Caroline's Cooking
• Corn Pasta with Bacon and Pecorino Romano by Hezzi-D's Books and Cooks
• Fresh Blueberry Streusel Topped Crumb Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Green Bean Salad by A Day in the Life on the Farm
• Grilled Peaches with Ice Cream by House of Nash Eats
• Indian Style Vegetable Fried Rice by Palatable Pastime
• Maple Bundt Cake with Cinnamon Maple Glaze by Family Around the Table
• Naan Bread Grilled Veggie Pizza by The Freshman Cook
• Peach, Zucchini and Onion Flatbread by Cookaholic Wife
• Raspberry Spinach Salad with Grilled Chicken by Tip Garden
• Roasted Onion Dip by Karen's Kitchen Stories
• Savory Tomato Pie by Cooking With Carlee
• Southwest Stuffed Peppers by Jolene's Recipe Journal
• Strawberry Shortcake Milkshake by The Redhead Baker
• Vegetable Lasagne Stuffed Zucchini Boats by Everyday Eileen
• Veggie Bagel Sandwich by Books n' Cooks
• Watermelon Mojito Popsicles by A Kitchen Hoor's Adventures
• Zucchini Scones by Kate's Recipe Box

Yield: 2 pizzasAuthor: The Freshman Cook

Naan Bread Grilled Veggie pizza

ingredients:

Mini Naan Bread

Pizza Sauce

1 Roma Tomato

2 tablespoons of Corn 

2-3 tablespoons of Sweet Vidalia Onion

Shredded Mozzarella Cheese

Fresh Mozzarella Pearls

instructions:

1. Spoon pizza sauce on to the Naan Bread. Chop up onion, slice tomato, and cut corn from the cob. 
2. Roast the corn on the grill, or in a frying pan, until it is brown and delicious looking.
3. Start building your pizza. Add more of what you love, and less, or none of what you don't!
4. Sprinkle the shredded mozzarella over the sauce and vegetables. Add the fresh mozzarella pearls to the top! They are the best! Place your pizza on a baking sheet and pop it into the pre heated oven at 350 degrees.  
5. It should take approx. 7 minutes to bake,  then switch to broil for 3 minutes.
6. If you are grilling the pizza~YUM! Use a temperature of medium, and watch the bottom of the Naan Bread so it doesn't burn. It will taste so good and take approx. 15-20 minutes.
7. Anyway you cook it, you are going to love Naan Bread Grilled Veggie Pizza!

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Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

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This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 

Kielbasa and Cheddar Mini Omelette Cups 
(printable recipe at end of page)
(makes 24 Mini Omelette Cups)

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese

Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.

Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.

Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 

Add Kielbasa pieces into egg mix. Sprinkle with black pepper.

Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)

Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!

Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.

Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!

Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

Monday #FarmersMarketWeek Recipes

• Banana Nut Muffins by Family Around the Table
• Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
• Easy Gazpacho Recipe by Everyday Eileen
• Fresh Corn & Tomato Fettuccine by Jolene's Recipe Journal
• Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor's Adventures
• Grilled Corn Salad by House of Nash Eats
• Grilled Shrimp and Summer Squash Tacos by Tip Garden
• Hummus Chicken Salad by Hezzi-D's Books and Cooks
• Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
• Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
• Mexican Street Corn Salad by Simple and Savory
• Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
• Potato and Pea Salad by A Day in the Life on the Farm
• Ribeye Steaks with Corn Salsa by The Redhead Baker
• Roasted Tomato Salsa by Books n' Cooks
• Slow Cooker Summer Ratatouille Stew by Palatable Pastime
• Sour Cream Peach Pie by Kate's Recipe Box
• Summer Pudding by Caroline's Cooking
• Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Watermelon Cucumber Smoothie by Cookaholic Wife
• Zucchini Quiche by Karen's Kitchen Stories

Yield: 24 Mini CupsAuthor: The Freshman Cook

Kielbasa and Cheddar Mini Omelette Cups

ingredients:

6 Eggs

7 ounces pre cooked Polska Kielbasa

1-2 ounces Diced Sweet Onion

1/4 -1/2 cup Shredded Cheddar

Black Pepper, as desired

1-4 -1/2 cup Shredded 4 Cheese

instructions:

1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Created using The Recipes Generator