Showing posts with label #FarmersMarketWeek. Show all posts
Showing posts with label #FarmersMarketWeek. Show all posts

Friday, August 10, 2018

Summer Veggie and Shrimp Quesadilla / #FarmersMarketWeek

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



Yield: 1 Quesadilla

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!
Created using The Recipes Generator





Wednesday, August 8, 2018

Naan Bread Grilled Veggie Pizza / #FarmersMarketWeek

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




Yield: 2 pizzas

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!
Created using The Recipes Generator

Monday, August 6, 2018

Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

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





Yield: 24 Mini Cups

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

Wednesday, August 9, 2017

Lemon Curd / #FarmersMarketWeek

Lemon Curd has been a part of cooking history for a long time now, since sometime around the late 19th century, and if you haven't yet made Lemon Curd, you might want to give it a try. It has a deep, but not overwhelming, lemon flavor that tastes fantastic when used as a simple spread over a piece of toast, or as fancy as the filling in a triple layer birthday cake. 
Lemon Curd is easy to make, and takes very little time. It keeps in the refrigerator for approx. 2 weeks, but it won't last that long!


Lemon Curd
(printable recipe at end of page)

1/3 cup Sugar 
2 teaspoons Cornstarch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs, beaten

Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
Add butter and stir.
Stir while it becomes thick and bubbly.
 Add half of the lemon mixture to the eggs. Stir.
Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Once you make this, you will wonder where it has been all your life! Lemon Curd has so many uses. It can be filling in a layer cake, it can be spread on biscuits or toast. It is awesome in puff pastry, parfaits and cookies. They are so many uses! How will you use your Lemon Curd? Tell me about it on my Instagram page!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.  

#FarmersMarketWeek - A week of #FarmFresh recipes

 
#FarmersMarket Wednesday Recipes

Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook 
Mom's Zucchini Bread by Books n' Cooks
Peaches & Cream Protein Smoothie by Tip Garden  
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures  
Roasted Eggplant with Tahini by Caroline's Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla



Thank you to Christie and Cynthia for hosting this fun, week long event!

You can find The Freshman Cook on these pages:


Lemon Curd

INGREDIENTS:


  • 1/3 cup Sugar
  • 2 teaspoons Cornstarch
  • 2 teaspoons Lemon Peel, finely shredded
  • 1/4 cup Lemon Juice
  • 1/4 cup Butter
  • 2 Eggs, beaten

INSTRUCTIONS:


  1. Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
  2. Add butter and stir. Stir while it becomes thick and bubbly.
  3. Add half of the lemon mixture to the eggs. Stir.
  4. Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Created using The Recipes Generator









Tuesday, August 8, 2017

Cherry and Peach Galette / #FarmersMarketWeek

This Cherry and Peach Galette is so much fun to make and eat! If you haven't ever had one before, you will be surprised at how easy it is to make. I used a store bought pie crust, which makes the Galette even easier, but a homemade crust can be used also! The beauty of the Galette is it's rustic look. You never have to worry about it looking perfect like you might a pie crust, and the fruit is definitely the star of the show with this dessert!

Cherry and Peach Galette 
(printable recipe at end of page)

1 pound Fresh Bing Cherries
4 small Fresh Peaches 
1/2 pound Fresh Blueberries
2 tablespoons Sugar
2 tablespoons Flour
9" round Pie Dough
Coarse Sugar
Powdered Sugar


Wash, pull off the stems, and pit the cherries. I used Bing cherries for the most part, but I had a few Rainier Cherries left over from another recipe, so I used those also. Place in a large bowl.
Wash and pull off the stems of the blueberries. Add to the bowl of fruit.
Mix in the sugar and flour with a spoon.
Place fruit into the center of the pie dough. Pile up the center higher than the edge of the circle. You will have a little fruit left over, but I know it won't go to waste! Use the leftover for topping ice cream or making a smoothie! Start bringing the dough up like in the picture. Pinch and fold the dough to the side. Sprinkle the dough with coarse sugar.
Place Galette on a baking sheet that is covered with parchment paper. Bake at 425℉ for 15-20 minutes. Make sure the bottom of the dough cooks completely.You can check it by sliding a spatula under the galette and slightly tipping the spatula up to look. Remove from the oven and let cool for 5 minutes.
Sprinkle confectioner's sugar on the top. Slice into pieces and enjoy!

Thank you for joining me today. If you haven't ever made a Galette, I think you would enjoy doing so. As you can see, they are easy and pretty quick to make and a Galette is an great way to get rid of fruit that needs to be used up. For variety, another way to top your Galette is with a scoop of whipping cream!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.

#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarket Tuesday Recipes 

Bing Cherry and Peach Galette by The Freshman Cook
Bruschetta with Marinated Tomatoes and Ricotta by The Redhead Baker
Cabbage Slaw with Seasonal Herbs by Culinary Adventures with Camilla
Fresh Strawberry Lemonade by Family Around The Table
Kiwi Guacamole by A Kitchen Hoor's Adventures
Summer Pasta Primavera by Palatable Pastime
Brown Sugar Zapple Crisp by Cooking with Carlee
Zucchini Raisin Cookies by Jolene's Recipe Journal
How to Freeze Corn on the Cob by The Frugal Pantry

Thank you to Christie and Cynthia for hosting this fun, week long event!

You can find The Freshman Cook on these pages:


Cherry and Peach Galette

INGREDIENTS:


  • 1 pound Fresh Bing Cherries
  • 4 small Fresh Peaches
  • 1/2 pound Fresh Blueberries
  • 2 tablespoons Sugar
  • 2 tablespoons Flour
  • 9" round Pie Dough
  • Coarse Sugar
  • Powdered Sugar

INSTRUCTIONS:


  1. Wash, pull off the stems, and pit the cherries. I used Bing cherries for the most part, but I had a few Rainier Cherries left over from another recipe, so I used those also. Place in a large bowl.
  2. Wash and pull off the stems of the blueberries. Add to the bowl of fruit.
  3. Mix in the sugar and flour with a spoon.
  4. Place fruit into the center of the pie dough. Pile up the center higher than the edge of the circle. You will have a little fruit left over, but I know it won't go to waste! Use the leftover for topping ice cream or making a smoothie! Start bringing the dough up like in the picture. Pinch and fold the dough to the side. Sprinkle the dough with coarse sugar.
  5. Place Galette on a baking sheet that is covered with parchment paper. Bake at 425℉ for 15-20 minutes. Make sure the bottom of the dough cooks completely.You can check it by sliding a spatula under the galette and slightly tipping the spatula up to look. Remove from the oven and let cool for 5 minutes.
  6. Sprinkle confectioner's sugar on the top. Slice into pieces and enjoy!
Created using The Recipes Generator