Easy Pickled Sweet Peppers #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with pickles since National Pickle Day is November 14th.

We hope you all enjoy our delicious pickled creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Hello dear friends and Happy Wednesday!
 It's confession time! 

As unbelievable as this sounds, it's true! Every word!

There IS something that I enjoy eating, almost as much as 

I enjoy eating chocolate, and it is Pickled Peppers!

I said almost...!!

When I order a sub from Subway, I have the person making my sandwich,

 pile the peppers on!

There have even been a couple of times, when Lindsay and I are sharing a foot-long sub, and 

when a pepper falls out of it, we see just who's the fastest to pick it up!

I will even go so far to say that I like Pickled Peppers more than Dill Pickles!

Seriously, I do!

For this Thanksgiving, I'm going to serve alongside the faithful duo ,

 that you can not go wrong with appetizers of olives and pickles,

these Easy Sweet Pickled Peppers. 

With only 5 ingredients, this is the easiest pickling recipe,

that I've ever made, that is also very inexpensive to make!

I recycled my Bertolli spaghetti sauce jars, to put the pickled peppers in, and I had 

garlic and vinegar, I just needed to pick up the peppers and the pickling salt!

I didn't use a mandolin, but you could most certainly use one 

to slice the peppers thinner than I did, or slice them into strips!

Here is the recipe I used from The Creeksidecook, that I put a little twist on, my husband likes his peppers a little spicy, so I just added a pinch or two of red pepper flakes to the jar.

I had two Bertolli jars filled, so I divided the recipe.

Pickled Sweet Peppers from CreekSideCook

Ingredients

1 pound Sweet Peppers

4 garlic cloves, minced

4 cups water

1/2 cup white vineagar

2 Tbls. canning salt

a pinch of red pepper flakes

Directions

Cut peppers into rings or slices; mince garlic. Divide both the peppers and the garlic, between the clean and washed out recycled spaghetti jars (I had 2), and pack them in. Add a pinch of red pepper flakes to each jar.  In a large saucepan, bring water, vinegar, and salt to a boil. Carefully ladle hot brine over pepper mixture, making sure the peppers are completely covered. Screw on the lids.

Since these pickled peppers are not canned, let them stand at room temperature for two to three days and then you need to put them in the refrigerator. They are ready to eat, but taste better if left sitting in the refrigerator for a couple of weeks, up to a month. They can be stored in the refrigerator for  several (2 to 3) months.

The Pickled Posts...in alphabetical order of recipe title

• Cuban Sliders by Making Miracles
• Danish smørrebrød (open sandwiches) with Remoulade by Caroline's Cooking
• Dill Pickle Hummus by From Gate to Plate
• Easy Pickled Sweet Peppers by Cherishing a Sweet Life
• Pickled Brussels Sprouts by Our Good Life
• Pickled Peppers by Culinary Adventures with Camilla
• Quick Pickled Beet Salad by Food Lust People Love
• Southern Fried Pickles by The Freshman Cook
• Zupa Orgokowa (Dill Pickle Soup) by A Day in the Life on the Farm

Hope you all enjoy the rest of your week!

Until next time!

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Portabella and Butternut squash Crepes with a Creamy Parmesan Sauce #FoodieExtravaganza

Happy Tuesday! Today I am sharing with you, a wonderful earthy and Fall comfort food recipe, Portabella and Butternut squash Crepes with a Creamy Parmesan Sauce. This month’s #FoodieExtravaganza theme is mushrooms. The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Wendy of A Day in the Life on the Farm for hosting this month. 

It wasn't too long ago, that I really started enjoying mushrooms. For the longest time, I wouldn't even try them. I'll still only eat cooked mushrooms. With this challenge, I've found a few more ways to eat and enjoy mushrooms. This recipe was mostly inspired by this recipe from Bobby Flay.  Then the other night I watched the first episode of Chef's Table, and it featured Mossismo Bottura, and one of his signature recipes is 5 ages and textures of Parmesan, and I simply love fresh Parmesan cheese, so I knew I wanted a creamy Parmesan sauce. All in all, besides roasting the butternut squash, and making the crepe batter, this recipe really pulls together for a quick weeknight meatless dish, and oh my this is absolutely delicious!

First I halved, seeded and roasted a small butternut squash.

Then I sauteed, three cups of sliced portabello mushrooms in butter, with shallots, salt and pepper.

While I was in cooking school, my chef taught me the quickest way to make Fettucini Alfredo. Simply heat up a cup of heavy whipping cream, and 2 cups of freshly grated Parmesan cheese.

A simple and easy weeknight meal made in under 30 minutes.

Portabella and Butternut squash Crepes with a Creamy Parmesan sauce

12 oz Portabella mushrooms, sliced and diced

1 small butternut squash

3 oz. goat cheese

1 Tbls. honey

1/4 tsp. Cayenne pepper (optional)

1 large shallot, diced

Fresh herbs, like rosemary and thyme

extra virgin olive oil

sea salt and pepper

2 Tbls. butter

1 cup heavy whipping cream

2 cups freshly grated Parmesan cheese

For the crepes:

1 cup all purpose flour

1/4 tsp. salt

2 eggs, slightly beaten

3 Tbls. melted unsalted butter

1/2 cup milk

1/2 cup water

1. Preheat oven to 425F. Half the butternut squash, and remove seeds. Rub with olive oil, sea salt, and pepper. Fill cavity with fresh herbs. Sprinkle cayenne over squash. Roast for 25-30 minutes, until fork tender. While still warm, with spoon, scoop out flesh, leaving only the skin.

2. While squash is roasting, saute the shallots amd portabellas in butter, until soft about 5 minutes, on medium-high heat.

3. To the butternut squash add the goat cheese and honey.

4. Remove mushrooms from pan. Add the whipping cream and parmesan cheese. Over medium heat, heat cream and cheese until cheese is melted. Return mushrooms to pan.

5. Make the crepes: Mix together all the ingredients in one bowl For me making crepes is like making pancakes, except they are thinner and cook faster. I usually make sure that my pan is well buttered. I add about 1/4 cup of batter, swirl it around pan, and cook the crepe, about 2 minutes on each side.

6. To each crepe, I stuff with 1 Tbls of butternut squash, and 1 Tbls. of mushrooms. Then I top the crepes with more mushrooms, and garnish with Fresh parmesan and chopped chives. 

Just look at all the wonderful Mushroom recipes being shared today!

• Cheesy Mushroom Chicken by Fearlessly Creative Mammas
• Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
• Crusted Seafood Mushroom Caps by The Freshman Cook
• Duxelles by Food Lust People Love
• Marinated Mushrooms by Making Miracles
• Mushroom and Chorizo Ragu by Cookin' and Craftin'
• Mushroom Bread Pudding by A Day in the Life on the Farm
• Mushroom Leek Chinese Dumplings by The Joyful Foodie
• Mushroom Stroganoff with Herb Spaetzle by Caroline's Cooking
• Mushroom Zoodles and Cheese;by Brunch with Joy
• Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
• Rántott Gomba - Hungarian Fried Mushrooms by Tara's Multicultural Table
• Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
• Shiitake Bruschetta by Culinary Adventures with Camilla

If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.

If you enjoyed this recipe than try this one!

Roasted Butternut Squash and Pear soup

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Colcannon and Kale: #FoodieExtravaganza: Move over Mashed Potatoes.....

 

There's a new comfort food in town!

What is Colcannon?

Colcannon is a traditional Irish dish created mostly from mashed potatoes and cabbage or kale. The word colcannon is from the Gaelic "cal ceannann," which literally means "white-headed cabbage." Although it is a  popular side dish served for St. Patrick's Day, it is traditionally served for Halloween. The tradition is to serve colcannon with a ring and a thimble hidden in the fluffy green-flecked dish.  Prizes of small coins such as threepenny or sixpenny bits were also concealed in it.^[4]
It surprised me to find out that this creamy dish of deliciousness is made mostly in Fall, during harvesting time of the kale and cabbage, from Fall to Winter. Since this side dish is budget friendly, I'll be making this all year round! The flavor of the shallots and the kale, seriously kick these mashed potatoes up a notch!

 

My favorite potato by far is the Yukon Gold. I love everything about it, it's texture, it's flavor, and of course it's gorgeous yellow color. For this recipe I used two types of potatoes, Russet and Yukon Gold. Instead of onion I used shallots. If you aren't too fond of onion's strong flavor, shallots are wonderful. They have this subtle way of flavoring a dish, without that overpowering onion flavor. 

 

I usually use milk for my mashed potatoes. For this recipe I used cream, but of course you can substitute milk for the cream. The kale I used was the regular organic, green leaf kale. You could really make this recipe interesting by substituting the kale for any number of green leafy vegetables, like collards, any other variety of kale, mustard greens, or cabbage the ingredient Colcannon is traditionally made with.

 

First I peeled and cubed both kinds of potatoes, and placed them in a boiling pot of water. Then, I turned the heat down to medium-high and boiled the potatoes until fork tender about 15-20 minutes. Take the cooked potatoes and drain them with a colander.

 

 

 

In the same pot used to cook the potatoes, melt 5 Tablespoons of butter. Sauté the shallots until softened and translucent 3 minutes. Add the kale and sauté for another 3 minutes. Transfer the shallots and kale to a small bowl. Return potatoes to pot. I used my potatoe masher that I've been using for years. Top the mashed potatoes with the shallots and kale, and fold them in until well blended. Add the milk and cream, continuing to blend to just the way you like your mashed potatoes, super creamy or chunky. I like mine somewhere in between.

 

Ingredients:
1 1/2 pounds russet potatoes, peeled and cubed
1 1/2 pounds Yukon gold potatoes, peeled and cubed
5 Tbls. butter
4 small shallots, chopped
1 cup kale roughly chopped
3/4 cup heavy cream
1/2 cup 2% milk
1 tsp. sea salt
1/4 tsp. freshly ground pepper

1. Placed both kinds of potatoes in a boiling pot of water. Then,  turn  down the heat to medium-high and boil the potatoes until fork tender about 15-20 minutes. Take the cooked potatoes and drain them with a colander.

2. In the same pot used to cook the potatoes, melt 5 Tablespoons of butter. Sauté the shallots until softened and translucent 3 minutes. Add the kale and sauté for another 3 minutes. Transfer the shallots and kale to a small bowl.

3.  Return potatoes to pot. Mash potatoes with a potato masher or a potato ricer.

4.  Top the mashed potatoes with the shallots and kale, and fold them in until well blended. Add the salt and pepper, then the cream first,  adding  enough milk while continuing to blend to just the way you like your mashed potatoes, super creamy or chunky.

If you enjoyed this recipe, check out the other delicious #FoodieExtravaganza posts!

It's all about the Potatoes!
  

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another. Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we've come up with a huge variety of recipes for you to try.


Latvian Spiced Dill French Fries from Fearlessly Creative Mammas
 Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla
 Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook Horseradish Potato Au Gratin from From Gate to Plate
Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life
 Slow Cooker Loaded Potato Soup from Making Miracles
Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara's Multicultural Table
Tortilla Espanola (Spanish Omelet) from Cali's Cuisine
 Japanese Moon Gazing Potatoes from Ninja Baker
    Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm
  Sweet Potato Spiced Swirl Bread from Baking in Pyjamas                                     
Loaded Pierogi from Cooking With Carlee
  Bloody Mary Potato Salad from Cindy's Recipes and Writings
  Colcannon with Kale from Cherishing a Sweet Life
   Potato Rolled Tacos from Foodie and Wine
   Jersey Royals with Mint from Food Lust People Love
 Naked Ladies with their Legs Crossed from Passion Kneaded
 Shredded Potato Crusted Chicken from The Freshman Cook
 Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

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