July 25, 2017

Wonderful Wednesday Blog Hop #236

Wonderful Wednesday Blog Hop #236

mom bloggers

Most Viewed
Three posts share the spotlight for most viewed this week!

8 Swimming Must Have Items - My Life Abundant

Blackened Shrimp Pesto Pasta Salad - Karly's Kulinary Krusade 

Summer's Best Guilt Free Mint Chocolate Chip Popsicles - Candace Woesch

Editor's Pick
Best Bakery Buttercream Frosting - Kleinworth and Co.

So let's get this party started!

This week, if you haven't already, please follow our hosts on Pinterest!
Eclectic Red Barn Pinterest

Here are our simple party rules...
  • Please follow our hosts on this week's social media. 
  • Please TWEET our party   
  • Add as many of your family-friendly posts as you would like to. No Etsy shops, adult sites or blog parties, please. 
  • Visit others. Let them know you've been there! 
  • If you are NEW,  let us know in the comments so that we can follow you back. ♥  Help us find your posts - tell us what number they are? 
  • NOTE: party entries appear in REVERSE. i.e. the most recent entry goes to the top! That way all of our guests will have a chance to be seen no matter when they arrive :)

Follow our Pinterest board? 

July 24, 2017

Hawaiian-Style Baked Beans

On the Menu Today~
Hawaiian-Style Baked Beans

Summer just isn't summer without some sort of baked beans on the menu.
Made with great northern beans, smoked ham hocks,
crushed pineapple and the star of the show;
Sweet Baby Ray's {New} Hawaiian Style BBQ Sauce!

Sweet, Smokey and Delicious~

July 23, 2017

Smoked Ham Hocks with Black Beans

On the Menu Today~
Smoked Ham Hocks with Black Beans Or
Brazilian Feijoada~

Believe it or not, this recipe was inspired by my calendar.
That's right, my calendar, the month of June to be exact.

Smoked Ham Hocks with Black Beans

What is Feijoada? (I found two definitions)
1. Feijoada pronounced [fay-ZWAH-da] or [fey-jwah-duh]
Is a delicious, traditional, Brazilian stew made of pork and black beans and
is traditionally served over rice with a side of fresh greens and orange slices
2. Feijoada pronounced [fay-ZHWAH-duh]
Brazil's most famous regional dish, feijoada is an assortment platter of thinly sliced meats,
such as sausages, pigs feet and ears, beef and smoked tongue accompanied by side dishes of
rice, black beans, shredded kale or collard greens, hearts of palm, orange slices and hot peppers.

We served this delicious 'stew' over rice for a hearty meal.
Brazilian Cheese Rolls and Feijoada are meant for each  other~

July 22, 2017

Sautèed Balsamic Steak-Cut Mushrooms

On the Menu Today~
Sautèed Balsamic Steak-Cut Mushrooms

Sautèed Balsamic Steak-Cut Mushrooms are extra thick,
large sliced mushrooms that are sauteed in a mixture of butter,
oil and balsamic vinegar.
Montreal seasoning and sea salt adds just the right spice. 
Perfect served over grilled steak or grilled chicken breast.
Heck, they're great spooned over a grilled thick hamburger.

Sautèed Balsamic Steak-Cut Mushrooms 
are fast, easy and delicious. 
The perfect addition to any meal.

A Word About Mushrooms~
There are literally thousands of varieties of mushrooms.
Sizes and shapes vary tremendously and colors range from
white to black with a full range of colors in between.
The cap's texture can be smooth, pitted, honeycombed or ruffled.
Flavors range from bland to rich, nutty and earthy.
The cultivated mushroom, such as the white button mushroom, 
is what's commonly found in most supermarkets.
The more exotic, wild mushrooms are becoming more widely found and used.
Wild mushrooms such as chanterelle, enoki, morel, and shitake.
*Use extreme caution when forging for wild mushrooms, many are poisonous* 

Mushrooms are also available canned, frozen or freeze-dried and dried.
Canned mushrooms are available in several forms including whole,
chopped, sliced and caps only.
Dried mushrooms are available either whole, in slices, bits and/or pieces.


A Word About Balsamic Vinegar~
Balsamic Vinegar [bal-SAH-mihk]
Italian Balsamic Vinegar is made in and around the areas of Modena and Reggio-Emilia. It's produced from white Trebbiaano grapes, the must of which is cooked and concentrated until deep, dark and rich. The vinegar continues to gain its dark color and pungent sweetness from a lengthy period of aging in barrels of various woods, such as chestnut, juniper and mulberry and in graduating sizes, from larger to smaller as the vinegar ages over a period of years. Many balsamic vinegars contain sulfites, which are added to inhibit the growth of unfavorable, flavor-detracting bacteria. 

Balsamic Vinegar ranges in age from young (3 to 5 years), to middle-aged (6 to 12 years), to the noble older versions, which can range from 12 years to over 100 years old. By law, a vinegar labeled
aceto balsamico tradizionale di Modena must have been wood-aged for a minimum of 12 years. The word stravecchio on the label tells you the balsamic's been aged at least 25 years. Older, high-quality balsamics are sometimes used as an Aperitif or Digestif.
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