Sasa Recipe: shrimp

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Monday, May 4, 2015

Favorite Celebrity Chef SundaySupper Featuring Emerils Shrimp Penne in Pesto Cream Sauce

Happy December, everyone! The theme for this weeks #SundaySupper is Favorite Celebrity Chef, hosted by Tammi from Mommas Meals. I was so excited to take part this week, but it was really hard for me to pick one favorite chef to feature a recipe from. I adore so many chefs: Julia Child, Ina Garten, Tyler Florence, and Nigella Lawson...just to name a few. However, the one chef who most inspires me in my cooking is Emeril Lagasse: he has a big-flavor approach to cooking that I can really relate to, and I love how his passion for food and cooking shows through in his television appearance and cookbooks! Once I had my chef, it was time to pick a recipe.

I happened to have a pound of lovely jumbo shrimp and some of my favorite pesto from the local farmers market, so I knew I had found what I was looking for when I came across a recipe for Emerils Shrimp with Linguine in a Pesto Cream Sauce. I made a few small tweaks, but stayed pretty true to the original recipe. I decided to use a high-fiber penne pasta in place of the linguine, and I used half-and-half in place of heavy cream. The only addition I made was a bit of chopped sun-dried tomato...for a bit of extra color, flavor and texture. This dish was pretty quick to make. While the pasta water boiled, I peeled the shrimp...and I made the sauce while the pasta cooked.

Shrimp Penne in Pesto Cream Sauce

adapted from Emeril Lagasse

Step 1: Bring a pot of salted water to boil. While the water comes to a boil, peel and devein 1 lb. of jumbo shrimp. Place the shrimp in a small bowl, and add 1 tbs. Emerils Essence. Toss to evenly coat the shrimp with the spices, and set aside. When the water comes to a boil, add 8 ounces of penne and cook until al dente -- 10-12 minutes. While the penne cooks, make the sauce. Add 1 tbs. butter and 1 tbs. olive oil to a non-stick pan over med-high heat. Add the shrimp and sear for 2 minute per side.

Step 2: Remove the shrimp from the pan and set aside. Add 1/2 cup finely chopped yellow onion to the pan and cook for 4-5 minutes, until they are lightly caramelized. Add 3 grated garlic cloves and cook until fragrant -- about 30 seconds. Add 3/4 cup half-and-half, 1/3 cup of your favorite pesto, an additional tablespoon of Essence, and salt to taste. Stir to combine and bring to a boil. Boil until the sauce is reduced and thickened -- about 2 minutes.

Step 3: Drain the pasta, reserving 1/2 cup of the cooking water. Turn the heat on the sauce to med-low. Add the pasta, 1/2 cup reserved cooking water, 1 tbs. finely chopped parsley, and 1/4 cup diced sun-dried tomatoes to the sauce. Toss with tongs to thoroughly coat the pasta with the sauce and let cook in the warm pan for 3-5 minutes. Place the penne on a serving platter and arrange the shrimp on top. Sprinkle with shredded parmesan just before serving.

This pasta is fabulous: the sauce is creamy, with a nice spicy kick from the Essence. The pesto provides a nutty-basil background flavor, and the sweet jumbo shrimp cuts through the richness of the sauce. This recipe is simple enough to make on a weeknight, but its special enough to serve dinner guests. I tossed together a quick salad and heated up some store-bought garlic bread to serve on the side...and dinner was on the table in about 45 minutes.

Make sure to join us tonight at 600 CST for a Twitter chat to discuss our favorite celebrity chefs. In the meantime, make sure to go visit my fellow #SundaySupper food bloggers...you wont believe the wide variety of recipes theyre sharing today!

Starters or Snacks :

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef
Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious - Ina Garten’s Grown Up Mac & Cheese
Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at Juanita’s Cocina - The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
Chris from Sustainable Dad - Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s Pickled Pork

Amazing Sides:

Elizabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
Shelby at Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

Kim over at Cravings of a Lunatic - Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites - Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand TartsWine Pairings:
Martin at ENOFYLZ Wine Blog

Back to School SundaySupper Featuring Chopped Shrimp Salad with Honey Lime Vinaigrette

Where has the Summer gone to? It seems like it was just Memorial Day…and now Labor Day is right around the corner. For many of you, that means one thing: back to school! Some school districts in Texas have already started the new school year, so today’s Back to School #SundaySupper is perfect! Our co-hostesses Tammi of Mommas Meals and Gwen from Simply Healthy Family asked us to share our favorite quick breakfast, brown-bag lunch, afternoon snack, or quick-cook dinner options. Since time always seems to be short for me no matter the time of year, I’m always happy to add new fast-and-easy recipes to my busy weeknight repertoire. The recipe I’m sharing today is for a refreshing, yet filling main dish salad.

My Chopped Shrimp Salad with Honey-Lime Vinaigrette is refreshing on a warm evening…but it’s filing enough to satisfy even big appetites. The trick to preparing this salad as quickly as possible is to buy peeled and deveined shrimp from the grocery store. With that and a bit of multitasking, this complete meal-in-a-bowl salad is ready to serve in about 30 minutes. It features chopped grilled shrimp, avoacado, crumble goat cheese, select veggies, and a couple of crunchy components. Don’t be intimidated by the homemade dressing – it has just a few simple ingredients and comes together in just a couple of minutes. If your family is allergic to – or doesn’t eat – seafood, simply sub in bite-sized cubes of chicken. To make it veg-friendly, sub cubed tofu or roasted chickpeas. You really can’t go wrong!

Chopped Shrimp Salad
with Honey-Lime Vinaigrette

A Weekend Gourmet Original

Ingredients:

1 bag chopped hearts of romaine
1 zucchini, halved and cut into half moons
12 grape tomatoes, chopped into bite-size pieces
1 medium avocado, peeled and diced
1 bunch green onion, chopped
4 ounces crumbled goat cheese
1 cup packaged wonton strips
¾ cup honey-glazed sliced almonds
1 lbs. large shrimp, peeled and deveined -- tails removed
2 tbs. Cajun seasoning blend
1 tbs. olive oil

For the dressing:

1/3 cup olive oil
3 tbs. fresh lime juice
1.5 tbs. honey
1 tsp. dried cilantro leaves
Salt & pepper to taste

Directions:

Step 1: Evenly coat a cast-iron grill pan with the olive oil. Heat the grill pan over med-high heat for five minutes. Sprinkle the zucchini slices with half of the Cajun spice. Grill the zucchini pieces until they are cooked and have grill marks on both sides. On my grill pan, this took about 5 minutes per side. While the zucchini cooks, sprinkle the remaining Cajun seasoning on the shrimp and toss to evenly coat.

Step 2: After the zucchini has cooked, set aside. Reduce the heat to medium and sear the shrimp until they are cooked through. This takes about 5 minutes, flipping the shrimp over halfway through the cooking time. Remove the cooked shrimp to a cutting board and chop into bite-sized pieces. While the shrimp cook, this gives you time to chop the green onions, grape tomatoes, and avocado.

Step 3: Make the dressing by adding the olive oil, lime juice, cilantro, honey, and salt & pepper to a small cup. Whisk until the honey is completely incorporated.

Step 4: To assemble the salad, add the chopped romaine to the bottom of a large, shallow serving bowl; drizzle with half of the vinaigrette. Place the chopped shrimp in the middle, in a circular pattern. Arrange the almonds, wonton crisps, avocado, tomatoes, green onions, goat cheese, and zucchini around the perimeter of the bowl. Drizzle the remaining vinaigrette on top of the salad. Just before serving, toss to thoroughly combine all of the ingredients.

This salad is an explosion of flavors and textures...making every bite slightly different. The creamy goat cheese and avocado, the crunchy almonds and wonton strips...and the sweet and spicy shrimp...all combine to make a fabulous main dish salad. I had never added zucchini to a salad before, but their earthy flavor worked really nicely with the tomatoes and green onions. The dressing was perfect: light and sweetly tart. I love this salad and cant WAIT to make it again before Summer is over!

Wait until you see all of the great recipes the rest of the #SundaySupper bloggers are sharing today. Weve got something for everyone -- from breakfast to dinner...and everything in between. I know youll find some family-friendly quick-cook recipes to add to your weekday rotation!

Back to School Beginnings

Vegan Oatmeal Raisin Muffins from Killer Bunnies
Make Ahead Waffle Casserole from Bobbis Kozy Kitchen
Apple Muffins from Meal Diva
Apple Oat Breakfast Cookies from What Smells So Good?
Toast Three Ways from Foxes Love Lemons

Back to School Lunches and Simple Suppers

Owl Bento Box from Simply Gourmet
First Day of School Pinwheels from Janes Adventures in Dinner
Quick and Easy Hot Pastrami Sliders from Webicurean
Grilled Chicken Revamp from Culinary Adventures with Camilla
Baked Eggplant Parmesan from Hezzi Ds Books and Cooks
Chicken and Zucchinin Meatballs from Casa de Crews
Clean Eating Lunches Your Kids will Love from Amees Savory Dish
Crispy Chicken Legs from The Not So Cheesy Kitchen
DIY Veggie Cup Noodles from Food Lust People Love
Chicken Nuggets from Nosh my Way
Skinny Spinach Mac and Cheese from Take a Bite out of Boca
Chicken Schnitzle from Panning the Globe
Berry Nutty Bento from Ninja Baking
Spagetti and Chicken Meatballs from Sonis Food
Steak & Cheese Pockets from Mommas Meals
Turkey Pinwheels from Peanut Butter and Peppers

Back to School Sips

Hulk SMASH Smoothie from Run DMT
Good Morning Smoothies from Family Foodie

Back to School Super Snacks

Nutty Granola from Life Tastes Good
On the Go Guacamole from Shannon at Country Girl in the Village
Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
Playground Granola Bars from Noshing with the Nolands
Apricot Dip from Magnolia Days
Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
Home Made Graham Crackers from Curious Cuisiniere
Peanut Butter and Jelly Granola Bars from Pies and Plots
Gluten Free Apple Zucchini Flax Bread from Sues Nutrition Buzz
Beef and Veggie Sliders from Grumpys Honeybunch
Peanut Butter and Jelly Popcorn from Simply Healthy Family
Frushi (Fruit Sushi) from Mama Bee Does

Back to School Sweets and Treats

Open Face PB & J Cookies from Desserts Required
Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
Peanut Butter and Jelly Paletas from La Cocina de Leslie
Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
Love Note Doodle Bugs from Happy Baking Days
Frozen Yogurt Mud Pies from Cindys Recipes and Writings
Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker

Be sure to join the #SundaySupper conversation on Twitter later today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/600 CST. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?

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Linguini with Lemon Cream Sauce Lemon Pepper Shrimp Featuring California Lemons from Limoneira

One of my favorite cooking ingredients is lemon…there’s just something about lemons that works so well in a wide range of recipes! They bring a tart finish to mild seafood, a sunny brightness to veggies, and they cut through the sugary sweetness in all sorts of baked goods. Along with garlic, you’ll never find my kitchen without a couple of lemons waiting to be used! Limoneira, a California-based agribusiness, recently sent me a huge box of lemons in three varieties: California yellow lemons, Meyer lemons, and Variegated Pink lemons – striped on the outside and pretty pink flesh on the the inside! They sent the lemons in conjunction with their new Unleash the Power of Lemons campaign.

The goal of the campaign is to show how lemons can be used in a variety of ways: forhealth, beauty, cleaning, and food and drink. According to Limoneiras COO Alex Teague, “Lemons are one of the most versatile items in the produce department.” I have to agree! When I cook with lemons, I always put the rinds in the disposal afterward to freshen and clean the inside. But…my favorite thing to do with lemons is use them to create fantastic food and drinks! A few weeks ago, I shared my recipe for delicious Sugar-Free Strawberry Meyer Lemonade using some of the Meyer lemons that I received. The lemonade was perfectly tart-sweet and very refreshing on a warm Texas evening. I also used some of the California yellow lemons to create a fantastic quick pasta dish for our dinner: Linguini with Lemon Cream Sauce & Lemon Pepper Shrimp. By using lemon in both the pasta and the shrimp, its sunny brightness was able to shine through in every bite.

To make this recipe weeknight-friendly, I used Buitoni refrigerated quick-cook pasta and easy-peel shrimp. The sauce came together while the water for the pasta came to a boil. Then, while the pasta cooked, I gave my seasoned shrimp a quick sear in a hot pan. This dish took about 45 minutes to make, start to finish…including the time it took to peel the shrimp. Although cream sauces can be very rich, I opted to use half and half. My sauce was rich and creamy, with less fat and calories than if I had used cream.

Linguini with Lemon Cream Sauce & Lemon Pepper Shrimp

Inspired by Martha Stewart Living

Step 1: Bring a pot of salted water to boil. While the water is boiling, make the sauce. Heat a large non-stick pan over med-high heat. Add 1 tbs. olive oil and 1 finely chopped shallot. Cook, stirring occasionally, for 4-5 minutes. Reduce heat to medium and add the zest of one lemon and 1 cup half and half. Bring to a boil and cook for 8 minutes, until slightly thickened. Add the juice of one lemon and stir. Reduce heat to med-low.

Step 2: When the water comes to a boil, add an 8-ounce package of refrigerated linguini. Cook for 2-3 minutes, until tender. While the pasta cooks, add 3-4 basil leaves cut in a chiffonade and 1 cup chopped baby tomatoes. I used sweet mini San Marzano tomatoes, which I love. Drain the cooked pasta and add to the cream sauce. Toss to combine the ingredients and turn off the stove.

Step 3: While the pasta rests, quickly remove the shells from 1 lb. easy-peel jumbo shrimp (10-15 count). Rinse well and pat dry, then sprinkle liberally with lemon pepper seasoning and add 1tbs. Worcestershire sauce. Toss to combine and set aside while you prep the rest of the dish. [Note: I used Sugar and Salt Free Lemon & Cracked Pepper seasoning from Chef Paul Prudhomme’s Cajun Magic line.] Heat 1 tbs. olive oil in a large non-stick skillet over med-high heat. Add shrimp in a single layer. Sprinkle with salt to taste and squeeze half a Limoneira yellow lemon over the shrimp as they cook. Sear shrimp on both sides for approximately 2 minutes, until cooked through.

Step 4: To serve the pasta, use tongs to place some of the pasta on a warmed plate. Top each serving with some of the seared shrimp. Just before serving, sprinkle a bit of parmesan reggiano on top. Garlic bread and a simple tossed salad are the perfect accompaniments to this pasta dish.

This pasta was very good…the lemon flavor really shines through thanks to being prominently featured in both the pasta and the shrimp. The shrimp were quite spicy from the robust Cajun Magic Lemon & Cracked Pepper spice blend, but we thought the spice level paired perfectly with the cream sauce. We loved the hint of sweetness from the San Marzano tomatoes and the herbal freshness of the basil. We liked the texture that the half and half gave the cream sauce, but feel free to use heavy cream if you really want to indulge. We loved the lemons that Lemoneira sent so much that I’m going to be featuring them next month in a very special Lemon Week spotlight. If you love lemons as much as I do, you won’t want to miss this event!

Disclosure: Lemoneira sent me a box of assorted lemons to facilitate this recipe feature. Chef Paul Prudhomme Magic Seasonings also provided me with the seasoning used in this recipe. However, the opinions expressed are my own.

SundaySupper Comfort Food with Lee Woodruff Featuring Down Home Comforting Shrimp and Grits

The theme for this weeks #SundaySupper is Comfort Food, and were being joined by a very special guest: Lee Woodruff. Lee is an author, TV contributor, and fellow food lover. She has a food blog called ...Food for Thought, so be sure to check it out! Comfort food has different meanings, depending on who you ask. For some people, it means food that warms you up on a crispy evening. For others, its food that reminds them of their childhood or their heritage. Some of my favorite comfort foods are gumbo, my Moms mashed potatoes, and my Grandma Woffords Thanksgiving cornbread dressing. One bite of these foods, and I feel like Im wrapped up in a warm, fuzzy blanket. Ironically? The recipe Im sharing today isnt one I grew up eating...but have learned to love as an adult: grits. Not just any grits, mind you, but Down-Home Comforting Shrimp and Grits!

This dish combines cheesy corn grits with spicy shrimp. This is southern comfort at its best...trust me, yall!! My favorite grits are from Zeas restaurant. Theyre rich and creamy...and studded with nutty roasted corn kernels. Since the nearest Zeas is in Louisiana, I was THRILLED to find the recipe for these amazing grits on their website! The only tweaks I made to their recipe were to use half-and-half in place of heavy cream, roast the corn kernels in bacon fat (dont hate...this is COMFORT food, people!), and a bit of shredded co-jack cheese stirred in just before serving. The shrimp mixture is my own concoction...its spicy from a generous amount of Cajun seasoning, but the heat is tempered by adding a small amount of cream to the sauce. If all the fat in this recipe is making you feel guilty, do what I do: thoroughly enjoy a moderate portion...then pencil in a salad for dinner tomorrow night!

Down-Home Comforting Shrimp and Grits

Grits adapted from Zeas Restaurant

Step 1: Cook two slices of bacon in a large skillet, then crumble and set aside. Remove all but 1 tbs. of the bacon fat from the pan. Turn the heat to med-high and add 1 cup thawed frozen corn kernels. Cook until the liquid cooks off and the kernels begin to toast and turn golden brown. This will take about 8 minutes. Give the corn a stir about halfway through so it can brown on all sides.

Step 2: Add 2 cups chicken stock and 2 cups half and half to a large saucepan over med-high heat. Bring to a boil and add the roasted corn kernels. Slowly whisk in 1 cup of yellow cornmeal, then reduce heat to med-low. Cook for 10 minutes, giving the grits a whisk every couple of minutes to keep them from sticking on bottom. When the grits are cooked and thickened, add 2 tbs. softened butter and 3/4 cup shredded colby-jack cheese. Whisk well to completely incorporate the cheese and butter. Set aside while you prepare the shrimp.

Step 3: Add 2 tbs. butter to a non-stick skillet over med-high heat. Add one diced shallot and two sliced green onions. Cook for 2-3 minutes. Add 1 lb. medium shrimp and 1 tbs. Cajun seasoning. Stir to combine and sear the shrimp on each side until cooked -- about 3-4 minutes total. Add the reserved bacon and 1/3 cup heavy cream and stir well to combine. Cook for 2-3 minutes, until the sauce begins to thicken.

Step 4: To serve, spoon some of the cheesy corn grits into a shallow bowl. Top with a generous serving of the shrimp and sprinkle with more chopped green onion. You should get at least four servings, with plenty of grits leftover for breakfast the next morning.

Mercy, is this dish flavorful...its true Southern comfort food! Creamy, cheesy grits topped with spicy bacon-studded shrimp. The cream gives provides a touch of richness, and the Cajun seasoning brings a little bit of heat. I especially love the sweet, slightly nutty kernels of corn in the grits! Put it all together, and youve got a fabulous and comforting meal. I hope youll give this one a try very soon.

Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be joined by Lee Woodruff, so its guaranteed to be a good time...come share some of your favorite comfort food memories with us. In the meantime, take a peek at all the wonderful comfort foods that the rest of the #SundaySupper bunch is featuring today...its such a wide variety of goodies!

Comfort Food |Soups

Cream of Broccoli Cheese Soup by Damn Delicious
Loaded Baked Potato Soup by Supper for a Steal
Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
Chicken Noodle Soup by My Catholic Kitchen
Thai’d up chicken noodle soup by I Run For Wine
Ditalini Italian Soup by Mangiamo!
Spicy Black Bean Soup by Mama’s Blissful Bites
Chicken Chowder by Pippis in the Kitchen Again

Comfort Food | Main Dish

Sausage Gravy and Biscuits by Big Bears Wife
Pumpkin Alfredo Tortellini Bake by The Meltaways
Old Fashioned Mac and Cheese by Flour on My Face
Lasagna Roll Ups by Cindy’s Recipes and Writings
Green Plantain Hash by Basic n Delicious
Venison Chili by The Messy Baker Blog
Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
Winter Chicken Stew by Mrs. Mama Hen
Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
Baked Oysters and Apples by Pescetarian Journal
Individual Chicken Pot Pies by Noshing With The Nolands
Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
Chicken a la King by Girlichef
Creamy Chicken & Dumplings by La Cocina de Leslie
Spaghetti Squash Gratins by She likes ruffles, he likes truffles
Hot Dr. Pepper with Lemon by Kwistins Favorites
Creamy Chicken Enchiladas by Home Cooking Memories
Savory Slow-Cooked Pork Stew by Daddy Knows Less
Chicken Roasted with White Wine and Garlic by Webicurean
Shepherd’s Pie by Small Wallet Big Appetite
One Skillet Pumpkin Lasagna by The Realistic Nutritionist
Chicken “Pot Pie” by Diabetic Foodie
Gluten Free Cornish Pasty by Maroc Mama
Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
Comforting Mashed Potatoes by Momma’s Meals
Chunky Chili Beans by Mama Mommy Mom
Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian
Basmati Rice with Saffron by Family Spice
Feijoada ~ Portuguese Bean Stew by Family Foodie

Comfort Food | Desserts

Biscuits and Chocolate Gravy by Juanita’s Cocina
Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
Sour Cream Pound Cake by Mom’s Test Kitchen
Chocolate Layer Cake by Magnolia Days
Cinnamon Rice Pudding by Vintage Kitchen Notes
Smores Hot Cocoa by Chocolate Moosey
Sweet Red Bean Pie by What Smells So Good
Pistachio Cake Cookies by The Cookie A Day Challenge
Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
Dark Chocolate Caramel Brownies by Daily Dish Recipes
Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog

Sasa Recipe

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Monday, May 4, 2015

Favorite Celebrity Chef SundaySupper Featuring Emerils Shrimp Penne in Pesto Cream Sauce

Saturday, April 4, 2015

Back to School SundaySupper Featuring Chopped Shrimp Salad with Honey Lime Vinaigrette

Friday, March 20, 2015

Linguini with Lemon Cream Sauce Lemon Pepper Shrimp Featuring California Lemons from Limoneira

Sunday, February 15, 2015

SundaySupper Comfort Food with Lee Woodruff Featuring Down Home Comforting Shrimp and Grits

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