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Classy Flamingos Blog Party #138

Welcome to the Classy Flamingos Blog Party!

It's week 138! So glad you came to join us. Come and share your post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Readers Choice

Cinnamon Spritz Heart Cookies | Cindy's Online Recipe Box

Crock-Pot Tuscan Chicken

7 Layer Dip Cups | A Labour of Life

See Here

Now it's your turn.

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

PARTY RULES - NOT MANY

A mention somewhere on your blog about this party.

By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

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Classy Flamingos Blog Party #137

Welcome to the Classy Flamingos Blog Party!

It's week 137! So glad you came to join us. Come and share your post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Readers Choice

By Artsy Karma | See Here

Hot Cocoa For Winter | See Here

Peanut Butter Shortbread Cookies | Cindy's Online Recipe Box | See Here

See Here

Now it's your turn.

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

PARTY RULES - NOT MANY

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

CONVERSATION

6 comments:

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Roasted Potato Leek Soup

Heavy Cream, creme fraiche, dry white wine, and crispy shallots bring lots of flavors to this soup.

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

1/4 cup good olive oil

Kosher salt and freshly ground black pepper

3 cups baby arugula, lightly packed

1/2 cup dry white wine, plus extra for serving

6 to 7 cups chicken stock, preferably homemade

3/4 cup heavy cream

8 ounces creme fraiche

1/4 cup freshly grated Parmesan, plus extra for garnish

Crispy Shallots, recipe follows, optional

Crispy Shallots:

1 1/2 cups olive oil or vegetable oil

3 tablespoons unsalted butter

5 to 6 shallots, peeled and sliced into thin rings

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Crispy Shallots:
Yield: about 1/2 cup
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels.

Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

An Ina Garten Recipe found Here

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Classy Flamingos Blog Party #136

Welcome to the Classy Flamingos Blog Party!

It's week 136! So glad you came to join us. Come and share your classy post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Classy Readers Choice

See Here

Glazed Maple Pecan Scones | Cindy's Online Recipe Box | See Here

Valentine's Day Rocky Road Squares | A Labour of Life | See Here

Hello Sewing | See Here

Now it's your turn.

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

PARTY RULES - NOT MANY

A mention somewhere on your blog about this classy party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit will always be given.

CONVERSATION

4 comments:

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Southern Wedding Soup Recipe

A warm and yummy bowl of soup with meatballs. This soup can be made in 45 minutes or the meatballs can be made in advance.

Meatballs

1 pound ground sirloin

1 pound ground pork

1 cup finely chopped yellow onion (from 1 onion)

1/2 cup Italian-seasoned breadcrumbs

2 ounces Parmesan cheese, grated (about 1/2 cup)

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

2 large eggs, lightly beaten

Soup

1 tablespoon olive oil

1 cup chopped yellow onion (from 1 small onion)

1 cup chopped celery (from 3 medium stalks)

1 tablespoon sliced garlic cloves (from 2 large garlic cloves)

1 teaspoon kosher salt

10 cups chicken stock

1/4 cup jarred refrigerated basil pesto sauce

1 cup uncooked ditalini pasta (about 4 1/2 oz.)

1 (5-oz.) package baby kale

Shaved Parmesan cheese

Prepare the Meatballs: Preheat oven to 400°F. Combine first 9 ingredients in a medium bowl. Mix gently with hands until incorporated. Line a rimmed baking sheet with parchment paper. Using a tablespoon, form mixture into balls, and place on baking sheet. Bake in preheated oven until cooked through and lightly browned, about 10 minutes. Remove Meatballs from oven; cover to keep warm.

Prepare the Soup: Heat olive oil in a large Dutch oven over medium-high. Add onion, celery, garlic, and salt; cook until onions have softened, 5 to 6 minutes. Stir in chicken stock and pesto. Reduce heat to medium; simmer until celery is tender, about 10 minutes.

Increase heat to medium-high. Bring to a boil, and add pasta; cook until al dente, about 5 minutes. Reduce heat to medium-low, and stir in kale; cook until wilted, about 2 minutes.

Place 4 Meatballs and 1 1/2 cups Soup in each of 8 bowls. Top with shaved Parmesan.

A Southern Living Recipe found HERE

Photo Credit Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

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Classy Flamingos Blog Party # 135

Happy New Year!

Welcome to the Classy Flamingos Blog Party!

It's week 135! So glad you came to join us. Come and share your post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Readers Choice

Date Pudding by Thel's Kitchen

See T'onna's blog post HERE

Champagne Cookies by Cindy's Online Recipe Box

Amarula Coco by A Labour of Life

Now it's your turn.

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

PARTY RULES - NOT MANY

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

CONVERSATION

6 comments:

Post a Comment

Easy Parmesan Risotto

1 1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Classy Flamingos Blog Party #138

Welcome to the Classy Flamingos Blog Party!

It's week 138! So glad you came to join us. Come and share your post and get some extra exposure. We all love that. I can't wait to see the great things you have to share.Who's been PINKED!Last Weeks Readers Choice

CONVERSATION

5 comments:

Classy Flamingos Blog Party #137

Welcome to the Classy Flamingos Blog Party!

It's week 137! So glad you came to join us. Come and share your post and get some extra exposure. We all love that. I can't wait to see the great things you have to share.Who's been PINKED!Last Weeks Readers Choice

CONVERSATION

6 comments:

Roasted Potato Leek Soup

CONVERSATION

0 comments:

Classy Flamingos Blog Party #136

Welcome to the Classy Flamingos Blog Party!

It's week 136! So glad you came to join us. Come and share your classy post and get some extra exposure. We all love that. I can't wait to see the great things you have to share.Who's been PINKED!Last Weeks Classy Readers Choice

CONVERSATION

4 comments:

Southern Wedding Soup Recipe

CONVERSATION

0 comments:

Classy Flamingos Blog Party # 135

Happy New Year!

Welcome to the Classy Flamingos Blog Party!

It's week 135! So glad you came to join us. Come and share your post and get some extra exposure. We all love that. I can't wait to see the great things you have to share.Who's been PINKED!Last Weeks Readers Choice

CONVERSATION

6 comments:

Easy Parmesan Risotto

CONVERSATION

0 comments:

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It's week 138! So glad you came to join us. Come and share your post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Readers Choice

It's week 137! So glad you came to join us. Come and share your post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Readers Choice

It's week 136! So glad you came to join us. Come and share your classy post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Classy Readers Choice

It's week 135! So glad you came to join us. Come and share your post and get some extra exposure. We all love that.
I can't wait to see the great things you have to share.

Who's been PINKED!
Last Weeks Readers Choice