Runner Food: Basil Pesto

by Erin on March 17, 2014

in Runner Food, vegetables

How to make Basil Pesto for pasta or pizza // The Speckled Palate
First and foremost, Happy St. Patrick’s Day, y’all!

If your weekend was anything like mine, you may or may not have been drinking beer around 11 a.m. on Saturday at a friend’s St. Patrick’s Day Party because that’s what you do. And then you may have avoided beer yesterday because you ran a ton (read: 18 painstaking miles) and were afraid that it would put you to sleep. (Spoiler alert: Beer is delicious, but sleeping while drinking a beer? Makes me sad.)

Today, I’m sharing a green recipe that also doubles as runner food. However, if you’re looking for a sweet St. Patrick’s Day-inspired recipe for later, might I suggest my Guinness Cupcakes with Bailey’s Cream Cheese Icing and Jameson Simple Syrup… or the Guinness Brownies with Bailey’s Cheesecake Swirl that I made for Delightfully Southern last year… or the Guinness and Root Beer Floats I shared at The Perch last year?

How to make Basil Pesto for pasta or pizza // The Speckled Palate

So.

Basil Pesto.

It’s a simple recipe, and it’s not crazy fancy… but it’s incredibly delicious and goes wonderfully on both pasta and pizza.

In fact, this Basil Pesto on top of pasta (regular or the gluten free variety, like I’ve been consuming recently) is solid running food because of the good fats that reside in the olive oil and all the other fresh ingredients pulled into the recipe. I have yet to try this combo before a super long run, but I’ve read encouraging things.

As my race draws closer, I find myself reaching for the foods I already know and love and the ingredients I know make me feel good. This pesto, while pretty basic, is one of those dishes I know.

Here’s how you can make your own:

5.0 from 1 reviews
Basil Pesto
 
Prep time
Total time
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 2 cups fresh basil leaves, packed
  • 3 garlic cloves
  • ⅓ cup pine nuts, toasted
  • ¾ cup extra virgin olive oil, divided
  • ¼ to ½ cup freshly grated parmesan cheese (you choose how much!)
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Add the basil, garlic and toasted pine nuts to a food processor and pulse until coarsely chopped.
  2. Pour in ½ cup of the oil, then process until incorporated and smooth. Season with salt and pepper to taste.
  3. If using immediately, add the remaining oil and pulse until smooth. Transfer the pesto to a serving bowl (or jar) and stir in the cheese, then enjoy immediately.
  4. If you're freezing the pesto, transfer it to an air-tight container and drizzle the remaining oil over the top. Freeze for up to 3 months. When appropriate, thaw, then stir in cheese and enjoy.
  5. To make pesto pasta: Boil 1 lb. of noodles of your choice until al dente, then drain and transfer the pasta into the bowl with the pesto. Combine, then serve warm.

 

How to make Basil Pesto for pasta or pizza // The Speckled Palate

Are you a big pesto fan, too?

What is your favorite food before a long run?

{ 8 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls that let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter

And this week, we’re welcoming two amazing guest co-hosts!

That's Fresh Friday Special GUEST Co-Hosts // The Speckled Palate

Jenn @ JVKom Chronicles :: Facebook :: Twitter :: Bloglovin

Dawn @ Spatulas on Parade :: Facebook :: Twitter :: Google Plus

Check out my favorites from last week.

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Grasshopper Brownies from Mommy on Demand  // That's Fresh Friday #16

Grasshopper Brownies from Mommy on Demand

Dark German Bread from Sabor Pastel // That's Fresh Friday Link-Up #16

Dark German Bread from Sabor Pastel

Circus Animal Sugar Cookies from I Dig Pinterest // That's Fresh Friday Link-Up #16

Circus Animal Sugar Cookies from I Dig Pinterest

The "Bloody Point" Mary from Blue Crab Martini // That's Fresh Friday Link-Up #16

The “Bloody Point” Mary from Blue Crab Martini

Triple Irish Cupcakes from The Sweet Chick // That's Fresh Friday Link-Up #16

Triple Irish Cupcakes from The Sweet Chick

All of our lovely features have been pinned to our That’s Fresh Friday feature board on Pinterest. Go check them out here!

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 6 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls that let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Designs :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter


Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Old-Fashioned Lemon Cupcakes from Yesterfood

Old-Fashioned Lemon Cupcakes from Yesterfood

Cinnamon Flower Bread from Sabor Pastel

Cinnamon Flower Bread from Sabor Pastel

Pineapple Drop Cookies from I Dig Pinterest

Pineapple Drop Cookies from I Dig Pinterest

Dark Chocolate Guinness Cookies from The Sweet Chick

Dark Chocolate Guinness Cookies from The Sweet Chick

Jalapeno Cheddar Sausage Balls from Dixie Chik Cooks

Jalapeno Cheddar Sausage Balls from Dixie Chik Cooks

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 4 comments }

Recipe Review (and Runner Food): Sweet Potato Hash Browns from Food & Wine's December 2013 magazine // The Speckled Palate

This past Sunday, I voluntarily ran 14.33 miles. It was the longest distance run of my life… and it surprisingly felt pretty good considering I was running 14.33 miles AND the temperature was dropping. In fact, a mini ice storm was rolling in as I was chugging along. (You can see an image of the crazy mist rolling off the lake on my Instagram feed. We’re friends, right?)

Marathon training is slowly taking over my life, and I can hardly believe that in less than two months, I’ll be lining up to start my 26.2 mile journey. It’s still terrifying, but it’s becoming a lot more real as the date draws nearer.

And the farther I get into my marathon training, the more I realize the food I fuel myself with is crazy important. (I mean, duh, right?) And the more I realize this, the more I know that I no longer have the stomach of steel I once did as a younger person.

Preparing meals before long runs is kind of like roulette these days. I think I know what’s going to work, but then I’ll whip up a pasta dish, the old standby for runners, and wake up the next morning feeling like death because apparently, my body’s not into pasta anymore. Which means I’m currently on the hunt for carb-y and delicious food to eat a ton of… and I think I’ve found a winner in this recipe, which I’ve adapted from Food & Wine’s December 2013 issue.

Sweet potatoes are amazing, and not only do they taste delicious, but they make me feel pretty darn good before and during a run.

Bonus points? This recipe can be made for breakfast or dinner… and I’ve eaten it for both and can attest to its deliciousness both ways.

Here’s how you can make your own:

5.0 from 2 reviews
Sweet Potato Hash with Fried Egg
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Entree
Serves: 6
Ingredients
  • 4 poblano peppers
  • 3 tablespoons extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 large sweet potatoes, peeled and cut into ¼-inch dice
  • 5 garlic cloves, finely minced
  • 2 rosemary sprigs
  • Kosher salt and freshly ground black pepper for seasoning
  • Egg(s) for frying
Instructions
  1. Roast the poblanos under a preheated broiler, turning occasionally until charred all over. Transfer the peppers to a bowl, then cover tightly with plastic wrap and let cool.
  2. Once cooled, peel, seed and stem the peppers, then thinly slice and set aside for later use.
  3. In a large skillet, heat the olive oil over medium-high heat.
  4. Add the onion to the pan and cook until golden. This will take around 5 minutes, depending on your stovetop.
  5. Add the butter to the pan, and let melt. Once the butter is melted, add the sweet potatoes, garlic and rosemary. Cook over moderate heat, stirring occasionally, until the potatoes are tender and lightly browned.
  6. Stir in the poblanos, then season with salt and pepper. Discard the rosemary sprig and serve with a fried egg on top.

 

Recipe Review (and Runner Food): Sweet Potato Hash Browns from Food & Wine's December 2013 magazine // The Speckled Palate

Are you a sweet potato fan?

What foods make you feel good before you work out?

{ 24 comments }

Shrimp and Grits

by Erin on March 3, 2014

in entrees, meats

Shrimp and Grits, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

Happy Lundi Gras, y’all!

Friday, I talked about my dislike of King Cake until I moved to Louisiana and learned that the specialty Carnival dessert was actually wonderful. Today, we’re keeping in the same vein. And it’s all about my first Lundi Gras in New Orleans.

Being a Tennessee girl, my college friends knew I hadn’t experienced Mardi Gras like a local, so during our sophomore year, my roommate and sorority sister, Jessica, invited me and a few other sisters to spend Mardi Gras break at parents’ house. I was thrilled, and we carpooled down to New Orleans the Friday afternoon before Fat Tuesday, excited to be a part of her family’s yearly shindig.

When we arrived in her hometown, we immediately ended up at the tail-end of a parade. We caught a few beads, then met up with her parents, who were absolutely lovely, and we headed on back to their home, where we discussed parades we’d be attending and got to know one another.

We attended various parades during the weekend, catching as many beads as possible, thanks to Ms. Kathy, who pulled me aside and instructed me on the best way to catch the attention of people on floats: Making yourself seem as vibrant as possible by waving your arms from side to side and making eye contact. (It’s all about the eye contact, y’all.)

We had a ball, but by the time Lundi Gras rolled around, we were all exhausted.

There was work to be done, though, and I learned firsthand that many families who celebrate Mardi Gras go all out: Not only with the food and copious amounts of king cakes throughout the days leading up to Fat Tuesday, but with matching costumes that every member of their party wears on Fat Tuesday.

These costumes generally have to do with recent events or something New Orleans-centric, so I was excited to hear our costume design.

Since it snowed in New Orleans the previous Christmas, we were going as snowflakes. And on Lundi Gras, these group costumes are always made in what their family lovingly calls “Ms. Kathy’s Sweatshop.”

That day, we worked creating little blue jackets with snowflake designs on them, as well as fastening snowflakes to painter’s hats. Those of us who could sew manned the sewing machines. Those of us, like me, who shouldn’t be trusted with a needle and thread, were handed a glue gun.

Shrimp and Grits, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

And on Fat Tuesday?

We looked fabulous in our costumes, had a wonderful time at the parades, and caught even more beads while enjoying the company and sightseeing New Orleans had to offer.

It was an incredible first Mardi Gras experience, and whenever it’s Lundi Gras, I harken back to the time I spent during my first New Orleans Mardi Gras, the laughter and the good company and the awe I felt as I watched parade after parade.

So today, in celebration of Lundi Gras, I’ve made us some Shrimp and Grits. I feel it’s only right to feature a decadent Louisiana-centric dish today, and boy, is this a good one:

Shrimp and Grits
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6-8
Ingredients
  • For the Shrimp
  • 1½ lbs. Gulf shrimp, peeled and deveined
  • 2 teaspoons Tony Chachere's Salt-Free Creole Seasoning
  • ¼ teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves minced
  • ½ cup andouille sausage, out of casing
  • 4 tablespoons fresh flat leaf parsley, minced
  • ½ cup dry white wine
  • 1 cup seafood stock (vegetable works, too)
  • 2 tablespoons unsalted butter
  • For the Grits
  • 3 cups milk (whole, skim and even almond work here, though if you're looking for something decadent, go with whole milk)
  • 2 cups chicken stock
  • 1 cup stone ground grits
  • Salt and pepper to taste
Instructions
  1. For the Grits: In a large saucepot, combine 2 cups of chicken stock and all of the milk. Over medium-high heat, bring the mixture to a boil.
  2. Whisk in the grits, then season generously with salt and pepper to taste.
  3. Reduce the heat to low, then cover and cook, stirring often to reduce clumping, until the liquid is absorbed. This will take around 35 to 40 minutes.
  4. Once the liquid has been completely absorbed, add the additional cup of stock, then adjust seasonings as needed.
  5. Let sit for a few minutes to absorb the rest of the liquid, then serve hot.
  6. [b]For the Shrimp[b]: Place the peeled and deveined shrimp in a large mixing bowl and toss with the Cajun seasoning and kosher salt.
  7. Warm the olive oil over medium heat, then add the shrimp, garlic and sausage. Cook, stirring occasionally, until the shrimp are lightly browned.
  8. Add the wine and parsley to the pan, and cook until the liquid is reduced in volume by half.
  9. Next, add the stock. Turn up the heat to high, and bring the mixture to a boil. Remove from the heat.
  10. Dollop the warm grits into serving bowls and scoop equal portions of shrimp over the grits.
  11. Return the shrimp sauce to high heat, and bring to a boil. Reduce the heat to medium and cook until the sauce has reduced in volume by half. (This should take just a few moments.)
  12. Remove from the heat, then whisk in the butter until melted and incorporated in the sauce.
  13. Spoon the sauce over the shrimp and grits, and garnish with more parsley.
  14. Serve immediately, and enjoy.

Shrimp and Grits, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

Have you been to Mardi Gras?

Have you dressed up for Fat Tuesday?

{ 5 comments }

Cream Cheese and Raspberry King Cake

by Erin on February 28, 2014

in baking, dessert

Raspberry and Cream Cheese King Cake, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

I have vivid memories of a Mardi Gras party in one of my elementary school classrooms. I was in the fifth grade, and it was all kinds of strange for a girl who’d only heard of this Mardi Gras business once or twice before. (As y’all should know, I was raised in Tennessee by parents who were from “up north.” Mardi Gras was not a blip on our radar…)

This shindig included beads that were not thrown but were instead handed out calmly. Weird music I’d never heard before was played loudly and a horribly dry cinnamon roll masquerading as a cake was served as a delicacy.

I was unimpressed with the business, particularly the King Cake, and I went about the next several years not knowing Mardi Gras to be anything different.

Raspberry and Cream Cheese King Cake, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

When I moved to Louisiana for college, I had a lot of learning to do, especially in regards to Mardi Gras. (Fun fact: Mardi Gras is actually a family-friendly activity, and as one of my girlfriends explained to me, “People from around here don’t flash the floats because somebody up there knows your mom, and she’ll find out before day’s end.” So. The more you know.)

In fact, my first Carnival season, I was offered a slice of king cake from a friend, and I kindly refused.

“I’ve had that before,” I told her kindly. “It’s not really my thing.”

“Erin, you’re from Tennessee,” she stressed. “I think you need to try it again.”

She foisted a plate of king cake onto me… and I skeptically took a bite as she and several of our other friends watched the scene with barely concealed excitement.

I was blown away from the first bite.

This cake was nothing like that disgusting cinnamon roll I was served so many years before. In fact, it was bursting at the seams with strawberry filling, and I quickly changed my tune about the cake I once swore I loathed because it was basically heaven in my mouth.

Raspberry and Cream Cheese King Cake, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

So. Mardi Gras. King Cake. All that jazz…

Y’all know that Fat Tuesday is in a few days, right?

Since we don’t live in South Louisiana anymore, I’m always a bit sad during Carnival season because we don’t get to participate in the fun or see any notable parades march by our home. However, I’ve whipped up a sweet little goodie to give us a taste of the season here in Texas.

Raspberry and Cream Cheese King Cake, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

This King Cake contains a combination of my favorite fillings — raspberry and cream cheese. Something about these two together just makes the cake so delicious, and this recipe was a total hit.

Between me, Winston, my dad, and my cousin and her family, we hardly have any left!

Learn how to make your own today so you can celebrate Mardi Gras wherever you live, too.

5.0 from 1 reviews
Carnival Food: Cream Cheese and Raspberry King Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For the Dough
  • 2¼ teaspoons active dry yeast
  • ¼ cup hot water
  • 1 cup unsweetened vanilla almond milk, scalded
  • ½ cup granulated sugar
  • 4 tablespoons unsalted butter
  • 1½ teaspoons kosher salt
  • 1 tablespoon orange zest
  • ¾ cup orange juice
  • 1 teaspoon pure vanilla extract
  • 7 cups unbleached all-purpose flour, sifted and divided
  • 2 large eggs, beaten
  • 1 tablespoon heavy whipping cream
  • For the Cinnamon Sugar Filling
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons water
  • For the Cream Cheese and Raspberry Filling
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • ¾ cup seedless raspberry jam
  • For the Icing
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • Purple, yellow and green food coloring
Instructions
  1. In a small bowl dissolve the yeast in the warm water, stir well to allow the yeast to start working, and then set it aside.
  2. In the bowl of an upright mixer combine the scalded milk, sugar, butter, salt, vanilla extract, orange zest and orange juice, mix with the wire whip attachment on slow speed until the butter is melted, and then allow this to cool until lukewarm, or around 110° F.
  3. Change out the wire whip attachment on the mixer and replace it with the dough hook, then stir in 2 cups of the flour and beat on medium speed until smooth. Turn off the mixer. Add the yeast mixture and the beaten eggs. Turn on the dough hook and allow this to mix again until well incorporated. Add 3 more cups of flour a cup at a time until the dough is no longer sticky and has pulled away from the sides of the bowl. Continue mixing on a slow speed with the dough hook for about 5 minutes to knead the dough. (Add a little more flour if it looks like the dough surface is sticking to the bowl or if it looks too moist.)
  4. Once kneaded, turn off the mixer and transfer the dough into a well-greased bowl. Cover with plastic wrap, and place in a warm spot. Allow the dough to rise and double in size. (About 90 minutes.)
  5. While the dough is rising, make the cream cheese filling. Combine the softened cream cheese with the sugar, egg yolks and vanilla, then set aside.
  6. Punch down the dough, then transfer it to a floured surface. Now, roll it out into a rectangle. (Make it about a ½ inch thick.)
  7. For inside the dough coating: combine the sugar, cinnamon and water then gently spread that over the entire surface of the dough. Smooth it over the dough surface with the back of a spoon.
  8. Add the cream cheese filling just inside one long edge of the dough, spreading with a spoon, and then top it with the raspberry jam. Then in jelly roll fashion, roll up the dough and shape it into a complete ring or circle.
  9. Transfer the rolled dough ring to a greased sheet pan, then brush the heavy whipping cream onto all the exposed surfaces of the dough.
  10. Place the sheet pan in a warm spot. Allow the dough to rise and double in size again. (About 60 – 90 minutes.)
  11. Preheat oven to 375°, and bake for 10 minutes, then turn heat down to 350° and bake for an additional 30 minutes, or until a cake tester comes out clean when poked through the largest section of the cake.
  12. Allow the cake to cool completely on a wire rack.
  13. For the icing: Combine the powdered sugar and orange juice in a deep bowl whisking until smooth. If icing is stiff, whisk in ½ tablespoon water at a time until spreadable. Dye the icing purple, green and gold for Mardi Gras and set aside until it's time to dress the cake.
  14. Transfer cooled cake onto a serving platter and drizzle the top and sides with the icing. Enjoy!

Raspberry and Cream Cheese King Cake, just in time for Mardi Gras and Fat Tuesday! // The Speckled Palate

Have you been to Mardi Gras?

What’s your favorite kind of king cake?

{ 11 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls that let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Designs :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter


Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful (and more than likely delicious) recipes, right? Because that’s how I roll…

Spinach Alfredo Crockpot Lasagna from Yesterfood

Spinach Alfredo Crockpot Lasagna from Yesterfood

Gluten Free Cheese Crackers from GrassFedMama

Gluten Free Cheese Crackers from Grassfed Mama

Chocolate Croissant Bread Pudding from The Egg Farm

Chocolate Croissant Bread Pudding from The Egg Farm

Cinnamon Roll Cheesecake from Winnish

Cinnamon Roll Cheesecake from Something Sweet

St. Patrick's Day Wreath from Feeding Big

St. Patrick’s Day Wreath from Feeding Big

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 5 comments }

Potato and Leek Soup

by Erin on February 24, 2014

in entrees, vegetables

Potato and Leek Soup, adapted from Emeril Lagasse // The Speckled Palate

My dad is currently in town, and we’ve spent the weekend working in the yard, doing various house projects, cooking and drinking beer. (I’ve shared some of the latter two on my Instagram feed.) Because that’s what you do when your landscape architect of a father is in town.

We’ve had a blast, and when brainstorming about what I was going to share with y’all today, I realized I wanted to go with something comforting and delicious, especially because all of this yard work has made me both achey and hungry…

While this Potato and Leek Soup isn’t anything fancy, it’s certainly delicious and wonderfully filling and perfect for dinner after a long day of any kind of physical labor, a long run or even a day at the office.

Here’s how you can make your own:

Potato and Leek Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 3 large leeks, about 5 cups when chopped
  • 2 tablespoons unsalted butter
  • 3 strips bacon, chopped
  • 1½ cups dry white wine
  • 4½ cups chicken stock
  • 4 medium-sized russet potatoes, about 6½ cups when diced
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 bay leaves
  • ½ teaspoon ground thyme
  • ⅓ cup sour cream
  • 2 tablespoons fresh chives, snipped
Instructions
  1. Trim the green portions of the leeks. Using a sharp knife, half the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
  2. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is browning and has rendered most of its fat.
  3. Add the chopped leeks and cook until wilted, about 5 minutes, then add the wine and bring to a boil.
  4. Add the bay leaves and thyme, then the chicken stock, potatoes, salt and pepper. Bring to a boil.
  5. Reduce the heat to a simmer and cook for 30 minutes or until the potatoes are falling apart.
  6. Remove the bay leaves and puree the soup in a food processor or blender.
  7. Stir in the sour cream and add additional salt and pepper, if necessary.
  8. Serve immediately with some of the chives (or cheese or sour cream!) sprinkled over the top of each bowl of soup.
Notes
If you want to reheat this soup, be prepared to add additional stock or water to it when heating, as the soup will harden and thicken when cooled.

Potato and Leek Soup, adapted from Emeril Lagasse // The Speckled Palate

What do you normally do when your parents are visiting you?

Are you a Potato and Leek Soup fan?

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Could we talk about this week for a second, y’all?

You know when you have all the things to cross off your list, and there’s just not enough time in the day to get everything done?

Well, that was me this week. Between work, various obligations and jury duty, my schedule has been bonkers, which has led to the desertion of The Speckled Palate.

The good news is that the craziness is ending this evening (hopefully!) And the second bit of good news is that posting will resume soon! Promise! I’ve got lots of delish recipes to share with y’all, and I cannot wait to get back into the groove of blogging.

… And with that little snippet shared, it’s time for another That’s Fresh Friday Link-Up! I’m so happy that you’re hanging out with us and sharing your amazing posts!

If this is your first time with us, and you don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by the Southern Girl Blog Community and seven other amazing ladies (myself included!) where you can come and share all of the “freshest” posts from your blog. The only thing that we ask is that you read our simple rules below and help spread the word about the party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Link-Up #13 Hosts and Co-Hosts

Host:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Host:

Jenn @ Party of One :: Facebook :: Twitter :: Pinterest

Kathryn @ Up To Date Designs :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter

Check out our features from last week’s link-up:
That's Fresh Friday Link-Up #13 Features from the Previous Week // Ikea Hack Play Kitchen from Little Red Window

Ikea Hack Play Kitchen @ Little Red Window

That's Fresh Friday Link-Up #13 Features from the Previous Week // Cherry Cordial Brownie Cookies from The Sweet Chick

Cherry Cordial Brownie Cookies @ The Sweet Chick

That's Fresh Friday Link-Up #13 Features from the Previous Week // Dollar Hearts from Muslin and Merlot

Dollar Hearts @ Muslin and Merlot

That's Fresh Friday Link-Up #13 Features from the Previous Week // Sour Cream Cinnamon Coffee Cake from O Taste and See

Sour Cream Cinnamon Coffee Cake @ O Taste and See

That's Fresh Friday Link-Up #13 Features from the Previous Week // DIY Glitter & Gold Hear Sleeves from Put a Bird On It

DIY Glitter & Gold Hear Sleeves @ Put a Bird On It

All of our lovely features have been pinned to our That’s Fresh Friday feature board on Pinterest, so go check them out here!


The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Host & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find your new bloggy buddy.

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday BADGE!

(Find code HERE)

Link up as many post as you like (Link directly to your post).

Spread the word about the freshest Friday link up via Twitter, Facebook, etc.!

The more, the merrier! ‪#‎thatsfreshfriday‬

Every week when the link up goes LIVE, I send out a ‘heads up’ email to all of our That’s Fresh subscribers. If you would like to be added – Click here!




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This week, y’all. Whew.

I’m excited that tomorrow is Valentine’s Day and that it’s going to be a quiet one for us. Instead of braving restaurant crowds and general craziness out on the town, we’re staying in and cooking… and I am thrilled to try out this recipe that I came up with on yesterday’s run because I think it’s going to be a keeper.

It’s gonna be good, but before then, it’s time for another That’s Fresh Friday Link-Up. The link-up is brought to you by some of the lovely members of Southern Girl Blog Community and me!

That’s Fresh Friday is now a weekly link up where you (yes, you!) share your wonderful DIY projects, recipes and various other posts while making some new blog friends.

Before we get into this week’s Valentine’s Day-centric features, let’s meet our host and our ‘Fresh Crew…’

That's Fresh Friday Link-Up Hosts {February 13, 2014}

Host: Above

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

CO-Hosts… aka ‘The Fresh Crew’

That's Fresh Friday Link-Up Co-Hosts {February 6, 2014}

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Kathryn @ Up To Date Designs :: Facebook :: Twitter :: Pinterest

Jenn @ Party of One :: Facebook :: Twitter :: Pinterest

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Features // That's Fresh FridayThat's Fresh Friday Link-Up #12 Features {February 13, 2014}

Dark Chocolate Cherry Cordial Cookies @ The Sweet Chick

Simple Felt Heart Garland @ Little Red Window

Valentine Cake Pops @ Reviewz and Newz

Conversation Heart Cheesecake Truffles @ The Sweet Chick

Rose Gold Accessories @ The Green Fashionista

Valentine’s Heart and Flower Wreath @ Little Red Window

and

Double Chocolate Cherry Cookies by Yesterfood

Double Chocolate Cherry Cookies @ Yesterfood

All of our lovely features have been pinned to our That’s Fresh Friday feature board on Pinterest. Go check them out here!

The Rules // That's Fresh Friday Link-Up

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Host & Co-hosts via one of the methods listed above.

Visit at least 2 links before yours and mingle with some of the other bloggers! I’m sure you’ll find your new blog friend.

Display our link up button somewhere on your blog — sidebar or post — or link back.

That's Fresh Friday

(Find code HERE)

Link up as many post as you like (Link directly to your post)

Spread the word about the freshest Friday link up via Twitter, Facebook ect!

The more the merrier ‪#‎thatsfreshfriday‬

New link up


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