Friday Frenzy Link Party

Friday Frenzy Link Party

friday frenzy link party

Welcome to the Friday Frenzy Link Party, the Best Food and Craft Link Party on the Web.

Why is it the best?

  1. When you link your favorite posts to the Friday Frenzy your posts will be seen across 9 blogs, for NINE TIMES the exposure.
  2. We ask all linkers to pin the featured posts of the week for even more exposure
  3. Our host bloggers are all part of an inclusive and support group on Facebook, we welcome all bloggers big or small and we actively promote other bloggers, so bring on your best links

Please Follow Your Hosts:

This Week’s Featured Posts

Allison from The PinterTest Kitchen here! We had an awesome turnout this past week for Friday Frenzy. Narrowing my choices to just a few featured posts was a seemingly impossible task, so to make my job easier, I decided to focus on some awesome Halloween-themed posts. Here are the bloggers who stood out:

First up, Marcellina Marie made these beyond cute Halloween mug cozies. She’s made the printable pattern free until December 1! Even if you don’t have time to whip up a cozy for this Halloween, make sure to grab the pattern so you can make one for next year.

Next up, I can never resist Halloween-themed gingerbread cookies, and these Fudgy Chocolate Gingerbread Cookies from Wildflour’s Cottage Kitchen are adorable, plus… chocolate gingerbread? Sign me up!

I couldn’t pass up this final feature: Pumpkin Fluff Party Dip from Julia’s Simply Southern. I am heading to a potluck later today for NaNoWriMo, and this is what I’m bringing! NaNoWriMo takes place every November, when a bunch of crazy people (that’s me) try to write a 50,000-word novel in a month. We need all the snacks we can get, and I know this pumpkin dip is going to go over well.

Thank you to everyone who submitted posts this week! Here’s the link-up where you can add your posts for this week:

 


Friday Frenzy Link Party

Friday Frenzy Link Party

Friday Frenzy Link Party
Welcome to the Friday Frenzy Link Party, the Best Food and Craft Link Party on the Web.

Why is it the best?

  1. When you link your favorite posts to the Friday Frenzy your posts will be seen across 9 blogs, for NINE TIMES the exposure.
  2. We ask all linkers to pin the featured posts of the week for even more exposure
  3. Our host bloggers are all part of an inclusive and support group on Facebook, we welcome all bloggers big or small and we actively promote other bloggers, so bring on your best links

Please Follow Your Hosts:

Hi, everyone! I’m Amy from Savory Moments and I’m hosting the Friday Frenzy this week! It’s getting harder to pick featured posts as more and more people are linking up each week! Here are a few that stuck out to me (I’m in full-on Halloween and fall mode right now).

Featured Posts

First up are these Halloween Pumpkin Napkin Ring Printables from Everyday Parties. I’m not an overly crafty person, but I’d love to do things like this for holidays as my kids get a little older and excited for our annual traditions.

Next up are these Apple Corn Muffins from Marilyn’s Treats. We recently went apple picking and we always pick a lot of apples – so I’m always looking for tasty ways to enjoy them! I love this flavor combination for autumn.

The last feature for this week is this Sweet Potato Crockpot Soup from Faith, Hope, Love, & Luck. I’m a big sweet potato fan and this soup looks terrific for fall and winter. Plus I love being able to make anything in my slow cooker!

Thanks to everyone who has been linking up and participating! I can’t wait to see what everyone shares this week!


Louisiana Seafood Gumbo Recipe

Louisiana Seafood Gumbo Recipe

This post includes affiliate links for items that may help you make an amazing pot of gumbo. If you choose to use one of the links to purchase a product I will make a small commission that helps me keep this site going. 

Easy Louisiana Style Gumbo

This Louisiana Seafood Gumbo Recipe is the perfect meal for the fall and winter months. It’s rich, deep flavors served up in a bowl over rice, are the perfect recipe to warm your body and soul.

Not only is Gumbo good in cooler months but it’s really delicious year round! And for us Southerners, it has to be since it’s warm most of the time down south! Heck if we waited for a cold snap, we’d rarely eat a bowl of soup, gumbo or chili!

 

Isn’t gumbo hard to make?

 

Really, making gumbo is pretty easy and the hardest part is making the roux. Just in case you don’t know already, a roux is a mixture of equal parts oil and flour that are cooked together You want it to get deep brown or “peanut butter” colored.

It is so easy to mess up a batch of roux by cooking with the heat too high or trying to do it too fast. So to keep it from burning, you have to stir it constantly for several minutes to let it slowly develop the perfect color.

I’ve got a tip for an easier ways to make a Roux though. You can buy it in a jar! Yep, in a jar. It makes it so much easier and quicker.

There’s a powder version of a roux too that you just mix it in the stock before adding your protein. But for this recipe, I used a jarred roux and it makes it so much easier, believe me!

What is that on top?

 

Are you wondering about that pale yellow scoop of something on top of the gumbo in my pictures? I thought you’d never ask!

It’s potato salad! You haven’t had a good bowl of gumbo unless you’ve had it with a large scoop of cool potato salad on the top. This is the authentic Louisiana, Cajun way to eat gumbo. You can get my recipe for Pressure Cooked Southern Potato Salad right here!

Give it a try, you might just love it!  (Unless of course you hate potato salad, then you might not care for it.) 🙂

 

Now you’re own your way!

Now that you’ve got your gumbo cooking, it’s time to put on a big pot of rice and start making your potato salad. Oh, and don’t forget to get a loaf of crusty french bread. You’ll want to have it for soaking up all the delicious broth!

I hope you enjoy!!

Melissa

PS-Since it can be hard to find certain items in some parts of the country, for your convenience, I’ve added some affilitate links below where you can purchase your own jarred or powdered roux. I’ve used them both before and they are great if you’re in a hurry or a newbie roux maker! I still prefer the real thing, but these are great alternatives to get you started!

 

Louisiana Seafood Gumbo Recipe

Ingredients

  • 8 oz. Roux, jarred or homemade
  • 2 quarts water
  • 2 quarts chicken broth or stock
  • ¼ cup vegetable oil
  • ½ cup bell pepper, chopped
  • 1 ½ cups onion, chopped
  • 4 cloves garlic, chopped
  • ½ cup celery, chopped
  • Cajun seasoning or salt and pepper to taste
  • Seafood: Use any one of the below or any combination that you like up to 1-2 pounds total. Shrimp Gumbo is really great so if that is all you have access to you will still be in great shape. If you don't have any fresh or frozen seafood available, use Rotisserie Chicken and Smoked Sausage (1 whole chicken meat only, no bones or skin and 1 lb smoked sausage cut in small pieces)
  • Small peeled shrimp
  • Fresh oysters
  • Lump or claw crab meat
  • Fresh fish

Instructions

  1. **For a seafood gumbo, use 1-2 pounds of seafood like shrimp, oysters, or crabmeat.
  2. Combine the water and chicken broth/stock and bring to a boil in a 5-qt. pot.
  3. In a separate skillet, sauté onions, garlic, bell pepper, and celery in vegetable oil until softened and slightly browned.
  4. Mix roux into sautéed vegetables until smooth.
  5. Add the vegetable roux mixture to the boiling chicken broth and stir until smooth.
  6. Season with salt and pepper to taste for a lighter flavor, or Cajun seasoning for more spice.
  7. For chicken and sausage gumbo, add the meat to the roux mixture right away and cook for 45 minutes to an hour.
  8. For Seafood Gumbo, cook the gumbo without the seafood over low to medium heat for about 30 minutes, before adding the seafood, cooking for an additional 15-20 minutes. Shrimp will get tough if cooked too long, so you want it to go in last.
  9. Note: you can put both chicken, sausage and seafood in one pot of gumbo if you'd like. I prefer to do one or the other but some love it with everything all together.
  10. Serve over steamed rice with a dollop on potato salad on top.
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Easy Pressure Cooked Southern Potato Salad Recipe

Easy Pressure Cooked Southern Potato Salad Recipe

 Gotta love an electric pressure cooker!

I’m so excited to share my daughters Easy Pressure Cooked Southern Potato Salad Recipe with you today! The electric pressure cooker has taken over the world of Pressure Cooking and for good reason. It’s made the task of putting a delicious, nutritious meal on the table that much quicker and easier! My Instant Pot has changed my life in the kitchen. My youngest daughter jumped on bandwagon a few months ago and she’s using hers all the time too.  I taught my husband how to use it today and he made the best 15 Bean and Ham Soup I’ve ever had. Yes, I will be sharing that one soon too!

 Potato Salad in the pressure cooker?

Potato Salad in an electric Pressure Cooker is fast and super easy to throw together because all you have to do is peel and cube potato’s, add some water and put 2 or 3 whole unpeeled raw eggs in the pot, turn it on for a few minutes and you’ve got all the fixings ready for a yummy bowl of creamy potato salad!

The options are endless

You can even make your own unique version unlike any other!  I like boiled eggs, mayo, a bit of mustard and salt and pepper. That’s it. But a lot of folks add sweet pickle relish, onions or celery. How about garlic, parsley, lemon pepper, capers, jalapeno peppers, cumin, nuts or dill pickles?  The sky is definitely the limit here and you are the only one stopping you from putting whatever you want in your potato salad.

We like to have our potato salad on top of a big bowl of piping hot gumbo!

Easy Pressure Cooked Southern Potato Salad Recipe

Easy Southern Potato Salad Recipe Instant Pot Style

Ingredients

  • 6 small to medium russet potatos-peeled and cut into large chunks
  • 3 whole in shell eggs
  • 1 cup water
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1/8 cup sweet pickle relish (optional)
  • finely chopped onion (optional)
  • finely chopped celery (optional)
  • Salt and Pepper to taste
  • Paprika for garnish

Instructions

  1. Add 1 cup of water to the inner liner of the Instant Pot
  2. Place the rack on the bottom of the pot
  3. Place the potato chunks and whole, unpeeled eggs on top of the rack
  4. Lock the lid on the pot and close the vent.
  5. Cook on high manual pressure for 9-10 minutes, then quick release the pressure.
  6. Put the potatoes in a bowl to start cooling
  7. While the potatoes are cooling a bit, peel the eggs and chop them, then add to the potatoes.
  8. Add salt and pepper, mayo, mustard and any other add-ins you plan to use.
  9. Mix it all well and refrigerate until ready to serve.
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https://melclaire.com/easy-southern-potato-salad-recipe-instant-pot-style/

Friday Frenzy Link Party

Friday Frenzy Link Party

Friday Frenzy Link Party
Welcome to the Friday Frenzy, the Best Food and Craft Link Party on the Web.

Why is it the best?

  1. When you link your favorite posts to the Friday Frenzy your posts will be seen across 9 blogs, for NINE TIMES the exposure.
  2. We ask all linkers to pin the featured posts of the week for even more exposure
  3. Our host bloggers are all part of an inclusive and support group on Facebook, we welcome all bloggers big or small and we actively promote other bloggers, so bring on your best links

Please Follow Your Hosts:

Hi! Kelly here from Kelly Lynn’s Sweets and Treats…bringing you this weeks featured posts. It is always so hard for me to pick my favorites, because I love everything that everyone links up. But here’s a few posts that stood out to me from last weeks party….

Blistered Shishito Peppers with Hop Salt and Lemon Garlic Aioli from Craftbeering.

Brown Sugar Glazed Sweet Potato Muffins from Read. Eat. Repeat.

Easy Shortbread Twix Thumbprint Cookies from Back to My Southern Roots.

Need a laugh? Or maybe you are trying to find an alternative to your beloved Diet Coke?? Then check out Hunting For a Diet Coke Replacement from GiGi Eats Celebrities. Must watch video in the link!

Thanks to everyone who links up every week! I can’t wait to see what you guys link up this week! XOXO


Friday Frenzy Link Party

Friday Frenzy Link Party

friday frenzy link party

Welcome to the Friday Frenzy Link Party, the Best Food and Craft Link Party on the Web.

Why is it the best?

  1. When you link your favorite posts to the Friday Frenzy your posts will be seen across 9 blogs, for NINE TIMES the exposure.
  2. We ask all linkers to pin the featured posts of the week for even more exposure
  3. Our host bloggers are all part of an inclusive and support group on Facebook, we welcome all bloggers big or small and we actively promote other bloggers,
    so bring on your best links

    Please Follow Your Hosts:

    Hey Everybody! Chef Sarah Elizabeth here bringing you this week’s Friday Frenzy. It’s FALL! I love fall and everything it brings. Pumpkins, warm tones, cool weather, sweaters, cozy evenings with fires and blankets. I live in Southern California so I don’t get to experience actual fall. We are having some slightly cooler weather in the mornings lately, but by 3:00pm it is already back up to 80F. We’re going apple picking this weekend, I’ve already decorated our house for Halloween, and we sit in the air conditioned coffee shop when we want to enjoy the hot fall beverages (PSL anyone?!) Okay Okay, enough with my love of fall. Here are my completely fall biased picks for this week’s Friday Frenzy.

    Pumpkin Spice Caramel Corn from Savory Moments. Caramel Corn is already so fallish in my book, so adding pumpkin spice just ups it to next level fall. This will make a great snack for our 1.5 hour drive to apple picking!

     

  4. Boo-terscotch M&M Cookies from Kelly Lynn’s Sweets and Treats. First of all, how cute is that name?! Secondly, gimme a whole batch of these please!Pumpkin Chocolate Whoopie Cookies from Faith Hope Love and Luck Survive Despite a Whiskered Accomplice. I love how these photos are styled with a skeleton! The recipe certainly sounds delicious, too.