Monday, April 8, 2013

Made with Love Mondays: Week of 4/8/2013

JWsMadeWLuvMondays


Each week I host Made with Love Mondays as a weekly series to promote, share, and celebrate foods make entirely from scratch. Food without transfats, without preservatives, without food dyes, without high fructose corn syrup. Creative recipes shared by talented foodies. Browse Recipe Index

Special Note: Thanks so much for another fantastic week of from scratch food! Please also help me extend a warm welcome to this week's new contributor, Amrita from Motions and Emotions.



Blast from the Past Random Feature


Leeks & Limoni: Apple and Walnut Cake  |  Try Randomizer Again  |  How it Works





NEW From Scratch Recipes


Piece of Cake: Chicken Cacciatora  |  More Featured Recipes




Vivian Pang Kitchen: Pickled Roselle  |  More Featured Recipes




Lori's Culinary Creations: Chicken Cordon Bleu  |  More Featured Recipes




Lori's Culinary Creations: Baked Chicken Teriyaki  |  More Featured Recipes




Sweet and That's It: Whole Wheat Rustic Potato Loaf with Sourdough  |  More Featured Recipes




Sweet and That's It: Whole Wheat Rustic Potato Loaves with Walnut and Pecan  |  More Featured Recipes




Sweet and That's It: Three Sp├Ątzle: Natural, Tomato & Spinach  |  More Featured Recipes




Sweet and That's It: Strawberry Cardamom Muffins  |  More Featured Recipes




Sweet and That's It: Sponge Cake with Crunchy Coconut Topping  |  More Featured Recipes




Food Eat Love: Lamb Two Ways & Asparagus for Easter  |  More Featured Recipes




Jagruti's Cooking Odyssey: Homemade Yogurt Without a Yogurt Maker  |  More Featured Recipes




Motions and Emotions: Egg Fried Rice  |  More Featured Recipes




Sweet and That's It: Peanut Butter Spelt Cookies  |  More Featured Recipes




Chocolate Log Blog: Peach and White Chocolate Cake  |  More Featured Recipes




Vivian Pang Kitchen: Butter Cake with Pickled Roselle  |  More Featured Recipes




Elizabeth's Kitchen: Chocolate Cashew Nut Squares  |  More Featured Recipes




My Little Italian Kitchen: Zuppa Pasta e Ceci: Chickpeas and Pasta Soup  |  More Featured Recipes



Thanks to ALL of the talented foodies who have made this series possible - your passion and creativity is treasured!

Want more from-scratch recipes? Browse Recipe Index






Share From-Scratch Recipes
Participation Index




Optional Weekly Themes
  • This week's theme: From scratch recipes featuring Lamb
  • Next week's theme: From scratch recipes featuring Fresh Apricots
  • Please note: Themes are intended to provide you with inspiration if you're not sure where to start or what to make. Themes are completely optional and you can share any from-scratch food post that meets the Guiding Principles


10 comments:

  1. Good morning Mark! Hope you had a fabulous weekend! I just added my New Mexico style Shepherd's pie. It uses beef and chorizo, but could easier be made with ground lamb. We love lamb, but just haven't posted any recipes. Thanks for hosting Darlin!

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  2. That New Mexico twist on Shepherd's Pie sounds absolutely marvelous, MJ! The red chile sauce must be amazing behind the Mexican chorizo and potatoes... Wow.

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  3. kellie@foodtoglowApril 9, 2013 at 12:07 PM

    No lamb in this recipe but I do have seasonal crab! Not quite the same thing but I hope you like it :D PS I do like the sound of the NM Shepherd's Pie! And last week's Butter Cake with Pickled Roselle looks so pretty

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  4. I set lamb as the optional theme in hopes I would see some inspiring ways to use lamb. And MJ's shepherd's pie would definitely be a delicious way to go. Thanks so much for sharing your linguine - perfect for this time of year!

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  5. More delish stuff! Thanks for all of this. ;-)

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  6. A LOVELY selection of recipes as always! Sorry no lamb this week, but some fresh seasonal chicken instead!

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  7. Thanks JW for another round-up of delicoiusness.

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  8. So glad you enjoyed, John. It's always wonderful to see what everyone cooks from scratch each week!

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  9. Loved the chicken, Karen! And thanks so much for sharing!

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  10. I'm so glad you enjoyed, Choclette... And thanks so much for sharing your decadent cake!

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