Tomorrow kicks off Holy Week and that means we’re only 8 days away from Easter!
If you’re looking for great ways to get your kids involved in the kitchen, look no further! I’ve got some fabulous Easter and spring recipes to brighten up your week, thanks to my food blogging friends.
What kid doesn’t love Bunnies?:
Chicks are essential to Spring time celebrating:
With Chicks come Nests:
And with Nests come Eggs:
Eggs aren’t just for eating either, here are great ways to decorate them this Easter:
- My Sweet Mission might be my personal hero with these Tie Dye Easter Eggs!
- Did you ever think to use temporary tattoos for decorating your Easter eggs? Well Bree Talks did and these Metallic Tattoo Eggs are pretty trendy.
- Kids will definitely have fun decorating these Shaving Cream Colored Easter Eggs from 4 Sons ‘R’ Us.
- For little kids, decorating plastic eggs might be the safer way to go and these Jeweled Easter Eggs from Stacey Homemaker are perfect!
- If you prefer a more natural approach, At the Corner of Happy and Harried has 6 different color ideas for you to try.
An Easter Round-Up wouldn’t be complete with uses for Peeps:
- Home Made Interest knows that S’mores aren’t just for summer time, by using Peeps this S’mores Dip is perfect for Spring.
- Did you know you can make your own Homemade Marshmallow Peeps that are even Paleo!? Forest and Fauna did.
- Let kids play with their food with this Edible Peeps Playdough from 4 Sons ‘R’ Us.
Please, don’t forget the reason for the season:
Resurrection Rolls from Coffee With Us 3
St. Patrick’s Day isn’t one of the holidays I really celebrate.
I had 4 great years celebrating the holiday with my best friend while living in the Florida Panhandle. She is of Irish decent and we always had a fabulous and festive dinner. We’d take turns hosting each year. You can read about some of our celebrations here: Irish Bread Braid.
As I don’t have too many St. Patrick’s Day recipes on the blog, I turned to some of my blogging friends to share their favorite kid-friendly recipes. I’ve assembled some of them into this great round-up.
Here are some fabulously green foods that even kids will love!
And what kid can resist a rainbow treat?
Valentine’s Day is tomorrow and I have some great recipe ideas to make that Tuesday a little extra special.
Today’s round up is all about red and pink! I have 25 recipe ideas for you to consider.
Beets naturally turn everything pink!
Berries and cherries are naturally red, too!
Craving something sweet?
And don’t forget the drinks!
Last month my wonderful friend Tara of Tara’s Multicultural Table threw me a surprise virtual baby shower for my baby boy. The theme behind this blogging event was Thanksgiving.
With a Fall baby, I couldn’t have picked a more perfect theme. Especially when Thanksgiving is my favorite holiday. I definitely have so much to be thankful for this year.
Tara gathered together a wonderful group of bloggers willing to share a Thanksgiving recipe in honor of my baby boy.
Thank you again to all of the bloggers who came to my shower and a huge thank you to Tara for hosting. I hope you all have a fantastic Thanksgiving surrounded by those you love.
Instead of choosing a Fall or Halloween theme for our October potluck, we decided to broaden the category a little bit by going with “orange.” Anything orange in color, containing an orange ingredient, or using the flavor of orange was fair game. Understandably our menu contained a lot of pumpkin and squash.
I brought sweet potato chili. This chili recipe was inspired by my October CLUE assignment Eliot’s Eats. I made quite a few changes to Debra’s recipe, the main one being that I added ground beef to make a hearty chili versus something a little “soupier.” I swapped out the beans for adzuki beans, used crushed tomatoes instead of diced, removed the kale, and forgot about the orange zest.
I first made this chili as football grub when some friends came over. I needed something gluten and lactose free and chili seemed like the perfect solution. And it was a huge hit! Everyone went back for seconds and there wasn’t anything left the next day. Top your chili with tortilla chips and cheese, if desired.
I thought it’d be a perfect fit for our themed potluck and easily transportable in a slow cooker. Be sure to read past my recipe for the amazing collection of “orange” foods. We had a spectacular turn out of over two dozen friends.
Sweet Potato Chili
- 2/3 C dried adzuki beans
- 2 tbsp vegetable oil, divided use
- 1 lb ground beef
- 1 tsp chili powder, divided use
- 1/2 large onion, diced
- 1/2 tsp minced garlic
- 2 C peeled and diced sweet potato
- 2 – 2 1/2 C broth (I’ve used both chicken and vegetable)
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp finely diced chipotle in adobo
- 1/2 tsp ground coriander
- 1 tbsp dried parsley
- Soak beans for 1-2 hours. Rinse. Cover with water by 2″. Bring to a boil, reduce to a simmer, and cook uncovered 50-60 minutes. Set aside.
- In a skillet over medium-high heat, cook ground beef in 1 tbsp vegetable oil. Season with 1/2 tsp chili powder, S+P. Set aside.
- In a large pot over medium-high heat, cook onion in 1 tbsp vegetable oil until tender. Add 1/2 tsp minced garlic and cook 1 minute. Add the diced sweet potatoes and cook for 2 minutes, allowing them to get some color. Add 1 1/2 C broth and the cooked beans. Simmer for 10 minutes, covered.
- To the chili, add the crushed tomatoes, 1 chipotle in adobo, 1/2 tsp chili powder, coriander, parsley, S+P. Using a slotted spoon, transfer the cooked ground beef to the pot. Add 1/2 – 1 C more broth and simmer until the beans are completely tender, approximately 30 minutes. (Note: If you want a meatier chili, cook uncovered. If you want more liquid cook partially covered, and add more broth as needed.)
*This recipe is modified from Debra at http://eliotseats.com/2012/03/01/black-bean-and-sweet-potato-chili/*
Here are the other recipes brought to the orange potluck:
- Orange Julius: Mix 1 can (12 oz) frozen OJ concentrate, 2 C milk, 2 C water, 1/2 C sugar, 2 tsp vanilla. Add approximately 16 ice cubes and blend until smooth.
- Pumpkin Spice Latte: http://thrivinghomeblog.com/2013/09/crock-pot-pumpkin-spiced-latte/
- Buffalo Chicken Dip: https://www.franksredhot.com/recipes/print/?re=re1242-1
- Macaroni and Cheese: Cook 1 lb pasta, drain, and set aside. In skillet, cook 1/2 onion (diced) and 2 tsp minced garlic in 2 tbsp veg oil until tender. In a large pot add 4 tbsp butter, 1 C milk, 1/4 lb Velveeta cheese until melted. Add in pasta, onions and garlic, and 2 C shredded cheese until mixed completely.
- Gnocchi with Squash, Spinach, and Prosciutto: Cook 1 lb gnocchi according to package instructions, reserve 1/2 C cooking water, drain and return to pot. In a large skillet, cook 6 slices chopped prosciutto in 1 tbsp butter, transfer to paper towel lined plate. Add 3 tbsp butter to same skillet and brown 1 1/2 lb cubed butternut squash 4 min, add 2 tbsp fresh thyme and cook 30 sec, deglaze pan with 1/2 C white wine until reduced by half, add 1 C chicken broth and cook 4 min until thickened. Add squash, 4 oz baby spinach, and cooked prosciutto to gnocchi, adding reserved pasta water as needed.
- Carrot Pudding: Boil 5 lb peeled and chopped carrots until tender, drain, and mash. Cream 1 C melted butter, 1 C sugar, 1 C brown sugar and add to carrots. Mix in 2 tbsp cinnamon, 1 tbsp ginger, 1 tbsp nutmeg, 1 tsp ground cloves, 6 eggs, 1 heaping tbsp baking powder, and 1 tbsp vanilla. Pour into a 9×13″ casserole dish and bake 1 hr at 350 deg F.
- Sweet Potato and Orange Puree with Almond Streusel: Make Streusel: Combine 1/3 C flour, 1/3 C whole almonds, 3 tbsp brown sugar, 2 tsp paprika, 1/2 cold cubed stick butter; refrigerate at least 1 hr. Make Puree: Mix together 4 lb worth cooked peeled sweet potatoes, 1/3 C OJ, 2 tbsp brown sugar, 2 tbsp room temperature butter, 1 1/2 tsp orange zest; place in 9×13″ casserole dish, top with streusel, bake 40 min at 400 deg F.
- Butternut Squash Stuffed Shells with Sage Browned Butter: http://www.melskitchencafe.com/butternut-squash-stuffed-shells-with-sage-browned-butter/
- Oatmeal Pumpkin Cookies: http://www.budgetbytes.com/2013/09/oatmeal-pumpkin-cookies/
- Met in your Mouth Pumpkin Cookies: Beat 2 C butter until fluffy, mix in 2 C sugar, 2 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg until combined, add 2 eggs and 2 tsp vanilla until combined, mix in 1 can (15 oz) pumpkin, slowly add 4 C flour until combined. Drop spoonfuls onto greased baking sheet and bake 10-12 min at 350 deg F. Make icing: Beat together 1/2 C butter, 1 pg (8 oz) softened cream cheese, 3 3/4 C powdered sugar, 1 tsp vanilla. Frost baked cookies. Garnish wish cinnamon.
- Pumpkin Cheesecake Bars: http://roxanashomebaking.com/pumpkin-cheesecake-bars-recipe/
All week I’ve been sharing soup recipes as a play on words for the Super bowl. Little did I know that thanks to Snow Storm Juno, this week would also be the perfect soup eating weather!
Grab a spoon and dig in to some soup while you watch the big game:
Award Winning Cool Chili
Bacon Cheesy Cauliflower Chowder
Black Bean Soup
Busia’s Cheese Soup
Celery Root Bisque
Creamy Tomato Soup
French Onion Soup
Mexican Noodle Soup
Philly Cheese Steak Soup
Russian Mushroom and Potato Soup
Spicy Taco Cheese Soup
Happy New Year! The countdown to 2015 is officially over as 2014 has come to a close. For today’s countdown blogging party, hosted by Sarah at Fantastical Sharing of Recipes, we get to pick our poison.
I have decided to take my favorite food day of the week – Mexican Monday – and give it its own Best of 2014 post!
In 2015 Mexican Monday is going to take a hit as I introduce Stir Fry Day Friday in an effort to increase our veggie input. Don’t worry though, there’s no way I can quit Mexican inspired dishes cold turkey. I have dreams of expanding my Mexican food repertoire to include dessert. And breakfast!
I hope our Mexican Monday theme has inspired you to convert the restrictive Taco Tuesday into the endless Mexican Monday. If not, maybe it’s a trend you can start with your family this year! And here are the top five Mexican recipes of 2014 to get you started!
Mexican Stuffed Shells
Turkey Chorizo Burgers
Spicy Taco Cheese Soup