I love celebrating holidays now that I have a child. With a nearly-2-year-old at home, I’m always looking for ways to teach her about holidays through crafts, activities, books and food. With St. Patrick’s Day right around the corner, what better time to share some delicious, healthy, kid-approved green snacks?
First up: green smoothies! My daughter loves fruit smoothies, but I was skeptical about whether she’d go for a green one because, well, it’s green. The more involved I let her be in the food-preparation process, however, the more likely she is to eat the result. For this recipe, I let her assist with washing spinach, peeling the banana, measuring ingredients and putting it all in the blender. After watching it whir and turn a gorgeous green, I asked, “Do you want to try it?” Her response was an enthusiastic yes. Much to my delight, she loved it! It doesn’t hurt that these smoothies are absolutely delicious – they’re creamy, citrusy and coconutty, like something you’d enjoy on a Caribbean vacation.
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Despite the fact that I use my Crock-Pot all the time, I haven’t posted a slow-cooker recipe here in almost six months. How is that possible?! Well, certain slow-cooker favorites (like this, this, and this) are such big household hits that I haven’t had as much need to try out new recipes. That’s a pretty darn great problem to have! However, my toddler has become a huge fan of beans, legumes, + meatless meals, so that inspired me last month to try this wonderful Chickpea Coconut Curry. Do not be fooled by the short, simple ingredient list – it is packed with beautiful, bright, complex flavors. Since then, it has been in frequent rotation in our home, impressing both the adults + the kiddo alike. My favorite way to serve it is as pictured, with Cilantro-Lime Rice (which is SO good), but it’s also tasty with plain white or brown rice, quinoa, farro, or naan.
While this turns out beautifully in the slow-cooker, it is easily adapted for quicker cooking on the stovetop, which I’ve done when I left dinner-planning until the last minute. =) Simply saute your onions/garlic in a medium saucepan until tender/translucent, then add in the other ingredients as described below. Bring to a boil, then reduce to a simmer + cook, stirring occasionally, until the chickpeas are heated through and the sauce has thickened to your liking (about one hour for me). Whether you cook this on the stovetop or in your slow-cooker, however you serve it, I know you are going to be wowed by it — it really is a scrumptious meal! continue reading →
I’m so excited to share this recipe with y’all! It is one of my favorite meals to make for dinner parties/company, as it’s pretty darn simple to prepare with basic, easy-to-find ingredients, deliciously decadent (lots of butter + cream!), + full of amazing flavor. Plus, it’s easy to double depending on the size of your party, and if you do wind up with leftovers, it makes for a fantastic lunch the following day. While I have made this many times, I’ve never put it on the blog because, when you have people over for dinner, it’s a bit awkward to excuse yourself from the table to get some great pictures of your chicken. =) So, I recently re-made this simply to get some pictures to post it. The fact that it was scrumptious, and my husband, toddler, + I all loved it as much as ever, didn’t hurt, either!
For this meal, you take boneless/skinless chicken, pound it fairly thin, then season it, dredge in flour, and get it browned in a good dose of butter. Using the same pan with all that chickeny/buttery goodness, you saute shallots + garlic, add in some cream + wine (or chicken broth, if you prefer), and get everything simmering until you have a lush, creamy sauce. Pop the chicken back in that amazing sauce, let everything simmer for a few minutes while you saute up some spinach, then serve it up! I like to plate mine simply — buttered egg noodles topped with the chicken, the sauteed spinach, a generous ladle of the cream sauce, + a little freshly-grated Parmesan cheese. This meal is pure perfection, and I cannot wait to hear how y’all like it! continue reading →
Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?
This month I was assigned Jess Fuel, a wonderful blog with an amazing variety of recipes. I decided to make her Banana Oatmeal Pancakes + was SO pleased with how they turned out – absolutely delicious + super simple to prepare. They are lusciously thick, yet incredibly light + fluffy, with a great texture (almost like a pancake-muffin hybrid) from the mashed bananas + oats. I specifically chose this recipe because I thought Fearless Toddler would enjoy helping me make them AND eat them, + I was right! She loved helping with the measuring + mixing, and gobbled up the finished product. While you can certainly top them with maple syrup, I thought they had a perfect flavor + sweetness as is, so I simply topped mine with a light swipe of butter. And while they were great hot off the griddle, I refrigerated + reheated the leftover pancakes the next day, + they were still awesome! Y’all know I love my leftovers. =)
Thank you to Jess for introducing me to these awesome pancakes + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!
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One of my ongoing kitchen goals has been to cook with different cuts of meat. With beef, there are two cuts that I’m very confident with cooking — ground beef (like in my favorite Meatballs, American Chop Suey, or Stuffed Peppers) + filet mignon, which is my go-to meal for special occasions. But, I’m trying to branch out more, experimenting with flank steak, skirt steak, short ribs, and more. And this amazing Beef + Broccoli? Is my new favorite beef dish. Made with flank steak, it is super quick + easy to make (ready in less than 20 minutes total!), and it is CRAZY delicious.
First, you prepare a simple sauce, using soy sauce, chicken broth, ginger, garlic, honey, rice wine vinegar + a few other ingredients. Then, you thinly slice your flank steak, toss it with a little cornstarch + get it seared in a hot pan. Add in the broccoli + the prepared sauce + cook everything together for 5-10 minutes, until the broccoli is perfectly crisp-tender + the sauce is nicely thickened. The steak turns out wonderfully tender + packed full of flavor, despite its short cooking time. The sauce is a complex, beautiful blend of flavors – salty, sweet, bright, peppery, + just-a-little-spicy. Serve with white rice, lo mein, or spiralized vegetable “zoodles” + you have a perfect, scrumptious, simple weeknight meal ready in just a few minutes – what more could you want?!
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