It’s time for this month’s Fantastical Food Fight featuring chocolate covered treats. The possibilities are far and wide with this theme! I had originally thought about making truffles and then considered a chocolate dipped cookie … then I thought what about my something my husband loves – peanut butter, pretzels and chocolate! That’s where this treat comes in … a crunchy pretzel, filled with peanut butter and then dipped in milk chocolate, crushed honey roasted peanuts sprinkled on top with a drizzle of white chocolate.
These pretzels were super simple to make and the longest part was impatiently waiting for the chocolate to set before devouring them!
I’m excited to participate in this year’s #FoodBloggerLove event! This is the second year of the event for food bloggers who want to spread the love by helping to support their fellow food bloggers. It’s similar to other groups I have participated in… you get an assigned blog and then you pick a recipe to make and then share on your blog. My assignment was the blog Annapurnaz – a beginner’s guide to a perfect meal. Rita is the woman behind the blog and is a professor by trade but has a passion for cooking. There were many recipes that I was not familiar as Indian cuisine is not very common where I live. I need to venture out and try some!
I decided to stick with something that I knew would be a hit with my family and chose her recipe for Crispy and Creamy Mushroom Crostini. It was quick and easy to make and the perfect appetizer to enjoy before dinner. It would be great for dinner parties or events where you were going to have heavier appetizers. I’ll definitely be making it again!
During cold winter days, soup is one of the things I like making. This was a new recipe to me and the first time I used chorizo. It was a quick and easy soup to make and was great for leftovers for the rest of the week. I served it with sliced french bread, but would pair nicely with a green salad too.
My son is a big fan of soup and he loved it! I was a little worried with the lentils, but he slurped his bowl down. My daughter on the other hand…not a fan. She picked all the veggies and chorizo out and left the lentils. I should have told her it was something else and she probably would have eaten it. Do you find that your kids are picky over certain foods even if they have never tried them before?
It’s February 2 and that means Valentine’s Day is right around the corner! This month, our theme for Fill the Cookie Jar is Valentine’s Day. I was thinking about making something chocolate, but I’m trying to be really good about my eating….so I made some mini shortbread bites for my kids. They loved them and they were the perfect bites for them.
These cookies were easy to whip up and bake. They’re not too sweet and have the perfect amount of sugar to kill a sugar craving. Of course, I had to sample one so I could describe them for you 🙂
Are you kids like mine and ask for snacks all.day.long? OMG…you would think I never feed them! I’ve been gathering up snack type recipes to make instead of them constantly raiding the pantry. These ranch roasted chickpeas were a HUGE hit…and were gone in 15 minutes. Yes, 15 minutes! I guess I should have made a double batch.
I love the ranch flavor and they’re so simple and easy to make. I’ll be having my daughter make the next batch.
I’ve been trying to get both of my kids to eat more veggies and they love being able to dip them into something – dip, hummus, anything really. So when my neighbor gave me some fresh dill, I knew I would make a delicious dip with them. I whipped this recipe together in 5 minutes and 8 hours later, we had a creamy and homemade dip to enjoy as an afternoon snack. You could easily substitute dried herbs if you didn’t have fresh on hand. It would also make a great spread for a sandwich or wrap!
Everyone likes takeout fried rice and it’s on my favorite things to get when I go to takeout from our local restaurant. I know it’s not the healthiest, so when I found this recipe for a healthier revision of “fried” rice, I knew it would be something my family would love. It did not disappoint either! My kids didn’t even realize the rice was swapped out with cauliflower. I served it with baked salmon and it was great for leftovers too!
12 oz bag frozen rice cauliflower
2 Tbsp reduced sodium soy sauce
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
2 Tbsp vegetable oil
2 eggs, beaten
2 garlic cloves, minced
1 onion, diced
6 oz broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
2 green onions, thinly sliced
In a small bowl, whisk together the soy sauce, sesame oil and ginger; set aside. In a medium skillet over low heat, heat 1 tablespoon of oil. Add in the eggs and cook all the way through. Allow to cool before cutting into small pieces. Set aside until you’re ready to finish the dish. In a large skillet, heat the remaining oil over medium high heat. Add in the garlic and onion and stir often until the onions become translucent. Add in the broccoli, carrots and corn. Cook for 3 to 4 minutes until the vegetables are tender.
Stir in the cauliflower, eggs, green onions and soy sauce mixture. Stir constantly and continue to cook for an additional 3 to 4 minutes or until the cauliflower is heated through. Serve immediately.
Source: Damn Delicious
It’s time for this month’s Fantastical Food Fight featuring slow cooker soups! This was a pretty easy theme for me since I usually make soup in my slow cooker. Earlier this month, I threw together a ham and bean soup with leftover ham from Christmas….but I forgot to take pictures before we ate it all. So….I had to make another recipe.
I love butternut squash soup, but I don’t like working with it. Whenever I cut up the squash, my hands feel like they have wax on them. It’s the strangest thing and it takes at least 24 hours until it goes away. Please tell me I’m not the only one that this happens to. Anyways, the soup was really good and I loved the addition of the roasted garlic. It was quick and easy to make as well. I threw all the ingredients in my slow cooker before I started work one morning and let it cook away all day. So simple and easy!
I’ve been doing a little experimenting in the kitchen lately to create a cocktail for the Stirrings “Stir It Up Holiday Blogger Mixology Challenge.” I hadn’t heard of Stirrings before this challenge and I’m sad I missed out on knowing about them this long. I love the four products I was able to sample and can’t wait to try more! I really like that their mixers are made with real fruit juice and cane sugar. Continue reading
Once again, I found myself with almost a full bunch of bananas that were on their way to being overripe. I should learn that when my kids ask for bananas, they only want 1 or 2 and not to buy a bunch, since they never eat them all. I decided to wipe up a loaf of banana bread last night to use up a few and then cut the rest into slices, frozen them and they’ll be used for smoothies. I also picked this recipe since it uses ricotta and I had some leftover from another recipe that needed to be used.
The bread came out super moist and you would never know there was ricotta in the batter. It’s really good warm with a little smear of butter. With a slice of this bread and a cup of coffee, it’s a great way to start the day!