Do you ever find yourself with a bunch of random ingredients in the refrigerator and want to use them up before they go bad … or is it just me?
I had a block of cream cheese that I needed to use and thought it would be great to make an appetizer for Easter dinner a couple weeks ago. I threw together this cheese ball and it was a hit.The flavors of the garlic, onions and cheese go so nicely together. I paired it with pita chips, but it would go great with vegetables or crackers. You can easily double the recipe to make a large ball or make multiples for a party.
Today’s Earth Day and I’m excited to participate in a fun blogger challenge. In honor of today, a group of bloggers is sharing vegetarian recipes and/or sustainable food. My kids have been on a little boycott of all vegetables. Not sure why now, but I’m starting to work on them again. I’m looking forward to seeing what everyone shares today! Make sure you check out everyone’s recipes below.
I really enjoyed this orzo salad. You can eat in hot, room temperature or cold. I tried it all three ways and preferred it at room temperature. It was easy to make and you can easily switch out any of the veggies to use what you have on hand. The original recipe called for pine nuts and feta, but I omitted those.
My kids love berries and we always have a fridge stocked with them. I bought a little more than they could eat and they were getting to close to the point of going bad, so the next best thing to do was make a cobbler with them.
This cobbler recipe is simple and easy! I loved the crispy edges, the soft middle and packed full of sweetness from the berries. My kids loved it too and asked me to make it again. You can swap out the strawberries and blueberries for any type of berry. A combination of stone fruit and berries would be delicious too!
Spring is officially here and that means spring veggies will be here soon! I love all the newness that comes along with spring – green grass, local fruits and vegetables, and the warmth of the sun. This past year, has been so gray, rainy and not the best weather. I think it really didn’t help the funk I’ve been in.
Now that spring is here, it’s time to shed all away and start getting back into eating better, working out and clearing my head. I’ve been intermittent fasting off and on the past couple of months, and while I’m not seeing huge progress, I feel so much better when I’m doing it. I need to get really serious about it – my 39th birthday is coming up next week and I want to focus on my health and well-being. I’ve been walking daily with my pup and now it’s time to focus on my eating. I need to cut back on how many carbs I’m eating – it’s the one thing I turn to when I want to snack. I decided I’m going to be better at cutting back on carbs at dinner.
I gave this recipe for lettuce cups a try and it was really good. There is a little bit of sugar in the dressing, but it helps to counter-balance the vinegar that is used. I enjoyed how fresh this meal was. Using ground turkey made it feel lighter, but kept me full all night as I was running my kids all over the place. I’m looking forward to making it again!
Once again, I found myself with over-ripe bananas and was looking for a way to use them up. With the craziness of spring sports starting, our work schedules, my school board campaign getting underway, I haven’t had much free time to spend in the kitchen. I knew I had to find a quick and easy recipe to use up these bananas. I stumbled on this recipe for banana bars and it was just what I was looking for!
They remind me of banana bread but more like a cake. My daughter loved them and they made for a great after-school snack. The banana makes these bars moist and the chocolate chunks were a nice added sweetness.
Spinach dip is the ultimate appetizer for any party or gathering. I decided to take it to another with the addition of roasted poblano peppers. They added a bit of heat and gave this dip a great twist. My kids didn’t even notice the peppers and ate it with no issues.
Happy first day of spring! I’m so ready for warmer weather, longer days and the start of the growing season. This recipe reminds me so much of spring – asparagus, radishes and ricotta. What do you love about spring?
This is another simple recipe and can easily be made ahead of time. It would be the perfect way to start an Easter dinner as these starts can hang out in the refrigerator for up to four hours before they need to be baked. I think next time I might use sun-dried tomato pesto and top with some crispy bacon. It’s a great base recipe for different variations.
I’m excited to share this recipe in this month’s Fantastical Food Fight! As you can guess, the theme was asparagus. I’m looking forward to seeing what everyone else made this month. My family is a big fan of asparagus and I’m always looking for new ways to serve it.
It’s basket party fundraiser season and that always means finding new recipes for bite-sized appetizers and desserts. I attended my first party of the year last Friday night and had a great time meeting other parents in our school district and catching up with old friends.
I decided to bring a dessert after seeing the list of what everyone else at our table was bringing. I also needed something that I could make ahead of time, knowing how busy my week was going to be.
They were decadent. Crunchy, peanut butter balls wrapped in dark chocolate with a sprinkling of toffee bits on top. They’re simple to make but will be sure to impress anyone!
I recently signed up to receive boxes of produce from Misfit Market and am really loving all the fresh, organic fruit and vegetables I’m receiving. I got two heads for broccoli in my last box and was looking for something different to make with it instead of steaming or roasting it. I love broccoli salad but rarely make it. I found a mayo-free version while scrolling Pinterest, and decided to give it a go. It was really good!
I love all the addition of the fruit and sunflower seeds. After a day sitting in the fridge, it was even better as all the flavors combined. The dressing is delicious – I loved the creaminess of it. I can’t wait to make this salad again. I know it’s going to be a sample this summer!
I haven’t baked a cake in a couple of weeks … maybe even months … and it was time to get back into the kitchen. I’ve been trying to be good and not have too many sweets around the house, but I’m so glad I made this cake. It was also nice to spend a little one-on-one time with my daughter. It’s been a rough couple of weeks with her – just the usual preteen stuff. Tantrums. Stopping up the stairs and door slamming. Making her life miserable. Needless to say, it’s been a bit stressful as she’s growing and learning about herself. Luckily, I caught her on a good day and she was back to her normal “happy, go-lucky” self. Hopefully that continues more!
The cake was amazing – the blueberries, cinnamon-sugar swirl and a moist cake. Plus you can’t forget the crumb topping. It was great to eat right out of the oven with a cup of coffee.