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.
There’s nothing more I love than a bowl of meatballs and pasta. I don’t make it near as often as I’d like – trying to not eat pasta all the time and my husband is not a big fan of spaghetti. I know … his Italian grandmother would not be happy!!
These meatballs were moist and delicious. I really enjoyed the mix of beef and ricotta – plus they’re low carb since there is no breadcrumbs used. This is also a quick recipe that can be made during the week. You could easily speed it up by preparing the meatballs ahead of time. Then toss them in sauce while you’re cooking the pasta.
I can’t wait until its brighter out in the evenings, as this picture does not do justice on how amazing this recipe is!
I’ve been trying to incorporate more fish into our lives and will definitely make this dish more often. I loved the creamy sauce – it was the perfect amount of red pepper and I bet you could use coconut milk to make it dairy-free. It would be delicious over pasta or grilled chicken. The fish is super flaky and went great with the sauce and veggies.
It’s time for the monthly Fantastical Food Fight and I’m so excited for this month’s theme – Mint Chocolate. I knew immediately I wanted to make ice cream – it’s one of my kids favorite flavors.
This ice cream is creamy and rich, plus packed full of mint flavor. My kids thought it was a little strong with their first bite, but after a few more bites, they were loving it! So much so, they ate it all and already asked me to make another batch. Ice cream is simple to make and I love that I can control what ingredients I’m using.
I’m always looking for healthier snacks for my kids and these were so good. They’re easy to make and can be made in a variety of flavors. They’re one of my daughter’s favorite snacks!
This version takes just like Cinnamon Toast Crunch cereal – a hint of maple followed up with the warmth of cinnamon. They’re crunchy and a great alternative to snacking on chips or pretzels.
Spring sports for my kids start in a little over a month and I’m always searching for dinners that I can make in less than 30 minutes. This quick and simple recipe is going to be one of my go-to meals for busy nights. It takes no time at all to make and it’s delicious … plus I can get my kids to eat green vegetables without complaining. They both inhaled a bowl and asked for second. Winning!!
I really liked the addition of the walnuts. They added a bit of crunch and texture to the pasta, plus they’re so good for you!
16 oz cheese Tortellini
3/4 lb asparagus, chopped into thirds
juice from one lemon
4 Tbsp butter
1/3 cup walnuts
Fresh ground pepper
4 Tbsp grated Parmesan
Cook pasta according to package instructions. When cooked, transfer to a large bowl; set aside. In a large sauce pan, melt the butter over medium heat until frothy. Add the chopped asparagus and toss to coat. Cover with a lid and cook for 4 to 5 minutes.
When asparagus is cooked, using a slotted spoon, scoop the asparagus from the pan into the bowl with the pasta. Keep as much butter in the pan as possible. Add the lemon juice to the pan and season with fresh ground pepper. Pour the sauce over the pasta and asparagus. Toss to combine. Mix in the walnuts and top with extra Parmesan cheese if desired.
Source: Green Valley Kitchen