Recipes
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Kid’s Easter Lunch Ideas
Anyone looking to score some fun mom points with your kids? Here are two easy and cute lunch ideas to help add some Easter joy to your littles’ lunches, pass the time and get them involved in the kitchen (without a huge mess). Our kids loved them, ate them up, and it killed way more time than the normal lunch! Winning all around! Gummy Bunny Kabobs What you’ll need: Kabob scewers (or toothpicks for mini kabobs) Any fruit you have in your fridge (we used grapes, strawberries, satsumas, blueberries and raspberries) Annies Organic Bunny Fruit Snacks Directions: Simply skewer Annie’s Organic Bunny Fruit Snacks and fresh fruit with skewers and…
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A Trip To The Seafood Market
Late last week, our youngest brother Michael called Mallory and I to ask if we wanted anything from the seafood market. Mallory asked for salmon and I requested black cod. Here is what we made: Bourbon-Basted Salmon (serves 4) My mom has been making this salmon recipe for years. It’s a family favorite! In fact, I believe it converts salmon haters to salmon eaters. INGREDIENTS: 1 ½ pounds salmon filet Marinade: ¼ cup brown sugar 3 tablespoons bourbon 3 tablespoons green onion, chopped 2 tablespoons soy sauce 2 tablespoons vegetable oil PREPARATION Place salmon, skin side down, in a shallow baking dish. Remove all bones. In a small bowl, combine…
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Egg Roll in a Bowl
Here is my version of Egg Roll in a Bowl. I had quite a few questions about this recipe so I figured it needed a permanent home here. Megan and I have found that Egg Roll in a Bowl recipes can be hit or miss; but after a few tries and some minor changes I think this one is a winner! Healthy, simple and delicious! Add this to your recipe rotation and everyone will be pleased. Ingredients 2 tablespoons sesame oil 6 green onions sliced, green and white parts divided 1/2 cup red onion diced (*This is not necessary depending on how you feel about red onion – I leave it out half of the time) 5 cloves garlic minced…
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Making Pasta With Kids
A few years ago to celebrate Ryan’s 40th birthday, we attended a cookery school outside of Venice through Stirred Travel. We stayed in an Italian villa and learned Italian cooking (and eating!) while sipping on spritzes, red wines and Proseccos of the Veneto. It was an extraordinary trip; I cannot recommend it enough. When we got home with dreams of fresh pasta still in our heads, I recommended my parents get Ryan a pasta maker for his birthday (here’s the one we got) so we could replicate our Italian experience. Unfortunately, the pasta maker has remained in the box since because #time #noitalianspritzes. But when you are stuck in the…
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Slow-Cooked Korean Short Ribs
Every fall and winter I have an affair. It’s okay. Ryan knows. The affair happens to be with my slow cooker. And, its completely forgivable because Ryan actually gave me the slow cooker as a gift for my first Mother’s Day after the twins were born . . . not jewelry, a slow cooker. Before everyone persecutes Ryan – it is actually what I asked for. He questioned it and worried the purchase would come back to haunt him. Now it has, on this blog… But at the time, the All-Clad slow cooker I wanted was an expensive appliance. However, if you break down cost per use, this appliance has…
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Taco Tuesday
Here is a recipe just in time for Taco Tuesday: Instant Pot Chipotle-Honey Chicken Tacos. The tacos were amazing; highly encourage the pickled onion to go on top; and are great accompanied by the White Claw Margaritas I developed as a twist on Liz Adams’ Skinny Margarita Recipe. The recipe can be ready in just under 45 minutes. Great for a Tuesday evening or any other weeknight for that matter. Ingredients (makes 4 servings) 1 ½ pounds boneless, skinless chicken thighs 1 canned chipotle in adobo, finely chopped, plus 1 tablespoons adobo sauce (Note: the original recipe called for 1-4 chipotles and 2 tablespoons sauce. I used 2 chipotles and 2…
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New Recipe Reviews – Hit and Miss
I made two new recipes last week: (1) One Pan Broccoli Cashew Chicken and (2) Creamy Vegan Gnocchi with Garlic and Kale. With all this extra time at home I figure I might as well try a few of the 900 meals on my Pinterest page that I haven’t gotten around to yet. HIT One Pan Broccoli Cashew Chicken To be honest, I had made this one a few times before last week so I already knew how good it was but with a few minor adjustments I confirmed it needs to be a regular in the recipe rotation. Chris and Joey LOVED it, it’s super quick, healthy and a…
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Hummus Chicken
We had some leftover green goddess hummus that I made over the weekend , so I decided to make my hummus-crusted chicken that I adapted from Gimme Some Oven’s blog. This is a great recipe to make on a weeknight when you have some chicken breasts and left-over vegetables that need to be used. With little prep, you can have dinner on the table in less than 45 minutes and most of that is just time in the oven. NGREDIENTS 2 boneless, skinless chicken breasts salt and pepper 1 zucchini, chopped in coins 1/2 head of cauliflower, chopped into florets 2 cups brussels sprouts, cut in half lengthwise 1 medium onion, chopped 1…
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Rice Cake Lunch
We grew up loving peanut butter and rice cakes for lunch but everyone knows they are a pain to eat. Megan found these Lundberg Thin Stackers rice cakes that are so much easier to work with and the kids love them. We like to dress them up with different combinations with the kids help and it is always a hit; especially right now when every activity needs to kill as much time as possible! An easy item to have in your pantry that both you and your kids will love. We always buy the 5 grain variety but they have a ton of options to choose from. Here are some…
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Pesto Turkey Cauliflower Rice Bowls
This is one of the easiest/healthiest weeknight recipes in our rotation! Megan and Ryan even like it; they like to claim most of my cauliflower rice recipes are “too healthy”. Hope you love it as much as we do! Ingredients 2 Tablespoons olive oil or avocado oil for browning the turkey 1 pound ground turkey 12 oz frozen cauliflower rice 8 oz fresh or frozen spinach ¼ cup pesto (Trader Joe’s Vegan Kale Cashew Pesto or another clean Pesto) *I use the whole container of TJs Pesto 1.5 oz chopped sun dried tomatoes Directions In a large skillet, warm the oil and brown turkey, sprinkling it with just a little salt as needed. Add the…
