There are few things better than that!
Homemade sourdough sandwich bread with cinnamon, sugar, raisins and butter rolled on the inside....
There are few things better than that!
This baby food recipe was handed down to me by Bonnie, my MIL who served it to all eight of her kids. I am on baby number three and so far only success. This is the only baby food my kids eat. because as you will see, the recipe contains all the basic food groups. Because the mixture is overwhelmed by the taste of banana, babies devour whatever else you're giving them. The long term (glorious) effect is this, my kids know that there is one thing being served at meal time. They do not expect me to present them with options and thus, now that two of them are out of the baby food stage, the choice is to eat what mom has put in front of them, or nothing. No retraining, just eating.
Look at that glorious color! What a vibrant spread to serve family and guests alike.
And it's nutrient dense, but light and tasty!!!
Did I mention it's easy as well?
Detailed recipe below!
Now that my littlest has a good set of chompers, she is devouring solid food (mostly animal proteins) in vast quantities. I am not a huge meat lover, but there is a place for it. In an effort to stay within our budget, seasoning a whole chicken and roasting it, is simple, filling and delicious!
I have been making this recipe for years. It's a staple in my kitchen.
As a kid I always loved BLTs. I think it may have to do with the fact that we rarely ate bacon, so I always looked forward to the crispy strip of bacon.
I don't like mayonnaise or cool whip or whatever that fake stuff is. Yeck! You will not find mayo in our house unless we have guests that REALLY like it. And if that's the case, chances are I'll make some homemade.
Instead of mayo, this sandwich uses pesto to add moisture and flavor to the sandwich.
This sandwich lived up to my hopes and desires! (that sounds a little too intense for food, doesn't it?)
Do you remember the converse shoe High-Tops? Maybe they are in style again. I'm not really sure because I am not really fashion-forward. While I was thinking of this blog post title, high tops came into mind.
This carrot soup uses the leafy greens of the carrot tops. High tops, carrot tops...Are you following me?
I picked up these delightful, colorful carrots and their counterpart green tops (high tops) at the farmers' market. Aren't they gorgeous?! I mean how can you pass up on good looking vegetables like that! I had to peruse the world wide web for a good recipe that incorporates the leafy greens. And I found one that we all enjoyed! And can I just say, sometimes it's hard to find a classic, easy, simple dish that tastes good and has good ingredients. But here you go, there is one!
Inevitably when we have guests over for dinner, I like to experiment and try fun new recipes. Occasionally, the dishes do not turn out as well as planned and I have to make my apologies, but this time, it was delicious! We had a lot of fresh strawberries on hand, so when planning the menu for our dear friends A & K, I immediately thought to make an angel food cake. I never had before so it was a challenge I was thrilled to accept! Honestly, I just searched the internet for a recipe, and when I found this by Alton Brown (who is one of our favorite chefs- his creations are almost always right on the money), I knew I had a winner!
I frequently add my own spin onto a recipe, but this is a delicate cake so I carefully followed the instructions as written. Because of this, I will share the pictures of how certain parts should look, but will leave the steps and details to Alton!
Since Jodye and I have been wee little ones, our family has always served popcorn, fruit salad and sometimes cheese and nuts for Sunday night dinner. I can't remember a Sunday without it growing up! I even tried to implement it during my short college years (I married my sophmore year).
Thankfully hubby enjoys fruit (and use to concoct some awesome fruit smoothies with his best friend) so I didn't have to fuss about keeping this light fare tradition alive.
Do you make your own pizza? Our family began making it all from scratch at least 3 years ago when we were stationed in the Midwest. At the time, my husband had a bigger, gas grill and we were reaping the rewards of our backyard garden and had to put the fresh produce to good use!
Now that's it's summer here, we try to cook on the grill at least once a week.