Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups.
There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Sugar Crusted Vanilla French Toast. Time flies when you are having fun.
It also flies by when you are scrambling to finish out a school year amidst baseball season and various doctor appointments. I can’t believe it is time again already for another installment of the Secret Recipe Club! This month I was given a fellow Ph=the ‘F’ sound food blogger in Wendy over at La Phemme Phoodie. Clearly, we have tasted in common. It didn’t stop with the name though, and I have to admit I’m a bit jealous of Wendy’s gluten-free and healthy eating attitudes. I was still snagged on one recipe in particular on Wendy’s blog that was different than other similar recipes I have made. What struck me as different about Wendy’s recipe for Bourbon Vanilla French Toast Casserole was the fact that the sugar is made into a caramel-y syrup and poured over the custard soaked bread just before baking.
Sugar Crusted Vanilla French ToastAdapted from La Phemme Phoodie 1 smallish baguette or crusty loaf of bread, cut into 1-inch slices (about 1 lb loaf) 20 Pasta Dinner Recipes. Recipe: Swiss Chard and Spinach Pasta. Interested in uplifting stories on the natural world, sustainable communities, simple food, and new thinking on how to live well?
Please enter a valid email address and try again! No thanks. San francisco garlic fries. Well folks, not much going on this week.
I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. (Seriously, they need to make jeans this comfortable for non-knocked up folks.) The weather has suddenly de-humidified itself and is now safe for this 800 million degree gal to go outside and actually enjoy it. And I had my first untamed, uncontrolled, almost explosive fire in the kitchen. Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out. The bad: I am now squeamish around my oven.
Glad that is over. One Year Ago: Thyme and Gruyere Crackers San Francisco Garlic Fries Adapted from Bon Appetit, August 2011 Serves 4 Preheat oven to 450-degrees. Better Than Takeout Orange Chicken. Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius.
I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken.
Creamy Garlic Alfredo Sauce {My Go-To Dinner Saver!} I am not (not!)
Exaggerating when I say this quick, creamy garlic alfredo sauce has changed how I view non-dinner nights. You know. Those nights when dinner just ain’t happening. Too many things going on. Too lazy (who, me??). The problem is, on nights like that, I just can’t handle the thought of dinner approaching and knowing I’m going to have to scrounge up something my kids will eat but I’ll probably find gag-worthy.
Enter this sauce. We’ve made this no less than 10 times in the last month, and I have never, and I mean never, seen my kids gobble up anything so quickly. Embarrassingly, I have to admit, this sauce is even on the menu this week. Creamy Garlic Alfredo Sauce Note: I've only ever used 1% milk in this sauce and it works great for our tastes. Ingredients Directions In a medium pot or skillet, melt the butter over medium heat. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted from Sweet Pea Chef.
Guacamole.