Hot Cross Buns were traditionally made on Good Friday but they have become a typical breakfast treat during the entire Easter season. The following recipe is the one that my mom still makes every Easter.
Thursday, March 25, 2010
Deviled eggs make me think of Easter brunch but they make a great appetizer at any party or picnic. And they are the perfect dish for using up your Easter eggs.
Monday, March 22, 2010
Last summer I wanted to make habañero cornbread with the habañeros from our garden. The cornbread itself is moist and cake-like. The garden-fresh habañeros were flavorful and surprisingly not too spicy. Because not everyone likes spicy food, I have included jalapeño peppers in the following recipe. But feel free to substitute canned chiles if you want to tame it down. Or add habañero peppers if you think you are up for the spicy challenge!
Sunday, March 21, 2010
Chili con carne (Chili) is Spanish for “chile peppers with meat.” Traditionally, chili is a simple stew made of chile peppers, meat, cumin, garlic and onions. In my variation of chili, I include tomato paste to get the flavor of tomatoes in the broth without the chunks of tomato. I also use pinto and black beans for extra lean protein and fiber. Serve it with warm corn bread and honey.
Thursday, March 18, 2010
Appreciate the vivid colors and natural beauty of fruits, vegetables and spices: dye your Easter eggs with everyday foods rather than boxes of chemical colorings. This is a great family project and learning experience. Though it will take a little more planning than your basic Easter egg dye kit, I think you will find the extra time well worth it. Even though I’m a “grown-up,” I felt a child-like excitement watching the eggs turn colors in bowls of cabbage, spinach, blueberries and more!
Wednesday, March 17, 2010
One of my favorite candies is Andes Chocolate Mints. With this recipe, you can leave the mint frosting white but I like to color it green so that it looks like Andes mints. (And the touch of green gets you out of being pinched on St. Paddy’s Day!)
Sunday, March 14, 2010
With St. Patrick’s Day still on my mind, I decided to make Irish Soda Bread. Irish Soda Bread is considered a quick bread because there is no yeast and therefore it doesn’t need time to rise. Simply mix the ingredients together and bake it in a greased pan. The result is a large mounded loaf of bread with a golden, crusty exterior and a dense, scone-like interior.
Saturday, March 13, 2010
The day after we had corned beef hash for dinner we made corned beef sandwiches for lunch with the leftover meat. I think we’ll be having these again sometime in the near future because we definitely can’t wait until next March!
Friday, March 12, 2010
When I was little, my family would always celebrate St. Patrick’s Day with a feast of corned beef, boiled potatoes and boiled cabbage. For me, the meal was never that exciting. It was our traditional leftover meal on March 18, however, that was always my favorite: corned beef hash.
Friday, March 12, 2010
St. Patrick’s Day is approaching so I started thinking about corned beef. The funny thing is, corned beef isn’t even a traditional Irish meal. According to some sources, it has become a traditional St. Patrick’s Day meal in America because of the influence of the Irish-American population and the Irish immigrants back in the 1800’s.
Thursday, April 1, 2010
1 Comment