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, March 11, 2010
These soft pretzels take me back to my college days and eating my way through Europe. I devoured a lot of bretzels in southern Germany and eastern France. Kids will love to help roll the dough into ropes and shape the pretzels! Make them savory with salt or sweet with cinnamon-sugar.
Wednesday, March 10, 2010
The following recipe is my family’s take on loaded baked potato skins. The beauty of this appetizer is that you can load them up with whatever you would like: cheese, bacon, sour cream, salsa, chili, guacamole, you name it. It is also a meal where the whole family can get involved. Everyone can “load” their own potato skins.
Tuesday, March 9, 2010
Adding sweet potato or pumpkin purée to your buttermilk pancakes is a great way to sneak veggies and vitamins into your family’s breakfast. You can make the pancakes any time of year but they are especially comforting during the autumn and winter months.
Tuesday, March 9, 2010
I like serving mashed sweet potatoes and yams instead of mashed potatoes with most meals. They have more water than regular potatoes so I find that I use less milk and butter to get the creamy texture that we like. And the yams especially add a great pop of color to any plate!
Tuesday, March 9, 2010
These basic buttermilk pancakes are a cinch to make. You can mix the dry ingredients the night before so that they come together quickly on school mornings and busy weekends.
Tuesday, March 9, 2010
The combination of peanut butter, bananas and maple syrup is one of my favorites. You can either add mashed bananas and peanut butter to the pancake batter or slather the hotcakes with peanut butter and sliced bananas, or both.
Monday, March 8, 2010
Mashed potatoes are the perfect accompaniment to many meals. I love to season the mashers differently with each meal, using garlic, wasabi, and herbes de Provence, to name a few. Light sour cream is a healthy way to make your mashers smooth and creamy.
Saturday, March 13, 2010
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