Everyday Confetti: Recipes

Showing posts with label Recipes. Show all posts

Thursday, August 20, 2015

Back to School: Easy Breakfast Recipes

The first day of school is right around the corner! This year Rowen starts preschool four days a week, which for us means a whole new morning routine. Normally she’d eat breakfast with her friends at daycare, but now she’ll be eating breakfast at home. I can almost guarantee this will cause mornings to be more hectic than before. So, to help, I’ve been browsing Pinterest for easy, kid-friendly breakfast recipes to help get Rowen out of bed and start the morning off on the right foot! Here’s what I found and plan to try in the coming weeks...

Prep Ahead –

{Chocolate Zucchini Bread} -

{Healthy Pop Tarts} -

{Make Ahead Freezer Waffles} -

{No Bake Chewy Granola Bars} -

5-10 Minute Prep -

{Peanut Butter Banana Wrap} -

{Blueberry Muffin Smoothie} -

{Breakfast Parfait} -

{Fruit PB Toast} -

Shared with:

Home of Melones

Friday, September 5, 2014

Football Recipe Roundup

Football season is upon us, and for me it means I've completely lost my husband for the next 22 weeks. It also means ESPN, Sports Center and Game Day will be showing non-stop on our living room television...God help me! I happen to love college football, but cannot for the life of me stand NFL football. The only way you can get me to sit through an NFL game is if there are delicious appetizers on the coffee table in front me.

So for today's post I decided to comb the internet and share with you (what I hope will be) five appetizers that will get me through this year's football season!

1. Pizza Fries:

2. Lasagna Dip:

3. Snickers Pop Corn:

4. Jalapeno Popper Totchos:

5. Ham and Cheese Sliders:

They all look super delish, don't they? I cannot wait to start chowing down!

Shared with:

Rattlebridge Farm

Meet @ the Barre

Tuesday, June 17, 2014

Baked Chile Relleno

Today, I wanted to share with you one of my family's favorite meals. It’s always a struggle trying to get Rowen to eat – lately she’s become miss picky. This meal is kid-friendly, easy to make, and works great as a "make ahead" meal for those busy weeknights! Check it out…

Serves 6, prep time (5 minutes)

Ingredients:

4 large eggs
2 cups shredded Colby Jack Cheese
2 cups shredded Sharp Cheddar Cheese
3 small cans of whole green chiles
½ cup half and half
1 small can of tomato sauce

Directions:

Preheat oven to 350 degrees

With a fork, mix eggs and half and half together in a small bowl

Spray a small baking dish with cooking spray, and then pour a thin layer of the egg mixture into the dish.

Peel a part the chiles from one can and place on top of egg mixture

Top with a handful of cheddar cheese and then a handful of Colby Jack Cheese

Repeat the layers two more times starting again with a thin layer of the egg mixture.

Lastly, pour the can of tomato sauce on top

Bake uncovered for 75 minutes or until cheese begins to brown

Remove from oven and let sit for 10 minutes.

Serve with a side salad or your favorite veggie! Delicious!

Shared with:

Bowl Full of Lemons
Sew Crafty Angel

Tuesday, May 13, 2014

May = Pork

For many people, the month of May means warm(ish) weather, budding flowers, Mother’s Day, and Memorial Day. For the folks at the Iowa Food and Family Project, May means PORK! The Iowa Food and Family Project is an initiative I learned about a couple of weeks ago when I was given the opportunity to chat with 12 other Iowa Bloggers at a local meet-up. The Iowa Food and Family Project's main goal is to connect Iowa's families to the farm families who grow and produce the food put on their plates at meal time - very cool!

Since the meet-up, I've been inspired to cook more. I've mentioned in previous blog posts that cooking is definitely not one of my favorite pastimes, but since having Rowen, it’s become more apparent that if I want to feed her healthy, well balanced meals, cooking is something I am going to have to learn to do – and like!

So with that being said, this past Mother’s Day weekend, I set out (with Ryan’s help) for my first ever attempt at the grill! Is it sad that I didn't even know how to turn the thing on? True story.

Our normal "go-to" meal on the grill is usually chicken, but in honor of May being Pork month, we decided to switch it up!

Check it out…

Hawaiian Fusion Chops

Ingredients:

(4) Boneless 6-8 oz. Iowa Pork Ribeye Chops

(1) Small can pineapple rings in juice (not syrup) – retain 1 tablespoon juice

2T Soy Sauce

2T Brown Sugar

1t Ground Ginger

1t Onion Powder

1t Garlic Powder

We started with the marinade:

Combine the soy sauce, pineapple juice, brown sugar, ginger, garlic powder and onion powder in a small bowl for the marinade. Mix with a small whisk or fork to incorporate the brown sugar until there are no lumps. Place the chops in a zip-lock bag (I find the freezer bags work best), and pour in the marinade. Be sure to squeeze out as much of the air in the bag as possible before sealing it up! The marinade will only need 20-30 minutes to soak in.

Then we fired up the grill:

Grill the chops for 7-10 minutes per side depending on your grill. Make sure to turn the chops only once to seal in as much juice as possible! We also grilled the pineapple slices alongside to be placed on each chop.

Serve with your favorite fresh seasonal vegetables (we sautéed asparagus, red onion, and portabella mushrooms) and white or brown rice for a healthy, light tasting meal with a savory Hawaiian flavor.