Years of living down south taught me a lot of things. One of those lessons learned was that there’s something special about a really good banana pudding. When I came across this recipe, I knew I had to give it a try. It seemed like a fun, simple twist on one of my favorites, and it’s the perfect thing to serve up to friends and family during the spring holiday season!
Here comes Peter Cottontail, hopping down the bunny trail, and what does he find? Someone who can’t believe that Easter is right around the corner. Unbelievable!
If you need a festive, Spring side dish to share on Easter Sunday, I’ve got your back. These carrots are delicious, beautifully springy, and they can be made ahead of time and reheated before serving, which is a standard qualification to reach Treasured Holiday Recipe Status in my book.
To begin, you’ll need to quickly fry up a handful of sage leaves in a few tablespoons of olive oil. The crispy sage serves as wonderful contrast to the savory, tender carrots in the finished product, but it serves double duty here.
A couple of weeks ago, as I was trying to jam yet another something into my already full freezer, I realized that said full freezer was borderline ridiculous. I had frozen half pounds of ground beef, turkey, sausage, and chicken coming out my ears, two small pork roasts that I’d trimmed off of larger roasts from other meals, a pot roast, frozen leftovers that I’d saved for a rainy day (Apparently, snow doesn’t count, so we hadn’t touched them.) and that huge bag of chicken breasts that I always keep on hand from Costco. And that’s just the meat department! There were frozen veggies, sauces, breads, appetizers, pizzas, and some mystery items thrown in there too.
March Madness kicks into gear this week, and it’s extra exciting around here because my hometown of Indianapolis is home to this year’s Final Four! When many people think of Indiana, basketball comes to mind. (Well, that and corn, if we’re being honest.) But, basketball is a way of life for Hoosiers across the state, and nothing gets this place pumped up like a few weeks of nail-biter games which culminate in a giant party in our hometown.
You can usually tell how simplistic a meal is here on Chew Nibble Nosh by how many pictures there are of the process. This meal was so easy to throw together, that I only have three pictures. So, if you’re looking for quick and easy, and something you can just throw into the Crock Pot and walk away from, this is your meal.
It’s no secret that I love a good short rib, and I love sweet, salty Korean BBQ as well. Throw those two entities together, and I’m a happy camper. After a few hours in the slow cooker, these short ribs are melt-in-your-mouth tender. I served them alongside some steamed rice and broccoli, and they made for a delicious easy dinner for a busy night.
With Saint Patrick’s Day right around the corner, it seemed like as good a time as any to pull out this recipe that I found awhile back. I’ve needed an excuse to make this, and pretending that I’m Irish for a day seemed like the perfect excuse. Have you ever tried Colcannon? If you haven’t, you’ve missed out a warm, cozy, traditional Irish dish of mashed potatoes and cabbage, or kale. Seasoned with scallions or leeks, butter, salt and pepper, it’s a simple, soul-warming, comfort food, you-eat-it-at-your-mother’s-table type dish.
This is a great recipe to have on hand when you really want to go out to your favorite Indian restaurant for dinner, or grab carry-out from them, but it’s too darn cold to go and you’d rather just stay home, put on your pajamas and slippers, and stay warm.
It’s really a simple dish to throw together, and for you curry naysayers out there…my kids even liked this. It is warm and cozy, with just enough heat to put us in a warmer frame of mind on a cold, winter night.
Oh, boy…these are good.
Melty, toasty, cheesy, sweet, salty, tangy, chewy, bready (I’m not so sure that’s a word.), and just plain good. Plus, they can be whipped up ahead of time and baked later for whatever possible reason you could need to make them. They’d be wonderful paired with a salad for dinner, or delicious as a pot luck contribution, or, in my case, the perfect thing to bring to a friend’s house for us to nibble on as we watched the game on TV. They are just…so…good.
When the good people at OXO contacted me and asked if I’d like to try out a pan from their new cookware line, I didn’t hesitate to say yes! OXO was a staple in my kitchen long before I started blogging. Their products are always well made, completely functional, and above all, comfortable! My drawers are filled with their gadgets and utensils, and I knew that the quality of their cookware would be no different.
So when this beautiful Non-Stick Pro Saute Pan showed up on my doorstep, I knew exactly the meal to make to try it out.
Thanks for the obvious, right?
I really can’t complain this winter. We’ve had it pretty easy, especially compared to the East Coast. (Sorry, guys.) We have, however, had some crazy cold snaps, in between the warm snaps, and we’re currently in the middle of one of them. I’m wishing I’d saved this recipe to make for tonight, instead of last week when it was warmer. However, if I can help warm you up with this, then it all worked out.