I think I found my new favorite salad for spring and summer. I’ve always been a fan of classic, light, Middle-Eastern flavors like lemon, olive oil, garlic, and herbs. So, keeping that in mind, I’ve always loved Tabbouleh. The salad is traditionally made with bulger, tomatoes, olive oil, lemon, mint, and lots of parsley. I’ve even had it with couscous before, but I loved the idea of mixing it with protein packed quinoa and crisp, cool, cucumbers.
It’s almost time for Cinco de Mayo! Yay! But, Cinco de Mayo falls on a Tuesday this year. Boo.
Mid-week celebrations can definitely throw a wrench in your plans, especially when those plans include eating and drinking. Luckily, you can celebrate with this simple, healthy, family friendly, weeknight-friendly, Cinco de Mayo-friendly soup!
I love tortilla soup, and one of my favorite soup recipes of all time can be found here. I do love that recipe, but when I came across this one, I was struck by how fresh and light it looked. I’m all about fresh and light these days. I loved that it was chock full of veggies, and super colorful. It looked like it could balance out a margarita or two and a piece of Tres Leches cake quite well. (Everything in moderation, right? It is Cinco de Mayo, after all.)
My two daughters have played the texture card at dinner since the dawn of (their) time. I can’t tell you how many times they’ve put a bite of something perfectly wonderful in their mouths, not even given it the slightest chew, and instantly spit it out because they “don’t like the texture”. In some respects, I get it. There are some foods that I’m not into strictly due to their mouthfeel. There are certain foods that feel funny, take a bit longer to chew, or are just plain weird. I am not a big fan of cooked mushrooms (I think they’re slimy), oysters (Again, slimy), or softshell crab (Not slimy, but weirdly crunchy). I get the texture issue.
It seemed to take a while, but spring has officially sprung here in Indianapolis. We returned home from our Spring Break vacation to find that the grass was a whole lot greener, the birds were a whole lot chirpier, and the trees were starting to bud. Aaaaahhhhh…it feels good!
This delicious spring dish may rank as the tastiest pork roast I’ve ever made, and with all of the vegetables and potatoes roasted in the same pan, it also ranks as super simple and a new go-to meal for our busy family. Plus, it’s Weight Watchers-friendly! Bonus!
Seriously, aren’t these little guys just too cute?
They are the perfect addition to your Easter table, be it brunch or dinner. They are deliciously tender, and flavored with just a hint of warm spices and orange zest, and then glazed with a simple, sweet orange glaze to finish them off.
And…they are super cute.
They really aren’t difficult to put together, but as with any yeast bread, they do take a little bit of time.
I started by mixing together some flour, yeast, and allspice in my mixing bowl.
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.