Easter Feature

easter feature

Let’s push away from the kitchen table and have some fun at the craft table!  I googled, and it didn’t take but a few minutes to find the too-cute-for-words Spring Craft Projects you will see below.  The links to these adorable pastel projects to pass the time are below each photo.  Post pix on the FB page if you create any of these!  Enjoy!

easter-egg-cookies

42 Beautiful Easter Cookie Ideas

bunny-dinner-rolls (1)

How To Shape Bunny Cookies Or Dinner Rolls

Peeps Houses by Yesterfood

http://yesterfood.blogspot.com/2014/04/peeps-houses.html

marshmallow-easter-bunny-craft-for-kids-

Marshmallow Easter Bunny Craft

paper-plate-chick-craft

http://www.craftymorning.com/paper-plate-chick-craft-using-easter-grass/

sheep-fingerprint-crafts

http://www.craftymorning.com/fingerprint-sheep-craft-kids/

string eggs

http://yesmissy.com/diy-easter-crafts/

Roasted Veggie Mac & Cheese

Prep: 10 minutes

Cook: 30 minutes

INGREDIENTS

2 cups cauliflower florets

2 cups broccoli florets

Half of a medium red onion, cut into 1/2-inch-thick slices, rings intact

1/4 tsp. each salt and pepper

4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni

3 slices 2% milk American cheese

4 wedges The Laughing Cow Light Creamy Swiss cheese

DIRECTIONS

Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.

Evenly lay veggies on the baking sheet. Spray with nonstick spray, and sprinkle with salt and pepper. Bake until tender and slightly blackened, 20 – 25 minutes.

Meanwhile, in a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta, and place in a large microwave-safe bowl. Cover to keep warm.

Roughly chop cooked veggies, and add to the bowl.

In a medium microwave-safe bowl, combine cheese slices and cheese wedges, breaking them into pieces. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well, and add mixture to the pasta and veggies.

Thoroughly stir to coat. If needed, microwave until hot. Enjoy!

MAKES 4 SERVINGS

SHOPPING LIST

Cauliflower florets

Broccoli florets

Medium red onion

Salt and pepper

4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni

3 slices 2% milk American cheese

4 wedges The Laughing Cow Light Creamy Swiss cheese

Source:  Hungry Girlroasted-veggie-mac-n-cheese

Shrimp and Grits Casserole

I am sharing this recipe because Shrimp and Grits is one of my favorite things in the world to have for dinner.

Total Time:
55 min
Prep:
20 min
Cook:
35 min
Yield:6 servings
Level:Easy
INGREDIENTS
1 1/3 cups instant grits (four 1-ounce packets)
1 cup shredded Cheddar
6 tablespoons unsalted butter
Freshly ground black pepper
3/4 pound large peeled and deveined shrimp, tails removed
Kosher salt
1 1/2 cups crusty bread, crust removed, bread torn into 1/2-inch pieces
2 large scallions, sliced
1 link andouille sausage, sliced into half-moons (3 ounces)
1 stalk celery, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, plus more for serving
Juice of 1/2 lemon

DIRECTIONS
Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.

Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.

Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.

Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.

Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

Source:  Food Network

SHOPPING LIST

Instant grits (four 1-ounce packets)
Shredded Cheddar
Unsalted butter
Freshly ground black pepper
3/4 pound large peeled and deveined shrimp
Kosher salt
1 1/2 cups crusty bread, crust removed
2 large scallions
1 link andouille sausage (3 ounces)
1 stalk celery
red bell pepper
2 cloves minced garlic
All-purpose flour
Low-sodium chicken broth
Worcestershire sauce
Hot sauce
Shrimp-and-Grits-CasseroleLemon

Cook’s Note: Be sure to use instant grits, which take 1 minute to cook (and commonly come in individual 1-ounce packets), not quick-cooking grits, which take 5 minutes.

 

 

Slow Cooker Polynesian Chicken

Slow-Cooker-Polynesian-Chicken

6 Servings……Prep Time:  10 minutes

Ingredients

  • 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2″ cubes
  • 1 red bell pepper, cored and seeded, sliced into 1″ strips
  • 1 (20 ounce) can pineapple chunks in natural juice
  • 2 tablespoons Bragg Liquid Aminos (gluten free)or lite soy sauce
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/3 cup honey
  • 2 tablespoons cornstarch
  • Note: Bragg Liquid Aminos is a gluten free, natural soy sauce alternative that is low in sodium.

Directions

A 4-7 quart slow-cooker is recommended.

Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, Bragg Liquid Aminos (or soy sauce), garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.

 

Place chicken in slow cooker, add pineapple chunks. Pour pineapple mixture over chicken, cover and cook on low 4-5 hours. Add bell peppers the last 15 minutes of cook time. Serve chicken over a bed of quinoa or brown rice.

Source:  SkinnyMs.

SHOPPING LIST

  • 4 chicken breasts, boneless, skinless (about 1.5 pounds)
  • 1 red bell pepper
  • 1 (20 ounce) can pineapple chunks in natural juice
  • 2 tablespoons Bragg Liquid Aminos (gluten free)or lite soy sauce
  •  garlic minced
  •  freshly grated ginger
  •  honey
  •  cornstarch
  • Note: Bragg Liquid Aminos is a gluten free, natural soy sauce alternative that is low in sodium.

Gluten-Free Broccoli Ham Quiche

Every once in awhile on a Saturday, I feel ambitious, motivated, and dare I say: domestic.  Whipping up a quiche (or zipping through Wegman’s for ingredients for one) gives me great satisfaction.  Everyone here loves it for Sunday breakfast and lunch.

  • 20 MIN Prep Time
  • Total Time: 1 HR 40 MIN
  • 8 Servings

Crust

1 1/4
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon xanthan gum
1/2
teaspoon salt
6
tablespoons cold butter, cut in small pieces
1
egg yolk
1
tablespoon cider vinegar
5
to 6 tablespoons cold water

Filling

4
eggs
1
cup half-and-half
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
cup frozen (thawed) chopped broccoli
1
cup shredded gluten-free Cheddar cheese (4 oz)
3/4
cup cut-up gluten-free fully cooked ham
1/2
cup finely chopped onion

Directions

  • 1 In food processor, place flour blend, xanthan gum and salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
  • 2 In 1-cup measuring cup, beat 1 egg yolk, cider vinegar and 3 tablespoons cold water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk.
  • 3 Heat oven to 450°F. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Do not prick. Line crust with double thickness of foil. Bake 8 minutes; remove foil. Bake 4 to 5 minutes longer or until pastry is set and dry. Reduce oven temperature to 325°F.
  • 4 For Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in half-and-half, salt and red pepper. Sprinkle broccoli, cheese, ham and onion in partially-baked crust. Pour egg mixture evenly over broccoli mixture. Bake 45 to 50 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.

Source:  Betty Crocker

SHOPPING LIST

Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

teaspoon xanthan gum

teaspoon salt

tablespoons cold butter

egg yolk

apple cider vinegar

eggs

half-and-half (1 cup)

salt

ground red pepper (cayenne)

frozen (thawed) chopped broccoli

shredded gluten-free Cheddar cheese (4 oz)

cut-up gluten-free fully cooked ham

gf quiche onion

Spaghetti Frittata

If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly — use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the flavors. Serve warm, at room temperature or cold.

4 servings

Ingredients

  • 4 eggs
  • 4 tablespoons grated Parmesan or any cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (or about 3 turns of a pepper grinder)
  • 8 ounces cooked spaghetti with tomato sauce
  • 1 tablespoon extra virgin olive oil

Directions

In a medium bowl, whisk the eggs, Parmesan, salt and pepper together. Adjust the taste according to your taste.

Over medium heat, in a saucepan with little extra virgin olive oil, sautè the spaghetti while spreading it in the saucepan.

Pour the egg mixture in the saucepan, swirling well to make sure that it covers the spaghetti.

Cover and cook on low heat until the bottom part slides easily, about 4 – minutes.

Cook the other side of the frittata by turning it with the help of the cover of the saucepan or another plate. Cook for about 3 minutes.

Source:  SkinnyMs.

SHOPPING LIST

  • 4 eggsSpaghetti-Frittata1
  •  grated Parmesan or any cheese
  •  salt
  •  pepper (or about 3 turns of a pepper grinder)
  • 8 ounces cooked spaghetti with tomato sauce
  •  extra virgin olive oil

 

 

Sesame Pork Rice

Brightly flavored with garlic, ginger, soy sauce, and rice vinegar, this pork fried rice recipe is faster than take-out—ready in just 15 minutes.
4 servings
INGREDIENTS
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
1 1/2 teaspoons bottled minced garlic, divided
1 teaspoon bottled ground fresh ginger, divided
1 tablespoon dark sesame oil, divided
3 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1/2 cup chopped green onions
1 tablespoon toasted sesame seeds

Preparation

Cook rice according to package directions; omit salt. Drain well; set aside.

While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.

Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

SHOPPING LIST
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 pound boneless center-cut loin pork chops
 bottled minced garlic
 bottled ground fresh ginger
 dark sesame oil
 low-sodium soy sauce
 hoisin sauce
 rice vinegar
 green onions
1 tablespoon toasted sesame seeds
Source:  Southern Livingsesame-pork-rice-x_0