Hi there!
Remember me?
I used to blog here but got lazy and took a bit of a break.
12
Mar
Oh yes.
Chocolate glazed donuts topped with crumbled bacon, potato chip shards, and a salted beer caramel drizzle.
Because it’s my birthday!
That’s right.
Today is my special day and I think that warrants a pretty special treat.
11
Mar
I’m just going to go ahead and carry over the beverage theme from yesterday because I have to share a yummy juice recipe that was actually invented by my daughter.
It was 84 degrees today (it’s still winter, right?) so an icy-cold glass of this fresh juice was a welcome treat after our hot walk home from school this afternoon.
10
Mar
My husband brought home a water infuser tumbler from work not too long ago and my daughter and I spent the next few days putting every fruit/herb combo we could come up with in it.
How I have lived all these years without one of these things is beyond me.
22
Feb
I love this dish because it’s a healthy, budget-friendly, one-pot meal that you can have on the table in thirty minutes or less. Dinner win!
10
Feb
If you’re looking for some lunch inspiration for your little Valentines, you’ve come to the right place.
I’ll be the first to admit that these certainly aren’t the healthiest Valentine lunches you’ll find on the internet but they sure are cute and they were pretty easy to put together too.
9
Feb
You’ll notice that this meal plan is a little different from the rest.
It doesn’t contain a list of ingredients that I needed from various stores or how much I spent.
If it’s okay with you, I’m going to skip that part from here on out.
From now on, I’ll just be sharing our meal plan from time to time to hopefully inspire some dinner ideas at your house.
I think that this is one of those times where keeping things simple is best.
So without any further adieu, here’s what we’ll be having for dinner this week:
1. Cheeseburger Soup – Hearty and delicious. Also makes plenty of leftovers so we’ll have this soup with a simple salad two nights in a row.
2. This pasta – I make a similar version of this dish but with cream or half and half instead of cream cheese. Can’t wait to try this version.
3. Meatballs – With mashed potatoes and broccoli. Easy comfort food.
4. Taco salad – Cam’s favorite. I use tortilla chips instead of taco shells.
5. Pizza – I’ve got kids, they like pizza. What can you do?
6. Leftovers
That’s our plan this week. I hope you’ve gotten some ideas for your own meal plan and if not, check out previous meal plans for more inspiration.
8
Feb
Wait.
Before you make your ew, gross face and wander off to another corner of the internet, let me just ask you this one question:
Do you enjoy dipping your fries in your milkshake?
If you do, that seemingly crazy concoction up there is for you!
It was inspired by my daughter who came to me one night after dinner and said that she thought it would be a great idea to dip her fries in her ice cream.
Little did she know that I just so happen to love that combo myself and ate it more often than I care to admit when I was pregnant with her.
I never turn my kids down when they want to try any food or combo of foods. I want adventurous eaters! So I made her a little bowl of ice cream and sat it down in front of her. Right next to the fries left on her plate from dinner.
She tried a few and loved it.
I’m not surprised, it’s a fantastic combo. Crispy fries and softened ice cream. Hot and cold. Sweet and salty.
So good.
So after she had fries and ice cream again for dessert the second night, a genius idea came to me.
Quite possibly the best idea that has ever come out of my crazy foodie brain.
Turning the yummy combo of french fries + ice cream into a bite-sized sandwich and serving it on a stick!
If you like to dip fries or chips in your ice cream, you will really, really like this.
Promise.
And if you have no idea what I’m talking about or if this sounds crazy to you, just try it. I think you’ll be hooked.
I think vanilla ice cream works best for this particular application but Cam likes chocolate and even mint chocolate chip ice cream so use whatever ice cream floats your boat.
Ingredients
Potatoes – I use Yukon gold
Ice Cream
Oil
Sea Salt
Directions
Preheat your oven to 375º and spray a baking sheet with non-stick spray.
Using a mandolin or sharp knife, slice the potatoes into approximately 1/4 inch slices. If you wanted to use small cutters to cut the potatoes into cute shapes, now would be the time to do that as well.
Gently boil the sliced potatoes in salty water for about two minutes and drain well. You want them to be as dry as possible.
Carefully toss the potatoes in a light drizzle of the oil of your choice (I use extra virgin olive oil but any oil would work) and sprinkle them with a little sea salt.
Bake until golden brown, about 8-10 minutes, flipping halfway. Keep an eye on them though, you don’t want them too dark.
Remove the potatoes from the oven and let them cool for a few minutes. Check them for seasoning at this point. You may need to add a little more salt.
The only downside to these is that you have to eat them pretty fast if the potatoes are still warm or the ice cream will become really soft and the whole thing will slide right off the stick. So what I do is make up all the ice cream sandwiches and give my daughter a couple of lollipop sticks so that she can sort of skewer each one as she eats it.
If ice cream sandwiches aren’t your thing, just dip the crispy roasted potatoes into a bowl of softened ice cream.
Either way is delicious!
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Beyond The Bento
We Should Be Folding Laundry 