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.
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.