I come back with paper bags filled with PB&J, fruit and water. Brant passes the bags out and everyone is happy to eat!
Tuesday, June 26, 2012
Playing Drive-Thru
When it's nice outside and we have done a 1000 picnics I like to play "Drive Thru" with the boys. Basically they get in the van and I take their order (van-friendly food of course) and Brant, who is usually driving pretends to pay me.
I come back with paper bags filled with PB&J, fruit and water. Brant passes the bags out and everyone is happy to eat!
I come back with paper bags filled with PB&J, fruit and water. Brant passes the bags out and everyone is happy to eat!
Monday, June 25, 2012
Fruit Suckers
To give eating fruit a jolt sometimes I make "fruit suckers" as my boys call it.
Take a piece of fruit and with your smallest biscuit cutter (or cookie cutter) press through a chunk of fruit. Stick a plastic toothpick or cocktail spear into the bottom of it and you are ready to present! We used watermelon but a banana would work...any fruit really.
Take a piece of fruit and with your smallest biscuit cutter (or cookie cutter) press through a chunk of fruit. Stick a plastic toothpick or cocktail spear into the bottom of it and you are ready to present! We used watermelon but a banana would work...any fruit really.
Grilled Potato Salad
My SIL and I are not huge potato salad fans but we LOVED this recipe (from Food Network; this is my adjusted version)! It's easy to make and will be sure to please at your Fourth of July celebrations this year.
This made about 6-7 servings I would double the recipe if you are bringing this dish to a huge Fourth gathering.
Ingreds:
5-6 Yukon Gold potatoes
EVOO to coat the potatoes (I used garlic infused grapeseed oil)
1/2c sour cream
1/2c mayo
1 TEASP prepared mustard
1/8 TEASP Cayenne Pepper and smoked paprika
1/2 TEASP sweet paprika
1/4-1/3 c of diced red onion depending on how you like it
1c diced celery
Set your grill to 350-400 degrees. In a bowl combine the sour cream, mayo, mustard and spices. Set aside. Cut the potatoes in thirds, length-wise. To save time I threw them in a pot of boiling water for about 5-7 minutes. I drained the potatoes in my colander and then covered them with a towel to let the steam cook them for a tad longer. After about 7-10 min I tossed the potatoes with my garlic-infused grapeseed oil then put them on the grill. I turned them after about 3-5 minutes. When they were golden brown and a fork could easily pierce through them I took them off the grill. I sliced them into medium-sized chunks and added them to my bowl that had the celery and onion in it. I coated the vegetables with the dressing and stuck it in my fridge for about 30 minutes.
(To make this salad healthier you can substitute sour cream with plain Greek yogurt and adjust the mayo to your liking EX: 3/4 Greek yogurt, 1/4c mayo)
This made about 6-7 servings I would double the recipe if you are bringing this dish to a huge Fourth gathering.
Ingreds:
5-6 Yukon Gold potatoes
EVOO to coat the potatoes (I used garlic infused grapeseed oil)
1/2c sour cream
1/2c mayo
1 TEASP prepared mustard
1/8 TEASP Cayenne Pepper and smoked paprika
1/2 TEASP sweet paprika
1/4-1/3 c of diced red onion depending on how you like it
1c diced celery
Set your grill to 350-400 degrees. In a bowl combine the sour cream, mayo, mustard and spices. Set aside. Cut the potatoes in thirds, length-wise. To save time I threw them in a pot of boiling water for about 5-7 minutes. I drained the potatoes in my colander and then covered them with a towel to let the steam cook them for a tad longer. After about 7-10 min I tossed the potatoes with my garlic-infused grapeseed oil then put them on the grill. I turned them after about 3-5 minutes. When they were golden brown and a fork could easily pierce through them I took them off the grill. I sliced them into medium-sized chunks and added them to my bowl that had the celery and onion in it. I coated the vegetables with the dressing and stuck it in my fridge for about 30 minutes.
(To make this salad healthier you can substitute sour cream with plain Greek yogurt and adjust the mayo to your liking EX: 3/4 Greek yogurt, 1/4c mayo)
Subscribe to:
Posts (Atom)