Monday, July 18, 2016
It's time for July's Secret Recipe Club reveal. This month I was assigned the blog Sew You Think You Can Cook written by Lauren. Lauren lives way over near LA on the other side of the country from me! I was glad to be able to peruse her blog as it was another new one for me and I love to check out new food blogs. She has tons of terrific recipes. I was looking for a quick and easy dessert to make for a small picnic we had on the July 4th holiday weekend. I was originally going to make her Pink Lemonade Cupcakes because they sounded perfect for a summer treat. However, once I saw her Grandpa Ray's Grapefruit Pie, I changed my mind. I think regular readers know my deep love of pie (I mean, I made 15 of them just last year). Plus this recipe looked so simple and would allow me to not be on my feet for too long (after this month, I'll be taking a maternity leave from Secret Recipe Club, but I hope to be back in October).
This pie was completely unique and different from any pie I've ever tasted before. I happen to love grapefruit, but my husband is not a big fan. However, he still enjoyed this pie. Everyone commented on how they couldn't quite put their finger on the main ingredient, but knew it was something citrus. Plus, while I usually make homemade crusts and homemade whipped creams, this pie I used the store-bought shortcuts like in the recipe, which was terrific for me since my ankles have been the size of grapefruits lately!
Tuesday, July 5, 2016
Easy meals are what I'm all about right now. Falutas are a favorite of mine since I started making them a couple years ago. The filling choices are endless. We've done beef filling similar to tacos, pinto beans and peppers, etc. But, these creamy turkey and spinach ones seem to be the winner. The filling is simple to make. Then all you have to do is roll them up and give them a quick bake. Perfect for a weeknight dinner and they are sure to be popular in your house, too. Serve these falutas with a side of rice or beans or even some chips and salsa. We like to dip these falutas in salsa verde. Pickled jalapnenos on the side are also a nice touch. This recipe will make 8-10 falutas.
Baby update: I am in the 34th week now (and measuring 43 weeks!) and the babies are looking great. It's so amazing to me that we've made it this far. I haven't shared all the struggles we've gone through, but suffice it to say that these babies have been a long-time coming. We are so excited to meet them. Twins are considered "full-term" at 37 weeks and we are at the point now where they could really come anytime. We're hoping to keep them growing until at least 36 weeks though. Stay tuned!