January 31, 2019

February Recipe Round-Up {Valentine's Day Recipes}


Welcome to the monthly recipe round-up featuring myself and ten other bloggers. February means it is time for recipe ideas that are fitting for Valentine's Day - sweet treats, chocolate, romantic dinners, pink and red foods, and more! Check out all the recipes we have to help you plan out your meals and festivities for this month.

January 28, 2019

Slow cooker apricot chicken


Chicken thighs are cooked until tender in the slow cooker with a sticky sauce of apricots, soy, and mustard, and then topped with sliced almonds for a bit of crunch. Slow cooker meals are a favorite of mine and I'm going to try to post more recipes utilizing the slow cooker. A lot of the time, I'm just dumping in beef stew ingredients or chicken and salsa, and not really measuring or doing it the same each time. I did an Instagram stories poll and 100% of respondents said they wanted to see more slow cooker recipes this year. That means my slow cooker will be getting more use! This apricot chicken dish is simple and yummy. I've been trying to find more ways to incorporate fruit into main dishes and meat recipes to encourage our toddlers to try them. This recipe will feed about 3-4 people with side dishes, but you can easily double it for more people or bigger appetites. It's terrific served with rice and your choice of vegetable(s).


January 24, 2019

Peanut butter hummus


Peanut butter is used in this hummus in place of tahini for a budget friendly alternative that is still delicious and makes a great dip for kids. It's National Peanut Butter Day and I'm celebrating our love of peanut butter with a bunch of other bloggers -- scroll to the bottom to see all the other recipes! My toddlers really love peanut butter and they've eaten hummus in the past (like this beet version and this roasted butternut squash version), but they haven't seemed to be big fans of just plain hummus. I have seen people using peanut butter in place of tahini and it makes sense in a way as most people have peanut butter around and tahini can be a little pricey, plus not something everyone may use super frequently. So I decided to give it a try! It's really good! It's not the same as hummus made with tahini - you can taste the peanut butter in my opinion. I thought it went really well with celery, carrots, apple slices, and pretzels. The kids ate it too and seemed to enjoy it, especially with apples and pretzels.

January 19, 2019

German goulash soup (Gulaschsuppe)


German goulash soup (Gulaschsuppe) is a hearty and warming stick-to-your-ribs meal for a winter day. It's National Soup Swap Day and I am sharing a soup recipe in celebration along with a bunch of other bloggers! I love making soup and eating it. It's so versatile, it's often very budget-friendly, and it warms you up when the colder weather strikes (though I also eat soups in the warm weather). I've had this Gulaschsuppe marked in my copy of The German Cookbook for a few years now. It's supposed to be a favorite midnight snack in beer halls, according to the book. I don't know why it took me so long to make it -- it's a simple soup that is full of flavor! It's best made the day before eating, but you can serve it right away, too. I read a bunch of recipes online as well and some were pretty bare bones - just the beef, potatoes, and onion with water and seasonings. Others had vegetables like carrots and bell peppers and used broth. I went with a combination of recipes and made it as listed below. It was a hit with my husband and I - a nice weekend dinner on a cold January evening. This recipe will serve about 5-6 people as a main dish. Serve with crusty bread for sopping up all the super flavorful broth. Don't forget to check out all the other soup recipes below!


January 10, 2019

Grapefruit poppy seed muffins


Grapefruit poppy seed muffins are a twist on the classic lemon poppy seed muffin. Who among us hasn't purchased a bag of grapefruit and then wondered what to do with it all? Recently, I had my two year old daughter with me when I was grocery shopping and she insisted that I buy the "big oranges" (AKA grapefruits). She and her brother were really excited to try them the next morning for breakfast and they enjoyed them. They are big fruit fans and have been trying all kinds of winter produce this year like clementines, pomegranates, and persimmons. And while we've been eating the grapefruits, some have been lingering in the fruit bowl and I was thinking of a way to use them up. I decided to make these muffins. Grapefruit imparts a lighter and more subtle flavor to baked goods than other citrus, so it's not a strong or overpowering flavor. They are moist, light, and fluffy. Perfect for a breakfast with scrambled eggs or as a snack with a cup of hot tea. This recipe will make a dozen muffins.