Hello! I hope everyone is having a great day! Although it certainly doesn’t look like it here in Minnesota, spring is around the corner. Not only is spring on it’s way, but Easter will be here before we know it. So Easter menus and plans need to be made as soon as possible. Since winter has seemed far too long this winter, I wanted something fresh. But days get so busy around Easter, so I need something I can make the night before. And of course the easier the better. So I decided to add two salads to my Easter menu: a Napa cabbage salad with ramen crunch and a broccoli and bacon salad.
While these are two very different salads, they can both delicious and can be made ahead. The blend of crisp Napa cabbage and crunchy toppings is a delight for Easter. Oh the other hand, there is a blend of crunch and creaminess in the broccoli and bacon salad. The sweetness of raisins adds another yummy layer this salad that your Easter guests will devour.
Hello, hasn’t the winter been weird in a wonderful way? Here in Minnesota we have been loving the 50 and 60 degree weather. But winter is determined to make a comeback. So while we savor every last bit of beautiful weather, I want to be prepared to keep warm and cozy. Soup is always wonderful for warming people up on chilly days. I flipped through my recipe box and found a chowder recipe. With a little adapting, I made a delicious bacon and potato chowder.
With delicious bacon, fresh veggies, and potatoes. this thick, hearty chowder is perfect for frosty evenings. Cooking it all in one pot blends all the wonderful flavors and keeps cleaning down to a minimum. Incidentally it’s also gluten free because it uses the potatoes to thicken the soup instead of flour. Which is an awesome bonus for keeping your family warm and well fed.
I’ve been doing some research on weird and wacky holidays. There seems to be something to celebrate everyday of the year. Did you know that it was National Grilled Cheese Sandwich Day on the 12th? It is National Soft Pretzel Month and BLT Sandwich Month? Tomorrow is actually National That Sucks Day which is appropriate for the impending Tax Day. 😀
Grilled Cheese Day makes a lot of sense; not only because grilled cheese is delicious and easy to make, but it is also inexpensive for all those people who may not be getting refunds this year.
With grilled cheese, soft pretzels, and BLTs all being celebrated this month, I decided to create a new twist on the classic BLT and the grilled cheese sandwich. It’s the grilled brie and bacon sandwich with sun dried tomato spread and alfalfa sprouts (instead of lettuce).
And it turned out deliciously! The salty bun and bacon with the melty and mild brie is a lovely contrast. The fresh sprouts add a bit of crunch and the sun dried tomato spread adds another yummy layer of flavor.
With just a little over three weeks till the Big Football Game, it’s time to get a snack plan in place. Whether you are having a house full of football fanatics or just a couple friends to enjoy the show, snacks are the easiest way to keep your family and friends fueled for the big game.
Luckily I’ve come across a great snack mix in my great grandmother’s recipe box.
Bacon Snack Mix…yep the classic snack mix with a delicious bacon twist.
I personally love bacon. I don’t know anyone who doesn’t. Supplying your hungry football fans with bacon-y goodness might just get you your own cheering section, especially from the guys in the crowd.
So let’s get cooking before the big game begins.