Planning a graduation party is a lot of work! Let the food be delicious, tasty and filling and not too much work for you! 21 different recipes from talented food bloggers help you make excellent dishes to feed a crowd, food that will make everyone from the graduate to the grandparents to friends and teachers full and happy to celebrate your graduate! Enjoy each part of the day and know that delicious food is taken care of.Read More
Guacamole is one of those foods that is always appropriate, am I right?! I’m always glad to see it at a party and I love catching its gaze when I open my refrigerator door. It tastes AMAZING when paired with just about every single savory food on the planet.Read More
Summer is the best time for parties, gatherings, get-togethers or whatever you wish to call them. I am constantly preparing food in the summer months and I love it because it means we are spending time with people. I have a handful of favorite..Read More
I'm going to dive right into the main topic of this post: green deliciousness. You know I love sweet and savory, naughty and healthy. I'm an all-encompassing food girl. There are weeks when I prefer one taste over the other and this week I have been CRAVING greens.Read More
I refuse to talk about the weather. I'm not talking about the weather. Minnesotans talk about the weather waaaaay too much. Nothing in this post will be about the weather...that really cold weather that creates an ice skating rink on my driveway and that makes me want to scream every time I open my front door.Read More
I looked at my phone this morning and was startled to see that today is July 1st. It is always strange to comprehend the passing of another month, isn't it? Summer months are especially precious to us Minnesotans, so entering into July is sad in a way. We have so many events yet to look forward to this summer, but here's saying a proper good-bye to June!Read More
I'm not a super huge fan of this week, so I'm hoping for a turn-around starting right about....um, NOW. I feel like I'm swallowing miniature razor blades, my head is pounding and I don't have any sort of appetite. With an appetite, though, I gotta tell you that this guac is THE BEST. It's the classic guac go-to recipe that Dan and I have made for years.Read More
I am still alive, can you believe it?! I survived 18 days on the road, in my very old but awesome car, with 2 little boys by my side. We drove 3,800 miles. We met or reunited with 75 people. We visited 17 families. Fourteen of the people we saw were children with congenital heart disease, just like my oldest monkey.Read More
My little boys and I are in the middle of a very fun and long adventure. It began nearly a week ago. Since last Tuesday, we have visited six states, we have driven 1,396 miles in our old, trusty little car and we have met/reunited with 24 people. We are not even halfway done! We have so many adventures yet to experience before we head back to Minnesota.Read More
This beautiful weather is almost too much to comprehend. I'm finding that it is very difficult NOT to put on a coat when I go outside. It's been a habit for so many months! And just when I break that habit, the cold front will blow in. It looks like it's going to be in the 30s again by the weekend.Read More
2012 brought a strangely mild winter, and I longingly think back to what a gift that was.
Our current reality:
Barely making it down the driveway in one piece while walking my kindergartener to the bus.
Sliding backwards down the driveway while the occupants of my son's school bus watch me make a fool of myself.Read More
I was excited when a sweet friend gave me a plentiful amount of her tomato crop a few weeks ago. Being the foodie that I am, I squealed with delight! I had tomatoes stacked upon tomatoes on my countertop. It was a foodie's dream!Read More
Fresh and delicious, and it's leftovers can be used for all sorts of interesting things.
The past few days have brought a combination of snow, sleet, rain, gloom and more gloom. Last night Dan and I got out of the house for a bit, and these huge heavy raindrops that seemed to be the size of marbles fell on us. This morning we woke up to to a heavy blanket of snow covering the ground. And now I can hear that wet, thick snow melting outside, forming puddles that I'm sure will freeze in a few hours. Who knows what tomorrow will bring! Raining cheeseburgers?! Such is life in Minnesota.
Two weekends ago, back when it was sunny and warm and spring-like, I made this white bean dip as an appetizer for Elijah's birthday party. It took me almost no time to make it, and I loved it even more than I thought I would. It was fresh and delicious, and I used the leftovers for all sorts of interesting things. I sandwiched it in between cheese slices, I used it as a taco ingredient and as a dip for whatever was in our refrigerator, including pickles and carrots.
Heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add 3 cloves of finely minced garlic and cook, stirring, for 3-4 minutes, or until the garlic is golden.
In a medium bowl, combine:
Two 15.5-oz. cans cannellini beans, drained
1/2 teaspoon cayenne pepper
2 tablespoons fresh thyme, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
Mix well and mash with a potato masher. You will want to retain some of the lumpiness for texture. This is why I didn't process it in a food processor. Refrigerate until ready to serve.
In a food processor (preferably a mini), combine:
1/2 cup fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
Process until smooth. Before serving the dip, pour the olive oil-parsley mixture over top. Serve with crackers, chips or veggies.
Have I mentioned how wonderful my husband is? Coincidentally, today is Valentine's Day, so it is the perfect time to proclaim that. He really is. There are so many things I love about Dan and there are so many things he does to ensure I remain a happy mother, wife and human being. I could insert my list here, but I'm afraid I would get a bit wordy.Read More
Mix together this creamy, flavorful sour cream based dip. Blue cheese and onion soup mix blended together makes a simple, yet delicious way to enjoy fresh vegetables! You can also dip a cracker or pretzel in. Guaranteed to be devoured!
My husband and I have a common love of dips. Slow Cooker Hot Corn Dip or Zingy Black Bean Dip, you name it we want to try it! It is one of the first things we discovered that we both enjoyed, along with skydiving, kissing and margaritas. Not all together. Well, dips and margaritas go together (we have even managed to make skydiving and kissing go together, ha!). When we were first dating, we made a lot of different dips and we would sit out on my patio and eat and talk until the sun went down. Aaaaahhhh, those were the days.
The appetizer/dip section of our personal recipe book is pretty extensive, but we are always looking for things to add to it. We recently discovered this simple, yet delicious little dip that tastes wonderful with chips, crackers and veggies alike.
How long does onion dip last?
The great thing about onion dip is that it is great the first day but also tastes even (almost) better the second day. You can seal this in a air-tightcontainer for about 2 weeks in the fridge.
Do I have to use sour cream for my dip?
There are many different recipes that use other bases for this dip. This is just one and it’s really tasty. A plain yogurt would also work.
It is a perfect party staple and it is guaranteed to get devoured. Baby carrots will undoubtedly be found scraping the sides of the bowl, searching for every last morsel of dip yumminess.