Index of Recipes

Thursday, April 20, 2023

Spring Break Fun (Food from Instagram Part III)

We had an absolute blast during spring break with a trip to Florida.  We started planning a few months ago and the girls wanted to go somewhere they had never been before.  Disneyworld has always been on my list of places that I wanted to take them but I didn't really want to go with a toddler or kid who was too young to really enjoy it (or keep up!).  I'm so glad I waited - they were the perfect ages for it and such great travelers.  We began our trip in St. Petersburg on the gulf coast and ended it with some time in Reunion FL with our cousins from Connecticut.  In the middle, we did 3 days in the parks (1 day for my husband) and I put Big in charge of our itinerary, the Genie + / Lightning Lane situation, eating plans etc.  I joked that I just wanted to follow behind with the credit card and in the end, it took a lot of pressure off and made it so much more fun.  She did an awesome job.  I took so many photos but here are just a few. . .

Key Lime Pie in FL

Art festival in St. Petersburg

Dairy Free Milkshake!

This restaurant brought us fresh cotton candy after our meal

World's Largest Sundial

Warm Gulf waters - Pass-a-Grille Beach

Epcot Day 1 - flower festival topiaries were amazing!

My goal was to eat a Dole Whip every day . . . 

Ratatouille Ride

Disney Bounding on Day 2 - Cinderella, Rapunzel & Belle

Fun with Family


Disney Bounding on Day 3 - Tink, Eeyore, and Alice

It rained :(

Reunion with Aunt Janelle


In other spring break fun, we tried another Instagram recipe for Peep Rice Krispy Treats.  Big didn't like them but the rest of us did - you could combine or mix colors / styles of Peeps.  We found we had to increase the amount of Rice Krispies when we stirred it up because it was too marshmallow-y.

Peep Rice Krispy Treats (makes 9)

15 peeps (1 package)
3 cups Rice Krispies
3 T butter

Put the peeps in a greased 8x8 pan.  Pour the Rice Krispies over.  Top with slices of butter.  Bake in a 350 degree oven for 5-10 minutes or until the marshmallows are melty.  Stir to combine.  Add more Rice Krispies if necessary.  Pat down.  Let cool before serving.





Food for Some of the People

Recently I wrote about that dreaded question: "What's for dinner?"  and last weekend I came up with a new recipe that went over well with some of the people.

Since I've been staying home from work this year, we eat dinner together at home about 5 nights a week.  Usually one weekend night and one weekday night we'll either go out to eat or to a friend's house or something.  Of those 5 nights a week, often we have 1 where one of the kids is missing (at a friend's or an activity).  I've been trying to embrace that by cooking the thing that particular kid doesn't like to eat.  For example, if Big is gone, I'll typically make a pot of soup or stew or if Middle is gone, I'll make salmon.  

One of those nights happened last weekend and I made a new salmon recipe that I had been wanting to try.  It was a big hit and in particular, this would be great on a weeknight because it came together and cooked so quickly.  I made some modifications to the slaw (recipe below is what I made) and I kept the jalapeƱos sliced so that Little could pick them out.  The original recipe also calls for a cast iron skillet which I didn't use but I bet you could make this on the grill in a cast iron skillet pretty easily.  I recommend making the slaw first so it has a chance to set and for the flavors to combine while you make the salmon (or earlier in the day and store in the refrigerator).  I served white rice with the fish & slaw and it all tasted great together.  

Crispy Honey Ginger Salmon (serves 4)
from Half Baked Harvest.

4 salmon filets (skin on)
1 T sesame oil
2/3 cup honey
2 T sambal oelek (red chili condiment - it's usually by the Thai curry pastes)
2 T soy sauce
1 inch piece fresh ginger, grated
2 cloves garlic, chopped
zest and juice of 1 lime

For the slaw:
2 T lime juice
2 T rice vinegar
3 cups of cabbage, shredded (or coleslaw mix)
1/2 cup fresh cilantro, shredded
2 carrots, shredded
1 jalapeno, thinly sliced
pinch of salt

In a small bowl, combine the honey, samba oelek, soy sauce, ginger, garlic, lime zest, and lime juice. Preheat the broiler.  Rub the salmon all over with the sesame oil.  Heat an oven safe skillet over medium high heat.   Pour the sauce in the skillet and allow it to barely boil (simmer) for 2-3 minutes.  Remove from heat and add the salmon, skin side up.  Transfer the skillet to the oven and broil for 2-5 minutes, watching closely until the salmon skin is crisp.

In a medium bowl, combine all the ingredients for the slaw and toss to combine.