Everyday Food for Busy People
Soccer season is presenting a real challenge to dinnertime. We’ve been picnicking on the field while we watch the games. But sandwiches can get old, especially if you’ve packed one for lunch too. I created this easy pasta salad to take with us one night. It’s creamy and flavorful with homemade ranch dressing.
Here’s what you’ll need:
Hello to all of Tiffany’s followers! I’m pleased as punch to be doing a guest post here on Eat At Home while Tiffany is away.
My name is Cheryl and Lake Mary Musings is my blog. It’s not a cooking blog, per se, but I love to cook and do post recipes now and then. You can read more about me at the Who is CherylK? tab.
I thought I’d share a recipe for Raspberry Sherbet that would be nice for the Memorial Day weekend. I’ve been making this recipe for years and it has never failed to get rave reviews!
This is such an easy recipe to make well ahead of time but it looks and tastes expensive. If you like raspberries, you’ll love this dessert.
Here’s what you’ll need:
Mix all ingredients well and freeze. Makes 4-6 servings.
That’s it! It’s easily doubled or tripled (which is a wise thing to do). It will keep for weeks in a freezer container. I hope you’ll try it and let me know what you think.
We all know that Eat At Home is an excellent blog with family friendly recipes and menus that are delicious but simple. That’s just what we all need in this hectic world. It’s what attracted me from the start. So thanks, again, Tiffany. Hurry back!
I have the best neighbors. I asked my boys what they wanted for dinner the other day, and they both requested Fish Tacos. The Chipotle Dressing calls for cilantro. I have some growing in the garden, but there wasn’t much. I took it in the house, determined to make it work and then the phone rang. It was my neighbor asking if I needed cilantro. She had a bunch that she wouldn’t be able to use up and offered it to me, not realizing that I needed some at that exact moment! It’s such a blessing to have neighbors like that!
Back to the tacos – I had 1 bag of Tilapia fillets in the freezer and also a bag of shrimp, so I decided to make both kinds. I seasoned the shrimp with plenty of Old Bay Seasoning and sizzled them in a hot, iron skillet. This time I only had romaine lettuce, instead of the slaw mix or cabbage, but it made a good substitution.
This cake is soft and moist with a ribbon of apricot jam running through it. It’s fantastic for dessert, but it would also make a good cake to serve at brunch. You could use any kind of jam. I think blackberry would be delicious. [Read more…] about Apricot Pound Cake
Before I talk about this recipe, I must apologize for the poor photo. These short winter days are taking a toll of my photos. There’s just not enough light at dinner time to take a good picture. Some of my favorite food bloggers, who have excellent photos on their sites, use special lights or cook so they can take photos during day light.
For better or worse, my process is more natural than that. I take pics of food as I make and serve it. If it’s dark outside when the food is done, it’s dark and I just have to deal with it. The benefit is that the recipes I share are real recipes, coming out of a real kitchen. The down side is that sometimes the photos aren’t very good.
Now that I’ve apologized for the embarrassingly bad photo, I’ll tell you about the dip, which is oh-so-yummy. I found the recipe on Tasty Kitchen a few months ago and finally had the opportunity to try it out for a potluck meal. It was a hit. [Read more…] about Baked Potato Dip
