Menu Banner
  1. Sunday, April 5, 2015

    Week 428 Menu

    Send help. I can’t stop eating Butterfinger eggs. The situation is DIRE. And I’m really wishing the Easter Bunny hadn’t brought so much candy that I happen to love.

    easter morning

    Despite my apparent lack of self control around Easter candy, we’re having a great holiday, made even better by the fact that we have Spring Break this week! We are visiting family and I’m taking a meal planning vacation. Woohoo! I’ll be back next week, but for now I’m kind of relishing the fact that I have no idea what we’re going to be eating this week!

    Just because I’m a slacker doesn’t mean all of you are, too…if you have a menu to share, please do! We need your meal plans this week to inspire one another!

  2. Friday, April 3, 2015

    Friday Show and Tell

    Happy Friday! I have just two quick things to share today!

    First, let’s talk email. Until now if you signed up to get emails from my blog, those emails have been automated messages from Feedburner that were sent when new posts were published. Well, all that has changed! I have taken control of my email list and the emails will be much more personal, much more useful and less frequent. All great things in my book! If you want to sign up, just click here and add your email address! (Be sure to to click the link in the follow-up verification email after you sign up.) If you were already getting the emails, then you don’t need to do anything. I know it doesn’t sound like particularly exciting news, but I’m PUMPED about the change!

    Asparagus and Spring Onion Tart from @janemaynard

    Second thing, I published a post on Parade’s Community Table this week that is CHOCK FULL of awesome recipes: 15 Scrumptious Ways to Enjoy Asparagus This Spring.

    That’s it! Be sure to share your own stuff – links to your blog, links to fun things you found, or just whatever you want to share!

  3. Thursday, April 2, 2015

    Homemade Fried Rice – A Great “Kitchen Sink” Dinner!

    For Anna’s birthday dinner last December we went to Benihana. The kids absolutely loved it and are always asking to go back (they have expensive taste!). One of our favorite food items that night was, surprisingly, the fried rice. It was a simple dish but so tasty and watching the chef cook it up inspired me to go home and try making it myself.

    recipe for homemade fried rice from @janemaynard - a perfect way to use up leftovers!

    I’ve tried making fried rice a few times now and I think I have it down, although I’m sure it will continue to evolve! The trick is you need to be willing to cook everything in batches – the rice “fries” much better this way. I’ve also discovered that fried rice is a great “everything but the kitchen sink” recipe – whatever meats and veggies you have lying around can totally work!

    recipe for homemade fried rice from @janemaynard - a perfect way to use up leftovers!

    I don’t know why I haven’t tried making fried rice earlier in my life, it’s such a great dinner idea. I know some of you are fried rice aficionados, so please feel free to share your own tips and/or recipes in the comments!

    recipe for homemade fried rice from @janemaynard - a perfect way to use up leftovers!

    Homemade Fried Rice
    Prep time
    Total time
    A great dinner idea and a great way to use up leftovers!
    Serves: 6-8
    • 6 cups cooked rice (leftover rice is best, but you can cook the day of as well)
    • Soy sauce
    • Sesame oil
    • Canola oil
    • Ground ginger
    • 1 onion, sliced thinly
    • Veggies - chopped small (I use frozen corn, frozen peas chopped green onions, chopped carrots (small or in matchsticks) - you can use whatever veggies you like or happen to have lying around)
    • Cooked and chopped chicken or pork (I like to use grilled chicken)
    • 4 eggs, lightly beaten
    • Salt and Pepper
    1. In a large, deep frying pan or wok, heat a tablespoon or so of canola oil over medium heat. Add sliced onions and cook until soft and translucent. Transfer to a very large mixing bowl.
    2. Place pan back on heat and turn it up to medium-high. Add about 2 tablespoons of canola oil, 1 tablespoon soy sauce and 1 teaspoon of sesame oil to the pan and heat.
    3. Add about a third of the rice to the pan, stirring well to coat evenly in the oils and soy sauce. Sprinkle evenly with ground ginger, a bit of salt and some pepper. Cook until rice starts to brown and, if you like, gets a little fried in parts. Transfer to the large mixing bowl with the onions.
    4. Repeat steps 2 and 3 and until all the rice has been cooked.
    5. Once rice is all cooked, add a bit of canola oil and soy sauce to the pan and then cook the meat and veggies until heated through. Add to the large mixing bowl.
    6. Pour lightly-beaten eggs into the hot frying pan. Let the eggs spread out in the pan and start to cook, then sort of flip the egg, and then chop with your spatula, so it's more "chopped" scrambled egg rather than "scrambled" scrambled egg (am I making sense?). As soon as the eggs are cooked through (not too long!), dump into large mixing bowl.
    7. Stir everything together well. Taste and add any salt and pepper if needed.