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19 April 2014

Lazilicious Easter Cupcakes

It's Easter and you know what that means! Yes, the Internet has exploded with adorable bunny cakes and Easter sweets. Feel you can't compete, but should still make an effort, anyway, because you are a conformist at heart? These cupcakes are perfect for you.


Anyway, go rummage around in your pantry until you find a cake mix. Prepare it according to the instructions on the back of the box. Go back to your pantry and find the cupcake liners. Line a mini cupcake pan with the mini cupcake liners. Fill each cup with a scant tablespoon of batter. Bake at 350°F for 10-15 minutes. Allow to cool. Repeat until no batter remains. Frost however you like (I prepared a frosting mix leftover from a boxed cake kit I made ... ummm ... last spring). Decorate with Malteser mini bunnies, Cadbury mini eggs, or whathaveyou. Eat.

17 April 2014

Improv Challenge: Ebony & Ivory

I admit I was quite flummoxed by April's Improv Challenge. Ebony and ivory? What ingredients would I use and what could they possibly make? Well ... salad, apparently.

Tuna, beans, & artichoke hearts: ivory-ish. Sun-dried tomatoes & olives: ebony-ish.
Ebony & Ivory Tuna Salad
Serves 3 as a light lunch

Ingredients
2 5 oz cans tuna packed in oil, lightly drained
15.5 oz can garbanzo beans (chickpeas), drained and rinsed
8 sun-dried tomatoes, minced
¼ cup minced black olives
¼ cup minced red onion
½ cup chopped artichoke hearts
olive oil, to taste
lemon juice, to taste
pepper, to taste
Shredded lettuce, as needed

Instructions
Combine tuna, beans, tomatoes, olives, onion, and artichoke hearts. Season, as desired, with olive oil, lemon juice, and pepper. Serve over lettuce.
While I freely admit this salad is not the most imaginative dish I've created for the Improv Challenge, I stand by it as it is quite tasty, easy to make, and pretty healthy. It keeps well in the fridge -- indeed, tastes even better the second day.


12 April 2014

Chop-All-The-Things Salad

Get to the end of the week and the fridge is just chock-a-block with foodstuffs that won't keep much longer, but aren't each anywhere enough to be a meal. What to do? Chop everything up and call it a salad.


What's in it? Chopped buffalo chicken strips, corn salsa, black beans, cherry tomatoes, cucumber, red onion, and romaine.

I tossed this salad with a little salsa and guacamole just before eating and it was delicious. So delicious that I was both surprised and saddened by how quickly I arrived at the bottom of the bowl!
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