Summer Veggie Pasta Salad
By Kelly Bogard
Okay, so I know that the first day of summer is technically not until June 21, but when you combine the heat, the school year ending in a matter of days and all of the garden pictures my friends are posting on Facebook, I just can’t help but get a little ahead of myself. I am so ready for summer barbecues, swim parties, evenings grilling in the backyard and water sprinklers.
read moreBunny Cakes
By Kelly Bogard
Hippity hop, hippity hop! It’s time for that little cotton tail. And I know just what to make him or her, whatever the case may be. You may already have your Easter menu planned, but before you head to the grocery store, let me give you one more idea. Here’s a sweet treat that is perfect for the season and even sneaks a few healthy ingredients past your picky eaters.
read moreStuffed Avocados
By Kelly Bogard
March 20 was the official beginning of spring. The trees are budding, and the flowers are beginning to bloom. The summer vegetables are starting their journey. There is a spring fruit that’s in full glory right now, though—the avocado. Right now, they are readily available and at a good price!
Avocados have some major health benefits, as well. They are low in cholesterol and high in vitamin E and fiber. Although high in fat, it is the good fat that your body needs. And they are super yummy.
read moreStuffed French Toast
By Kelly Bogard
There is this “love”ly holiday coming up called Valentine’s Day. It’s a day for people to show and share their love with those who mean the most to them. At my house, it also is my mother-in-law’s birthday—which is perfect because we do love her so much. What’s not so cool is the hoards of people we will encounter if we try to take her out for a nice meal.
Long lines and waits are not something that we like, especially with a three-year-old. Our solution is to make that day extra special by cooking a meal for her at home. This year, we may mix it up with a birthday breakfast of Stuffed French Toast.
read moreAtomic Mushrooms
By Kelly Bogard
WARNING! This recipe is not for sensitive palates or small children. As you can see by the name, these little jewels are HOT. My sister’s boyfriend, Scott, mentioned this recipe to me. It was something he tried after seeing mushrooms added to a crawfish boil, along with the other standard veggies (potatoes and corn). Now from what I hear, Scott is a pretty good cook. (Hint that he needs to cook for me.) However, I am not a crawfish, mushroom or spicy person, but my husband is all three. He graciously agreed to be my taste tester for these bites of fire. Daniel’s review is as follows: “MMMM, Whoa, Hot, Good.”
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