My 19 year old niece and I made this taco salad. She loves lime and I think it is gorgeous on this! The sombrero is from this lunch 2 years ago. It makes me nostalgic. But I am glad that I captured all of those memories here. Next month will be my blog’s 7 year anniversary!
Left Side: Lettuce, red bell pepper, corn, black beans, cucumber, lime
Top Right: Cactus tortilla chips – cut flour tortillas with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray shapes with cooking spray, sprinkle with salt and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp.
Bottom Right: Blackberries, strawberry
Not pictured: Salsa and ranch dressing
I made this packed lunch for my 19 year old niece.
Container: U Konserve
Contents: Mini pancakes, raspberries, blueberries
Mini Dippers – Granola
My niece and I made and enjoyed a crepe dinner. She also took photos while I made the crepes with my electric crepe maker – see below. I was excited to make and eat mini individual crepe cakes for dessert. This was our second time eating the Asparagus and Cheddar Crepes – I designed the simple recipe myself a few months ago.
Asparagus and Cheddar Crepes – My crepe batter is similar to this. Boil asparagus in water for a few minutes, then drain. Put shredded cheddar and asparagus in a crepe and fold. Place crepes in a baking pan coated with cooking spray. Add shredded cheese on top of crepes. Bake at 375 for about 20 minutes or until brown.
Mini Individual Crepe Cakes – We mostly following this method but used my own crepe batter and added a layer of freshly whipped cream in alternating layers.
My critique of the meal: I really don’t think that I would do anything different. But depending on who I was serving, maybe I would serve a salad along with this meal. It is a labor intensive meal so I would recommend not making this for a large dinner party unless you have plenty of time and help.
I made this for my companion “D” to take as a packed meal for work. I asked him if wanted a face on the starfish and he said, “yes”. He prepared the starfish apples for this meal.
Top Left: Starfish – apples dipped in water with lemon juice and then dipped in cinnamon sugar
Bottom Left: Goldfish crackers with some pumpkin seeds
Right Side: Starfish – cooked Nishiki rice mixed with some salsa and pressed in a cookie cutter with plastic wrap, face – spinach cut with a straw and a mini cookie cutter, peas
I made this lunch for my friend “R” to eat at work today on her 40th birthday.
Left Side: Cheddar mashed potatoes over lentils, broccoli, zucchini, and carrots cooked in vegetable broth, carrot lettering
Top Right: Lindt Caramel Milk Chocolate Truffles with white chocolate “40”
Bottom Right: Honeydew and cantaloupe
I made this lunch for my 19 year old niece. I like using these cloud boxes and thought it would be fun to make flavored popcorn and put it in one of the boxes. I found a list of 50 Flavored Popcorn Recipes and asked my niece to pick a few. It is possible that other flavors will end up here sometime.
Container: Cloud box from Japan (set of 3)
Large Box: Salad with mixed lettuce, blueberries, and sliced almonds
Medium Box: Yogurt Granola Popcorn with Greek Yogurt Craisins
Small Box: Mandarin oranges and blueberries
Not pictured: Vinaigrette
I asked my 19 year old niece for dinner suggestions for the 6 weeks she is staying with me. One suggestion she had was Corn Fritters. When I was a child, Saltsman’s, a family style restaurant my family and grandparents enjoyed, served corn fritters with maple syrup as one of the courses. I think that we drove 1.5 hours to get to that restaurant. Sometimes my grandma and I would make corn fritters at home. When my niece and nephews were younger, I made corn fritters with maple syrup for them. My niece remembered them and requested it for dinner. They were delicious and I was very happy to enjoy them for dinner with her.
Salad – Assorted lettuce, red bell pepper, daikon (Japanese radish), ranch dressing
Corn Fritters – see recipe below
Battered Apple Rings – served with cinnamon sugar instead of powdered sugar
2 cups of frozen corn
1 tsp salt
1/8 tsp pepper
1 tsp melted butter
1/2 cup milk
2 cups flour
2 tsp baking powder
Mix corn, salt, pepper, well beaten egg, melted butter, milk, flour, and baking powder. Drop batter by tablespoons into hot vegetable oil (360 to 370). Fry two to three minutes, until golden brown. Drain onto paper towels.
My critique of the meal: I would not change anything about the salad unless guests preferred a different dressing choice. I definitely would not change the corn fritters with maple syrup. Maybe if I was trying to be healthier, I would not serve the fried apple rings on the same day as the corn fritters but it was convenient since the oil was hot. The apple rings would be wonderful with a scoop of vanilla ice cream and a drizzle of caramel sauce.