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Summer Beer is Here 15 Jun 2012 4:03 AM (12 years ago)

Summer is almost here and you know what that means... summer beer!

Wait, what? I know what you're thinking. From the ladies that love Margarita Spritzers and Barbie Slippers, you wouldn't expect to find us anywhere near a beer (unless it's hiding in one of our beer-inspired recipes!

But after reading a post from our friend Molly at The Nesting Game about Summer Beer, we decided to give it a shot. After all, it does combine some key elements we love: pink lemonade (who DOESN'T like this tarty drink?), vodka ('nuff said), and LIGHT beer (those waistlines won't watch themselves!). Be sure to check out her original post in all its sassy glory, then head on over to FunnySpoon to update and print your grocery list. Because we're THAT sure you're going to want to try this!

What's your favorite summer beverage?

Guest Post: Valentine's Day from Kisseo eCards 13 Feb 2012 7:47 AM (13 years ago)

You might have noticed we've been hibernating for the winter, but the inner romantic in all of us at FunnySpoon had to come out for Valentine's Day! So we teamed up with our friends at Kisseo eCards to give you some last-minute do's and don'ts for Valentine's Day. We wish you all a special day tomorrow!

Either you're sick of all our Valentine's Day articles or you're excited for tomorrow! For those of you who aren't overloaded on candy hearts, we have one more post for you in our series and we feel like we've saved the best for last: What to Eat on Valentine's Day.

Because what's more exciting than indulgent food, right? OK, we can think of one thing but this isn't that type of blog!

With a little help from our friends at FunnySpoon.com, we've compiled the ultimate Eat vs. Don't Eat Guide for Valentine's Day. Get your appetites ready!

Avoid like the plague:

• Ingredients that give you bad breath, leaving you unkissable at the end of the night. Examples: excessive amounts of onion or garlic.
• Anything that could potentially get stuck in your teeth. Examples: Pesto and oregano.
• Any foods that leave your stomach feeling unsettled so you have to cut the date short or make an embarrassing dash for the bathroom. Examples: Beans or Indian food.
• Ingredients one of you could be allergic to. The last thing you want is to swell up like a chipmunk, break out in a rash or start coughing hysterically. Examples: strawberries, nuts, shellfish.
• Food that is hard to eat. You'll be focusing on eating instead of conversing! Examples: lobster in the shell, escargot.
• Anything with chopsticks unless you're both experienced. No need to complicated things!
• Anything messy. 'Nuff said.
• Anything that requires you to eat with your hands, other than sides like bread. Examples: oysters
• Any dish too spicy runs the risk of breaking out in a sweat when you're trying to appear cool and collected. Examples: jalapenos, certain ethnic foods

Wondering what in the world is left? Try this easy and delicious V-day menu! It's ready in a snap so you can focus more on your date:

Spinach Fettuccine Alfredo & Chicken

Roasted Winter Vegetables

Chocolate Truffles

And before you fire up the stove, be sure to fire off a Valentine's Day ecard to your sweetheart!

I'm thinking of you

Koala love

Passion...

Kisseo eCards is the global leader in online greeting cards, with free eCards for every occasion. Send a Valentine's Day card today, either on their website or Facebook!

Supporting Fellow Moms and Busy Women! 10 Oct 2011 4:51 AM (13 years ago)

As you know, we love supporting moms in the blogosphere, like our friend Nucking Futs Mama! So we're excited to share with you an interview with Anna Deskins, author of the children's book The Adventures of Smitty.

Your children's book, The Adventures of Smitty looks magical. Tell us about it.

It's the story of a magical island of little creatures called Smilies and the mischievous little main character, Smitty. He's such a naughty boy. Haha! All the moms and kids I've shared it with have been giving me such a wonderful reaction. I cannot believe it. I have to tell you how excited I am to finally have a life-long dream come true. Writing The Adventures of Smitty was really about finding a story that I would want to read to my children at night. It has to be exciting but not scary so that my two daughters can go to sleep. Basically, I was looking for that perfect blend to read to my kids at night and decided, "Why not try writing my own?"

We've had a lot of changes in our life recently, so I want to make sure that when I put my daughters to sleep that they feel safe. I have short chapters because I know how busy we moms are but if you can just sacrifice 5 minutes at night reading to your kids, it makes a world of difference. Your kids will never forget it. And although we're running around the whirlwind of life, our kids grow up so fast, and that time that we'd rather finish watching what happened in our favorite soap opera instead of reading to our kids will never come again. I hope that The Adventures of Smitty and books like it help moms do exactly that.

And it's only 99 cents this week. That's what I love about it. Now, You are recently divorced. How have you been able to continue writing when going through such a change?

Yes, it is by far one of the most challenging points in my life. To see a marriage you thought would last forever to not last forever was difficult for the two of us. I really learned a lot about myself and most importantly, it's brought me closer to my daughters. I think that's what really motivated me to finish this children's book no matter what. When you're going through changes in your life like this, you need something to hold on to. There's a part of you that wants to prove that you can make it, that you will be a success even if it's not with the partner you originally imagined building a life with. I had to keep writing, for my kids. I want to show them that they have to keep strong, no matter what.

We as women, as moms really need to stick together to support each other and our dreams. We're living in an age when I think we're finally realizing, although we want love, the men in our life aren't the answer to everything. We have to stand up on our own two feet and keep going. True love will happen, but until then, we have to keep moving forward. Our children depend on us and we depend on us.

In addition to being a children's book author, you're also a small business owner. How do you juggle taking care of two daughters and at the same time running a business?

Yes, I am a fashion designer and have a retail store. Any type of creativity is what I'm passionate about. That's why writing The Adventures of Smitty was so important to me. Let me tell you, running a small business in today's economy isn't easy especially when raising two girls at the same time. But somehow, it seems someone's watching over me because my dreams are coming true no matter what. To have that many moms glowing about my children's book, means so much to me. And I know my girls are proud.

When do you ever have time to write?
You mean, in between laundry, running a business, chasing my girls around the house, cleaning the house, and flying back and forth from Miami to New York? Haha? That's one thing I've learned, when you really want to do something, you find a way. Things fall into place if you just go for it and that's what I want to encourage all the moms who are reading this right now. Whatever your goal is, you can do it. Don't let the challenges in your personal life stop you from going for your dreams. Just go for it and it's almost magical how things fall into place.

Where can we get a copy of "The Adventures of Smitty"?
Right now, it's available online, and you can also visit my website where you can read more about my writing process, my recommendations for other books and my own adventures in Mommyhood.

I'm so grateful for your support and the support I'm getting from so many wonderful moms who dream of writing children's books one day too. Writing The Adventures of Smitty has been such an emotional experience for me, a true journey as I was going through so many changes while writing it. It's truly been a blessing in my life. It, along with my daughters, and that guy upstairs have really pulled me through a challenging time.


Thanks for the interview, Anna. And let's go out and support a fellow mom by getting a copy of The Adventures of Smitty today. I know I will!

The Secret Has Been Revealed: Quinoa 6 Sep 2011 2:34 AM (13 years ago)

This little superfood has been popping up everywhere and with good cause. Quinoa is the only meat-free complete protein and that means that it contains all 9 amino acids! It is high in fiber, magnesium, iron, and calcium, can reduce the risk of heart disease, diabetes, protect against osteoporosis, and even help control cholesterol. Also, it's gluten-free for those of you with allergies, it's extremely easy to digest, and it's low in fat for those of you looking for healthier grains.

Can you believe it?!

It has actually become a huge phenomenon and if you look closely you can find that it is incorporated in pastas, cookies, chocolate, pie crusts, and even vodka! Quinoa, or "keen-wah" (if you were having trouble like me), is actually a seed and not a grain like most people assume. However, it is known as a grain because the cooking process is pretty much the same.

Quinoa is a small, brilliant looking bead, with a mild, earthy flavor. This "pseudo-cereal" has a fluffy texture similar to couscous. There are over 1,800 varieties but only 3 are found in stores: white, red, and black. Quinoa is extremely versatile and can be made into anything from side dishes to main courses to desserts.

So how do you make quinoa?

1. Measure and place in a fine mesh strainer. Note: 1 cup of dried quinoa makes about 3 cups cooked.
2. Rinse well in cool water to remove the natural coating, which has a tendency to make the tiny seeds taste bitter or soapy, then drain. Note: most store-bought boxes are pre-washed, but if you have the time it doesn't hurt to give the little guys and second rinse.
3. Place in a small saucepan with liquid. "Liquid" can mean water or some kind of stock (chicken, veggie, fish, etc). I tend to go for stock just because it adds extra flavor. The ratio here is 2:1, or 2 cups liquid and 1 cup quinoa. Bring liquid to a boil and cover, turning the heat down to low. Simmer until all liquid has been absorbed, or about 15 minutes. For a visual reference: you should be able to see a tiny tail (the "germ") separating around the seed. Remove from heat and let stand for about 5 minutes and then fluff with a fork as you would couscous.

How do I store quinoa?

Quinoa stores best in an airtight container in a cool, dry place. This amazing superfood will stay fresh uncooked for 6 months, cooked in the fridge for up to 5 days, and frozen for up to 3 months.

How do I use quinoa?

1. Try plain for a healthy and pure protein boost.
2. Use as an alternative to other regularly used grains, such as pasta or rice.
3. Stuff into or mix with veggies--pretty much any and all veggies will pair well.
4. Toss into a salad to make your meal more filling and get some extra protein without adding meat, which can add extra fat or cholesterol.
5. Have it for breakfast. Its high protein content and quick cook time make it great for starting off your day. Try it with maple syrup and vanilla soy milk or with a fried egg on top.

The combinations are endless as you can see, so experiment with flavors and ingredients! Quinoa should now easily become your new favorite, made-in-a-jiffy, whole grain, which might bode well now that school is back in session!

FYI: 1 cup of quinoa is 155 calories, 30g of carbohydrates, 3g of fat and fiber, and 5.5 grams of protein.

Quinoa Salad	Quinoa Mushroom Risotto	Quinoa with Mushrooms and Pasta
Basil and Parsley Quinoa	Cheesy Mexican-Style Stuffed Bell Peppers	Sweet Cinnamon Quinoa

Leaving the Labor out of Labor Day 2 Sep 2011 5:58 AM (13 years ago)

Labor day unofficially marks the end of summer, so profit from these last few days of sun, free time, and savory BBQ moments. Here are a few things that will keep the labor out of your holiday and allow you the enjoyment you deserve!

• School is just around the corner, so keep your money in your pockets and don't buy a bunch of decorations. It's just not necessary! Show some pizazz with colorful desserts, such as stuffed strawberries or liven up ice cubes by dropping in some brightly colored fruit.
• If you can prepare it in advance, why not? Potato salad is a must at all backyard dinning events and it actually tastes better if you let it sit (in the fridge) for at least 30 minutes before serving. So, the night before your party boil your potatoes, chop your veggies, toss together, and let chill overnight in the fridge.
• It's hot, so it's a good thing you can whip up ice cream sodas and floats in a jiffy. Just remember to not fill your glass too high with soda or you'll have quite a mess on your hands!
• And what is the most important part of any backyard cookout? Why the grill of course! On the morning of your lovely holiday sling your chosen pieces of meat, seafood, or veggies (with your favorite marinade or rub, of course) into a large ziplock bag and let marinate for 6 hours. This way you won't lose any precious time when your guests arrive.
• Lastly, don't forget to relax, laugh, and enjoy some delicious bits and time with friends and family!

Stuffed Strawberries	Patriotic Fruit Spritzer	Patriotic Flag Cake
Baked Potato Salad	Yellow and Green Potato Salad	Dijon Potato Salad
Lemonade Float	Classic Root Beer Float	Blackberry Ice Cream Soda
Teriyaki Salmon	Teriyaki Chicken Kebabs	Java Marinade
Kansas City Rib Rub	Memphis Rib Rub	Carolina Pulled Pork Rub

RUB-a-Dub-Dub 30 Aug 2011 2:25 AM (13 years ago)

No, I'm not talking about bath time.

I'm talking about rubs, another flavorful part of grilling. A rub, like a marinade, adds flavor and texture to your meats, seafoods, fruits, and/or veggies. There are two kinds of rubs:

• Dry Rub: made up of herbs and spices and is either sprinkled over or literally rubbed into your grilling items.
• Wet Rub: should have a paste-like consistency and include a liquid ingredient. In most cases it is some kind of oil and gently coats the grilling items.

Pretty much anything goes, just like when making a marinade. The spices and seasonings are totally up to you and your personal taste. Just remember that you want to enhance the flavor of whatever your are grilling. Your goal is not to overpower and pop your taste buds.

So keep in mind ...

• Balance your flavors by mixing strong flavors with mild complimentary ones.
• Rubs should be worked/rubbed evenly and completely into the grilling item as much as possible.
• Skin is a flavor blocker so if your meat has skin, try and get underneath it as much as possible.
• Apply the rub in advance to give your meat and/or other grilling foods the most flavor possible. If you add your rub just before you start to grill, you're just adding flavor to your grill rack and not your meat.
  
  • Small items: 1 hour
  • Large items: 4 hours to overnight

Ready to rub? Try one of these easy recipes:

Kansas City Rib Rub

Memphis Rib Rub

Carolina Pulled Pork Rub

Frosty Summer Drinks 23 Aug 2011 2:52 AM (13 years ago)

Temperatures may be in the 90's but we're going to take you back to the 50's with our sweet soda float recipes! Discover the difference between an ice cream float and an ice cream soda. Then dive into a frosty glass of bliss with one of our easy recipes:

Clementine Julius
Classic Chocolate Ice Cream Soda	Lemonade Float
Classic Root Beer Float	Blackberry Ice Cream Soda

For more ideas, check out all our frosty drink recipes!

Makin’ Marinades 16 Aug 2011 3:00 AM (13 years ago)

Summer is grillin' season and why not? It's nice to relax outside with friends and family. (Plus, it's healthy and inexpensive, but "shhh..."). People talk about "perfect" grilling techniques, but did you know that one of the most important parts of grilling is marinating?

Yes folks, marinating is key because the juices moisten and enhance the flavors of your meats, seafoods, fruits, and veggies. The marinade, whatever it may be, transfers its flavors directly to the outside part of your food. Then, during the grilling process, the food blends with the marinade again adding the second round of flavor. Mmmm ...

But don't get too caught up in all that flavor. There are some important things to keep in mind:

• Marinades range in consistency, so don't be worried if you think it is too thick or thin.
• The easiest way to marinate is to toss your food and delightful mixture in a large ziplock bag. This way you can shake (to completely coat your food) without worry or disaster.
• Preparing in advance is great and I recommend it. However, after 6 hours it doesn't really make a difference and the juices actually start to breakdown your meat, cook your seafood, or overpower your fruits and veggies.
• It is very important to note that any additional marinade you have left must be boiled if you want to use it as a side sauce. Remember, you had raw foods soaking inside and you don't want to make your guests sick!

Choosing a marinade is completely up to you and your taste prefence - just make sure your flavors balance. The balance of a marinade is made up of three things:

• Acid, such as lemon juice or vinegar, adds tang and allows the marinade to penetrate the food
• Aromatics, such as herbs or chiles, add flavor and punch
• Fats, such as olive oil or yogurt, keep your food from burning off the marinade before being fully cooked

Try of one our delicious marinades and get grilling!

Sweet Chicken Marinade	Zesty Fish Marinade	Teriyaki Chicken Kebabs
Java Marinade	Teriyaki Salmon	Chili Tabasco Tilapia

For more ideas, check out all our easy marinade recipes!

The FunnySpoon Guide to Grilling 9 Aug 2011 3:05 AM (13 years ago)

Now, I am not afraid of fire or touching raw meat, but let's just say I am no professional when it comes to grilling. But this outside food experience is tons of fun and I want that to change. So, if you are like me, then these tips will get you out of the rookie corner!

Heat and Oil

There are two key points in grilling: heat and oil

• Make sure you preheat your grill. Think of it like baking - your cake will bake, but it's just not the same if you don't preheat your oven. The preheating process (don't be scared by the word process!) takes about 15-20 minutes for gas grills and 25-40 if you are using charcoal. Use this time to clean your grill rack and scrape off any leftovers from your last cookout. Just scrub the rack with a long-handed stiff wire brush.
• Once your rack is spic-and-span, lightly coat your grill with a nonstick spray or rub on some olive oil with a rolled up towel.

Temperature

Depending on what you're cooking, the temperature is important. An easy way to figure out how hot your grill is, is to carefully (I can't stress this enough) put your hand just above the rack (did I say carefully?) and count seconds ...

• 5 seconds = LOW
• 4 seconds = MEDIUM (this is a small fire on a charcoal grill)
• 3 seconds = MEDIUM-HIGH
• 2 seconds = HIGH
• 1 second = CRAZY HOT

For thin or small cuts of meat, like hot dogs, kebabs, steaks, chops, and burgers, you'll want things to be hot and fast. So that's the 2-second level, or HIGH. For fish, chicken with bones, veggies, and fruit, you'll want things on the 4-second level, or MEDIUM.

Flipping

To flip or not to flip? Flip when it feels right and the food starts to release its yummy juices. It's also good to move your food around the grill for different heat levels.

• Direct Heat: put foods directly over flames if you're searing or want it to cook fast
• Indirect Heat: put foods away from the flames and close the lid if you want to cook more slowly

Doneness

Ah, the secret of the master grillers. Even though there are general times for grilling certain things, it is still difficult to tell when something is actually ready. Honestly, it is just best to invest in a good old fashion thermometer. Better to be safe than sorry, my friends.

Remember, you can always cook more, but you can't go back in time and uncook your items. Obviously, undercooked meats are deadly but don't let that frighten you away - it's just a reality. So keep your eye on your grill and know that experience is the best tool (plus, like I said, a thermometer).

There you go - a non-headache guide to grilling like a champ! Now, go out there a grill your hearts out!

Chicken Teriyaki Kebabs	Grilled BBQ Chicken Pizza	Grilled Steak with Goat Cheese Sauce
Beer Can Chicken	Grilled Corn Salad	Grilled Peaches
Smoky Maple Chicken	Sweet Chicken Marinade	Memphis Rib Rub

Want more? Check out all our easy grilling recipes!

Surprise! 2 Aug 2011 3:59 AM (13 years ago)

I was browsing through some recipes and found the most amazing and incredible discovery...

One-ingredient ice cream that is fat- and dairy-free! Yes, I'm talking about ice cream that's healthy for you. I know it sounds crazy, and to be honest, I didn't believe it either, but it is true. Plus, you're going to be even more pumped when I tell you what the one ingredient actually is...

BANANAS!

Turns out, pulverizing frozen bananas with your food processor creates an ice cream-like creation that's pretty darn heavenly. And not only is this lusciously delicious dessert healthy, it's super simple to whip up.


Banana Ice Cream

Here are the key points:

• Bananas are obviously important, so opt for very ripe bananas. What's very ripe mean? Well, your bananas shouldn't be brown and mushy-soft. They should be nicely yellow and spotted and dotted brown.
• Peel your long yellow friends and cut them into 1-inch chunks. Size is important because either your food processor won't process or your consistency will be off if the banana bits are too big.
• Freeze for 2-3 hours. If you lose track of time and freeze longer it will still work, it'll just be more difficult. We are trying to avoid smoke and funny smells here!
• Toss your bits into the machine. If it's not pulverizing easily, add a tablespoon or two of liquid (e.g. water, milk, chocolate soy milk, etc.).
• You might have to blend for about 5 minutes. It's okay; it's normal. Just stop every so often to scrape the sides of the pitcher with a spatula.
• Your mixture might not completely look like ice cream. It should look like couscous when you have the right consistency. The magic moment comes when you grab your spatula and stir everything together. Then, presto-chango! Smooth, creamy banana ice cream ready to eat!

If you are making this for kids, or are just a sweet-tooth like me, you are welcome to drop in some delicious extras during the blending process, such as:

• Cinnamon-Sugar
• Cinnamon-Nutmeg
• Vanilla Extract or Beans
• Cocoa Mix
• Granola
• Frozen Fruit
• Raw Almonds
• Jelly
• Peanut Butter
• Maple Syrup Glazed Walnuts
• Sweetened Marscapone
• Chocolate Chips
• Chocolate Syrup
• Wildflower Honey
• Caramel

I Scream, You Scream, We All Scream for ICE CREAM SODAS! 26 Jul 2011 3:11 AM (13 years ago)

Summer is here and boy-oh-boy it's getting hot! And golly it feels good to cool off with a nice ice cold soda or fudge Popsicle. But why not do something a little more old-fashioned and make an ice cream float or soda? I know they sound like something you order in a diner with waitresses on roller skates, but they are so simple to make at home - in your own "parlor" - that you'll want them for all your heat waves.

Quick Tips:

• Pretty much any ice cream flavor, syrup, or soda will do; however, vanilla ice cream and chocolate syrup are fan favorites.
• It's important not to overfill your glass with soda. Always fill about 2 inches below the rim to keep from overflowing.
• Soda or seltzer water must be cold.
• Long spoons and straws are helpful to get every last drop!

Fun Fact: Ice cream floats are just ice cream and a soft drink, whereas ice cream sodas are made up of ice cream, a flavored syrup and soda water or seltzer water.

Classic Chocolate Ice Cream Soda
Lemonade Float	Classic Root Beer Float	Blackberry Ice Cream Soda

Stay cool, and bon appetit!

Backyard BBQ Staple: Potato Salad 19 Jul 2011 4:33 AM (13 years ago)

The ultimate backyard barbecue staple is potato salad. You can make it in advance, chill it, and set it out at the last minute for a huge hit that will fill your crowd's bellies without costing a fortune.

Looking for some inspiration? Try one of our favorite potato salad recipes:

Bacon Potato Salad
Dijon Potato Salad	Yellow and Green Potato Salad	Italian Potato Salad

There's also a growing trend for warm potato salad, so if you want to give that a whirl try one of these:

Hot German Potato Salad

Warm Spring Potato Salad

For more ideas, check out all our easy potato salad recipes!

Meals for the Week 12 Jul 2011 3:41 AM (13 years ago)

Our main concept at FunnySpoon is that if you go with easy recipes that take advantage of shortcut products you can buy at the grocery store, you can get a healthy, tasty dinner on the table on a busy weeknight. We're big fans of variety and like the fact that we can come home from work and have dinner ready in about 30 minutes, sometimes even less.

However, there's a way to shave even more time off if you're willing to sacrifice a little variety. Say you've got a busy week where you've got something going on every night and you can't bear the thought of drive-thru every night but you don't know how else you'll get a meal on the table. Then try one of these easy dishes! Make it on Sunday (but don't eat it!) and save it for Monday, Tuesday, and Wednesday night dinner. Not only do these recipes keep well for a few days, they actually taste better as all the flavors have had a chance to combine.

So try one of the recipes below (double or even triple it depending on the size of your family) and see how much time it saves! You can throw in a quick side salad (bagged lettuce + favorite dressing = super easy side!) and call it a night!

FunnySpoon's Turkey Chili
Johnny (aka Poor Man's Lasagna)	Chicken Picante	Eggplant Parmesan
Bacon Ranch Pasta Salad	Brunswick Stew	Chicken Tetrazzini

International Spotlight: Greece 5 Jul 2011 2:30 AM (13 years ago)

Greek cuisine may have many similarities to that of the Italian and Turkish cuisine, but it also has a style all of its own. It is full of fresh, powerful flavors and is extremely healthy, and not to mention super easy to prepare! Most Greek flavors are also found in other Mediterranean foods and include oregano, mint, garlic, onion, dill, bay leaves, and thyme. Sweet spices are also common and include cinnamon and cloves for meats and stews. Olive oil is also very, very important to the Greeks and is used in practically every dish.

Greek cuisine is very diverse and consists are many dishes and variations. Because of that reason it is hard to pinpoint specific dishes to the culture; however, there are some favorites...


Greek Summer Salad

Also known as Village or Country Salad, or in Greek Horiatiki Salata, this lovely salad is a favorite among most people and is served in every Greek restaurant and tons of non-Greek ones as well. It traditionally consists of tomatoes, cucumbers, red onions, feta cheese, kalamata olives, and olive oil. Many cooks prefer to peel the skins of the tomatoes, but it is not necessary and is up to you.


Greek Eggplant Salad

In Greek, this dish is called Melitzanosalata and is all about flavor and simplicity. If you would like to make it a heartier meal, just crumble some feta cheese and you won't need anything afterwards. Greeks love this dish and have it with all their meals because the flavors go so well with much of the other Greek foods. This salad can even be made into a dip if you substitute the vinegar for garlic and puree everything.


Tzatziki

Tzatziki is a scrumptious creamy cucumber and yogurt dip flavored with garlic. It is mind-blowingly delicious and if you haven't tasted it yet, you should and you will be hooked! This dip goes great with grilled meats, as a dip with veggies or pita chips, and even does nicely as a spread on a sandwich.

Want more? Check out all our easy Greek recipes!

Patriotic Party! 3 Jul 2011 5:46 AM (13 years ago)

It's a chore going out and buying decorations for just one day of fun, or maybe even just a few hours. Plus, most of the decorations only get used one time before you have to throw them away. So, this year, keep your money in your wallet and let your food do all the decorating!

Celebrate the 4th of July with this festive, All-American menu featuring all things RED, WHITE, and BLUE!

Patriotic Summer Salad
Red, White & Blue Cookies	Stuffed Strawberries	Patriotic Cheesecake
Patriotic Spritzer	Patriotic Sangria	Patriotic Shooter

Want more? Check out all our easy recipes! Happy 4th of July!

The Cobbler 28 Jun 2011 3:34 AM (13 years ago)

Summer is just around the corner and that means lots of BBQs and picnics with friends and family. While burgers and hot dogs are great there is the issue of what to make for dessert. Baking is difficult in the heat, so cobbler is the perfect compromise! Unlike pie, which can be tedious and tasking, cobblers are incredibly simple and quick to prepare. Plus they are loaded with flavor no one will be able to resist!

Cobblers are a wonderfully savory and delectable dessert with a thick biscuit-like crust and fruit filling. This super satisfying sweet originated in the British American colonies and was brought about because of the lack of equipment and different ingredients in the area. So, in perseverance, the settlers stewed fruit to make a filling, covered the fruit with a layer of uncooked scone or biscuit batter and baked over a fire. When finished the crust was bumpy and irregular, just like that of a cobbled street.

You can use just about any fruit or fruit filling that you like, but the most common fruits used are apples, blueberries, and of course, peaches. Keep in mind that if you are using apples, a fruit with low sugar content, to toss in a little bit of sugar (about 3 tablespoons) and a touch of cinnamon (1 teaspoon) for some punch.

• If you use fresh fruit instead of canned just be sure to peel the skin because it will slide off during the baking process. No one wants random pieces of skin floating around in their ooey gooey cobbler!
• If you use canned fruit be sure to drain the liquid completely and rinse well before using. Otherwise, you lovely cobbler will be a puddle of liquid.

After cooking, let your cobbler rest for about 15 minutes before serving. Do not fret; it will still be hot enough to serve with some cold vanilla ice cream and still get that fabulous melted effect!

Also, don't hesitate to combine fruit. It brings out the colors of summer and tons of flavors. Plus it's healthy - it is fruit after all, right?

Apple Walnut Cobbler

Cherry Cobbler

Simple Peach Cobbler

For more ideas, check out all our easy dessert recipes!

Quick Summer Cocktails 21 Jun 2011 3:37 AM (13 years ago)

Summer is here and that means it's time to whip out the ice bucket and blender for some sensational libations. Try our Southern Gentleman, Barbie Slippers, or Raspberry Jammer for a cool evening during the summer heat. And for something booze-free, check out our Blackberry Ice Cream Soda or Watermelon Smoothie.

Southern Gentleman
Barbie Slippers	Raspberry Jammer
Blackberry Ice Cream Soda	Watermelon Smoothie

For more ideas, check out all our easy drink recipes!

A Day for Dads 18 Jun 2011 10:16 AM (13 years ago)

Believe it or not, the time to celebrate your dear ol' Dad has come! He has helped you with your projects, given you extra hugs when you were sick, taught you how to do things, and certainly tons more. So what better way to show him your appreciation than to give him some love-filled home cooking? However, since you would rather be spending time with him than slaving away in the kitchen, we have provided you a quick and simple, (but, oh-so-love-filled) list of menu options.

Breakfast:

Breakfast is a big deal for dads, or at least for my dad, so don't let mom hog all the attention with breakfast in bed! Serve on a tray with some orange juice and/or coffee and all your Father's Day cards.

French Toast Casserole

French Toast and Egg Strata

Spinach Quiche

Lunch:

Dads love hearty foods and these mouthwatering sandwiches and sides are guaranteed to please!

BBQ Pork and Slaw Sandwiches	Southwestern Steak Sandwiches	Meatball Subs
Cole Slaw	Chef Pasta Salad	Grilled Corn Salad

Dinner:

Make dad feel like a king on his special day by preparing a savory and delicious dinner with all the people he loves. Here are some fast and easy dinner ideas that will make any dad think "Wow, I feel special!"

Grilled Steak with Goat Cheese Sauce	Beer-Roasted Asparagus
Cheesy Garlic Biscuits	Chocolate Bacon Cupcakes

Looking for something else? Check out all our easy recipes!

FunnySpoon hopes you have a lovely, fun-filled, and of course delicious Father's Day! Happy Father's Day, Dad!

International Spotlight: Thailand 14 Jun 2011 2:32 AM (13 years ago)

I am a HUGE fan of Thai food and literally, as I am writing this sentence, my mouth is starting to water just thinking about all the wonderful tastes Thai food offers! From its strong aromatic senses to its full-bodied flavor, it covers all the fundamental tastes: hot, sour, sweet, salty, and bitter (optional), which happens to be essential to Thai cuisine. Thai food also tends to be very healthy since much of the ingredients consist of veggies, noodles, rice, and light meats, like chicken or fish. Another incentive, if you are not already convinced, is that it is totally simple to make!


Coconut Rice

Coconut rice, although made in other countries around the world and originated in Indonesia, is also prepared and eaten in Thailand. The sticky rice is commonly known as Khai Niao and is made with jasmine rice, coconut milk, sugar, salt, and water. Traditionally, it is served with oranges to balance the sweetness of the milk and sugar, but mangoes are popular as well. For most of the country khai niao is a staple and pairs well with all Thai dishes, such as curries, stir-fried veggies, light meats and seafood dishes.

One tip though, just be sure to gently fluff and mix the rice so that you catch all the coconut milk solids that might have separated during the cooking process.


Spicy Thai Peanut Dip

Peanut Sauce, or Nam Jim, is traditionally prepared with coconut milk, soy sauce, galangal (part of the ginger family), garlic, spices, and obviously, peanuts. Again, this sauce is made in other countries, but is considered not as sweet. Peanuts sit proud and center for this recipe, although peanut butter is a great substitute, and can be used as a condiment, marinade, or satay sauce. If you want to be authentic, prepare your peanut sauce with a chicken sauté. However, if you are using it as a dressing or with noodles, you may want to thin the sauce out a bit and would then use more coconut milk.


Coconut Soup

Tom Kha Gai literally means chicken galangal soup in Thai, and has a mild, creamy, rich flavor that pairs nicely with chicken or shrimp. However, for you veggie eaters out there, you can toss the meat out all together and add oyster mushrooms if that is what you prefer. It is perfectly simple and filling and if you like a little kick, don't be afraid to add some chili flakes!

Hope I haven't made you salivate too much! See you next time ...

Want more? Try all our easy Thai recipes!

You Call That A Salad? 7 Jun 2011 2:46 AM (13 years ago)

Seems like these days people play fast and loose with the term "salad". Traditionally we tend to think of a salad as a green, leafy dish topped with different things and served before the main dish in a meal. But technically a salad can have a wide variety of base ingredients (vegetable, legume, pasta, eggs, grains, meat/seafood, fruit), can be hot or cold, and can be served at any point in the meal. So basically, as long as it's a mix of ingredients, you can probably get away with calling it a salad.

So in the spirit of all-inclusion and variety, here are some of our more unique salads:

Feta and Cucumber Saute
Pea and Cheese Salad	Russian Beet Salad	Tomato Salad
Warm Spring Potato Salad	Watermelon Feta Salad	Lime Jello Salad

Would you argue that these are even salads? What are you favorite off-the-wall salads? Share in the comments!

International Spotlight: Italy 31 May 2011 3:46 AM (13 years ago)

As promised, this week's international spotlight is the food-famous Italy. Known for their use of fresh produce and utter simplicity, the Italians have been satisfying our bellies for over 2,000 years. With that said, let's toss in some garlic and get started!


Tomato-Artichoke Bruschetta

Ah, bruschetta, the preferred appetizer known for its flavor and simplicity is actually pronounced with a "k" sound, and in Italian means "to roast over coals." The lil' toasted morsel originated in central Italy and dates all the way back to the 15th century. Contrary to how we know it today, it consisted only of toasted bread, garlic, olive oil, salt, and pepper and was a way to salvage bread that was going stale, and for oil producers to taste their delectable products.

Since then, there have been many variations, including marinated red peppers, vegetables, beans, assorted meats, and/or cheeses. However, when we think of bruschetta, we think of marinated basil, tomatoes, olive oil, garlic, salt, and pepper. Really, it's wonderful no matter how you serve it up!


"Homemade" Pizza

The classic of all classics - pizza - has been tossing its way into our homes for centuries. Though we credit the Italians for their wonderful creation the dish actually started in Greece, where people used to bake large, round, flat breads dabbed with oil, herbs, spices, and dates. It wasn't until the 18th century that the flatbread made its way to Italy but was still served similar to that of the Greeks. We have the Neapolitans and Queen Margherita to thank for adding tomatoes and for making pizza as we know it today.

Buying pre-made dough is great and a huge time-saver. However, if you feel the urge to make it yourself, know that it doesn't have to take all day. Mix and knead all your ingredients in the morning, put the dough in an oiled bowl, cover with oiled plastic, and toss into the fridge until you come home from work and are ready to bake.

Also, if you have leftovers (yeah right!), you can reheat your pizza in the oven at 400 F for 5 minutes, or use a skillet or toaster oven. Microwaving can make your pizza and all your hard work soft and soggy so don't cave in!


Eggplant Parmesan

A southern Italian dish consisting of layering thinly sliced eggplant fried in olive oil with tomato sauce, mozzarella cheese, parmigiana cheese, and basil. There are many theories on how this dish came to be, but whatever the case may be, we are thankful--even meat lovers can be satisfied by this heavenly vegetarian dish.

If are you going to make eggplant parmesan, be sure that you use eggplants within a day or two after purchasing to avoid browning and bitterness. Other than that, you can bake, grill, or broil - the choice is yours.

This is a great dish to prepare in advance. Let your eggplant parmesan cool (about two hours), package in an airtight container, and freeze for up to four months. When you are ready for it, let it thaw completely and pop it into the oven.

Grazie, or thank you, and see you next time when we spotlight the fabulous flavors of Thailand!

Lovely Little Lentils 24 May 2011 3:46 AM (13 years ago)

Lentils are probably one of the most forgotten veggies. The funny thing is that they are one of the healthiest things you can eat. Seriously, lentils have tons of protein, amino acids, fiber, and vitamin B with almost no fat! This is especially great for vegetarians or for people, like me, who want some extra protein and don't always feel like eating something heavy (like meat can sometimes feel).

There are three varieties of lentils: brown, red, and green. They require no pre-soaking, like some other legumes. This means that they are quick to cook and are paired nicely with rice or in soups or even salads. The only thing to remember is to season them well--bland is never good. It's as simple as that!

So check out our three favorite (and super easy) lentil recipes and start enjoying this easy legume today!

Lentil Soup
Marc's Cheater Lentil Soup	Spiced Lentils and Scallops

Graduation Party Grub 17 May 2011 2:26 AM (13 years ago)

Throwing a party for a recent grad? Whether it's for a growing teenager or a starving college student, one thing's for sure - these kids want some real food! Serve up platters of Burger Bites with easy sides like Taco Dip (7 layers to fill them up!) and Baked Potato Salad (all the ingredients of a baked potato in potato salad form). Hats off to your simple yet hearty celebration!

Burger Bites
Taco Dip	Baked Potato Salad

For more ideas, check out all our easy party recipes!

Let There Be Color! 10 May 2011 2:36 AM (13 years ago)

Spring has finally made its way here and with all this sun and warmth comes colorfully delicious spring vegetables! So, be gone winter veggies! We have endured you long enough ... In with the parade of bright and beautiful artichokes, asparagus, avacados, radishes, arugula, beets, carrots, scallions, peas, spinach, purple-sprouting broccoli, leeks, spring onions ... come and freshen up our tired dishes.

Here are some tips to liven up some your meals:

• Simple is our specialty and that is exacly what asparagus calls for... just sauteé with some garlic and drizzle with some luscious balsamic vinegar.
• Have half an avacado by itself or toss it into a salad or a sandwich - just remember to squirt a little lemon juice after slicing to prevent browning.
• Sneak some chopped spinach leaves into any dish for a nutritional boost and antioxidants.
• Dress beets with a flavorful vinaigrette and serve warm or at room temperature, however add them last because their full-bodied color tends to seep into everything else.

Asian Asparagus
Italian Artichoke Salad	Chunky Avocado Salad	Broccoli Bean Salad
Baby Spinach and Goat Cheese Salad	Colorful Chicken Salad	Shrimp Scampi Pasta and Peas

International Spotlight: Mexico 3 May 2011 9:37 AM (13 years ago)

In honor of Cinco de Mayo (the 5th of May) we have decided to spotlight Mexico. For those of you who do not know or have forgotten, Cinco de Mayo is not Mexico's Independence Day. Actually, it is the celebration of the Mexican army's victory against the fierce French army at the Battle of Puebla on May 5, 1862. Although it is celebrated in Mexico it is not a Mexican holiday, but actually an American Civil War holiday and therefore we Americans join in on the festivities. So in honor of our Mexican pride, let's raise our Margarita glasses and get started!

Mexican cuisine is known for its bold, mouth watering flavors, colorful decorations and plentiful assortment of spices. It's great family and party food, so why not combine the two and go loco?!?


Guilt-Free Guacamole

• Guacamole dates all the way back to the time of the Aztecs and was originally called ahuca-milli, which translates to avocado sauce or mixture. There are many variations to creating your own guacamole, but traditionally it only includes avocados, onions, chilies, tomatoes, and salt.
• The avocado sits center stage in this recipe and is therefore essential and that is why choosing your avocados are very important. Hass avocados have the best taste and are actually the easiest to find, as they are produced year round. The darker colored fruit are usually the ripest, but it is not the best indicator. Get up close and personal with your bumpy, green friends. If your avocado is tender, but not squishy than that is your winner.
• Serrano and jalapeno chilies are the Mexicans' preferred chilies and are most commonly used. Small chilies tend to be super hot, so be sure to chop them well and wash your hands after handling, as to avoid any accidents. Another than that, the choices are yours, amigo.
• Serve immediately or chill for up to 3 hours.

Tangy Orange Margaritas

• Margaritas are a Mexican cocktail consisting of tequila, triple sec, and lime, and often served with salt around the rim of the glass, but there are hundreds of variations to the drink.
• It was be served as is, with ice, or blended.
• Although thought of as a popular Mexican drink, its founder was an American from Texas named Margarita Sames, who created it in 1948 at her vacation home in Acapulco.
• Margaritas are super easy to prepare, can be made ahead of time, and tons of fun to drink!

Tempeh Tacos

• Tacos are the Mexican equivalent to our sandwich. Traditionally, the contents can vary depending on the region, but usually include some marinated meat served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro.
• Contrary to popular belief, tacos are actually eaten as an entree or a morning or midnight snack. However, tacos are perfect for parties because they can be served without utensils and can be prepared on the spot. Just serve up some salsa guacamole, cilantro, onions, and lettuce and you have yourself a festive taco bar!
• If you want to keep tradition in mind, most taco stands accompany their tacos with whole or sliced red radishes, lime slices, salt, pickled or grilled chilies, and even grilled cambray onions.

Salud ("cheers" in Spanish) and Happy Cinco de Mayo! We'll see you next time when we spotlight another cultural favorite, Italy.