Tuna Noodle Casserole

Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!


Tuna Noodle Casserole

The ingredients are simple – canned tuna, mushrooms, peas, noodles in a homemade creamy sauce (without canned soup) finished with toasted breadcrumbs. Keeping canned tuna on hand is a great way to whip up quick lunches and dinners like the classic Tuna Melt or Tuna Macaroni Salad.

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45 Allergy Friendly Dessert Recipes


45 Allergy Friendly Dessert Recipes means you always have options for a sweet treat whenever the craving strikes! I don’t personally have any experience with food allergies in my own home, but we know lots of people who do. And even more people who are trying to better their health by eliminating certain foods from […]

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Sweet Potato and Avocado Salad

Sweet Potato and Avocado Salad

I’m on a salad KICK! Blame it on the quarantine, but it’s literally forced me to start making my own salads instead of ordering them. I think the two things I get weirdly intimidated by are what to put it in to make it not hodgepodge (but if it is hodgepodge, it’s still totally fine) and the dressing. Homemade dressings are the way to go if you have the 3 minutes to spare! And you know I am one for a shortcut 😉

This Sweet Potato and Avocado Salad is EASY! And if you don’t feel like making the dressing any lemon vinaigrette or even just some olive oil and sea salt would be perfect!

Sweet Potato and Avocado SaladSweet Potato and Avocado Salad

Sweet Potato and Avocado Salad

2020-05-20 11:41:24

  1. sweet potato, chopped
  2. olive oil
  3. sea salt and pepper
  4. spinach
  5. kale, chopped
  6. avocado, diced
  7. pine nuts
  8. feta
  1. 1/4 cup extra virgin olive oil
  2. 1/2 lemon, squeezed for juice
  3. 1/2 teaspoon of Dijon mustard
  4. 1 garlic cloves minced
  5. dash of salt and pepper
  1. preheat the oven to 400F
  2. toss the sweet potato in olive oil, sea salt and pepper and roast for about 20-25 minutes until fork tender
  3. add all of the dressing ingredients into a mason jar and shake well. set aside.
  4. add the kale and spinach into a large bowl, and toss lightly with dressing until coated
  5. add the roasted sweet, potato, avocado, pine nuts and a little more dressing and lightly toss until coated.
  6. add to serving bowl and top with feta
  1. adjust based on portion size!

Spinach for Breakfast https://www.spinach4breakfast.com/

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Turkey Club

A classic Turkey Club sandwich made healthy, piled high with turkey breast, bacon, lettuce, and tomato on whole grain bread, the perfect easy lunch.


Turkey Club

The other day I was craving a turkey sandwich for lunch and decided to make a turkey club. I used Boar’s Head turkey thinly sliced, my favorite turkey from the grocery store deli. It hit the spot! For some twists on the classic, try my Bento Box Turkey Club Roll Ups and Chicken Club Lettuce Wrap Sandwich.

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White Chocolate Covered Oreo Flowers


These White Chocolate Covered Oreo Flowers are decorated with spring bouquets made out of M&MS. Easy to make, so cute, and delicious too! I’m starting a new YouTube series called Baking with Kids. And it’s all about getting your kids in the kitchen (with or without you) and walking them through making simple and delicious […]

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Founding Farmers | Washington, DC

Founding Farmers | Facebook | T: @foundingfarmers IG: @foundingfarmers
1924 Pennsylvania Ave. NW (map it!)
Washington, DC 20006
(202) 822-8783

Vegetarian/vegan/gluten free? Y/N/N

At the end of February, in Washington, D.C. for the Dad 2.0 Summit, I ventured out to breakfast with Aaron from Small Steps Are Giant Leaps. We hit the road early in the morning, before conference sessions had started, to Founding Farmers in the Foggy Bottom neighborhood.

Founding Farmers is the flagship restaurant of the larger Farmers Restaurant Group, a co-op that includes restaurants, bakeries, and distilleries.

The space features a cozy pub feel in the inner circle, with dark wood and low ceilings, while the outer seating includes two-story windows and plenty of natural light.



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Margherita Pizza

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.


Easy Margherita Pizza

“One cannot think well, love well, sleep well, if one has not dined well.” This week I am transitioning back into sharing recipes that my family loves. I’m sure by now that you’re no stranger to the ever-so-popular Greek yogurt dough that I used in these bagels, this grilled pizza, and this breakfast pizza. This dough is quick and easy to make – no time for rising needed. For other no-yeast alternatives, use French bread or tortilla pizza. For a low-carb pizza option, try my Zucchini Pizza Bites.

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Cinnamon Roll Cake


This Cinnamon Roll Cake is heaven in a pan! You’ll like these better than actual cinnamon rolls, no joke. Check out my Breakfast & Brunch Recipes. Main Ingredients Needed for Cinnamon Roll Cake butter flour sugar eggs sour cream brown sugar cinnamon powdered sugar How to Make Cinnamon Roll Cake 1. Whisk up the batter. […]

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Making Our Way in Washington, D.C.

I haven’t been to Washington, D.C. since I was in junior high, so I was very excited to return for a long weekend for the Dad 2.0 Summit, an annual conference of bloggers, podcasters, entrepreneurs. I was lucky to tap into this community of creatives while still finding time to enjoy the city.

I was fortunate to receive an Oren Miller scholarship to cover my conference and travel costs; it’s named for an active member of the Dad 2.0 community who passed away from lung cancer in 2015. Aaron from Small Steps Are Giant Leaps tipped me off to the scholarship.

So here we go…

I arrived on a bright blue but very windy day at Reagan Washington National Airport and caught the Metro to the Smithsonian station…

…then walked to the luxurious Mandarin Oriental hotel where the conference was being held. In addition to winning one of the scholarships, I was doubly lucky to win a deluxe suite upgrade. My roomie Mike from Ontario and I got to live in style for a couple nights!

I arrived early on Thursday morning, with the goal of exploring a while before the conference started that evening. I did a search for coffee shops near the hotel and found a Blue Bottle Coffee in the District Wharf. It was an awkward walk to get to the wharf, with the area dominated by roads and not sidewalks, but I still took solace for a while with a cappuccino and a pain au chocolat in the glass-walled shop.

And oh look… there was a District Doughnut right next door…

After regrouping at the hotel, I struck out with Aaron to explore museums lining the National Mall. First stop: the National Air & Space Museum.

The museum is currently under construction, so some items are off display or re-arranged. But you can still see many of the greatest hits: the Spirit of St. Louis, the Bell X1, an unused Apollo moon lander, John Glenn’s Friendship 7 spacecraft, and a variety of spacecraft, satellites, planes, and rockets.

As expected, Ohio get some solid representation, from the Wright brothers’ original 1903 flyer to Neil Armstrong’s Apollo 11 moon landing suit.

After Air & Space, we strolled north across the Mall, glimpsing the Capitol, and heading to the National Gallery of Art. We briefly visited the main building, then followed the underground tunnel to see Multiverse, a light installation that moves up and down the tunnel.

We popped out on the other side where we visited more of the collections, admiring some iconic presidential portraits and other work.

And then we took a jaunt to the National Museum of Natural History, admiring animals, dinosaur skeletons, and many other exhibitions.

The incredible thing is – if you didn’t know it – is that almost all of these museums are FREE. They’re wonderful resources for art, science, space, technology, history, and more. Note, too, that you do need a valid ID to enter then, and very soon, because they are federal buildings, you’ll need a Real ID.

Our walk took us around the Washington Monument, which looked gorgeous against the late winter blue skies. It was also very windy that day, so the flags snapped and whipped against the poles.

That night, after the opening conference sessions, Aaron took me to U Street to visit a DC icon: Ben’s Chili Bowl.

THIS IS MY KIND OF PLACE. I love these spots, the ones that are neighborhood landmarks, the places that have weathered decades of change and still consistently serve filling comfort fare. Getting to visit a place like Ben’s truly gives you the pulse of a destination.

Ben’s is a family-run affair, open since 1958 and serving chili, hot dogs, burgers. I ordered their signature, the Chili Half Smoke, a grilled sausage served on a toasted bun with mustard, onions, and house chili. Perfect late night eats.

The next day’s adventures were largely focused on conference sessions, but we did start the day with breakfast at Founding Farmers, a quick wander through Foggy Bottom, a stop for more coffee at La Colombe. Later that evening I caught up my with good friend Terry, who I’ve known since college, for beers at the excellent Bluejacket in the re-developed Navy Yard.

We finished out the night with a group from the conference at Ted’s Bulletin, a modern diner that lets you feast on all your favorites: pot pie, meatloaf, fried chicken, burgers, and (ohhhh yeah), breakfast served all day.

On Aaron’s advice, I stopped by their front bakery counter and picked up Ted’s Tarts, homemade poptarts that proved to be an amazing breakfast the next day.

Much of Saturday, the last full day of the conference, was spent in sessions. Fortunately, I had a big break in the afternoon, and the weather was again chilly but clear, so I struck out across the Mall, passing the Art Gallery, the FBI, Department of Justice, to visit the National Portrait Gallery.

I spent an hour-and-a-half there, but could have made a full day of it. Modern and contemporary art, classical pieces, sculpture, paintings, installations, video.

My favorite was the Presidential Gallery, starting with President Obama’s recent portrait by Kehinde Wiley.

And there are plenty more discoveries. I didn’t know that Norman Rockwell did Nixon’s portrait, for instance. Or that there are life casts of Lincoln’s face.

Another favorite included these monstrous portraits of the Grand Canyon of Yellowstone, painted in the early 1870s. We visited this very spot last summer. The point where these painters were standing, with views up the canyon, is now called Artist Point.

Other wanderings took me through the modern section, to see Michelle Obama’s new portrait by Amy Sherald. Right next to it is a stunning photograph of Toni Morrison.

My stroll took back took me past Ford’s Theatre, the Petersen House across the street (also known as “the House Where Lincoln Died”), and a breakfast joint that’s sure to be on my next trip: Lincoln’s Waffle Shop.

I looped down Pennsylvania Avenue past the Treasury building and around the White House. Aside from my personal feelings about the house’s current residents, and understanding that security is always an issue, I was frustrated that you couldn’t get any closer to really see the building. My photo above is the closest you can get (aside from booking a tour).

That evening Aaron and I hit up another DC icon, the Old Ebbitt Grill, close to the White House and the Treasury. The restaurant was completely packed, room after room of long, back-lit bars, dark wood, artfully painted ceilings. While we waited for a table, we first grabbed cocktails, then enjoyed oysters (the house specialty) and the Chicken #1 sandwich.

After dinner we strolled through the cold and wind to the western portion of the Mall, skirting the Washington Monument and visiting the WWII Memorial, the Korean War Vets Memorial (the figures are positioned to look like soldiers on patrol – it looks particularly haunting at night), and the Vietnam Veterans Memorial Wall.

And then we mounted the steps of the Lincoln Memorial, reading his words inscribed on the wall, standing where Dr. Martin Luther King, Jr. gave his famous “I Have a Dream” speech.

It was a sobering but beautiful sight to end the evening and the full conference. I loved the community of Dad 2.0, the chance to learn more about blogging and get new ideas, and especially to explore a new destination, with an eye towards bringing our boys back here soon.

The post Making Our Way in Washington, D.C. appeared first on Breakfast With Nick.

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Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Buffalo Chicken Pinwheels, and these Mozzarella Sticks.

Pigs in a blanket stacked up on a white plate with marinara sauce on the side.

Pigs in a Blanket

There are few things in life myself and my family love more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. Literally, heaven on earth.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults.

There are a million different ways you can make pigs in a blanket, but our favorite is what I grew up with, good ol’ packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

  • Crescent roll dough. I grew up using crescent roll dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!
  • Hot dogs. I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.
  • Cheese. I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.
  • Dijon mustard. This is optional, I usually do half with dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, the roll the hot dog up as I normally would.
  • Butter. You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with to taste.
  • Spices. You’ll need garlic powder and onion powder.
  • Maldon salt. This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

Dough laid out with a slice of cheese and cut up hotdog with rolled uncooked pigs in a blanket.

How to make Pigs in a Blanket

  • Prep the ingredients. Cut the hot dogs into thirds. Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangle that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket.
  • Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  • Wrap them up. If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on a baking sheet lined with parchment paper.
  • Bake. Bake for 12 minutes until golden brown and cheese has melted.
  • Make the garlic butter. While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flakes sea salt.

Pigs in a blanket on a sheet pan getting ready to be baked.

Pigs in a Blanket Sauce

There are so many options when it comes to a sauce for pigs in a blanket. Most of the time we serve them simply with ketchup and mustard. But here are some other options for you:

  • Chipotle ketchup. Mix a little bit of ketchup with chipotle powder or adobo sauce
  • Mix ketchup and mayo for a creamy dipping sauce.
  • For a little tang, mix a little bit of dijon mustard with mayo.
  • Honey mustard.

Can you make these in advance?

ABSOLUTELY! Please do. You can prep them a day in advance, cover with plastic wrap and then bake right before serving.

Pigs in a blanket cooked with cheese melted on the sides to the pan.

Substitutions and Tips and Tricks for Recipe Success

  • Swap out the crescent roll dough for puff pastry or even pizza dough if that’s what you have on hand
  • For a spicy pigs in a blanket, add in a little bit of crushed red pepper flakes or cayenne pepper to the garlic butter.
  • Use cheddar, pepper jack, or even gouda in place of the American cheese.
  • Don’t over cook them!
  • Feel free to swap out turkey or chicken hot dogs for the beef.

What to serve with pigs in a blanket?

  • These pretzel bites would be another great finger food to serve with the pigs in a blanket.
  • For a play on a chili cheese dog, serve them with the Best Chili Recipe Ever.
  • If you want to make the pigs in a blanket the star of your meal, try serving them with this simple, but filling Strawberry Avocado Salad.

Pigs in a blanket being dipped in red marinara sauce.

Print

Pigs in a Blanket

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Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!
Course Appetizer
Cuisine American
Keyword pigs in a blanket, hot dogs in crescent rolls
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pigs in a blanket
Calories 76kcal
Author Nicole Leggio
Cost $10

Equipment

  • Baking Sheet

Ingredients

  • 4 hot dogs
  • 2 slices American cheese
  • 1 package crescent roll triangles
  • 1 tbsp dijon mustard
  • 2 tbsp salted butter
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • ketchup, mustard, and maldon salt for serving

Instructions

  • Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
  • Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
  • Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  •  If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on prepared baking sheet.
  • Bake for 12 minutes until golden brown and cheese has melted.
  • While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Nutrition

Serving: 1pigs in a blanket | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Calcium: 40mg | Iron: 1mg



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