Fried Rice

Hello All!  Happy Spring!  Hope things are going well at everyone's asylum.  Prayers to those that need them.  I'm recently making some changes to my diet, well lifestyle changes as they call them, lol.  Sodium seems to be the culprit of my issues, and man is that stuff everywhere or what?  This recipe for Fried Rice is from "The No-Salt Lowest sodium Cookbook".  It was surprisingly delicious.  I honestly think once you get used to not having the salt you don't miss it!

Fried Rice

2 tablespoons extra virgin olive oil

2 cups cooked and chilled short grain white rice

1 clove garlic, minced

3/4 cup mixed chopped vegetables

1/2 chicken breast - optional

1 egg

Pepper to taste

In a nonstick saute pan, skillet, or wok, heat the oil over medium-high heat.  When hot, combine the rice, garlic, vegetables and chicken if used, then stir fry for about 3 minutes.  Push the mixture to one side and drop in a single egg.  Stir it around to scramble it.  When it is close to hardening, stir it into the rice mixture and continue to stir fry for another 2 minutes.  Pepper to taste.  Serve hot.

Peep decor ideas

So if all else fails and you still have some peeps, why not do a little spring decorating?  This would be great for an Easter center piece as well.  I own none of the pictures they were found on the Internet and Pinterest.

Adult Peeps

Before I give you today's recipe we need to have the responsibilities talk.

Don't drink and drive!
Don't drink and Facebook
Don't drink at Easter dinner and tell your Uncle (or whomever) what you really think of that dish they bring every year!

I may need some of these by the end of the week. My oldest child has put in requests for chlorine, matches to make a rocket, 9V batteries and he built a working low voltage taser--all this weekend!  What the heck is Easter break going to bring?!?!

Peep-Infused Vodka

approx 30 Peeps
750 mL vodka

Place all Peeps into a large jar. Fill with vodka. Allow Peeps to marinate in the vodka in the refrigerator for 3-4 days. Vodka can be used as-is, or Peep remnants can be removed by straining vodka through a coffee filter.

Baking Bites

Peeps Pudding S'mores Pie

It is the week of Easter! My kids have a crazy weird schedule this week. They had Monday off (but still have track practice), then they get Thursday - Monday off for Easter. We don't have Spring Breaks here in SD.  And now it's snowing here!

My mom insists on buying those disgusting Peeps (sorry Peeps)! There are always some left so I figured I would get ahead of the game and find a way to use them. I think if they are covered in chocolate I'm more likely to eat them.

Peeps Pudding S'mores Pies

Yield: 6 mini pies Prep Time: 10 minutes Total Time: 10 minutes
These Peeps Pudding S'mores Pies are a quick, cute, and easy Easter treat. Fun for kids to put together on their own!

Ingredients:

6 Keebler Mini Graham Cracker Crusts
2 Cups chocolate pudding, prepared
6 Peeps marshmallow candies
Carrot candies, optional
Colored sanding sugar, optional

Directions:

Divide prepared chocolate pudding among 6 mini crusts (approximately 1/3 cup in each crust).
Top with a Peep candy and carrot. Top with matching colored sugar (optional).
Chill before serving if desired.

Notes:

Switch things up and make these in a regular sized graham cracker crust if you can't find the mini crusts at your store.
This is a perfect recipe for children to make independently! Lay out the ingredients and let them have fun!

Original recipe and images © In Katrina's Kitchen

Guiness Beef Stew

Sorry I'm late today! I was back in a library. Lots of 7-9 year olds! I love every minute of it, but I'm exhausted when I get home!

I honestly don't know where I got this, it was on a recipe card in my favorites section!

Guiness Beef Stew

Ingredients
1½ lb Beef Chuck cut into 1½-inch pieces
½ cup Flour
1 tsp Salt
½ tsp Black Pepper
¼ cup Vegetable Oil
2 tsp minced Garlic
3 cup Beef Stock
1 bottle Guinness Extra Stout
½ can Tomato Paste
2 tbsp Brown Sugar
¼ tsp dried Thyme
1 tbsp Worcestershire Sauce
2 pounds of small Red Potatoes, quartered
1 Onion, chopped
1 lb Carrots, chopped
1 Bay Leaf
Instructions
Preheat oven to 350.
Mix together flour salt and pepper.
Heat oil in dutch oven over medium high heat.
Dredge meat in small batches and brown in oil.
Remove browned beef and set aside.
Add Onion to pan and cook until golden (about 5 minutes).
Add Guinness and garlic and scrape browned bits from bottom of pan.
Add back browned beef and remainder of dredging flour and bring to a simmer.
Then, add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
Place in oven for 2 hours or until meat is fork tender.
Add in carrots and return to oven for 1 hour.
Add in potatoes and return to oven for 1 hour or potatoes are cooked through.