Do you want to make your Easter meal a little more interesting?
Try using your same recipe that you always use, but divide the egg filling into different bowls and add different food coloring to each bowl. You can even play around with the colors combining different ones to get unique shades of color.
This is a great way to get children to try deviled eggs. The food coloring has no impact on the taste -- only on the appearance.
Give it a try and HAPPY EASTER from Fincher Family Sweets!
You don't have to go out to an authentic Italian restaurant to get a scrumptious bowl of hearty minestrone. Even though the weather has warmed up during the day, it is not too hot to make this delicious Italian dish. And you can make the tasty soup right at home --- perfect for a cool March evening and great to last for an entire weekend.
INGREDIENTS
3 T extra-virgin olive oil 1 c diced yellow onion
1/2 c diced red onion 3 cloves garlic, finely chopped
1 c ea. of celery, fennel, red potatoes & zucchini
1/2 bunch Swiss chard, stems off 1/2 bunch collards, stems off
1/2 bunch fresh spinach, stems off
salt & pepper to taste 4 vegetable stock
1 c Marinara 12 c parmesan
1 c small pasta, cooked & drained
1 c canned cannellini beans, rinsed & drained
DIRECTIONS
heat oil in large pot
add all onions & cook til caramelized
add garlic & cook 1 min.
add carrots & celery & cook til tender
add fennel, potatoes & zucchini & cook til tender
add greens & allow to wilt
add salt & pepper & stir
bring to boil; then add marinara & parmesan
bring to second boil; then reduce heat & simmer
cook 15 mins.; then add pasta & beans
cook 5 more mins.
garnish with grated parmesan, drizzle of oil oil & pinch of black pepper
Serve piping hot
Remember, veggies cook best when they are all chopped to approximately the same size. Greens are excellent additions to a healthy soup as they provide not just flavor, but iron fiber and other vital
The Month of March is often the last blast of icy weather and snowfall before Spring emerges to rejuvenate the earth. There is no better time to try a new healthy and tasty soup recipe to delight the palate and warm the tummy. This Colorful Chicken and Squash Soup recipe makes a perfect meal on a chilly March evening. Try it!
Ingredients:
1 boiler/fryer chicken (4 lbs) cut up 13 cups water
5 lbs butternut squash (10 c) peeled & cubed 3 t salt
1 bunch kale, trimmed & chopped 2 large onions chopped
6 medium carrots chopped
Directions:
Place chicken & water in stockpot. Bring Boil. Reduce heat. Cover & simmer for about an hour until chicken is tender.
Remove chicken from broth. Strain broth & skim fat. Return broth to stockpot.
Add squash, kale, carrots and onions. Bring to boil. Reduce heat. Cover & simmer for 30 mins until veggies are tender.
Debone chicken & cut into bite sized pieces.
Add chicken & salt to veggies & simmer for 20 mins.
Makes approx. 14 servings.
This remarkably delicious soup is also health with only 241 calories per 1 1/2 cup serving. Each serving also contains 9 g. fat, 7 g. fiber, 19 g. protein and 24 carbs.
Colorful Chicken and Squash Soup is an excellent meal to cook and share with family and friends or to enjoy over several days, especially on a cold evening in March.
RSS Feed