Blogger Food: Asian Meatballs and Avocado Sesame Salad

I got to thinking over the weekend as I cooked another amazing recipe that I got from one of my blogger friends that I need to be blogging about OTHER people’s recipes. Not to steal all the glory (I’m happy to give credit where credit is due) but because I want to introduce you to some of the best food bloggers on the interwebs. When I was working at Nickelodeon and doing their food newsletter, I met some amazing food bloggers. And in the years since, I’ve continued to follow foodies online. So, I’m starting a new series on my blog entitled “Blogger Food”. Every Monday– okay, most Mondays…. I can’t overpromise during writing crunch-time…I’m going to share one of my favorite recipes that I got from a food blogger with a link back to their amazing blog so you can check out what they have to offer. Today’s recipes come from my friends Becky and Rachel at We Laugh, We Cry, We Cook. These are some of my newer food blogger friends– but they are some of my favorites.  I fell in love with their recipes when I tried Rachel’s Coconut & Chocolate Covered Cherries and about swooned. Anyway, with school starting today, I asked Joey what he wanted for dinner and he said “meatballs”.  I remembered seeing Becky’s Asian Meatballs on Facebook so I decided to give them a try.  And oh my goodness… they were so yummy!  Moist and tender and flavorful.  We loved them!  My big first grader loved them.  (And, perhaps most important, Joey said they made him feel “superstrong and fast”… which in...

Six Off-the-Wall Tips for New (or New-Again) Moms

Greetings! I write to you from the blissful trenches of life with a baby and a toddler. Things are different this time around, and the adjustment has been a bit slower in coming than the first time. There are so many wonderful books and resources out there on how to prepare, adjust, and navigate life with littles (including Erin’s, of course!). Today, I have a few tricks up my sleeve to share with you. Things that are probably too silly to land in the pages of such respected books, but that – quirky though they are—may prove useful one day as you’re juggling your kiddos in blessed chaos. And please, chime in with your own off-the-wall aids that you’ve discovered on your journey! Out and About (1)   Keep a few things in the car to help with smooth outings and the unexpected: A container of wipes that lives there. Useful for the obvious and so much more. A snap-and-go or umbrella stroller, if you have room in your trunk. Just let it live there, so that when your arms are falling off you can fly to your trunk and pull out the gloriously-wheeled contraption. A spare baby carrier (such as an ergo, mobywrap, etc.) I use one at home often, and have borrowed another to keep in the car. Too many times I’d forgotten mine at home when I needed it most for errands. Borrowing a spare from someone who’s not using theirs has been a lifeline. A spare outfit for your baby, and maybe a spare shirt for you if your little one is prone to spitting up....

Book Covers! Book Covers!

I am so, so, so, so (did I mention SO) excited to share the cover artwork for my new books which will be releasing in April, 2013.  I can’t take any of the credit for these– my wonderful publisher Thomas Nelson made them– but I have to say that I am thrilled.  And that I might need to see if I can find a cute little flower to start wearing in my hair.  Anyway, without further ado:...

Cook With Your Kids: Shrimp Cakes with Tomato Salad

Shrimp Cakes 3/4 lb raw shrimp, peeled, deveined and coarsely chopped 4 ears of corn, cut off the cob 1/2 red pepper, chopped 1 tsp salt 1 tsp pepper 1 tsp baking powder 1/2 cup cornmeal 1/2 cup whole wheat flour 1/4 cup buttermilk 1 egg 1 tsp tabasco (optional) Tomato Salad 1 cup cherry tomatoes–preferably varying colors 2 tbsp chopped herbs (I used basil, parsley and chives) 1 avocado, chopped squeeze of lime salt and pepper. 1. Mix shrimp, 2 cups corn, red pepper, flour, corn meal, baking powder, salt and pepper in a bowl. Set aside. 2. Put remaining corn, buttermilk, egg and hot sauce in the blender. Blend until smooth. 3. Add buttermilk mixture to shrimp mixture. 4. Heat 2 tbsp oil in a large non-stick pan. Add a large spoonful of shrimp mixture to the pan and smoosh down with a wooden spoon. Cook until golden brown, flip and cook until finished, about 10 minutes. 5. Mix all ingredients in tomato salad until blended. Top shrimp cakes with tomato salad. How your kids can help * shuck the corn * add flour, corn meal, baking powder, salt and pepper to shrimp mixture. * stir shrimp mixture * add milk and hot sauce to blender * turn on blender * combine puree with shrimp mixture * chopping tomatoes (use a plastic cake knife) * chopping herbs (use herb scissors or just tear them) * squeezing lime * scooping avocado * mixing salad * putting scoops of salad on shrimp cakes...
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