Tag Archives: Hannah

Restaurant Week and Runny Noses

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This week was Winter Restaurant week where we live which meant we could go out to eat and support a good cause.  Yes!!!!

Pulled pork sliders with mustard barbecue sauce and cowboy beans.

Pulled pork sliders with mustard barbecue sauce and cowboy beans.

Sunday: South Carolina pulled pork and baked beans.  Hubby bubby was an angel and made dinner tonight!  It was delicious!  Everyone loved it.  I tried to eat a few beans off of Ryan’s plate and he freaked.  That kid sure does love his beans!  The mustard barbecue sauce was the perfect balance of sweetness and tanginess.  Next time we will double the sauce so we can have extra and put it on everything throughout the week. 

Monday: Mini meatball and broken spaghetti tomato soupIt’s restaurant week!  We love to go out once with the kiddos and once without.  This week we had some illness spread through our house so we were only able to make it out once.  Today we went to Salar, a Peruvian inspired place.  Hubby bubby and I both got the chicken chicharrones, beef tenderloin skewers with bacon roasted tomatoes and tres leches cake for dessert.  The kiddos had a baby kale salad with roasted butternut squash and pomegranates, fish stuffed with cheese and crème caramel for dessert. 

Beef skewers and bacon roasted tomatoes from Salar.

Beef skewers and bacon roasted tomatoes from Salar.

Hannah loved her baby kale salad with roasted butternut squash, pomegranate and mushroom-bacon dressing.

Hannah loved her baby kale salad with roasted butternut squash, pomegranate and mushroom-bacon dressing at Salar on Monday.

Tuesday: Chicken with orange and olives.  Mini meatball and broken spaghetti tomato soup.  Hubby bubby prepped this on Monday so pulling it together was a breeze.  We are always very careful about food safety when prepping food ahead of when we’ll be eating it (more on that soon!). Everyone loved it!

Wednesday: Leftovers.  Thank goodness since I was under the weather and Hannah was headed that way.

Thursday: Slow cooker Caribbean chicken.  This was a big hit.  Hubby bubby ate three or four tacos which is always a good sign that he liked it (he can use the calories!).  The kiddos ate lots of chicken and Hannah kept asking for extra lettuce. 

Slow cooker Caribbean chicken with pico de gallo and shredded lettuce in flour tortillas.  Yum!

Slow cooker Caribbean chicken with pico de gallo and shredded lettuce in flour tortillas. Yum!

Friday: Thai shrimp cakes and Thai-style celery salad.  Hannah was home sick today so we are saving the shrimp cakes for next week since she loves them and she was just not up to eating much.  It turned out to be a Chinese take-out kind of day.  We’re using a mulligan.

Saturday: Either crispy chicken with shallots or sloppy tacos. Chicken with orange and olives, roasted sweet potatoes and frozen veggies.  This was awesome (see picture above)!  I loved the sweetness of the orange with the briny flavors of the olives.  Ryan ate tons of sweet potatoes and chicken.  He called them “bubblegum” (his word for delicious) and gave Daddy a big, enthusiastic thumbs up.

How did your week go?  What do you do for meals during times when your house is ransacked with illness?  Hopefully y’all stayed well this week!  Thanks for reading!

 

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Hannah’s favorite cookies

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pumpkin cookieHannah loves to help in the kitchen…especially baking since she can help stir, measure and add ingredients.  For her birthday this year she insisted on having pumpkin cookies with frosting instead of a birthday cake.  I love that her favorite cookies include a vegetable!  When I first told Ryan that there was a vegetable in his cookie he was very perplexed.  Sure, they are still cookies and the cream cheese frosting is not the healthiest, but at least it is a little better without the oil in the cookies!

How we do it:

Cake

  • 1 box cake mix (we have used spice cake mix, white cake and chocolate fudge cake)
  • 1 (14.5 ounce) can pumpkin puree (not pumpkin pie filling), you can also just use the same volume (just under 2 cups) of fresh, cooked and pureed pumpkin

Cream cheese frosting

  • 8 oz 1/3 less fat cream cheese (or Greek cream cheese) at room temperature
  • 1 stick (8 tablespoons) butter at room temperature
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar, depending on how sweet you like your frosting

Garnish

  • pumpkin pie spice, sprinkles or sliced fresh strawberrieshannah whisk

Directions:

Preheat oven to 350 degrees Fahrenheit.  Mix cake mix and pumpkin with a stand mixer or hand mixer until well blended and no more lumps.  Plop about 1 Tablespoon size mounds onto a baking sheet topped with parchment or a silpat baking mat**.  Bake in preheated oven for about 14-17 minutes until a toothpick comes out clean.  Cool on a wire rack.  Meanwhile, make frosting.  Mix cream cheese and butter until well blended and somewhat fluffy.  Mix in vanilla extract.  Add in powdered sugar 1 cup at a time until you achieve your desired level of sweetness.  Mix until creamy and light.  When cookies are cool frost cookies and top with a pinch of pumpkin pie spice, sprinkles or sliced strawberries.hannah baking

**You can use this same process for making pumpkin muffins or cake.  This will make about 12-18 muffins or cupcakes depending on the size of your cupcakes.  You can leave unfrosted for muffins or frost for cupcakes.  We have also used this to make two 9″ round cake layers.

One of Hannah’s favorite things about these is that you can lick the batter…no raw egg!

hannah licking paddleWhat is your favorite cookie or cake recipe?  How do you tweak recipes to increase their nutritional value?  Thanks for reading!  I hope you’ll come back soon!

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