St. Patrick’s Day was Saturday, and even though we had a busy weekend planned, I couldn’t let the holiday go by without doing something a little bit special to celebrate. My solution? Guinness floats.
Sherri over at Young House love has posted the latest edition of the “Pinterest Challenge,” and if you haven’t seen it yet, it’s a must-read. Sherri’s project, a pouf chair, is great, but what’s really amazing is the wealth of great ideas in the link-up. I haven’t even begun to read them all–there’s already more than 600 posted–but I am so impressed by all the talent and creativity.
My entry in the Pinterest Challenge is a project I completed some time ago, but never got around to posting on the blog. I was looking for a special meal to serve on Christmas morning, and I remembered this tasty-looking pin for overnight blueberry french toast from my recipes board on Pinterest.
I’m not much of a chef, but I love browsing for recipes on Pinterest. One of my favorite things about Pinterest is that, due to its visual nature, many of the recipes pinned are really beautiful or interesting to look at. Even better, there seems to be a wealth of recipes that are interesting to look at and easy to make, like my last Pinterest Challenge entry, Antipasto Skewers. Today’s recipe also fits the bill, and I am lovingly nicknaming it the Franken-Cookie.
**talking in spooky announcer voice** It’s an Oreo. It’s a chocolate chip cookie. It’s both. It’s the Franken-Cookie!!! **insert cheesy sound effects scream here … or the sound of everyone drooling!**
I blogged about Pinterest not too long after I first joined the site, and at that time, I could see a lot of potential but figured only time would tell if I actually would use it or not. I can say now, about two months later, that it is, indeed, a darn useful tool.
Case in point: I recently was invited to participate in an Italian-themed potluck at work. I’m not the world’s greatest cook, so choosing something potluck-friendly, matching the theme and easy enough for me to make myself is no small feat. Luckily, it was Pinterest to the rescue. All I had to do was type in “Italian Potluck” and in five minutes I had pinned almost half a dozen recipe options.
I’ve been really enamored with all the cute skewer recipes I’ve been seeing on Pinterest, so I ended up deciding to make these fun antipasto skewers. The recipe I found on Pinterest was from A Pretty Life in the Suburbs, and it was inspired by the Hungry Housewife. I decided to make a vegetarian version, so mine is even a little different, so I’ll include my version of the recipe below.
There’s nothing like a warm home-cooked breakfast to get your day started right, but what if your morning routine is a whirlwind and you’re more likely to find yourself eating your breakfast on the go? Enter my new favorite weekday breakfast, overnight oats.
Just in time to help you use up those Easter leftovers, we have a recipe for a really fun, fresh ham-based soup.
This recipe comes from a guest contributor–my very own mom. It is a variation on a traditional navy bean soup that she’s made with our holiday hams as long as I can remember. She added the black-eyed peas and collards for New Year’s Day this year, as a clever way to incorporate the luck-bringing legumes into our meal.
It was so delicious that we ate it up before I got to take a picture of it–bad blogger, bad blogger!–but you’ll have to trust me that it makes a pretty bowl with the bright, fresh greens and carrots and the black-eyed peas.
So don’t throw away that ham bone this year. Instead, try stretching it into a fun fresh soup.
Have another idea for using up your holiday leftovers? Be sure to share it in the comments. Happy Easter, y’all!
Black-Eyed Pea and Collard Greens Soup
- Ham bone
- 6 to 8 cups water
- 2 potatoes, cubed
- 6 carrots, cut into small pieces
- 1/2 onion, finely diced
- 2 stalks celery, finely diced
- 1 bag fresh collard greens (cleaned, chopped and blanched)
- 2 cans navy beans (drained and rinsed)
- 2 cans great northern beans (drained and rinsed)
- 2 cans black-eyed peas (drained and rinsed)
- Lawry’s seasoned pepper (to taste)
- Mrs. Dash (to taste)
- Parsley, dry or fresh (to taste)
Note: There is no need to add salt, as the ham has enough already.
These ingredients make a large batch of soup. For less, simply reduce the ingredients and water.
- Trim good ham from the bone and store in the refrigerator.
- Put ham bone in a deep pot and cover with water. Bring to a boil, then reduce heat to a low simmer and cook for a few hours, turning the bone occasionally.
- While bone is simmering, cook potatoes, carrots, celery and onions in separate pot until just fork tender. Then drain to stop cooking. You can add cold water if needed.
- Take chopped collards (no stems) and blanch in a pot of hot water until tender, but not soggy. Drain and place in cold water to stop cooking.
- When ham bone is done, remove to a clean bowl and let it cool. Strain ham broth to remove any chunks that may have come off of the bone.
- Trim cooled meat off bone and discard bone.
- Put all ingredients (drained) into broth and warm to serving temperature. If you are planning to store some of the soup, remove and put in the fridge before heating soup to serve.
A Penguin is a chocolate-coated wafer cookie, a bit like a double-wide version of the American Kit-Kat bar. They’re manufactured and sold in the UK, but you’re likely to find them in any supermarket that has a decent British imports section. The wrappers are each adorned with a little cartoon penguin, as well as a hopelessly cheesy joke about penguins.
The Australian version is called a Tim Tam, and in fact, my husband was introduced to the candy by an Australian roommate. I believe Tim Tams were the original choice of candy for the slam, but they’re not as widely available in the U.S. as Penguins are.
To enjoy your Penguin slam, all you need is a hot cup of coffee and a package of Penguins. (It’s impossible to stop at just one, so go ahead and pull out the whole package!).
Step one unwrap your Penguin, then nibble the tips off of each end.
Finally, eat your Penguin quickly and savor the hot, chocolate-y goodness before it melts into your hand or falls back into your coffee.
Messy, yes, but worth every bit of it. The warm, melty blend of chocolate and coffee is a special treat.