Did you know the day after Easter is take your Easter Egg to work day? It is for cute Eggs.
Funny Easter Egg ideas by Bailee and Lexi, also known as Kids in the Kitchen here on Nibbles of Tidbits, and my talented Nieces in real life — They decorated each adorable Easter Egg pictured here.
I’m impressed — They’re all so expressive and made us laugh.
If I copy them mine probably won’t turn out as great, but next year I want to try.
The green zombie eggs in the lid of the carton show their support for The Walking Dead, yikes.
Happy Easter to everyone from Nibbles of Tidbits — We’re thankful for this day!
The kid’s inspiration and my copycat comparison shall be posted next year.
Happy Easter from Nibbles of Tidbits — More food PLEASE and much THANKS for all.
Oh happy day — Feliz Easter! Hope it’s a feaster. 🙂
An Easter table setting awaiting a family meal.
Easter Cupcakes made by Kids in the Kitchen.
A backyard set for BBQ-ing, Ping Pong, Appetizers, Mimosas, doing nothing or anything.
Chef Lexi of Kids in the Kitchen cleaning the BBQ — Cute and helpful, a delightful combination.
Remnants of Candy, gifts and cards scattered throughout — Happy to be alive in Spring!
Since I see you searching for Easter Cookie decorating ideas, I’ve posted more here.
And previously published Easter Cookie photos are linked here.
Easter Cookies start out naked, like us.
Dress them how you like — It’s always helpful to see what other Easter Cookies are wearing.
A few ideas are posted here for convenience — Happy Easter!
Pastel colors are best with edible embellishments.
Eggs, ducks, tiaras, flowers, rabbits, carrots, butterflies and sheep are usually the canvas.
Decorate with various Frosting tips for best assortment.
We collect more and more accoutrements each year and our Cookies are looking better.
Cupcake decorating ideas too — We love the ‘hair tip’ with green Frosting for grass.
And if you’re in the OC and want something to do on Easter — Orange County Foodies provides an event list. Jesus is the reason for the season, with a side of Cookies and fun!
And silently I say a little prayer, yes I do, But For The Grace Of God go I, I must’ve been born a lucky [gal], Heaven only knows how I’ve been blessed by the gift of… that song by Keith Urban, and many other things in this short life on earth. I’m grateful and hopeful. Happy Easter. Say hello to that old man passing your door, cause he might be rich, but truly poor.
Since Easter is upon us and the current most popular search here is “Easter Cookies” and it’s looking like we’re not going to be decorating new ones this year, we post an Easter Cookie Drive By linking photos of Easter Cookies gone by — Baked naked and amateurly dressed.
Final decorated Easter Cookies are linked here.
And more decorating ideas can be found here.
This post is probably more like an Easter Cookie drop off than drive by. 😉
You can now enter one or more of the competitions happening at the Orange County Fair this year. The 2010 OC Fair doesn’t start until July, but competition sign-up has begun. Last year we luckily won several ribbons in the Culinary Arts Competition and this year we hope to do the same. And I’ve talked my Mom into entering the Table Setting Competition — She’s always set fun and beautiful tables over the years, including the one above. Online entry forms are due by May 26, 2010. Good luck!
As you may or may not know, the Nibbles of Tidbits’ Cookie Crew decorates Cookies every major holiday. Happy Easter! This year our lovely host, Loretta single-handedly made Cupcakes, Chocolate Dipped Oreos, Chocolate Dipped Graham Crackers and White Chocolate Bunny Lollipops. The rest of us decorated Sugar Cookies, after toasting with a glass of Champagne and Chambord.
Decorating Cookies (and other goodies) is a fun way to spend time with friends and family, then you (and related lucky recipients) get to eat ’em. Prior to preparation, we had Fish Tacos, a Wedge Salad, Hummus, Bruschetta and Pita Chips — Creative expression flows with a full stomach.
To provide the latest decorating ideas (although somewhat amateur), we post photos after every gathering. And now all is on Nibbles of Tidbits as a handy reference to be utilized each year.
Happy Easter from the Nibbles of Tibdits’ Cookie Crew (below), two (Nora and Patty aka Tricia) are not shown in the photo — Pictured (l-r) are Loretta, Kim, Michelle and Shelly (me).
Jesus is the reason for the season!
Our Holiday meals most often include this amazing Barbecued Chicken made by my Dad. I’m grateful for this day and so much more. God Bless us ALL. The Chicken and its accompanying Sauce RECIPE was previously posted on Nibbles of Tidbits and is linked below. It’s all about the Sauce — So simple, yet so good. The recipe has been in the family for more than 60 years. Enjoy!
Related Link: http://www.ineedtext.com/FoodBlog/?p=57
Easter Cookies appear to be the most colorful of Holiday Cookies — It’s all the bright pastels, which may make them the most fun to decorate. Here we decorated Bunnies, Ducks, Easter Eggs, Tulips, Sunflowers, Carrots, Butterflies and Sheep.
As previously reported on Nibbles of Tidbits (See ‘Cookies’ Category), I get together with my BFF’s to decorate Sugar Cookies most holidays. It’s a fun way to spend time together and we get to take home yummy cookies for our families.
A special thanks goes to Loretta for baking all the Cookies and making all the Icings, whereas the rest of us just show up with FOOD, Wine & Coffee, plus the intangible — jokes, political debates, funny stories, concerns, questions, irritations, and gratitude for the time spent together.
Chocolate Dipped Oreo Cookies matching the season are always a part of our Cookie Decorating gatherings. This time the Oreos were dipped in White Chocolate and then swirled with a hot pink colored Chocolate — They’re so good each time. Happy Easter!
See more Cookie Decorating Ideas here.
We recently cruised on the Celebrity Reflection by Celebrity Cruises and now reflect on the food we had on the ship. We didn’t have a bad meal. The food was delicious and plentiful.
Thanks to Executive Chef Darran Ridley (above) and his staff for our never-ending meals.
I took the Heartbeat of the Operation Galley Tour — A behind the scenes look at the Galley.
In the Galley are photos (above) of every dish prepared for the Main Restaurant (below).
Guests seated above were waiting to tour the Galley, while Chefs answered their questions.
Did you know 2,300 Dozen Eggs and 3,800 lbs. of Butter are on the Celebrity Reflection for an average 10-Day Cruise? And 1,000 Gallons of Ice Cream and 75,000 lbs. of Fresh Fruit.
2,000 liters of Heavy Cream, 1,900 lbs. of Salmon and 12,300 lbs. of Potatoes get consumed.
3,000 lbs. of Tenderloin and 2,740 lbs. of Rack of Lamb — I don’t recall how many Lobsters.
Unlimited Main Restaurant/Dining Room FOOD is available inclusive for all.
Post cruise reflection… I should’ve had more Oysters Rockefeller.
I didn’t photograph everything and don’t have any menu descriptions, but know that I would’ve appreciated finding this information after researching Celebrity Reflection.
All food posted is for the Main Restaurant and included in the cruise price.
For an extra cost, Celebrity Reflection has several other restaurants to choose from.
The ever-changing Main Restaurant MENU was so good each night, we never strayed.
Celebrity Reflection also offered a Sushi Making Demonstration and Star Chefs Cooking Show.
And several Wine Tasting Workshops around the ship.
Our Eastern Caribbean Cruise stopped in Puerto Rico, St. Thomas and St. Maarten
We thoroughly enjoyed each port with Celebrity Reflection’s lovely meals woven in between.
Baked Alaska on a cruise, of course.
A Chocolate Soufflé.
And Cherries Jubilee.
We were in Concierge Class and received daily snacks and flowers — A sample daily snack (below) included Olives, Hummus, Chips, Cheese and Salsa. It could’ve been better.
We became fond of Cellars Masters, a sophisticated, Enomatic Wine Dispensing Bar (below).
Us (below) on Formal Night, while on our Honeymoon, btw.
Celebrity Reflection docked in Puerto Rico (below), our favorite port, though we loved them all.
Info regarding our favorite Bar and Restaurant in San Juan, Puerto Rico is reported here.
Cheers to us here and always! I didn’t even mention Celebrity Reflection’s Buffet… tmi.
For whatever it’s worth, May is National Asparagus, Barbecue, Egg, Hamburger, Salad, Salsa, Strawberry, Chocolate Custard, Mediterranean Diet, Gazpacho Aficionado and Artisan Gelato Month — Linked sources say. Why not observe by eating more (or less) of these things?! 😉
Chilled Tomato and Cucumber Gazpacho with Shrimp.
A Fancy Smancy Steakhouse Burger — Our contribution to National Hamburger Month.
Party Salad from an earlier post.
Deviled Eggs, Salsa Baked Eggs and/or Huevos Rancheros will happen this month regardless.
Bacon Wrapped Asparagus on the grill — Enjoy May with or without these foods.
I fancy hanging snowflakes during Christmas time that attempt to look half as good as above.
One of the best reds is perfectly cooked Filet Mignon.
Red Velvet Cake, very popular now.
Shrimp Cocktail Teasers — I make the best Cocktail Sauce in seconds.
A Lobster Roll — Never had one, always wanted one, will get one (someday).
Pomegranate Margarita and other interesting Margarita concoctions are here.
I love Beets and used to make them all the time. The drawback is they stain everything.
I receive a lot of love and find Watermelon Juice irresistible.
Apple credit goes to God, then here.
While picking Strawberries as a kid in a nearby field, I almost got shot with a Salt Gun.
Planet Earth Apple — Do you think it was coincidentally bitten that way? 😉
I’ll forever support cute and sweet, with consideration over cuteness, consider it!?
Chef Niece Bailee could paint these Cherries with ease, I just eat ’em with simplicity.
Another staining food, but superb in countless ways are Pomegranate Seeds.
Oh so beautiful — Standing there now in spirit.
Note: Continuing our Food Coloring Series with RED — Click color links to see previously posted orange, green, yellow, blue, white and purple food photos. Have a favorite?
The challenge continues in Morocco, where I’ve mentally traveled the past few days. As a lucky contender still kicking my way through Project Food Blog, I’m now asked to “tackle a classic dish from another culture” that’s “outside [my] comfort zone” — I can’t wait! I’m excited to advance to Challenge #2. Thank you judges, voters, God, family and friends.
During international cookbook immersion, a spark ignited for Kefta with Eggs and Tomato. I had sought to find a dish we really wanted to eat, one that had unique ingredients, yet not a ridiculous amount, and one that didn’t take too long to make, and it had to be colorful — I initially thought about Rogan Josh, but it didn’t pass the color test. Another time for that. Selecting an “ethnic classic” I wasn’t familiar with led me on a journey, as the prompt likely intended. Before understanding my chosen dish, I thought I’d be dining in the Middle East, then came to realize that I’d actually be in North Africa, most specifically Morocco having the pictured Kefta with Eggs and Tomato for supper with Moroccan friends. It’s also a classic brunch dish and it’s served as a snack at bus and train stations in between both destinations.
Kefta with Eggs and Tomato (with Ras El Hanout) is pin-pointedly Moroccan and satisfies all self-imposed and set standards of this challenge. What’s Ras El Hanout? Last week I had no clue and I’m still not sure how to pronounce it, but now know what it is. After calling all over town to purchase it off the shelf, I learned one jar was available 40 miles away. At that moment I realized that it wasn’t necessary to drive there, since [it] is a somewhat subjective spice — Meaning Ras El Hanout is not one spice. It’s sold in countless spice variations.
In Arabic, Ras El Hanout means “top of the shop” and refers to the best spices a seller has to offer. It usually contains no less than a dozen spices and sometimes up to a hundred. It’s also believed to be an aphrodisiac. Does it mean that each Ras El Hanout combination magically morphs into an aphrodisiac? I’m not sure about that, but it’s fun to wonder about. Since I had all ingredients on hand, I made my own Ras El Hanout to find out. I found several recipes on the web and chose one that sounded best to me. I halved the recipe and added two ingredients that were common in similar recipes. Nibbles of Tidbits’ Ras El Hanout Recipe is posted here:
1 Teaspoon of Cumin
1 Teaspoon of Ginger
1 Teaspoon of Turmeric
1 Teaspoon of Kosher Salt
1 Teaspoon of Black Pepper
1/2 Teaspoon of Allspice
1/2 Teaspoon of Coriander
1/2 Teaspoon of Red Pepper
1/2 Teaspoon of Saffron Threads
1/2 Teaspoon of Cardamom
1/4 Teaspoon of Cloves
1/8 Teaspoon of Nutmeg
1 1/2 Teaspoons of Cinnamon
Toast and grind spices if whole, then combine all and keep in an airtight container. I reused a saved spice jar and slapped a new label over it.
Kefta is basically ground meat, most commonly Lamb and/or Beef that’s mixed with a variety of herbs and spices — It’s then formed into balls, sticks or loaves, and grilled, fried or baked, etc. The recipe made here is based on one from The African and Middle Eastern Cookbook (pg. 103). I stayed true to authenticity, yet made it a little tastier by caramelizing the Onions before adding them to the Meatball mixture, and easier by baking them instead of frying ’em. In addition, I added Garlic, as seen in many Moroccan Kefta recipes, and I used fresh Tomatoes instead of canned. Nibbles of Tidbits’ Kefta with Eggs and Tomato Recipe is posted here:
1 lb. of Ground Lamb
1 small chopped Sweet Onion
1 Cup of Bread Crumbs
4 – 5 Eggs
1 large minced Garlic Clove
6 large fresh chopped Tomatoes
2 + 1 Teaspoon(s) of Ras El Hanout
1/4 Cup of chopped fresh Cilantro
1/2 Cup of Water* (1/4 + 1/4)
Flat Leaf Parsley (chopped), a little for Sauce and garnish
Salt and freshly ground Pepper
Olive Oil for baking sheet and Onion sauté
Sauté Onion until caramelized. Add Garlic, cook two minutes longer and set aside. Combine the Lamb, Bread Crumbs, 1 Egg, Ras El Hanout (2 tsps.), Onions and Garlic, Cilantro and S & P. Mix together well, then add Water, 1/4 cup at a time until incorporated. Form into medium sized Meatballs and bake in a preheated 400° oven for 25 – 30 minutes.
* Adding Water or Milk to a Meatball recipe lightens them up, whereas they cut like butta. There’s no reason for a Meatball to be tough, unless you’re a biker named One Tough Meatball.
To make the Sauce, combine the Tomatoes, Sugar, reserved Ras El Hanout (1 tsp.) and a handful of Flat Leaf Parsley. Simmer until reduced, then add the baked Meatballs to the Sauce. Form 3 – 4 wells for the Eggs. Crack ’em directly into the skillet, cover and cook until Eggs are set. Serve straight from the skillet with Crusty Bread.
For continued authenticity, we served the Kefta with Sweet Mint Green Tea, Orange Juice and Olives, popular beverages and a snack in Morocco. I properly mixed the Tea too.
Kefta with Eggs and Tomato turned out to be a flavorful, hearty and beautiful dish. For this challenge, I read 15 – 20 recipes to create an adaptation that kept the dish authentic, yet made it easier to prepare and better to eat. I can’t help it — It’s all I know. 🙂
Could this post be worthy of (1) of your (200) votes? I hope so! I’m exhausted, yet still wanting to line up standby guests for the Discovery Dinner Party, in the event there’s reason to celebrate. My brain is on the last flight back from Morocco.
You may VOTE FOR ME here.
Nibbles of Tidbits votes Jelly Belly as one of the best candy choices in the world. Jelly Belly Jelly Beans are always good and most flavors are spot on. We like the company too. They’re constantly developing new flavors and packaging combinations — One day, years before this blog, I wrote a letter to the Jelly Belly Candy Company praising those things. During that time I wanted to write a positive letter to counteract the various demand/complaint letters being written as a Paralegal and for www.complaintletters.com (see About Us page). Subsequently, Jelly Belly’s President sent me a thank you for my thank you. And it was especially nice that it included a pound each of my (3) favorite Jelly Belly flavors. Wow! In my letter I mentioned several favorite flavors, but certainly didn’t expect anything. The response was impressive and made me happy, thus this post shall serve as another thank you to the Jelly Belly Candy Company. I’m a longtime customer and hope to tour the Fairfield headquarters someday.
P.S. My favorite flavors are… Blueberry, Raspberry and Margarita. What are yours? Pictured above is the Tropical Mix combination (perfect Easter colors) — Wanted Fruit Bowl, but it wasn’t available where I shopped today.
These are one of my favorite Appetizers to have on hand. And party guests love ’em too. “Roll Ups” can be made with almost any Veggie or Deli Meat, using a Flour Tortilla and Cream Cheese.
This time I made the Roll Ups with variations of sliced Ham, Fresh Asparagus, Orange Bell Pepper and Green Onions. The trick is to spread a generous amount of Cheese Cheese evenly over the Tortilla and add all other ingredients aligned on the left, as shown above — Roll Tortilla parallel to the Ham and Veggies (l-r), then chill and cut when ready to serve/eat.
Related Link: http://www.ineedtext.com/FoodBlog/?p=1588
My Grandpa, Vaughn Moomey passed away this week at the age of 90. We are going to miss him so much, but we’re also content that he is in a better place with the Lord.
For many years he worked hard as a Butcher for Von’s Grocers. I remember having long talks about the various cuts of Beef — It’s a lot more complicated than I imagined. He was a very gentle, patient and loving man.
And he still looked handsome at 90. We love you Grandpa, Dad and PaPa. Thanks for being such a Great Man!
Merry Christmas in Heaven this year Grandpa. We miss you very much, but we’re glad you’re in peace with God. Uncle Doug carved your name in the tree. I hope we don’t get you kicked out. 🙂
Related Links:
http://www.downeygoodshepherd.org/newsfile15550_1.pdf
http://en.wikipedia.org/wiki/Beef
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