Everyday Good Thinking http://everydaygoodthinking.com The official blog of Hamilton Beach Mon, 27 Apr 2015 20:36:07 +0000 en-US hourly 1 Classic Potato Salad with Variations http://everydaygoodthinking.com/2015/04/27/classic-potato-salad-with-variations/ http://everydaygoodthinking.com/2015/04/27/classic-potato-salad-with-variations/#comments Mon, 27 Apr 2015 19:00:20 +0000 http://everydaygoodthinking.com/?p=4890 Classic Potato Salad with Variations from Everyday Good Thinking by @hamiltonbeach

The ultimate picnic side, potato salad is everywhere come spring and summer. There are plenty of cookouts, potlucks or parties, so by Labor Day, you’re sure to have tried at least ten iterations of the dish. The fact that everyone makes potato salad a little differently is what inspired the recipe for potato salad we’re sharing with you today. Pat, Laurie and I started talking about how we each make potato salad at home, and while many of our ingredients overlapped, some of them elicited responses of surprise or sheer shock. Okay, so no one was actually shocked, but there were a lot of “You put what in there?” comments thrown around, which made for no lack of laughter in the test kitchen that day.

Classic Potato Salad with Variations from Everyday Good Thinking by @hamiltonbeach

In the end, we decided to share the basic recipe with a smattering of optional ingredients so you can customize the potato salad to your liking. We think the basic recipe is delicious on its own, and we love adding our own twist to it, too. We recommend starting with the base recipe and adding your preferred additions to taste. Here are our favorite add-ins:

Pat: “I love adding zip and zing to my potato salad with pickle relish (usually dill, but sweet relish is good too), mustard, lemon juice and onions. Sometimes I’ll add a sprinkling of sugar to the dressing to create a sweet and sour effect.”

Laurie: “My potato salad isn’t complete without hard-boiled egg, parsley and celery. I would omit the relish and stick to the basics. I go with the ‘simpler is better’ method when it comes to potato salad.”

Kristel: “I like to add mustard seed, celery seed, vinegar, chives and plenty of salt to my potato salad, and I don’t usually include eggs. Often, I substitute red potatoes for the traditional white potatoes and add a bit of sour cream to lighten everything up a bit.”

Classic Potato Salad with Variations from Everyday Good Thinking by @hamiltonbeach


Classic Potato Salad with Variations
SERVES: 8

Ingredients
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/4 teaspoons salt
3/4 teaspoon black pepper
2 pounds potatoes, peeled, cooked and sliced
Optional add-ins
4 hard-boiled eggs, chopped
1 1/2 cups sliced celery
3/4 cup finely chopped onion
2 tablespoons sweet relish
1/4 teaspoon celery seed
Chopped parsley
Chopped chives
Instructions
In a large bowl, stir mayonnaise, vinegar, mustard, salt and pepper until well blended.
Stir in potatoes and any of your favorite add-ins: eggs, celery, onion, relish and celery seed.
Cover and refrigerate for several hours.
Garnish with chopped parsley or chives before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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12 Healthy Kids Day Recipes http://everydaygoodthinking.com/2015/04/25/12-healthy-kids-day-recipes/ http://everydaygoodthinking.com/2015/04/25/12-healthy-kids-day-recipes/#comments Sat, 25 Apr 2015 13:00:15 +0000 http://everydaygoodthinking.com/?p=4884 No one runs faster from “healthy” recipes than kids, but you’ll be able to sway any youngster with one of these 12 delicious recipes we’re posting in honor of today’s very important holiday, National Healthy Kids Day. Celebrate with us every April 25th as we help you make meals for  a healthier and happier generation.

Crunchy Baked Chicken Tenders

Crunchy Baked Cheddar Cheese Chicken Tenders from @hamiltonbeach

 

Grilled Maple Glazed Salmon

Grilled Maple Glazed Salmon

Chicken Fajitas with Grilled Peppers and Onions

HealthyKidsMealsChickenFajitas

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Sweet Potato Chips

Sweet Potato Chips Recipe from Everyday Good Thinking, the official blog of !HamiltonBeach

Slow Cooker Turkey Tortilla Soup

Turkey Tortilla Soup from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving #leftovers

Watermelon Lime Mint Sorbet

Perfect for summer! Watermelon Lime Mint Sorbet from Everyday Good Thinking, the official blog of @hamiltonbeach

Marinated Grilled Vegetable Kabobs

Marinated Grilled Veggie Kabobs from Everyday Good Thinking by @hamiltonbeach

Deviled Eggs

Classic Deviled Eggs | Everyday Good Thinking - @hamiltonbeach

Hummus

Homemade hummus

Grilled Chicken with Basil Pesto

Grilled Chicken with Pesto from Everyday Good Thinking by @hamiltonbeach

Grilled Greek Turkey Burgers with Cucumber Sauce

Greek-Burger-03-720w.091322a22264b8212a811faf4e129b02

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Center Stage: Carrot Pie from The Cupcake Project http://everydaygoodthinking.com/2015/04/24/center-stage-carrot-pie-from-the-cupcake-project/ http://everydaygoodthinking.com/2015/04/24/center-stage-carrot-pie-from-the-cupcake-project/#comments Fri, 24 Apr 2015 17:56:18 +0000 http://everydaygoodthinking.com/?p=4874 Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

Stefani Pollack of Cupcake Project is a food (or should we say dessert?) blogger in St. Louis, Missouri, where she lives with her husband and son. She has been baking and blogging since 2007, when she left the corporate world to be a full-time mom, writer, photographer, conference planner and recipe developer. Stefani can usually be found hula-hooping or baking something new in the kitchen, but she’s also on Facebook, Twitter, Pinterest and Google+.

All winter long, my son tries to spot bunnies in an empty neighborhood field. “Soon,” I tell him.  “We need to wait for spring.”  When spring comes, we hop up and down (like the bunnies) and stare as the fluffy-tailed creatures scamper about.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

Bunny sightings lead to talk of carrots, which leads to my carrot cupcakes (with a blog called Cupcake Project, it shouldn’t surprise you that I typically make cupcakes rather than cakes).  This year, however, I’m on a pie kick.  Cupcakes are fun, cute, and sometimes sassy, while pies are typically homey, comforting, and full of love.  So, I decided to make carrot pie.

I fashioned my carrot pie after sweet potato pie (my all-time favorite pie), using roasted carrots instead of pureed sweet potatoes.  However, I wanted to pull one of carrot cake’s best elements, the cream cheese frosting, into the pie.  To accomplish this, I gave the pie a cheesecake layer.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

 

If you didn’t guess from the fact that I tackled carrot pie, I’m not the most traditional pie maker.  One of my favorite areas of pie baking is experimenting with the crust (I recently baked a crust made out of potato chips).  I gave the carrot pie a pecan and brown sugar crust with a touch of ginger and lemon.  Even if you don’t try the carrot pie, I’d suggest trying this crust.  It would be a wonderful foundation for apple pie.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach

The Hamilton Beach Stack & Snap™ 10 Cup Food Processor made baking this pie a breeze.  I used it to puree the roasted carrots (it’s so fun to drop them down the chute and watch them whiz around the bowl).  I also used the food processor to chop the pecans – the food processor is a major time saver.

Center Stage: Carrot Pie from The Cupcake Project on Everyday Good Thinking from @hamiltonbeach


Carrot Pie
SERVES: 8

For the roasted carrots
About 9 medium-sized carrots, well washed and tops trimmed off
2 tablespoons canola oil
For the pecan crust
1 cup all-purpose flour
½ cup chopped pecans
¼ cup brown sugar
½ cup unsalted butter, melted
¾ teaspoon ground ginger
½ teaspoon lemon zest
For the cheesecake layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
½ teaspoon salt
1 teaspoon vanilla
For the carrot filling
Roasted carrots (above)
¾ cup + 2 tablespoons sugar
3 ½ tablespoons unsalted butter, melted
5 large eggs
1 teaspoon lemon zest
¾ teaspoon ginger
For the roasted carrots
Preheat oven to 350°F.
Line carrots in a single layer in a baking dish.
Drizzle with oil and toss to evenly coat.
Bake for 90 minutes or until carrots are soft.
For the pecan crust
Leave oven on at 350°F.
Grease a 9” pie pan.
Mix all crust ingredients in a medium-sized mixing bowl.
Press crust into and up the sides of the pie pan.
Poke a few holes in the crust with a fork.
Bake for 8 minutes.
For the cheesecake filling
Mix cream cheese and sugar together until light and fluffy.
Mix in egg, salt and vanilla.
Pour into pre-baked crust and spread with a spatula or a knife until even.
For the carrot filling
Reduce oven temperature to 325°F.
Puree the roasted carrots in the food processor until the pieces are very finely chopped.
Remove the roasted carrots from the food processor and measure 2 cups + 3 tablespoons of carrots. Return the measured quantity to the food processor. Save any excess to throw on a salad.
Add the remaining ingredients to the bowl of the food processor and puree.
Pour carrot filling over cheesecake filling.
Bake for 70 minutes or until the edge of the carrot filling is set but the center of the pie is still a bit jiggly.
Turn the oven off and leave the pie in the oven to cool for one hour.
Refrigerate until ready to slice and eat.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton Beach

Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 

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Earth Day Kitchen Tips http://everydaygoodthinking.com/2015/04/22/earth-day-kitchen-tips/ http://everydaygoodthinking.com/2015/04/22/earth-day-kitchen-tips/#comments Wed, 22 Apr 2015 14:52:15 +0000 http://everydaygoodthinking.com/?p=4869 Earth Day Kitchen Tips from Everyday Good Thinking, the official blog from @hamiltonbeach

 

Reduce Food Waste

Everyone wants to reduce the amount of food wasted in the kitchen, but what are the best ways to do that? Here are five incredibly easy ways to reduce food waste for a greener kitchen this Earth Day.

1. Buy what you need and eat what you buy

Before you go grocery shopping, plan ahead and make a list. Think about what you really need and stick with it. Use the foods that spoil first and remember what you bought so you don’t end up with spoiled surprises.

2. Store food properly to keep it fresh

Learn how to store lettuce, berries and other perishables properly and understand shelf life limitations, so you can keep your food fresh as long as possible.

3. Skip the trashcan

If you’re worried you won’t use food before it spoils, share it with neighbors, friends or coworkers or bring a dish to the office or a potluck dinner to help make use of the extras. If you absolutely can’t use it, compost your inedible items to make soil conditioner for your garden.

4. Use the roots

Place the roots of green onions in a glass jar with a little bit of water – just enough to submerge the root tips. Change the water every few days to keep it clean. Within a week, you will have a full batch of green onions ready for cutting and eating again. This method also works with celery!

5. Make stock

Instead of tossing them, save the leftover ends from celery, onion, carrots, garlic and other vegetables in a resealable plastic bag in the freezer. The next time you roast a chicken, use the carcass and your leftover vegetables to make homemade Slow Cooker Chicken Stock.

Earth Day Kitchen Tips from Everyday Good Thinking, the official blog from @hamiltonbeach

Reduce & Reuse Packaging Waste

Sometimes food and drink packing seems to pile up in as much abundance as the food itself. Consider one of these creative ways to utilize extra things you may have lying around before they end up in the trash bin.

  1. Make a tea tin herb garden.
  2. Because cardboard egg cartons are biodegradable, they make a perfect seed starter to help you germinate seeds for your garden, and you won’t have to buy the plastic seed starters from the lawn and garden store.
  3. Cover tin cans (without sharp edges) that used to contain soup, beans or tomatoes with pretty fabric, paint or twine and use them to house colored pencils, picnic utensils, pretty flowers, paintbrushes, herbs or succulent plantings.
  4. Use reusable bags when you do your shopping. Keep them in your car, so they will always be accessible when you find yourself at a grocery store, farmers market or retail store.
  5. Instead of buying bottled water which creates extra plastic bottle waste, make sure each family member has a reusable water bottle to take with them on the go. This not only saves waste, it saves money.

 

 

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Shredded Kale Caesar Salad with Grilled Salmon http://everydaygoodthinking.com/2015/04/20/shredded-kale-caesar-salad-with-grilled-salmon/ http://everydaygoodthinking.com/2015/04/20/shredded-kale-caesar-salad-with-grilled-salmon/#comments Mon, 20 Apr 2015 20:00:59 +0000 http://everydaygoodthinking.com/?p=4827 Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

With warmer weather in the air and summer on the way, all I want to do is break out of my office and run for the sunny hills. I have the itch to get outside as much as possible so I can soak up the rays I missed so desperately all winter. 

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

I think this warmer weather means eating outside at every opportunity is a must. But what is the best menu for alfresco dining? Outdoor dining calls for the freshest food you can find – and I’m craving seafood and salads.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Caesar salads, in particular, are perfect for warm-weather dining, especially when topped with fresh seafood. Try kale as a substitute for everyday lettuce, though you can use whatever leafy green you prefer. You can read more about different substitution options in our Guide to the Types of Lettuce. Then, learn more about How to Clean and Store Lettuce.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Grocery stores always have kale, but unlike the winter months, where slow cooking it with ham hocks and spices feels most comforting, I like to make salads that show off the bright green color and freshness of the healthful veggie. I like to buy my kale locally from the farmers market because it’s less expensive and a fun family outing. If you aren’t feeling ready to jump into shopping the farmers market, you should read our tips to help you navigate them like a pro.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Shredding the kale is the best way to prepare it for salads because it’s much easier than chopping it by hand and the thinner strips of kale actually make it more tender. This simple method is easy and quick to prepare using the slicing blade in the food processor.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Tangy Caesar dressing is quick and easy to make in a small personal blender. Anchovies, garlic, lemon and Dijon mustard add a subtle but substantial kick to this classic dressing. If you’ve been following our blog for a while, you’ve seen us use this same Caesar dressing on our grilled Caesar salad.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

We especially like it on this version because the combination with the kale gives the whole salad a little more substance. Pat is always saying how there’s not enough “stuff” in her Caesar salad. This one feels more substantial because the kale is a little heavier and the salmon is nice and rich.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

 

Speaking of the salmon, we found a gorgeous filet of Alaskan salmon, which was seasoned with salt, then brushed with a little bit of Caesar dressing before grilling. Grill the salmon on top first to get perfect grill marks, then flip it over and grill it on the skin until it’s cooked through. Add some fresh parmesan cheese and croutons, and you’ll have a perfectly filling lunch or dinner that seems made for a spring alfresco meal.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Pair your mouthwatering Caesar salad and grilled salmon with white wine, sparkling water with fresh juice or a refreshing berry cocktail. If you plan on hosting, add an appetizer and a dessert for an appetizing alfresco menu – it’ll be perfect for the spring and summer months when everyone wants to spend more time eating next to the grill on patios and porches.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach


Shredded Kale Caesar Salad with Grilled Salmon
SERVES: 2

Ingredients
1 bunch kale
1 fillet (1 lb.) salmon
Croutons
Instructions
Using food processor, slice kale; set aside.
Heat indoor grill to SEAR or outdoor grill to high.
Spread 1 teaspoon Caesar dressing over top and bottom of salmon.
Place salmon top side down on grill and grill for 3 minutes. Turn and grill until fish flakes easily when tested with a fork, about 4 to 5 minutes.
Toss kale and croutons with Caesar dressing. Arrange on individual plates.
Top salad with grilled salmon.
Notes
Serve the grilled salmon as a hot salad now, or for an easy and delicious cold salad, prepare and refrigerate the Caesar dressing and salmon one day ahead.
For thinner dressing add water, 1 tablespoon at a time, until desired consistency is reached.
Everyday Good Thinking http://everydaygoodthinking.com/

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Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach


Creamy Caesar Dressing
YIELDS: 1 serving

Ingredients
3 anchovies
1 clove garlic
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked black pepper
​1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Instructions
Place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
Blend until mixture is creamy.
Add mayonnaise, Parmesan cheese and oil to blender. Blend until smooth.
Refrigerate.
Notes
For thinner dressing add water, 1 tablespoon at a time, until desired consistency is reached.
Everyday Good Thinking http://everydaygoodthinking.com/

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70725 - stack n snap food processor

 Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 
51133 blenderHamilton Beach® Single-Serve Blenders feature durable stainless steel blades that blend your favorite drinks or sauces in seconds. Use the travel cup to blend drinks to go anytime, or fill the whole jar with fresh ingredients for family and friends. Cleanup couldn’t be simpler — place the cup or blending jar right in the dishwasher.

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Eggs Benedict Day http://everydaygoodthinking.com/2015/04/16/eggs-benedict-day/ http://everydaygoodthinking.com/2015/04/16/eggs-benedict-day/#comments Thu, 16 Apr 2015 16:12:48 +0000 http://everydaygoodthinking.com/?p=4803 Eggs Benedict with Asparagus - easy poached eggs and blender hollandaise - from Everyday Good Thinking, the official blog of @HamiltonBeach #brunch

Happy Eggs Benedict Day! That’s right. Today is National Eggs Benedict Day. We couldn’t be more excited because, of all the brunch options out there, Eggs Benedict is easily one of our favorites. And with all this spring weather, who doesn’t want to enjoy brunch? So grab a mimosa and a seat on the patio. We have two delicious (and easy!) Eggs Benedict recipes coming to a breakfast near you.

Eggs Benedict with Asparagus - easy poached eggs and blender hollandaise - from Everyday Good Thinking, the official blog of @HamiltonBeach #brunch


Eggs Benedict with Ham and Roasted Asparagus
SERVES: 1

Ingredients
2 large eggs
1 English muffin, split, toasted
4 slices baked ham
6 spears asparagus, roasted
Easy Blender Hollandaise Sauce (recipe follows)
Fresh dill
Instructions
Poach eggs to desired doneness in egg cooker.
Place English muffins, split-side up on a plate.
Top each muffin with 2 slices of ham, 3 spears of asparagus trimmed to fit muffins and 1 poached egg.
Drizzle with Easy Blender Hollandaise Sauce.
Garnish with fresh dill.
Everyday Good Thinking http://everydaygoodthinking.com/

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Eggs Benedict with Hollandaise Breakfast Sandwich (made in the Breakfast Sandwich Maker) from Everyday Good Thinking, the official blog of @hamiltonbeach


Eggs Benedict Breakfast Sandwich with Hollandaise Sauce
SERVES: 1

Ingredients
2 English muffins, split
8 baby spinach leaves
2 slices Canadian bacon
2 large eggs, lightly scrambled
Easy Blender Hollandaise Sauce
Instructions
Preheat Breakfast Sandwich Maker until green ready light comes on. Lift cover, top ring and heating plate.
Place bottom half of 1 English muffin, split-side up in bottom of Breakfast Sandwich Maker. Top with 4 spinach leaves and 1 slice of Canadian bacon.
Lower cooking plate and top ring. Add one egg to cooking plate.
Top with 1 top half of English muffin, split-side down.
Close cover. Cook 4 to 5 minutes.
Slide out cooking plate by rotating handle clockwise. Lift cover and rings; carefully remove sandwich with plastic spatula. Repeat with remaining ingredients.
Serve with Easy Blender Hollandaise Sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Easy Blender Hollandaise Sauce from Everyday Good Thinking by @hamiltonbeach


Easy Blender Hollandaise Sauce
YIELDS: 2 servings

Ingredients
1 stick (1/2 cup) unsalted butter
2 large egg yolks
1 Tablespoon lemon juice
Salt and pepper to taste
Instructions
Microwave butter in a microwave safe container on HIGH for 1 minute.
Place egg yolks and lemon juice in blender jar.
Cover and blend on pulse a few times, then blend on HIGH for 1 minute, gradually adding melted butter until mixture is thickened and smooth.
Everyday Good Thinking http://everydaygoodthinking.com/

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25500 egg cookerWe used the Hamilton Beach Egg Cooker to perfectly poach the eggs. The Egg Cooker also prepares soft, medium or hard-boiled eggs.

Single Serve Blenders make smoothies, sauces and dressings quickly and easily everydaygoodthinking.com @hamiltonbeachAlong with making smoothies to go, the SingleServe Blender is perfect for mixing sauces or dressings. The Hollandaise sauce in this recipe can be drizzled over the eggs right from the jar.

25475_1Don’t let another morning go by without the Breakfast Sandwich Maker by Hamilton Beach. It lets you enjoy a homemade breakfast sandwich, made your way, in the comfort of your own kitchen. Cleanup is easy because all removable parts go in the dishwasher.

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8 Smoothie Recipes to Ring in Spring http://everydaygoodthinking.com/2015/04/13/8-smoothie-recipes-to-ring-in-spring/ http://everydaygoodthinking.com/2015/04/13/8-smoothie-recipes-to-ring-in-spring/#comments Mon, 13 Apr 2015 20:00:45 +0000 http://everydaygoodthinking.com/?p=4790 April showers bring May flowers and other spring sayings have been stuck in our heads lately as flowers begin to bloom and the weather starts to warm. Of course, this means delicious fruits are coming into season, and we couldn’t be more excited. Here are eight smoothie recipes to take advantage of spring, featuring berries, cherries, melons and more.

1. Strawberry Watermelon Smoothie

Strawberry Watermelon Smoothie - 8 Smoothie Recipes to 'Ring in Spring' from Everyday Good Thinking by @hamiltonbeach

2. Blueberry Smoothie

Blueberry Smoothie - 8 Smoothie Recipes to 'Ring in Spring' from Everyday Good Thinking by @hamiltonbeach

3. Cherry Almond Smoothie

Cherry Almond Smoothie - 8 Smoothie Recipes to 'Ring in Spring' from Everyday Good Thinking by @hamiltonbeach

4. Pomegranate Berry Smoothie

Pomegranate Berry Smoothie http://everydaygoodthinking.com/ @hamiltonbeach

5. Frothy Pineapple-Banana Smoothie

Frothy Pineapple Banana Smoothie - 8 Smoothie Recipes to 'Ring in Spring' from Everyday Good Thinking by @hamiltonbeach

6. Strawberry Banana Smoothie

Strawberry Banana Smoothie - 8 Smoothie Recipes to 'Ring in Spring' from Everyday Good Thinking by @hamiltonbeach

7. Choose Your Fruit Smoothie

Choose Your Fruit Smoothie - 8 Smoothie Recipes to 'Ring in Spring' from Everyday Good Thinking by @hamiltonbeach

8. Mango Smoothie

Mango Smoothie - 8 Smoothie Recipes to 'Ring in Spring' from Everyday Good Thinking by @hamiltonbeach

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Spring Pea Soup with Lemon and Mint http://everydaygoodthinking.com/2015/04/10/spring-pea-soup-with-lemon-and-mint/ http://everydaygoodthinking.com/2015/04/10/spring-pea-soup-with-lemon-and-mint/#comments Fri, 10 Apr 2015 18:00:42 +0000 http://everydaygoodthinking.com/?p=4780 Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

If you’re looking for a traditional ham and pea soup, you should probably keep searching. This refreshing vegetarian soup isn’t the drab, hot dish you’re used to.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Instead, it’s been lightened up for spring with brighter ingredients like vibrant herbs, zesty lemon and tangy Greek yogurt. Then, perfect for the spring and summer months, it’s served cold.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Fresh English peas are plentiful in farmers markets and grocery stores this time of year, so use them in this recipe if you can. In the fall and winter – or if you can’t find fresh ones – use frozen peas thawed to room temperature.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

This cool soup will become a fair-weather staple for its fresh, invigorating flavors and bright garnishes. Free of heavier ingredients, this soup feels light and healthy, full of seasonal ingredients and nutrients. The spring pea, determined not to be taken for granted, shines in this exceptional soup that will encourage you to embrace the warmer months ahead with zeal.  

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach


Spring Pea Soup with Lemon and Mint
SERVES: 6

Ingredients
2 tablespoons butter
1 small onion, chopped
1 small shallot, chopped
2 cups fresh (or frozen) spring peas
1 can (15.5 oz.) vegetable broth
1/4 cup packed fresh mint leaves
3 tablespoons half and half
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Plain Greek yogurt
Instructions
In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE for 2 minutes or desired consistency.
Refrigerate until ready to serve.
Swirl in yogurt before serving. Garnish with lemon zest and mint sprigs (optional).
Notes
To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.
Everyday Good Thinking http://everydaygoodthinking.com/

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Food Focus: Spring Peas http://everydaygoodthinking.com/2015/04/08/food-focus-spring-peas/ http://everydaygoodthinking.com/2015/04/08/food-focus-spring-peas/#comments Wed, 08 Apr 2015 08:00:12 +0000 http://everydaygoodthinking.com/?p=4769 Food Focus: Spring Peas from Everyday Good Thinking by @hamiltonbeach

April brings a lot of seasonal produce to market shelves, and one favorite is the early-producing spring pea. Also known as garden peas or English peas, spring peas are great to snack on freshly shelled or tossed into light salads, pastas, soups and stir-fry dishes. Equally delicious, though not as commonly referred to as “spring peas” in recipes, are snap peas and snow peas, whose small peas and edible pods are crisp and delicious.

Spring peas are best eaten the day they are picked or as soon after as possible, so they retain their cool crunch and sweet flavor. If you can find them fresh at a local farmers market or grocery store, you’ll enjoy their off-the-vine “greenness,” which comes from an aroma compound also found in green peppers. Because the growing season for spring peas is so short, many of these crops are grown for the frozen market. This way, the sweet flavor of these little green pearls can be enjoyed year-round.

Food Focus: Spring Peas from Everyday Good Thinking by @hamiltonbeach

Facts

  • According to the Produce for Better Health Foundation, spring peas are fat free, cholesterol free, sodium free, a fantastic source of vitamin C and vitamin A, and a good source of folate and dietary fiber.
  • The pea (Pisum sativum) is also known as the garden pea, field pea, spring pea, English pea, common pea and green pea.
  • According to the USDA, spring peas, snap peas and snow peas are harvested before the seeds are mature for the fresh or fresh-pack markets. Contrarily, field peas are harvested when seeds are mature and dry and sold as split peas (for human consumption) or mixed with grains (for livestock feed).
  • The tender pea shoots that grow from the tops of young pea plants are also edible; their soft leaves and tendrils mimic the delicate flavor of young, fresh peas. They are popular in Asian cuisine and are great on salads or spring pastas.

Tips

  • When selecting spring peas, choose ones that are full, firm and bright green with medium-sized pods and no signs of wilting, wrinkling or yellowing.
  • Peas are best eaten right away, but if you plan to store them, do so in a perforated plastic bag in the refrigerator for up to 3 days. Wait to shell the peas until you are ready to use them.
  • English and garden peas must be shelled from the pod before eating.

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Chicken Pot Pie http://everydaygoodthinking.com/2015/04/06/chicken-pot-pie/ http://everydaygoodthinking.com/2015/04/06/chicken-pot-pie/#comments Mon, 06 Apr 2015 19:00:48 +0000 http://everydaygoodthinking.com/?p=4762 Chicken Pot Pie from Everyday Good Thinking by @hamiltonbeach

Chicken pot pie is one of those comfort foods that reminds us of family dinners in an era where sitting around the table together was a regular occurrence. Even though our days are now more action-packed, it’s important to make time for these same heart-warming dinners with our families today. This recipe for chicken pot pie will help create lasting memories of home-cooked comfort for years to come.

Chicken Pot Pie from Everyday Good Thinking by @hamiltonbeach


Chicken Pot Pie
SERVES: 6

Ingredients
1/2 cup butter
3 ribs celery, chopped
1 large onion, chopped
4 small cloves garlic, minced
1 cup flour
2 teaspoons salt
2 teaspoons poultry seasoning
1 teaspoon coarse black pepper
2 cups milk
2 cups chicken stock
4 cups chopped cooked chicken
1 package (16 oz.) frozen mixed vegetables
1 large egg, slightly beaten
2 tablespoons water
Instructions
Prepare half of Food Processor Pie Crust recipe for one crust. Cover pie crust dough with plastic wrap and place in refrigerator to chill for 30 minutes. Spray a casserole dish with nonstick cooking spray; set aside.
Meanwhile, heat butter in large skillet or dutch oven over medium-high heat until melted. Add celery, onion and garlic and cook until tender.
Add flour, salt, poultry seasoning and pepper. Stir until smooth.
Blend in milk and chicken stock. Stirring constantly, bring to a boil and boil until thickened, about 5 minutes.
Stir in chicken and vegetables. Pour into greased casserole.
Preheat oven to 425°F.
Lightly flour counter and roll pie crust dough large enough to cover top of casserole dish. Place pie crust on top of chicken mixture. Crimp edges of pie crust. With a sharp knife, cut vent slits in top of crust.
In small bowl, mix egg with water. Brush over crust.
Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbling.
Notes
For a quick version, use a purchased rotisserie chicken and refrigerated pie crust. One 2-pound rotisserie chicken yields about 4 cups chopped cooked chicken.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton BeachWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 

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