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      How to Throw a Family Field Day

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      Sports may be canceled, and school may not be in-person, but you can STILL celebrate the spirit of kickoff season with a Family Field Day—in your own backyard!

      Are y’all ready to just let loose and have a little fun? I know I am, especially as we forge our way into a new school year that is unlike anything we have ever seen.
      I recently kicked off this crazy season of life with a Family Field Day!
      A Family Field Day is like a tailgating party… but in your backyard! Make all your favorite tailgating-type foods (think wings, BBQ, chips and dip, fun drinks!) and instead of preparing to watch a game, you bring the games to you.

      Why I Held a Fall 2020 Family Field Day
      Like many of you I’ve had to change many plans these past six months.
      Usually this time of year brings fresh excitement, new motivation to organize and clean, and plans to party with friends and cheer on our favorite sports teams. Instead, I am preparing to homeschool my five girls; my house is basically chaos, and watching sports (we’re baseball fans!) just isn’t the same.
      Family Field Day to the rescue!
      No back-to-school shopping? Have a Family Field Day. Can’t really tailgate with neighbors? Have a Family Field Day! Don’t want to clean your house? Go outside and have a Family Field Day! (I think you get the idea.)
      If anything, get out and celebrate the fact that we’ve made it to the last quarter of 2020, m’kay?

      Our Family Field Day Motto: Just Keeping Swimming!
      Choosing a theme to work around will help you add in little details that will make your Family Field Day extra special.
      Each school year we choose a saying to focus on for the year and we decided “Just Keep Swimming” seemed appropriate for this year.
      This became my theme for the little details, and I swam with it. I put it on the letterboard that hangs in my living room and gave out Swedish Fish as party favors. The finishing touch to my simple décor was little chalkboard stands with cute sayings for my kids to look at while they were getting their food.
      The rest of my backyard decoration was simple: I have a lemonade stand cart in my garage (my kids take selling lemonade very seriously), so that’s what set the stage for me. I set the food on a folding table, and it worked just fine (just make sure you have a tablecloth!). I also added a little tassel garland and a wooden chalkboard sign. Simple, but fun.

      Family Field Day Menu
      Choosing a menu for our Family Field Day was easy: I let my kids pick the menu, and we ate whatever they wanted!
      Here’s what we served:
      I made the main course, and my kids helped out with everything else. (Family Field Day at our house also includes my kids helping out in the kitchen. That’s part of the fun!)

      Let’s Play Games!
      You can’t have a field day without games!
      Two of our favorite games to play outdoors are YARDZEE and FARKLE, thanks to our giant yard dice. Things get quite competitive, and we find ourselves playing those games for hours. If you don’t have any outdoor games, you can have three-legged races, burlap sack races (we use garbage bags!), play Red Light:Green Light, Four Corners, or Sardines.
      Need more ideas? Learn how to tie balloon animals, do some face painting, or hula hoop!

      Don’t Forget the Pictures!
      Take pictures and journal them! If you decide to make Family Field Day a tradition, make a special book just for the occasion. It took me an extra 10 minutes to print the pictures out and jot down a few notes about our fun day outdoors, and I can’t wait to add to it next year.
      I really love these journals, because they’re thin and have blank pages so I can jazz them up however I want to. The best thing I bought during quarantine was a Polaroid pocket printer because I can print my pictures whenever I want, right from my phone. The ink for the pictures is right on the paper, and you can peel off the backs of the picture to make stickers. So easy and so fun. My kids love printing pictures, and I love physically preserving our memories.
      No matter how next year looks, I’m looking forward to another Family Field Day! LEGGI TUTTO

    • in Recipes

      Red Velvet Cupcakes with Cream Cheese Frosting

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      You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

      Method

      1 Preheat the oven to 350°F. Line a muffin tin with cupcake papers.
      2 Make the cupcake batter: Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
      Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
      In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
      Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
      3 Divide the cupcake batter: Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
      4 Bake the cupcakes: Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
      5 Cool the cupcakes: Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
      6 Make the frosting: Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)
      7 Frost the cupcakes: Pipe onto cooled cupcakes and enjoy!

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

    • in Recipes

      Ranch-Roasted Chicken and Vegetables

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      Family-Friendly

      Crispy Ranch-roasted chicken, tender veggies, and crunchy croutons make for one stellar sheet-pan supper. Swap out any seasonal veggies you like and dinner is served!

      This post is written in partnership with Hidden Valley® Ranch.
      Sheet pan suppers are music to a busy parent’s ears, and this recipe sets the bar pretty high.
      The star of this all-in-one supper is chicken dusted with flavorful HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.
      You haven’t tried the seasoning yet? Imagine buttermilk, onion, garlic, parsley, and dill all in one shake.

      How Do You Make Ranch-Roasted Chicken?
      Easy! So easy. The chicken thighs are brushed with a tangy honey and vinegar glaze to complement the seasoning, and then baked on top of colorful peppers and potatoes.
      Crispy, crunchy bread pieces tossed in some of the glaze add the final touch. And who can say no to crispy and crunchy?

      What’s the Best Chicken to Use?
      Skin-on chicken thighs on the bone bring a ton of flavor and juiciness to this dish. You can quickly and easily trim excess fat and skin with scissors, making for a healthy dinner option.
      Which Veggies are Best?
      The nice thing about this recipe is you can really use any veggies you’d like – you’ll just need to adjust the cook time accordingly.
      Here, we’re using peppers and potatoes which both need extra time to cook on the front end to ensure they’re tender at the same time the chicken is finished cooking.
      Then dinner is done, all in one. No arguments here!

      Ranch-Roasted Chicken and Vegetables Recipe

      Ingredients
      1/4 cup olive oil, divided, plus 1 1/2 tablespoons more for roasting 
      2 sweet red peppers, seeded and cut into 1/2-inch wide strips
      2 sweet yellow peppers, seeded and cut into 1/2-inch wide strips
      1 pound baby yellow potatoes, halved, or quartered if large
      1/4 teaspoon kosher salt
      1/8 teaspoon freshly ground black pepper
      3 tablespoons sherry vinegar or red wine vinegar
      1 tablespoon honey
      8  bone-in, skin-on chicken thighs (3 to 3 1/2 pounds)
      2 teaspoons HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
      3 thick slices of sourdough bread
      Chopped parsley (for garnish, optional)

      Method

      1 Preheat the oven to 400ºF: Spread about 1/2 tablespoon of the oil on the bottom of a rimmed baking sheet.
      2 Roast the peppers and potatoes: Place the peppers and potatoes on the baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper. 
      Toss to coat the vegetables and spread them in one layer on the baking sheet. Bake for 15 minutes.

      3 Make the glaze: In a medium bowl, whisk the remaining 1/4 cup olive oil, vinegar, and honey until combined.

      4 Prepare the chicken: With scissors, trim the excess fat from the chicken. Place on a cutting board with the skin side up. Brush with the glaze. 

      5 Season and bake the chicken: Remove the sheet pan from the oven and nestle the chicken pieces into the vegetables with the skin side up. Sprinkle the thighs with the HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.
      Return to the oven and bake for 15 minutes longer.
      6 Prepare and toss the bread pieces in the glaze: Tear the bread into shaggy 1-inch chunks. Place them in the bowl with the remaining glaze and toss to coat.
      7 Finish roasting the chicken with the bread pieces: Remove the pan from the oven. Place the bread pieces around the chicken, and continue to bake for 15 minutes, or until the chicken pieces and bread are browned and crisp. Serve sprinkled with chopped parsley, if you like.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Instant Pot Porcupine Meatballs

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      Porcupine meatballs are a classic retro dinner, made easier and quicker in the Instant Pot! Ground beef and rice meatballs are served in a simple tomato sauce. (No porcupines!) This is an easy 30 minute dinner.

      Photography Credit: Coco Morante

      Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine.
      With rice and meat all in one dish, you just need a vegetable side to complete the meal.

      What are Porcupine Meatballs?
      This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an Instant Pot (I’ve included stovetop instructions, too).
      These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal.

      What to Serve with Instant Pot Meat Balls
      My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time.
      I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed green beans.

      New to Pressure Cooking?
      If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us.

      From the editors of Simply Recipes

      How to Store and Freeze Porcupine Meatballs
      These meatballs keep in the fridge for up to a week. They can be reheated gently on the stovetop or in the microwave.
      They also freeze well! Once the meatballs are completely cooled, divide them into portion sized freezer containers and freeze for up to three months. Thaw overnight in the fridge and reheat on the stovetop over low heat.
      Love Meatballs? Try These Recipes!

      Updated September 6, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

      Instant Pot Porcupine Meatballs Recipe

      Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.

      Ingredients
      2 tablespoons olive or vegetable oil
      1 medium yellow onion, chopped (reserve half)
      2 cloves garlic, minced (reserve half)
      1 can (15 ounces) tomato sauce
      1/2 cup water
      1 tablespoon Worcestershire sauce
      1 pound ground beef (85% lean)
      1/2 cup long grain rice
      1 teaspoon salt
      1/2 teaspoon ground black pepper

      Method

      1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes.

      2 Make the tomato sauce: Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.

      3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so).

      4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one.
      Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.)
      It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes.

      5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    • in Recipes

      Best Homemade Cinnamon Rolls

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      1 Make the dough: Warm the milk for 15 to 30 seconds in the microwave, until it’s slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and sugar. Let the mixture stand until foamy, about five minutes.
      Add the eggs, flour, and salt to the bowl and mix on medium speed until a sticky dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch. The butter needs to be very soft for this to work; if the butter isn’t incorporating, knead each piece in your fingers until soft before adding it to the dough.
      Once all the butter is incorporated, knead the dough for 10 minutes on medium speed (or knead by hand).

      2 Rise overnight: Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise in the refrigerator overnight, at least 8 hours. It will slowly double in size.

      3 Cut and shape the rolls: In the morning, remove the dough from the refrigerator. The dough will be quite stiff and firm, but should roll easily. Dust your work surface and a rolling pin lightly with flour, and roll the dough out into a rectangle approximately 12×16 inches in size.
      Spread the dough with butter, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the mixture over the butter in an even layer.
      Starting from the short edge (the one with butter all the way to the edge), roll the dough into a tight spiral. Pinch the spiral closed (the unbuttered edge should stick to the log of dough). Trim the ends if they are shaggy.
      Cut the roll in half crosswise to make 2 pieces. Cut each piece in half again to make 4, and each piece again to make a total of 8 rolls. Place the rolls in a greased 9×13-inch baking dish.

      4 Cover the rolls with plastic wrap, and let them rise in a warm place for 30 to 90 minutes. Rising time will depend on the temperature in your kitchen. When ready, the rolls should be puffed and pillowy. They should be touching each other with very little space between each roll.

      5 While the rolls look half-risen, preheat the oven to 350°F.
      6 Bake the rolls: Bake the rolls for 20 to 25 minutes until they are golden on top and puffy. Remove from the oven and cool on a rack for 5 minutes before frosting.

      7 Make the frosting: While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 additional minute. Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like.
      8 Serve warm: Frost the cinnamon rolls generously while they’re still a bit warm. Serve immediately. LEGGI TUTTO

    • in Recipes

      Ultimate Turkey Club Sandwich with Garlic Aioli

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      What makes this Club Sandwich the ULTIMATE? Oven roasted turkey, crispy bacon, fresh veggies, and a homemade garlic aioli! This layered turkey club sandwich takes a little time to build, but it’s worth every step.

      The club sandwich is a truly special thing. While it’s generally made with deli turkey, I like to roast a whole turkey breast and slice it thin for this ultimate version. Since the oven is on, it’s worth it to make some crispy bacon and a homemade roasted garlic aioli as well!
      Stacked high with vegetables and avocado, this layered sandwich is one of my favorites. I think you’ll enjoy it also!

      WHAT MAKES A CLUB SANDWICH A CLUB SANDWICH?
      A club sandwich can have lots of different parts and layers to it. In my opinion, the only thing that makes a club sandwich a club sandwich is two distinct layers, each with some protein element.
      For this Ultimate Turkey Club, I do one section with turkey, cheese, and lettuce, and then a second section with bacon, avocado, and tomato. It’s pretty great!
      THIS VERSION VS. THE CLASSIC CLUB
      The classic version of a club sandwich usually uses deli turkey for ease, but I like roasting my own if I have the time. It’s super tender and more flavorful in my opinion.
      Also, rather than jarred mayo, I like to roast garlic to make a tasty aioli. It’s a small upgrade to the sandwich but really makes a difference!

      TIPS FOR MAKING HOMEMADE TURKEY BREAST
      A turkey breast is much easier to roast than a whole turkey. You don’t have to worry about part of the turkey over-cooking.
      I recommend getting half of a turkey breast, which is usually two to three pounds, with the bone in and skin on. Drizzle it with olive oil, salt, and pepper, and roast it at 350˚F until the turkey breast is 165˚F in the thickest part of the breast. This will usually take 60-70 minutes, but the only way to know for sure is to use a meat thermometer to test the temperature.
      Once it reaches temperature, let it cool for at least 10 minutes, and then slice it thinly for sandwiches.
      TIPS FOR MAKING CRISPY BACON
      In my opinion, crispy bacon is essential on a club sandwich. The easiest way to make crispy, uniform bacon is by baking it in the oven! Check out my full tutorial on how to do just that!
      THE BEST BREAD FOR CLUB SANDWICHES
      There are a million different kinds of bread one could use for a sandwich like this, but I keep it simple for my club sandwiches: white sandwich bread. Toast it, and it’s perfect for a club sandwich.

      WAYS TO ADAPT THIS CLUB SANDWICH
      This sandwich is pretty versatile, actually. I think turkey and bacon are pretty essential, as well as some sort of spread (like mayo). Other than that, go crazy! Here are a few ideas to change it up:
      Sprouts
      Thinly sliced red onion
      Switch out cheddar for Swiss cheese
      Make it spicy with a drizzle of sriracha
      CAN YOU MAKE THIS AHEAD OF TIME?
      Absolutely! In fact, every piece of this sandwich can be made in advance. Roast the turkey, make the aioli, and bake the bacon all well in advance. Then, when you are in a sandwich mood, just toss it all together! All the individual pieces will keep well in the fridge for five to seven days.
      WHAT TO SERVE WITH CLUB SANDWICHES
      Pickles and potato chips are a classic club sandwich serving side. I like to serve mine with a big salad though, either green salad or potato salad would be nice. It’s such a hearty sandwich that I like a lighter side dish for serving.
      MORE SANDWICH RECIPES

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    • in Recipes

      Slow Cooker Ranch Pot Roast

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      Family-Friendly

      Slow cookers save the day when it comes to weeknight cooking, and this flavor-packed Slow Cooker Ranch Pot Roast proves it time and time again. A classic recipe, revamped with zesty Hidden Valley® Ranch seasoning!

      This post is written in partnership with Hidden Valley® Ranch.
      There’s nothing better than knowing early in the day that you’ve already handled dinner.
      A slow cooker (or multi cooker) is the key. As your energy flags in the late afternoon, you know that you’ll simply have to open your slow cooker and dinner is served. A gift any day of the week!

      How to Make Pot Roast in the Slow Cooker?
      This pot roast is a cinch to pull together, and especially tasty (and easy) when you add Hidden Valley® Ranch seasoning to give it that unforgettable flavor boost.
      You’ll start by coating the roast with the seasoning.
      Then pop it into the slow cooker with a few garlic cloves and some stock, and let it cook for about five hours.
      Finally, you’ll open the pot, adding carrots, potatoes, and pearl onions and continue to cook for a few hours more. That’s a dinner you can celebrate.
      What’s the Best Beef for Pot Roast?
      The two best cuts of beef for pot roast are chuck and bottom round. Chuck is a little fattier and falls apart (in a good way) when you slice it. Bottom round is a leaner cut, but still becomes tender in the pot. 
      How to Store Leftovers?
      Well, we can’t imagine an occasion in which you’d have many leftovers of this crowd-pleasing dinner, but should you prove us wrong, simply refrigerate your leftover pot roast and veggies in an airtight container for up to four days.
      TIP! This pot roast is even better the second day.

      Slow Cooker Ranch Pot Roast Recipe

      This recipe was inspired by a similar recipe from Hidden Valley®

      Ingredients
      4 pounds beef chuck or round roast
      1-ounce (4 tablespoons) HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
      1 cup low-sodium beef or chicken stock
      3 garlic cloves
      1 1/2 pounds new potatoes, halved, or quartered if on the large side
      5 large carrots, peeled and cut into 1-inch chunks
      8 ounces peeled pearl onions
      2 tablespoons chopped fresh parsley (for garnish)
      Slow cooker or Multi Cooker

      Method

      1 Season the meat: Set the beef on a plate and sprinkle it with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, rubbing it into the meat.

      2 Slow cook the pot roast: If your slow cooker has a trivet, place it in the pot (this makes removing the roast easier.) Add the meat, stock, and garlic to the pot and cook for 5 hours on low in a slow cooker, or in an instant pot on ‘slow cook’ set to ‘normal’.

      3 Add the vegetables to the pot: Add the potatoes, carrots, and onions to the pot.  Close the lid and cook for 3 more hours, or until the vegetables are tender.
      4 Serve: Remove the meat from the pot and slice it into 1/2-inch thick slices. Discard the garlic cloves.
      Serve the slices on a platter surrounded by the vegetables or in individual shallow bowls.
      Spoon some of the broth over the meat and vegetables and sprinkle with parsley.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Eggplant Parmesan

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      Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Continue reading “Eggplant Parmesan” » LEGGI TUTTO