Red, White, & Blue Breakfast Kebabs

Donut Hole Breakfast Kebabs

Getting ready for Memorial Day weekend? We sure are. Sunshine, Grilling, Popsicles, and the good ole’ red, white and blue. I love this country of ours. We’ve been stocking up on a few patriotic summer outfits for Baby D including this t-shirt (my personal fav). So excited to start a few more family traditions with our little man and to teach him how lucky we are to be Americans.

These patriotic red, white and blue donut hole kebabs make the perfect festive breakfast for Memorial Day or 4th of July (maybe even both!). Super quick and easy to throw together. The whole family is sure to love this sweet treat!

Red White & Blue Breakfast Kebabs

Ingredients:

  • bamboo sticks
  • donut holes (any variety that suits your fancy–just not chocolate if you’re going for the whole red, white and blue theme)
  • fresh strawberries, top removed
  • fresh blueberries

Directions:

  1. Place a strawberry on the top of the skewer
  2. Add a donut hole below the strawberry
  3. Follow with a few blueberries
  4. Repeat until you have a complete red, white and blue kebab.

Better Than Takeout Beef and Broccoli

Beef and Broccoli

Happy Thursday! Has anyone else hit that mid-week slump that makes coming up with yet another family crowd-pleasing dinner seem like a daunting task?

Before you pick up that phone to order takeout, you have to give this beef and broccoli dish (I threw in a few snow peas…because…why not?) a try. This was a million times better than any Chinese takeout that we’ve ever ordered. It’s super easy to throw together and ready in under half an hour. I have a feeling that the sauce for this dish would be tasty in all kinds of stir fry combos. So many possibilities…

Just trust me and try this one first…pretty please. Yes, I said “pretty please”. It’s so good that it has me begging you to try it.

Ingredients:

  • 1/2 pound lean flank steak, sliced very thin against the grain
  • 1/2 cup low sodium soy sauce
  • 2 Tbs brown sugar
  • 2 Tbs corn starch
  • 1 Tbs fresh ginger, minced
  • 3 Tbs olive oil
  • 1-2 medium-sized heads of broccoli, cooked until just tender
  • a handful of fresh snow peas (optional)
  • long grain white rice (cooked according to package instructions)

Directions:

  1. In a bowl, mix together soy sauce, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
  2. Heat oil in a skillet or wok over high heat. Add snow peas and broccoli and stir for a minute. Set aside veggies on a plate.
  3. Bring the pan up to high heat again. Add half the meat mixture, leaving most of the marinade behind in the bowl.
  4.  Spread out meat as you add it to pan and let sit for a minute or two (without stirring) to brown the meat. Turn meat and cook for another minute. Remove to a clean plate.
  5. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the broccoli and snow peas.
  6. Stir over high heat for 30 seconds, then turn off heat. Check seasonings. Let mixture sit for a couple of minutes while it thickens and cools slightly.
  7. Serve immediately over rice.

Recipe from Pioneer Woman

Root Beer Float Popsicles

Root Beer Float Popsicles | Moore Cookin

Summer has definitely arrived a little early here. If the weather hasn’t warmed up wherever you call home, I’m sure it will soon. Now’s the time to start stocking up on ice cream and other cold treats. I fully support any and all reasons to fill those summer days with ice cream, popsicles, and no-bake desserts.

Last Fall we impulse bought a set of popsicle molds while wandering through Home Goods. Ever since, I’ve been dreaming up all kinds of popsicle concoctions and just waiting for the warm weather to give us the excuse to break them in.

These root beer float popsicles are the perfect pops to kick off summer. Easy to make and perfect to share with family and friends on a hot afternoon. Happy Summer ya’ll!

Ingredients

Directions

  1. Before you start making the popsicles, get your root beer ice cold and soften the vanilla ice cream by placing a bowl of it in the fridge.
  2. Alternate layers of ice cream and root beer in the mold, freezing for approximately 15-20 minutes in between each layer to set.
  3. Insert Sticks and freeze overnight.
  4. Run mold under warm water for a few seconds (if needed) to release popsicles from the mold.