Our Growing Edge- May Roundup

I have something a little different in store for you today! Genie, the awesome blogger who runs Bunny Eats Design, contacted us a few months ago to see if we’d be interested in hosting May’s edition of Our Growing Edge! I was so honored to be asked- Genie has done a wonderful job of gathering food bloggers from all over the world into an inspiring, encouraging community.

Every month, food bloggers submit a link of one of their recent blog posts- you can make anything you’d like, the only requirement is that the recipe needs to be something new to you- a new ingredient or preparation or experience. It’s awesome to see bloggers getting out of their comfort zones- the results are spectacular!

Interested in joining in on next month’s roundup? It’s a great experience! For more information, visit Our Growing Edge.

Now that you know a little bit about what a roundup is, let’s jump right into this month’s edition!

watermelon-for-pinterestFirst up! Fa’s Kitchen tackled making watermelon juice– something I’ve never heard of, but it sounds delicious!

Grain-Free-Eggplant-Lasagna

 This recipe made my mouth water! What a creative and delicious way to substitute eggplant for pasta.

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This blog post and recipe blew my mind! Not only does Simona write in both English and Italian, she made homemade matcha noodles. So impressive!

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This looks amazing! Spinach Stuffed Flank Steak– yum!

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My favorite again- pasta! Julie made a delicious looking Carbonara dish, that we’ll have to try.

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Everyday Life Mom made some delicious Almond Butter Bars that look like the perfect post-workout snack!

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Our host, Genie, ended up with 42 figs in her fridge, and shared some beautiful photos of how she creatively used them up.

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Yum!! The Dream Baker whipped up the most delicious looking Chocolate Banana Cake that I’m dying to try.

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Kerene from The Dream Baker also submitted her recipe for Oven-roasted Char Siu (BBQ Pork)– another delicious, mouth-watering recipe.

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Saffron & Honey submitted these gorgeous photos of her recipe for Ramps Raclette. This wasn’t something I was familiar with, but her post made me want to try it out!

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Feijoa- a completely foreign type of fruit. Nom Nom Panda creatively used up her bountiful harvest in feijoa paste.

img_1918-1024x683Becky made the yummiest looking Beet Salad– looks like a perfect summer recipe!

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Chelsea recently highlighted Smorgasburg, in New York City. They stopped by and got donuts from Dough, and oh my goodness- they look amazing.

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Another alternative to pasta in lasagna! Definitely worth trying!

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Last but not least, these absolutely adorable Banana Banana Banana Cake‘s might be one of my favorite links for this month! Isabel from Sweet Loves killed it!

So that’s it! May’s round-up is complete!

our growing edge

 

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Turkey Tetrazzini

My Daughter and I- Turkey Tetrazzini

Our big Christmas dinner normally consists of ham and all the sides, but this year we decided to go all out and make a ham, a turkey, and sides. With only 7 people to feed, we had a ton of amazing leftovers. We used up the last of our turkey leftovers in this super easy pasta recipe. It came together quickly, and made a ton- we had a full 9×13 pan, and the smaller dish shown in the pictures. It’s yummy, easy and a great way to use up turkey!

My Daughter and I- Turkey Tetrazzini 1

our growing edge

 

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen

 

 

Turkey Tetrazzini

1 lb of spaghetti

1/2 cup butter

1/2 cup flour

3 cups chicken broth

2 cups milk

1 2/3 cups grated Parmesan cheese

4 cups (I used slightly less) chopped, cooked turkey

 

Preheat oven to 350* and grease a baking dish. Bring a large pot of water to a boil, add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in large bowl.

Melt butter over medium heat and then stir in flour, chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups of the Parmesan cheese, and pour mixture over spaghetti. Add chopped turkey and mix everything well. Pour into prepared baking dish and top with remaining 1/3 of a cup of Parmesan cheese. Bake 1 hour in preheated oven, until surface is lightly browned.

Jordan