1
00:00:06,440 --> 00:00:09,280
Speaker 1: Hi everybody. I'm Kelsey Nixon and this is Kitchen Prescription,

2
00:00:09,480 --> 00:00:11,360
Speaker 1: the podcast you listen to and you don't know what

3
00:00:11,440 --> 00:00:15,000
Speaker 1: to make for dinner. Today's episode seventy five. What I'm

4
00:00:15,000 --> 00:00:18,800
Speaker 1: making for Easter. I can't remember the last time Easter

5
00:00:18,960 --> 00:00:21,639
Speaker 1: landed in March. I actually look this up. It usually

6
00:00:21,680 --> 00:00:24,480
Speaker 1: happens twice a decade, but it's thrown me for a loop.

7
00:00:25,120 --> 00:00:28,400
Speaker 1: We've got family coming into town for both Easter and

8
00:00:28,560 --> 00:00:31,600
Speaker 1: Spring Break, and it's my husband, Robbie's birthday this weekend,

9
00:00:31,800 --> 00:00:33,960
Speaker 1: so the next ten days are going to be very

10
00:00:34,000 --> 00:00:36,519
Speaker 1: full as a result. And I kind of knew this

11
00:00:36,640 --> 00:00:39,239
Speaker 1: was coming. I've been thinking about my Easter plan for

12
00:00:39,280 --> 00:00:42,080
Speaker 1: a few weeks now, and I'm excited to break it

13
00:00:42,200 --> 00:00:45,000
Speaker 1: all down for you. In addition to sharing the menu

14
00:00:45,040 --> 00:00:46,960
Speaker 1: I plan to make, I'm also going to cover a

15
00:00:46,960 --> 00:00:50,520
Speaker 1: few hosting tips if you happen to be hosting this year.

16
00:00:50,760 --> 00:00:51,760
Speaker 2: So that's what we're.

17
00:00:51,560 --> 00:00:54,920
Speaker 1: Going to dig in today. But first, as always, let's

18
00:00:54,960 --> 00:00:56,920
Speaker 1: discuss a few recipes you can throw on your meal

19
00:00:56,960 --> 00:01:00,600
Speaker 1: plan for the week, because despite the holidays and visitors, we.

20
00:01:00,560 --> 00:01:03,040
Speaker 2: Still have to eat dinner every day.

21
00:01:03,280 --> 00:01:05,880
Speaker 1: Remember these are all five ingredient recipes this month to

22
00:01:05,959 --> 00:01:10,240
Speaker 1: help you really simplify as we head into a busier

23
00:01:10,280 --> 00:01:13,319
Speaker 1: spring season. So the first recipe, I don't know about

24
00:01:13,319 --> 00:01:16,440
Speaker 1: you guys, but we're still flirting with some colder, cooler

25
00:01:16,560 --> 00:01:17,680
Speaker 1: days and.

26
00:01:17,680 --> 00:01:19,880
Speaker 2: The occasional seventy five degree day.

27
00:01:20,440 --> 00:01:23,720
Speaker 1: So this We've got a couple cooler days coming this week,

28
00:01:23,760 --> 00:01:26,400
Speaker 1: and so I want to make this chickpea and potato curry.

29
00:01:28,240 --> 00:01:31,160
Speaker 1: Five ingredients so great. I use my favorite jarred yellow

30
00:01:31,160 --> 00:01:34,040
Speaker 1: curry sauce. I use chickpeas, which are a great source

31
00:01:34,040 --> 00:01:38,679
Speaker 1: of protein, and serve it over rice with non It's

32
00:01:38,720 --> 00:01:41,040
Speaker 1: just really cozy. It's kind of like a stew almost

33
00:01:41,080 --> 00:01:42,680
Speaker 1: like it's really it's thick.

34
00:01:42,680 --> 00:01:43,360
Speaker 2: It's delicious.

35
00:01:43,400 --> 00:01:47,000
Speaker 1: It makes excellent leftovers. So I will definitely make that

36
00:01:47,000 --> 00:01:49,000
Speaker 1: for dinner and then have it for lunch the next day.

37
00:01:49,480 --> 00:01:52,560
Speaker 1: The next recipe we're doing is this is cleaning out

38
00:01:52,560 --> 00:01:55,040
Speaker 1: the freezer because I like to kind of always do

39
00:01:55,160 --> 00:01:58,720
Speaker 1: that before we have a lot of visitors, and I

40
00:01:58,760 --> 00:02:01,760
Speaker 1: am making orange chicken in broccoli now in recipe Club,

41
00:02:01,800 --> 00:02:05,160
Speaker 1: I have two different types of recipes for this. So

42
00:02:05,280 --> 00:02:08,760
Speaker 1: one that you make completely from scratch, the chicken you dredge,

43
00:02:08,800 --> 00:02:11,720
Speaker 1: the chicken, you sauce, eate all all of that good stuff,

44
00:02:12,120 --> 00:02:15,320
Speaker 1: and then I have another The five ingredient recipe utilizes

45
00:02:15,480 --> 00:02:19,440
Speaker 1: Trader Jo's most popular ingredient they sell in the store,

46
00:02:19,520 --> 00:02:24,120
Speaker 1: which is their frozen orange chicken. So when I use that,

47
00:02:24,320 --> 00:02:27,320
Speaker 1: like so many other people do for extra busy nights,

48
00:02:27,600 --> 00:02:29,880
Speaker 1: I like to add a couple of fresh ingredients to

49
00:02:29,960 --> 00:02:32,200
Speaker 1: it to really kind of brighten it up. So I

50
00:02:32,240 --> 00:02:34,760
Speaker 1: add some fresh broccoli, I add a red bell pepper,

51
00:02:34,840 --> 00:02:36,320
Speaker 1: I add a splash of rice vinegar.

52
00:02:36,400 --> 00:02:37,360
Speaker 2: I serve it over rice.

53
00:02:37,800 --> 00:02:39,920
Speaker 1: And so that's the version I'm making this week because

54
00:02:39,919 --> 00:02:41,799
Speaker 1: I've got two bags of orange chicken that I need

55
00:02:41,800 --> 00:02:44,560
Speaker 1: to use up for my freezer. But if you were

56
00:02:44,560 --> 00:02:46,760
Speaker 1: wanting to take more of a from scratch orange chicken

57
00:02:46,760 --> 00:02:49,080
Speaker 1: in broccoli, I've also got that for you in recipe Club.

58
00:02:49,680 --> 00:02:52,840
Speaker 1: Then the third recipe is sheet pan Italian sausage with

59
00:02:53,080 --> 00:02:57,799
Speaker 1: Brussels sprouts. This uses one of my favorite staple ingredients,

60
00:02:58,040 --> 00:03:00,520
Speaker 1: which is the cooked chicken sausage, which that I like

61
00:03:00,560 --> 00:03:03,639
Speaker 1: to keep. On the hand, it's an Italian chicken sausage

62
00:03:03,720 --> 00:03:06,640
Speaker 1: and it's already cooked, but it's like, I don't even

63
00:03:06,639 --> 00:03:08,960
Speaker 1: want to compare it to a hot dog, like forgive me,

64
00:03:09,400 --> 00:03:10,960
Speaker 1: but it's kind of like a grown up hot dog

65
00:03:11,120 --> 00:03:14,240
Speaker 1: in that there's way more flavor, there's more protein, it's

66
00:03:14,560 --> 00:03:18,200
Speaker 1: more delicious in my opinion. It's just more more complex

67
00:03:18,240 --> 00:03:20,799
Speaker 1: of a flavor. And you can slice them up and

68
00:03:20,840 --> 00:03:22,840
Speaker 1: they're great in sheet pan dinners because they get nice

69
00:03:22,880 --> 00:03:25,280
Speaker 1: and crispy on the outside, where they're great in skillet

70
00:03:25,320 --> 00:03:27,919
Speaker 1: meals as well, and they kind of last a long

71
00:03:27,919 --> 00:03:29,880
Speaker 1: time on your fridge, so it's a good thing to

72
00:03:29,919 --> 00:03:32,600
Speaker 1: have on hand when you need a last minute protein.

73
00:03:33,080 --> 00:03:34,840
Speaker 1: All right, there are your recipes for the week. You

74
00:03:34,880 --> 00:03:37,360
Speaker 1: can find and print them all in Recipe Club individually,

75
00:03:37,440 --> 00:03:39,240
Speaker 1: or in our weekly meal plan with an easy to

76
00:03:39,240 --> 00:03:44,040
Speaker 1: follow shopping lists broken down by recipe. These three recipes

77
00:03:44,520 --> 00:03:47,960
Speaker 1: are recipes that I make often enough that they also

78
00:03:48,640 --> 00:03:51,440
Speaker 1: have a permanent spot in my recipe binder during the season.

79
00:03:51,960 --> 00:03:53,680
Speaker 1: I love being able to kind of cook from a

80
00:03:53,720 --> 00:03:57,280
Speaker 1: printed copy and bypass the distraction that inevitably comes when

81
00:03:57,320 --> 00:03:59,800
Speaker 1: I look for something on my phone, whether that's a

82
00:04:00,320 --> 00:04:02,600
Speaker 1: photo and I can't remember what album I put it in,

83
00:04:02,720 --> 00:04:05,640
Speaker 1: or I'm on Pinterest or Instagram. I just kind of

84
00:04:05,800 --> 00:04:08,560
Speaker 1: like having home base in my kitchen, my kitchen Bible

85
00:04:08,640 --> 00:04:10,440
Speaker 1: where I keep all of the recipes that I make

86
00:04:10,480 --> 00:04:12,920
Speaker 1: most often. So if you are also wanting a system

87
00:04:12,960 --> 00:04:16,599
Speaker 1: to get your printed recipes organized, give yourself the gift

88
00:04:16,680 --> 00:04:19,960
Speaker 1: of ordering a recipe binder. You will love it, and

89
00:04:20,000 --> 00:04:22,359
Speaker 1: you can get that at Kelsey Nixon dot com. All right,

90
00:04:22,440 --> 00:04:24,320
Speaker 1: let's jump into the back half of the podcast and

91
00:04:24,360 --> 00:04:31,160
Speaker 1: discuss what I'm making for Easter dinner. When it comes

92
00:04:31,200 --> 00:04:33,920
Speaker 1: to food holidays, I wouldn't say that Easter comes out

93
00:04:34,000 --> 00:04:36,440
Speaker 1: on top. Now, don't get me wrong. I love a

94
00:04:36,480 --> 00:04:39,840
Speaker 1: good Easter dinner. I'm just saying that other holidays tend

95
00:04:39,839 --> 00:04:40,760
Speaker 1: to get a bit.

96
00:04:40,560 --> 00:04:41,600
Speaker 2: More food love.

97
00:04:42,040 --> 00:04:44,720
Speaker 1: But as a result, you may be asking yourself what

98
00:04:44,760 --> 00:04:46,920
Speaker 1: am I supposed to make for Easter dinner? So we're

99
00:04:46,960 --> 00:04:49,440
Speaker 1: going to get into that along with a couple of

100
00:04:49,520 --> 00:04:54,120
Speaker 1: just general tips about hosting or guesting. Let's start there.

101
00:04:54,360 --> 00:04:57,240
Speaker 1: So before you even think about the menu, I'd suggest

102
00:04:57,320 --> 00:04:59,120
Speaker 1: asking yourself a few questions to.

103
00:04:59,120 --> 00:05:01,200
Speaker 2: Help inform what you plan to make.

104
00:05:01,680 --> 00:05:05,400
Speaker 1: First and foremost, who is coming? Are you hosting? Are

105
00:05:05,400 --> 00:05:08,479
Speaker 1: you going somewhere else? Have you been meaning to invite

106
00:05:08,520 --> 00:05:11,839
Speaker 1: friends or family but just haven't done it yet. Get

107
00:05:11,880 --> 00:05:14,360
Speaker 1: your plans set and in place. Now is the time

108
00:05:14,400 --> 00:05:17,960
Speaker 1: to do that if you haven't already. And even with that,

109
00:05:18,080 --> 00:05:20,680
Speaker 1: my plans just shifted literally yesterday, in the past day

110
00:05:20,800 --> 00:05:22,680
Speaker 1: or so. But get your ducks in a row when

111
00:05:22,720 --> 00:05:24,599
Speaker 1: it comes to the group, because you don't want to

112
00:05:24,600 --> 00:05:26,760
Speaker 1: map out a menu until you really know who is

113
00:05:26,760 --> 00:05:29,839
Speaker 1: coming and where the actual event will be hosted.

114
00:05:30,440 --> 00:05:31,080
Speaker 2: That's when you'll.

115
00:05:31,000 --> 00:05:34,080
Speaker 1: Map out your menu and you will delegate. No one

116
00:05:34,120 --> 00:05:36,960
Speaker 1: expects one person to make and plan the whole meal.

117
00:05:37,000 --> 00:05:40,479
Speaker 1: In fact, I that feels like less communal to that.

118
00:05:40,520 --> 00:05:42,520
Speaker 1: I just don't think that's the way we operate anymore,

119
00:05:42,560 --> 00:05:45,440
Speaker 1: maybe in the past. So whether you find yourself as

120
00:05:45,480 --> 00:05:51,720
Speaker 1: the host or a guest, lean into delegation. Before you delegate, though,

121
00:05:52,320 --> 00:05:55,359
Speaker 1: we're gonna actually talk about what you're gonna cook. So

122
00:05:56,160 --> 00:05:58,560
Speaker 1: hopefully by this point you know how many people are

123
00:05:58,600 --> 00:06:01,279
Speaker 1: coming and where you're gonna have in dinner, so you

124
00:06:01,279 --> 00:06:05,440
Speaker 1: should have an idea of how much food you need

125
00:06:05,480 --> 00:06:09,240
Speaker 1: to have. This is somewhat obvious, but for the sake

126
00:06:09,279 --> 00:06:11,640
Speaker 1: of providing a formula, I want to just break down

127
00:06:11,640 --> 00:06:14,120
Speaker 1: the different types of things at the meal. So you'll

128
00:06:14,120 --> 00:06:17,520
Speaker 1: want a protein, you want a bread, a potato, a

129
00:06:17,520 --> 00:06:20,800
Speaker 1: few veggie based sides, and maybe a dessert or two

130
00:06:21,040 --> 00:06:24,040
Speaker 1: in a drink. An appetizers also nice. I'd say you'd

131
00:06:24,040 --> 00:06:27,680
Speaker 1: want an appetizer. So here's what my menu is looking

132
00:06:27,800 --> 00:06:32,240
Speaker 1: like this year, in case you need some ideas. So

133
00:06:32,480 --> 00:06:35,159
Speaker 1: I have not been shy about sharing that I grew

134
00:06:35,240 --> 00:06:37,720
Speaker 1: up with a mother who was a fantastic cook. She's

135
00:06:37,760 --> 00:06:41,960
Speaker 1: still a fantastic cook. But every Easter she let honey

136
00:06:42,000 --> 00:06:45,039
Speaker 1: baked haam do the work, and she never really would

137
00:06:45,040 --> 00:06:47,840
Speaker 1: make a protein. She would just get a honey baked

138
00:06:47,839 --> 00:06:52,080
Speaker 1: tam and it was delicious. And no Easter is complete

139
00:06:52,160 --> 00:06:53,960
Speaker 1: for me without that honey baked tam.

140
00:06:54,000 --> 00:06:54,880
Speaker 2: In fact, I.

141
00:06:54,839 --> 00:06:58,000
Speaker 1: Really only eat it once, maybe twice a year. Sometimes

142
00:06:58,040 --> 00:07:01,120
Speaker 1: we will do it on Christmas as well, but always

143
00:07:01,160 --> 00:07:04,200
Speaker 1: Easter is the honey baked tam. Because you guys, I

144
00:07:04,240 --> 00:07:08,560
Speaker 1: can cook a mean family meal, but cooking a ham,

145
00:07:08,880 --> 00:07:10,560
Speaker 1: I can't do it better than honey baked tam.

146
00:07:10,640 --> 00:07:12,600
Speaker 2: I just can't. They're so good.

147
00:07:12,800 --> 00:07:14,640
Speaker 1: They got that brown sugar crust on them.

148
00:07:14,640 --> 00:07:15,600
Speaker 2: They are delicious.

149
00:07:16,040 --> 00:07:18,640
Speaker 1: So if you want to take the day off from

150
00:07:18,640 --> 00:07:22,440
Speaker 1: making a big protein and you like him, and if

151
00:07:22,440 --> 00:07:24,560
Speaker 1: you don't like him, you should try honey baked tam

152
00:07:24,680 --> 00:07:26,520
Speaker 1: because I don't like most ham, but I like their

153
00:07:26,520 --> 00:07:28,920
Speaker 1: ham and order it. But you're gonna want to place

154
00:07:28,920 --> 00:07:31,160
Speaker 1: your order in advance. You can pick it up three

155
00:07:31,240 --> 00:07:33,360
Speaker 1: or four days in advance. It just stays in your fridge.

156
00:07:33,920 --> 00:07:36,080
Speaker 1: You typically bring it to room temperature to serve it.

157
00:07:36,080 --> 00:07:38,800
Speaker 1: You can also serve it cold. But it is such

158
00:07:38,880 --> 00:07:42,400
Speaker 1: an easy hack for your big primary protein.

159
00:07:42,520 --> 00:07:45,000
Speaker 2: It's pre sliced. It's great. It's great.

160
00:07:45,960 --> 00:07:48,360
Speaker 1: I might do a little like sauce to go with

161
00:07:48,400 --> 00:07:50,880
Speaker 1: honey baked tam because it's so sweet on the outside.

162
00:07:50,960 --> 00:07:54,320
Speaker 1: I was thinking of doing like a honey mustard mayo

163
00:07:55,120 --> 00:07:57,560
Speaker 1: based situation. Anyways, we'll see if I end up doing that,

164
00:07:57,680 --> 00:08:02,160
Speaker 1: But as far as the primary protein, I have delegated

165
00:08:02,200 --> 00:08:03,560
Speaker 1: that to my local.

166
00:08:03,440 --> 00:08:04,120
Speaker 2: Honey baked tam.

167
00:08:04,640 --> 00:08:06,960
Speaker 1: All right, let's talk about an appetizer. Now. This is

168
00:08:07,000 --> 00:08:09,760
Speaker 1: one of those recipes. I typically only make this once

169
00:08:09,880 --> 00:08:11,840
Speaker 1: or twice a year, but I have a devilled egg

170
00:08:11,920 --> 00:08:14,960
Speaker 1: recipe with candied bacon. It's from my first cookbook called

171
00:08:15,080 --> 00:08:19,360
Speaker 1: Kitchen Confidence, and it is next level delish. It is

172
00:08:19,440 --> 00:08:22,560
Speaker 1: so good, you guys. Deviled eggs, just in general, they're

173
00:08:22,600 --> 00:08:25,360
Speaker 1: not necessarily difficult, but they do take some time to make.

174
00:08:25,600 --> 00:08:27,800
Speaker 1: It's not like you're gonna bust those out in twenty minutes.

175
00:08:28,200 --> 00:08:31,640
Speaker 1: So deviled eggs so good. I think it's worth the

176
00:08:31,720 --> 00:08:35,120
Speaker 1: effort for Easter, but you're going to want to make

177
00:08:35,120 --> 00:08:37,200
Speaker 1: sure you plan those in advance. You could totally make

178
00:08:37,280 --> 00:08:39,439
Speaker 1: those the day before and stick them in the fridge.

179
00:08:40,040 --> 00:08:43,400
Speaker 1: The other thing we're having for our bread is Betsy's

180
00:08:43,400 --> 00:08:46,320
Speaker 1: famous dinner Roles. So Betsy of Betsy's Best Bets is

181
00:08:46,320 --> 00:08:49,000
Speaker 1: my sister in law, and she is famous for this

182
00:08:49,120 --> 00:08:51,760
Speaker 1: dinner role recipe. They've got potato flakes in them. They

183
00:08:51,800 --> 00:08:55,520
Speaker 1: are so good. They're in Recipe Club and we are

184
00:08:55,559 --> 00:08:59,800
Speaker 1: definitely making those. Also gonna make scullop potatoes a groton

185
00:09:00,480 --> 00:09:03,160
Speaker 1: In the past, i've done mashed potatoes or even in

186
00:09:03,200 --> 00:09:06,360
Speaker 1: my family, they're called the funeral potatoes. It's like a

187
00:09:06,400 --> 00:09:10,120
Speaker 1: delicious potato castle with cornflakes on top. But we're gonna

188
00:09:10,120 --> 00:09:12,920
Speaker 1: do scaloped potatoes this year. They're nice and cheesy and

189
00:09:12,960 --> 00:09:14,960
Speaker 1: get golden brown on top and are just so good.

190
00:09:15,480 --> 00:09:18,520
Speaker 1: We're also gonna do honey glazed carrots with pistachios, and

191
00:09:18,640 --> 00:09:20,679
Speaker 1: I like, you could do this with any carrots, but

192
00:09:20,720 --> 00:09:25,640
Speaker 1: Trader Joe's this time of years sells mini heirloom baby

193
00:09:25,640 --> 00:09:29,400
Speaker 1: carrots and they are beautiful, like so so pretty. You

194
00:09:29,400 --> 00:09:31,800
Speaker 1: will go there. You can't miss them, and I like

195
00:09:31,880 --> 00:09:35,960
Speaker 1: to use those for this particular recipe. The pistaschios are

196
00:09:35,960 --> 00:09:38,079
Speaker 1: great on top because the beautiful bright green color kind

197
00:09:38,080 --> 00:09:41,320
Speaker 1: of contrasts the different colors of those heirloom carrots, but

198
00:09:41,400 --> 00:09:43,560
Speaker 1: it also provides a nice little crunch. And then I

199
00:09:43,600 --> 00:09:46,040
Speaker 1: also put goat cheese on top, just sprinkle it on top,

200
00:09:46,160 --> 00:09:49,120
Speaker 1: and it is like I cannot wait. I'm just like

201
00:09:49,240 --> 00:09:53,080
Speaker 1: salivating thinking about those. Then for another veg, I'm on

202
00:09:53,120 --> 00:09:56,880
Speaker 1: the fence between doing pickled asparagus, which is where you

203
00:09:56,920 --> 00:09:59,560
Speaker 1: take like a pencil thin asparagus and you make a

204
00:09:59,640 --> 00:10:04,680
Speaker 1: really strong vineigrette with either sherry vinegar or white wine

205
00:10:04,720 --> 00:10:07,679
Speaker 1: vinegar or red wine vinegar. It's got shallots in it

206
00:10:07,679 --> 00:10:12,079
Speaker 1: and some mustard, and you basically take that really thin

207
00:10:12,160 --> 00:10:15,680
Speaker 1: asparagus and you coat it in this vinegrette and you

208
00:10:15,760 --> 00:10:17,839
Speaker 1: let it sit overnight in the fridge. You could even

209
00:10:17,880 --> 00:10:20,120
Speaker 1: heat the vinegrette up a little bit if you wanted,

210
00:10:20,600 --> 00:10:24,559
Speaker 1: and it just seasons that asparagus throughout and it is

211
00:10:25,080 --> 00:10:28,160
Speaker 1: so good, so I might do that, or I might

212
00:10:28,280 --> 00:10:32,600
Speaker 1: do I have a recipe for hair covert almondine, which

213
00:10:32,640 --> 00:10:35,120
Speaker 1: is basically a fancy way of saying French green beans.

214
00:10:35,840 --> 00:10:37,560
Speaker 2: And the thing that makes these.

215
00:10:37,360 --> 00:10:40,800
Speaker 1: So great is they come together in a skillet and

216
00:10:41,000 --> 00:10:45,360
Speaker 1: I like topping them with really finely chopped almonds, like

217
00:10:45,559 --> 00:10:48,560
Speaker 1: so thin they're almost a powder, and then a little

218
00:10:48,559 --> 00:10:51,240
Speaker 1: bit of lemon juice and lemon zest. They're just really

219
00:10:51,320 --> 00:10:54,920
Speaker 1: bright and green and beautiful and a really nice crisp

220
00:10:55,000 --> 00:10:57,640
Speaker 1: addition to some of the heartier stuff like the potatoes

221
00:10:57,679 --> 00:11:00,959
Speaker 1: and the ham. For dessert, we're going to do sheep

222
00:11:01,000 --> 00:11:04,320
Speaker 1: pancarrot cake. And then there are these lemon ricotta cookies.

223
00:11:04,360 --> 00:11:06,440
Speaker 1: I'm obsessed with that. They're a Recipee Club. They are

224
00:11:06,440 --> 00:11:09,840
Speaker 1: from my friend Carnie Wilson of Wilson Phillips. These are

225
00:11:09,880 --> 00:11:12,040
Speaker 1: one of her most famous cookie recipes that she shared

226
00:11:12,080 --> 00:11:15,240
Speaker 1: with Recipe Club. And they are so good, you guys,

227
00:11:15,400 --> 00:11:17,559
Speaker 1: so good. And then we'll do some sort of drink.

228
00:11:17,600 --> 00:11:19,920
Speaker 1: In my family, we have this silly family tradition of

229
00:11:19,960 --> 00:11:21,920
Speaker 1: doing a drink called slush.

230
00:11:22,080 --> 00:11:23,480
Speaker 2: But I haven't thought how nice.

231
00:11:23,320 --> 00:11:26,760
Speaker 1: Would it be to do like fresh lemonade, and Nora

232
00:11:26,840 --> 00:11:30,439
Speaker 1: has been asking me over and over to make lemonade.

233
00:11:30,440 --> 00:11:32,800
Speaker 1: I think she wants to do a lemonade stand, which

234
00:11:33,400 --> 00:11:35,440
Speaker 1: is so cute but really a lot of work for

235
00:11:35,480 --> 00:11:35,880
Speaker 1: the parents.

236
00:11:35,920 --> 00:11:37,360
Speaker 2: So that's why we haven't done it yet.

237
00:11:37,679 --> 00:11:40,679
Speaker 1: But maybe we'll make lemonade. I am going to finalize

238
00:11:40,679 --> 00:11:43,400
Speaker 1: this menu, put all of these recipes in the Beautiful

239
00:11:43,440 --> 00:11:47,320
Speaker 1: Recipe Club recipe template and send that out with our

240
00:11:47,360 --> 00:11:49,720
Speaker 1: newsletter Give Me Five newsletter that goes out this week.

241
00:11:49,960 --> 00:11:53,560
Speaker 1: So if you are interested in getting access to that

242
00:11:53,679 --> 00:11:57,320
Speaker 1: Easter menu, make sure you're signed up at Kelseynexon dot com.

243
00:11:57,360 --> 00:12:00,160
Speaker 1: If you're hosting, my best suggestion is to make all

244
00:12:00,240 --> 00:12:02,560
Speaker 1: of the things that are most challenging to travel with

245
00:12:02,800 --> 00:12:06,360
Speaker 1: or keep warm. So that often includes the primary protein.

246
00:12:06,600 --> 00:12:08,240
Speaker 1: So for Easter, it might be the ham, or maybe

247
00:12:08,240 --> 00:12:10,800
Speaker 1: you're gonna make prime rib or lamb or something like that,

248
00:12:11,559 --> 00:12:13,320
Speaker 1: and then, like I said, anything that needs to be

249
00:12:13,360 --> 00:12:18,320
Speaker 1: served warm. Now you're probably thinking that, like the main

250
00:12:18,360 --> 00:12:21,040
Speaker 1: dish is pretty obvious, but let's dig into this whole

251
00:12:21,080 --> 00:12:23,640
Speaker 1: warm dish thing just a little bit. If you have

252
00:12:23,679 --> 00:12:26,800
Speaker 1: ever hosted a party or a holiday and had someone

253
00:12:26,880 --> 00:12:28,880
Speaker 1: show up and say, hey, can I use the oven

254
00:12:28,920 --> 00:12:31,360
Speaker 1: to heat this up, or can I heat this up

255
00:12:31,360 --> 00:12:33,560
Speaker 1: on the stove and you're not expecting it, it can

256
00:12:33,679 --> 00:12:36,480
Speaker 1: kind of throw you for a loop, especially if you're

257
00:12:36,520 --> 00:12:38,440
Speaker 1: trying to welcome all your guests and you're trying to

258
00:12:38,440 --> 00:12:41,320
Speaker 1: finish the dishes you are making, and you already have

259
00:12:41,480 --> 00:12:43,640
Speaker 1: something in the oven, and now you're worried because their

260
00:12:43,679 --> 00:12:45,439
Speaker 1: thing needs to be at three twenty five and your

261
00:12:45,480 --> 00:12:48,280
Speaker 1: ovens at four hundred. It can be a little overwhelming.

262
00:12:49,160 --> 00:12:54,559
Speaker 1: So I suggest that you plan an advance to kind

263
00:12:54,559 --> 00:12:58,079
Speaker 1: of avoid this scenario. So if there are certain things

264
00:12:58,280 --> 00:13:01,480
Speaker 1: that need to be served warm for the meal, like

265
00:13:01,640 --> 00:13:06,000
Speaker 1: I'm looking at my menu, like the dinner rolls, the

266
00:13:06,120 --> 00:13:09,640
Speaker 1: scalloped potatoes, the honey glazed carrots, those might be the

267
00:13:09,679 --> 00:13:12,959
Speaker 1: things that I'm gonna say I'll do those. And then

268
00:13:13,440 --> 00:13:16,199
Speaker 1: as the delegation happens, or as guests say what can

269
00:13:16,240 --> 00:13:19,320
Speaker 1: I bring, I will you know, say, oh, why don't

270
00:13:19,320 --> 00:13:21,520
Speaker 1: you bring some devil eggs or why don't you bring

271
00:13:21,559 --> 00:13:25,440
Speaker 1: a dessert because I don't need to worry about having

272
00:13:25,480 --> 00:13:31,559
Speaker 1: any way to heat that thing when it arrives. So salads, sides, appetizers,

273
00:13:31,559 --> 00:13:33,560
Speaker 1: dessert strings, those are all types of things that I

274
00:13:33,559 --> 00:13:36,959
Speaker 1: think are best to ask guests to bring, and remember.

275
00:13:36,800 --> 00:13:39,680
Speaker 2: Don't be afraid. Don't be afraid to ask.

276
00:13:40,440 --> 00:13:44,080
Speaker 1: Now that's the hosting side of things. On the guesting

277
00:13:44,160 --> 00:13:48,000
Speaker 1: side of things, my best advice is, if you are

278
00:13:48,120 --> 00:13:52,600
Speaker 1: a guest at someone's holiday meal, if there is some

279
00:13:52,760 --> 00:13:55,600
Speaker 1: recipe that you grew up with that is really nostalgic

280
00:13:55,720 --> 00:13:58,240
Speaker 1: to you, that you just love that, like no Easter

281
00:13:58,440 --> 00:14:01,960
Speaker 1: is complete without those devils with candy bacon, then you

282
00:14:02,000 --> 00:14:04,480
Speaker 1: take on that recipe. It's so nice to have people

283
00:14:04,520 --> 00:14:06,600
Speaker 1: show up with a recipe that they really love, and

284
00:14:06,679 --> 00:14:08,760
Speaker 1: even better if it's got a little bit of a backstory.

285
00:14:09,080 --> 00:14:11,200
Speaker 1: This is my grandma's dot dot dot or my mom

286
00:14:11,320 --> 00:14:13,760
Speaker 1: used to always make this. I think people really love that.

287
00:14:15,160 --> 00:14:18,880
Speaker 1: So when someone says or when you get invited and

288
00:14:18,960 --> 00:14:22,640
Speaker 1: you say, hey, what can I bring? Sometimes deciding's the

289
00:14:22,640 --> 00:14:26,280
Speaker 1: worst part. So being proactive and saying, hey, that's so

290
00:14:26,360 --> 00:14:28,280
Speaker 1: nice of you for having us, Thank you so much.

291
00:14:28,400 --> 00:14:30,760
Speaker 1: Would it be okay if I brought dot dot dot.

292
00:14:31,680 --> 00:14:35,200
Speaker 1: I think that's a really nice way to approach it.

293
00:14:35,560 --> 00:14:38,000
Speaker 1: Other note, and this is a good reminder to myself too,

294
00:14:38,000 --> 00:14:40,640
Speaker 1: because sometimes I get distracted because I still have kids

295
00:14:40,640 --> 00:14:45,080
Speaker 1: who are somewhat young and usually run around causing a ruckus.

296
00:14:45,440 --> 00:14:49,160
Speaker 1: But if you're a guest and someone has put this

297
00:14:49,240 --> 00:14:52,120
Speaker 1: meal together, really make an effort to step in and

298
00:14:52,120 --> 00:14:55,160
Speaker 1: help with dishes when it's all done. Even if they say,

299
00:14:55,200 --> 00:14:57,000
Speaker 1: oh no, no, you go sit down, you go sit down,

300
00:14:57,320 --> 00:15:00,520
Speaker 1: just do it. Because I've been the host right where

301
00:15:01,360 --> 00:15:04,920
Speaker 1: I'm like, no, no, let's enjoy each other. Don't worry

302
00:15:04,920 --> 00:15:06,920
Speaker 1: about the dishes. I'll take care of them. But when

303
00:15:07,080 --> 00:15:09,800
Speaker 1: people leave your house and your kitchens put.

304
00:15:09,680 --> 00:15:11,960
Speaker 2: Back together, that's a gift.

305
00:15:12,920 --> 00:15:16,880
Speaker 1: That's a really nice thing to do. So if you're

306
00:15:17,160 --> 00:15:21,000
Speaker 1: guesting at Easter this year, just make an effort to

307
00:15:21,160 --> 00:15:24,240
Speaker 1: just do a little something. Take the garbage out, wash

308
00:15:24,280 --> 00:15:27,360
Speaker 1: the dishes, get load the dishwasher, clean up the drink state,

309
00:15:27,440 --> 00:15:30,240
Speaker 1: you know, whatever you can do. I think it's a

310
00:15:30,240 --> 00:15:32,720
Speaker 1: really nice thing to think about, and it's a good

311
00:15:32,720 --> 00:15:34,880
Speaker 1: reminder for us all. The other thing I want to

312
00:15:34,920 --> 00:15:37,400
Speaker 1: suggest if you're hosting is to think about having some

313
00:15:37,400 --> 00:15:40,440
Speaker 1: sort of boxes or bags to send leftovers home in.

314
00:15:41,080 --> 00:15:43,520
Speaker 1: I really like having these brown takeout boxes. You can

315
00:15:43,600 --> 00:15:47,200
Speaker 1: just get them on Amazon or ziploc bags. But what's

316
00:15:47,200 --> 00:15:51,440
Speaker 1: great about the little brown boxes is they can go

317
00:15:51,480 --> 00:15:54,680
Speaker 1: straight in the microwave, so if you're reheating leftovers, it's

318
00:15:54,760 --> 00:15:58,240
Speaker 1: really convenient for that. And speaking of leftovers, I can't

319
00:15:58,240 --> 00:16:01,120
Speaker 1: record an episode about Easter and not one of my

320
00:16:01,120 --> 00:16:03,680
Speaker 1: favorite leftover recipes of all time, or my honey baked

321
00:16:03,680 --> 00:16:07,000
Speaker 1: ham and Swiss sliders. So when you're doing your shopping,

322
00:16:07,200 --> 00:16:11,560
Speaker 1: grab a package of Hawaiian rolls to make those sliders.

323
00:16:11,600 --> 00:16:13,720
Speaker 2: The day after. I think that's it you guys.

324
00:16:13,840 --> 00:16:16,040
Speaker 1: I hope you have a lovely Easter dinner, and I

325
00:16:16,040 --> 00:16:18,000
Speaker 1: hope you're looking forward to spending it with family or

326
00:16:18,040 --> 00:16:22,560
Speaker 1: friends and welcoming Spring. But let's finish this episode with

327
00:16:22,640 --> 00:16:25,120
Speaker 1: the weekly Gimme five. These are five things that made

328
00:16:25,160 --> 00:16:28,960
Speaker 1: my life easier or more enjoyable this week. So first,

329
00:16:29,560 --> 00:16:33,280
Speaker 1: mini bamboo tongs. So if you remember last week, I

330
00:16:33,280 --> 00:16:34,960
Speaker 1: told you about how I was helping with this big

331
00:16:35,320 --> 00:16:38,080
Speaker 1: women's community event where we did all of these snack

332
00:16:38,120 --> 00:16:40,520
Speaker 1: boards and it was so great. It was so much work,

333
00:16:40,520 --> 00:16:42,680
Speaker 1: but so great. We did a big dessert table and

334
00:16:42,720 --> 00:16:47,320
Speaker 1: a big kind of charcooterie table, and I at the

335
00:16:47,400 --> 00:16:51,480
Speaker 1: last minute ordered a set of twelve mini bamboo tonks

336
00:16:52,160 --> 00:16:56,200
Speaker 1: and it was so good. To have a bunch of

337
00:16:56,240 --> 00:16:58,080
Speaker 1: little whether you were picking up a dessert to put

338
00:16:58,120 --> 00:17:00,760
Speaker 1: on your plate, or some vegi with a doll up

339
00:17:00,840 --> 00:17:03,680
Speaker 1: of dip or some you know, cured meats or whatever.

340
00:17:03,960 --> 00:17:05,879
Speaker 1: Those are so great as we head into kind of

341
00:17:06,040 --> 00:17:09,720
Speaker 1: hosting with Easter, tongs are just.

342
00:17:11,240 --> 00:17:11,520
Speaker 2: Big.

343
00:17:11,760 --> 00:17:15,560
Speaker 1: Small tongs are such a great serving utensil. So these

344
00:17:15,600 --> 00:17:17,960
Speaker 1: I think they cost like five seven bucks on Amazon,

345
00:17:18,640 --> 00:17:20,000
Speaker 1: but they were so great and put them on a

346
00:17:20,080 --> 00:17:22,440
Speaker 1: veggie platter. You can put them on an appetizer tray,

347
00:17:22,720 --> 00:17:25,880
Speaker 1: the dessert table, but I'm definitely going to use them

348
00:17:25,880 --> 00:17:29,360
Speaker 1: for Easter as well. Just a good thing. And then

349
00:17:29,520 --> 00:17:32,760
Speaker 1: because of their shape, you can store them really efficiently

350
00:17:32,800 --> 00:17:36,200
Speaker 1: as well. So mini bamboo tongs, those really saved me

351
00:17:36,280 --> 00:17:39,920
Speaker 1: this week. Those same leftovers containers I was just talking

352
00:17:39,920 --> 00:17:42,359
Speaker 1: about that's number two on the list because at our

353
00:17:42,400 --> 00:17:45,080
Speaker 1: women's event, we had so many leftovers and it made

354
00:17:45,320 --> 00:17:47,800
Speaker 1: me wish that we had thought about containers to send

355
00:17:47,840 --> 00:17:50,720
Speaker 1: all of the leftovers home in with people. So I

356
00:17:50,720 --> 00:17:52,840
Speaker 1: immediately went a home and I ordered these ones that

357
00:17:52,920 --> 00:17:56,040
Speaker 1: I like so much because I wanted to be prepared

358
00:17:56,080 --> 00:17:59,840
Speaker 1: for Easter leftovers. So think about those leftovers containers that

359
00:18:00,320 --> 00:18:03,000
Speaker 1: I wish I would have had. Let's go a little

360
00:18:03,040 --> 00:18:06,840
Speaker 1: bit more into Easter. Make sure, okay, if you are

361
00:18:08,480 --> 00:18:12,200
Speaker 1: dying Easter eggs or decorating Easter eggs, let's say decorating

362
00:18:12,240 --> 00:18:15,639
Speaker 1: Easter eggs. Dying eggs can be really fun, but it

363
00:18:15,640 --> 00:18:19,400
Speaker 1: can be really messy. And so if you are anti

364
00:18:19,680 --> 00:18:21,960
Speaker 1: dying Easter eggs but you still want to have an

365
00:18:21,960 --> 00:18:25,200
Speaker 1: egg moment, there is a product called the egg Mazing.

366
00:18:25,440 --> 00:18:28,480
Speaker 1: You've probably seen it, maybe you haven't, but it's the

367
00:18:28,520 --> 00:18:30,960
Speaker 1: easiest way to decorate Easter eggs without the.

368
00:18:30,960 --> 00:18:32,760
Speaker 2: Mess and it's so it's just so fun.

369
00:18:33,359 --> 00:18:37,360
Speaker 1: And if you want this to offer as an alternative

370
00:18:37,359 --> 00:18:39,040
Speaker 1: to dying eggs, or maybe you want to do both,

371
00:18:39,119 --> 00:18:42,240
Speaker 1: you got to order it now because I think it

372
00:18:42,280 --> 00:18:44,840
Speaker 1: was two years ago when I kept meaning to get one,

373
00:18:44,920 --> 00:18:46,439
Speaker 1: and then I got too close to Easter and I

374
00:18:46,440 --> 00:18:49,320
Speaker 1: couldn't get one in time. So they're like twenty bucks.

375
00:18:49,840 --> 00:18:51,640
Speaker 1: And what you do is you put your little East

376
00:18:51,680 --> 00:18:54,600
Speaker 1: egg in the center and it spins, and you take

377
00:18:54,720 --> 00:18:58,840
Speaker 1: markers and you can create these really beautiful designs. So

378
00:18:59,000 --> 00:19:03,040
Speaker 1: the egg Maazing check out also Easter Bunny decort. My

379
00:19:03,119 --> 00:19:06,000
Speaker 1: girls were so excited. They just love holidays right now,

380
00:19:06,560 --> 00:19:08,280
Speaker 1: and they were so disappointed when we pulled out all

381
00:19:08,320 --> 00:19:10,320
Speaker 1: of our Easter decorations and they are all sorts of

382
00:19:10,480 --> 00:19:14,840
Speaker 1: eggs and like carrots, but there were no bunnies. Is that?

383
00:19:14,960 --> 00:19:17,920
Speaker 1: Where are bunnies? So I ordered this cute set on Amazon.

384
00:19:17,960 --> 00:19:21,639
Speaker 1: There's like the gold bunnies. It was fifteen dollars, but

385
00:19:21,680 --> 00:19:25,120
Speaker 1: they're the perfect size to put on our Easter table. Finally,

386
00:19:25,320 --> 00:19:28,520
Speaker 1: an Easter Sunday dress. So growing up, I remember always

387
00:19:28,520 --> 00:19:31,240
Speaker 1: getting any Easter dress. I definitely ordered some dresses for

388
00:19:31,320 --> 00:19:33,520
Speaker 1: my girls, and I was gonna order something for myself.

389
00:19:33,560 --> 00:19:35,520
Speaker 1: But I ended up wearing this dress to a work

390
00:19:35,560 --> 00:19:38,000
Speaker 1: conference this week and I loved it. It's one of

391
00:19:38,000 --> 00:19:40,360
Speaker 1: those dresses I don't wear very often. It's very florally,

392
00:19:40,440 --> 00:19:43,159
Speaker 1: it's kind of bright, and as I was wearing it yesterday,

393
00:19:43,200 --> 00:19:45,000
Speaker 1: I think, you know what, I don't need anything new.

394
00:19:45,440 --> 00:19:47,439
Speaker 1: I love this. This is the perfect Easter dress. I'm

395
00:19:47,480 --> 00:19:50,119
Speaker 1: going to totally wear this. And it's on sale, you guys.

396
00:19:50,280 --> 00:19:52,800
Speaker 1: So that's another thing. It made my life a little

397
00:19:52,840 --> 00:19:54,920
Speaker 1: easier to think I don't need to get something new.

398
00:19:55,040 --> 00:19:55,600
Speaker 2: I've got this.

399
00:19:55,800 --> 00:19:59,080
Speaker 1: It's perfect and it looks great. The brand is roller Rabbit,

400
00:19:59,600 --> 00:20:02,160
Speaker 1: and all of these links will be in my Gimme

401
00:20:02,240 --> 00:20:04,440
Speaker 1: five newsletter that goes out on Fridays. Like I said,

402
00:20:04,680 --> 00:20:07,560
Speaker 1: jump on that list at Kelseynixon dot com. And that's

403
00:20:07,560 --> 00:20:10,159
Speaker 1: it for today. Thank you so much for listening. Make

404
00:20:10,200 --> 00:20:12,080
Speaker 1: sure you're subscribed to the podcast so that you never

405
00:20:12,119 --> 00:20:14,760
Speaker 1: miss an episode. This podcast is always meant to be

406
00:20:14,800 --> 00:20:17,000
Speaker 1: a quick, twenty to thirty minute listen while you map

407
00:20:17,040 --> 00:20:19,480
Speaker 1: out your own meals for the week. I have just

408
00:20:19,520 --> 00:20:22,439
Speaker 1: found that to be so critical to the success of

409
00:20:22,440 --> 00:20:24,800
Speaker 1: building a habit around meal planning is attaching it to

410
00:20:24,840 --> 00:20:27,560
Speaker 1: something that I enjoy, like listening to a podcast, So

411
00:20:27,680 --> 00:20:31,000
Speaker 1: hopefully this podcast can be that for you. Next week,

412
00:20:31,080 --> 00:20:34,040
Speaker 1: we'll be having kitchen office hours, also known as just

413
00:20:34,160 --> 00:20:36,560
Speaker 1: Answering your Questions, so I will plan to answer your

414
00:20:36,680 --> 00:20:40,280
Speaker 1: questions from Instagram or my newsletter. If you've got a

415
00:20:40,359 --> 00:20:42,080
Speaker 1: question that you'd like me to answer, send me a

416
00:20:42,160 --> 00:20:44,399
Speaker 1: DM and maybe I'll answer it on the podcast. I

417
00:20:44,480 --> 00:20:46,600
Speaker 1: also always like to do a weekend Q and A

418
00:20:46,680 --> 00:20:49,000
Speaker 1: where I answer questions about cooking and all things I

419
00:20:49,040 --> 00:20:51,480
Speaker 1: have to do with the kitchen, so if I don't

420
00:20:51,480 --> 00:20:53,600
Speaker 1: get it answered on the podcast, we'll definitely get it

421
00:20:53,600 --> 00:20:56,160
Speaker 1: answered in that weekend. Q and A. Remember to subscribe

422
00:20:56,200 --> 00:20:58,639
Speaker 1: so that the podcast episode automatically pops up for you

423
00:20:58,680 --> 00:21:00,320
Speaker 1: next week and you don't have to go look looking

424
00:21:00,359 --> 00:21:03,800
Speaker 1: for it. Thanks again for listening today. I'm so glad

425
00:21:03,840 --> 00:21:06,879
Speaker 1: you're here. Until next time, happy cooking. I'm Kelsey and

426
00:21:06,920 --> 00:21:12,720
Speaker 1: I look forward to chatting with you next week