April Showers Bring May Flowers

Recipes for rainy days.

 

So excited to be launching our new blog on the Emerson Sloan website.  Those who know me understand that I am a big lover of hosting, entertaining and throwing parties.  I so enjoy cooking for friends and family and love having people over to hang out at our house (with or without kiddos) and unwind from the business of life, as noted in this article by the Buzz Magazines.  I hope you will check back here monthly, as I share some quick tips, favorite recipes, and fun seasonal ideas for entertaining and celebrating the big and small moments in life!

As we all know, Houston’s weather can sometimes put a damper on plans. Especially at this time of year where mornings are cold, afternoons are hot, and it seems to rain every other day. When the forecast calls for a downpour, my go to plan is to invite some friends over, open a bottle of wine and make a pot of homemade jambalaya.

 

Grabbing my Lulu Lemon raincoat and putting on my Kelly-green hunter rain booties (I love those little shorties), I quickly trek over to HEB to pick up the key ingredients:

When I get home, I uncork the wine, pour a nice glass, put on some music, and start the process of creating one of my favorite Southern comfort foods.  

 

Here are the directions for my signature jambalaya:

 

First, season your chicken with Tony Chachere. Then sauté the chicken with olive oil in a pot until the chicken is lightly browned. Take the chicken out and set it aside.

Next, the  veggies. Chop up the vegetables to your liking. In the same pot from before, add more olive oil and begin adding in your veggies: green bell pepper, onions, celery, and garlic.

Now we’re going to combine this with our proteins, wet ingredients, and rice. It’s important not to guesstimate the rice measurements because the rice to liquid ratio can make or break a dish. Now add in the uncooked brown rice, stewed tomatoes, chicken broth, chicken, sliced smoked sausage, a bay leaf and throw in a few dashes of Tony Chachere.

After mixing everything together, cover your pot and cook on the stove top for 25-30 minutes. Be sure to stir the mixture every 5 minutes. For garnish, I like to add green onion for some extra color and flavor. This jambalaya serves 4 and is best when hot and paired with cornbread!

Let’s Get Hoppy!

Creating the Most Sp-EGG-tacular Easter Baskets!

There are many ways to approach Easter basket assembly. You can go big and bright, simple and sweet, pretty and petite; the options are endless. As for me, I like to mix practicality with whimsy. I typically start with items that I know my girls will need in the coming months: swim wear, goggles, flippers, beach towels, flip-flips, all things summer. Then comes the fun! A few little knickknacks and goofy gadgets to add some bright spots to our baskets. The final, and perhaps the most important, part of the Easter basket is the candy. In my opinion, the Reese’s Eggs are the perfect chocolate to peanut butter ratio. I’m not a huge fan of Peeps, however the Peep accessories are beyond adorable! We actually have quite a few items in store like Peep place mats, table accents, and greeting cards! For finishing touches I don’t like to wrap baskets in cellophane or use excessive grass or confetti. That’s just wasteful and a pain to clean up. Instead I use bright ribbons and bows that can easily be recycled for other gifts and projects throughout the season. In the end remember, Easter is holiday for color and fun! Wishing you the hoppiest of Easters, Houston!

Another Fun Touch, Pastel Pollock-Inspired Easter Eggs

Easter is such a fun holiday, especially when you get to enjoy it with your family. My girls and I usually decorate our eggs with a spin-art technique. In the past, we’ve used a special device that holds an egg while you decorate with markers or paint brushes. Another spin-art technique requires no special equipment; just eggs, paint, and a salad spinner! Place a few eggs in your salad spinner (not too many, you don’t want to overcrowd it.) Then splatter paint over the eggs. Now spin! When complete, dry the eggs on parchment or butcher paper.

 

ProTip: If you are using different colors, use a paper towel in between spinning to remove excess paint from the inside of the salad spinner so each color stands out on your eggs!

 This year we are going to try the Cool Whip dying trend that’s taking over the internet. The end product: swirly-twirly galaxy eggs that are totally out of this world! Here’s what you’ll need via spendwithpennies.com:

• 1 large tub of Cool Whip
• Food coloring. Gel works a little better and makes a brighter egg, but liquid is fine!
• Infinite hard-boiled eggs to dye
• Baking pan with sides.
• Vinegar (super important!)

 Spread the Cool Whip on the baking pan. When adding food coloring there’s a couple things to keep in mind:

If you use liquid coloring, mix food coloring with a couple of drops of vinegar.  Drip food coloring freely over the whipped cream, keeping a space of 1 inch between drops.

If you use gel coloring, mix a little bit of gel coloring with a few drops of vinegar.  Drip food coloring liberally over the whipped cream, keeping space between drops.  Swirl slightly with a toothpick.

Use a spoon to swirl the colors around the whipped cream. Do not mix too much! You want color blending to be minimal.  Next, pour vinegar into a bowl and submerge eggs for about 2 minutes.  Remove and dry with a paper towel. Roll your eggs in the colored cream, using a spoon to move them along. To prevent the eggs from getting muddy, do only one complete roll through the Cool Whip. In order for the food coloring to do its magic, let the eggs sit for about 10 minutes. The longer you let them sit, the brighter your dyed eggs will be. However, if you plan on eating them later do not surpass 30 minutes without refrigeration. Finally, gently wipe your eggs clean with a paper or cloth towel or rinse them quickly under cool water.