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Make this charcuterie board-style steak dinner.

#LTKfoodie #LTKSeasonal

Make this charcuterie board-style steak dinner. LTKfoodie LTKSeasonal

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Perfect for Easter or any other opportunity to drink mimosas in the cutest way.

INGREDIENTS

orange juice
champagne
oranges or mandarins with leaves

INSTRUCTIONS

1. Cut leaves off of oranges and wash thoroughly. Set aside.
2. Fill sphere-shaped ice molds with orange juice and place a leaf in the opening, making sure to cover the stem and a small portion of the bottom of the leaf.
3. Place in freezer for 4 hours, or overnight.
4. Carefully remove the top of the mold as not to rip the leaves.
5. Place in glass, pour champagne over the top, and enjoy!

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A whiskey sour is one of my favorite classic cocktails. I made my whiskey sour recipe with an egg white, but it’s not necessary! Even though egg white is traditionally part of the drink, no bartender will scoff if you ask for one without it. I will say, adding the egg white makes it so refreshingly light.

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A taco bar is a fun and easy food idea for your next gathering, whether or not it’s taco Tuesday! No idea is a bad idea when it comes to taco bar toppings and party ideas. All you have to do is set out a stack of tortillas (warmed or not–totally up to you!) and bowls of all your toppings, and voila! You have yourself a fiesta.

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Charcuterie Chips have gone viral and they’re definitely worth a try.

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Make this for Easter or any other spring occasion 🥕

INGREDIENTS
5 orange mini bell peppers
1 (5.3oz) Boursin cheese
10 dill sprigs

INSTRUCTIONS
1. Slice off top of bell peppers, and then slice in half (lengthwise), and add ½ oz of boursin to each halved pepper.
2. Press dill into the top of the bell pepper, into the cheese.
3. Arrange on a platter and enjoy!

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If fondue feels intimidating, I promise it’s not. Like all of my boards and recipes, the goal here is versatility. And it doesn’t get more versatile than a chocolate dip. You can tailor your chocolate fondue dippers to a festive theme or simply focus on your guests’ favorite treats. Either way, it’s a total crowd-pleaser.

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This fish taco toppings spread will be your new go-to for Taco Tuesday–and every other day of the week! I used frozen fish sticks to make this board extra speedy (and kid-friendly!), but I also love to season and grill my fish for a more elevated, Baja-style experience. For added fun, whip up some Simple Margs (alcohol optional!) or serve with your favorite Mexican soda or lager.

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Chili is one of my favorite meals–who doesn’t love all of those chili toppings! Plus, there are so many different varieties of chili, there’s practically one for every season! You can throw together all your favorite seasonal veggies (or stick to the canned stuff), tailor the meat to your preference (or cut it out all together), and serve it over just about anything (ever tried it Cincinnati style over spaghetti?) and it’s practically guaranteed to be delicious.

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A whiskey sour is one of my favorite classic cocktails. I made my whiskey sour recipe with an egg white, but it’s not necessary! Even though egg white is traditionally part of the drink, no bartender will scoff if you ask for one without it. I will say, adding the egg white makes it so refreshingly light.

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It’s not St. Patrick’s Day without rainbows, which is why I made this rainbow fruit tray–perfect for hiding pots of gold (cheese)! – When it comes to this cheery fruit board, there are two ways to organize it, but no matter how you spin it, it’s a colorful way to celebrate on March 17th. For more of a classic green theme, try my Green Paddy’s Day Snack Board.

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Ingredients
* 1 (12-roll) package King's Hawaiian Original Hawaiian Sweet Rolls
* 6 slices ham halved
* 6 slices Swiss cheese halved
* 6 slices turkey halved
* 6 slices provolone cheese halved
* 4 tbsp unsalted butter
* 2 tbsp honey
* 2 tbsp everything bagel seasoning
* 1 1/2 tbsp Dijon mustard
* 1 tsp flaky salt (I like Maldon)
Instructions
* Preheat the oven to 350 degrees. 
* Remove rolls from package without breaking them apart into individual rolls. Slice crosswise to create a top and bottom layer. Arrange the bottom layer on a rimmed baking sheet. Top with ham in an even layer, then add even layers of Swiss, turkey, and provolone. Place the top layer of rolls over the ham and swiss. 
* Microwave the butter in a small microwave-safe bowl until melted. Once butter has melted, stir in honey, seasoning, and mustard. Drizzle or brush over tops of rolls. 
* Bake sandwiches until tops are golden brown and cheese is melty, about 15 minutes. 

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If you think there’s something better than a loaded baked potato, you haven’t tried a baked potato toppings bar. If you really want to blow your guests minds, serve this potato bar as a delicious, loaded appetizer! There are so many ways to serve it: Whether you go for sweet or russet potatoes, you can mash ’em’, bake ‘em, fry ‘em, bake ‘em twice…you name it! There’s really no wrong way to serve a potato–especially with all these toppings.

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Buffalo chicken dip is a classic app. This super easy big-batch version is perfect for parties because you can keep it warm and delicious for hours! Plus all you have to do is combine the ingredients in a crock pot and pretty much forget about it for an hour or 2. Multi-tasking anyone?

Easter Decor from Target✨

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My favorite Easter candy is always chocolate, and what better way to enjoy Easter chocolate than with my other favorite thing–cheese! While it’s not as classic as cheese and wine pairings, cheese and chocolate pairings can be just as delicious. So I thought, why can’t you pair cheese with Easter chocolate and Easter Candy? Well you can, and I did!

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Making holiday-themed charcuterie boards has become a staple around here, and brie is my favorite way to bring characters to life! Plus, brie is always a crowd-pleaser. I have a skeleton for Halloween, Santa for Christmas, and now a bunny for Easter!

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Sometimes making dinner is hard, but that’s why we have charcuterie! No matter if you’re entertaining just yourself or sharing your cheese with another (lucky them!), this board is simple and small and just what you need.

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Instructions
* In a small bowl, combine the marzipan and food coloring until evenly incorporated. Add more food coloring, as needed, to reach the desired color. Make sure to add the coloring in small amounts, it’s easy to over do it! (pro tip: wear gloves when mixing in the color and molding the carrots unless you want orange hands.) 
* On a flat, clean surface, roll the marzipan out into a long, slim log and divide into even 2-inch segments. Shape each segment into carrot-like cone shapes.  
* Dip a toothpick in the cocoa powder, then use the coated toothpick to create grooves and lines to give the marzipan carrots a realistic, fresh-from-the-garden look. 
* To top it off, cut a parsley stem to resemble a carrot greens. I prefer parsley because it doesn’t have a super strong flavor, but you can use any stemmy green herb you have on hand! 
* Nestle the carrot on top of the icing alongside the chocolate bunny. Sprinkle the icing with walnuts or press them into the outside edge of the icing to create a delicious, nutty ring.y

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While I’m not Jewish and don’t celebrate Passover with my family, it’s one of my favorite times of the year because of all the wonderful food and gatherings with friends. The most iconic menu item is of course matzo, so I wanted to come up with a couple recipes using the traditional Passover food since I won’t be able to attend any seders this year. Inspired by my recent crostini kick (like my Roasted Grape Crostini), I channeled my inner New Yorker for the Lox and Schmear Crostini and combined some of my favorite flavors for the Bruschetta Crostini.

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When it comes to Easter candy, my personal philosophy is that you can never have too much! For this springy board, I’ve picked my favorites and added some festive treats to celebrate the holiday. We all have our favorites–chocolate bunnies, Cadbury Eggs, Robin Eggs, Peeps, but I encourage you to go beyond the traditional choices and use color as your guide!

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