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In Case You Missed It.... April 8th-April 14th

In Case You Missed It.... April 8th-April 14th

What a week! It was pretty jam packed between a cooking class, three lives, and an amazing birthday party. It was good to be back in the swing of things.

Don't forget to stop by our Warehouse for all of your Food Nanny needs. And we are so excited that our new Kamut Pick Up locations should be up and running this week! We will keep you updated.


We started off the week with an unbelievable birthday lunch. On Monday, we were invited to attend a lunch hosted by Traeger for Kristin Andrus and Shannon from cleaneats_clean treats. We were amazed at all the wonderful and talented women there. It was such a privelege just being invited! And you can't have a birthday party with a bunch of foodies without delicious food!


Then on Tuesday, we had our first live of the week. And it was a good one! We were so lucky to have Kristen from @buonaforchettaut cooking with us. She made her amazing gnocchi and shared with us some of her tips and tricks. She makes Italian food just about every night! Kristen used Kamut this time, and it turned out perfectly. We aren't lying to you, it really does make everything better!

It was a blast cooking along side Kristen, but also amazing sharing part of her story. She has struggled with Epilepsy and eventually depression as a result. Through the hard days, she turned to cooking and bonding with her family. Kristen truly is an inspiration to us all.


Next, for Wednesdays live, we decided to sit down and just talk with you guys! When we skip a couple lives, we start to miss our fannies. Food Nanny Sr. talked all about her amazing travels around the world. She spent time in Thailand, India, and France over the last month. We will go into more detail in a later post, but it was a blast reading about things she loves, things she ate, and things she purchased.

One of our favorite purchases from traveling has to be our copper pots! This is something that can be passed on to future generations and definitely worth the investment. We found some for you at a killer price! It comes in both a 3 Liter and 4 Liter size. We have the 4 liter and love it, but the 3 Liter is great as well. The 3 Liter size is actually supposed to be a thicker copper!

You can find more incredible copper pots, but you will pay for it! And if you decide to go too cheap, it simply will not last. This really is a killer deal! Think of it as kitchen art, and something your family will enjoy long after you are gone.


Then, this week was make extra special with a third live! We just wanted to make up for missing the week before. For our final live of the week, we decided to show you how to make our Dippy Eggs and French Baguettes.

In fact, we have decided to make the dippy eggs for Easter breakfast! They are easy, but so fun and healthy for the whole family. Kids love the idea of dipping with the toast, and adults can't get enough of the flavor. So start a new tradition, and enjoy this on Easter morning with us!

And if you have been a follower of ours for a while, you know about our French Baguettes. We make them all the time because they are just that good! They taste amazing, and take less than an hour start to finish. You won't find bread that is this easy and delicious anywhere else! And the best part? It goes with just about anything! The baguettes work on sandwiches, or on the side of a salad. We even love serving it on Italian night.


To conclude, we finished off our crazy week with another amazing class at Orson Gygi. It was so much fun getting to cook right along those of you that were there! If you live near us, make sure and catch one of our upcoming classes.


If you would like to cook along side us this week, here what's on the menu! Have a great week!

Monday: Crunchy Parmesan Baked Chicken

Tuesday: Red and White Mostoccioli

Wednesday: Blueberry Croissant French Toast

Thursday: Texas Style Beef Tacos

Friday: Fresh Tomato Pizza

Saturday: Grilled Jalapeno Burgers

Sunday: Easy Chicken Cordon Bleu

In Case You Missed It... April 1st-April 7th

In Case You Missed It... April 1st-April 7th

We are sorry this is getting posted a day late.... Looks like our blog wasn't ready to be back from vacation yet!

What a week! You may have noticed things were a little different around here last week. After what seems like forever, Senior Food Nanny finished up her world travels for a little while. We are so excited to have her home!

It just so happened that this last week was Spring Break around our neck of the woods.

Junior Food Nanny, along with a bunch of our other family members, spent the week in Newport Beach. It was such a treat getting away for a few days.

We may not have been cooking our usual meals, but we were still bonding over dinner time!

Today, we want to tell you all about Newport Beach. Its a trip we have done many times before, and will continue to do as often as possible. We love it that much!

To break up the long drive with kids, we spent a little time in Las Vegas.

We were so excited to see that Eataly is now in Vegas! It started in Italy, but we have been enjoying it in New York for years.

It's the highest quality Italian food that everyone will love! Even the pickiest eaters will find something, we promise. So fun to now have this gem in Las Vegas!


On this trip, we stayed at the amazing Marriott Newport Coast Villas.

This hotel is in the perfect location. It is close to the beach, restaurants, and shopping. It is located up on a hill so the views are breathtaking.

We love that you can easily sleep the whole family comfortably and have the option to eat in. The address is Newport, but you are also super close to Laguna Beach. It is one of our favorite places on earth.


The whole family couldn't get enough Mexican Food this week. We really tried to take advantage of the amazing food options in Newport. We had some awesome recommendations from our viewers, and we were not disappointed.

Our three favorite stops were Chronic Taco, Taco Mesa, and Sancho's Tacos. They all have similar menus, but we liked different things at each place.

  1. Chronic Taco: So delicious! Their carne asada tacos are out of this world. Some of the best we have ever had.

  2. Taco Mesa: We loved their chips and guacamole!

  3. Sanchos Tacos: This place came highly recommended! We preferred the food at the other two places, but we loved the fun atmosphere.

Something else we couldn't get enough of this trip was Sidecar Donuts! They are absolutely unreal. The shop is open from 6:30am-9pm, and their is constantly a line!

We LOVED the Huckleberry, Butter and Salt, Apple Fritters, honestly everything! We are completely obsessed.

Don't worry, we did eat a few healthy things this trip! We tried out Pressed Juicery and loved it! I felt like I was getting healthier with each sip.

They have locations all over California so check them out!

At R+D, we had one of the best salads of our lives! It is definitely a fancier restaurant but we loved it. Its located in Fashion Island and was the perfect place to enjoy lunch before shopping.


We had so many food recommendations and we just ran out of time! Here is a list of all the other places people suggested. Looks like we need another trip!

  • Bonsai Bowls

  • Hopdoddy Burger Bar

  • Pit Fire Pizza

  • The Crack Shack

  • Burger Lounge

  • Nektar

  • Haute Cake Cafe

  • Mendocino Farms

  • Rose Bakery Cafe

  • Mama D's Italian Kitchen

  • Bear Flag Fish Co


Since I mentioned Fashion Island, let's talk about the shopping! You know our main passion is food, but shopping isn't far behind. ¿We love checking out new places and discovering everything that's out there.

One of our favorite shops this trip was Anthropologie. I know, I know, there are Anthropologies all over! But the one at Fashion Island is incredible. It's ginormous, and full of so many amazing things. We could have spent all day in there.

We also enjoyed checking out Des' favorite store, Jux-ta-po-is-tion. It did not disappoint! They have remarkable antique benches, stools, and boards. It is full of truly breathtaking and unique items. It is definitely on the pricier side, but its amazing.

And finally, we couldn't leave Newport without checking out Studio McGees Store in Costa Mesa. We have been fans of Shea's for a long time so this was such a treat!

We had an absolute blast eating, shopping, and home admiring our way through Newport Beach, but we missed you! We are excited to be back cooking with all of you! Here is our menu for the week. Keep cooking, your family is worth it!


Monday: Chicken Rice Casserole with Almonds

Tuesday: Cacio E Pepe: Quick Mac and Cheese

Wednesday: Fish Tacos

Thursday: Chicken Fajita Soup

Friday: Little Italy Pizza

Saturday: Sloppy Joes

Sunday: Cream of Zucchini Soup

In Case You Missed It...March 25th-March 31st

In Case You Missed It...March 25th-March 31st

We have had such a great week over here at the Food Nanny. Guys, it's been busy! Food Nanny Sr. is still off traveling the world. She is now in France getting everything ready for our trip this summer. We can hardly wait! It will truly be a trip of a lifetime.

Kamut German Pancakes

We were so excited to have Katie join our live on Tuesday! We just love our family! We showed you how to make our amazing orange rolls. They are the perfect baked good for Spring! We showed you the mini version, but you can make them the same size as a traditional cinnamon roll as well!

Kamut Orange Rolls

Katie also shared with us what finally worked to help get her son to try new things. She was directed by her doctor to head home and get rid of all the processed foods and start fresh. He eventually started trying new things, and now eats just about everything! Your kids won't let themselves starve. Katie is such an inspiration!

After we talked about orange rolls, brunch was definitely our minds! With Easter and General Conference coming up, requests were pouring in for more ideas from us. So we put together a fun list for you with some of our very favorite recipes. Brunch is so fun, because you have so many options. We love to see what you are cooking, so tag us in your pictures the next couple weeks!

On Friday, I showed you how to make our incredible arugula pizza! I really can't get enough of this flavor you guys. I have people all the time tell me they don't love arugula, but then end up loving this pizza. The flavors just work so perfectly together. It ends up tasting so light and fresh! My pizza has gotten so much better since switching to Kamut. I know we say this all the time, but we use it for everything now. We will never go back! Its much better for you and enhances the flavor of everything you make with it. So make sure to come pick some up, or order a bag online!

So we have been telling you the aprons will be here end of March, but we just received word that they are going to miss that deadline. We are so sad about this! It looks like they should still be here within the next week or two thought so we are close! We cannot wait for you to get your hands on them!

We are so excited that our Arizona Kamut pick ups will be open and ready for you end of this week! We will have a location in Mesa and Gilbert. I am so excited for more of you to easily get your Kamut and start cooking with it! Remember that you can always order online even if we don't have a pick up location near you yet.

Favorite Items of the Week:

Here are a few things we have been loving this week!

  1. These amici water glasses! Are these not the cutest? Maybe this would help us all drink a little more water if our cups always looked this cute!

2. Danish Dough Hook: Have you purchased yours yet? We are so obsessed!

3. The shirt Katie wore on Tuesdays live! The print on this shirt makes it perfect for spring!

Novel Tie-Front Top in Windowbox Floral in country floral antique lace image 2

4. The shirt I wore for Tuesdays live! Don't you just love a well designed white shirt? This one is perfect for just about every occasion.

Eyelet Keyhole Peplum Top in eyelet white image 2

5. Red Star Active Dry Yeast: Keep this stored in your freezer for years! This is the only yeast we use, its amazing. Grab it at Costco, or at the link above!

This next week will look a little different around here. We have some fun family things planned, so stay tuned! But here is our menu for the week for anyone wanting to cook along side us.

Monday: Beef Stroganoff

Tuesday: Baked Chicken and Potatoes Italiano

Wednesday: Classic Tuna Melt

Thursday: Navajo Tacos

Friday: Pizza and Mushrooms

Saturday: Barbecue Chicken Salad

Sunday: Crockpot Roast Beef Dinner

Keep Cooking, Your Family is Worth It!

2 Week Meal Plan Apr 1 - Apr 14

2 Week Meal Plan Apr 1 - Apr 14
We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi Download Meal Plan Apr 1 - Apr 14

Deviled Eggs

When Joey is around, we can never have enough of these deviled eggs! They are sure to be a hit at your next family gathering.

Deviled eggs also make an amazing after school snack. Kids love the taste of them, and the eggs will actually fill them up. Even the hungry teenagers who can eat the house down! This is a great option when looking for something with nutritional value that kids actually enjoy. Its a win win for everyone, and may even help keep the kids out of the pantry till dinner is ready!

But don't worry, these deviled eggs are not just for the kids! They make the perfect appetizer for your Easter dinner or brunch. You can serve them while you finish making the rest of the meal, or serve them right along side of your ham and potatoes. Whatever you are making, adding these deviled eggs to your many will take your meal to the next level!

Do you want to know what the best part about these eggs is? They are so easy! You can't beat a delicious snack or side that takes less than five minutes. So if you want to impress a crowd at your next gathering, add these amazing deviled eggs to your menu!

Deviled Eggs

  • 6 large eggs
  • 1/4-1/3 cup mayonnaise
  • 1 tsp cider vinegar
  • 1 tsp prepared mustard
  • 1/8 tsp butter
  • 1/8 tsp salt
  • paprika
  1. Place the eggs in a medium saucepan. Cover with cold water by at least 1 inch and bring to a boil over high heat. Decrease the heat to just below simmering. Cover the pan and cook for 15 minutes. Immediately run cold water over the eggs: to quickly cool, add ice cubes. Let stand 2 minutes. Drain. Crack them on the countertop and slide the shells off.

  2. Halve the eggs lengthwise. Remove the yolks to a small bowl; place the whites on a platter. If you are not filling the eggs immediately, cover and refrigerate until ready to prepare.

  3. Mash the yolks with a fork. Add the mayonnaise, vinegar, mustard, butter, salt, and pepper. Mix well. Fill the whites evenly with the yolk mixture. Sprinkle with paprika. Cover and refrigerate until ready to serve.

Brunch Roundup

We have been asking what you would like to see, and brunch has been a very popular response! With Easter around the corner, and General Conference for members of the Church of Jesus Christ of Latter Day Saints next week, brunch is definitely on our minds!

We have so many wonderful ideas for you! Brunch is so versatile and so fun. You can stick with a breakfast menu, make it all about appetizers and dips, go for decadent casseroles, or a little mix of everything!

We have rounded up some of our very favorite brunch ideas for you and linked the recipes below! Branch out and try something new! Or start a new tradition for your family where you make the same dish each year. Whatever you decide, you can't go wrong with any of these amazing recipes.

Sour Cream Pancakes with Orange Buttermilk Syrup: These are made completely from scratch, and still only take 20 minutes! You really can't beat that.

Blueberry Croissant French Toast: Biting into one of these is like tasting blueberry heaven! Both kids and adults absolutely love them. We love to serve bacon on the side.

Cinnamon Rolls: You can't go wrong with this staple brunch option. We LOVE these. Give our orange roll version a try if you are wanting to mix things up.

Biscuits and Gravy: This is a great option if you are looking for a more savory option. Our homemade biscuits are the best you will ever have!

Banana Macadamia Nut Pancakes with coconut syrup: These will make you feel like you are eating brunch in Hawaii! But honestly, these are better than any we have tried on the Islands.

Easy Fruit Dip and Fruit: This dip is only two ingredients and delicious! Kids in particular love this, and it pairs well with just about everything.

Grandma Evas Spud-Nuts: These take us right back to grandmas kitchen, watching her make a huge batch of these for all occasions! Don't be intimidated, you can make donuts!

Cheesy Scalloped Potatoes with Ham and Corn: This is the perfect spin on the classic ham and potatoes dinner for Easter. The whole family will love this!

German pancakes with strawberries: This is one of our very favorite recipes! It is so easy, and everyone loves it!

Any Berry Muffins: These muffins are simple and amazing! Not to sweet, not too tart, just right!

So now get cooking! Have fun and step out of your comfort zone for your next brunch. We promise you won't regret it if you decide to make any of these delicious recipes. Keep cooking, your family is worth it!

Orange Muffin Rolls: These are so delicious and just as beautiful! They are the perfect side for your Easter brunch.

Deviled Eggs: It doesn't get much more traditional than deviled eggs for your Easter brunch. Everyone will love these, and they are quick and easy.

Orange Muffin Rolls

These rolls turn out beautiful made in the muffin tins. They basically serve as decor for your dinner. And the good news is they taste just as good as they look! These will become one of your all-time favorite rolls to make for your family.

They are perfect as a side dish to any dinner. Orange muffin rolls go great with soup or a hearty meal. They would also go perfectly with your Easter dinner or brunch. The orange filling gives them a light, delicious flavor.

If you would like, you can freeze the rolls after they are cut. When you want to bake them, thaw frozen rolls for a couple hours on a greased baking sheet covered with plastic that has been sprayed with baking oil.

We love making cinnamon and orange rolls, but sometimes you just want to make something a little different! You want something that looks more like a traditional roll. But sometimes a traditional roll just isn't what you are looking for! If this is you, then these orange muffin rolls are the thing for you!

Can you tell we love these muffin rolls? They are amazing, and will take your meal to the next level! So add them to your Easter menu, or pair it with a delicious soup. With Spring here, you cannot go wrong. Get cooking, because everyone will love these amazing orange muffin rolls! Especially if you make them with our Kamut. Enjoy!

Orange Muffin Rolls

  • 1/4 cup warm water (105-115 degrees)
  • 1 tbsp active dry yeast
  • 1 cup milk (scalded)
  • 1 tbsp sugar
  • 1 tsp salt
  • 6 tbsp butter (room temperature)
  • 2 large eggs (beaten)
  • 3 1/2-4 cup kamut flour


  • 1 cup sugar
  • 1/2 cup butter (room temperature)
  • 1 large grated rind of orange
  1. Stir the water and yeast together in a small bowl. Let it bloom about 10 minutes. scald the milk in the microwave for 1 minute 45 seconds. let cook to lukewarm. In a large bowl add the sugar, salt, butter, and eggs. Stir in the milk and yeast mixture. Add 3 1/2 cups flour and beat with a spoon. (If the dough is still too sticky, add the last 1/2 cup of flour).

  2. Place the dough in a large bowl that has been greased with a little butter. Cover with dishtowel. Let dough rise 1 1/2 hours. Pour out onto counter top and roll out to about 2 ft. long and 1/4 inch thick.

  3. Cream together the ingredients for the spread- sugar, butter, and grated orange rind. Spread evenly over the dough. Roll like you would your cinnamon rolls, starting from the short end.

  4. Cut the dough in half and cut 12 rolls from each side. Place in generously greased muffin tins, greased with shortening or baking spray.

  5. Cover with a dishtowel. Let rise 1 hour 20 minutes. Place in a preheated 350 degree oven on the middle rack for 15 to 20 minutes or until they start to get light brown on top. Serve warm. Cooled roll will keep for 2 days in plastic. May freeze.

Tamale Casserole

Tamale Casserole

Plan ahead: Prepare meat mixture ahead of time.

  • 1 1/4 cups beef broth
  • ½ pound lean ground beef
  • ½ onion (chopped)
  • 3 cloves garlic (minced)
  • ½ green bell pepper (chopped (optional))
  • 1 8 oz. can tomato sauce
  • 1 medium fresh tomato (diced)
  • 1 cup whole kernel corn (frozen or canned, drained)
  • ¼ cup chopped black olives
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Fleur de Sel
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons sugar
  • 11/4 cups cheddar cheese (shredded)
  • Sour Cream for garnish

Tamale Cornmeal Topping:

  • 1 cup instant Corn Masa Mix for Tamales
  • 1 1/4 cups chicken broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon Fleur de Sel
  • 5 Tablespoons Butter (melted)
  1. Pre-heat oven to 350°.
  2. In a medium size pan over medium heat, brown the ground beef. Add the onions, garlic and green pepper if using, stir and cook until soft.
  3. Add the tomato sauce, fresh tomato, corn, black olives, chili powder, cumin and salt. Add 1 1/4 cups beef broth. Stir. Turn the heat down to low and simmer about 5 - 10 min. Add in the cheese and stir until melted.

  4. Pour into a buttered 8x8 in. baking dish.

Prepare the topping

  1. Stir together the instant Corn Masa, chicken broth, baking powder, salt, and melted butter.
  2. Spread evenly on top of casserole. Bake uncovered at 350 about 30 minutes.
  3. Pass the sour cream.

Serve with: Chips and salsa or Guacamole. Fruit Salsas and Chips page 129, Homemade Flour Tortillas page 121.

Variations: May double the recipe. The topping makes this casserole for me! This meal is easy and is a nice change from regular Mexican food. This one is yummy!! Double the recipe and serve it to company with my Pinã Coladas.

Orange Rolls

When I think of orange rolls, I think of Spring! Maybe it's because our local bakery starts selling them then, or maybe its just me dreaming about the smell or orange blossoms! Just thinking about these amazing rolls gets me excited for warmer weather and days spent outside in the sun.

If you have made our delicious cinnamon rolls before, you know they can't be beat. And this recipe is actually super similar. You just have to tweet a couple things, and you have a completely different taste for a different occasion!

This recipe makes 20 large rolls, but we also like to cut them thinner for a "mini roll." The smaller size is perfect when you just want a little indulgence! The bigger the roll doesn't always mean better. The best part about these rolls is they are so versatile! They are perfect for brunch, or for a special breakfast. And they even work great as a side! With Easter coming up, this may be the perfect thing to add to your menu. You won't regret giving these a try. Enjoy!

Orange Rolls

  • 1/4 cup warm (105-115 degrees) water
  • 1 tablespoon active dry yeast
  • 1 cup warm (105-115 degrees) milk
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5-5 1/2 cups Kamut flour
  • 2 large eggs


  • 6 tablespoons softened butter
  • 1/2 cup granulated sugar
  • 1 large peel from orange

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange juice
  1. Measure the water into a glass measuring cup and add the yeast. Stir to dissolve and let it stand for 5 minutes.

  2. Heat the milk in the microwave and pour it into a large mixer bowl. Add the oil, sugar, and salt. Mix in 1 cup of flour. Add the eggs and beat again. Stir in the yeast mixture. Adding 1 cup at a time, stir in 4 more cups of flour. Add enough remaining flour to make a soft dough.

  3. Turn the dough onto a floured surface and knead gently until the dough is smooth and elastic. Cover and let rest while you wash the mixing bowl.

  4. Lightly grease the mixing bowl and put the dough in the bowl, turning once. Spray plastic wrap with cooking spray and cover the bowl. Let rise in a warm place until the dough is doubled in bulk. 1 to 1 1/2 hours. Grease a 12 x 18 inch sheet pan and set aside.

  5. Punch down the dough. Roll out the dough on a floured surface into a large rectangle, about 20 x 14 inches or larger. Mix the butter, 1/2 cup sugar, and grated peel together. Spread onto the dough before rolling up. Starting on one long side, roll up the dough into a tightly rolled log.

  6. Mark the center of the roll with a knife mark and then make nine evenly spaced marks on each side of center, marking off a total of 20 rolls. Slice with a strand of heavy-duty thread or dental floss: place the thread under the dough, crisscross it over the dough, and pull quickly to make a clean cut for each roll. Place the rolls in the prepared pans.

  7. Cover the filled pans with dish towels and let rise again until nearly double, about 30 minutes. Meanwhile, preheat the oven to 400 degrees. When the rolls have risen, bake 10-15 minutes, until just lightly browned.

  8. Make the frosting and frost the rolls in the pan while still warm. Serve right away. Freeze cooled rolls in resealable plastic freezer bags.