Maybe it's the winter drudgery or disappearance of all of the holiday goodies around February and March that makes me want to be creative in the kitchen, but for whatever reason, starting with Valentine's Day, I start looking for some fun food traditions to help us make it through the remaining wintery days and start spring off right.
March brings the green food traditions of St. Patrick's Day, obviously, but we also enjoy making pies for Pi Day (3/14)
I thought I'd try letting the kids each do their own chicken pot pie this year to see if they'd eat them better. Last year we had quiche which they ate alright, but didn't love.
We also made an apple pie for dessert.
And then there's the endless possibilities of April Fools' Day. The last couple of years we have made some fun April Fools' Day dinners with mashed potato covered meatballs that looked like cupcakes and jello in cups with straws to look like juice. I even made a raspberry and noodle-like frosting covered chocolate cake that looked like spaghetti a couple years ago.
We also fooled Daddy with a pan of Brown-E's last year.
But this year I was looking for a new idea and came across rice crispy sushi. This is perfect for my husband, who loves sushi and would never believe that I would make it for him, since I can't stand seafood of any kind.
Obviously it would have been better if I could have found green fruit roll-ups and stuffed the centers with the fish instead of just setting them on top, but this way was easier and more fun to involve my kids in the making without too big of a mess. The Fruit-by-the-foot was super easy because it is already the right width for my mini-muffin tin sized rice crispy treats.
