This is a sponsored post written by me on behalf of The Home Depot. As always, all of the opinions expressed here are my own.

Now that the snow has melted and hopefully Mother Nature is going to start being kind to us, my mind turns to the garden. I have a couple of raised garden beds already along the side of my house, but I wanted to set up something on my deck. Last summer, I had a few pots with some herbs growing that way they were steps away from my kitchen. I like having some things handy while I am cooking, whether it be in the kitchen or on the grill. It makes cooking that much more simpler and when you have little ones you don’t want to be running out the garden for another bunch of cilantro! I wanted to do something a bit more attractive this year and buying some nice planters that I could plan around my decor was just the way to do it!

Edible container gardens are great to have because the maintenance is easy, you aren’t hunched over weeding, and you can have everything right outside your door. Whether it be herbs or a few ingredients to make a great salad, it’s something easy that everyone can do regardless of how much land you have.

Before we headed out to The Home Depot, I did some browsing online. Granted we can walk to aisles for some time and find what we need, I get mommy brain sometimes and going in with a plan is the best thing to do with a toddler in tow. While she loves going to The Home Depot, really she does, her time has a limit on it. I found a few tips on the Garden Club site that they offer and then took some of that advice and went to find some products online, just so I would have an idea of product names and types.

I decided that I wanted a few planters, but I wasn’t sure what size and style I wanted. Those decisions are best left to seeing the product in person. I wanted to do at least one planter with all herbs. While I have a big tomato garden I grow in my raised garden bed, I thought having some grape tomatoes handy out the back door would be something nice to snack on. Then, to mix things up and make things fun for my daughter I was considering some type of berry plant if I could find one that would be suitable for a container.

So, I wrote down my list for the primary things like planters, soil, weed block (I hadn’t thought of this until I saw it mentioned on The Home Depot site), and some veggies. I figured this would get us started. We loaded up the truck and hit the big orange store!

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This is a sponsored post written by me on behalf of The Home Depot.

I often find myself with an abundance of cilantro in my kitchen. I cook with it often, but for some reason I never find enough recipes to use it all before it goes bad. I found this recipe in the depths of my large stack of recipes to try and headed right for the kitchen one day for lunch. I haven’t eaten lunch that fast in a while. This was more delicious than I thought it would be! What is great is this butter can be used for other seafood, think shrimp, scallops, and of course all of the other mild white fishes. Plus, you could use it with pork, chicken, or even a lovely butter melted over a steak. Yeah, that will be happening soon here soon since I think my husband will love that combo!

So, use up some more cilantro, have lunch ready in less than 10 minutes, and it’s healthy. Woohoo! Now, hand me a cookie because I’m so happy!

Tilapia with Cilantro Butter

Ingredients

   Fish

• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/8 tsp ground red pepper
• 4 6oz. tilapia filets
• Cooking Spray
• 1 lemon, quartered

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   Cilantro Butter

• 2 Tbsp butter, softened
• 2 Tbsp finely chopped fresh cilantro
• 1/2 tsp grated lemon rind
• 1/4 tsp paprika
• 1/8 tsp salt

In a small bowl, combine the salt, cumin, and red pepper. Sprinkle over both sides of the fish.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of the fish with cooking spray and place in the pan. Cook for 3 minutes on each side or until the fish flakes easily when tested with a fork. Place the fish on a serving platter and squeeze the lemon quarters over the fish.

Place butter and remaining ingredients in a small bowl, stir until well blended. Serve with fish.

Nutritional Information

Serving size is 1 filet and 2 teaspoons of butter

Calories 194, Fat 6.9g, Saturated Fat 3.1g, Protein 30.5g, Carbohydrate 1.2g, Fiber 0.2g, Cholesterol 88mg, Sodium 354mg

Source: Cooking Light January 2006

Oddly enough, I don’t cook with a crock pot. I have one, but it is too large and overcooks things in a hurry so I just stopped. Also, I love bringing out my Dutch ovens and seeing my beauties out on the range. The only problem with this is you can’t leave the house and it can burn gas in a hurry! So, I decided to give the crock pot another chance, this time borrowing a smaller crock pot. I’ve done a couple of things with it so far and I plan on trying out something every couple of weeks now. So, hopefully I’ll have a nice full crock pot tab that everyone can check out son enough. I know a lot of you want quick food and besides the prep, the crock pot is a great tool for those that work.

This was the second recipe I tried out in the crock pot and we enjoyed it a lot. It was a bit too sweet with the ketchup as the original recipe called for, so I played around with it and made some substitutions instead. Grab a couple of bags of minute rice and you have a nice meal in a matter of minutes. Well, prep minutes that is!

Crock Pot Honey Sesame Chicken

Ingredients

• 4 boneless chicken breasts
• salt and freshly ground black pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup honey
• 2 Tbsp tomato paste
• 2 Tbsp apple cider vinegar
• 1/2 cup low sodium soy sauce
• 2 Tbsp vegetable or canola oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 cup cold water
• 1/2 Tbsp toasted sesame seeds
• 1 green onion, sliced for optional garnish

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Place chicken in crock pot and season with salt and pepper.

In a medium bowl, mix the onion, garlic, honey, tomato paste, vinegar, soy sauce, oil, and red pepper flakes thoroughly. Pour over the chicken and cover the crock pot. Cook on low for 3 to 4 hours or on high for 2 hours.

In a small bowl, mix the cold water and cornstarch to make a slurry, set aside.

Remove the chicken from the crock pot and place on a cutting board, leaving the sauce in the crock pot. Add the cornstarch mixture to the crock pot and stir to combine. Turn heat on to high and allow to cook until thickened, about 10 minutes.

While the sauce is thickening, shred the chicken into bite sized pieces.  Once the sauce has thickened, plate your chicken and pour sauce over it. Sprinkle with sesame seeds and green onion.

Serve with rice.

Adapted from The Comfort of Cooking

It’s that time of year again, when I make cute sugar cookies with royal icing for my daughter’s favor bags for her birthday. This year, for her third birthday, she wanted the theme to be Hello Kitty. I honestly saw this a mile away since she was in love with Hello Kitty at the time of her second birthday as well!

While I have used this royal icing recipe in the past and have had success, I learned from Marian of Sweetopia at the Mixed Conference that there is an easier way! My biggest complain of royal icing is having to have a thick icing for outlining and a thinner one for flooding. If you have multiple colors that means you need two of everything. This can make for a tedious prep and cleanup. I don’t have time for that, especially with a three year old running around! This icing was great for an outline and then filling in right away. I also learned the shake method from Marian, where you give the cookie a slight shake and icing will fill your design, rather than chasing it around with a toothpick. For some great tutorials, check out Sweetopia, the link is at the bottom of this recipe.

For the bow shaped cookies, I used this tutorial. I had a bone cookie cutter hanging around from last year’s puppy themed second birthday party so I simply bent that a little bit and made it broader and more bow like. With the large bow cookies and the bows on Hello Kitty’s face, I did the center piece first, allowed that to dry for 20 minutes and then went back and did the side pieces. For the faces, I then filled in the white part and let that dry overnight. The next morning I added the details of her face.

I used my go to sugar cookie recipe for these cookies.

10 Second Magical Royal Icing

Ingredients

• 6 oz. warm water (about 3/4 cup)
• 5 Tbsp Meringue Powder
• 1 tsp Cream of tartar
• 2 1/4 lbs Powdered sugar
• 1 tsp clear vanilla (if there is no vanilla present in the meringue powder)

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In the bowl of your standmixer, add water and meringue and hand whisk (do not use the mixer!) for 30 seconds.

Add the cream of tartar and hand whisk for an additional 30 seconds.

Add the powdered sugar, and using the mixer paddle attachment, mix on slow for 10 minutes.

Tint with your desired color. Remember, if you are after a true white, you will want to use a brightener. Although this mixture appears white, it will look dull once you have applied it. Also, make sure you keep a damp towel over the icing or keep a lid on the icing to make sure it does not dry out.

Source: Sweetopia