This summer was a dream come true for me. My family gathered at our home in Colorado. It was where most of us grew up and most of us got married, and most of my parents’ ashes are buried in the backyard rose bushes. I hope it will be the center for our enormous family for many years to come. This summer was its inaugural season and it was perfect.

The first day, my sister and her husband from Wyoming helped us put up hay in our pastures, another sister arrived bringing some wonderful home-grown beef from her ranch in Montana, my brother and daughters were up at the barn taking care of the horse, and I suddenly needed to make dinner for eleven people!

Even though it was last minute – it was a total joy working in my kitchen. I love having TWO kick-ass Jenn-Air® Wall Ovens – total luxury. And the six-burner Jenn-Air® Rangetop and Warming Drawer made making dinner for eleven feel effortless.


I had veggies and eggs from the local farmers market, beef from my sister’s ranch, and vodka made from potatoes grown in our very own fields – plus 11 Huffmans all together in our family home. LIFE IS SWEET.

I made my girls’ favorite meatballs, my favorite roasted veggies, and my sister’s favorite salad. The roasted veggies were the classic version: olive oil and salt, bake at 350. The salad was a romaine and hardboiled egg version that everyone loved. But the meatballs were the main attraction. I found them on Bon Appétit and have made a few tweaks over the years.

Here’s the recipe:

Moroccan Meatballs

  • 1½ pounds of ground beef

  • ⅓ cup grated onion

  • ⅓ cup gluten-free breadcrumbs

  • ½ cup chopped fresh cilantro

  • 1 large egg – beaten to blend

  • ¼ cup of club soda

  • 2 cloves minced garlic

  • 1 tsp turmeric

  • ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp freshly ground pepper

  • ½ tsp coarse Kosher salt

  • ¼ tsp ground ginger


  • 1 tbsp olive oil

  • 1 tbsp butter

  • 3½ cups chopped onions

  • 2 garlic cloves

  • 2 cinnamon sticks

  • 1 tsp turmeric

  • 2 cups chicken broth

  • 1 can of diced tomatoes (14.5 oz)

  • ½ cup chopped fresh cilantro (¼ for stew, ¼ for garnish)

  • 2 big handfuls of baby spinach leaves

**The original recipe calls for raisins and carrots – but left them out because of high sugar content.


Line large-rimmed baking sheet with plastic wrap. Gently mix all meatball ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1½-inch meatballs. Arrange meatballs on baking sheet.

Heat oil and butter in large, ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric; stir 2 minutes. Add broth, tomatoes with juice.

Preheat oven to 350°F. Bring stew to simmer. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle ¼ cup cilantro over. Cover pot; place in oven.


Bake until meatballs are cooked through, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season the stew (also called tagine) with salt and pepper.


I made couscous in chicken broth and served it under the tagine, garnished with cilantro.

Here’s to family!

This post was sponsored by Jenn-Air. The opinions are completely my own based on my experience.

Celebrate a warm summer day, with our fresh Piña Colada Smoothie! This recipe takes advantage of the natural sugars found in pineapple and mango, instead of adding extra unnecessary sugars.

Pineapple Fun Facts

  • Pineapples are formed by many flowers whose fruitlets join around the fruit’s core.
  • There is a lot of vitamin C in pineapples, which is good for your immune system.

Mango Fun Facts

  • There are more than 20 different vitamins and minerals in a single mango.
  • Mangos, cashews, and pistachios are all members of the same botanical family.

Kids can help:

  • Measure the frozen fruit.
  • Pour the liquids.
  • Blend the ingredients.

Piña Colada Smoothie
Serves: 4

1 cup frozen mango, cubed
1 cup frozen pineapple, cubed
1 ½ cups pineapple juice
1 (14 ounce) can coconut milk

Blend all ingredients in the blender until smooth.

This post was originally featured on Foodstirs

When I found this recipe for a Red, White and Blue Trifle on Pinterest a few weeks ago, I could not wait for the 4th of July so I could make it (trifles make me feel sophisticated). And now that I am over my hatred for blueberries, I am even more excited. Want to make one too? Of course you do!

Here is what you’ll need:
1 whole angel food cake cut into small cubes
2 pints of strawberries (sliced)
2 pints of blueberries
6 tbs of condensed milk
1.5 cups of water
1 box of white chocolate instant pudding mix
12 ounce tub of whipped cream
Trifle bowl

First, go to the store and buy the ingredients – including the cake. I am always going for the short cuts in everything I do because easier is better. Cube up half of the angel food cake and layer in the bottom of the trifle bowl. On top of the cake, add a layer of blueberries.

In a separate non-trifle bowl, whisk together the water and condensed milk for 2 minutes. Seriously, set a timer. Then let stand for another 2 minutes and fold in the whipped cream. Then whisk in the white chocolate pudding and let stand for another 2 minutes and fold in the whipped cream.

Spread 1/2 of this creamy mixture evenly over the blueberries and cake. Add a layer of sliced strawberries and top with the remaining cake cubes. Finally, add some more blueberries and the remaining cream mixture.

Now it’s time to get creative! Decorate the top of the trifle with your remaining blueberries and strawberries. Cover and chill for at least an hour before you serve to your delighted guests. Be sure they admire you for your immense talent and oooh and ahhh over your efforts appropriately. Happy 4th to you and yours!

Photo via.

It’s the 4th and it’s time to celebrate this great country’s birthday! Why not do it in style with the layered cocktail the 4th of July? It’s perfect for sipping while watching the fireworks show.

To make this drink you will need the following:

1/2 oz. of Grenadine
1 oz. Blue Curacao
1 1/2 oz. of chilled Vodka

When making this drink it is important to remember to pour the ingredients in order. First you will add your 1/2 oz or Grenadine. Next, with a spoon turned over so that the round side is up, slowly pour your Blue Curacao over the spoon into the glass. It will be approximately 1 oz. or the same width as your 1/2 or Grenadine. Finally, pour your chilled Vodka, the same way you did the Curacao, into the glass. This will be approximately 1 1/2 oz. or the same width as your Curacao. And there you have it, The 4th of July Cocktail!

Okay, so we’ve all decided that the calories don’t count on the Fourth of July, right? Well, if you insist on eating healthy anyway, 1.) we’re jealous of your willpower and 2.) this recipe will help.


2 pounds medium Yukon gold potatoes (about 6 total)
Salt and pepper
1 tablespoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons lemon juice
1/4 cup olive oil
1 shallot, minced (3 Tbsp.)
1/4 cup chopped fresh dill


Scrub potatoes; place in a pot. Pour in enough cold water to cover by 1 inch. Add a pinch of salt; bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender, about 20 minutes.

Combine mustard, 1/2 tsp. salt, 1/4 tsp. pepper and lemon zest in a large bowl. Add juice and stir until blended. Slowly whisk in olive oil.

Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels. Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently. Season with salt and pepper, if desired.

Originally posted at MyRecipes.

It’s almost here! It’s almost here!

We love Independence Day. It’s a birthday party for our country and we celebrate in style. Fireworks are legal and available here. Everyone up and down our street has been shopping and we all anxiously anticipate sundown.

Finally dusk arrives. Cookouts wrap up and fireworks come out. All the neighbors set up chairs in our driveways for the show. For hours we watch the colors light up the sky, hear the bangs and pops, and smell the cordite.

But the tastes? Those are my domain. I love to bake, that’s no secret, but Fourth of July is an especially fun time for preparing desserts because of all the ripe, juicy berries available this time of year. Many of my desserts feature them.

Just before sundown on Independence Day I set up the kitchen island with desserts. Kids and adults alike are in and out of the house all night long. Some of these will be offered this year:

1.) Patriotic Pavlova

2.) Strawberry Shortcake, Nacho Style

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

3.) S’More and Strawberry Skewers

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

4.) Peanut Butter and Jelly Dessert Pizza

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

5.) Firecracker Red White and Blue Cake

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

6.) White Chocolate Peppermint Cake

7.) Butterfingers Brownies

Screen Shot 2014-06-26 at 11.33.07 AM

8.) Ice Cream Sandwich Cake

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts