SPRING FORWARD WITH THESE FUN RECIPES
Faster Prep Times Let You Enjoy Longer Days
Spring is a great time to freshen your food choices. If you're traveling this spring - choose any of our WoodSpring Suites extended stay hotel locations. Every suite at every location has an in-room kitchen. We collected some of our favorite spring recipes to inspire you and get you cooking this season.
Fresh, Light, Delicious
Simple to make and enjoy - our Caprese Salad can be served on a plate, on Italian bread (toasted or simply sliced).
- Slice 1 lb. of fresh/buffalo mozzarella in to 1/4" slices
- Slice three rinsed, vine-rippened tomatoes to 1/4" slices
- Purchase a basil plant (smells great in your room) or puchase a pack of 20 - 30 leaves
- Drizzle with extra-virgin olive oil or balsamic reduction over stacked cheese, tomato, and basil
- Sprinkle with coarse sea salt and fresh-cracked pepper
PEACH-INFUSED ICED TEA
Cool and Refreshing
Easy to brew and steep in guest suites - this fruit-infused beverage is sweet, portable, and delicious any time of day.
- Rinse and cut three, medium-sized, ripe peaches in to wedges (six per peach) removing pit.
- Put three regular-sized tea bags for each 1/2 gallon of water (we suggest six bags, 1 gallon water) and steep with peaches in water.
- Refrigerate tea, with peaches immersed, for six (or more) hours before serving.
- Remove peaches, pour over ice adding mint leaves, sweetener, or a splash of milk and serve.
RASPBERRY ALMOND SALAD
Veggies, Dressing, and More
While the choices of greens, fruits, vegetables, protiens, and "crunchies" is yours - this is our favorite spring salad.
- Grill, to taste, and slice fat-free, skin-free chicken breast (about four ounces per serving)
- Add one cup of fresh, washed greens (we suggest baby spinach) per serving to a large bowl.
- Top greens with rinsed and sliced baby tomatoes (about eight ounces) and a pint of rinsed raspberries.
- Add four ounces of sliced almonds (you can buy them packaged in the nut aisle) or pecans.
- Place chicken (still warm or chilled) atop the salad and a splash of your favorite dressing. Enjoy.
BOILED POTATO SALAD
Creamy, Chilled, Comforting
Every barbecue or picnic "needs" a bowl of potato salad. Our recipe is simple and ready-to-travel. Remember to keep cold.
- In a large pot of boiling water, add 1 tablespoon salt, five medium washed/peeled potatoes, and four eggs.
- Boil for 15 minutes. While boiling - chop 1 cup celery, 1/2 white onion, 1/2 cup pickles (or use relish, to taste).
- Remove potatoes and eggs from heat. Peel and mince eggs and chop potatoes in two 1/4" cubes.
- Combine potatoes, eggs, vegetables and 1 cup mayo, 1 tablespoon mustard,1/4 teaspoon garlic, 1/4 teaspoon celery salt in bowl.
- Top with a dash of kosher salt, fresh pepper, and/or chopped chives - to taste. Serve cold.
SIMPLE STRAWBERRY SYRUP
A Delicious Add-On Ingredient
A simple, sweet, and delicious add-on to drinks, yogurt, desserts, salads, and pancakes - this syrup is so easy to make.
- Place 1 cup of water, 1 cup granulated sugar, and two quarts rinsed and quartered strawberries in a sauce pan.
- Over medium heat, stirring regularly, cook mixture for about 20 minutes (until thick and well-combined).
- Use a fork to break up strawberry pieces not minced through cooking/stirring.
- Put mixture in jar or clean bottle and place in refrigerator.
- Use atop various foods or in drinks. Refrigerate at all times. Use within 72 hours.
SPICY STICKY CHICKEN THIGHS
Plate-Filling, Lip-Smacking Flavor
Enjoy as an entree, a sandwich, or on salad. You can use other chicken cuts or remove skin, to your preference.
- Combine 1/2 cup (each) ketchup, soy sauce, brown sugar, and chili sauce and six dashes of liquid smoke.
- Add 1/2 teaspoon mustard, six teaspoons lemon juice, two teaspoons onion powder, and one teaspoon garlic powder.
- Whisk all sauce ingredients together with a dash of salt and pepper and one tablespoon chili sauce.
- Spray skillet with cooking oil and pan-sear chicken for eight minutes on each side over medium heat.
- Pour sauce over chicken - still in pan - and continue cooking, over low heat, for four minutes each side.
One Skillet, Endless Flavor
Veggies are always more fun with pasta. A good mixture of crunch and chewy, topped with cheese, is even more fun.
- In a large pot of boiling, salted water - prepare one pound "bowtie" pasta as instructed on box.
- Combine 1 cup peas, 2 cups brocolli florettes, 8 oz. cherry tomatoes, and two cups thinly-spiced carrots - all rinsed.
- Top vegetables with four tablespoons extra virgin olive oil, and a dash of salt and pepper. Saute for four minutes.
- Drain and rinse pasta then toss in sauce pan with vegetable mix and stir all together. Cook for three minutes over low heat.
- Transfer to serving bowl and top with two ounces of torn basil and grated Parmesan cheese.
ICE CREAM SANDWICHES
Sweet, Handheld Desserts
While there is never a "bad" time for ice cream sandwichs, spring may be the best time. Warm enough to enjoy, not hot enough to melt.
- Purchase an even number of 3"-4" diameter cookies in the bakery section of the local grocery (we like chocolate chip).
- Pick up 1/2 gallon of your favorite ice cream (vanilla is great but modern flavors with candy pieces, etc. are also delicious).
- Soften ice cream on counter for about 1/2 hour. Place 1/4 cup of softened ice cream between two cookies.
- Wrap sandwich in parchament paper or plastic wrap - securing the package with twine, as needed and re-freeze.
- After about an hour, take ice cream sandwiches and enjoy, relatively soon after. Eat all sandwiches within five days.