Think outside the vase when displaying flowers. Grab anything with a hole in it and voilà…instant vase!
- Styling by Ananda Spadt, photos by Megan Christine Photography, flowers by The Paisley Poppy
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Celebrate Cinco de Mayo with fresh, fun, international fare. We’re thinking all-out fiesta with fab friends, a build-your-own taco bar and colorful sodas.
Build Your Own Tacos
Use the most colorful taco-building supplies you can find, arrange them in a creative way and let guests build their own tacos. Vibrant foods add to the decor—the more color and patterns, the better.
TACO SEASONING
Combine 1/4 cup ancho chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 to 1 teaspoon crushed red pepper flakes (to taste), 2 teaspoons dried oregano, 2 teaspoons paprika, 2 tablespoons ground cumin, 3 teaspoons sea salt and 1/2 teaspoon black pepper in a small bowl. Store in an airtight container. Download the recipe card.
TACO BEEF (OR TURKEY)
1. Use 2 to 2 1/2 tablespoons of taco seasoning in place of a packet of store-bought taco seasoning.
2. Combine 2 tablespoons cornstarch with 1 cup cold water, and stir to dissolve cornstarch.
3. In a large saute pan over medium-high heat, brown 1 pound ground beef or turkey, add seasoning and cornstarch/water mixture, and simmer over low heat until liquid has thickened. Download the recipe card.
LIME CHICKEN
1. Create marinade of 1 tablespoon minced garlic, 1 1/2 teaspoon chili powder, 1 tablespoon olive oil, 1/2 cup fresh lime juice, 1/2 cup tequila, salt and pepper.
2. Marinade 4 chicken breasts for 1/2 hour at room temperature.
3. Grill chicken for 5-6 minutes (or until cooked through) on each side. Download the recipe card.
CHUNKY SALSA
1. Combine two packages cherry-tomato-sized heirloom tomatoes (halved), 1/2 cup red onion (chopped), 2 jalapenos (finely chopped), 1/2 freshly squeezed lime, 1/2 cup cilantro and salt and pepper in a bowl and gently mix.
2. Serve with tortilla chips or on tacos. Download the recipe card.
GUACAMOLE
Combine mashed avocado, chopped onion, minced garlic, freshly squeezed lime juice, salt and pepper to taste. Download the recipe card.
Soda Bar
Skip the drink recipes and add pops of color with Goya soda or other colorful bottled drinks. Fill a tub with ice, and let guests pick their flavor. Easy on you, but not on the eyes.
- Styling by Heather Winkel, photos by Dev Hanumara, food by Kristina Hopkins
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Don’t just leave a basket on your neighbor’s doorstep and run. Sit down and share these springy sammies.
Flower Sandwiches
10 sandwiches • 15 minutes • $
2 1/2 –to-3-inch
flower cookie cutter
20 slices bread
3/4 cup softened cream cheese
1/2 cup jam
1. Spread one side of 10 slices of bread with softened cream cheese.
2. Spread jam over cream cheese. Cover jam with remaining 10 slices bread.
3. Using a 2 ½-to-3-inch flower cookie cutter, cut out the sandwiches, avoiding the crusts.
Note: These can be made up to one day ahead. Cover sandwiches with damp paper towel and refrigerate until ready to serve.
- recipe + photos by Adam + Joanne Gallagher of Inspired Taste
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The spirit of spring is infectious.
It starts with a ray of sunshine, then suddenly you have the uncontrollable urge to break out the grilling gear. Next thing you know, your backyard is filled with friends and flowers.
Spring is everywhere. Don’t fight it, just pour the lemonade, put your feet up and check out the new spring issue!
Flip. Click. Enjoy.
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Need a super easy Easter basket trinket? Nail-polish-filled eggs are just the trick for a splash of color.
Nail Polish Eggs
large plastic eggs
nail polish (we used Essie because they fit in eggs well)
natural-colored crinkle paper
1. Match nail polish colors to eggs. You could do hue on hue, exact match or even complimenting colors.
2. Put a small amount of crinkle paper in each egg, add matching polish and seal up.
3. Add to Easter basket.
colors shown: muchi, muchi; to buy or not to buy; peach daiquiri; orange, it’s obvious!
- By Heather Winkel
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Most of you are going green this Saint Patrick’s Day. Not us. We’re hoping to find a pot of gold at the end of this cake rainbow…
Vertical Stripe Cake
This cake may be high maintenance, but totally worth the effort. Especially if you really do find that pot of gold!
1 box red velvet cake mix
3 boxes white cake mix
gel food coloring
2 containers cream cheese frosting
rainbow sprinkles
1. Make and bake your red velvet and white cakes in 8-inch pans. We used gel food coloring to dye each white cake batter a different color.
2. Pull cakes out of oven and immediately remove from pans and cut off crust tops.
3. Put all four cakes in freezer for six hours.
4. Follow I am Baker’s instructions for creating and putting together cake layers. We made four cakes and alternated colors in each cake for the rainbow effect.
5. Frost cakes with cream cheese frosting and cover with sprinkles!
Download the recipe card here.
You can see more rainbowlicious-ness in our 2011 Summer Issue.
- By Ananda Spadt, photos by Rebecca Gratz
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It’s March and we can feel spring coming (finally!). What better way to get into the spring swing than with day-glo? Step back ’80s–neon has taken over, yet again!
Neon vases
6 beer bottles
beer box carrier
spray-paint primer
spray paint
in desired colors
newspaper or dropcloth
1. Remove labels from bottles by soaking them in hot water with a little dish soap.
2. Dry and clean.
3. Place clean bottles on newspaper and coat with primer. Allow to dry.
4. Apply several light coats of colored spray paint until bottles are covered.
5. Prime and spray paint box carrier.
Download the printable instructions.
- By Ananda Spadt, photo by Daniel Johnson
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This tiny, sweet, citrus treat is more than just a snack. In fact, it can be the main attraction! This time of year we love clementines anywhere and everywhere.
Steak Tacos with Clementine, Red Onion & Bacon Salsa
serves 4 • 5 minutes prep • 20 minutes total • $
STEAK
1 pound flank
or skirt steak
1 tablespoon
chile powder
salt and pepper
eight 6-inch tortillas
SALSA
1 cup diced, peeled clementines
(2 clementines)
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
3 cooked bacon slices, chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar
salt to taste
1. Rinse red onion in cold water, then add to a medium bowl with clementines, cilantro, bacon, olive oil and rice wine vinegar. Toss, then season with a pinch of salt.
2. Pat steak dry. Lightly brush with oil and season with chile powder, salt and pepper. Cook steaks in a heavy skillet or grill over medium-high heat until desired doneness is reached, about two minutes per side for medium-rare.
3. Serve steaks in tortillas and topped with salsa.
Clementine Cake
serves 6 • 15 minutes prep • 1 hour 5 minutes total • $
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 cup 2 percent plain Greek yogurt
1 cup sugar
3 large eggs
1 tablespoon grated clementine zest (2 clementines)
1 teaspoon vanilla extract
1/2 cup vegetable oil
GLAZE
1/3 cup sugar
1/3 cup freshly squeezed clementine juice
1. Preheat oven to 350 degrees. Generously grease a 10-by-5-by 2 ¾-inch loaf pan and line the bottom with parchment paper.
2. Sift flour, baking powder, salt and cloves into a large bowl.
3. Add yogurt, sugar, eggs, clementine zest, vanilla extract and vegetable oil to another large bowl, then whisk until blended.
4. Using a spatula, fold the dry ingredients into the wet ingredients. Pour into a prepared loaf pan and bake 50 minutes. Allow cake to cool in pan 15 minutes.
5. In the meantime, make the glaze. Add sugar and clementine juice to a saucepan over medium heat. Stir until the sugar dissolves and the liquid is clear. Remove from heat and set aside.
6. Remove cake from pan and place on a cooling rack. While the cake is warm, pour glaze over cake. Cool.
Download the recipe cards:
Tacos
Cake
We also recommend Roasted Olives with Clementines and Clementine + Fennel Salad.
-Photos and recipes by Adam + Joanne Gallagher of Inspired Taste
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JENNA SHEETZ jksheetz@aol.com, @jennak24
I can’t count how many times I’ve been told I look like Julia Roberts. I have a bucket list, which includes riding a camel in Egypt one day.
What food do you like to make or indulge in?
Buffalo Chicken Dip! It’s super easy to make and everyone LOVES it, including me. It’s a staple in my house when it comes to family gatherings and even football Sunday!
What’s streaming on your Pandora right now?
Miranda Lambert is always on my Pandora. I also have been listening to Eric Church and some good ‘ole Hank Williams Jr.
Do you have a favorite beauty tip?
I always have dry shampoo on hand. It’s great for when you’re running short on time, and I’ve found it adds a little extra volume to my hair.
If you could leave tomorrow, where is your dream vacation spot?
Greece! I would love to soak up the beautiful views, the culture and especially the food!
Why do you love maché magazine?
maché has a lot of inspiring and fun ideas from entertaining to style. It reminds you that it’s okay to take the time to do the little things in life that you love and enjoy.
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We hope you’re spending a little quality time with those you love most.
Peep more photos from this shoot in the winter issue!
- Photo by Krista Hurst, styled by Heather Winkel
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