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Fab Food Friday Fotos: Delectable Easter Foods, Ginger Chicken, Baked Mozzarella Sticks, Peach Cobbler, Fig, Walnut, & Blue Cheese Loaf, Salads, GF Mac-n-Cheese, Grilled Pork & Zucchini, Pressed Lemon Cheese, Steak with Chimichurri Sauce, More Thrifty Recipes

Posted By on April 18, 2014

“The great gift of Easter is hope – Christian hope which makes us have that confidence in God, in his ultimate triumph, and in his goodness and love, which nothing can shake.”

~ Cardinal Basil Hume, Archbishop of Westminster

FOOD. GLORIOUS EASTER AND SPRINGTIME FOOD.

Happy Good Friday! Although a few chilly winter storms have belatedly slammed parts of the United States this past week, Easter is just two days away. Many of the fabulous recipes in this week’s compilation would be perfect to serve for Easter brunch or dinner or to finally welcome in (or to entice) the arrival of spring.

Easter food and recipe collections posted in previous years at Frugal Café can be found here, here, and here.

When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.

 

Almond Easter Eggs (gluten-free, soy-free) | Photo credit: Amazing Almonds, Flickr, Creative Commons, some rights reserved

Almond Easter Eggs (gluten-free, soy-free) | Photo credit: Amazing Almonds, Flickr, Creative Commons, some rights reserved

The recipe for these darling, homemade almond Easter eggs (they’re gluten- and soy-free, and there is also a dairy-free recipe option) can be found at Amazing Almonds. They’re much like Reece’s peanut butter cups, but with almonds.

 

Ginger Chicken | Photo credit: Ginny, Flickr, Creative Commons, some rights reserved

Ginger Chicken | Photo credit: Ginny, Flickr, Creative Commons, some rights reserved

Photographer/cook Ginny provided her ginger chicken recipe:

One of my favorite dinners! We usually make this with beef, but chicken is what we had, so we just went with it. Jonathan made dumplings to go with. Yummm.

* 1 lb chicken or steak, sliced into narrow strips
* 2-3 cups of chopped vegetables (we use carrots, red bell pepper, and broccoli)
* 3/4 cup cornstarch
* 1/2 cup water
* 2 eggs
* Canola oil
* 2-4 gloves garlic, minced
* 6 tablespoons soy sauce
* 8 tablespoons rice vinegar
* 2 tablespoons sesame oil
* 1 tablespoon ground ginger
* 1/2 cup sugar
* 3 teaspoons crushed red pepper flakes, to taste
* 3 green onions, chopped

Cut chicken or steak into narrow strips. Cut vegetables into strips/chunks.

Place 3/4 cup cornstarch in a large bowl, mix in 1/2 cup water (it will be kind of hard to stir), Stir until combined. Whisk in two eggs.

Heat about an inch of oil in a wok. Add meat to the cornstarch mixture. Add to the wok and fry in small batches.

In a separate bowl, combine soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, green onions and ginger.

When the chicken is done cooking, drain all but a teaspoon of oil. Saute garlic cloves. Add meat, vegetables, and sauce mixture to the wok. Stir & then simmer for a few minutes until everything is heated through and coated with sauce. Serve with rice.

 

Orthodox Easter Cakes & Decorated Eggs | Photo credit: Tatters, Flickr, Creative Commons, some rights reserved

Orthodox Easter Cakes & Decorated Eggs | Photo credit: Tatters, Flickr, Creative Commons, some rights reserved

 

Blessing of the Easter Foods and Adoration in Polish Church | Photo credit: Catholic Church England and Wales, Flickr, Creative Commons, some rights reserved

Blessing of the Easter Foods and Adoration in Polish Church | Photo credit: Catholic Church England and Wales, Flickr, Creative Commons, some rights reserved

 

Fig, Walnut, & Blue Cheese Loaf | Photo credit: Adelle & Justin, Flickr, Creative Commons, some rights reserved

Fig, Walnut, & Blue Cheese Loaf | Photo credit: Adelle & Justin, Flickr, Creative Commons, some rights reserved

Photographers/cooks Adelle and Justin’s recipe for this awesome bread is posted at H Is for Home — brief summary:

It’s been a while since I shared a bread recipe – this one is for a fig, walnut and blue cheese loaf. It’s a recipe I devised myself and the resulting loaf is a great accompaniment to a cheese board or ploughman’s lunch.

 

Simple Sushi. Simple Food. Simple Pleasures. Simple Life. | Photo credit: Jabiz Raisdana, Flickr, Creative Commons, some rights reserved

Simple Sushi. Simple Food. Simple Pleasures. Simple Life. | Photo credit: Jabiz Raisdana, Flickr, Creative Commons, some rights reserved

 

Pressed Lemon Cheese | Photo credit: Susy Morris, Flickr, Creative Commons, some rights reserved

Pressed Lemon Cheese | Photo credit: Susy Morris, Flickr, Creative Commons, some rights reserved

This pressed lemon cheese sounds super-easy to make — recipe and link from photographer/cook and blogger Susy Morris:

I made lemon cheese (YUM) and I pressed it in my cheese press (which happens to be 2 tin cans with a workout weight) and rubbed it with salt and aged it in the fridge for a few days like ricotta salata. It’s fantastic. I’ll be making this again and again! It’s so quick and easy, too! It’s made with raw milk from the local farm.

It’s so simple, heat milk to between 185-200, add lemon juice (1/4 cup per 1/2 gallon of milk — if milk doesn’t curdle, add more lemon juice or some apple cider vinegar), let sit for 15 minutes for curds to form. Ladle into stainer lined with cheese cloth. I sometimes salt the curds in the bowl, then into the cheese press they go; sometimes I press the curds and rub the cheese with salt. Save the whey for drinking or to feed to your pets, our dog loves it, and it’s super healthy.

Here’s a link to photos of the process.

For more interesting things, visit my blog: www.ChiotsRun.com

 

Fresh Ham with Citrus & Rye for Easter Dinner | Photo credit: Krista, Flickr, Creative Commons, some rights reserved

Fresh Ham with Citrus & Rye for Easter Dinner | Photo credit: Krista, Flickr, Creative Commons, some rights reserved

Beautiful ham… Photographer/cook Krista used this ham recipe posted at Epicurious.

 

Greek Easter Eggs | Photo credit: Arthur Etchells, Flickr, Creative Commons, some rights reserved

Greek Easter Eggs | Photo credit: Arthur Etchells, Flickr, Creative Commons, some rights reserved

 

Fairy Cakes on the Cooling Rack | Photo credit: Rain Rabbit, Flickr, Creative Commons, some rights reserved

Fairy Cakes on the Cooling Rack | Photo credit: Rain Rabbit, Flickr, Creative Commons, some rights reserved

Photographer/cook Rain Rabbit cited the food blog Vegan Cupcakes Take Over The World as the source for these vegan culinary beauties — however, I can’t find any reference to these fairy cakes nor the recipe on the blog. If you have better luck, please let me know and provide the full url.

 

Salade Lyonnaise | Photo credit: Amy Ross, Flickr, Creative Commons, some rights reserved

Salade Lyonnaise | Photo credit: Amy Ross, Flickr, Creative Commons, some rights reserved

A refreshing, spring-is-bursting-out-all-over salad to serve at Easter brunch, photographer/cook Amy Ross wrote that she made this Salade Lyonnaise from fresh lettuce from a coworker’s garden.

A Salade Lyonnaise recipe from Mark Bittman, The Minimalist, was posted in 2010 in the New York Times, with this intro:

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.

This is obviously a bit of work, but all of it is dead easy, especially once you master the egg poaching. There are a number of ways to do this, and most work as long as you don’t start with fiercely boiling water.

Other recipes for Salade Lyonnaise can be found at Pinch & Swirl, Yum Sugar, Former Chef, and Gastronomer’s Guide.

 

Honeycomb Candy | Photo credit: Chip Sellesa, Flickr, Creative Commons, some rights reserved

Honeycomb Candy | Photo credit: Chip Sellesa, Flickr, Creative Commons, some rights reserved

Brief description from photographer Chip Sellesa:

We usually get these from Sugarhouse.

Honeycomb candy/toffee, sponge toffee or cinder toffee is a sugary toffee with a light, rigid, sponge-like texture.

 

Steak with Chimichurri Sauce | Photo credit: Dominic Lockyer, Flickr, Creative Commons, some rights reserved

Steak with Chimichurri Sauce | Photo credit: Dominic Lockyer, Flickr, Creative Commons, some rights reserved

Chimichurri sauce is a tangy garlic and parsley sauce that accompanies grilled steak in Argentina, and it also works well as a marinade for beef or chicken.

No steak or chimichurri sauce recipes were provided with the photo, but you can check out some at Kalyn’s Kitchen, The Comfort of Food, Cured by Bacon, The Reluctant Gourmet, and Epicurious.

 

Endive & Seafood Salad | Photo credit: Masaaki Komori, Flickr, Creative Commons, some rights reserved

Endive & Seafood Salad | Photo credit: Masaaki Komori, Flickr, Creative Commons, some rights reserved

 

Canning Tomatoes | Photo credit: TheBittenWord, Flickr, Creative Commons, some right reserved

Canning Tomatoes | Photo credit: TheBittenWord, Flickr, Creative Commons, some right reserved

Instructions/recipe for canning your own tomatoes is posted at The Bitten Word, with this amusing intro:

As we’ve mentioned before, we both grew up around relatives who canned vegetables every summer. Still, we’d never done it ourselves, and the thought of it seemed daunting.

But when our CSA farm recently offered unlimited U-pick tomatoes, we decided it was high time to learn.

So one day last week, we got up early and Zipcar’d out to the farm, a beautiful rural plot that’s actually only about 15 miles out of D.C.

By 8 a.m., we were standing amid the cool tomato vines, inhaling their spicy, pungent scent. As the morning fog burned off and a rooster crowed from the barn, we plucked impossibly perfect ripe orbs — pink, red, orange and purple — from the vines.

It was a pastoral, idyllic morning — and it belied the frantic bloodbath waiting for us at home.

 

Chocolate Easter Treats: Cadbury Creme Eggs | Photo credit, Jamie Davies, Flickr, Creative Commons, some rights reserved

Chocolate Easter Treats: Cadbury Creme Eggs | Photo credit, Jamie Davies, Flickr, Creative Commons, some rights reserved

 

Italian Easter Bread | Photo credit: Megan, Flickr, Creative Commons, some rights reserved

Italian Easter Bread | Photo credit: Megan, Flickr, Creative Commons, some rights reserved

What a tantalizing, gorgeous sheen is on this loaf of Italian Easter bread! Photographer/cook Megan wrote, “Delicious and beautiful. Recipe found here.”

 

Gluten-Free Mac-n-Cheese | Photo credit: Elana's Pantry, Flickr, Creative Commons, some rights reserved

Gluten-Free Mac-n-Cheese | Photo credit: Elana’s Pantry, Flickr, Creative Commons, some rights reserved

Gluten-free macaroni and cheese recipe link and summary from cookbook author, photographer, and paleo cook Elana Amsterdam:

And now, time for something easy. After making far too many desserts during the holidays, I thought it might be good to share a recipe for a quick meal. Children and adults alike enjoy this simple, yet decadently rich pasta dish.

More on this recipe and other gluten-free recipes @ Elana’s Pantry.

 

Deviled Easter Eggs | Photo credit: Jimmy Smith, Flickr, Creative Commons, some rights reserved

Deviled Easter Eggs | Photo credit: Jimmy Smith, Flickr, Creative Commons, some rights reserved

 

Chocolate Peanut Butter Fudge | Photo credit: Jacqueline @ sweetbeetandgreenbean, Flickr, Creative Commons, some rights reserved

Chocolate Peanut Butter Fudge | Photo credit: Jacqueline @ sweetbeetandgreenbean, Flickr, Creative Commons, some rights reserved

Here’s the SweetBeetandGreenBean recipe linkphotographer/food blogger Jacqueline wrote this summary about her heavenly chocolate peanut butter fudge:

As part of my chocolate kick I’ve been experimenting with a lot of types of vegan fudge. It’s really quite simple to vegan-ize fudge as long as you have both a dairy-free butter/margarine substitute and a dairy-free chocolate. All it takes is some light melting, sifting, and stirring to create a sweet concoction no one would ever guess is vegan.

While fudge can be nearly any flavor it most often involves chocolate. I decided to make a two-layer treat paring chocolate with peanut butter, one of my favorite flavor combinations.

 

Pasta Sauce with Chickpeas, Zucchini, Spinach, Red Peppers & Fresh Oregano | Photo credit: Scott Veg, Flickr, Creative Commons, some rights reserved

Pasta Sauce with Chickpeas, Zucchini, Spinach, Red Peppers & Fresh Oregano | Photo credit: Scott Veg, Flickr, Creative Commons, some rights reserved

The veggie pasta sauce recipe is posted at Thriving Vegetarianfood blogger and photographer Scott Veg also wrote this:

I kept this light and simple, yet full of a mélange of flavors. A bit of feta cheese on top wouldn’t hurt, but freshly-grated Parmesan is always a winner.

Penne is a natural here, but farfalle would also be fun.

 

Easter Chocolate Bunny Cookies | Photo credit: JustJenn, Flickr, Creative Commons, some rights reserved

Easter Chocolate Bunny Cookies | Photo credit: JustJenn, Flickr, Creative Commons, some rights reserved

You can find the recipe for these whimsical Easter chocolate bunny cookies at Just Jenn Recipes, with this intro:

Easter is a time for chocolate bunnies and a cookie version can be just as adorable and satisfying! To make this chocolate bunny stand out I bent his ear down just so, to get a cute floppy look. These will make a great centerpiece for an Easter dessert buffet!

 

Find the Egg! Happy Easter! | Photo credit: Detective C, Flickr, Creative Commons, some rights reserved

Find the Egg! Happy Easter! | Photo credit: Detective C, Flickr, Creative Commons, some rights reserved

 

Beef Brisket with Carrot-Peanut Sauce | Photo credit: Girl Interrupted Eating, Flickr, Creative Commons, some rights reserved

Beef Brisket with Carrot-Peanut Sauce | Photo credit: Girl Interrupted Eating, Flickr, Creative Commons, some rights reserved

Photographer/cook Girl Interrupted Eating provided this beef brisket recipe link, and also wrote this:

Two years ago some new things came into my life. A slow cooker, a pressure cooker and a baby. The first two have definitely made it easier coping with the latter.

A pressure cooker cooks things very fast when you have forgotten to do anything , the slow cooker does what it says on the box and cooks things very slow, so when you have a millisecond in the morning before running off to work you can throw ingredients into the slow cooker. I have learnt it’s best to keep ingredients large if you want to leave them all day, particularly with joints of meat cooked whole they are easier to use as leftovers in another dish.

This dish is sweet and rich but the shredded veg gives spikey crunch, it would work with pork shoulder or chicken joints.

 

Grilled Pork & Zucchini | Photo credit: queennepy, Flickr, Creative Commons, some rights reserved

Grilled Pork & Zucchini | Photo credit: queennepy, Flickr, Creative Commons, some rights reserved

Photographer/cook queennepy used this Food.com recipe for the grilled zucchini, and her grilled pork recipe is posted below:

Grilled Pork Recipe

* 2 cloves garlic, minced
* 2 tablespoons brown sugar
* 3 tablespoons honey
* 3 tablespoons soy sauce
* 3 tablespoons Worcestershire sauce
* 2 teaspoons ketchup
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon cayenne pepper
* 2 (6-ounce) thick-cut boneless pork loin chops

Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

 

Tea Kettle on the Stove | Photo credit: Russell Heistuman, Flickr, Creative Commons, some rights reserved

Tea Kettle on the Stove | Photo credit: Russell Heistuman, Flickr, Creative Commons, some rights reserved

 

Cherry Chickpea Salad Sandwich | Photo credit: Mike & Molly, Flickr, Creative Commons, some rights reserved

Cherry Chickpea Salad Sandwich | Photo credit: Mike & Molly, Flickr, Creative Commons, some rights reserved

From photographers/cooks Mike and Molly:

We replaced the mayo that’s called for in the recipe with avocado. This was so delicious! Recipe here at Thyme & Love.

 

Delicious Cheese | Photo credit: Chris Beucheler, Flickr, Creative Commons, some rights reserved

Delicious Cheese | Photo credit: Chris Beucheler, Flickr, Creative Commons, some rights reserved

 

Baked Mozzarella Sticks with Butternut Squash Marinara | Photo credit: Angela Gunder, Flickr, Creative Commons, some rights reserved

Baked Mozzarella Sticks with Butternut Squash Marinara | Photo credit: Angela Gunder, Flickr, Creative Commons, some rights reserved

For something fun and completely different to serve on Easter, I’m considering these awesome baked mozzarella sticks with butternut squash marinara. The recipe is posted on the food blog Spice or Die by the sassy, savvy photographer/cook and food blogger Angela Gunder, with this jocular intro:

The weather’s getting warmer and you want to fill your tummy without working on that muffin top. If stripper aerobics classes don’t put the sparkle in your crystal heels, you might want to shave off some calories another way.

When I first saw the shockingly seductive pics of baked treats using wonton and eggroll wrappers on Pinterest, I was skeptical. Could some cooking spray and a quick trip in the oven beget lacy, crunchy appetizer happiness?

I ran the first test on my classic crab rangoon recipe and was literally floored – each light and crispy bite was greaseless and guilt-free. Plus, my kitchen wasn’t covered with a sheen of oil from manning a deep fryer.

I thought for my next test, I’d go with the ridiculously simple filling of mozzarella sticks – unpeel, wrap and seal, bake and dunk seemed like an effortless path to snack bliss. Plus, it’d give me the opportunity to test out an idea that I had brewing on the back burner – how to make a marinara substitute that would provide an unctuous sauce but with nary the tomato used in the dish. Epic win.

The best part of this recipe is that it’s supportive of any amalgamation of cheese and wrapper than you can think of. Throw some sauteed mushrooms and spinach in there. Or maybe some prosciutto, basil and sundried tomatoes. The glory is in the fact that you won’t be doing much of any work to get it going, and still save yourself the guilt of a deep-fried cheese binge.

 

Peach Cobbler | Photo credit: Steven Labinski, Flickr, Creative Commons, some rights reserved

Peach Cobbler | Photo credit: Steven Labinski, Flickr, Creative Commons, some rights reserved

Photographer/cook Steven Labinski wrote this about his lovely peach cobbler — recipe link included:

This is an old-fashioned peach cobbler made with a lattice pastry crust. With ripe peaches, it tastes amazing. (You can taste the cinnamon).

We have two peach cobbler recipes that you can compare and contrast in our popular article Peach Cobbler Face-Off. Served in a white Fiesta square baking dish.

 

Picnic Supper in Italy | Photo credit: Rowena, Flickr, Creative Commons, some rights reserved

Picnic Supper in Italy | Photo credit: Rowena, Flickr, Creative Commons, some rights reserved

 

Hot Cross Buns for Easter Brunch | Photo credit: Andrew Black, Flickr, Creative Commons, some rights reserved

Hot Cross Buns for Easter Brunch | Photo credit: Andrew Black, Flickr, Creative Commons, some rights reserved

The recipe for these hot cross buns with grated orange peel is posted in Dutch (easy to copy/paste recipe to a translator) at Allerhande.

 

Lightly Grilled Asparagus | Photo credit: woodleywonderworks, Flickr, Creative Commons, some rights reserved

Lightly Grilled Asparagus | Photo credit: woodleywonderworks, Flickr, Creative Commons, some rights reserved

 

Easy & Delicious Beef Barley Soup | Photo credit: WindyWinters, Flickr, Creative Commons, some rights reserved

Easy & Delicious Beef Barley Soup | Photo credit: WindyWinters, Flickr, Creative Commons, some rights reserved

Photographer/cook WindyWinters shared the recipe link for her tasty, cheap-to-make beef barley soup:

This Beef Barley Soup can be enjoyed, as an evening meal all on its own. It’s that easy and delicious!

Here’s the recipe for Easy & Delicious Beef Barley Soup. Enjoy!

 

Fresh Salsa | Photo credit: arosiesweethome, Flickr, Creative Commons, some rights reserved

Fresh Salsa | Photo credit: arosiesweethome, Flickr, Creative Commons, some rights reserved

 

Sunflower Easter Cupcakes | Photo credit: Janet Hudson, Flickr, Creative Commons, some rights reserved

Sunflower Easter Cupcakes | Photo credit: Janet Hudson, Flickr, Creative Commons, some rights reserved

Short description from photographer/cook Janet Hudson:

Let the Sunflower In!

Ground sunflower meal and spearmint makes one tasty Easter cupcake! Yummy spearmint center, “cream cheeze” frosting and carob dipped sunflower seeds adorn these little bites of sunshine!

 

Sushi for Dinner | Photo credit: Moe_NYC, Flickr, Creative Commons, some rights reserved

Sushi for Dinner | Photo credit: Moe_NYC, Flickr, Creative Commons, some rights reserved

 

White Bean & Roasted Garlic Dip with Veggies | Photo credit: Meal Makeover Moms, Flickr, Creative Commons, some rights reserved

White Bean & Roasted Garlic Dip with Veggies | Photo credit: Meal Makeover Moms, Flickr, Creative Commons, some rights reserved

This white bean dip will not only get more kids to eat their veggies, but it’s loaded with mouthwatering, roasted garlic. There’s no such thing as too much garlic, dontcha know… Consider making this for Easter Sunday snacking. It will satisfactorily cut through the zero-nutrition, sugary stuff that the kids (small and not so small) may have been eating through the day.

You’ll find the bean dip recipe and the background on Kids Cooking Green over at Meals Makeover Moms’ Kitchen — tagline: “Cooking up healthy meals with kid appeal.”

 

Vintage Easter Ad with Recipe & Prep Directions, Kraft Miniature Marshmallows & Marshmallow Creme, Published April 1962, Ladies' Home Journal (click image twice to enlarge) | Photo credit: The Bees Knees Daily, Flickr, Creative Commons, some rights reserved

Vintage Easter Ad with Recipe & Prep Directions, Kraft Miniature Marshmallows & Marshmallow Creme, Published April 1962, Ladies’ Home Journal (click image twice to enlarge) | Photo credit: The Bees Knees Daily, Flickr, Creative Commons, some rights reserved

 

Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.

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Past three months of Fab Food Friday Fotos posts:

Bangers & Mash with Gravy, Tofu Larb, Paleo Caramel Brownies, Parmesan Pork Cutlets, Tomato Walnut Pasta, Spicy Orange Chicken Stir-Fry, Mexican Quinoa Salad, Butternut Squash Polenta Bites, Tuscan Kale & Cannelini, Almond Tart, Shrimp Bisque, & More Thrifty Recipes

Fish en Papillote, Friday Night Chili, Crab Asparagus Soup, Berry-Brioche Bread Pudding, Fancy Carbonara, Nori Omelet, Rajma, Cantonese Baked Pork Chops & Rice, Strawberry Cheesecake Smoothie, Tofu Marinade, More Frugal Recipes

Gluten-Free Matzoh Ball Soup, Chili Chicken Curry, Potato & Corn Salad with Bacon, Chocolate Nut Cake, Raw Okra Salad & Vinaigrette, Skillet Andouille Pasta, Almond Cookies, Prawn Bisque, Grilled Bok Choy, More Awesome Recipes

White Bean Bruschetta, Tang Yuan, Arcadian Court Chicken Pot Pie, Jambalaya, Carne Asada Tacos, Banana-Raisin Bread, GF Salmon Wasabi Burgers, Chickpea & Spinach Stew, Tortelli di Carnivale, Thai Style Pork Ribs, More Thrifty Recipes

Korean Rice Cake Soup, Spicy Chicken with Grilled Lime, Green Gumbo, Cottage Cheese Enchiladas, Linguine & Collard Greens, Brown Sugar Pound Cake, Citrus Pork Chops, Parmesan Truffle Popcorn, Beef Chili, & More Frugal Recipes

Slow-Cooker Goulash Soup, NY Cheesecake, Mustard Salmon with Asparagus, Fried Pickle Chips, Grilled Asian Chicken & Bok Choy, Loaded Potato Pinwheels, Fancy Pancakes, Coconut Macaroons, More Delicious, Cheap Recipes

Bak Kwa Cookies, Beef Stroganoff, Creme Brûlée, Bulgogi, Chicken Dumpling Casserole, Beer Fudge with Salted Popcorn, Collard Greens & Cannellini Beans, Chocolate Walnut Coffee Cake, Spicy Almonds, More Thrifty Recipes

Lettuce Wrap Pork Bento, Buttermilk Fried Chicken, GF Hazelnut Fudge, Khao Tom, Pickled Snow Peas, Root Beer Float Marshmallows, Mexican Breakfast Casserole, Bacon-wrapped Stuffed Hot Dogs, Lemon & Brown Butter Fish Fillets, & More Recipes

The "Un-Valentine’s Day" Food & Recipe Edition… Tilapia Ceviche, Red Velvet Cake, Roasted Poblano Cream & Mexican Greens, Strawberry Milkshake, Moroccan Chicken Tagine, Shrimp Saganaki, Mango Froyo, & More Tasty Recipes

Risotto Fragole e Rose, Greek Chicken Bake, Butternut Squash Bacon Soup, Fig Raspberry Frangipane Tarts, Tuna Pesto Pasta, Grilled Sausages & Onions, Garlicky Turnip with Kohlrabi & Purple Yam, Sweet & Sour Pork, Veggie Stew with Herby Dumplings, More Frugal Recipes

May Prosperity Be with You… Thrifty Asian Recipes for the Chinese New Year, or for Anytime At All!

Beer-Brined Chicken Wings, Salads, Black-Eyed Peas & Artichoke Quesadillas, Roasted Carrots & Parsnips with Herbs, Carolina-style Pulled Pork, Tomato Preserves, Scalloped Potatoes, Kale & Rice, Spanish Fish Stew, Paleo Carrot Soup, More Thrifty Recipes

Hillary Clinton’s Approval Numbers Are the Worst Since 2008, Republican Approval Grows with Voters

Posted By on April 18, 2014

'Most Interesting Man in the World' | Graphic credit: V the K's Caption This!

‘Most Interesting Man in the World’ | Graphic credit: V the K’s Caption This!

 

For those in the Democrat party who believe that Hillary Clinton could just regally glide into the Oval Office in 2016, recent polls are shattering that lollipops-and-unicorns daydream about the former Secretary of State.

Additionally, Democrat approval numbers have plummeted and Republican approval has risen across the nation.

From Washington Free Beacon, THE BIGGER THEY ARE… Hillary Falls to Earth:

Hillary Clinton may end up deciding she wants to spend the 935 days until election 2016 making and spoiling her grandchild. Recent events have exposed weaknesses in Clinton’s supposedly impregnable armor, gaps through which a Democratic or Republican challenger could damage, perhaps even defeat her. The bad headlines to which she has been subjected are enough to make anyone—anyone who isn’t a Clinton—think twice about running for president.

Look at the polls. This week’s Fox News poll has Clinton’s favorable rating at its lowest point in six years. She is at 49 percent favorable, 45 percent unfavorable—similar to her 47 percent favorable, 46 percent unfavorable rating when she ended her last presidential campaign.

More important than the individual results, however, is the trend. Since leaving office as secretary of state, Clinton’s favorable rating has been on a downward trajectory. And this is before the rigors of a campaign, before a Biden or a Warren or an O’Malley or a Cuomo or a Schweitzer or a Sanders throws a punch or two, before Christie, Bush, Rubio, Walker, Jindal, Paul, Kasich, Ryan, Perry, and Pence go for the Cobra Clutch Bulldog. A shoo-in? So was The Undertaker.

From Washington Post, Poll: Hillary Clinton’s numbers worst since 2008, as GOP brand surges:

A new poll shows former secretary of state Hillary Clinton’s (D) numbers hitting their lowest point in six years.

Meanwhile, it finds that the Republican Party is experiencing something of a renaissance.

The Fox News poll, from Democratic pollster Anderson Robbins Research and GOP pollster Shaw & Company, shows Clinton’s favorable rating dropping to 49 percent, compared to 45 percent unfavorable.

The last time her numbers were in that ballpark was during the 2008 Democratic presidential primary race. After she ended her campaign, her favorable/unfavorable split was 47/46.

Other polls have shown Clinton’s numbers — which were stellar during her time as secretary of state — steadily dropping since she left her post last year.

The more surprising part of the Fox poll, though, might be how people view the Republican Party. It shows Americans are now evenly split — 45 percent to 45 percent — on the GOP. As recently as October, the same poll showed just 30 percent of Americans viewed the GOP favorably, compared to 63 percent unfavorable.

Let us not forget the Benghazi massacre screw-up and subsequent cover-up:

benghazi-damage-hillary-2016-political-cartoon

 

obama-clinton-knew-benghazi-attack-terrorists

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