Now I know this probably isn't something that the kids will like, but it was so good I feel like I need to share it. I'm not a big coleslaw fan and neither was the friend that I made dinner for (I found out after wards), but the slaw quickly disappeared. If you're making it for a larger crowd I would double it... it shrinks after it's been marinating in the fridge. I found it on the Bon Appetite website, and it's a keeper!
Blue Cheese Coleslaw
You will need:
8 pieces bacon- crisp
3/4 cup mayo
2 tbsp red wine vinegar
1tbsp honey
16 oz/ 1 package of pre-package coleslaw
1 cup crumbled blue cheese
Directions:
Cook bacon- make sure it's crispy
Whisk mayo, vinegar and honey together
Add coleslaw mix, cheese and bacon together with the mayo mixture
Add salt and pepper to taste
Can be made up to 2 hours before serving
Jaime
Tuesday, November 10, 2009
Wednesday, September 30, 2009
Why do they call them Sloppy Joes?
This was Nellie's question while eating her Sloppy Joe. I didn't even have to answer her before she said, "Mom these are sooooooo sloppy!" But they are already requesting them again. Along with another round of Tara's Toffee Chocolate Chip Cookies. So I set out to find a healthier version of Sloppy Joes and bingo, I found it at everydayfoodmag.com. I love this little magazine so much that I often gift it to friends when I get a subscription renewal. It has great quick and healthy meal ideas that are very satisfying.
Ingredients:
1 tbsp olive oil
4 carrots, coarsly grated (2 cups)
1 medium onion, minced
1 clove garlic, minced
salt and pepper
3 tbsp tomato paste
3/4 pound ground turkey (I used 1.25 lbs)
1 (28 ounces) crushed tomatoes
2 tbsp dark-brown sugar
1 tbsp cider vinegar
1 tsp Worcestershire sauce
4 whole-wheat rools
Directions:
In sauce pan over medim heat add oil, carrots, onion and garlic. Season with salt and pepper. Cook 4-5 minutes.
Add tomatoe paste and cook, stirring, 1 minute. Add turkey and break up and cook until no longer pink. 4-5 minutes.
Add tomatoes, sugar, vinegar and Worcestershire sauce. Cook, stirring occasionally, until thickened, 12-14 minutes.
Serve on wheat buns.
Our side was steak fries sprinkled at the last few minutes with mozzarella cheese and thyme and a fruit salad. Get out your paper towel roll and get messy!
Sunday, September 27, 2009
My twist on Pigs in a Blanket...
So Nellie helped me out today at our first Bridal Faire and I honestly was too tired to whip up a large meal. Daddy and Cooper went fishing all day and Cooper loves Pigs in a Blanket, Daddy is not a fan of hot dogs. So the genius in me found a salami log and cut that into what looked like a carrot stick, then cut a string cheese in half and topped it off with some jalepenos and rolled it up just like a pigs in a blanket. My kids love salami, and now are fans of this as well.
Ingredients:
1 package Crescent Rolls
4 string cheese sticks cut in half
8 slices of salami
Directions:
Roll out Crescent Rolls and stack meat and cheese on top of one another. Roll up and place on a cookie sheet. Bake at 375' for 13 minutes.
Ingredients:
1 package Crescent Rolls
4 string cheese sticks cut in half
8 slices of salami
Directions:
Roll out Crescent Rolls and stack meat and cheese on top of one another. Roll up and place on a cookie sheet. Bake at 375' for 13 minutes.
Thursday, September 24, 2009
Root Beer Float Cupcakes!
These cupcakes have quickly become a birthday favorite in our family. I've also had more than one person (adults) tell me that it's "the best cupcake I've ever had." It's a recipe out of Gail Wagman's 'Cupcakes Galore', and I haven't been disappointed with any of the recipes yet! If the weather is a bit on the warm side, just be careful about putting them out too soon, the whipped cream will start to melt.
Root Beer Cupcakes (makes about 16)
Ingredients:
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup root beer
1/2 cup -or- 1 stick unsalted butter
1 egg, slightly beaten
1/2 cup buttermilk
1 tsp vanilla extract
1 cup mini-marshmallows
Directions:
Preheat oven to 350 F.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together and set aside.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and pour into flour mixture, beating well with a wooden spoon. Add egg, buttermilk, and vanilla. When batter is smooth, fold in mini-marshmallows.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
Root Beer Frosting
Ingredients:
2 cups powdered sugar
pinch of salt
1/4 cup root beer
1 stick unsalted butter
1 tsp vanilla extract
whipped cream for topping
root beer candies (for decoration)
straws
Directions:
Place powdered sugar and salt in a large bowl.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and slowly add to sugar, stirring continually until mixture is smooth. When frosting has cooled, beat it for a few minutes with an electric beater. Frost cupcakes and top each cupcake with a dollop of whipped cream and root beer candy. Cut some fun colored straws in half and stick one into each cupcake.
Whipped Cream: please make the whipped cream... it's easy and it's the only way to go!
1 pint heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
I put my mixing bowl in the fridge for a few minutes, just to chill.
Mix the liquid ingredients in a bowl. Mix in the powdered sugar.
Whip the mixture until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).
Jamie McRed
mom to Charlie Ann and Nellie and Cooper's aunt
Root Beer Cupcakes (makes about 16)
Ingredients:
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup root beer
1/2 cup -or- 1 stick unsalted butter
1 egg, slightly beaten
1/2 cup buttermilk
1 tsp vanilla extract
1 cup mini-marshmallows
Directions:
Preheat oven to 350 F.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together and set aside.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and pour into flour mixture, beating well with a wooden spoon. Add egg, buttermilk, and vanilla. When batter is smooth, fold in mini-marshmallows.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
Root Beer Frosting
Ingredients:
2 cups powdered sugar
pinch of salt
1/4 cup root beer
1 stick unsalted butter
1 tsp vanilla extract
whipped cream for topping
root beer candies (for decoration)
straws
Directions:
Place powdered sugar and salt in a large bowl.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and slowly add to sugar, stirring continually until mixture is smooth. When frosting has cooled, beat it for a few minutes with an electric beater. Frost cupcakes and top each cupcake with a dollop of whipped cream and root beer candy. Cut some fun colored straws in half and stick one into each cupcake.
Whipped Cream: please make the whipped cream... it's easy and it's the only way to go!
1 pint heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
I put my mixing bowl in the fridge for a few minutes, just to chill.
Mix the liquid ingredients in a bowl. Mix in the powdered sugar.
Whip the mixture until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).
Jamie McRed
mom to Charlie Ann and Nellie and Cooper's aunt
Tex-Mex Buttermilk Chicken Tenders
So this recipe originally came from Rachel Ray, but once again, I picked it up from www.feedingmyzoo.blogspot.com. Messy process, but very good!
Ingredients:
4 cups vegetable oil
2 tablespoons chili powder
1 tablespoons paprika
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons poultry seasoning
2 cups buttermilk
2 1/2 cups flour
2 lbs chicken, cut into tenders*
Salt and pepper
Directions:
1) In large skillet, heat oil over medium-high.
2) In a large bowl, combine all spices. Pour half of the spice mixture into another large bowl.
3) Pour buttermilk into one bowl, and flour into the other. Stir to combine with spices.
4) Dip chicken tender into buttermilk, then flour, then buttermilk again, then flour again (makes for a crispy crust).
5) Add the strips to the oil and cook 3-4 min per side. Sprinkle with salt immediately after removing from oil.
6) Serve with ranch for kids, and ranch/louisiana hot sauce mixture for the adults.
This was also my first frying experience, and I was thrilled with the outcome! Will certainly make these again.
Tara
Ingredients:
4 cups vegetable oil
2 tablespoons chili powder
1 tablespoons paprika
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons poultry seasoning
2 cups buttermilk
2 1/2 cups flour
2 lbs chicken, cut into tenders*
Salt and pepper
Directions:
1) In large skillet, heat oil over medium-high.
2) In a large bowl, combine all spices. Pour half of the spice mixture into another large bowl.
3) Pour buttermilk into one bowl, and flour into the other. Stir to combine with spices.
4) Dip chicken tender into buttermilk, then flour, then buttermilk again, then flour again (makes for a crispy crust).
5) Add the strips to the oil and cook 3-4 min per side. Sprinkle with salt immediately after removing from oil.
6) Serve with ranch for kids, and ranch/louisiana hot sauce mixture for the adults.
This was also my first frying experience, and I was thrilled with the outcome! Will certainly make these again.
Tara
Thursday, September 17, 2009
Oatmeal, chocolate chip, toffee cookies
Some might say this is the best cookie recipe ever. My mom came up with it when I was in high school, and she would bake these cookies over and over for my teams, week after week, because nobody ever wanted anything different. Before every game or match, my teammates would look in the stands to see if my mom had her Longaberger cookie basket with her. And most times, she did. To this day, I can envision that basket in my head. I've made these before for my little friends, and they've always been a hit. So when we signed up to sell cookies and lemonade at the neighborhood farmer's market, I knew exactly what kind of cookies we would be making.
Ingredients:
2 sticks unsalted butter
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 eggs (1, if large)
2 tablespoons milk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Quick oats
12 oz. package milk chocolate chips
1/2 package toffee chips
Directions:
1) Heat oven to 375 degrees.
2) In a large bowl, beat butter and sugars until creamy.
3) Add egg, milk, and vanilla. Beat well.
4) Combine flour, baking soda, and salt in a small bowl. Mix well. Add to larger bowl.
5) Stir in oats, chocolate chips, and toffee chips.
6) Drop by spoonfuls onto ungreased cookie sheets. Bake for 10-11 minutes.
7) Let cool 1 minute, then transfer to a wire wrack. Makes approximately 4 dozen cookies.
Delicious! Everyone is always pleasantly surprised by the toffee. If you don't take my word for it, just ask Robin :)
Tara
Ingredients:
2 sticks unsalted butter
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 eggs (1, if large)
2 tablespoons milk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Quick oats
12 oz. package milk chocolate chips
1/2 package toffee chips
Directions:
1) Heat oven to 375 degrees.
2) In a large bowl, beat butter and sugars until creamy.
3) Add egg, milk, and vanilla. Beat well.
4) Combine flour, baking soda, and salt in a small bowl. Mix well. Add to larger bowl.
5) Stir in oats, chocolate chips, and toffee chips.
6) Drop by spoonfuls onto ungreased cookie sheets. Bake for 10-11 minutes.
7) Let cool 1 minute, then transfer to a wire wrack. Makes approximately 4 dozen cookies.
Delicious! Everyone is always pleasantly surprised by the toffee. If you don't take my word for it, just ask Robin :)
Tara
Wednesday, September 16, 2009
Taco Ring
I found this recipe on another blog, www.feedingmyzoo.blogspot.com, and immediately thought this sounded great. It took me a few minutes (and a phone call to my Mom), to figure out this recipe completely, but it was well worth it. Not only is this great for dinner, but it would be a fantastic dish to make when you have friends over to watch football or something. Next time I make this for my little friends, I will definitely half the ingredients.
Ingredients:
2 cups shredded cheddar
4 tablespoons water
4-6 tbs taco seasoning (I used one whole packet)
1 lb ground beef
2 tubes refrigerated crescent rolls
Optional Toppings:
shredded lettuce
diced tomatoes
sliced green onions
sliced olives
jalepeno peppers
sour cream
salsa
Directions:
1) In a large bowl combine water, taco seasoning and 1 cup of cheese. Crumble beef over mixture and shape into 12-16 balls.
2) Place meatballs on greased rack in a shallow baking pan. (Here's where my phone call to Mom came in. I learned that when you make meatballs, you don't want them baking in their own grease; you want the grease to be able to drip down. I did not have a greased rack at my disposal, but I found a circular perforated bakeware dish that I sprayed with Pam, and stuck on top of a baking dish. It worked perfectly.)
3) Bake uncovered at 400 degrees for 12 minutes.
4) Reduce oven to 375. Arrange crescent rolls on a greased 15" pizza pan, forming a ring with the pointed ends facing the outer edge and the wide ends overlapping (You don't really have to put them in a circular ring now, you are supposed to transfer them to a serving dish when they come out of the oven anyway. I also did not have a pizza pan, so I used a standard cookie tray.)
5) Place a meatball on each roll; fold point over meatball and tuck under wide end of roll, leaving meatball visible. Repeat. Bake for 12-15 minutes or until rolls are golden brown.
The recipe says to transfer ring to a serving platter and fill the center of the ring with all the toppings. I think that would be a great idea if you were having a group of people over; the presentation would be fantastic. But for dinner for my little friends, I just put them on their plates with the toppings of their choice. Big success!
Tara
Ingredients:
2 cups shredded cheddar
4 tablespoons water
4-6 tbs taco seasoning (I used one whole packet)
1 lb ground beef
2 tubes refrigerated crescent rolls
Optional Toppings:
shredded lettuce
diced tomatoes
sliced green onions
sliced olives
jalepeno peppers
sour cream
salsa
Directions:
1) In a large bowl combine water, taco seasoning and 1 cup of cheese. Crumble beef over mixture and shape into 12-16 balls.
2) Place meatballs on greased rack in a shallow baking pan. (Here's where my phone call to Mom came in. I learned that when you make meatballs, you don't want them baking in their own grease; you want the grease to be able to drip down. I did not have a greased rack at my disposal, but I found a circular perforated bakeware dish that I sprayed with Pam, and stuck on top of a baking dish. It worked perfectly.)
3) Bake uncovered at 400 degrees for 12 minutes.
4) Reduce oven to 375. Arrange crescent rolls on a greased 15" pizza pan, forming a ring with the pointed ends facing the outer edge and the wide ends overlapping (You don't really have to put them in a circular ring now, you are supposed to transfer them to a serving dish when they come out of the oven anyway. I also did not have a pizza pan, so I used a standard cookie tray.)
5) Place a meatball on each roll; fold point over meatball and tuck under wide end of roll, leaving meatball visible. Repeat. Bake for 12-15 minutes or until rolls are golden brown.
The recipe says to transfer ring to a serving platter and fill the center of the ring with all the toppings. I think that would be a great idea if you were having a group of people over; the presentation would be fantastic. But for dinner for my little friends, I just put them on their plates with the toppings of their choice. Big success!
Tara
Tuesday, September 15, 2009
Chocolate Zucchini Cupcakes With Peanut Butter Frosting
My summer garden is slowly petering out this month, and I'm trying to get in any recipes that I've been dying to try since the hot weather made turning an oven on impossible. Chocolate and zucchini may seem like a CRAZY combination, but it is one of my favorites (so much so that it was one of my wedding cake layers.) I was curious to see if Charlie Ann, Cooper and Nellie would become fans of this concoction, so I set out on a google search and quickly found my recipe: an adaption from Better Homes & Gardens- Chocolate Zucchini Cupcakes with Peanut Butter Frosting. The zucchini magically melts into the chocolate and keeps the cake super moist. If Peanut Butter isn't one of you favorites, or is an allergy, Cream Cheese frosting would be a really good substitute. Charlie and I baked these and made cupcake deliveries to all of our 'friends'. Charlie enjoyed her cupcakes and from what I heard so did Cooper and Nellie.
Makes about 2 dozen (medium) cupcakes
2 cups shredded zucchini
3 eggs
2 cups sugar
3/4 cup vegetable oil
2 tsp vanilla
2 cups all-purpose flour
2/3 cups unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3/4 cup chocolate chips
1- Preheat oven to 325 degrees F. Grease (spray oil) or line cupcake pans.
2- Mix zucchini, eggs, sugar, oil and vanilla. Add dry ingredients- flour, cocoa powder, baking soda, salt, baking powder, chocolate chips. Stir until just combined.
3- Fill cups about 1/2 full. Bake for 25 minutes or until they pass the 'toothpick test'.
Peanut Butter Frosting
1/2 cup peanut butter (chunky or smooth- your choice)
1 tbsp milk
1/2 tsp vanilla
1 1/2 cups powdered sugar
Little easier if you warm up peanut butter in microwave (approx. 30 secs). Combine peanut butter, milk and vanilla. Once combined, add powdered sugar 1/4 cup at a time. If too stiff add more milk, 1 tbsp at a time, until it's at the consistency you like.
Frost cooled cupcakes.
Jaime McRed
mom to Charlie Ann and Nellie and Cooper's Aunt
Sunday, September 13, 2009
Cowboy Caviar (aka Corn & Bean salad)
Our friends request that I make this side just about every time we get together to grill out. It's delicious, looks beautiful, and doesn't have anything in it that will make you feel guilty about eating it! I tried it about a year and a half ago with my little friends, and it didn't go over well with them, perhaps because of the lime juice. I need to try it again with them to see if their palates are ready for it. It has been a hit with every adult I know that has ever tried it.
Ingredients:
1 can whole kernel corn (I usually use Niblets)
1 can black beans
1 red pepper
1 bunch green onions
1 bunch cilantro
1 lime
Salt and pepper to taste
Rice vinegar
Directions:
1) Drain the corn and black beans and put in a large bowl.
2) Chop the red pepper, green onions, and cilantro. Add to the bowl.
3) Juice the lime into the bowl.
4) Add salt and pepper.
5) Top with rice vinegar. I just drizzle over the ingredients like a dressing.
6) Mix all ingredients and chill for at least 2 hours before serving to allow flavors to meld together.
This is wonderful as a side, but is also great to add to tacos. If cilantro was not the bane of my existence (despite the fact I have a special tool for chopping it), I would make it even more than I already do. It's great to make on a Sunday, and have available as a snack and/or side to lunches or dinners for the next couple of days.
Tara
Ingredients:
1 can whole kernel corn (I usually use Niblets)
1 can black beans
1 red pepper
1 bunch green onions
1 bunch cilantro
1 lime
Salt and pepper to taste
Rice vinegar
Directions:
1) Drain the corn and black beans and put in a large bowl.
2) Chop the red pepper, green onions, and cilantro. Add to the bowl.
3) Juice the lime into the bowl.
4) Add salt and pepper.
5) Top with rice vinegar. I just drizzle over the ingredients like a dressing.
6) Mix all ingredients and chill for at least 2 hours before serving to allow flavors to meld together.
This is wonderful as a side, but is also great to add to tacos. If cilantro was not the bane of my existence (despite the fact I have a special tool for chopping it), I would make it even more than I already do. It's great to make on a Sunday, and have available as a snack and/or side to lunches or dinners for the next couple of days.
Tara
Toffee Ice Cream Squares
So I decided to try a new dessert I found in a True Grits cookbook, published by the Atlanta Junior League last night. While I didn't quite hit the presentation mark with this one, it tasted amazing! The proportions seemed a little off, so I'll make note of that as I go.
For the ice cream squares
Ingredients:
1 1/2 cups chocolate wafer crumbs (this wasn't nearly enough. I ended up using about 2 1/2 cups, and next time I think I'll use more like 3 cups.)
6 tablespoons melted butter or margarine (b/c I increased the wafer crumbs, I increased the butter to 8 tablespoons)
9 oz. chocolate toffee candy bars
1/2 gallon vanilla ice cream or frozen yogurt, softened
Directions:
1) Mix the cookie crumbs and butter in a bowl. Press into a 9 x 13 dish. Chill until set.
2) Crush the candy bars a few at a time in a food processor. Combine with the softened ice cream in a bowl; mix well. Spoon into prepared dish.
3) Freeze until firm. Cut into squares.
For the sauce
Ingredients:
1/4 cup butter or margarine
1 cup chocolate chips
1 cup confectioners' sugar
3/4 cup evaporated milk
1 teaspoon vanilla extract
Directions:
1) Melt the butter and chocolate chips in a heavy saucepan. Stir in the confectioners' sugar and evaporated milk. Cook for 8 minutes or until thickened, stirring constantly. Stir in the vanilla.
2) Serve warm over the ice cream squares. **
** This is where I had a problem. When I poured the sauce over, it completely melted the ice cream (which makes total sense when you think about it)! I had to put it immediately back into the freezer to avoid it becoming soup. Also, I used all of the sauce, which seemed like too much after the fact I did it. However, after it had refrozen and I took it out to serve, it was absolutely delicious!
For the ice cream squares
Ingredients:
1 1/2 cups chocolate wafer crumbs (this wasn't nearly enough. I ended up using about 2 1/2 cups, and next time I think I'll use more like 3 cups.)
6 tablespoons melted butter or margarine (b/c I increased the wafer crumbs, I increased the butter to 8 tablespoons)
9 oz. chocolate toffee candy bars
1/2 gallon vanilla ice cream or frozen yogurt, softened
Directions:
1) Mix the cookie crumbs and butter in a bowl. Press into a 9 x 13 dish. Chill until set.
2) Crush the candy bars a few at a time in a food processor. Combine with the softened ice cream in a bowl; mix well. Spoon into prepared dish.
3) Freeze until firm. Cut into squares.
For the sauce
Ingredients:
1/4 cup butter or margarine
1 cup chocolate chips
1 cup confectioners' sugar
3/4 cup evaporated milk
1 teaspoon vanilla extract
Directions:
1) Melt the butter and chocolate chips in a heavy saucepan. Stir in the confectioners' sugar and evaporated milk. Cook for 8 minutes or until thickened, stirring constantly. Stir in the vanilla.
2) Serve warm over the ice cream squares. **
** This is where I had a problem. When I poured the sauce over, it completely melted the ice cream (which makes total sense when you think about it)! I had to put it immediately back into the freezer to avoid it becoming soup. Also, I used all of the sauce, which seemed like too much after the fact I did it. However, after it had refrozen and I took it out to serve, it was absolutely delicious!
Mom's Best Burgers
Well, I have to admit, pretty much all of my recipes come directly from my Mom. Here is another super easy, yet surprisingly tasty one!
Last night, Brian and I had friends over to watch the Ohio State vs. USC football game. Being from Cleveland, Brian is a die hard Buckeye fan. We love football season and having friends over to watch games and eat good food. We thought burgers would be a good way to start out the season, and here is all we needed:
Ingredients:
2 lbs. ground beef (can be lean since the additives will add extra moisture)
1 envelope Lipton onion soup mix
1/2 cup water
1 cup of your favorite barbecue sauce
Directions:
Mix all ingredients thoroughly. Separate into 6 or 8 portions and form into patties. Grill until done to taste.
We planned for about 12 people so we doubled all of the ingredients. We went to Costco for the ground beef and buns, which we do as much as possible because their prices are unbeatable and the quality is excellent.
Of course, you also need your buns, cheese, and toppings of your choice. Unfortunately, the Buckeyes lost, but at least the food was a big success!
Tara
Last night, Brian and I had friends over to watch the Ohio State vs. USC football game. Being from Cleveland, Brian is a die hard Buckeye fan. We love football season and having friends over to watch games and eat good food. We thought burgers would be a good way to start out the season, and here is all we needed:
Ingredients:
2 lbs. ground beef (can be lean since the additives will add extra moisture)
1 envelope Lipton onion soup mix
1/2 cup water
1 cup of your favorite barbecue sauce
Directions:
Mix all ingredients thoroughly. Separate into 6 or 8 portions and form into patties. Grill until done to taste.
We planned for about 12 people so we doubled all of the ingredients. We went to Costco for the ground beef and buns, which we do as much as possible because their prices are unbeatable and the quality is excellent.
Of course, you also need your buns, cheese, and toppings of your choice. Unfortunately, the Buckeyes lost, but at least the food was a big success!
Tara
Taco Night
I try as often as I can to let the kids make (play) with their food. It often requires a lot of clean up, but they have so much fun it is worth the mess. When we make tacos, I let them build their own and we set up a taco bar in the middle of the table and make them as we eat them. Nellie and Cooper like the crunchy shell tacos and Trey and I mix it up with flour tortillas or butter lettuce for a lettuce wrap. My kids love Spanish rice, so that always goes along with the taco bar.
Ingredients:
1 package ground Turkey or Beef
1 package Taco Seasoning, or whatever spices you have on hand
2 cloves garlic minced
1/2 onion chopped very small, so they don't try to pick them out
1 cup shredded carrots, you could chop them really small. They add a little sweetness and the kids love the added color.
Directions:
Over medium heat add garlic and onion to a little bit of olive oil.
Add meat and carrots and cook through.
Add the seasoning and follow the directions on the taco seasoning packet.
To set up the Taco Bar, grab individual bowls for each ingredient you want your bar to consist of. Here are some ideas, salsa, guacamole, sour cream, shredded cheese, chopped tomatoes, shredded lettuce, beans and the tortillas of any kind. Get creative or use what you have on hand. Nellie's usually end up looking just like a Taco Bell taco, and Cooper's is a beautiful art sculpture. They have fun making Trey and I taste test each taco. But amazingly they eat a lot of this meal.
Robin
Ingredients:
1 package ground Turkey or Beef
1 package Taco Seasoning, or whatever spices you have on hand
2 cloves garlic minced
1/2 onion chopped very small, so they don't try to pick them out
1 cup shredded carrots, you could chop them really small. They add a little sweetness and the kids love the added color.
Directions:
Over medium heat add garlic and onion to a little bit of olive oil.
Add meat and carrots and cook through.
Add the seasoning and follow the directions on the taco seasoning packet.
To set up the Taco Bar, grab individual bowls for each ingredient you want your bar to consist of. Here are some ideas, salsa, guacamole, sour cream, shredded cheese, chopped tomatoes, shredded lettuce, beans and the tortillas of any kind. Get creative or use what you have on hand. Nellie's usually end up looking just like a Taco Bell taco, and Cooper's is a beautiful art sculpture. They have fun making Trey and I taste test each taco. But amazingly they eat a lot of this meal.
Robin
Saturday, September 12, 2009
Easy Turkey Meatloaf
I know there are a million meatloaf recipes out there, but this one is from my Mom, and loved by all. It is super easy, and I make it with lean ground turkey instead of ground beef, so it's a little healthier.
Ingredients:
2 lbs lean ground turkey or beef
1 package Lipton onion soup mix
2 pieces of bread, broken into small pieces (I always use Arnold's multi grain)
2 eggs
3/4 cup milk
1/3 cup ketchup
Just mix all of the ingredients in a large bowl, and add to a loaf pam sprayed with nonstick cooking spray. Bake for 1 hour at 350 degrees. I think the best thing about meatloaf is the leftovers! I remember loving cold meatloaf sandwich leftovers as a kid, and I feel the same way about them today. Another handy thing to do is instead of using 1 large loaf pan, use 4 small ones. After you bake the meatloaf and let it cool, wrap them in foil and put in the freezer for another day.
Tara
Ingredients:
2 lbs lean ground turkey or beef
1 package Lipton onion soup mix
2 pieces of bread, broken into small pieces (I always use Arnold's multi grain)
2 eggs
3/4 cup milk
1/3 cup ketchup
Just mix all of the ingredients in a large bowl, and add to a loaf pam sprayed with nonstick cooking spray. Bake for 1 hour at 350 degrees. I think the best thing about meatloaf is the leftovers! I remember loving cold meatloaf sandwich leftovers as a kid, and I feel the same way about them today. Another handy thing to do is instead of using 1 large loaf pan, use 4 small ones. After you bake the meatloaf and let it cool, wrap them in foil and put in the freezer for another day.
Tara
Friday, September 11, 2009
Honey Chicken
I wanted to spoil Nellie tonight with her favorite meal since she started school this week and had some seperation anxiety. I think we both did since this was my first week with both of them starting school. I like to bbq the chicken and just about anything else I can stick on the grill because it cuts down on my clean up time.
Ingredients:
1 large pack skinless, boneless chicken thighs
2 cloves garlic, minced
1 lime, juiced
1/2 cup honey
1/4 cup teriyaki sauce (I use soyaki)
pepper to taste
Directions:
In a sauce pan over medium heat add honey, garlic, lime juice, teriyaki sauce and pepper. Once it gets heated through turn down to low heat and let simmer for 10-15 minutes. Add chicken to a large ziplock bag and about 1 cup of ice cubes to the bag, pour the marinade into bag and set in the fridge for at least 2 hours. I usually prepare this mid morning and let it marinate all day in the fridge. Grill over medium heat until cooked through.
We usually have Hawaiian sweet rolls and corn to go along with the chicken. Nellie likes to make hers into a sandwich on the sweet roll and then take one to school for lunch the next day. It also makes a really tasty rice bowl.
Robin
Ingredients:
1 large pack skinless, boneless chicken thighs
2 cloves garlic, minced
1 lime, juiced
1/2 cup honey
1/4 cup teriyaki sauce (I use soyaki)
pepper to taste
Directions:
In a sauce pan over medium heat add honey, garlic, lime juice, teriyaki sauce and pepper. Once it gets heated through turn down to low heat and let simmer for 10-15 minutes. Add chicken to a large ziplock bag and about 1 cup of ice cubes to the bag, pour the marinade into bag and set in the fridge for at least 2 hours. I usually prepare this mid morning and let it marinate all day in the fridge. Grill over medium heat until cooked through.
We usually have Hawaiian sweet rolls and corn to go along with the chicken. Nellie likes to make hers into a sandwich on the sweet roll and then take one to school for lunch the next day. It also makes a really tasty rice bowl.
Robin
Mini Personal Pizzas
Last night I decided to get my little friends involved in the dinner making process, thus hoping to get them excited about eating it! Let me tell you, it worked! I decided to go the pizza route, since that seemed very hands on and fun. I asked the boys the day before what toppings they wanted for their pizzas so I could pick them up at the store the next day.
Ingredients:
Mama Mary's pizza crusts (these were mini, and came in a 3 pack, which was perfect. I still cut them in half though, b/c the full would have been too much. Now we have exactly what we need for next time!)
1 jar of your favorite red spaghetti sauce
1 1/2 cups grated mozzarella (I had bought a huge bag when I made the baked ziti and I was determined to use it!)
Additional toppings to taste, we went with:
Boar's Head Pepperoni (came in a ziplock bag so I could throw it in the freezer for next time)
Canadian Bacon
Pineapple
I put all of the ingredients in little bowls so as to avoid as much germ sharing as possible. I started by spooning red sauce on their pizzas, which they spread out with little spoons, followed by the cheese, and toppings of their choice. It was interesting to see how focused they were with their artistic designs. Now if I could only figure out how to make every meal into an art project ... :) Anyway, I threw them in the oven at 425 degrees for about 8 minutes, and they were ready to go. While they were baking, I cut up some extra pineapple and sauteed a squash for sides. Really simple, really fun!
Tara
Ingredients:
Mama Mary's pizza crusts (these were mini, and came in a 3 pack, which was perfect. I still cut them in half though, b/c the full would have been too much. Now we have exactly what we need for next time!)
1 jar of your favorite red spaghetti sauce
1 1/2 cups grated mozzarella (I had bought a huge bag when I made the baked ziti and I was determined to use it!)
Additional toppings to taste, we went with:
Boar's Head Pepperoni (came in a ziplock bag so I could throw it in the freezer for next time)
Canadian Bacon
Pineapple
I put all of the ingredients in little bowls so as to avoid as much germ sharing as possible. I started by spooning red sauce on their pizzas, which they spread out with little spoons, followed by the cheese, and toppings of their choice. It was interesting to see how focused they were with their artistic designs. Now if I could only figure out how to make every meal into an art project ... :) Anyway, I threw them in the oven at 425 degrees for about 8 minutes, and they were ready to go. While they were baking, I cut up some extra pineapple and sauteed a squash for sides. Really simple, really fun!
Tara
Wednesday, September 9, 2009
White Chicken Enchiladas
So after getting back in town after Labor Day weekend, I was ready to try a new recipe that I had gotten from one of my mom's friends, Lisa Rogers, in San Diego. Actually, my mom and her quiltmaker friends call themselves "The Posse," and put together a cookbook to give to their daughters when they got married. This one just happens to be a hit with the kids, too. Here's what you need ....
Ingredients:
4 chicken breasts or 1 whole chicken (I used a lemon pepper flavored rotisserie chicken b/c it's so easy and tasty!)
1 can Ortega diced green chilies
1 pint sour cream (2 cups) NOT fat free (that's what the original recipe says, but it's up to you)
2 cans cream of chicken soup
1/2 lb. grated Monterey jack cheese
12 flour tortillas
Optional: 1/2 cup chopped onion
Directions:
1) Cook the chicken if you buy it raw. Remove skin if necessary. Tear into small pieces.
2) Mix 1 can of soup, 1 cup of sour cream, chilies, 1/4 lb. cheese, chicken, and onions. Spread equal amounts into each tortilla. Roll in tight rolls and lay in a large baking dish.
3) Mix the other can of soup and 1 cup sour cream and spread on top of the filled tortillas. Sprinkle the remaining cheese on top.
4) Bake at 350 degrees for about 45 minutes or until golden brown.
I was able to prepare these in the morning and put in the oven right before I needed them. The kids raved about them!
Tara
Ingredients:
4 chicken breasts or 1 whole chicken (I used a lemon pepper flavored rotisserie chicken b/c it's so easy and tasty!)
1 can Ortega diced green chilies
1 pint sour cream (2 cups) NOT fat free (that's what the original recipe says, but it's up to you)
2 cans cream of chicken soup
1/2 lb. grated Monterey jack cheese
12 flour tortillas
Optional: 1/2 cup chopped onion
Directions:
1) Cook the chicken if you buy it raw. Remove skin if necessary. Tear into small pieces.
2) Mix 1 can of soup, 1 cup of sour cream, chilies, 1/4 lb. cheese, chicken, and onions. Spread equal amounts into each tortilla. Roll in tight rolls and lay in a large baking dish.
3) Mix the other can of soup and 1 cup sour cream and spread on top of the filled tortillas. Sprinkle the remaining cheese on top.
4) Bake at 350 degrees for about 45 minutes or until golden brown.
I was able to prepare these in the morning and put in the oven right before I needed them. The kids raved about them!
Tara
Friday, September 4, 2009
Today's Snack... KETTLE CORN!
Since the heat has not let up, we spent most of the day in the pool with our little cousin Charlie.
We finally made it inside for an afternoon snack and "feature presentation" of Word World's Kooky Spooky Halloween. Popcorn is always a must for our movies and Nellie likes hers with extra sugar. I am the first to admit that my version of Kettle Corn is nothing like what we get at the Farmer's Market, but they don't seem to mind.
In a large pot, lightly coat the bottom with oil
Add enough popcorn kernels to cover entire bottom
Keep the heat high and shake the pot to keep the popcorn from burning
When the popping stops, pour the popped popcorn into a large bowl
Add equal parts sugar and salt, eyeball about 2 tablespoons of each
The best part is I get to eat the leftovers. I have a really hard time keeping my hands out of the popcorn bowl.
Robin
Baked Ziti
Coincidentally across the country, I had a pasta dish that I had prepared the day before that was a huge hit with my little friends. Must have been something in the water that day :) I had actually finished preparing the dish Wednesday morning, when a friend called to say that she was bringing a flank steak over for dinner. What a nice surprise, but I was not going to let my hard work (actually, it was pretty easy) from the morning go to waste! So Thursday around mid-day I pulled it out of the fridge to warm up a bit, and stuck it in the oven around 5 pm. It's actually the perfect meal to make before hand, store in the fridge, and pop in the oven when you need it.
Ingredients:
1 pound box of noodles (I usually stick to rigatoni or ziti, but any smaller noodle will do)
1 jar of your favorite tomato sauce
3 cups shredded mozzarella
1 pint ricotta cheese
Optional: chicken marinated in Italian seasoning or Italian sausage)
Directions:
1) Boil the noodles.
2) If you are going to add meat to your dish, (which dads usually appreciate) cook the chicken or brown the sausage while the noodles are boiling.
3) When the noodles and meat are done, place in a large bowl, and mix with about 3/4 jar of sauce and 2 cups of mozzarella cheese. Once this is done, fold in the ricotta. You don't have to mix this really well, it's nice to have a few little chunks of it here and there.
4) Spray a 9x13 baking dish and spoon in the mixture. Spread remaining sauce on top and sprinkle with remaining mozzarella cheese.
5) Cover with foil, and bake at 350 degrees for about 40 minutes. If you're going to prepare it beforehand and stick it in the refrigerator, you either need to pull it out a few hours before you put it in the oven, or leave it in the oven for about 1 hour.
It's a great way to hide some protein in a meal for the kids! I usually cut up the meat into fairly small pieces so half the time they don't even realize they're eating it!
Enjoy!
Tara
Ingredients:
1 pound box of noodles (I usually stick to rigatoni or ziti, but any smaller noodle will do)
1 jar of your favorite tomato sauce
3 cups shredded mozzarella
1 pint ricotta cheese
Optional: chicken marinated in Italian seasoning or Italian sausage)
Directions:
1) Boil the noodles.
2) If you are going to add meat to your dish, (which dads usually appreciate) cook the chicken or brown the sausage while the noodles are boiling.
3) When the noodles and meat are done, place in a large bowl, and mix with about 3/4 jar of sauce and 2 cups of mozzarella cheese. Once this is done, fold in the ricotta. You don't have to mix this really well, it's nice to have a few little chunks of it here and there.
4) Spray a 9x13 baking dish and spoon in the mixture. Spread remaining sauce on top and sprinkle with remaining mozzarella cheese.
5) Cover with foil, and bake at 350 degrees for about 40 minutes. If you're going to prepare it beforehand and stick it in the refrigerator, you either need to pull it out a few hours before you put it in the oven, or leave it in the oven for about 1 hour.
It's a great way to hide some protein in a meal for the kids! I usually cut up the meat into fairly small pieces so half the time they don't even realize they're eating it!
Enjoy!
Tara
I asked the experts...
Yesterday I was not feeling creative on dinner ideas. It was so hot outside that the only thing that sounded good was ice cream. Since I know this is not the most nutritious dinner, I asked my little expert what she wanted for dinner. It was before lunch time so I knew whatever she came up with, we could make it to the store in time. Luckily for me, she chose spaghetti, and I had everything I needed just waiting for me in the pantry. Not to mention, chicken spaghetti is Daddy's favorite meal. Here's how we made it.
2 large Chicken Breasts cooked through
Whole Wheat Udon Noodles
Jar of store bought Spaghetti Sauce
Sauteed 1 Large Zucchini
Parmesan or Mozzarella Cheese to taste
Mix it all together in a large bowl
Of course my kids picked around the zucchini, and I didn't have italian noodles on hand. So I made due with what I had. We added some melon and milk and there you have it, a well rounded meal, that I only had to cook (the easy part for me) and not come up with.
Robin
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