Category: Recipes

Feeding Little Ones Healthy Meals with Rice

It’s the age old battle. Kids vs. Parents. Junk vs. Real Food. Food vs. Healthy Food.

Growing up, my Mom always made sure we had a complete and healthy meal every single evening. She worked full time and so I imagine this was a challenge for her but she always came through. Now that I am a stay at home Mom I strive to have a healthy meal on the table every night. That is not always the case though. I started working evenings and this has proved to be a big challenge when it comes to feeding my family.

For our family, it is quality over quantity. We try not to buy a lot of junk food even though it is usually always cheaper than whole, fresh food. I try not to use items that have additives and preservatives too. Who needs the extra garbage in our bodies?

Luckily my children LOVE fruit, love it. We can’t keep it around long enough though because they gobble it up. As far as veggies go, that’s a different story. My kids don’t really love raw veggies, even though I would always try to force them to eat them, they refused. I had to get creative.

BINGO – my husbands all time favorite staple is rice, and I agree, it is so versatile, yummy and healthy! I decided to try stir fry veggies with veggie seasoning and serve them over rice, my kids cannot resist. Looks yummy and TASTES delicious!

We went the vegetarian route for a couple of years, which was great! Did you know rice and beans together make a complete protein? A very healthy meal and good for you too. There are so many veggies that go great with rice!

Another way I have incorporated rice into their diet is by using rice/sushi molds. They are so cute and come in a TON of different shapes. My kids love them and they like dipping their Rice shaped bite into Soy Sauce. My husband and I love them with Sriracha.

I must say that our family’s absolute favorite rice dish of all time? It is a tradition passed down through both sides of our families and it is = Rice Pudding! Love it! You prepare it as a dessert and it is heavenly. Creamy, sweet, mellow, smooth, delicious!

Speaking of rice, did you know that Uncle Ben’s is giving away $20,000? You and your children can create a video demonstrating your favorite healthy rice recipe and you will have a chance to win $20,000!! It is called Ben’s Beginners Cooking Contest and it open to submissions until Feb. 26th. Start coming up with ideas now! Did I mention the winner will get to be ON the Rachel Ray Show!?!?!

Think of all the fun you will have with your kids creating a recipe, testing it, making a video and submitting it! Talk about quality time!

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“I wrote this blog post while participating in the SocialMoms and Uncle Ben’s blogging program, for 6,000 My SocialMoms Rewards Points. For more information on how you can participate, click here.” (make sure you link to http://BensBeginners.socialmoms.com/about)

January 30, 2012
Melted Snowman Cookies
I must say that Pinterest has inspired me to do many things I could never think of. For instance, this time around, I came across these adorable Christmas cookies – Melted Snowmen, so cute! It was posted on the Crazy Domestic blog, hers turned out really good! She credits another blogger for the inspiration: “To see the originalMelted Snowman Cookie, and meet the inventor herself, go check out Meaghan (great name) @ The Decorated Cookie!” Thank you Ladies!

I wanted to try making the melted snowman cookies for our 2^nd grade class.

Mine certainly did not come out as cute, but 2^{nd^{graders are forgiving! They gobbled em’ up and loved them. I had made enough that we were able to share with the Kindergarten class that our middle son is in. Smiles all around!}}

They turned out perfectly golden and crisp.

Frosted, add partially melted marshmellows

For the frosting I used this recipe from allrecipes.com. It is not pure white like the pre-made stuff but it is good!

Frosting

Ingredients
- 4 cups confectioners’ sugar
- 1/2 cup shortening (I used butter crisco)
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- food coloring
Directions
1. In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
Couple of notes: I mistakenly bought gel frosting, not a good idea! Definitely need a thinner frosting tip too.
These taste really, really good! Crisp, not too sweet, great with milk!

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December 7, 2011
Hot Ham and Cheese Sliders

*speechless* these are amazing sandwiches! simply tasty and amazing!

Honestly, I have never really been a huge fan of ham. I don’t mind it but I never before did I used to buy it or order it. This past summer we were invited to dinner with some of our wonderful friends. The hostess made the most heavenly delicious ham and cheese sandwiches ever! They were hot ham and swiss (I have never liked swiss either) these were amazing.

I asked for recipe recently. She said she obtained this super secret recipe from a cousin who caters. She was only given the recipe if she promised not to give it out. I completely understood, these are some good sandwiches!

Off to my favorite place, Google! Answering all of lifes questions. I typed in hot ham and cheese sandwich. I came across this recipe from a blog called “The Girl Who Ate Everything”. Love this blog!

Followed it to a T, except for the poppyseeds. These are so delicious, everyone in my family loves them. So good, so worth the extra effort.

Ham and Cheese Sliders

adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this…I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Preparing them in the pan, this time I used Ciabatti rolls but I have also used

Kings Hawaiian Savory Rolls and regular hard rolls, all are good.

This is after pouring the dressing on and letting it set for 10 minutes

Hot and fresh outta the oven!

December 3, 2011
Golden Cloverleaf Dinner Rolls
Bread. Glorious bread. I love any type of good fresh bread and I think you’ll love these cloverleaf rolls. I always prefer to make and bake from scratch but I do not do it as often as I would like. My Mom hosted Thanksgiving festivities this year and asked me to make rolls. I was a bit scared because the particular kind she had in mind takes hours to shape. I ran to my favorite recipe resource, Allrecipes.com. I found a highly rated “Golden Dinner Rolls”, as I read the reviews some people suggested Cloverleaf style. I was excited to try because it sounded so simple.
Ingredients
- 2 (.25 ounce) packages active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup shortening
- 3 eggs, beaten
- 6 cups unbleached flour
Directions
1. Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside. Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F). Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden. Bake loaves at 375 degrees F for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks.
They are scrumptious! Bon Appetit!
November 30, 2011
Vanilla Snow Shakes

This past Wednesday we had our first snowfall, this called for celebration! My boys love the snow and they were so excited to be getting a storm. They woke early Wednesday to peak outside…

I have never seen them get dressed and ready so fast, they bundled up and headed out.

Talk of the coming storm was mentioned on many Facebook pages’. My friend Tom had a comment on his wall talking about Vanilla Creams made with snow. My boys love eating snow (against everything my husband stands for, lol) and I knew they would love to use it in a recipe. We strayed a little from the recipe and ended up with delicious Vanilla Snow Shakes.

After coming in and putting warm jammies, we made these delicious concoctions.

Pour Milk into Snow, add Vanilla and Sugar

Whisk together until creamy and smooth, pour into cups

Enjoy!

October 28, 2011
Creamy Chicken Pasta with Green Chiles

Pasta! Who doesn’t love pasta? Seriously!?

With pasta, for me, come so many memories of family occasions, and delicious recipes. One thing that seems to be everyones favorite is Spaghetti. I have a fondness for my Mom’s spaghetti, talk about bringing me back to my youth. Her spaghetti sauce is really meaty, I love it.

Everyone knows someone who has a special sauce recipe. I was thinking about the people I know who have secret recipes that are quite amazing.

1. My Sister in Law, she is Italian and her sauce with her homemade meatballs are OUT OF THIS WORLD. She cooks her sauce all day and night, the house smells so good. I could eat her meatballs for days straight, I just know it!

2. My Father in Law, not Italian but you would not know it by tasting his sauce. He also lets it simmer all day, it is savory and delicious!

3. My Brother in Law, a Swedish Chef! He concocts a culinary treat made from carrots! That’s right, he makes spaghetti with a carrot sauce and it is spectacular! I was blown away, the first time I had it!

So with all this inspiration, what is my problem? I always buy premade sauce. I just feel so intimidated making my own sauce. I looked up a “simmer all day” recipe and it called for about 25 ingredients, that was enough to scare me off for awhile. One day I will do it!!

Another thing I have yet to make, much to my husbands disappointment, is lasagna. I really need to make some a big huge pan of it someday!

Pasta is a huge regular in our house. My kids love it in all forms, and so do my husband and I. We always have buttered noodles or spaghetti on our weekly menu. My kids especially love when I toss linguine with olive oil and garlic salt and grated Parmesan cheese. So delicious!

When it came time for dinner the other night I knew I wanted to make pasta because it is so quick and easy. However, I didn’t want to just do the same ole, same ole. Soooo, I surveyed available ingredients and came up with a delicious meal.

Mrs. O’s Creamy Chicken Pasta

1/2 rotisserie chicken

linguine noodles

1 1/c cups chicken broth

2 tbsp sour cream

1 cup grated mozzarella

1/4 cup milk

pepper

1/4 cup chopped green chiles

I took all the meat I could off of the chicken. Put aside.

In a skillet over med-high heat I put the stock, milk, sour cream, mozzarella cheese and green chiles. Brought it to boil, added the chicken and simmered for about 10 minutes. Add pepper and salt to taste.

I tossed it on the noodles and blended in a big bowl, served with garlic bread on the side, this was really amazingly good!

So off you go! Come back and let me know if you liked it.

My next challenge – Homemade Sauce

May 21, 2011
A Delicious, Light and Yummy Cake!

My mom makes the most delicious pineapple cake. It is my sister’s favorite and has quickly gained more followers as I have started making it. I never attempted to make it because I assumed my mom always slaved over it. Seemed complex. I don’t do cakes often. But I wanted to know how to make it.

Turns out this cake – is easy as pie! But really, it is so easy! Make it, trust me, you will love it and so will everyone who eats it. It is a super light and fluffy dessert. I asked my mom where she got the recipe and she said that my Grandpa’s sister used to make it.

Disclaimer – I have no good pictures of it! :O( Next time I make it I shall update this entry, sorry!

(IT REALLY IS PRETTY, I promise)

Pineapple Cake

about 18 servings

1 box of yellow cake mix – bake according to directions on box

1 can of pineapple chunks

1 pkg lemon instant pudding (no cook)

1 container of cool whip

Walnuts

Directions

Bake the cake and let cool completely

When cool, poke holes randomly with a fork all over the cake

Pour the juice from the pineapple over the cake

Place the pineapple chunks all over the top of the cake

Make the pudding and then fold the pudding into the Cool Whip and make sure the pudding and Cool Whip are well blended

Frost the cake and put walnuts on top

Enjoy!

May 15, 2011
Scones!

The perfect amount of sweetness.

I love scones, love them! I love cinnamon scones, blueberry scones, citrus scones, and “fancy” scones. I call the authentic circular ones tops with jam and cream the “fancy” ones.

Recently I went to Afternoon Tea and picked up a bag of scone mix. The first batch I topped with jam and whipped cream, the second batch got a milk chocolate frosting on top.

They were delicious! My kids loved them.

Here is a yummy recipe I made from scratch if you want to bake some up!

April 28, 2011
A Rainbow Layer Cake
My middle boy, my sweet, sweet Oliver had his 5th birthday party. When planning his party I came across a blog post on How to Make a Rainbow Layer Cake she was inspired by this post and this post both on Rainbow Cakes.

I was so happy because Oliver loves rainbows! I also wanted to make the cake for him. It isn’t perfect but I like it overall and it was made with love and a lot of frosting :O)

I followed her directions and bought 2 cake mixes and 4 containers of frosting, I used Pillsbury. I did not buy food coloring because I had some at home. I found out later that I did not have the primary colors, I had bought neon. I rolled with it.

I bought –
- Red Hots
- Skittles
- 4 pack of tube frosting, fine tip
- #5 candle and cupcake candles
- Pack of Sugar decorations, Happy Birthday and Alphabet
I baked the two cakes mixes according to the directions (egg whites only version). Separated the mix into 4 bowls. I then dyed each bowl. I used a brand new Wilton 9″ round cake pan ($4 at Kings Soopers). I oiled and floured the pan, then cooked each cake mix for about 14 minutes at 350. I then cooled each cake in the pan for about 5 minutes, then onto a cooling rack for about 20 minutes.

Layer the cake putting a thin layer of frosting between each. Then apply a crumb coat of frosting and refrigerate for at least an hour. Add final layer of frosting and decorate.
April 11, 2011
Slow Cooker BBQ Brisket

Open faced BBQ brisket sandwich

I have always dreamed of making a yummy, fall-apart-it’s-so-tender, BBQ brisket. Honestly, though I was always intimidated. It just seemed like a process that I could not take the time to do. Some people spend years perfecting their brisket, right?

Well recently my husband found out that one of our favorite football players, Terrell Davis, came out with a BBQ sauce. He picked up a bottle last time he went to the store and said we have to cook something good with this.

I searched “slow cooker brisket” and found information on it. Turns out, this could not have been easier. Especially since I already had the sauce.

I headed to the Meat department and found a nice looking beef brisket.

Now it was time to make some open faced beef brisket sandwiches.

Here it is, easy as 1-2-3:
1. Turn slow cooker to 4 hours
2. Pour sauce in, we used Terrell Davis’ Mile High Salute SPICY

3. Place brisket in, fat side down, turn over for the last hour of cooking
4. Enjoy the wonderful aroma that fills your house

5. I served it on fresh italian bread, topped with sharp cheddar, pop in the oven for 6 minutes to melt.

Delicious! LOVE THIS BBQ Sauce, so did my husband and we are picky.

April 7, 2011