Kid's Breakfast

Easy, make ahead breakfasts are my favorite. So, Saturday mornings I make a weeks worth of  oat pancakes. 

 The kids like to dip them in yogurt.

Served with some fruit on the side and it's a perfect breakfast!!

See these little darlings?

All baked and ready to go into baggies for the kids' breakfasts!

 

Mini pancakes are so much cuter then big ones! Or at least I think so~

 

Pancakes, blackberries, and some vanilla and strawberry yogurt for dipping. =)

 

Isn't this plate SO COOL??? Wanna know where to get one?! It's my kids' favorite plate!

  

----> Right Here <----

Chicken A 'la King

Chef George Greenwald of the Brighton Beach Hotel, created Chicken A 'la King in 1890s. He was an excellent cook and liked to prepare new dishes for his favorite customers. One summer afternoon, he prepared a special chicken dish for Mr. and Mrs. E. Clarke King and served it for supper. Mr. King thought it was wonderful and told Greenwald to put it on the menu. Chef Greenwald added to the menu and called it Chicken a 'la King after Mr. King. 

Well, I remember my mother making us Chicken A 'la King when we were kids. She hasn't made it in AGES but I called her yesterday knowing I had skads of chicken left over from the previous night's dinner and I really wanted to reminisce my childhood with one of my favorite foods!

Hearty, warm, cozy home cooked meals. Mmmm

Although, to hear it from Aerro, this meal will make you sick and you. will. die. if you eat it. At least he will. We had all the theatrics. Gagging, shuddering, shying away from the spoon, fake puking, the whole nine yards. At no extra cost! Being the mean, terrible mother I am, (ehem, sarcasm) I made him take two whole bites. And then he had leftover pizza. 

Avoni, on the other hand, ate two biscuits worth! Not bad for the peanut she is! 

I served it over cornmeal biscuits from the night before but my mom always served it over puff pastry shells. Yummy! So, without further ado, here is Chicken A 'la King.   

Chicken A 'la King 

2 cups chicken stock or broth
3 tablespoons cornstarch
8oz cream cheese
1 can evaporated milk
3 cups cooked chicken
4 tablespoons green onions
1/2 cup cooked peas, carrots, cubed potatoes
1 tsp pimentos (optional)
1/2 tsp poultry seasoning, salt, pepper, sage

In medium sized pot, bubble chicken broth and cornstarch for one minute. Add cream cheese and evaporated milk and slightly boil for 1 minute. Add chicken, green onions, and seasonings. Serve over biscuits, rice, puff pastry, whatever! 

Lemon Garlic Roasted Chicken

Let me start off by bragging my little head off. Because I feel that I have the right to brag. But first, a little back story.

When I was a kid, my mom never forced me to cook. If I wanted to, I could, but the parts I didn't like, she did for me. Like touching raw meat. I. Hated. Touching. Raw. Meat.

It made me nauseated. It made me gag. Yes. I was a sissy lily livered pansy. But that still didn't change the fact that once I got married, Craig did the major meat touching, rinsing, etc for me. Isn't he a doll? Haha. Anyway, on to the bragging part. 

I got this organic free range chicken. I knew it would make an amazing dinner and I was going to push through having to touch it. With gloves on, of course! Once I got it out of the packaging, I realized..

IT HAD A NECK ON IT. A real neck. Still attached. And I had to remove it.

Have you ever seen a dead, raw chicken neck?!???

GAG. And gag again. (that's the sissy part of me coming out)

I panicked. I called my mom. She laughed at me. I called Craig. He laughed at me, too. My mom said I could do it. Craig said he'd do it when he came home. 

I decided to be BRAVE! 

I got my sharpest Pampered Chef Bread Knife. I put my large gloves on. I grabbed that NASTY chicken neck by the base and I SAWED THAT DISGUSTING THING OFF. 

WOOHOOOO!!

=)

See? This is me bragging about how cool I can be sometimes.

And for all those who don't believe in waste, guess what..I threw it out anyway. Sick piece of nastyness...

But I DID make an amazing roasted chicken for dinner! I'm still beaming with pride. =) After that, touching raw meat is like a walk in the park. I'm officially cured of my phobia!

Now, on to the recipe. =)

Lemon Garlic Roasted Chicken

1 whole chicken

1 lemon

3 garlic cloves

1 onion

1 tablespoon each rosemary, sage, thyme

olive oil

salt

pepper

Rinse chicken well. Pat dry. Slice lemon in half. Chop onion into quarters. Smash garlic cloves. Stuff all three into the cavity of the chicken. 

Combine herbs, salt, pepper, and a few drizzles of olive oil to moisten. Slather on chicken making sure to get some in between the skin and meat. This part is crucial to intensely flavorful chicken.

Roast on 350 for aprox 1.5 hours, uncovered, in a roaster pan. I use Pampered Chef's stoneware roaster.

Let cool at least 15 minutes before cooking to ensure the juice stays IN the chicken and doesn't drain out.

The end!

Oh, except be sure to strain and save the juices that do form! It will make an AMAZING gravy =) (that recipe will come later)

 

I added some brown rice, steamed veggies, and cornmeal biscuits to the chicken making it a complete meal. I loved the cornmeal biscuits warm. Once they got cold they weren't incredible, but I've yet to find a biscuit I enjoy cold! So, here's the cornmeal biscuit recipe!

Cornmeal Biscuits

1 1/2 cups flour

1/2 cup corn meal

1/2 cup shortening ( I use palm shortening)

3 tsp baking powder

2 tsp sugar

1/2 tsp salt

3/4 cup milk

additional cornmeal

 Heat oven to 450. Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2" round cutter. Place on ungreased cookie sheet about 1 inch apart. Bake 12 minutes or until golden brown. Remove from cookie sheet immediately.

 

p.s. the best way to make brown rice is to boil it in half water, half chicken broth. Amazing!

Pineapple Ham

I needed a super quick dinner tonight.

Really quick.

So I caramelized some pineapple, added ham, badabing, badaboom, dinner!

Toss in some cubed, baked potatoes and some green beans and what dya know...full meal in under a half hour!

Pineapple always complements ham well, but when it's caramelized...mmmmm...perfection! 

Try it out =D

Pineapple Ham

1.5 tablespoons butter

2 cups pineapple

1 large ham steak

1/4 cup orange juice

1/4 cup pineapple juice (if you're using canned pineapple, just used the juice in there)

1 tablespoon mustard

Salt to taste

Melt butter in large sauce pan over medium-high heat. Sautee pineapple until it's lightly golden on the sides, about 4-5 minutes. Add orange and pineapple juice and mustard. Heat sauce and add cubed ham steak. Heat through. That's it, folks!

Unless you want to do potatoes. In that case, wash and cube potatoes. Toss in olive oil, a dash of rosemary, some oregano, salt, and pepper. Bake on 400 until tender inside. 

Mongolian Beef

I have a confession to make.

I really don't like red meat. I don't hate it..but I don't technically enjoy it. Though I'm sure you figured that out with all my chicken posts. =D

But when I DO eat red meat, it's usually roast or fajitas or this style. Asian inspired.

This stuff was SPICY. So tone down the peppers if you want. I like my mouth to burn, so I kept the pepper count high. 

Mongolian Beef

2 pounds boneless sirloin tip roast
1/2 cup soy sauce
2 tablespoons white wine vinegar
2 teaspoons sesame oil
3 tablespoons cornstarch
2 tablespoons brown sugar
1 teaspoons crushed red pepper
3 whole dried red chile pepper
1/4 cup oil
2 bunches green onions, cut into pieces

Slice the roast into strips, and set aside. Combine well the soy sauce, vinegar, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 30 minutes or longer...I did several hours. 
In a skillet or wok, heat 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Put green onions to the pan and saute for 30 seconds more, or until heated through.Serve over Asian noodles. Like these.........

The complete meal!

 

See? I can make red meat ;-)

Quesadilla =)

Today, I made pretty much the exact thing I made yesterday (Chicken Pepper Skillet) except I roasted the peppers instead of saute-ing them. The best description on how to roast peppers is at this link. 

You must try!

http://allrecipes.com//HowTo/roasting-peppers/Detail.aspx

I then put 1/3 cup cheese with the red pepper/chicken mix, put it in a whole wheat tortilla, and grilled it to perfection. All for under 500 calories! And that's with salsa and a handful of chips!!

Chicken and Peppers Skillet

Quick, easy, and bursting with nutrients.

As busy as I am with three under three, it's vitally important to me to prepare healthy foods for my family. But time is quite sparse these days so it has to be quick! I pre-grill or bake chicken at the beginning of the week to use throughout the rest of the week in meals. Makes life easier, for sure!

And for those wondering, I do make red meat, too =) Just not as much as white!

This meal is perfect to serve over rice or in a tortilla wrap!

Chicken and Peppers Skillet

2 chicken breasts, cooked and shredded or cubed

2 Roma tomatoes

1 red bell pepper

3 Italian pepperoncinis (I use plain ones, not marinated)

1 hot pepper (I use Chinese purple, but a red pepper would suffice! or leave out of you don't like heat)

1 handful rinsed and minced cilantro

1 cup shredded mozzarella cheese

 Salt to taste

Saute peppers and tomatoes on medium heat, covered, until tender. (You don't need to use oil or anything as the tomatoes and peppers will sweat and form a juice of their own) Add chicken and cilantro and heat through. Sprinkle with mozzarella cheese.  Serve over rice with salsa or in a tortilla wrap. Or with chips. Or taco shells. Or whatever else you can imagine up!

Quinoa Salad

Last week, my dad emailed me a recipe. My dad never emails me recipes. Like...ever. So, beings he went to all that trouble, I figured I'd do the right thing and make it. It sounded kinda good...but I wasn't sure. See, my dad has what we call refined taste buds. Fried, fatty foods don't appeal to him. He's more a health nut now who only eats amazing tasting healthy foods. Like, you can't get him to eat a plain ole chicken breast. It has to be marinated in this, rubbed in that, and grilled to perfection where the juices are still on the inside etc etc etc. =)

But, see, I get him. I'm the same way. Why waste your time on boring food when there are so many cool combinations and recipes that taste amazing?!

So, off to the store I went in search of a few ingredients I didn't have. And I made the recipe. And..I don't regret it. Well, actually, I kinda do, because now I KNOW I will always need to have grapes and white wine vinegar and shaved almonds on hand at all times. Quinoa and chicken are always a staple around here, but the other things? Not so much. Craig went back three, yes, three times for this stuff. I have one teeny, tiny, serving left for my lunch today. I'm kinda excited for lunch. =)

Quinoa Salad with Chicken, Grapes, and Almonds

4-5 chicken tenderloins or 2 chicken breasts, cooked (I marinated in Italian dressing beforehand)

2 cups water
1 1/3 cups quinoa
Salt and pepper to taste
2.5 tablespoons white wine vinegar
2 tablespoons olive oil
2 cups green or red grapes, quartered
1/2 cup sliced almonds, toasted ( I put mine in a large pan and toasted them on med-high)

If you have pre-rinsed quinoa then don't worry but otherwise, rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and a pinch of salt then reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 15 minutes. Uncover and set aside to let cool.

In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken, grapes and almonds and toss again. Serve at room temperature or chilled. I liked it better after it chilled int he fridge for a while.

P.S. Glenda, I know you're gonna l.o.v.e. this stuff ;-)

Fresh Salsa

So.

Who wants to know just how cool my dad really is? (this is where you raise your hand and say ME!!)

We went down to visit the family in Vancouver. We got there late Friday night. Late for me, anyway. 8pm. =) Randomly chatting with my father, I told him I was craving some home made salsa. They didn't have any. So GUESS what he did? He went to the store, bought all the ingredients, and at around midnight, he hand made, especially for me, this amazing fresh salsa. Yes. THAT'S how cool he is! Midnight!! 

This stuff is in-credible. Seriously. I am going to always have these ingredients on hand. It took about 15-20 mins including cleanup for him and my brother Andrik to make this. It made the perfect side to a bacon and cheese omelet. DELISH!!

Fresh Salsa, D. K. style

20 Roma tomatoes

2 large white onions

3 packs mint

1 bunch cilantro

3 limes

1 tablespoon olive oil

salt/pepper to taste (He used white pepper)

Chop everything small and combine! That easy!

Here's a photo of that amazing man meeting his third grandchild, Vienna Ruth-Marie!

P.S. Vienna is doing great! Getting so big!! 

Herbed Pizza Dough

I'm always on the lookout for quick dinners (in case you haven't noticed). Three kids under three is mighty crazy sometimes. Naptime is the best becuase, well, siiilence! And, it's perfect time to prep dinner. I love to make or prep before dinner if possible. well, with pizza that's totally possible! Bake the dough on the pan and let it cool..then just top and re-bake until cheese is melted! I also wrap the baked dough and freeze it to thaw + assemble pizza at a later date. Perfect.

Well, today Aerro decided naps weren't a part of his day, so he got to stay up and help. In his own words, it was way better then sleeping in that dumb old bed in his room. Hahaha...The best part about this recipe is it really IS quick and easy. You mix and bake right away. No worries about raising the dough, etc. though I'm sure you could do that route if you want.

Herbed Pizza Dough

4 cups unbleached flour
2 cups whole wheat flour
2 package yeast
4 tablespoons olive oil
2 teaspoon salt
2 tablespoon sugar
2 cup warm water
2 tsp basil, oregano, dried garlic

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Knead until elastic, about 6 minutes or so. Spread out on 3 lightly oiled pizza pans or cookie sheets. (I always use cornmeal on the pan before I put the dough on) Top as desired.
Bake at 375 degrees for 20 to 25 minutes. 

OR

Prick dough with a fork in several places and bake for 15 minutes and cool to top+bake at a later date. 

 

Favorite combinations in this house 

olive oil+roma tomato+fresh mozzarella balls+basil (best best best best best!!!!)

alfredo sauce+fresh garlic+grilled chicken strips+green peppers+mozzarella (Avoni's personal favorite)

ground beef+sausage+ham+pepperoni+green peppers+olives+cheese (guy pizza in my books)

sundried tomato+olive oil+garlic+grilled chicken strips+ fresh mozzarella balls

____________________________________________________________________

Pressing out the dough

 Really kneading that stuff!

 All sauced up! (my favorite sauce here)

 Note to self: Clothe child fully before taking photos... =)

 The finished child size pizza!

 The rest of the crusts are awaiting the husband to come home to top + cook =)

 

Taco Chicken (Salad)

Some nights, it's not fun to actually "slave" in the kitchen for hours attempting to make a large meal. 

Some nights, I want quick, easy, good, and good for you.

This...is my go-to for that.

Taco chicken. Good right outta the oven..

Or...

Cooled, cubed, and made into a super good black bean + taco chicken salad!

And the chicken refrigerates fabulous to eat the next day..or the next...or, well, you get the point! =)

I think it's essential to do your own taco seasoning like I posted -here- but you could use prepackaged stuff, too.

Taco Chicken

2 chicken breast

1 taco seasoning packet or recipe

1 cup salsa

Dredge chicken in taco seasoning to coat. Place in pan and pour on salsa. Cover and bake 350 for 15-20 minutes or until the center is no longer pink. Serve with more salsa, shredded cheese, sour cream, and whatever else you like. =)

As a Salad

Prepared Taco Chicken

Shredded lettuce

1 can black beans, rinsed until water is clear

Shredded cheese

Tortilla chips or strips

Equal parts Ranch and Salsa (I do homemade, both, 1/2 cup each)

Layer first 5 ingredients on plate. Mix ranch and salsa well and pour over salad. Mix to combine! 

See? How easy?!

Breakfast Quinoa

I just got a giant bag of Quinoa from Costco. Even though it looks like it's pronounced kih-no-ah, it's actually keen-wah according to dictionary.com. Quinoa is an ivory colored seed grown in South America. It is a pure protein meaning it contains all the essential amino acids the body needs to repair and grow tissue. It's gluten free and it's high in iron and calcium, and is a good source of manganese, magnesium, copper, and fiber. So basically, this seed that acts like a grain in cooking is amazingly good for you. But can you make it taste good, too?? That's what I'm about to discover. This morning, we had it for breakfast. Was it good? Ohh yes, it was! It was made two ways. I only photographed the one, though. My kids loved it! Score. =)

Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa
2 cups whole milk
2 ripe bananas
2 tablespoons white sugar
salt to taste
1/2 tablespoon butter
1/2 teaspoon vanilla extract

Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat. 

 

Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa. 

 

Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm. 

 

 

Maple Cinnamon Quinoa

 

2 cups water

1 cup quinoa

1 tablespoon salted butter

1/4 cup maple syrup

Cinnamon

Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat. 

Stir in butter, put on plate, and drizzle with maple syrup. Sprinkle lightly with cinnamon. I garnished with mini morsels. They just look so cute!!

Chicken-Bacon Wraps (with Hummus)

One fun part of having a baby where I'm from is people bring food. Lots of food. And it's always so fun trying other people's recipes! This recipe went over very, very well with my taste-buds. So well, in fact, that I had to get the recipe. Thank you, Sarah T.! 

But...I have this problem. I really can never follow a recipe to the letter. Ever. I always have to add more..or less...or put in my own thing. Well, this recipe I pretty much stuck true to recipe and it was just as delish as when she made it for me. Yum! Oh, and yes, I used full on fat pig bacon. I don't do that turkey bacon stuff. And I used mayo. Real mayo. But mostly because I had just finished a work out and what good is working out of you can't have like, bacon and stuff after? Or ice cream..but that's another story. =) 

Next time I make these, I will be adding avocado.

Chicken Bacon Wraps

1/2 c. mayonnaise
5 green onions, chopped
2 tsp. lemon juice
4 whole wheat tortillas
2 c. shredded romaine lettuce
2 c. chopped tomato
4 pieces extra crispy bacon
2 c. shredded chicken (I used my leftover teriyaki chicken)

Combine mayo, green onions and lemon juice in a small bowl.
Spread evenly on the four tortillas. Top each with romaine, tomato, bacon and chicken. Roll up and seriously enjoy!!

----------------------------------------------------------------------

These days, I love hummus. I go through my phases and right now, I'm in a hummus and pita chip phase. But I like to make my own hummus. I like mine with skads of garlic and pepper. And lemon juice. So store bought stuff really just doesn't cut it for me. This recipe is my favorite. I eat it all day long. Is that a bad thing? 

Hummus

1 16 oz can of chickpeas  (garbanzo beans)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini (optional but in my opinion necessary)
2-3 cloves garlic, crushed
1/2 teaspoon salt
1/2 tsp pepper (or more!)
2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend until thoroughly mixed and smooth.Serve with pita chips. (I like Stacys)

Craig's Wrap, sans tomatoes

My wrap, loaded down with tomatoes. Yum!

 The entire delish meal!

Teriyaki Chicken-Salad-Potatoes

Master Chef Eva (aka my aunt =) ) came up for the weekend and spoiled us with this amazing meal. I had to post it just because it was so easy and family friendly!! So. Make this some time and enjoy! We sure did!

Teriyaki Chicken

4 chicken breasts, raw and cubed

1/2 bottle teriyaki sauce (Eva used Yoshidas)

salt

Marinate chicken cubes in teriyaki sauce for 2+ hours. Pan fry until done. (she used my wok) Sprinkle lightly with salt. 

Baby Red Potato Fries

5 baby red potatoes

olive oil

garlic, onion powder, pepper, salt

Cut potatoes into fries and place into big bowl. Coat with olive oil and add fresh or powdered garlic, onion powder, pepper, salt. Bake on cookie sheet in oven preheated to 400 until tender on the inside, about 10-12 minutes. 

Pear Gorgonzola Salad

This meal was whipped up super fast and was delish. I loved having leftovers! 

Crispy Chicken Strips

When Craig and I were dating, all I ate was chicken strips+ranch. Every single restaurant, from Stanfords to Burgerville. =) That and a Pepsi. My favorite place? Red Robin...house salad with crispy chicken, ranch, and extra tomatoes and tortilla strips. Yeah but guess what. Deep fried chicken really isn't that good for you. But you know what is? THIS recipe. It's not fried, it's baked. And it has that crispy outing I crave!

 This recipe calls for Goldfish crackers...

but in keeping with things being "a little healthier", meet....

Cheddar Bunnies! 

 

My kids love these things..and they're organic! 

So. Onto the recipe...

Crispy Chicken Strips

4 chicken breasts, cut into 4 strips, each breast

Buttermilk

1 1/2 cups ranch

4-5 cups crushed Goldfish or Cheddar Bunnies

Soak chicken in buttermilk for 4 hours OR overnight. Shake off excess moisture and dredge in ranch. (I actually let it soak in the ranch for awhile, too) Roll in crushed crackers and place on foil lined baking sheet. Bake on 425* for 12-15 minutes or until center is no longer pink. Serve with whatever, however, whenever. =)

Perfect on a salad!! And they freeze well, too! Oh, yeah, and just because they're coated in ranch doesn't mean you can't dip them in ranch, too. ;-) Yummm!