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Get your carrot on!

March 30, 2012 By Alex aka Ma, What's For Dinner 27 Comments

You know what one of our favorite go to veggies of all time is around here?

Yup, it’s the carrot.

Who doesn’t love a carrot?

They’re perfect!

Perfect for snackin’

Perfect for dunkin’

Perfect for roastin’

Perfect for grabbing a big bag and eating on the go!

To show our appreciate for everything carrot I’m going to feature some of our favorite carrot recipes over the next few week.

Let’s give it up for our favorite orange fella!

featured Get your carrot on!

Asian Glazed Roasted Carrots

What you need:

1 T extra virgin olive oilfeatured Get your carrot on!

1/2 t sesame oil

1/2 t minced ginger

1/2 t minced garlic

1 T soy sauce

1 T mirin

5 dashes chili oil

1 T honey

S&P

1 pound baby carrots

1 t toasted sesame seeds

cilantro for garnish

What to do:

featured Get your carrot on!Preheat your oven to 425 degrees.  Place the first 10 ingredients in a small bowl and mix well.  Place the carrots in a 13×9 baking dish.  Pour your mixture over the carrots.  Mix well to coat.  Sprinkle with sesame seeds.  Roast at 425 for 3o minutes.  Remove from oven and place on serving dish.  Sprinkle with chopped cilantro for garnish.  Enjoy!

Stay tuned for more exciting carrot recipes….

What’s your favorite way to eat carrots?

Filed Under: Featured, Healthy Side Dish Recipes For Kids, Recipes For Kids, Vegan Recipes For Kids, Vegetable Recipes For Kids, Vegetarian Recipes For Kids Tagged With: , , , , , , , , , , , ,

St. Patty’s Day – Corned Beef and Cabbage

March 16, 2012 By Alex aka Ma, What's For Dinner 12 Comments

It’s St. Patty’s Day!

What’s better than Corned Beef and Cabbage on St. Patrick’s Day?

When it’s waiting for you after the parades…

This Crock Pot version is easy and delicious!

Crock Pot Corned Beef and Cabbage

Serves: 6 Prep Time: 10 minutes  Cook Time: 8 hours

crock pot St. Pattys Day Corned Beef and Cabbage

WHAT YOU NEED:

1 3-4 pound corned beef brisket (with seasoning packet)

1 lb potato cut into bite sized pieces

1 bag baby carrots

2 onions quartered

1 bulb fennel, sliced

2 garlic cloves

1 can beef broth

3 T apple cider vinegar

2 T brown sugar

2 T soy sauce

2 garlic cloves minced

S&P

1 head cabbage cut into 6 wedges

WHAT TO DO:

Toss potatoes, carrots, onions, fennel and 2 whole garlic cloves into the bottom of a slow cooker.

In a large measuring cup combine beef broth, spice packet from the corned beef brisket, cider vinegar, soy sauce, brown sugar, minced garlic, S&P and stir to combine.

Place the brisket, fat side up) on top of vegetables in slow cooker.  Lay wedges of cabbage around brisket.  Pour beef broth mixture over corned beef and cabbage.

Cover and cook on low for 8 hours.

Remove corned beef from slow cooker and slice thin on an angle.

Serve on a platter along with veggies and potatoes.

Filed Under: Crock Pot Recipes For Kids, Dinner Recipes For Kids, Featured, Holidays, Kid Favorite Recipes Tagged With: , , , , , , , ,

Kids Fun Food Week – Meatloaf Cupcakes

May 9, 2011 By Alex aka Ma, What's For Dinner 10 Comments

Want to get your kids to eat?

Grab them and get in the kitchen and make these fun recipes together!

Back by popular demand…

Here is the recipe that started it all!

I couldn’t get the boys to eat meatloaf and mashed potatoes!

So foolish considering that they like everything in that dish.

But they wouldn’t actually put it in their mouth sooooo….

We came up with a fun way to make them together.

Meatloaf Cupcakes were born!

crafts Kids Fun Food Week Meatloaf Cupcakes

Here’s a lighter turkey meatloaf version…we’re slimming down for summer!

WHAT YOU NEED:

1 ½ lbs ground turkey

1 egg, beaten

1 clove garlic, chopped

½ c bread crumbs

2 T Worcestershire sauce

¾ c chili sauce (you can use ketchup too)

½ c onions, finely chopped

½ c carrots, finely chopped

½ c mushrooms, finely chopped

½ c red pepper, finely chopped

½ c canned fried onion strips

S&P

1 lb russet potatoes peeled and cubed

½ c milk

3 T sour  cream

2 T butter

S&P

WHAT TO DO:

Preheat your oven to 375 degrees.  Place your peeled cubed potatoes in large pot of cold water over high heat.  Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large bowl combine ground turkey, egg, bread crumbs, garlic, Worcestershire sauce, chili sauce, onions, carrots, mushrooms, red pepper, fried onions and S&P.  Mix together with your hands until combined.  Spray a muffin pan with cooking spray.  Mold your meatloaf mixture into cupcake sized balls and place in muffin pan.  You’ll get about 8-10 cupcakes.  Place in oven and cook at 375 for about 25-30 minutes.

Drain your potatoes and return to pan.  Pour in your milk, sour cream and butter, and season with S&P.  Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.  Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner.  Spoon your mashed potatoes into the bag then pipe out the potato on top of the meatloaves to look like frosting on a cupcake.   Serve ‘em up hot, who doesn’t love cupcakes?  Especially for dinner!

Meaty Morsel:  Decorate the tops of your cupcakes with BBQ sauce, ketchup, mustard, cheese, shredded lettuce, chopped tomato, anything you or your kids can think of.  Let them have fun with this, they’ll have more fun eating it!

Filed Under: Crafts, Dinner Recipes For Kids, Featured, Getting Kids To Eat, Kid Favorite Recipes Tagged With: , , , , , , , , , , , , , ,

Rapunzels Rainbow Tangled Angel Hair

February 28, 2011 By Alex aka Ma, What's For Dinner 10 Comments

It’s week three of our Disney Princess competition!

This week features the beautiful and brand new

Rapunzel from Disney’s new Tangled

contests Rapunzels Rainbow Tangled Angel HairThe hubs took the boys to see this flick.

They all loved it.

But all I could think of when trying to come up with a recipe was…

Rapunzel, Rapunzel throw down your….

ANGEL HAIR!!!

So here it is…

This is a super delicious quick dish that comes together in a flash.

contests Rapunzels Rainbow Tangled Angel Hair

Rapunzel’s Rainbow “Tangled” Angel Hair Pasta

WHAT YOU NEED:

1 lb box angel hair pasta

2 T Extra Virgin Olive Oil

1 T butter

1 zucchini cut into ribbons

2 carrots cut into ribbons

1 yellow squash cut into ribbons

1 box grape tomatoes

3 cloves garlic, sliced thin

1 t crushed red pepper

S&P

parmesan cheese

WHAT TO DO:

Heat a big pot over hot water for your pasta.  Cook according to package directions for al dente.  Angel hair cooks very quickly!

Meanwhile in a large skillet heat extra virgin olive oil and butter over medium high heat.  When the oil is warming add in your garlic and crushed red pepper.  Be sure to keep a careful eye on it.  As soon as it begins to brown add in your vegetables.  Season well with S&P.  Let the veggies soften up while your pasta cooks.

When your pasta is done, drain well and add to the skillet of veggies.  Toss well to coat and add grated parmesan cheese.

Serve and enjoy!

Now it’s your turn…

contests Rapunzels Rainbow Tangled Angel Hair

If you want this adorable Magical Glow Rapunzel doll to call your very own…

Send in your Tangled recipes!

Contest ends Friday at midnight!

Can’t wait to see what you come up with.

Filed Under: Contests, Dinner Recipes For Kids, Featured, Healthy Side Dish Recipes For Kids, Kid Favorite Recipes, Recipes For Kids, Vegan Recipes For Kids, Vegetable Recipes For Kids, Vegetarian Recipes For Kids Tagged With: , , , , , , , , , , , ,

Creepy Crudite

October 27, 2010 By Alex aka Ma, What's For Dinner 24 Comments

appetizers Creepy Crudite

I am a big fan of appetizers and finger food.  I feel very strongly it is a great way to get kids to try new foods.  Kids, especially young ones, are by nature grazers.  Apps create an opportunity to get your kids to try new things in a non threatening manner.  Parties or small get togethers are an excellent place to get started.

Thus, we have the crudite plate.  It’s a fixture at every dinner at our house with more than just the family involved.  Since it’s Halloween we’re doing the creepy crudite plate.  Let’s get ‘er done…

Creepy Crudite

Toothpicks

1 green pepper, ribs cleaned out, top plus 3 slices cut off, reserve slices to use as legs.

carrots

celery

radishes

mini peppers

broccoli

cauliflower

cucumbers

olives

cherry tomatoes

All of the above should be cut into bite sized pieces and arranged artfully on a plate.

The key to a good crudite is the dip.  The veggies are a merely a vehicle to get the dip from the plate to your kids mouth, but in the meantime they do manage to get a carrot or two in there.  My favorite party dip ever is Barefoot Contessa’s Pan Fried Onion Dip.  It’s amazing.  But feel free to pick up a packet of ranch or onion dip at the store and mix it up with some Low-Fat sour cream or even greek yogurt.  Be sure to chill it in advance and get busy making your creepy pepper to store it in.

Take your hollowed out pepper and stand him in the middle of your platter.  Using a sharp knife cut 3 small holes in each side.  Cut each slice into 2 pieces and stick one side of each slice into the holes you just made.  Next slice one of your olives in half.  Using your toothpick stick the olives to the pepper to create eyes.  Do the same for the nose.  Fill your pepper with dip and have at it.  Eating veggies was never so fun or spooky!

Filed Under: Appetizer Recipes For Kids, Healthy Recipes For Kids, Healthy Side Dish Recipes For Kids, Holidays, Recipes For Kids, Snacks, Vegetable Recipes For Kids, Vegetarian Recipes For Kids Tagged With: , , , , , , , , , , ,

Ready When You Are Pot Roast

October 20, 2010 By Alex aka Ma, What's For Dinner 14 Comments

I have decided that the inventor of the crock pot deserves a national holiday to recognize their efforts and the success they bring to families everywhere.  I mean what’s better than grabbing the kids before school, letting them toss a bunch of stuff into a pot and pressing a button?

You go to school…

you head off to work…

you take the kids to soccer…

pick up your dry cleaning…

and head on home…

Walk in the door and voila…

Dinner is served!

recipes for kids Ready When You Are Pot Roast

Serves: 6                        Prep time:  15 minutes                        Cook time: 9 hours

2-3 lb bottom round or rump roast

1 T  canola oil

3 large  carrots, cut in large chunks

3 large celery stalks, cut in large chunks

1 large onion, cut in large chunks

1 cup white mushrooms whole

1 lb  small red potatoes, halved

2 cloves garlic, chopped

1 package dry onion soup mix

1 10 oz can low sodium cream of mushroom soup

½ cup beef stock

S&P

Special Equipment:  Slow cooker

In a large skillet heat oil over high heat.  Season your roast on all sides with S&P.  When oil is smoking add meat and brown on all sides.  Meanwhile add your veggies to the bottom of you slow cooker.  When your meat is browned, place on top of veggies.  Add in your chopped garlic, and season with S&P.  Sprinkle your dry soup mix over meat and veggies then pour on your soup.  Pour stock over veggies and cover.  Cook on low for 8 hours.

Serve this with a side salad and crusty bread or just enjoy as is…this is a one pot wonder!

I hereby christen the 3rd week of October

Crock Pot Week!

Gather your best recipes and send them in.

If I use one of yours…

YOU WIN!!

recipes for kids Ready When You Are Pot Roast

A copy of our cookbook to call your very own.  Fire up your crock pots in honor of the guy (or girl – come on now, we all know it was probably a busy mom) who created them and pay some tribute.  If you can actually tell me who did invent the crock pot you win too!  Well, you win mad props from me anyway!

Filed Under: Recipes For Kids Tagged With: , , , , , , , ,
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