Warm Taco Dip

Prep: 10 minutes - Cook: 5 minutes

1/2 lb ground beef
1 can diced tomatoes, drained
1/2 oz taco seasoning
1 cup shredded cheddar cheese


Brown meat in skillet; drain.

Reserve 2 tbsp tomatoes for garnish.

Add remaining tomatoes and taco seasoning to skillet; cook 5 minutes.

Spoon into 1 1/2 quart shallow baking dish and top with cheese.

Bake at 375 degrees F for 5 minutes or until the cheese has melted

Garnish Suggestions: tomatoes, sliced green onions, avacado, sour cream, etc...

Makes 6-8 servings

October 27, 2009

Cornflake Chicken

This is actually a recipe from an old cookbook I had as a kid. I can't remember what book (it sort of fell apart from over-use). Please note that this recipe IS kid friendly and written for children.

Equipment:
measuring cup and spoons
plastic bag
rolling pin
pie plate (a low lip salad bowl works just as well )
6-inch skillet
spoon
paper towels
waxed paper
pastry brush
13x9x2 inch baking pan
fork
hot pads
tongs


Ingredients:
2 cups Cornflakes (the off brand is honestly not as good) OR potato chips, (need 1 cup of crushed chip crumbs)
1/4 cup butter or margarine
1/2 tsp salt
1/4 tsp black pepper
8 chicken drumsticks (we buy the thigh portion bags, they work just as well, but you have to adjust the cooking time).


Put cornflakes into a plastic bag. Close the bag tightly. Use a rollong pin to crush the Cornflake crumbs into a pie plate.

Put butter or margarine into the skillet. Put skillet on burner. With adult help, turn the burner to low heat. When butter or margarine, turn off the burner. Move skillet off burner. Stir in salt and pepper until well mixed.

Rinse the drumsticks under cold water. Use paper towels to dry them. Put chicken pieces on a piece of waxed paper.

Brush the chicken with melted butter on all sides. Roll each piece in Cornflake crumbs till coated.

Put drumsticks into a baking pan. Be sure pieces don't touch each other. If there is any butter left over, pour it over the chicken. Put the baking pan into the oven.

With adult help, turn the oven to 375 degrees f. Bake until chicken is done. This will take about 50 minutes. Chicken is done when it's easy to poke with a fork. (yay for 1980's lack of specific temperature). Turn off the oven.

With adult help, use hot pads to remove chicken from the oven. Use tongs to put drumsticks on the serving plate.


Makes 4 servings.


This recipe has like 900 extra steps that an adult doesn't necessarily need, but isn't the point of kids cooking to use nearly every dish in the kitchen?

October 26, 2009

Mom's Superbowl Dip

2-4 blocks (16-32 oz) cream cheese
12+ oz Salsa


Set cream cheese out until it reaches room temp.

Put the cream cheese in a bowl and mix until it looks pretty smooth.

Add salsa to taste. I like mine a dark pink, almost red; mom prefers a lighter pink...


Make a lot. The men in my house literally carry around a huge bowl of this and will eat it in less than an hour. I keep the stuff on hand to make 3-4 batches for parties.

October 25, 2009

Olive Dip

1-2 blocks (8-16 oz) cream cheese
1 can sliced olives - finely diced
red pepper flakes

Mix and chill

October 24, 2009

Sports Injury Slush **NOT EDIBLE**

***Let me start this with: This recipe is NOT edible!!! It's an alternative to an ice pack if you don't have any handy***

2 parts water
1 part rubbing alcohol


Mix both in a plastic, sturdy, Zip top bag. Double bag in case of any leaks. I like to add duct tape to the zipper as well, just in case.

Place in freezer until the mixture forms into a slush.

Place in a pillowcase or a damp towel and place over the sore area for 10-15 minutes.


DO NOT PLACE ON BARE SKIN. This gets incredibly cold and has the potential for causing hypothermia.

***Again: This recipe is NOT edible!!! DO NOT TRY TO EAT IT!!! It's an alternative to an ice pack if you don't have any handy***

October 23, 2009

Chicken Florentine

Prep Time: 10 minutes - Total Time: 26 minutes


3 Tbsp. Zesty Italian Dressing, divided
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves (1 lb.)
8 slices Shaved Smoked Ham
1 cup Shredded Swiss Cheese



HEAT 1 Tbsp. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.

ADD remaining 2 Tbsp. dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through (170°F).

TOP evenly with ham and cheese; cover. Reduce heat to low; cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto four plates; top each with a chicken breast.


Makes 4 servings.

October 22, 2009

Pork Medallions Alfredo

Prep Time: 10 minutes - Total Time: 20 minutes


1 lb. pork tenderloin, cut into 1/2-inch-thick slices
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup Balsamic Vinaigrette Dressing
1/4 cup Grated Parmesan Cheese
1 Tbsp. lemon juice
4 cups hot cooked egg noodles
1 cup cooked peas
2 Tbsp. fresh basil, chopped


SPRAY large nonstick skillet with cooking spray. Heat on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.

ADD cream cheese, broth, dressing, Parmesan cheese and juice; stir until cream cheese is melted and mixture is well blended. Cook 3 min. or until sauce is thickened and meat is cooked through.

SERVE over the noodles along with the peas. Sprinkle with basil.

Makes 4 servings.

October 21, 2009

Italian Chicken & Tomato Pasta Toss

Prep: 10 minutes - Total Time: 20 minutes


3 cups medium curly egg noodles, uncooked
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups grape or cherry tomatoes, halved
1/4 cup Balsamic Vinaigrette Dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup Grated Parmesan Cheese


COOK pasta as directed on package.

Heat oil in large nonstick skillet on medium-high heat.

Add chicken; cook approx. 6 minutes, or until cooked through, stirring occasionally.

Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.

DRAIN pasta. Toss with the chicken mixture and basil; sprinkle with cheese.


Substitutions:

You can use 1/2 tsp. garlic powder instead of the fresh.

Makes 4 1-3/4 cup servings

October 20, 2009

One-Pan Roast Pork with Parmesean Fries

Prep: 10 minutes - Total: 1 hour

1 egg white, lightly beaten
1/4 cup grated parmesean cheese
1 tsp. garlic salt, divided
1 1/4 lb. Yukon gold or russet potatoes (about 3 medium), cut into wedges
1 pork tenderloin (1 lb.)
2 tbsp. balsalmic vinaigerette dressing
1 tbsp. honey

Preheat oven to 425 degrees f. Combine egg white, cheese, and 3/4 tsp of the garlic salt. Add to potatoes; toss to coat. Spread onto the greased large baking sheet.

Bake 15 minutes. Place meat on same baking sheet next to the potatoes; sprinkle with remaining 1/4 tsp garlic salt. Bake an additional 20 minutes. Meanwhile combine dressing and honey.

Brush meat with dressing mixture. Continue baking 10 to 15 minutes or until meat is cooked through (160 degrees f if you are taking internal temprature), and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.

Makes 4 servings.

October 19, 2009

Sweet Citrus Chicken

Prep: 10 minutes - Total: 40 minutes

1 2/3 cups hot water
1 pk (6 oz.) Stuffing mix for shicken
6 small boneless skinless chicken breast halves (1 1/2 lb.), pounded to 1/2-inch thickness
2/3 cup orange juice
1/3 cup firmly packed brown sugar
3 tbsp. butter or margarine, melted

Preheat oven to 400 degrees f. Add hot water to stuffing mix; stir just until moistened. Set aside.

Place chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

Bake 30 minutes or until chicken is cooked through (170 degrees f if you're checking internal temp).

Makes 6 servings

A nice vegtable side and dinner is served! Yum!

October 18, 2009