ML Interest Tag: drain

Blueberry Rickety Eyeball Punch

by Christal Y.

Add some sweet spooky fun to your party with this Blueberry Rickety Eyeball Punch from FoodNetwork.com. It’s super easy, so kids big and small will be able to help after a little guidance. Mix these frosty eyeballs with the blueberry punch recipe below or any drink of choice for an extra icy surprise. Note: These eyeballs take about an hour to freeze, so plan accordingly.

Total Time: 1 hr 10 min
Yield: 6 to 8 servings

Ingredients:
12 to 24 fresh blueberries
12 canned lychees in syrup, drained, plus 5 to 6 tablespoons syrup from the can
3 cups blueberry juice cocktail
1/3 cup freshly squeezed lime juice (about 4 limes)
2 cups sparkling water
Ice

Method:
1. Stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. Place on a foil-lined baking sheet and freeze, about 1 hour. (Wait until the “eyeballs” thaw a bit before eating, so that you don’t choke on them.)

2. Stir together 5 tablespoons of the lychee syrup, the blueberry juice and lime juice in a bowl or pitcher until combined. Stir in the sparkling water and add the lychee eyeballs. If it is a bit tart for your taste, add the remaining tablespoon syrup.

3. Serve in tall glasses over ice, spooning the lychee eyeballs into the glasses as you pour. For a grown-up twist, stir in the gin before adding the sparkling water. Enjoy!

Are you excited to spook your kids with this fun recipe?


Tune into the Food Network for awesome shows about food. Check out Halloween Wars on Sundays at 9p.m. a four-episode competition that has talented cake decorators, candy makes and pumpkin carvers sculpting up impressive Halloween-themed displays. Five teams will compete for a $50,000 prize. Hosted by Rossi Morreale with judges Brian Kinney and Shinmin Li, Halloween Wars is the perfect show for a haunted family night-in. 

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Beef and Pinto Bean Chili

by scott wardell

Warm up with a bowl of chili. This recipe is chock full of protein and veggies to keep your family energized and healthy this winter. If you want to give your bowl a kick, leave the seeds and membrane of the peppers in, but if you prefer a more mild taste, cut them out. Serve this steaming dish with a helping of cornbread.

Ingredients:
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
3/8 teaspoon salt, divided
2 tablespoons canola oil
4 cups chopped onion (about 2 medium)
1/4 cup minced jalapeño peppers (about 2 large)
10 garlic cloves, minced
1 (12-ounce) bottle beer
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, lower-sodium beef broth
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained

Garnish (optional)
1/2 cup thinly sliced radish
1 avocado, peeled, seeded, and chopped
6 tablespoons small cilantro leaves
6 tablespoons sour cream
6 lime wedges

Method:
1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.

2. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly.

3. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.

4. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently.

5. Add broth, tomatoes, beans and beef; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt.

6. Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

photo courtesy of Sweet Pea’s Kitchen

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Crock Pot Tuscan Chicken & Beans

by Erin Lem

Beans have teamed up with their pal chicken to create a super easy crock pot meal. With a few simple steps you can do in the morning (you can open a can, right?) this dish will be ready to go by the time you get home. Serve it with pasta, rice and veggies for a complete meal. Oh, and did we mention that this kid-approved recipe only requires five ingredients?

Ingredients:
4 boneless, skinless chicken breasts
1 can fire roasted tomatoes, with sauce
1 can white beans, drained and rinsed
1 bell pepper, chopped
1 tsp dried basil

Method:
1. Place chicken in crock pot and sprinkle with basil.

2. Place bell peppers, beans and tomatoes over the chicken evenly.

3. Cook on low for 6-8 hours.

4. Serve with pasta or rice.

Recipe adapted from momswithcrockpots.com. Check out their collection of recipes!

For more of our crock pot recipes click HERE

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Chili Mac and Cheese

by Erin Lem

You love soup but don’t want to stand in front of your stove stirring a pot for hours. Thanks to Baking With Blondie, this soup recipe will be your new go-to fall dish since it comes together in about 30 minutes. Blogger Mandy suggests serving it up in a bread bowl or sprinkling in some sharp cheddar for extra flavor.

Ingredients:
1 T EVOO
2 cloves garlic
1 medium onion, diced
8oz ground beef
4 C chicken broth
1 (14.5 oz) can diced tomatoes
1 can white beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 t chili powder
1 1/2 t cumin
salt and pepper, to taste
10oz short pasta of your choice
3/4 C cheddar cheese
2 T chopped fresh parsley leaves

Method:
1. In a soup pot over medium high heat, add garlic, onion, and ground beef. Cook until the garlic is fragrant, onion is translucent, and the beef is browned, about 5 minutes. Crumble beef as it cooks, and when finished cooking (and a little charred brown), drain the grease/oil/fat.

2. Stir in chicken broth, tomatoes, both types of beans, chili powder, cumin, salt, and pepper. Bring to a simmer, and then toss in pasta. Bring to a boil, cover with lid, slow to a simmer. Simmer until pasta is cooked through, 15 minutes.

3. Remove from heat and top with cheese. Cover with a lid and let that gooey cheese melt, 2 minutes. Serve with parsley as a garnish, with a pile of crusty bread.

Recipe and photo courtesy of Mandy at Baking With Blondie. Visit Mandy’s blog for more great recipe ideas by clicking here. 

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Mexican Lasagna

by writerredri

One dish dinner. Music to our ears. Packed with protein, this lasagna doesn’t take long to prepare and is ready in no time. Courtney of NeighborFood says that this recipe is more of a pantry lasagna supplemented with a few fresh ingredients, so it’s a snap to serve during the week. Best of all? It won’t leave you feeling like you’ve overeaten.

Ingredients
9 lasagna noodles
15 oz. can black beans, rinsed and drained
1 1/2 c frozen or fresh corn
4 green onions, chopped
1/2 c chopped cilantro, plus more for topping
1 tsp dried oregano
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
8 oz. shredded Mexican blend cheese
28 oz. can diced tomatoes, drained
Smoked Chipotle tabasco sauce (or regular hot sauce if you can’t find Chipotle)
Sour Cream (optional)

Method
1. Preheat the oven to 400 degrees.

2. You’ll need a casserole dish that’s somewhere between 9 x 9 and 9 x 13. You can use whatever size dish, just cut your noodles to fit.

3. Cook noodles according to package directions. Drain and rinse with cold water to stop cooking.

4. Meanwhile, in a medium bowl, combine black beans, frozen corn, green onions, cilantro, oregano, cumin, garlic powder, and salt.

5. Layer a small amount of tomatoes on the bottom of your baking dish (about a 1/4 of the can). Top with noodles. Layer 1/3 of the bean mixture on top of that. Spread another 1/4 of the tomatoes on top, sprinkle with hot cheese, then spread with 1/3 of the cheese. Repeat 2 more times following the same pattern (noodles, bean mixture, tomatoes, hot sauce, cheese).

6. Cover with foil. Bake in the preheated oven for 20 minutes, then uncover and bake for 5 minutes more or until cheese is nice and melty. Allow to set up for 10 minutes before serving.

7. To serve, sprinkle with cilantro and a dollop of sour cream, if desired.

Bake. Eat. Repeat. These are the words by which food blogger and photographer, Courtney lives. She combines her love for food with her passion for photography and writing to bring people together and share in communal meals. Her blog, NeighborFood captures recipes that go beyond “a few lines scribbled on a note card.” Visit her website to discover her classic standbys, sweet treats, and savory dishes that demand to be shared with friends and loved ones. 

recipe originally adapted from A Couple Cooks

 

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Sweetie Pie Quesadilla

by Christal Y.

Your kids will eagerly wait at the dining table as your house fills with the smell of crispy yet pillow soft sweet potatoes and melted cheese. Not a fan of sweet potatoes? Stir up the recipe with leftover cooked vegetables like broccoli, zucchini, or peppers. This dish can be made a day ahead and stored in the refrigerator for easy reheating. Throw it in a pan or pop it into the toaster oven to restore crispiness.

Yields 2 Servings

Ingredients
3/4 cup coarsely grated Monterey Jack cheese
Two 8-inch whole-wheat flour tortillas
1/2 cup grated peeled raw sweet potato
1/4 cup cooked black beans, drained
2 tablespoons mild green taco sauce
1 teaspoon extra-virgin olive oil

Method
1. Sprinkle half of the cheese evenly over one tortilla. Scatter the sweet potato over the cheese, followed by the beans. Spoon the taco sauce over the beans and top with the remaining cheese and the remaining tortilla.

2. In a medium skillet, heat the olive oil over medium heat. Put the quesadilla in the pan and cook until golden brown and crispy, 2 to 3 minutes. With a spatula, flip the quesadilla and cook until the second side is golden brown and crispy, about 2 minutes.

3. Transfer the quesadilla to a cutting board and let cool for a few minutes.

4. Cut into quarters. Wrap or pack into two containers.

“Like” this story if you’ll be trying out sweet pie quesadilla and then tell us in the comment section how yours turns out. 

This recipe comes from the awesome book that moms love: Best Lunch Box Ever (Chronicle Books, 2013). Written by Katie Sullivan, the Best Lunch Box Ever helps make packing lunches for your little one a breeze! Find tips on turning leftovers into yummy meals, and how to navigate the snacks aisle. You can get your copy at Amazon.com for $18.71. And, head on over to Katie’s website, Mom’s Kitchen Handbook, for even more great recipes!

Photo courtesy of Jennifer Martine

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Kimchi Fried Rice

by Susie Foresman

We have yet to find a weeknight dinner as simple and satisfying as fried rice. Just scrounge around in the fridge for some day-old rice, protein of any kind (chicken, shrimp, and tofu would all be tasty), and whatever veggies you’ve got on hand, and you’re halfway there. This version, courtesy of Biren from Roti n Rice, makes use of dried shrimp and kimchi to make a kid-approved meal for any night of the week.

Ingredients
2 tbsp vegetable oil
1/3 cup (40g) dried shrimp, soaked and drained
2 cloves garlic, minced
1 cup (200g) chopped kimchi
½ cup (75g) frozen green peas
3 cups (450g) day old rice
1 tbsp soy sauce
½ tsp ground pepper

Method
1. In a large nonstick pan, heat 1 tablespoon vegetable oil. Fry dried shrimp until crispy, about 4 to 5 minutes. Remove and set aside.

2. In the same pan, add remaining 2 tablespoons vegetable oil. Sauté minced garlic for 1 minute. Add chopped kimchi and fry for 2 minutes. Add frozen peas and continue to cook for another 2 minutes.

3. Add rice, soy sauce, and pepper. Stir to get everything well mixed and cook until rice is dry and fluffy. This will take 4 to 5 minutes.

4. Finally, mix in the fried shrimp. Give it a good stir. Turn off heat and transfer to serving plates. Serve immediately.

Recipe and photo courtesy of Biren from Roti n Rice

Find more easy kid-friendly recipes here!

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Spaghetti Sauce with Hidden Veggies

by writerredtri

A perfect addition to pasta, chicken or fish, this thick, tasty marinara sauce manages to pack in a ton of veggies while satisfying even the pickiest eater’s appetite.

Ingredients

  • 1/4 cup olive oil
  • 1 cup chicken or vegetable stock
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2/3 cup grated carrot
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 2/3 (6 ounce) cans tomato paste
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 bay leaves
  • 1 (28 ounce) can peeled and crushed tomatoes, with liquid

Directions

  1. In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, bay leaves and tomatoes.
  2. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.
  3. Serve with whole wheat pasta, ravioli or salmon or chicken breast. Tip: If your kids are finicky about “lumps,” throw the sauce into a blender or food processor before serving (remove bay leaves first).
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Easy, Cheesy Crockpot Pizza

by Jacqui Boland


Are your tykes bored of the same old, same old? Check out our kid-friendly recipe for crockpot pizza. Though it may sounds silly, little tummys will love this yummy recipe which includes all their favorite ingredients including noodles, cheese and pepperoni. Parents will love the simplicity of one-pot cooking. Got an adventurous kid? Add some broccoli, fresh or sundried tomatoes and green peppers to customize your pie!

Ingredients

  • 1 package (16 ounces) wide egg noodles
  • 1-1/2 pounds ground beef or turkey
  • 1/4 cup chopped onion
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 teaspoons Italian seasoning
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 3 cups (12 ounces) shredded cheddar cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted.

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Quick & Easy Kids’ Recipe: Salmon Fish Cakes

by writerredtri

Looking for creative ways to get more omega-3 goodness into your toddler’s tummy? Salmon patties are an easy way to encourage both fish lovers and picky eaters to get more body and mind with healthy fish. We feature canned salmon in this particular fish cake recipe but you can also use cooked fresh salmon as well.

Ingredients:

One 7.5 oz can of red salmon, drained
2 slices of whole wheat bread with crust removed
2 tbsp flour
2 scallions, finely chopped
2 tbsp ketchup
1 tsp fresh lemon juice
1 tbsp mayo
Canola oil for frying
Salt & Pepper to taste

Method:

If using fresh salmon, remove the bones and skin and flake. Run the bread through the food processor and make into fine crumbs. Combine the flaked salmon, crumbs, scallions, ketchup, and lemon juice in a bowl and toss.  Add mayo, salt and pepper, and mix until creamy smooth.

Heat the oil in a frying pan. Form small patties of salmon mixture and then dredge through flour. Fry in the oil for 4-5 min, turning occasionally. Drain on a paper towel before serving.

Serve with a little ketchup or mayo for dipping!

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