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Spicy Oatmeal Raisin Butterscotch Cookies #kidsinthekitchen

October 10, 2014 by Melissa

When fall rolls around the tastes for snacks and treats change. When it’s time for dessert its usually fewer requests for ice cream but more for gooey brownies. After School Snacks are now warm or spicy or sometimes a little of both like these oatmeal raisin butterscotch cookies.

With a big dose of cinnamon and a pinch each of chili, ginger, clove and nutmeg they give off a warmth that feels so good especially as the season cools off.

Shae saw me bring home a huge container of oatmeal and said she wanted to make cookies. Who am I to deny a girl and her cookies. I gave her all the ingredients, the recipe and let her get to work.

Oatmeal Raisin Butterscotch Cookies-makes 24 cookies

Ingredients

1/2 butter, softened
1 cup brown sugar, packed
1/2 white sugar
1 cup flour
2 tsp baking soda
1/2 tsp cinnamon
pinch each of chili powder, ginger, clove & nutmeg (cardamom would be a great here too)
1/2 salt
2 large eggs
1 tsp vanilla extract
3 cups old fashioned oats
1 cup raisins
1/2 cup butterscotch chips

Directions

Preheat oven to 350°. Prepare 2-3 cookie sheets with parchment paper.
In a mixing bowl cream together butter and sugars till creamy.
Beat in vanilla and eggs till smooth. Occasionally scrape down sides.
In a separate bowl blend together flour, baking soda, spices and salt
Add flour mixture to sugar and eggs slowly to prevent flour from flying into theair. Do not over mix.
Add oats, raisins and butterscotch chips and blend for 10 seconds.
Drop heaping spoonfuls 2 inches apart on prepared cookie sheets.
Bake for 11-13 minutes and cool on wire racks. Cookies should be crisp on the edges and bottom and chewy in the middle.

These are quickly becoming a family fall favorite. What flavors do you crave in the cooler weather?

Spicy Oatmeal Raisin Butterscotch Cookies

Ingredients

1/2 butter, softened
1 cup brown sugar, packed
1/2 white sugar
1 cup flour
2 tsp baking soda
1/2 tsp cinnamon
pinch each of chili powder, ginger, clove & nutmeg (cardamom would be a great here too)
1/2 salt
2 large eggs
1 tsp vanilla extract
3 cups old fashioned oats
1 cup raisins
1/2 cup butterscotch chips

Instructions

Preheat oven to 350°. Prepare 2-3 cookie sheets with parchment paper.
In a mixing bowl cream together butter and sugars till creamy.
Beat in vanilla and eggs till smooth. Occasionally scrape down sides.
In a separate bowl blend together flour, baking soda and salt
Add flour mixture to sugar and eggs slowly to prevent flour from flying into theair. Do not over mix.
Add oats, raisins and butterscotch chips and blend for 10 seconds.
Drop heaping spoonfuls 2 inches apart on prepared cookie sheets.
Bake for 11-13 minutes and cool on wire racks. Cookies should be crisp on the edges and bottom and chewy in the middle.

https://lookwhatmomfound.com/2014/10/spicy-oatmeal-raisin-butterscotch-cookies-kidsinthekitchen.html

Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Sweet & Spicy Garlic Chili Chicken #recipe

October 9, 2014 by Melissa

It was a hot and humid day and I had no desire to man the grill to cook dinner. The house was cool because the air was cranked down to 70 degrees so the kitchen felt very good to cook a meal. I’d been craving Chinese food for days but instead of ordering I created. Our favorite General Tso’s Chicken inspired this Sweet & Spicy Garlic Chili Chicken.

I had 8 small chicken breasts from Five Star Home Foods to use and I wanted something that was different from our normal meals. I also knew I had to make lots of adjustments to the heat level for different members of the family. Rob loves lots of spice and heat. Sabreena and I can deal with some heat but Shaun and Shae have more tame palates. The sauce on the side provides the kick that Rob likes. Doing a separate sauce lets each person add just as much as they want.

Sweet & Spicy Garlic Chili Chicken

Ingredients

2-3 lbs boneless skinless chicken breasts cut into 2″ pieces
1 tsp Sesame oil
2 TBLS Soy Sauce
3 TBLS Chili Garlic sauce (Huy Fong Vietnamese Chili Garlic Sauce is my go to)
2 tsp chopped garlic
1 tsp black pepper
2 tsp Rice Wine Vinegar
1 tsp ground ginger
1 cup cornstarch
1 cup chopped carrots
scallions
jalapenos
cooking oil for frying

Spicy Chili Sauce

1/3 cup chili garlic sauce
2 TBLS honey (or more)
1 tsp soy sauce

Directions

In a large bowl thoroughly mix together the chicken, sesame oil, soy sauce, chili sauce, garlic, black pepper, vinegar and ginger and set aside for at least 2 hours.

In a small bowl mix together the chili garlic sauce, honey and soy sauce. Set aside so the flavors come together. *Add more or less honey to adjust the heat level to your preference.

To cook the chicken bring 2 inches of canola or peanut oil to a medium high temperature, 350 degrees. Drain the marinated chicken and coat pieces in cornstarch, shaking off to remove excess.

Fry the chicken pieces and carrots in small batches till just cooked, turning to brown on all sides then set aside while remaining chicken cooks. I kept mine on a plate in the oven at low heat.

Serve over rice with chopped scallions and thinly sliced jalapenos and spicy chili sauce on top or as a dipping sauce on the side.

I’ve been wanting to make this again. I actually crave it, think about it.

As with any recipe adjust seasonings to your preference. Recipes (except for baking) should never be the final say on a dish. Use it as a guide to create something you and your family will love and want to make again and again.

For the best recipes start with quality ingredients. Using Five Star Home Foods for the past 3 months has inspired many new recipes.

Homemade Cheese Crackers Recipe #KidsintheKitchen

September 25, 2014 by Melissa

Here’s another snack time adventure with me and Shae. This time I wanted to see what all the hype was about homemade cheez-its. I’ve seen so many recipes saying how good they were, how easy they were, blah blah. This is our version of homemade cheese cracker for #kidsinthekitchen.First off I’ll start off by saying these tasted nothing like cheez-its. But that’s a good thing. These were by far better. Their real cheese and butter flavor cannot be imitated in a box. The ingredient list if short, the mixing was easy and they baked quickly. They do take some time to create especially if you want small bite size crackers. I’m guessing they made bigger would work too but I like the small pop in your mouth size of these.

Shae was the main chef again so that’s telling you how simple this truly was.

Ingredients

2 cups shredded sharp cheddar (not bagged shredded)
1 tsp salt
1 cup flour
4 tbls butter slightly softened, cut into cubes
3-4 tbls cold water

Directions

In the bowl of your mixer or food processor add all of the ingredient except for the water.

When the cheese mixture resembles pebbles or gravel start adding water 1 tablespoon at a time of the cold water. Let the dough blend for a few moments in between to allow water to be absorbed.

Once dough just starts to stick together remove it from mixer/processor and knead for 2 minutes on the counter and form into a ball. Do not add any other flour.

Wrap the dough in plastic film and refrigerate for 1 hour.

Remove from fridge, divide into 2 sections and start working on 1st half.

Roll out dough till 1/8″ thick.

Using a bench scraper or knife cut your dough into bite size squares, approx 1″ x 1″. Don’t let those little end bits go to waste, bake them up too.

Arrange your crackers on a parchment lined baking sheet.

Bake at 350° for 16-19 minutes till golden brown. The darker they are the more crisp they will be.

Top with salt, parmesan cheese, chili powder, fresh herbs or pepper if you desired.

Remove from baking sheet and allow to cool thoroughly for 1 hour. The temptation is great but the longer they sit the more crisp they’ll be. I find them several hours later.

Store in an airtight container.

Ours were gone in less than 3 days and that was because we rationed them. I’m going to invest in a simpler cutting method or maybe even cookie cutters for next time. I already know there’s going to be a next time.

Homemade Cheese Crackers

Ingredients

2 cups freshly shredded sharp cheddar
1/2 tsp salt
1 cup flour
4 tbls butter slightly softened, cut into cubes
3-4 tbls cold water

Instructions

In the bowl of your mixer or food processor add all of the ingredient except for the water.
When the cheese mixture resembles pebbles or gravel start adding water 1 tablespoon at a time of the cold water. Let the dough blend for a few moments in between to allow water to be absorbed.
Once dough just starts to stick together remove it from mixer/processor and knead for 2 minutes on the counter and form into a ball. Do not add any other flour.
Wrap the dough in plastic film and refrigerate for 1 hour.
Remove from fridge, divide into 2 sections and start working on 1st half.
Roll out dough till 1/8" thick.
Using a bench scraper or knife cut your dough into bite size squares, approx 1" x 1". Don't let those little end bits go to waste, bake them up too.
Arrange your crackers on a parchment lined baking sheet.
Bake at 350° for 16-19 minutes till golden brown. The darker they are the more crisp they will be.
Top with salt, Parmesan cheese, chili powder, fresh herbs or pepper if you desired.
Remove from baking sheet and allow to cool thoroughly for 1 hour. The temptation is great but the longer they sit the more crisp they'll be. I find them several hours later.
Store in an airtight container.

https://lookwhatmomfound.com/2014/09/homemade-cheese-crackers-recipe-kidsinthekitchen.html

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Shepherds Pie Dinner with Manwich Thick & Chunky

September 22, 2014 by Melissa

This is a Sponsored post written by me on behalf of Manwich for SocialSpark. All opinions are 100% mine.

Family meal time is important. It’s often the only time in a day that we all come together to reconnect after busy days at work and school. Coming together around the table lets us talk about not just our days but about family matters, events coming up and of course to share laughs. Making sure we have hearty, healthy and delicious meals encourages more time gathered around the table. One of my latest meal creations came from the help of Manwich with this Turkey Manwich Shepherds Pie.

I’ll be honest the idea of a Manwich sloppy joe sandwich is not my favorite. Strictly due to the mess involved I avoid making them and serving them. What I do enjoy is the slight bbq tangy flavor that comes from the sauce so I knew I had to recreate a family favorite with a Manwich twist. I turned to Manwich because I trust them to provide easy weeknight meals without artificial flavors or preservatives.

Over the last 2 weeks the temperatures dropped, it’s definitely not summer any more. The cooler nights invite more comforting meals and to my family there isn’t much more comforting and belly filling than shepards pie. My regular recipe is very simple but I knew I could kick it up TONS with the addition of Manwich Thick and Chunky. The texture was just right for this recipe.

Manwich Shepards Pie

Ingredients

3lbs homemade mashed potatoes
1 1/3 lb ground lean turkey or beef
1/2 chopped onion
salt & pepper
1/2 tsp oregano
1 cup frozen corn
Manwich Thick and Chunky
shredded cheese optional

Directions

Start with a creamy delicious homemade mashed potato base. Mine consists of 3lbs of Yukon Gold potatoes, 3 tbls butter, 3 tbls sour cream, 3 tbls cream cheese and warm milk.

In a large skillet over medium heat cook down your onions and ground meat, season with salt, pepper & oregano. Add frozen corn and Manwich Thick and Chunky and stir to combine.

Preheat your oven for 350°.

In a large casserole dish spread your prepared mashed potatoes and top with the meat mixture. Sprinkle some shredded cheese on top for extra flavor.

Bake in a 350° for 30-40 minutes until the dish is hot and bubbly. Serve alongside steamed broccoli or your own favorite veggie.

The meal was well received. I already knew the kids loved sloppy joe sandwiches but I didn’t expect such rave reviews. I really liked this dish too and will be adding it into our winter meal rotation. I’ve even going to check out the other Manwich recipes because I already know it’s good for so many other things.

Fried Cinnamon Sugar Apple Rings #kidsinthekitchen

September 12, 2014 by Melissa

This might be my proudest moment ever as a parent. Cooking with the kids has had many stumbling blocks and of course successes. One of my favorite moments was when Shae and I made our own chewy soft pretzels and the non-cooking post with the clay mini food. This week for #kidsinthekitchen Shaun stepped up to the plate and cooked these Fried Cinnamon Apple Rings just about by himself.

Shae and I started on our own like usual. I cut & cored the apples, Shae made the batter, cinnamon sugar and powdered sugar glaze. We had a little assembly line going and I attempted to have her add the apples to the oil but she was scared so I stepped in for that.

Shaun wandered in and immediately wanted to help. He took over at the stove and manned the frying stage. I stepped to the other side of the kitchen and let him do it. He did wonderfully with very little guidance from me. We didn’t have the Copper Crisper from New Easy so I was nervous with him being so close to a pot of hot oil but he proved himself worthy. Shae kept saying that they were doing so good they could make these all the time. I squashed that idea and made sure they understood this was a parent supervised activity.

They made a great team. Shae dried the apple rings, dipped them and Shaun fried them. Great teamwork.

These tasted just like the apple cider doughnuts we get from the orchard. The apple is still a bit firm but the cinnamon and crisp batter are warm and inviting and it’s easy to eat and eat and eat.

Ingredients

3 medium size apples, we used honey crisp but granny smith would be great
1 cup plus 1 cup complete pancake mix
1 cup water
2 tbls sugar
1/4 tsp cinnamon
1/2 powdered sugar
2-3 tsp milk
canola or vegetable oil for cooking

Directions

In a large sauce pan heat oil up to 350 degrees

Slice peeled apples into 1/2 inch thick rings. Using a small cookie cutter (or large frosting tip) remove core and seeds.

Set aside on paper towels to dry.

Mix 1 cup pancake mix & 1 cup of water till most lumps are gone, set aside.

Mix sugar and cinnamon in small bowl, set aside.

Mix powdered sugar and milk in small bowl till smooth, set aside.

When oil has come to temperature dip apple rings in remaining dry pancake mix then into prepared pancake batter. Shake excess batter off apple rings before gently dropping in oil. I had Shaun hold 1 inch of the coated apple in the oil to set before dropping in. This helped them from sticking to each other.

As they turn a golden brown gently turn them and cook the other side. The rings should be done in 3-4 minutes.

Remove and let drain on paper towels.

Sprinkle with cinnamon sugar while they are hot. Drizzle them with glaze as you serve them.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Salted Caramel Monkey Bread #recipe #streamteam

August 30, 2014 by Melissa

Breakfast is the most important meal of my day. I love having something special and delicious first thing in the morning like chocolate chip waffles or Nutella and banana pancakes. Basically I just like having chocolate and candy for breakfast. One of my favorite special breakfasts to have is monkey bread. Its essentially just biscuits cut up and covered in caramel sauce but it’s one of the most delicious things you can have. One morning this week, I decided to make it for my family. There are so few ingredients you can almost always whip some monkey bread up in the morning. This recipe is adapted from Andrea Lynn, Salted Caramel Monkey Bread.

For the caramel:

¾ cup packed brown sugar
½ stick (1/4 cup) unsalted butter
¼ cup heavy cream
¼ teaspoon sea salt, not-optional

For the monkey bread:

1 cup granulated sugar

2 teaspoons ground cinnamon

3 cans (4.5-ounce) Pillsbury buttermilk biscuits

1 cup chopped pecans (optional)

1/3 cup melted butter

I had to run to the store in the morning to get heavy cream and biscuit dough but everything else was right there in my cabinets. There are two main steps to making monkey bread, coating the biscuit pieces and making the caramel. I cut up the biscuit dough into small chunks and shook them in a mixture of white sugar and a little cinnamon. I put them in a greased bundt pan and sprinkled a little bit of the leftover sugar on top. I also added some chopped pecans for extra goodness.

In a saucepan, I mixed a 1/4 cup of butter and 3/4 cup of brown sugar and 1/4 cup of heavy cream together. Then I added a good shake of sea salt and poured the caramel sauce over the biscuits. Then I baked it at 350 for 40 minutes until the biscuits were totally cooked.

Before it cools off, you have to flip the bread out on to a plate. The caramel will have melted and pooled at the bottom and will run down the sides of the bread and harden. It looks so delicious and tastes just as good. Just wait for it to cool down a bit and pull out chunks and enjoy.

With our monkey bread in our laps, Shae and I cuddled up on the sofa and watched some My Little Pony, one of her favorite shows on Netflix. (and maybe one of the cutest cartoons ever.) I already miss spending time with her now that she’s away at school. But we will always have great cartoons to watch together.

Use #TexasPete to Spice up your Meals #FeedingAmerica

August 29, 2014 by Melissa

This is a Sponsored post written by me on behalf of Texas Pete for SocialSpark. All opinions are 100% mine.

Something happened with Rob’s palette 2years ago. He started craving super spicy foods and adding hot sauce to everything. Now when it’s time to set the table for any meal the kids are required to grab hot sauce along with any other condiments needed. Texas Pete Hot Sauce is one we’re going to try because I found this chicken wing recipe that sounds amazing.

CHA! HOISIN-GLAZED ROASTED CHICKEN WINGS

These lip-smacking, delicious, party-style chicken wings are marinated in CHA! by Texas Pete® and roasted in the oven until golden brown and delicious, then finished with an explosive CHA! hoisin glaze.

YIELD: 48 party wings

PORTION (Serving Size): 1 party wing

INGREDIENTS:

Wings

Chicken wings, fresh: 4 lbs. or 48 party wings

CHA! by Texas Pete®: 1 cup

Butter, salted: 1 stick

Salt and pepper to taste

Glaze

CHA! by Texas Pete®: 1⁄2 cup • Hoisin sauce: 3⁄4 cup

Scallions, sliced thin for garnish: 1 bunch

PREPARATION:

Marinate the chicken wings in the CHA! by Texas Pete® for 24 hours. Preheat the oven to 400 degrees Fahrenheit. After 24 hours, place the chicken wings in a large mixing bowl. Melt the stick of butter and pour over the chicken wings. Season with salt and pepper and mix well. Place the chicken wings on as many baking trays as needed, keeping space between each chicken wing and not over-crowding the pans. Roast the chicken wings in the oven for approximately 45 minutes or until golden brown, crispy, fork tender and fully cooked to an internal temperature of 165 degrees. Flip them once halfway through the cooking process so they crisp evenly on both sides. Depending upon the size of the wings, you may need to cook them for over an hour. While the wings are cooking, prepare the glaze and slice the scallions.

Mix the 1⁄4 cup of CHA! by Texas Pete® with the 3⁄4 cup of hoisin sauce and mix well. When the chicken wings are finished cooking, carefully place them into a large mixing bowl and toss them with the spicy CHA! hoisin glaze. Arrange the chicken wings on a serving platter, garnish with the sliced scallions and serve.

With football season just starting I could make these easily for a crowd and adjust the heat for mild taste buds or make them more fiery for my husband who wants heat on everything. Texas Pete is more than just hot sauce too. You can find Texas Pete Hot Sauce and condiments and ingredients to fit your own meal plan. You can also find Texas Pete Hot Sauce recipes online to try for yourself.

Choose Texas Pete to kick up so many other dishes like macaroni and cheese, tacos, ribs and even baked potatoes topped with cheese. Best of all Texas Pete will be donating $1 to Feeding America (up to a $5,000 total donation!) for every social share of THIS post.

Help get them to their goal with a little social clicky above or below. Let me know where to find your share.

How do you like to use hot sauce in recipes?

Lucky Charms Marshmallow Treats #kidsinthekitchen

August 28, 2014 by Melissa

Afterschool snacks tend to be healthy and on the small side so they don’t interfere with dinner. But there comes that moment when the kids are wanting something different than celery with peanut butter or a yogurt. That’s when the genius of Lucky Charms Marshmallow Treats happens.

I honestly think these are better than traditional Rice Krispie Treats. No more sweeter but with a different flavor because of the oat cereal. Shaun was my chef on hand this time. We got these done before Shae got home and tried to takeover. She’s bossy like that sometimes.

The ingredients list is easy, marshmallows, butter, cereal and salt. Yes salt, trust me.

Ingredients

16 oz large marshmallows (approx 1 bag plus 1 cup)
11oz box of Lucky Charms
4 tbsp butter
1/4 tsp salt

Directions

Prepare large baking dish with cooking spray and set aside.
Separate the marshmallow and cereal into their own bowls.
Sprinkle 1/3 of Lucky Charm marshmallows on the bottom of baking dish.
In a large saucepan set over medium/low heat melt butter and then add marshmallows and stir till completely melted.
Add cereal and stir till thoroughly coated. Then add remaining marshmallows and quickly stir.
Pour into baking sheet and with a plastic sandwich bag coated in cooking spray press the mixture down and shape into corners and edges.
Let cool for 10 minutes then enjoy.

Try not to indulge like Rob with his dad sized bite.

Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers, Sara at Sensibly Sara, Reesa of Momma Lew, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Turkey Pesto Meatball Sandwiches #kidsinthekitchen

August 22, 2014 by Melissa

“Mom, how about we make up our own cookie recipe for kids in the kitchen?”. That was Shae’s idea for this week’s post. I told her we needed a little more time to research existing cookie recipes to see what would work. Instead we made a family dinner that everyone loved, Pesto Turkey Meatball Sandwiches with Tomato Jam.

Who doesn’t love a meatball sandwich loaded with melted cheese and sweet and spicy tomato sauce for dipping? We do so it was a fantastic plan. We used ground turkey but any meat would work for this recipe.

I did the onion chopping because I wanted them fine but Shae worked the food processor, mixed the meat and formed them into meatballs. She wasn’t crazy about handling raw meat but she was a trooper. She even mention how much work was involved in making homemade meatballs. This is exactly why I don’t make them.

Ingredients

Meatballs

1 1/3 lb ground turkey (or any other ground meat)
1/2 cup finely chopped onion
6 button mushrooms, stems removed, finely chopped
2 tbls prepared pesto
1 crushed garlic clove
1 tsp salt
1/2 tsp pepper

Tomato Jam

2 lbs cherry tomatoes, washed
2 cloves chopped garlic
2 tbls olive oil
2 tsp sugar
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Directions

In a large saucepan over medium heat add all of the tomato jam ingredients and simmer till mixture is reduced to a thick sauce, approx 45-60 minutes.

In a large mixing bowl gently fold all of the meatball ingredients until combined.

Gently form the meat into the size you prefer, do not squeeze.

In order to maintain a good round shape you should refrigerate your meatballs before forming. We did not care about the shape so we went from bowl to pan.

In a large skillet arrange enough meatballs to fill the pan without touching and brown on all sides.

Transfer to 300 degree oven to finish cooking for 10-15 minutes.

Serve on your favorite roll, topped with cheese and tomato jam.

*When making anything meatball or meatloaf related take a small bite size amount of meat and cook in a pan to make sure seasonings are just right.

Turkey Pesto Meatball Sandwiches #kidsinthekitchen

Ingredients

1 1/3 lb ground turkey (or any other ground meat)
1/2 cup finely chopped onion
6 button mushrooms, stems removed, finely chopped
2 tbls prepared pesto
1 crushed garlic clove
1 tsp salt
1/2 tsp pepper
2 lbs cherry tomatoes, washed
2 cloves chopped garlic
2 tbls olive oil
2 tsp sugar
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Instructions

In a large saucepan over medium heat add all of the tomato jam ingredients (cherry tomatoes to red pepper flakes) and simmer till mixture is reduced to a thick sauce, approx 1 hour.
In a large saucepan over medium heat add all of the tomato jam ingredients and simmer till mixture is reduced to a thick sauce, approx 45-60 minutes.
In a large mixing bowl gently fold all of the meatball ingredients until combined.
Gently form the meat into the size you prefer, do not squeeze.
In order to maintain a good round shape you should refrigerate your meatballs before forming. We did not care about the shape so we went from bowl to pan.
In a large skillet arrange enough meatballs to fill the pan without touching and brown on all sides.
Transfer to 300 degree oven to finish cooking for 10-15 minutes.

https://lookwhatmomfound.com/2014/08/turkey-pesto-meatball-sandwiches-kidsinthekitchen.html

Shae woke up the next morning asking if there were any meatballs left. HA, no way. They couple that were left were gobbled down by Rob when he found them in the fridge floating in the leftover tomato jam. This is something we’ll make again.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Grilled Spicy Pork Kabobs #recipe

August 20, 2014 by Melissa

The key to these kabobs is the mooshu pork. It’s a type of Chinese-style pork that is very spicy. If you’re not familiar with it, moo shu pork can be a little overwhelming if you’re not used to its spice level. But don’t worry; you can adjust the spiciness by adding more or less chili powder or cumin to your kabobs before cooking them.

These are the 2nd pork chops I’ve had from Five Star Home Foods. The meat itself is great quality, little fat around the edge, great pink color and a juicy bite after it’s cooked. My problem with this meal was with size/shape inconsistencies.

This plan was supposed to be grilled pork chops on the smoker, nothing fancy. When I noticed the irregular shape of the chops I didn’t want to risk uneven cooking so I adapted. Who doesn’t love something on a stick. In fact there is a “Something On A Stick” Day, March 28th.

Anyway I cubed the chops, marinated them in a mix of chili sauce, honey, hoisin, dijon, salt and pepper and orange juice. This was what I like to call a silent meal. Not a word was spoken at the dinner table. This usually means the meal was that good that people weren’t wasting time with words and conversation. I’m glad I made as much as I did because there was NOTHING left. I make extra so Rob has something for lunch the next day but we plowed through 6 good size pork chops. I’ll be making this again.

Ingredients

6 center cut boneless pork chops (approx 6oz each)
1-2 tbls chili garlic sauce
2 tbls hoisin sauce
1 tsp dijon
1 tsp chopped garlic
2 tsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1/2 cup orange juice
2 tsp chopped chives (optional)

Directions

Trim your chops and cut onto 1-2″ cubes. In a large bowl mix all ingredients and add cubed meat and marinate for at least 2 hours.

Soak wooden skewers in water for 10 minutes and thread 5-6 pieces of meat onto each skewer. Do not attempt to remove any marinade.

On a preheated grill (or smoker) set to 400 degrees (medium high) place the kabobs onto the grates and let cook 3-4 minutes and turn over and cook for an additional 3-4 minutes until pork is firm but not dry. Top with chopped chives for a fresh finish.

Serve over jasmine rice and steamed veggies for a balanced and delicious al fresco dinner.

Spicy Grilled Pork Kabobs

Ingredients

6 center cut boneless pork chops (approx 6oz each)
1-2 tbls chili garlic sauce
2 tbls hoisin sauce
1 tsp dijon
1 tsp chopped garlic
2 tsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1/2 cup orange juice
2 tsp chopped chives (optional)

Instructions

Trim your chops and cut onto 1-2" cubes.
In a large bowl mix all ingredients and add cubed meat and marinate for at least 2 hours.
Soak wooden skewers in water for 10 minutes then thread 5-6 pieces of meat onto each skewer. (Do not attempt to remove any marinade.)
On a preheated grill (or smoker) set to 400 degrees place the kabobs onto the grates and let cook 3-4 minutes and turn over and cook for an additional 3-4 minutes.

https://lookwhatmomfound.com/2014/08/grilled-spicy-pork-kabobs-recipe.html

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These are quickly becoming a family fall favorite. What flavors do you crave in the cooler weather?

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