I was watching the Today show this morning with my kids before school and Tamron Hall was giving her favorite app of the week. Surprisingly, it is a recipe app, so I thought I'd share it with you today.
(Here's the link to the Today Show segment about the Foodgawker app available at the Apple App Store and on Foodgawker.com...
http://www.today.com/tech/tamrons-favorite-app-fixes-her-major-grilled-cheese-craving-2D79452355)
Friday, March 28, 2014
From Our Recipe Box to Yours...
This week I thought we'd try something different. My husband's family has members with Celiac's disease and I've been hearing lots and lots about being gluten free and how bad white/wheat flour is for you anyway. So, here's to trying new things for all the right reasons:).
Taken from a book on our shelves...Eat Like a Dinosaur: Recipe & guidebook for gluten-free kids Written by The Paleo Parents
Fool's Gold (Chicken Nuggets)
Ingredients:
3 chicken breasts, deboned and skinned
2 C. almond flour
2 T. arrowroot powder
2 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. dry mustard
1/8 tsp. black pepper
3/4 C. olive oil
Instructions:
1. Cut chicken into 1 inch by 1 inch chunks. 2. Mix flour, arrowroot powder, and spices together in bowl with a fork or whisk. 3. Pour olive oil into a separate bowl. 4. Dip each chicken piece in the oil and then roll in the flour mixture. 5. Place nuggets on baking sheet and bake for 15-20 minutes at 400 degrees, flipping halfway through. 6. When done, the crust will be golden brown and juices will run clear.
A Note from the authors: One of the things our boys always want and miss is chicken nuggets. We went into our kitchen laboratory and came up with this fun way to make chicken nuggets with healthy ingredients so that their daydreams about nuggets could come true. We like to keep a cooked batch in the freezer so that Uncle Andrew has something easy to heat up for the boys when he babysits. We love these with our Southwestern Pineapple Sauce.
Taken from a book on our shelves...Eat Like a Dinosaur: Recipe & guidebook for gluten-free kids Written by The Paleo Parents
Fool's Gold (Chicken Nuggets)
Ingredients:
3 chicken breasts, deboned and skinned
2 C. almond flour
2 T. arrowroot powder
2 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. dry mustard
1/8 tsp. black pepper
3/4 C. olive oil
Instructions:
1. Cut chicken into 1 inch by 1 inch chunks. 2. Mix flour, arrowroot powder, and spices together in bowl with a fork or whisk. 3. Pour olive oil into a separate bowl. 4. Dip each chicken piece in the oil and then roll in the flour mixture. 5. Place nuggets on baking sheet and bake for 15-20 minutes at 400 degrees, flipping halfway through. 6. When done, the crust will be golden brown and juices will run clear.
A Note from the authors: One of the things our boys always want and miss is chicken nuggets. We went into our kitchen laboratory and came up with this fun way to make chicken nuggets with healthy ingredients so that their daydreams about nuggets could come true. We like to keep a cooked batch in the freezer so that Uncle Andrew has something easy to heat up for the boys when he babysits. We love these with our Southwestern Pineapple Sauce.
From Our Recipe Box to Yours...
These looked so fun and Easter is getting closer....
Easter Cookies
I made these for the class party. They were really easy. Cut slice-and-bake sugar cookies. Roll into a ball. Place in muffin tin. Cook according to package. They come out in these perfect nest shapes. Add a little green frosting and robins’ eggs for the finishing touch!
Monday, March 24, 2014
Book Trailer Monday...
These two books came across my desk today....Interesting concept to write the same story with a young adult version/twist and an adult version/twist. I don't know which one I am more interested in reading.
Friday, March 21, 2014
From Our Recipe Box to Yours....
Hi all! It is Friday and it is still Lent. We had a staff meeting this morning and I needed to make treats to share. My signature treat is usually something to do with eggs. So, I went searching for meatless egg casserole recipes. I was looking for something with a little Wow! since it couldn't have meat...
Here's what I made...then I'll tell you what I did.
Bubble Up Breakfast Casserole
(Printable Recipe)
1 lb sausage, cooked and crumbled
1 can Grands Jr Butter tasting biscuits (10 count)
6 eggs
1 1/4 cup milk
8 oz Velveeta, cubed
1 cup shredded mozzarella
1/4 tsp garlic powder
salt
pepper
Preheat oven to 350 degrees.
Lightly spray a 9x13-inch pan with cooking spray. Quarter biscuits and place in pan. Top with cooked sausage, Velveeta and mozzarella. Whisk together eggs, milk, garlic powder, salt and pepper. Pour over cheese and biscuits.
Bake 30-45 minutes, until golden brown. Allow to cool for 5-10 minutes before serving.
Now...what I did....Instead of using Velveeta, I had a jar of Tostitoes cheese dip in my refrigerator, so I used approximately 8 oz. of that. Then, instead of the garlic powder, I used cajun seasoning and I added about 1 tsp. Then, of course, I left out the sausage. I wanted to add broccoli, but couldn't find any, so I drained a 10 oz. can of tomatoes and green chilies and added that along with some yellow pepper that I cut up and fried in butter first.
I believe everyone here at work agreed that it was quite flavorful and quite good. I will make this again! And maybe even add meat next time:). But, for sure, I'll keep adding the Tostitoes cheese dip! That was my favorite part!
Here's what I made...then I'll tell you what I did.
Bubble Up Breakfast Casserole
(Printable Recipe)
1 lb sausage, cooked and crumbled
1 can Grands Jr Butter tasting biscuits (10 count)
6 eggs
1 1/4 cup milk
8 oz Velveeta, cubed
1 cup shredded mozzarella
1/4 tsp garlic powder
salt
pepper
Preheat oven to 350 degrees.
Lightly spray a 9x13-inch pan with cooking spray. Quarter biscuits and place in pan. Top with cooked sausage, Velveeta and mozzarella. Whisk together eggs, milk, garlic powder, salt and pepper. Pour over cheese and biscuits.
Bake 30-45 minutes, until golden brown. Allow to cool for 5-10 minutes before serving.
Now...what I did....Instead of using Velveeta, I had a jar of Tostitoes cheese dip in my refrigerator, so I used approximately 8 oz. of that. Then, instead of the garlic powder, I used cajun seasoning and I added about 1 tsp. Then, of course, I left out the sausage. I wanted to add broccoli, but couldn't find any, so I drained a 10 oz. can of tomatoes and green chilies and added that along with some yellow pepper that I cut up and fried in butter first.
I believe everyone here at work agreed that it was quite flavorful and quite good. I will make this again! And maybe even add meat next time:). But, for sure, I'll keep adding the Tostitoes cheese dip! That was my favorite part!
Tuesday, March 18, 2014
Friday, March 14, 2014
From Our Recipe Box To Yours.....
I made this tonight and they were yummy!!! (Another fun idea for Fridays in Lent)
Dads work hard to keep us healthy and happy – so when Father's Day comes around, we owe them a little something extra. That's the thinking behind Pioneer Woman Ree Drummond's menu, which features an appetizer, entrées, a side and dessert that will fill his belly – and warm his heart.
Drummond, who runs a popular blog about her life in the country and the hearty fare she serves her family, picked five recipes that her husband, Ladd, particularly likes. Since the way to a man's heart is through his stomach, read on to find inspiration from these delicious dishes.
• 4 cups vegetable or canola oil
• 2 cups all-purpose flour
• 6 eggs
• ½ cup half-and-half
• 2 cups seasoned breadcrumbs
• 12 frozen beef ravioli
• 12 frozen cheese ravioli
• ¼ cup shredded Parmesan cheese
• 1 Tbsp. minced fresh parsley
• 2 cups jarred marinara sauce, heated
1. Heat the oil in a medium-sized pot over medium-high heat. Bring the temperature to 400 degrees. (The temperature will lower once the frozen raviolis are dropped in.)
2. Place the all-purpose flour in a dish, then whisk together the egg and half-and-half in a separate dish. Pour the breadcrumbs into a separate dish.
3. Grab the ravioli (they should be frozen solid), and one at a time, drop them into the egg mixture. Quickly dredge them in the flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set aside on a plate, repeating until they're all coated.
4. Three or four at a time, drop the breaded ravioli into the oil and fry for 2 to 3 minutes, or until the surface is golden brown and the filling is hot. Remove, and drain them on a paper towel.
5. Transfer the ravioli to a serving platter with the marinara sauce and sprinkle on the Parmesan and the parsley. Dig in immediately!
Drummond, who runs a popular blog about her life in the country and the hearty fare she serves her family, picked five recipes that her husband, Ladd, particularly likes. Since the way to a man's heart is through his stomach, read on to find inspiration from these delicious dishes.
FOOD NETWORK
Toasted Ravioli
Makes 24 ravioli• 4 cups vegetable or canola oil
• 2 cups all-purpose flour
• 6 eggs
• ½ cup half-and-half
• 2 cups seasoned breadcrumbs
• 12 frozen beef ravioli
• 12 frozen cheese ravioli
• ¼ cup shredded Parmesan cheese
• 1 Tbsp. minced fresh parsley
• 2 cups jarred marinara sauce, heated
1. Heat the oil in a medium-sized pot over medium-high heat. Bring the temperature to 400 degrees. (The temperature will lower once the frozen raviolis are dropped in.)
2. Place the all-purpose flour in a dish, then whisk together the egg and half-and-half in a separate dish. Pour the breadcrumbs into a separate dish.
3. Grab the ravioli (they should be frozen solid), and one at a time, drop them into the egg mixture. Quickly dredge them in the flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set aside on a plate, repeating until they're all coated.
4. Three or four at a time, drop the breaded ravioli into the oil and fry for 2 to 3 minutes, or until the surface is golden brown and the filling is hot. Remove, and drain them on a paper towel.
5. Transfer the ravioli to a serving platter with the marinara sauce and sprinkle on the Parmesan and the parsley. Dig in immediately!
Tuesday, March 11, 2014
A Book Trailer for Tuesday....
My co-worker, Janette, came to work one day and said, "This is a fantastic book! I think everyone/every kid should read it!"
)
)
Friday, March 7, 2014
From Our Recipe Box to Yours....
I thought since it was Lent and there are a lot of people out there abstaining from meat on Fridays, I'd include some recipes with fish. I, myself, am not a big fish eater, consequently these family friendly recipes made from fish sticks seemed like the lesser of evils.:) I'll try and include some recipes with "real" fish later during Lent. For now, let's break into this season of Lent with these....
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
1 avocado, peeled and mashed until creamy
4 teaspoons sour cream
1 tablespoon lemon juice
4 corn tortillas
1 cup shredded cheese blend, use your favorite
1 cup cabbage, shredded *
Directions: Bake fish sticks at 425 degrees for 12-15 minutes until heated through and crispy. In a bowl, mix avocado, sour cream and lemon juice until creamy. Heat up tortillas, spread the avocado cream in the center, then add cheese, 2 fish sticks and then top with cabbage.
*We tripled the recipe with our hungry crew. As a variation we added diced tomato to the avocado cream and skipped the shredded cabbage on top.
I haven't had a chance to try the rest of the recipes sent by Van de Kamp’s and Mrs. Paul’s Seafood yet, but I've included below in case you are interested. Let me know if you end up making one!
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 Taco-sized Flour Tortillas
4 pieces, Cheddar Cheese (or use your favorite)
4 tablespoons ketchup
Directions: Bake the fish sticks according to package. Heat up the tortillas so they’re nice and toasty. Add 1 cheese slice in the center of each tortilla. Spread the ketchup around tortilla, add 2 fish sticks on top of the cheese, fold and roll the tortilla around the fish stick.
Ingredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked & chopped
1 box, Macaroni & Cheese (use your favorite)
1 tablespoon, milk
1 tablespoon, butter
1 tablespoon ketchup
1 small tomato, diced
Directions: Bake the fish sticks according to package. Boil the macaroni until desired doneness. Strain and move to large mixing bowl. Mix cheese sauce, milk, butter, ketchup and tomatoes with the macaroni. Chop up Fish Sticks. In 2 bowls, evenly divide the macaroni and cheese, then top with the chopped fish sticks.
Ingredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks
1 can refrigerated Crescent Rolls
4 teaspoons mustard
1 tablespoon butter, melted in microwave
Directions: Preheat oven to 375 degrees. Separate the crescent roll dough into 4 pieces. Place a fish stick on the wide end of each roll. Add a teaspoon of mustard to each fish stick. Roll up the fish sticks so most of the fish stick is covered in the dough. Brush the dough with the melted butter. Place on a baking sheet and bake for 15 minutes or until golden brown.
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked and chopped
4 Iceberg Lettuce Leaves, use ones that are more cupped shaped
2 tablespoons honey
2 tablespoons soy sauce
Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.
Ingredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 slices of bread or bun, use your favorite
1 tablespoon hot sauce
1 tablespoon ketchup
2 slices Cheddar cheese
1 small tomato, sliced
Directions: Bake the fish sticks according to package or until heated through and crispy. Toast the bread slices. In a small bowl, mix the hot sauce and ketchup together. Spread equally on the bread slices. Now build your sandwiches. Add the 3 fish sticks, cheese and tomato slices. Plate and serve.
Ingredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
2 slices of bread (use your favorite)
1 tablespoon mayonnaise
1 tablespoon relish
2 slices Jack cheese
Directions: Bake the fish sticks according to package or until heated through and crispy. Keep toaster on. Lay bread slices flat. Mix the mayonnaise and relish together and spread evenly onto both slices. Add 3 fish sticks to each slice, line up side by side. Lay a piece of cheese over each set of fish sticks. Bake until bread is crispy and cheese is melted.
Taken from this blog...http://andtwinsmake5.blogspot.com/2010/02/yum-family-friendly-fish-recipes-for.html
FISH STICK TACOS WITH AN AVOCADO CREAM
Yields 4 TacosIngredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
1 avocado, peeled and mashed until creamy
4 teaspoons sour cream
1 tablespoon lemon juice
4 corn tortillas
1 cup shredded cheese blend, use your favorite
1 cup cabbage, shredded *
Directions: Bake fish sticks at 425 degrees for 12-15 minutes until heated through and crispy. In a bowl, mix avocado, sour cream and lemon juice until creamy. Heat up tortillas, spread the avocado cream in the center, then add cheese, 2 fish sticks and then top with cabbage.
*We tripled the recipe with our hungry crew. As a variation we added diced tomato to the avocado cream and skipped the shredded cabbage on top.
I haven't had a chance to try the rest of the recipes sent by Van de Kamp’s and Mrs. Paul’s Seafood yet, but I've included below in case you are interested. Let me know if you end up making one!
FISH STICKS IN A BLANKET
Yields 4 BlanketsIngredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 Taco-sized Flour Tortillas
4 pieces, Cheddar Cheese (or use your favorite)
4 tablespoons ketchup
Directions: Bake the fish sticks according to package. Heat up the tortillas so they’re nice and toasty. Add 1 cheese slice in the center of each tortilla. Spread the ketchup around tortilla, add 2 fish sticks on top of the cheese, fold and roll the tortilla around the fish stick.
CRUNCHY FISH STICKS OVER MAC & CHEESE
Serves 2Ingredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked & chopped
1 box, Macaroni & Cheese (use your favorite)
1 tablespoon, milk
1 tablespoon, butter
1 tablespoon ketchup
1 small tomato, diced
Directions: Bake the fish sticks according to package. Boil the macaroni until desired doneness. Strain and move to large mixing bowl. Mix cheese sauce, milk, butter, ketchup and tomatoes with the macaroni. Chop up Fish Sticks. In 2 bowls, evenly divide the macaroni and cheese, then top with the chopped fish sticks.
ZESTY FISH STICK CRESCENT ROLLS
Yields 4 RollsIngredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks
1 can refrigerated Crescent Rolls
4 teaspoons mustard
1 tablespoon butter, melted in microwave
Directions: Preheat oven to 375 degrees. Separate the crescent roll dough into 4 pieces. Place a fish stick on the wide end of each roll. Add a teaspoon of mustard to each fish stick. Roll up the fish sticks so most of the fish stick is covered in the dough. Brush the dough with the melted butter. Place on a baking sheet and bake for 15 minutes or until golden brown.
SWEET & SALTY FISH STICK LETTUCE CUPS
Yields 4 Lettuce CupsIngredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked and chopped
4 Iceberg Lettuce Leaves, use ones that are more cupped shaped
2 tablespoons honey
2 tablespoons soy sauce
Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.
FISH STICK SANDWICH WITH SPICY KETCHUP
Serves 2Ingredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 slices of bread or bun, use your favorite
1 tablespoon hot sauce
1 tablespoon ketchup
2 slices Cheddar cheese
1 small tomato, sliced
Directions: Bake the fish sticks according to package or until heated through and crispy. Toast the bread slices. In a small bowl, mix the hot sauce and ketchup together. Spread equally on the bread slices. Now build your sandwiches. Add the 3 fish sticks, cheese and tomato slices. Plate and serve.
FISH STICK MELTS
Yields 2 MeltsIngredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
2 slices of bread (use your favorite)
1 tablespoon mayonnaise
1 tablespoon relish
2 slices Jack cheese
Directions: Bake the fish sticks according to package or until heated through and crispy. Keep toaster on. Lay bread slices flat. Mix the mayonnaise and relish together and spread evenly onto both slices. Add 3 fish sticks to each slice, line up side by side. Lay a piece of cheese over each set of fish sticks. Bake until bread is crispy and cheese is melted.
Taken from this blog...http://andtwinsmake5.blogspot.com/2010/02/yum-family-friendly-fish-recipes-for.html
Thursday, March 6, 2014
Thoughts on a Thursday...
Have you read a book lately that was just AWESOME? Did you tell anyone about it? I recently read book 2 of the Sarah Maas Throne of Glass trilogy, Crown of Midnight and let me tell you it was AWESOME! I mean like better than book 1 AWESOME! If you are a fan of fantasy, magic, fairies, kings and queens, at all, you should read it!! But, be sure and read Throne of Glass (book 1) first, and then keep going right on to Crown of Midnight's AWESOMENESS!
If you think I am overusing AWESOME, you are right. I really did think the book was AWESOME, but I also want to tell you about something else that is AWESOME. We have a new project that is called AWESOME BOX going on. What it is....First of all, there is a website...http://waverly.awesomebox.io/
that you can visit and check out all of the titles we and other patrons think are just AWESOME!!! This will give you a new avenue to find more AWESOME books to read. Second, when you have read a book that you think is AWESOME, we want you to tell us about it! When you return it there will be a box labeled AWESOME on the counter for you to drop it in and then we can add your AWESOME titles to the website! If you can't find the box, tell a librarian about your AWESOME read so we can all enjoy the AWESOMENESS!!!
And that's about it. Isn't it AWESOME?:)
Go out and read and bring us some of your AWESOME to share.
If you think I am overusing AWESOME, you are right. I really did think the book was AWESOME, but I also want to tell you about something else that is AWESOME. We have a new project that is called AWESOME BOX going on. What it is....First of all, there is a website...http://waverly.awesomebox.io/
that you can visit and check out all of the titles we and other patrons think are just AWESOME!!! This will give you a new avenue to find more AWESOME books to read. Second, when you have read a book that you think is AWESOME, we want you to tell us about it! When you return it there will be a box labeled AWESOME on the counter for you to drop it in and then we can add your AWESOME titles to the website! If you can't find the box, tell a librarian about your AWESOME read so we can all enjoy the AWESOMENESS!!!
And that's about it. Isn't it AWESOME?:)
Go out and read and bring us some of your AWESOME to share.
Monday, March 3, 2014
Book Trailer Monday...
Here's something different....a collection of short stories that just looked hilarious when I was entering it into our system.
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