Tag Archives: kid friendly

RECIPE: Loaded Potato & Buffalo Chicken Bake

I absolutely LOVE any buffalo flavored and anything with lots of melted cheese on it. Why not combine the two? This fun dish is great for the kids and even better for the game day.  The buffalo chicken adds an extra kick to the loaded baked potato casserole. Serve is loaded dish with a simple side salad.

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Check out the recipe here!

What you need:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

Directions:

1. Preheat oven to 400F .

2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

3. Add the cube potatoes and stir to coat.

4. Add the potatoes to a greased baking dish. Bake for 45 min. Tossing every 15 min.

5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

6.  While the potatoes are cooking, bread chicken ( if you want) or cook diced chicken with the left over hot sauce mixture. After chicken is cooked through, set aside.

7. Around 30 minutes into cooking the potatoes- take out of oven and add chicken, cheese, bacon and diced green onions.

8. Finish baking for the rest of the cooking time. Drizzle with ranch dressing if you want 🙂

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RECIPE: Egg & Hashbrown Nests

I have always been a fan of the muffin tins, just an easy way to make smaller portions of your favorite meals. I found this recipe from A Cozy Kitchen . Easy to follow and easier to make. These little hash brown nests are great to serve for brunch.  I decided to use fresh potatoes that I shredded myself because after many variations, store brought hash browns would turn out too dry. Tip: Add a little twist to it and make it mexican inspired by adding salsa and sour cream to the top of these little muffins.

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What you need:

2 russet potatoes, peeled and shredded
1/2 teaspoon kosher salt
1 teaspoon of season salt
1 cup of crumbled bacon
1 teaspoon freshly ground pepper, divided
1/4 cup sharp cheddar cheese, shredded
8 medium eggs

Directions:

1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes and transfer them to a bowl; sprinkle with the kosher salt and seasoned salt. Gather the potatoes in the center of  a bed of paper towels removing the excess water.

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2. Preheat the oven to 400F. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.

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3. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with crumbled bacon. Bake for an additional 3 minutes.

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4. Remove from oven and then top with one egg. Bake for an additional 8 minutes, and until whites are set, but yolks still appear soft.

5. Allow to cool for 2 minutes in pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper and serve immediately.

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“Shake & Bake” Buffalo Chicken Tenders

Ill never forget the first time my mom brought home a box of the Shake and Bake from the grocery store. For some reason I thought it was the coolest thing ever! However I didn’t find it cool when my sister got to shake the chicken over me. Obviously I threw a temper tantrum. Anyways I wanted to recreate the same idea except less sodium, additives and fresher ingredients.

I am in LOVE with using corn flakes instead of bread crumbs for baked chicken breasts or tenders. They still provide a crunchy flavor to plain skinless chicken breasts just like bread crumbs. Its a healthier alternative to country fried chicken!

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What you need:

 Chicken breasts
1/2 c. panko bread crumbs
1/2 c. crushed corn flakes or Chex
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 egg whites
1/2 tsp. pepper
3 tablespoon of hot sauce
Directions:
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1. Just like when making chicken cutlets, I still used an egg mixture so the cornflakes would stick. But i added in hot sauce to the egg whites to give it a little kick! Definitely pairs well with a buttermilk ranch dressing on the side! I  soaked them in the mixture for 5 minutes before coating them.
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2. In a zip lock bag combine corn flakes, panko bread crumbs, onion powder, paprika, and salt pepper. Shake the chicken, if some chicken is not fully coated presh cornflake mixture onto chicken.
3. Cook at 400 degrees for 30 minutes or until center of chicken is no longer pink!
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Mini BBQ Cheddar Meatloaves

On a diet and looking for a way to incorporate portion control. Muffin Tins are an easy way to do so! This recipe is family friendly and perfect for all ages. Easy to make and even easier to have as leftovers. Made too much, just freeze them and reheat. Serve with mashed potatoes and veggies on the side.To cut the calories I used ground turkey instead of ground beef.

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I got this recipe idea from Kraft Foods. What great about this recipe you can customize them for whichever picky eater you have in the family. Click this link for ideas on spices and cheeses you can use for fun creations.

What you need:

1 package of ground turkey

1 egg

1/3 cup BBQ sauce

1/2 cup cheddar cheese

2 tablespoons of bread crumbs

Directions:

1. Combine the above ingredients. Mix well. Place a scoop into each greased muffin tin. Press on top and flatten each ( they do rise). Brush on some extra BBQ sauce.

2. Bake at 40 minutes at 350. Let cool for 5 minutes.

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Spicy Sausage Cheese Dip

Football season is right around the corner and this dip is a perfect snack for game day! Only four simple ingredients this dip cost me under $7 dollars to make! I paired this dip with whole grain Tortilla chips but any chip will do!

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What you need:

1 (16 oz.) package spicy/zesty sausage
1 (15 oz.) can diced tomatoes with green chiles, undrained
2 (8 oz.) packages cream cheese
1/2 cup shredded cheddar cheese

Directions:

In a large skillet over medium-high heat, cook the crumbled sausage until browned.  Drain off any excess fat.  Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce.  Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended.  Taste and adjust seasonings as necessary.  Serve warm.

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Homemade Cookie Crumble Donuts

The smell of homemade donuts from the jersey shore makes my heart and my tummy smile. Wanted to tackle my own homemade donuts. Little did I know that I could easily make them with one simple ingredient… Pillsbury Biscuits.

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What you need:

1 can of Pillsbury Buttermilk Biscuits

1 1/2 cup of vegetable oil

1 tablespoon of butter

1/2 cup of semi sweet chocolate chips

crushed cookies- I used chips ahoy.

Directions:

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1. Take each biscuit and create a small hole cut out. Place in a pan of hot oil. One minute on each side.

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2. Take donuts out of pan and let cool for 5 minutes. In a small microwave safe bowl melt butter and chocolate chips. As shown above dip one side in the chocolate glaze. Sprinkle with your favorite cookie crumbles!

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Baked Fries with Garlic Cheese Sauce

Cut the calories with these at home baked fries. Don’t feel guilty when you grab second helpings of these! The crispy crunch from the fries pairs so well with the melted garlic goodness of the cheese.

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What you need:

7-8 medium Idaho baking potatoes
2 egg whites
1 tablespoon chili powder
1 tablespoon seasoning salt
coarse sea salt to taste
2 ounces light cream cheese
a splash of milk
1 teaspoon minced fresh garlic
½ teaspoon seasoning salt
1 teaspoon oil
1 ounce good quality shredded cheese of choice- I used extra sharp white cheddar

Directions:

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1. Preheat oven to 430. Wash, clean and dry potatoes. Cut the lengthwise in half.

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2. Then cut the poatoe half three more times. You can keep the fries a long length like above or cut them in half to make them smaller.

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3. In bowl, mix together egg whites, potatoes, season salt and chili powder. Mix around to evenly coat the potatoes.

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4. In a baking pan ,spray bottom with non stick spray. Evening lay potatoes down on pan but do not pour all contents into the pan.They should be a little crispy but soft on the inside. Total bake time will be about 25-35 minutes.

For garlic cheese sauce- melt the cream cheese in the microwave for about 30 seconds. Whisk in the milk, garlic, seasoning salt, and oil until smooth. When smooth, add the cheese. Melt for another 20-30 seconds and whisk again until totally smooth, adding more milk to thin out the sauce to your desired consistency

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Asian Style Sloppy Joes

Sweet from the brown sugar, salty from the soy sauce and spicy from the hot sauce your taste buds will definitely be enjoying this meal! A spin on your typical sloppy joes!

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What you need:

One 15-ounce can tomato sauce
1/4 cup low-sodium soy sauce
1/4 cup light brown sugar
1 teaspoon minced garlic
1 teaspoon chopped ginger
1 teaspoon hot sauce
mini potato rolls – I used whole wheat to save on some cal’s
1 package of ground turkey
Directions:
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1. For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar,garlic, ginger and hot sauce until blended.
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2. In a saucepan, heat olive oil. Add onions and ground turkey. Season with salt and pepper. Cook until turkey is no longer pink.
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3. After turkey is cooked, add sauce mixture.Bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes.
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Peanut Butter Banana French Toast

We all love french toast and who doesn’t love peanut butter banana sandwiches …why not combine the two for a perfect Sunday brunch!

 

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What you need:

4 large eggs

1/2 cup heavy cream

1/2 cup packed light brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

6-8 slices bread

6 tablespoons butter (for skillet)

1 cup pure maple syrup

3 tablespoons creamy peanut butter

1 teaspoon pure vanilla extract

1/4 cup heavy cream

2-3 cups sliced bananas

 

Directions:

 

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1. For egg wash- mix together eggs, cream brown sugar, cinnamon and vanilla into a large mixing bowl. Whisk to combine. One at a time, dip each slice of bread, both sides into egg mixture. Add 1 tablespoon of butter into hot skillet to melt, swirling pan. Add egg dipped bread slice to skillet, cooking 1-2 minutes per side or until golden brown and cooked through.

 

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2. For Topping Place maple syrup and peanut butter into a skillet over medium heat. Stir to melt peanut butter into syrup. Stir in vanilla then heavy cream. Let mixture bubble for about 5 minutes, stirring often to thicken. Add sliced bananas and cook for 1 minute. Pour over french toast. Sprinkle with powdered sugar if you want.

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Loaded Cauliflower Casserole

We all love mac and cheese that’s literally loaded with not only cheese but calories too. Now that its bathing suit season we can afford to eat piles of  loaded mac and cheese in our diet well with this recipe it will subsist pasta for a vegetable that will surely have your stomach still smiling! This dish is low in carbs but still full in flavor!

What you need:

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
6 sliced bacon, cooked and crumbled
Salt & pepper to taste

Directions:

1. Preheat oven to 350

2. Steam cauliflower in a microwave safe container for 3 minutes.

2. In a medium bowl mix cheeses and heavy cream together. Add in crumbled bacon.

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3.  Mix together cheese mixture and cauliflower in a baking dish

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4. Add a little bit of extra cheddar cheese on top for the cheesey goodness. Enjoy! If you want a little extra flavor, dip in ranch dressing if you want!

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