1 lb. green beans, washed and trimmed
1 cup bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 egg whites
Line a baking sheet with parchment paper. Stir together the bread crumbs, salt, pepper, and garlic powder. Place in a shallow bowl or plate. Whisk together the egg whites until frothy.
Dip the green beans into the egg white and then roll in the bread crumbs. Place on the parchment paper in a single layer. Repeat until all the green beans are coated in bread crumbs.
Freeze until set, about 30 minutes.
Preheat the oven to 400 degrees. Bake for 15-20 minutes until green beans are nice and crispy, shaking the baking sheet once during cooking.
Zoe and I spend a GREAT weekend with Adam and the boys; Zoe is head over heels in love with her cousins Ethan and Noel. For toddler dinner on Saturday, Adam prepared a delish dinner of these cakes with a side of broccoli. He found this recipe on Weelicious, and here's the link to the recipe.
Since Zoe and I are such cheese lovers, I might experiment with a bit more cheese, perhaps parmesan. I'll let you know how the next batch with extra cheese goes.
What's your favorite toddler snack?
These are so super yummy. I made a batch of these for a potluck recently and they were devoured in minutes.
24 King's Hawaiian Rolls
1/2 pound shaved ham
12 slices Swiss cheese
3/4 stick butter
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried onions
Poppy seeds for garnish
Slice the King's Hawaiian rolls in half. Line the bottom of a 9X11 baking pans with the bottom halves of the rolls. Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.
In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour the sauce over the tops of the rolls. Sprinkle poppy seeds over the top. Cover the pan tightly with aluminum foil, and then refrigerate for at least three hours -- overnight is better.
Preheat the oven to 350 degrees. Place the covered rolls in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature.
By the way, these are also just as yummy cold -- great for lunch!
Grown Up Mac and Cheese
This is a recipe from the Neely's on Food Network. I just love them!
Gina: Pat, can you give me a little sugar for these peaches?
Pat: Honey, I'll give you sugar any time you want it.
Gina: (giggling) That's my man!
The only ingredient change I've made is to substitute gouda cheese for the blue cheese, as it tends to aggravate my allergies. But here is the original ingredient list:
4 ounces thick-sliced bacon
2 cups favorite shaped pasta: elbow macaroni, cavatappi, conchiglie, lumaconi, etc.
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Cook the bacon until crisp but not overdone. Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth.
Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes, or as I have done, a 8x10 casserole dish. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle
the bread crumb mixture over the top of the pasta.
Bake for 35 to 40 minutes in a preheated 400 degree oven, or until the sauce is bubbly and the macaroni is browned on the top.
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
2 tablespoons milk
2 cups crushed potato chips
lollipop sticks from a craft or party store, or wooden skewers
1. Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
2. Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
3. Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.
2 cups pumpkin seeds
1 cup chopped walnuts
3/4 cup raw sunflower seeds
6 T. maple syrup
1 cup dried cherries or cranberries
1/2 cup unsweetened coconut flakes
1/2 cup chopped dried pineapple
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, toss the pumpkin seeds, walnuts, and sunflower seeds in the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes. Cool the nuts completely on the pan, then add the cherries/cranberries, dried pineapple and coconut flakes, and toss to combine. Store cooled trail mix in an airtight container at room temperature.
Happy birthday, Mick Jagger!
Born: July 26, 1943
Birthplace: Dartford, England
OMG this recipe is soooo easy! Cut up string cheese, dip in skim milk, then Italian bread crumbs. Bake at 425 degrees F for 7-10 minutes. Please, I beg you, watch them carefully -- they burn just-like-that!
Ingredients: 1 container (6 oz.) Greek Gods honey flavored yogurt and 1 cup fresh blueberries.
Instructions: Stick a berry with a toothpick and dip/swirl in the yogurt cup and use a second tooth pick to push it off onto a cookie sheet covered in wax paper. Freeze. Transfer to your favorite storage container.
You know how we love Z'Tejas here in Ausitn (and have made some of the recipes from their website). We had some yummy leftover mac and cheese and some grilled chicken from our dinner there.
For some freezer treats for Zoe, I combined cut these leftovers to make mini mac and cheese bites.
2 1/2 c. leftover mac and cheese
3/4 c. grilled chicken, cut into small cubes
Preheat oven to 350 degrees. Grease mini muffin tray with cooking spray. Combine mac and cheese with chicken. Fill muffin tray, then top with bread crumbs. Cook for about 15 minutes, then cool for 15 minutes. Put in freezer bag for future use, or enjoy immediately!
1 cup flour
4 tablespoons cold butter, cut into small squares
1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese
3/4 teaspoon salt
1/4 teaspoon powdered ancho pepper
Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes. Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping. Remove from oven when crisp and just starting to brown. Let cool and serve.
1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon cumin
1/8-1/4 teaspoon cayenne
chopped fresh parsley, for garnish (optional)
Soak cashews in a bowl of water for at least three hours. Drain and rinse a few times, then drain well and place in food processor. Add remaining ingredients to food processor and puree until well-blended. The texture will be very thick. Add water, 1/4 cup at a time, until desired thickness. (To make a dip that didn’t drip, use 1/2 to 3/4 cups of water – added gradually to get the right consistency. Less water makes it edible with a fork; lots of water would turn it into salad dressing.) Sprinkle the top with freshly chopped parsley before serving.
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil
Preheat oven to 400 degrees F. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!