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Salted caramel anything is the bomb!

the hungry mum

saltedCarBrown1

So simple. So quick. So very moreish and delicious. This bake ticks all the boxes and then some. I know the hip kids moved on from salted caramel a while ago (overkill and all that) but in my world whenever I present salted caramel anything the reaction is always the same – people falling over themselves to ensure they don’t miss out.

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Quinoa Salad with Chick Peas and Chopped Veggies

4 C. cooked Quinoa
1 can chick peas, drained
2 C. chopped veggies. (I used Dole Chop Salad Kit, but skipped the tortilla strips and dressing that come with the kit) that had Green Cabbage, Red Cabbage, Romaine, Kale, Carrots, and Green Onions)
1 C. dressing of choice (I used Greek Vinaigrette and creamy blue cheese (bottom of the bottles!) that I mixed with dill mustard, vinegar and sugar)

Toss all together. Refrigerate 30 minutes before serving.

Breakfast Egg and Sausage Casserole in the Crock Pot

12 Eggs
Bread (I used three Media Noche rolls – about the size of sub rolls)
2 1/2 c. shredded cheese
2 1/4 c. milk
salt
pepper
1 lb. sausage, browned and drained and cut up

Cook sausage, drain and cut up and set aside
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Liberally grease bottom and sides of crock pot with butter or margerine.
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Break bread into pieces and line bottom of crock pot. Top with half of the sausage.
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Top with half of the cheese.

Layer with bread again.
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Then sausage and then cheese.
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Beat eggs and milk seasoned with salt and pepper.
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Pour over layers in crock pot.
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Cook on low 8 hours.

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Donovan's Sour Cream Chocolate Cake with Peanut Butter Cream Cheese Buttercream Frosting (using Smittenkitchen.com recipe) for Olivia's Birthday!

Cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 2 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Donovan (my 16 year old) made this for his sister Olivia’s birthday celebration. He found the recipe on smittenkitchen.com which is one of Molly the Baker’s favorite go to websites for recipes for baking.

He topped it with mini reese’s peanut butter cups cut in half.

It was delicious and very rich! Good job, Donovan!

Jambalaya

2 lb. smoked sausage
1 c. chopped bell peppers, red yellow and green
1 c. black beans
1/2 c. chopped onions
Leftover shrimp

Cut sausage in thin slices and halve the slices. Brown in skillet coated with olive oil.

Add peppers and onion and cook until softened.
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Stir in black beans and shrimp and heat through.

Serve over rice.

I had leftover rice, black beans and shrimp. What a great way to serve it up!

Gluten Free Chorizo Enchiladas (picture of Rachel Ray's Chicken and Chorizo Spanish Enchiladas - recipe adapted)

3 packages (five links each) fresh Chorizo sausage
2 heaping Tbsp. minced garlic
2 heaping Tbsp. sofrito criollo
1 can chicken stock
2 cans diced tomatoes
2 packets taco seasoning mix
2 Tbsp. chili seasoning (in a tube sold in produce)
4 c. shredded cheese
olive oil to brown sausage
18 gluten free tortillas

Remove casing and break chorizo into small pieces. Brown using olive oil (if needed) and drain on paper towels. Mano chorizos are so greasy, you don’t need to add oil.

In remaining oil in skillet, saute garlic, sofrito, and taco seasoning 2 to 3 minutes. Add tomatoes, chicken stock , and chili. Cook 15-20 minutes. Blend with immersion blender prior to using.
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Spray lasagne pan with cooking spray. Place about 1/3 of the sauce in the bottom of dish to get ready to layer enchiladas.

Add to chorizo which has been drained and dried in your food processor. Pulse until finely chopped.

In a large bowl, mix chorizo and 3 c. shredded cheese.
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Heat tortillas a couple at a time.
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Lay out on cutting board. Place a few spoons of chorizo mixture in center and roll.
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Place in prepared lasagna pan. Continue until you have one layer.
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Spoon sauce over and repeat second layer, ending with lots of sauce!
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Any leftover chorizo mixture can be pushed down in the sides of the dish before pouring over the last layer of sauce.
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At this point, you can cover and refrigerate.

The night you are having the enchiladas, preheat oven to 400.

Place uncovered pan into oven. Cook 30-35 minutes.

Sprinkle with remaining cheese and cook 5 minutes more until melted.

I served this with yellow rice and black beans. It was a birthday celebration for my daughter Olivia, so we forgot to take a picture of a plate or the finished dish, so I had to borrow the one they had with Rachel Ray’s recipe on Food Network.

Gluten Free Sausage Breakfast Pie (Adapted from Bisquick Impossibly Easy Recipe)

2 lb. breakfast sausage, browned, crumbled and drained
1 package frozen seasoning vegetables (onion, peppers, celery, parsley)
2 c. leftover cooked rice
2 c. shredded cheese
1 c. Gluten Free Bisquick
2 c. milk
6 eggs

Brown, crumble and drain sausage in large skillet.
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Discard grease, keeping just a small amount in skillet to saute seasoning vegetables. Add in rice and mix well. Return sausage to skillet mixture. Add in 1 c. shredded cheese.
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Pour mixture into lasagne pan that has been sprayed with cooking spray.

Mix Bisquick, milk and eggs and pour over sausage mixture.

At this point, you can refrigerate for up to 24 hours.

In the morning, cook at 400 F for 35 minutes or until set. Sprinkle remaining cheese on top and cook 5 minutes more.

Chinese Chicken Meatballs (adapted from Guy Fieri's General Guy's Chicken)

Meatballs:
2 lb. ground chicken
2 Tbsp. Sofrito Criollo (peppers, onion, cilantro and garlic in a jar)
1 egg
1/2 c. bread crumbs
1 tsp. each ginger and sesame seeds
2 Tbsp. soy sauce

Mix until well blended. Form into small meatballs. Drizzle sesame oil in bottom of 13 x 9 baking dish. Place meatballs in dish. Drizzle with canola oil.
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Bake 350 F for 30-35 minutes.

Sauce:
1 tablespoon toasted sesame oil
2 tablespoons Ginger-Garlic Paste
1/2 cup chicken stock
1/2 cup low-sodium soy sauce
2 tablespoons orange juice
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
4 teaspoons mirin
2 teaspoons grated orange zest
1 teaspoon red pepper flakes
1 tablespoon cornstarch, mixed with 2 teaspoons water

Ginger-Garlic Paste:

Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You’ll need 4 tablespoons of the paste for the present recipe. Refrigerate remaining paste for up to a week or freeze for up to several months.

To make the sauce:

Heat the sesame oil in a large saute pan over medium heat. Add the ginger-garlic paste and cook until fragrant, 1 to 2 minutes. Raise the heat to medium-high and add the chicken stock, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest and pepper flakes. Simmer for 8 to 10 minutes, stirring occasionally. Add the cornstarch slurry and stir until the sauce is thickened. Pour over drained chicken meatballs in 350 F oven to marry the flavors while you make the rice.
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Serve with rice. Funny story. I decided to be a little lazy and made Rice A Roni Fried Rice (I always use half the seasonings they provide to lessen the sodium). Well, I completely forgot to add any seasoning! Luckily, I used chicken broth in addition to the water called for or the rice would have been totally tasteless! Now I have packets of asian seasonings to use in future recipes, and I stir fried the leftover rice for another night’s meal. No one complained about the plain rice. Probably because the sauce packs a lot of heat!
Top with sliced green onions and more sesame seeds.
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Leftover French Fry Casserole with Cheesy Pork Chops

4-5 c. leftover french fries
1 can broccoli cheese soup
8 oz sour cream
3/4 c. milk
2 c. shredded sharp cheddar
9 lean boneless pork chops
2 Tbsp. spice rub of choice (I used barbecue spice)
3 Tbsp. olive oil

Rub spices on pork chops and brown in skillets drizzled with olive oil.

Mix soup, sour cream and milk thoroughly.

Mix half of soup mixture with leftover fries. Place in bottom of a greased 13 x 9 pan.

Place pork chops in a single layer atop fries.

Spoon remaining soup mixture over chops.
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Cover with foil and bake at 350 F for 30 minutes.

Remove foil and sprinkle with shredded cheese.

Cook for 15 minutes more uncovered.
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I have to say, I was skeptical, but it was cheesy and yummy! I adapted this from a french fry casserole recipe calling for use of cream of chicken or cream of mushroom soup, but I had broccoli cheese on hand so I figured I’d give it a try.

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