One of our favorite weeknight (or lazy weekend day) activities is to watch cooking shows. Our current favorites are any baking championship, Chopped, and Iron Chef. The boys are so inspired by the shows that they are more willing to try new foods, and have come up with ideas of their own. Hence, J’s latest concoction; eggs on a waffle.
He declared he wanted to make eggs on a waffle one night during Iron Chef Gauntlet and, of course, remembered this the next morning:
And he helped make it as well! My hope is that when the boys go to college they’ll have a stack of food items and recipes they can make on their own. Eggs are a good start.
As you can see J was quite pleased with his finished eggs on a waffle. He decided that he likes eggs “a little bit”. Next time he wants to make the waffles from scratch, too, so we’re off to the kitchen again!
We splurged on our Saturday night dinner cooking and upgraded our typical tuna or salmon (from the can) to fresh crab cakes. I kept it really simple to focus on the crab, only panko, eggs, fresh chopped parsley, lemon zest, and a bit of salt & pepper. I only mixed enough of the extra five ingredients to hold the crab together. Then I fried it in a bit of canola oil (about 4 minutes per side), and we served it on fresh bib lettuce and arugula (from our garden!). It was amazing! So tasty. And I made honey rolls to go on the side:
A delicious Saturday night dinner! And we watched a Saturday storm roll in and debated if the power was going to go out while we ate every last bite!
This is going to quickly become my go to summer dish! It’s so simple and tasty!
1lb uncooked, peeled, and deveined shrimp
The kernels from 4 ears of corn
1 container of grape tomatoes
1 bunch of arugula
salt, pepper, olive oil
Preheat oven to 400 degrees. Combine shrimp, corn, tomatoes in a large bowl and toss with salt, pepper, and olive oil. Pour out onto a large foil lined pan. Roast 15-20 minutes until shrimp is cooked through and tomatoes begin to burst. Remove from oven and toss on pan with arugula. Serve with warm, crusty bread. (See tips below!)
Tips: Slice tomatoes in half to cut down cooking time (and chance of spraying the tomato across the room). If you want to roast the veggies longer than the shrimp, place them in the oven 5-10 minutes before adding the shrimp. Need to make it even easier? Use frozen corn.
The boys declared this their favorite trail mix, ever, so I figured I better remember what I made for next time. My idea was simple, grab items from the pantry that were not chocolate or cheese covered, and would be both a treat and something filling.
Other items on our list for future trail mix is dried fruit, white chocolate chips, and granola clusters! They definitely enjoyed their snacks on the trail!
This meal is really about the potatoes, friends. I have been trying for years to convince the boys that oven cooked potatoes are as good as french fries from the bag. They never believed me. Until now! So I whipped up a batch of taco potatoes (two large russet potatoes were plenty for my family, so adjust accordingly), and served it with store bought rotesserie chicken. I used our taco seasoning for the potatoes. I topped it with BBQ sauce (however, you could do ranch or sour cream), and sprinkled it with cilantro. The boys ate it up, and asked for seconds. Mission accomplished.
This is the easiest dessert to make, and so delicious! A bag of frozen cherries, a Meyer lemon, some pantry ingredients, and an hour of bake time is all it takes!
12 oz frozen cherries (pitted)
1/3 cup flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 stick of unsalted butter diced
1 Meyer lemon
Pinch kosher salt
Preheat oven to 350 degrees. Spray a 8 x 8 glass pan with canola oil. Spread cherries in bottom of pan. Grate Meyer lemon peel over top of cherries, and then squeeze juice over cherries. In a medium bowl combine, flour, sugar, salt, then mix in cold butter until it resembles sand. Place bowl with combined ingredients in fridge for five minutes then spread over top of cherries. Place in oven and bake for one hour or until bubbly. Let cool for five minutes (it’ll be super hot!) and serve with ice cream.
I made this as our side dip for dinner on Saturday night. It’s not easy to find a dip that my whole family can and will eat. I served it with pita chips and the boys ate it up! It has a guacamole quality to it, but without the salsa. Here’s the recipe!
1 can white beans, drained and rinsed
1 tsp kosher salt (more to taste)
1 small bunch cilantro
1/4 cup olive oil
Place all ingredients in a food processor, pulse until smooth. Taste and adjust seasoning as necessary!
So the boys’ favorite new spaghetti sauce is…
Herb filled! A requested spaghetti on Friday night and I obliged with this quick recipe. A couple springs of fresh rosemary, basil, thyme, oregano, parsley, a can of tomato sauce, a can of diced tomatoes, tbs of tomato paste, a sprinkle of garlic powder, pepper, and kosher salt.
Blend it all up:
And of course I forgot to take a picture of anything else. I cooked it over low to medium heat for a good thirty minutes while we prepped everything else. And it was awesome! Definitely on our rotation.
Over Spring Break the boys and I made a smoothie. Then they asked for one the next day. And the next day. And then we were headed to the store to buy kefir, and frozen fruit, nuts, and such. Most of my ideas come from Weelicious’ awesome chart.
And I’ve found that I can put in pretty much any kind of tasty goodness in a smoothie and they’ll drink up!
Our favorite combinations right now are:
Oranges-Peaches-Hemp Seed-Vanilla Honey Kefir-Walnut-Unsweetned Coconut Milk
Raspberries-Blueberries-Strawberries-Vanilla Honey Kefir-Unsweetened Cocoa Powder-Chia Seeds-Unsweetned Coconut Milk
Peaches-Flax Seed-Cashews-Strawberry Honey Kefir-Milk
I’m planning on expanding their palate by adding veggies and other yogurt flavors soon!
This is literally the easiest cookie recipe you’ll ever make. The boys absolutely loved them and they still have a cake like quality after a few days. If they last that long!
The boys took turns mixing…
Here’s the recipe!
1 box funfetti cake mix
1/3 cup canola oil
Preheat oven to 350 degrees. Stir all ingredients until combined. Scoop out tablespoon size portions and place on cookie sheet an inch apart. Bake for 6 minutes then rotate the pan and cook for an additional 2-3 minutes until edges are slightly golden. Cool for 2 minutes on pan and then remove to a wire rack to cool completely.
And if you want to make cookie sandwiches, after the cookies are cooled put a layer of funfetti frosting in between two cookies and roll in the accompanied sprinkles.