Toasted Grilled Cheese Sandwich

Today, Lily-Rose and Grandma make a toasted grilled cheese sandwich with chicken and pickles! It’s a classic treat that’s kid-tested and approved!

Toasted Grilled Cheese Sandwich

Toasted Grilled Cheese Sandwich

Course Sandwiches
Servings 2
Calories 528 kcal

Ingredients
  

  • 4 slices bread
  • 2 tbsp butter, room temperature
  • 4 slices American cheese
  • 4 slices chicken breast
  • 6 pickle slices

Instructions
 

  • Spread one side of each piece of bread with a thin layer of butter.
  • Place two slices of bread, butter side down, in a skillet or griddle.
  • Cover each piece of bread with one slice of cheese and two slices of chicken.
  • Lay 3 pickle slices on each sandwich and cover with another piece of cheese.
  • Top the sandwiches with the last two pieces of bread, butter side up.
  • Place the skillet on the stovetop and turn the heat to medium.  Fry until the bottom of the sandwich is browned and flip.  Cook the other side until it’s brown and remove from heat.
  • Serve immediately.
  • Hack:  Feel free to use your favorite cheese and/or sliced meat or whatever you have on hand!
  • Hack:  Store any leftovers in the refrigerator for up to 5 days.  Reheat in a skillet, oven or toaster oven.
Keyword American cheese, brunch, childrens recipes, cooking video, grilled cheese, kid friendly, kids recipe, Lily Rose Kindergarten Cook, lunch, sandwich, toasted cheese

Ever wonder how (or why) grilled cheese became the All-American sandwich? Click here to find out!

Suggestion:  Pair this with pasta salad or homemade tomato soup for a delicious lunch!

Tie Dye Birthday Cake

Who says you have to choose between fun and flavor? This tie dye birthday cake is made with butter and egg yolks, making it super moist and rich!

Tie Dye Birthday Cake

Tie Dye Birthday Cake

Course Dessert
Servings 6
Calories 360 kcal

Ingredients
  

  • ¾ cup + 2 tbsp flour*
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 tbsp sour cream, room temperature
  • 2 tbsp heavy cream, room temperature
  • ½ cup butter, room temperature (1 stick)
  • ¾ cup sugar
  • 4 egg yolks, room temperature
  • 2 tsp sugar
  • Food colorings of your choice

Instructions
 

  • Preheat the oven to 350℉.  Grease and flour 1 8” round pan.
  • Whisk flour, cornstarch, baking powder and salt together in a small bowl. Set aside.
  • Combine sour cream and cream together and set aside.
  • Put butter and sugar in the bowl of a stand mixer, fitted with the beater paddle.  Beat together on high speed for 3 full minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
  • Turn the mixer down to medium-high speed. Add egg yolks and vanilla and beat until well blended.
  • Add about ⅓ of the dry ingredients and ½ of the sour cream mixture and beat on low speed until combined. Add ⅓ more of the dry ingredients and the rest of the sour cream mixture and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. 
  • Divide the cake batter evenly among 4 or 5 small bowls (depending on how many colors you’re using). Stir food coloring into each bowl--1 drop at a time--until the desired intensity of each color is reached. Keep in mind that the cake will bake to a lighter shade than the batter.
  • Drop tablespoonfuls of batter randomly into the prepared cake pan.
  • To make the tie-dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top springs back when lightly tapped. The internal temperature should read 210°F.
  • Cool 15 minutes before turning out onto cooling racks.
  • Cool cake completely.  Frost and/or decorate according to your preferences.   
  • *Or use one cup of cake flour
  • Hack:  Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.  
Keyword baked dessert, birthday cake, cake, dessert, tie dye, yellow cake

I don’t know who came up with the fantastic idea of tie-dying food but the practice of dying clothes has been around for centuries.  Dying (and tie-dying) became popular in the early 20th century as a way of extending the usefulness of faded fabrics.  Tie-dying arose as a fashion statement in the 60s hippie movement and has remained popular ever since!

Suggestion:  Use the leftover egg whites to make macarons!

Chinese Sweet and Sour Spare Ribs

Chinese Sweet and Sour Spare Ribs

Yuhong is here, once again, to put her spin on juicy, falling-off-the-bone Chinese sweet and sour spare ribs.  You can finish them in the oven or on the grill!

Sweet and Sour Spare Ribs

(Courtesy: Yuhong Sun)
Course Main Course
Cuisine Chinese
Servings 4
Calories 753 kcal

Ingredients
  

  • lb pork loin back rib
  • 2 tbsp cooking wine

Glase

  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp crushed chili pepper (or to taste)
  • 2 tbsp sweet bean sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp sugar
  • 4 cloves garlic, crushed
  • 1” knob fresh ginger, crushed

Instructions
 

  • Cut ribs into 3 sections.
  • Place ribs in a large saucepan and cover with cold water. Add wine.
  • Bring the water to a boil, drain and rinse ribs.
  • Put the ribs into an instant pot, cover with water and cook for 50 minutes. Alternatively, you can simmer them in a large pan on the stovetop for 1 hour.
  • Mix ingredients for the sauce and set aside.
  • Preheat oven to 350℉ (380℉ for crispier ribs)
  • Line a baking pan with aluminum foil and lay ribs in the pan in a single layer.  Brush both sides with the cooking sauce. 
  • Bake for 10 minutes, turning once.
Keyword asian cooking video, Asian cuisine, Asian food, barbecue, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, Instant Pot, instructional video, pork, spare ribs, Traditional Asian Food, Traditional Chinese Food

While ribs are notorious for being high in fat and calories, it’s not all bad news.  They also contain a healthy dose of necessary nutrients so count them in for the occasional treat!

Suggestion: Serve these at your next picnic or barbecue with this creamy potato salad!

Teriyaki Marinanded Pork Chops

These teriyaki marinanded pork chops are super easy and cook in less than 10 minutes! They can marinade for up to 5 days, which makes dinner prep even easier!

Teriyaki Marinanded Pork Chops

Teriyaki Marinanded Pork Chops

Course Main Course
Servings 2
Calories 270 kcal

Ingredients
  

  • 2 4-oz thin cut pork chops
  • 1 tbsp vegetable oil

Marinade:

  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp honey
  • ¼ tsp ground ginger
  • ¼ tsp sesame oil
  • Pinch of garlic powder

Instructions
 

  • Lay pork chops in a single layer in a small pan or sealable plastic bag.
  • Mix marinade, heating in the microwave or on the stove, if necessary, to melt and blend ingredients.  
  • Cool marinade, if necessary, and pour marinade over pork chops.
  • Refrigerate and marinate pork chops for 6 hours or up to 5 days, turning occasionally.
  • Heat oil over medium heat.  Brown pork chops for 3 minutes, turn and brown for 3 more or until chops reach an internal temperature of 145°F
Keyword easy, fast and easy, main course, marinade, pan seared, pork chop, teriyaki

 

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Serve with sweet potato apple butter casserole!

Homemade Poultry Seasoning Mix

This recipe is a quick and easy way to make homemade poultry seasoning mix in a pinch. It’s a great alternative to store-bought!

Homemade Poultry Seasoning Mix

Homemade Poultry Seasoning Mix

Course Seasoning
Servings 1 tsp
Calories 5 kcal

Ingredients
  

  • tsp ground dried sage
  • tsp dried thyme
  • 1 tsp dried marjoram
  • ¾ tsp dried rosemary
  • ¾ tsp ground nutmeg
  • ½ tsp black pepper

Instructions
 

  • Measure out all ingredients into a small container.  
  • Mix well and store tightly covered away from heat and light.
Keyword barbecue, chicken seasoning, marjoram, nutmeg, pork seasoning, poultry seasoning, ribs, rosemary, rub, sage, seasoning mix, spices, stuffing seasoning, thyme, turkey seasoning, vegan seasoning, vegetarian seasoning

Did you know? Poultry seasoning is a good source of nutrients, including Vitamin K, Vitamin B6, Calcium, Iron and Manganese!

Suggestion:  Poultry seasoning is not just for poultry!  I use it in this recipe for pork chops with apple butter and onions!

Traditional Wedding Cake Frosting

This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!

Traditional Wedding Cake Frosting

Traditional Wedding Cake Frosting

Course Dessert
Servings 14
Calories 133 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ½ tsp salt dissolved in 1 teaspoon warm water
  • 1 tsp vanilla*
  • ½ tsp almond extract**
  • ¼ cup water
  • 4 cups confectioners' sugar, divided
  • Food coloring, optional

Instructions
 

  • Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
  • Beat on low speed until well blended.  Turn the mixer speed to high and beat for 10 minutes.
  • Shut the mixer off and add the rest of the confectioners' sugar.  Beat on low speed until well blended, adding more water if needed to reach desired consistency. 
  • With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
  • *Use clear vanilla extract for a bright white frosting.
  • **Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
  • Hack:  Leftovers can be stored in the refrigerator for up to 3 months.
  • Note: This recipe will frost one 8" or 9" single-layer cake.
Keyword buffet, dessert, easy, frosting, homemade frosting, party food, picnic food, traditional, wedding cake, white frosting

Did you know?  The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels.  Check out some other fun facts about wedding confections here!

Asian Coleslaw With Ramen Noodles

Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish.  It’s low in calories and fat as well as being a handy “make-ahead” salad!

Asian Coleslaw With Ramen Noodles

Asian Coleslaw With Ramen Noodles

Course Salad
Servings 4
Calories 192 kcal

Ingredients
  

  • ½ head cabbage, shredded (4 cups)
  • 1 carrot, shredded
  • 1 bunch green onions, sliced
  • 1 block of ramen noodles, uncooked (2 oz)
  • Toasted sesame seeds (optional)*
  • Toasted sunflower seeds (optional)*

Dressing:

  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • tsp ground ginger
  • tsp garlic powder
  • tsp black pepper

Instructions
 

  • Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
  • Place cabbage, carrot and green onions in a gallon-sized zippered storage bag.  Add dressing to the bag and shake the bag to incorporate ingredients.  
  • Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.  
  • Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw.  This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.  
  • Sprinkle with sesame and/or sunflower seeds before serving, if desired.
  • *To toast seeds: lay them in a single layer      
    On a baking sheet.  Bake at 350℉ for 8 minutes or until lightly browned.      
    *or*       
    In a glass pie pan.  Microwave at 1-minute intervals until lightly browned.   
    *or*     
    In a skillet on the stovetop.  Cook over medium-low heat for 4-6 minutes.     
    –For all methods, shake or stir several times for even browning.
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Please check out my article for more health benefits of cabbage as well as some great recipe ideas.

Simple Homemade Marinara Sauce

This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!

Simple Homemade Marinara Sauce

Simple Homemade Marinara Sauce

Course Side Dish
Servings 4
Calories 168 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 1 dried Thai pepper, optional
  • 4 cloves garlic, minced (4 tsp)
  • 4 cups fresh tomatoes, cubed
  • 2 cups water
  • ¼ tsp salt
  • 1 tsp dried basil
  • 1 tbsp sugar or to taste

Instructions
 

  • Heat oil in a heavy skillet over medium heat.  Add garlic and dried Thai pepper..
  • As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water.  Add salt, basil and sugar.  
  • Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens.  Use a fork to break up tomatoes during cooking.
  • Remove Thai pepper and discard.
  • Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
  • Total yield: 2 cups sauce.
  • Hack:  2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword appetizer, easy, homemade sauce, hors d'oeuvres, keto, low calorie, low carb, marinara, marinara sauce, simple, tomato sauce, vegan, vegetarian

Tomatoes are a nutritional powerhouse while being low in calories and carbs!  Check out the facts here!

Suggestion:  Serve this with easy cheesy sausage balls or Italian meatballs!

Curry Chicken With Potatoes

This curry chicken with potatoes has an exotic blend of sweet and savory spices that gives it a unique taste and flavor that is both earthy and bright.

Curry Chicken With Potatoes

Curry Chicken With Potatoes

Course Main Course
Servings 5
Calories 354 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 egg white
  • 3 tbsp soy sauce, divided
  • 2 medium potatoes
  • 1" knob of fresh ginger (1 tbsp or .25 oz)
  • 5 tbsp vegetable oil
  • cup water
  • 3 squares Golden Curry Sauce Mix
  • 1 green onion, sliced

Instructions
 

  • Cut chicken into 1” cubes.
  • Place chicken in a bowl and add the egg white and 2 tbsp soy sauce.  Mix thoroughly, massaging the ingredients with your hands.
  • Peel potatoes and cut into 1” cubes. Mince ginger.
  • Pour oil into a heavy skillet or wok and heat over high heat.  Add ginger and saute until fragrant, 1-2 minutes.
  • Place the chicken in the pan and brown it.  Add 1 tbsp soy sauce into the pan, followed by the cubed potatoes.
  • Now add 1½ cups of water or enough to cover the ingredients. Drop curry squares into the water.  
  • Reduce heat to medium, cover pan with a lid and simmer for 20 minutes, stirring occasionally.  Remove cover and allow the broth to thicken. 
  • Add green onions.  Serve with rice, if desired.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.  
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword chicken, curry, easy, fast and easy, Golden Curry Sauce, healthy, potatoes, quick and easy

Did you know?  Although curry is thought to have originated in India, it was the British who opened up the spice market to the rest of the world after acquiring Bombay and Calcutta in the late 1600s.

Suggestion:  Serve this dish with some easy-to-make vegetable rice!

Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

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