Old Fashioned Fun

My 7 year old daughter is getting addicted to the computer and television! It's gotten worse in Alaska since its not always the best weather to be outside. Well, the weather should be warming soon, or at least I hope it will, so I plan to introduce her to some old fashioned fun as well as teach her some skills. We're planning to do a whole bunch of old fashioned activities with her, and our 2 year old can participate with some. We got our activities from The Daring Book for Girls by Andrea J. Buchanan and Miriam Peskowitz and The Dangerous Book for Boys by Gonn Iggulden and Hal Iggulden.

We are using both books because I like the activities in both books and I don;t believe children should be divided because of gender. The boys book has plans to make a tree house, directions to make a bow and arrow, astronomy and stargazing, and more. The girls book explains how to build a campfire, make your own paper, make peach pit rings, and more. My daughter is a tomboy and would enjoy activities in both books!

I think the activities I'm mostly excited about is building a tree house and a go-cart. I'm already planning the treehouse since we can't actually put it in a tree, but instead it will be raised off the ground with supports. Additionally, since we move frequently and we don't want to have to leave it behind, we are going to construct it in a way to be disassembled when we have to move. We're also going to have to make our own assembly instructions! I can't wait until the weather gets warmer!!!!!

My daughter is also excited because we are going to give her 'badges' for completing activities! She loves collecting stuff and that is a plus for completing an activity!

Chili-Cheese Dogs in Beach Blankets

These were AWESOME! I don't think I will ever make just 'pigs in a blanket' anymore! I've made these twice this week. I made these for the first time for my family for lunch and everyone wanted more! And I made them again for our weekly  D&D night with a group of friends...

Yes, we are nerdy like that :) but everyone is nerdy in some way... just pick your favorite thing in the world and add nerd to the end! I have always been a nerd... I started as an art-nerd, been one since birth :) Then I became a sci-fi fantasy show/book nerd.... it began with Hercules and Xena and then my ALL TIME FAVORITE,  Stargate SG-1 (I love Daniel) and I love LOTR! I'm a bit of a history-nerd too I guess, I love history channel and reading historical-fiction! My favorite book series, narrowed down to three, are the Sword of Truth Series, Sookie Stackhouse series, and Pink Carnation series. So I guess I'm a series nerd too... I have a series addiction, whether its shows or books! Well, there's my author tidbit of the week :)

Now back to food...

Chili-Cheese Dogs in Beach Blankets

1 teaspoon olive oil
1/2 pound ground beef (1/2 lb ground beef per roll of crust/crescents, I made 3 for D&D night and used 1 1/2 lbs)
1 tablespoon chili powder
1 teaspoon granulated garlic
2 teaspoons dehydrated onion
salt and pepper to taste
2 tablespoons tomato paste and 1/4 cup water (I was out of tomato paste so I substituted pasta sauce and no water)
1 tube refrigerated pizza dough (or crescent dough)
8 hot dogs (more or less depending on length, bun sized may need to be cut in half)

Preheat oven to 425°F. Heat oil in a pot over medium-high heat and brown the ground beef, about 6-7 minutes. Season the meat with chili powder, garlic, onion, salt and pepper and add the tomato paste and water (or pasta sauce). Turn the heat to low and simmer for 5 minutes then remove from heat.

Roll out dough. If using pizza crust, roll out and cut the dough so you have 8 equal rectangles. Sprinkle on the cheese and add a few spoonfuls of chili. Set the hot dog on top and roll the pizza crust around the hot dog, sealing everything in (Rachael Ray had the hot dog peaking out but it seems easier to have it completely wrapped up!).

If using crescents divide the crescent into the triangles. Flatten each triangle slightly to make it a little wider. Sprinkle on the cheese and add a few spoonfuls of chili. Set the hot dog on top and fold and roll the crescent dough around everything. The technique I used was I placed everything at the bottom of the crescent triangle leaving a little space from the edge. Pill the bottom up and over and take the two bottom triangle tips and pull them around the sides, like closing a diaper, then pull the pointed tip over and around the filling. It closed in everything well!


Bake for 12-13 minutes, or until golden brown. Enjoy!!!


***I used both of these and they both turned out well (I didn't take a picture of the pizza crust version). I actually think using crescents was easier, at least for me! I think they turned out cuter too! I just thought of a funny use for these since I made the diaper comment... use these for a baby shower using the crescents technique which kind of makes them look diaperish. It's a little weird but it could be cute!!!



Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

Jammin' Jambalaya

This was really good! My eldest daughter gets very excited on nights we do recipes from the Tiana cookbook because she loves the film and loves cajun cooking! She loved helping me make this recipe!

2 tablespoons olive oil

2 boneless chicken breasts, cut into 1-inch chunks

1/2 pound Andouille sausage, cooked and thinly sliced

1 medium onion, chopped
2 large celery stalks, chopped
1 small bell pepper, chopped
2 cloves garlic, peeled and chopped
1/4 teaspoon slat
1/8 teaspoon pepper
1 can chopped tomatoes, undrained
2 cups uncooked white rice
4 cups chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Heat the olive oil in a large pot and saute the chicken over medium-high heat until thoroughly cooked, about 5 minutes. Reduce heat to medium and stir in the sausage, onion, celery, bell pepper, garlic, salt and pepper. Cook the mixture for 5 minutes, stirring occasionally. Stir in the tomatoes and the uncooked rice then add the chicken broth and bring to a boil. Reduce heat to low and cover, simmer the jambalaya until rice is tender, about 20 minutes. Stir in the Worcestershire sauce and the hot pepper sauce. Bowl it up and enjoy!


Recipe adapted from the book: Disney's The Princess and the Frog Tiana's Cookbook Recipes for Kids. Copyright © 2009 Disney Enterprises, Inc. Published by Disney Press, an Imprint of Disney Book Group.

Tortilla and Tomato Toast

This was a delicious brunch item. We had slept in one day and it was somewhat late for breakfast but early for lunch so we had this, it's kind of like an egg, onion, and potato omelet with toast. This could be perfect for any meal!!!

Tortilla and Tomato Toast Recipe

1/4 cup olive oil

2 medium potatoes, peeled and thinly sliced

1 onion, peeled and thinly sliced

salt

8 eggs

1/4 cup milk

8 slices of crusty bread

2 really ripe tomatoes

Heat the olive oil in a large oven-safe skillet over medium heat. Add the potatoes and the onions and salt them to taste. Cook the onions and potatoes for about 15 minutes, until they are tender and not brown, turning them about every 2- 3 minutes. Preheat the boiler (if your skillet has silicone on it I would suggest low instead of high. I used high thinking it was at a safe temperature for silicone and it cracked my silicone handle a tad).

In a bowl, whisk and the eggs and the milk together with salt, to taste. Pour the eggs over the potatoes and onions and let it settle and firm up around the edges (about a minute or less). Place the skillet under the broiler and brown the top until the tortilla is firm and golden (I browned mine a bit because I was worried about taking the eggs out to early and it not being thoroughly cooked). Once golden, remove the tortilla from the broiler and cool, leaving the broiler on. 

Place the bread on a cookie sheet and toast under the broiler. Brush the toasted bread with olive oil. Cut the tomatoes and squish the tomato guts all over the toasted bread and sprinkle with salt. I toasted them again in the oven for about one more minute. 

Cut the tortilla into four wedges and serve with 2 slices of tomato toast. Enjoy!

Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

Inside-Out Turkey Bacon Cheeseburgers with Oven O-Rings

These we're good but the spicy brown mustard was a little overpowering, but it might just be me since I'm not a huge mustard fan. The onion rings were a little dry but I think more milk mixture is needed during dipping to make sure they get fully coated or maybe a light spray of pam or olive oil would help them not get so dry.

Inside-Out Turkey Bacon Cheeseburgers with Oven O-Rings Recipe

6 slices of bacon or turkey bacon, chopped*
1 tablespoon olive oil
1 cup corn meal
2 teaspoons chili powder
1 cup all purpose flour, for dredging
1 1/2 cups buttermilk (or substitute 1 and 1/2 tablespoons vinegar or lemon juice and the remainder milk)
1 large sweet onion, sliced 1.2 inch thick and separated into rings
2 pounds ground turkey
salt and pepper, to taste
1/4 cup spicy brown mustard
3/2 cup shredded cheddar cheese
1/2 head lettuce, chopped
1 tomato

Preheat oven to 450°F. Cook bacon in a large skillet over medium heat until crisp, about 3-4 minutes on each side. Remove bacon and let cool on a paper towel. Once cool, chop the bacon and set aside. Add 1 tablespoon of olive oil to the bacon grease in the pan and set aside.

While the bacon is cooking you can work on the onion rings. First, gather three bowls. In bowl one, combine the cornmeal and chili powder. Fill bowl two with flour and bowl three with buttermilk. Dip the onion rings into the buttermilk then dredge in the flour. Dip the onion rings for a second time in the buttermilk (make sure you are thoroughly covering it in buttermilk), then dredge in the cornmeal. Place the fully dipped onion rings on a cookie sheet and bake for 15 to 18 minutes.

While the onion rings are baking, you can work on the burgers. In a large mixing bowl, combine the ground turkey with the salt, pepper, and the spicy brown mustard. Divide and shape the meat into 4 equal burger patties with a well in the center. Fill the well with 2 tablespoons of cheese and a 1/4 of the bacon then carefully mold the burger around the filling (I don't think I covered the filling well enough because as you can see in the picture it cracked open a bit during cooking!). Place the burgers in the pan and cook over medium-high heat for about 2 minutes on each side then reduce the heat to medium-low and cook the burgers for about 3 minutes on each side. (Do not press down on the burgers as thy cook).

Serve the burgers on top of a bed of lettuce topped with a tomato slice and o-rings on the side. Don't forget to add another vegetable to create a balanced meal.



*The recipe said to use turkey bacon but if I'm going to use bacon in a recipe, its going to be real bacon! I don't even use bacon bits, I always cook up my own and chop it!

Update

I have updated previous posts with recipes! I've been meaning to do that but I've been busy! Now all my recipe critiques include the recipe I used. My recipes are not identical to the books, I have some altered ingredients and directions, for the original recipes and directions you will just have to buy the books :)

My goal is to post at least 2 recipes a week! If you have any suggestions for which I do next please comment!

Tonight we're doing Inside Out Turkey Bacon Cheeseburgers with Oven O-Rings! YUM!

'Instant' Oatmeal - Apple Cinnamon Oatmeal

This oatmeal was delicious! It made enough for breakfast that day as well as premade breakfasts to store in the fridge! It makes enough for 8 or more servings. We ate about 3 servings the day we made it and I stored 6 cups worth in these containers, which is enough for 2-3 breakfasts for my family. 

Apple Cinnamon Oatmeal Recipe

3 cups old-fashioned oatmeal

3 cups skim milk

1/2 cup brown sugar

1/2 teaspoon salt

2 Granny Smith apples, peeled, cored, and chopped

2 teaspoons ground cinnamon

Combine all of the ingredients in a large deep saucepan and bring to a boil over medium-high heat. Once it boils turn the heat down to low and simmer for 15 to 20 minutes, or until the oatmeal is thick and creamy. Remember to stir frequently to avoid the bottom from scorching. 

Serve with additional milk, if needed, or cool and refrigerate for later.


Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

Giant Chicken Tost-achos

I love these! These were absolutely delicious! We used Spinach Tortillas and we had to cut them into wedges because we had 12-inch tortillas instead of the 6-inch.

Giant Chicken Tost-achos

Extra Virgin Olive Oil
4 6-inch tortillas
2 cups chopped or shredded cooked chicken
1 cup mild taco sauce or salsa
2 cups shredded cheese, Monterey jack, cheddar, mozzarella
1 cup shredded lettuce
2 scallions
4 rounded spoonfuls of sliced green olives with pimentos
sour cream, for topping (optional)

Preheat oven to 350°F. Lightly brush a little oil onto the tortillas and crisp them in the oven on a baking sheet for about 5 minutes. While the tortillas are crisping, cook the chicken and salsa in a skillet over medium heat, for 5 minutes or until heated through. Once the tortillas are crisp, top them with the saucy chicken and lots of cheese and bake in the oven for another 3-4 minutes, or until the cheese completely melts. Plate up the Tost-achos on plates and top with lettuce, scallions, olives, and sour cream.


Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

Po' Boy Sandwich

This recipe was delicious!!!! After I decided to make this I realized we had no gravy so we made our own based on a recipe I found online for quick gravy, my recipe can be found here. 

Po' Boy Sandwich

Loaf of French bread
Mayonnaise
Shredded lettuce
Tomato slices
Sliced roast beef
1/4+ cup warm beef gravy

Slice the bread lengthwise and lightly toast. Spread mayonnaise on the bottom slice then layer on lettuce, tomato slices, and roast beef. Top with the warm gravy and the top half of the bread. Enjoy!


Recipe adapted from the book: Disney's The Princess and the Frog Tiana's Cookbook Recipes for Kids. Copyright © 2009 Disney Enterprises, Inc. Published by Disney Press, an Imprint of Disney Book Group.

Simple and Quick Beef Gravy

Simple and Quick Beef Gravy

1/2 cups water
3 bullion cubes
1/4 cup all-purpose flour
1 onion finely chopped or 1 tablespoon dehydrated onion
1/4 cup butter

Whisk together the flour and the water in a small bowl or measuring cup until well combined. Pour the flour-water in a small saucepan and add the rest of the ingredients and bring to a boil. Simmer over medium heat until thickened.