Monkey Cookies

monkey-cookiesHere’s a healthy treat you can feed your little monkeys after school.

Quick and simple to make and your little ones can help, mix and drop the dough onto a cookie sheet.

Recipe:

3 ripe bananas (I’d previously frozen my ripe bananas so they were super sweet.)

2 cups oats (I used quick)

¼ cup peanut butter

¼ cup cocoa powder

1 tsp vanilla

pinch salt

Cinnamon and nutmeg (for sprinkling on top)

Mix together and bake in preheated 350F oven for 10 to 15 minutes.

Tip:  I like to bake cookies on parchment paper—simple clean-up!

Tip: If these cookies are too healthy and chewy for your taste, try adding equal part chocolate chip cookie dough.

Taco Salad in a Bag

This is probably the best idea yet when it comes to getting your kids involved in meal time. You can use any type of chip and any ingredients your kids will eat. This is also a perfect time to sneak in some new foods too.  Have fun and get creative!

 

Ingredients:

 

 

Small bag of chips, snack size
Cooked hamburger
Lettuce
Cheese
Tomatoes
Whatever else you can come up with!

 

 

1. Smash the bag of chips.
2. Add your ingredients
3. Eat!

 

 

For a healthy alternative use turkey burger and organic veggies!

 

Lemony Quinoa Salad

“Quinoa is a high-protein, good for you grain; it can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.”

Ingredients

1/4 cup pinenuts
1 cup quinoa (cook using package directions)
sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

Directions

  1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. Transfer the cooked quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

How simple is that???

(Recipe from allrecipes.com)

5 Minute Appetizers

 

1 pkg Puff Pastry
1 pkg cherry tomatoes
4 oz crumbled cheese
1 T olive oil
Salt
Pepper

 

Preheat oven to 400 convection or 425 without.  Roll Puff dough out on a floured surface and cut into shapes or 1 ½ inch squares.  Brush with olive oil and place a tomato cut side up and garnish with favorite cheese crumble.  Season with salt and pepper, bake until golden brown and delicious.

 

Terri O Tips:

· Look for puff pastry in the frozen food isle of your grocery store.

· Let it thaw out before you unfold it. Otherwise it breaks apart.

· For a quick desert you can add apple filling or your favorite pie filling for a sweeter side of this pastry.

· Experiment with different ingredients. I used some left over caprese salad, made mini pizza’s and even rolled them in powdered sugar and cinnamon, yummy!

· If you have any pieces left over cut them up into bite size pieces and sprinkle with garlic powder. They make delicious crutons.

One Pot Meal

Easy Family Meal

 

Chef Payton Curry came up with this dish. It is so easy and no doubt when you add your families favorite ingredients it will be a hit! Here is Chef Curry’s version but feel free to modify it as you please.

One Pot Dinner

1 ½ to 2  lbs beef stew meat

1  lb package quick frozen Vegetables

1  pt red wine (optional)

2 qts chicken Stock

Brown each side of meat in the pan and drain off excess fat once all is browned.  Add 2 cups of red wine and scrape the bottom of the pan.  Once wine is almost to syrup add meat back and add stock.  Bring to a simmer and cook until the meat is tender.  Add vegetables 20 minutes prior to serving and heat through.

Grill Your Dinner

Ingredients

1 ea rib eye marinated and seasoned
1 ea romaine Heart
2 ea lemon

Assorted Veggies to Grill

Asparagus
Squash
Corn
Peppers

Preheat grill to high on one side and medium high on the other.  Grill meat 3-4 minutes per side on the hot side and Toss the vegetables in olive oil and season with salt and cook on medium-high side until tender.

Slice the hearts of Romaine and season with olive oil and salt and grill on the hottest spot on the grill until slightly charred.  Chop and season with olive oil and lemon juice.

Tips and Tricks

When using a grill always have two different zones of heat.  On the High Heat side you can finish grilling your corn or crisping up the burgers or steak.  On the medium heat side you can cook vegetables thru without charring the outside.

When mixing spices always check the expiration date.  Previously ground spices are “awake” for 3 to six months after they have been ground.

When grilling bread, brush the bread with nice finishing olive oil and place on the hottest part of the grill.  Brush a stroke of garlic clove over the bread once it comes off of the grill.

When grilling always start with clean grill plates.  To achieve this every time when you are done grilling turn the heat all the way up and shut the lid.  Leave the lid down for 5 minutes and turn your grill off and brush clean.

Steak spice mix: Chile Powder, Smoked Paprika, Black Pepper, Onion Powder, Basil, Cumin
Chef Payton Curry would love to hear from you. If you have questions you can e-mail him at:
Payton_curry@yahoo.com
Follow him on Twitter.com@chefp8n
Or visit him at Café Boa
http://www.cafeboa.com/about.html

Breakfast Casserole

INGREDIENTS

1 (10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky
Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 teaspoon dry ground mustard
Salt and pepper, if desired
2 cups diced cooked ham (you can buy this pre-packaged)
1/3 cup chopped onion
4 oz. (1 cup) shredded Cheddar cheese (buy pre-packaged)
4 oz. (1 cup) shredded Swiss cheese (buy pre-packaged)
Fresh Mushrooms (pre-sliced)

DIRECTIONS

Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.

Meanwhile, spray bottom only of 13×9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.

In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.

Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

(From Pillsbury.com)

Garlic Roasted Chicken

So simple and so yummy!

You will need:

1 4-5 lb. whole chicken
8-10 whole cloves garlic – or more if you like
Olive Oil
Salt and Pepper
Creole Seasoning
Soy Sauce
Butter

Wash and pat chicken dry.  Rub with butter, salt and pepper.
Place garlic cloves inside cavity of chicken.
Place a couple of sliced cloves under skin of breast.
Spray or coat chicken with a thin layer of olive oil.
Sprinkle creole seasoning over chicken.
Shake soy sauce over chicken.  (You decide how much.)

At some point in your preparation, place the chicken in a dutch oven.  Bake in preheated oven uncovered at 425 for 1/2 hour. Reduce heat to 325, cover and cook for another 45 minutes to an hour.  You can uncover and baste as you like or just leave it.  Chicken will be moist and delicious.  Cut pieces and serve with the whole cooked cloves of garlic from the cavity.  Serve alone or with your favorite veggies.  Pairs nicely with a Kendall Jackson Chardonnay. Enjoy!

Holly-tini

This yummy and pretty cocktail is perfect for any holiday but what a great way to bring in the new year!

1 oz Vodka
1/2 oz Cointreau
Squeeze of lemon
3 oz Pomegranate juice
Pomegranate seeds

Mix first four ingredients with ice and shake.
Add sugar to rim of glass.
Add seeds, pour, enjoy!