It’s Fathers Day! 

How would your kids like to cook Dad up a special pork tenderloin?

It’s simple…enlist the kids to help prep the meat, (they will LOVE slathering the sauce all over the meat with their hands) and you cook it up on the grill.  Then sit back and collect the accolades and satisfied smile the men in your lives will surely have after this tasty dish!  Serve with some roasted potatoes or potato salad and a green salad and you have a meal!

Spicy Grilled Pork Tenderloin
2 pounds of pork tenderloin
3 large cloves of garlic
1 can (usually 7 ounces) of chipotle chiles in adobo sauce
3 TBS Molasses
2 TBS Honey
1 1/2 cups of your favorite barbecue sauce

Pulse your garlic in your food processor until chopped, add in the chiles and pulse until they become pureed, add in the molasses, honey and barbecue sauce and pulse until combined.
Pour over your pork and rub every bit of it with the sauce.
Cover and refrigerate for 1 to 6 hours.

When ready to cook, fire up your grill and grill for about 15-20 minutes (depending on the size of your tenderloin(s) often tenderloins are sold 2 in a pack about 3/4 to 1 lb each). Once you pull your meat off the grill, cover with foil and let it rest for a few minutes.

I have used some of this sauce on chicken and even roasted potatoes which my husband went crazy over!

**To make it less spicy but still tasty, only use 1/2 of the can of chilies in adobo.
If the kids are not yet eating spicy food, make 1 tenderloin plain…with just some salt, pepper and Worchestershire sauce sprinkled over it.

Happy Fathers Day!

Posted June 17th, 2011 by Colleen in Colleen, Dinner, Entrees | No Comments »

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Summer is here and you know what that means – the kids want ice cold treats – stat!

I remeber growing up and loving to get my hands on the freeze pops my mom would stock the freezer with – blue and green were my favorite!  A big box of 100 freeze pops went a long way when you have 5 kids!  Now that I am a mom and a little conscious about what I feed my family, I don’t continue that tradition.  There is just to many “unnatural” ingredients found in them.

Instead my kids and I make popsicles!  My kids are not a fan of fruit pieces in their pops, instead they opt for juice pops and sometimes they add in some yogurt for added texture and taste.  My kids love making the popsicles and of course they love eating them too.  I love watching them have fun creating their treats, thinking up flavor combinations and of course I feel good about what they are eating.

What you will need:   Popsicle sticks and either popsicle molds or dixie cups

The tangerine pop is 100% fresh squeezed tangerine juice – that’s it.  We poured the juice into a dixi cup and froze it overnight. (Just insert the stick about 1 hour after you place cups in the freezer if you are using cups and when ready to eat, use sissors to cut the cup and continure ripping the rest of the cup away).

Let your kids select fruits that interest them…such as oranges, lemons, limes, taggerines, grapefruits, kiwis, watermelon, etc.  Squeeze every last drop our of your chosen fruit(s) add some sugar to the more sour fruits or depending on the palate of your kids any fruit.

Another option is purchasing 100% organic juices from some supermarkets.

If you want to incorporate yogurt into the pops, just fill the molds/cups part way with your chosen juice, then add a layer of yogurt and in another 2 hours or so add another layer of juice or vice versa – no rules here!

Enjoy!

Posted June 3rd, 2011 by Colleen in Colleen, Desserts, Fruit, Kid Fun, Snacks, Uncategorized | 2 Comments »

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This is a different way to serve sweet potatoes to your kids.  Sweet Potatoes are packed with nutritional value, to start they are loaded with Vitamin’s A and C, and are also a good source of B6 and Folate!  Plus everything is better with bacon…right!

This recipe is not for kids to really help cook (to much knife work and stove time on this one) unless they are a bit older and confident in the kitchen, however I did want to share it as something for you to serve them as a great side dish.  You could even roll this up in a tortilla and serve it for lunch.

I adapted this from something I just had at a Food Blogger meet up, to read about it (as well as see the awesome appetizer) click here.

2 sweet potatoes
8 slices bacon
salt and pepper to taste
1 1/2 tsp brown sugar

Pierce your cleaned sweet potatoes with a fork a few times and place in your microwave for 3 minutes (flipping potatoes over halfway through).
Remove from the microwave and allow to sit for a few minutes.
Dice, or use kitchen scissors to cut your bacon into small pieces, place in a large frying pan and cook over medium high heat until crispy, remove leaving grease in the pan. Peel your potatoes, slice them longways about 1/4 inch thick. Then, slice them again into strips (think julienne) followed by chopping into the small squares as you see above. Throw them in the frying pan and saute in the bacon fat. Moving them around carefully every so often with a spatula. Add in salt and pepper and brown sugar and continue cooking until tender. If your bacon yielded little grease you may need to add a few drops of olive oil.  Continue cooking until tender (placing a lid over the pan and removing from the heat for a bit will hurry it along) Serve warm or at room temperature.

If your kids enjoy sour cream, you could place a dollop onto as well.

Enjoy!

Posted May 26th, 2011 by Colleen in Colleen, Veggies | No Comments »

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Spring is in the air and Summer is just around the corner…can you feel it?  The kids sure can!  One great way to spend time together as a family is by cooking together.        It might be a treat that takes a few minutes to create or a 4 course meal that each family member had a hand in…whatever the case, kids love to have fun with food.        Kids 2 to 22 can’t say no to that!

Here are 4 fun treats for outdoor dining! b: Create your Own Cones – Unleash your inner Picasso!

Cooking together not only creates wonderful memories, it bonds, it empowers it’s fun and tasty too!

Ice Cream Pie – an interactive dessert…create one for the person to your left!

The only thing better than a strawberry is a strawberry stuffed with fresh whipped cream!  Try Stuffed Strawberries..Yum!!

For a super special treat (that is a craft too)!  Make some Edible Sand Art.  It makes a fantastic party activity that acts a a goodie bag item too!!

What is your family’s favorite treat?

Posted May 15th, 2011 by Colleen in Colleen, Desserts, Uncategorized | 2 Comments »

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Couscous is a North African  dish of  traditionally served as with a meat or vegetable stew spooned over it. Couscous is a staple food throughout West Africa,  France, Spain,  Canary Islands, Portugal, parts of Italy as well as in Turkey, Greece, Malta, Cyprus, the Middle East and India.

Couscous is a  simple, versatile, pretty side dish that many kids enjoy on it’s own. One of my family’s favorite was to enjoy it is as a salad during Spring and Summer .
We never know how it will end up. Sometimes we throw shredded chicken in it, various veggies, sometimes goat or feta cheese.  It depends what we have on hand that makes sense.  I vary the dressing I toss it with but in the end it’s always good.  My kids love to help prepare it and it comes together very quickly.  It is a regular in our picnic basket.

I always use Near-East Olive Oil and Garlic Couscous for my salad base.
It’s quick and easy and comes out great every time. My 6 year old daughter (who does not like meat) LOVES couscous and eats it twice a week.   Now that she is in 1st grade and packing a lunch, this is one of her lunchbox choices.

Couscous Salad
2 boxes Near East Garlic and Olive Oil Couscous
1 can chickpeas, drained
Handful of fresh baby spinach
2 cups cucumber chunks
1 pint of grape tomatoes, halved
2-3 tablespoons of salad dressing – not to much.

Cook the couscous according to package directions (or make your own). Let it cool.

Add in your chosen ingredients, toss with a bit of dressing and serve.

Options: goat cheese, feta cheese, roasted asparagus tips, peas, corn, chicken, etc. You really can take this salad anywhere you want to.

Dressing Options: I will whip up a quick balsamic dressing (you can use bottled if you don’t have a favorite to make). I have made it with a bit of white wine vinegar, sugar and a hint of mustard as well. You could just squeeze a bit of lemon over it and sprinkle a bit of pepper. Again, take it anywhere you want.

Have fun with your kids while making these by lining up their choices for mix   on the counter…they learn organization, planning, follow through, and cause and effect when they are involved start to finish – like a mini project manager!!

Posted May 6th, 2011 by Colleen in Colleen, Lunch, Lunch Box, Salads, Veggies | No Comments »

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We all know kids love to make and eat food then eat it,  however when that food is fun it brings it to a whole new level!  This would be an awesome twist on giving flowers to Mom or Grandmom this Mothers Day!  These flowers you can eat!!

Kids just love the visual of a fun treat, let’s spoil them a bit while we can!

I sent this in for my daughters Father-Daughter Dance.  I have to admit, I had an especially busy week and only gave the treat I committed to making some thought on my way home from work that afternoon.  Once I thought about the theme of the dance…flowers…this popped into my mind.  My 6 year old daughter was thrilled with the idea, and helped stick, dip, place the flowers and sprinkle!  She was proud to bring this to her dance…I will say, had I actually given this a bit more planning, I would have spray painted the pot and tied a pretty bow around it – next time!  This would be super cute as centerpieces for a birthday party or as one of the treats at a tea party!

All I used were:

A flower pot and a half circle of florist foam.

Marshmallows

2 sizes of lollipop sticks

Melting disks (Wilton – from the craft store)

Various sprinkles I had on hand

Sugar flowers

Either select a flower pot and foam that work perfectly with one another or cut the foam to fit.  Slip the foam into your pot.  Get your sticks, marshmallows, sprinkles and flowers ready.  Melt the chocolate disks.  Dip one marshmallow at a time 1/2 of the way into your melted chocolate, place 1 flower on the top of the marshmallow (the chocolate acts like glue) sprinkle with your chosen decorations and gently stick it into the florist foam.  Repeat until you have the look you want!  Place in your cool garage or refrigerator to firm up the chocolate quickly.

This literally took us 20 minutes to make once I had the foam in the pot.  Be careful when placing your “flowers” in the foam, every once and a while a flower wanted to slide…I just had my daughter hold the stick for a minute until it began to firm up if that was the case.

Have fun making this if you do!!

Posted May 2nd, 2011 by Colleen in Candy, Colleen, Desserts, Snacks | No Comments »

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For many children, holiday cooking is an exciting time and ritual.  Those moments and memories often will hold a special place in their hearts down the road of life.  Smells, tastes, and traditions can bring an adult right back to a precious moment of their youth at the knee of a loved one and make you smile, laugh or shed a happy tear.

Butter Cream Eggs are a huge part of Easter for many who celebrate it…and you know what…even if you don’t celebrate it, its a great tasting candy the kids can easily make!

Happy Easter to those that celebrate it!

Butter Cream Easter Eggs

1 stick of butter, softened
8 oz of good cream cheese, softened
2 pound bag of confectioners sugar
2 teaspoons of vanilla
Dark or milk chocolate for melting

Combine the butter and cream cheese until smooth.
Add in the vanilla and sugar and stir until smooth
Cover your bowl and refrigerate for at least 3 hours or overnight to let the flavors mingle.
When ready to shape the eggs, grab about 3 tablespoons worth at a time and shape into the traditional 1/2 egg shape. You could also make a huge one if you want.
The filling will be cold and become more malleable with your warm hands.

Set shaped eggs on a parchment paper lined baking sheet and place back in the fridge for 10 minutes or so to get cold again.

For milk chocolate use chocolate chips, for dark chocolate I use Hershey’s Special Dark – the large bars. Break up chocolate and melt in the microwave for 45 seconds, stir then another 30 seconds or more depending on your microwave. 1 big chocolate bar does about 5 eggs.

This recipe will make about 20 eggs.

For coconut cream eggs, add in 3/4 cup of coconut to the ingredients above.

Happy Cooking!

Posted April 22nd, 2011 by Colleen in Candy, Colleen | No Comments »

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Whether you are looking for recipe ideas for Passover or just looking for a super easy way to make thin crust pizza at home, you can’t go wrong with this tasty Matzoh Pizza!

Kids love making pizza…right?  Have them try this quick and easy version the next time they are helping create their own lunch or dinner.

Matzoh Pizza

4 Matzoh Crackers (each a nice big square)

4 plum tomatoes, sliced

1 ball mozzarella cheese, cut into thin slices

a few sprigs of fresh basil

salt and pepper (optional)

Preheat your oven to 400 degrees.

Place your Matzoh on baking sheets.  Plop tomato slices, then mozzarella slices over the Matzoh, sprinkle with some fresh basil, season to your liking and cook for 3-5 minutes, careful not to burn.  Remove from the oven and serve immediately.

You can make any pizza you want with the Matzoh squares, personalize it to your tastes.  I find that if you choose to use sauce, you should first place your cheese, then your sauce to ensure the Matzoh does not get mushy.  If you choose toppings that require a longer cooking time (like green peppers or onions) lower the oven temperature to 350 degrees and cook for 10-12 minutes.

Happy Cooking!!

Posted April 11th, 2011 by Colleen in Colleen, Dinner, Entrees, Lunch | No Comments »

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I just HAD to share this recipe for Brownie Cookies I came across in an issue of BON Appetit Magazine awhile back.  My family (and me too) went nuts over these cookies – they are a new Kennedy favorite for sure!

They are more difficult to make than the recipes I typically post here, however A – your kids WILL love them and B – they can certainly help you make them!

I don’t think I have shared here before that I also have my own recipe site, Souffle Bombay, where I post recipes I enjoy, some for adults,  some for families and some for kids to enjoy.  It’s natural for me to cross over some of the recipes I post here over there and vice versa from time to time.  On my other site I am currently in the middle of a recipe challenge – I am making myself cook up 40 NEW recipes – so I will end up with some new favorites to enjoy – you can certainly incorporate an idea like that into your own family – how about your challenge your family to cooking up 10 new recipes in a month – have everyone find a few they would like to try from cookbooks, magazines, blogs etc and then make them come to life!  I bet your kids would enjoy all the tasting along the way!  Paste pictures up on your fridge and cook them up one by one – a fun Spring family project!

And guess what???

You will be sure to find a few new family favorites that you and yours will be enjoying for years to come!

If you want to cut down the cooking time  on these cookies you can certainly use a fudge box brownie mix – however I have to say, for me part of the appeal of baking these beautiful cookies  is that I KNOW what every ingredient is PLUS the brownies actually make enough for two batches – so use 1/2 now and freeze the other for your next batch!

Brownie Chunk Cookies
-Bon Appetit
2 1/2 cups flour
1 tsp baking soda
2 sticks butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
1/2 recipe of chilled Old Fashioned Brownies (below)cut into 1/2 inch chunks

Preheat oven to 350 degrees
Line 2 large rimmed baking sheets with parchment paper, Whisk first 2 ingredients in a bowl and set aside. Beat butter and both sugars in a large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients. Gently fold in your chilled brownie chunks.

Using a 1/4 to 1/3 cup size cookie / ice cream scooper or a tablespoon, scoop your batter and drop onto your prepared baking sheets about 1 1/2 inches apart. Flatten the mounds with your fingers to about a 1 inch thickness.

Bake for 14-20 minutes depending on the size cookie made – or until just golden.

Old Fashioned Brownies
5 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
2 cups sugar
2 teas vanilla
4 large eggs
1 cup flour

Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan/dish with parchment paper (allow an overhang). Melt chocolate and butter in a saucepan over low heat, whisking till smooth. Cool for 10 minutes.

Whisk sugar and vanilla into chocolate mixture, whisk in eggs then flour. Spread the batter into your prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Cool in pan, then refrigerate overnight. When ready to make your cookies, lift chilled brownies from the pan and cut in half. Freeze half for next time and cut the half you are using into 1 inch chunks.

Feel free to add in a cup of your favorite nut!

Happy Cooking!

Posted March 29th, 2011 by Colleen in Colleen, Desserts, Snacks, Uncategorized | 1 Comment »

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I LOVE this smoothie and my kids do too!  Seems we can never make a batch big enough!

What else can you whip up this quick, that is this pretty, that packs a HUGE vitamin and mineral punch AND an immunity BOOST to boot??

As the weather gets warmer and your kids are running, bouncing and playing outdoors and working up a thirst…show up with a tray full of these and watch them disappear!  This freezes well too, so go ahead and make a double batch – for a quick thaw microwave for half a minute or so, stir and serve.

For breakfast on the go, a snack, drink or dessert this kids smoothie is sure to please!

Banana Berry Smoothie

2 cups cranberry juice

1 whole banana (frozen for a thicker smoothie)

8 oz container of a strawberry, raspberry or mixed berry yogurt

2 1/2 cups of  frozen berries (strawberry, raspberry and blueberry mixed)

Using your blender add in the cranberry juice, yogurt and the banana.  Blend until combined.  Add in the frozen berries and blend until thick and rich like a milkshake.

For an extra special treat, layer with some fresh whipped cream!

This is a great recipe for your kids to take the lead on!!

Happy Cooking!

Posted March 22nd, 2011 by Colleen in Breakfast, Colleen, Desserts, Drinks, Fruit, Snacks, Uncategorized | No Comments »

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