Hurricane Sandy is no laughing matter. But to those in its path, the topic of Sandy Food raised a few chuckles. In the hours leading up to Sandy's arrival, New Yorkers besieged local liquor stores, stocking up on beer, wine, and spirits (Oh, and bottled water too; why not?).
I love casseroles simply because you can make them ahead of time and then just pop them in the oven for dinner. They go great with salad and biscuits for an easy meal. If you're looking for a new casserole to try consider making my easy cheesy chicken pasta casserole.
You will need the following ingredients:
- Leftover chicken
- 6 oz. ziti pasta cooked and drained
- 2 cloves garlic
- ½ small onion diced
- ½ zucchini diced
- 1 Tbsp. extra virgin olive oil
- 1 small tomato diced
- 4 oz. Monterey Jack cheese
- 4 oz. Cheddar cheese
One feature of kitchen maintenance that I admit I'm not good at keeping up with is oiling my wooden cutting board. Most sources say you should oil it once a week. Personally, I oil mine whenever it starts to look dry and "thirsty," which works out to about every three months. Mea culpa.
The war against junk food is getting surprisingly literal these days. Schools across the country are moving to ban Flamin' Hot Cheetos from school property.
I used to only make cucumber salad during the hot summer months however, I recently discovered just how many health benefits cucumbers have. Now I make it all year long. It actually tastes great along side almost anything your having for lunch.
Surprisingly, cucumbers are high in potassium, vitamin C and vitamin K. They also contain magnesium, phosphorus, vitamin A, fiber, vitamin B, calcium and zinc. I love that this vegetable also contains a good amount of water. When I give it to my kids I know that they will not only enjoy the taste, but they'll be getting some much needed nutrition.
Pretzels are pretty cheap to buy in bulk, which makes them perfect for using in snack recipes for my kids. Of course, they would get bored if I just gave them pretzels, so I like to jazz the pretzels up with the following recipes.
1. Pretzel Snack Mix: Place a cup of pretzels in a mixing bowl. Add ¼ cup of nuts (your choice), 1/8th cup raising, and ½ cup of rice cereal. Melt 2 tablespoons of butter in a small pot. Mix in 1/8th cup of honey and 1/8th cup of brown sugar. Stir until slightly thick. Poor over the pretzel mix. Stir all of the ingredients together. Wait for the butter/honey/brown sugar mixture to cool before snacking on the pretzel mix.
2. Chocolate Covered Pretzels: Lay waffle style pretzels on a baking sheet. Place a chocolate kiss on top of each pretzel. Bake in the oven at 350 degrees until the chocolate begins to melt a little bit. Remove the pretzels from the oven and top with a mini-marshmallow. Cool in the fridge to stop the chocolate from melting any further. Serve to the kids.
Ever since I went gluten free, I find myself cooking a lot more meat than I ever have before. This has been a real learning experience for me, and boy have I learned a lot!
My kids aren't big fans of just eating plain vegetables. I have to get creative and jazz the vegetables up. My most recent creation was baked tomato slices. I never liked stewed tomatoes, so this was a great alternative. Best of all, the baked tomato slices seem to go with almost any main dish.
You will need the following items to make your baked tomatoes:
- 3 tomatoes
- Extra virgin olive oil
- Pinch salt
- Pinch pepper
- Shredded cheddar cheese
- Shredded Monterey Jack cheese