Tuesday, February 27, 2018

Unicorn Yogurt Bark

We had some friends in town and Hazel was keen on making
this yogurt bark. What a cinch to put together! This is a recipe for eating right away or else it melts like yogurt, which is still good but half the fun is gone.  I used some whole milk vanilla yogurt and some mixed berry greek yogurt and both turned out great. I think you could potentially skip the food coloring and just use lots of different colors of yogurt, but this was much more vibrant with the coloring.

6 - 8 cups yogurt of your choice (I used 6 C vanilla & 1 C mixed berry), separated into bowls
Gel food coloring

1. Prepare a sheet pan by lining it with parchment paper then make room in your freezer for the pan
2. Mix each cup of yogurt with a toothpick full of gel food coloring to desired color, I used yellow, green, blue, pink, purple and some maroon color
3. Spread yogurt on the prepared pan. Then swirl slightly with the back of a spoon or spatula to get the desired rainbow affect
4. Sprinkle on a variety of different sprinkles
5. Freeze 3-6 hours
6. Remove from the freezer and break into chunks like bark, you can easily do this with your hands. Serve immediately or freeze bark in a ziplock bag

Wednesday, January 24, 2018

Chicken ‘Shawarma’ Bowls with Homemade Hummus

I want to branch out my family dinners from meat, potatoes and pasta to something else. So on Monday I prepped and prepped and on Tuesday I whipped up dinner in 10 minutes!  I highly recommend this meal.  I took it from Cooking Light and then changed everything..so I'm going to claim this as my own recipe. Bonus - You get my mom's delicious hummus recipe too!


1 15oz can garbanzo beans (chickpeas), drained
2 t olive oil (more to taste)
2 T sesame seeds
1/4 t cumin
1/2 t salt
1/2 large lemon (more to taste)
1 clove garlic

Chicken Shawarma Bowls
1/4-1/2 C cooked chicken per person - I used poached chicken or you can use rotisserie, chopped or shredded
Couscous - I used Far East Parmesan, this takes max 8 minutes to make!
Chopped cucumbers
chopped tomatoes
Half Lemon
Olive Oil

Directions - Hummus
1. Add all ingredients to a food processor and blend. If it's too thick add more olive oil or lemon juice to taste
2. Chill and if you want sprinkle with paprika to serve

Directions Shawarma Bowls:
1. Make Couscous according to box directions
2. Put couscous on the bottom of the bowl and add cucumbers, tomatoes, chicken and hummus on top.  Squeeze lemon juice and a dash of olive oil

Tuesday, November 28, 2017

Turkey Shepherd’s Pie

My parents made lots of leftover turkey so we could take some home. I decided to use it to make Shepherd’s pie. This particular recipe was simple and fast! I liked it but Joey wished for regular gravy - so you can use that instead of this sauce!

2 C chopped leftover turkey
1/2 onion chopped
1 clove garlic, minced
1 C frozen peas or frozen vegetable mix
1 1/2 C beef broth
2T tomato paste
1T worsteschier sauce
2t olive oil
2 C mashed potatoes
2 sprigs fresh thyme
1/2 C grated cheese

1. Preheat the oven to 350 or if you want a crispy top, turn on the broiler
2. In a small skillet sauté onion and garlic until the onion is soft
3. Add salt, tomato paste, Worsteshier sauce, broth and thyme, stir and bring to a simmer
4. Simmer 2 minutes then add peas and turkey. Simmer 2 more minutes. Salt to taste
5. Divide meat mixture between two oven-safe ramekins
6. Top meat mixture with mashed potatoes and add cheese on top
7. Bake 5-10m at 350 until cheese is melted and dish is warmed through
*If broiling, keep a close eye because cheese can catch on fire 2-5m
**If you want to use gravy instead of the sauce, omit broth, tomato paste and worsteshier sauce and replace with gravy.

Happy Eating!

Tuesday, November 7, 2017

Cheesy Garlic Bread with Pizza Dough!

We've had some pizza dough in the fridge that we have just been putting off using. Today I was making soup and thought it would be nice to have some bread with it - but I didn't want to go to the store.  I decided to try for some cheesy garlic bread.  WOW!


1lb refrigerated pizza dough, at room temperature
3-4 cloves garlic
2 T butter
1/4 C parmesan cheese, shredded
1 C mozzarella cheese, shredded
flour for rolling

1. Preheat a pizza stone or upside down cookie sheet in the oven to the highest setting (450-500 degrees)
2. Cut a piece of parchment paper the size of your stone and flour it
3. Roll/Stretch the dough out into the shape of your stone - ours is a rectangle on your parchment paper
4. Crush garlic into a bowl and combine with butter
5. Butter the dough with the garlic/butter mixture
6. Sprinkle the cheese over the butter
7. Bake for 10-15 minutes until cheese is bubbly and dough is cooked through
8. Cut and serve warm

Monday, September 18, 2017

Pork Medallions & Apples

Hazel is a big meat eater but she likes it even more if she gets to help cook. I recently stumbled upon the perfect recipe to do together, pork medallions and apples!  Hazel likes to help with the pounding, flouring and Apple eating. And, if I'm lucky, she might even do a few dishes while washing her hands!

1 pork tenderloin
1 C flour (or more if you are working with a toddler)
salt & pepper
1 C apple juice or cider
2-3 apples chopped
2 T butter
1 T olive oil

1. Slice the tenderloin into 1-inch medallions, salt & pepper them to taste.
2. With a kitchen hammer, pound the meat thin
3. Pour flour on a plate. Dip meat in flour and shake off excess. Set on another plate
4. Heat oil over medium in a large frying pan. Add meat in batches and cook 2 minutes per side and remove to a plate
5. Add apples to the pan and saute 1 minute
6. Add juice and let simmer and reduce 2-3 minutes.
7. Add butter to form a sauce and let melt while stirring.
8. Add medallions back in to warm nestled in the sauce.  Serve warm.

Friday, September 15, 2017

Mini Raspberry Pies

Last week I bought some raspberries at Costco. Many of them were delicious and some of them were hard or weird (probably previously frozen?). Anyway, I didn't want to waste them so I decided to make some mini pies.  As luck would have it, we also had a broken pie crust in the freezer!

I made up this recipe a little bit but I think I can recreate it for you here. The mini pies are pretty good, good enough to serve for an impromptu party. Delicious warm, okay cold - so maybe reheat for a few seconds before serving.

For the pies
1 Pie crust
1 1/2 Cups raspberries
Juice of one lemon
2 T tapioca
2-3 T sugar (depends on how sweet your berries are)
cooking spray
a little water

For the topping
2-3 T flour
3 T cold butter
2-3 T brown sugar
1/4 t ginger
1/4 t cinnamon

1. Preheat the oven to 350 and spray 8 muffin cups with cooking spray
2. Place raspberries in a bowl with lemon juice, sugar and tapioca. Stir and let sit until ready to use
3. Roll out the pie crust (add water if it is dry) on a floured surface and cut into 8 parts
4. Place one piece of dough in each prepared muffin cup and press up the sides
5. Make the topping and mix together with your hands until small peas
6. Distribute raspberry mixture among pies. Top with topping
7. Bake 15-20 minutes until golden brown around the edges

Saturday, July 1, 2017

Jello Jigglers

Jello jigglers are a kid pleaser and so easy! I know jello is full of sugar but somehow I feel better about it than cake, for example. If you have for some reason never had jigglers, you are missing out and must make them right away!

Jello comes in so many colors you can adapt this to practically every holiday! Cookie cutters come in all shapes too!

Don't worry, is you forget the recipe, it is on the Jell-o brand boxes.

2 boxes (6oz each) Jello in a single flavor
2 1/2C boiling water
9x13 pan
Cookie cutters (small ones are best)

1. Stir the jello mix and boiling water until dissolved.
2. Pour into a 9x13 pan
3. Let set in the fridge at least 3 hours
4. Use a cookie cutter to cut out shapes or be boring and just cut squares.
5. Refrigerate until ready to serve