July 12, 2012 by headchef
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July 12, 2012 by headchef
Welcome to Fantastic Thursday!
Thanks to all who linked up last week! Each of you help make this party successful! Be sure to come back next week to see if you have been featured and to link up your latest creation!
Here are some favorites from 3 of my Little Chefs.
Little Chef C’s favorite
Marshmellow Cupcakes by Pamela’s Heavenly Treats
Little Chef D’s favorite
Skinny Cake Batter Ice Cream Sandwiches by Couponing and Cooking
If you have been featured feel free to grab a Featured Button.
Let’s get the party started! I’m excited to see what you have to share!
Thanks so much for choosing to link up at Five Little Chefs!
‘);
July 11, 2012 by headchef
When I grill I either like to have sides that can be put on the grill at the same time, or are prepared earlier in the day. This recipe is a Creamy Cucumber Salad that NEEDS to be made at least 4 hours earlier so it can marinade. It is so simple to make Little Chef D was a little bored making it herself! The first step is to mince the onion and slice cucumber. Half your cucumber lengthwise and then cut it thinly across. Little Chef D did not want to do this task today so I helped her out. She also picked out her own clothes today. The black polka dots is the apron which actually looks better with her sweater then what she has on underneath!
In a Pyrex Bowl combine all the ingredients and stir. She is a pro at measuring now and so the novelty has worn off.
Add the cucumbers, cover and let it do its thing in the refrigerator. Every so often stir. After 4 hours or more you are ready to partake.
My Little Chefs were skeptical about this side when they saw it on the table, but they all wanted seconds! This might have just become our new favorite!
Don’t forget to come back on Thursday to link up your recipes.
Have you heard about the Flirty Aprons flash sale? Click here for more information.
Creamy Cucumbers
Better Homes and Garden New Grilling Book
1 large cucumber, halved length wise and thinly sliced (3 cups)1 small onion, thinly sliced (1/3 cup)1/2 cup plain yogurt or dairy sour cream (we used yogurt)1 Tablespoon vinegar1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon dried dill
dash of black pepper
For marinade, in a covered container combine yogurt, vinegar, sugar, salt, dill and pepper. Add cucumber and onion; toss to coat. Cover and chill for 4 to 24 hours, stirring often. Stir before serving.
July 10, 2012 by headchef
Today through Thursday Flirty Aprons is having a Flash Sale!!!
Three of their most popular styles are on sale;
Sassy Black, Sugar n’ Spice and Frosted Cupcake.
These 3 styles are 50% off with the code FLASH.
This sale is while supplies last so order yours now!
Go here and order one for you or for a gift now!
July 9, 2012 by headchef
My Little Chefs have been desperately wanting to make their own recipes! We came up with the idea to make Dessert Quesadillas. Somehow it turned into we are doing Chopped at our home and the secret ingredient is tortillas. They wanted me to get out ingredients and then call them into the kitchen to amaze them with their choices. Little Chef C even wanted me to put them under a box!
They were each overly excited to make their own and taste everyone’s recipes. We decided to grill the tortillas wrapped in foil because if the filling oozes out it will be captured and not dirty the grill. Little Chefs C and D covered half of their tortilla with their favorite ingredient combination.
Little Chef A decided she wanted to make a Dessert Tostada. She curled up the edges a bit to prevent the chocolate from spilling off and onto the foil. She wanted to make her own strawberry jam so she took some freshly cut strawberries and tried smashing them in a bowl because they were not cut small enough. She wanted to melt some white chocolate and mix it with the strawberries. We decided that was an unneeded step because the chocolate would melt on the grill. She had a very particular pattern she was making!
Here are their final products prior to wrapping and grilling. They are SO proud!
Even with the Dessert Quesadilla they all fit on the grill!
After a few minutes we took them off and took a bite!
The Little Chef had a GREAT time making these. It is quick and easy to make and to clean up. A few things we learned; – making foil packets is an absolute must if you don’t want a messy clean up. – too much chocolate oozes out either during the grilling or when you bite into it! – flip the foil packets, so the tortilla is cooked on both sides. – it IS necessary to taste everyone’s creations…they love having other tasters!
– use your favorite ingredients or try something new!
July 6, 2012 by headchef
I’m so excited today to do my first guest post over at Create.Craft.Love.
Jill asked me to do a post about a side my Little Chefs would bring to a summer cookout.
Hop on over there to see a great make ahead recipe!
While you are there check out some of her fun ideas.
If you are visiting for the first time from Create.Craft.Love WELCOME!
We are so glad you are here!
We hope you will stick around a bit and discover some of the fun we have been up to.
July 5, 2012 by headchef
Welcome to Fantastic Thursday!
Thanks to all who linked up last week! Each of you help make this party successful! Be sure to come back next week to see if you have been featured and to link up your latest creation!
Let’s get the party started! I’m excited to see what you have to share!
Thanks so much for choosing to link up at Five Little Chefs!
‘);
July 4, 2012 by headchef
Over the past couple of years when we ate at our friends house in the summer time they always grilled asparagus. Last summer we tried it on the grill ourselves and liked it. This time the Little Chefs could help in the preparation but not in the grilling. We knew we would like Garlic-Balsamic Asparagus because we LOVE balsamic vinegar!
The first step is to snap the ends off the asparagus. This is easy for Little Chefs to do. If you bend the last few inches it will naturally snap. The end part is tough and fibrous and not pleasant to eat. It looked like fun so all my Little Chefs wanted to help!
They measured out the salt, pepper, olive oil, vinegar and garlic into a small bowl then whisked.
I knew the next step was going to be a problem because my Little Chefs do not like getting their hands all yucky! Little Chef C volunteered even though she did not know what she was getting herself into. Little Chef D poured the contents of the small bowl on top of the asparagus in the dish. I instructed Little Chef C to carefully mix the asparagus in the liquid until all sides of each piece was coated. This was easy to do. It was easy to visually see because of the little specks of pepper and salt. The oil would also make each piece shiny. We wondered if the little bit of liquid would be enough, but it was plenty! Little Chef C was very quick to do this task so she could quickly wash her hands!
Little Chef Dad resumed his job and took the asparagus out to the grill to cook. He lined each one up perpendicular so they would not fall through the grill. Every minute he rotated them 1/4th the circumference. When the outside carmelizes it turns a dark color. That is when you need to turn. You do not want to over cook them.
They do not take long so if you are cooking protein these would go on at the end. Serve them warm!
Garlic-Balsamic Asparagus
Our Best Bites
Ingredients1 pound asparagus1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 Tablespoon olive oil1 Tablespoon balsamic vinegar
1 teaspoon minced or pressed garlic
Directions1. Preheat oven to 425 degrees F.2. Wash asparagus and then snap the woody ends (about 203 inches) off the bottom of each stem.3. In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.4. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange the asparagus in a single layer on the baking sheet. Drizzle any remaining oil and vinegar mixture over the asparagus.
5. Roast for 10 minutes, turning once.
July 2, 2012 by headchef
We are starting a grilling series the entire month of July. Summer is a great time to grill. I thought my Little Chefs could learn a few skills in preparing the foods for the grill without actually using the grill. They are not tall enough to safely grill. However at most grilling parties I have been to one person prepares the food and another actually does the grilling. My Little Chefs can learn the first part now and the second part in a few years.
Rhapsody for Red Meat is a marinade for any type of red target meat you would like to grill. I taught the Little Chefs to put the zip top baggie in a bowl to help it stand up right while filling. This way the bag is easier to fill and does not fall over and spill its contents onto the counter. This recipe does have a lot of ingredients! The Little Chefs measured so carefully then zipped the bag shut. Their favorite part was squishing the bag all over to mix all the ingredients together. The meat was then added in, zipped shut and kept in the refrigerator until later.
Little Chef Dad grilled the meat since our Little Chefs are not tall enough to safely grill themselves. Notice the Flirty Apron he is wearing, “My Grill’s Better Than Yours.” He loves funny shirts so he loves this apron!
Here are our beautiful steaks ready to consume! We served this meat with Baked Potato Bake.
Don’t forget to come back and link up for Fantastic Thursday!
Rhapsody for Red Meat
Alton Brown
Ingredients4 Tablespoons soy sauce4 Tablespoons worcestershire sauce2 Tablespoons red wine vinegar2 Tablespoons teriyaki sauce2 Tablespoons lemon juice2 cloves garlic, lightly crushed1 Tablespoon dijon mustard1 Tablespoon extra virgin olive oil
Target cut of meat
Directions1. Put all ingredients in a bag and shake. Refrigerate and marinade for 2-8 hours.
2. Grill as directed.