Easy Crepes

I used to travel quite a bit. When I visited Paris I fell in love with crepes. Easy CrepeWhile looking through old pictures, I craved it and decided to make my own. It’s a great alternative to a boring egg. Best of all you can store the batter in the refrigerator for a few days or frozen for up to 2 months.

Ingredients:

  • 2 large eggs
  • 3/4 c. milk
  • 1/2 c. water
  • 1 c. flour
  • 3 tbs. melted butter

Procedure:

  1. Blend all ingredients for 10 seconds
  2. Refrigerate for an hour
  3. Generously butter a pan and pour batter. Flip after 3 seconds

Tip: For a sweet variation add 2 1/2 c. tbs of sugar, 1 tsp vanilla extract. For a savory variation add 1/4 tsp salt, 1/4 c. chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture

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Breakfast Rollups

A mom friend recently reminded me of preparing breakfast burritos ahead to save a little time. While I do love burritos, it’s a challenge to eat for a toddler. It essentially becomes a deconstructed burrito, with the contents flying everywhere.
Sound familiar? Here’s a fix! Breakfast Rollups IG (2)You can fill it with contents that are flat, unless you want a burrito of course, lol.

Ingredients:

  • 2 eggs
  • 2 slices of cheese
  • spinach
  • seasoning (if desired)
  • 1 tortilla
  1. Spray a pan with nonstick spray. Beat eggs and pour into pan, making sure it’s not too thick or too thin. Season if desired. Carefully flip the cooked egg with a spatula and cook on both sides (it should like a crepe or very thin pancake)  Set aside
  2. Heat tortilla in the microwave for 10 seconds (for easy rolling)
  3. Place tortilla on a clean surface
  4. Add cheese, hot egg, then spinach on top of tortilla. Tip: Add cheese to the ends of the tortilla so it acts as a seal. I also like to use a hot egg so the cheese will melt a bit
  5. Roll tightly. Cut in half or serve as a whole
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Chicken Veggie Meatballs

My son is finally starting to refuse some veggies. He’s almost two and apparently now has preferences. Hopefully it’s just a phase, because he used to eat everything.  He will however still try any food you put in front of him. I’m trying to find new ways to give him spinach, because apparently he doesn’t like anything green unless it’s in rice. Chicken Veggie Meatball

He devoured these meatballs and it has four types of veggies and even a fruit.

The best part of this recipe is it’s versatility. We made enough to use it with different dishes. From meatball sandwiches to spaghetti and meatballs, it was a huge hit.  Here’s an idea for a lunch box using our Bentgo for Kids box (not sponsored).

Bentgo Meatball

Tip: Below, I gave a baked option and a pan-fried option. I prefer the pan-fried option because it adds more of a crisp to the coating. Don’t mistake it for deep fried by the way. I add just enough oil so it won’t stick to the pan. The baked option gives it a softer texture, but it turns out very juicy.

Ingredients:

  • 1 lb ground chicken
  • 1 large apple (grated)
  • 1/4 c. green onion, chopped
  • 3/4 c. spinach, chopped
  • 1 small green zucchini, grated and drained
  • 1 carrot, grated
  • 1/4 tsp salt
  • 1/4 tsp italian seasoning
  • 1/2 c. panko bread crumbs, can cut to 1/4 c. if watching your carb intake (for parents)
  • 1 egg

Procedure:

  1. In a large bowl, combine all ingredients and mix until well incorporated.
  2. Using an ice cream scooper or spoon shape meat mixture into balls.
  3. Baking: Preheat oven to 400F. Place each ball on a greased baking sheet or greased mini muffin pan and bake until internal temperature reaches 165F.
  4. Pan Fry: Add about two tbs of olive oil on medium high heat. Add meatballs to pan and brown all sides until cooked through
  5. Serve plain, on spaghetti noodles with your favorite marinara sauce, or make mini subs

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

 

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Strawberry Watermelon Lemon Slush

We are back home from our short vacation. Strawberry Watermelon Lemon Slush It was much cooler where we went and I wanted a refreshing ice cold drink when we arrived. I got this idea after trying countless store bought lemonades that are either too sweet, too sour, or  has too much preservatives. This has no added sugar or bad stuff.

Tip: Use extra sweet fruit for an sweet slush!

Ingredients:

  • 1 c. watermelon
  • 1 c. strawberries
  • juice of half a lemon (to taste)

Procedure:

  • Refrigerate or freeze fruit. If frozen, I would defrost the fruit a bit before blending.
  • Blend all ingredients and enjoy!

We used our Beaba Babycook to blend this. If you decide to freeze the fruit, make sure you defrost it a bit before blending.

Video coming soon!

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. *Disclosure: I was not financially compensated for this post. I received a sample for some of the items above for review purposes. The opinions are completely my own based on my experience.Thank you!

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Chicken Macaroni Salad

My cousin came to visit for a few days. When we get together, we cook. It’s like the joy luck club around the table prepping food.

You will absolutely love this recipe! It’s great for summer barbecues or a side dish to snack on. Macaroni SaladWe do everything by taste, so it was a little difficult to write a recipe, but this should come close. It does take some time to prep, but well worth it and it will last a several days in the refrigerator. That’s if it lasts that long. It’s not your ordinary macaroni salad, it’s flavorful and even contains a vegetable!

Ingredients:

  • 2 c. uncooked elbow macaroni pasta
  • 1c-1.5 c. mayonaise
  • 1/4 c. sweet pickle relish
  • 1 c. shredded chicken
  • 1 15 oz can pineapple, sliced thinly
  • 1/2 c. corn
  • 1/2 c. cheddar cheese, diced
  • 2 small carrots, diced
  • 1/4 c. raisins
  • salt to taste
  • 2 cups of chicken broth

1. Boil chicken in half chicken broth half water, until cooked

2. Allow the chicken to cool and shred by hand or with a mixer

3. Cook macaroni per box instructions and allow to cool

4. Boil carrots, until cooked but not mushy, dice into small squares

5. Dice cheddar cheese into small squares

6. In a small bowl, mix salt and mayonnaise

7. In  a large bowl, mix all ingredients

8. Chill in refrigerator and enjoy!

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3 Ingredient Breakfast Cookies

Breakfast is my favorite meal of the day.  Some mornings however, eggs isn’t satisfying. I tried making breakfast cookies and it was a hit! Breakfast Cookies BlogThis also includes protein.  Takes 15 minutes and only 3 ingredients. 4 ingredients if you add the strawberry on top. This also isn’t super sweet. I’m sure you can drizzle some honey over it if you like the sweeter variety. But of course, no honey before one years of age.

Makes 6

Prep Time: 5 minutes

Cook Time: 15 minutes

 

Ingredients:

  • 1/2 c. rolled oats
  • 1 ripe banana
  • 1 tbs peanut butter
  • Strawberries (optional)

Procedure:

1. Preheat oven to 350F

2. In a bowl, mash ripe banana

3. Add rolled oats and peanut butter and mix until well incorporated. It should be like wet cookie dough

4. Grease baking sheet with cooking spray. Bake for about 15 minutes

5. Top with sliced strawberries.

Tip: You can also add chocolate chips, blueberries or raisins. Just don’t add too much, because the dough won’t stick together

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

 

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Chicken Curry

My husband and I have traveled quite a bit and have a worldly palate. Surprise surprise we love to eat. Chicken Cury 2

While we love having the chefs make curry at restaurants, it’s always hard to order it for our son. Most times asking for mild or no spice is still spicy! I decided to make a toned down version and it was delicious. This dish is also inspired by my roots and is something I ate a lot when I was little. Hope you enjoy it!

Ingredients:

  • 1.5 pounds boneless chicken (i use thigh meat, but breast will work)
  • 1 large carrot
  • 2 medium size potatoes
  • 1 green bell pepper
  • 2 tbs fish sauce
  • 1 c. coconut milk
  • 2 tbs curry powder (use 1.5 tbs first and taste if too spicy)
  • Dash of ginger powder and onion powder
  • 1 c. water
  • salt and pepper to taste
  • 2 tbs vegetable oil

Procedure:

1. Prepare ingredients. Cut the chicken into pieces, peel carrots and potato, and also cut to pieces. Cut bell pepper

2. Heat up a deep pot and add oil, on medium-high heat

3. Fry the potato and carrots for a few minutes and set aside

4. Add garlic to the pot and saute chicken for a few minutes. Sprinkle a dash of onion powder and ginger

5. Add fish sauce and curry powder and stir well.

6. Add water and cover. Lower heat to medium and simmer until the chicken is tender

7. Once chicken is cooked, add coconut milk, bell pepper, carrot and potato until fully cooked

8. Serve with hot rice.

Tip: If you feel the curry is too spicy, you can always drain it and not serve the curry soup and just serve the veggies and chicken with rice to your little ones.

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Ebook Now Available

I’m excited to announce my cook book is now available as an EBOOK. Easy Family Recipes Cover-page-001It’s a greener option and more affordable. Again, thank you for your continuous support! For those who would like a hard copy, it’s always available on Amazon! 

You can buy the EBOOk directly from here:

Buy My EBook

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Honey Soy Chicken

We eat a lot of chicken at our house.  Honey SoyFinding a new recipe that taste great makes me really happy. I’m easy to please right? Here’s an incredibly delicious recipe from Damn Delicious.

Ingredients:

  • 2 tbs unsalted butter
  • 8 bone-in, skin-on chicken thighs
  • 1/2 tsp. sesame seeds

For the sauce:

  • 1/4 c. honey
  • 1/4 c. soy sauce or tamari
  • 2 tbs ketchup
  • 2 cloves garlic, minced
  • 1 tbs brown sugar, packed
  • 1 tbs rice wine vinegar
  • 1 tbs freshly grated ginger
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1/4 tsp ground black pepper

Procedure:

1. Preheat oven to 400f

2. Whisk together honey, soy sauce, ketchup, garlic brown sugar, rice wine vinegar, ginger, sesame oil, cornstarch and pepper in a small bowl; set aside.

3. Melt butter in a large oven proof oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in honey mixture.

4. Place into oven and roast until chicken internal temperature is 165f, about 25-30 minutes.

5. Serve immediately, garnished with sesame seeds and green onions, if desired.

 

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Chicken Katsu and Rice Balls

I think it’s safe to say every kid loves chicken nuggets. Katsu And Rice BallsWhile our little munchkins might be able to eat it everyday for every meal, I cannot. Here’s a grown up version with the same crunch. I paired it with rice balls with veggies.

Ingredients:

Chicken Katsu (Breaded Chicken)

  • 3 small chicken thighs (boneless), you can also use chicken breast
  • 1 cup panko crumbs 
  • 2 eggs
  • Salt and pepper to taste
  • Oil for frying

1. Remove skin and flatten chicken thighs

2. In bowl, lightly beat eggs

3. In another bowl, pour panko crumbs

4. Lightly season chicken to taste. Dip chicken in eggs, followed by panko crumbs

5. Dip breaded chicken in eggs again and dip in bread crumbs, set aside

6. Heat up a deep pan with oil. Once the oil is fully heated, gently drop each piece of chicken and cook until golden brown on each side.

Tip: I don’t deep fry this chicken, but I do add enough oil in a pan so it doesn’t stick

RICE BALLS

Ingredients:

  • 1 c.  cooked rice (asian rice works best, basmati or any other type of loose rice will not stick together)
  • 1/4 c. frozen vegetable medley
  • plastic gloves or sandwich bag, or saran wrap

1. Steam vegetable in a steamer

2. In a bowl, mix rice and veggies until well incorporated

3. Wait until rice and veggies are cool to touch

4. Using a plastic bag, scoop a spoonful of mixed rice into bag and form a ball.

For reference see video below. I swapped spinach with a garden medley. You can also use parchment paper instead of plastic, but to me plastic works best.

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