Sticky Chicken Wings

These are the best fried chicken wings ever. Well, at least that I’ve ever made ;). This is obviously a cheat treat for my little guy, but it sure beats frozen chicken wings. Plus, if you’re on the organic train you can make these 100% organic. Korean Chicken Wings

So here’s the back story. My best friend and I used to eat chicken wings in Koreatown all the time. These days we both have two kids, and it’s nearly impossible to get out. I’m not really sure how to explain the taste of this.  It’s not teriyaki and it’s not barbecue. I call it incredibly delicious. Fast forward to today, while deleting stuff off my phone, I  recently found a note listing possible ingredients to my favorite chicken wings. The last time I ate this at a restaurant, I basically sat and tasted every morsel very slowly  trying to figure out the ingredients.  And then today I tried it!

Korean Chicken Wings

Sticky Chicken Wings

Ingredients

  • 18-20 chicken drumettes
  • 1/2 C. flour
  • 1/2 C. cornstarch
  • 1/8 tsp. garlic powder
  • 1 tsp salt
  • 1 tsp. pepper
  • Sauce:
  • 4 cloves of garlic, chopped
  • 4 tbs. water
  • 2 tbs. rice vinegar
  • 2 tbs. sesame oil
  • 1.5 tbs. ginger, chopped
  • 2 tbs soy sauce
  • 3 tbs. honey
  • 1 tbs. brown sugar (optional)
  • 1/4 tsp. corn starch
  • Vegetable oil for frying
  • Sesame seed (optional)

Instructions

  1. Rinse chicken and pat dry
  2. In a large bowl, add corn starch, flour, pepper, salt, and garlic powder
  3. Add chicken in flour mixture. Make sure all parts are coated. Should be lightly coated not clumpy.
  4. In a deep dutch oven, add enough vegetable oil to cover drummette
  5. When oil is hot (about 350F) or when it bubbles when tested, add chicken
  6. Set aside when cooked and place on baking rack to drain oil
  7. Cook for 15 minutes on medium-high, until brown and crispy
  8. In a small saucepan on medium low, combine ginger, garlic, sesame oil, rice vinegar, soy sauce, honey, brown sugar, corn starch and water.
  9. Stir until thickened.
  10. Coat cooked chicken with sauce thoroughly and serve.
http://easytoddlermeals.com/2016/04/sticky-chicken-wings/

Baked Avocado Egg Rolls

My toddler doesn’t like stringy vegetables like ones you normally would put in an egg roll. You may have noticed I try different stuffing for my egg rolls (like bananas or breakfast egg roll) so naturally I wanted to try my son’s favorite, with avocado.

I recently found out though, that avocados are not created equal. After two attempts of making this recipe I finally succeeded. One more try, I would have quit lol. At the last grocery run, I purchased several avocados. I bought them not fully ripe since it always goes bad before we can eat them all.  This time, I placed them in the refrigerator. Bad idea. They never really really fully ripened, but it did soften a bit.Problem is, the ones I used didn’t seem hard or green

I went on with my recipe testing as I normally would, but when I took a bite of my finished product, it was disgustingly bitter. I said hmmm.. maybe it’s the onion! I made a second batch with onions and some without to test.  I also used a different cooking spray just in case. But to my surprise, the second batch was still unsuccessful.

Then I turned to Chef Google and searched,  “Why is my eggroll bitter?” Just kidding, I searched “Why is my avocado bitter.” Lo and behold, an avocado that is unripened will produce a bitter taste.

So the moral of this long story is… make sure to use a ripe avocado!

Tip: Press an avocado gently. If it leaves a little dent it is ripe. If there’s no dent, then the avocado is not ready to eat. If it dents very easily though, then it is overripe. You can also ripen it by placing it in a brown bag. If you leave it in a plastic bag it won’t speed up the process.

I also have to admit, that I think this would be incredibly tasty fried. This does however give you a healthier alternative if you’re watching your weight or trying to cut fats.

On a side note, can you believe I had time to do my nails? With two kids under three I feel like I’ve won the jackpot. One week later my nails are still going strong and I am an excessive hand washer. Jamberry gave me a few sheets to try and needless to say I’ll be using them all the time from now on.  It feels great that one part of me doesn’t look like a mombie. There was a learning curve, but once you get it.. it’s awesome! Any who, I don’t sell it or anything, just offering a tip! See my pretty nails shown on the video below 😉

Avocado Egg Roll Blog

Baked Avocado Egg Rolls

Ingredients

  • 1 RIPE avocado (read blog why)
  • 1 Tbs. chopped red onions
  • 1 C. shredded cheese of choice
  • Dash of salt
  • Splash of juice from lime (optional)
  • Egg roll wrappers

Instructions

  1. Preheat oven to 400F
  2. Peel and remove seed from avocado
  3. Chop into squares
  4. In a bowl, mix all ingredients until well combined
  5. Gently pull wrappers apart. Set on a plate
  6. On a clean surface, place one egg roll wrapper with point facing you.
  7. Add a small amount of the avocado mixture on the end of the wrapper (see video)
  8. Roll as shown in the video
  9. Seal ends with a little water
  10. Spray baking sheet with cooking spray, then spray egg rolls so both sides are oiled
  11. Bake until brown about 10 minutes each side.
http://easytoddlermeals.com/2016/04/baked-avocado-egg-rolls/

Crispy Parmesan Chicken with Creamy Lemon Sauce

A tasty, crispy chicken with a creamy lemon sauce. It’s bound to be a family favorite!

Going out to eat is rare these days with a toddler and a newborn. Plus, since my son has an appetite of a teenager, it gets pricey. I used to enjoy this dish at a restaurant in downtown Los Angeles, but now I can have it in the comfort of my own home.

Parmesan Crusted Chicken Plated

Since on any given day I’ll have chicken and some form of pasta in my kitchen, this is always an easy fix. It’s hands down one of my favorite 30 minute recipes for white sauce pasta. It’s incredibly delicious and my whole family enjoyed it. My toddler enjoyed the chicken more than the noodles, however.

Parmesan Chicken in Creamy Lemon Sauce

 

Parmesan Chicken in Creamy Lemon Sauce

Ingredients

  • 6 small chicken thighs
  • 6 tbs. butter, divided
  • 1/2 c. bread crumbs
  • Dash of onion powder
  • Dash of garlic powder
  • Dash of italian seasoning
  • 1 c. grated parmesan cheese, divided
  • 1/4 c. flour
  • 1/2 c. heavy whipping cream
  • 8 oz thin spaghetti noodles
  • Juice of 1/2 lemon
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. Cook noodles per box instructions, set aside
  2. In a bowl, melt 4 tbs of butter in the microwave
  3. In another bowl, mix bread crumbs, dash of onion, garlic, and italian seasoning, 1/2 c. parmesan cheese, and flour
  4. Dip chicken in the melted butter then bread crumb mixture
  5. Melt 2 tbs of butter in a large skillet and cook chicken on medium heat and 165f internal temperature
  6. In a medium skillet, add cream, cheese, lemon juice, garlic powder, salt and pepper. Whisk until it starts to thicken
  7. Add cooked pasta to cream sauce, top with chicken
http://easytoddlermeals.com/2016/04/crispy-parmesan-chicken-with-creamy-lemon-sauce/

This recipe was adapted from The Recipe Critic

Healthy Mac and Cheese

An old American favorite with a healthy twist!

We love mac and cheese in my household. Problem is, I can ‘t cook it everyday because it isn’t entirely that great for you. But what about if you add some veggies in it?
Makes you feel a little better serving it right? Just try this, you or your kids won’t be able to tell the difference! Healthy Macaroni and Cheese

Healthy Mac and Cheese

Healthy Macaroni and Cheese

Ingredients

  • 2 c. cubed butternut squash
  • 1 1/2 c. sharp shredded cheese
  • 2 tbs. grated Parmesan cheese
  • 8 oz. un-cooked penne pasta

Instructions

  1. 1. In 2 separate large pots, bring water to a boil
  2. 2. In pot #1, cook pasta per box instructions (about 8-10 minutes)
  3. 3 In pot #2, cook butternut squash for 8-10 minutes. Drain most of the water, but keep 1/2 c. of water
  4. 4. In a blender or food processor, blend squash and add 1/2 c. of water from step #3
  5. 5. In a baking dish or cooking tray, mix in pasta, pureed butternut squash, and cheddar cheese
  6. 6. Top with Parmesan cheese and bake in oven for 375F for 15 minutes
http://easytoddlermeals.com/2016/04/healthy-mac-and-cheese/

This is in collaboration with my friend My at My Healthy Dish. This her amazing recipe!

Sweet Potato Broccoli Patties

A savory finger food with a hint of sweet. You won’t believe it’s filled with veggies!

During nights we order takeout or are eating something that isn’t entirely nutritious (yes, I am human too and I don’t always cook a full meal,) I make some form of patty. It’s a great way to get some veggies in!

I also recognize some of you have kiddos that won’t eat anything green. I’ve made other types of patties in the past like these broccoli cheese patties , but I know some of your kids won’t eat it if they see any type of green in it. This patty is a yellowish orange color similar to a chicken nugget! You may not believe it, but these patties have a lot of broccoli. These are great for beginner eaters and older kids that may turn up their nose to veggies.

Sweet Potato Broccoli Patties

Sweet Potato Broccoli Patties

Ingredients

  • 1 c. sweet potato cubed
  • 1 c. broccoli florets
  • 1 egg
  • 1/4 c. shredded cheddar cheese
  • 1/2 c. bread crumbs
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • dash of salt
  • Olive oil

Instructions

  1. Steam sweet potato and broccoli
  2. In a blender, add all ingredients until it has a pasty consistency
  3. Form into patties, set aside
  4. In a large skillet, add olive oil and brown patties on both sides.
  5. Serve with marinara, ketchup, or sour cream
http://easytoddlermeals.com/2016/04/sweet-potato-broccoli-patties/

Healthy Drumstick Ice Cream Bites

When my toddler turned 2 years old, I started giving him a little of every food in moderation. That said, I still haven’t given him extremely sugary foods like candy or ice cream. I know I know, I need to let him be a kid, but I just don’t want to deal with an even more extremely energetic child.

Unfortunately, or fortunately for you,  I have sugar cravings all the time.  So when I have a sweet tooth, I try to make whatever I’m wanting toddler friendly. I’m not sure why, but I had a craving for a drumstick. You know, the vanilla ice cream one with sugar cone, topped with chocolate and peanuts.
Drumstick Bites 4 Resize

I quickly started thinking about how I can make something similar and guilt free. These days, I’m up all night with my newborn nursing, so I have a lot of time to think… ok I digress. Well, I remembered making no refine sugar chocolate covered strawberries in the past, so I used the same recipe. Instead, I made drumstick balls and made my own no refined sugar ice cream. While it may not be the same as the real drumstick, I don’t feel bad giving these to my toddler.

P.S. My kids were a handful today, hence the very melted ice cream picture below. I wanted to show you how pink it is and that’s all from the strawberries only!

Drumstick Closeup 2 Resize

Healthy Drumstick Ice Cream Bites

Ingredients

  • 2 Bananas (frozen)
  • 5-6 Strawberries (frozen and hulled)
  • 3 tbs. heavy cream
  • 8 tbs. honey ( or to taste), divided
  • 4 tbs. Coconut Oil
  • 4 tbs. Cacao Powder / or melt chocolate chips
  • Toppings: Crushed peanuts or sprinkles

Instructions

  1. Cut bananas and hull strawberries.
  2. Freeze for at least 3 hours (I left them in overnight)
  3. Blend bananas, strawberries, heavy cream, and honey until the mixture has a soft serve consistency.
  4. Using an ice cream scooper, form ice cream into balls (remember to work quickly as it will melt). Place on a baking sheet and return back to the freezer
  5. In a bowl, add coconut oil. Place in microwave for 10-12 seconds. It should not be in liquid form but just melted enough to mix with the cacao.
  6. Mix cacao and coconut oil together and add honey. For a sweeter variety, add more honey until you reach your desired sweetness. Allow cacao mixture to cool a bit.
  7. Dip ice cream ball into cacao mixture, then in peanuts. You can also sprinkle peanuts instead of rolling it in it.
  8. Freeze until ready to eat
  9. Remove from freezer and allow it to melt a bit before eating
http://easytoddlermeals.com/2016/04/healthy-drumstick-ice-cream-bites/

TIp:  you can always use semi-sweet chocolate chips and melt it instead of raw cacao powder. Try to use ripe, but not overripe bananas and sweet strawberries.

 

Breakfast Burrito Cups

Many of my readers have asked if certain recipes are freezable.  While I enjoy fresh food, I know it’s not always convenient for folks who are busy. I specifically created this recipe with an “on the go” mentality. Thankfully, it freezes well! Egg Cup 3 Resize

What I love most about it is you can mix and match whatever toppings you want. You can also chop up veggies finely for those picky eaters.

 

 

Egg Cup 6 Resize

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Yield:  12-15 bites

Breakfast Burrito Cups

Ingredients

  • 8 Eggs
  • 1/4 C..Milk
  • 5-6 Tortillas (depends on size)
  • Dash of Garlic powder, onion powder, salt and pepper
  • Toppings of choice
  • Shredded cheese, ham/turkey bacon, garden vegetables

Instructions

  1. Preheat oven to 350F
  2. In a bowl, mix eggs and milk. Set aside
  3. Using a pizza cutter or knife, cut tortilla in fours (see video)
  4. Grease a muffin tin with cooking spray and carefully push in cut tortilla
  5. Fill tortilla with egg mixture and toppings
  6. Add cheese on top
  7. Cover with foil and cook for 20-25 minutes
http://easytoddlermeals.com/2016/04/breakfast-burrito-cups/

Tip: I’ve cooked it uncovered as well and it creates a nice crunchy tortilla. Check it at 15-18 minutes

Freeze in ziplock bags and heat in the microwave for 1 minute. It may vary with several cups in the microwave, i tried it with one.