Friday, June 23, 2017

Pop Tart Milk Shake

My boys asked me the other day to make them Pop Tart Milk Shakes. At first I thought....meh, but the idea grew on me. And then we discovered after some experimentation that they are delicious.
You can have the same fun we did because pop tarts have so many flavors. We used Hot Fudge Sundae Pop Tarts for our creation. Try you own and have fun!

Ingredients

2 Pop Tarts
Vanilla Swirl Ice Cream 3 scoops (Any flavor is fine when experimenting)
1.5 Cups milk
10-15  Ice Cubes
2 tsps of sugar
1 tsp vanilla

In a blender, add the ice first and the rest of the ingredients in any order. Set your blender to milk shake mode and check for a thick consistency to your liking. (Adding more milk helps when the consistency is too thick) Serve immediately and enjoy.

Notes

You can add whip cream with pieces of pop tart on top for additional fun.

Saturday, May 13, 2017

Egg Salad

I love Egg Salad. The kids enjoy it because it is a great sandwich for the lunch box.

Ingredients

6 boiled eggs  (Adjust the ingredients accordingly based on the size of your family)
2 tablespoons of Mayonnaise
1 tablespoon of Mustard
1 tsp cracked pepper and salt
1 tsp of paprika
1 tsp Slap Yo Mama Seasoning
Sliced Olives (Green or Black)

Boil the eggs for 8 minutes. Set aside in cool water for a few minutes. Crack the eggs and dice or slice them in a mixing bowl. Some people like to use a food processor. I personally like the large egg white chunks in my salad. Add the mayonnaise and mustard and stir to a thick consistency. Next add the olives and seasonings. Refrigerate for an hour and serve. (You can eat right away if you want, I just like my egg salad chilled)

Some variations: You can add fresh dill or chili powder to replace the other seasonings. Some people add garlic powder or onion powder. Olive Oil is a nice addition along with some scallions on top. As with all recipes, experiment with your kids to your liking.

Tuesday, May 9, 2017

Steak Fries

Steak Fries are my kids favorite kind of French Fry. They are hearty and crispy. Great with a burger or a nice Steak. Try our recipe and let us know what you think.

Ingredients

Large Baking Potatoes
Cold water bath with salt (3-4 tsps.)
1 tsp of Paprika
1/2 cup oil (Vegetable or Coconut)

Seasoning
1 tsp Paprika
1 tsp Slap Yo Mama
1 tsp of cracked pepper and salt

Slice long thick horizontal slices with the potato. (Large baking potatoes only require a couple of potatoes) Cut to your desired thickness. No need to skin the potatoes. Leave the skin on.

I like to soak the potatoes in a cold water bath with salt for an hour prior to frying them. You can fry them without the cold water bath.

In a large sauté pan, heat the oil on a medium heat. Add the fries. The fries should be coated with oil. Cover the pan and cook the fries for 8-10 minutes and flip them to evenly brown them on both sides. Crispy fries are the best. You may need to rotate the fries a few times to get the desired crispiness. Add the seasoning at t
he end of the frying or in a bowl.


Saturday, May 6, 2017

Fajita Mix

Forget the Fajita packet? No worries. Here is a simple mix that is honestly a better alternative

Fajita Mix (Packet or Make your own below)

2 tsps. cracked pepper
1 tsp salt
2 tsps. of chili powder
2 tsps. of Paprika
1 tsp cumin
1 tsp of cayenne pepper

Add Olive Oil in a pan when sautéing.

Steak Fajitas With A Twist

Fajitas are easy to make and I have a simple recipe for new dads that will make it even easier. They are also fun to make with your children.

Ingredients

Sirloin Roast (Or Chuck)
Mixed bag of mini colored peppers
One Onion (Sweet or Red)
3 tsps. of Cumin
1 tsp of Cayenne Pepper
1 tsp Paprika
Cracked Pepper and Salt to flavor (1-2 tsps.)
3 cloves of garlic
Olive Oil (1 - 2 tsp)
8 oz of Sharp Cheddar Cheese (Grated)
Salsa (Try our Salsa Recipe or use a commercial salsa)
Sour Cream
Tortillas (Any Type)

Fajita Mix (Packet or Make your own below)

2 tsps. cracked pepper
1 tsp salt
2 tsps. of chili powder
2 tsps. of Paprika
1 tsp cumin
1 tsp of cayenne pepper

Garnish

Lime
Cilantro


In a crock pot set the sirloin roast in the middle. Create 3 incisions on the top of the roast for the garlic cloves. Coat the roast with olive oil. (This will allow for the seasonings to permeate the roast) Next, coat the top with the seasonings. Slow cook the roast while you are at work for 6-8 hours.

When you arrive home, the rest is simple. Using a cutting board, slice the mini peppers in half. (Remember to chop the tops off) Slice the onion in larger pieces similar to the mini peppers. Keep them the layer of one ring of onion. Grate the cheese and prepare the salsa and sour cream and set aside.

The sirloin roast will be stringy. No worries, that is what you want. Disassemble the roast and place in a fry pan along with the onions and peppers. Add the fajita mix. On a separate burner, set the burner to  a medium to medium high heat. If you have an induction stove or a stove that runs hot, just use a medium heat. Bring the onions and peppers to a soft skin consistency while sautéing with the meat.

In another separate pan, heat some oil (any oil) at a medium heat. You will want to heat the tortillas for a minute on one side. This will help provide a firmness to the tortilla.

You can cook the meat separately, or broil the meat for a crispier texture if you would like.

Add the steak in the center of the tortilla as a base. Next add any ingredients you want to the recipe and you have steak fajitas for you and your children.


Thursday, April 6, 2017

New Orleans Shrimp, Beans and Rice

I love New Orleans cooking. So do my kids. One of my favorite dishes is shrimp, beans and rice. There are many variations and you can add additional ingredients to your liking. Simple to make, and oh so good. Try it with different variations each time you make it.


Ingredients


Red Bean and Rice Mix or 2-3 cups of Long Grain Rice and 1 16 oz Kidney Beans
1/2 cup red onion diced
1-1 1/2 lbs. of Shrimp
1/2 cup diced tomatoes (Fire Roasted)
2 tsp of Slap Yo Mama Seasoning
Fresh Parsley
1/4 cup olive oil and 1/4 cup butter
1-2  garlic cloves chopped thinly     

Optional Ingredients


1lb of Kielbasa
8ozs of Okra
8ozs Corn


In a skillet, cook the shrimp with the butter, olive oil, garlic and red onion. Add the Slap Yo Mama Seasoning as the shrimp is cooking. (Scallions are nice addition if you want to try them in place of the red onion) Add the Diced Tomatoes and Okra. (In a separate skillet, prepare the Kielbasa. Brown on both sides and set aside.

In a separate skillet of sauce pan prepare the rice according to the direction that came with it. In a large mixing bowl, mix all of the ingredients together and stir a few times to mix in the flavors. Top with some parsley. Dinner is served!
                                          
                                                                                           
                                                                                            
                                                                                                            

Saturday, March 18, 2017

Uncle Louie's Famous Mac And Cheese

We hand over the column this week to Uncle Louie. He makes a Mac and Cheese for the kids that is pretty amazing. Since I can not top perfection, we asked him to share his magic.

Ingredients

16 OZ Cavatappi Pasta (Or Elbow)
5 Tablespoons of butter melted
Tsp of Salt
Tsp of Pepper
4 8oz cheese (Grated - Extra Sharp and Colby) 
1/2 Gallon of Whole Milk

Optional - (Diced Tomatoes - Fire - Garlic/Herb - Regular)

Poor the dry macaroni on the bottom of the pan. Pour over the dry pasta the butter, salt and pasta. Add 4 8 oz blocks of cheese. (32 ounces total. Mix and match. Uncle Louie uses Extra Sharp Cheddar and Colby. You can use Muenster, or any Sharp Cheese.) The orange and white are a great mix. Place all of the shredded cheese on top of the pasta. Cover with whole milk.

In an oven, preheat to 350. Bake the mac and cheese (Uncovered) for an hour to an hour and 20 minutes. (Check after an hour and look for the mac and cheese to brown on top. When finished, let the Mac and Cheese stand for 20 minutes to absorb any liquid.