Fun for Kids – Parmesan Princess

Category: Fun for Kids

03
Mar
2017

Chocolate Chip Pancakes with Homemade Honey Cinnamon Syrup!

categories: 20 Minutes or Less, Breakfast, Dinner, Fun for Kids, Recipes

My kids can talk me into anything. You know, when breakfast for dinner ends up being a sweets, dessert menu. We start with ham and egg sandwiches and it turns into chocolate something with sugar syrup and ice cream on top!!

I did make my kids wait until after their “dinner” to eat the ice cream. This actually made me feel better about the whole thing. I should mention that my kids eat almost everything from kale to salmon to liver and onions, so a special treat every once in a while is a great thing.

Smiles, giggles and sweet treats are what life is all about! Pick a day and surprise them = ) Here is the recipe…

Chocolate Chip Pancakes with Honey Cinnamon Syrup

Ingredients:
Pancakes:
2 eggs
1 1/4 cup milk
1/4 cup canola oil
1/2 cup chocolate chips + some for topping
2 cups flour
1/4 cup sugar
2 tbsp. baking powder
pinch of salt

Honey Cinnamon Syrup:
1/2 cup butter
3/4 cup honey
1-1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Directions:
Mix the pancake batter by first combining wet ingredients: eggs, milk, and oil.
In a large mixing bowl, add flour, sugar, and salt.
Add the wet mixture to the dry mixture until incorporated.
Fold in the chocolate chips.
Pour 1/4 cup measuring cup of the batter onto a hot pan until the batter bubbles.
Gently, flip the pancake and cook until golden brown.
Repeat this process , makes approximately 10 pancakes.

For the syrup:
Melt butter in a small saucepan.
Add honey and spices and cook until cohesive syrup forms.

Top pancakes with syrup, a handful of chocolate chips, and ice cream if you want!

Enjoy!
Ciao!

09
Dec
2016

Apple Butter & Pecan Spiced Cupcakes!

categories: Desserts, Fun for Kids, Party Time, Recipes

Apple Butter is probably the most underrated…condiment? Spread? Jam? Always refreshingly delicious, the sweet spread pairs well with flavors of the season-spiced- which is the ginger, nutmeg, cinnamon, cloves combo. Add some sweet butter toffee pecans and you’ve create quite possible the best dessert ever!

Enjoy these delicious cupcakes …

Ingredients:
1 white cake mix- or your favorite vanilla cake base mix (follow instructions, mixed) plus:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 tbsp butter toffee pecans, crushed

Apple Butter Frosting
2 cups powdered sugar + more if needed
1/2 cup butter, softened
1/4 cup apple butter
1 tsp. vanilla extract
Butter Toffee Pecan for topping

Directions:
Preheat oven to 325 degrees.
Prepare cake mix according to package and add spices to mixture.
Bake 18-22 minutes until a toothpick is clean when inserted into the middle of the cupcake.
Frosting:
In mixing bowl beat together butter and sugar until smooth.
Add Apple Butter and vanilla and incorporate.
Frost cool cupcakes.

Enjoy!
Ciao!

02
Sep
2016

Sweet Pea Manicotti!

categories: Dinner, Fun for Kids, Healthy Living, Homemade Italian, Party Time, Recipes

Sweet peas are so underrated. Always associated with baby food, I feel like they are the last ingredient we think of to make something serious. For example, my kids will have peas with something else, I will grab them as a garnish, but they are hardly ever the main act.

So there is always that experimental Meatless Monday where various vegetables get new jobs. This particular Monday, I was looking for a manicotti veg and there was the bag of frozen peas. I blended the peas with ricotta, egg, and fresh grated parm for the filling. Just then Bella walked into the kitchen, “Is that mint ice cream?” she asked. Well, it looked like it!

I was thinking they are never going to eat this but I’m knee deep, so this is what we are having for dinner. The neighbor kids came over, who always love to help me cook, so I boiled the manicotti shells and the kids had a filling party. It was so great! We discussed the careful art of spooning the filling without tearing the shell, and filling each side so that the middle gets some, too.

We blended some extra peas, ricotta, and parmesan cheese for the topping. All the kids loved it! Was it the sweetness from the peas? The fact that they were involved in creating the final product? Who knows? But I was thrilled! Make these for dinner because they are delicious, but more importantly so the kids can help and hopefully eat!

Sweet Pea Ricotta Manicotti

Ingredients:
2 cups fresh whole milk ricotta
1/2 cup fresh grated parmesan cheese
1 egg
1 16 oz. frozen sweet peas – saving 1 cup
salt/pepper
8 dry manicotti shells

For Topping:
2 cups peas
2 tbsp. ricotta
1/4 cup fresh grated parmesan cheese
1 cup sliced cherry or grape tomatoes
2 tbsp. pine nuts
parmesan to grate on top

Directions:
Preheat oven 325 degrees.
Blend Ricotta, peas, parmesan cheese, and 1 egg.
Salt/pepper and set aside.
Boil manicotti shells 5-8 minutes until just under cooked.
Fill manicotti shells with ricotta pea filling with a small spoon or piping bag.
Spray 9X13 glass pan with non-stick spray.
Spoon left over filling in bottom of pan and spread with a spatula.
Line pan with one layer of manicotti.
Cover with foil and bake 20-30 minutes until filling is hot and starts to bubble.
Meanwhile, make topping. Blend peas, ricotta, and parmesan cheese.
Remove manicotti from oven and allow to set 10 minutes.
Plate the manicotti by placing them on a smear of topping underneath, one scoop on top, sprinkle with sliced tomatoes and pine nuts and finish with fresh grated parmesan cheese.

Enjoy!
Ciao!

12
Aug
2016

Mediterranean Flatbread!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Homemade Italian, Lunch, Party Time, Recipes

Quick and easy dinners are always the goal with kids and a busy schedule. The challenge is creating a healthy meal including fresh ingredients, vegetables, and a ton of flavor, instead of resorting to processed pre-made frozen food choices. Flatbread is an excellent choice because it is a blank canvas.

Any cuisine can be undressed and layered on a flatbread. For example, BBQ pulled pork makes a delicious flatbread. By layering the flatbread with pulled pork, red onion, bbq sauce, and sautéed greens, the sandwhich is transformed!

I made a Mediterranean flatbread the other day with bell peppers, red onions, herbs, and a garlic olive oil base. Covered in Parmesan cheese, this flatbread is light and full of flavor. It would be delicious with mushrooms, tomatoes, or any of your favorite vegetables.

I had an abundance of bell peppers to use, so they were my main ingredient! Here is the recipe…

Mediterranean Flatbread

Ingredients:

1 prepared wood grilled pizza shell, thin flatbread shell
3 tbsp. olive oil
3 cloves garlic, finely chopped
salt/pepper
2 tbsp. chopped basil + some to sprinkle after cooked
2 tbsp. rosemary
2 tbsp. thyme
1 small orange bell pepper, chopped
1 small yellow bell pepper, chopped
1 small red onion, sliced thin
1/2 cup garlic spiced Italian olives, or your favorite olives, sliced
Fresh grated Parmesan Reggiano cheese
chopped parsley for garnish

Directions:
Mix olive oil and garlic in a small bowl.
Brush shell with olive oil, garlic mixture.
Sprinkle with basil, rosemary, and thyme.
Top with pepper, red onion, and olives.
Bake 425 degrees on a preheated pizza stone 8-12 minutes until crust is golden and cheese melts.

Enjoy!
Ciao!

08
Jul
2016

Kafta Kabobs!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Grill, Healthy Living, Healthy Snacks, Lunch, Recipes, Sides

Kafta, Kofta, Kefta…every translation spells it differently! Let’s call it meat on a stick. Ok, really flavorful meat on a stick.

With Lebanese exotic flavors of cumin, cinnamon, and of course the garlic, Kafta has a deep layering and tastes like a full meal. Often served cold for lunch, or hot for lunch or dinner, it is a fun opportunity to try something different that is really quick and easy to make.

My kids are fans because it is on a stick I think. They first started eating “things kids aren’t supposed to like” when skewered. Try it, seriously!

A few tips, I used an egg. (Gasp!) Kafta is traditionally stuck together by using soaked white bread that’s rung out and put in the food processor. Yeah, So are traditional meatballs, but sometimes you don’t want to clean the thing, right? Feel free!

Soak the sticks! I forgot and a few of mine burned!!

The cucumber salad is amazing and accompanied meat dishes quite often on my table in the summertime.

And guys, the sauce…simple and delicious! It’s more powerful than a smoothe tahini with the punch of Romesco. I used a delicious jarred Romesco, but you can get crazy and make your own!

Here are the recipes…

Kafta Kabobs

Ingredients:
1 lb. ground beef
3 garlic cloves, finely chopped
1 small onion, finely chopped
1/4 cup parsley, finely chopped
1 egg
1 tsp. Allspice
1 tsp. Cumin
1/2 tsp. Paprika
1/2 tsp. Cinnamon
Salt/pepper to taste
Skewers

Directions:
Soak skewers in water for at least one hour until ready to mold the

Heat grill to 300 degrees.

With hands, mix beef, garlic, onion, egg, and all of the spices, salt and pepper.

Mold 1/6 of the mixture onto one end of each skewer trying to keep mold to 1 inch thickness.

Grill approximately 4 minutes each side until cooked to desired fineness.

Cucumber Salad

Ingredients:
1 cucumber chopped
1 pint grape tomatoes, halved
1 small red onion or Vidalia onion, sliced
Handful parsley, chopped
1 lemon , squeezed
3 tbsp. Garlic oil
Salt/pepper to taste

Directions:
In a large moxing bowl, toss to coat.

Greek Yogurt Romesco Sauce
1/4 cup plain Greek Yogurt mix with
1/4 cup Romesco
Chopped Parsley flakes and sliced tomato garnish

Enjoy!
Ciao!

17
Jun
2016

The Best Ever Mexican Lasagna!

categories: Dinner, Fun for Kids, Recipes

Truth. I have tried many different “Mexican Lasagnas” throughout the years. Mostly using leftovers. They ended up being a delicious undressed taco with layers, but honestly never blew my socks off!

So this time I had an idea. Why not add some yummy Brown Sugar Sriracha Glazed Bacon and see what happens. What happened was like the best thing ever! So instead of a very good cumin, chili powder seasoned garlic onion ground beef layer-kind of boring- we have crunchy bites of sweet and spicy glazed bacon throughout the meat later! Yikes! So good!

Like most lasagnas, the leftovers the next night were even better!

Here is the recipe…

Mexican Lasagna
Makes one 9X13 lasagna

Ingredients:
2 tbsp. olive oil for meat and 2 tbsp. for casserole dish
1 lb. ground beef
1/2 lb. Brown Sugar Sriracha Glazed Bacon (see recipe below)
3 cloves garlic, chopped
1 small onion, chopped
1 tbsp. cumin
2 tbsp. chili powder
red pepper flakes- for added heat
salt/pepper to taste
1 15 oz. can refried beans
1 cup corn kernels, frozen and steamed, canned, or fresh cut off the cob
1 cup Salsa Mojo Verde /your favorite taco sauce
1 14 oz. can stewed tomatoes
10 flour tortillas
2 cups shredded chihuahua cheese
1 cup shredded mozzarella cheese
cilantro, garnish

For the Brown Sugar Sriracha Glazed Bacon
Ingredients:
1/2 lb. thick sliced bacon
1/2 cup dark brown sugar
2 tbsp. sriracha sauce

Directions:
Heat olive oil in a medium pan.

Toss onions and garlic with oil and cook for 3 minutes.

Add ground beef and cook until no longer pink, drain any excess fat.

Place meat in a mixing bowl.

Meanwhile, to cook the Brown Sugar Sriracha Glazed Bacon…
Preheat oven 350 degrees.

Place bacon strips in a single layer on an aluminum foil covered cookie sheet.

Sprinkle dark brown sugar.

In a top to bottom motion, squeeze a small stream of Sriracha sauce in zig zags.

Bake 13-18 mins. until glazed and crispy. (Remember, the sugars on the bacon will “crisp up” as they cool. Don’t think it will be crunchy when you remove it from the oven. I know it’s hard to wait, but don’t burn your mouth it will be very hot!!)

When cool, chop bacon into 1/4 inch pieces and mix into ground beef bowl.

Combine refried beans and corn in a separate bowl.

Combine stewed tomatoes, salt/pepper, and red pepper flakes in a bowl.

Combine cheese in a bowl.

Cut tortilla shells, 2 cuts into triangles.

Layer lasgna-starting by coating casserole dish with olive oil, then covering by overlapping tortillas until covered.

Next, add a cheese layer, meat, tomatoes, beans and corn, salsa mojo verde or taco sauce, followed by another layer of tortilla shells.

End with tortillas and cheese on top.

Bake 15-25 minutes until cheese is melted and bubbly.

Sprinkle with chopped cilantro.

Enjoy!
Ciao!

20
Dec
2015

Butter Toffee Pecan Chocolate Chip Cookies!

categories: Desserts, Fun for Kids, Party Time, Recipes

I love a butter toffee crunch! My favorite salad is mixed greens, dried cranberries, crumbled goat cheese, and butter toffee pecans. I incorporated them into a simple chocolate chip cookie recipe and the results are totally delish!!
Not a fan of a nutty bite? Grind the pecans down instead of a coarse chop for a smooth finish.

Butter Toffee Pecan Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1 cup coarse chopped butter toffee pecans

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and pecans with a wooden spoon. Mix well so each scoop contains chips and pecans.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 12-15 minutes until golden brown.

Enjoy!
Ciao!

16
Sep
2015

Sweet & Spicy Veggie Soba Noodles!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Recipes

We are totally serious about our Meatless Mondays. Why not have one day during the week where meat is out? I find it is much easier to scrape up a quick last minute dinner when meat is not involved. No worries of defrosting or pre-planning. Monday’s veg dishes are simple and delicious!

I bought some soba noodles because, like pasta, they are a blank canvas. We love a sweet and spicy sauce so I made a light honey sriracha soy sauce using a ginger infused soy. Oh my is this sauce perfection for a soba noodle dish! Of course I added lots of veggies including shitake mushrooms. Not only are shitake mushrooms a big part of Japanese cuisine, but they add that “meaty” bite that is totally not meat! Ha! This dish can be made in under 20 minutes and is 100% kid approved, just adjust the heat based on preference. A little of the sauce goes a long way especially because the dish is already lightly coated with the oil. Here is the recipe!

Sweet & Spicy Veggie Soba Noodles
Ingredients:
2 tbsp. olive oil
2 shallots, finely chopped
4 green onions, chopped
3 carrots, cut into matchsticks
1 red bell pepper, chopped
1 can water chestnuts, drained
1 pint shitake mushrooms, stems cut and halved/quartered to desired size
1 1/2 lb. package pre-cooked buckwheat soba noodles
3 tbsp. honey
1 tbsp. sriracha
1/4 cup ginger infused soy sauce

Directions:
Heat olive oil in a pan.

Add veggies that take the longest to cook first, then add the rest of veggies and cook until al dente.

In a small saucepan, add soba noodles and 1 tbsp. sauce.

With your fingers, gently separate noodles until all come unstuck.

Heat through and add to pan with veggies, mix well and add more sauce until desired amount is reached.

Top with green onions!

Enjoy!
Ciao!

19
Jun
2015

Party Time With Athens Mini Fillo Shells!!

categories: Desserts, Fun for Kids, Party Time, Recipes, Sides

A fillo shell is a simple, flaky, bite- sized vessel that is neither savory nor sweet. Fully baked with a perfect crunch, the fillo shells can be absolutely priceless in comparison to working with thin sheets of fillo dough. The tedious process also includes adding butter to the dough sheets- definitely unwanted calories! Mini fillo shells are an easy button time saver without losing quality, crispness or taste!

My favorite ready made shells are Athens mini fillo shells! With just two or three ingredients, you can make the most amazing party appetizers or desserts! As Athens puts it, “Just fill ’em!” The first time I ever used Athens mini fillo shells I filled them with goat cheese and caramelized onions and popped them in the toaster oven for 10 minutes! Everybody loved them!

Here are a few of my easy and delicious mini fillo shell recipes!

Chocolate Chip Cannoli

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
1/2 cup ricotta
1/4 cup mascarpone cheese
1 tsp. vanilla
1 tbsp. cinnamon
1 tbsp. sugar
1/4 cup mini or full size chocolate chips (1/2 for filling and 1/2 for topping)

Directions:
Whip all ingredients, except chocolate chips until light and fluffy.
Fold in 1/2 chocolate chips.
Fill shells and top with extra chocolate chips
Enjoy!

Ham and Goat Cheese

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
Crumbled goat cheese
Your favorite cooked ham, diced
Chopped parsely for garnish

Directions:
Carefully fill shells with ham and goat cheese.
Bake or broil in toaster oven for 7-10 mins. until cheese melts.
Top with chopped parsley.
Enjoy!

Pulled Pork Taco

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
1/3 cup pulled pork (Slow cook pork shoulder roast all day seasoned with chili powder, cumin, cinnamon, or your favorite taco seasoning. Definitely can be made the day before and refrigerated.)
1 small tomato, chopped
1 tbsp. Mexican cheese blend
cilantro for garnish
sour cream, optional

Directions:
To serve warm, carefully fill shells with all ingredients, except sour cream or cilantro.
Bake or broil in toaster oven 7-10 mins. until cheese is melted.
Top with sour cream and cilantro.
Enjoy!

To serve cold, fill shells with all ingredients.
Enjoy!

All opinions expressed belong to Parmesan Princess! I seriously love Athens mini fillo shells and would love to share more easy and delicious small bite recipes with you soon!

Ciao!

Connect with Athens Foods on Facebook for even more mini fillo recipes!

30
Mar
2015

Rice Krispies Treats Easter Eggs! Adorable And Fun Treats!

categories: Desserts, Fun for Kids, Party Time, Recipes

Is it the crispy bite or the gooey yummy marshmallow we love so much about Rice Krispies treats? Loved by children and super easy to make, Rice Krispies treats can be made fun and festive with a drop of food coloring or an addition of colored sprinkles!

To make the colorful treats, divide the butter/marshmallow mixture into thirds and added yellow, green, and purple (red and blue) coloring. Then add the cereal, mix well, and mold into a nonstick coated plastic egg! These can be a sticky mess so be sure to also grease your hands!
Enjoy making these treats everyone will love!

Rice Krispies Treat Easter Eggs
(Makes approx. 30 1-1/2 inch Eggs)

Ingedients:
6 cups Rice Krispies cereal
3 tbsp. butter
1 10 oz. bag mini marshmallows
food coloring

Directions:
Melt butter in a saucepan over low to medium heat so it doesn’t burn.

Add marshmallows and stir until melted and the ingredients are incorporated.

Remove from heat and separate into thirds- three mixing bowls.

Add food coloring to reach desired colors.

**It is important to work quickly at this point. Mix in the cereal before the marshmallow starts to harden.

Add 2 cups of cereal to each bowl. Stir with a wooden spoon until cereal is coated.

Grease hands and a plastic Easter egg. Press the cereal into the egg. After a few seconds, remove the cereal egg and place it on a piece of waxed paper.

Serve in an egg carton or in the plastic eggs!

Enjoy!
Ciao!