Junk Food Kids

I have no idea why these are called German. I tasted a recipe years ago, and someone called them german potatoes.  I created the potatoes in college as a dinner staple.  This is a delicious take on potatoes, and my family loves this flavorful dish so much. You can even cook them up on your grill using a castiron skillet. Make sure you are always in know by becoming a Junk Food Kids VIP and get sneak peeks of all my upcoming events and special recipes. Become a Junk Food Kids Vip  Makes 8 serving 41.2g carbs   4.7g protein 4 lbs Yukon gold potatoes  2 tbsp extra virgin olive oil 1/2 large sweet onion 2 tbsp Worcestershire sauce  1tsp garlic granulated garlic  Salt to taste   Place olive oil in skillet, heat until it sizzles when you drip a bit of water.  Cube potatoes and place in skillet.   Slice onion into slivers place in skittle and cover with a lid.  Stir every few minutes until potatoes are tende...

Today is a little different post. I was on fox4 kc this morning.  I made the Brussel Sprout Gratin on live tv. You can watch the segment here at FOX 4 .  This is a recipe in my new cookbook Food For the Family Soul/ Call Your Mother In Law.  The cookbook was officially launched yesterday.   The book is available at many retailers, Amazon , Barnes and Noble , Apple iBooks, Kobo and many more.  You can click on links below to get your book. I was so nervous getting ready for today.  I had friends calling to offer words of support early as I was headed to the station.  It was amazing I was interviewed by Abby Eden at Fox 4.  She was so sweet and made me feel relaxed.  I could not have made it through my first cooking segment without my wonderful friend Karen.  She helped me set everything up and made my Brussel Sprout Gratin Photo ready. I wanted to share with you the two events I have coming up you can sign up and reserv...

I love this salad! It is super easy to make, with bright summer flavors, you will find yourself wanting more.  Sometimes I feel no one wants a recipe so simple.  However, someone asked me the other day about my recipes.  They wanted to know if my cooking was approchable.  She was worried that because of my photos she would not be able to make myfood.  I reassured her that I try to make food that anyone can cook.  I want your kids to cooking in the kitchen with you.  I write recipes for people who are new cooks not just seasoned kitchen aficionados. Makes 2 servings Carbs 10.7g   Protein  2.9g Salad Base 1 head Romain lettuce rinsed and chopped 1 avocado 4 halves sundried tomatoes Dressing 2 tbsp plain greek yogurt Juice of 1/2 lime Lime zest from half lime 1/2 tsp fresh cilantro 1/4 tsp sriracha or to taste salt to taste Place lettuce in a bowl.  Peel avocado, deseed, peel, and chop. Chop sun-dried...

I love chia pudding for breakfast in the morning.  I make it the night before so it is ready and waiting for me when I wake up.  Over the years I have made a variety of flavors.  I love the bold green of the matcha to get the day started.  Makes 2 Servings  17.3g  Carbs     7.5g  Protein 1 1/2 cup almond milk 1/4 cup chia seeds 2 tsp honey 1 1/2 tsp matcha 1/2 tsp vanilla Directions Using a mason jar with a lid.  Place all ingredients in a mason jar.  Place lid on tight. Shake vigorously.  Put in the refrigerator for 10 minutes.  Remove and shake again. Replace in the refrigerator and let sit in the refrigerator for 2 hours or overnight.  Top with your favorite fruit.  The fruit was not counted in the carb or protein counts. Ebook Hardback

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This is a Salad that is so popular in my family that I never get to have any of the leftovers. If my aunt is around, she will take all the leftovers of this salad with her.  I am actually making this tomorrow, with teenagers home and everyone in and out of the house, I love having this as a go-to snack.  Watch out its addictive.  #junkfoodkids on Instagram when you make a junkfoodkids recipe and get featured in the weekly recipe roundup. Makes 6 servings Carbs  11.3g   Protein  8.3g 1 lb. fresh Brussel sprouts shaved Dressing 1 garlic clove grated 2/3 cup extra virgin olive oil 1/2 cup grated parmesan and asiago blend cheese 2 tbsp white champagne vinegar 1 tbsp dijon mustard 1 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 1tsp lemon juice 1 tsp coconut sugar 1 tsp Italian seasoning 1/4 tsp salt 1/8 tsp ground black pepper Nuts 1 cup pecans 1 tbsp Irish butter 1/2 cayenne pepper Directions Place bru...