Junk Food Kids

My take is a bit different from your regular  stroganoff however it's a cheat recipe so you will have this on the table fast. Your family will love it even the picky eaters.  I made this after a long day of working, myself and the kids were tired. Pasta is our comfort food so I whipped this up fast so everyone could rest. Especially me. Very little clean up  made it even better.  One package portobello mushrooms  Half medium red onion  1 tsp  chicken soup base  1 cup cooking sherry  1 jar of preservative free Alfredo sauce 2 lbs organic meatballs ( mine are frozen)  Pepper to taste  2 tbsp butter  1 package fettuccine nido  1. Slice onion and mushrooms  2. Place in sauce pan and cook with butter on medium. Until liquid from mushrooms is starting to thicken a little.   3. Add soup base and mix into liquid. 4.  Add sherry and meatballs let simmer five minutes.  5. Add cream sauce, simmer on low 10 minutes...

On vacation one year we ate at Portobello in downtown Disney. I ordered a salad with beets. They were so good I knew instantly they were made in house. My kids loved them, and soon I was sharing them. So I asked for the recipe. This is what they sent me.  I am making these for a birthday dinner tomorrow night. They did not say how much pickling spice so I am going with 1 tbsp. this is the best picked beet recipe. Grab some beets at the farmers market and impress your family. 

This is a great dessert to take to someone's house. This is my summer main dish. You need a bit of time so that your cream can set up.  5 egg yolks  3/4 cup sugar  1/3 cup grand mariner 1 1/2 loaves of lemon pound cake.  1 package plain gelatin 1/2 cup boiling water 2 cups heavy whipping cream 1 package trimmed and rinsed    strawberries  1 package of rinsed blueberries This does have a cheat with the pound cake so the time is really just the cream. I like the pound cake from fresh market but you can use a lemon pound cake from any bakery.  1. Making the zabaglione   5 egg yolks  3/4 cup sugar  1/3 cup grand marnier  3. Whip until pale and thick.   Place bowl over a small pot of boiling water continually whipping until doubled in size. About 10 minutes. The yolks will be fluffy and soft almost like a custard but softer.  Remove and stir frequently until Cooled then place in refrigerator to chill.  2. Mix gelatin ...

This is a bit more on the healthy side. I make them with less sugar. I am working on recipes with less sugar, since I love a little sweet but I want to try and limit inflammatory causing foods. You can always add more sugar. 1 cup butter  1 cup sugar  1 1/4 cup cocoa powder 1tsp salt  1tsp baking powder 1tbsp vanilla extract  4 eggs 2 cups semi sweet dark chocolate chips  1 cup organic raspberries  2 cups almond meal 1. In a small sauce pan melt butter, raspberries and sugar stirring until everything is liquid.  2. Sift dry ingredients into a bowl. 3.  Mix in all of you wet ingredients until evenly combined. 4.  Add chocolate chips.  5.  Use a greased (I use olive oil) 9x13 baking dish.   6. Bake in pre heated oven at 350 degrees for 30 mins.  7. Cool and enjoy 

This is a farmers market canning recipe. As many of you know I love the farmers market. I have my favorite farmers I buy from and of course my local bakery. Make sure you check out your farmers market.  I was able to pick up my green beans and garlic at the market. The jalapeño came from my little garden.  1 jalapeño 3 lbs fresh green beans  6 cloves of garlic  3 3/4 cups white vinegar  3 3/4 cups water  1/3 pickling salt  1 tbs of dill Recipe for 6 pint jars.  Make sure your jars have been washed and sanitized. I put my washed jars in my canning pot while it begins to boil. Along with my flats and lids. After several minutes remove jars and rims. Remove flats only when you are ready to place them on your jar.  Trim and cut beans to fit in jars with one inch of head room. Cut jalapeño into six slices, place and slice and one peeled clove of garlic in each jar.  Mix water, vinegar, salt and dill in a sauce pa...