Junk Food Kids

I have been eating mainly vegetables for more than year now and my kids are starting to eat a lot more veggies.  I make a couple of veggie sides each night to choose from.  This is an easy option that you can prep ahead of time and cook as soon as you walk in the door.  So you can get your family to the table faster. 5.3 oz garlic and basil goat cheese 1 tbs chopped sun-dried tomatoes 8 mushroom caps Directions: Mix goat cheese and sun dried tomatoes together.  fill each mushroom cap.  Grill on upper rack of barbecue grill about 8 minutes.  They need to stay firm so they keep the filling.  Serve hot. Happy Eating!

These treats are a huge hit with my dogs as you will see in the video. Blouse worn is   BCBG

I have started video blogging, This is my first attempt.  I know it needs work and with practice I will get better, at least I can cook though. Please watch, subscribe and share.  Thank you for everyones support. Blouse is from White House Black Market Apron from Anthropologie

Check out junkfoodkids in the kansas city star .  It was a very fun afternoon.  We really enjoyed being interviewed by the Newspaper.  It was so nice of them to think of us and they featured one of my recipes. Cuban Steaks 1 lb. Hormone and antibiotic free thin cut steaks  1/4 organic sweet onion 1 tbsp olive oil 1 tbsp organic lemon juice Salt grinder  pepper grinder Directions: Your steaks should be cut breakfast steak thickness. I like to have them cut a rump roast for my steaks. I have the butcher cut my steaks so they come out even and saves me time. Take each steak and sprinkle with salt and pepper then pound with a meat tenderizer. Turn steak over and repeat.  Complete this process with each steak.  Heat olive oil in a skillet until hot,  place steaks one at a time in the skillet and brown both sides.  When this is complete remove steaks and place on a plate together.  Add thin sliced onions t...

In this salad I tried to pack in some super veggies to make this salad satisfying.  1/4 cup buffalo sauce (preservative free) 1 head of cauliflower  1tbsp   blue cheese  2 tbsp edamame   1/2 cup chopped iceberg lettuce  1/4 cup red leaf kale  Ranch or blue cheese dressing  Start by cleaning and chopping your cauliflower. Spread out on a baking sheet.  Bake 15 to 20 minutes at 350 degrees. I like mine still a bit more firm. Cook longer if you wish.  Toss with buffalo sauce set to side. Assemble other ingredients for salad in a bowl. Put one fourth of buffaloed cauliflower on salad and top with your choice of dressing. Make additional salads or save remaining cauliflower for later.  Happy Eating

My pumpkin pie recipe is featured in the months KC Home and Lifestyle. Layered Spiced Pumpkin Pie by Ashley

Recipe was featured in The France Daily   This great for sleep overs or afternoon hanging out. 1 jar all natural pizza sauce  1 loaf of whole grain french bread 1 cup shredded mozzarella cheese  1 cup shredded provolone cheese 1 can sliced black olives 1 package sliced pepperoni 1 cup cooked shredded chicken 1 cup sliced peppers 1 cup sliced mushrooms 1 cup chucked pineapple Directions:  Cut loaf of french bread length wise. Then cut each half  into 6 inch lengths.  Hand these out to the kids.  Lay out all the ingredients like a buffet and let kids make their own pizza masterpiece.  Broil in oven until just golden and serve hot.  The kids always have fun with this one.   Image courtesy of [image creator name] / FreeDigitalPhotos.net