Summer Food Fun

Chocolate Pudding

This partitioned foam tray is perfect for this snack.

One tradition in our house over the last few summers has been to make chocolate pudding and let the kids finger paint with it!  I know it sounds silly but they absolutely love it!  I remember one summer the neighbor kids came over and said, "My mom would never let me do this!"  I guess it's not exactly good clean fun, but it's good chocolatey fun so what more could kids ask for?!

I give the kids a paper plate and a 1/4 cup or so of chocolate pudding and let them get their fingers in it and make pictures.  Of course, the kids are going to want to eat this.  So before or after the finger fun get out fruit like apples, bananas or strawberries for them to dip in the pudding.  Graham crackers, animal crackers and marshmallows are tasty too.  Toothpicks add to the fun of this snack.  I don't know why, but kids love to use toothpicks!

Sauteed Flank Steak

from foodnetwork.com and Robert Irvine

In case you can't tell, they tried to lick the plate clean!

Ingredients
1/4 cup olive oil
1/4 cup dark balsamic vinegar
1 teaspoon kosher salt
1 teaspoon ground pepper
16- to 24-ounce flank steak
2 cups julienned zucchini
4 portions mashed potatoes
1/2 cup prepared veal stock, warmed


Directions
In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.

For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.

To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.

To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock.

My family loved this!  I don't actually know what veal stock is (if you do feel free to share!) and I'm sure this would have been even better with it!  But it was good enough that the kids were licking their plates clean.  Thank you Robert Irvine!

Husband rating:  4.5 stars
Boys say:  thumbs way up!

Teriyaki Chicken Salad Sandwiches

adapted from ourbestbites.com

2 chicken breasts
Soy Vay Veri Veri Teriyaki Marinade and Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas
Lettuce leaves

Cut chicken breasts into small pieces.  Cook in  a non-stick skillet.  When chicken is almost done cooking add 1/2-1 cup of teriyaki sauce.  Stir and cook for a few more minutes.  Remove chicken from pan and set aside.  While chicken is cooking, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid.  Toss chicken with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 1 (or more) tablespoons of Teriyaki sauce to taste. Refrigerate for several hours.

Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)

I forgot to buy the mango when I was at the store.  Then I remembered that I had some canned mangoes in my food storage.  That worked!  I really like the flavor of this meal.  And anything with a croissant feels like a treat to me!

Husband rating:  3.5 (but I say 4)
Boys say:  thumbs up

Baked Chicken-Bacon Alfredo

from ourbestbites.com

Ingredients:

8 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Instructions:

Preheat oven to 350.

Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

I had a 12 oz box of bowtie pasta and that worked.  I also bought a jar of alfredo (four boys, remember, I have to be quick about cooking!).  And I opened a 2 oz package of cooked bacon bits to save myself the time spent cooking bacon.  I used a 9 x 13 pan.  8 x 8 just seemed a little small to squeeze it all in!

Husband rating:  4 stars

Boys say: thumbs up (except one who found the artichokes to be gross.  Next time I'll chop them up smaller and he'll never know!)

Giant Oatmeal Cookies

adapted from ourbestbites.com

Ingredients:

1 cup (2 sticks) butter
1 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour (very high altitudes may want to try adding 2 additional tablespoons of flour)
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips 

Instructions:

Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.

Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.

In a separate bowl, combine the dry ingredients (except the chocolate chips). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips and mix until just combined.

Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-16 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely (or don’t…no shame…) Makes 18 giant cookies. If you’re feeling more modest, you can always use a smaller cookie scoop.

I did make these a normal size cookies and fit 12 on a cookie sheet. The thing I've learned is you have to take the cookies out while they still look a little soft in the middle. Otherwise your cookies will be crunchy. If you like crunchy-go for it! If not, take them out closer to 12 minutes and you'll have a soft yummy cookies.

Husband rating:  4 stars
Boys say:  2 chocolatey thumbs up!

Banana Pancakes

from allrecipes.com, submitted by ADDEAN1

INGREDIENTS:

1 cup all-purpose flour 1 tablespoon white sugar 2 teaspoons baking powder 1/4 teaspoon salt

1 egg, beaten 1 cup milk 1/2 tsp vanilla 2 tablespoons vegetable oil (I did 2 tbsp applesauce) 2 ripe bananas, mashed

DIRECTIONS:

1.	Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2.	Stir flour mixture into banana mixture; batter will be slightly lumpy.
3.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Yum!  Enough said!

Husband Rating:  4 stars
Boys say:  thumbs up