This year, the Mom (that’s me), is focusing effort to improve the healthiness of the food the 2 kids and I eat. I’ve cleaned out the cupboards of super sugary snacks and am re-evaluating our favorite recipes to cut out the fat and sneak in some extra nutrients. Our Herbed Chicken and Garlicky Spinach meet this criteria, less fat and extra nutrient

The chicken in this week’s recipe has been a faithful member of our family recipe book for awhile, but the spinach is a new addition. I love the spinach, but honestly, the kids had a mixed reaction. We’re gonna keep it in our repertoire though, because Soph had lots of fun helping make it, as you’ll see when they demonstrate it in an upcoming episode of 2 Kids Cooking. The chicken is also simple to make with kids, making this meal a great candidate for a family cooking night–healthy and easy!

Herbed Chicken:
2 to 3 Cloves Garlic
1 tsp Italian Seasoning
1/2 tsp Salt
Dash of Pepper
4 Tablespoons Olive Oil
2 1/2 Tablespoons Lemon Juice
4 to 6 Skinless, Boneless Chicken Breasts

Instructions for Herbed Chicken:
Mix together all of the ingredients except the chicken. Once they are blended together, add the chicken, making sure it’s well coated. Cover and marinate in the refrigerator for 20 minutes to 1 hour. When the chicken is done marinating, preheat the oven to 350 degrees. While the oven is preheating, in an oven-safe pan brown the chicken on both sides over medium-high heat–discard the remaining marinade. When both sides of the chicken are browned, move the pan with the chicken to the oven to finish cooking (about 10 to 15 minutes).

Garlicky Spinach:
1 to 2 Cloves Garlic, minced
3 tsp. Extra Virgin Olive Oil
1 9 oz bag of Spinach

Instructions for Garlicky Spinach:
Heat the olive oil on medium-low in a large saute pan. Add the minced garlic. When the garlic becomes fragrant, after about 30 seconds, add the entire bag of spinach. With tongs, continually flip the spinach around until it starts to wilt. When it has wilted by about half, it’s ready to serve.

Here’s the second recipe we submitted to the Jif’s Most Creative Peanut Butter Sandwich Contest. It’s our premiere dessert sandwich. And, like with the Honey Peanut Butter Pulled Pork with Purple Slaw, we didn’t win anything; But, we did have lots of fun recipe testing

Ingredients:
3 Tablespoons JIF Crunchy Peanut Butter
¾ oz Cream Cheese
1 cup + 3 additional fresh strawberries
1 Tablespoon sugar
¼ banana, sliced
2 round toaster waffles
1 Tablespoon butter
Powdered sugar (optional)

First, mix the peanut butter and cream cheese together in a bowl. Then, add one cup of the strawberries and the sugar to a food processor and puree. Slice 2 of the additional strawberries and cut the final strawberry in half (for garnish).

Next, toast the two toaster waffles. Once they pop-up, spread one of the waffles with the peanut butter mixture. Layer the banana slices and strawberry slices next. Then, pour some of the strawberry puree onto the sandwich, keeping as much of the mixture on the sandwich, not running over the edges, as possible. Place the second waffle on top.

Preheat a frying pan on medium heat and melt about ½ tablespoon of the butter in the pan. Place the sandwich in the pan and then place another heavy pan on top of the sandwich, so it acts as a press.  After about 2 to 3 minutes, remove the top pan, remove the sandwich and melt the rest of the butter in the pan, flip the sandwich, replace the top pan and let it continue cooking for an additional 2 to 3 minutes.

Remove the sandwich from the pan and cut it in half. Stick a toothpick in each half and top the toothpick with half of the remaining strawberry. Place the sandwich on a plate, lightly sprinkle with the powdered sugar and serve.

This recipe is one that I submitted for Jif’s Most Creative Peanut Butter Sandwich Contest. I know we did not win anything, but we think our recipes are on the delicious side of things, so this week, we’re sharing our recipe for Honey Peanut Butter Pulled Pork with Purple Slaw. We hope you like it as much as we do (especially Alex ).

Pulled Pork:
4 Tablespoons JIF Honey Peanut Butter
2 Tablespoons Honey
2 Tablespoons Lt. Brown Sugar
2 Garlic Cloves, Pressed
1 tsp salt
½ cup of apple cider vinegar

Mix all of the ingredients together. Place 1 ½ to 2 lbs of pork shoulder into a slow cooker and pour the sauce over the meat. Cook on low heat for 8 hours. When the pork is tender, remove it and pull it apart. Next, return the pulled pork to the slow cooker and add 2 Tablespoons additional apple cider vinegar.

Slaw:
1 to 1 ½ cups purple cabbage thinly sliced
2 Tablespoons mayo
1 Tablespoon apple cider vinegar
Salt and pepper to taste

Mix the mayo, vinegar and salt and pepper together with a fork. Toss the cabbage and dressing together.

Assembly:
Place the pork on half of a sandwich bun and then layer some of the cabbage on top. Place the top of the bun on the sandwich, put the sandwich on a plate and serve.

We’ll probably demonstrate these on a show some time, if we do, we’ll let you know. In the meantime, ENJOY!

Pizza is one of God’s foods, we all know it’s true. It is easy to make and customizable to taste– the whole family can have their very own, built to meet their unique needs. This weeks recipe of the week, Personal Pizza Pockets, takes pizza to another level. All you have to do is take some dough, cut it in half and fill it with deliciousness; then bake, and waa laa!

These Personal Pizza Pockets are like jumbo pizza rolls built to order. We love ‘em and we know you will too. Their simplicity is not outdone by their uniqueness either. Each and ever family member can have their very own rendition of this classic. Enjoy!

Pizza Pockets
1 package refrigerator pie dough
1 jar pizza sauce
Mozzarella
Pepperoni
Olives, Black and/or Green
Any Pizza fixings that you like

First, take the pie dough and cut each piece in half. Next place each half on a foil-covered cookie sheet. Add the pizza sauce, cheese and fixings to half of each pie dough section. You will then fold the pie dough over and seal the edges by pinching them together.

Be creative with your pizza, add whatever topping/fillings you want. Alex loves chicken, and Sophie prefers no sauce…so that’s how we make ‘em!

To finish the pizza creations, bake them at 350 degrees for about 10 to 15 minutes. This recipe makes 4 personal pizzas.

We’ll demonstrate this recipe in the upcoming weeks episode of Two Kids Cooking TV! And, it’ll feature our new Show Intro, just like this Saturday’s show…produced by Alex and Soph   See you Saturday!

You can’t have a New Years Party without hors d’oeurves for snacking on throughout the evening, right? Sooo, Alex, Soph and I came up with three 2 Kids hors d’oeurves recipes: Lemony-Garlic Shrimp Skewers, Bacon-Wrapped Asparagus, and Mini-Wrapped Hot Dogs. These recipes are great for kids to help with and they taste great too!

Lemony-Garlic Shrip Skewers:
Shrimp, peeled and deveined
3 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
1/2 tsp salt
1 tsp Italian seasoning
2 garlic cloves, pressed
skewers

In a glass container, mix the olive oil, lemon juice, salt, Italian season, and garlic cloves. Next stir in the shrimp, making sure they are all covered with the marinade. Let the shrimp marinade in the fridge for about 20 to 30 minutes.

After marinading, it’s time to place the shrimp on the skewers. I soak the skewers in water for a few minutes first so the don’t burn in the oven, then I put 4 shrimp on each skewer.

Place the skewered shrimp on a broiler pan or covered baking sheet and broil for about 2 minutes per side.

Bacon-Wrapped Asparagus:
1/2 lb bacon
1 bunch asparagus (1 lb)
Sea Salt
2 Tablespoons Butter
toothpicks

First, prep the asparagus by cutting each piece to about 4 or so inches long.

Next heat a saute pan, melting the  2 tablespoons of butter. Once the butter is melted, add the asparagus and sprinkle in some sea salt. Saute the asparagus for about 5 minutes and then remove from heat.

Prepare your bacon by cutting the strips in half. Take 4 pieces of asparagus and wrap a half a slice of bacon around the bunch, securing with a toothpick. Place the bunches on a covered backing sheet. Bake at 400 degrees for about 6 to 8 minutes per side to crisp up the bacon.

Mini-Wrapped Hot Dogs:
1 package mini hot dogs
1 tube Pillsbury cresent sheets

Unroll the Pillsbury cresent sheet and then cut into 4 inch wide strips. Next, cut each strip into about 4 squares. Then cut each square in half diagonally so you end up with a bunch of triagles.

Next, take one of the triangles and place a mini hotdot in one corner of the triangle, rolling the hotdog up in the dough. Wrap as many hot dogs as you have triangles, placing them on a foil covered baking sheet. When they’re all wrapped, bake them at 350 degrees for 8 to 10 minutes, until the dough is golden brown.

Watch Alex, Soph and their friend Carter demonstrate these recipes on an episode of 2 kids, that aired on December 31–check back then so you don’t miss their secret techniques ;D

We wish you all a happy, healthy and family cooking filled 2010!

Another holiday and a bunch more drool-inducing recipes have flooded my google reader queue. So, in the spirit of giving, I’m going to pass on a few that have produced the most longing from my taste-buds:

From The Recipe Girl: Chocolate Mint Crinkles w/ Mint Truffle Kisses

From Recipe Showbox: Christmas Cookies: Chocolate Dipped Macaroons

From Barefoot Kitchen Witch: Chocolate Peppermint Nuggets

From fat girl trapped in a skinny body: Cinnamon Roll Snickerdoodles

From Eat at Home: Rolo Turtles

From Olicious Life: Lean Egg Nog

Each of these recipes is on our ‘to try’ list. This means my recommendations are on site and sound only, Soooo, if you try ‘em, let us know how they turn out

Happy Holidays Everyone!

Sandwiches are quick and easy for lunch or even a light dinner, but that doesn’t mean they can’t be fun. This recipe is really more of an activity that makes sandwich and a family cooking adventure. When we make these, we customize our own fixings and pick our own shapes, but you could easily simplify the ingredients and use the same cookie cutter for them all; then serve them as part of a Christmas lunch buffet for the kids their friends.

The veggies are a standard item on our table here at the 2 Kids house. They are so easy to prepare and obviously healthy. And, since Alex and Soph are purists of sorts when it comes to food–well you can get more ‘pure’ then washed and cut up, right?

Sandwich Filling Ideas:
Roast Beef
Honey Ham
Salami
Peanut Butter
Jelly
Mayo
Lettuce
Cucumbers
Radishes
Marble Jack Cheese
Cheddar Cheese
etc…
Bread

Veggie Suggestions:
Green Peppers
Cucumbers
Carrots
Celery

In addition to your favorite sandwich fixings, you’ll need some Holiday Cookie Cutters. The best kind are those metal ones, but plastic ones with deep sides work well too.

Start by getting the veggies prepared; peel and cut anything that needs to be peeled and cut. Slice veggies like cucumbers or radishes really thin if you’ll be including them as filling for the sandwiches too.

Next, it’s time to build your sandwich. Put the mayo, mustard, butter or whatever sauce-like item you have on the bread. Then layer the meat, cheese, veggies or whatever on the sandwich. I recommend not getting thicker than the edges of your cookie cutters or you might have a challenge when it’s time to cut the shapes.

Once you’re satisfied with your sandwich, put the top on and prepare to ‘cookie cutter’ it. If you cutters are large, you’ll probably only get one cut per sandwich, but some cutters are the perfect size to get two. (We eat the ‘scraps’ too–no need to waste deliciousness). As you cut, you may need to run a knife around the outer edge of the cutter if it’s not pulling away. Some meats are harder to cut through than others. Carefully push the sandwich out of the cookie cutter and you’ll have a super cute AND super tasty sandwich treat!

The next step is presentation. You know Soph wouldn’t let us eat our food ’til it’s properly arranged and looking beautiful You can serve them on single plates, one serving per person, or family style–they taste good either way.

Have fun making these Christmas-y sandwiches together and make sure to keep tuning in each Saturday for new episodes of Two Kids Cooking. Alex and Soph show you exactly how we make this recipe on Two Kids Cooking TV!

Merry Christmas Everyone!

Perogies are dumplings stuffed with various fillings. They are traditional in Poland, and since Alex and Soph are half Polish (on their dad’s side), we make them every year for the holidays. Alex & Soph’s recipe is a potato filled perogie that is boiled and served with sour cream. And, although there are a few steps, it’s fun teaching the kids about this traditional, family recipe. We have a great time making them together, plus they’re super tasty.

Pasta:
1 cup flour
1 Tablespoon vegetable oil
1 Large egg

Pour all the ingredients together in a food processor. Mix until everything comes together and then roll into a ball. Cover with plastic wrap and let sit for 1 hour. (Note: More traditional recipes just put the flour on the table, make a well in the middle, crack in the egg (no oil) and mix by hand. I prefer my recipe because the dough is easier to work with and it’s waaaay less messy.)

Filling:
5 potatoes
4 slices bacon
4 Tablespoons Butter
1/2 Cup Whole Milk
Salt and Pepper to taste

Peel and boil the potatoes until they are soft.

While the potatoes are boiling, fry the bacon until crisp. When it’s done, crumble it into bacony bits.

When the potatoes are done, drain them and then mash them with a potato masher. Next, add the butter, milk, bacon bits and salt and pepper. We like to use a hand mixer to beat it all together and smooth out the potatoes. If you feel it’s too dry, add additional milk.

Assembly

First, roll out half of the pasta to about 1/8 inch thick (we use our pasta machine because we have one and we like it ). You will need extra flour to eliminate sticking, so before rolling, make sure to sprinkle some down. Then, using a 3 inch round cookie cutter (or a glass) to cut several rounds. Next, take about a tablespoon or so of the filling mixture and place it in the center of the round. Fold the round over and pinch the edges together to seal tightly. Continue this process ’til you’re out of filling or dough or both. As you finish each perogie, lay it on a foil-covered baking sheet that is lightly sprinkled with flour…the perogies will stick to each other if the set close for too long. Now, you can freeze them for later or boil them and eat.

If you choose to boil them, bring the water to a boil first, then gently place them in the water. When they start floating, they’re done–3 to 5 minutes (longer if frozen). Place the cooked perogies in a bowl with some butter, and then serve individually with sour cream. Once they’ve been boiled, if we have leftovers, we like to fry them up to reheat. It adds another dimension of deliciousness.

We hope you enjoy our family recipe for perogies! In a couple of weeks, Alex and Soph will share their techniques for this family recipe, so make sure to stop back every Saturday for our next episode (or sign up for our newsletter and we’ll let you know when it’s up).

Thanks for stopping by and we hope your Holidays are Happy!

P.S. Two see Alex and Soph demonstrate this recipe, check it out at Two Kids Cooking TV!

Happy Thanksgiving Everyone!

I know this is the day before Thanksgiving, and food has not even yet been consumed, BUT, I’m already thinking about leftovers. Due to this fact, I’ve been reading through the food blogs I follow looking for recipes and in the process I’ve found some that I thought I’d pass along for this week’s ‘Recipe of the Week’. Three from Real Mom Kitchen and one from Recipe Shoebox…I haven’t tried any of them (yet!), but they look so good I had to pass ‘em on.

From Real Mom Kitchen, here are three recipes:
- Creamy Mexican Turkey Soup
- Turkey Cranberry Quesadillas
- Ham and Cheese Potato Casserole

And from Recipe Shoebox, here’s one (it’s actually for chicken, but you could easily substitute turkey):
- Layered Chicken and Black Bean Enchilada Casserole

PLUS, here are some ideas from the top of my head–no recipes attached, but some foods Alex, Soph and I have made along with experiment ideas we’ll be trying with our left overs

Fried Breakfast Mashed Potatoes – I actually make these a lot with leftover mashed potatoes…just add some butter and fry the potatoes like you would hashbrowns; ’til they’re nice and browned…mmmm

Turkey Tacos - I’d use a cheese like Monterrey Jack, or maybe Muenster.

Wild Rice & Turkey Soup – If you make a wild rice side like we do, you can use the leftovers, along with some turkey to make a creamy, delicious soup.

Turkey Enchiladas – just thought they sounded good. I think I might be craving Mexican Food….

Turkey Pizza – With a white sauce sauce and cheese, tomatoes and maybe fresh basil. Kind of like those chicken pizzas, but with turkey.

BBQ Turkey Sandwiches – I’m thinking pulled-pork style turkey sandwiches. This will use up leftover turkey and any rolls that might be hanging around as well.

And then, for all of us who where and are  fans of “Friends”, we can’t forget the famous Thanksgiving leftover ‘Moist Maker’ Check out this eHow article from Sharon Potter-Case for the recipe.

I hope you enjoy these recipes and ideas for recipes and we wish you all a super delicious, relaxing and fun, family Thanksgiving!

P.S. Our first Christmas episode featuring Alex’s favorite Bread Pudding will air on Saturday, November 28…sign up for our list so you don’t miss it!

The holiday season is the time of year when families and friends come together to celebrate the season. This can mean lots of gatherings and lots of tasty food. Since Soph and I love cheese, we thought this year, for some of our holiday parties, we’d try out a cheese ball. Not just any cheese ball though, a Christmas tree shaped cheese ball with olive decorations It looks cute and tastes, oh so yummy!

Christmas Tree Cheese Ball:
16 oz. cream cheese, softened
4 green onions, chopped
1/2 cup colby jack cheese, grated
1/4 cup green olives
1/4 cup black olives
3 Tbsps mayo
1/2 tsp garlic salt
3/4 cup crushed guacamole corn chips

First prep all of your ingredients (chop the green onions, grate the cheese, etc.). For the olives, measure them whole and then chop them. Then, dump everything except the chips in a bowl and mix with a hand mixer until well blended. Then make it into a ball in the bowl and chill it in the fridge for at least an hour. Once it’s firmed up a bit, shape it in to a cone and then role it in the crushed corn chips. Then, if you want, decorate it with whole olives by sticking ‘em in with tooth picks. Keep it chilled until you serve it…if you an wait, I think we ate 1/2 of it immediately upon completion

Watch Alex and Soph demonstrate this recipe on Two Kids Cooking TV!

Happy Holidays!