Chef Scott Liebfried has created another kid-friendly recipe using Bumble Bee tuna. This recipe uses simple ingredients such as English muffins, cheese, basil, and tomato sauce. It also uses the Bumble Bee Foods sun dried tomato and basil tuna.
You might to try this healthier version when making pizza. I’m thinking this would make a nice lunch or easy weeknight dinner idea.
Disclaimer: I am a member of the Bumble Bee Foods Bee Squad.
July 18, 2011
Last year Chef Scott Liebfried demonstrated how to make some recipes that he created for Bumble Bee Foods. This year he is showing some kid-friendly recipes. I’m sure we could all use some healthier kid-friendly recipes in our homes. This if the first webisode in the series.
Disclaimer: I am a member of the Bumble Bee Bee Squad.
July 6, 2011
I am a member of the Bumble Bee Bee Squad again this year. Bumble Bee is working with Chef Scott Lebfried again and this time they are working on kid-friendly recipes. I’m sure we could all use more kid-friendly recipes in our homes.
As you know, I have had a series of events happen this year so I am a bit behind on my blogging. Stay tuned for more posts about kid-friendly recipes from Bumble Bee.
January 10, 2011
Every now and then I look through my old recipes or read through some of my old article archives and think, Oh yeah. I haven’t made that in a while. That would be good! Today is one of those days. I started googling my name and found an old recipe on the web. I think it’s been about two years since I’ve made this. I still remember how good this taco recipe was so I need to make it sometime soon. Unfortunately, I don’t have a picture for you. If I make it this week I’ll be sure to take a picture for you.
Slow Cooker Tex Mex Chicken Taco Recipe
With the rising price of groceries, we all could use some inexpensive recipes for our families. This is a slow-cooker recipe and it is great because it is easy, tasty, healthy, and inexpensive!
*Be sure to purchase the chicken breasts on sale as this is the most expensive part of the meal.
- chicken (I used 4 boneless breasts) – $2.00
- 1 can diced tomatoes (I used the ones with green chilies) – $.50
- 1 cup green salsa (such as the kind made by Herdez) – $.40
- 3 cloves minced garlic – $.15
- 1 cup sliced onions – $.25
- sliced bell peppers – $.75
- salt and pepper (I used Goya Adobo seasoning, which is one of our faves!)
- 14 oz can of kernel corn, drained – .50
- 15 oz can of black beans, drained and chopped or mashed – $.59
In a crock pot, put in your chicken, tomatoes, about 3/4-1 cup of green salsa, about 1 cup of sliced onions, some sliced bell peppers (if you wish), about 3 cloves minced garlic (I used the bottled minced) and salt and pepper (or Goya Adobo seasoning). Cook the chicken on high for about 3-4 hours, until tender.
Take the chicken out of the crock pot and set it on a plate or cutting board to let it cool some. Drain the juice out of the vegetables, reserving some of the liquid. Put the vegetables back into the crock pot. Add the can of drained corn and drained black beans. Cut up or shred the chicken and put it back into the crock pot. Add a little more of the green salsa (about 1/4 cup) and some of the liquid from the vegetables that you drained (about 1 cup). Stir all this together and allow it to cook for another 15-20 minutes.
Use the chicken in tacos, burritos, or quesadillas. Yummy!
We had enough of this chicken to feed our family of four and then some to freeze for another meal. I also served this recipe with Spanish rice. We topped our tacos with cheese and sour cream and a bit of fresh pico de gallo. Sorry, I wish I had a picture to share.
January 8, 2011
Last night we had some friends over to our home and we served Mexican food. This consisted of tacos, taquitos, Mexican rice, refried beans, guacamole, pico de gallo, and all the other taco fixins’. My friend asked for the pico de gallo recipe and I told her it was on my website.
I checked today to give her the link and the recipe was no where to be found. For those of you that know me, I wrote for another company for 3 1/2 years. Apparently, I wrote the recipe on their site. Oh well, just the issues that come with giving someone else the rights to your content.
I hope you enjoy the recipe.
- fresh diced tomatoes, preferably Roma tomatoes
- fresh diced onions
- fresh finely sliced cilantro (leaf and stalk)
- fresh diced jalapeno pepper (to make milder, remove seeds)
- minced garlic or garlic powder
- lime juice
- Goya adobo seasoning
- salt (optional)
Chop up fresh ingredients and place into bowl. Add seasonings. There are not specific measurements. As you can see in the picture, the main ingredient is fresh tomatoes. All the other ingredients are according to your taste preferences. Let me know if you have any questions.
*Update: After thinking about the pico de gallo it seems that we use about 6-8 Roma tomatoes, 1 medium onion, 1 jalapeno, and about 1/2 stalk of cilantro. I’d say you need to use 1 tbsp or less of lime juice. These are the issues that come with not using a recipe and just cooking until something looks or tastes good.
image (c) Karen Weideman
December 30, 2010
My kids really enjoy playing with playdough. I have found that homemade playdough is very easy and inexpensive to make. It also lasts longer and is softer and easier to mold. Today we made two batches of playdough, some “cookies”, and we also decorated our creations. Here are some pictures of our day and a recipe for you.
- 1 cup flour
- 1 cup warm water
- 2 teaspoons cream of tartar
- 1 teaspoon oil
- 1/4 cup salt
- food coloring of choice (5-10 drops)
Mix all the ingredients, adding the food coloring last. Stir over medium heat until play dough has a smooth consistency. Remove play dough from the pan and allow to cool for a few minutes. Knead until smooth. After it has cooled, place it in a plastic bag or airtight container to keep it soft.
Thrifty gift idea: Make some of this to use as an inexpensive party favor. Save frosting containers for the playdough. Decorate or cover the containers.
Another tip: When I was teaching preschool, we would multiply this recipe times four so that we would have enough for about eight kids. Also, we would make a color of playdough for each month which went along with the color of the month we were studying.
December 26, 2010
For Christmas this year, I decided to try a different dessert. I admit I did not create this recipe. It is floating around the internet and in magazines, so I am not sure who created it.
- 1 pkg Oreos, finely crushed (including white part of cookie)
- 1 8 oz block of softened cream cheese
- white or milk chocolate baker’s chocolate/almond bark (I used an entire 1 lb package and 2 squares from another package.)
- Crush Oreos. I put mine in a gallon size ziploc bag and crushed them using a rolling pin. I’m sure this would be much easier with a food processor.
- Add crushed Oreos and softenened cream cheese to a medium sized mixing bowl. Use a hand mixer to blend together well. You will need to pull the Oreo batter out of the beaters a few times.
- Shape Oreo mix into small balls.
- Microwave chocolate for about 2 1/2 minutes or until the chocolate is melted. You’ll need to stir the chocolate throughout the heating process.
- Dip into melted chocolate and place on waxed paper covered cookie sheet. (I found it is easiest to dip the truffles into a bowl of chocolate and use forks to pull them out of the chocolate.)
- Sprinkle truffles with sprinkles, crushed cookies, or swirl on a different color of melted chocolate.
- Refrigerate or freeze until firm. Store in the refrigerator in a sealed container.
You can find almond bark in the baking section of grocery stores or you can use meltable candy chocolate found at craft stores such as Michaels.
December 9, 2010
About 8 years ago I decided to make a sweet potato casserole for Thanksgiving. Since then, Thanksgiving and Christmas just wouldn’t be the same without it. It is so yummy and receives lots of compliments.
Sweet Potato Casserole
- 5-6 good size sweet potatoes
- 1 cup brown sugar
- 2 beaten eggs
- 1/2 stick melted butter
- 1/2 cup milk*
- 1 tsp vanilla
- 1 bag marshmallows
- Boil potatoes until soft throughout. (Some people like to cube theirs before boiling, but I like to boil my potatoes whole with the skins. This will take about an hour. I also cover my potatoes so that they cook faster.)
- Allow potatoes to cool for a little bit and remove skins. (I use tongs to pull the potatoes from the water. Sometimes I also use the tongs to pull the skins off while they’re hot and they cool much faster this way.)
- In a large bowl mash the sweet potatoes. This can be done with a fork or hand masher.
- Combine mashed sweet potatoes, beaten eggs, melted butter, brown sugar, and vanilla. Mix well. Add milk a little at a time and stir. (You may not need the entire 1/2 cup. Sometimes it depends upon the natural liquid in your potatoes.)
- Place sweet potato mixture into a 2 quart casserole dish. Smooth potato mixture to be level.
- Bake at 350F degrees for about 35-45 minutes or until hot throughout.
- Remove from oven and top with lots of marshmallows.
- Bake another 10 minutes or so until marshmallows are brown. Yummy!!!
Alternative topping: If you prefer pecans instead of marshmallows, you can mix 1/2 cup flour, 1 cup brown sugar, 1 cup chopped pecans, and 1/2 cup melted margarine. Spread on top.
Make ahead tip: To save time and oven space, make this dish the night before Thanksgiving or Christmas (without the marshmallows). The day of the meal, bake or microwave the casserole until it’s hot (10 minutes or more in the microwave), top with marshmallows and bake 10-15 minutes until marshmallows are brown.
If you want a dish that will get eaten, then you should try this recipe. Enjoy! :)
November 28, 2010
One of the things I hear weeks before Thanksgiving and Christmas are people concerned about the amount of turkey they’ll have left over. They want to serve their family and guests turkey, but they’re hesitant because of the waste involved. Rather than letting good food go to waste, try some of these ideas for your left over turkey.
Turkey and gravy - We had this one Friday night. I simply made some gravy out of cornstarch and chicken boullion and warmed the turkey in the gravy. I added some leftover sweet potatoes and rolls and made some green beans and mashed potatoes. The kids enjoyed the meal.
Turkey sandwich - This one is a given, but it is one of my favorites. Some people like their sandwich with mayonnaise and onions. I like mine with mustard on white bread.
Turkey salad - This is another family favorite. I chop up some turkey, add some mayo, diced dill pickles, salt, and pepper, and it’s as good as chicken salad. I also like to make ham salad.
Turkey and rice - Cook rice according to package directions, add desired seasonings. Throw in some chopped turkey and some vegetables. You might also like to make a gravy.
Turkey wraps - Add some turkey, cheese, and fresh vegetables to a lettuce slice or tortilla.
Turkey soup - There are many varieties of turkey soup. You could make a cream based soup or a Mexican style soup. Use your favorite chicken soup recipe using turkey instead of chicken.
Turkey stock – Rather than purchasing chicken stock from the store, make your own and freeze it to use later in soups and stews.
Turkey pot pie – Chop up some turkey, add a bag of frozen vegetables, mix in some gravy, and top with a pie crust or pour on a liquid Bisquick mixture and bake.
Don’t forget to store your turkey properly.
What are your favorite turkey recipes?
November 22, 2010
I have been cooking and freezing lots of pumpkin these past few weeks (more on that later) and so I’ve been searching around the web for new pumpkin recipes. I am definitely interested in trying some new desserts and I’ve really been wanting to try pumpkin pancakes. Here are some of the recipes I’ve found.
Pumpkin Blondie - Linette’s recipe sounds delicious. I’m looking forward to trying these soon.
Turkey Cupcakes – These aren’t made from pumpkin, but I wanted to share because they’re just so cute!
Pumpkin Pie Noir – Caramelized pumpkin sounds delicious!
Pumpkin Pie Dip - Sounds great to serve with sliced fruit, graham crackers, bread, or gingersnaps.
Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle – Looking for something different to try?
Honey Punkin Cream Cheese Pie – Sounds delicious and easy to make!
Pumpkin Dinner Rolls – These look so good and offer a subtle way to incorporate pumpkin into your meal.
Pumpkin Waffles – These would be great to cook and freeze for later use.
Pumpkin Pancakes – Wouldn’t it be nice to wake up to the smell of pumpkin pancakes?
Pumpkin Carrot Cake Muffins – Oh my. Which recipe do I try first?
Pumpkin Chocolate Chip Muffins - You might like a little chocolate with your pumpkin.
Pumpkin Muffins – I’ve been looking for some pumpkin bread and muffin recipes to try. This one uses sweetener instead of sugar.
Pumpkin Bread and Muffins – PickYourOwn.org always has wonderful ideas for using fresh fruits and vegetables.
10 Different Ways to Use Pumpkin – I like the idea of using the pumpkin shell as a soup bowl. You could also bake the soup inside the pumpkin and then eat the pumpkin when you’re done.
Pumpkin Soup – Another recipe from PickYourOwn.org.
If you have any pumpkin recipes, please feel free to leave them in the comments for others to enjoy.
image (c) Linette Gerlach