This Food Tastes Funny

Just For Kidz .. This is one of my favourite pages on my website. I have kids of my own and have had a blast watching them create things they can eat.

This page is completely kid friendly so feel free to let them read with you.

If you are reading along with your parents and want to try some of these recipe's out, remember to have an adult with you when your ready to head for the kitchen! :)

Have fun and let me know how YOUR creations turned out!




Herbed Chicken Nuggets

INGREDIENTS
4 skinless, boneless chicken breasts
2 eggs, beaten
1 tablespoon water
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 pinch crushed red pepper flakes
1/2 cup dried bread crumbs, seasoned
1/2 cup wheat germ
1 teaspoon dried basil
1 teaspoon ground black pepper
1 tablespoon vegetable oil

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
Trim any fat from chicken and cut into 1 inch cubes.
In a bowl beat the eggs with the water and add the chicken.
Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.




Tortilla Rollups

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded Cheddar cheese
10 (10 inch) flour tortillas

DIRECTIONS
In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.




Big Cheeseburger Pizza

INGREDIENTS
1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped (optional)
dill pickle slices (optional)

DIRECTIONS
Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.
Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.




Grilled Bullseye

2 eggs
2 pieces of bread
1 slice cheese
Butter

Cut a hole in the center of each piece of bread using a glass, glass jar, or cookie cutter. Butter the pan. Turn stove on Low at first then move to Medium once eggs are in.

Place both pieces of bread on the pan. Crack each egg and drop one into each hole in the center of the bread. Cook egg to your liking, take two pieces of bread off pan and let cool. Put cheese slice in-between slices of bread. Place in microwave for 30 seconds or under the grill to melt cheese.




Robin Hood Wrap

1 package tortillas
Cold cuts, sliced from the deli (ham and turkey)
American cheese
Swiss cheese
Chopped veggies (lettuce, cucumbers, pickles, olives)
Mustard and mayonnaise

Lay a tortilla out flat and spread with mayonnaise, then mustard. Then layer with a slice of ham and a slice of turkey. Next add a slice of American cheese and a slice of Swiss cheese. Add lettuce, olives, cucumbers, and pickles. Roll up your wrap and cut into round bite-sized pieces. Pack in an airtight container. Simple to make and great for school lunches!





Tuna Tacos


1 large can of tuna
2 tablespoons coleslaw dressing
1 package coleslaw mix
12 flour tortillas

In a medium bowl mix the tuna, coleslaw mix and coleslaw dressing. Spoon into flour tortillas. Serve with corn chips and salsa.





Surprise Cookies

1 packet refrigerated sugar cookie dough (store bought)
1 bag of "bite sized" candies (Milky Way, Snickers, etc.)
crystallized sugar sprinkles

Preheat oven to 350F degrees. Slice cookie dough and put a piece of the bite sized candy in the middle of each piece of dough.Then fold over each corner of the dough to the center over the candy. Shake sprinkles on top of each cookie.

Place on a baking sheet and then bake for 12 minutes, or until the candy is melted completely. When cooled, eat up!

These little creations are so good they are dangerous ... Ever fill up on appetizers and then have no interest in dinner when it's ready? If so, it's ok.. were not getting any younger here, let's just be honest. I say throw caution to the wind and enjoy gaining those extra ounces, pounds, spare tires. Dig in and enjoy!




Jalapeno Popper Spread

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

DIRECTIONS
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.



Double Tomato Bruschetta

INGREDIENTS
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

DIRECTIONS
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.




Coconut Shrimp

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.




Brown Sugar Smokies

INGREDIENTS
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.




Avocado, Tomato and Mango Salsa

INGREDIENTS
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

DIRECTIONS
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Lunchtime! I have included a variety of dishes you may never have considered having for lunch .. People are alot more creative these days and sandwiches, well most of them .. seem to be a thing of the past.

Enjoy!



Hot and Sour Cabbage Soup

INGREDIENTS
4 (15 ounce) cans chicken broth
1 pound crumbled ground pork
1 small head green cabbage, cored and shredded
1 1/2 cups fresh bean sprouts
1 bunch green onions, chopped
1 (15.25 ounce) can whole kernel corn
10 fresh mushrooms, sliced
1 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1/3 cup distilled white vinegar
1 1/2 teaspoons sesame oil
1/4 cup Szechwan sauce
1/4 cup soy sauce
1/3 teaspoon cayenne pepper

DIRECTIONS
Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.




Grilled Camembert Sandwich

INGREDIENTS
2 ounces Camembert cheese
2 thick slices white bread
1 tablespoon whole cranberry sauce
1 dash balsamic vinegar
1 tablespoon butter, softened

DIRECTIONS
Spread the Camembert cheese evenly onto one slice of bread. Spread a thin layer of cranberry sauce over the cheese. Drizzle with a few drops of balsamic vinegar, and top with the remaining slice of bread. Spread butter on the outer sides of each slice of bread.
Heat a skillet over medium heat. Fry the sandwich for a few minutes on each side, just until golden brown. Slice in half, and eat straight away!




Hot 'n' Spicy Buffalo Chicken Salad

INGREDIENTS
1/4 cup crumbled blue cheese
1/2 cup Ranch-style salad dressing
3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped

DIRECTIONS
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.



Three Pan Potato Enchiladas

INGREDIENTS
1 pound skinless, boneless chicken breast meat - cut into strips
2 potatoes, peeled and diced
1 (1 ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1 (5.5 ounce) package red beans & rice mix
10 (8 inch) flour tortillas

DIRECTIONS
In a large skillet, prepare rice and beans according to package directions.
Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done.
Preheat oven to 350 degrees F (175 degrees C).
Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.



Salmon Rosemary Burgers

INGREDIENTS
2 1/2 pounds king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

DIRECTIONS
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat.
Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each side.



Cucumber Potato Salad

INGREDIENTS
5 pounds red potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
1 (16 ounce) bottle cucumber ranch salad dressing

DIRECTIONS
Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes.
In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.