Wednesday Recipes: 4 awesome dishes for Cinco de Mayo & Mother's Day! (or not) ;)




Fresh Fruit Salsa with Honey & Poppy Seeds

Salsa or Pico de Gallo is traditionally a savory mixture of tomatoes, peppers, onion and cilantro, we used the same method and made a fresh fruit version! This can be made with any of your favorite fruits, the addition of honey and poppy seeds added a bit of sweetness and some extra crunch.  Fruit salsa can be used as a dip for chips or as a topping for pancakes, waffles, grilled or roasted meats and desserts!



Ingredients:
1 cup blueberries, cut in quarters 
1 cup red & green grapes, diced
2 kiwis, peeled and diced
2 cups seedless watermelon, peeled and diced
2 tbsp honey
1 tbsp poppy seeds

Directions:
  1. Combine all ingredients in a large bowl and mix well
  2. Cover and refrigerate for at least 1 hour before serving
  3. Serve with cinnamon pita chips, graham crackers or waffle cones/bowls (broken into pieces) for scooping


Mini Pancake Kabobs

A simple and fun Mother's Day breakfast idea that the kids can help create! Use your imagination - toppings and flavor combinations are endless for these kabobs!





You will need:
Pancake mix - prepared as stated on the box

Toppings:
Berries - strawberries, blueberries, blackberries, raspberries
Bananas
Sausage links

Tooth picks or skewers 

Directions:
  1. Prepare pancake batter as stated on box.
  2. Gather topping and cook, wash, slice as needed.
  3. Heat skillet and cook pancakes as directed on package.  We made "bite-size" pancakes, about 2 inches wide - some plain and some chocolate chip
  4. It was easiest to use a measuring cup to pour batter on the griddle.
  5. Once all pancakes are cooked, it is time to create!  Stack 3 pancakes and choose a topping, place topping in the center of the 3 pancakes and secure with a toothpick/skewer.
Arrange all pancake kabobs on a platter and garnish with fresh fruit. Serve hot with butter and syrup or just enjoy the kabobs as is!

Asian Chicken Lettuce Wraps

Looking for a not-so-sneaky way to get your kiddos to willingly eat all of their veggies? Have them create their very own lettuce wraps! This is a fun, healthy, hands-on dinner idea that whole family will enjoy. Not a fan of lettuce? Whole wheat tortillas can be used instead.




You will need:
1 1/2 pounds thin sliced boneless chicken breast
1/2 cup Teriyaki sauce
1 tsp chopped garlic
1 tsp fresh ginger, finely chopped
1 tbsp oil
1 red bell pepper, seeded and sliced into think strips
2 cups matchstick carrots
1 cucumber, peeled and sliced into thin strips
1 head of bibb lettuce, pulled apart, washed and patted dry
1/2 pound angel hair or thin spaghetti

Optional:
Crunchy lo mein noodles
Mandarin orange slices
Sliced almonds
Dressing or additional Teriyaki sauce

Directions/prep:
In a medium bowl, combine Teriyaki sauce, garlic and ginger - stir to combine. Add boneless chicken breasts to mixture, place in refrigerator to marinate for 2 - 3 hours.
Prepare vegetables and arrange on a large dish or platter. 

Noodles should be cooked as directed on package, then drained and cooled by running cold water over them in a colander.   Heat pan with 1 tbsp of oil over medium. Add chicken and sauté until cooked through. Slice cooked chicken into thin strips.


Making the wraps:
Take one bibb lettuce leaf and fill with desired ingredients - chicken, carrots, peppers, cumbers, spaghetti and a drizzle of dressing or Teriyaki sauce. My kiddos also added mandarin oranges and lo mein noodles to their wraps. 

S'mores Trifle

No campfire needed! Love s'mores, but don't have a campfire handy? Here is a new way to enjoy a treat loved by all! This dessert is great for all occasions - birthday, BBQ, potluck or just because!





Ingredients:
1 box chocolate cake mix, prepared as directed on box
4 cups chocolate pudding
9 graham crackers (full size rectangles)
3 cups mini marshmallows
12 oz whipped topping
1 chocolate bar (we used Hershey's)

Prep: 
Prepare and bake cake as directed on package. After baking is complete, it is time to chop up up your masterpiece! Just take a knife and cut the cake into cubes. No need to be neat or exact, this can be done right in the pan it was baked in.  Set aside to cool.

Directions:
  1. In a trifle bowl, layer 1/2 of the cake 
  2. Spread 2 cups of pudding on top of the cake.
  3. Break up 4 graham crackers into bite-size pieces and spread evenly over pudding
  4. Top graham crackers with 1 1/2 cups mini marshmallows
  5. Layer 1/2 of the whipped topping 
  6. Repeat steps above - cake, pudding, crackers, mini marshmallows and whipped topping.  The top layer will be whipped topping.
  7. Garnish with crushed graham crackers, mini marshmallows and pieces of chocolate bar!
  8. Refrigerate until ready to serve.
SOURCE: macaronikid.com

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