4 Yummy Labor Day Recipes

August 7, 2010 By Faith_Mom 1 Comment

Labor Day is right around the corner! What better way to celebrate the end of summer, and the working man than to make a delicious spread with these yummylicious recipes! I have included a great beverage to cool you and your guests off, a side, main course and dessert! Let me know what ya’ll think! <3

Labor Day Recipes

Non-alcoholic Sangria Punch

Serves a crowd

Ingredients:
4 bottles of red grape juice or your favorite punch
1 cup sugar
2 apples, peeled, cored and cut into small chunks
4 peaches, sliced
2 bananas, peeled and sliced
3 bottles of lemonade

Place all ingredients (except the lemonade) into a large pitcher and chill overnight. Add the lemonade shortly before serving. Give it another stir. Enjoy!

Summer Fun Beefy Baked Beans

Serves 8

Ingredients:
½ lb ground sirloin
½ lb bacon, diced
1 onion, chopped
1/3 cup sugar
1/3 cup brown sugar
¼ cup ketchup
1 tbsp mustard
¼ cup favorite BBQ sauce
½ tsp pepper
½ tsp chili powder
3 cans (16oz each) Kidney Beans, Pinto and white beans. (or other favs)

Preheat oven to 350ºFahrenheit. Lightly grease a 2 1/2qt casserole dish.

Cook beef, bacon and onion in a large saucepan until cooked through. Drain fat. Combine the rest of the ingredients, except the beans, in a bowl. Mix well. Then add to the meat and stir. Mix in beans and place the mixture into the casserole dish. Cover and bake in the oven for about 1 hour.

Labor Day Chicken Skewers

Makes 4 skewers

Ingredients:
1 (12oz) skinless and boneless chicken breast
½ yellow bell pepper, cut into big cubes
½ red bell pepper, cut into big cubes

Marinade:
1 ½ tbsp extra virgin olive oil
1 ½ tbsp fresh lime juice
1 tsp paprika
½ tsp chili flakes
½ tsp ground cumin seeds
2 cloves garlic, peeled and crushed
¼ red onion, sliced
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
¼ tsp course salt
2 tbsp olive oil (for grilling)

Place all the marinade ingredients into a bowl and combine.

Cut the chicken breast into 16 cubes (4 for each skewer) and toss in the marinade. Marinade for at least 1 hour.

Using metal skewers or bamboo skewers, threat the chicken pieces alternatively with the pepper cubes to make four skewers. (If you use bamboo skewers, make sure to soak them in cold water for at least 3 hours so they don’t burn when put on the grill).

Place the skewers on the BBQ, brush with some olive oil and grill until done.

Serve immediately.

Dessert Tacos

Serves 4-8

Ingredients:
1/3 cup coconut flakes
1 cup fresh strawberries, sliced
1/2 cup seedless red or black grapes, cut in halves
1 green apple, peel removed and sliced
1 banana, sliced
2 tablespoons apricot preserves (or another favorite)
6 taco shells
1 cup vanilla yogurt

Preheat oven to 350 degrees. In a medium bowl fold together the strawberries, grapes, apples, the apricot preserves. Place the coconut on a baking sheet and roast in the oven for 10 minutes being sure to stir about every 3 minutes or so. Remove and allow to cool slightly. Add bananas to fruit mixture. Fill he bottom of each taco with just enough yogurt to cover the bottom. Add the fruit. Spread more yogurt over the top. Sprinkle with the toasted coconut.YUM!

Happy Labor Day!

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Filed Under: Recipes Tagged With: All Moms, Cooking, Family, Holidays, Labor Day, Mom's Kitchen, Moms, Recipes, Seasonal Topics, Summer

Yummy Kid Friendly Chicken Fingers

July 29, 2010 By Faith_Mom Leave a Comment

This is a recipe your children are sure to love! It is super easy, surprisingly healthy and very tasty. Serve it with your family’s favorite sides.

Ingredients:

4 skinless chicken breasts, cut into strips
1/3 cup cornflakes, crushed
1 tbsp of honey
½ cup of pecans, toasted and finely chopped
2 tbsp milk
1 egg
Salt and pepper to taste
Non-stick cooking spray
Foil (optional)

Preheat oven to 400°

Prepare a baking sheet/pan by covering bottom with foil (for easy clean up) and spray with non-stick cooking spray. If you choose to forgo the foil, still spray pan!

Combine cornflakes, pecans, salt and pepper in a shallow dish.

Combine egg and milk in another shallow dish. Dip the chicken strips into the milk mixture, then into the dry mixture.

Arrange the chicken strips on prepared baking pan, drizzle pieces with the honey, and then bake in the oven for about 10– 15 minutes or until the chicken is fully cooked and coating is golden brown.

We like to eat this with corn on the cob and either mashed potatoes or potato salad.

Note: This recipe also works well with chicken legs. However, you will want to double the wet and dry ingredients since the pieces are larger.

Serves 4

Filed Under: Recipes Tagged With: All Moms, children, Family, Healthy Recipes, Mom's Kitchen, Recipes, Teenagers

Lara’s Buffalo Style Wings

July 8, 2010 By Faith_Mom 1 Comment

Our family loves hot wings! These little firecrackers are quite delicious and pretty simple to make. I pack them with a flavorful punch by creating a spicy breading (this is what makes them buffalo style). The breading itself ads heat. However, since I have a little one who does not like a lot of heat, I save the kaboom to coat over the breading…Read on dear Mommas of Faith! LOL!

Buffalo Style Hot Wings

Ingredients:

Wet: 1 cup buttermilk, 2 eggs, and the following to taste; few squirts of favorite hot sauce, chili powder, pepper and salt. Mix well.

Dry: Mix 2 cups flour, and the following to taste; salt, fresh cracked pepper, red pepper flakes, chili powder and garlic (fresh minced or powder form).

Dip your little wings in the wet and then coat with dry, fry til done and drain!

To make a spicy sauce to coat after you drain; mix favorite hot sauce, red pepper flakes, chili powder and garlic (fresh minced or powder form) to taste.

Note: For my little one who does not enjoy the heat, I do not sauce hers. I just set a side a few breaded wings for her to eat plain with blue cheese dressing.

Serve with celery, blue cheese dressing and a glass of milk to help combat the heat!

Tip: for those who do not like buffalo style, no worries, make them without breading. All you do is season them to taste with salt, fresh cracked pepper, red pepper flakes, chili powder and garlic (fresh minced or powder form). Fry. Drain. Sauce up. Yum!

Filed Under: Recipes Tagged With: All Moms, Mom's Kitchen, Recipes, Seasonal Topics, Summer

Low Fat Chicken Caesar Pita Pockets

June 28, 2010 By Faith_Mom 1 Comment

Serves 4 (each person gets two pita halves)

I made this yummy low fat chicken recipe up recently. My whole family enjoyed it and I enjoyed the fact that it was not so bad for the flab fighting I am currently engaged in! Enjoy!

1 large cooked chicken breast, shredded
1 small bell pepper, slices
1/4 small red onion, sliced
10 black olives, sliced
1/2 cucumber, sliced thinly
8 romaine lettuce leaves
4 pita rounds cut in half

Low Fat Caesar Dressing

2 parts low fat mayo
1 part low fat/fat free Caesar vinaigrette
1/2 tsp paprika
1/4 tsp Greek seasoning
cracked pepper to taste
salt to taste

Spread homemade low fat Caesar dressing on the insides of pita halves. Then, stuff with one lettuce leaf, a few shreds of chicken breast, a couple pepper slices, two or three slices of cucumber, a few onion slivers and black olives. Drizzle with a little dressing before serving.

Let me know what you think!

Filed Under: Recipes Tagged With: All Moms, healthy, Mom's Kitchen, Moms, Recipes, Seasonal Topics, Weightloss

YUM…Cinco de Mayo is a Fabulous Excuse for me to Eat More Mexican Food!!

May 5, 2010 By Faith_Mom 2 Comments

I Looooooooove Mexican cuisine. It is my absolute favorite…from authentic Mexican to Tex Mex. If there is a hint of Mexican in it, I am there…fork in hand!

Cinco de Mayo is celebrated on the fifth day of May every year. It actually means “The 5th of May.” A lot of people believe that it is Mexico’s Independence Day. However, this thought pattern is simply not true. Independence Day in Mexico is on September 16. The history of Cinco de Mayo dates back to the mid 1800’s. Mexico was in substantial debt with France, Spain, and England. France decided to use this to their advantage and invade Mexico. The first invasion attempt was on May 5, 1862. It is known as The Battle of Pueblain. The Mexican army was out numbered and out matched, yet, they defeated the French army and kept control of their country. Unfortunately, they lost a battle that took place about a year later and the French gained control from 1864 – 1867. Although Mexico lost out to the French in the end…they still celebrate the bravery shown at the first battle. How cool is that?? They did not let loss get them down! They remembered the VICTORY that was won when the battle began! LOVE it! And, look at them now…Independent! WoOt!

Below are some delicious recipes to fit any Mexican celebration…

Cinco de Mayo Recipes

Make ‘em Smile Guacamole

(read entire recipe before starting)

1 very small onion, finely chopped
1 medium-large tomato, cored and very finely chopped
2 cloves of garlic, peeled and very finely chopped
1/2 cup fresh cilantro, chopped
3 ripe, medium avocados, peeled, seeded, roughly mashed
1/4 cup of finely chopped leaf lettuce
1 teaspoon salt (or to taste)
pepper to taste
Juice of one small lime

In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.

Pinto Beans

4 cups water
2 cups dried pinto beans
1 medium onion, chopped
1/4 cup olive oil
2 cloves garlic
2 thick slices of bacon
1 teaspoon cumin

Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, approximately 2 hours. (Add water during cooking if necessary.) Drain, cover, and refrigerate beans. Use within one week.

Gooey Mexican Chili Cheese Dip

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees. Using a 9X 13? baking pan, spread cream cheese on the bottom. Create one layer with chili followed by shredded cheese to cover the top. Place pan in oven and bake for 15 minutes or until cheese has melted. Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

Yummy Mexican Soup

1 can vegetable broth and 1 can water
1/2 a medium onion, minced (use the no more tears way)
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 bell green, diced
1 tomato, chopped
1 can black, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup rice
2 tablespoons lime juice
Salt and pepper to taste
Tortilla Chips

Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro, and lime juice. Salt and pepper to taste. Serve over crumbled tortilla chips.

El Choco Biscuits

1 cup all purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup light brown sugar
1 egg, lightly beaten
1/3 cup vegetable oil
1/3 cup high quality chocolate, chopped

Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces flour and cocoa powder. Mix.

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

HAPPY Cinco De mayo!

Filed Under: Blog, Recipes Tagged With: All Moms, Cinco de Mayo, Cooking, Holidays, Mom's Kitchen, Recipes, Seasonal Topics

Dinner Cooperative, A New Trend?

November 23, 2009 By Chere Williams 1 Comment

I was never a big fan of pot luck parties. One of my great joys is throwing dinner parties. I enjoy pouring the love I have for my friends and family into a home cooked meal accompanied by good conversation and lots of hugs afterward. I want them to visit my home without worrying about a dish to bring. Since joining a lunch cooperative at my new job the idea of a potluck is starting to grow on me. Basically, a lunch cooperative is similar to a potluck. Basically, you form a group, decide on recipes that everyone will enjoy that are nutritious, and choose the day of the week that you will cook for the group. Depending on the group size you will bring lunch approximately once a week or with a large group once every other week.

Being eager to participate and put my best foot forward at my new job, when asked if I wanted to sign up I jumped at the opportunity. I have to admit at first it was a bit intimidating cooking for a group of five people, and I started to fret about the time commitment. Then I realized that there were some benefits to this program. First, four out of five days I do not have to bring my lunch which means I actually save some money and time. Second, with everyone preparing different recipes it brings variety to lunchtime. Third, it is nice to have a group that has the same goal, to eat healthy and support good habits. It got me thinking that this could be a good idea to implement at home.

A dinner cooperative would work the same way. Most likely it would not be every night of the week, but maybe once a week or once every other week. How nice would it be to provide dinner for friends or have dinner provided for your family? Once you find a family that wants to participate, trade recipes, find out any food allergies, and set the cooking schedule and decide whose home dinner will be served.

You may want to try the dinner cooperative on a trial basis. It may not be for everyone, but it is an alternative way to help cuts costs, especially if you have a larger group of people participating. Dinner can be made in advanced and dropped off or you can spend the evening together. With the economy on the decline, families are open to trying a number of different ideas to cut costs. After a long day at work knowing you are coming home to a precooked meal definitely makes room for more family time and a relaxed evening.

Filed Under: Articles and Such, Blog, Columns, Cooking Tips, Recipes, Time Savers Tagged With: All Moms, Columns, Mom's Kitchen

Recipe – Seaside Spinach Dip

April 23, 2009 By Faith_Mom Leave a Comment

Great Party Recipe

This delicious warm spinach dip recipe with artichokes and lump crab meat is served in a bread bowl. It is a great recipe for a party or can be used as an appetizer.

1 large round pumpernickel loaf for bread bowl. You can substitute for a different bread if you wish.

2 10oz pkgs. fresh spinach, rinsed and stems trimmed
4 tablespoons butter
1 cup chopped white onions
1-1/2 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 teaspoon hot sauce
1 cup 1/2-inch cubes Brie cheese, without rind
1 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
One 6 1/2 ounce jar marinated artichoke hearts, drained and chopped
8 ounces fresh lump crabmeat

Instructions:

Scoop out the inside of the bread, (you could save for bread crumbs or croutons) leaving a 1 inch shell from the bottom half of the bread. Set the shell and top of bread on a cookie sheet and set aside. Boil a medium pot of water and add the spinach. Cook just until wilted. Drain and place in a bowl of ice water. Remove all excess water by squeezing the spinach (a cheesecloth works great). Chop the spinach and set it aside. Melt the butter over medium-high heat in a medium pot. Place the onions in the pot and cook for 3 minutes, stirring frequently. Next, add the salt, pepper, garlic, and hot sauce. Cook for one more minute. Stirring continuously, add the flour and cook for 2 more minutes. Stir in the cream and milk cook still stirring for 3 to 4 minutes until creamy and thick. Add the rest of the ingredients being careful not to break up the crab meat, including the spinach you prepared earlier. Preheat the oven to 350° F. Scoop into the hollowed out bread bowl and place the top half back on. Wrap in aluminum foil and bake for 25 minutes. Once finished unwrap and let cool for 5 minutes. Cut and serve.

Filed Under: Entertaining, Recipes Tagged With: Entertaining, Mom's Kitchen, Recipes

Recipe – Scallion Miso Broth and Tofu

April 23, 2009 By Faith_Mom Leave a Comment

Healthy Recipe

Note: You should be able to find most of these ingredients in a health food shop or specialty section in your supermarket. You can substitute the bok choy with any Asian greens. Dashi is available in powdered form in many health food stores or Asian stores.

1 bunch of scallions
Large handful of chopped fresh flat leaf cilantro
3 thin slices of fresh root ginger (or 1/2 tsp dried ginger)
1 small red chili, seeded and thinly sliced
5 cups of vegetable stock.
1 cup of bok choy, thinly sliced
1 cup firm tofu, cut into small cubes
4 tablespoons red miso
2 tablespoons Japanese soy sauce

Cut the green tops off the scallions, and thinly slice the rest. Place the coarse green tops in a large pan along with the cilantro, ginger, chili and vegetable stock. Heat the mixture gently until it comes to a light boil. Lower heat and simmer for 10 minutes. Strain through a sieve and return clear broth to pan. Reheat until simmering.

Add the green portions of the sliced scallions, with the bok choy and tofu. Cook over low heat for 2 minutes. In a separate bowl mix 3 tablespoons of miso with a little hot broth in a bowl and stir into the soup. Add additional miso and soy sauce to taste.

Stir the coarsely chopped cilantro leaves into pan and along with the white part of the scallions. Cook gently for 1 minute and serve into warm bowls. Sprinkle with thinly sliced chili.Copyright © Moms of Faith, All Rights Reserved

Filed Under: Recipes Tagged With: Mom's Kitchen, Recipes

Recipe – Salsa Turkey Wraps

April 23, 2009 By Faith_Mom Leave a Comment

Easy Turkey Recipe

6 flour tortillas (8 inch size)
1 cup ranch dressing
1 cup chunky mild salsa
6 lettuce leaves
6 cheddar cheese slices
12 slices smoked turkey

Spread each tortilla evenly with the salad dressing. Smooth the salsa over the top of the dressing. Place a lettuce leaf over the top of the salsa. Add 2 slices of turkey and 1 slice of cheese. Beginning at the edge closest to you wrap the tortilla around the turkey and cheese. Secure with a toothpick.

Filed Under: Recipes Tagged With: Mom's Kitchen, Recipes

Recipe – Roast Turkey with Chestnut Stuffing and Homemade Gravy

April 23, 2009 By Faith_Mom Leave a Comment

For the Stuffing:

1/2 cup whole chestnuts or dried if you can’t find whole
2 Tablespoons olive oil
1 onion, peeled and minced
2 celery ribs, chopped
2 cloves garlic, peeled and crushed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cooking apple, peeled, cored and thinly sliced
1 egg, lightly beaten
5 cups stale bread, cubed
1 – 1/4 cups chicken broth
1/4 cup butter, melted
Olive oil
Salt (sea salt is preferable)
Pepper
1 – 10 lb. turkey

For the Gravy:

2 carrots, roughly chopped
1 onion, diced
2 celery stalks, roughly chopped
Corn flour
Chicken stock
Butter (if necessary)

The Night Before: If possible, the previous night, or at least one hour before cooking, prepare your turkey. Remove any giblets and rise well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.

The Next Morning:

Preparing the Stuffing: To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 375F oven. Let cool for 10 minutes and then peel and chop.

Do not turn oven off as it will need to be preheated for cooking the turkey.

In a large pot over low heat, heat the olive oil then add onions and celery. Saute for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for a further 3 to 5 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.

Preparing the Turkey: Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, fold the skin under and secure in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.

Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.

Bake, uncovered, at 375F for the first 30 minutes, then baste and reduce oven temperature to 325F. Continue basting turkey every 25 to 30 minutes. The cooking time should be approximately 20 minutes per pound of turkey, which would be about 3.5 hours for a 10b turkey. To check if the turkey is cooked pierce the thigh bone, juices should run clear without any pink. Also use a meat thermometer on the thickest part of the thigh. The temperature should show 180F. Turkey should be golden and crispy on the outside too.

Remove the turkey from roasting tray and reserve juices for gravy.

Tip: For extra added safety, I like to remove the stuffing from turkey once turkey is cooked and bake on a separate dish for approximately 10 extra minutes.

For the Gravy: Mash the vegetables in the roasting tray, then push all ingredients through a sieve. Discard any remaining vegetables or fat. Place the sieved liquid in a saucepan and simmer over low heat. If you don’t have enough liquid then add 1 cup or more (depending on how much gravy you need) of chicken stock; You can also add a couple of tablespoons of butter.

In a small bowl add two tablespoons of corn flour and mix with cold water (about 1/2 cup) until all lumps dissolve. Slowly add a little of this mixture (tablespoon by tablespoon) to the saucepan, stirring well after each addition and allowing time for gravy to thicken. Keep adding corn flour/water mixture until gravy thickens.

Tip: You can also add a couple of tablespoons of red wine to the gravy or Madeira for a richer taste. The alcohol will dissolve during the cooking process and children will be able to have the gravy.

Filed Under: Recipes, Seasonal Topics Tagged With: Christmas, Holidays, Mom's Kitchen, Recipes, Seasonal Topics, Thanksgiving

Moms of Faith

4 Yummy Labor Day Recipes

Labor Day Recipes

Non-alcoholic Sangria Punch

Summer Fun Beefy Baked Beans

Labor Day Chicken Skewers

Dessert Tacos

Happy Labor Day!

Yummy Kid Friendly Chicken Fingers

Ingredients:

Lara’s Buffalo Style Wings

Buffalo Style Hot Wings

Low Fat Chicken Caesar Pita Pockets

Low Fat Caesar Dressing

YUM…Cinco de Mayo is a Fabulous Excuse for me to Eat More Mexican Food!!

Cinco de Mayo Recipes

HAPPY Cinco De mayo!

Dinner Cooperative, A New Trend?

Recipe – Seaside Spinach Dip

Recipe – Scallion Miso Broth and Tofu

Recipe – Salsa Turkey Wraps

Recipe – Roast Turkey with Chestnut Stuffing and Homemade Gravy

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Labor Day Recipes

Non-alcoholic Sangria Punch

Summer Fun Beefy Baked Beans

Labor Day Chicken Skewers

Dessert Tacos

Happy Labor Day!

Ingredients:

Buffalo Style Hot Wings

Low Fat Caesar Dressing

Cinco de Mayo Recipes

HAPPY Cinco De mayo!

Latest Features…

Recent Columns

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