For Oven's Sake!

Let's get cookin' …with kids!

Guacamole Sammie

Guacamole Sammie!

A very filling vegetarian lunch!

You’re gonna need a fork.

Well, if you put an entire avocado’s worth of guacamole on one sammie anyway.  Let me explain…

All the stars aligned one day when I was returning from yoga class.  I had a jalapeno picked from the garden sitting on my counter next to a perfectly ripe avocado.  Cause you know…

Avocad-NOOO!  Too far gone! :(

Avocad-NOOO! Too far gone! 😦

I also had left over burger toppings in the fridge which happened to be a few slices of tomato and one perfect slice of onion.

Lastly, I had cilantro growing on the deck.

Nothin' like fresh cilantro!

Nothin’ like fresh cilantro!

On a side note, here are some fun facts about cilantro:

  • People who don’t like cilantro register it as a soapy taste. (I read that somewhere.)
  • Cilantro goes to seed really fast. (I learned that when I grew some last summer.)
  • If you trim it closer to the bottom before it gets too “feathery” you can keep it from going to seed a while longer. (The green thumb at our local farm store told me that.)
Trim and toss the

Trim and toss the “feathery” ones (they smell a little soapy to me), eat the others!

Oh!  Can’t forget the whole wheat bread, coarse salt, olive oil, and garlic that I almost always have in the kitchen!

Like I said, the stars aligned!

Like I said, the stars aligned!

Ingredients:

  • 2 slices whole wheat bread
  • 1 ripe avocado
  • 1 jalapeno
  • a few sprigs of fresh cilantro
  • 2 slices of tomato
  • a ring of onion
  • 1 large (or 2 small) cloves of garlic
  • coarse salt
  • olive oil
  • optional: an extra slice of tomato and lettuce

Instructions:

1. Toast the bread.

2. Cut the avocado.

Cut the avocado. (Carefully, don't slice your hand on the other side!)

Careful! Don’t slice your hand on the other side!

3. Scoop it out with a big spoon and mash it with a fork.

4. Chop the cilantro and add it to the avocado.

5. Chop the jalapeno and remove as much or as little of the seeds and membrane as you want.  The more you leave in, the hotter it will be!

With this much of the insides left, it was just a tad spicy.

With this much of the insides left, it was just a tad spicy.

6. Chop the tomato and onion.

Chop the tomato and onion.

Add all three to the mashed avocado.

7. Now for the garlic…

Lay it on the cutting board.

Lay a big ol’ clove on the cutting board.

Rest a chef's knife on top of it.

Rest a chef’s knife on top of it, which works really well OR you could use something else if you’re afraid of cutting yourself.

Pound the knife.  Seriously, hit it hard on top of the garlic.

Pound the knife. Seriously, hit the flat side pretty hard on top of the garlic.

It will smash it and the skin just falls off of it!

It will smash it and the skin will practically fall off!

Mince it up.

Mince it up.

Sprinkle some coarse salt on it.

Sprinkle some coarse salt on it.

Drizzle a bit of olive oil on top.

Drizzle a bit of olive oil on top.

And then scrape your knife across it at this angle until a sort of paste forms.

And then scrape your knife across it at this angle until a sort of paste forms.

8. Stir all the ingredients together.

Stir all the ingredients together.

Yum!

9. Layer the guacamole on top of the toast.  If you want, add an extra slice of tomato and some lettuce!

Ooooh, fancy lettuce for a fancy sammie!

Ooooh, fancy lettuce for a fancy sammie!

10. Eat it.

Like I said, you're gonna need a fork.

Like I said, you’re gonna need a fork.

And quite possibly a sink to wash your hands.

And quite possibly a sink to wash your hands.

P.S. My kid cooks weren’t home this time, but if they were, I would’ve had them help…

Ideas to get your kid cook involved:

  • Pick, wash, and separate the cilantro.
  • Mash the avocado.
  • Mix the ingredients.
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Nutty Granola

Click here to print: Nutty Granola

Mmm... breakfast!

Mmm… breakfast!

I mentioned making this granola for the first time in a Busy Week Meal Plan post almost 10 months ago.  Since then I’ve made a version of it nearly every week.  Nutty granola is to this year what Baked Oatmeal was to last year.

Not only is it delicious enough to eat week after week, it’s easy enough that my kid cooks can do most of the work!

Start by whisking most of the ingredients.

Start by whisking (or having a kid cook whisk) most of the ingredients.

2

Then, have a kid cook stir in oats.

If you have two kid cooks, they should take turns.  Hey, I didn't say they'd be happy about it!

If you have two kid cooks, they should take turns. Hey, I didn’t say they’d be happy about it!

Add nuts of your choice.  I really like these blanched, slivered almonds.

Add nuts of your choice. I really like these blanched, slivered almonds.

Though I've done whole almonds (which are easier to pick out for a kid who is too little to eat them) and cashews.

Though I’ve done whole almonds and cashews, which are easier to pick out for a kid who is too little to eat them.

Walnuts are another favorite.

Walnuts are another favorite.

I do an extra step of breaking them up and removing as much of the skin as possible. (Doesn't the whole one look like it's floating? Weird!)

I do an extra step of breaking them up and removing as much of the skin as possible. (Doesn’t the whole one look like it’s floating? Magic nut!)

Now, here's the trick... press it down into an even layer.

Now, here’s the trick… press it down into an even layer.

Take care to press down the sides.  The side of a measuring cup works really well for this!

Take care to press down the sides. The edge of a measuring cup works really well for this!

Bake it for 20 minutes and rotate the pan.

Bake it for 20 minutes and rotate the pan.

Bake it for 10-20 more minutes.  Let your nose lead the way.  When it really starts to smell amazing and the edges start to brown, it's done!

Bake it for 10-20 more minutes. Let your nose lead the way. When it really starts to smell amazing and the edges start to brown, it’s done!

We add some raisins and eat it like cereal.

We add some raisins and eat it like cereal.

Oz usually requests a few types of cereal in his bowl (granola being one of them).  This mixing cereal thing is something I did when he was in my belly.  Isn’t it funny how kids often end up liking the things their moms craved while expecting?  I guess that’s why Danny’s favorite restaurant is the local Mexican joint. 🙂

Ingredients:

  • cooking spray
  • ¼ c maple syrup
  • ¼ c brown sugar
  • ½ c vegetable oil
  • 4 t vanilla
  • 2 t cinnamon
  • 6 c oats
  • 2 c nuts of choice
  • raisins (optional)

Instructions:

  1. Preheat oven to 325° F.
  2. Spray baking sheet with cooking spray.
  3. In a large bowl whisk together syrup, brown sugar, vegetable oil, vanilla, and cinnamon until emulsified.
  4. Add oats and stir until coated.
  5. Chop nuts if desired and then stir them in.
  6. Spread onto prepared baking sheet, pressing into an even layer, taking care to press down the edges.
  7. Bake about 20 minutes, rotate pan and bake another 10-20 minutes. (Keep an eye on the edges!  Your nose should give you a heads up.)
  8. Cool in the pan for an hour or more and then break apart.
  9. Store in an airtight container for up to 2 weeks.
  10. Add raisins if desired to individual servings right before eating.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Have him whisk. (Such a big bowl helps to keep it all in there rather than all over the counter!)
  • Have him stir in the oats and nuts.
  • Have him help press it into an even layer.
  • Share a nibble with him as soon as it’s cool enough to snitch!

This recipe is modified from the granola recipe found on page 228 of The America’s Test Kitchen D.I.Y. Cookbook.

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Fajita Pitas

Click Here to Print: Pita Bread

A fajita in a pita!

A fajita in a pita!

I wasn’t even tryin’ to be all cutesy with the name.  The plan wasn’t to eat these together, but after I made the pita, I couldn’t imagine NOT eating them with dinner and fajitas were on the menu!  So Fajita Pitas it was!

To be honest, I’m a little afraid of yeast.  I mean, it’s ALIVE… or something.  I don’t know… BRB!

Ok, back.  Well, I learned from the RedStar website that it’s a fungus.  Ok, so we’re working with a distant relative of the mushroom, a single cell organism that puts little holes in bread.  That’s not as scary as I thought!

And as I learned earlier, using it to bake isn’t as scary as I thought either… especially when you have a handy, dandy kitchen thermometer.

By the way, MY lukewarm isn’t very lukeWARM because I had to adjust the temp to be warmer about 5 times!

I used a meat thermometer on my water.

The package said between 110° and 115° F… almost there!

So after you get the yeast thing goin’ and get in a good arm workout by kneading the dough for a while, roll them out.

Doin' my baker GPA and husband's Lebanese relatives proud! <3

Doin’ my baker GPA and husband’s Lebanese relatives proud! ❤

Now, take a break.  Let them rest for a bit.  They’re tired from all that kneading, too!  Plus, they’ve gotta recoup some energy for some serious lifting power!

Don't mind my kids' smudge marks or my reflection in the oven door.  Look at those things puff a pocket!

Don’t mind my kids’ smudge marks or my reflection in the oven door. Look at those things puff a pocket!

Seriously, pita is so weird.  I couldn’t stop marveling at how they just puff a pocket in the middle and stay attached at the edge.  So strange.  So cool.  So perfect for filling with stuff… like FAJITAS!

Puffy Pockets!

Puffy Pockets!

Beautiful Bread!

Beautiful Bread!

I started with 9, but in both these pictures only 8 are present.  I admit it, I ate one right out of the oven… with butter!  Pita with butter?!  I know, but WOW!

Pita with fajita?!  WOW again!

8

Before…

...After!

…After!

KID TIP: cut up the filling before putting it in the pita!

KID TIP: Cut up the filling before putting it in the pita!

Pita Ingredients:

  • 1 T yeast
  • 1 1/4 c warm water
  • 1 t salt
  • 3+ c flour

Instructions:

  1. Use a large bowl to dissolve yeast in water, about 5 minutes.
  2. Add salt and 1 1/2 c flour.
  3. Beat with a whisk to make a batter.
  4. Add additional 1 1/2 c flour and mix with a rubber spatula or spoon until a rough, shaggy mass is formed.
  5. Turn it out onto a floured surface and knead it with your hands for about 8 minutes, adding flour as you go to keep it from sticking.
  6. Roll it into a log and cut it into 6-10 dough balls.
  7. Use a rolling pin to flatten each ball into a disk that is uniformly 1/4 inch thick.
  8. Let the disks rest on the floured surface for 30+ minutes.
  9. Preheat the oven to 425° F.
  10. Gently flip each disk onto a baking sheet and bake 10-15 minutes.

Ideas to get your kid cook involved:

  • Share what you know about yeast.  Try this experiment from Scientific American before or after baking.
  • Give him a small portion of the dough to knead along with some extra flour to add as he sees fit.  Make this into his very own pita – keep track of it through the process and share this extra special one with him warm out of the oven!
  • Sit in front of the oven door while they cook and watch them puff up together!

This recipe for pita bread is modified slightly from Under the Highchair.

I made the “Easy Oven Fajitas” recipe from Budget Bytes and didn’t modify a thing because they’re perfect. 🙂

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Busy Week Meal Plan

IT’S BACK TO SCHOOL TIME!

We have a busy week ahead and I was looking for easy meals cause I know I’ll want to spend more time lovin’ on my boys than cooking at the end of the day!

So as I often do, I checked out my own blog for ideas while making the grocery list. (I started this thing as a creative outlet of sorts and it’s really become a useful tool for me!  I love when other people find something they like, but the truth is, I’d do this even if no one looked at it.  But since I know my mom will look at it – because she always does – here is what you should expect for lunches when you’re here with Danny this week, GranMart! Xoxo!)

By the way, this makes me laugh every time…

need-recipe-for-i-dont-know

Next time your family comes at ‘cha with that, check out the What’s Cookin’ Page.  I do… or I bring it up on my phone and hand it over to the hubs… “Pick a few.”

Anyway, back to the busy week meal plan…

Before dinner on Sunday, I’m going to make some shredded chicken in the crock pot to be used in a couple of the week’s meals.  Check out how on the Tips & Tricks Page.

I also plan on making Miami Muffins cause I happen to have all the ingredients and they’re tasty! Lastly, I’m going to try a new granola recipe (if it works, I’ll post it in the future, if not, I’ll return to the ol’ standby found here).

So quick breakfasts will be muffins and/or granola atop Greek yogurt. Lunches will be leftovers from the previous dinner, and dinner is as follows…

Meatloaf and mashed potatoes were made ahead.  Green beans were prepped and gravy was quick!

Sunday Dinner with the Grandparents

Meatloaf & Mashed Potatoes – these recipes are for make-ahead, which I’m not doing this time, but you could if you wanted to!

Good enough to eat on its own!

Monday

Caesar Chicken Sammies (using the chicken made on Sunday) with steamed broccoli

Possibly my favorite sandwich - a Georgia Reuben!

Tuesday

Georgia Reubens with Balsamic Roasted Tomatoes and Fresh Mozzarella (one of the sides I make with Balsamic Lovers Summer Dinner)

Wednesday

Wednesday

BBQ Chicken Pizzas (again, using the chicken made on Sunday) with salad

Thursday - Leftovers (maybe Georgia Reubens minus turkey?)

Thursday – Leftovers

Left overs and/or something out of the freezer (I always plan this for Thursdays because we almost always have leftovers!  Once I started reserving a day to eat leftovers for dinner, we started wasting a lot less food!)  The picture is a leftover from the last time I made Georgia Reubens – the same sammie minus the turkey… equally delicious.

Friday

Take Out!  Probably Pizza Hut – with pepperoni, banana peppers, and onions.

There you have it… the plan for this busy week (to be referenced by myself the next time a busy week is on the horizon.) 🙂

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Leftover Dogs &/or Buns

After a summer holiday weekend, we always seem to have left over hot dogs and/or buns.  Here are a few things to do with them…

Beanie Weenies:

Works well for leftovers, but are good enough to buy hot dogs without buns in the first place!

Works well for leftovers, but are good enough to buy hot dogs without buns in the first place!

Ingredients:

  • hot dogs
  • baked beans
Hot dogs often get a bad rap because of what's in them.  These are the only kind we buy.  Don't be afraid of dogs!

Hot dogs often get a bad rap because of what’s in them. These are the only kind we buy. Don’t be afraid of dogs!

Instructions:

  1. Chop the hot dogs into bite size pieces.
  2. Cook them in a saucepan over medium heat until they start to get a little color on them (or skip this if they’re already grilled).  Optional: drain the rendered fat.
  3. Add beans and warm through.

Ideas to get your kid cook involved:

  • Have him dump the ingredients into the pan.
  • Talk about where beans come from.  If you have a garden and are growing beans, talk about them and other kinds of beans that you could grow in the future.
We made these a while back and Daddy helped boogie nosed Baby Danny photo bomb the Beanie Weenies!  Too cute not to include.

We made these a while back and Daddy helped Baby Danny photo bomb the Beanie Weenies! Too cute not to include!

Grilled Cheese:

 

We don't buy regular white bread, but obviously white bread makes the best grilled cheese, so these are a treat!  Tastes like childhood.

We don’t buy regular white bread, but obviously white bread makes the best grilled cheese, so these are a treat! Tastes like childhood.

Ingredients:

  • leftover buns
  • cheese
  • butter
  • optional: ham, tomatoes, bacon…

Instructions:

  1. Butter the buns on the inside.
  2. Make a grilled cheese as you would normally, but turning the bun inside out.
  3. After flipping them, use a heavy plate to squish them down as the second side cooks…
... like this!

… like this!

Ideas to get your kid cook involved:

  • Let him butter the bread.  Go ahead!  Sure it’s a little messy, but a mess doesn’t affect the recipe’s outcome. 🙂
  • Talk about where cheese comes from.  Ask him to name all the different kinds of cheese he can think of.

Pizza Buns:

So much better than throwing buns away after they sit around for a week or two!

So much better than throwing buns away after they sit around for a week or two!

Ingredients:

  • leftover buns
  • pizza sauce (The packets left over from BBQ Chicken Pizza are perfect!)
  • mozzarella cheese
  • optional: pepperoni, black olives, Italian seasoning, onions, banana peppers…

Instructions:

  1. Tear the buns in half.
  2. Top with sauce, cheese, and toppings.
  3. Bake at 325° for about 7 minutes until cheese is melted and buns are slightly crunchy.

Ideas to get your kid cook involved:

  • He can tear the buns in half.
  • Allow him to assemble them with the sauce, cheese, and toppings.
  • Ask him what other toppings he thinks would be good on pizza and/or what other toppings he’s tried before.
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One-on-One Oatmeal

Oatmeal for two, please!

Oatmeal for two, please!

I love one-on-one time with my boys!

Since Danny is still taking two naps, I get to hang out with just my Oz during his little bro’s first nap.  We do puzzles without worrying that little brother will chew on the pieces and I can pay full attention to my almost 3 1/2 year old!  (When did that happen?!)

Then, on Thursdays, I get a lot of one-on-one time with Danny because Ozzy goes to school for Water Day.  So while my big boy is running through sprinklers and playing with his friends, Deeda and I are going on jammie walks and eating One-on-One Oatmeal.

Wash it down!

Wash it down!

Now, you could just make instant oatmeal using one of the packets, but this takes maybe 2 minutes longer and tastes so much better.

Make as much or as little as you want.  Save what you don’t eat for later… even though it seems like a breakfast food, I bet Ozzy will want it for an after school snack today!

Ingredients:

  • Quick Oats
  • Water
  • Cinnamon
  • Milk
  • Optional: raisins

Instructions:

  1. Put some water in a saucepan and turn the heat up high.
  2. Once it starts to simmer, stir in some oatmeal and turn the heat down considerably.  Add more water if it’s too dry too fast.
  3. Stir and simmer for a minute or so, sprinkling cinnamon on top as you do.  I let it get fairly dry and then remove from heat.
  4. Stir in milk to desired consistency.

When I make this for Ozzy from the start, I add raisins to the water at the very beginning.  If both boys are eating it, I just make sure there aren’t any raisins in Danny’s portion.

Ideas to get your kid cook involved:

If it’s just Danny and me, I just make it one handed with him on my hip, but if Ozzy is with us, this is what he does:

  • Have him add raisins to the water before putting it on the heat.  (Oz loves watching them “dance” once it starts to simmer!)
  • He can very carefully sprinkle cinnamon into the pot.
  • He can stir in the milk once it’s in a bowl.
"I'm full, Mommy.  Ready for my first nap!"

“I’m full, Mommy. Ready for my first nap!”

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Josh’s Favorite Marinade

Click Here to Print: Josh’s Favorite Marinade

Mmm... kabobs!

Mmm… kabobs!

The title is Josh’s favorite, but it’s my favorite, too.  I look at the weather report and plan this meal for a night that is perfect for playing (and grilling) outside.  That being said, who wants to spend time INside prepping when you could be OUTside playing?!

It's easiest to prep it all the night before.

It’s easiest to prep it all the night before.

Prepping the night before also lets the marinade really do it’s thing!

All we do the night of is assemble the skewers and grill!

All we do the night of is assemble the skewers…

...and grill 'em!

…and grill ’em!

Once they’re finished, you can even feed them to your baby…

Well, the veggies anyway (if he's old enough to chew pretty well and you peel the pepper and chop them into small pieces anyway!)

Well, the veggies anyway (if he’s old enough to chew pretty well and you peel the pepper and chop them into small pieces!)

Marinade Ingredients:

  • ½ c soy sauce
  • ¼ c white vinegar
  • ¼ c brown sugar
  • 2 T diced onion
  • 1 T vegetable oil
  • 1 t minced garlic
  • ½ t ground ginger
  • olive oil
  • freshly ground pepper
  • kosher salt

Ingredients for Kabobs:

  • skewers
  • 1-2 pounds sirloin steak
  • veggies of choice:
    • onion
    • peppers
    • mushrooms

Instructions:

  1. Whisk marinade ingredients (It’s helpful if you do so in a large glass container that has a cover.)
  2. Cut steak into chunks and poke holes in it with a fork.
  3. Place steak in marinade and refrigerate 1 hour to overnight.
  4. Chop veggies into large chunks.
  5. Toss veggies in oil, S&P.
  6. Assemble meat and veggie skewers.
  7. Grill until desired doneness.

Ideas to get your kid cook involved:

  • Have him help measure the marinade ingredients.
  • Have him whisk the marinade.
  • He can help assemble the skewers. Have him stick to veggies if you’re worried about him touching raw meat.

 

This recipe is slightly modified from: Six Sisters

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Grilled Pineapple a la Mode

Tastes like Summer.

Tastes like Summer.

It’s hard to believe the weather is nice enough to make this the week before Easter.  I first made it late last Summer and it’s been crossing my mind ever since.

It’s only three ingredients…

Ingredients:

  • Pineapple
  • Vanilla ice cream
  • Cinnamon

Instructions:

  1. Grill the pineapple.
  2. Put it in a bowl with ice cream.
  3. Sprinkle cinnamon on top!

Ideas to get your kid cook involved:

  • Let the ice cream thaw a tad and he can scoop it!
  • Allow him to sprinkle on the cinnamon.

Ozzy didn’t help tonight… he was busy coloring eggs…

We made monster eggs!

We made monster eggs!

This one is Ozzy's favorite.  Haha.

This one is Ozzy’s favorite. Haha! Boys! ❤

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Mexican Turkey Burgers

Click Here to Print: Mexican Turkey Burgers

Best without a bun!  No, seriously.

Best without a bun! No, seriously.

I was surprised by how much I love these.  Ozzy usually eats a whole burger when I make them!  My hubs likes them, too.

I wasn’t really surprised that Ozzy likes them cause he likes pretty much everything.  However, Josh’s liking them caught me off guard… it’s typical for him to unenthusiastically ask, “What kind of meat is this?” when I make something like a burger with something other than ground beef.

Anyway, they’re tried and true here at our house.  They’ve been a staple in our dinner rotation now for a couple of years.

I like mine best without a bun and piled high with coleslaw!  (If that’s weird, I don’t want to be normal.)  Josh likes his on a bun with coleslaw and BBQ sauce. (In my opinion, that’s weirder.  Is that a word?)  Ozzy likes them the same way his daddy does. (Buncha weirdos I live with!)

Mashing the beans is a perfect "kid cook" job.  Save the rest in a container with a little piece of paper towel.

Mashing the beans is a perfect “kid cook” job.

You do only use half a can of beans though, so store the rest in the fridge with a little piece of paper towel.  Believe it or not, beans make for a great kid snack!  I fed Ozzy plain ol’ beans once he had enough practice chewing to handle them.  I’m looking forward to doing the same with Baby D!

Flavored tortilla chips really add to this.  It's no secret these are my favorite!

Flavored tortilla chips really add to this. It’s no secret that these are my favorite!

It's important to make sure they're totally cooked through and that's not always the case on the stovetop.

It’s important to make sure they’re totally cooked through and that’s not always easy on the stovetop.

If in doubt, check them with a kitchen thermometer.

I recommend checking them with a kitchen thermometer.  It should reach 165° F.

Ingredients:

  • 1 pound ground turkey
  • ½ can black beans, rinsed and drained
  • 1 c crushed fire roasted veggie tortilla chips
  • 2 ½ t chili powder
  • 2 ½ t cumin
  • cooking spray
  • Serving options: buns, coleslaw, salsa, sour cream, guacamole, tomato, avocado, BBQ sauce…

 Instructions:

  1. Preheat oven to 325° F.
  2. Place the beans in a bowl and mash them up a bit.
  3. Add ground turkey, chili powder, cumin, and crushed tortilla chips.
  4. Mix ingredients and form into patties – hands work best!
  5. Spray a non-stick skillet or griddle pan and cook the patties until golden brown on each side.
  6. Cover and place in the oven to keep warm and/or finish cooking through (internal temp should be 165° or higher).
  7. Serve on a bun (or not) with your choice of toppings.

 Ideas to get your kid cook involved:

  • Have him rinse, drain, and mash the beans.
  • He can crush the tortilla chips in a baggie.
  • Have him add the spices to the bowl.
  • Talk about holiday traditions and what kinds of food your family eats on different holidays. (Turkey reminded Ozzy of Thanksgiving!)
My kid cook did his own cooking while I made these this time.  He cooked up this delicious dish for his daddy.

My kid cook did his own cooking while I made these this time. He cooked up this delicious dish for his daddy.

 Notes:

  • Make black bean hummus with the left over ½ can of black beans!
  • If you don’t like black beans, substitute refried beans instead.

Modified From: Paula’s Best Dishes

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Ham & Cheese on Cinnamon Raisin

Click Here to Print: Ham & Cheese on Cinnamon Raisin

So simple, I shoulda thought of this!

So simple, I shoulda thought of this!

This is hardly a recipe.  It’s pretty much a grilled cheese.  However, I can’t take credit for putting these together – I found the “recipe” on the Land-o-Lakes website via Pinterest.

Anyway, I thought I’d share cause it’s DE-licious!

It’s great for a quick and easy dinner, but could work for breakfast, too. Oddly enough, I think it’s best reheated.

Ingredients:

  • softened butter
  • cinnamon raisin bread
  • sliced ham – I like honey ham.
  • sliced cheese – I like American or cheddar.

Instructions:

  1. Heat a griddle pan. TIP: Careful it’s not too hot or the bread will brown before the insides are warmed through!
  2. Butter a slice of the bread and put it on the pan, butter side down.
  3. Add ham on top, then cheese on top of that.
  4. Top with another buttered slice of bread, butter side up.
  5. Flip when toasted to your liking and toast the other side to your liking as well.

Ideas to get your kid cook involved:

  • Have him butter the bread.
  • Ask him what else he thinks would taste good with cinnamon and raisin.  Of course there are the obvious answers (cookies and oatmeal) but you might be surprised by what your kid cook comes up with!
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