The Seaside Baker has teamed up with Dandy to bring you a healthy Halloween treat.
Can you believe that it is almost Halloween? I can’t! Time has seriously flown by. Between class parties and Trick-or-treating, I know that my children will be spending most of Halloween in a sugar rush. This is why I absolutely insist on healthy snacks and a healthy meal before going out. These will be the perfect, festive appetizer on Halloween!
I took these Monster Pickled Radish Crostinis to a Halloween party and the kids and adults loved them. It was extremely easy to pickle the radishes and they took only about 30 minutes from start to finish, with most of that being time for the brine coming to room temperature! Make these ahead of time and throw them in the fridge. They will stay fresh for about a week…if they last that long! I am very excited to be serving them with Raclette (traditional Swiss Cheese Meal) for my husband’s birthday next week.
Dandy has just released a new line of ready to eat radishes that are ready to eat! You can find them sliced and in ministicks, which are great to throw in a salad or to accompany a dip.
They also have these pre-washed and ready to eat radishes that are perfect for lunches, because lets face it, the last thing you have time for in the morning is washing and chopping veggies (well at least I don’t). The also have a line of Fresh Cut celery sticks that are perfect to snack on. Again, no preparation required. Just take from the bag and get a snakin!
I hope everyone has a wonderful and safe Halloween!
This year, Birds Eye has partnered with Melissa d’Arabian, celebrity chef, mom of four, and host of FoodNetwork.com’s web series The Picky Eaters Project, to make a difference and help moms with the dinnertime dilemma.
Everyone knows it can be tough to get a balanced meal on the table every day and we’re here to help. Birds Eye frozen vegetables helps mom by providing nutritious, tasty veggies that kids will love. Together, Birds Eye and Melissa are combining their expertise in getting children to eat more veggies, one bite at a time.
With three kids, comes three completely different palates, and I am not one of those people that make a separate meal for each one. My kids know that they have to eat everything on there plate or at least try most of it. Vegetables are almost always left for last and come with comments such as “I’m too full” or “Look how much I already ate.”
Because of this, I have become the master of disguise. Whenever I make a sauce I always add purred vegetables to the mix, and they almost never realize it. I do not want them think that they do not have to eat vegetables (even though they unknowingly are) so I always serve an extra portion of non pureed vegetable on the plate. That way, if I am not up for the vegetable eating battle, I know that they will have already had a decent portion in their food!
This Cauliflower Carbonara has become a staple in our house. The cauliflower sauce is low fat, healthy, and quick. The pureed cauliflower because the creamiest sauce ever!!!! The kids lick their plates with this meal and have no idea what it is made for. This is also a great meal for weeknights as it is on the table in less than 30 minutes!
Today, 9 out of 10 people in the United States do not get the proper amount of vegetables, according to The State Of The Plate report. Step Up To The Plate is Birds Eye’s long-term commitment to reshaping kids’ veggie perceptions and getting children to like veggies for life. Birds Eye continues to make eating more vegetables a reality by showing families how to fill half the plate with veggies in fun and simple ways moms and kids will both like. By providing moms with more than 40 unique vegetable blends year round at affordable prices, Birds Eye continues to be her ally in the dinnertime dilemma.
Check out Melissa d’Arabian You Tube videos here for some wonderful recipes and tips. She suggests introducing new foods slowly, pairing them on the table with familiar favorites. Another great tip she offers is in order to get kids more excited about food, let them help with the preparation! This is so true. My kids get so excited and proud of the food they made, they generally clean their plates!
Try this recipe the next time you need a quick and healthy meal!
It is officially football season. I know it has been for a while but I am always a little late to the game (ha!). Anyway, as much as I love Buffalo Sauce and mozzarella sticks, sometimes they can be overdone. Football food doesn’t always have to be from the freezer or from the refrigerated section of the grocery store.
Although homemade pretzels are time consuming, a lot of the time is rising time. They really are not difficult to make and can be quite fun for the kids too! I tested this batch a few way and found that the Pretzels can be made a head of time and frozen. I boiled, baked, and froze one batch. Just boiled the second batch and simply rolled, shaped, and froze the third batch. After reheating or baking, the results were all the same-fresh, warm delicious homemade pretzels!!! So if you are planning on making these for an upcoming party, go ahead and make them in advance! I also made a ton and froze them for quick after school treats!
Now let’s move onto the beer cheese. I was recently introduced to beer cheese by my friend Clare and now I am obsessed! She was able to get the recipe from the restaurant, but after testing it it was no where near what we had tried. So I took it upon myself and tested beer cheese recipes for about a week (I have a rough job). I think I finally came up with a winner!
I used Kerry Gold’s Aged Cheddar with Irish Whiskey, but any sharp cheddar will work. I also used Lagunitas IPA, but again any good quality IPA beer will work. I wouldn’t suggest using Coor’s or Budlight in this recipe as you will not get the same flavors.
Although amazing with warm homemade pretzels, if you do not have time to make them make this cheese! It is soooo delicious and would be incredible on bread or crackers. You will not be disappointed!
Yield: Makes about 8 large pretzels or 16 small pretzels.
1 1/2 cups warm water
1 tablespoon granulated sugar
1 tablespoons honey
1 package active dry yeast (2 1/4 teaspoons)
4 tablespoons unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda
1 whole egg
1 tablespoon cold water
Coarse sea salt
2 cups (16 ounces) shredded sharp cheddar cheese
2 cups (16 ounces) cream cheese, room temperature
1 1/2 cups IPA Beer
2 teaspoons mustard
1 jalepeno, seeded and diced
1 1/2 teaspoons garlic, minced
1/2 teaspoon pepper
1/4 cup diced green onions, plus more for garnish
In a large bowl combine warm water and sugar. Sprinkle yeast on top and let sit for about 5 minutes until foamy.
In a separate bowl stir together flour and kosher salt.
Melt butter in a microwave safe bowl for 30 seconds. Add honey to butter and stir to combine.
Slowly add butter and honey to yeast, while mixing on low.
If using your mixer, attach the dough hook. If kneading by hand begin by adding flour with wooden spoon and switch to hand kneading once it gets too difficult to stir.
Gradually add flour to wet mixture. Knead the dough until it no longer sticks to the sides of the bowl and dough ball is smooth.
Remove dough from bowl, clean bowl, then oil it well with vegetable oil. Once again add dough to bowl and cover with a warm damp cloth and place in a dark corner in your kitchen to rise. Allow dough to double in size, about 1 hour.
Once dough has doubled in size, punch dough down and divide into 8 or 16 portions. On a lightly greased surface, roll each piece into an 18-in. rope and twist into a pretzel shape.
Bring water and baking soda to a rolling boil. Once boiling, add pretzels (one at a time) and boil for 30 seconds. Remove with a slotted spoon or spatula and place on a lined baking sheet.
Brush pretzels with egg and sprinkle with coarse sea salt.
Preheat oven to 450 degrees.
Bake pretzels for 12-14 minutes and allow to cool for 5 minutes before serving.
Preheat oven to 350 degrees.
In a large bowl, add all ingredients and stir to combine.
Pour mixture into an oven safe 8x8 dish.
Bake until top begins to golden and is bubbly, about 20-25 minutes.
Whether you are cooking for Monday night football or just need a quick healthy meal, these Broccoli and Cheddar Twice Baked Potatoes are great. Serve as an appetizer or with a side salad for a wonderful vegetarian meal. Also perfect for “Meatless Mondays!”
What I love about twice baked potatoes is that most of the prep time is spent in the oven. Wash, oil and salt these babies, then throw them in the oven for 30 minutes. Let them cool for a few minutes, dig out the center, mash, mix the put it back in, top and bake again. Then voila….perfect twice baked potatoes!
Quiche and Twice Baked Potatoes are always my go to meals when I don’t have much left in the fridge (and I am trying to avoid the store) or I have a ton of veggies, cheese, and milk that needs to be used up. They are always a hit. Use this recipe for a delicious cheesy tater, or change it up by adding other ingredients. Seriously, you can’t go wrong with a Twice Baked Potato!
It is finally October therefore I can finally post Halloween themed desserts without feeling too bad, right!? I could have started Halloween in August (when I start my Christmas music) but I thought I would spare you all!
This Red Velvet Halloween Cake was not only gorgeous, but it was delicious too. We are not big red velvet fans over here, but it was gobbled up pretty quickly! It is perfect for Halloween too! The blood red center combined with the decadent black frosting make for a pretty spooky cake!
I like my cakes high, so I opted to make smaller rounds rather than doubling the batch. It still served quite a few people because I was able to make smaller slices do to the height.
I have tried many different brands of food coloring, but always end up using McCormick food colors when I want a vibrant color. I love using their black during Halloween and Valentine’s Day. Mixed with a chocolate frosting, you can really get a rich dark color. No, this post is not sponsored, I am just telling you what I use in my kitchen and why The recipe provided below was made for making the rosettes. So do be alarmed by the amount, you need lots of frosting! If you don’t plan on making the rosettes, I would suggest cutting the recipe in half. For a great tutorial on how to make the rosettes, go here.
If you have a party coming up, make this cake! It will not disappoint! Happy haunting!
I mentioned in my last post that I was able to get away on Saturday and have some me time away from the kids. I was lucky enough to have been invited to a Mini Taste of Downtown that day. Along with a few other bloggers and a few gals from McFarlane Productions, we hit 8 restaurants downtown. We tasted many delicious things including Sirloin Sliders from Bub’s at the Ballpark, amazing Greek Fusion from Mezé and an incredible meal at Royal India where each time we thought we were done, they would bring out another dish.
For me, Taste of Downtown is a great way to try a lot of restaurants in a little time for cheap! It is a way to really narrow down your choices for your next date night. We got a small sampling of restaurants, however there will be over 40 restaurants participating. If you are interested in attending, the event is tonight, October 2nd, 2014 in Downtown San Diego. Tickets are $35 each. Check it out and bring your inner foodie to life.
While eating Indian food I realized I have never shared “my” 30 Minute Yellow Chicken Curry with you guys. This meal seriously is on the menu at least once a week. Now this is not a traditional slow cooked curry (after all this girl is Italian), but hey it is healthy quick and delicious! What more could you ask for on a busy weeknight?!?!
I’ve had friends that have also been making this meal for quite some time. One friend has adapted it to be a bit of a sweeter curry by adding a can of fruit salad. It is good but a bit too sweet for us. We serve this over rice. However, since I can not for the life of me make rice without a rice cooker, I am not going to include directions. I hope you enjoy one of my family’s favorite meals!
Last week was a nightmare. I can officially say that the Plague of 2014 hit our family and hit us hard. After a few weeks of someone being so sick that they required multiple visits to the doctors, I was at my wits end.
Thankfully, my husband kindly took over sick parent duties and allowed me a day out this past Saturday doing what I do best….eating. Between two blogger events, we hit 9 restaurants and literally had to be rolled home. I will go more into specifics tomorrow.
If there was any a time to give me a break, that was it. I was so thankful that I decided to make him his favorite cake (in cupcake form) on Sunday. These Black Forest Cupcakes came out so cute and delicious that I knew I had to share them with you!