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Channel: Memorial Day/4th July Recipes – AroundTownKids

Kids Veggie Burger

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Kids Veggie Burger

Memorial Day weekend starts NOW! Most of you will be enjoying a nice, thick juicy burger. But for your vegetarians and vegans out there, how about a kids veggie burger?

Try out this kid friendly veggie burger for Memorial Day. Even if you’re not vegetarian and you’re not up for a beef or turkey burger, try this one out. You won’t feel so full!

Kids Veggie Burger INGREDIENTS:

Kids Veggie Burger DIRECTIONS

  1. Boil and mash the potatoes,allow to cool whilst you just bring the vegetables to the boil,(the crunch makes them tasty)then drain the veg and sat aside to cool a little.
  2. Mix the cheese and onion into the potato,and add the veg.
  3. At this point,you can ask the children to help by dividing the mixture into 2 or three bowls,and mix all the ingredients together thoroughly with your HANDS (kids LOVE THIS)!
  4. Now-for the mixture into thin burger shapes,empty the breadcrumbs into a bowl and coat each side of each burger (it should make 10 good size burgers- 2 per person) with the breadcrumbs.
  5. Lay in a non stick baking tray or on a sheet of baking paper in the grill pan.
  6. Drizzle over a little oil to help brown and crisp if desired (it does help-but only a small amount is required).
  7. Bake in a preheated oven on gas mark 6 for 20 minutes a side.

Recipe courtesy of geniuskitchen.com


Strawberry Jam Bars with Oats

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Strawberry Jam Bars with Oats

What a yummy, goey and healthy treat for Memorial Day! The holiday isn’t over yet, so let your kids have this sticky mess, then wash up before hitting the pool.

 

 

 

Strawberry Jam Bars with Oats ingredients

  • 1 1/2 cups whole oats (not quick cooking)
  • 1 1/2 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup flaxseed
  • 1/4 cup chia seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1/2 – 3/4 cup low-sugar jam or fruit spread
  • 1/3 cup dried fruit, such as cranberries

Strawberry Jam Bars with Oats instructions

Preheat oven to 375 degrees F. Grease a 13 x 9 pan or use a silicone liner.

In a large bowl combine everything EXCEPT the jam and cranberries and use your hands to kneed everything into a big ball (or let the kids do it). Set aside about a cup of the oat mixture. Pour the rest onto your prepared pan and push it down, to the edges and everywhere so you have a flat layer of oat mixture covering the bottom of the pan completely. Bake for 10 minutes.

Remove from the oven and allow to cool for about 10 minutes. Then smear the strawberry jam on top, coating the oats completely. Sprinkle on dried cranberries. Finish by breaking up the remaining oat mixture into little chunks and distribute evenly but don’t worry about making it a full layer. The jam and cranberries should peek through. Bake for 25 minutes. Allow to cool and cut into bars.

Store in an airtight container at room temperature.

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Watermelon Slush

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Watermelon Slush

Perfect for your 4th of July celebration or summer backyard get together. Cool off with the refreshing flavors of summer like watermelon.

You won’t believe that this comes together in just 5 minutes with only 3 ingredients. How easy is that?!

Watermelon Slush INGREDIENTS:

  • 5 cups diced seedless watermelon
  • 2 tablespoons sugar
  • Juice of 1 lime, optional

 

Watermelon Slush DIRECTIONS:

  1. Combine watermelon, sugar, lime juice and 1 cup ice in blender until smooth.
  2. Serve immediately.

YIELD: 4 SERVINGS

PREP TIME: 5 MINUTES

TOTAL TIME: 5 MINUTES

Article courtesy of DamnDelicious.com

Fourth of July Food Safety Tips

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Fourth of July Food Safety Tips

It’s time for grilled food and great times. A fun gathering can turn ugly if you don’t manage the menu appropriately. Warmer temperatures always increase the risk of foodborne illness. No one wants to be sick after the party, so keep yourself and your guests healthy with these food safety tips from Foodsafety.gov:


Are you taking food?

  • Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
  • Keep cold food cold. This includes raw meat, poultry and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta or seafood); cut up fruit and vegetables; and perishable dairy products.
  • Reload the cooler. A full cooler maintains cold temperature longer than a partially-filled one. Keep your cooler out of the direct sun and avoid opening the cooler repeatedly so food stays colder longer.

Are you making food?

  • Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
  • Keep perishable food cold until it is ready to cook.
  • Stick it with a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures:
    • Beef, pork, lamb and veal (steaks, roasts, and chops): 145 °F with a 3-minute rest time
    • Ground meats: 160 °F
    • Whole poultry, poultry breasts, ground poultry: 165 °F
  • Use a fresh, clean plate and tongs for serving cooked food. Never reuse items touched by raw meat or poultry to serve cooked food.

Are you hosting friends?

  • Perishable food should not sit out for more than two hours. In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
  • Serve cold food in small portions and keep the rest in the cooler. After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
  • Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

 

Article courtesy of Foodsafety.gov

Red, White, and Blue Fruit Ice Cubes

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Red, White Blue Fruit Ice Cubes

With 4th of July here today what better way to celebrate than cooling off with patriotic Red, White and Blue Fruit Ice Cubes!

These only take a few minutes to make, the wait and freeze. If not using for the 4th of July, they’re great for the pool anytime and they’re healthy – nothing but berries! Kids will love them.

Add these cubes of blueberries, raspberries, and pomegranate seeds to any drink for instant flavor.

Red White Blue Fruit Ice Cubes Ingredients

Blueberries

Raspberries

Pomegranate Seeds

Ice Cube Trays

Water

Red White Blue Fruit Ice Cubes Directions:

Wash the berries. Add several berries to each section of the ice cube tray. If you have a long tray, spread them out to create a pattern. Pour the water over the berries. Put trays in freezer to freeze water.

Courtesy of Momtastic.com

 

3 Summer Recipes for Kids

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Image result for image of kids eating outside3 Summer Recipes for Kids

Summer is the time when the kids are at home and when the mothers have to rack their brains to feed them with sumptuous food. The growing up kids are always hungry and pine for good and delicious food. Here are a few recipes that you can make for your kids to satiate their hunger and keep their energy going this summer.

3 Summer Recipes for Kids

Fresh Peach Cobbler

Ingredients

  1. 1/4 cup sugar
  2. 6 large peaches, cut in thin slices
  3. 1 tsp fresh lemon juice
  4. 1 tsp cornstarch

Biscuit Topping

  1. 1/2 cup sugar
  2. 1 cup flour
  3. 1/2 tsp salt
  4. 3/8 cup butter, cut into pieces
  5. 1 tsp baking powder
  6. 1/4 cup boiling water

Directions

Preheat the oven to 190 degree Celsius. In a baking dish, mix the sugar, lemon juice, cornstarch and peaches. In bowl, sieve flour, sugar, baking powder and salt. Rub in the butter to make the mixture resembles a coarse meal. Now blend well with boiling water to make a batter like consistency. Pour this into a baking dish and top with peaches. Bake at 375 degrees for 45 minutes or till the top is golden brown.

Margarita Chicken

The chicken is wonderful served hot off the grill, but it also tastes great cold or at room temperature. Serve it sliced and tossed into a salad of mixed baby lettuces. This dish is liked by both kids and adults and is great dish for summer entertaining.

Ingredients

  1. 2 pounds boneless, skinless chicken breast halves
  2. Fresh lime juice, from about 4 limes
  3. Zest from one lime
  4. 2 tablespoons fresh cilantro, chopped
  5. 2 cloves garlic, mashed
  6. 1 teaspoon chili powder
  7. Salt and pepper as per your taste
  8. 1/4 cup olive oil

Directions

Place all ingredients in a large zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.Coat grill pan with cooking spray. Heat pan to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately with a mayonnaise dip or salad.

Chicken and Salad Wraps

A very easy dish that you can fix up in a jiffy with left over chicken. You can also fill your picnic basket with this summer recipe when you take kids out for a field trip.

Ingredients

  1. 200g shaved chicken breast
  2. 4 wholegrain wraps
  3. 1 large carrot, peeled, grated
  4. 60g baby spinach
  5. 2 teaspoons lemon juice
  6. 1 tablespoon whole-egg mayonnaise

Directions

In a bowl, mix the mayonnaise, avocado and lemon juice. On your chopping board, place one of the wraps, spread the avocado mixture. Next top it with the shredded chicken, carrot and spinach. Season with salt and pepper.  Gently roll the wrap to enclose the filling. Cut into three pieces. Repeat the same procedure with the remaining wraps.

This would make a great lunch time snack for kids during summer season.

by Maya Pillai

Blackberry-Rose Ice Pops

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Blackberry-Rose Ice Pops

Now that summer is starting, it’s time for cold treats – icees, ice cream, popsicles, you name it!

This recipe for blackberry-rose ice pops turns a childhood treat into a sophisticated and seasonal summer delight.

Blackberry-Rose Ice Pops INGREDIENTS

9 tbsp. organic cane sugar

6 1/2 c. blackberries

1 tbsp. fresh lemon juice

1 tsp. rosewater (see Tip)

Blackberry-Rose Ice Pops DIRECTIONS

  1. Make Simple Syrup: In a small pot over medium-high heat, bring sugar and an equal amount of water to a simmer. Stir until sugar dissolves. Set aside until cool, about 10 minutes.
  2. Meanwhile, purée blackberries in a food processor. Transfer to a pitcher, then stir in simple syrup, lemon juice, and rosewater.
  3. Strain mixture through a sieve into a medium bowl, pressing pulp with a ladle. Transfer strained mixture back to pitcher.
  4. Pour mixture into ice-pop molds (available at most grocery stores), leaving a little room at the tops. Insert sticks and freeze until solid, about 5 hours. Unmold and serve.

Tip: Rosewater is available at gourmet grocers and on Amazon.com

Courtesy of countryliving.com

Patriotic Ice Cream Cones

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Patriotic Ice Cream Cones

Patriotic ice cream cones are a sweet treat that’s just right for celebrating the Fourth of July!

I have been so inspired by all the cute red, white and blue desserts out there!  So festive and fun! I decided I wanted to try something patriotic and sweet, but I don’t have a lot of time right now, so I just did some colorful ice cream cones.  Ice cream is the All-American treat, right?

These were so easy, and really tasty.  Try them, you won’t be disappointed!

Patriotic Ice Cream Cones Ingredients

  • 3/4 cup chocolate chips
  • 12 cups vanilla ice cream
  • 3/4 cup blueberries rinsed and patted dry
  • 8 ice cream cones
  • 4 Tablespoons red sprinkles

Patriotic Ice Cream Cones Instructions

  1. Line a cookie sheet or plate with waxed paper. Pour some sprinkles in a bowl.
  2. Put the chocolate chips in a microwave safe bowl. Microwave for one minute, then stir, and microwave in 10 second intervals, stirring in between, until smooth and melted.

  3. Take each cone and dip into the melted chocolate, and then into the red sprinkles. Place the dipped cone onto the waxed paper lined cookie sheet. Repeat with each cone. Place the cones on the cookie sheet in the freezer to harden up for a few minutes.
  4. When you are ready to serve, simply scoop some vanilla ice cream into the cones, and top each one with a few blueberries.

You can use gluten free ice cream cones if needed, and dairy free chocolate chips and dairy free ice cream as well. These patriotic ice cream cones can be customized to fit your family’s dietary needs! 🙂

Courtesy of theprettybee.com


Patriotic Fruit Skewers with Cheesecake Dip

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Patriotic Fruit Skewers with Cheesecake Dip

If you need a quick dessert that doesn’t require much work, it doesn’t get easier than this! These fresh strawberry, blueberry and angel food cake skewers are perfect for 4th of July.

I’m not sure what it is about putting fruit on sticks that makes them so appealing, but my youngest daughter’s eyes lit up when she couldn’t wait to eat them.

I wanted a cheesecake flavored dip so I played around with yogurt, cream cheese, vanilla and sugar, and it was exactly was I was looking for. The strawberries tasted wonderful with this dip, a keeper!

This will feed a large crowd, you can assemble it in the morning, and refrigerate until ready to eat.

Patriotic Fruit Skewers with Cheesecake Dip INGREDIENTS

FOR THE CHEESECAKE DIPPING SAUCE:

  • 4 oz 1/3 less fat cream cheesesoftened
  • 1 cup fat free Greek yogurt
  • 1 tsp vanilla
  • 1/4 cup raw sugar

FOR THE SKEWERS:

  • 14 oz angel foods cakecut about 1-inch cubes
  • 72-84 medium strawberriesabout 3.5 lbs stems removed
  • 1 pint blueberries
  • 24 to 28 skewers

Patriotic Fruit Skewers with Cheesecake Dip INSTRUCTIONS

  • In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.
  • Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake.
  • Finish each skewers with 3 blueberries.
  • Place finished skewers on a platter and refrigerate until ready to eat.
Serving: 1skewer, 1 tbsp dipCalories: 85kcalCarbohydrates: 16gProtein: 3gFat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 128mgPotassium: 0mgFiber: 1gSugar: 6gVitamin A: 0%Vitamin C: 0%Calcium: 0%Iron: 0%
Freestyle Points: 2
Points +: 2

Courtesy of skinnytaste.com

Star Shaped Fruit Salad

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Star Shaped Fruit Salad

I made a fruit salad for a Memorial Day cookout and I added a little something extra.  I came up with a great idea to use red and blue fruit, and cut the watermelon into stars. The result is perfect for any summer meal, especially on the Fourth of July!

Star Shaped Fruit Salad Ingredients

Watermelon

Blueberries

Cool Whip or Vanilla ice cream – optional

 

Star Shaped Fruit Salad Directions

I got out some star shaped cookie cutters then sliced a watermelon to about the same thickness as the cutters. Then I just pushed the cutters into the watermelon to cut the shapes. I ended up enlisting McGeeky’s help, and he had the great idea of using the end of a spoon handle to push the cutter down without mashing the melon along the way.

Then we gently pressed the watermelon out of the cutter.

I cut stars in several sizes, for some variety, and each one worked just fine.

I kept with a patriotic theme and added red and blue fruit to my watermelon stars, and arranged it all carefully in a bowl. It was a huge hit at the party!

Top with Cool Whip or vanilla ice cream if you prefer.

Courtesy of chicaandjoe.com





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