{Tiny Tot Tuesdays} 85 Fun Meal and Snack Ideas for Babies and Toddlers

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Feeding your baby table food is an exciting time. I personally couldn't wait for the day when Bradley could eat something off of my plate. And now I can't get him to stop! 

Seeing him pick up food with his two little fingers and gently placing it in his mouth is just the cutest. He's at that stage where he wants to try everything on my plate, and, for the most part, I try to comply. There aren't many things he hasn't liked :) I know it's hard to think of food to give your baby on a daily basis, so I've come up with a fun list of foods that I have given Bradley! (These foods are ideal for babies 6-12 months*, but use your best judgment and consult with your pediatrician before giving your baby solids.)

Below is my list of 85 fun meal and snack ideas for your baby or toddler to try! Hopefully this list will help make meal and snack time easier and more fun for you and your child :)

85 Fun Meal and Snack Ideas 

for Babies and Toddlers

Breakfast

1. Oatmeal
2. Fruit puree mixed with oatmeal (peaches, pears, etc.)
3. Banana, mashed or cut into small chunks
4. Ripe peach, cut into small chunks
5. English muffin, cut into pieces
6. Cheerios or Rice Krispies
7. Cottage cheese mixed with pureed fruit
8. Scrambled eggs with cheese
9. Pancakes (regular or with banana), cut into small pieces
10. Waffles, cut into small pieces
11. French toast, cut into small pieces
12. Bagel, cut into small pieces
13. Toast, cut into small pieces
14. Fruit smoothie
15. Ham steak, cut into small pieces
16. Canadian bacon, cut into small pieces
17. Cream cheese on a bagel, cut into small pieces
18. Cheerios with whole milk
19. Crepes

Lunch

1. Cheese chunks
2. Grilled cheese, cut into pieces
3. Deli meat, cut into pieces
4. Chicken or turkey breast, cut into pieces
5. Strawberries, cut into chunks
6. Blueberries, cut into chunks
7. Yogurt
8. Yogurt mixed with fruit puree (peaches, pears, etc.)
9. Applesauce (with cinnamon, optional)
10. Pita, cut into pieces
11. Hummus, spread on sandwich or pita
12. Peanut butter (and jelly) sandwich, cut into pieces
13. Cheese quesadilla, cut into pieces
14. Hard boiled eggs, cut into pieces
15. Quinoa
16. Mashed avocado on crackers or toast, cut into pieces
17. Tortillas, cut into pieces
18. Gazpacho

Snacks

1. Fruit or vegetable puffs
2. Baby goldfish
3. Rice cakes
4. Whole grain crackers
5. Mini banana blueberry muffins
6. Rice pudding
7. Frozen yogurt
8. Fruit popsicles
9. Yogurt melts
10. Edamame, shelled
11. Chocolate covered banana, cut into pieces
12. Watermelon, cut into pieces
13. Pineapple, cut into pieces
14. Melon, cut into pieces
15. Homemade peanut butter cookies
16. Homemade banana oatmeal cookies
17. Animal crackers
18. Graham crackers
19. Apple snack stacks, cut into pieces (for older children)
20. Chewy granola bars, cut into pieces
21. Soft pretzels, cut into small pieces
22. Banana "ice cream"

Dinner

1. Elbow macaroni and cheese, cut into small pieces
2. Small pasta with basic tomato sauce
3. Thin spaghetti with butter and Parmesan cheese, cut into small pieces
4. Tortellini, cut into small pieces
5. Peas, pureed or cooked well and cut into small pieces
6. Green beans, pureed or cooked well and cut into small pieces
7. Sweet potatoes, pureed or cooked well and cut into small pieces
8. Squash, pureed or cooked well and cut into small pieces
9. Carrots, pureed or cooked well and cut into small pieces
10. Rice mixed with pureed vegetables
11. Cheesy mashed potatoes
12. Cheesy mashed cauliflower
13. Slightly mashed beans, such as black or pinto
14. Corn off the cob
15. Broccoli and cauliflower, cooked well and cut into pieces
16. Vegetable stir-fry
17. Basic meatballs**, cut into small pieces
18. Tofu, cut into pieces
19. Beef, chicken, turkey, pork or salmon, cooked well and cut into pieces
20. Meatloaf, cut into small pieces
21. English muffin cheese pizza, cut into small pieces
22. Fish sticks
23. Roasted vegetables, cut into small pieces
24. Baked beans
25. Tomato soup
26. Broccoli cheese soup

(*Note: Be sure to make sure your child is not allergic to ingredients before allowing him/her to try an item that contains more than one thing. Also, consult with your doctor before feeding your baby solid foods and before moving from pureed food to more solid food.)

**Make sure breadcrumbs do not contain honey if you child is under one.

Source: SK Original

Slow Cooked Sherried Beef

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Do you ever defrost something that has been sitting in your freezer for a while with not the faintest idea of what you're going to do with it? That was the dilemma between this stew beef and me. It was thawing and I was trying to come up with something to make that wasn't stew. I know, "Woe, is me," right? Trust me; it's harder than it sounds.

Then I got it. Sherried Beef! It's slow cooked so the beef gets extremely tender, and the onion soup mix gives it great flavor. There aren't many components to this dish, but in every bite you get a little bit of every flavor. The carrots, the celery, the mushrooms, the onion. The beef falls apart on your fork and melts in your mouth. This makes a scant two servings, so I highly recommend doubling the recipe since I'm pretty positive you'll want to go back for seconds! Chris and I loved this. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 1 packet dry onion soup mix
• 1 (4 oz.) can sliced mushrooms
• 1 (10.5 oz.) can cream of mushroom soup
• 1/2 cup red wine or sherry
• 1 lb. stew beef
• 1 cup baby carrots
• 2 celery ribs, cut into 2-inch pieces
• Beef broth, if needed
• Egg noodles, for serving (optional)

Preheat oven to 325 degrees F.

Combine onion soup mix, mushrooms and their juices, mushroom soup and red wine in a Dutch oven. Stir to combine.

Add beef, carrots and celery. Stir to coat.

Cook for 2 1/2 hours, stirring ever 1/2 hour or so, until tender. If you check the beef and the liquid is evaporating, add a little beef broth (about 1/2 cup at a time) to loosen everything up.

Serve over egg noodles, if desired.

Source: Adapted from Cooks.com

Roasted Asparagus with a Dijon-Beer Sauce

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To go along with the chicken dish I made the other day, I made some roasted asparagus with a similar sauce. You know, to compliment the dish. And because I already had all the ingredients out and was feeling lazy. Beer, Dijon, Worcestershire, garlic. Basically the best ingredients ever on one of my favorite vegetables. Enjoy!

Printable Recipe

Ingredients

• 1 lb. asparagus spears, ends trimmed
• 2 tbsp. olive oil
• Pepper, to taste
• 3/4 cup light beer
• 1 1/2 tbsp. whole-grain Dijon mustard
• 1 tsp. minced garlic
• 1 tsp. Worcestershire sauce
• 1/2 tbsp. cornstarch
• 1 tbsp. low-sodium soy sauce

Preheat oven to 350 degrees F.

Line a baking sheet with aluminum foil. Spread the asparagus on the baking sheet in an even layer. Drizzle with olive oil and pepper. Bake for 10-15 minutes or until tender. Remove from oven and set aside.

Meanwhile, in a small pot, mix the beer, mustard, garlic, Worcestershire, cornstarch, soy sauce and pepper together. Bring to a boil, then lower heat and simmer for 10 minutes or until reduced by half and thickened. 

Drizzle sauce over asparagus and serve.

Source: SK Original

Chicken with a Caramelized Onion and Dijon-Beer Sauce

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September is a bittersweet time for me. I love that it's my baby's birthday, but it's also Chris' busiest time of year and he often has to work late. It's a dilemma for me since I never know if he'll be home in time for dinner or not. Sometimes I just plan on cheese and crackers for myself, and of course those are the nights he's home right at 6pm! But luckily I planned on making this meal one of the nights he was able to eat at home. And he lucked out because I am completely in love with this chicken dish.

I mean, c'mon. The sauce has beer and Dijon mustard in it. The only thing that could possibly make it any better is topping it with some caramelized onions, and it does that. The flavors in this dish meld together so beautifully and make a really addictive sauce. Next time I'm definitely doubling the recipe so we have leftovers the next day! Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 lb. boneless, skinless chicken tenders
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 small onion, thinly sliced
• 1/2 cup light beer
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. whole-grain Dijon mustard
• 1 tbsp. agave
• 2 tbsp. fresh flat-leaf parsley, chopped

Heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat. 

Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; cover with aluminum foil to keep warm. 

Add onions to the pan; cook 4-5 minutes or until they begin to caramelize. 

Combine beer and next 3 ingredients (through agave) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. 

Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

Source: Adapted from So, How's It Taste?

Sloppy Joe Enchiladas

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I guess I should preface this post by sharing that Chris is a HUGE sloppy joe fan. I've stated before that his go-to birthday dinner isn't a complicated, made-from-scratch meal, but sloppy joes. From a can. And tater tots. That's my husband and that's the one of the many reasons I love him.

We usually find ourselves eating Mexican food on Mondays and/or Tuesdays, so you can thank him for this fun recipe. He knew what was on the menu for the evening, so he texted me with this recommendation. Since it's busy season at his office and I've been trying to make some of his favorite foods for when he gets home for dinner, I went for it. And he loved it. I guess you can't really go wrong with loads of sloppy joe mix and cheese, can you? Enjoy!

Printable Recipe

Ingredients

• 1 1/2 lbs. ground beef
• 1 (18 oz.) can original sloppy joe mix, divided
• 1 (18 oz.) can chunky sloppy joe mix
• 3 1/2 cups shredded Mexican blend cheese, divided
• 8 flour tortillas
• Scallions, chopped, for serving (optional)

Preheat oven to 350 degrees F. Spray the bottom of a 9x13" pan with cooking spray and set aside.

Brown beef in a large skillet until brown and drain. Return beef to skillet. Add 1/2 can of original sloppy joe mix and one full can chunky sloppy joe mix. Cook for 3 minutes or until heated.

Use a slotted spoon to scoop 3 tbsp. beef mixture down the center of each tortilla. Top the beef with 3 tbsp. shredded cheese. Roll up the tortilla and place seamside down in the prepared pan. Repeat with remaining tortillas.

Once all tortillas are in the pan, pour the remaining 1/2 can of original sloppy joe mix evenly over top of the enchiladas. Sprinkle 1 1/2 cups of cheese over top.

Bake for 15-20 minutes or until cheese is melted and bubbly. Sprinkle with scallions and serve.

Source: SK Original

Giant Vanilla Cupcake with Buttercream Frosting (and Bradley's First Birthday!)

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Happy FIRST Birthday to my sweet baby boy, Bradley Christopher. 

Oh, Bradley. Where has this past year gone? I was in love with you from the moment I first saw your sonogram. When you were born, I didn't think I could love you any more than I already did, but my heart overflowed for you. It was literally love at first sight and you have brought pure joy to my life ever since. Sure, we had some sleepless nights, crying for no apparent reason, exploding diapers and the occasional throw-up on my shirt along the way, but it was all worth it. So, so worth it. Just one quick smile from you is all it takes to make this thing called motherhood the best job I could ever ask for.

You have brought so much joy and happiness to your daddy and me and we can't imagine our lives without you now. You constantly make me laugh and just looking at you brings a smile to my face. I am amazed by you daily. I love seeing you grow and seeing you express your adorable personality. You are so outgoing, friendly and social. You love people, you love to laugh, you love to flirt and you love to explore. I am filled with so much pride over everything you do, even the tiniest things. 

I remember the moment you were born and immediately reaching down to hold your hand. I think that was the most I have uncontrollably cried in my entire life. I was so happy. You entered the world and you were perfect. All 6 pounds 11 ounces of you. How tiny you felt back then. You basically fit in the palms of your daddy's hands. Then a few months later you rolled over...and a few months after that you began to crawl. Slowly gaining some independence, you were off exploring the world and you haven't stopped since. You are by far the most curious little boy I have ever seen, and it's one of the many things I love about you.

I love your laugh. I love your smile. I love your friendliness. I love that you bring everyone in your life so much happiness. I love your appetite. I love your big thighs. I love your little rolls. I love your smooth skin. I love how observant you are. I love when you snore. I love your two little teeth. I love your bright blue eyes. I love your button nose. I love your wobbly walk. I love your babbling. I love your crawl. I love your drool. I love your fishy face. I love when you say "mama." I love every single thing about you.

You are the best thing that has ever happened to your daddy and me and we love you so very much! We are so blessed and lucky to be your parents. Happy first birthday to my precious baby!

For Bradley's birthday, I made him a giant cupcake for his "smash cake." He had a first whirl at it for his professional photo shoot and he loved it, as you can clearly see :) I made him another for his birthday party, which is tomorrow, so hopefully he'll love that one too! Recipe is below!

Photo credit: Jessica Tapscott Photography

Printable Recipe

Ingredients

Cupcake:

• 2 1/2 cups flour
• 2 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sugar
• 3/4 cup butter, softened to room temperature
• 2 eggs plus 2 egg whites
• 1 tsp. vanilla
• 1 cup organic whole milk
• 2 tbsp. rainbow colored sprinkles (optional)

Vanilla buttercream frosting*: 

• 1 stick butter, softened to room temperature
• 2 cups powdered sugar
• 2 tbsp. organic whole milk
• 1 tsp. vanilla extract

Cupcake: Heat to 350 degrees F . Grease and flour a 6-cup large cupcake pan (such as this one); set aside. 

In a small bowl, stir together flour, baking powder and salt; set aside. 

In large bowl, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed and add the eggs and egg whites one at a time, beating well after each addition. Stir in vanilla. 

Add the flour mixture and milk beating until just combined; scraping bowl often. Beat on medium speed 1 minute; stir in rainbow sprinkles. 

Bake 45-55 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely before frosting.

Buttercream Frosting: Beat butter until creamy, about 1 minute. Add sugar, milk and vanilla and beat on low until combined. Raise the speed and beat on high for 3-4 minutes, until fluffy. If necessary, add more milk to thin it out or more powdered sugar to make it thicker.

*For chocolate frosting, add 2 tbsp. cocoa powder and 1/2 tsp. milk to recipe.

Source: Cake: NordicWare; Frosting: SK Original

Crockpot Balsamic Shredded Beef

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Chris is pretty big on vinegar, and he puts it on a lot of foods that I wouldn't normally think to put vinegar on. Example? Avocados. He tosses them with apple cider vinegar, salt and pepper and it's a side dish to him. And it's actually really good! Surprisingly (or not so surprisingly since the kid eats everything) Bradley really liked the avocado and vinegar mixture as well. So since he is a fan of vinegar, I thought he might like this balsamic vinegar and beef recipe, too. What do you know...mommy was right!

Not only did Bradley like this, but Chris and I did as well. I absolutely adore slow cooker recipes since they take little prep work and even less hands-on work. The beef sits in the crock pot all day and becomes incredibly moist and tender. It practically fell apart when I tried to take it out. I served this over egg noodles, but rice would be another great option for you gluten-free folks! Enjoy!

Printable Recipe

Ingredients

• 3.5 lb. beef chuck roast
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup beef broth
• 2 tbsp. light brown sugar
• 2/3 cup balsamic vinegar
• 1 tbsp. Worcestershire sauce
• 3 tsp. garlic, minced
• Egg noodles or rice, cooked, for serving

Place the beef in a slow cooker. Sprinkle with salt and pepper.

Whisk together the beef broth, brown sugar, vinegar, Worcestershire and garlic. Pour over the roast and cook for 8-10 hours on low. Remove roast and shred with a fork. Return meat to slow cooker and cook for an additional 30 minutes.

Serve over egg noodles or rice.

Source: Adapted from Shughary Sweets

{Tiny Tot Tuesdays} Homemade Organic Hummus for Babies and Toddlers

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I feel like I'm incredibly lucky. Not only because I have an amazing family, including my handsome husband and son, but because I have an amazing son who also isn't picky when it comes to food! Do you know what a feat that is for moms? It's also really convenient when we go out to eat because there's always something on the menu we can give Bradley. He's also at that stage where if he sees you eating something from your plate, he wants to try it. So we've been giving him tons of new foods and he's loving it! And so am I :) Most recently we got Greek food and he was loving the hummus, so I made a homemade version for him. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can organic garbanzo beans
• 1 tbsp. olive oil
• Salt and pepper, to taste (optional)
• 1/2 tbsp. fresh organic lemon juice (optional)
• Water

Drain and rinse garbanzo beans. 

Add garbanzo beans to a food processor and process until beans are broken up. Add olive oil, salt, pepper and lemon juice (if using). Process until beans make a fine paste. Slowly add water until it reaches your desired consistency.

Serve plain or with whole grain pita bread.

Source: SK Original

Mexican "Fried" Ice Cream

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Want fried ice cream without the hassle of setting up the deep fryer, worrying about your ice cream melting and with limited steps? I've got your solution. This month's Secret Recipe Club assignment was Sara's blog, Cook with Sara. She has so many incredibly delicious looking recipes on her blog, so I can't wait to go back and try out some more! This time I chose to make a dessert (obviously) since summer is coming to a close and I need to squeeze in all the ice cream I can before apple cider and hot chocolate take over!

I love ordering fried ice cream when we go to our favorite local Mexican restaurant, so I couldn't wait to make this non-fried "fried" version at home. I decided to leave out the honey since I wanted Bradley to enjoy some and he can't have any until he's one (which is THIS Friday...Oh. My. Goodness.). I love the dash of cinnamon that is mixed in with the ice cream and whipped topping. It gives the dessert that "Mexican ice cream" feel. The topping adds the crunch that typical fried ice cream usually has, but you save so many calories (and your sanity!) by not actually having to fry this. It's so so good. Enjoy!

Printable Recipe

Ingredients

• 3 cups crushed Corn Flakes 
• 1 cup sugar
• 1/2 cup butter
• 1 (1.5 quart) container vanilla ice cream
• 1 (8 oz.) container whipped topping
• 1/2 tsp. cinnamon
• 1/4 cup honey (optional)
• Chocolate syrup, for serving (optional)
• Caramel sauce, for serving (optional)
• Additional whipped topping or redi-whip, for serving (optional)
• Maraschino cherries, for serving (optional)

Soften the vanilla ice cream and the cool whip by thawing on the counter for 20-30 minutes or so.

Meanwhile, over medium heat, melt butter in a large skillet. Add the crushed corn flakes and sugar and stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown.

Spread 1/3 of the corn flakes mixture into the bottom of a 9x13 baking dish. Set aside.

In a large bowl, stir together the softened ice cream and whipped topping. Sprinkle with cinnamon. Using a spatula, stir a then mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle honey over the top. Cover and place in freezer. Freeze for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce, additional whipped topping and cherries. Makes 20 servings.

Note: You can also half the recipe and make it in an 8x8" or 9x9" pan.

Source: Cook with Sara

An InLinkz Link-up

30-Minute Stovetop Vegetarian Chili (Gluten-Free)

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Oh my goodness, guys. My baby will be one in exactly a week. ONE! Do you know how incredibly fast time flies? Everyone told me to enjoy each moment since kids grow up faster than you can blink, and I didn't believe them until I looked at the calendar. Has it really been a whole year? I'm so incredibly lucky to be my little boy's mama. He makes me so happy and so proud each and every day. I'm also so fortunate to be able to stay at home and soak up every ounce of him each and every day (thanks hubby!).

So, me being me, the preparations for Bradley's FIRST birthday party started about two months ago. Now that we're getting down to the wire and I don't have much free time, quick and delicious meals are my go-to for dinner. This chili is sans meat, but the lack of beef isn't even missing since the abundance of vegetables makes up for it. I packed in tomatoes, kidney beans, corn, onions and green peppers. This is great if you're in a rush and still want some comfort food for dinner. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can diced tomatoes with green chiles
• 1/4 cup tomato paste
• 2 (15 oz.) cans dark red kidney beans, drained
• 1/2 cup canned corn, drained
• 1/2 cup frozen diced onions and green peppers
• Salt and pepper, to taste
• 1 1/2 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. sugar
• Mexican blend cheese, shredded, for serving (optional)
• Light sour cream, for serving (optional)

Combine all ingredients (except cheese and sour cream) in a large skillet or Dutch oven. Stir well. Allow to simmer over medium-low heat for 20-25 minutes, stirring often (the longer you can let it sit the better, but it will still taste great if you're in a rush). 

Serve in bowls garnished with cheese and sour cream, if desired.

Source: SK Original

COCOZIA Organic Coconut Water Review

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I recently sampled COCOZIA Organic Coconut Water, and I was a little hesitant at first solely because I'm very picky when it comes to my coconut water. I like it to have just a faint taste of coconut, but it has to be flavored naturally. That means no concentrate or sweeteners. COCOZIA fits all this criteria plus it's organic, kosher and contains no GMOs! I love the flavor and the price is very reasonable as well. They also have an assortment of flavors available, so I highly recommend you check out their website! Coconut water is a healthy water alternative that keeps you hydrated and feeling your best. Give this one a try!

Note: Epicurex LLC sent me free samples of COCOZIA to taste and review. All comments and opinions are my own.

Source: SK Original

Gooey Caramel Monkey Bread

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This is the ultimate brunch food. They're biscuits, but they're biscuits coated in cinnamon and sugar and then soaked in a brown sugar and butter sauce and baked to gooey, sticky perfection. Everyone will rave over this. I won't even take any credit for it--I took it directly from the Betty Crocker website, but it's just too good not to pass on to all of you. 

My best friend initially made this for a girls' brunch I hosted and I was obsessed. I then made it for a brunch my family hosted when we had relatives in town, and everyone loved it. This is a really quick and easy recipe to make that will get everyone's attention. They won't be able to break away from it. Enjoy!

Printable Recipe

Ingredients

• 2/3 cup granulated sugar
• 2 tsp. cinnamon
• 4 cans Pillsbury™ Refrigerated Buttermilk Biscuits
• 10 tbsp. butter
• 1 cup packed brown sugar

Heat oven to 350 degrees F. Grease or spray 12-cup fluted tube pan.

Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into biscuits; cut each in quarters (a pizza wheel works really well for this).

Shake biscuit quarters in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.

In 1-quart saucepan, bring butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit quarters.

Bake 30 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve.

Source: Betty Crocker

{Tiny Tot Tuesdays} Mac and Cheese for Babies and Toddlers

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I'm pretty sure most older babies and toddlers love anything that includes cheese, so this easy Macaroni and Cheese recipe is one to keep in your back pocket. You can customize the ingredients to make it organic, plus you can substitute your child's favorite cheese in the recipe. I'm pretty sure all kids (and adults) will love this!

Printable Recipe

Ingredients

• 1 cup whole grain elbow macaroni
• 1 tbsp. butter
• 1 tbsp. flour
• Sprinkle of salt and pepper (optional)
• 1/2 cups organic whole milk
• 1 1/2 cups organic Mild Cheddar cheese

Cook pasta for 8 minutes or until very tender.

Meanwhile, melt butter in a saucepan. Gradually add in flour, whisking constantly. Immediately add a sprinkle of salt and pepper. Stir until well blended, about 1 minute.

Slowly add milk to butter mixture, stirring constantly. Bring to a boil and let boil for about 2 minutes. Lower heat and continue to cook over medium-low heat for 3-5 minutes, stirring constantly.

Slowly add in cheese, stirring to combine along the way. Keep stirring until cheese is completely melted.

Remove from heat and add cooked macaroni. Stir until combined.

Allow to cool slightly and serve!

Source: SK Original

Honey Teriyaki Hot Wings

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If you regularly read my blog, you're highly aware of some of Chris' favorite things. He absolutely loves wings. And he loves Teriyaki sauce. I actually told him I was making wings for dinner, and his only response was, "I love you." Do I know my husband or do I know my husband?

The flavor of these wings is finger-licking good. The sauce is sweet and spicy, with a perfect blend of Asian-inspired ingredients including soy sauce, ginger and rice wine. After cooking the wings in the marinade, I decided to remove the wings and put them under the broiler to crisp up the skin. I highly recommend doing that if you like a crunchy exterior to your wings. Enjoy!

Printable Recipe

Ingredients

• 3-4 lbs. chicken drumettes
• 1 tbsp. corn starch
• 1 tbsp. water
• 1 1/3 cups soy sauce
• 1/3 cup Mirin rice cooking wine
• 1/4 cup honey
• 3 tsp. garlic, minced
• 1 tbsp. ginger, freshly grated
• 1 1/2 tbsp. hot sauce, optional

Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a small bowl, whisk together cornstarch and water. 

In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, hot sauce and cornstarch mixture.

Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.

Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. 

Once done, remove wings from the baking dish with the cooking liquid and place on a greased baking sheet. Broil for 2-3 minutes per side until lightly charred. Remove pan from oven. Quickly dip each wing back in the baking dish with the cooking liquid and then place on a platter to serve.

Source: Adapted from Damn Delicious

BBQ Meatloaf

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Well, it's back to school. And you know what that means? Sweatshirts, and pumpkin spice lattes, and apple picking, and boots and lots and lots of comfort food! Starting with meatloaf. This amazing, amazing meatloaf.

This is juicy and succulent and everything you would want when you think of BBQ meatloaf. My favorite part is the bottom, where the BBQ sauce hit the pan and started to char. It gives off great flavor and adds some nice crunch. Not only was this amazing plain, but it was even more amazing as a meatloaf sandwich. Plop a piece on a slice of bread and lunch is served! Enjoy!

Printable Recipe

Ingredients

• 1.25 lbs. ground beef
• 2 eggs
• 1/2 cup panko
• 3/4 cup BBQ sauce, homemade or store-bought, divided
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1 tsp. dried chopped onion

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.

In a large bowl, mix together ground beef, eggs, panko, 1/4 cup BBQ sauce, Worcestershire, garlic powder and onion. Transfer mixture to the baking sheet and form into a flat log shape. Spread remaining 1/2 cup BBQ sauce over top.

Bake for 50-60 minutes or until internal temperature reaches 160 degrees F.

Source: SK Original

Grilled Cedar Planked Salmon with a Soy-Ginger Sauce

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As grilling season is slowly winding down, Chris has been anxious to go out and fire up the grill after work before it comes to a complete end. I recently came across some cedar planks my parents gave us, so Chris decided to challenge himself and try grilling using the planks. They gave the salmon a smoky flavor, which I really enjoyed since we have a gas grill and don't get that smokiness that charcoal provides.

The marinade is delicious on its own, too, so if you find yourself sans planks, don't even worry about it. Throw the salmon directly on the grill (skin side down) and enjoy it that way. Either way, don't leave off the sauce because it's a perfect combination of sweet and savory and it does wonders for the salmon. Enjoy!

Printable Recipe

Ingredients

• 2 lb. salmon filets, cut into four servings
• 2 tbsp. vegetable oil
• 2 tbsp. soy sauce
• 3 tbsp. chardonnay
• 2 tsp. fresh ginger, minced
• 2 tbsp. light brown sugar
• Salt and pepper, to taste

Soak cedar planks according to package directions.

In medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside.

Inspect and remove any pin bones from salmon. Brush salmon with soy ginger glaze. Season with freshly ground black pepper and salt. Reserve remaining glaze. Set fish aside while barbecue heats to medium hot or about 400°F.

Place plank on barbecue and close lid. Allow plank to come to a smoke. When ready, carefully raise lid, arrange salmon on plank and close lid. Hot smoke fish for 8 to 10 minutes or until done.

For glaze, transfer remaining sauce to a small saucepan and gently simmer over medium heat until reduced by half. Remove from heat. Brush or drizzle glaze onto salmon just before serving.

Source: Adapted from Nature's Cuisine