Happy Wednesday! Halfway into the week, only a few days to the lovely weekend. Today we will be having Tilapia with Scallions and Black Bean Sauce- yum! I love Seafood I had it at least three times a week growing up so there will be quite a few fish recipes here.
Breakfast: Maple cinnamon apple sauce
Lunch: Meatloaf Burrito
Snack: Kid Friendly Sushi
Dinner: Tilapia with Scallions and Black Bean Sauce
Dessert: Chocolate Peanut Butter Pie
Tilapia with Scallions and Black Bean Sauce
- 3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
- 1 Tbs. oyster sauce
- 2 tsp. lower-sodium soy sauce
- 1 tsp. Asian sesame oil
- 1 tsp. rice vinegar
- 1-1/2 lb. tilapia fillets, cut into 2-inch pieces
- 1 cup long-grain white rice, preferably jasmine
- 1 Tbs. peanut oil
- 2 small bunches scallions, trimmed and cut into 1-inch lengths
- 1 Tbs. Asian chile sauce, such as Sriracha
- In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar.
- Add the fish and stir gently to coat.
- Cover and let sit for 20 minutes.
- Cook the rice according to package directions and keep warm.Heat the oil in a well-seasoned wok or 12-inch nonstick skillet over medium-high heat until the oil shimmers and a piece of scallion dropped in the pan sizzles vigorously.
- Add the fish all at once, distributing it evenly around the pan.
- Cook without stirring for 3 minutes.
- Add the scallions and stir gently.
- Cook, stirring occasionally and gently, until the thickest part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.
- Serve with the rice, drizzled with chile sauce.
And Voila! This recipe is just mouthwatering. From the first bite to the last you will experience bursts of flavor. I prefer my fish served with yellow rice but steamed vegetables are also a good choice.
Happy Tuesday, everyone!
Today I have a really yummy treat for everyone. I’m originally from the south (Miami, Florida!) so I love good “down home” cooking. With parents from the Caribbean I am very used to full hearty meals that leave you feeling full for days. One of my favorite treats is honey cornbread. I can be eaten with dinner as a dessert or as breakfast with tea. Before I get to the main event, here is our hearty, healthy meal for the week:
Breakfast: Honey Cornbread
Lunch: Prosciutto and Melon Salad
Snack: Salted Dark Chocolate Almonds
Dinner: Standing Rib Roast with Cognac Sauce
- Preheat oven to 425 degrees F.
- Sift dry ingredients.
- Mix remaining ingredients, then add to dry ingredients. Beat until smooth.
- Pour into greased and floured 8-inch square baking pan.
- Bake for 20 minutes.
- Serve with butters and jams. It’s also excellent with spicy dishes.
Voila! Serve with butter with tea and it is an amazing breakfast and a great way to start a Tuesday. Enjoy!
Hello everyone! Here is a new thing we’re trying at KidsFunPlaza… It’s called Menu Monday! Every Monday I will be joining hundreds of other blogs as I post the weekly dinner schedule here as well as on orgjunkie.com posting the dinner menu for the week so you can look ahead and see what you’ll be cooking.
Monday: Tuna Ceviche with Coconut Milk Coriander and Picked Red Onions
Tuesday: Standing Rib Roast with Cognac Sauce
Wednesday: Tilapia with Scallions and Black Bean Sauce
Thursday: Apple Braised Turkey Thighs
Friday: Coriander Crusted Pork Tenderloin
Saturday: Baked Southwest Tilapia
Sunday: “La Bandera Dominican” The Dominican Flag
I hope you have a wonderful week and that you tune in daily to see what we’ll be cooking!
Happy Monday! Today’s menu is simple and sweet. The ceviche is a cool and tasty treat with a great flavor and really interesting overtones. Sure to please the whole family! I love ceviche any time of the year, I hope you feel the same way! Here it goes:
Breakfast: Eggs Florentine
Lunch: Pork Salad
Snack: Fruit and Graham Crackers
Dinner: Creamy Fish Choriander
Dessert: Cheesecake with lime poached pears
- white fish fillets, cut into 2 cm cubed
- 1 teaspoon salt
- zest and 1/2 cup lemon juice (~3 lemons)
- zest and juice of 1 lime
- 2 tomatoes diced and seeded
- 400ml coconut milk (light works just as well, or you could go all out and use coconut cream)
- large handful of coriander, roughly chopped
- 1 small red chilli chopped
- 1 capsicum diced
- 1/2 cucumber, seeded and diced
- red onions
- 1 large red onion, very finely sliced (use a mandolin if you are lucky enough to have one)
- 2 Tablespoons white sugar
- 1 teaspoon sea salt (or 1/2 teaspoon normal salt)
- 3 Tablespoons rice wine vinegar (or lemon juice)
- In a large bowl, add the fish, 1 tsp salt, lemon juice and lime juice.
- Mix well and let it sit in the fridge for 1 – 2 hours, stirring occasionally.
- In a separate bowl, mix the red onion, sugar, salt and rice wine vinegar/lemon juice and let that sit for an hour as well.
- Add the coconut cream, tomatoes, chilli coriander, capsicum and cucumber to the marinated fish.
- Add the red onion and all the juices of the picked red onion.
- Mix well and serve cool over rice with a fresh leafy salad.
There you go! Enjoy!
Potato and Bacon Omelet(te)
Happy Sunday everyone! As we wind down from the weekend and get ready for yet another lovely week I am happy to present to you the Sunday-funday menu!
Here is today’s menu
Breakfast: Potato and Bacon Omelet
Lunch: Egg Salad Sandwich
Snack: Fruit salad
Dinner: Easy Honey Ham
Dessert: Chocolate Peanut Butter Pie
Potato and Bacon Omelet
potato bacon omelet
- 3 bacon strips, diced
- 2 cups diced peeled potatoes
- 1 medium onion, chopped
- 3 eggs, lightly beaten
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- In a 9-in. nonstick skillet, cook bacon until crisp.
- Drain, reserving drippings.
- Set bacon aside.
- Cook potatoes and onion in drippings until tender, stirring occasionally.
- Add eggs, salt and pepper; mix gently.
- Cover and cook over medium heat until eggs, salt and pepper; mix gently.
- Cover and cook over medium heat until eggs are completely set.
- Sprinkle with cheese.
- Remove from the heat; cover and let stand until cheese is melted.
- Sprinkle with bacon.
- Carefully run a knife around edge of skillet to loosen.
- Transfer to a serving plate.
potato bacon omelet
And Voila! There you have a lovely Sunday meal! I hope you and your loved ones enjoy it. Bon Appétit!
Happy Sabroso Saturday, Everyone!
What is Sabroso Saturday? It’s undoubtedly the best day of the week! Every Saturday, thousands flock to twitter and share their most delicious Latino recipes with the rest of the world. By adding or searching #SabrosoSaturday on twitter you will be amazed at what great recipes and kitchen secrets people share. If you have a twitter you should definitely check it out- it is quite an event! While you’re at it, you should follow me as well! I’m always tweeting fun and interesting updates with KidsFunPlaza. It’s a great way to stay on top of what’s going on in our offices. Just add KikiLightbourn
Here is today’s menu:
Breakfast: Breakfast Burrito
Lunch: Go Out For Lunch!
Snack: Fruit and Sting Cheese
Dinner: Sea Soup
Dessert: Dulce de Leche
It’s an easy menu today with very little cooking, but that’s because of the Sea Soup! While it is still mild outside, I thought it might be a great time to introduce the sea soup- a beloved Colombian dish.
It sounds weird, trust me, it is the tastiest soup you will find! A Columbian soup packed with herbs, spices seafood and even coconut milk, this is a great way to sneak some nutrients in to dinner for your kids while they enjoy a unique treat.
- · 2 tablespoons olive oil
- · 1 cup diced onion
- · 1 cup grated red bell pepper (grated on the large holes)
- · 2 pounds raw shrimp, cleaned and deveined
- · ½ pound raw squid rings, cleaned
- · ½ pound piangua or clams, cleaned
- · ½ pound raw conch pieces or oysters
- · 1½ fish bouillon cubes
- · 2 tablespoons garlic paste
- · 1 teaspoon color or Sazón Goya with Saffron
- · 1¼ teaspoons salt
- · ¾ teaspoon pepper
- · 4 cups coconut milk
- · 2 cups milk
- · 4 tablespoons flour
- · ¼ cup white wine
- · 1½ tablespoons minced cilantro
- · 1 tablespoon minced parsley
- heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper In a large, heavy pot over medium-low.
- Cook for 12 minutes.
- Mix the coconut milk, milk and flour together to a smooth consistency.
- Add them to the pot;
- Simmer over low heat for 15 minutes more.
- Add wine and simmer for 15 minutes.
- Sprinkle with cilantro and parsley and serve.
Voila! A beautiful creamy soup for you and your family to enjoy.
We’re having guests today and I have a few meetings. This can be the perfect recipe for a larger crowd who loves Italian food. At the same time, it is a very easy meal that can be ready whenever you are ready.
Breakfast: Apricot – Wheat Germ Muffins
Lunch: Scallop Pasta
Snack2: Corn Fritters with Roasted Red Pepper
Dinner: Chicken Parmesan
Dessert: Snickerdoodle Ice Cream Sandwiches
As previously mentioned, today’s recipe is perfect for the larger group. Ideal when guests with kids are joining you for dinner. You cannot go wrong with Chicken Parmesan!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (for 10 guests):
- 10 skinless boneless chicken breast halves
- 2 eggs
- 1 cup all purpose flour
- 3 cups breadcrumbs
- 10 tablespoons olive oil
- 300 gr mozzarella
- 150 gr parmesan cheese
- 150 gr pecorino romano cheese
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh parsley
- salt & pepper to taste
For the sauce
- If you have time to make the sauce, 600 g ripe tomatoes
- If you don’t have time, then buy 2 cans (28-ounce) whole peeled tomatoes
- 1/4 cup olive oil
- 3 tablespoons fresh thyme
- 3/4 cup grated peeled carrots
- 1 3/4 cups onions
- 4 garlic cloves
- Start with the sauce by adding the onion, garlic and parsley in the blender and chopped it all together
- Take a saucepan and heat the olive oil, add the mix you just chopped and saute until the onions are golden for about 7 minutes. Then add the carrots and thyme for another 5 minutes.
- Add the tomatoes and leave it boiling for about 1 hour. Just remember to add the water gradually. Don’t ever let the sauce change the red color.
- In the meantime place the chicken breast between two sheets plastic wrap
- With a meat mallet, pound the breasts to 1/4-inch thickness andadd the salt and pepper
- Place the breadcrumbs on a flat plate
- Place the flour on another flat plate
- Whisk eggs to blend in a bowl
- Coat both sides of chicken with flour first, then the eggs and then the breadcrumbs.
- Preheat oven to 350 F. In the meantime, heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- Take a saucepan and heat olive oil
- Add chicken breasts making sure you leave enough room between them. Cook until they turn brownish.
- Spread 1 cup sauce over bottom of a large baking dish
- Arrange 1 layer of chicken over sauce. Spoon 2 cups sauce over. Cover with mozzarella, parmesan and pecorino.
- Repeat step 14 with all the remaining chicken
- Bake until cheeses melt and chicken is cooked for about 30 minutes.
- Sprinkle with parsley, parmesan and marjoram when served
Happy Friday Everyone!
The sun is finally out and shining again so enjoy this time with family and friends! Today’s recipe is grilled fish, a tasty go to that’s healthy delicious and nutritious! It’s easy to make and will really impress your family and guests when they sink they teeth into it. I enjoy cooking things with very few ingredients because I honestly want to taste what I’m eating- not the seasonings. Here’s a nice and very simple dish with an interesting choice in marinade: italian dressing. Marinating is always a great idea for mutli taskers who may need to pick up the kids and run errands during the day.
Before we start dinner, here is today’s full menu:
Dinner: Grilled Fish
There. Now onto the main event!
- Fresh tuna/fish
- 1 bottle Italian dressing
- Old bay seasoning
Prep time: 2 hours
Cook time: 10-20 minutes
- Marinate fish for 2 hours in Italian dressing (enough to coat fish).
- Grill 5 minutes, one side.
- Turn and lightly season.
- Cook 5 more minutes.
- Check for doneness.
- Cooking time varies due to thickness of fish.
Serve with fresh veggies, a baked potato, on top of buttered pasta or with a side of white or yellow rice. It’ll be delicious with any side!
You can also enjoy the leftovers on a sandwich or in a salad the next day. Enjoy!
On with our super easy recipes while the kids are at home. I try to introduce fish to our diet at least twice a week. It helps the kids a lot because of the high level of proteins, but also to expose them to new and different flavors.
Breakfast: Baked Apple – Cinnamon
Snack1: Whole Grain Toast with Apple Butter
Lunch: Burritos (using the rice and meat from yesterday)
Snack2: Matcha Shortbread
Dinner: Scallops in Garlic Cream Sauce
Dessert: Ginger Yogurt with Fruit
Scallops in Garlic Cream Sauce
This is super easy to cook and decorate. You can serve it on pasta (as shown on the top) or alone with some veggies. The kids can have a lot of fun with the decoration. I tell my kids that scallops are fish nuggets! so they eat it with even more pleasure.
Prep time: 5 minutes
Cook time: 15 minutes
- 800 g scallops
- 5 tablespoons of heavy cream
- 2 tablespoons butter
- 2 cloves crushed garlic
- 2 tablespoons chopped parsley
- 3 tablespoons white wine
- Take a flat pan and add the butter
- When the butter has melted and it’s warm, add garlic, parsley, wine, salt and pepper
- If serving with pasta, this is a good time to start boiling your pasta
- In the meantime, move the mix for 5 minutes and add scallops
- When scallops are mixed, add the cream and move for another 5 minutes
- Keep moving until the scallops are well cooked (it takes about 5 to 8 minutes based on how fresh your scallops are).
- If served with pasta, serve the plates of pasta and pour the scallops on top. Otherwise, you can serve them alone with spinach or baked potatoes. You won’t go wrong with this.
Salt and pepper to taste
Start the week with a super easy menu. Mondays are hard for everyone. And this week is even harder because we have the kids at home for the holidays. I’ll try to recycle and re-use as many ingredients as possible.
Breakfast: Hand Held Quiche
Snack1: Matcha Shortbread
Lunch: Pear and Walnut Sandwiches
Snack2: Apple Spice Cookie Bar
Dinner: Stuffed Peppers
Dessert: No-Bake Apple Walnut Tart
Today’s Recipe is super easy. It will take you 20 minutes in the kitchen but then you’ll be done for the day. The best part is that you can use the risotto for your burrito tomorrow for lunch.
Prep Time: 10 minutes
Cooking Time: 30 minutes
- Green peppers (1 per person but you might want to give the little ones half only)
- 1 lb ground beef
- 400 gr ripe tomatoes
- 2 tablespoon Sazon (if you don’t have any left, you can replace with garlic, parsley and onion)
- 1 red pepper shopped
- 2 tablespoon olive oil
- For the broth, get 1 bunch of celery, 1 onion and 2 carrots
- 1 cup rice
- Salt and pepper to taste
- Wash the peppers, remove the tops and seeds
- Place the olive oil in a deep pan, add the sazon (or the chopped onion, parsley and garlic)
- Once hot, add the meat and move it until the meat is brownish. At that point add the tomatoes
- Cook the mix for 3 minutes and add the rice and move it
- Place a smaller pot with water, a whole onion, celery and carrot to boil
- Add small amounts of the boiling water you have on the pot until the rice is ready
- Once the rice is ready, fill the peppers with the rice and place it in the oven (375 degrees) for just 10 minutes
Fun Tip: You can get the kids to draw eyes and mouse on the peppers. Use the tops and make use as Mexican sombreros. For the nose, attach an olive with a tooth pin. The kids will love it.