• twitter_icon
  • facbook_icon
  • social-icon
  • social-icon2

Category : Eats

Home/Archive by Category "Eats" (Page 20)
Pudding Pops

Homemade Pudding Pops

Homemade Pudding Pops: If you were thinking “homemade” means you have to make the pudding from scratch, you are wrong. Super easy snack for those hot summer days.

Homemade Pudding Pops

All you need is your favorite kind of pudding and popsicle sticks. Cut a small opening in the middle of lid and placed the stick in. Place the snack pack in the freezer and within a few hours you will be enjoying a delicious frozen snack.

We used Hunt’s Snack Pack Pudding which is fortified with as much calcium as an 8-oz glass of milk and contains no high fructose corn syrup.

This is such an easy snack to make, your children can have fun helping you and enjoy “cooking” in the kitchen.

It’s also a great way to make the pudding cup last for a long time. We will definitely be keeping these on hand this summer! It doesn’t get much easier than this.

We want to hear what you are making with your kids this summer, leave a comment below. We are always looking for new recipes to try with our families.

In May we made yogurt pops, If you missed the Dannon Light and Fit Yogurt Popsicles post you can check that story out here.

Chef Royal Salmon

One Minute Cooking Videos with Chef Royal

Chef Royal Salmon

One Minute Cooking Videos with Chef Royal: During our cooking lessons we asked our Facebook followers if they could ask a chef one question, what would it be.

1. How can I keep my chicken breasts juicy? Great question! This is an issue for us too. I can tell you after hearing the answer we have been doing it wrong all along.

2. How to get a good crust on a filet and other great steaks? Ever eat out and order a blue cheese crusted filet and wonder how you can do that at home? Chef Royal tells us…

Being a chef you would think that Royal would eat pretty much anything. One of our followers asked: What is one thing Royal will not eat. Take a guess before watching the video, we were shocked at the answer.

Weve Tried It has really enjoyed our cooking series with Chef Royal and guest DJ Phat. The amount of information we learned was huge, cooking the perfect ribeye, cooking on a Himalayan salt block, preparing exotic meats.

Hopefully we remember all of his tips and if not we can always go back and watch the videos as a reference. Other cooking videos: Perfect Ribeye and Salt Block Salmon by Chef Royal and Exotic Meats.

Don’t forget to follow Chef Royal on Facebook and DJ Phat on Instagram @PhatPhood.

Chef Royal

Perfect Ribeye and Salt Block Salmon by Chef Royal

Perfect Ribeye and Salt Block Salmon by Chef Royal – The title says it all, Chef Royal is back and this time he prepares the perfect ribeye steak in a cast iron skillet and fresh Copper River salmon on a Himalayan salt block.

There is so much great information was in this video, it is worth taking 14 minutes of your day to watch. We couldn’t believe how much we have been doing wrong in the kitchen.

Joining us once again is food connoisseur DJ Phat. You can find him on Instagram @PhatPhood – we should warn you, you will get hungry if you follow him.

Follow Chef Royal on Facebook to keep up-to-date on the classes that he teaches at Kitchen Window. You can also check out his website ChefRoyal.com. If you have ever thought of having an in-home cooking class you really should give Royal a call!

In our next Chef Royal segment we will be learning what oils to use for cooking. If you missed our first cooking segment: Exotic Meats – you can view it below.

Follow Weve Tried It on Facebook

Exotic Meats

Exotic Meats with Chef Royal

Exotic Meats with Chef Royal: Round 2 of trying out exotic meats from Specialty Meats and Gourmet. This time around we brought in award winning Chef Royal Dahlstrom and food connoisseur DJ Phat.

We wish you all could have been with us to taste the amazing meats and sauces that Chef Royal prepared; Bison Rocky Mountain Oysters, Maple Glazed Quail, Kangaroo Loins and Wild Boar Medallions.

Weve Tried It 2

The meats all tasted great without any sauce, but the sauces used brought everything to another level of goodness.

Royal is the creative force behind Chef Royal, a full-service catering and culinary instruction company. He can also be found at the Kitchen Window teaching – you can get the class schedule here.

Royal has 22 years of industry expertise honed at venues including: Lake Elmo Inn, Ristorante Luci, Goodfellows, The California Café, La Toscana and The Napa Valley Grille, to a diverse roster of both individual and corporate clients, staging spectacular and customized dining events.

Specialty Meats and Gourmet is located in Hudson, WI. No worries if you aren’t close by, you can order everything at smgfoods.com. Be sure to order some Bison Rocky Mountain Oysters, they were excellent!

Tell us in the comment section below what the most exotic meat you have tried is and what you thought.

Bang Bang Shrimp

Bonefish Grill Bang Bang Shrimp Recipe

Bang Bang

Bonefish Grill Bang Bang Shrimp Recipe: We were hungry for shrimp so we asked our Facebook followers to send us shrimp recipes to make for dinner and we decided this one looked amazing…and it was!

Ingredients:

1/2 Cup Mayonnaise
1/4 Cup Sweet Chili Sauce
3-5 Drops Sriracha Sauce
Vegetable Oil
1/2 Cup Cornstarch
1 Tsp. Kosher Salt
1 Tsp. Ground Pepper
1 Pound Shelled and Devained Shrimp

In a small bowl, mix together mayonnaise, sweet chili sauce and Sriracha. Set aside while you prepare the shrimp. In a large skillet, add 1/2 inch vegetable oil and place over medium-high heat. In a shallow dish, mix together cornstarch, salt and pepper. Toss the shrimp to lightly coat.

When the oil is hot add in shrimp. Cook for a few minutes, flip and cook on the other side. The shrimp will cook quickly and turn pink when fully cooked. Don’t crowd the pan and cook the shrimp in batches. Add more oil if necessary. Once all the shrimp has been cooked, toss it in the mayonnaise mixture and eat immediately.

The shrimp is generally severed on top on a bed of lettuce, but we used white rice.

Bonefish Bang Bang Shrimp

Taste your sauce to see if there is enough heat and add more Sriracha for your desired heat.

Very easy to make and the whole family enjoyed it!

Raspberry Pie

Raspberry Lemonade Pie Recipe

Raspberry Lemonade Pie Recipe: This is as good as it sounds! It’s one of those quick and easy recipes that you will make over and over.

Lemonade Pie

Ingredients:

6oz Keebler Graham Ready Pie Crust
8 oz Kraft Philadelphia Cream Cheese (1/3 less fat)
1 Packet Crystal Light Raspberry Lemonade Singles
1/4 Cup Milk
8 oz Cool Whip (thawed)
1 TBLS. Sugar

Mix Cool Whip, cream cheese, Crystal Light (start with half the raspberry lemonade and taste for desired flavor), milk and sugar in bowl with mixer until completely mixed.

Lemonade Pie Filling

Using a spatula scoop the mixture unto you pie crust. Chill in the refrigerator for 1-2 hours before serving.

Raspberry Lemonade Pie

You can garnish with fresh raspberries and a little scoop of Cool Whip on each piece.

This would be a great dessert to make for a grill out or picnic. There are a few other Crystal Light flavors that you could try: Pomegranate Cherry, Lemonade, Pink Lemonade and Fruit Punch.

Let us know if you make this recipe and what you thought in the comments below.

Beer Can Chicken

Beer Can Chicken Recipe

Beer Can Chicken Recipe: Delicious! This is one of our favorite summer time grilling recipes.

Ingredients: whole chicken, beer of your choice, butter and your favorite seasoning mix. We always make two because one is never enough.

Beer Can Chicken

Preheat grill to medium heat or 350 degrees F. Mix your favorite seasonings in a small bowl. Place a 3/4 full can of beer in the center of a plate.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub the chicken down with softened butter. Cover the chicken with your seasoning mix, rub over the entire outside of bird. Place the chicken over the can of beer with the legs on the bottom; keep upright.

Place tin foil under the chickens on the grill to prevent flare up and burning. Close the lid and BBQ the chicken until the thermometer reads 170 degrees F. around 1.5 hours. Let rest for 10-15 minutes before slicing.

If you have any left over chicken you should try our Chicken Enchilada Pasta recipe.

Pasta recipe

Chicken Enchilada Pasta Recipe

Chicken Enchilada Pasta Recipe

Chicken enchilada pasta recipe. We had a contest on our Facebook page asking our followers to post a link to a recipe that they saw on Pinterest that they have been wanting to try. If we picked theirs they would win a Starbucks gift card and a WTI t-shirt.

We think the recipe was great and we’ll for sure be making chicken enchilada pasta again. Thank you Tori for the suggestion – we hope your enjoy your coffee and shirt!

The recipe came from Chef In Training blog – we have kept it pretty much the same, with just a few small tweaks.

photo 1

3 large chicken breasts (cooked and shredded)
2 Tbsp. olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 Large red pepper (diced)
1 small can diced green chilies
1 tsp. chili powder
1 tsp. cumin
2 10 oz. cans green chili enchilada sauce
1 10 oz. can red enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream
1 box penne pasta
Salt and Pepper to taste

Cook chicken and then shred. We did this but next time we may just buy an already cooked rotisserie chicken and just shred that. While the chicken is cooking, boil water and cook the penne pasta according to the directions on the box.

Chicken enchilada

In a deep skillet add olive oil and saute the onions for 3 minutes, then add red peppers and garlic and cook for another 3 minutes. Next, add the shredded chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Simmer for about 10-15 minutes.

Turn the heat to low and add cheese, stir until the cheese is melted and heated through. Next, add in the sour cream, be sure the heat is on low to keep the sour cream from curdling. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and stir well to evenly coat pasta. We garnished our pasta with a little spoonful of sour cream.

Chicken Enchilada Recipe

Other garnish suggestions are avocado, diced tomatoes, diced green onions.

No doubt we will have this again! Thanks Tori for posting this recipe on our Facebook page!

Waffle Maker

Crescent Roll Waffle Pizza Pockets Recipe

Waffle Pizza Pockets

Crescent roll waffle pizza pockets is what we made for lunch today! We decided to go out on a limb and try them in the waffle iron. To our surprise, they were great.

unnamed

Ingredients:

Crescent rolls
Pepperoni
Green Pepper diced
Mozzarella Cheese
Marinara/Pizza Sauce for dipping

Heat up your waffle iron. Keep your crescent rolls in squares, you can make 2 pockets per canister. On bottom half put on your desired ingredients. We used pepperoni, green peppers and mozzarella cheese. Put another crescent square on top and seal all the edges so that the cheese doesn’t melt out.

Check them around the 3 minute mark just to be sure they weren’t burning and left them to cook for one more minute. Times may vary.

ee

We heated up some marinara sauce for dipping.  The pockets seemed to stay sealed nicely, so you may want to add pizza sauce right in the middle of the pocket.

This recipe seems like it would be great to get your kids involved with cooking. Let them make their own pizzas!

Next time we are going to try; Canadian bacon and pineapple with mozzarella cheese. What do you think would be good ingredients to add?

Follow Weve Tried It on Pinterest

Kale Chips

Baked Kale Chip Recipe

Everywhere we look people are posting pictures of Kale Chips. We didn’t even know that Kale was for eating, we thought it was to decorate salad bars at restaurants!

Ingredients:

1 Head of Kale
Olive Oil
Sea Salt

Baked Kale Recipe

Directions – Preheat oven to 375 degrees.  Wash and dry kale. Cut off the stems, cut into 1 1/2 pieces then lightly drizzle with olive oil and rub it into the leaves (be sure not to use too much.) Season with Sea Salt and then put in the oven for 15 minutes turning them halfway through (check them at 10.) . Be sure to watch them so that you don’t burn.

We posted this question on our Facebook page “So we bought some Kale and are going to make these Kale Chips everyone is talking about. Any tips?” These were the responses we got:

Angie: My family loves Kale chips. I cook at 375 for 10-15 minutes (turning half way through), we wanted ours crispy. Be sure to watch and make sure you don’t burn them.

Laura: Don’t use too much olive oil or they will be soggy some chili pepper or paprika spices them up a bit!

Jacque: YUM! My favorite. Add olive oil, garlic powder and sea salt…I like them baked at 325 verses 250 they get crisper faster.

Carol: I have tried them and think they taste like dirt! Good Luck!

Christine: If you have a sprayer for the oil that helps to “not get too much”

Kate: I can’t wait to hear about this one!!!

Melissa: Also when you pull them from the oven, leave on the cookie sheet so they cook a little longer but do not get over cooked in the oven.

Melissa: Love kale chips too. Don’t over bake them or they will be dust in your mouth. Lol. Gross. I take mine, rinse well with water and put them in a salad spinner to get the water off. Cut them into pieces (chunks) and toss with a little olive oil. Then sprinkle with salt. Never had a problem with them being too oily it whatever. A little goes a long way and it’s good to do it in a bowl.

Jennie: Spend a little time “massaging” the oil into the kale, make sure not to put too much on the cookie sheet, they need to be moderately spaced apart or they won’t get crispy.

Do you make kale chips? Let us know how you do it in the comments below.