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Kid Friendly Pizza

This is just one of my Kids in the Kitchen friendly recipes for you to try out.

Depending on the age of your little ones, they may be able to do many of the prep tasks in this recipe. Use this guide to help you decide what will be age/ability appropriate. I will tell you that my little one did most all of the tasks (except oven/grill) with my supervision and she is just 4 years old.

Check out my blog post on Kids in the Kitchen

 

Shows an image of a little girl making mini pizzas

Kid friendly Pizza

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Easy Kid friendly Pizza recipe to enjoy with your kiddos.

Ingredients

  • 6 whole grain or sourdough English muffins
  • 1 tablespoon mild BBQ sauce mixed with one teaspoon filtered water
  • 3 (1/2-inch-thick) fresh or canned (drain if canned) pineapple slices
  • 1 (4-ounce) cooked chicken breast, sliced (about 1/4 inch thick)
  • Winona pure Cooking spray **
  • 2/3 cup organic pizza sauce
  • 4 ounces organic grated mozzarella cheese
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Remove English muffins from package and split into 12 halves
  2. Arrange English muffins on cookie sheet sprayed with cooking spray or covered in parchment paper
  3. Place BBQ sauce/water in a medium bowl. Add pineapple and cooked chicken breast toss to coat. Drain sauce, then add pineapple and chicken to grill or grill-skillet rack coated with cooking spray; grill 3 minutes on each side or until well marked. Remove from grill/grill skillet; cut into 1-inch pieces.
  4. Preheat oven or BBQ grill to 325 degrees
  5. Spread marinara evenly over pizzas, leaving a 1/2-inch border. Arrange pineapple and chicken over pizzas; sprinkle with cheese.
  6. Place pizzas in oven or on grill rack or BBQ and grill pizzas 5-8 minutes or until cheese melts.
  7. Sprinkle with pepper.
  8. Allow to cool to avoid burns from the cheese


**WINONA PURE COOKING SPRAY can be found here

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© Carol Takakura
Cuisine: Healthy / Category: Entrees, Snacks

 

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Fig and Apricot Jam

 

This delicious recipe for Fig and Apricot Jam is a spin on my Fig, Ginger and Lime Jam which is still one of my all-time personal favorites.

Simple and versatile, it only requires a few, easy-to-find ingredients and takes barely 10 minutes to prep

 

Fig and Apricot Jam

Fig and Apricot Jam

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

One of the many ways you can enjoy Traina Foods Organic Apricots..

Delicious over baked chicken, grilled fish, grilled root veggies, or baked brie.

Ingredients

  • 1 cup Traina Organic Apricot halves, cut into (1/4-inch) pieces and rehydrated in ½ cup very warm filtered water (see below)
  • 1 3/4 pounds fresh figs, cut into (1/4-inch) pieces (about 6 cups
  • 1 cup raw sugar
  • ]2 tablespoon fresh squeezed lime juice (about 2 limes
  • 1/8 teaspoon freshly grated ginger

Instructions

  1. Combine ½ cup very warm filtered water with 1 cup Traina Organic Apricots, chopped. Cover and refrigerate for at least 15 mins. or up to an hour.
  2. Combine all remaining ingredients in a large mixing bowl.
  3. Mash fig mixture with your hands or a fork until combined.
Refrigerate, covered for at least an hour.

  4. Drain apricots, reserving 1 Tablespoon of liquid.
  5. Scoop apricots, reserved tablespoon of liquid, and fig mixture into a medium sized saucepan.
  6. Slowly bring to a boil over medium heat, stirring frequently to prevent sticking.
Reduce heat, simmer 20-30 minutes, just until mixture begins to thicken slightly, stirring occasionally..
  7. Place into a glass storage container, allow to cool completely before covering then refrigerate at least 8 hours or overnight.
  8. Store unused Jam in the refrigerator, covered tightly. Lasts for a good week or so.

Notes

Use a good saucepan with a heavy bottom to prevent sticking.

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© Carol Takakura
Cuisine: American / Category: Sides; Snacks and Dips

Thanks for trying my recipes!

 

About Traina Foods

Over the last two decades, Traina Foods has grown into a full-scale provider of sun-dried fruits and vegetables serving a global market. Located in Patterson, CA at the original farm where they have been operating since 1926, this family-owned and operated company is committed to its roots, taking advantage of rich soils, mountain water and California sun to create products the old-fashioned way.

To learn more, visit Traina Foods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

 

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Black Bean Avocado Salsa with Corn I

Summer is an excellent time to put together quick and easy recipes. With the beautiful selection of summer veggies and fruits available, this Black Bean Tomato Avocado Salsa is one you will want to make over and over again. It’s a crowd pleaser that is healthy, delicious and full of protein thanks to the black beans . It is also a good fat source with the avocado.

I like to use fresh ears of corn, blanched or even better, roasted just enough to get the corn cooked but still very crisp. It makes such a big difference in the overall taste, consistency and presentation.  I know, however, that time is not always on my side so I try to not hold on to that standard if I cannot swing the time for it. Even if you decide to use canned corn, trust me this recipe will still be quite delicious!

Enjoy!

 

Black Bean Avocado Salsa with Corn I

Black Bean Avocado Salsa with Corn I

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

Ingredients

  • 1 (15 ounce) can organic black beans, rinsed and drained
  • 2 cobs of corn, husks removed, blanched and corn removed from cob OR 1- (11 ounce) can organic whole kernel sweet corn, rinsed and drained
  • 4 roma (plum) tomatoes, seeded and chopped
  • ½ red bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and minced (or more to taste)
  • 1/3 cup chopped fresh cilantro
  • ¼ teaspoon ground cumin
  • 1/4 cup minced red onion
  • 1/4-1/2  cup fresh lime juice. Start with ¼ cup and add a little at a time. I love mine very limey, you may not, so go slowly
  • 2 tablespoons red wine vinegar
  • 1 teaspoon My Sage Gourmet Herbes de Provence (or sea salt)
  • 1/2 teaspoon freshly ground black pepper
  • 2 avocados, peeled and diced

Instructions

  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, cumin, red onion, lime juice, vinegar, herbs de provence or sea salt, and black pepper in a bowl.
  2. Fold avocado into the mixture.
  3. Cover bowl with plastic wrap,; chill at least 2 hours.

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© Carol Takakura
Category: Sides

 

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Black Bean Avocado Salsa with Corn II

Black Bean Avocado Salsa with Corn II

Black Bean Avocado Salsa with Corn II

Ingredients

  • 1 cup canned corn, rinsed and drained
  • 3 tablespoons extra-virgin olive oil, separated into 1 for skillet and remaining 2 for mixture
  • 1/2 medium red onion, finely diced
  • 1 cup quartered cherry tomatoes
  • 2 ripe but firm avocados, pitted and diced
  • One 15.5-ounce can black beans, drained
  • 1/4-1/2 teaspoon agave syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • Juice 2 limes
  • 1 serrano chile, seeded and finely diced (optional)
  • Pinch cayenne pepper
  • Sea salt and freshly ground black pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 scallions, finely chopped (greens only)

Instructions

  1. In a medium size skillet, heat 1 teaspoon Olive oil to medium heat
  2. Using a wooden spoon, gently place corn and chopped red onion into the skillet
  3. Increase heat to medium-high, cook until onion and barely opaque and corn is nicely browned, about 5 minutes.
  4. Allow corn/onion mixture to cool slightly, then transfer to a large bowl.
  5. Add the cherry tomatoes, avocados and black beans to the onions and corn kernels.
  6. In a small bowl, mix together the remaining olive oil, agave, cumin, garlic, lime juice, serrano pepper, cayenne, then salt and black pepper to taste.
  7. Whisk together, as you would to make vinaigrette, and pour over the corn mixture.
  8. With a spoon, gently mix together so everything is coated well, and then fold in the cilantro and scallions.

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© Carol Takakura
Cuisine: Mexican / Category: Sides

Adapted from a Recipe by Guy Fieri

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Zucchini Corn Salsa

Healthy, hearty and in season, what more could you ask for? This recipe is so quick and easy its almost embarrassing. Nevertheless, the next time you are tasked with bringing a dish to a BBQ or summer party, you will now have a quickie in your back pocket. Also, no more ridiculous amounts of garden zucchini to figure out what to do with.

Enjoy and Share!

 

Zucchini Corn Salsa

Zucchini Corn Salsa

Ingredients

  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini or yellow squash (about 1 pound)
  • 1 ½ cups of fresh corn
  • 1 clove garlic
  • 2 tablespoon chopped fresh cilantro
  • 2 teaspoon fresh lime juice
  • 1/4 teaspoon Herbes de Provence
  • 1 jalapeno, seeded (optional)
  • Chives (optional)

Instructions

  1. Heat nonstick skillet over medium-high heat for one minute.
  2. Add olive oil for one minute before adding zucchini, garlic and corn; cook, stirring occasionally, 4 to 6 minutes or until zucchini is crisp-tender.
  3. Remove from skillet to a serving bowl, add remaining ingredients, stirring gently.
  4. Chill covered for minimum of 15 mins
  5. Serve cold or at room temperature

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© Carol Takakura
Cuisine: American, Healthy / Category: Sides

 

 

 

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