Crispy Fish Sticks with Pineapple Salsa

Crispy and crunchy homemade fish sticks with a fresh pineapple salsa. 

A kids' style dinner good enough for adults!

I love to cook, but there are a few things I always have in for super quick dinners for my daughter, like on nights when my husband is traveling and we have 45 minutes between school and dance class. Frozen chicken nuggets, frozen fish sticks, baby carrots (to make "soft carrots," as she calls them), frozen broccoli, and a container of cooked spaghetti can almost always be found in my house.

However, homemade versions are always better. It's not like making homemade chicken nuggets or fish sticks is hard or takes a long time - it's probably faster to bread your own and fry them up. Actually, in the time it takes to preheat your oven and cook the frozen version, you could already have homemade ones on the table.

But I get it - convenience foods are a must! Some nights you just don't want the extra dishes, or you need to be focused on helping with homework instead of prepping and cooking dinner. When you have the time, it's always fun to cook from scratch!

Over the holiday weekend I made some homemade crispy fish sticks that were so incredibly easy and super yummy.

All you need is a fish that will hold up well and that doesn't have much fat. Cod, haddock and pollock are the most popular, but I prefer to use something a little better, like halibut, mahi, or even swordfish or catfish.

Cut your fish into "sticks" and then bread them - flour, egg, seasoned breadcrumbs/Panko. I fry them in just a small amount of oil - no need to deep fry - and in just 5-6 minutes they are done. Perfectly crispy and crunchy, yet light and flaky on the inside.

I love a light and fresh topping for fish, so I chopped up some pineapple to add to pico de gallo I had made for the weekend, and it was the perfect accompaniment. Bright, citrus flavors with some heat - so refreshing!

Crispy Fish Sticks 
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

• 6 oz fish cut into 6 sticks (double or triple to your liking!)
• 1/2 c flour
• 2 eggs beaten and mixed with 1 Tbsp whole milk
• 1/2 c breadcrumbs and 1/2 c Panko breadcrumbs
• Seasoning: approximately 1 tsp each salt, black pepper, onion powder and chili powder 
• 3 Tbsp olive or vegetable oil (enough to generously coat the bottom of your pan)

Directions

• Set up breading station: flour in 1st bowl, eggs in second, bread crumbs mixed with seasoning in third (tip - I love using a throw away paper plate for the flour and bread crumbs - makes cleanup so easy!)
• Heat your oil in a large non-stick pan over medium-high heat
• Roll each piece of fish in flour. Shake off the excess and roll in the egg mixture followed by the breadcrumbs. Place on wire rack.
• Add the breaded fish to the pan being careful to space them out (you may need to do this in 2 batches). Cook until one side is golden brown; repeat on all sides until crispy. Transfer to the wire rack on top of paper towels.
• Serve immediately! 

Pineapple Salsa
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

You can make this in a small amount as noted below (serves 4), or you can make a large bowl of the pico (all of the ingredients below x 4, minus the pineapple) and remove some to mix with the pineapple for this recipe.

• 4 Ripe tomatoes, seeds removed and diced 
• 1/2 of a jalapeno, minced
• 1/4 of a red onion, minced
• Small handful of cilantro, chopped
• 2 tsp Kosher or sea salt
• 3 Tbsp pineapple, diced

Banana-Oat Muffins with Walnuts

Healthy, whole wheat banana muffins with oats and walnuts, sweetened only with maple syrup. 

I can't believe I haven't shared this recipe yet!!! I first made and photographed these muffins a YEAR ago, and have made them so many times since, but somehow the post sat as a draft for a quite some time. So there's no time like now to finally share these muffins with you.

Over the past year I have made several types of muffins using whole wheat flour instead of all-purpose flour and pure maple syrup instead of white sugar - Healthy Apple-Walnut-Raisin Muffins, Carrot Muffins with Walnuts and Raisins, Whole Grain Blueberry Muffins, and some Banana Chocolate Muffins that I still need to photograph and blog! All of these muffins are so yummy and healthy (you won't miss the sugar!), and are a great choice for breakfast on the go or a mid-morning snack.

One of the best things about these muffins is that it uses up those over-ripe bananas you probably have sitting on your counter. And if you are like me, you also have a bag of over-ripe bananas in your freezer. My second favorite thing is that you don't need to use a mixer at all - just your hand, a whisk, and a spoon. Super simple!

Finally, they freeze so well! I wrap each one individually in plastic wrap followed by foil, and then put them all in a freezer bag. I pull one out of the freezer at night and let it defrost in the fridge overnight, and by the time I'm going to work it is perfect to eat with my cup of tea.

Banana-Oat Muffins with Walnuts
Adapted from: Cookie and Kate

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/2 cup pure maple syrup 
• 2 large eggs at room temperature
• 3 bananas, mashed
• 1/4 cup skim milk
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 3/4 cups whole wheat flour
• 1/2 cup old-fashioned oats
• 1/2 cup chopped walnuts
• 1 tsp granulated sugar for sprinkling on top (optional)

Directions

• Preheat your oven to 325 degrees and fill your muffin tins with cupcake liners (12)
• In a large bowl, beat the oil and syrup together with a whisk. 
• Add in the eggs and beat well. 
• Stir in the mashed bananas, milk, baking soda, vanilla extract, and cinnamon.
• Add the flour, most of the oats (save some for topping) and the walnuts; mix with a spoon until just combined. 
• Divide the batter evenly between the muffin tins. Sprinkle the tops with the remaining oats and a pinch of sugar.
• Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. Remove the muffins from the tin after 5 minutes and let them cool completely before storing. Muffins will store for 2 days at room temp or 4 days in the fridge. If you plan on freezing any, freeze them on the first day for best results. 

Grandmom's Macaroni Salad

This is one of those dishes that takes me back to childhood, and now I make it often for my family. It is such a simple recipe with simple ingredients, but is one of my favorite sides for burgers, dogs, grilled chicken, or really any summer party or BBQ food.
You know those mac salads that you sometimes get at a diner in a little cup and they are all wet with way too much mayo? And they are a bit too sweet? That's not this salad.

I have a few tips to make this the best mac salad you will every try. First, you have to cook the pasta to al dente. You want it to still have a bite, so definitely rinse it with cold water as soon as you drain it. Overcooked, soft mac mixed with mayo is not what you are going for! 

I use only carrots, red onion and green pepper. It's important to dice them into the smallest dice you can get. You don't want them to stand out in the salad, but simply give flavor and some texture. 

I add my mayo in 2 steps and end up with a perfectly creamy mac salad. The first time I add it I mix it up and let it sit in the fridge for about an hour. When you take it out it will look almost dry. That's when I add the rest of the mayo and veggies. Oh - and it must be Hellman's Mayo!!!!

Finally, don't be scared to season it! Salt and pepper only, but be generous and keep tasting every time you mix. 
Timewise, this is a really quick salad to pull together. The water takes a few minutes to boil and then the pasta only takes 5 minutes to cook. During that time I chop my veggies, and then the mixing only takes a few minutes. I'll even pull this one together for a weeknight meal as long as I have an hour to let it chill in the fridge. 

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So forget those sweet, wet mac salads that have given macaroni salad a bad name and give this one a try! I guarantee it will be the one everyone asks for! 
Grandmom's Macaroni Salad
Original family recipe
Ingredients

• 1 lb macaroni/elbow noodles
• 6 Tbsp mayonnaise, separated (amount is approximate)
• 1 carrot cut into a small dice
• 1/4 red onion cut into a small dice
• 1/2 green pepper cut into a small dice
• Salt and pepper, approximately 1 Tbsp each

Directions

• Bring a pot of water to a boil. Salt it generously and then add your noodles. Cook to al dente, approximately 5 minutes. Drain and immediately rinse with cold water and drain well. Transfer noodles to a large mixing bowl.
• Add half of the mayonnaise, salt and pepper. Stir to combine, cover, and place in the fridge for one hour. 
• Add the veggies, and slowly add more mayonnaise until you get the creaminess you want - remember, you don't want it to be too wet. Continue to season with salt and pepper, tasting as you go.
• Chill until you are ready to serve, stirring before serving. 

Peanut Butter and Banana Granola Bars

I have always wanted to make my own granola bars. Something healthy, and something I can feel good about eating and giving to my daughter. You can definitely feel good about these bars, packed with real, healthy ingredients and no added sugar. 

The granola bars I made started with toasting walnuts and oats with some cinnamon. 

The glue that brings it all together is a mixture of mashed banana, peanut butter, vanilla and honey. 

For another texture, I added dried mixed fruit - raisins, cranberries, and golden raisins. 

Once everything is combined you spread it out in a baking dish lined with parchment paper. It bakes in the oven for 25 minutes. Once cool you put the dish in the fridge to set. 

I was worried that they would crumble or fall apart once I took them out but nope - look at this huge bar! I used a glass Pyrex baking dish so my bars were on the thicker side. I cut this large bar into 9 bars. For thinner bars, you could use a cookie sheet with a short edge. 

These bars are dense but very tasty and filling. They are not sweet at all so if you are looking for something like the big brand, storebought bars, you'll need to add a bunch more sugar. But if you are looking for a healthy, good for you bar with lots of textures and flavors, this is it! 
Peanut Butter and Banana Granola Bars Adapted from: Spoon University
Ingredients

• 2 cups of rolled oats
• 1 c chopped walnuts
• 1 tsp ground cinnamon
• 3 ripe bananas
• 1 Tbsp honey
• 1 c creamy, natural peanut butter
• 1/2 tsp vanilla extract
• 1/2 c mixed dried fruit (I used the raisins, golden raisins, cranberries mix from Trader Joe's)

Directions

• Preheat your oven to 350 degrees F
• Mix your oats with the nuts and cinnamon. Spread on a cookie sheet and place in the oven to toast for 12 minutes, stirring every 3 minutes.
• Mash your bananas with a fork. Mix the bananas, peanut butter, vanilla extract and honey in a saucepan over medium heat. Stir constantly until combined and warm, about 5 minutes.
• Place the oat/nut mixture in a large bowl and mix in the berries. Pour in the banana/peanut butter mixture and stir until fully combined.
• Line a baking sheet or glass baking dish (the size is up to you!) with parchment paper. Spread the granola mixture out evenly in your dish, using the back of a spatula to flatten.
• Bake for 25 minutes. Let cool completely and then place in the fridge for at least 30 minutes. 
• Remove the bars from your dish using the parchment paper ends as handles. Use a sharp knife to cut the granola into bars. 

Healthy Carrot Muffins with Raisins and Walnuts

Can I just tell you that my five year old loved these muffins so much that she ate 2 of them today? She had one before dinner (and still ate a really good dinner, somehow!) and one after as her evening snack. I'm amazed at the things this kid will eat, but I guess that is because I am constantly introducing her to new things. Seriously, I can get her to put anything in her mouth to try it once, and it usually turns into a bunch of yumming and more eating!

It is so important to me that she eat a wide variety of (mostly) healthy things. Every kid deserves some ice cream or cookies, but they shouldn't be the only things they consider to be sweet treats. Most nights I can get her to choose fruit over ice cream as a snack, she understands protein/carbs/veggies, loves a veggie packed salad, and I can only hope that she keeps making good food choices as she grows up.

Getting your kids involved in preparing food is a great way to get them to try new things, too. She helped me every step of the way with these muffins, from putting papers in the muffin tins and measuring out ingredients to cracking the eggs, chopping the walnuts and mixing everything together.

As soon as these came out of the oven and cooled for just a few minutes we shared one (well, she gave me one bite and she ate the rest). The texture was amazing - soft with juicy raisins and crunchy walnuts. The sweetness came from the carrots and maple syrup, and the cinnamon, cardamom and nutmeg added great flavor.

These are the perfect breakfast on the go, mid-morning or afternoon snack, or after dinner treat with a cup of coffee, milk or tea.

Healthy Carrot Muffins with Raisins and Walnuts
Adapted from: Cookie and Kate
Makes 16 muffins

Ingredients

• 1 3/4 c whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 2 cups peeled and grated carrots (I used one huge carrot and it was plenty, but it is probably 3 regular sized carrots)
• 1/2 c roughly chopped walnuts
• 1/2 c raisins tossed in 1 tsp whole wheat flour
• 1/3 c extra-virgin olive oil
• 1/2 c pure maple syrup
• 2 eggs, at room temperature
• 1 c plain, fat-free Greek yogurt
• 1 tsp vanilla extract
• 1 tsp sugar for sprinkling on top (optional)

Directions

• Preheat oven to 425 degrees Fahrenheit. Line muffin tins with papers or grease with butter or non-stick cooking spray
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom. Add the grated carrots, chopped walnuts and floured raisins and stir to combine.
• In a medium bowl combine the oil and maple syrup, beating together with a whisk. Add the eggs and beat well, and then add the yogurt and vanilla and mix well. 
• Pour the wet ingredients into the dry ingredients and mix with a big spoon until just combined (a few lumps are ok). 
• Divide the batter evenly between the muffin cups and sprinkle the tops of the muffins with a pinch each of sugar. 
• Bake for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tins on a cooling rack to cool. Once completely cooled, store covered for 2 days or in the fridge for up to 4 days. Original author notes that leftover muffins can be frozen for up to 3 months. 

Mini Chicken & Biscuit Dinner

A few weeks ago I made a whole roast chicken and had a ton leftover. While browsing the food pins on Pinterest, I came across an interesting recipe using leftover chicken. Now this is not a recipe typical of the type of food I make, but something about it just screamed "comfort" to me. It was a cold week and we were all a bit under the weather, so this recipe hit the spot.

The original recipe was called Incredibly Easy Chicken Broccoli Pies and is by Betty Crocker, but I changed up the ingredients. My pies tasted like Thanksgiving, and I now know what I'm going to do with all of those leftovers come November!

I had some leftover gravy which was great poured over the pies. I even think a mashed potato topping would be cute, especially for kids!


Ingredients

• Cooking spray
• 1 tsp olive oil
  
• 1 c cooked roast chicken, chopped
• 1 sm onion, diced
• 1/2 c frozen corn
• 1/2 c frozen peas
• 1/2 c frozen or cooked chopped carrots (I blanch baby carrots for my toddler every week, so I took a handful of them and chopped them up)
• 1/2 c shredded Cheddar cheese
• Salt and pepper to taste
• Any other herbs you'd like to go with the ingredients you choose; I added a touch of poultry seasoning.
  
• 1/2 c Original Bisquick mix
• 1/2 c milk
• 2 eggs

Directions

• Heat oven to 375 degrees
• Spray 12 regular sized muffin tins with cooking spray
• Heat olive oil in a saute pan; add onion and cook 3-4 minutes.
• Add chicken and veggies; stir to mix.
  
• Season with salt and pepper; remove from heat and stir in cheese.
• In a medium bowl stir together the bisquick, milk, and eggs.
  
• Fill muffin tins about 1/3 of the way with the baking mixture. Top with a spoonful of the chicken mixture.
  
• Bake about 30 minutes or until a toothpick inserted comes out clean. Let cool a few minutes before using a knife to loosen them from the tins.
  

Salisbury Steaks with Mushroom Gravy

Last week I couldn't get Salisbury Steaks off my mind...and that's really strange because I have never had them! But I knew what went into them, and I guess I was craving something comforting and with those same flavors.

My friend, the author of the blog Taste of Home Cooking, recommended this recipe - YUM! I couldn't wait to make them! I followed most of the recipe for the steaks and gravy with the exception of the types of mushrooms - I just stuck to white mushrooms. I made my simple mashed potatoes and served them with roasted broccoli.

We both LOVED them. Jon ate 2 and I just had a leftover steak for lunch. They were so easy, so simple (it's really just a hamburger with gravy and no bun), but they were the ultimate comfort food and totally hit the spot. Jon even said they were the best things I have made in a while. Sometimes it pays to keep it simple.

Ingredients

• 1 lb ground sirloin
• 1 small onion, grated or minced
• salt and pepper
• About 1-2 tbsp Worcestershire sauce
• 2 tbsp butter
• 2 tbsp flour
  
• Handful of white mushrooms (or any kind of mushrooms you like), sliced
• One 14.5 oz can of beef broth

Directions

• Mix the sirloin with salt, pepper, onion, and the Worcestershire. Form into patties. At this point I covered them and put them in the fridge until I was ready to cook.
• Heat a non-stick skillet over medium high heat.
• Add steaks; cook for 4-5 minutes per side until cooked through. Transfer to a plate and cover to keep warm.
• Add butter to the pan.
  
• Add mushrooms and saute 2-3 minutes
• Add flour and stir
• Add broth, bring to a simmer. Let simmer a few minutes to thicken. Serve gravy over the steaks.
  

Whole Grain Apple-Cinnamon Pancakes

Last year for Christmas my dad bought me the cookbook Baby Love - I was so excited to start cooking for our daughter! It's a great book in that it has purees, meals, and even a few things for mom and dad too.

One recipe I tried a few months ago was for Whole Grain Blueberry Pancakes with Flax. Making your own pancake mix is so easy that there is no reason to buy the boxed stuff. Plus, you can control what is going in to your pancakes. I loved that this one used both whole wheat flour and ground flaxseed - after eating them we all felt nicely full for a while, something that never happens eating regular pancakes (you may feel full at first, but soon after you get that shaky feeling, right?).

This past weekend I used the pancake mix I already made, but changed it up by adding apples and cinnamon - delicious!!

Ingredients for the Pancake Mix - makes enough for 3 full batches
Mix and store in an airtight container

• 3 cups of whole wheat flour
• 3 cups of all-purpose flour
• 1.5 tsp baking soda
• 1 tbsp baking powder
• 1 tbsp salt
• 2 tbsp sugar

Pancakes

• 2 c pancake mix (from above)
• 2 tbsp ground flaxseed (flax meal)
• 2 eggs
• 1 pint buttermilk
• 1/2 stick unsalted butter, melted
  
• 1 apple, shredded (I cooked the apples in a tiny bit of water in the microwave for 30 seconds just to soften them a bit)
• 1 tbsp cinnamon

Directions

• Preheat a griddle to 350 degrees
• Pour the pancake mix and flaxseed into a large bowl
• Whisk eggs in a separate bowl; add buttermilk and melted butter. Whisk again.
• Add the egg/buttermilk/butter mixture to the bowl with the pancake mix and flaxseed
• Add cinnamon and apples
• Slowly whisk together to barely combine the wet and dry ingredients. You don't want it to be smooth!
• Ladle mixture onto the griddle and cook until golden brown on both sides. When I ladle the mixture onto the griddle, I also flatten it out just a bit by swirling the mixture as the pancakes are very heavy and need to cook through without burning on the outside.
  

I just finished using up my last batch of the dry mix, but will definitely be making more to keep around. Another great thing - these pancakes freeze very well. I wrap them individually in plastic, foil, and then store in a freezer bag and then can quickly pull one out for a nice breakfast for my daughter. Enjoy!!

Toddler Friendly: Crispy Tofu Bites

What??? I want you to feed your child tofu? Yes, I do. But you don't eat it? That's ok...just don't complain about it in front of them. But maybe you should try it... you just might like it. I cook it often - here are all of my tofu recipes.

As I have mentioned before, Jon and I really want our daughter to eat everything. Jon doesn't like tofu or tomatoes, but he will never say that in front of her, and so far she likes both. And I don't eat fish, but she has tried it and likes it. I'll just never complain about it in front of her, because as soon as you do, they will want to be like you and will claim not to like things. So introduce things at a young age and they will never know otherwise!

These little tofu bites are the perfect size for little fingers, are crispy yet soft (just a little softer than a chicken nugget), and can be dipped in anything you want - I chose pizza sauce for tonight. You could also use marinara, honey mustard, ranch, or even ketchup.

I spent 5-6 minutes making these, and she ate them up! She had the most fun "dip-dip-dipping" them in the sauce before taking a bite.

Ingredients

• 1/4 block of extra firm tofu, pressed (you want to get the water out), then cut into cubes
• Bread crumbs, about 1/2 c
• Spices - I added a bit of onion powder, garlic powder, and Italian seasoning
• 1 egg
• 3 tbsp olive oil (just enough to get them crispy - you don't need to deep fry them; alternatively, you could bake them)

Directions

• Heat oil in a large nonstick skillet over high heat
  
• Mix bread crumbs with the spices
• Dip tofu in egg, then coat with bread crumb mixture
• Cook approximately 1 min per side, until golden brown. Once done, transfer to a plate lined with paper towels to drain.
  
• Let cool slightly before serving.
  

Hope your little ones enjoy these! And take a bite of one, you just may like them too!