Monday Munchies: Pina Colada Fruit Salad

Posted on April 25, 2011 by Jamie

I threw this fruit salad (recipe originally from one of my MoM friends, Tenille) together on Friday morning, thinking it would be a tasty treat for us over Easter weekend. Bo and Clara weren’t fans (Bo thought the coconut was cheese and didn’t like that… apparently he doesn’t like coconut right now), but Anna loved it. She loved it so much that she put her whole hand in the syrupy-juice that was left on her plate, splashed around in it a bit, and then licked her hand thoroughly. Let’s just say I think she’s still sticky…

I think it is mighty tasty and a great spring/summer fruit salad. This recipe makes a huge batch and would be perfect for a cookout! The secret ingredient is the almond extract! 🙂

Pina Colada Fruit Salad

1 – 16 oz can pineapple chunks (or fresh pineapple, cubed)
1.5 cups green grapes
1.5 cups purple grapes
1.5 cups strawberries
1.5 cups blueberries
1/2 cup raspberries
1 can non-alcoholic pina colada mix, thawed
1/2 cup orange juice
1/4 cup sugar (can substitute agave, honey, or splenda – however, the pina colada mix does have sugar)
1/4 tsp. almond extract
1/4 tsp. coconut extract
1/4 cup coconut flakes (optional)

In a large bowl, quarter strawberries and grapes. In a separate bowl, combine pina colada mix, orange juice, sugar, and extracts. Pour over fruit and combine. Sprinkle with coconut flakes. Delish.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: 5th Blogoversary Angel Food Cake with Berry Compote

Posted on April 18, 2011 by Jamie

In honor of my 5th blogoversary, I decided this week’s recipe should be celebratory, and what better way to celebrate then with cake. I chose Angel Food because it is the lightest cake I could think of and we’re trying to eat better here at Chez Sticky Feet.

My laptop decided to die over the weekend and my long-winded ramble reflecting my 5 years of blogging died with it. Suffice it t to say, I’m mourning my beloved computer, but still can’t believe that I’ve been blogging for 5 years. In many ways it feels like I just typed my first post yesterday.

I took this cake to a friend’s house on Friday evening for dinner. She and I enjoyed it, Anna ate a few bites, and Clara threw her piece across the table (always nice when you’re dining at someone else’s house!), Bo was too busy playing to try a piece. It’s a delicious cake and kudos to my friend, Jenny, for many of the helpful hints that are provided in this recipe.

Angel Food Cake with Berry Compote

1 ½ cups powdered sugar
1 cup cake flour
1 ½ cups egg whites (12)
1 ½ teaspoons cream of tartar
1 cup granulated sugar
1 ½ teaspoons vanilla
½ teaspoon almond extract
¼ teaspoon salt

Separate eggs – put egg whites in metal bowl and allow to warm for at least ½ an hour.

Move oven rack to lowest position, heat oven to 375.

Mix powdered sugar and flour, set aside. Beat egg whites and cream of tarter in large metal bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.

Sprinkle sugar-flour mixture, ¼ cup at a time over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan. Cut gently through batter with metal knife or spatula to remove bubbles.

Bake 30 to 35 minutes until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours until cake is completely cool. Loosen side of cake with knife to remove from pan.

For the berry compote, combine one 16 oz. bag of frozen mixed berries (raspberries, blackberries, and blueberries) with 1/2 cup sugar. Bring to a boil until thickened. Spoon over cake to serve.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Tomato Risotto

Posted on April 11, 2011 by Jamie

I made this for dinner last Sunday, after we’d spent the afternoon playing outside. Pardon the girls stringy hair – they were ready for a bath!! Mike and I ate this too and I thought it was quite tasty. When I make it again, I think it would be a great side dish for meatballs.

All three of my kiddos lapped this up in no time. Definitely a keeper recipe at our house!

Tomato Risotto

2 Tbsp. unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
28 oz. can crushed tomatoes
2 cups vegetable stock
2 Tbsp. Italian Seasoning
1/2 cup Parmesan, grated

Preheat oven to 350. In a dutch oven, melt butter over medium heat. Add the onion and rice and saute until the onion is opaque and the rice is golden. Add crushed tomatoes, stock, and Italian seasoning and bring to a simmer. Place in the oven, uncovered, for 20 minutes. Stir and return to oven for an additional 15 minutes. Remove from oven and stir in the Parmesan.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Asparagus “Fries”

Posted on April 4, 2011 by Jamie

I tried three new recipes one evening last week. I must have been in the mood for Parmesan as all of these recipes have grated Parmesan in them.

The fish recipe is from my friend Lauren’s husband’s blog – Parmesan Crusted Fish – I used tilapia. Lauren was a county fair queen and is still one of the sweetest people I’ve ever met. Her smile lights up a room instantly. Both she and her husband recently started food blogging and I’ve been trying many of their recipes. They are great!!

The pasta is Orzo with Parmesan and Basil that I found on Tasty Kitchen and the Asparagus Fries were inspired by another recipe I printed recently, but now I can’t find the site! (If it’s you, send me an email and I’ll add a link!)

Mike and I had this for dinner after the kiddos went to bed, and I liked the asparagus fries so much that there were not any leftovers. Mike ate one of them (he isn’t an asparagus fan) but did say, “It’s actually good. It doesn’t taste like asparagus at all.” The kids did eat leftover orzo and fish and liked them both. 🙂

Asparagus “Fries”

1 bunch asparagus
2 egg whites
1 cup panko crumbs
1/4 cup flour
1/4 cup Parmesan cheese, finely grated
Salt and Pepper

Preheat oven to 425. Lay a wire rack on a baking sheet and coat with nonstick spray. Cut the ends of each asparagus spear. Lightly beat the eggs and place on a shallow dish or plate. Combine the other ingredients on another shallow dish or plate. Coat each asparagus spear in egg whites, then lay in the panko mixture and throughly cover. Lay each spear on the wire rack. Bake for 15 minutes, until golden and crispy.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!