As a grandmom, I like to have fun activities for the kids when they are visiting. Interactive games for varied ages work well. These cute and colorful, Something Fishy matching memory game, provides hours of fun for kids while building recall, focusing and problem solving skills.Continue Reading
2 Tbs butter
1 celery stalk, chopped
3 carrots, chopped
1 medium onion, chopped
4 cups chicken broth (reduced sodium if you prefer to add your own salt)
2 large potatoes, cut into 1-inch chunks
small sprig of fresh rosemary, chopped or 1⁄4 teaspoon dried rosemary
hefty dash pepper
2 cups milk
3 tablespoons flour
1 1/2 cups ham, cooked and diced
1 Tbs. fresh parsley, chopped
In a Dutch oven or pot, melt butter over medium heat; add celery, carrot and onion and cook, stirring occasionally, for 7 minutes.
Stir in chicken broth, potatoes, rosemary and pepper. Heat to boiling; reduce heat, cover and simmer gently until potatoes are tender, stirring occasionally, about 15 minutes.
In a measuring cup or bowl, whisk together the milk and flour. Pour into the soup, whisking to combine. Gently simmer and stir 5 minutes more. Stir in ham and parsley and heat through. Adjust seasoning.
Noah and I went to breakfast one morning and later we did some cooking together.
South Jersey Hot Chefs has found its newest — and most adorable — little chef.
Noah Davidson, 9, has become the newest winner of the SJ Hot Chefs Littlest Chefs online competition with his peach trifle entry. The competition challenged children from all over South Jersey to make their favorite recipe and submit a picture of themselves with their dish.
Noah, of Barrington, won a spot on the SJ Hot Chefs Facebook page and a $100 gift certificate to Anthony’s restaurant in Haddon Heights. His dish will be featured at one of the SJ Hot Chef’s participating restaurants during Farm to Fork week.
“I’m really excited,” Noah said. “I just want to cook.”
Though the aspiring future chef is happy about his win, Noah originally had doubts about his chance of success in the competition.
“He thought he didn’t have a chance and he was so excited when he heard he won,” said Noah’s mother, Jamie Davidson. “We’re really excited.”
The winning dish, a peach trifle, comes from a family recipe. With a mix of angel food cake, custard, fresh peaches and raspberry preserves, the dish is one of Davidson’s favorite recipes to cook.
“I like it because its my mom-mom’s recipe and it looks really good,” said Noah.
Davidson’s mother said that the recipe is special because of it’s long family history. The trifle is a favorite for Davidson to cook as well as eat and is popular at holiday gatherings.
“We eat [the trifle] at holidays, particularly during Christmas,” said Jamie Davidson. “My mom has been making it since I was little. It’s so good and it looks so pretty in a dish.”
When he is not in the kitchen, Noah enjoys playing sports such as hockey and baseball. His love for cooking began when he was around six years old and has now become one of his favorite past-times.
“He has been interested in cooking for about three years,” said Jamie Davidson. “He watches all of the cooking shows with me and he likes to try every flavor.”
Sweet potatoes are a Native American plant. These tuberous roots rank very high in nutritional value. They are packed with calcium, potassium, and vitamins A and C, and have a high fiber content,
You could peel and cut the sweet potatoes and boil in water, but I think it is easier to bake them.
- Begin by scrubbing and drying the sweet potatoes.
- Arrange on a silicone or foil covered shallow baking pan.
- Apply a light mist of baking spray or rub each potato with shortening or olive oil.
- Using a sharp pairing knife, poke through the skins on the top of the potatoes.
- Bake in a preheated 400-degree oven for about 30 minutes (depending of the size) until just barely tender.
- Remove from oven and allow to cool until easy to handle.
- Make a small slit in the skin; remove and discard.
- Cut each potato into uniform slices.
- Heat a large frying pan (or two if making a large amount as I did) over medium heat.
- Melt a teaspoon of butter; add the potato slices and cook until the the edges get a nice browned edge and are tender but not mushy.
- Reduce heat; season with salt and pepper, grated nutmeg and sprinkle with brown sugar.
- Add a splash of orange juice and gently turn until brown sugar is melted and potatoes have a thin glaze.
- Transfer to a serving dish and top with snipped parsley.
Last week flew by! Jill and family were here and left for home on Friday. I did managed to gather a few photos from the week.
Jamie & Josh with their children
No, it was not warm enough for a sleeveless top but this summer/beach-loving mom cannot wait for hot weather ~ She soon put her sweater back on.
AJ and Erin went to Longwood Gardens for the day
Abbey went with Keri on a school trip this week
Brad and Jill relaxing a moment
Ryan’s birthday is earlier in April but we always celebrate here during his Easter visit
Shaela, Ryan and Brenna just being silly