On a quest to get your child to eat more veggies? Getting tired of the same old Meatless Monday meal? Give these a try. Trust me, you will not be disappointed and neither will your kids. Typically I need to pull out all the stops just to get my oldest to choke down a pea, but she ate these happily. After all, they are tater tots! Minus the tater anyway.
Since Maddie has begun eating food, I’ve noticed a difference between what she will eat and what Riley likes. Riley, not much into the details of things, is very happy with plain butter noodles. Maddie, on the other hand, shoves away plain noodles in disapproval. She requires a dish with much more flavor. How is a mom to keep up? This weekend I experimented with kicking up my traditional scalloped potatoes with some cayenne and garlic, and with a large casserole dish, it was easy to keep one half plain and the other flavorful. Two happy kids. One mealtime victory.
Pour half of the cheese sauce over the first layer then add a second layer of potatoes and remaining cheese sauce.
Sprinkle remaining cheese on top, and sprinkle with paprika for color.
Bake at 350 degrees uncovered for 40 minutes to an hour depending on the size of dish you used. My first try making this I my 9x9 pan was dirty, so I used a 9x13 pan, and it only took 30 minutes to cook. So, if you are pressed for time, try a bigger pan!
The first time I made this dish I wasn’t convinced. The ingredients promised potential. How can you go wrong with cheese, cornbread and sour cream? But the end product, wasn’t what I had hoped. After some thought, I realized my mistake. I had used canned chicken. Yuk. It was an effort to save time but, really, canned chicken is absolutely disgusting. This weekend I had some extra time so I tried it again with fresh chicken. I used a little bit of cajun seasoning on the chicken to give it a little bit of extra spice and it turned out just like I had hoped it would the first time. Always up for cornbread, the girls loved it too. It’s a keeper but, definitely a weekend dish since it does take some extra time and preparation.
This Tex-Mex dinner has just the right amount of kick, and it’s all in one dish!
Okay, I’m not even going to pretend like these are healthy. They are just so good and reminiscent of summer fairs! The girls and I had so much fun making them though and it was super easy. The most time consuming part was the frying but it was worth the little extra time that went into it. I served them with strawberries to make myself feel a little better about ti.
If you have toddlers, I recommend making sure there is another adult around while you fry. Hot oil is only a teachable moment at a distance! Cutting up these hot dog bites is also important with small kids.
Add egg, buttermilk, oil, and honey. Stir until thoroughly mixed. Add more buttermilk as needed for the correct consistency. The batter should be the consistency of cake batter.
Pour frying oil in a pan. I used a medium saucepan; however, the taller the pan, the better. Turn heat to medium.
Dip hot dog chunks in batter and fry. I used a spoon to transfer, although tongs would probably be easier. Place a paper towel on the plate you are using to set the corn dog bites on after frying. This will help soak up some of the excess oil.
I like salad dressing, but I don’t love it. Usually I have a craving for it, and then it sits in my refrigerator for the next six months before I even think about it again. By that point, I’m already disturbed by the fact that I have had a dairy-based dressing in my refrigerator for that long and it hasn’t gone bad. Homemade dressings are the best option for me. You can control the amount you make, and they taste fresher. This is one of my favorites. The creamy taste is balanced by a subtle taste of vinegar. Perfect.