Homemade Pedialyte

This may be a weird one to blog but I need to remember the recipe. Nugget was sick and I wanted to keep him hydrated. Whipped this up with what I found at home and he loved it. That was until a fly flew in the bottle to it's death...had there been no fly he would have finished it no problem.

I used Recipe #1 with the Mexican brand bag of jello (mango flavor).

Homemade Pedialyte Recipe #1: 

• 1/2 cup hot water
• 3 1/2 cups water
• 1/2 teaspoon salt
• 2 1/2 tablespoons sugar
• 1 teaspoon Jello gelatin powder/mix, any flavor (I used cherry)

Instructions for homemade Pedialyte: Mix salt, sugar and Jello with hot water until dissolved. Stir into 3 1/2 cups of water and serve. Refrigerate up to 3 days.

Homemade Pedialyte Recipe #2

• 4 cups water
• 1/2 teaspoon baking soda
• 3 tablespoons sugar or honey (remember that babies can’t have honey until they’re at least 1 year old)
• 1/2 teaspoon salt
• optional: 1/2 packet unsweetened Kool-Aid

Instructions: Mix all ingredients together and serve. Refrigerate up to 3 days.

Homemade Pedialyte Recipe #3

• 2 quarts water
• 1 teaspoon baking soda
• 2 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup  orange juice

Instructions: Mix all ingredients together and serve. Refrigerate up to 3 days.

Baked Zucchini Fries

These are very yummy and make a great side for anything you can dream up. They're not terribly crispy like a fry but they are tasty and make a great veggie side. I found these on http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/?m

The recipe is adapted from Cooking Classy and iFOODreal

Ingredients

• 4 zucchini, quartered lengthwise
• 1/2 cup grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoon parsley (fresh chopped or dried)

Instructions

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
• In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
• Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
• Serve immediately, garnished with parsley, if desired.

Asian Slaw with Ginger-Peanut Dressing

Oh boy! I've been wanting to make this for a while now and finally had a good majority of the ingredients. This was SO good! Very fresh, flavorful and bright. You can eat it as a side salad or add cooked chicken for a main course dish. We had this with a side of Foster Farm's orange chicken which is yummy!

via onceuponachef.com By Jennifer Segal

Servings: 6 as a side dish

Ingredients

For the Dressing

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter 
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups prepared shredded coleslaw (or use a combo of shredded green/red cabbage)
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

• Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
• Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Pizza Sauce

I have been wanting to try and make more homemade sauces. The store bought ones just aren't always that great, make way too much for the 3 of us and just aren't the flavor/ texture I want. This is a super yummy and thick pizza sauce with lots of flavor. We really loved it. You just cook it on the stove and could probably freeze it if you had extra. We used it on my zucchini pizza casserole and it was delicious!

Ingredients:
2 TBSP olive oil
1 TBSP butter
1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
1 8oz can tomato sauce
1 6oz can tomato paste
2 TBSP parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 bay leaf
1 tsp fennel seed (optional)

Directions:

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients and bring to slow simmer. Simmer for 30ish minutes (or not at all depending on your taste and time frame). Remove the bay leaf and spread the sauce on your prepared pizza dough.

via SAMS_club @Food.com

Cucumber tomato feta salad

Also from my brother-in-laws family friend. This is a super yummy and easy side salad that has a huge punch of flavor. Definitely great during BBQ season.

Cucumbers

Tomatoes

Fresh basil

Red onion

Balsamic vinegar

Olive oil

Garlic

Feta cheese crumbles 

Salt & Pepper

Roughly chop tomatoes and cucumber. Add some finely chopped red onion and basil. Squeeze in a clove of garlic and dress lightly with balsamic vinegar and olive oil. Add salt and pepper to taste and some feta.

Grilled Peaches and Figs

We had dinner at my brother-in-law's house. They had a family friend over and his wife is a caterer. She makes some delicious food and I had to write these two recipes down. These grilled peaches melt in your mouth and are such a refreshing change of pace to an overly sweet dessert.

Peaches

Figs

Vanilla

Honey (or brown sugar)

Cinnamon

Olive oil

Cut peaches and figs in half. Remove pits from peaches and brush figs and peaches lightly with olive oil on cut side Place cut side down on a hot grill. Figs go for about 2-5 minutes until soft and peaches for no longer than 15. Remove from grill and lightly glaze with mixture of vanilla, honey and cinnamon. Let sit until ready to eat. Serve with vanilla ice cream.