Children's Book Review: Tub Toys

Tub Toys
Written by:  Terry Miller Shannon & Timothy Warner
Illustrated by: Lee Calderon
Published by: Tricycle Press, 2002
32 pages

from goodreads.com:
The water's running, bubbles bubbling, time to grab some toys. One duck, two trucks, three bottles...how much can a tub hold? Even the bath-shy will relish the rambunctious rhymes in this ballad of a bubble-loving bather and his over-the-top attempts to assemble his army of toys. Good to the last -- surprise -- drop.

-- Perfect for luring hesitant bathers to the bath

-- Promising first-time illustrator
 
* Who doesn't love tub time?!  Ummm, me??!!  The kids love when daddy oversees bath time because, well, he actually lets them take a bath!  Me, I'm all about business.  Get 'em in, get 'em clean, and get 'em out!  Of course, this is weeknights after getting my daughter to finish her homework and before I attempt to get dinner on the table in a timely manner.  So, my kids probably found this book a little hard to relate to.  This was a cute story, told in rhyme, about a little boy getting ready to take a bath.  Somehow, more and more toys keep getting added to the tub.  For a first time illustrator, Lee Calderon has done a great job of creating bright, engaging pictures.  The kids were laughing at the picture of the boy's nude behind, because of course, aren't butts funny?!! Overall, a cute story about a part of the day that (most!) kids can relate to!
 
Family Rating: 1 thumb up.

The Weekend Chef: Not Sure What Collard Greens are Supposed to Taste Like, Collard Greens

To go with the Fried Chicken (see yesterday's post) The Weekend Chef decided to make collard greens.  He wanted to go with a "Southern" theme and they were on sale when he was looking through the weekly grocery circular when deciding on what to make.  I have to say, never having eaten them before I was kind of impressed!  They came out tasty, with just a hint of spice.  Both kids tried some without fighting us, though they didn't like it.  My son commented, "it tastes like the little green balls" (brussel sprouts!)!

Not Sure What Collard Greens are Supposed to Taste Like Collard Greens
Recipe by The Weekend Chef

Ingredients:
1 lb. collard greens, washed and chopped approximately 2 inches wide
1/2 lb. bacon
2 cups chicken broth
1 cup water
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon Frank's red hot sauce (or other pepper sauce)


Directions:
1.  In a Dutch Oven cook bacon on low for approximately 10 minutes (you don't want it crispy, just cooked through).

2.  Turn heat up to medium and add collard greens, cooking until wilted, approximately 4-5 minutes.

3.  Add chicken broth and water. Season with the black pepper, garlic powder, and pepper sauce.   Bring to a boil and then turn back to low, cover, and simmer for 40-45 minutes.

4.  Drain from cooking liquid and serve.

Family Rating: 1 thumb up.

The Weekend Chef: Fried Chicken

The Weekend Chef, a.k.a. my husband, is a big fan of Alton Brown and has probably seen every episode of Good Eats!  He's made this Fried Chicken recipe a couple of other times and the family loves it.  He keeps a bag of the chicken seasoning in our spice cabinet, so it's all ready for when he wants to use it. He'll serve the chicken in different ways though.  This time he served it with waffles and collard greens.  Another time he served it with biscuits and gravy.  Regardless, it's his go-to fried chicken recipe.  It's great because my son enjoys eating "chicken on the bone" and of course we all love the fried crunchy bits.  Yum!

 Fried Chicken
foodnetwork.com - courtesy of Alton Brown

Ingredients:
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions:
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan.  Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.


Family Rating: 2 thumbs up!

Children's Book Review: Trust Me, Jack's Beanstalk Stinks!

Trust Me, Jack's Beanstalk Stinks!:  The Story of Jack and The Beanstalk as Told by the Giant
Written by:  Eric Braun
Illustrated by:  Cristian Bernardini
Published by: Picture Window Books, 2012

* We recently read the classic version of Jack and The Beanstalk as a family.  I saw this book and put it on hold at the library.  I think it's nice for the kids to see that there's always "another side to the story."  Told from the Giant's perspective he tells his side of the story, where Jack tricks his way into his house and steals his things.  I enjoyed the names of the Giant's meals ("Kiddie Kasserole" and "Little Dude Stew").  The kids seemed interested in the book and we'll definitely be checking out the rest in the series.  It's a fun take on a classic tale.

Family Rating: 1 thumb up. 

Children's Book Review: The Underpants Zoo

The Underpants Zoo
Written and Illustrated by:  Brian Sendelbach
Published by: Orchard Books, 2011
32 pages

from goodreads.com:
Briefly speaking -- a hysterical picture book about animals in their underpants!"There's a new zoo in town,and here's what I've heard . . .THE UNDERPANTS ZOO is completely absurd."What kind of underpants does a lion wear? What about an elephant? The answers to these questions will have readers laughing and turning the page to find out more! Bestselling illustrator Brian Sendelbach has created a wonderfully funny and wacky world that will charm readers of all ages.

* Just from the title of this book I knew it would have my kids laughing.  Told in rhyming text, this story is a silly tale about animals at a zoo that wear underpants!  The illustrations definitely help add to the silliness! While the story itself doesn't really go anywhere, it's just a fun book to read aloud.

Family Rating: 1 thumb up.

Chocolate Chip Cherry Muffins

I'm always looking for new muffin recipes.  They are a breakfast staple in my house!  Once a week I give my kids a muffin, with a yogurt, and some fruit for breakfast.  I found these and have been eyeing them for awhile. 

My son takes a weekly "Cook and a Book" class where the teacher reads a children's picture book and then they cook/make a related food.  Last week they made buttermilk pancakes making homemade buttermilk using vinegar and regular milk!  I learn something new every day!  Boy has my cooking changed with this new tidbit of info!  I didn't make recipes that called for small amounts of buttermilk because it was expensive and I hated only using a little bit.  Well, now that I can make homemade buttermilk....watch out!  So, this little aside was to tell you that I used homemade buttermilk in this recipe!

These were super easy to make!  I mean, one bowl, easy!  The kids helped me make these and of course we had to try one as soon as they came out of the oven!  Delicious!

Chocolate Chip Cherry Muffins

blog: Frugal Antics Of a Harried Homemaker

Ingredients:
1 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 egg
1/2 cup oil
2/3-3/4 cup buttermilk
1/2 cup milk chocolate chips
1/2 cup dried cherries

Directions:
In a bowl, combine the dry ingredients, including the sugar. Add the egg and oil and enough buttermilk to make a smooth, thick batter. Fold in the chips and cherries. Bake in a greased muffin tin 350 degrees for 25 minutes or until mostly golden brown. (The buttermilk keeps the muffins on the pale side).
 
Family Rating: 2 thumbs up!

Pork Chops with Hoisin-Molasses Barbecue Sauce

I hate when I buy an ingredient, usually a sauce or condiment, for a recipe and then have it sitting in my refrigerator and it's never used again.  Molasses is usually one of those ingredients, so I was very happy to find this recipe. My only criticism was that the sauce was a little on the sweet side. Not only did it taste good but it was also super fast and easy.  It was perfect for a busy weeknight dinner. 

Pork Chops with Hoisin-Molasses Barbecue Sauce
Recipe adapted from Cooking Light, March 2008

Ingredients:
3 tablespoons sugar
1 tablespoon molasses
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 garlic cloves, minced
Cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
6 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
3 cups hot cooked white rice

Directions:
1. Combine sugar and molasses in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally. Stir in hoisin, vinegar, 1 tablespoon soy sauce, and garlic; bring to a boil. Cook 5 minutes or until slightly thickened, stirring frequently. Remove from heat and keep warm.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook for 2 minutes on each side or until done. Add pork to hoisin mixture, turning to coat. Serve with rice.

Family Rating: 1 thumb up.