A bowl of savory chili is one of my family’s favorite meals but I have to get the ingredients just right for everyone or I have a mutiny on my hands. Too spicy and my child turns her nose at it. Too bland and my husband gives me the, “you expect me to eat this look.” To keep the kitchen table at peace, I’ve found the perfect blend of spices and added a few vegetables and beans to pump up the nutrition factor. Chili can be used for more than just chili too! Add a spoonful on a potato, on a hot dog, or use for burritos – the possibilities are practically endless!

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• 1 can (15 ounces) chickpeas (garbanzo beans)
• 1 Tablespoon extra virgin olive oil
• 1 1/2 teaspoons Sriracha sauce*
• 1 teaspoon lime juice (1 lime)
• 1/2 teaspoon sea salt
• 1 Tablespoon fresh cilantro, chopped
• 1 teaspoon grated lime zest (1 lime)

Rosemary and Sea Salt Roasted Chickpeas

• 1 can (15 ounces) chickpeas (garbanzo beans)
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 1/2 Tablespoons fresh rosemary, chopped

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, sea salt, and rosemary.

Honey Roasted Chickpeas

• 1 can (15 ounces) chickpeas (garbanzo beans)
• 1 Tablespoon extra virgin olive oil
• 1 1/2 Tablespoons honey
• 1 teaspoon brown sugar
• 1/8 teaspoon sea salt

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, honey, brown sugar, and sea salt. Add chickpeas to the bowl and toss to coat.

Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.

Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

If your child is anything like mine, she loves corn dogs. And if you are anything like me you cringe at the thought of her consuming all of that fat, oil, and who knows what is really in a hot dog.

Disclaimer: I’m not going to be a hypocrite. I love a corn dog from the Texas State Fair. Oh. My. Word. Awesomeness on a stick. I mean you have to have one deep fired corn dog a year, right?

That’s why I’ve been trying to find a healthier substitute or version of a corn dog that Mia would like. After months of trying to put together a cornbread recipe that was healthier for us than the traditional oil laden recipes and finding a natural, uncured, no preservatives, antibiotic and hormone free hot dog, we were in business. The secret ingredients to these corn dog muffins are healthy low-fat buttermilk and Greek yogurt in replace of oil. Low-fat buttermilk and Greek yogurt are super healthy with probiotics, riboflavin, protein, vitamin B12, and zinc.

A savory beef hot dog wrapped in a blanket of slightly sweet cornbread make these homemade healthy mini corn dog muffins a perfect snack or lunch for everyone – not just the kiddos.

Healthy Mini Corn Dog Muffins makes 24

• Butter, room temperature, for pan
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 1/2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 3/4 cup low-fat buttermilk
• 3 Tablespoons Greek yogurt
• 1 cup frozen corn kernels
• 4 beef hot dogs, preferably natural/antibiotic and hormone free

Preheat oven to 425° F. Generously butter a 24 count mini muffin pan.

In a large bowl, combine the dry ingredients; flour, cornmeal, sugar, baking powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients; egg, buttermilk, and Greek yogurt. Mix well.

Once the wet ingredients are combined, add the corn kernels and stir.

Add the buttermilk mixture to the flour mixture and stir till just incorporated being careful to not overmix.

Spoon the batter into the muffin cups, filling the cups 3/4 full.

Next, slice the hot dogs into 1 inch segments.

Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the the tops turn golden and toothpick inserted into the muffin comes out clean.

Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

Serve with ketchup and mustard or your favorite corn dog topping. Refrigerate (for up to 3 days) or freeze any leftovers. Reheat in the microwave or oven (preferable oven or toaster oven).

You can’t ever beat a Fletcher’s corn dog from the fair but you can come pretty close without the worry of what you are putting on your child’s lunch plate. Enjoy.

I don’t know what it is about kids and dip. I swear sometimes I should put my daughter’s dinner in the blender when she’s being picky and serve it as a dip and maybe then she would eat it. Here’s a simple, quick and tasty treat for everyone. White bean spinach dip is the perfect healthy, finger food for baby (from 8 to 10 months), school lunch, after school snack, or elegant enough to serve at a party.

White Bean Spinach Dip  makes 1 1/2 cups

• 1 can (16oz) white (great northern) beans
• 1 cup packed baby spinach
• 1/4 cup Parmesan cheese, freshly grated
• 3 Tbs extra virgin olive oil
• 1/2 Tbs rosemary, fresh or 1 tsp dried
• 1 tsp lemon juice*
• 1/4 tsp sea salt

It’s hot here! Have I said that already? It’s so hot that this sorbet melted halfway into shooting it. Ok, yes I had a chicken pot pie in the oven that made the already hot kitchen 1500°F but it was well worth it. I do not own an ice cream maker. I wish I did but I would have no where to put it in this tiny kitchen. So I had to come up with a more simplified version to make an icy treat to help cool us down. It was a certain success as I turned to look at Mia and she had gobbled it up in one bite and screamed for more. Strawberry Peach Sorbet is a simple sweet refreshing treat to make with the kids to beat the summer heat. Look below for an adult version. wink wink.

Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)

• 1 pint strawberries, organic if possible
• 2 medium peaches, organic if possible
• 2 to 4 Tbs pure honey, amount will depend on how ripe your fruit is
• 3/4 cup peach nectar

Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. I like to leave the skin in the peaches for a little extra nutrition. Get it where you can, right? Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.

Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best. Keeping it real here. I just can’t pour like Martha Stewart. It got a little messy.

When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency. Note that it was 1500°F in my kitchen this day and Mia could not wait a full 5 hours to allow the cubes to frreeze thoroughly so they were a little on the mushy side.

Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.

Scoop into a serving dish and garnish with a strawberry slice or a mint leaf. A perfectly easy cool down indulgence to beat those summer blues.

I’ll see y’all later. I’m going to go make some more. Maybe with mangoes this time.

There’s nothing better than taking a bite of slightly sweet and toasty homemade granola to drown out the bickering between a dog and a two year old little girl. Yes, they bicker. No, I didn’t realize adopting a 60 pound lab meant adopting a another toddler and yes, I’m considering never having anymore children because my hair is quickly turning grey. There’s also the possibility of me entering a psych ward soon. But for now I have the crunchy bites of heaven covered with milk to save my sanity and make me smile when I realize that my once white dog is now neon blue and a beheaded Barbie rolls under neath my feet.

Dried Cherry Coconut Granola makes 10 cups

• 4 cups oats
• 2 cups almonds
• 2 cups raw shredded or flaked coconut
• 1 1/2 cups dried sweet or bing cherries, pitted
• 1/2 cup virgin coconut oil*
• 1/2 cup honey
• 2 Tbs pure maple syrup

*the low down on virgin coconut oil, in case you were wondering: Virgin coconut oil is one of the safest oils to cook with. It does not contain trans fatty acids and does not break down. Coconut oil is known as the “energy fat” and is favoured by dieters, athletes, and body builders. It is slightly lower in calories than most other fats and oils and is processed in the liver and converted directly into energy unlike most oils. So, in conclusion it’s pretty healthy.

Preheat oven to 300° F.

With a sharp knife, coarsely chop almonds. If you have little kiddos like I, you might want to chop the almonds in pieces they can handle.

In a large bowl, combine oats, chopped almonds, shredded coconut, and cherries. I like to chop the cherries a bit so that Mia can eat them easier. Warning: little hands find their way into this recipe fast. Dried Cherries may be irresistible to some. Proceed with caution.

In a small bowl or measuring cup combine coconut oil, honey, and maple syrup. Mix well.

Pour the coconut oil/honey/syrup mix into the oats and stir well until combined.

Spread evenly on a large baking sheet (11″x17″) and place in the oven. Bake for 30 minutes, stirring occasionally, until the oats are golden.

Allow to cool completely before serving or storing. Store in an air-tight container.

Perfect on cherry Greek yogurt. Have you noticed I’m addicted to Greek Yogurt lately?

I’m going to make this short and sweet. This recipe is pretty flippin’ delicious and super quick and easy to make. For years I’ve been making a smaller appetizer version of this using wonton wrappers and it wasn’t until recently that we started using the same technique to make a healthy baked “egg roll” for dinner. This one is definitely Mia, aka 2 year old, approved.

Baked Chicken Spinach & Artichoke Egg Roll makes 12

• 2 cups baby spinach
• 1 1/2 cup cooked chicken
• 1 cup artichoke hearts (about 10 hearts, I use frozen and thawed)
• 1 cup fontina or mozzarella cheese, shredded
• 1 Tbs dried Italian herb mix*
• 1/4 tsp sea salt
• 3 Tbs strained Greek Yogurt (I use Fage)
• 12 egg roll wrappers
• 2 Tbs water
• marinara for dipping

* Italian herb mix = 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried rosemary or any store bought mix will do

Preheat oven to 400°F.

Finely chop spinach and place in a large bowl.

Strain all water from frozen or canned artichokes, chop and place in the same bowl as the spinach.

I LOVE roasted chicken, don’t you! This is a great way to use leftovers of a chicken you roasted yourself or a store bought rotisserie chicken. Dice cooked chicken in small pieces and place in the bowl.

Place the cheese, herbs, and salt in the bowl with the chicken spinach and artichokes. Stir to combine.

Now add the Greek yogurt. We use the 2% Fage yogurt but if you would rather something more decedent you may substitute with mascarpone cheese. Stir well to combine.

On a flat surface, lay out the egg roll wrappers with a point facing you making a diamond shape. Place two heaping spoonfuls of the chicken, spinach, and artichoke mixture at the lower point of the wrapper.

Fold the lower point over the filling.

Next, roll the egg roll towards the upper point

…and then fold both sides of the egg roll wrapper inward.

Finally, pour water into a small bowl. Dip your finger in the water and spread on the remaining point of the egg roll wrapper.

Fold the final point over onto the egg roll to seal. Now you have an egg roll ready for cooking! Place on a baking sheet lined with parchment paper and spray the rolls lightly with cooking spray (like PAM). Place in the oven and bake for 12 to 15 minutes until golden.

Allow to cool and serve with marinara on the side. Simple, delicious, and healthy, baked egg rolls are a perfect food for the whole family and an easy meal for kids to make.

You can find numerous recipes for fruit leather on the internet. It’s been around forever. The best thing about this simple treat is that if you make it at home you don’t need chemical preservatives, you can control the amount of sugar, and best of all you can be as creative as you want to be. I have yet to see strawberry basil fruit leather and after tasting it we are all missing out! The sweetness of the strawberries and the fresh almost licorice taste of the basil makes a unique and amazingly flavorful treat for everyone! I’ve got many different flavor combos to share with you in the near future. So watch out!

Strawberry Basil Fruit Leather

• 1 1/2 pound strawberries
• 1 cup fresh basil (about 40 leaves)
• 1/2 cup sugar
• 1 Tbs lemon juice

Combine all ingredients in a food processor and puree for 1 minute until smooth. If you don’t have a food processor you can finely chop the basil and add everything in a saucepan. Cook for 5 to 10 minutes until the strawberries are soft and mash until smooth with a potato masher.

Pour the puree into a pot or saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.

Line a 17″x 11″  baking sheet with parchment paper and pour the puree onto it. Spread out evenly with a spatula, leaving a half inch of parchment paper on all sides.

Place in a 170°F oven for 6 hours (or 120°F for 8 to 10 hours) until the puree is shinny and no longer wet and supper sticky. Allow to cool.

Once cool, remove from the pan with the paper intact. Roll tightly and cut into sections with a sharp knife. Serve and watch the smiles. Store in a plastic bag or air-tight container in the pantry for up to 3 months.

They don’t last long in this house.

When I arrived home from a fantastic trip to San Francisco there was a brand new B0n Appétit sitting ever so patently in the mailbox. The unpacking would have to wait. Magazine reading always comes first, right? Ever since we left the airport I have been racking my brain to come up with new recipes based on the fresh seasonal foods I had on the west coast. With rhubarb season starting I was baffled about how to even attempt to use this fruit, vegetable, plant…uh, what is this red stalk thingy anyway? (upon further research I found it’s an ornamental vegetable for those of you who were wondering) And when I opened my favorite mag my questions were answered as there was a beautiful photo of a Rhubarb Fool from a previous issue. I immediately went to the store and grabbed me some rhubarb and got to cooking.

Can you believe I’ve never actually eaten a rhubarb! For some reason I was raised thinking they were poisonous and should only be eaten cooked down in a pie. Imagine how I freaked out when I turned around to see Mia, my two year, old chomping down on a stalk right out of the bag! I panicked, grabbed my phone to call poison control and then thought, why would they sell poisonous produce at the grocery store? My blonde moment slowly started to fade as I put down the phone and checked the Internet for a little research. Ok, so now I feel like an idiot. Rhubarb is not poisonous at all, just a little sour. Am I the only one who thought this? This is just going to have to go down in the “Blonde Moments of Meredith Book” right next to the chapter, “People don’t actually work underground changing the traffic signals, it’s done electronically.” Granted that chapter was written when I was young although I would rather not mention how old I was when I figured that one out.

This Rhubarb and Blackberry Yogurt Fool is a healthier adaption of the traditional Rhubarb Fool featured in Bon Appétit but just as delicious. A little tart but rightfully sweet this little treat disappeared fast and will be returning frequently in this house! If you are looking for a quick and easy way to use rhubarb for your family, try this today! This one is Mia approved.

Rhubarb and Blackberry Yogurt Fool serves 2
adapted from Bon Appétit April 1995

• 8 ounces fresh rhubarb stalks, trimmed, or 8 ounces frozen and thawed
• 1/4 cup sugar
• 4 tablespoons orange juice
• 1/2 tsp orange zest
• 2 tablespoons Grand Marnier, optional
• 1/2 cup blackberries, organic if possible
• 1 cup low-fat plain Greek yogurt, organic if possible (for an even sweeter version use vanilla greek yogurt)

Cut rhubarb crosswise into 1/2-inch slices and place in a saucepan.

Add orange juice and zest.

Uh, yeah you don’t have to do this particular step but by all means if you want to suck the orange dry be my guest.

Add sugar to the rhubarb and juice.

Cook over medium-low heat, stirring until sugar dissolves. Add blackberries and cook for 5 minutes or until the rhubarb has softened. Turn off heat.

Stir in the Grand Marnier. Transfer to a bowl and refrigerate until cold, about 15 minutes. NOTE: If you are making this for your children, add the Grand Marnier at the same time that you add the blackberries. This will give the alcohol enough time to cook out or you can leave it out all together.

To serve, add 1/4 cup of yogurt to the bottom of a cup or bowl. Top with 1/4 cup of rhubarb mixture and then place 1/4 cup yogurt on top of that. With a knife swirl yogurt and rhubarb together.

Serve and watch it disappear fast!

I can’t describe in words how good and fresh this is but maybe this picture can help you understand. Rhubarb = Awesomeness.

This post is dedicated to my little brother that is currently stationed in Afghanistan and who’s proven theory in life is that everything tastes better on a “steeeek.” Sorry, it’s an inside joke.

I saw these many years ago in a little bakery in Dallas and the idea has stuck in my head since then. It wasn’t until this past weekend when we were spending time at the ranch that I remembered these little delights. My mother-in-law had taken Mia to the neighboring ranch for a visit and upon their return my 2 year-old little girl had a new word, bue-bery-pie. I didn’t have to decipher what she was saying because the evidence of her new found word was smeared all over her face. And that’s when I remembered, pie on a stick and jumped in the kitchen when we returned home.

Buttery, flaky, sweet, and perfect for those little hands without a huge bue-berry-pie mess.

Blueberry Pie Sticks makes 15

• 1 cup fresh blueberries, organic if possible
• 1/3 cup sugar
• 1 Tbs cornstarch
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp lemon juice
• pinch kosher salt
• 2 store bought pie dough crusts for a 9″ pie
• flour, for dusting
• 1 egg white
• 15 lollipop sticks

Preheat oven 375°F.

In a bowl, combine blueberries, sugar, cornstarch, cinnamon, vanilla extract, lemon juice and salt. Stir well and set aside.

Dust a clean work surface with flour and roll out one pie dough crust. With a size-able cookie cutter, about 2″ to 4″ in diameter, press into the dough and cut out a shape in the dough. Make sure for every shape you cut that you have one to match. Each “pie on a stick” uses two pie crust shapes. Place on an ungreased baking sheet lined with parchment paper if you have any. By the way, will someone remind me to please go to Gourmet Gallery and grab some parchment paper please! I keep forgetting.

Repeat with the other pie crust dough. You will have to gather, roll, and cut with the cookie cutter a couple of times to use all of the dough.

Place the lollipop sticks into the center of each piece of pie crust dough on the baking sheet.

Place a small teaspoon of the blueberry mixture into the center.

Top with a matching pie crust and crimp the edges with a fork or a lollipop stick making sure all edges are sealed. Brush with top of the pie crust with egg white.

Place in the oven and bake for 12 to 15 minutes until the the crust is golden. Once finished, remove from the oven and allow to cool on a wire rack.

It’s like a little bite of blueberry awesomeness. I can’t wait to make more with many different fillings and before you ask, I’m sure you can use store-bought pie filling. I didn’t because I didn’t want all of the excess sugar and corn syrup that those tend to have but if I was in a hurry and wanted to make these for a party I might try it. If you do though, be careful about how much “syrup” from the pie filling that you add to avoid leakage.

num, num, num, num, num, num! Pie on a stick is awesome and I almost ate them all! Thankfully, it was my neighbor’s birthday and I gave the majority to him.

Mia approved.