Now, I’m excited to introduce our special guest, Jeff Young, the Catholic Foodie.
Jeff Young is the founder and producer of The Catholic Foodie blog and podcast, and author of Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications. Born and raised in Baton Rouge, Louisiana, Jeff has lived in New Orleans for the last 20 years. He is a friend of many of the city’s famous chefs, and co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM in Baton Rouge. Jeff is also the host of The Catholic Foodie Show on Real Life Radio that airs Monday through Friday from 1:00 to 2:00 Eastern. Jeff is a conference speaker who speaks on a wide range of topics, including Growing in Faith Around the Table, What the Bible Teaches Us about Family Meals, Practicing What We Preach: How to Live Out Our Catholic Faith Every Day, and Using Social Media in the New Evangelization. Jeff’s first book is now available from Liguori Publications, Amazon.com, Barnes & Noble, Aquinas & More, and wherever fine Catholic books are sold.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is Milk.
Here is a recipe for my “Basic Crepes.” This is a really easy recipe that anyone can use to impress their friends, family, or guests. They’ll never know how simple it was!
1 1/2 c. milk
1 c. all-purpose flour
1 tbsp. cooking oil
In a bowl, mix all ingredients together thoroughly until batter is smooth. Heat greased 6-inch skillet over low heat. Pour 1/8 c. crepe batter into pan lifting pan around to cover bottom of pan with batter. Cook only on one side until crepe is golden. Place on paper towel. Makes 16-20 crepes. You can fill the crepes with many things such as fruit, veggies, meat, or any other combination you’d like.
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. This one was a stumper. The correct answer was “Champagne Grapes.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Frozen Fruit Cup Slush.” These are simple, but yummy!
1 16 oz. can crushed pineapple
1 c. sugar
2 mashed bananas
4 c. ginger ale
Zest rinds of orange and lemon into a large bowl. Squeeze orange and lemon juice into bowl. Add remaining ingredients. Mix well. Freeze. Allow 30 minutes to serve.
This is a recipe for my “Herb and Bacon Mini Quiches.” These are perfect personal quiches that are delicious!
1/4 c. sour cream
1/4 c. milk
2 tbsp. fresh basil, chopped
2 tbsp. fresh oregano, chopped
5 slices cooked bacon, crumbled
1/4 c. Cotija cheese, crumbled
8 mini pie crusts
Preheat oven to 375 degrees. In a large bowl, beat eggs, sour cream and milk until smooth. Mix in herbs, bacon, and cheese. Pour mixture into mini pie crusts and bake for 20 minutes. Allow to cool for 6 minutes before serving. Serves 8.
Here is a fun kitchen-related craft. Today’s kitchen craft is how to make “Glowing Orange Tealight Holder.”
Lighter (with adult supervision)
Step 1: Cut an orange in half and scoop out the insides. Eat them. Yum!
Step 2: Cut a “foot” at the bottom of the orange so it does not roll around.
Step 3: Using the paring knife, with adult supervision, hand-cut a star opening at the top of the tealight
Step 4: Place a tealight inside the bottom orange half. Light the tealight.
Step 5: Place the top of the orange with the star cut-out on the base. Turn off the lights and be amazed!
That’s all for this week!
Kid Chef Eliana