Monday, August 11, 2008

What's For Supper Ya'll - Tapas (Kid Style!)

Since I'm into reading Fancy Nancy with my daughter these days, I'll say "Tapas is a fancy word for appetizers!"



While that's not completely true as tapas has a rich history and background originating in Spain, for us "low-maintenance" divas, we'll just think of these little treats as gourmet snacks that when combined together make a really fun and unique meal!!



In trying to find new things to feed my toddler to keep her interested and excited, I thought it would be cute to have a "tapas party"!! She loves finger foods and anything she can pick up on her own without being fed by an adult makes her really happy!



So, here are some kid-friendly tapas ideas for you:




















Now once your menu is complete, think about your accessories (i.e. frilly toothpicks, colorful plates, fruit punch served like sangria!) Your kids will love this little party put together for no other reason than to have an exciting dinner!




You may also want to put on interesting music and light candles to complete your perfect ambience!


Tapas is fun for adults, but kids would like it even more! Try it and let us know what your kids thought!


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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

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