Kody O'Bear & Company

Adventures for Kids for All Ages

Caribbean Honey-Spiced Chicken with Mango

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Caribbean Honey-Spiced Chicken with Mango

Ingredients

  • 1/4 cup Honey
  • 1/4 cup Fresh lemon juice
  • 1 tsp Freshly grated lemon peel
  • 1 Ripe mango, peeled and diced
  • 1 small Onion, peeled and quartered
  • 2 Fresh jalapeno peppers, halved and seeded
  • 2 tsp Paprika
  • 2 tsp Vegetable oil
  • 1-1/2 tsp Garlic salt
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Freshly ground black pepper
  • 1/2 tsp Ground allspice
  • 4 Boneless, skinless chicken breast halves
  • 1 tbsp Vegetable oil

Instructions

  • In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Pumpkin Chili

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Pumpkin Chili

Ingredients

  • 1 pound Extra lean ground beef or turkey
  • 1 small Onion, chopped
  • 1 can Diced tomatoes (14-1/2 ounces)
  • 1 can Kidney beans, undrained (16 ounces)
  • 1 packet Mild chili seasoning mix (1.25 ounces)
  • 1/2 cup Canned pumpkin
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Brown sugar, packed

Instructions

  • In a large saucepan over medium-high heat, brown meat until no longer pink. Add onions and continue cooking until softened, 2-3 minutes. Drain juices. Add the remaining ingredients and stir well to mix. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add water or beef broth if a thinner chili is desired. Serve with warmed or toasted whole wheat bread.

Kody O’Bear’s Pumpkin Pie Pudding

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Kody O’Bear’s Pumpkin Pie Pudding

Ingredients

  • 1 can Pumpkin (15 oz)
  • 1 cup Powdered Sugar
  • 1 8 oz Cream cheese…soften to room temperature
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • 1 tsp Nutmeg
  • 2 tbsp Cool whip, regular or light

Instructions

  • Beat with mixer until smooth then put into pie dish and put in refrigerator for at least 1 hour to firm.
    Remove and top with cool whip. Add graham cookies or celery to side if desired.

Spring Pasta

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Spring Pasta

Ingredients

  • 1 lb Dried fettuccine (Adults= 1 cup of cooked pasta + ½ cup of sauce. Kids ages 2 to 11 = ¼ to ½ cup of cooked pasta + ¼ to ½ cup of sauce, depending on child’s age, size and activity level)
  • 1 cups Homemade tomato sauce
  • 8 oz Asparagus stalks
  • Few basil leaves
  • Extra-virgin olive oil
  • parmesan cheese

Instructions

  • Cook 1 lb dried fettuccine in a large pot of salted boiling water according to package directions.Meanwhile, reheat 4 cups of homemade tomato sauce in a medium saucepan over medium heat.Snap the woody ends of a bunch (about 8 oz) of asparagus stalks and discard.Slice the stalks finely with a knife (or use a food processor), leaving the tips whole.Add the sliced asparagus and the tips to the sauce and simmer for about 1 minute, then remove from the heat and stir in a few fresh basil leaves, if handy.By now your pasta should be cooked.Save a cup of cooking water before draining the pasta.Quickly add the fettuccine to your sauce and toss, adding splashes of pasta water as needed to loosen sauce.Serve with a drizzle of extra-virgin olive oil and a grating of fresh parmesan cheese.

Irish Parsnip and Apple Soup

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Irish Parsnip and Apple Soup

Servings: 6
Author: By Chef Jim Coleman

Ingredients

  • 1 tbsp Butter
  • 1 pound Parsnips, thinly sliced
  • 1 pound Apples, peeled/cored/sliced
  • 1 Leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
  • 1 Chopped onion
  • 2 tsp Curry powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Cardamom seeds
  • 1 large crushed garlic clove
  • 2-1/2 to 3 cups Chicken broth
  • 1 cup Apple cider or juice
  • 1/2 cup Cup cream
  • Salt & pepper
  • chopped chives

Instructions

  • 1. Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions.
    2. Sauté for 2 to 3 minutes. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
    3. Add the stock. Cover and simmer gently for 20 to 30 minutes, or until the parsnips are quite soft.
    4. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.
    5.  Serve garnished with chopped chives.

Corn Cheeseburgers

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Corn Cheeseburgers

Ready in 20 minutes.
Servings: 4

Ingredients

  • 1 lb Ground beef
  • 1 ear corn
  • 2 tsp Cumin
  • Your favorite cheese
  • Tomatoes and avocados
  • Salt & pepper

Instructions

  • Combine 1 lb ground beef, kernels cut from 1 ear of corn, 2tsp cumin, and salt and pepper. Form into four 3/4-inch-thick patties. Grill 3 minutes on both sides, then add a slice of your favorite cheese (so it begins to melt) and remove from grill. Build burgers topped with condiments and sliced tomatoes and avocado’s
    *GET THE KIDS IN ON THE ACTION, They can take orders, then build burgers to everyone’s liking.

Steak Salad

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Steak Salad

Ready in 30 minutes.
Servings: 4

Ingredients

  • 2 hearts of romaine
  • Oil, Salt & Pepper
  • 1 lb Skirt steak
  • 1 pint Quartered cherry tomatos
  • 2 ears Corn
  • 1 Sliced avocado
  • Your favorite dressing

Instructions

  • Heat grill on high. Cut 2 hearts of romaine in half lengthwise, drizzle with oil, and add salt and pepper.Grill cut side down, 1 to 2 minutes, until grill marks appear.Remove and roughly chop.Season 1 lb skirt steak with salt and pepper, and grill about 2 minutes per side.Remove from heat and let rest 5 minutes, then slice thinly across the grain.Toss romaine, 1 pint quartered cherry tomatos, kernels cut from 2 ears of corn, and your favorite dressing.Divide salad among 4 plates and top with steak and 1/4 of a sliced avocado.
    ( PICKY-EATER PLEASER , Serve the components they like in a divided toddler plate, with the dressing as a dip.)

Chicken Lollipops

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Chicken Lollipops

Servings: 4
Author: Melissa D'Arabian

Equipment

  •  bamboo skewers,   medium bowl, cookie sheet,

Ingredients

  • 2 boneless, skinless chicken breast halves
  • 1 tbsp  olive oil
  • 1/2  lemon
  • 2 tbsp barbecue sauce
  • salt & pepper
  • fat-free ranch dressing
  • 1/4 tbsp chili powder

Instructions

  • Preheat oven to 400’F. Cut 2 boneless, skinless chicken breast halves into 6 equal pieces. In a medium bowl, combine 1 Tbsp olive oil, juice from ½ lemon, 2 Tbsp barbecue sauce, and salt and pepper to taste, then toss with chicken until coated. Marinate for 15 minutes, then bake on a cookie sheet for 15 minutes, turning chicken once at 7 minutes. After the chicken is cooked, spear each piece with a bamboo skewer or lollipop stick (found at crafts stores). Make a dip mixing ¼ fat-free ranch dressing with ¼ tsp chili powder. Enjoy!

No Bake Oatmeal & Banana Muffins

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No Bake Oatmeal & Banana Muffins

Equipment

  • Bowl, Spoon, Fork, Muffin Tin

Ingredients

  • 1/2 cup Shredded Coconut
  • 1 & 1/2 cup Instant Oatmeal
  • 1/3 cup Strawberry Preserves
  • 1 sliced Ripe Banana
  • 1/3 cup Raisins
  • 1/2 tbsp Almond Butter
  • Sliced Strawberries

Instructions

  • Mash the banana in a bowl with a spoon or fork, Add the shredded coconut, strawberry preserves, instant oatmeal and raisins. Mix and set aside. Using a non-stick spray, spray muffin tins. Scoop oatmeal-banana mixture into each muffin tin. Fill the muffin tins to the top with the mixture. Using a spoon, place a dollop of the almond butter on top of each muffin. Garnish each muffin with a sliced of strawberry. they are best if you refrigerate overnight but they will be ready after 2 hours as well.

Awesome Applesauce

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Awesome Applesauce

Prep Time10 mins
Servings: 2

Equipment

  • knife (you’ll need help from your adult assistant)
  • blender or food processor
  • measuring spoons
  • serving bowls

Ingredients

  • 2  small red apples
  • 2 tbsp  lemon juice
  • 2 tsp sugar
  • 2 pinches of cinnamon

Instructions

  • Peel the apples and cut them into small pieces. Throw out the core.Place cut apples in water and cook till soft. Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth. Pour the mixture into two small bowls and stir in the sugar and cinnamon.Enjoy your awesome applesauce!