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    Recipes — kid friendly

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    Ground Beef Tacos

    This Beef Taco Recipe with the juiciest ground beef taco meat. Beef tacos are perfect for easy entertaining or busy weeknights and they always get rave reviews!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 20 small tacos


    For the Beef Mixture:

        •    2 lbs ground beef chuck
        •    10% to 20% fat
    20 oz Rotel Tomatoes with Green Chilis (Two 10 oz cans with their juice)
    1 tsp chili powder plus more for serving
    1 tsp kosher salt or to taste

    To Serve Beef Tacos:

        •    20 yellow corn tortillas (small)
    1/2 iceberg lettuce shredded
    2/3 cup sour cream for topping
    2 limes cut into wedges
    1/4 bunch Cilantro sprigs to serve


    1. Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
    2. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
    3. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
    4. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-tacos/

    Best Sausage Balls

    There’s a universal attachment to these and the holidays. Everyone starts by rolling their eyes at the idea of them and then proceeds to eat at least 5.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 3/4 cups (about 7 1/2 oz.) all-purpose flour
        •    2 tsps baking powder
        •    1 1/2 tsps kosher salt
        •    1 tsp granulated sugar
        •    1 (1-lb.) pkg. hot or mild ground pork sausage
        •    1 pound sharp Cheddar cheese, shredded (about 4 cups)


    1. Preheat oven to 400ºF. Whisk together flour, baking powder, salt, and sugar in a large bowl. Add sausage and cheese, and mix gently by hand to combine, just until flour is incorporated.

    2. Pinch off pieces of the sausage mixture, about 1 1/2 tablespoons each, and roll between your hands to form a mostly smooth ball. Place 1 inch apart on parchment paper-lined rimmed baking sheets. Bake in preheated oven until golden brown and cooked through, about 15 minutes, rotating pans top to bottom halfway through cook time. Place pans on wire racks, and cool 5 minutes. Serve warm.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/best-sausage-balls

    Mini Porcupine meatballs with broccoli ‘rice’

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    500g beef mince
        •    ½ cup basmati rice, washed
        •    2 garlic cloves, minced
        •    1 red onion, finely diced
        •    2 generous pinches of salt
        •    Pepper to taste
        •    ¾ cup water
        •    700g passata
        •    2 broccoli heads, quartered
        •    Extra virgin olive oil


    1. In a bowl, place mince, rice, garlic, onion, one pinch of salt and pepper. Combine well with a spoon or hands.

    2. Heat a heavy based saucepan on medium and pour in passata and water. Then roll the mince mixture into small meatballs (smaller than a golf ball), placing them straight into the passata.

    3. Once you’ve rolled all the meatballs. Place a lid on the saucepan and simmer for 25 minutes.

    4. In the meantime, place broccoli into food processor and pulse until finely chopped like rice. Place into a non-stick pan with a drizzle of olive oil and the remaining pinch of salt.

    5. Saute for 8-10 minutes, stirring occasionally until tender.

    6. When meatballs are cooked, serve on a bed of broccoli ‘rice’ and serve.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/mini-porcupine-meatballs-with-broccoli-rice/#

    Cold Smoked Ocean Trout frittata with Fennel, Basil and Green Onion Salad

    We love recipes that instantly suggest ‘comfort food’ and our ocean trout which is packed with rich flavours is a perfect match for another every day favourite, the frittata. Take a lazy weekend afternoon to whip this one up, you won’t regret it!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    1 tbsp extra virgin olive oil
        •    1 tbsp butter
        •    2 medium brown onions (sliced thin)
        •    200g Cold Smoked Ocean Trout deli pieces
        •    1 tbsp continental parsley (chopped)
        •    1 tbsp dill (chopped)
        •    5 eggs
        •    200ml cream
        •    Salt and pepper to taste
        •    For Green Salad
        •    1 cup fennel (sliced)
        •    1/2 cup baby spinach leaves
        •    1/2 cup basil leaves
        •    6 green onions (sliced longways)
        •    For Dressing
        •    1 tbsp red wine vinegar
        •    2 tbsp extra virgin olive oil
        •    1 tsp Dijon mustard
        •    Salt and pepper to taste


    1. Pre-heat your oven to 180°C. Heat the butter and olive oil in a fry pan and add in the sliced onions. Cook until golden and sizzling, then remove and set aside.
    2. To make the frittatas, combine together in a bowl the eggs, cream, onions, Ocean Trout, parsley, dill and seasoning. Heat a lightly oiled heavy non-stick pan and pour in the mixture. Stir in the sides gently as it cooks and when half set, place into a hot oven (set at 180°C) until golden and cooked.
    3. To make the dressing, combine together the vinegar, olive oil, mustard and seasoning. Layer the salad ingredients into a serving plate, finish with a little dressing and present with a portion of the frittata.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/cold-smoked-ocean-trout-frittata-fennel-basil-green-onion-salad/

    Turkey Swedish Meatballs

    These easy to make, lean turkey meatballs are lighter than traditional Swedish Meatballs, but are still packed with flavor and served in a delicious creamy sauce.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


    For the Meatballs:

        •    2 slices bread
    1/4 cup milk
    1 tbsp butter
    1/4 cup onion diced
        •    1 tsp salt
    1/2 tsp pepper
    1/4 tsp allspice
        •    1 egg
        •    1
    pound ground turkey
        •    1 cup chicken stock
    1 tsp fresh thyme leaves (optional)

    For the Sauce:

        •    4 tbsps butter
    1/4 cup flour
    2 cups chicken stock or turkey stock
    1 cup half and half or milk/cream
    2 sprigs fresh thyme
    1/2 tsp pepper
    1/2 tsp salt
    1/2 tsp grated nutmeg
        •    1/2 tbsp Worcestershire Sauce


    For the Meatballs:

    1. Preheat oven to 425 degrees.
    2. Soak 2 slices of bread (whole wheat, white, or gluten-free) in 1/4 cup milk.
    3. While bread is soaking, heat skillet over medium heat, and melt butter.
    4. Saute onions and herbs until softened in melted butter. Remove from heat.
    5. In large mixing bowl, mix together onions, bread, milk, seasonings and egg until well combined.
    6. Add ground turkey to mixture and mix meatball mixture with your hands, as to not overwork your meatballs.
    7. Scoop the meatball mixture with a medium cookie scoop unto rimmed sheet pan.
    8. Pour 1 cup chicken or turkey stock around meatballs. This trick allows meatballs to stay moist and tender and lower in fat.
    9. Bake meatballs for 25 minutes.

    For the Sauce:

    1. Melt butter in saucepan over medium heat.
    2. Whisk in flour, until a thick paste forms.
    3. Cook off raw flour for 1-2 minutes.
    4. Slowly add in chicken or turkey stock, whisking to incorporate
    5. Season with salt, pepper, freshly grated nutmeg and 2 sprigs of fresh thyme.
    6. Bring gravy to a boil and then reduce heat to medium-low. Add in half and half and simmer for 10-15 minutes or until sauce is thick, whisking often.
    7. Remove thyme sprigs and add in Worcestershire Sauce.
    8. Serve Sauce over Baked Meatballs.


        •    You can use pork or beef (or combination of the two) in place of the ground turkey for a more traditional Swedish Meatball.
        •    Be sure all your Swedish Meatballs are the same size before baking. This ensures even bake time.
        •    Feel free to omit fresh thyme, this is not traditional, I just find it adds tons of flavor.
        •    Freshly grated nutmeg is so much better than ground nutmeg.
        •    To keep this meatball recipe even lighter, use milk in place of half and half in Swedish Meatball Sauce.

    This great family recipe is thanks to A-Mind-Full-Mom Recipes at https://amindfullmom.com/swedish-meatballs/