Kid Friendly Pad Thai

I am forever trying to introduce my kids to new foods.  This simple Pad Thai dish was a hit with my little ones.  Add more vegetables or some heat if your family likes it, this recipe is a good base.  Also on the plus side this dish is vegan and gluten free if you are trying to please people with food restrictions.

Pad Thai - serves 4
1/4 cup peanut butter (or any nut butter that you like)
7oz package of rice noodles (sometimes called rice sticks)
2 Tbsp vegetable oil
1 clove garlic - finely mined
3 scallions - chopped
1 tsp ground ginger
2 cups bok choy finely sliced
2 Tbsp tamari sauce
1/2 tsp pepper
Salt - to taste
Chopped peanuts for garnish - optional

Prepare rice noodles according to package directions.  I like to break them up a bit before cooking so they are easier for kids to eat.
While the noodles cook, heat oil in a skillet over medium-high heat.  Add garlic and scallions and stir-fry for 2 minutes then add in bok choy and ginger continue cooking for 5 minutes. 
When noodles are done remove from water directly into skillet.  Use the cooking water to thin the peanut butter to a pourable consistency.
Add thinned peanut butter, tamari, and pepper to the noodle mixture and toss well to coat.  Add more cooking water if needed.  Taste and adjust seasons if needed.
Serve topped with peanuts if using.

Enjoy!

Smokey turkey baked chimichangas

Looking for something a little different for a Mexican night?  This is it.  The filling is versatile so feel free to adjust to your liking.  Just follow the baking instructions for a crispy tortilla without frying!

Smokey Turkey Baked Chimichangas - Makes 6

8oz bag shredded cabbage (Slaw mix)
4 scallions - thinly sliced
1 pound smoked turkey deli meat - Thin slices from the deli then cut into 1/2 strips
1 chipotle in adobo - finely minced (try 2 if you like it with a kick)
1 cup tomato sauce
1 Tbsp chili powder
1 Tbsp smoked paprika
Salt and pepper
2 cups shredded cheddar cheese
6 - 12 inch flour tortillas
1/4 cup olive oil
Sour cream for serving

Pre-heat oven to 400 degrees and line a baking sheet with foil.
Add cabbage, scallions, turkey, chipotle, tomato sauce, chili powder, paprika, salt and pepper in a large bowl and stir well to combine. 
Lay 1 tortilla on a flat surface and place 1/3 cup of cheese followed by 1/6 or about a cup of the filling mixture on the end closest to you.  Fold over the right and left sides then fold up the end closest to you and roll the tortilla away from you to form a tight package.  Place it on the baking sheet and continue with the remaining tortillas. 
Using a pastry brush (or your hands if needed) dip brush into the oil and cover the tops of the chimichangas with a coat of oil.  Also brush the foil under each wrap.
Bake at 400 for 20 minutes until golden brown.
Allow to cool for 5 minutes before serving.
Top with sour cream and enjoy!

Stuffed shells, again

So usually I make stuffed shells with cauliflower or spinach in the mix like this one I posted last year.  However, the spinach didn't look so great at the market this week.  Venturing around the produce department I found some lovely broccolini.  I may never go back!  I blanched the broccolini in the pasta cooking water then trimmed it into 1/2 inch pieces and tossed it in the filling.  The flavor is a great contrast to the Italian sausage, give it a try I think its a nice change to a old stand-by recipe.

Enjoy!

Cheesy potato casserole AKA - Funeral Potatoes

We have been making this potato casserole in my family for as long as I can remember.  This was our go to pot luck dish.  Pot lucks, baby showers, and funerals.  Always funerals.  Hence the nickname Funeral Potatoes.  Whatever you want to call them they are delish and a great side with any meal.
These potatoes customize well if you need a lower temp oven just bake them a bit longer.  Need a higher temp cover them with foil.  Don't like cream of chicken?  Use cream of celery.  Can't find homestyle hash browns?  Use the shreds.  Want more cheese?  Go for it!  Want to lighten it up?  Cook the onions in olive oil and use low fat sour cream and cheese.  You get the idea.
Like I said we have been making these forever in my family and I am sure you will too.

Ingredients
1 bag frozen home-style hash brown potatoes (those are the square cut ones)
1 large onion - chopped
8 Tbsp butter - divided in 4 Tbsp portions
1 can condensed cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
Salt and pepper
2-3 cups corn flakes

Pre-heat oven to 350 degrees.
Lightly spray a 12x8 baking dish with non-stick spray.
Melt 4 Tbsp of butter in a skillet over medium heat, add in onions and saute until translucent, about 5 minutes.  Remove from heat.
In a large bowl (or right in the baking dish if you hate doing dishes) combine hash browns, sauteed onions, chicken soup, sour cream, cheddar cheese, salt and pepper.  Stir to incorporate fully.  Then spread evenly in baking dish.
Wipe out skillet and return to medium heat.  Melt remaining 4 Tbsp butter and toss with corn flakes.  Top potato mixture with corn flakes.
Bake uncovered for 1-1.5 hours until bubbly.  If topping begins to brown to much cover with foil.

Enjoy!

Vodka cream pasta

Vodka cream pasta - Ah, deliciousness!  Jar sauce can't even come close to homemade sauce.  Plus this recipe comes together in about 20 minutes so what are you waiting for?  Run to the kitchen!!!

Vodka Cream Pasta
1 pound penne rigate pasta
2 Tbsp butter
1 Tbsp olive oil
2 shallots - minced
4 garlic cloves - minced
1/2 cup vodka
1/2 cup chicken stock
14 oz can crushed tomatoes
1 tsp salt
1/3 cup heavy cream

4-6 basil leaves - thinly sliced across

Cook pasta in a large pot of salted boiling water according to package directions.

Heat butter and oil in a large skillet over medium heat, add in shallot and garlic and saute until shallot is translucent about 4 minutes.  Add in vodka and allow to simmer and reduce by half, about 3 minutes.  Add in chicken stock, tomatoes and salt.   Simmer together over  medium-low heat for 5 minutes.  Add in cream and reduce heat to low.  Add in cooked penne and toss to coat.  Add in most of the basil leaving a few strips to garnish each plate.

Serve hot with shredded Parmesan cheese and bread to mop up the sauce.

Enjoy!

Double decker chicken quesadillas and Tropical fruit salad

Double decker chicken quesadillas - (Makes 4)

12 Medium tortillas (fajita size)
2 cups shredded cheddar cheese
4 scallions sliced thinly
2 cups shredded pepper jack cheese
1 cup cooked chicken diced or shredded

Preheat oven to 350 and line 2 baking pans with foil.
Mix scallions with cheddar in a small bowl.
To assemble lightly spray foil with non-stick spray and lay 2 tortillas on each pan.
Top each tortilla with 1/2 cup of the cheddar and scallion mixture.
Place another tortilla on top of the cheese.
Place 1/4 cup chicken and then 1/2 c of jack cheese then top with another tortilla.
Lightly spray the top tortilla with non-stick spray (or lightly brush with oil)
Bake for 8-10 minutes until cheese is melted.  Let sit for 2-3 minutes before slicing.
Serve with sour cream and guacamole for dipping.

Tropical fruit salad - 
1 Pineapple diced
1 Papaya diced
2 Mangoes diced
2 Bananas sliced and tossed with 1 tsp lemon juice
2-3 oranges segemented

Combine all together and toss lightly.  Serve cold.

Stuffed shells with hidden or not so hidden veggies

Finished shells

 Just before baking

Stuffed shells make a great vehicle for some hidden veggies.  Some people in our family wont eat spinach and some of us love it so I did both with and without.  But I could not just leave those other ones with no veggies.  Cauliflower to the rescue!  I chopped it up fine and cooked slightly at the end of the sausage cooking and it just disappeared!  Even the pickiest of my eaters didn't notice anything.  Give it a try.  No cauliflower?  Try shredded zucchini or squash. 

I am going to post the base recipe and you can add veggies to hide or find as you like.

Ingredients -

20 jumbo shells - cooked to package directions

1 small container skim ricotta cheese

1/2 cup grated Parmesan cheese

1 pound Italian sausage - casing removed

2 clove garlic - chopped fine

1 tbsp butter - softened

Pepper

1 jar marinara pasta sauce

1 cup shredded mozzarella cheese

Preheat oven to 350

Cook sausage in 1 Tbsp olive oil until fully browned.  (If you want to cook your veggies do it at the end of the cooking time in with the sausage.  Spinach will take about 2 minutes to wilt down, cauliflower needed about 3 minutes to cook.)  Once fully cooked remove from heat and allow to cool down a bit.

In a large bowl mix together ricotta, Parmesan, butter, garlic, and pepper.  Mix well and then fold in the cooled sausage and veggie mixture.  Mix well.  Stuff cooked shells evenly with mixture.

In a large baking dish pour enough sauce to cover the bottom of the pan.  Arrange shells around the pan.  Top each shell with another table spoon of sauce then sprinkle the mozzarella over the top.

Bake for 20-30 minutes until golden brown and bubbly.

Pair with a green salad and garlic bread for a filling dinner.

Enjoy!



Baked Ziti with Zucchini

 Can you see the vegetables in this casserole?  Neither will your kids (or my husband)!  This casserole will freeze well if you leave the cheese off the top until baking just assemble, cover with foil and pop in the freezer.

Ingredients
1 Tbsp olive oil
1 pound Italian sausage - with casings removed
3 medium size zucchini - shredded on a box grater
2 1/2 cups prepared spaghetti sauce
1 pound ziti noodles - cooked according to package directions for al dente (don't overcook since they will soften a bit more in the oven)
15 oz container ricotta cheese
2 Tbsp butter - softened
1 clove garlic - finely minced
1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese

Preheat oven to 350 degrees

Heat oil in a skillet over medium heat - brown sausage in oil breaking up into chunks as it cooks.  Once it is completely cooked add in zucchini and cook for 2 minutes. 
Remove from heat and add in spaghetti sauce, and cooked noodles stir to combine well.
In a bowl combine ricotta, softened butter, garlic and Parmesan cheese.
To assemble -
In a 12 by 8 inch casserole dish layer half of the pasta mixture then half of the ricotta mixture (I find the easiest way to do this is dropping small spoonfuls rather than trying to spread it) repeat layer again and sprinkle mozzarella over the top.
Bake in pre-heated oven for 30-45 minutes until bubbly and golden brown on top.
Let sit for about 10 minutes before serving.

Enjoy!

Congri - Black beans and rice

Congri is rice cooked with black beans and their liquid the result is a hearty side dish that you will make again and again.  It also freezes beautifully so make extra and store it away for a night you don't feel like cooking!

Traditionally congri would be started by soaking dried black beans and then cooking them as you would to serve over rice.  When the black bean "soup" is finished 2 cups of the beans and 1 cup of the cooking liquid would be taken out to make the congri.  We are going to skip this step and start using canned black beans.  This will take about 3 hours out of the prep time but if you have 3 hours to kill by all means start with dried beans.

Ingredients
4 slices of bacon - chopped
1 large onion- chopped
3 cloves of garlic - minced
2 cups parboiled rice
2 cans black beans and their liquid
1 cup of chicken or beef stock
1 tsp dried oregano
1 tbsp ground cumin
2 tbsp white vinegar

In a large pot (that has a lid) brown chopped bacon over medium heat until it renders its fat.
Remove bacon and save for later.

Add onion and garlic to bacon fat and cook 3-4 minutes.  Add in rice and stir to coat rice with fat.  Carefully add the beans and their liquid, the chicken stock, oregano and cumin.  Skip salt for now depending on your bacon and beans you may not need any.  Bring to a simmer and put the lid on.

Simmer covered for 20 minutes.  Remove from the heat then stir with a fork to fluff the rice.  Add bacon back into rice and stir in vinegar.  Put the lid back on and allow to sit for 10 minutes (make sure the burner is off now).  Taste to see if it needs any salt.

Really this could be a meal on its own - we often eat it for lunch with a piece of fruit - but it makes a great side to a simple chicken breast or grilled steak.

Enjoy!

Fried rice - Raid the pantry

Quick, easy and you probably have all the ingredients on hand already.  Fried rice is a go to meal here when I need to whip up something in a hurry.  I always have frozen stir fry mix in the freezer add rice and a few spices and your done.  Bonus is that my kids will try all kinds of new veggies when I mix it in the fried rice and I am not even hiding them!

Ingredients
1 Tbsp olive oil
1 Tbsp toasted sesame seed oil (I like the flavor this adds if you don't have any just use more olive oil)
2 cups cooked rice - leftover rice is great
1 bag frozen stir fry mix
2 eggs - beaten
1 tsp garlic powder
1 tsp ground ginger
2 Tbsp soy sauce
1 Tbsp butter - cut into 4 pieces

Heat oils in a large non-stick skillet over medium-high heat - add in frozen vegetables and cook 3-5 minutes until they start to soften.  Scoot the vegetables over to one side of the pan and add the eggs to the other side.  Allow to cook for 1 minute then mix with the vegetables.  Add garlic, ginger and rice.  Stir well to incorporate.  Drizzle soy sauce over the top and add butter.  Cook over medium heat for 4-5 minutes, stir to avoid sticking.


If you want to add meat cook it first then remove it from the pan and add back in when you add the rice.  I also tend to toss in any left over vegetables I have in the fridge.

What to do with that left over buttermilk? - Pancakes of course!

There is nothing I hate more than throwing away perfectly good food.  You know what I am talking about, you buy an ingredient use it for the recipe intended and put the rest in your fridge.  It sits there until you realize it is 2 months past its expiration and becomes food for the trash monster. 
I used to have this problem with buttermilk.  I would buy a quart, make delicious buttermilk ranch dressing or fried chicken soaked in buttermilk but never use the whole quart.  Try as I may the buttermilk would mock me every time I opened the fridge.  Finally I have outsmarted it. 
With pancakes! 
We love pancakes and they freeze wonderfully giving me the perfect place for whatever quantity of buttermilk I have left over.

Buttermilk Pancakes
Ingredients
2 cups all purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 beaten eggs
2 cups buttermilk (no buttermilk?  no problem, see end of post)
4 Tbsp cooking oil

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.  Mix together well with a whisk.

Make a well in the center of the dry ingredients and pour in the beaten egg, buttermilk and oil.

Mix just until moistened the batter will be lumpy but that is OK - Over stiring will lead to tough pancakes.

Preheat your skillet over medium heat - I like to start with a light coat of nonstick spray it is not necessary for each batch, after the first batch you should be fine.  Drop about 1/4 cup of batter and leave them alone until bubbles come up on the top like the picture below.

Flip and cook about 1-2 more minutes until golden brown.

This made about 20 pancakes.

Enjoy!

To freeze - lay pancakes in a single layer on a baking sheet in the freezer until hardened then move into a storage bag.  Reheat in the microwave in 30 second intervals.

No buttermilk?  That's OK you can use just plain milk but then increase the baking powder to 1 Tbsp.  You can sub milk for part of the buttermilk too just use an additional 1 tsp of baking powder for every 1 cup of milk you are using.

Chicken nuggets

I will be the first one to admit that I have eaten and have fed my children store bought chicken nuggets.  However after a conversation with my brother I had to do some research.  All he said was "Mechanically separated chicken, uck".  I thought whats the big deal a machine cuts chicken off the bone right?  Wrong.  Uck is an understatement.  If you want to know how its done and what you and your kids are eating you can watch this great Jamie Oliver video here.  There are a ton of videos and articles on the subject, some are more disgusting than others.  This one is not bad.  I can't stomach it anymore but luckily homemade chicken nuggets are easy and always in my freezer.

Ingredients- Makes about 30 nuggets
2 large boneless skinless chicken breasts
Salt
1 tsp granulated garlic
1/4 cup flour - I use whole wheat but all  purpose is fine
2 eggs - beaten with 2 tbsp water
1 cup breadcrumbs
1/2 cup cooking oil

Cut each breast into like sized pieces.  I cut from side to side then in half when needed.  These 2 breasts made 15 pieces each.

Sprinkle cut chicken with salt and garlic then top with flour and toss to coat.

Set up an assembly line so you can dredge coated chicken in egg then drop into breadcrumbs.  I get a pile of about 10 coated in breadcrumbs then add them all to the oil at once.

Heat oil in a large heavy skillet over medium heat.  Fry for about 2 minutes per side until golden brown.  I did 3 batches.

Drain on paper towels and let cool before serving.

To freeze -
You can freeze these 2 ways.   Raw or cooked. 
Raw freeze - After coating in breadcrumbs transfer to a sheet pan in a single layer and place in freezer for 5 hours until well set then they can be moved to a baggie.  When ready to cook fry from frozen and increase cooking time to 4-5 minutes per side.
Cooked freeze - After frying allow to cool completely - transfer to a storage bag and freeze.  When ready to cook they can be heated from frozen in the microwave or oven.

Twisted Wieners - AKA Pretzel Dogs

Twisted Wieners
Pretzels and hot dogs are great alone but put them together and WOW!  These take a little work but it is worth the effort.  Loved by little and big people these are sure to be a crowd pleaser.

Ingredients-
1 1/2 cups warm water (110-115 degrees)
1 tbsp sugar
2 tsp salt
1 package active dry yeast
4-5 cups All-purpose flour
1/4 cup melted butter
1 tbsp oil
10 cups water
2/3 cup backing soda
1 egg yolk - beaten with 1 tbsp water
Pretzel salt - or kosher salt if you can't find pretzel salt

Let's get started!

Add water, sugar and salt to a mixing bowl and sprinkle yeast on top.  Allow to sit for 5 minutes.

After 5 minutes yeast should look foamy, if not let sit for 5 more minutes.  If it still hasn't bloomed check the expiration date!  If you are using instant yeast you can skip this step and just add everything together.

Add 3 1/2 cups of the flour and the melted butter.  Mix until a loose dough forms - I like to do this with a spoon.  Attach dough hook and knead dough, slowly add the remaining flour.  Depending on the day you may need up to 5 cups, this day was cool and dry and I only needed about 4 1/4.  You want a soft dough that will pull away from the sides of the bowl.  Knead dough on medium spead for 5 minutes.  It should look like this.  Now remove the dough and clean the bowl.  Add oil or non-stick spray to bowl, add dough back and turn to cover.

Cover with plastic wrap and allow to rise in a warm place for 45 minutes.  It will rise and look puffy but not necessarily be "doubled". 

When dough is almost done rising you want to preheat your oven to 450 degrees, add the 10 cups of water and 2/3 cups of baking soda to a large pot and set to high and line a baking sheet with parchment paper and spray with non-stick spray.

After dough has risen turn it out onto a lightly oiled surface and divide into 10 dough balls.  Don't worry if they are perfect.

Open your hot dogs and allow to dry on a paper towel.

Working one ball at a time roll out into a long rope.  About 24 inches.

Start at the end of the dough rope wrap each hot dog completely in dough.  I like to cover the ends also so the dog doesn't explode on the ends in the oven.  When you get to the end break off extra dough or tuck under if you want a thicker crust.  Repeat for all 10 dogs.

 Working with 2 or 3 at a time gently drop each into boiling water/baking soda solution.  Allow to boil for 30 seconds, remove with a large flat spatula and place onto lined baking sheet.  Let as much solution come off as possible, you don't want it pooled on your baking sheet.

Brush the top of each with the egg yolk and water mixture then sprinkle with salt.  Place in your preheated oven and bake for 12-14 minutes, until browned.

Let these cool for 5-10 minutes before eating as the hot dog is REALLY HOT!

Serve with mustard or whatever you like.  Enjoy!

If it is a cool day - Put a cup of water in the microwave for 2 minutes on high, then take the cup out and add your dough bowl, close the microwave and don't open for the rest of the rising time.  The humidity from the boiling water will help your dough rise no matter what temperature your house is.

Biscuit cups

What you need -

A tube of biscuits

Shredded cheese

2 eggs beaten with a splash of milk

Spray 8 muffin cups with non-stick spray

Press each biscuit into flat rounds

Press into muffin cups - make sure you don't trap air under the cup just lift one of the sides and press down on the bottom

Add a pinch of cheese into the bottom of the cup

Divide egg mixture among the cups - Don't over fill, these will rise in the oven

Bake at 350 for about 20 minutes - allow to cool for 5 minutes before serving.

Enjoy!

Macaroni and Cheese doesn't have to come in a box

Macaroni and Cheese
Believe it or not mac and cheese can be made just as fast from scratch as it can be from a box.  Actually maybe faster given you can make the sauce while the pasta cooks instead of waiting until it's done.  So there.
What you need -
1/2 pound of pasta (1/2 of a box)
1 Tbsp butter
1 Tbsp flour
1 1/2 cups milk (or one can evaporated milk)
1/2 cup shredded cheese
Dash of salt and pepper
Bring salted water to a boil and cook pasta according to package directions.
Add butter and flour to a sauce pan.

 Stir until butter melts and flour is combined.

 Add milk slowly.  Start with 1 cup and add as needed to get the thickness you like.  - Note 1. cheese will thicken the sauce  a bit more and 2. Mixture will only thicken completely once it comes to a simmer.

 Now add the cheese.  1/2 cup will give a mild cheese flavor.  (I used sharp cheddar)

 Stir until combined and consistency is good

 Toss with hot drained pasta.

Enjoy!