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Kielbasa and The Hecklers

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Every year, on a Saturday near St. Patrick’s Day, a 15k run takes place in my hometown. The route of the race takes the runners up the road of my childhood home. For the past few years, my parents have been enjoying this annual spectacle seated on lawn chairs at the foot of my neighbor’s driveway, Bloody Marys in hand. As such, when this year’s big day arrived, my parents made their way over to the neighbors at the appropriate time, took up their annual seats, turned up the music, and awaited the sprinting masses.

This year, they waited for longer than usual for the first of the runners to pass. When, at last, the frontrunners arrived, they turned up the music, cheered and waved their Blood Marys in spirited support. A short time later, they repeated this routine as another pair of runners made their way up the steep, windy road. Moments after that, the third group of runners ran past; a man, two women, and two children. They were struggling their way up the challenging incline of my parents’ road. This was certainly not the type of group you’d expect to see leading the pack during a 15k race, gasping for breath, backs arched in weary fatigue. It was at this point that my parents began to suspect that something was amiss. But, as the group struggled to pass, my parents and their neighbors rose from their lawn chairs, turned up the music, and shouted cheers of encouragement, Bloody Marys raised in supportive salute. You can do it! Keep going! One of the women gave up her struggled run and switched to a walk as she passed.

I know from my running experiences that loud, peppy music and cheers of encouragement can be quite motivating during a race. I’m equally certain that the runners who passed my parents that morning would have been brightened up by their support…had it actually been the morning of the race. But, no…There was no race scheduled for that morning. The race would take place the following Saturday. My parents had not, in fact, spent their morning encouraging racers. They’d spent their morning drinking in their neighbor’s driveway and heckling innocent health-minded joggers.  My parents; the hecklers.  The following Saturday, on the actual morning of the race, they repeated their well-practiced routine.

This story is neither here nor there in regards to the following recipe. But I’ve been giggling for weeks over the thought of my well-intentioned parents harassing random joggers. This is what happens when all of the kids grow up and move out.

Today’s recipe is one-dish meal, which makes me think of camping, for some reason I can’t fully explain. Slices of kielbasa, potatoes, peppers, and onions are tossed in a bit of olive oil and roasted together in the oven; so simple that it’s more of a meal idea than an actual recipe. Enjoy this dish as a family-pleasing weeknight meal or make it for a crowd! It would even make a tasty snack to keep you well-nourished on those mornings where you find yourself heckling joggers from the comfort of your driveway. Serve with a spicy Bloody Mary.

Kielbasa with Roasted Potatoes, Peppers, and Onions

Ingredients

  • 1 Polish kielbasa sausage, cut into 1/4″ slices
  • 3 pounds baby red potatoes, cut into 1/4″ slices
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 2-3 Tablespoons olive oil
  • Salt and Pepper

Directions

Preheat oven to 400 degrees. Combine kielbasa, potatoes, peppers, and onions on a baking sheet. Drizzle and toss with olive oil until evenly coated. Arrange the mixture in an even layer on the baking sheet. Season with salt and pepper. Bake for about 45 minutes, until the peppers and onions are tender and the potatoes and kielbasa are golden brown. Occasionally turn the mixture with a spatula to promote even browning as it cooks. Season with additional salt and pepper, as desired.

Serve with a warm, crusty baguette.

St. Patty’s Day Grasshopper Pie

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Saint Patrick’s Day is just around the corner and boy are we excited!

I couldn’t be more proud of my Irish heritage. As a child, I remember interrogating my young classmates about their Kiss Me, I’m Irish pins, demanding to know if they were really Irish and then triumphantly proclaiming that I, in fact, was really Irish. Top that, second grader!

The existence of a holiday devoted to celebrating all things Irish has surely contributed to my bloated sense of Irish pride. I may be somewhat delusional, but I have a sneaking suspicion that all people wish they were at least a little Irish. My husband, who can not count Ireland amongst his countries of origin, tries to argue that he must be Irish, since he has Irish children. His persistence about inheriting an Irish background from our children, is further proof of my theory that all people wish they were Irish…at least on St. Patty’s Day!

We’ve got a few yummy things lined up for this year’s St. Patrick’s Day celebration. There will be corned beef and cabbage, of course, with boiled potatoes and carrots. The kids and I will also be baking fresh Irish soda bread with raisins, which we’ll lather with Irish butter. And for dessert, we’re having perfectly minty Grasshopper Pie! We’ll start with a chocolate cookie crust, which we’ll fill with a rich layer of dark chocolate peppermint pudding. Bright green whipped cream and crushed Grasshopper cookies will add the finishing touches.

Grasshopper Pie

Ingredients

  • 1 chocolate cookie pie crust
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 Tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup semi-sweet chocolate chips
  • 1 teaspoon peppermint extract
  • 2 cups whipped cream or Cool Whip
  • Green food coloring
  • 5-6 Grasshopper or Thin Mint cookies, crushed

Directions

In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/2 cup of milk and 1/2 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chocolate chips and peppermint extract, stirring until fully melted. Pour the pudding into the pie shell. Refrigerate until cooled completely. Add a few drops of green food coloring to the whipped cream. Spread the whipped cream over the cooled pudding. Garnish with crushed cookies.

Fishcake Friday

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During this time of year, when many people choose to abstain from meat on Fridays, pizzerias and fish fry shops revel in the boost in business. You can often tell it’s Lent simply by counting the number of billboards advertising the best fish fry special in town. Suddenly, every restaurant’s specialty is fried haddock.

For my family, Fridays during Lent usually meant one of four things; pizza, fish sticks, my Daddo’s tuna burgers, or fishcakes. Fish sticks have never been a favorite of mine and I didn’t really learn to appreciate pizza until my college days, when my upstate New York classmates taught me to dip it in bleu cheese dressing. For me, my Friday favorite was always a toss up between the tuna burgers and the fishcakes.

The fishcakes, which my dad prepared for us, came from a recipe passed down from my grandmother. As my dad explains it, this is a meal which was designed to stretch the food budget for a family of eight. One pound of salt-preserved cod is combined with mashed potatoes and a few simple seasonings to form a dozen delicious fish cakes! Served over a heaping pile of spaghetti, this budget-friendly recipe makes a hearty meal for a big family!

Salt cod, or baccalà, can usually be found near the seafood section of your grocery store. Try asking at the seafood counter if you don’t spot it!

Codfish Cakes

Ingredients

  • 1 pound salt cod (baccalà)
  • 4-5 potatoes, chopped*
  • 4 Tablespoons butter
  • 1 small onion, finely diced
  • 1 Tablespoon parsley
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Additional salt, if desired
  • 1/2 cup flour
  • Shortening or Vegetable Oil

*You can adjust the quantity of potatoes based on how fishy you prefer your cakes.

Directions

Soak the salt cod in cold water (refrigerated) for 6 -24 hours. Change the water once, about halfway through. (The longer the fish soaks, the less salty it will be.) Gently simmer the fish for 10-15 minutes. Remove the fish from the water and set aside to cool. Save the water. Add the potatoes to the hot fish water. Boil until fork tender. Strain and mash the potatoes with the butter. Flake the fish, while carefully checking for bones, and add to the mashed potatoes. Add the onion, parsley, black pepper, paprika, and additional salt (if desired). Knead the mixture until well combined. Form the mixture in large 2-3″ balls, then flatten into thick patties. Coat both sides with flour. Heat shortening or vegetable oil* over medium heat. Cook the patties in the oil for 2-3 minutes on each side, until golden brown. Serve over spaghetti with tomato sauce or stewed tomatoes.

*My grandma says it should be shortening, but I admit to using vegetable oil. Shhh…don’t tell my grandma!

Makes 10-12 Fish Cakes


Just What the Doctor Ordered – Chicken with Matzoh Ball Soup

This has been a rough winter for my family in the general health department. I blame it on my three year old starting nursery school. Up until this year, my family has been in our own personal germ bubble. The kids stay at home with me and my husband works in an office by himself. Our biggest exposure to germs occurred sitting at the doctor’s office for well-visits. But now, with my little guy in school, we’re exposed to the full spectrum of winter viruses. We’ve become regulars at the pediatrician and it seems like one of us is always on antibiotics for some condition or another. Even our labrosaurus rex has endured a winter full of vet visits and internist appointments! Add that to the ever-accelerating schedule of my normal third trimester prenatal appointments and I’m pretty sure my family is solely supporting the medical community of the Central New York area. You’re welcome doctors, nurses, and midwives.

This week, we’re in the midst of dealing with another virus, which has knocked each of down in succession like a family of dominoes; first one kid, then the next, then myself, and then my husband. Three out of the four of us are still wrapped in blankets and using tissues like they’re going out of style. The contractor, who’s currently remodeling our bathroom, hasn’t removed his face mask in days and it’s got nothing to do with drywall dust!

When all the medicine in the medicine cabinet fails to heal what ails you, there’s only one thing left to try; homemade chicken soup! A few months ago, I shared my step by step guide for preparing a delicious, flavorful chicken soup from a leftover chicken carcass. The process is the same, even if you’re starting with a whole, raw chicken.

  • Throw the chicken in the pot with a bunch of rough chopped vegetables. Use whatever you’ve got on hand; celery, carrots, garlic, onion, shallots, parsley, etc.
  • Cover the chicken and veggies with water.
  • Bring to a boil. Simmer, partially covered, for 3-4 hours.
  • Strain the broth into a pot and set the chicken aside to cool. Discard the veggies.
  • Simmer the broth uncovered, if desired, to reduce the liquid and produce a stronger flavored broth. Season with salt and pepper, to taste.
  • When the chicken is cool enough to handle, pull apart all of the meat and throw it in the broth.
  • Add the veggies of your choice to the broth. (I used sliced carrots and leeks.) Simmer, just until the veggies are tender.
  • Adjust the seasoning with salt and pepper, as desired.

Voila! Chicken Soup!

**Click here to see the full step-by-step guide to making chicken soup.


Typically, I serve my chicken soup over cooked orzo pasta. Other noodles, pasta, or rice work well too. I recommend keeping your pasta or rice separate from the soup. Otherwise, it will absorb the broth, leaving you with undesirable, mushy pasta or rice.

Another alternative to accompany your chicken soup are matzoh balls. To be honest, I have very minimal experience with matzoh balls. It is not something which my family ate often, if ever at all. I’ve ordered a bowl of matzoh ball soup from a deli at one point or another, but I honestly can’t recall the exact taste or texture of the balls. That being said, I’m clearly no expert in matzoh ball making, but I’m always up for a culinary adventure.

From what I gather, there are two schools of thought regarding the preferred matzoh ball texture; sinkers and floaters. Sinkers are more dense and require the edge of a fork to cut apart, whereas the floaters are lighter and more likely to fall apart on their own in your soup. As a matzoh ball novice, I have no strong personal preference. I pulled a few of the best sounding ideas from a variety of matzoh ball sources to develop my very own matzoh ball recipe. The result is a flavorful and tender ball, probably more in line with the sinker variety. Works for me!

Matzoh Balls for Chicken Soup

Ingredients

  • 1 cup matzoh meal
  • 4 eggs, separated
  • 3 Tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Directions

Combine the matzoh meal with the salt, onion powder and garlic powder. Set aside. In another bowl, whisk together the egg yolks with the vegetable oil until smooth. Set aside. Beat the egg whites until stiff peaks form. Fold the egg whites into the yolk mixture. Then, fold the egg mixture into the matzoh meal, just until combined. Do not over mix. Refrigerate for 30 minutes – 1 hour, until the mixture is firm. Form the mixture into 1 – 1 1/2″ balls. Bring a large pot of water to a gentle boil. Carefully drop each ball into the water. Once the balls have risen to the surface, cover and simmer for 20 minutes. Do not open the lid as it simmers.* Once cooked, remove the matzoh balls from the liquid with a slotted spoon. You can add the balls immediately to your soup or store separately and reheat with the soup, as desired.

*I’m not completely clear on why you’re not supposed to open the lid, but it seems to be common matzoh making advice, so I think we best obey!

Enjoy and stay well, my friends!

The Kids Cook Monday – White Garlic Shrimp Pizza

Don’t get me wrong…I love a traditional slice of saucy, cheesy pizza as much as the next person (preferably dipped in a bit of bleu cheese dressing). But there’s something about a slice of white garlic pizza which makes my taste buds do a little happy dance. And last week, my happy-dancing taste buds decided that a homemade white garlic pizza, with a generous topping of tiny shrimp, was exactly what we needed.
Truth be told, I made this pizza twice last week. I had initially planned to post the recipe on Friday, but my first take on the pizza was less than ideal. It was garlicky and delicious, but the proportions of sauce and cheese to the dough were off kilter. On top of being too heavily sauced, the ricotta layer cooked up into a bit of a mess. I figured that all it needed was a little reduction on the toppings and a touch of egg white to bind the ricotta. I was about to post the recipe with my theorized improvements, but made a last minute decision to run another test. There were no complaints in our household about having this pizza twice in the same week! The second run-through was a definite winner!
As part of our Kids Cook Monday series, I invited my little helpers into the kitchen. Pizza making is ripe with opportunities for young children to get involved. Stretching dough, spreading sauces, arranging toppings, and scattering cheese are ideal tasks for little hands. Kids benefit in a number of ways while cooking. They develop math skills while measuring, fine motor skills while spreading and arranging pizza toppings, health and safety skills while washing up before cooking, and language skills while following directions. But, in my opinion, there’s no bigger reward than the proud smiles on their little faces as our family sits down to enjoy the meal they had a hand in creating.
White Garlic Shrimp Pizza
Ingredients
  • 1 large pizza shell or pizza dough, prepared or homemade*
  • 2 cups salad shrimp, cooked
  • 1 cup Mozzarella cheese, shredded
  • 2 Tablespoons fresh parsley, chopped

For the Ricotta Layer

  • 3/4 cup Ricotta cheese
  • 1 egg white
  • 1/4 teaspoon garlic, minced
  • 1 Tablespoon fresh parsley, chopped
  • 1/8 teaspoon salt

For the Garlic Sauce

  • 2 Tablespoons butter
  • 1/2 Tablespoon garlic, minced
  • 1 1/2 Tablespoons flour
  • 3/4 cup milk
  • 1/4 cup Asiago or Parmesan cheese, shredded
  • 1/4 tsp salt
  • Ground black pepper

*Click here to see my post on making homemade pizza dough.

Directions

Preheat oven to 450 degrees. If using pizza dough, stretch the dough into a large round and arrange on a pizza stone or large baking sheet, lightly greased with olive oil.

Prepare the ricotta by combining the ricotta, egg white, garlic, parsley, and salt.

Prepare the garlic sauce. In a saucepan, melt the butter over medium heat. Add the minced garlic to the butter. Cook for about two minutes. Add the flour to the mixture and stir. Cook for about 3 minutes, stirring frequently. Gradually whisk in the milk until smooth. Bring to a simmer and continue cooking for 4-5 minutes, until the milk begins to thicken. Turn down the heat. Add the cheese, salt, and pepper. Stir to combine.

To assemble the pizza, spread a thin, even layer of the ricotta mixture over the pizza dough. Then, spread a thin, even layer of the garlic sauce over the ricotta. Scatter the salad shrimp over the sauce. Sprinkle with the mozzarella cheese and parsley. Bake for 15-20 minutes.

Kids Cook Monday – Brought to you by the letter P!

Today’s recipe is brought to you by the letter P. This meal started out with a general plan for Pasta in a Parmesan cream sauce with Prosciutto. Inspired by the natural alliteration in this simple dinner idea, I figured we may as well make it Penne Pasta and throw in a few Portabella mushrooms and Peas for good measure. Dinner by the letter P.

This easy weeknight meal comes together in a Pinch! But, it’s not without opportunities for getting kids involved. Young children may not be ready to participate with the stovetop cooking involved in making this dish, but they make fantastic prep chefs, measuring level cups of cheese and peas, pouring the cream, and taste-testing the mushrooms and prosciutto.

And while the sauce simmered on the stove, the kids set to work artfully decorating large cutouts of the letter P, while giggling their ways through chanting Peter Piper Picked a Peck of Pickled Peppers… Even when the meal preparation is simple, there are easy ways to get everyone involved and build authentic, memorable learning experiences into the process!

Penne Pasta in Parmesan Cream Sauce with Prosciutto, Portabellas, and Peas

Ingredients

  • 1 pound Penne Pasta, cooked according to package directions
  • 1 1/2 cups Light Cream
  • 3/4 cup Parmesan Cheese, grated
  • 1 1/2 cups Baby Portabella Mushrooms (Cremini mushrooms), sliced
  • 1/2 cup Prosciutto, chopped
  • 1 cup Frozen Peas, defrosted
  • Salt and Pepper

Directions

Prepare pasta according to package directions. While the pasta is cooking, prepare the sauce. Combine cream and 1/2 of the parmesan cheese in a saucepan. Add the mushrooms. Simmer for about 5 minutes, until the cream has thickened and the mushrooms are tender. Add the remaining cheese, prosciutto, and peas. Simmer for another 2-3 minutes. Season with salt and pepper, as desired. Toss the cooked pasta in the sauce and serve immediately.

Game Day Menu Ideas

Growing up, my family never watched football. We were more of a hockey and baseball kind of clan. But every year we had a big ole Super Bowl Sunday party. I was infinitely envious of my younger sister, whose birthday happens to fall right around the Super Bowl, for she had a guaranteed birthday party each year, long after the rest of us had been weaned off of annual birthday celebrations.

In college, I briefly and half-heartedly tried to get into the whole football thing. I watched games on TV with my new college friends and looked to them to explain the ins and outs of the activity I was so hopelessly clueless about. But, my interest in football was short-lived. Not long after that, I met my husband, who’s more of a guitar and drum kind of guy than a sports fan. So, football remains largely absent from my life.

But in true, inherited non-football-fan fashion, my husband and I are throwing a Super Bowl party this year. Our game day menu is still under construction, but will almost certainly include some adaptation of these Buffalo Chicken Potato Skins and a decadent German Chocolate Cake in honor of my sister’s birthday. (Those recipes to follow after the Superbowl!)

In the meantime, if you’re in search of a few new ideas for your game day celebrations, check out these previously posted Gourmand Mom recipes:

Spicy Beef Chili

White Chicken Chili

Sweet Honey Cornbread

Jalapeno Poppers

Spinach Dip and Fried Wonton Chips

Chicken Wing Dip

Homemade Pizza Dough

Blue Cows in a Blanket

Creole Deviled Eggs

Fresh Tomato or Corn and Chipotle Salsa

Steak Bordelaise Pizza

Buffalo Chicken Pizza


Mozzarella Stuffed Meatballs

It’s been a week since my last post and life hasn’t slowed down for even a moment since. My family is still in recovery from a series of vicious little winter viruses, our dog is still sick with a mysterious ailment, my laptop made a sudden decision to take a permanent vacation and we currently have a houseful of visiting family, brought together by the loss of a loved one.

These are the days which scream for comfort food. And does it get any more comforting than a big dish of spaghetti and meatballs with a crusty piece of buttery garlic bread? I’d like to argue that it does…if you stuff your meatballs with a nice chunk of melty mozzarella cheese!

Mozzarella Stuffed Meatballs

Ingredients

  • 3 pounds Ground Beef
  • 3 Eggs
  • 3/4 cup Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • 2 teaspoons Garlic, minced
  • 2 teaspoons Salt
  • 1 teaspoon Onion Powder
  • 2 Tablespoons Fresh Parsley
  • Crushed Red Pepper, as desired
  • 1 (8 ounce) ball Fresh Mozzarella, cut into 24 chunks
  • Olive Oil for baking dish

Directions

Preheat oven to 375 degrees. In a large bowl, combine all ingredients except the mozzarella and olive oil. Knead together until well combined. Drizzle a bit of olive oil in two large baking dishes or baking sheets. Roll the meat into balls of about about 1 1/2 – 2 inches diameter. Create a pocket in the center of each ball, insert a chunk of the mozzarella cheese and wrap the meat closed around it. Place the meatballs in the baking dish and cook for about 30 minutes.

Serve over spaghetti with your favorite pasta sauce. Click here for my recipe for a basic homemade tomato sauce.

Makes 24 Meatballs

Super Simple Side Dish – Mediterranean CousCous

Life has left little time for blogging these past few days. Between normal day-to-day business, specialist visits for our ill dog, normal prenatal exams, and a fierce stomach bug which put myself and my family under siege, we’ve been scrambling just to keep up with the basics around here.

I’ve got a few new recipes lined up to post once things settle down for a moment, but for today we’re keeping it extra simple. I’ve got a super quick side dish, with a great amount of flavor and appeal. We decided to roast a few sausages for dinner last night. Is it weird that after a day of consuming nothing but peanut butter toast and ginger tea, all I was craving was spicy Italian sausage?? Perhaps not the wisest first dinner post-stomach bug, but the pregnancy brain is stubborn. I needed a quick, easy side dish to go along with the sausage. Pulling a few items out of the pantry and fridge, I came up with this Mediterranean-inspired couscous. Simple, delicious, and ready-to-eat in under 10 minutes.

Mediterranean Couscous

Ingredients

  • 2 cups Plain Couscous, prepared according to package directions in lightly salted water
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic or White Balsamic Vinegar
  • 1/4 cup Feta Cheese, crumbled
  • 1/4 cup Greek Olives, Kalamata or oil-cured
  • 1/8 cup Sun-Dried Tomatoes, sliced
  • 2 Tablespoons Fresh Parsley
  • Salt and Pepper

Directions

Drizzle olive oil and balsamic vinegar over the cooked couscous. Stir until well combined. Stir in the feta cheese crumbles, olives, tomatoes, and parsley. Season with salt and pepper. Serve warm or at room temperature.

Serves 4

The Kids Cook Monday – Chicken and Green Beans with a Twist

Tired of coating your chicken in plain old bread crumbs?? Did you know that you can bread your chicken with just about anything that crumbles? So, leave your bread crumbs in the pantry and pull out a box of Cheez-Its instead.

I have to admit, I’ve been on a major Cheez-It binge lately. I don’t recommend this diet to any health-minded individual. Nor am I proud of the quantity of Cheez-Its I’ve consumed in the past few weeks. They’re irresistible to me. If only my local grocery store would ban me from buying them. (But thank goodness they don’t!)

But, back to the chicken. If you can crumble it, you can coat your chicken with it. Cheez-Its, crackers, potato chips, croutons, cereal…the possibilities are infinite. Like Doritos? Smash them up and coat your chicken with ’em. More of a corn chip fan? Go crazy with crushed corn chips. Another fun option? It turns out that those crunchy French-fried onion pieces, which you’ve probably seen on green bean casseroles, make a delicious chicken breading too. Have fun and liven up your chicken. It’s a great way to get the family excited about a simple baked chicken dinner. Follow the same procedure you would to coat your chicken in bread crumbs; season with salt and pepper, dip in an egg wash, coat with the crumbs, and bake.

On the side, we’re serving another dish with a twist. Bird’s Eye makes a fantastic frozen vegetable dish, called Beans with a Twist. It’s a super tasty combination of green beans, wax beans, baby carrots, and dried cranberries, in an herbed butter sauce. To Bird’s Eye’s credit, it is absolutely delicious and free from the unnecessary preservatives or sweeteners which are so commonplace in many other prepared foods. I’ve bought this dish for myself on several occasions and always enjoy it.

Recently, while rummaging through the freezer, the kids found one of my packages of these tasty veggies and requested to have it with their dinner. The possessive side of me wanted to save them for myself, but what mom is going to deny their child’s passionate request for veggies?? The kids loved the simple veggie dish. So, along with our chicken, I decided to serve our own homemade version of Beans with a Twist.

This entire recipe is full of opportunities to get kids involved in the kitchen. Children of all ages are expert food crushers. In fact, my experience has been that toddlers come preprogrammed with impressive destruction abilities. The best way to go about crushing your Cheez-Its (or other desired breading) is to place the quantity in a ziploc and let the kids go to town. Running a rolling pin over the bag or smashing with a child-safe mallet or fists are all effective methods.

Cutting the soft, steamed green beans is another excellent, kid-friendly task for tonight’s recipe. I wasn’t the only one to receive new cutlery for Christmas. The boys received a set of child-friendly, but effectively sharp, plastic knives. Made by Curious Chef (available on Amazon.com), these knives are not toys, but rather real, functional kitchen tools for little chefs. Before using, we reviewed a few basic knife safety rules, such as watching out for fingers and I modeled how to safely hold the green bean with one hand, while cutting with the other. Then, under close supervision, the boys took care of chopping the beans. My boys will be cutting julienne and brunoise vegetables in no time! A regular plastic dinnerware knife would also make an appropriate cutting tool for most young chefs.

So, join in on the Kids Cook Monday fun and get cooking as a family. And if you don’t have any pint-sized helpers of your own, borrow someone else’s kids or simply awaken your inner child. Just be careful with those plastic knives!

Breaded and Baked Chicken with a Twist

Ingredients

  • 4 Chicken Breasts
  • 3 Eggs, lightly beaten
  • 2 cups Cheez-Its, crushed (substitute crushed potato chips, French-fried onions, chips, or other crackers, if desired)
  • Salt and Pepper

Directions

Preheat oven to 375 degrees. Season chicken breasts with salt and pepper. Dip the chicken breasts in the beaten egg mixture. Then, press the chicken into the crushed cracker crumbs to coat. Place the coated chicken in a baking dish and bake until fully cooked. Cooking time will vary depending on the thickness of the chicken. My large chicken breasts took about 35 minutes at 375 degrees. Chicken is fully cooked when it has reached an internal temperature of 165 degrees, as measured with an instant-read meat thermometer.

Green Beans and Carrots with a Twist

Inspired by Bird’s Eyes’ Beans with a Twist

Ingredients

  • 2 cups Green Beans and Wax Beans, steamed until tender, but crisp
  • 1 1/2 cups Baby Carrots, steamed
  • 1/3 cup Dried Cranberries
  • 4 Tablespoons Butter
  • 2 cloves Roasted Garlic, smashed into a paste*
  • 1-2 Tablespoons Fresh Chives, chopped
  • Salt and Pepper

*Click here to see my photo guide on How to Roast Garlic.

Directions

Melt butter in a large pan over medium heat. Add the roasted garlic paste and stir until well combined. Add the beans, carrots, dried cranberries, and chives. Toss to coat with the roasted garlic butter. Season with salt and pepper, as desired.

The Gourmand Mom

Good food, seasoned with a dash of life