Tuesday, July 24, 2012

Star Power


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Last night I combined two of my favorite Food Network stars' recipes to create a perfectly balanced and delicious Greek-like meal.  Although the meatloaf isn't a traditional Greek dish, the feta and sun-dried tomato tie it all together to give it that major Opa! factor. 

For those of you short on time, this dish is great because you can prepare it in advance and pop it in the oven when you're busy bathing your kids and putting them to bed.  Allow an hour for cooking. 

 Giada's Turkey Meatloaf with Feta and Sun-dried Tomatoes

Bobby's Greek Potatoes with Lemon Vinaigrette

PC: GiadaDelaurentis.com & Sweetandsaucy

Thursday, July 12, 2012

For the Kiddos

Cooking for my boys (husband included) is my favorite thing in life. So it's no surprise that I make elaborate meals 4-5 nights a week for both man and baby. 

Last night I took out my trusty cookbook, The Baby and Toddler Cookbook and made Cheesy Pasta Wheels that ended up being part of the adult dinner as well.  Like any quality kid-friendly recipe, it was simple to make and is versatile since you can use whatever vegetables your kids will eat.  I used Jack and Wyatt's favorites: summer squash, zucchini, and broccoli and it was a success (which isn't always the case).   

Here's the cookbook (sold at Williams-Sonoma)
And here's the recipe: 

Cheesy Pasta Wheels

Ingredients:
1 cup dried wheel-shaped pasta or macaroni
1 cup chopped broccoli florets (or veggie of your choice, cut into bite-size pieces)
3 tbsp heavy cream (I used whole milk)
1 tbsp unsalted butter
1/2 cup grated parmesan cheese

Bring a saucepan three-fourths full of lightly salted water to a boil.  Add the pasta and cook for 8 minutes, then add the broccoli to the pasta, stir and continue to cook until both the pasta and broccoli are tender but not mushy, 2-3 minutes longer.  Drain well in colander, shaking out excess water.

Leave the pasta and vegetables to drain in the colander and return to the saucepan to the stove.  Add the cream and butter to the saucepan and simmer over medium heat until the butter is melted and the cream is bubbling.  Remove from heat and stir in the cheese.  Return the pasta and vegetables to the pan and stir gently to mix well.  Let cool slightly before servings.  

Refrigerate in an airtight container for up to 2 days.  

Other veggie ideas: asparagus, peas, or cauliflower. 


PC: My Baby Bites

Summer Sundae

One of my favorite things about Summer is farm fresh fruits and vegetables available everywhere you turn.  So no matter what's on my nightly dinner menu, I always include a seasonal roasted veggie that my husband and I inhale like potato chips.  

After a dozen or more meals of the same old (delicious) roasted Summer veggies, I tried Food & Wine's *Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco and became instantly obsessed.  The lime and honey-chipotle combo creates a magical combination that will make you forget you're eating your broccoli 'like a good boy (or girl)'.  Finally, the queso fresco ties it all together as the cherry on top of this vegetable sundae. 

*Since I didn't feel like slaving over the grill after putting my boys to bed, I roasted the broccoli instead at 400 degrees for about 45 minutes (flipping it every so often). It was divine and is definitely my new favorite side. 



PC: Confections of a Foodie Bride