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

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

Pin!

After months of hearing about Pinterest from all of my Mom friends, I finally jumped on the bandwagon and I have to say I'm smitten.  I've never experienced a site that satisfies all of my needs in one place... Facebook who?

Tonight I made a total stranger's Blackened Chicken with Cilantro Lime Quinoa and it was pintastic!  It is so good that it'll not only be part of my weekly lineup, but I would even serve it to guests.  I threw in some roasted summer squash with manchego and boiled corn since I had made it for my kids and topped it off with a dollop of avocado/sour cream sauce.  

Here's the recipe that serves 2.  You must try it!

Ingredients:

2 boneless, skinless chicken breasts

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp cumin

1 tsp olive oil

1 tsp butter

2 cups low sodium chicken stock

1 cup quinoa

juice and zest of 2 limes

dash salt/pepper

2 tbsp cilantro, chopped (optional)

Other: Avocado sauce

1 avocado

2 tbsp sour cream 

1/2 juice of a lime

salt/pepper

Directions:

1) Prepare quinoa as directed (I use chicken stock over water).

2) While quinoa is cooking, combine all of the dry ingredients in a small bowl (paprika through cumin).
3) Rinse the chicken breasts, pat dry, and cover each breast with seasoning-front/back.

4) Add the olive oil and butter to a pan (I used a nonstick pan with a lid).  Heat over medium/high heat for about a minute and add the chicken breasts.  Cook for about 7 minutes per side with the lid on.  I kept flipping mine so each side wouldn't get too burned.

5) After the breasts are fully cooked (they should register at least 165 degrees on your thermometer), remove and allow to rest for five minutes before serving.

6) When the quinoa is finished cooking, transfer to a bowl and add the zest and juice of two limes and salt/pepper to taste.  (You can make this a few hours in advance to cut down on time). 

7) Remove the flesh of one avocado and add the sour cream, 1/2 the juice of a lime, and salt and pepper to taste.  Mix together.

8) Plate the quinoa and add the blackened chicken with a dollop of avocado sauce.

Follow me already.

PC: Yours Truly 

Recipe: Sarcastingcooking.com

So Hot Right Now

Burgers are the new black.  They're versatile, deliver a ton of bang for your buck, and can even make you slimmer. Pretty perfect in my book. Plus, we all know that grilling a mean burger makes you irresistible, so get on it!

I recently tried Self Magazine's Buffalo Chicken Burgers and loved them.  The blue cheese and celery create the perfect balance to the juicy chicken doused in hot sauce (Frank's obviously).  I served mine with a side of blue cheese dressing as well as baked sweet potato fries and roasted asparagus. "Healthy-enough"as I like to say. 

Next time I'll inject a few dashes of hot sauce into the patties for an extra kick (some like it hot).  And you can totally add american or any cheese on top if you need an extra cheesy cheese(chicken)burger.

Get your chicken on!

PC: Yummly.com

Pizza Night

My husband and I developed the gluttonous Sunday night habit of finishing off a Medium (sometimes Large) thin-crust pizza from our favorite pizzeria, Pizano's.  We find that there's nothing more rewarding than indulging in a mouthwatering pizza after a long weekend of keeping up with our twins.

However this past Sunday, after a quick stop at Whole Foods and picking up their homemade whole-wheat pizza dough, I decided to make my own pizza since I love to cook and am always looking for a creative outlet.  The results were astounding and my pizza was out of this world.  The crust was perfectly golden and crispy and the homemade mozzarella was savory and beyond my wildest dreams.  I paired it with a low-fat caesar salad and mounds of roasted veggies-summer squash, zucchini, and broccoli- Ina Garten-style.  And best of all, I finally started off the week feeling healthy and not an overstuffed sausage. 

Making a successful pizza is all about having a pizza stone and preheating it in the oven for at least 30 minutes at 450-500 degrees.  And using Whole Foods pizza dough doesn't hurt either.  It's pretty sick (in a good way). 

Recipe: Tomato and Mozzarella Flatbread Pizza by Giada featured in Food & Wine

PC: Smitten Kitchen

Da Bears Menu

Last Monday my husband and I hosted 15 of our friends for a night of da Bears and chili.  Since one of my friends is pregnant, another is breastfeeding, and another can't eat pork, I made two sets of chili so no one would go hungry. Here's what was served:

7 Layer Dip (by the Pioneer Woman) to start:

Giada's Chicken Chili: 

Beef and Chorizo Chili: 

***I substitute ground round for stew meat

Mac N' Cheese with Pancetta: a true crowd pleaser

(I add a few dashes of nutmeg)

Ina's Corn Muffins: equally delicious

(I add a 1/2 cup of drained sweet yellow corn to the batter)

Dessert: 

Sweet Mandy B's Cupcakes:

Lucky for me, the Bears won and the food was a hit so it was a good night had by all.  

 PC: Pioneerwoman, browniebites, green local living, bon appetit, food network, formerms