Tag Archives: Kid-Friendly Recipes

Chicken Pesto Burgers with Tomato Topping

One of my summer choices for a healthy burger is this recipe – what was originally inspired by a recipe called Chicken Burgers with Warm Mushroom Salad. I thought the original burger recipe itself had potential, so I just changed it up a bit and made it even better.   Admittedly, I do my own thing on the salad –  I don’t think her salad recipe does the burger justice.  I followed the notion of involving mushrooms in the side dish, however, since it is in keeping with the Italian influence and compliments the burger well. Wait till you taste these!

I have to give credit where it’s due.  In her 2003 cookbook,  More Low-Carb Meals in Minutes, Linda Gassenheimer collected and created and some wonderful gourmet-inspired recipes that are appropriate for many of the more popular low-carb diets.  It targets diet crazes such as Protein Power, Atkins, and now, South Beach Diet. I refer back to this book frequently when I am in Phase One of the SBD, for something more inspiring than lean chicken and a pile of roasted vegetables.  This is an excellent supplement for the SBD books because it has beautiful pictures and recipes that are a step up from the menus in the original diet plans, and most are quick and easy to make.  Since that book was published, there have been more, updated versions – equally beautiful and with great new recipes, and I intend to purchase this one called Good Carb Meals in Minutes, which is geared for the latter phases of low-carb diets and appropriate for anyone who just wants to eat healthy, delicious meals and not spend an hour in the kitchen doing so.

My modified recipe takes about 30 minutes, so if you’re using a charcoal grill (which I prefer), light it up and get started.  Makes 6 burgers.

GATHER THIS:

  • 1 lb. package of ground chicken
  • 2 turkey sausage links, casings removed
  • 2 tablespoons refrigerated store-bought pesto sauce
  • coarse salt & fresh ground pepper, about 1/2 teaspoon each
  • 2 ripe plum tomatoes, chopped
  • 3 scallions, tops and bottoms trimmed, sliced
  • 1 tablespoon dressing from the Grilled Onion & Mushroom Salad with Arugula & Goat Cheese recipe
  • 6 slices Gouda cheese

DO THIS:

In a large bowl, gently mix together the ground chicken, ground sausage, pesto, salt and pepper.  Take care not to overwork the meat, as is it easy to toughen.  Form into 6 patties, about 4 inches in diameter and 1/2 inch thick. Place on a plate or platter and refrigerate until ready to grill and prepare side dishes.

Prepare topping:

In a medium bowl, mix together the tomatoes, scallions, and dressing. Season to taste with salt and pepper. Set aside.

Cook burgers: Heat grill to medium.  Oil the grates well with vegetable oil (chicken burgers stick easily). Grill patties, turning only once, about 6-8 minutes per side.  During the last minute of grilling, top burgers with Gouda slices, put cover on grill down until just melted.   Serve on toasted or grilled whole-wheat sandwich buns and top with tomato mixture.  Phase One dieters, serve without buns or open-face with one slice of toasted whole-grain bread.

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Filed under Grilling, Healthy Recipes, Italian-inspired, Kids Favorites, Quick & Easy, South Beach Phase 1

Spaghetti Bolognese (Bolognaise) for the Busy Mom

A classic dish, Spaghetti Bolognese was difficult to categorize in this article, because its origin is arguable.  While the concept of this meat sauce originated in Northern Italy in the “Bologna” region, the French would often take food influences from bordering countries and adopt their own recipes, still naming the dish by its inspirational region.  While it’s not exactly “quick”, it’s definitely easy, and much of the time is simmering.

Clearly, the idea of saturating food in wine is French.  I could spend more time and research to ascertain which came first – Bolognaise, the French spelling, or Bolognese, the Italian spelling – but this is a cooking site and not a history blog.  So, to make everyone happy, I’ve put it both categories. And now, on with our favorite family recipe!

This version of a classic recipe began with my mom-in-law, a French native and a fabulous cook.  Made traditionally, it simply was not palatable for my American kids.   I don’t give up easily, and want them to be exposed to all tastes – so they can grow up to be foodie aficionados. 🙂  Here, I’ve reduced the amount of wine and chopped up the veggies finely enough to appeal to the kids, but have not lost the integrity of the sauce.

The most important element of this recipe is that the meat is added AFTER the sauce is almost done – this is the family secret I am sharing with you – and the results are over the top.  Don’t be afraid of not browning the meat first – it will be completely cooked in the sauce.  You will note by the photo, there is no problem getting those kiddos to eat this company-worthy spaghetti recipe.  And if you own an awesome Cuisinart Mini-Prep Plus that you can get at my store,  (I use it almost every day!) you can have all your veggies chopped in a minute and have this sauce prepped in no time.  After you have poured yourself a glass of wine to begin cooking, do the following to serve 4-6 people:

GATHER THIS:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup cremini mushrooms, stems trimmed, finely chopped
  • 1 6-oz can tomato paste
  • 2 cups low-sodium chicken stock (plus more for thinning, if needed)
  • 1 cup medium-bodied quality red wine, such as a Cabernet sauvignon
  • 1 15-oz can tomato puree, or diced tomatoes run through the processor
  • 2 teaspoons Italian seasoning
  • 1 or 2 bay leaves
  • 1-1/2 pounds good-quality ground beef (preferably organic, but at least sirloin)
  • coarse salt and fresh ground pepper to taste
  • 1 lb. whole wheat spaghetti
  • White shredded cheese of your choice to serve: French like Swiss for this dish, Italians like Parm – you decide!

DO THIS:

In a large sauce pot or dutch oven, heat the oil over medium heat.  Add the onions, carrots and garlic to the pot; saute for a few minutes until softened.  Add the mushrooms; continue to cook, stirring occasionally, about 4-5 minutes.  Add a little salt and pepper.  Stir in the tomato paste.  Add the stock, wine, tomato puree, seasoning, and bay leaves. Bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper.

Meanwhile, follow the directions on the pasta package for cooking the noodles.   I prefer my noodles a minute or two after al dente, as usually recommended – just do them how you like – people are funny about texture.

While the pasta is cooking, begin crumbling tiny pieces of the ground beef into the sauce with your fingers.  Don’t worry about making anything symmetrical; the pieces of beef will shrink with cooking and just be tiny bits of meaty goodness.  Avoid large chunks of meat. This will take a couple of minutes, and will be done about the same time as your pasta, so it works out well.  Stir all the meat into the sauce until it’s incorporated.  Cover the pot; simmer another 10 minutes.  Longer is not necessary and will toughen the meat; thereby defeating the purpose of adding it at the end.

Drain your pasta, and return it to its pan.  Spoon one ladleful of sauce into the noodles. Toss to coat.  To serve, pile noodles into bowls.  Top with additional ladles-full of sauce; top with shredded cheese and minced parsley.  I like it with crusty bread and olive oil for dipping, a green salad, and an abundance of red wine!

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Filed under Budget Friendly, French Recipes, From My Own Kitchen, Italian-inspired, Kids Favorites

5-Minute Broccoli Slaw for Grilling

It’s grilling season! I’m always looking for new side dishes that interest me more than the usual cole slaw and potato salad.  When you’re in a hurry, throw this great 5-minute broccoli slaw together and wait for friends and family to ask  for the recipe!  Kid-friendly, and healthy too. Great with grilled burgers, fish, and pork,  or alongside Mexican-inspired main courses.

GATHER THIS:

  • 1/3 cup Hellman’s light mayonnaise
  • 1/3 cup Daisy light sour cream
  • 1/3 cup chopped fresh cilantro
  • 2 green onions, tops pulled off, trimmed, and sliced thinly on the diagonal
  • juice of 1 medium lime, freshly squeezed
  • 1-2 teaspoons sugar, to taste
  • coarse salt and fresh black pepper to taste
  • 10 oz. package of broccoli slaw mix (I like confetti slaw: red and green cabbage, broccoli, carrots)

DO THIS:

In a medium bowl, whisk together the first six ingredients.  Toss in the broccoli slaw mix.  Season to taste with salt and pepper.  Serve immediately, or chill for up to 30 minutes to allow flavors to meld.  Serves 4-6 as a side dish.

What I like best: quick, easy, delicious – and not too sweet – though you can use more sugar or some honey for a little more sweetness if desired.  For South Beach Diet Phase I, substitute Splenda for sugar.

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Filed under Budget Friendly, From My Own Kitchen, Grilling, Healthy Recipes, Mexican-inspired, Quick & Easy, South Beach Phase 1

Over the Top Chicken & Wild Rice Soup

It’s a snowy day, my three year old has a cold, and my husband has been working outside – so I thought it would be a perfect day to do some kind of chicken soup in the crockpot.  I have some wild rice in the pantry leftover from another dish, so I thought I would take a stab at a chicken and wild rice soup.

Now, you’d think it would be easy to find a recipe such as this.  I suppose it is, if you have vanilla tastes and you don’t want anything more than ordinary.  I like a little creaminess to my chicken soup – or at least, a little extra kick.  I like lemon, curry, coriander, ginger, or something beyond Grandma’s recipe. Plus, today I wasn’t able to get to the store for any special ingredients.

I spent about Over the top!40 minutes looking in my books and perusing the website with no success.  There’s probably one out there that’s as good.  But if I was going to get cooking I had to get off the computer and begin.  I found some inspiration from this:

http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-rice-soup-recipe/index.html

But it still wasn’t all I wanted in a Chicken and Wild Rice Soup recipe.

So, I did my own – and this is what I came up with (don’t be afraid of the long ingredient list, most of them you just throw in):

GATHER THIS:

  • Any combination of 6-8 pieces of bone-in, skin-on chicken
  • Vegetable oil & 2 Tbls. butter
  • 2 stalks celery, diced finely
  • 2 small carrots, diced finely
  • 1 very small onion, diced finely
  • 2 tablespoons flour – I actually used Wondra!
  • 2 cloves garlic, minced
  • 6 cups chicken stock, low-sodium, or 6 cups water with 5 teaspoons chicken bouillon powder
  • 1/2  package (3 oz.) Near East Long Grain & Wild Rice Original, seasoning packet removed
  • 3-4 whole sprigs fresh parsley, tied together
  • 1/2 teaspoon dried thyme
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 bay leaf
  • dash or more of cayenne pepper

DO THIS:

Season the chicken pieces with salt and pepper.  Heat a large skillet over medium heat, and add 1 tbl. oil and 1 tbl. butter.  Sear the chicken pieces in the skillet in two separate batches, about 5-6 minutes per side, to get a nice browning.*  Place the browned chicken pieces in the bottom of the slow cooker.

Wipe out the skillet, lower the heat to medium-low,  then add the rest of the butter and just a teaspoon of oil. Cook the celery, carrot and onion in the skillet for about 5 minutes or until just soft.  Stir in the flour, season with 1/2 teaspoon salt and 1/4 teaspoon fresh black pepper, and remove from heat.

Transfer the vegetable mixture into the crockpot with the chicken.  Add the minced garlic, rice, and pour the chicken stock over everything. Add the parsley, turmeric, cumin, thyme, and bay leaf. Stir gently.

Cook, covered, in the crockpot 1 hour on high.  After one hour, reduce heat to low, and cook an additional 2-3 hours.  At some point, and really, any time after the first hour – you’ll take the chicken pieces out, let them cool a bit, and then bone the chicken.  Remove the skin, of course.  Then chop up the  cooked chicken rather fine – this is a good way to ensure no one gets a bone in their bowl.   You should have about 2 cups of chicken.   Return the chicken to the pot,  and now add the cayenne pepper to taste.  Replace the lid and heat through for the remaining cooking time – or if you wait until the end to bone the chicken, reheat for about 10-15 minutes.

Before serving, remove the bay leaf and tied parsley. Taste again for salt and pepper seasoning (I added more here).   Finish by stirring in the lemon juice just before spooning into bowls. Then grab a snuggie, some crusty bread or oyster crackers,  and a glass of chardonnay – you are well on your way to comfort heaven.

MY REVIEW:

Wow! This surpassed all my expectations.  This was family friendly, it had everything going for it.  I’m not sure I would change anything, except perhaps to add the rice a little later in the recipe – maybe after that first hour in.  I didn’t mind it soft, but I do like my wild rice to have just a little resistance to the tooth. And, though I was craving something creamy, this didn’t need it.  It was rich and delicious, without being too unhealthy.  I was really glad I ditched the written recipes and did my own thing here.  When I do this again, (and I will) I’ll try just keeping the crockpot on low the whole time, for a longer time – to see if it would withstand being gone most of the day.  Try it and tell me what you think!

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Filed under Budget Friendly, From My Own Kitchen, Kids Favorites, Low & Slow