Eat Drink and Blog » Kid Friendly

PASTA WITH SPINACH ARTICHOKE PESTO

agirlnamedmel — Sat, 06 Nov 2010 02:15:49 +0000

If you like spinach and artichoke dip, you will love this recipe. I saw Rachel Ray make it on the Food Network and while I’m not always into her recipes, this seemed like a somewhat healthy dish that could be thrown together pretty quickly.

The original recipe calls for mint, call me crazy, but I’m pretty much all set with mint being in my food, so I left it out. I left out the almonds too because I didn’t have any on hand.

You will need:

1 pound pasta. I think ziti or rigatoni works best.
2-4 tbsp extra virgin olive oil
1 (15-ounce) can artichoke hearts, drained and quartered
About 5oz baby spinach. I used almost an entire package of Olivia’s Organic
1 shallot or ¼ chopped onion. Both work.
1/2 cup chicken or vegetable stock.
1 or 2 cloves garlic, smashed up like a paste or use a garlic press
About ½ cup grated Parmigiano-Reggiano cheese. I eyeball it.

Start by getting your pasta boiling in some water with salt. You will want to reserve 1 cup of the pasta water to finish off the pesto.

In a non-stick skillet, heat about a tablespoon of evoo and sauté the artichokes until they are cooked through and turn off the heat.

In a food processor, add the spinach, shallot/onion, garlic, salt and pepper and the stock. Turn it on and drizzle in about 2 tablespoons of evoo.

This is where it can go either way. The first time I made this I just added the pesto to the skillet with the quartered artichokes like the recipe said. While everyone like it, my 10yr old suggested it would be better if I put the cooked artichokes into the food processer with the pesto. I personally agree.

Chunky: Add the pesto to the artichokes in the skillet.

Smooth: Add the artichokes to the food processor and blend for about a minute and then dump it all into the skillet.

Turn the heat on and start stirring. You’ll notice the pesto is pretty thick. Slowly add the cup of pasta water to your desired consistency. I use the entire cup.

Finish it off with your grated cheese and taste. I usually drizzle in another tablespoon of evoo into the pesto or just add it to the pasta instead to coat. Then toss your pasta with the pesto and you are done. Enjoy. My girls love it.

We eat this dish hot, but I lately I’ve been making an extra batch because Haley likes it as a cold pasta salad sometimes and will take it to school for lunch. You can add a jar of Trader Joes Roasted Peppers and even some grilled chicken.

Once I substituted quinoa for the pasta. That night I was asked to pack an extra container to share with her friends.

For the quinoa I just buy the box at Trader Joes. Add 3 cups of water to 1 cup of quinoa and bring to a boil. Cover and simmer until you see the spirals form. Then drain the excess water lay a dish towel over the pot, cover and let sit for another 5 minutes or until fluffy.

Light and Fluffy Whole Wheat Pancakes (no, really!)

Sweet_Life — Tue, 17 Nov 2009 20:31:31 +0000

It took me several years to come up with the perfect whole wheat pancake recipe. After a million gloopy, tough and/or flavorless breakfasts, this recipe is a definite keeper.

These pancakes are so delicious, no one ever suspects they’re actually packed with fiber.

This particular recipe is enough to feed a large family. We usually have enough left over to save some for quick breakfasts during the week.

Ingredients:

1 1/2 cups all-purpose whole wheat flour

3 1/2 tsp baking powder

3/4 tsp sea salt (regular is also fine)

1 Tbsp pure cane sugar (regular white is also fine)

1 1/4 cups low-fat milk

1 egg

3 Tbsp butter, melted

1 cup apricot puree*

1 tsp vanilla

1 dash of cinnamon

Directions:

I usually preheat my griddle on medium heat while I combine all the ingredients in a large bowl. Don’t forget to lightly spray the griddle with cooking spray! The griddle is at the perfect heat when a splash of water will dance on it before evaporating.

The batter will be a little thicker than traditional pancake batter. Scoop the batter onto the griddle using a 1/4 cup scoop and a spatula to “smear” it into a flattish circle.

Brown on both sides and serve HOT or WARM.

We love warm 100% maple syrup over the top, although the taste is quite different from “traditional” syrup and may take a little getting used to.

Enjoy!

*If apricots aren’t in season, keep a jar or two of apricot baby food in the pantry. We usually stock up on apricots from a local orchard near the end of the season and puree a few pounds to keep in the freezer. A cup of watered down banana puree will also work in a pinch.

A different take on OJ

pbandjazz — Fri, 25 Sep 2009 20:00:27 +0000

My family has sensitivity to citric acid. They love orange juice. We mix Fresca and orange juice together to make a great beverage. It is awesome for brunch. The mix is 50/50 or 60/40 we are not accurate, we just pour and drink. It is less calories too! Related posts:Summertime means Sangria!!Pitcher O’MargaritasOne word: Sangria Related posts:

The Best Cookie Ever!

pbandjazz — Thu, 24 Sep 2009 15:18:50 +0000

1 roll of refrigerated cookie dough- spread on cookie sheet 1/4 in. thick and baked for 10-15 minutes till golden. Cool.

Beat together 1- 8 oz. package of cream cheese & 1/4 cup of sugar. Spread on cooled cookie.

Mix a small box of instant chocolate pudding with 2 cups of heavy whipping cream. Mix with a whisk until not lumpy and thick. Spread on top of cream cheese mixture.

Top pudding with mini chocolate chips. Refrigerate at least 30 minutes before serving. Works great to cut with a pizza cutter.

Sour Cream Banana Bread

Meghan — Fri, 18 Sep 2009 16:00:00 +0000

I don’t really think I need to explain this any further.

Ingredients:

1 Cup Sugar

1/2 Cup Oil

2 Eggs

1 Cup Mashed Ripe Bananas

1/2 Cup Daisy Brand Sour Cream (because that’s what brand I prefer)

1 tsp. Vanilla

1 1/2 Cups Flour

1 tsp. Baking Soda

1/2 tsp. Salt

1 Cup Chocolate Chips (optional)

Directions:

Heat over to 350 degrees.

Grease & flour bottom only of 9×5 loaf pan.

In large bowl, beat together sugar & oil.

Add eggs, bananas, sour cream & vanilla. Blend well.

Lightly spoon flour into measuring cup, level off.

Add to ingredients along with baking soda and salt, just until moistened.

Stir in chocolate chips.

Pour into prepared pan.

Bake at 350 degrees for 50 – 60 minutes. Cool 5 minutes and remove from pan.

Enjoy!

Freaking Delicious Orange Rolls

Meghan — Thu, 17 Sep 2009 18:00:16 +0000

This is a super quick, super easy recipe and you will get A LOT of compliments on. Really. I promise.

It’s perfect for a holiday breakfast or a brunch with friends. No plan something just so you have an excuse to make this. If Saturday morning isn’t enough of an excuse.

Ingredients:

2 Packages Pillsbury Refrigerated Biscuits

1 Cup Butter, Melted

3/4 Cup Sugar

Grated Rind of 2 Oranges

Directions:

Grease a bundt (or round mold) pan.

Mix sugar and orange rind in the melted butter.

Dip each biscuit in the mixture and lay on it’s side (up & down) in the pan.

Bake at 400 degrees for 20 -25 minutes.

Turn upside down onto a dish.

Pull apart and enjoy!

Chicken Cordon Bleu Mac N’ Cheese

Meghan — Fri, 04 Sep 2009 17:00:17 +0000

This is another one of my “recipes”. I worked off a basic Mac N’ Cheese recipe and added a few of my own twists. So, once again, bear with me when it comes to measurements. A lot of this is me guessing about how much I used of each ingredient. Use more or less of the * items to suit your own tastes.

Ingredients

Chicken:

2 Boneless Skinless Chicken Breasts OR 8 Boneless Skinless Chicken Tenders

1/2 Cup Melted Butter

1 1/2 Cups Italian Seasoned Panko Bread Crumbs

1/2 Cup Shredded Parmesan, Romano & Asiago Cheese

Pasta:

16 ounces elbow Macaroni

1/2 Cup Butter

1/2 Cup Milk

1/2 teaspoon Celery Salt*

1/2 teaspoon Seasoned Salt* (I used Jane’s Krazy Mixed-Up Salt)

1/2 teaspoon pepper*

3 Cups Milk (I used Non Fat, because it’s what I had)

1/2 Cup Heavy Cream**

1/2 Cup Grated Swiss Cheese*

1 Cup Grated Extra Sharp Cheddar Cheese*

1 Cup Cubed Velveeta (I used the 2% kind)*

2 Cups Cubed, bite size Ham

Directions

Chicken:

Preheat oven to 350 degrees.

If using full chicken breasts, cut them into strips. I usually get about 4 strips per breast.

Melt butter in a bowl.

Mix breadcrumbs and cheese in a pie plate (or similar dish).

Dip chicken in butter and then in breadcrumb mixture.

Ensure they are well coated in crumbs and place on a baking sheet you’ve coated with cooking spray.

Bake for 20 – 25 minutes.

Cut into bite size pieces.

Pasta:

Cook Macaroni according to package directions.

Melt butter in a large sauce pot. Add flour and cook, stirring regularly until smooth. About 5 minutes.

Add salts and pepper. Cook 1 minute longer.

Slowly whisk milk into the flour mixture.

Bring to a boil, whisking regularly.

Remove from heat and add the cheeses. Stir until melted.

*TASTE IT* If you want to add more salt, pepper or cheese, do it. It’s quite possible that I used WAY more cheese than I listed above. If you like things spicy, add some cayenne pepper. WHATEVER FLOATS YOUR BOAT*

When the cheese sauce is to your liking, mix in the ham and cooked macaroni.

Spray a 9×13 baking dish with cooking spray and dump the Mac and Cheese in. Put the Chicken on top. Cover loosely with foil and bake for 15 minutes at 350. Remove the foil and cook an additional 5 minutes.

ENJOY!

Pepperoni Roll-Ups

colerose — Fri, 28 Aug 2009 17:00:37 +0000

1 8 oz tube refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese, cut into quarters
3/4 tsp. Italian seasoning, divided
1/4 tsp. garlic salt

Unroll crescent dough; separate into eight triangles. Place eight
pepperoni pieces on each. Place a piece of cheese on the long side of
the triangle; sprinkle with 1/2 tsp. Italian seasoning. Roll up each,
starting with long side; pinch seams to seal. Sprinkle with garlic salt
& remaining Italian seasoning. Bake at 375 degrees for 10-12 minutes or
until golden.

Chicken Pot Pie

agirlnamedmel — Thu, 27 Aug 2009 20:00:23 +0000

This is somewhat of a slacker version. It’s simple and you can use variations on things to make it your own.

Ingredients

1- 1.5lb of boneless skinlesss chicken breast (like 3 or 4)

32oz carton of chicken stock (I use the kitchen basics from Trader Joes)

2 cans cream of chicken soup

1 med bag frozen or 2 cans of peas & carrots (or whatever veggies you prefer)

2 pie crusts or 2 cans of flakey biscuts (be my guest to make your own but I’m all about the store bought ready made goodness)

Prep

place the whole chicken breasts in a pot with most (3/4) of the chicken stock. Add salt, pepper and boil until chicken is cooked (about 10min or so)

Cut chicken into bite sized pieces

combine with veggies, cream of chicken soup and remainder of the stock

I usually combine the filling in a ceramic baking dish 13×9 and throw it in the oven at 350 for about 20 mins till it’s hot and bubbly. Then add the bicuits on top and cook the rest of the way until their done, which is about another 20 mins.

PIE:

line a deep pie dish with one crust

pour in filling and top with 2nd crust

poke a couple of hole on top & bake for 60 min at 350

Barbecue Chicken Pizza

avasmommy — Tue, 25 Aug 2009 20:00:22 +0000

1 Pound of chicken tenders or the same amount of breast meat that has been pounded thin.
1 Pizza crust (Thin works best but you decide what you want)
1 Red onion, sliced thin
1 Small bunch of fresh cilantro
1 small Bag of low-fat mozzarella cheese
1 Small round of gouda cheese. (Shred it up!)
1 Bottle of your favorite BBQ sauce.

Saute the chicken breast in a skillet until done, browned on the outside. Chop into bite size pieces.

Take pizza crust and spoon on the bbq sauce. Sprinkle with the chicken, onion and finally the shredded cheese. Bake at 425 until cheese is all melted and bubbly, and crust is done. Usually about 15- 20 minutes. Sprinkle with chopped fresh cilantro.

This is a complete and utter rip off of a pizza by a well known pizza place that will go un-named, but it rhymes with Malifornia Dizza Snitchen.