Turkey Salad

There are three really great things about this recipe. One, it was so easy to make with very little prep time. Two, you can put it on several different things: crackers, bread, veggies, etc. Three, it is one of those fabulous meals that combines meat and vegetables. We as mothers know, there is no easier way to get a child to eat vegetables than to hide it in a yummy dish. (more…)

Yogurt Raisin Oatmeal Cookies

Riley and Story are both strong members of the Yogurt Raisin fan club. We made these cookies for our Leprechaun Trap Making Party and they were a big hit! A yummy variation of the Oatmeal Cookie. Want to make them festive? Add a little green food coloring for the perfect St. Patrick’s Day treat!

Yogurt Raisin Oatmeal Cookies (2)

1 cup margarine or butter

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla extract

2 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

1 tsp salt

3 cups Oats

1-1 1/2 cup yogurt raisins


1) Preheat oven to 375 degrees.

2) Combine butter, sugar, and brown butter in bowl and cream until smooth.

3) Mix in eggs and vanilla.

4) Add flour, baking soda, salt, and cinnamon and stir until thoroughly mixed.

5) Add oats and desired amount of yogurt raisins.

6) Drop even spoonfuls of dough on baking sheet and bake for approx. 12 minutes.

7) Enjoy!

5 Ways We Should Be More Like Preschoolers

Sunday school began yesterday. I teach the preschoolers. I was eager but nervous to begin the year. I love the kids, but they can be so unpredictable, which feeds my anxiety. They have questions that I simply do not know the answers to. They let me know if the story is boring or if they would much rather be playing than doing the activity I spent so much time—oh, precious time!—creating because I thought for sure it would be a hit. And let’s not forget the manner in which they offer critique so freely—matter of fact, unapologetic. It’s almost as if they live in a different culture than we adults do.
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Ravioli in Brown Butter and Zucchini Salad with Lemon-Herb Vinaigrette

This dinner was a hit, and I will certainly keep the recipes handy. It was easy enough that I would actually consider making on a weeknight! Of course, I will not serve the two dishes together again. Some dishes just don’t mesh well. In this case, the ravioli had a fall feel to it—comforting, a bit on the heavier side. The salad felt like spring—light and crunchy, minty fresh. Opposites do attract, but I think these two are better off staying single. Of course, that didn’t stop us from gobbling both up!


Ravioli in Brown Butter
Ingredients:

  • 2 teaspoons extra-virgin olive oilRavioli in Brown Butter
  • 1 pound zucchini, thinly sliced
  • 1 9-ounce package four-cheese ravioli
  • 1/4 cup butter
  • 1/2 teaspoon kosher salt
  • 1/2 cup almonds, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh mint

Directions:

Heat the olive oil over medium-high heat in a large nonstick skillet. Add zucchini and cook until tender, about 4 minutes, stirring occasionally. Take out the zucchini and set aside.

  1. Cook ravioli according to package instructions and drain.
  2. In the skillet, heat butter and salt over medium heat, until butter is browned, about 3 minutes.
  3. Add almonds; cook and stir until toasted, about 2 minutes.
  4. Add zucchini and toss to coat.
  5. Add ravioli, balsamic vinegar, and mint; stir gently to coat.

Recipe from Better Homes and Garden.

 


Zucchini Salad with Lemon-Herb Vinaigrette

Ingredients:

  • 2 medium zucchini, sliced thinlyZucchini Salad with Lemon Herb Vinegarette
  • 1 tablespoon canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Wedge of Romano, for shaving
  • 2 tablespoons toasted pine nuts
  • Fresh mint leaves, torn

Directions:

  1. Heat canola oil in medium skillet on medium heat. Add zucchini and season with salt and pepper to taste. Cook until slightly wilted, then set aside.
  2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey to taste, salt and pepper to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.Recipe adapted from Bobby Flay at Food Network.

 

Shepherd’s Pie and Pistachio Pudding Cake

Our first failure. Well, sort of. I don’t consider it a true failure—that requires a colossal disaster, which I am perfectly capable of. This was beneath my potential and therefore more along the lines of a trial failure.

It had been a long week, but we had to have our dinner on Friday. There was no other day this month that worked for our families. In honor of St. Patrick’s Day, I decide on an Irish theme—shepherd’s pie, fancy green drinks, and pistachio pudding cake. On the side, I added chunky cinnamon applesauce and cottage cheese. Great, right? Well, it would have been, but I cheated, and as Ali reminded me several times throughout the evening, cheaters never win.

Quick and easy was the name of my game, and I thought I was pretty clever in using an adapted version of shepherd’s pie. Ali was kind enough to back-seat chef me and question everything that came out of a can or box. “That’s Fey food. Our dinners are supposed to be more than that. You’re going to have to do this over.” Yeah, yeah. So maybe she was right, but no way was I going to tell her that. I was cheating for a reason after all. Sheesh.

So, without further ado, following are the recipes, which even Ali agreed were tasty, that I used to cheat. But first, allow me to point out that this was also the first meal that the Fey, including the baby (with her blended version), enjoyed as well.


Shepherd’s Pie

Ingredients:

  • 1 lb ground beef (I substituted vegetarian ground meat)
  • 1 medium onion, chopped
  • 1 small can peas
  • 1 small can carrots (Ali doesn’t like cooked carrots, so I substituted corn)
  • ½ cup honey barbecue sauce
  • ⅓ cup ketchup
  • 1 pkg refrigerated mashed potatoes
  • ½ tsp paprika

Directions:

  1. Preheat oven to 350°.
  2. Brown the meat with the onion in a large skillet. (Since I substituted vegetarian ground meat, I sautéed the onion in olive oil and added the “meat.”)
  3. Turn off the heat, and add the vegetables, barbecue sauce, and ketchup.
  4. Put into a greased 1 ½ quart baking dish.

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5.  Spread the mashed potatoes on top and sprinkle with paprika.

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6.  Bake for 30–35 minutes.

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Optional: Add shredded cheese on top before serving.


Pistachio Pudding Cake

Ingredients:

  • 1 pkg yellow cake mixPistachio Pudding Cake
  • 2 pkgs instant pistachio pudding mix
  • 4 eggs
  • 1 cup club soda
  • ½ cup canola oil
  • 1 cup chopped walnuts, divided
  • 1 cup heavy whipping cream
  • ¾ cup 2% milk
  • 2 tsp confectioner’s sugar

Directions:

  1. In a large bowl, combine the cake mix, 1 package of pudding mix, eggs, club soda, and oil. Beat on low speed for 30 seconds, then beat on medium for 2 minutes. Stir in ½ cup walnuts.
  2. Pour into a greased and floured 10-inch fluted tube pan.
  3. Bake at 350° for 40–45 minutes.
  4. Cool for ten minutes before removing from pan to a wire rack to cool completely.
  5. In a large bowl, beat the cream, milk, 1 package of pudding mix, and confectioners’ sugar on high until stiff peaks form.
  6. Frost the cake. Sprinkle with remaining walnuts. (In our case, the kids threw the walnuts at the cake to see how many would stick.)

Minted Sake and Pineapple Cooler

This is what I had planned to make, but I didn’t have a sieve. I don’t easily give up and tried several workarounds but none really worked: taping a coffee filter to a bowl, straining the concoction through a garlic press, you know, the usual.

Ingredients:

  • 1½ cups loosely packed mint leaves (about 1 ounce)
  • 1 cup sake
  • ¼ cup sugar
  • 3 cans (6 oz each) pineapple juice, divided
  • ¼ cup fresh lime juice
  • Pineapple slices (optional)

Directions:

  1. Combine mint, sake, and sugar in a blender; process for 2 minutes or until mint is very finely chopped.
  2. Strain sake mixture through a fine sieve over a bowl; discard solids.
  3. Stir in 2 cans pineapple juice and lime juice. Cover and chill.
  4. Pour the remaining 1 can pineapple juice into a zip-top plastic bag; seal. Lay the bag flat in the freezer; freeze 1 hour or until frozen.
  5. Combine the sake mixture and frozen pineapple juice in a blender; process 1 minute or until thoroughly combined.
  6. Pour about ¾ cup pineapple mixture into each glass, and let stand 1 minute before serving. Garnish with pineapple slices, if desired.

 


St. Patrick’s Day Drinks

Ingredients:

  • Lime sherbetSt Patricks day drinks
  • Lemon-lime soda

Directions:

  1. Fill glass about two-thirds full with soda.
  2. Add one or two scoops of sherbet and let sit for about ten minutes.
  3. Gently stir the drink, wait for it to settle, and serve.

Adult version: Substitute white wine or champagne for the soda.