Turkey Pot Pie

The thing about roasting a turkey is that you have a significant amount of turkey meat on your hands. This calls for an arsenal of go-to turkey recipes and a little bit of patience from your kids with the single meat option for the week. Fortunately, there are a plethora of options for turkey. I decided to start with the tastiest first. Pot pie! I have not had pot pie since I was around nine years old. Around that time, they were declared unhealthy by my mother and no longer offered on the dinner menu. I admit, they aren’t the healthiest meal, but how often do you get to eat your dinner wrapped in pie crust? Sometimes you just need to live a little. (more…)

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.