Ma What's For Dinner?

Look out New York, here comes Ma!

Well look at us all fancy…check out our feature in the New York Daily News Website.

You can read the full article here at NY Daily News Moms and the City Blog

What a busy week we’ve had!

On Monday, Keegan started Kindergarten.

On Tuesday we rounded up Team Fitz and went on down to New York City to shoot a segment for New York Nonstops new show

Moms and the City and a Dad Named David

Man oh man are we tired but what a blast we had!

First Denise Albert, she’s one of the Moms from Moms and the City, and I got our food prep taken care of…

Then I did an interview with Denise and David Ushery

Next we got down to some good ol’ fashioned cooking.

I grabbed my little helpers

And we got cooking!

First up…Hungry Caterpillars instead of the pb&j version we switched things up with avocado and hummus spreads topped with cukes and tomato.

Next recipe?  Muffin Man Pizzas

And finally…Twirly Whirly Pasta Salad

Denise’s son, he’s in the middle up there between Brady and Keegan, he’s not exactly an adventurous eater.

Well that boy couldn’t get enough of our muffin man pizzas!

He helped me make them and he gobbled them up (one with bell peppers and mushrooms on it much to his mother’s shock) and asked if we could do this every night!

Now if that’s not a satisfied customer I’m not sure what is!

The show will air here in the New York/New Jersey/Connecticut area sometime in September, but keep a look out for it on your local NBC station.  I’ll let you know a definitive date when I get it.

I’ll be posting some segments from our finished pilot presentation soon.  Keep your eyes peeled guys, Ma What’s For Dinner is hitting the airwaves!

Getting hungry yet?

Start of our new tradition of what is waiting at home for you when you arrive home on your first day of school. Do you have any first day tradtions?

I’m a little out of sorts today…

I didn’t sleep a wink last night.

And it’s not because I kept replaying the image of Jimmy Fallon singing the Boss backed by the Glee kids all night long…

Ok, well not all night at least.

It’s because of this…

My oldest started kindergarten today and I’m a blubbering mess.

Why?

Because my darlin’ little Keegan who has been soooooo excited to start school got a tiny bit nervous just as that big yellow bus drew close…he grabbed my hand and squeezed and said, “Mommy?”

I panicked!

Then without missing a step he jumped on board and took off with hardly a backwards glance.

Then he was off…

Off to school…

Off to the rest of his life…

I need a moment…

I’ll get back to you tomorrow with more.

Sniff sniff…

Yes I’ve been on a casserole kick.

I can’t help it.

I just love the fact that they can be made in advance!

And with school starting and activities heating up I just like to know that a yummy dinner the boys will like can get on the table fast.

There is nothing not to like in this dish.

I toss in some protein and veggies to make it a complete meal in one.

Not to mention the fact the boys like all the stirring help they get to do.

Now let’s get to the good stuff!!

Cheesy Macaroni Surprise

Serves: 8  Prep Time:  10 minutes  Cook time: 35 minutes

1 lb wagon wheel pasta

3 T  butter unsalted

3 T all purpose flour

3 cups whole milk

1/2  t fresh grated nutmeg

2 cups shredded sharp cheddar cheese

1 cup shredded swiss cheese

1/2 kielbasa link, diced

1 10 oz box frozen peas

S&P

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil.  In a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.  Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.

Add your peas and sliced kielbasa to your cheese sauce and pour over the pasta.  Mix well.  Transfer to a greased 13×9 baking  dish and top with additional cheese if desired.  Bake in a 375 degree oven for 30 minutes.

This is a version of a recipe that I saw on America’s Test Kitchen.

I switched out chicken (or veal) cutlets for turkey cutlets instead, hey turkey cutlets were on sale at the store…can’t pass up a bargain!

I doctored up the sauce a bit as you all know I can’t follow a recipe to save my life what with my recipe OCD and all.

I like this dish because the kids can help with the prep and it’s a great light and easy meal.

Perfect for the end of summer.

Give this a whirl…you’ll be glad you did.

Serves: 4  Prep Time: 10 minutes  Cook Time: 15 minutes

1 1/2 pounds turkey cutlets

1/2 cup all purpose flour

1 T garlic powder

1/2 t ground black pepper

16 sage leaves, divided (8 minced, 8 whole)

8 slices thin prosciutto

3 T olive oil

1 cup dry white wine

1 large shallot, chopped fine

2 t lemon juice

3 T butter

1 T chopped parsley

Pat cutlets dry with paper towels. In a large bowl combine flour, garlic powder and pepper.  Dredge turkey cutlets in flour mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet.   (These are great steps for the kids to help with, just be sure they wash their hands after handling the raw poultry!)

Heat oil in large skillet over medium-high heat. Add whole sage leaves and cook for about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate and set aside for garnish later. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to a plate and keep warm under some aluminum foil. Repeat with remaining cutlets.

Pour off excess fat from skillet, reserving about 1 Tablespoon. Add you shallots and cook until they begin to soften, about 4 minutes.  Add in you wine to deglaze your pan being sure to scrape up any browned bits on the bottom.  Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Pour over turkey and top with fried sage leaves and extra parsley.