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?

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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?

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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…

No related posts.

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.

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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.

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I mean, have you met me?

I can’t shut up for a second.

Today’s picture is an ode to my birthday weekend in NYC with a picture of one of my favorite things on earth.

Momofuku’s steamed pork bun

Martha Stewart herself said this was one of the best pork buns she’d ever had.

I assure  you it is.

No disrespect to my Ma who used to make steamed pork buns in our oven at home with roasted pork she brought home from the take out chinese place.  Thanks, Ma.  You’re the best.

But Momofuku’s?  OH EM GEE!  It’s incredible.

It’s light and fluffy and then it’s wrapped around a pork belly and some scallion, hoisin, cucumber goodness.

Not to mention the fact that you are sitting at an amazing noodle bar in the East Village about to eat some of the best ramen this side of the Pacific.

If you’re ever in NYC I highly suggest you make the trek downtown for this little gem.  It’s so worth it.  Take a look at the menu…

And here’s a tip for ya, it’s not on the menu but supposedly the fried chicken is the most amazing thing ever.  You have to order it like a month in advance as they only make a certain amount of portions a day.  They fry it in grapeseed oil and I have yet to try it.  I’ve heard it’s remarkable.  Oh, I love New York!

Do you have a restaurant that makes absolutely the best dish ever?  What is it?  Where is it?  Please share so we can all make a special trip too?

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I love that the weather has been cooler the last few days here in the northeast.  It’s going to be our first fall here and that is my favorite time of year.  It’s almost here and the kids are starting school next week.  This is great recipe for your arsenal when you need to get dinner on the table fast and homework done.

Serves: 8  Prep time: 30 minutes  Cook time: 40 minutes

10 ounces steamed broccoli

3 large boneless chicken breasts

1 T olive oil

1 10 ounce can cream of mushroom soup

8 ounces buttom mushrooms, halved

1/2 cup milk

1/2 cup light mayonnaise

1/2 cup light sour cream

2 t. fresh lemon juice

1/2 t. curry powder

1 can sliced water chestnuts

S&P

1/2 cup grated sharp cheddar cheese

1/2 cup french fried onions

4 strips bacon chopped

Preheat your oven to 375 degrees.  Season your chicken breasts with olive oil and salt and pepper.  Bake for 25 minutes.  Meanwhile heat a small skillet over medium heat.  Add your chopped bacon and saute until crisp.  Remove and allow to drain on a paper towel.

While your chicken cooks, assemble your casserole.  In a 13×9 pan arrange your broccoli on the bottom.  In a large bowl combine soup, milk, mayo, sour cream, mushrooms, lemon juice, curry powder, water chestnuts.  Stir to mix well and season with salt and pepper.  

Once your chicken has finished cooking remove it from the oven and slice it into thin strips.  Arrange the chicken over the broccoli. Pour the soup mixture over the top of the chicken and broccoli.  Top with cheddar cheese and fried onions.  Cover with foil and bake on 375 degrees for 30 minutes.  Remove foil and sprinkle with bacon and cook uncovered for an additional 10 minutes.  Serve with brown or white rice and enjoy!

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WHAT????

What kid in their right mind would not want mashed potatoes and all that yummy creamy goodness?

Then I stopped to think for a second and I realized that for quite some time my boys wouldn’t try mashed potatoes?

WHAT????

How dare you scoff at a potato! A mashed potato!

You are Fitzpatricks for the love of all that is holy.

Your people have survived against all odds with the help of the magical pratties!

WHAT????

So I tried to remember how I got them to eat them for the first time, and I realized it’s the magical practice that I have leaned on time and time again…

I called the boys into the kitchen when those little beauties came out of the water and asked them to make them with me and decide what goes in them.

Now they are “their” mashed potatoes.

Now they take ownership and pride in their potatoes.

Now they will actually try them and realize that mashed potatoes are nothing but GOOD.

Here is Keegan’s recipe. Keep in mind that these measurements are an estimate. He got a little crazy with the parmesan cheese.

1 lb baby red potatoes, mashed (You could use any kind of potato, I just don’t like to peel them.)
2 T chicken stock
2 T cream
2 T sour cream
2 T unsalted butter
1/4 cup parmesan cheese (though something tells me Keegan threw in closer to a 1/2 cup, he kept saying, I think it needs more cheese, mommy.)
S&P

Toss all ingredients into a large bowl. Let the kids have fun mashing those potatoes! Mix well, let the kids get creative about what they’d like to add. Dish it out and let them enjoy trying their delicious masterpiece!

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It’s quick, easy, and sooooo delicious.

Don’t feel like calling out for pizza tonight?

Stay in and make this one yourself.

Keegan told me that this was his best dinner ever.

Give it a try and let me know if your kids think so as well.

Serves: 8  Prep time: 25 minutes Cook Time: 20 minutes

2 boneless skinless chicken breasts

1  T olive oil, divided

S&P

4 slices bacon chopped

1/2 small onion chopped

2 cloves garlic

1 t dried thyme

1/4 cup red wine vinegar

1 cup ketchup

1 8 oz can tomato sauce

1 t dried mustard

1 T molasses

1 T Worcestershire sauce

1 store bought pizza dough

1 jalapeno pepper, seeded and sliced thin

1/4 cup chopped cilantro

1 shallot sliced thin

2 cups shredded mozzarella cheese

Preheat your oven to 425 degrees.  Drizzle your chicken with 1/2 T olive oil and season with salt and pepper.  Cook for 20 minutes at 425.  Meanwhile get started on your BBQ sauce.

In a medium saucepan heat remaining 1/2 T of olive oil over medium heat.  Add chopped bacon and cook until crisp.  Remove bacon with a slotted spoon to a paper towel.  Set aside.

Pour off all but 1 T of bacon fat.  Add in your onions and allow to soften, about 5 minutes.  Add in garlic and cook for an additional minute or two.  Season with salt and pepper and thyme.  Deglaze the pan with the vinegar being sure to scrap up all the good browned bits on the bottom.

Next add in your ketchup, tomato sauce, mustard, molasses, and Worcestershire sauce.  Turn the sauce down and allow to simmer until your chicken is ready.

Once the chicken is done remove it from the oven and slice it thinly.  Lay out your pizza dough and stretch it to fit a baking sheet.  Spread a think layer of sauce leaving a one inch border around the dough.  Arrange your chicken neatly around the pizza dough.  Then arrange jalapeno (I only put this on half so you get a half spicy half wimpy pizza) and shallots evenly around the dough.  Sprinkle with chopped cilantro.  Top with plenty of cheese and bake at 425 for 17-19 minutes.  Top with cooked bacon and more cilantro if desired.  Enjoy!

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As many of you may know, I am not a lasagna fan.

GASP!

Yes, it’s true…

I don’t do ricotta.

And before you say it, yes I’ve had lasagna without ricotta and still, it doesn’t work for me.

It makes no sense.  I like everything in there, but alas, I can’t do it.

BUT…

I kinda liked this one.

AND my family LOVES lasagna, like most normal human beings in the world.

Not to mention the fact that the boys had  a BLAST helping me construct these little towers of yummyness.

They are a much healthier alternative to the kind your granny made so give these a whirl…

You’ll be glad you did.

Serves: 4   Prep Time: 25 minutes  Cook time: 40 minutes

1 lb ground chicken

2 cloves minced garlic

8 oz canned petite diced tomatoes undrained

8 oz canned tomato sauce

1/2 tsp salt

1 tsp dried oregano

1 tsp dried basil

1/2 tsp cracked pepper

8 lasagna noodles, cooked al dente

1 beaten egg

2 cups ricotta cheese

1/2 cup shredded Parmesan cheese

1 cup frozen spinach, thawed and well drained

2 cups shredded mozzarella

1 tbsp dried parsley

1/4 cup shredded or grated Parmesan

Thoroughly cook the ground chicken in a large skillet. Add the tomatoes, sauce, garlic, spices, salt and pepper. Cover and simmer for 10-15 minutes.

Combine the egg, ricotta, and parmesan.

Using a glass or cookie cutter that is close to the size of the muffin cups, cut 3 circles out of each noodle for a total of 24 circles.

Place 1 noodle circle in each muffin cup. Layer meat sauce, ricotta mixture, and shredded mozzarella. Repeat. Top with a bit of parsley and grated Parmesan.

Cover loosely with a piece of foil that has been sprayed with oil and bake at 400 degrees for 25-30 minutes. Remove foil and bake for another 5 minutes to brown on top.

Let the “cupcakes” sit for at least 10 minutes for easier removal.

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