Ma What's For Dinner?

I’m so bad at the wordless thing.

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?

Yes yes yes, I know that most people call this one chicken divan but this casserole is just so darn good that you just have to call it divine.  I love casseroles.  I love the fact that you can make them in advance, I love that you can throw anything leftover in the fridge into them, I love that dinner is ready by the time you get home from soccer practice!

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!

You know that I’m a huge fan of mashed potatoes, well who isn’t, but I was shocked to hear from so many of your about how your kids wouldn’t try them.

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!

Move over CPK!  This one is a keeper.

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!

Ok, so this was a recipe I found on a great foodie website, The Ungourmet .  Her site is amazing and her photography…oh, well let’s just say I worship at the altar of her awesomeness!

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.