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Keegan’s Mashed Potatoes

August 23, 2010 By Alex aka Ma, What's For Dinner 25 Comments

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.

side dishes Keegans Mashed Potatoes

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!

Filed Under: Healthy Side Dish Recipes For Kids, Kid Favorite Recipes, Recipes For Kids, Vegetable Recipes For Kids, Vegetarian Recipes For Kids Tagged With: , , , , , , , , , , ,

Chicken Marsala

July 13, 2010 By Alex aka Ma, What's For Dinner 22 Comments

The hubs almost fell off the chair while eating this one…It’s so good.  I love chicken, it’s so versatile and quick cooking.  I love to have 101 chicken recipes up my sleeve.  Check out this fail proof method to bring your kids to the table.  Only two of mine eat the mushrooms though, but I keep trying!

dinner Chicken Marsala

1/4 c  flour for coating

S&P

4 skinless boneless chicken breasts pounded thin

2 T olive oil

2 T butter

8 oz container baby bella mushrooms quartered

3/4 c Marsala wine

1/2 c chicken stock

In a shallow bowl mix together the flour and season with S&P. Coat chicken pieces in flour mixture, set aside for about 10-15 minutes.

dinner Chicken MarsalaSet a large skillet over medium high heat. Melt butter in oil over medium heat. Place chicken in the pan, and lightly brown each side, about 4 minutes each. Remove chicken and set aside under some tin foil to keep warm.  Add mushrooms to the pan and season with S&P. You can add a bit more olive oil if it’s looking a bit dry.  Pour in wine and allow the alcohol to cook out for about 2 minutes.  Add chicken stock. Bring to a boil and then knock it back to a simmer.  Slide the chicken back in and allow to simmer for 8-10 mintues.  Serve over pasta or potatoes.  Make a lot.  This is a hit!

What is your go to chicken dish this summer? dinner Chicken Marsala

Filed Under: Dinner Recipes For Kids, Recipes For Kids Tagged With: , , , , , , , ,

Clean out the fridge chicken pot pie

May 13, 2010 By Alex aka Ma, What's For Dinner 11 Comments

What do you do when you have a bunch of stuff clogging up your fridge and freezer drawers?  Toss them in a pot, stir ‘em up and cover them with some straight from the freezer pastry dough!  My Ma used to make stew, I make a creamy version then cover it and bake it till it bubbly good and the hubs and kids are in hog heaven.  Give this one a try.

dinner Clean out the fridge chicken pot pie

1 thawed sheet of pastry dough

3 large chicken breasts

3 tablespoons olive oil

2 T butter

4 cups chicken stock

2 yellow onions, chopped

1/4 cup all-purpose flour

1/4 cup heavy cream

1 cup medium-diced carrots

1 10 oz package frozen peas

1 10 oz package frozen corn

1 zucchini, diced

2 celery stalks, diced

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with 1 T olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice.  Turn up the oven to 375 degrees.

dinner Clean out the fridge chicken pot pieIn a large pot or Dutch oven, melt the butter and remaining oil and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots, zucchini, and celery and  cook for two more minutes.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and corn. Mix well.  Pour into a 13×9 baking dish.  Cover with pastry dough.  Cut a few slits into the dough to allow steam to escape.  I like to sprinkle the top with a bit of fleur de sel (or any other course salt) but you can use whatever you like.  Bake at 375 for 1 hour.  Serve with a side salad.  I dare you not to lick the plate!

Filed Under: Dinner Recipes For Kids, Kid Favorite Recipes, Recipes For Kids, Vegetable Recipes For Kids Tagged With: , , , , , , , , ,

Quattro Formaggi Chicken Fettucine

April 29, 2010 By Alex aka Ma, What's For Dinner 12 Comments

When you’re craving some good ol’ fashioned stick to your ribs creamy gooey goodness then throw this bad boy together.  You and the family will not be disappointed.
dinner Quattro Formaggi Chicken Fettucine

Serves 6 Prep Time:  20 minutes Cook time: 30 minutes

1/2 cup butter

8 oz sliced mushrooms

1 garlic clove, diced

1 small onion, diced

S&P

1 can condensed cream of mushroom and garlic soup

1 8 oz package cream cheese, cubed

1 cup heavy whipping cream

1 cup chicken stock

1 T italian seasoning

1 cup shredded mozzarella cheese

1 cup shredded swiss cheese

3/4 cup grated parmesan cheese

3 cooked boneless chicken breasts, cubed

1 lb fettucine pasta

Topping:

1/2 cup seasoned bread crumbs

3 T butter melted

2 T parmesan cheese

Preheat the oven to 375 degrees.  Heat a large pot of water over high heat and cook fettucine to al dente, about 12 minutes.  Drain.

While the pasta cooks, heat butter over medium high heat.  Add in mushrooms and onions and cook until soft, about 5-7 minutes.  Add in garlic and cook for an additional minute.  Season well with S&P.  Stir in cream cheese, soup, cream, and italian seasoning.  Allow cream cheese to melt and add in chicken stock. Stir in remaining cheeses and turn the heat down to medium low.  Season to taste with S&P.  Fold in chicken and allow to heat through.  Pour in pasta and mix well.  Pour into a greased 13×9 baking dish.

Combine the ingredients for the topping and sprinkle over dish.  Cover and cook at 375 for 25 minutes.  Uncover and bake and additional 5 minutes until topping is golden brown.

This was inspired by a dish I saw in Taste of Home magazine by Rochelle Brownlee .  I thought her use of cream cheese was a stroke of genius!  Thanks Rochelle.

Filed Under: Dinner Recipes For Kids, Kid Favorite Recipes, Recipes For Kids Tagged With: , , , , , , , , , , , ,
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