Ma Whats For Dinner?» parmesan cheese

Bow ties with spring veggies and bacon

Alex aka Ma, What's For Dinner — Mon, 02 Apr 2012 11:00:47 +0000

Happy Spring!

Aren’t you glad it’s springtime?

Though we’ve had a mild winter…

And it’s a bit chillier here than it’s been all winter…

So I’m pretending it’s spring.

And this will make you feel like spring…

A delicious and quick pasta that the kids will adore!

Mom and Dad too!

Feel free to add grilled chicken or shrimp to make it a heartier dish.

Bow ties with spring veggies & pancetta

WHAT YOU NEED:

1 box bow tie pasta

4 slices thick cut bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

1 scallions, thinly sliced

8 ounces crimini mushrooms

2 cloves garlic, minced

1/2 cup Parmesan cheese

1/3 cup heavy cream

3 T extra virgin olive oil

juice of 1/2 lemon

1 T lemon zest

1/4 cup italian parsley, chopped

1/4 cup basil, torn

WHAT TO DO:

Heat a large pasta pot over high heat. When boiling add salt and cook pasta until al dente. Drain, but reserve 1 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, in a large skillet cook bacon over medium heat until crispy. Using slotted spoon, transfer bacon to paper towels to drain. Set aside.

Pour off all but 1 teaspoon drippings from skillet. Add mushrooms to the drippings. Cook for 3 minutes. Add asparagus, scallions, and garlic to the mushrooms in skillet and cook for 3 more minutes minutes. Remove from heat.

Add veggies, 1/2 cup pasta cooking liquid, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon zest, parsley, basil, and S&P to pasta.

Mix well. Add more pasta water if necessary. Sprinkle with bacon and more cheese if desired.

Tasty Tidbit – Kids not asparagus fans? Try this dish with frozen peas!

Baked Eggs

Alex aka Ma, What's For Dinner — Wed, 29 Feb 2012 11:00:07 +0000

Sometimes you just have to throw logic out the window.

Today is one of those days.

It’s a breakfast for dinner kind of day.

This is a great and delicious recipe for breakfast or dinner.

The kids like to crack the eggs into little ramekins to make their own.

And they love to dip the bread!

Serves 4 Prep Time: 5 minutes Cook Time: 10 minutes

WHAT YOU NEED:

½ t minced fresh garlic

½ t minced fresh thyme leaves

½ t minced fresh rosemary leaves

½ t minced fresh oregano leaves

2 T minced fresh parsley

2 T freshly grated Parmesan

8 extra-large eggs

4 T heavy cream

2 T unsalted butter

S&P

Whole Wheat Toast for dipping

WHAT TO DO:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, oregano, parsley and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups without breaking the yolks. You aren’t going to bake them in these, you just want to have them ready to go.

Place 4 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to cool a bit and serve hot with toasted bread.

Noteworthy Nugget: I leave off the herbs for my pickiest eater. I give him extra cheese. You could make this with cheddar cheese too or any other kind of cheese your kids really like!

These are an ode to a recipe I made with my mom when I was a kid out of my favorite kids cookbook. Walt Disney’s Mickey Mouse Cookbook. These were sort of like Smee’s Baked Eggs. I think I made everything in that book when I was a kid. Wish I could find it!

It’s been a rough week around here for us. I promise to be back on schedule next week. Be sure to enter our Disney Princess – Ariel contest by midnight tonight. Winners of this and the Cinderella contest announced next week!

Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies

Alex aka Ma, What's For Dinner — Wed, 13 Jul 2011 11:00:32 +0000

It’s quick pasta week…

Part Deux!

How about an organic chicken sausage and whole wheat deal for ya?

It’s delicious…

Good for you…

And quick!

How’s that for a slam dunk?

Spicy Chicken Sausage and Veggies with Whole Wheat Pasta

WHAT YOU NEED:

1 package Organic Sweet Italian Chicken Sausage, sliced (I used Bilinsky’s)

1 T extra virgin olive oil

1 large zucchini, sliced

1 large onion, diced

2 cloves garlic, chopped

S&P

1 jar Francesco Rinaldi ToBe Healthy Spicy Marinara Sauce

1 box whole wheat pasta

Chopped basil and oregano for garnish

Grated parmesan cheese for garnish

WHAT TO DO:

Set a large pot of water to boil over high heat. Cook pasta to package directions. Be sure to salt your water before you put your pasta in! Cook to al dente, then drain water and set aside.

In a large skillet, heat olive oil over medium high heat. Toss in your sausage and cook until nicely browned. About 7 minutes or so.

Once your sausage is nice and browned, add in your zucchini, onions, and garlic. Season with S&P. Allow to cook for about 5 minutes or so, until your veggies start to soften up.

After your veggies are soft add in your pasta sauce and bring mixture up to a boil. Once it boil, knock it back to a simmer and wait until your pasta is ready.

Combine your whole wheat pasta with the sauce and serve.

Top with chopped herbs and cheese.

Get Healthy Week – Chicken with whole wheat penne and veggies

Alex aka Ma, What's For Dinner — Tue, 17 May 2011 11:00:29 +0000

It’s spring time!

That means summer is coming.

You know what that gets me thinking of?

Bathing suits.

I’m so not ready to start slipping into a bikini!

So we’re getting healthy this week.

And eating delicious at the same time.

Check out this quick and healthy meal….

CHICKEN WITH WHOLE WHEAT PENNE AND VEGGIES

WHAT YOU NEED:

1 box whole wheat penne

2 T olive oil

2 zucchini, halved and sliced thin

8 oz mushrooms, sliced

1 clove garlic

4 scallions, diced

2 chicken breasts, pounded thin and sliced into bite sized pieces

1/2 t red pepper flakes

1 lemon, zested and juiced

1/4 cup toasted pine nuts

1/2 cup marinated artichoke hearts

1/2 cup chicken stock

10 basil leaves, torn

1/4 cup parmesan cheese

S&P

WHAT TO DO:

Bring a large pasta pot of water to boil. Add the penne and cook to al dente.

While the pasta cooks heat a large saucepan over medium high heat. Add 1 T of your olive oil.

Toss in your zucchini, mushrooms, garlic, scallions, lemon zest and red pepper flakes. Season with a bit of S&P and let your veggies soften up.

After about 5 minutes, remove veggies to a plate and set aside.

Add remaining oil to the pot.

Season your chicken with S&P and add it to the hot pan. Cook chicken on both sides until brown and cooked through, about 8 minutes or so. Squeeze lemon juice over the chicken and add the veggies back in. Add in your artichoke hearts and chicken stock scraping up any brown bits left on the bottom of the pan.

Drain your pasta (reserve a cup of the pasta liquid in case you’d like to add more to your sauce) and toss pasta with the chicken/veggie sauce. Sprinkle on your parmesan cheese, basil, and pine nuts.

Viola! Quick easy healthy meal!

Rapunzels Rainbow Tangled Angel Hair

Alex aka Ma, What's For Dinner — Mon, 28 Feb 2011 11:00:10 +0000

It’s week three of our Disney Princess competition!

This week features the beautiful and brand new

Rapunzel from Disney’s new Tangled

The hubs took the boys to see this flick.

They all loved it.

But all I could think of when trying to come up with a recipe was…

Rapunzel, Rapunzel throw down your….

ANGEL HAIR!!!

So here it is…

This is a super delicious quick dish that comes together in a flash.

Rapunzel’s Rainbow “Tangled” Angel Hair Pasta

WHAT YOU NEED:

1 lb box angel hair pasta

2 T Extra Virgin Olive Oil

1 T butter

1 zucchini cut into ribbons

2 carrots cut into ribbons

1 yellow squash cut into ribbons

1 box grape tomatoes

3 cloves garlic, sliced thin

1 t crushed red pepper

S&P

parmesan cheese

WHAT TO DO:

Heat a big pot over hot water for your pasta. Cook according to package directions for al dente. Angel hair cooks very quickly!

Meanwhile in a large skillet heat extra virgin olive oil and butter over medium high heat. When the oil is warming add in your garlic and crushed red pepper. Be sure to keep a careful eye on it. As soon as it begins to brown add in your vegetables. Season well with S&P. Let the veggies soften up while your pasta cooks.

When your pasta is done, drain well and add to the skillet of veggies. Toss well to coat and add grated parmesan cheese.

Serve and enjoy!

Now it’s your turn…

If you want this adorable Magical Glow Rapunzel doll to call your very own…

Send in your Tangled recipes!

Contest ends Friday at midnight!

Can’t wait to see what you come up with.

Belleicious Pork Chops

Alex aka Ma, What's For Dinner — Mon, 04 Oct 2010 11:38:02 +0000

We love pork chops around here…well, we love all things pork around here.

It is the other white meat you know…

You want to know what I love even more than pork chops?

Pork chops stuffed with bread, veggies, and cheese!

So when I saw my girl over at Kitchen Belleicious make some beautiful looking stuffed pork chops I hurried on over to check out her dish. Hers was great and made with pumpernickel bread, romano cheese and nuts!

You all know that I suffer from a nasty case of recipe OCD so I switched things up with some corn bread and spinach.

Go have a looksie at both dishes.

You’ll be glad you did!

Stuffed Pork Chops

4 center cut pork chops

2 large corn muffins, crumbled

1 small onion chopped

1 1/2 cups baby spinach

3 garlic cloves, minced

1/4 cup toasted pecans

2 T olive oil

1/4 cup parmesan cheese, grated

1/4 cup mozzarella cheese, shredded

2 T balsamic vinegar

1/2 t garlic powder

1/2 t paprika

1/2 t onion powder

1 can stout beer

1/2 cup worcestershire sauce

S&P

Serves: 4 Prep Time: 20 minutes (plus 4 hours for marinating) Cook time: 25 minutes

Season both sides of your pork chops with S&P, garlic powder, paprika and onion powder. Place them in a resealable bag with your beer and worcestershire sauce. Seal the bag, place in the fridge and allow to marinate for at least 4 hours.

Preheat your oven to 375 degrees. Heat the olive oil in a medium saucepan over medium heat. Saute the onions until soft, about 10 minutes. Add your garlic and cook for another minute. Next toss in your spinach and let in wilt slightly, another minute or so. Season with S&P. Next toss in your nuts, corn muffins, and sprinkle in your balsamic vinegar. Cook on low for 3 minutes then add in your cheese and mix well. Remove from heat and set aside.

Remove your pork chops from the marinade. Working on the side farthest from the bone cut a large horizontal pocket into each chop. Inside each pocket fill with an equal amount of stuffing. Continue with remaining chops then lay them into a greased baking dish.

Bake at 375 for 20-25 minutes.

Enjoy with Pop’s Pasta…stay tuned for the recipe!

Oven Baked Fish Sticks n’ Chips

Alex aka Ma, What's For Dinner — Fri, 24 Sep 2010 11:00:59 +0000

Do your kids love fish sticks as much as mine do? Isn’t it funny how even the pickiest eater will for some reason gobble down those little fishies if they’re deep fried and slathered with tartar sacue? Ok, well I’d eat almost anything if it was deep friend and slathered in tartar sauce.

Even my little brother growing up who ate nothing but peanut butter LOVED those fish sticks. Granted he dipped them in applesauce, but I never said he was normal.

Anyway my kids love their Groton Fisherman, but I wanted something a little healthier. I wanted to know where my fish was coming from and I wanted them to help me make it. I also wanted to nix the frying, we all get plenty of fried food right? So here it is…Oven Baked Fish Sticks n’ Chips! They’re so delicious and if your kid thinks they’re afraid of fish, tell ‘em it’s chicken.

Oh yeah, I said it, I’m not above a little white lie to get my kids over the hump. That’s how my Dad got me to eat sushi. He told me the eel was chicken. It was so good there was no going back…but that’s another story.

Serves: 4 Prep time: 15 minutes Cook time: 35 minutes

FOR THE FISH STICKS:

1 ½ lbs halibut fillet

1 c all purpose flour

1 t garlic powder

1 t paprika

3 egg whites

½ c milk

2 c panko bread crumbs

½ c parmesan cheese

2 T extra virgin olive oil, plus more for drizzling

S&P

FOR THE FRIES:

2 large russet potatos

1 T extra virgin olive oil

1 clove garlic chopped

S&P

Preheat your oven to 450 degrees. Slice your potatoes in half lengthwise. Slice the half in half so you have quarters. Then slice each quarter in thirds. Place all your potato slices on a baking sheet. Drizzle with olive oil, chopped garlic, and S&P. Mix well with your fingers to coat and bake at 425 for 30 minutes.

Cut your halibut fillet in half so it is about ½ inch thick. Then cut the halibut into 1 inch wide pieces. Pat them dry with a paper towel and set aside. Get out three large bowls. Add in your flour, garlic powder and paprika to the first, the egg whites and milk to the second, and the breadcrumbs, cheese and S&P to the third. Mix to combine all the ingredients in each bowl. Beat the egg white and milk with a whisk for a minute or two.

Pour 2 T of olive oil onto a baking sheet and spread around to cover. Dip each fish stick into the flour mixture. Shake off excess flour and dip into the egg/milk bowl. Then dip into the bread crumbs and lay onto your baking sheet in a single layer. Continue with the rest of your fish sticks. Drizzle the fish with a bit more olive oil and put into the oven. Bake for 18 – 20 minutes or until nicely browned. Serve with tartar sauce or ketchup for dipping, and veggie crudite for dunking!

Meaty Morsel: You can make this same recipe with other types of fish! Try omega 3 rich salmon or super easy tilapia (a very nice and mild white fish). You can even try it with some jumbo shrimp, just cut down on the cooking time by about 8-10 minutes.

Keegan’s Mashed Potatoes

Alex aka Ma, What's For Dinner — Mon, 23 Aug 2010 12:03:01 +0000

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!

Quick and Light Herb Salad

Alex aka Ma, What's For Dinner — Thu, 22 Jul 2010 11:00:36 +0000

This is a take off on a salad that I once saw Rachael Ray make and thought, that is the strangest looking salad I’ve ever heard of, but I made hers and loved it! I ate it every day for a month. Then I started to give it a bit of a makeover and ended up with this little delight. My kids eat around the mushrooms but gobble up the rest of it…

1 bunch washed baby arugula

8 oz package of baby bella mushrooms sliced

3 stalks celery sliced thin

10 basil leaves julienned

handful of italian parsley chopped

parmesan cheese

1 lemon

1 T olive oil

S&P

In a large bowl toss in your arugula, mushrooms, celery, basil, and parsley. Grate long slices of parmesan cheese on top. Sprinkle with S&P. Squeeze the juice of one half of your lemon on top of your salad. Toss gently. Season again with S&P if necessary. Sprinkle with olive oil and toss again. Serve it up with some crusty bread or alongside your dinner. SOOOOO GOOD!!!

*Disclaimer I put ranch dressing on the boys version of this. They just love their ranch! But if they’re eating salad, who cares? A lot of you out there have said that you can’t get your kids to eat salad. My youngest two boys have always loved salad, Keegan, the oldest, not so much. You know how I got him to eat it???? It’s so easy!!! You’re not going to believe it!!! CROUTONS!!! That’s all it took, croutons!!! Now the kid eats salad?!? Go figure.

MMMashed Potatoes

Alex aka Ma, What's For Dinner — Thu, 15 Jul 2010 11:00:21 +0000

We love love love our potatoes in this house. We like ‘em baked, roasted, grilled and especially mashed! I threw a bunch of stuff from the fridge together for these babies and all anyone could say was MMMMMMM. So here they are, MMMMMMahsed Potatoes!

Serves 6 Prep Time: 5 minutes Cook time: 20 minutes

1 1/2 lbs baby red potatoes

3 cloves garlic, peeled

S&P

splash of cream

1/4 cup chicken stock

1/4 cup parmesan cheese

2 T butter

Cut your potatoes into quarters and toss them in a medium sized pot with the garlic cloves. Fill with cold water. Set over high heat and bring to a boil. Once the water is boiling season the water with salt. Cook until fork tender about 8-10 minutes. Drain well and transfer to a bowl. Toss in remaining ingredients and mix with hand mixer or smash with a potato smasher. Serve with a bit of sauce from chicken marsala.

Oh oh oh, guess what? I’m guest posting today over at my girl Katie’s at Sassy Silly Spunky Momma She is just awesome and you should go on over and check her out.