Leftovers: Pasta with Sausage and Sauce

Whenever I make my highly desired Braised Shortribs recipe, I always have so much leftover sauce.  Since the sauce is just too good to waste, I always save the sauce for future recipes.  Here is one recipe that I make with this succulent sauce.

Pasta with Sausage and Leftover Sauce
Original Recipe by Kitchen Groovy

1 box of whole wheat rotini pasta
2 carrots, diced
1 lb. sweet italian sausage, sliced (regular or turkey would work great)
2 1/2 C leftover sauce from Braised Shortribs, hot

Over medium high heat, cook sliced italian sausage on a frying pan until fully cooked.  Set aside on a plate lined with a paper towel to absorb any fat.

Cook pasta according to package directions.  Add diced carrots to the noodles in the boiling water about 1-2 minutes before the noodles are done cooking. 

Drain noodles and carrots.  In large serving bowl, combine pasta, carrots and sausage.  Add in the heated leftover sauce and combine until well mixed.

Chef's Note: feel free to add what you like to this dish - it's leftovers!  I encourage you to add what you like and what you are craving!  Brocolli would be a GREAT addition!  I only added what was left in my refrigerator!  :-)

Delicious!!!  It was so good, the family was begging for me to make more Shortribs, so they can get these leftovers again!  Ha!  WIN-WIN!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Steak Fajita Chili

Every year, when the weather turns cool, my husband asks for this meal for dinner.  It's perfect during fall and winter and especially during football season!  I have been making this chili for a few years now - and it's probably one of my favorite varieties of chili. I have to warn you - not all of my kids love this dish, although - there are very few dishes that all three of my kids love.  Regardless, it's definitely blog worthy and I am positive there are many who will make this their favorite, too!  :-)

I found the original recipe from Food Network, but I have adapted it over the last couple of years and while still close to the original recipe, this is my own version.

Steak Fajita Chili
Original Recipe by Food Network Magazines
Adapted Recipe by Kitchen Groovy

Ingredients

• 1 1/4 cups canola oil
• 3-4 pounds boneless beef short ribs
• Kosher salt and freshly ground pepper
• 64 oz. low-sodium beef broth (you will not actually use all of it)
• 1 small onion, finely diced
• 2 red and/or green bell peppers, chopped
• 1 1/2 tablespoons ground cumin
• 2 tablespoons hot chili powder
• 1 1/2 tablespoons chopped fresh oregano
• 3/4 cup all-purpose flour
• 1 C frozen corn kernels
• 2 15-ounce can cannellini beans, drained and rinsed
• Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish

Directions

Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.

Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.

Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

White Bean and Chicken Chili

Man, where have I been?  I'll tell you . . . maybe like yourselves, I've been in the car most of the day running my kids from one  sports camp to another, to friends' houses, to the mall, to the park, to the beach or where ever their sweet hearts are wanting or needing to go.  That's during the day.  At night, we live on softball fields, baseball fields and basketball courts. 

However, this week - it's VBS!  I'll tell ya, if you thought the above sounded tiring, try working at VBS.  I am dog tired every day and am ready to fall face first into anything that looks relatively soft.  But, it is quite the sight when you get to see 750+ kids learning, growing and having fun.  Quite rewarding!

So, I feel like I haven't cooked much these days.  Whaatttt???  Yes, we have fallen into the frozen tundra of pizzas, brats, and pizza rolls - all pulled from the freezer, tossed into the oven and off we go for dinner. 

But, last night - it was literally 55 degrees here and my ragged, tired, cold bones was craving something comforting and warm.  This was the perfect answer.  A friend of mine made this one night for us during football season and it was perfect football type food.  Even in the middle of June, as the wind blustered outside, it seemed perfect again. 

The recipe is originally a Giada de Laurentis recipe, and I changed it up a bit based on what I had in my house.  To find the original recipe, please click here.  But, I am posting my adapted recipe for you, and it was really good.  The biggest change - I cut the broth in half and I put in half the amount of chicken (I just didn't have enough on hand) but I kept the seasonings the same.  I LOVE my chili really chunky and flavorful with not a lot of liquid. 

White Bean and Chicken Chili
Original recipe by Giada de Laurentis
Adapted recipe by Kitchen Groovy

2 T olive oil
1 large onion, chopped
1 pound ground chicken
1 tsp. salt, plus more for seasoning
2 T ground cumin
1 T fennel seeds
1 T dried oregano
2 tsp. chili powder
3 T flour
1 15oz. can cannellini beans, or other white beans, rinsed and drained
1 pkg. frozen spinach, thawed (I threw mine in frozen, and it was just fine)
1 1/2 C frozen corn, preferably sweet corn
1 15 oz. can chicken broth or stock
1/4 tsp. red pepper flakes
Freshly ground pepper for seasoning
1/2 C shredded mozzarella cheese

In a large pot, heat the oil over medium high heat.  Add the onion and cook until translucent, about 5 minutes.  Add ground chicken, 1 tsp. salt, cumin, fennel seeds, oregano, and chili powder.  Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.  Stir the flour into the chicken mixture.  Add the beans, spinach, corn and chicken stock.  Bringg the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.  Simmer roughly 30 minutes on low.  Add red pepper flakes and simmer.  Season with salt and pepper.  Stir in mozzarella cheese.

Ladle into bowls, spinkle with cheese and chili powder. 

I think next time, I'll use 2 lbs. of ground chicken.  My family loved this dish - even Miss Sunshine.  Hubby is never a fan of spinach in any dish, but he actually gobbled this up.  I could not believe it!  With that said, I think by adding in more chicken, it will be a bit more proportioned and not feel like there is so much spinach in it. 

Please click here for a printable version of this amazing recipe - Kitchen Groovy

Enjoy and live with gusto!!

Basic Baked Macaroni & Cheese

Helllllooooooo!!!!!  You may have (or more likely, may NOT have - ha!) been wondering where I've been and what I've been doing!??  Honestly, I've been home - but have not been cooking like I had hoped I would be.  My poor kids and hubby.  They have been subjected to frozen food and eating out for the last week.  Okay, it's not really as torturous as it sounds :-) 

But, it's been a banner week for me as I juggle having kids and just every day life.  Tell me you have had weeks like that where you are thankful for conveniences like Costco frozen pizzas, Chipotle and boxed Mac n Cheese (gasp!).

Well, I think I'm getting back on track!  Woo hoo!  And speaking of mac and cheese, I actually made another homemade macaroni and cheese.  I love homemade mac and cheese, and love making different variations.  Here is a very basic mac and cheese, and is basic to make as well - a bonus for those busy, busy days!

When I made this, I had a "sending off" party that I was attending, so I threw this in the oven, and left the rest to my 16 year old daughter.  I asked her to take pictures, and here is what she came up with :-)

Basic Baked Macaroni & Cheese
original recipe by The Williams Sonoma Cookbook, pg. 125
adapted recipe by Kitchen Groovy

Salt
1 lb. favorite small pasta
3 C skim milk
6 T unsalted butter
1/4 C all purpose flour
1 lb. extra sharp Cheddar Cheese, shredded
4 slices bacon, cooked and chopped
3/4 C fresh bread crumbs

Preheat oven to 350 degrees.  Lightly butter a 9x13 baking dish.  Bring a large pot of water to a boil.  Generously salt the boiling water, add the pasta, stir well, and cook for about 6 minutes.  The pasta will still be quite al dente, it will cook further in the oven.  Do not overcook.  Drain thoroughly.

While the pasta is draining, in a saucepan over medium heat, heat the milk until small bubbles appear around the edges of the pan.  In another saucepan over medium heat, melt 4 T of the butter.  Whisk in the flour and reduce the heat to low.   Let the flour mixture bubble, whisking occasionally and without browning, for 2 minutes.  Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil.  Remove from the heat, add the cheeses, and stir until the  cheeses are melted.  Return the pasta to the pot and stir well.  Season to taste with salt.  

In a small saucepan, melt the remaining 2 T butter over medium heat.  Spread the pasta evenly in the baking dish, sprinkle the top with bread crumbs and bacon, and drizzle the melted butter evenly over the crumbs.  Bake until the sauce is bubbling and the top is browned, about 40 minutes.  Serve hot, directly from the baking dish.

Chef Note: the original recipe calls for 1/2 lb. cheddar, 1/2 lb. monterey jack cheese.  That sounds delish, but it's also really good with straight cheddar. 

Variations: You could add shredded chicken and omit the bacon for a healthier twist.

This is what happens when I leave her in charge with a camera :-)

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Ham and Potato Skillet

This is one of my kids' favorite leftover ham recipes - I haven't made this in years!  They were happy to see this one return to the dinner table last night :-) 

What I love about this is that it's so flexible, just throw in what ever sounds good to you and how ever much you want.  I usually do ham, brocolli, potatoes and cheese and tend to stick with just that - but, I challenge you to be creative!  Ha!

Ham and Potato Skillet
Original Recipe by Kitchen Groovy

Ingredients:
Leftover ham, cut up and chopped - roughly 2 cups
Brocolli
1 package hash browns - I use Southern Style (diced potatoes)
Cheddar Cheese - roughly 1 cup

Cook hash browns according to package directions. 

In a separate skillet, cook up ham and brocolli - just long enough to cook the brocolli.  Cover so the brocolli steams and cooks faster.  Stir occasionally to keep ham from sticking to pan and burning.

Once everything is cooked, toss cheese into the hash browns and stir.  Stir in ham and brocolli to combine. 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Make and Take Italian Bake

For those of you who know me personally, you'll know what a passionate believer I am in building relationships through cooking and food.  Some of you heard me speak on it several weeks back.  I think that food is so comforting to so many of us - I don't mean comforting in the sense that it is fattening, not good for us and makes us feel good.  What I mean by comforting is this: we are able to strengthen current relationships and build new ones.  With our husbands, wives, children.  But it's not limited to just "The Family Meal" (which I'm also a staunch believer in) but also with our friends, neighbors and acquaintances.  I can't even tell you how many intimate conversations I've had with people over banana bread or brownies and coffee.  But - why not extend it to bringing a meal to friends, neighbors or acquaintances? 

Let me explain.  I think that as a society, we should aim to serve each other.  I certainly don't want to push any ideas or beliefs upon you, but this is a belief of mine that I am openly sharing.  Life is busy, life is messy at times.  In my life - it seems that way each day!  But, there are times when life is busier and messier.  What can we do to help our neighbors?  For me, I LOVE to bring meals to neighbors and friends.  It can be for any number of reasons i.e. a friend comes down with the flu.  This is the perfect excuse for me to whip up some chicken soup and drop it off!  Who wants to cook when they're sick?  A friend has a baby and parents are sleeping every chance to stay coherant.  The last thing they may want to do is try to cook!  Or, job loss.  Or, maybe I just made too much chili and need to share it with someone.  You get the picture.

BUT - a handful of times, the foundation of friendship can be built upon someone bringing me a meal or me reciprocating.  I heard a gal tell a personal story about how she did not have a great relationship with her neighbor, and it wasn't until she brought her chicken soup did the barrier slowly begin to crumble. 

There is something about food that is comforting.  It comforts, builds and sustains. 

I made this dish several weeks ago for a friend who just had twins.  She already has a 2 year old daughter.  I get overwhelmed every time I think about how often she has to get up for a feeding, or change a diaper.  This is a great "ready to whip up" kind of meal with most ingredients that could already be in your pantry.  Feed it to your family, or give it to another family.  You just never know how much they might need it or appreciate it!

I'd love to hear from you on how someone was the recipient of an act of kindness from you - was it you bringing them a meal?  Or, something else?

Make n Take Italian Bake
Recipe by Kitchen Groovy

1 lb. extra lean ground beef
1/2 small white onion
1 garlic clove, minced
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. salt
2 jars favorite spaghetti sauce
1 pkg. (6oz) pepperoni slices - quartered (I use turkey)
1 (16oz) pkg penne rigate (I like to use Mini Penne)
1 pkg. Italian shredded cheese blend
1/4 C snipped fresh parsley

In a large skillet, brown ground beef, onion and garlic; drain.  Season with herbs and salt.  Stir in spaghetti sauce and pepperoni; simmer, covered, 10 minutes.  Prepare penne according to package directions; drain.  Arrange pasta in 9x13" glass baking dish.  Pour meat sauce evenly over pasta, stirring evenly to coat pasta. Top with cheese.  Bake in a preheated 350 degree oven - 20 to 30 minutes, until heated though.

You can skip the baking and run it to a friend and have them bake it!

Or bake it yourself, bring it to a friend or enjoy it with your family.  Either way - who ever eats it will appreciate it!  This is not a gourmet meal by any means.  But, imagine the possibilities by such a simple meal?!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Italian Beef Stew AND . . . A Stylish Blogger Award!

This winter has me feeling a bit confused.  I go back and forth between craving comfort food and craving food that remind me of spring.  To be honest, I think my mood swings coincide with that of Mother Nature's.  One day, it's 45 degrees and brilliantly sunny, the next day - we are blessed with 18" of snow. 

I found this recipe from last month's edition of Cooking Light - I was pleasantly surprised at how good this recipe is.  My daughter had a few friends over, and they liked it, too.

Italian Beef Stew
Original Recipe by Cooking Light, Jan/ Feb 2011 edition
Yield: 8 servings
Hands-on time: 40 min.; Total time: 2 hr. 40 min.

7 tsp. olive oil, divided
1 1/2 C chopped onion
1/2 C chopped carrot
1 T minced garlic
1/4 C all-purpose flour
2 lb. boneless chuck roast, trimmed and cut into cubes
3/4 tsp. salt, divided
1/2 tsp. black pepper
1 C dry red wine
3 3/4 C chopped seeded & peeled plum tomato (about 2 lbs.)
1 1/2 C fat-free, lower-sodium beef broth
1/2 C water
2 tsp. chopped fresh oregano
2 tsp. chopped fresh thyme
1 bay leaf
1 (8 oz.) package of cremini mushrooms, quartered
3/4 C slices carrots (1/4" thick)
2 T chopped fresh basil
1 T chopped fresh parsley

1. Heat a Dutch oven over medium-high heat.  Add 1 tsp. oil to pan.  Add onion and chopped carrot; saute 8 minutes, stirring occasionally.  Add garlic, saute for 45 seconds, stirring constantly.  Remove from pan.

2. Add 1 T oil to pan.  Place 1/4 C flour in a shallow dish.  Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour.  Add half of beef to pan; saute 6 minutes, browning on all sides.  Remove from pan.  Repeat procedure.

3. Add wine to pan, and bring to a boil, scraping pan.  Cook until reduced to 1/3 C (about 5 minutes).  Return meat and the onion mixture to pan.  Add tomato and next 6 ingredients; bring to a boil.  Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.  Uncover, and stir in sliced carrot.  Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally.  Discard bay leaf.  Stir in remaining 1/4 tsp. salt, basil, and parsley. 

Click here for a printable version of this recipe - Kitchen Groovy

ALSO - I am very honored to announce that I have been chosen as the recipient of The Stylish Blogger Award.  Wow - this journey has been quite a ride and I am so honored to be recognized by a fellow blogger and to be a part of this new community! 

 

There are guidelines attached to an award like this and they are as follows:

1. List 7 things about myself
2. Pass this award to 10 other Stylish bloggers
3. Notify them that they have been recognized!

So - want to know 7 things about me?  Say Yes!  :-)
1. I cannot function without coffee, however, it MUST have vanilla creamer in it.  If it doesn't, I'll pass!
2. I have been on a train that has derailed.
3.  I do not like romance, scary, thrillers, or anything that makes me cry - books or movies.
4. I have an excellent sense of direction.
5. I feel as though I was born to be a mom, and I LOVE my job as a SAHM. 
6. I am an extreme extravert, but I am also a homebody.
7. Mornings, which require me to get out of my super comfy bed, are my nemesis.


So - I would love to recognize the following blogs.  I admit that I am new to blogging, but through my journey, I have stumbled across these blogs.  I follow them and enjoy seeing what they are cooking.  What I have found is that we all are in a different stage of life, a different part of the country (or the world for that matter), but we all share a love of cooking and baking.  I continue to be inspired by these truly, amazing individuals.


1. Roti n Rice
2. Flour Dusted
3. Sweet Veg-E
4. Mediterranean Inspired Food
5. Sandra's Easy Cooking
6. Ryan Bakes
7. The Mom Chef - Taking On Magazines One Recipe at a Time
8. Sweets by Sillianah
9. Squash Blossom Babies
10. Baking Junkie

Might I also give a very necessary shout out to Sabrina from Eat, Drink, Be Merry. She is the lovelie who gave me this award.  I love her blog as she posts recipes of meals that I would absolutely cook up in my own kitchen. 

Please check out all of these cooking blogs for great recipe ideas - they are tried and true and will tell you whether or not a recipe actually works and tastes great. 

As always, enjoy and live with gusto!
Carina

Penne with Five Cheeses

The other night, we had this dish.  All is can say is that - we couldn't say anything.  All we did was close our eyes, swoon and silently enjoy this dish for a couple of seconds before smiling in complete approval.  Can you tell that we thought it was delish?  Miss Sunshine LOVED it.  We had it for leftovers last night, and my son also loved it.  WHHAAATTT??  Yes, my son loved it too.  What can you expect?  It's cheese and pasta!  I added the brocolli after a lovely conversation with my mother in law who told me the best thing she ever ate was a pasta dish that had brocolli, mascarpone cheese and sundried tomatoes.  Okay, so this doesn't have mascarpone cheese or sundried tomatoes, but she got me thinking and I added the brocolli.  I'll have to experiment soon with the 3 ingredients she has planted with me.  I also changed the amount of cheeses and added more - a little more cheese never hurt anyone, right?

In the meantime, here is Penne with Five Cheeses!

Penne with Five Cheeses
Original recipe by Ina Garten, "Barefoot Contessa Family Style" cookbook, pg. 89
Recipe adapted by Kitchen Groovy

Kosher Salt
2 C heavy cream
1 C crushed tomatoes
3/4 C Pecorino Romano cheese, freshly grated
1 C Italian Fontina cheese, freshly shredded
1/2 C Gorgonzola cheese, crumbled
2 T ricotta cheese (heaping tablespoons!)
1/4 lb. fresh mozzarella cheese, sliced
1 C brocolli florets, chopped small
6 fresh basil leaves, chopped
1 lb. penne pasta (I used mini penne)
4 T unsalted butter, diced

Preheat the oven to 450 degrees.

Bring salted water to a boil in a stockpot.  Boil penne for about 6-7 minutes.

Combine all the ingredients except the penne and butter in a large mixing bowl - mix well. 

Drain pasta in a colander and add to the ingredients in the mixing bowl, tossing to combine. 

Place the mixture into a 9x13 baking dish and bake for about 20 minutes.

Can't wait to try it, can you?  I actually had enough leftover crushed tomatoes and cheeses, that I'll be using those ingredients to put together a pizza tonight :-)

Click here for a printable version of this recipe - Kitchen Groovy

Don't forget to become a follower, or leave a comment so you can be entered in my giveaway!!!  Tell your friends!!  Winner to be announced on Monday!!!

Enjoy and live with gusto!
Carina

Penne

Looking for other great Penne recipes?  Click on the above pictures for more :-)

Chunky Chicken Chili

A dear friend of mine gave me this recipe a long time ago, and I'll admit - I haven't had a chance to make it until now.  There are so many great recipes out there, and so little time! 

I have never made a white chili before, and this one was a winner!  I modified it a bit, based on what was in my freezer and pantry, but the base with the same and delicious.  I used ground chicken instead of boneless, skinless chicken breasts and I omitted the jalepeno peppers as I just didn't have it on hand.  I love the color from the salsa and cilantro and it was DE.LIC.IOUS.  Of course, my super picky 14 year old didn't care for it, but he dislikes just about everything.  Everyone else loved it!  I think pigs will fly when the time comes that my son likes the majority of what is placed in front of him.  Bless his stubborn tastebuds, as he is missing out on a lot of great food!

I'll post the original recipe, but this is what I did.   

Chunky Chicken Chili
Recipe from Amy (let me give credit where credit is due!!)

1 1/2 lbs. boneless, skinless chicken breasts
5 T olive oil
2 C chopped onions
4 garlic cloves, minced
1 T ground cumin
1/4 tsp. cayenne pepper, or more to taste
1 tsp. dried oregano
1 tsp. salt
2 fresh or canned jalapeno peppers, seeded and minced
2 C homemade or prepared chicken broth
1 can cannellini beans, rinsed and drained
2 C frozen corn kernels, thawed
2 C shredded white cheddar cheese
Sour Cream, for serving
Tomato Salsa, for serving
Chopped fresh cilantro, for serving

1. Preheat oven to 350 degrees.
2. Wash the chicken breasts, pat dry with paper towels, and trim any fat.  Cut crosswise into 1/2" strips.
3. Heat 3 T of the olive oil in a 3-4 quart Dutch oven.  Add the chicken and cook, stirring, over hight heat until almost cooked through, about 5 minutes.  Remove to a dish.
4. Add the remaining 2 T oil to the pot and saute the onions, garlic, cumin and cayenne and cook, stirring, over medium heat for 5 minutes.  Add the oregano, salt, jalapeno peppers, chicken broth, beans, corn, and the partly cooked chicken.
5. Cover and bake for 30-45 minutes, until hot and bubbly.  Stir in the cheese and serve with the sour cream, salsa, and chopped cilantro.

Click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Spaghetti Casserole

It dawned on me yesterday that I really am a good ol' Minnesota gal.  I have lived here for almost 20 years, but I will finally admit that I love myself a good casserole.  This "casserole", if you can call it that - is yummy, jammed with flavor and tasted better than the classic plate of spaghetti.  That's just my opinion, though.  Let me also add that while I love homemade spaghetti sauce, I'm not afraid of a good jar from the grocery store!

On another note - I am starting a challenge today, hosted by Rosy and Tart.  The challenge: Find 10 recipes with less than 5 ingredients by February 14th.  So, I modified this recipe a bit to meet the requirements.  While you may see more than 5 ingredients, olive oil, salt and pepper do not count - whew! 

Welcome to Challenge Number One. 

Spaghetti Casserole
Original Recipe: Y'All Come Eat cookbook, pg. 29
Modified recipe by Kitchen Groovy

1 lb. uncooked spaghetti
1 lb. ground beef
1 jar spaghetti sauce (I used Classico: Spicy Tomato and Basil)
3/4 C freshly grated Parmesan cheese
2 C mozzarella cheese, shredded
olive oil, for coating pan
1/2 tsp. salt and pepper

1. Preheat oven to 350 degrees.  Bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions; drain.

2. In a large Dutch oven, heat the oil over medium-high heat.  Add the beef, cook about 5 minutes or until brown, breaking up with a fork as it cooks.  Add the salt and pepper.  Stir in the spaghetti sauce, Parmesan cheese and the cooked spaghetti.  Transfer to a baking dish or casserole dish.  Top evenly with mozzarella.  Bake for 30 minutes or until the cheese is melted and bubbling.

 

Doesn't it look mouth watering??  Can't wait to make it, can you??

Enjoy and live with gusto!

Carina

Taking Turns: Taking it to the Dinner Table

Not only do my kids vary in age, but they range so far from each other in personality, including their taste in food.  Camrie has a more sophisticated pallette and loves sushi and authentic Italian food while Cole has more pedestrian taste and favors more meat and starches such as potatoes or rice, or americana type fare such as buffalo wings, pizza, burgers.  He hates things with sauce - I honestly don't know how you eat anything without sauce!  But that is my sweet 14 year old. 

As a parent who aims relentlessly at keeping the dinner hour a happy one, cooking meals that makes everyone happy is like trying to find a pearl in a bank of snow.  I know, the analogy is a bad one - but it just won't happen!  I recently came to terms with this - yes, it took me many, many years of trying to please everyone.  It was a slow journey, but am now appreciating - not condemning - their varying tastes in cuisine. 

I used to try to find meals that would please everyone and was always disappointed.  There was always something that someone didn't like.  So, I changed my approach.  Now, I find meals that are favorites of each person in the family, and make that meal once per week.  This very idea is so simple, yet it took me years to discover!!  Maybe you've already figured that out, and to you - I tip my hat.

There were a few lessons our family learned through this process:
1) I learned that I just cannot please everyone at once.  That expectation was unrealistic! 
2) My kids learned that they may not always like what is placed in front of them, but they should attempt to put a polite dent in it.  After all, our home will not be the only place where food is placed in front of them that they are "not crazy about".  Think: friend's homes, future in-law's homes, etc!  But, out of courtesy to the one who made it, they should eat - unless it's totally disgusting and they just can't scarf it down.  To that I coach my kids: tell the cook they just had a huge meal somewhere else and really can't eat any more! 
3) Each of us is valued and I want to show how much they are valued by making something they enjoy.  While Cole may eat something he doesn't like one night, hopefully he will realize that he is making a small sacrifice for his sister who loves the meal and that another day, she will do the same for him.
4) Who knows - they may someday appreciate the meal they once didn't like! 

Don't misunderstand: we don't make our kids eat the food placed in front of them.  I have vivid and disturbing memories of my parents forcing me to eat everything on my plate.  The idea is to bring a better understanding and respect of dinner and of our fellow family members.  Thirty years later, I still feel guilty about not ever making it in the "Clean Plate Club". 

So, tonight - I will be making Susie's absolutely favorite meal.  This child would eat it every day if she could - Lord knows she asks for it every day!  Camrie and Cole are not big fans of this, but they tend to eat more rice these nights than any other night, but out of respect to the rest of the family - they politely take a few bites. 

Chicken and Cheese and Brocolli Casserole
1 pkg Chicken Breasts, bone in, skin on - cooked and shredded 
        (I use a Costco rotisserie chicken - it's much faster & cost effective!)
1 C Your Favorite Mayonnaise (I prefer Kraft Real Mayo)
1-2 bunches of brocolli, cut up
2 cans Campbell's Cream of Chicken Soup
3 C Sharp Cheddar Cheese
Curry Powder - to taste

Heat oven to 350 degrees.
In a medium sized bowl: mix soup, mayo & curry powder (be very generous with the curry).
In a 9x13 dish, spread chicken along bottom.  Then layer brocolli.  Pour soup mixture over the chicken & brocolli.  Spread and smooth.
Top with cheddar cheese.
Bake for 45 minutes.  Top over rice.

Note: this is a very "saucy" recipe and recognize not all kids are going to like this.  Or - maybe everyone in your family will love it, it's a very Minnesota casserole! 

Also, this notion of "taking turns" may not be easily adapted into the family.  It's hard to introduce new ideas to those (i.e. toddlers!) who are not open to this type of idea.  It took a while for my kids to understand this concept.  However, be patient - be realistic - don't give up! 

Carina