Tag Archives: dinner

Cooking with Kids: Turkey Burgers

Terrific Turkey BurgersWe love burgers around here, and making them is usually a Dude Time endeavor- which means I get a few minutes to relax while I wait for them to finish. Yay! One way to speed things up and get hungry people fed quicker is to pre-make the burgers and freeze them for a quick dinner later. This recipe will make several lunches or two hearty dinners for four.

The addition of two of my dudes’ favorite ingredients (apple sauce and oatmeal) meant they were excited to try them, and also made for a somewhat more rounded nutritional profile on the meal. We like to eat these on whole wheat toast or whole wheat buns, with a side of apple slices and carrot sticks.

Turkey Apple Burgers
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Bulked up turkey burgers with kid appeal! (Adapted from the back of the oatmeal box)
Ingredients
  • 3 lbs ground turkey
  • 3 eggs, beaten
  • ¾ cup applesauce
  • 3 Tablespoons dried onion flakes
  • 3 Tablespoons mustard
  • 3 cloves garlic, minced
  • 3 Tablespoons Soy Sauce
  • 2 cups oatmeal, regular or quick
Instructions
  1. Mix as for meatloaf (Kid powered potato masher!)
  2. Form into ¼ pound balls and flatten into patties. (We have a patty making tool and my kid loves this part!)
  3. If not serving immediately, freeze on wax paper in a single layer. Transfer frozen patties to a larger container with wax paper between layers to prevent sticking.
  4. Cook as usual for burgers- fry, broil, or grill to 165 degrees F.
Notes
This makes 16 burgers approximately 5 oz each uncooked weight. Awesome topped with a slice of sharp cheddar cheese!

 

Slow Cooker Chicken Piccata

Crock Pot Chicken PiccataChicken Piccata is one of my husband’s favorite, favorite dishes of all time. When I first made it in the crock pot, I was delighted to find out that my kids love it too. This one is going into our family “keeper” file.

Slow Cooker Chicken Piccata
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This incredibly delicious version of Chicken Piccata lets you do all the work ahead of time, so you can just dish it up and serve for family dinner in a snap. Serve with noodles and a green vegetable!
Ingredients
  • 3 lbs boneless, skinless chicken thighs
  • ½ cup flour
  • Salt and pepper to taste
  • ¼ cup olive oil
  • ¼ cup white wine
  • ½ cup chicken stock
  • ¼ cup lemon juice
  • 1 3.5 oz jar of capers, drained
  • 2 Tbsps dried parsley (or ⅓ cup chopped fresh)
Instructions
  1. Put the olive oil in a large skillet and heat over medium high heat.
  2. Mix the flour with the salt and pepper. Unroll the boneless thighs, and and dredge them in the flour mixture.
  3. Brown the chicken pieces in the olive oil. This doesn't take long as you don't need to cook them all the way through, just brown the outsides nicely, then remove them to the crock pot. Maybe 2 minutes a side, but it depends on how hot your pan is.
  4. Combine the remaining ingredients and pour them over the chicken pieces.
  5. Cook 4-6 hours on low.
  6. If you wish, garnish the chicken with a little chopped fresh parsley when you serve.
Notes
I know ¼ cup of oil sounds like a lot for a modern recipe. But nothing chaps my nose like seeing "1 TBSP" of oil in a recipe and then finding out that there is NO WAY that is going to get the job done. I have been unable to brown this much chicken in less oil. If you are concerned about that, just skip that step. It gives the outside an extra delicious brownness, but the finished dish will still be good regardless. If you need to make this ahead, just freeze the browned chicken in a ziplock bag. You can thaw completely and cook 4-6 hours on low, or do it frozen for 6-8 hours.

Visit our Cookin’ Hot Mamas page for more awesome recipes, indexed by ingredient. Follow us on Pinterest for even more original, delicious, and totally awesome recipes!
Follow us on Pinterest for even more original, delicious, and totally awesome recipes!

Maple Mustard Pork Loin

Maple Mustard Pork RoastPork Tenderloin is a very tender, lean cut and I frequently find it on sale, so I’m always on the lookout for a good pork tenderloin recipe! This one depends mainly on ingredients you probably already keep on hand.The big exception is the fresh rosemary. I love fresh rosemary so much that I plant it in my garden every year. There is just no comparison between fresh rosemary and dried. Rosemary and pork comes second only to rosemary and lamb, in my opinion.

If you’re like me, you probably have been accustomed to think of pork as something that has to be cooked long and hard. New recommendations for the internal temperature of pork are lower and result in an incredibly tender and flavorful dish. AND- it gets dinner on the table faster. Which is awesome, because, by the time dinner rolls around, I am usually pretty darn hungry. I do not like to wait any longer than I have to!

Maple Mustard Pork Loin
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup Maple Syrup
  • ¼ cup Dijon Mustard
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Cider Vinegar
  • ½ teaspoon Sea Salt, (i used rosemary salt.)
  • 1 teaspoon Fresh Rosemary
  • 3 pounds Pork Tenderloin
Instructions
  1. Preheat oven to 350 degrees. Combine all ingredients except pork in a non-reactive bowl and mix well.
  2. Put roast in a roasting pan.
  3. Cook roast, uncovered, in the middle of the hot oven for approximately 1 hour, or until a meat thermometer inserted into the center of the roast measures the temperature at 145 degrees.
Notes
I love this with green beans, tomatoes, and a small amount of sharp cheese on the side. My husband prefers his with mushrooms. Sometimes I add a clove of pressed garlic to the sauce, and sometimes not. Also, you CAN make this with dried rosemary, but it doesn't compare to the fresh stuff!

 

Slow Cooker Wine Chicken

Slow Cooker Wine ChickenI depend on my slow cooker pretty heavily these days, because the fact that both of my kids start to get very tired very early in the evening means that trying to fix dinner at dinner time is usually a disaster that rivals the great tragedies of history. The Hindenburg. September 11. Highlander II. Anyway, as I was saying- it’s really a good idea for dinner to take care of itself during the mid-late afternoon period of the day.

Today, I needed to use up the mushrooms I bought on my last grocery shopping trip so I settled on this coq-au-vin inspired slow cooker recipe that only needed basic staples aside from the mushrooms. I started with frozen chicken and it cooked up beautifully in four hours on the high setting. Every slow cooker is just a little different, so rely on your experience with your cooker to tell you whether you should reduce the cooking time or check it after three-four hours so you don’t overcook it.

I will also confess that I did not have any chicken broth on hand. What I did have was an open bottle of white wine, so I threw in a cup of that as a substitute… and It. Was. Awesome.

Slow Cooker Wine Chicken
Author: 
Recipe type: slow cooker
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Long lasting staples combine with a few star ingredients to make this slow cooker recipe simple and delicious.
Ingredients
  • 1 onion, chopped
  • 1 lb baby cut carrots
  • 8 oz baby bella mushrooms
  • 1½ cup red wine
  • 1½ cup chicken broth
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 2 Tablespoons parsley
  • 8 skinless chicken thighs
Instructions
  1. Put the chicken thighs in the slow cooker.
  2. Add remaining ingredients.
  3. Cover and cook on low for 6 hours.

 

“Souped Up” Pasta II

One of my favorite time and money savers is to “soup up” jarred pasta sauce! Nothing could be quicker or easier. Usually your time from pantry to table is 15-30 minutes! Here are two of my family’s favorite “souped up” pasta dishes. (Find the other here.)

Pasta Marsala
Author: 
Recipe type: Entree
Cuisine: Italian
Cook time: 
Total time: 
 
Jarred pasta sauce gets a makeover for a quick and delicious dinner. Add a green salad or a vegetable on the side, and you're done!
Ingredients
  • 1 pound Rotini (Spiral) Pasta
  • 8 ounces Fresh Portabella Mushrooms, sliced
  • 1 tablespoon Olive Oil
  • 28 ounces Tomato Sauce, I like tomato and basil or four cheese for this recipe.
  • ½ cup Marsala Cooking Wine, if you don't have marsala wine, substitute any non-dessert red wine.
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, in a medium saucepan, sautee mushrooms in olive oil over medium heat for a couple minutes.
  3. Add remaining ingredients to saucepan, reduce heat, and simmer until pasta is cooked.

Have you got a favorite “souped up” pasta dish to share? Add it in our recipe section.

“Souped Up” Pasta I

One of my favorite time and money savers is to “soup up” jarred pasta sauce! Nothing could be quicker or easier. Usually your time from pantry to table is 15-30 minutes! Here are two of my family’s favorite “souped up” pasta dishes. (Find the other here.)

Piccolini Rosa
Author: 
Recipe type: Entree
Cuisine: Italian
Cook time: 
Total time: 
Serves: 4
 
A hearty pasta dish with a cream sauce.
Ingredients
  • 1 pound Mini Penne Pasta, mini penne are also called piccolini.
  • 24 ounces Tomato Sauce, i use tomato and basil.
  • 4 ounces Cooked Chicken, cubed
  • 8 ounces Frozen Peas
  • 1 block Cream Cheese, the reduced fat kind works just fine.
Instructions
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, combine remaining ingredients in a small sauce pan and heat over low heat while pasta is cooking.
  3. Combine sauce and pasta and serve. Garnish with fresh grated Parmesan cheese and a nice green salad, if desired.

Have you got a favorite “souped up” pasta dish to share? Add it in our recipe section.