Mac and Cheese

Sad, but true, I’ve never made mac and cheese.  I’ve never had the boxed stuff either.  Just not my cup of tea, or FHE’s.  Rice Kernel has tasted it a few times.  He seems excited by the prospect, but never takes more than a few bites. Recently, there was a PJ party at his school and the only thing left to sign up for – you guessed it, mac and cheese.   I choose Ina Garten’s version – how could you go wrong with butter, pasta, and cheese?  I made it a bit healthier with less butter, but it was still decadent.  The Mom in me wanted to sneak in butternut squash.  My son wouldn’t be the wiser, but I thought of the other kids and I knew better =)

 

Recipe here.

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Zesty Chicken Meatballs

The kids have been sick recently – moreso than I’d care to admit. Rice Kernel had an ear infection and pneumonia and Claire had a terrible cold.  Rice Kernel is a pretty easy-going, energy-filled sick patient so he’s the easy part.  But my little one? She doesn’t sleep well when her nose is drippy and her throat coarse, and that makes for many blurry nights and days for the rest of us.  I’d go so far as to say this has been the most difficult stretch of parenthood since Claire’s birth – it was easier with a newborn.  Thankfully, I think we’re slowly getting over it…. and there’s nothing like a comforting meal when appetites return.  A healthier, flavorful meatball baked to perfection with a light coating of Rice Kernel’s favorite Italian-spiced Japanese panko breadcrumbs.  Who says fusion doesn’t work?

Meatball recipe here.

 

 

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Greek Chicken Burgers

As much as FHE loves old-fashioned beef hamburgers, I don’t make them often.  I’m not the biggest beef burger fan and neither is Rice Kernel.  Instead, our go-to ground meat is chicken.  It’s lean and its inherently subtle profile easily absorbs whatever flavors suit you.  Today we spiced the burgers with flavorful Greek seasonings, which not only produced moist burgers but also colorful ones.

Greek Chicken Burgers

Ingredients

1 pound ground chicken
1 egg, slightly beaten
1/2 cup frozen spinach, chopped
1/4 cup sundried tomatoes, chopped
1/2 cup feta cheese, crumbled
1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon kosher salt
A few cranks of freshly ground pepper

Panko, for coating, optional
Yogurt, cucumbers, tomatoes, optional, for serving

Directions

1. In a large bowl, combine all of the burger ingredients and mix together. Form into four patties. The mixture will feel pretty wet.  Seems to be the nature of ground chicken, but it will firm up as it cooks. 
2. If you like a crispy coating (like my son), coat the burgers gentle in panko.
3. Heat a large non-stick skillet over medium-high heat. Add a little oil and burgers. Cook about 6-8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.
4. Serve on buns with optional sauce, lettuce and tomato.

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Blackened Chicken with Potatoes and Brussels

Sure, you could buy blackening seasoning.  But, if your curious, this is a fresher, inexpensive way to create your own.

Blackened Chicken with Potatoes and Brussels

1 tablespoon olive oil, plus more for grill
1 teaspoon paprika
2 teaspoons ground pepper
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves, preferably organic (2 1/2 pounds total)

1. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
2. Place a grill over medium heat (or a saute pan over medium-high heat).
3. Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 30 to 35 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

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Crispy Oven-Fried Cod

Whenever I’ve made breaded items at home - fish, chicken tenders – I’ve always turned to panko.  Light and flaky, it creates a texture that appeals to my family.  Then I discovered cornmeal, which offers a sweeter base and finer grain.  Combined with panko, it’s a nice change of pace for a healthier take on fried fish.

Note: be sure to season the coating.  If salt and pepper are too bland, consider herbs and spices.

Recipe here.

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