Greek Layer Dip

Original Recipe HERE

I figured the kids wouldn't be big fans of this, and 50% of them were not.  I think it was the sharpness of the fresh garlic, since they both asked if there was horseradish in the dip.  I bet they would've liked it more if I left out the garlic completely.Also, fresh tomatoes aren't their favorite.  But *H* and I thought it was great: a very flavorful dip that had a good variety of textures.

I'll make it again, either just for us adults or to serve at a party.  It filled an approximately 8x10" baking dish, but the layers weren't deep.  I would double all ingredients (except the garlic, which was strong) when serving several people.  We scooped it with tortilla strip chips because I couldn't find pita ones.

Ingredients

8 oz hummus

1 cup 0% fat Greek yogurt

1 garlic clove, pressed

1/2 Tablespoon dried dill [or to taste]

1&1/2 teaspoons lemon juice

pinches of salt & pepper

2 to 3 Tablespoons red onion, finely chopped

1 cup English cucumber, diced small

1 cup Roma tomato, seeded & diced small

1/4 cup crumbled feta cheese [I did not use]

1/4 cup sliced olives [I did not use]

Directions

(1) In a small bowl, whisk together yogurt, garlic, dill, lemon juice, salt, and pepper.

(2) Toss together cucumber and tomato pieces.

(3) Rinse red onion pieces in strainer.  Drain.

(4) In an approximately 8x8" dish, spread hummus. Top with yogurt mixture; spread evenly.

(5) Scatter red onion, cucumber, and tomatoes on top.

(6) Sprinkle feta and olives on top.  Press gently with flat hands to slightly settle vegetables into the yogurt layer.

Kid Participation:

* Whisk together yogurt mixture ingredients

* Spread each layer

* Press down if you trust them to have delicate hands

Egg McMuffin Casserole

Original Recipe HERE

Is it OK to call this an Egg McMuffin casserole?  No McDonald's products were harmed in the making of it.

We had this for dinner, and three out of three kids said they liked it.  No second helpings were had because we were running supremely late and bedtime was on the horizon, but I think they would've if I let them.

I almost put shredded cheese in this (because if it's basically a giant mess of breakfast sandwich-ness, how was there no cheese??), and I'll add it to the egg/milk mixture next time.  I think it would've added that little extra flavor I was looking for (because I forgot to put in the salt and pepper, and I debated things like oregano or Montreal Steak seasoning or Jane's Krazy but didn't follow through).  I could've put vegetables in if diced small and cooked with the sausage, but *P* reminded me that *J* would pick them all out.  Next time I'll sneak some finely chopped spinach and red pepper, maybe.

Also, this is a very kid-friendly meal, preparation-wise.  *P* helped me make it at lunchtime, and I put it in the oven when we got home from afterschool activities at 6:00pm.

Ingredients

6 English muffins, torn into large bite-sized pieces

1 package (1 lb) ground sausage [I used one 16 oz "tube"]

1/2 cup onion, diced small

1 teaspoon jarred minced garlic

8 eggs [I used 4 whole eggs and the equivalent of 4 egg whites]

1 & 1/2 cups milk

2 Tablespoons spicy mustard

salt & pepper

Directions

(1) Grease a 9x13" glass baking dish.

(2) In a large skillet over medium heat, brown sausage until no longer pink, breaking it up as it cooks.  Add onion and garlic during final minutes of cooking.

(3) Toss together muffin pieces and sausage mixture.  Spread evenly in baking dish.

(4) In a separate bowl, whisk together eggs, milk, mustard, salt, and pepper.

(5) Pour egg mixture over the muffin mixture.  Bake immediately or cover and refrigerate overnight.

(6) In an oven heated to 350 degrees F, bake casserole 45-50 minutes or until eggs are set in the middle.  Cover with foil during last 15 minutes to avoid browning if needed.

Kid Participation:

* Tear muffins

* Stir together muffins and sausage

* Crack eggs

* Whisk wet ingredients

* Pour egg mixture

Fresh Corn Salad

Original Recipe HERE

 

This was a refreshing summer salad that would be great to share at a picnic.  I believe the key is to use fresh corn instead of frozen or canned.  The original recipe says it yields about 5 cups of salad, but I didn't measure it.  The kids weren't big fans, but the adults liked it and were happy to have leftovers hold up well until the next day.

 

I forgot to add the fresh basil and it tasted fine as-is, but I imagine it would only improve it.  Also, I threw in more than 1/2 cup of feta.

 

Ingredients

4 ears fresh corn, husks and silk removed
1 package (10 oz) grape tomatoes
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1-1/2 Tablespoons olive oil
2-1/2 Tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese

 

Directions

(1) Add corn to a large pot of boiling water.  Cook about 5 minutes (do not exceed 8).

(2) Immediately put corn into a bowl of ice water for a few minutes.

(3) While corn is being prepared, whisk together olive oil, vinegar, salt, and pepper in a large mixing bowl. 

(4) Cut tomatoes in half; add to bowl with dressing.

(5) Add green onions and basil to tomato mixture.

(6) Cut corn kernels from cobs; add to tomato mixture.

(7) Gently stir in feta.

(8) Cover.  Refrigerate several hours for best results.

 

Kid Participation:

* shuck (husk?) corn

* get covered in mosquito bites from shucking corn outside

Slow Cooker Saucy Baked Beans with Sausage

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes.

 

This recipe was a hit with every family member, so there was only one serving left over for lunch the next day.  The great thing about it is how easy it would be to increase its volume: another can of beans, some extra sausage, another squirt of ketchup, chopped red or green pepper and onion, and so on.  I'm sure it could be prepared on the stovetop, but I needed a fix-it-and-forget-it meal that day, so the slow cooker was my method of choice.

 

I served it with barley I cooked on the side.  It was too saucy to eat as-is; I think it needs something like rice or barley to bulk it up.

 

Ingredients

2 cans (15 oz each) Great Northern beans, drained & rinsed

2 cans (15 oz each) pinto beans or small red beans, drained & rinsed

12 oz cooked smoked sausage, cut into 1/4" slices

3/4 cup ketchup

1/2 cup barbecue sauce

1/2 cup pure maple syrup

2 Tablespoons packed brown sugar

2 Tablespoons prepared mustard

1/4 teaspoon black pepper

1 medium red onion, finely chopped

 

Directions

(1) In a 3.5-, 4-, or 5.5-quart slow cooker, combine all ingredients.

(2) Cover; cook on low 5-6 hours or high 2.5-3 hours.

 

Kid Participation:

* dump all ingredients into slow cooker

* push slow cooker buttons (yay, allowed to play with appliances for once!)

Tangy Meatballs

Original Recipe HERE

 

I had bought some meatballs with the assumption that I'd make a sauce and serve it all over rice. Which is exactly what I did.  This was super easy, and 90% of the dinner was eaten in one sitting, leaving me very little for lunch the next day.  Success comes back to bite me.

 

I put in the half-cup of vinegar that the original recipe called for, and the sauce had a bit too much "bite" or sourness to it.  I will reduce the amount next time (reflected below) and/or return to the original full cup of brown sugar.  I prefer my barbecue-type sauces to be sweeter.

 

Ingredients

1 cup (8 oz) ketchup

1/2 cup water

1/2 cup brown sugar

1 small onion, finely chopped

1 green bell pepper, finely chopped [optional]
2 to 3 garlic cloves, pressed

3 tablespoons Worcestershire sauce

2 tablespoons mustard [I used dijon]

1/4 to 1/2 cup vinegar [I used cider vinegar]

pre-cooked meatballs, fresh or frozen

 

Directions

(1) Add all ingredients to large sauce pan; stir to combine.

(2) Add meatballs; stir to coat.

(3) Simmer, uncovered, over medium-low heat for 30 minutes to 2 hours, stirring occasionally.

 

Kid Participation: None.

 

Cranberry & Bacon Chili

Original Recipe HERE

 

I love a good chili, but I don't gravitate towards those that require lots of ground beef or lots of kidney beans.  This recipe caught my eye because it involved neither, and the use of cranberries intrigued me.  Sweet, tart chili?  I was willing to take the chance on the unorthodox twist, since I've had chili with cinnamon and chocolate (aka, Cincinnati-style) and enjoyed it.

 

Luckily, this was a homerun instead of a bomb.  While I should still seek out an awesome traditional chili recipe (it seems like one of those basic dishes I should have in my arsenal), this one will go into rotation in our house.

 

The recipe is flexible: type of beans, type and amount of spices, additional vegetables (maybe some bell pepper and baby carrots?), etc.

 

Ingredients

6 slices of thick bacon, cut into 1/2″ pieces

1 yellow or white onion, diced

1 cup dried cranberries

1 can (14 oz) tomato puree

2 cups water

1 can (15 oz) kidney beans, rinsed & drained [I substituted Great Northern beans]

1 can (15 oz) pinto beans, rinsed & drained

1 to 2 tablespoons chili powder

1/2 tablespoon smoked paprika

1 tablespoon onion powder

1 tablespoon salt

1 tablespoon garlic powder

1/2 tablespoon cumin

1/2 tablespoon oregano

1/4 teaspoon cinnamon

garnishes [sour cream, green onion, shredded cheese, etc.]

 

Directions

(1) In a large pot, cook bacon over medium heat until crispy.  Set aside to drain on paper towel; leave several tablespoons of grease in pot.

(2) Add onion to pot; cook over medium-high heat until soft, about 4 minutes.

(3) Add cranberries to pot; cook 2-3 minutes.

(4) Add tomato puree, water, beans, spices, and cooked bacon to the pot.  Simmer on medium-low heat for at least 20 minutes.

(5) If desired, use an immersion blender (or regular blender) to lightly puree chili to reach desired thickness.

(6) Serve hot with garnishes.

 

Kid Participation: Add heaping helpings of cheese and sour cream; enjoy.

Cheesy Spaghetti Squash and Chicken Bake

Inspired By THIS

 

My kids don't like spaghetti squash (which isn't stopping me from serving it, repeatedly and in a variety of forms, in the hopes I can convert them).  I even found out, as Husband and I were cleaning up after dinner, that he's "not a huge fan" of spaghetti squash.  Gee, everyone...sorry I served this.  But wait!  They all ate some!  And upon further pressing Husband, he said it was actually good because he didn't notice the squash much.  So...hmm.  Make again?  I think I will, because I liked it, it was easy, and it was filling.  Next time I'll serve more side dishes with it so that family members can enjoy a smaller portion of the main dish without reaching their spaghetti squash saturation point.  I'd think this would be a good make-ahead dish and also work well for sharing.

 

This filled a 9x13" baking dish with two servings left over for the next day's lunch.  Next time I'll add some chopped onion and green pepper to provide another layer of taste and texture.  Which will just ensure that my kids pick out the vegetable-y additions, negating their usage to everyone but me.

 

Ingredients

2 medium ripe spaghetti squash, cooked and cooled

1/2 medium onion, chopped

1 green bell pepper, chopped

olive oil

1 to 2 oz cream cheese, softened [I used reduced-fat]

salt and fresh pepper, to taste

garlic powder, to taste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3 boneless, skinless chicken breasts, cooked and shredded

2 cups tomato sauce, divided [I used Classico]

1 to 2 cups shredded mozzarella or Italian blend cheese, divided

 

Directions

(1) Preheat oven to 375 degrees F.

(2) Remove all spaghetti squash strands from skin; place in large mixing bowl.  Break it up with forks.

(3) In medium skillet, saute onion and green pepper in a small amount of olive oil until softened.  Toss with squash.

(4) Add cream cheese to squash; mix until well combined.

(5) Add salt, pepper, garlic powder, and oregano to squash mixture; stir thoroughly.

(6) Spread squash mixture evenly in a 9x13" baking dish.  Sprinkle with half of shredded cheese.

(7) Spread one cup of tomato sauce over mixture.

(8) Evenly distribute chicken over sauce.  Top with remaining sauce and cheese.

(9) Cover dish with foil.  Bake approximately 15 minutes or until heated through and cheese is melted.  Remove foil and bake an additional several minutes.

 

Kid Participation: None, though *J* did have fun helping me scoop out the seeds from the raw squashes earlier in the day.  He said it reminded him of carving pumpkins at Halloween.

Apple Bundt Cake with Brown-Butter Vanilla Glaze

Original Recipe HERE

 

Don't let the length of the ingredient list or number of directions deter you.  This was actually really easy to make and turned out fabulously.  I liked how it was hearty (does it make a cake sound less appetizing if you call it "hearty"?) but not so dense that it sat like a rock in my stomach.  The apple flavor came through but wasn't overpowering.  And, in theory, this could be made in a regular baking pan - especially if the glaze was made thicker. I made it when hosting a family for dinner, and ever member (from age 2 to 33) ate their piece.  I liked it so much, I posted it on Facebook to show it'd earned my stamp of approval.  A friend subsequently made it and concurred with my opinion.

 

However, we both thought a few tweaks would've improved it a bit.  The "mistakes" I made:

(1) Used apples that were too juicy.  Next time I'll use "drier" ones or drain shredded apples thoroughly (actually, probably wring them out in a dishtowel or cheesecloth as I do with zucchini).

(2) Didn't make my glaze runny enough.  It was more like a goopy frosting.  Which was fine, but aesthetically it didn't look as nice.

(3) Paid a crazy amout for a jar of two vanilla beans.  I can't see how they made that big a difference in the taste.  Next time I'll just use the extract.

 

I think this would be a great contribution to a potluck or brunch or just to bring to a friend's house.  It's hard to find a reason it wouldn't be nearly-universally liked.

 

Ingredients

* For the bundt cake:

1 Tablespoon unsalted butter

flour [for preparing the pan]

4 medium apples

1 Tablespoon lemon juice

1-1/3 cups white sugar, divided

3 cups all-purpose flour

1 Tablespoon baking powder

1 Tablespoon cinnamon

1/2 teaspoon mace [I did not use]

1/4 teaspoon nutmeg

1 teaspoon salt

1 cup brown sugar

1/2 cup vegetable oil

1/2 cup applesauce

4 large eggs

1/2 cup apple cider

2 teaspoon vanilla

* For the vanilla glaze:

2 to 3 Tablespoons half-and-half

2 cups powdered sugar, sifted

vanilla bean seeds scraped from 1/2 a vanilla bean (split bean lengthwise and scrape out seeds)

4 oz unsalted butter

2 teaspoons vanilla extract

 

Directions

* For the Bundt cake:

(1) Peel and core apples.  Shred using large holes on grater to make about 3-1/2 cups shredded apples.

(2) In a small mixing bowl, stir apple with lemon juice and 1/3 cup white sugar.  Set aside.

(3) Preheat oven to 350°. Grease a 12-cup Bundt pan [I used silicone] with butter.  Dust with several tablespoons of flour; tilt and tap pan to coat.

(4) In medium bowl, whisk together flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.

(5) In a large mixing bowl (or the bowl of a stand mixer), thoroughly combine remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla.

(6) Add flour mixture; mix well.

(7) Add apples; mix until the apples are evenly distributed.

(8) Pour into prepared Bundt pan.  Bake 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert onto drying rack or serving platter.  If glaze is going to be used, begin making it immediately while cake is still warm.

*For the vanilla glaze:

(1) Pour half-and-half into small bowl; set aside to take the chill off.

(2) In medium mixing bowl, combine sifted powdered sugar and vanilla bean seeds (if using).  Set aside.

(3) In large saucepan over medium-low heat, warm butter until golden brown, about 6 to 8 minutes. It should smell toasty but not burnt.

(4) Pour browned butter into powdered sugar and vanilla bean seeds, leaving darkened butter sediment behind.

(5) Add 2 tablespoons half-and-half.  Add vanilla. Stir vigorously until smooth. Glaze should be pourable; if it's too thick, add remaining half-n-half.

(6) Pour glaze over cake while both are still warm. Serve immediately or allow to cool; store covered on counter or in refrigerator for several days.

 

Kid Participation:

* Whisk dry ingredients

* Mix wet ingredients

* Pour glaze if appearance doesn't count

Baked Pasta, Gouda, & Caramelized Onions

Original Recipe HERE

 

This is, hands down, the greatest macaroni and cheese dish I've ever had.  I'd even venture to say it might be the greatest food item I've ever had.  It's that good.  It's the caramelized onions that took it into the stratosphere.  Everyone in my family loved it, and only *J* picked out the onions (and gave them to me...for once his pickiness worked in my favor!)

 

I didn't want to deal with cooking sausages, so I substituted precooked smoked sausage.  I imagine bacon would work just as well, though you'd need a lot of it in order to guarantee some in every bite.  Which is totally fine by me; I'm not afraid to use an entire package of bacon in one meal.

 
I also added all of the cheese and onions right into the pasta mixture and didn't leave any for garnishing the top.

 

The original author of the recipe said that she's used skim milk in place of the whole.  I used an unorthodox hybrid of whole milk, water, and half-n-half (because I hadn't gone grocery shopping in a week), and it was fine.  I imagine skim would make it the sauce a little thinner, but if you care at all about trying to make this dish healthier, apparently it's an option.

 

Ingredients

* For pasta & sauce:

1 lb (16 oz) pasta [I used ruffles]

1-1/2 lbs precooked sausage

1-1/2 cups caramelized onions

4 cups milk

6 Tablespoons unsalted butter

6 Tablespoons flour

3/4 lb smoked Gouda, grated

Salt and pepper

* For caramelized onions:

3 Tablespoons butter

2 Tablespoons extra-virgin olive oil

2 pounds onions, thinly sliced [I used three medium-size onions]

2 teaspoons sugar

Directions

* For pasta & sauce:
(1) Preheat the oven to 350°.

(2) Prepare caramelized onions (directions below).

(3) Meanwhile, cook pasta until al dente, according to directions.

(4) While pasta is cooking, slice sausage lengthwise twice, then slice into thin quarters.

(5) Heat a large saucepan over medium-high heat. Add sausage; cook until slightly browned.  Transfer sausage to a large bowl.

(6) Add pasta to sausage.  Stir to combine.

(7) In  medium saucepan or microwave, heat milk until steaming.

(8) Return large saucepan to stove.  Add butter; melt over medium heat.

(9) Add flour.  Cook, whisking constantly, for 3 minutes.

(10) Whisk in hot milk, 1/4 cup at a time.  Continue whisking until sauce is smooth and thick and comes to a simmer.

(11) Add cheese.  Remove saucepan from heat.  Whisk until the cheese is melted, about 2 minutes.

(12) Add caramelized onions to pasta mixture.  Stir to combine.

(13) Add cheese sauce to pasta mixture.  Stir to combine.

(14) Grease 9x13" baking dish.  Add pasta mixture in an even layer.

(15) Bake until golden and bubbling, about 40 minutes. Remove from oven; let rest for 10 minutes before serving.

* For caramelized onions:

(1) In  large skillet, melt butter into olive oil over medium-high heat.

(2) Add onions and 1/4 teaspoon each salt and pepper.  Cook, stirring constantly, until onions begin to soften (about 5 minutes).

(3) Stir in sugar.  Cook, scraping browned bits off bottom of pan frequently, until the onions are golden brown (about 20 minutes).

(4) If desired, dice onions into bite-size pieces.

 

Kid Participation: None.  I was too busy with all the steps to let them help out...heaven forbid they hose up the caramelized onions!

BBQ Pasta Salad

Original Recipe HERE

 

I love me some pasta salad.  And barbecue sauce.  And onion.  And cheese.  And garlic powder.  And honey.  And yogurt.  So...this recipe was clearly created with me in mind.

 

It was easy to prepare and assemble, and it held up well until the next day when I finished off the leftovers.  I liked that it was different from the traditional pasta salads accessorized with oil-and-vinegar or bottled salad dressing.  The fresh vegetables made it seem lighter than it probably was.  All in all, a solid pasta salad recipe that I hope comes to mind the next time I ask a host if I can contribute anything.  It can easily be adjusted based on what vegetables and cheeses and other add-ins you have available.  Update: I've subsequently made it using thawed frozen peas and mixed veggies, snow peas (not so good), caramelized red onions, steamed broccoli, etc.  Also, one time I had some homemade mustard sauce to use up...so I put in a splash of regular BBQ sauce and used my own stuff for the rest.  Turned out just as well.

 

I used cellentani pasta, which was a good choice because it held up well against the crunchy vegetables and didn't turn to mush upon lots of stirring.  However, it didn't trap the sauce very well, and along with all the above-listed things I love, I love when sauce (of whatever kind) is trapped in pockets of my pasta so I get a little bonus every few bites.

 

Ingredients

1 pound elbow macaroni or other pasta shape

1/2 cup diced onion

4 green onions, sliced thin

2 Tablespoons cider vinegar

1 teaspoon chili powder [or to taste]

1/4 teaspoon garlic powder [or to taste]

pinch cayenne pepper

2 teaspoons honey

1/2 to 1 cup of any combination of mayonnaise, sour cream, and Greek yogurt

2/3 cup barbecue sauce

2 cups corn [fresh, frozen, or canned]

1-1/2 cups shredded sharp cheddar cheese [not the finely shredded kind]

2 cups quartered grape tomatoes

 

Directions

(1) Cook pasta according to al dente directions, about 5 to 7 minutes.  Drain.  Rinse with cold water until cool; drain again.  Transfer to a large bowl.

(2) In a separate small bowl, whisk together vinegar, chili powder, garlic powder, cayenne, and honey.

(3) Add mayonnaise/sour cream/yogurt and barbecue sauce to spice mixture.

(4) Pour sauce over pasta; mix well.  Add in onions, corn, cheese, and tomatoes.  Season with salt and pepper as desired.

 

Kid Participation:

* Whisk together sauce ingredients

* Stir all ingredients

* Complain about having tomatoes in your dinner yet again

Roasted Potatoes, Sausage, & Peppers

Original Recipe HERE

I don't like working with uncooked sausage because so often you're asked to remove it from its casing.  And that procedure is nasty enough to make me lose my appetite.  But this one allows you to leave the sausage in its virginal state, so I was able to prepare the recipe without too much dry heaving.  And cooked sausage is well worth the torture it puts my gag reflect through.  The amounts and varieties of ingredients here are very forgiving: use a green pepper, use different potatoes, or use different seasonings.  The end result, as I made it, was delicious.  Husband claimed the leftovers for lunch the next day before he'd even finished eating.  The kids ate the potatoes and sausage voluntarily and begrudgingly ate the few vegetable pieces I insisted upon.

Apparently it reheated well, so I think this would also be a good meal to bring to a pot luck or to a family that just had a baby or something along those lines.  Hence the label I'm going to create right now: good for sharing.  Not creative at all, but it's enough to jog my memory.  I think it might be redundant with my "potluck" label, but I'll just use both to be safe.

Ingredients

1.5 pounds potatoes [I used red]

1 medium onion

2 red bell peppers

2 teaspoons extra virgin olive oil

kosher salt and black pepper, to taste

1 teaspoon chopped rosemary (fresh or dry)

1/2 teaspoon garlic powder

olive oil spray

1 pound uncooked Italian chicken sausage

Directions

(1) Preheat oven to 375°. Spray one large non-stick baking sheet (or 2 small ones) with olive oil spray.  Line with foil first if desired.

(2) Scrub potatoes.  Leave skin on if desired.  Cut into 1x1/2" pieces.

(3) De-seed red peppers.  Cut into 1" pieces.

(4) In a large bowl, combine potatoes, peppers, olive oil, salt, pepper, rosemary and garlic powder.  Mix well to ensure even coating.

(5) Pour onto the prepared baking sheet and place in the center of the oven; bake 15 minutes.

(6) While cooking, peel onion. Cut into quarters; cut outer layers one more time so pieces are uniform size. Separate layers.

(7) Slice each sausage link into 6 or 7 pieces.

(8) Add the sausage and onions to the baking sheet.  Continue to bake, tossing once or twice, for 25-35 minutes or until potatoes are cooked through.  Monitor carefully to ensure vegetables don't char.

Kid Participation: None.  And exposing them to uncooked sausage might turn them into vegetarians.