Sunday, August 26, 2012

Grilled Chicken Caesar Salad Pizza #SundaySupper

A little extra cheese always helps.

A friend came over to hold a Pampered Chef party and she shared this amazing recipe. Audrey had two slices. Since it was basically a salad on a pizza crust I wanted to see if it would do well on a regular night. I was pleased to learn it did.

As you may have guessed from our lack of posts things are a little busy around here. I hope to soon post about all of our escapades. Our meals, and some of them even healthy, have almost all come from restaurants and directly from the grocery store. After all of that eating in places other than our dining room I was happy for us to cook together at home.

With this meal I found ease of creation and universal acceptance. Pillsbury now makes a whole wheat pizza dough and with the purchase of pre-cooked chicken this meal can be pulled together in the time it takes to bake the dough. 

The girls helped me roll out the dough, tear the lettuce, measure the dressing, and toss the salad. We had a hot meal on the table in less than 30 minutes.

  • 1 lb pizza dough
  • grilled chicken, about 2 cups
  • 1 head romaine lettuce
  • 1/2 sweet red pepper
  • black olives
  • Caesar dressing
  • grated Parmesan cheese
  • clove of garlic
  • a little shredded mozzarella for the top
Roll out the dough into your favorite shape and prick to vent. Bake in a 450 degree oven for 8-12 minutes or until crust is baked. Meanwhile chop the red pepper, black olives and tear the lettuce. Mix 1/4 to 1/2 cup of Caesar dressing in a medium bowl with 1/4 cup grated Parmesan. Mince or press the garlic and mix into the dressing. Toss the salad and chicken with the dressing. Once the crust is a little cooler top with the salad and then sprinkle a little shredded mozzarella on top. Cut and serve.

Tearing lettuce.

Showing sister how to prick the dough.
The #SundaySupper team decided that we all needed a few more solutions to the busy days that kids being back in school bring. I know that with two young girls and their activities there are plenty of nights we will need several of these recipes.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

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Monday, August 13, 2012

Muffin Tin Monday, Eat Local Challenge

Every year our local Co-op puts together an Eat Local Challenge. This is our third year to participate and we picked up our cards today. While we were at the Co-op we decided to start off right with a few local purchases we could have in our tins for lunch.

The girls selected apples, peaches, pears, tomatoes, and a bakery fresh muffin. I also allowed them to have a box of Bunny Snacks. While there I picked up some local butter for use throughout the week. It turned out to be a pretty good tin. We had already snacked on a few Bunny Snacks so lunch was pretty light.

Loading up the tins.

Audrey's tomato, apples, pear, peach, Bunny snack, and muffin tin.

Check out what the other kids had today at Muffin Tin Monday.

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Sunday, August 12, 2012

Scrambled Eggs, Preschool Style #SundaySupper

Mom's plate with salsa and cottage cheese.

We are participating in the third event of The Mom 100 Cookbook by Katie Workman, Easy Back to School Recipes. This cookbook is amazing and yet so simple. The recipes are easy for any overworked mom (myself included) to execute and yet we keep finding fun new recipes and meals to try. This week we decided to tackle a family favorite, scrambled eggs.

The girls and I like to make this dish for any meal. Dinner tends to be the meal we have scrambled eggs for most often with lunch running a close second. Eggs are so easy when you want the children to have a healthy breakfast or need a fast dinner for those nights there are too many activities (Thursday for us).

What makes our scrambled eggs special is that we usually make them fun colors instead of including add-ins. Pink is the most requested color with green a close second. This week we colored our eggs orange! For the record, pink coloring comes from pureed beets, green from pureed spinach, and orange from pureed carrots.

Katie has some great tips in The Mom 100 Cookbook for you to build your own favorite Scrambled Egg meal. You too can have an amazing #SundaySupper with very little work. Amazon has the Kindle edition listed for less than $4 today. I am not certain if this is a special or regular price.

Scrambled Eggs
  • 6 organic eggs
  • salt and pepper to taste
  • Butter for the pan
We like to add milk to our eggs to make them fluffy but it is not necessary. Our eggs usually include 2 to 4 tbsp of puree, this week it was carrot. If you don't have time to make puree you can substitute baby food. 

Crack eggs into a medium bowl and mix with a fork until thoroughly combined. Add milk or puree as desired. Heat butter in a skillet over medium heat. Add eggs and cook until done. Audrey likes to stir the eggs while they cook.

Eggs go great with many items, this week we had fruit and cottage cheese. Actually, the girls had fruit, mom had peach flavored salsa. Paired with our favorite green monster it was an amazing meal. The girls had milk to drink.

After dinner I like to have the girls help me clean up. This time the girls loaded the dishwasher. I was able to clean up the rest of the meal while they worked.

Time to make the eggs.

A good egg beater is fun.

Cooking her dinner.

Everyone likes fruit with dinner.

#SundaySupper for the younger set.

Time to clean up.
Join us this Sunday for #SundaySupper Around the Family Table with Katie Workman at 7pm ET.  Katie is so much fun and will be sharing her Easy Back to School Recipes during our chat.   We love for you to join us and share your tips and inspiration.  Let’s make this the best school year yet for our kids!

Easy Breakfast ideas:
Lunchbox Wraps:
Easy Weekday Suppers:
After School Snacks:
We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

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Wednesday, August 8, 2012

What's For Lunch Wednesday, Hidden Cherry

Audrey has a pretty silly sense of humor. She is four and takes after her father in that department. We have been on the go a lot this week and several of our lunches were packed by her. This one was a simple meal consumed at the park after a large breakfast and mid-morning snack. 

There are cherries, strawberries, butter crackers, and cheese in that dish. But I bet most of what you see is the cheese.

I laid out her supplies and she giggled the entire time she put this lunch together. That is what it is all about, fun in the kitchen.

Building the perfect meal.

Hidden fruit.

Check out what the other kids had for lunch at What's For Lunch Wednesday.

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Tuesday, August 7, 2012

Carrot Apple Muffins

Even during the heat of the summer we like to make muffins. Muffins are a simple, portable foods that are family friendly. The girls love to make and consume muffins so we tend to make them often. This batch is a little different as it does not have visible additions. We used a carrot puree and applesauce to flavor the batch so they were pretty plain to the girls.

Do yourself a favor and give these muffins a cool name like Orange Muffins or Super-Hero Muffins as children are sometime put off by the idea of carrot in muffins. My girls love putting additions inside of muffins so they were fine with carrot.

Carrot Apple Muffins
  • 2 cups flour (we used Whole Wheat Pastry flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup apple juice
  • 1 egg
  • 2 tbsp butter, melted
  • 2 tbsp applesauce
  • 4 tbsp purred carrot (more would be just fine, less is not noticeable)
  • Optional, raisins, nuts, chopped apple
Mix flour, baking powder, and salt in a medium bowl, set aside. In a large bowl mix the apple juice, egg, butter, applesauce, and carrot. After all combined stir in the flour mixture and then add up to 1 cup of additions in any combo you like. Bake in greased or lined muffin tins at 350 for 20 to 25 minutes. 

Mise en place.

Always happy to help.
I wish I had a finished product picture of this batch but we ate them too fast. They went into the oven right before bed and we had them for breakfast and snacks for the next few days. It is amazing how fast we can eat up a batch of 12 muffins.

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Monday, August 6, 2012

Muffin Tin Monday, Breakfast

We decided that this Muffin Tin Monday should be breakfast. Maurene loves to crack eggs and the girls love fruit. That made this tin the perfect meal. Audrey cooked the eggs that Maurene cracked and they both filled the tins. I just had to supervise the egg cooking and pull out all of the ingredients.

The girls were so happy to be back to Muffin Tin Mondays! They  had scrambled eggs, spinach salad, raspberries, strawberries, cherries, pretzels, and cheese for sprinkling.

Egg beaters are the best!

Such a delicate cook.

Pretty yummy!

Go check out what the other kids are having today at Muffin Tin Monday.

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Sunday, August 5, 2012

Best-Ever Brownies #CookForJulia #SundaySupper

Best-Ever Brownies better when cool.

We are still adjusting to being back home but could not miss this week's #SundaySupper because it is in celebration of the 100th birthday of Julia Child. Many are collaborating with a #CookForJulia party! I have to admit to being a little nervous about trying to find a great recipe by Julia Child to make with young children! But it turned out Julia made a number of easy recipes, including the Best-Ever Brownie recipe.

While shopping for the ingredients Audrey said that brownies are her favorite dessert. I believe it is just because she made some recently with her grandma. And I was very happy to learn that we already had most of the ingredients in the house. Had we not run low of a few key baking supplies all we would have needed would have been the bittersweet chocolate.

Best-Ever Brownies
  • 1 1/4 cups sifted all-purpose flour
  • 1 tsp salt
  • 8 ounces unsalted butter
  • 4 oz unsweetened chocolate, coarsely chopped
  • 2 oz bittersweet chocolate, coarsely chopped
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 4 large eggs
Preheat oven to 350 degrees. Sift the flour and salt together and set aside. Melt butter and chocolate over low heat making sure not to scorch. Add 1 cup of sugar to melted chocolate and stir for half a minute. Remove from heat and add vanilla. Pour mixture into a large bowl.

Not letting the chocolate scorch.

Beat together remaining cup of sugar and eggs. Slowly add half of the egg mixture to the chocolate mixture. Whip remaining eggs for around 3 minutes until pale and double in volume. Delicately fold whipped eggs into chocolate mixture. 

Mo is the best egg cracker.

Gently fold in flour mixture and pour into an un-greased 9 inch square pan. Bake the brownies for 22-26 minutes or until set. They will still be pretty gooey.

Or you can let the 3 year old play with the flour instead of sifting.

We had to cook ours for an additional 10 minutes because they were no where near set at the 25 minute mark.

When we started making this recipe Audrey wanted to know why we were melting chocolate for our brownies instead of opening a pouch of brownie mix. She is still at the age where a 5 minute mix with grandma carries more weight than a 20 minute process resulting in, her opinion, the same item. Chose your audience well. 

While these brownies are warm they are extra gooey but set up well after completely cooled. I, unfortunately, made this batch with fake butter and wish I had not. This is the type of recipe that allows the flavors of each ingredient to show. Make sure you use a good quality butter and chocolate as it will matter in the final product. There is a reason Julia Child was needed to teach us all how to be better cooks.

Join us this week Around the Family Table for #SundaySupper!  That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST.  This is a #SundaySupper you don’t want to miss!

#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
#CookForJulia Dinner
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ
The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

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