A Monkey Bread Breakfast

It really doesn't matter how old they are, children can help in the kitchen. I love to cook, we've established that! I adore my granddaughter! I may not have established that (okay, maybe I have)! She's three, opinionated, and the light of my life!! And I LOVE, LOVE, LOVE cooking with her!

Emilee Mackenzie (Mack) can do anything I want her to do! From spreading out french fries in a single layer on a baking sheet, to helping me make Monkey Bread, she's willing and excited to help! No task is too small!

So get the kids in the kitchen! The experience is two-fold! You, and they, will get some amazing memories, and you just might teach them something!

Monkey Bread
One child, or two, or three! Whatever you have available! (I used one 3 year old)
3-10 ct tubes of ready to bake biscuits
1 c sugar
1/4 cinnamon
1-1/2 sticks melted unsalted butter, cooled
loaf baking pan

Icing
4 oz cream cheese
1/2 stick unsalted butter
1 tsp vanilla extract
1 c powdered (confectioner's) sugar
milk

Melon, your choice (I used a cantaloupe)
Bacon, if desired

Preheat the oven to 350 degrees and spray your loaf pan with non stick cooking spray. Set aside.

In a small mixing bowl, combine the cinnamon and the sugar. Now make an assembly line, cutting board, cinnamon sugar, melted butter, then the loaf pan.

The adult opens the biscuit tubes and cuts each biscuit in half. You can roll each biscuit half into a ball or have the kids do it. Let little hands roll each ball in the cinnamon sugar and then dip them into the butter. It's important that the butter be cooled enough that they won't burn themselves! Place the ball into the loaf pan. Repeat this process until all the balls are in the loaf pan. If there's any leftover cinnamon sugar or butter just pour it over the top of the Monkey Bread. Don't worry about licked fingers! If the kids were sick, you wouldn't have them in the kitchen to begin with!

The adult puts the Monkey Bread in the oven and bakes it's for 25-35 minutes, or until a wooden skewer inserted in the middle comes out clean.

Next, I put the bacon on a baking sheet lined with foil and bake it with the Monkey Bread until it's my desired crispness. I don't allow the kids to do this because it involves working with raw meat.

Now, cut up the melon. I let little hands move the melon chunks from the cutting board to the bowl.

For the icing, in a large mixing bowl, cream the cheese and butter together. The kids can add the ingredients to the bowl. Add the vanilla and mix to combine. Add the powdered sugar and incorporate thoroughly. The icing will be stiff at this point. Add milk by the spoonful, until it's your desired dipping consistency. On high speed, whip the icing until it's light and fluffy, about one minute. Pour the icing into a bowl for the table. Allow the kids to lick spoon and bowl!

Makes one loaf of Monkey Bread and icing for dipping.

Enjoy!

Where have I been hiding?!

I haven't posted in a while, I know. Here's what been going on in my world ..

First, I entered the 2009 Pillsbury Bake Off contest. I'm nervous as all get out about this. I did my research, created a recipe, COMPLETELY changed it, made it a million times which meant making everyone I live with and work with eat it, and then spent hours making sure the recipe was right before submitting it.

After that, my youngest had surgery on her shoulder two weeks ago. It turned out to be more significant than we thought, but she's healing well. The prognosis is good. The doctor's confident she'll play soccer again (now, if only she'd stay on her feet!).

Then, it was my turn. I had knee surgery last Monday! I'm doing good, walking a bit more each day! Trying not to push myself yet, but I am so bored sitting at home! I haven't been in the kitchen much. But it's looking up!

My oldest daughter, Sarah, and my darling granddaughter, Emilee, are flying in tomorrow night to "take care of Nana"! Hopefully, I'll have recipes, and stories, to share with you about our experiences in the kitchen!

Broken Pasta in a Chicken Florentine Sauce

The sauce on this pasta dish is very mellow and light. Creamy. It allows the flavor of spinach, peas, and the chicken to shine through. I hope you like it.

1 pound of long pasta, broken into pieces (I used Bucati)

1-3/4 pounds chicken breasts, cubed

3tbs + 1 tbs olive oil

2 tsp butter

1 tsp +1tsp lemon juice

1/2 dried Italian seasoning

2 cloves minced garlic, divided

1 tsp flour

pinch of red pepper flakes

1/2 tsp salt

a good dash of pepper

2 c cream or milk (I used a combo of fat free half-n- half and low-fat milk)

1 c shredded white cheddar cheese

1/2 c finely grated Parmesan cheese

1-10 oz box of chopped frozen spinach, defrosted and squeezed dry

1 c frozen peas

salt and pepper to taste

In a bowl, add 3 tbs olive oil, 1 tsp lemon juice, Italian seasoning, 1/2 tsp salt, 1 clove minced

garlic, and hefty dash of pepper. Whisk well to combine. Toss the chicken into the marinade and set aside for at 15 minutes (if you're going longer, cover the chicken and put in the in refrigerator).

Fill a large stock with water and bring to boil for pasta. Heat a large skillet over medium high high and add your chicken. Cook chicken until browned and juices run clear (or 170 degrees) about 7-10 minutes, depending on chunk size. Drain on a paper towel. Set aside.

When water for pasts is boiling, add a good bit of salt and pasta. Cook according to manufacturer's instruction.

While pasts cooks, return skillet to the stove. Lower the heat to medium. Add 1 tbs olive oil and 2 tsp butter. When the butters almost melted add the remaining minced garlic and a pinch of red pepper flakes. Saute until garlic is soft, about 1 minute. Add 1 tsp lemon juice and mix in to combine. Add 1tsp of flour and cook for 30 seconds. Add 2 cups of cream, or milk. Stir to mix in flour. Allow this to come up to heat. Do not boil. Once the sauce is heated (steam will be coming off the top), add in your chicken, spinach, and peas. Cook for 3 minutes, until peas are heated through and chicken is warmed up. Add the cheeses and stir until melted. Taste and adjust the salt and pepper to your liking.

Toss with drained pasta.

Serves 5-7

TIP: To defrost the spinach, microwave for 2 minutes. Then place the spinach in the clean dish towel and trist the ends in opposite directions until you've squeezed out as much water as possible. This could be a good job for little hands!

Quick Fix Lunch or Side

This lunch is so quick and easy! It's hardy a recipe at all!

1 c dried pasta

1 7-10 oz box of steamed vegetables in seasoned sauce, your choice

1 tsp butter or margarine

1 tsp minced fresh parsley

shaved Parmesan cheese, if desired

salt and pepper to taste

For this lunch, I used Green Giant Healthy Weight Steamed Vegetables. It has sliced carrots, sugar snap peas, black beans, and edamame (soy beans)! Yummy!

Cook the pasta and the veggies according to the manufacturer's instructions.

In a large bowl, add the butter or margarine. Next, add the drained pasta and minced parsley. Toss. Then, add the steamed veggies. Toss again. Taste and adjust salt and pepper if necessary. Last, add the shaved Parmesan cheese (I didn't because I was being lazy)!

Serves 2

Apricot Glazed Chicken Breasts

Recently, I picked up my mother for the evening (she doesn't drive). It was just a night to "hang out" together. For dinner I reached for my go-to item, chicken! I wasn't sure what to do with it though. I had just a bit of apricot preserves left in the jar, so .....

4 boneless skinless chicken breasts, about 1 to 1-1/4 pounds

2 tbs apricot preserves

1 tbs olive oil

1 tbs water

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp ground poultry seasoning

pinch, or two, of salt (taste your glaze after combining to determine the amount of salt)

Heat your grill, or grill pan, over medium heat. I used a non-stick grill pan, sprayed with cooking spray for a little added reassurance. As you can tell by my picture, I'm still mastering the art of cooking with it. Eh, no one's perfect!


In a gallon sized storage bag combine all your ingredients, except the chicken. Push the air out and seal. Squish the bag around until everything is nicely combined. Add your chicken breasts, and, again, squish around until the chicken is completely coated with the glaze.


Cook over medium heat for 5-8 minutes. Turn your chicken breasts over and continue to cook until you chicken is no longer pink and the juices run clear, approximately another 5-8 minutes.

Move your chicken to a plate, cover with foil and let it stand for at least 5 minutes.

Tip: To test your chicken for doneness, I use this trick as a general guide. Make a tight fist. Touch the fleshy area between your thumb and forefinger. Now touch the chicken (clean hands please). Do they feel the same? If they do, chances are your chicken is done! To be completely sure, your chicken should be 170 degrees fahrenheit.

Chicken with Broccoli

This is not my recipe. I found it on about.com. It originally called for 2 different kinds of soy sauce. I replaced the the dark soy sauce, with low sodium chicken broth (I've attempted Chinese food before and it always came out too salty). It was a huge success with everyone! It sounds more complicated than it actually is! Try it! You'll be pleasantly surprised!

Chicken
3/4-1 pound boneless skinless chicken breasts
1 large egg white
1 tbs cornstarch
1/4 tsp salt

Sauce
2 tbs oyster sauce
1 tbs light (low sodium) soy sauce
1 tbs chicken broth
1 tbs water

Broccoli
1 pound broccoli
1/2 c water
1/4 tsp salt, or to taste
1/2 tsp granulated sugar, or to taste

Other
2 cloves garlic
1 tsp cornstarch mixed with 1 tbs water
2 c plus 4 tbs vegetable, or peanut, oil

Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the chicken in a sealed container in the refrigerator for 30 minutes.

While the chicken is marinating, prepare the sauce and vegetables. For the sauce, mix together the oyster sauce, light soy, chicken broth, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the florets into 3 or 4 pieces. Crush the garlic.

Preheat wok. Heat 2 cups oil in the wok until it reaches 275 degrees. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.

Drain the oil out of the wok, or preheat a second wok, on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over rice.

Serves 2-4

NOTE: I do not own a wok. I simply used my cast iron pan to fry the chicken and the largest non-stick skillet I own for the broccoli and mixing the final product.

Florentine Stuffed Shells

These are a crowd pleaser for sure! Make these for a Pot Luck or Church Dinner, or when company's coming over. It makes a 13 x 9 inch pan of shells. Top it with your favorite marinara, or mine (which can be found here )!

1-12 oz box of Jumbo Shells
32 oz Ricotta cheese (part-skim milk is fine)

1-10 oz box of chopped frozen Spinach, defrosted (5 minutes in microwave will do this)

8 oz bag Mozzarella cheese
6 oz bag grated Parmesan cheese

2 large eggs

1 tbs minced Parsley

1/2 tsp dried Italian Seasoning

1 tsp salt

1/2 tsp pepper
1 quart marinara

Preheat your oven to 350 degrees.

Cook the shells according the the manufacturer's directions to al dente (chewy, not soft).

Place your defrosted spinach in a kitchen towel twist the ends in opposite directions until all the excess water is removed. Set aside.

Place a handful of the mozzarella and parmesan cheese in a bowl. Set aside.

In a large bowl, beat the eggs. Add the ricotta and remaining mozzarella and parmesan cheeses. Mix thoroughly. Next, add the Italian seasoning, parsley, salt, pepper and spinach. Again, mix thoroughly. Set aside.

Spray a 13x9 baking pan with non-stick cooking spray. Add a ladle of marinara to coat the bottom. Set aside.

Drain the shells and run cold water on them until they are cool enough to handle. Take a shell and gently pry it open. Place a tablespoon of filling in the middle, close it and place in the baking dish. Repeat with remaining shells. When you finished, cover all the shells with the remaining marinara and the remaining mozzarella and parmesan cheeses.

Cover with foil and bake for 1 hour.

Enjoy!

Creamy Rice with Peas

I decided to take a simple side dish of rice and bump up the volume! Creamy Rice with Peas has a luscious richness to it with a delicate cheesy flavor! The peas are merely warmed through so they don't lose that fresh taste or texture. I hope you enjoy it.

1 shallot, finely chopped
Enough olive oil to coat the bottom of your sauce pan
1 c. long grain rice (long cooking rice)
2 cups chicken broth
1/2 c. half and half (I used fat-free)
1 c. frozen peas
1/2 c. grated Parmesan cheese
1 tsp finely chopped parsley
1/2 tsp salt
1/2 tsp pepper

Heat the olive oil in a sauce pan over medium high heat. Add the chopped shallots and salt. Saute until tender, about 3 minutes. Add the rice and toss to coat with oil. Allow the rice to cook for a minute.

Add the chicken broth. Wait for the liquid to come to a boil, then reduce heat to low (very low). Place a cover over the pot and allow rice to cook until tender and the broth is absorbed. This will probably take about 20 minutes. Remove from heat.

Stir in the frozen peas and the half and half. Replace the cover and let the rice sit for 3 minutes.

Stir in the Parmesan cheese and parsley.

Makes 6 servings.

Chicken Enchiladas

This recipe comes from my middle child, Holly, via Texas. Last summer she made them when she was visiting and I made her send me the recipe when she got home. I confess, I did change a couple things, partly be mistake. I should have waited a week though; she's coming to visit again!!

1 rotisserie chicken, picked clean then shredded into small pieces

1-8 oz bag of Mexican blend shredded cheese

1-14 to 16 oz can of green Enchilada sauce (I used red because I picked it up by mistake)

1 small red onion, finely chopped

1/2 green pepper, finely chopped (my addition)

1 clove minced garlic (my addition also)

2 tbs olive oil (again, my addition)

1-14.5 oz can of petite diced tomatoes with green chilies (I use Ro-tel)

1- 8 count pack of 12 inch tortillas (flour or corn - it's up to you)

2 tbs finely chopped cilantro (I used flat leaf parsley)
1 package of dry enchilada or fajita seasoning mix (if you can't find it, don't fret. I used low sodium taco seasoning mix)

salt and pepper to taste

Preheat your oven to 350 degrees.

Heat a skillet over medium heat and add the olive oil. Add the onion, green pepper, and garlic to the pan and cook until tender. This will take about 5-8 minutes.

Dump the tomatoes into a large bowl. If you don't like tomatoes, mash them with a potato masher. Add the cooked vegetables and mix. Add the seasoning mix and stir well. I added a small handful of cheese (although the original recipe doesn't call for it) and the shredded chicken and cilantro (or parsley). Mix well. This mixture should be damp, not wet, so add a bit of the enchilada sauce if necessary.

Spray a 9x13 baking pan with non-stick spray. Add enough enchilada sauce to cover the bottom of the baking dish. This should be a very thin layer, not enough sauce to make the enchiladas soggy. Spread about 1/3 to 1/2 cup of the chicken mixture on one end of the tortilla and roll tightly. Place in the baking dish seam side down. Sprinkle the tortillas with half the remaining cheese. Cover the tortillas evenly with the enchilada sauce and sprinkle with the remaining cheese. Cover with foil and bake for 35 to 45 minutes, until the cheese is melted and filling is hot.

Serves 8 (or 4 to 6 if you're really hungry)

NOTE: A friend of mine asked, "why am I dumping everything into a bowl when I already have a saute pan going?" I responded, "beats me?" So, do whatever works for you!

Sarah's Blueberry Chocolate Chip Pancakes

My daughter, Sarah, sent me her recipe for Blueberry Chocolate Chip pancakes. I've never made them, but my granddaughter, Emilee, says "they're yummy, Nana!". That's good enough for me!

3 c. flour
2 tbs +1 tsp Baking Powder
2 tsp Salt
2 tbs Sugar
2-1/2 c Milk, room temperature
2 large Eggs, room temperature
6 tbs unsalted Butter, melted
1-1/2 tsp Vanilla
2 c Blueberries, fresh or frozen
1-3/4 c Chocolate Chips

NOTE: If you're using frozen blueberries, be sure to thaw and pat them dry.

Sift together the flour, baking powder, salt, and sugar.

Mix together the milk, eggs, and vanilla.

Combine the wet ingredients with the dry and then gently fold in the blueberries and chocolate chips. Set aside for 5 minutes.

Heat griddle, or frying pan over medium high heat. Spray with cooking spray or melt enough butter to coat the bottom. Use 1/4 cup of batter for each pancake. Flip pancakes when bubbles form and edges look dry. Cook until firm.

Makes 15-20 pancakes.