Cooking 4 Men, Teaching Men to Cook 2

From Denny: This is a dilemma many mothers, wives, girlfriends and cooks face - how to feed men and boys when suddenly the Hungries strike and they growl and demand to be fed immediately. And they do not have a sense of humor if you tell them to wait a few minutes or don't snack before dinner. My guess is their blood sugar is about to drop dramatically and that's why they are so grumpy and ravenous all at once.

Lucinda Scala Quinn was featured on CBS The Early Show food segment recently. She wrote a book to help the men and boys in your life with The Hungries. Quinn notes, "Every guy loves to eat, but not every guy loves to cook."

She is an expert at feeding men and boys, including her four brothers, husband and three sons. So, naturally she wrote the funny title: "Mad Hungry: Feeding Men and Boys." In this food video she demonstrates how to teach your men and boys to make hearty satisfying meals quickly.

The TV show host, Harry Smith, is having fun and misbehaving throughout the entire segment instead of the two boys who turn out to be quite teachable. Quinn was unflappable, in good humor and taking it all in stride to not miss a beat to teach the boys and demonstrate the recipes.

Recipes Featured:

Vinegar Glossed Chicken
Rose's Vinaigrette
Banana Cream Pie
Basic pie dough





*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn



Watch CBS News Videos Online






Vinegar Glossed Chicken

Serves: 6 to 8

From Quinn: This dish has been in heavy rotation in our home as a favorite weeknight dinner option for at least twenty years. Originally made from an Italian recipe of unknown origin, it has morphed into our own, though my husband and I each make it a little differently. This much is certain, however: when the rosemary vinegar is added to the pan of golden browned chicken, alchemy occurs as the vinegar deglazes those brown bits and reduces itself into a syrup. It permeates each chicken piece with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta, soft and loose or firm and sliced. It's a heavenly combination of textures and flavors. (Rice, pasta, or bread will also work, as long as there is something to sop up the sauce.) Like many of the dishes here, it only improves when made in advance.

INGREDIENTS:

1 cup best-quality red wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2pounds bone-in chicken pieces (each part should be cut in half)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

METHOD:

At least 15 minutes but up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or reheat with some extra broth.




Boy Salads

From Quinn: Boys will eat salads, but only the right salads. Some girls will eat any salads just because they think they should, but many boys will eat them only if the salads look and taste good. First and foremost, know that wet lettuce ripped into big chunks is a turnoff. But a salad prepared from cold, dry, crisp bite-sized lettuce, mixed with carefully considered add-ins and dressed in a vibrant, acidic vinaigrette, is easy to love, especially after repeat exposure. Washed and dried lettuce is the key to a great salad.




Rose's Vinaigrette

Makes: 1 cup

Quinn: All the green salads we had while growing up were dressed with my mom's vinaigrette. My dad thought it was the best dressing there ever was. Make it directly in a jar with a tight-fitting lid and store it in the refrigerator for up to 6 months. This dressing is also key to the success of Rose's beloved White Bean Salad.

INGREDIENTS:

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

METHOD:

In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.





Men Love Pie

Quinn: My boys love desserts, and pie is their favorite hands down.

My husband says he longs for good pie. "There is so much bad pie out there," he frequently laments. He remembers his mother's apple pie and how great it was, with a very salty crust and perfect fruit. He also recalls her chocolate banana cream coconut pie, which consisted of delicious chocolate pudding with banana on it, topped with whipped cream and toasted coconut. Regular crust, not a graham cracker one.

Any great pie begins with a great crust, something that intimidates many a fi ne cook. The first pie dough I learned to make successfully was for a cream cheese crust. I make it to this day and recommend it to anyone shy about trying crust. Its flavor is savory and cracker like. But the real baking secret for many down-home crusts is lard: ask any old-school pie baker, and I'll bet his or her crust is made with it; I think the pies of my husband's childhood owe their success to it. Try substituting lard for some or all of the butter in a pastry recipe and see for yourself the difference it makes in flavor and texture.

Since I've worked alongside many skilled bakers, I've learned many other tricks of the trade:

• Work cold and fast. Keep all your ingredients cold, including the flour.
Cold pieces of butter within the dough are what steams up in the baking and creates flakiness.

• Don't over mix the dough. Blend just until combined.

• Even if your dough doesn't fully combine into a ball, turn it out onto a large piece of plastic wrap. Gather the pieces and press it together.

• Wrap firmly in plastic wrap and chill for 30 minutes. If you made the dough in advance, remove it from the fridge 30 minutes before rolling. When pressed for time, I put freshly made dough in the freezer for 10 minutes before rolling.

• For fruit pies, make sure the ratio of thickener (cornstarch or fl our) to fruit is correct. A general rule is 2 tablespoons cornstarch to 4 cups of berries or stone fruit or 1 cup fl our to 3 pounds apples. Cornstarch thickens yet keeps the translucent jewel-colored juices of berries and stone fruits clear. It's so disappointing to cut into a pie in which the juice leaks out, separating from the fruit and making the crust soggy.

• After it comes out of the oven, let the pie sit out to cool long enough before cutting, to allow the juices to settle and the filling to slightly firm up.





Banana Cream Pie

Makes: one 9-inch single-crust pie

Quinn: My nostalgia for cream pies comes from childhood dinners at the many classic roadhouses in our lakeside Canadian town. These pies are some of the easiest to master and are welcome any time of year. The crust is blind baked, which means it's lined and weighted down with dried beans or with pie weights and baked on its own without the filling. When the crust cools, a simple homemade pudding is spread in and topped with whipped cream.

INGREDIENTS:

1/2 recipe Basic Pie Dough
3/4 cup all-purpose flour, plus more for rolling out the dough
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon coarse salt
2 cups milk
4 large egg yolks (reserve the whites for a meringue or other recipe)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 ripe bananas
1 pint (2 cups) heavy cream

METHOD:

1. Preheat the oven to 375°F. Position a rack in the center of the oven.

2. On a well-floured surface, roll out the dough to about 11 inches in diameter and lay it in the bottom of a 9-inch pie plate. Trim the edges of the dough to 1/2 inch over the edge of the pie plate's rim. Fold the dough under and gently pinch it together. Crimp the edges with your fingers or press with a fork all around. Prick the dough on the bottom twice with a fork.

3. Blind bake the crust: Line the dough in baking parchment or foil. Top with baking weights, dried beans, or rice to weight it down. Bake on the center rack for 20 minutes. Remove the weights and foil. Bake it for 10 more minutes, or until the crust is golden. Cool on a wire cooling rack.

4. Meanwhile, whisk together the fl our, the 1/2 cup sugar, and the salt in a medium saucepan. With the heat on low, slowly whisk the milk into the fl our mixture and cook on low heat. Whisk in the egg yolks. Cook for 1 to 2 minutes, stirring constantly and incorporating the thickening mixture as it forms on the bottom and sides of the pan. The mixture should coat the back of a wooden spoon. Remove from the heat and stir in the butter and vanilla. Cool slightly.

5. Slice the bananas into the bottom of the pie crust. Pour the pudding over the bananas, smooth the top, and chill the pie.

6. Whip the cream with the remaining tablespoon sugar to form stiff peaks. Spread over the custard mixture. Chill completely and slice.

A Successful Cream Pudding Filling

To avoid producing a pie filled with either soup or wallpaper paste, the pudding filling must be cooked to just below the boiling point; at this point the mixture should coat the back of a wooden spoon. While it may seem too thin, it will thicken more as it cools.





Basic pie dough

Makes: one double-crusted 9- or 10-inch pie

Quinn: Try making this both by hand and in a food processor; if you master both methods, you'll be ready to make pie regardless of what equipment -- or lack thereof -- is on hand. If you find yourself without a rolling pin, try a clean, dry wine or soda bottle, well floured, instead. Keep ingredients cold and work fast.

I prefer unbleached all-purpose flour, such as King Arthur or Bob's Red Mill.

INGREDIENTS:

2 cups all-purpose fl our
1 teaspoon coarse salt
1 cup (2 sticks) very cold unsalted butter, cut into pieces
1/2 cup very cold milk or water

METHOD:

1. In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To cut in means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.

2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. The dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.


*** ALSO: Chefs New Cookbooks





*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge

From Denny: It's still April so I suppose I can sneak in this cute photo of fudge in an Easter basket. :) I've been wondering what to do with this "orphan" recipe until I came across another delightfully simple recipe that is also kid friendly for when you want to work in the kitchen teaching your kids how to bake.

What's also fun is the second recipe is from a local Louisiana nine year old boy who is trying his hand at blogging. He catalogs his new food experiences and talks about his food choices at the restaurants he thinks are kid friendly. A food critic is born! And since I like to encourage budding writers, well, here I am promoting the kid. I do enjoy precocious kids! :)






Very Best Fudge

From: Family Features - Nestlé Test Kitchens

Makes: about 4 pounds

Ingredients:

3 cups granulated sugar
1 can (12 fluid ozs.) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 tsp. salt
4 cups miniature marshmallows
4 cups (24 ozs.) or 2 (12-oz.) pkgs. Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans or walnuts, optional
2 tsps. vanilla extract


Directions:

1. Line 13x9-inch or two 8-inch-square baking pan(s) with foil.

2. Combine sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty saucepan.

3. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.






Chocolate Quesadillas

From: Catherine Prados. Her 9 year old son, Michael, writes Junior Food Critic, a blog where he writes of his food discoveries and kid friendly restaurants.


Serves: 2

Ingredients:

2 flour tortillas
2 squares Baker’s chocolate (German chocolate works well), melted
Confectioners’ sugar


Directions:

1. Place one flour tortilla in a quesadilla maker or skillet that has been sprayed with cooking spray.

2. Spread melted chocolate over the tortilla.

3. Place the second flour tortilla on top and close the quesadilla maker or put a top on the skillet. If you are using the quesadilla appliance, cook for 1 minute or until desired crispness and slight browning are achieved. If using a conventional skillet, cook for 1 minute and then carefully flip the quesadilla to brown and crisp the second side.

4. Remove from quesadilla appliance or skillet and place on large cutting board. Cut into six pizzalike triangles and dust with confectioners’ sugar. Serve warm.


*** A funny post today: Roundup of Late Night Comedy 13 Apr 2010


*** ALSO for more fun over at Dennys Funny Quotes:


More Funny Tax Cartoons to Keep You Laughing




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Cooking 4 Men, Teaching Men to Cook 2

From Denny: This is a dilemma many mothers, wives, girlfriends and cooks face - how to feed men and boys when suddenly the Hungries strike and they growl and demand to be fed immediately. And they do not have a sense of humor if you tell them to wait a few minutes or don't snack before dinner. My guess is their blood sugar is about to drop dramatically and that's why they are so grumpy and ravenous all at once.

Lucinda Scala Quinn was featured on CBS The Early Show food segment recently. She wrote a book to help the men and boys in your life with The Hungries. Quinn notes, "Every guy loves to eat, but not every guy loves to cook."

She is an expert at feeding men and boys, including her four brothers, husband and three sons. So, naturally she wrote the funny title: "Mad Hungry: Feeding Men and Boys." In this food video she demonstrates how to teach your men and boys to make hearty satisfying meals quickly.

The TV show host, Harry Smith, is having fun and misbehaving throughout the entire segment instead of the two boys who turn out to be quite teachable. Quinn was unflappable, in good humor and taking it all in stride to not miss a beat to teach the boys and demonstrate the recipes.

Recipes Featured:

Vinegar Glossed Chicken
Rose's Vinaigrette
Banana Cream Pie
Basic pie dough





*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn



Watch CBS News Videos Online






Vinegar Glossed Chicken

Serves: 6 to 8

From Quinn: This dish has been in heavy rotation in our home as a favorite weeknight dinner option for at least twenty years. Originally made from an Italian recipe of unknown origin, it has morphed into our own, though my husband and I each make it a little differently. This much is certain, however: when the rosemary vinegar is added to the pan of golden browned chicken, alchemy occurs as the vinegar deglazes those brown bits and reduces itself into a syrup. It permeates each chicken piece with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta, soft and loose or firm and sliced. It's a heavenly combination of textures and flavors. (Rice, pasta, or bread will also work, as long as there is something to sop up the sauce.) Like many of the dishes here, it only improves when made in advance.

INGREDIENTS:

1 cup best-quality red wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2pounds bone-in chicken pieces (each part should be cut in half)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

METHOD:

At least 15 minutes but up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or reheat with some extra broth.




Boy Salads

From Quinn: Boys will eat salads, but only the right salads. Some girls will eat any salads just because they think they should, but many boys will eat them only if the salads look and taste good. First and foremost, know that wet lettuce ripped into big chunks is a turnoff. But a salad prepared from cold, dry, crisp bite-sized lettuce, mixed with carefully considered add-ins and dressed in a vibrant, acidic vinaigrette, is easy to love, especially after repeat exposure. Washed and dried lettuce is the key to a great salad.




Rose's Vinaigrette

Makes: 1 cup

Quinn: All the green salads we had while growing up were dressed with my mom's vinaigrette. My dad thought it was the best dressing there ever was. Make it directly in a jar with a tight-fitting lid and store it in the refrigerator for up to 6 months. This dressing is also key to the success of Rose's beloved White Bean Salad.

INGREDIENTS:

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

METHOD:

In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.





Men Love Pie

Quinn: My boys love desserts, and pie is their favorite hands down.

My husband says he longs for good pie. "There is so much bad pie out there," he frequently laments. He remembers his mother's apple pie and how great it was, with a very salty crust and perfect fruit. He also recalls her chocolate banana cream coconut pie, which consisted of delicious chocolate pudding with banana on it, topped with whipped cream and toasted coconut. Regular crust, not a graham cracker one.

Any great pie begins with a great crust, something that intimidates many a fi ne cook. The first pie dough I learned to make successfully was for a cream cheese crust. I make it to this day and recommend it to anyone shy about trying crust. Its flavor is savory and cracker like. But the real baking secret for many down-home crusts is lard: ask any old-school pie baker, and I'll bet his or her crust is made with it; I think the pies of my husband's childhood owe their success to it. Try substituting lard for some or all of the butter in a pastry recipe and see for yourself the difference it makes in flavor and texture.

Since I've worked alongside many skilled bakers, I've learned many other tricks of the trade:

• Work cold and fast. Keep all your ingredients cold, including the flour.
Cold pieces of butter within the dough are what steams up in the baking and creates flakiness.

• Don't over mix the dough. Blend just until combined.

• Even if your dough doesn't fully combine into a ball, turn it out onto a large piece of plastic wrap. Gather the pieces and press it together.

• Wrap firmly in plastic wrap and chill for 30 minutes. If you made the dough in advance, remove it from the fridge 30 minutes before rolling. When pressed for time, I put freshly made dough in the freezer for 10 minutes before rolling.

• For fruit pies, make sure the ratio of thickener (cornstarch or fl our) to fruit is correct. A general rule is 2 tablespoons cornstarch to 4 cups of berries or stone fruit or 1 cup fl our to 3 pounds apples. Cornstarch thickens yet keeps the translucent jewel-colored juices of berries and stone fruits clear. It's so disappointing to cut into a pie in which the juice leaks out, separating from the fruit and making the crust soggy.

• After it comes out of the oven, let the pie sit out to cool long enough before cutting, to allow the juices to settle and the filling to slightly firm up.





Banana Cream Pie

Makes: one 9-inch single-crust pie

Quinn: My nostalgia for cream pies comes from childhood dinners at the many classic roadhouses in our lakeside Canadian town. These pies are some of the easiest to master and are welcome any time of year. The crust is blind baked, which means it's lined and weighted down with dried beans or with pie weights and baked on its own without the filling. When the crust cools, a simple homemade pudding is spread in and topped with whipped cream.

INGREDIENTS:

1/2 recipe Basic Pie Dough
3/4 cup all-purpose flour, plus more for rolling out the dough
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon coarse salt
2 cups milk
4 large egg yolks (reserve the whites for a meringue or other recipe)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 ripe bananas
1 pint (2 cups) heavy cream

METHOD:

1. Preheat the oven to 375°F. Position a rack in the center of the oven.

2. On a well-floured surface, roll out the dough to about 11 inches in diameter and lay it in the bottom of a 9-inch pie plate. Trim the edges of the dough to 1/2 inch over the edge of the pie plate's rim. Fold the dough under and gently pinch it together. Crimp the edges with your fingers or press with a fork all around. Prick the dough on the bottom twice with a fork.

3. Blind bake the crust: Line the dough in baking parchment or foil. Top with baking weights, dried beans, or rice to weight it down. Bake on the center rack for 20 minutes. Remove the weights and foil. Bake it for 10 more minutes, or until the crust is golden. Cool on a wire cooling rack.

4. Meanwhile, whisk together the fl our, the 1/2 cup sugar, and the salt in a medium saucepan. With the heat on low, slowly whisk the milk into the fl our mixture and cook on low heat. Whisk in the egg yolks. Cook for 1 to 2 minutes, stirring constantly and incorporating the thickening mixture as it forms on the bottom and sides of the pan. The mixture should coat the back of a wooden spoon. Remove from the heat and stir in the butter and vanilla. Cool slightly.

5. Slice the bananas into the bottom of the pie crust. Pour the pudding over the bananas, smooth the top, and chill the pie.

6. Whip the cream with the remaining tablespoon sugar to form stiff peaks. Spread over the custard mixture. Chill completely and slice.

A Successful Cream Pudding Filling

To avoid producing a pie filled with either soup or wallpaper paste, the pudding filling must be cooked to just below the boiling point; at this point the mixture should coat the back of a wooden spoon. While it may seem too thin, it will thicken more as it cools.





Basic pie dough

Makes: one double-crusted 9- or 10-inch pie

Quinn: Try making this both by hand and in a food processor; if you master both methods, you'll be ready to make pie regardless of what equipment -- or lack thereof -- is on hand. If you find yourself without a rolling pin, try a clean, dry wine or soda bottle, well floured, instead. Keep ingredients cold and work fast.

I prefer unbleached all-purpose flour, such as King Arthur or Bob's Red Mill.

INGREDIENTS:

2 cups all-purpose fl our
1 teaspoon coarse salt
1 cup (2 sticks) very cold unsalted butter, cut into pieces
1/2 cup very cold milk or water

METHOD:

1. In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To cut in means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.

2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. The dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.


*** ALSO: Chefs New Cookbooks





*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like

From Denny: This is a fun video of kid chefs in competition for the best peanut butter recipe. Let me tell you this video clip is worth watching as they are quite creative and these recipes adults will enjoy too. They use peanut butter much like Mexican recipes use cheese, as a binder in a quesadilla, pita bread, lettuce wrap or grilled sandwich. Several of these recipes are tasty ideas to use for leftover chicken breast and bits of fresh fruit. Take a look:


5 creative peanut butter sandwiches competition

Visit msnbc.com for breaking news, world news, and news about the economy

Peanutty Cristo breakfast sandwich

From: Maria Marsian Boucher, E. Longmeadow, Mass.

INGREDIENTS

• 2 tablespoons creamy peanut butter
• 1 tablespoon reduced fat cream cheese
• 2 teaspoons preserves
• 1/2 small to medium Macintosh apple, core removed and sliced into 6 slices
• 2 slices whole wheat bread
• 1/4 cup skim milk
• 1/4 cup egg substitute
• 1/8 teaspoon vanilla extract
• 1 teaspoon sugar
• 1/2 tablespoon butter
• 1/4 cup maple syrup
• Sprinkle of confectioners

DIRECTIONS

Take 1 tablespoon peanut butter and spread on one slice of whole wheat bread. Then spread 2 teaspoons of preserves on top of the peanut butter. Take the other slice of whole wheat bread and spread the second tablespoon of peanut butter on it. Spread 1 tablespoon reduced fat cream cheese on top of the peanut butter. Place the 6 apple slices in a single layer on top of the cream cheese. Place the first slice of bread on top of the slice with the apples.

Mix the skim milk, egg substitute, vanilla and sugar in a shallow bowl. On medium heat melt butter in a small fry pan until the pan has a coating of butter. Remove the extra butter and put aside and use if needed. Take the sandwich and carefully coat both sides of the sandwich with the egg substitute mixture by placing in a shallow bowl for a few seconds on each side. Place in the fry pan and cook until one side is lightly browned, then carefully flip the sandwich. Then cook until lightly browned. Remove from heat and cool for a few minutes before slicing into four quarters.

Place the sandwich on a plate with extra apple slices, maple syrup in a small cup for dipping, and a sprinkle of confectioners' sugar.





PB & Fruity says 'Let us Rap'

From: Rachel Granillo, Clovis, Calif.

INGREDIENTS

• 1/2 cup chopped cooked chicken breast
• 2 tablespoons crunchy peanut butter
• 3 tablespoons chopped Fuji apple
• 2 tablespoons chopped black or red grapes
• 1 tablespoons light mayonnaise
• 2 teaspoons honey
• Iceberg lettuce

DIRECTIONS

Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and serve.





More Rockin' Moroccan Peanutty Pitas

From: West Mylroie, Santa Clara, Utah

Serves: 4

INGREDIENTS

• 1 teaspoon smoked paprika, plus more for garnish
• 1 cup prepared hummus
• 1/2 cup Jif Creamy Peanut Butter
• 1 tablespoon lemon juice
• 1/2 cup chopped green onion
• 1 1/2 cups shredded cooked chicken
• 1 large tomato, seeded and diced
• 2 tablespoons chopped cilantro
• 2 large pita pockets

DIRECTIONS

In a small bowl, combine paprika, hummus, peanut butter and lemon juice. Transfer half of peanut butter mixture to medium bowl and combine with green onion, chicken, tomato and cilantro. Fill pitas with chicken mixture.

Cut into 8 triangles and serve with remaining peanut hummus. Garnish sandwiches and hummus with a sprinkle of smoked paprika, if desired.





Peanut butter and banana quesadilla with fresh fruit salsa and vanilla yogurt

From: Lauren Wright, Waukesha, Wis.

INGREDIENTS

• 1/4 cup creamy peanut butter
• 2 large flour burrito size tortilla
• 1 banana
• 1 kiwi
• 1 golden delicious apple
• 5 large strawberries
• 18 raspberries
• 1 teaspoon strawberry preserves
• 6 oz. low fat vanilla yogurt

DIRECTIONS

Note: Fruit salsa and yogurt should be prepared just before preparing quesadilla.

Directions for quesadilla: Take 1 large flour tortilla and add 1/4 cup creamy peanut butter to the center of the tortilla and then spread the peanut butter out evenly, leaving about 1 inch of tortilla around the entire outside of the tortilla. Next take the banana and slice thin slices (making circular pieces). Place bananas evenly on top of peanut butter. Place last flour tortilla on top then place quesadilla in pre-heated quesadilla maker for 5-7 minutes or in 10-inch non-stick frying pan for 5-7 minutes, turning once. Cut into 6 triangular pieces and serve with vanilla yogurt and fruit salsa.

Directions for fruit salsa: Take the skin off 1 kiwi and then finely chop kiwi, then put into a small mixing bowl. Take half of the apple, less seeds and core, finely chop and add to small mixing bowl. Cut stem tops off strawberries, then finely chop raspberries and add to small mixing bowl. Then stir in 1 teaspoon strawberry preserves then place part of the fruit salsa into a small serving dish.

Directions for vanilla yogurt: Open the 6 oz. container of low fat vanilla yogurt and pour into a small serving dish.





Chickenchita

From: Stephanie Hosko, Plymouth, Mich.

INGREDIENTS

• 2 tablespoons creamy peanut butter
• 1 small can crushed pineapple in juice
• 2 teaspoons of soy sauce
• 3 tablespoons olive oil
• 1 large flour tortilla
• 1 chicken breast
• 1/2 cup red pepper strips
• 2 large lettuce leaves (such as romaine)
• 2 rosemary sprigs
• Parsley or chives for garnish (optional)
• Salt and pepper

DIRECTIONS

Mix together peanut butter, 2 tablespoons of the pineapple juice and 2 teaspoons soy sauce. Set aside. Rub the chicken breast with 1 tablespoon of the olive oil, and season with the rosemary, salt and pepper. Heat another tablespoon of the olive oil in a large frying pan, and grill the chicken until cooked through, then set aside.

Next, add the red pepper strips and sauté until soft. Spread the peanut butter mixture onto the tortilla, leaving about a half inch border. Cut the chicken into small, bite-sized pieces. Layer the diced chicken, red pepper strips, 2 tablespoons crushed pineapple and the 2 lettuce leaves on top of the tortilla.

Roll the tortilla up envelope-style, and tuck in the sides. Heat the last tablespoon of olive oil on a grill pan, over medium heat. Slowly grill the tortilla, turning once, until crisp. Garnish with a dollop of peanut butter, and a sprig of parsley or a few chives.





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Recipe: Fast Easy Barbecue Bacon Chicken Breast

From Denny: How many times have we all wished for a wonderful meal in just minutes from ingredients already in the house? I've made this same recipe many times and loved it both for its simplicity, ease of making and speed to the table.

Barbecue Bacon Chicken Breast

From: Jeanne Besser

Note from Jeanne Besser: Crystal Ellis of Marietta writes, "Here's a great-tasting easy main dish created from my refrigerator. Kids love it!" This is truly a meal most of us can cull from our reserves, but that still makes a substantial dinner. I added the step of crisping the bacon under the broiler, but if you like softer bacon, you could skip this.

Total time: 30 minutes
Serves: 4

Ingredients:

1 (1 1/2-pound) package boneless, skinless chicken breasts

4 strips thin bacon, cut in half

9 ounces ( 1/2 bottle) honey barbecue sauce (or your favorite flavor)

1 cup shredded cheddar cheese


Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil. Sprinkle chicken breasts with pepper to taste. Place 2 bacon strip halves horizontally to cover chicken breasts. Top with barbecue sauce and fold foil over to make a packet. Bake for 20 minutes, or until chicken is just done. Increase heat to broil. Open foil and broil until bacon crisps, 1 to 2 minutes. Top with cheese. Put back in oven and cook 1 to 2 minutes, or until cheese melts.

Nutrition:

Per serving: 420 calories (percent of calories from fat, 34), 43 grams protein, 26 grams carbohydrates, no fiber, 16 grams fat, 128 milligrams cholesterol, 952 milligrams sodium.



Barbecue sauce, easy recipe, quick recipe, kid friendly recipes, Cook, Cheese, Home, Cheddar cheese, Barbecue, Bacon, Chicken

Recipe: Fast Easy Barbecue Bacon Chicken Breast

From Denny: How many times have we all wished for a wonderful meal in just minutes from ingredients already in the house? I've made this same recipe many times and loved it both for its simplicity, ease of making and speed to the table.

Barbecue Bacon Chicken Breast

From: Jeanne Besser

Note from Jeanne Besser: Crystal Ellis of Marietta writes, "Here's a great-tasting easy main dish created from my refrigerator. Kids love it!" This is truly a meal most of us can cull from our reserves, but that still makes a substantial dinner. I added the step of crisping the bacon under the broiler, but if you like softer bacon, you could skip this.

Total time: 30 minutes
Serves: 4

Ingredients:

1 (1 1/2-pound) package boneless, skinless chicken breasts

4 strips thin bacon, cut in half

9 ounces ( 1/2 bottle) honey barbecue sauce (or your favorite flavor)

1 cup shredded cheddar cheese


Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil. Sprinkle chicken breasts with pepper to taste. Place 2 bacon strip halves horizontally to cover chicken breasts. Top with barbecue sauce and fold foil over to make a packet. Bake for 20 minutes, or until chicken is just done. Increase heat to broil. Open foil and broil until bacon crisps, 1 to 2 minutes. Top with cheese. Put back in oven and cook 1 to 2 minutes, or until cheese melts.

Nutrition:

Per serving: 420 calories (percent of calories from fat, 34), 43 grams protein, 26 grams carbohydrates, no fiber, 16 grams fat, 128 milligrams cholesterol, 952 milligrams sodium.



Barbecue sauce, easy recipe, quick recipe, kid friendly recipes, Cook, Cheese, Home, Cheddar cheese, Barbecue, Bacon, Chicken

Recipe: Easy Baked Ziti

Image by SoxyLady via Flickr

From Denny: Here's an easy versatile basic version of Baked Ziti that is kid-friendly too! Sometimes, you want to cook easy, fast but tasty and here is one of those comfort food recipes that answers the call! :) With a strong Italian population in Louisiana for centuries now, everyone has learned how to cook a wide variety of those fabulous and easy dishes.

You can do a lot of variations, so add your personal touch. Try changing it up with ground turkey or ground sirloin for less fat. Add your favorite white cheddar cheese or regular yellow Colby cheddar cheese as cheddar is packed with flavor.

Add mushrooms and some more spices like extra garlic, a little curry powder (especially good with beef), basil, and thyme, yes, even on top of the Italian seasoning already in the spaghetti sauce. A little smoked red chili pepper also makes it good for adult palates!

I like to make my own marinara sauce in place of the jarred spaghetti sauce that includes a little dark brown sugar to balance the sourness of the tomatotes. (Some Sicilian friends showed me that yummy little trick though they used white sugar. I prefer the dark brown sugar as it adds to the background depth of the sauce, providing another layer of taste.)

We like Louisiana heat in our spaghetti sauce so we add that too. Really this dish hinges on the quality of your sauce, the meat used (bits of smoked pork chops from your local grocery store would be good too as a way to use up leftovers!) and the flavors of the cheeses.

Make sure you undercook any pasta. Why? Undercooked pasta doesn't make you swell or turn to fat quickly like overcooked soft pasta does. It also tastes fresher! And when you bake a dish it absorbs the flavors more: win-win!

You can always divide this dish into two baking dishes and place one in the freezer for another meal.

Baked Ziti

Prep time: 30 minutes

Serves: 8


Ingredients:

1 pound ground beef or ground sirloin or ground turkey

3 cups ziti, or your favorite pasta, cooked and drained (about 6 cups cooked)

1 (26-ounce) jar your favorite spaghetti sauce or your own marinara sauce

8 ounces shredded mozzarella cheese or cheddar cheese

3/4 cup grated Parmesan cheese, divided


Instructions:

Preheat oven to 375 degrees.
In a large skillet, brown meat and drain. Stir in ziti, spaghetti sauce, mozzarella cheese and 1/2 cup Parmesan cheese. Spoon into 9-by-13-inch baking dish. Top with remaining 1/4 cup Parmesan cheese. Cover and bake 20 minutes.

Nutrition:

Per serving: 556 calories (percent of calories from fat, 49), 26 grams protein, 45 grams carbohydrates, 4 grams fiber, 30 grams fat, 81 milligrams cholesterol, 792 milligrams sodium.