Category Archives: Everybody Ate It

May 22, 2012 · 8:44 am

Goose Eggs for Breakfast

Several weeks ago on MommaCooks’ Facebook page I had mentioned some new foods I had tried lately and some that I wanted to try, like lychee fruit, which I still haven’t tried yet. Well, we have some neighbors down the street who raise chickens, geese and some dairy goats. When we walked down to their house last night to pick up some chicken eggs they had one goose egg for sale. The boys were so excited, so we picked up one goose egg to go along with our chicken eggs.

Trying a goose egg was not on my list of new foods to try, it wasn’t even on my radar, but that’s what we had for breakfast this morning…scrambled goose egg. Since we only had one goose egg, we mixed in a few chicken eggs as well. What was the verdict? We all decided the goose egg did taste a little different than chicken eggs and that the eggs turned out more yellow because the yolk is a lot bigger. Everyone gave it a thumbs up!

Goose egg on the left and chicken egg on the right.

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

May 10, 2012 · 1:24 pm

Pizza Pot Pie

First of all, I love a good pot pie…the flaky crust and all of the rich and creamy goodness inside. I also love pizza. So pizza pot pie must be the best thing ever. You could also call these Dump Pizzas or Upside Down Pizzas because you end up flipping the pizza over so the cheese is on the top and the crust is on the bottom. Be forewarned: flipping these are not for the inexperienced. It might just be easier to eat them like a pot pie with the crust on the top. Don’t say I didn’t warn you.

Ingredients:
1 can refrigerated pizza dough (or make your own)
1 jar pizza sauce
18 mozzarella cheese slices (3 per pizza)
pizza toppings
ramekins or oven-safe bowls
cooking spray

Instructions:
Preheat oven to 425 degrees.

Cut 6 circles of dough about one inch larger than ramekin or bowl.

Coat the bottom of ramekins or oven-safe bowl with cooking spray.

Arrange three mozzarella slices in the bottom and around the sides of the ramekin making sure they overlap.

Add pizza toppings as desired.

Ladle the sauce over the fillings just until the ramekin is almost full.

Spray the outside of the ramekin with cooking spray, then stretch a round of dough across the top and let hang over the edge.

Bake for 12 minutes until dough is golden. Invert each pizza onto a plate and lift off the ramekin. (or just eat it like a pot pie with the crust on the top)

What did the family think? Yummers!

Where did this recipe come from? Plain Chicken


Before Flipping


After Flipping

Note: These are not the super cute ramekins I had mentioned previously on Facebook. Those are in the dishwasher. These lovely pics are from Plain Chicken.

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Vegetarian

May 1, 2012 · 8:52 am

Pesto Polenta Lasagna

We love Italian food in our house and I loved this recipe because it’s so versatile. I took the basic recipe and added kale, garlic and Italian sausage. You could add mushrooms, onions, spinach…whatever you think your family would like. This dish lends itself very easily to being a great vegetarian meal as well.

Ingredients:
1 (18 ounce) package polenta, cut into 1/4 inch thick slices
2 cups kale or spinach, chopped
1 lb ground Italian sausage
2 tsp garlic
1/2 (24 ounce) jar bottled marinara sauce
1/4 cup pesto
1 cup shredded mozzarella cheese
Cooking spray

Instructions:
Preheat oven to 375 degrees.

Place polenta on a cookie sheet prepared with cooking spray.

Cook polenta for about 5 minutes, turn them over and cook for another 5 minutes.

In a large skillet, saute kale, Italian sausage and garlic until Italian sausage is cooked through.

Spray a 11×7-inch casserole dish lightly with cooking spray and line it with 1/2 of the polenta.

Spread a thin layer of pesto on the polenta. Spoon half of the sauce on top of that.

Top with Italian sausage mixture.

Place the remaining polenta on top and cover with the rest of the sauce.

Bake for 25 minutes and then top with cheese and turn on the broiler until cheese is lightly browned.

What did the family think? They love anything that has cheese and pasta sauce. The kale wasn’t well received by the youngest member of our family, but there was so much else to like that it wasn’t a big deal.

Where did this recipe come from? Allrecipes

Photo from Mangia Bene Pasta

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Vegetarian

April 10, 2012 · 8:07 am

Egg Souffle

About the only way we eat eggs around here is scrambled, so for Easter I decided we needed to do something a little “fancier”. These came out great and were an excellent addition to our Easter brunch.

Ingredients:
2 T butter
2 T whole-wheat flour
1 cup milk
Salt & pepper
5 eggs
1 cup grated cheddar cheese

Instructions:
Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.

Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form and set aside.

Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour. Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.

Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper.

Quickly whisk the egg yolks into the milk mixture without allowing them to cook.

Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in cheese. Do not overmix.

Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”). Enjoy!

What did the family think? Yum!

Where did this recipe come from? 100 Days of Real Food

Photo from More Intelligent Life

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Not so Easy, Six Ingredients or Less, Vegetarian

April 9, 2012 · 6:43 pm

Baked Cream Cheese Spaghetti Casserole

Yes, it’s as good as it sounds and better. Anything with cream cheese is going to be good and this yummy dish is no exception!

Ingredients:
12 oz spaghetti
1 (28 ounce) jar spaghetti sauce
1 lb ground beef, turkey or chicken
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Ingredients:
Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on package. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9×13″ pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

What did the family think? Yum, yum, super yum!

Where did this recipe come from? Plain Chicken

photo from Plain Chicken

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian

April 5, 2012 · 8:48 am

Mini Frittatas

We are back from vacation which means I am back in the kitchen. I love going on vacation and eating out a lot just as much as the next person, but it’s good to be home again eating home cooked meals, too. We all love breakfast for dinner and this meal was an easy way to get back in the swing of cooking again.

Ingredients:
8 large eggs
1/2 cup half-and-half
Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Instructions:
Heat your oven to 350º F and coat a muffin pan with nonstick cooking spray.

Whisk together the eggs and half-and-half then evenly distribute the egg mixture among the muffin cups. (The recipe makes about 8 frittatas so make sure your muffin tin is big enough.)

Add about 2 tablespoons of mix-ins to each cup.

Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)

What did the family think? They loved them!

Where did this recipe come from? Family Fun

photo from Family Fun

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Vegetarian

March 26, 2012 · 8:31 pm

Pineapple and Strawberry Smoothie

Both strawberries and pineapples were buy one get one free at the store this week, which is awesome, but now I have a lot of pineapple and strawberries and I have to figure out what to do with all of them before they go bad. This was part of our breakfast yesterday…it’s a great way to use produce and a great way to get a bunch of fruit into your kids (and you) all at once.

Ingredients:
6 oz. low-fat vanilla or plain yogurt
1 large banana
1/2 cup chopped pineapple
1/2 cup strawberries
2-3 tbsp. ground flax seed
1/4 cup milk

Instructions:
Combine all ingredients in a blender or food processor. Process until thick and smooth.

Add more milk if it’s too thick.

What did the family think? Only three of us were home when I made these, but we all liked it.

Did I change anything? This isn’t going to come out super cold. Blend some ice in too if you want it colder.

Where did this recipe come from? adapted from a recipe at Annie’s Eats

photo from Kelsey’s Apple a Day

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Filed under After School Snacks, Beverages, Breakfast, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

March 25, 2012 · 8:24 pm

Honey Yogurt Waffles

I use my waffle maker all the time. My husband gave it to me for Christmas about three years ago. I didn’t use it a lot right away, but I use it at least 2-3 times a month now. We love having breakfast for dinner and that usually includes homemade waffles. These honey yogurt waffles were on the menu this week and they were a hit.

Ingredients:
3 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/4 cups skim milk
3/4 cup plain Greek yogurt
1/3 cup honey
2 large eggs
1 teaspoon vanilla extract
Maple syrup or honey-for serving

Instructions:
Melt the butter in the microwave and set aside.

In a large bowl, whisk together flours, oats, baking powder, baking soda and cinnamon.

In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease the waffle iron.

When the waffle iron is hot, pour batter into the wells of the waffle iron. (Fill according to the manufacturer’s instructions).

Close the lid and bake until the waffle is golden and set.

Carefully remove waffle from iron and serve warm with maple syrup or a drizzle of honey.

What did the family think? These were super tasty. We all loved them.

Where did this recipe come from? I got it from Two Peas and Their Pod and they got it from Williams-Sonoma.

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Lent, Vegetarian

March 23, 2012 · 9:17 am

Coconut Chicken Satay

I have a child who will not eat chicken. He just won’t. I think it’s a texture thing for him. So you can imagine my delight, shock and surprise when he not only ate this, but did it happily. It was a huge night at our dinner table.

Ingredients:
1 lb chicken breasts
1/2 cup smooth peanut butter
1/2 cup unsweetened whole coconut milk
1 tablespoon + 1 teaspoon fresh-squeezed lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
3 cloves garlic
1/2 fresh jalapeno, seeds & stem removed
1/8 teaspoon chili powder
1/3 cup unsweetened shredded coconut, lightly toasted (note: I used the broiler to toast it. Watch it closely because it can burn quickly. I learned this the hard way.)

Instructions:
Preheat the oven broiler on high.

Cut the chicken breasts into strips and place them on a foil-lined baking sheet and set aside.

In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno, and chili powder together. Remove ¼ cup of the peanut mixture and drizzle/brush it over the raw chicken strips.

Place chicken under the broiler to cook. After 4 – 5 minutes take the baking sheet out, turn the chicken strips over, drizzle another ¼ cup peanut sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.

Once the chicken is done take it out, drizzle on the remaining peanut sauce, serve it as extra dipping sauce on the side, or mix it in with some rice to serve on the side. Sprinkle the toasted coconut on top. Serve warm and enjoy!

We had this with brown rice and some fruit on the side.

What did the family think? This wasn’t my husband’s favorite dish ever, but the kids lapped it up.

Did I change anything? The original recipe called for putting the chicken on skewers. I opted not to do that.

Where did this recipe come from? I got it from 100 Days of Real Food and they got it from the National Chicken Cooking Contest’s Chicken Cookbook.

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Filed under Chicken, Definitely Making it Again, Everybody Ate It

March 21, 2012 · 10:27 pm

Ravioli Lasagna

Yep, that’s right, another pasta dish. We do love our pasta around here and this one was no exception. Yum!

Ingredients:
1 pound ground beef, turkey or chicken
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen ravioli
1-1/2 cups (6 ounces) shredded mozzarella cheese

Instructions:
In a large skillet, cook beef over medium heat until no longer pink; drain.

In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.

Cover and bake at 400° for 40-45 minutes or until heated through.

What did the family think? They loved it and it made enough for lunches the next day, too.

Where did this recipe come from? Taste of Home

photo from Campbell Kitchen

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Six Ingredients or Less