Recipes

Bird's Nest Cookies for Easter

March 20, 2016

birds nest cookiesThese cute and clever bird's nest cookies are the perfect treat for Easter. Light and airy coconut-filled meringues really look a lot like birds' nests—you can complete the illusion by adding a few egg-shaped Easter candies. We like the Cadbury mini eggs, but malted milk eggs or even jelly beans will work equally well.

The kids love to help make these, and of course love to eat them. These treats are a great addition to Easter baskets, too. Give them a try, and you'll probably find that they earn a spot in your spring baking repertoire.

Ingredients

Classic Chicken Paprikash

January 10, 2016

Chicken paprikashA classic central European comfort food dish, chicken paprikash is a great recipe to add to your winter cooking repertoire. Essentially chicken braised in a paprika-laden sauce finished with some sour cream, chicken paprikash is popular in Hungary and its neighbors like Austria, the Czech Republic, and Slovenia.

Make sure you use sweet paprika—preferably Hungarian or Hungarian-style, not the hot or smoked varieties. Dark meat chicken pieces, bone-in and skin-on, work best in this slow-cooked dish. You can use bone-in chicken breasts, too, if you like or even a whole cut-up chicken. Also make sure you serve this with lots of noodles, mashed potatoes, or spätzle to soak up the delicious sauce (it's the best part).

Ingredients

  • 2–3 lbs chicken thighs or leg quarters, bone-in and skin-on
  • 1 tablespoon olive oil
  • 1 large onion, halved and thinly sliced

Slow-roasted Rotisserie-style Chicken

January 4, 2016

faux-tisserie roast chickenA roast chicken can be satisfying and delicious, but it can be deceptively difficult to make. I've been experimenting with trying to make the perfect roast chicken (I'm getting there, I think), and have been using different techniques to see how they turn out. One of the more successful ones is a "faux-tisserie" chicken, which attempts to develop the same fall-off-the bone texture that you get from your favorite rotisserie-cooked bird.

The general technique comes from Bon Appetit magazine, which advocates cooking the chicken low and slow for hours. I decided to flavor it like they do at Gira Polli in Mill Valley, whose wood-fired rotisserie chickens I think are some of the best in Marin. While this is not a whip-it-up-after-you-get-home-from-work recipe, it's really pretty easy. You just need to be around for the 3 hours it takes to cook it.

A Family That Eats Together: Ziti Frittata

December 27, 2015

Ziti frittataMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

Hummm… bacon and eggs for dinner? Count us in! Sometimes it just seems right. Think of this dish as a take on quiche but instead of a crust I use cooked pasta. Add in some veggies and the kids will never know that you sneaked them in because my frittata is just that good. The best part is that this recipe is so quick and easy it is a perfect weeknight dinner. It can also easily be made vegetarian by leaving out the pancetta.

Servings: 8–10
Prep Time: 5 minutes
Cook Time: 35 minutes

Ingredients

Recipes for a Delicious Thanksgiving

November 23, 2015

Thanksgiving turkeyIf you're looking for some fantastic family-friendly recipes for Thanksgiving, then we're here to help! We've decided to list all our recipes for Thanksgiving favorites here in one place for easy reference this week. We've included two different recipes for turkey, as well as a variety of sides and desserts. Enjoy! And we hope you have a wonderful holiday with your family and friends.

The Main Event

Herb Roasted Turkey Breast with Gravy for Thanksgiving

November 9, 2015

Herb roasted turkey breastWhen we crave those classic holiday dinner flavors, we often grab a turkey breast roast from the market and make this easier, smaller scale, and faster version of a Thanksgiving feast. It's perfect for a nice family meal or Thanksgiving dinner if your family is smaller and you don't want to deal with cooking and storing a whole turkey. Another bonus when just cooking the turkey breast: you're less likely to overcook it since it's all you're dealing with.

I grab a handful of fresh herbs from the kitchen garden and use them in a compound butter to season the turkey breast bother under and on top of the skin. Not only does this give the turkey an amazing flavor, but it makes the skin extra crispy, too.

Put the roast in a cast iron skillet or roasting pan, pop it in the oven, and you'll have dinner in no time. I love using a cast iron skillet because it makes it easy to make gravy out of the pan drippings.

Thanksgiving Side Dish: Spiced-Cider Braised Winter Squash

November 9, 2015

Apple cider braised squashThis delicious Thanksgiving side dish has the flavors of fall—winter squash and spiced apple cider. It's easy to make, and looks pretty on the holiday table, too. If you use Delicata squash, those orange- or green-striped cream-colored oval winter squash, you don't even need to peel them, and the colors look great, too. You can also make this with cubed butternut squash or pumpkin.

I adapted this from a recipe in the New York Times but used the spiced apple cider from Trader Joe's. The spice flavors are subtle and really enchance the flavor of the squash. Feel free to substitute regular apple cider.

Delicious Pumpkin Waffles for a Fall Breakfast

October 18, 2015

Pumpkin WafflesWe always experiment with a lot of pumpkin recipes every fall. The hands-down favorite of all our pumpkin creations has to be these pumpkin waffles. With a subtle spice flavor, they're moist on the inside with a crisp exterior, just like a waffle should be.

Serve them for breakfast with butter and maple syrup, or even for dessert topped with vanilla ice cream. They're a great fall treat that's so good we'll probably start making these year-round, since canned pumpkin is easy to come by!

They're easy to make, too, and you probably have most of the ingredients in your pantry already.

Oven-Baked Chicken Strips

September 14, 2015

baked chicken stripsChicken strips are ubiquitous on restaurant children's menus, but that's probably because almost everybody likes them. This healthier oven-baked alternative to the deep-fried kids' staple is perfect for school lunchboxes (it's good cold) and tasty enough for an easy weeknight meal. Serve them with dipping sauces like BBQ sauce and ranch dressing.

The kids can pitch in and help make these, too. Have them assemble the ingredients and shake the chicken in a bag to coat with breadcrumbs. Using chicken tenders means you don't have to cut anything, too. Japanese-style panko breadcrumbs make these nice and crispy, but regular breadcrumbs will work as well.

Ingredients

  • 1 pound chicken tenders or boneless, skinless chicken breasts
  • 1/2 cup Greek yogurt (whole milk is best)
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