They both love to wear headbands! My sis was in town this past week spending time with my parents. She came to my classroom on Friday as our Mystery Reader. She sent in 5 clues for me to read to see if the kids could guess who was coming to read. They never did guess and her clues really threw them for a loop. Her clues were: I love plane rides. I love my niece and nephew. I am a doctor. I have one sister. I help people walk. They asked her questions like, "What kind of doctor are you?" "Where do you live?" "Are you married?" "Do you have kids?" They thought she was so cool! One little girl said, "She is such a cool sister!" Sis and I then went to go pick up Dempsey Boy and Miss Tessa. She spent the night with us and spent the day on Saturday celebrating my graduation. My mom made a cute cake that looks like an open book.
Barbecue Shrimp adapted from Southern Living
1 1/2 lb. unpeeled jumbo raw shrimp
1 large lemon, cut into wedges
1 envelope Italian dressing mix
1/2 cup melted butter
1/2 cup loosely packed fresh leaf parsley
Preheat oven to 425 degrees. Place shrimp and lemon in a 13 X 9 inch baking dish. Stir together dressing mix and butter. Pour butter mixture over shrimp, stirring to coat. Bake, covered, at 425 for 25 to 30 minutes or just until shrimp turn pink, stirring once. Remove shrimp mixture from oven, and sprinkle with parsley.
Ryan and my dad love my mom's potato wedges. Ryan prides himself on now being able to cook these himself. He wants to make these as a side for Mother's Day dinner.
Baked Potato Wedges with seasoned salt adapted from Bon Appetit
8 large Russet potatoes, peeled
1/2 cup butter, melted
1/2 cup olive oil
2 tablespoons seasoned salt
Preheat oven to 450 degrees. Cut each potato lengthwise into 8 wedges. toss in bowl with butter, oil, and seasoned salt. Arrange in single layer on 2 bakign sheets. Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes.
Oven Fried Chicken with Crunchy Broccoli Slaw adapted from Real Simple
Canola oil, for the rack
1/2 teaspoon paprika
1 1/4 cups buttermilk
salt and black pepper
2 3/4 pounds bone-in chicken parts, skin removed
1 cup crushed buttery round crackers
1/4 cup reduced fat mayo
1 tbsp cider vinegar
3/4 pound broccoli, chopped, about 4 cups
1 large carrot, coarsely grated
1/2 small shallot, chopped
Heat oven to 375 degrees. Set a wire rack inside a rimmed baking sheet and lightly coat with oil. In a shallow baking dish, combine the paprika, 1 cup buttermilk, and 1/2 teaspoon each salt and pepper. Add the chicken and turn to coat. Place the crushed crackers in a shallow bowl. Remove the chicken from teh buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and an instant-read thermometer registers 165 degrees in the center of the thickest piece of chicken 40-45 minutes. Meanwhile, in a large bowl, whisk together the mayo, vinegar, the remaining 1/4 cup buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the broccoli, carrot, adn shallot and toss to combine. Serve with the chicken.
Beef and Noodle Toss
8 oz. lasagna noodles
12 oz. boneless beef sirloin, cut into bite-size pieces
2 tbsp all purpose flour
1 tbsp olive oil
1 pint grape tomatoes
8 oz. sliced crimini or button mushrooms
4 cloves garlic, minced (2 tsp.)
1 14 oz. can beef broth
Break noodles in half; cook according to package directions. Drain. Meanwhile, season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12 inch skillet over medium-high heat. Add meat, andy remaining flour, and the tomatoes to skillet. Cook 3-4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened. Add cooked noodles to skillet; stir gently to coat. Heat through.
Serve with steamed green beans or broccoli.
Tangy Sesame-Coated Pork Chops
4 6-ounce lean center-cut loin pork chops, about 1/2 inch thick
4 tbsp. Dijon mustard, divided
1/3 cup each: dry bread crumbs, grated Parmesan cheese
2 tbsp sesame seeds
2 tsp dried parsley OR 2 tbsp minced fresh parsley
1/2 teaspoon garlic powder
cooking spray
Trim away excess fat from pork chops. Spread 1 tbsp mustard on sides of each pork chop. Combine bread crumbs, Parmesan cheese, sesame seeds, parsley and garlic powder in shallow bowl. Coat pork chops and place in a 9 by 13 inch baking dish coated with cooking spray. Bake at 375 degrees for 45 minutes or until chops are tender.
Nutrition: 297 calories, 36g protein, 9 g carbohyrate, 13 g fat, 82 mg cholesterol, 1g fiber, 454 mg sodium
Pesto Orecchiette with Chicken Sausage adapted from Real Simple
12 ounces orecchiette
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tbsp olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
1/3 cup pesto
1/2 cup grated Parmesan
Cook the pasta according to the package directions, adding the green beans and peas during teh last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6-8 minutes. Add the sausage, pesto, Parmesan, and 1/2 cup of the reserved cooking water to the pasta and vegetables and toss to combine. Add more cooking water if the pasta seems dry.
I hope you enjoy these meals with your family!
