Are you guys losing your minds with what the hell to make now that you cook 400 meals a day? Just us? Doubt it!
We're back with some favorite recipes that are helping out around here and we hope you'll send us some to share too! We'll post more every week!
Basically, here is what we're hoping for...
1. Easy to make.
2. Things we likely have in the house.
4. Bonus if the kids will eat it too!
Lindsay's Incredible Hulk Pasta
3 cloves of garlic
Parmesan or Pecorino Romano cheese (or both mixed)
1 cup plus extra - olive oil (extra virgin or regular-- it doesn't matter)
1/4 cup of nuts (pistachio, almond, or pine nuts either individually or mixed together)
Juice of 1 lemon
1 bag of spinach
1 handful of kale (optional)
Bunch of basil (optional)
1/2 bag of frozen peas cooked and cooled
1 lb. Pasta (Cavatappi and Fettuccine are favorites. Please don't ruin my recipe with Spaghetti).
Note: For this recipe really anything goes, and I do a lot by taste. You can add any green vegetable you like, but I find that these work the best. Cooked and cooled broccoli is also good, but my son and other kids sometimes think it's disgusting.
In a blender add the 3 cloves of garlic, 1 cup of olive oil, nuts, juice of half a lemon, and bag of spinach (you may have to add the spinach half a bag at a time as to not overstuff your blender). Press CHOP.
Add remainder of spinach and the handful of kale and basil if using them too. Press CHOP.
Add half of your frozen peas. CHOP and then BLEND. If it's extremely thick, add more olive oil. Anytime it is too thick keep adding olive oil. (However, this is going to produce a thicker than normal pesto and that's desired because you are going to mix it with some of the leftover pasta water which thins it out.)
Add 3/4 cup of Cheese. BLEND
Add the rest of the peas. BLEND.
Once blended, taste it. If it tastes "spicy," add more lemon and some more cheese. If you are using both pecorino and parmesan, add more parmesan, as the pecorino can also be "spicier. "
Add salt if needed. 1/2 tsp. to start. BLEND.
Boil your pasta in salted water. Drain pasta but leave a tiny bit of pasta water in the pot. If your pesto came thin, and you think you may have failed this recipe drain pasta completely. If you are not confident about the thickness of your hulk sauce keep an extra reserve of pasta water in a mug on the side and you can always add if your sauce ends up being a paste but it really shouldn't be needed.
Mix Hulk Sauce with the pasta little by little until you have your desired amount of sauce.
Add a sprinkle of grated cheese and serve.
*This will also make more than enough pesto/"Hulk Sauce" for a pound of pasta. I usually freeze whatever sauce is leftover in the blender and then reheat it in a sauce pan until just soft. No not overheat when reheating.
Amanda's Easy and Delicious Chicken Marinade
Salt & pepper
Marinade (I just eyeball everything)
Lemon juice (2 lemons)
Red pepper chopped
Mix all ingredients for marinade in a bowl and set aside.
I like my chicken super thin so I use a meat tenderizer to pound the chicken and flatten it, like for cutlets.
Take your chicken, lay it out on a cutting board, cover with seran wrap and pound the chicken till its thin. Take off the seran wrap and salt and pepper the chicken.
Add marinade to the pan, place chicken in there and cook on a low, low heat, so its simmering. I love to cook my chicken this way so all the juices absorb through the cooking process.
Serve with a salad and some rice and you have a quick, simple, delicious and healthy meal.
Edible Cookie Dough (Found on Chelsea's Messy Apron)
Photo Credit: Food and Wine
3/4 cup white all-purpose flour (spoon and level to avoid packing in too much flour)
1/3 cup salted butter, melted MOST of the way (if using unsalted, add a pinch of salt to your dough)
1/3 cup dark OR light brown sugar, packed (I prefer dark; use whatever you like/have)
3 tablespoons white granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon milk: 1%, 2%, or whole (I use whole)
1/3 cup mini chocolate chips
Preheat the oven to 350 degrees F and spread the flour onto a baking sheet in an even layer.
Meanwhile, melt the butter 80% of the way and then set aside to cool back to room temperature. (It's fine if the butter does melt all the way, you'll just need to chill the dough for a little to avoid "greasy" cookie dough)
Toast the flour in the oven for 5 to 7 minutes (watch carefully to avoid burning flour). Remove and allow to completely cool.
In a medium size bowl, add the melted and cooled to room temperature butter (if the butter is still hot, it will melt the sugars and make for grainy cookie dough), brown sugar, and white sugar. Stir until smooth. Add the vanilla, salt, and milk and stir until combined. Stir in the toasted and cooled flour and chocolate chips. Stir until combined.
If the dough needs it, chill in the fridge for 10 minutes before enjoying. I love the texture and flavor the mostly melted butter adds, but sometimes it needs to chill a minute to firm up again! Well worth the short wait 🙂
Recipe Notes When wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months.
Have a recipe to share? Email Melissa@littlehobokenblog.com with a photo too! If you make any of these, tag us! Bon appetit!