If it’s cheesy and we can pretend it looks like some sort of animal or creature, and they get to eat it with their fingers, the chances my kids will actually EAT their dinner drastically increases!!
So telling them these were spooky bats got them really excited to eat the other day. They proceeded to fly bats around my kitchen table for the next hour but hey, they had fun!
I found this Torino Farfalla Primavera at Target. The noodles are enormous, which make them perfect to turn into little dippers, plus they’re all natrual and made with a variety of vegetable flavors (counting their veggies in every way, shape, or form I can, lol!) You can use any kind of bow tie pasta noodles you want though.
After you boil the noodles you lay them out on a baking sheet, season with a little garlic and sprinkle with shredded cheese. Broil these little “bats” in the oven until the cheese is hot and bubbly.
Serve them with marinara sauce for dipping and let the kids enjoy! Miles ↓ wasn’t really into dipping his….because he firmly believes any kind of dip or sauce is spicy. There was no convincing him otherwise but he sure loved the plain cheesy noodles.
These are fun for a Halloween-themed snack or dinner, but I think we’ll be making these often. Cheesy bat noodles for the win!
Bring a large pot of water to a mild boil, add bow tie pasta noodles and cook for 8-10 minutes until al dente. Drain and gently pat with a paper towel.
Heat oven to broil.
Place cooked bow tie pasta in a single layer on a baking sheet lined with parchment paper. Sprinkle with garlic salt and shredded cheese. Broil for 3-4 minutes until cheese is melted and bubbly. Remove from oven and let cool slightly. Dip "batwings" in marinara.
Oh hey it’s dinner! We’ve been a little busy the last several days…celebrating birthdays, spending a day at Legoland, and Brett and I sneaking off for a little staycation at the beach! I haven’t cooked a real meal in what feels like forever! Brett was the one to make this Chicken Paillard with Apple Cider Farro :I
I wasn’t even sure what Chicken Paillard was, or meant. Ha, not sure I should be admitting that Anyways, it’s just chicken pounded flat and quickly sauteed or grilled. Now I know…
And farro is one of those grains I kind of forget about, but this dish reminded me just how much I love it. I love the apple cider flavor in it, it makes this a perfect fall dish in my book.
The only thing better than a Plated box with ingredients + the recipe for a great meal showing up on your door step is your husband cooking the meal
Brett actually loves to cook when he has a recipe to follow…and he’s pretty good at it
I have a new found love for radishes now too. They are raw and crunchy in this dish which not every one will love. So if that’s you, you can sautee them quickly before adding them to the farro.
I just think this dish is so pretty! It may sound complicated but it’s actually pretty simple…at least that’s what Brett said!
In a medium pot over high heat, stir together apple cider, bay leaf, 1 cup water and a pinch of salt. Bring to a boil, then add farro and reduce heat to medium high. Simmer, stirring occasionally until tender and liquid is abosrbed (about 20 mins). Remove from heat, discard bay leaf, and set aside.
While farro cooks, rinse all produce. Pick mint and parsley leaves, discarding stems. Zest lemon, then halve. Quarter radishes. Roughly chop pistachios.
Rinse chicken and pat dry with a paper towel. Plate between 2 large pieces of plastic wrap and using a meat mallet (or heavy pan) poud to 1/4 inch thickness.
Heat butter and 1 tbsp olive oil in a large pan over medium-high heat. Season chicken on both sides with salt and pepper. When butter is foamy, add chicken and sear until cooked through and no longer pink (3-4 minutes per side)
While chicken sears, add arugula, mint, parsley, lemon zest, juice of lemon, radishes, pistachios, 1/2 of Parmesan and 1 tablespoon olive oil to pot with farro and stirr to combine. Taste and add salt and pepper as needed.
Divide chicken and farro evenly between 2 plates. Garnish with Parmesan cheese and serve.
Oh Monday….I kind of wish you weren’t here already. I had far to much fun with my boys this weekend in LA skipping bed times, eating too much junk food, and cheering on the Cougars. But man, we’re all tired and wish we had a day to SLEEP. In a mother’s dreams right?
But yay for Monday because I have breakfast food for you!!!
There was a time over the summer where Brett and I were eating these ham and cheese egg roll ups on repeat for all meals. I can’t believe I didn’t share them with you then. We took a little break (because wow, we really over did it) but now they’re back into the routine so I thought I better share!
They’re such a quick and easy way to eat eggs and super easy for kiddos to eat! For some reason, my boys are a little weirded out by scrambled eggs…”they look gross”… but turn them into a taquito or burrito and they’re in!
Whisk one egg and pour it onto a lightly greased crepe pan (or other similar sized) and swirl the egg to coat the pan (like you would a crepe). Let it cook for a minute then using a spatula flip the egg and cook the other side.
Sprinkle with cheese and layer two slices of thin deli ham. Make it as cheesy/hammy as you want Then, roll the baby up and eat it like a taquito, or burrito!!
Brett and I love these because they’re a quick low carb meal option for us and good for the kiddos too.
These wings are comin’ in hot at ya just in time for game day this weekend!! These aren’t your traditional wings but they’re packed with asian flavor and some kick. As long as they’ve got some kick, we’re all good right? They’re saucy, sticky, and finger-lickin’ good.