Lamb Kebabs

Toddler-approved marinated lamb kebabs from Zaytinya Restaurant in Washington, DC.  He really enjoyed the lamb with some tzatziki.

Makes: 4 servings
Prep: 10 minutes
Marinade: 6 to 24 hours
Grill: 10 minutes

Ingredients

1/4 cup olive oil

1/4 cup whole milk plain yogurt

2 tablespoons red wine vinegar

1 teaspoon kosher salt, plus more for seasoning the meat

1/2 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper, plus more for seasoning the meat

1/2 teaspoon freshly ground white pepper

1/2 teaspoon ground cumin

1 1/2 pounds leg of lamb meat, trimmed of fat, tendons, and gristle and cut into 1-inch pieces

8 to 10 (10-inch) wooden or metal skewers

Instructions

Place all ingredients except lamb in a large, nonreactive bowl and whisk to combine. Add lamb and toss until thoroughly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.

Remove lamb from refrigerator and let come to room temperature, about 30 minutes. Meanwhile, if using wooden skewers, soak in water at least 30 minutes before using.

Heat grill or seasoned grill pan to medium heat. Meanwhile, thread each skewer with 5 to 6 pieces of lamb, separating pieces by about 1 inch. Season lamb skewers with kosher salt and freshly ground black pepper. Coat the grill with a thin layer of oil, and grill skewers to desired doneness, about 10 minutes total for medium, turning as needed so they cook evenly. Remove from grill and serve.

Spicy Pineapple Chicken with Rice n Peas

Another toddler-approved Rachael Ray favorite!  This recipe is from Rachel Ray's website.

Makes: 4 servings

Prep: 15 mins

Bake: 35 mins

Ingredients

3 tablespoons honey mustard

1 teaspoon chili powder

Salt

1/2 teaspoon ground ginger

8 skinless, boneless chicken thighs (2 lbs.)

1 1/2 teaspoons extra virgin olive oil

2/3 cup rice

2/3 cup frozen peas

1 can  (6 oz.) pineapple juice

1/4 teaspoon cayenne pepper

Directions

Preheat the oven to 375 degrees.  In a bowl, whisk together the honey mustard, chili powder, 1 tsp. salt and the ginger. Add the chicken and toss to coat. Transfer to a rack placed on top of a foil-lined baking sheet. Bake until cooked through, about 35 minutes.

Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add the rice and cook, stirring, until coated, about 1 minutes. Add 1 1/3 cups water and 1/2 tsp. salt; bring to a boil over high heat. Lower the heat, cover and simmer until the rice is tender, about 15 minutes. Remove from the heat, stir in the peas, cover and steam until heated through.

Transfer the chicken to a platter, reserving the juices, and tent with foil to keep warm. Pour the reserved juices into a large skillet with the pineapple juice and cayenne. Bring to a boil over high heat and cook until thickened and reduced to a thin glaze, about 5 minutes. Drizzle the chicken with the sauce and serve with the rice.

Three Cheese Stuffed Shells

This is a great recipe for stuffed shells that I found over at The Recipe Critic.  It is onion and garlic free, and toddler approved!

Prep time: 25 mins
Cook time: 40 mins
Servings: 8

Ingredients:

20 uncooked jumbo pasta shells

15 ounce container ricotta cheese

8 ounces (2 cups) grated mozzarella cheese

½ cup grated Parmesan cheese

12 basil leaves, chiffonade

1 egg

1 jar spaghetti sauce, 24 oz (I used Mom's Pasta Sauce Special Marinara and it came out great)

½ teaspoon salt

¼ teaspoon fresh ground black pepper

Instructions:

Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.

In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, egg, salt, pepper, and basil. Spread ¾ of the spaghetti sauce on the bottom of a 13×9 inch baking dish.

Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

BLT Pasta Bake

This fabulous recipe is out of Rachael Ray's 365: No Repeats and is one of my all-time favorites.  This one is almost no onions.  It calls for leeks, which I am fine with.  For the chicken stock, make sure you find one without onions!  Trader Joe's has a chicken stock concentrate with just chicken.

Ingredients: 

coarse salt
1 lb elbow macaroni
1 tablespoon extra virgin olive oil
8 slices bacon
2 large leeks, trimmed of roots and dark green tops
coarse black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or 1 cup broth
3 1/2 cups grated gruyere cheese
1 tablespoon Dijon mustard
1 pint cherry tomatoes
3/4 cup plain breadcrumbs

Instructions:

Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.

Put the bacon on a foil-lined baking sheet in the oven or toaster oven (cold) and set to 450.  Once the oven it reaches 450, cook for 6-8 minutes until desired doneness. 

While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water.

Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt.

Chop cooked bacon into medium-sized pieces.  Heat a large skillet over medium heat and add the bacon and all of the bacon fat.

Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.

To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more.

Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes.

Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.

Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.

Preheat the broiler.

Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.

Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs.

Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.