Broccoli Sausage Pasta

We have a large family rife with big personalities and varying tastes. It can be very challenging to please them all, at times. Of our 4 children, one doesn't like rice, except plain sticky rice, one doesn't really like any veg except for carrots and broccoli, one refuses to eat any ground meat of any kind, and one is just a baby and likes to chuck his food to the floor. Usually, I try to make a conscious effort to include one component of each meal that I know everyone will like, which can be challenging. But, sometimes, it brings inspiration and I manage to sneak a 1 pot dish in front of my kids that they'll all eat to some degree... And that, in my book is a huge win!

Broccoli Sausage Pasta is something I came up with spur of the moment after we'd gotten home late from the store. The ground meat hater in the family hadn't been born just yet, so the 2 picky eaters we had at the time surprised the heck out of me by devouring the entire meal with out a single complaint and shocked me even more by asking me to make it again the following week. And thus, a family favorite was born! Even now, when my 5 year old tells me she hates ground meat, she will gladly eat the pasta and broccoli in this dish, which is good enough for me.

The dish is ridiculously simple. Bite size pieces of Italian sausage, broccoli, some garlic, olive oil all tossed together with adorably kid friendly bow tie pasta and topped with fresh parmesan cheese. You can NOT get this wrong, people! It's just not possible.

This is my method:

1 package sweet/mild/hot Italian sausage (if you use the kind in the casing, cut that off and rip into chunks)
1 box farfalle pasta
1 pound broccoli, cut into bite size spears
2 cloves garlic, minced
2 Tbs olive oil
1/4 cup fresh grated Parmesan cheese

Get a pot of water off to a rolling boil and cook your pasta to package directions. 1-2 minutes before you think the pasta is done, add the broccoli to the pot.

While the pasta is cooking, in a large pan, brown the sausage up until it's cooked through. Turn off the heat and add the garlic and the olive oil to the pan and let the residual heat saute the garlic while you go drain your pasta and broccoli.

Toss the cooked pasta and broccoli into your pan and toss it all together until it's well coated. Sprinkle with the Parm and serve hot.

Hassleback Potatoes

Do you ever get bored making the same side dishes over and over and over again? I do! I tend to start not wanting to cook and have noticed that my kids tend to stop eating meals they almost always love when they crop up on our menu repeatedly. It's not that they don't love the meal, they're just bored with always eating the same thing. And while I like to keep our menu pretty varied and fresh, sometimes I go into default and make the same side dishes for that meal every time it pops up. Shake it up!!! It's what makes food so interesting!

The other day, we were grilling out. I had a tri tip out and ready to go, but since we just had one a few weeks before with a smoky chipotle rub, I decided to go just a bit simpler with this one. Just a sprinkle of salt and some herbs and on the grill it went. But, when I started to prep the same side dishes, I got bored with even trying to make dinner at all. That definitely calls for some side dish intervention!

I headed to pinterest and the first thing I saw that screamed, "MAKE ME!" was Hassleback potatoes. Accordian cut and pretty on the eyes, I found countless versions to try. But, to keep it simple and to compliment our meal, I went with just a bit of butter and Herbs de Provence and got a mouthwatering side dish that I seriously could have eaten all on it's own and been perfectly content. They're crispy on the outside, soft on the inside. Practically perfect in every way.

Here's my method:

4 medium sized russet potatoes, scrubbed very clean
2 Tbs olive oil
4 Tbs butter
1/2 tsp kosher salt
1/2 tsp Herbs de Provence

Preheat your oven to 425 and line a pan with foil or parchment (makes for easier clean up!)

Take a moment to slice a small bit off the bottom of your potatoes, for stability. Then slice them across almost all the way through, so it opens up like an accordion when you pull on it. Take the time to rub in the oil between each slice and add a bit of butter, too. Then rub the skins with the remaining butter and oil, so they'll crisp up while baking. Sprinkle on the salt and herbs and pop them in the oven for about 40-45 minutes.

You will NOT be disappointed!

Shrimp Scampi Pasta

As a busy mom with multiple kids, I'd  be lying if I said we weren't a busy family. Some nights call for a quick and easy dinner and, though I realize this makes me sound like a snot, shrimp scampi pasta is one of those meals I plan on when I know we'll be running in 10 different directions until it's nearly time to eat. Rich, garlicky, with huge bursts of citrus, a comforting portion of pasta, and the satisfying crunch of panko. It is definitely one of my family's favorite meals and it carries the added bonus of being a super fast meal.

Here is my method:

3/4 pound of linguine
3/4 pound of shimp
4 cloves garlic, minced
2 tbs olive oil
2 tbs butter, unsalted
1/8 tsp crushed red pepper, optional
salt and pepper, to taste
2 lemons, zested and juiced
2 tbs flat Italian parsley, minced
1/4 cup panko bread crumbs

Cook the pasta according to package directions. While you're boiling your water, heat the olive oil and the butter in a large skillet and saute your garlic for a few minutes, until it's golden brown. Don't burn it!!! That tastes nasty. Once it looks all pretty, toss in the crushed red pepper and the shrimp and cook a few minutes per side, until they're pretty and pink. Add the lemon zest and the lemon juice. Toss in the linguine, parsley, salt and pepper, and the panko and toss until everything is combined well. Serve and enjoy!