You are invited to join my blog

I've received quite a bit of feedback that people are having trouble joining my blog.  First of all, thank you for reading my blog - I am overwhelmed by all of the attention that it has gotten.  I am grateful for all of the faithful followers and I wish I could thank each of you personally.  

I love being able to share my recipes with all of you on the blog and I would love for you to send me your recipe ideas as well.   Several of you have already commented on recipes that I posted on blog.  I am inspired by your ideas and your creativity to adapt my recipes and make them your own.  My followers have even started sharing their recipe ideas with me and they just might turn up in my blog one day.  I am currently working on making the comments on the blog public so that everyone can read the comments that are posted by followers.

The only way that you can post a comment on my blog is to become a "follower."  (You will not be added to an email list or receive any solicitation.)   The best way to communicate with me about my recipes is to post a comment on my blog.  Several of you have already posted questions about last minute substitutions and even brand names of products that I use in my recipes.  (Another reason to make the comments available for everyone to read.)  I read all of the comments and I will answer all of your questions as quickly as I possibly can. 

I will do my best to walk you through the process of joining my blog so that if you haven't already done so, you can become a "follower." 

You can get to my blog by typing in the address (www.mealsforbusyfamilies.blogspot.com) or you can link to it from my facebook account.  (Amy Mazzeo Davis)

When the website appears, it should have a box in the upper right corner that is titled "Followers".  Just under the word followers is a blue box with the words "join this site."  Below the blue box are pictures of my blog followers.  If this box does not appear on your screen, click the refresh button.  If it still does not appear, click on the words "sign in" in the blue bar at the top of the screen and then the back button. 

A separate window will appear and ask you to sign in with a Google, Twitter or a Yahoo account.  (This includes gmail accounts.)  If you don't already have one of these accounts, you can click "create a new Google Account" under the window.

After you enter your email and your password, you will be asked if you want to follow publicly or privately.

I talk to people every single day that tell me they read my blog.  It is reaching places and people that I never imagined it could reach.  I am truly thankful for all of your support and I am honored that you would take time to read my recipes.  The blog has been a great way for me to stay connected to friends and family members and for me to meet new "foodies" with whom I can share recipes.  I look forward to having all of you as followers and reading your comments on my blog.

Bon Appetit!

Turkey Burgers

I don't know how many of my followers are familiar with P90X, but I pulled this recipe straight out of the P90X Nutrition Plan.  I started P90X in July of 2009 and I will admit that I didn't follow the Nutrition Guide in the way that was recommended by the program.  I did however, pull a few recipes out of the nutrition guide that have become personal favorites.  (I love the chicken salad recipe and the honey chile sauce too.)

I work out faithfully 6 days a week.  It starts my day off right and it gives me the energy that I need to get through the rest of my day.  For me, working out also means burning
some extra calories that I can replace later in my day with a sweet reward.  I love to bake - and I am a big believer in the fact that we can eat anything in moderation.   My workout shirts should say "Will Workout for Brownies." 

Of the four people in my family, three of us are working out regularly so lean protein is very important in our diet.  These turkey burgers are one of my favorite ways to feed my family the protein that they need.   I usually make extra burgers and keep some in the freezer so they're ready to defrost and grill at a moments notice.  

Turkey Burgers
16 ounces ground turkey breast
4 Tablespoon bread crumbs
8 Tablespoons buttermilk, low fat or non-fat
6 teaspoons green onions, minced
6 teaspoons parsley, chopped
1 teaspoon Dijon mustard
4 dashes Worcestershire sauce
2 dashes black pepper


Combine all ingredients and form into 4 large patties.  Grill on the Big Green Egg.

This is how I like to eat my turkey burger - bunless and layered with slices of creamy avocado.  

Every cook needs someone that they can depend on to give them honest feedback on their food.  My husband weren't married for very long before we figured out that he shouldn't be my food critic.  Ben and Tracy are both great cooks and they give me great advice about my food. 

They make a version of these turkey burgers that are quite tasty as well.  They add chopped green onion, bell pepper and mushrooms to the burgers before they grill them.  I love the idea of adding more vegetables to a burger.  I have had the privilege of  tasting their turkey burgers and they are delicious.

Bon Appetit!

Afternoon Tea Cookies

I am a sucker for cookie recipes with molasses and ginger.  I love the sugary spice of a crunchy gingersnap cookie.  I found this recipe for "molasses cookies with a kick" in a Taste of Home magazine.  The combination of peppers, coriander, cinnamon, fresh ginger and cloves peaked my interest so I decided to bake up a batch of these cookies and to take on our weekend getaway. 

Molasses Cookies with a Kick
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses
1 egg
1 1/2 teaspoons fresh gingerroot, minced
2 1/4 cups flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon red pepper (I used even less)
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground white pepper
1/8 teaspoon coriander
3/4 cup turbinado sugar

In a large bowl, cream butter and sugars.  Beat in molasses, egg and ginger.  Combine flour, baking soda, cloves, cayenne, salt, nutmeg, pepper and coriander.  Add to creamed mixture.  Cover and refrigerate 1 1/2 hours.  Scoop into small balls and roll in turbinado sugar.  Place 3" apart on a silpat lined baking sheet.  Bake 8-10 minutes at 350. 

I am on a constant quest to bake great cookies and I like to "tweak" recipes to make them even better.  These cookies were soft and chewy but they didn't bake up nice and crispy like I had anticipated.   What these cookies lacked in texture, they made up for in peppery spiciness and sweet sugary goodness.  I am going back to the kitchen to rework this recipe into a crunchy, spicy molasses cookie that will please the most critical cookie eater that I know - ME.

Despite my criticism and my harsh analysis of these molasses cookies, by the end of the weekend they had all been eaten.  In the end, that's really the best indicator of a good cookie. 

Bon Appetit!

Simply Shrimp

Monday night is fish night at my house.  I like to start the week off with a healthy meal, especially if we've overindulged a little over the weekend.  It wasn't always easy to get my kids to eat or even taste some of the fish that I cooked but lately they really seem to be developing a taste for it.  Some of their favorite fish meals? - salmon burgers,  fish sandwiches, fish tacos, tuna and shrimp.  (They also love lobster and crab legs but that's usually beyond the budget.)

We all love shrimp and these shrimp skewers are really easy.  I cooked this shrimp on the Big Green Egg and I served it over brown rice with a side of pineapple.  In the past when I have made this shrimp, I've served it over a salad for lunch.  I've also served it over pasta with a white wine sauce.  I've even served it in tortillas.  For lunch today, I put the leftover shrimp from last night's dinner in a wrap with some hummus, sliced avocado and a slice of turkey bacon.  Delicious. 

Lemon Garlic Shrimp
2 Tablespoons salt           
¼ cup parsley
2 Tablespoons sugar           
1 Tablespoon lemon peel
2 – 2 ½ pounds shrimp, deveined with shell on
2 cloves garlic
¼ cup olive oil               
½ teaspoon pepper

Mix sugar and salt.  Add shrimp.  Cover and refrigerate 45 minutes to 1 hour.  Rinse shrimp.  Combine parsley, oil. lemon, garlic and pepper and toss with shrimp. Thread onto skewer and grill about 4 minutes on each side. 

Bon Appetit!

To blog or not to blog

When I first tasted this dish, I decided not to post it on my blog because I wasn't particularly impressed with the flavors.  During the course of dinner however, my family just couldn't say enough about how much they enjoyed this chicken.  They each had two helpings and then I watched them mop up the gravy on their plates with slices of bread.  That was precisely the moment when I changed my mind and decided that this recipe deserved to be on the blog.  I didn't change my opinion about the chicken - I still think that it lacks complexity of flavor but despite my personal opinion - my family loved it.  I'll let you be the judge.

I took this recipe out of a "Cuisine at Home" magazine.  I chose this recipe because the chicken really does look beautiful on the plate. Unfortunately, this photograph doesn't really do it any justice.  (I got overly anxious about tasting it and I forgot to garnish it.) 

Greek Chicken Roulades
12 pitted kalamata olives
6 Tablespoons bread crumbs
3 Tablespoons sun-dried tomato paste
1 Tablespoon lemon zest
2 cloves garlic
1 teaspoon dried oregano
4 boneless, skinless chicken breasts
2 teaspoons olive oil
1/4 cup diced onion
1/4 cup white wine(dry)
1 1/2 cups chicken broth
1 Tablespoon fresh lemon juice
1 teaspoon cornstarch

Combine olives, bread crumbs, sun-dried tomatoes, zest, garlic and oregano in a food processor.  Pulse until coarse.  Pound chicken breasts to 1/4" thickness and spread olive filling on top.  Roll chicken and secure with toothpicks.  Heat oil in skillet over medium heat.  Brown chicken breasts about 4 minutes.  Remove chicken and add onion to skillet.  Saute 2 minutes.  Add wine and cook until reduced to half.  Add broth and bring mixture to a boil.  Return chicken to pan, cover and reduce heat to a simmer.  Cook 10 minutes.  Remove chicken.  Whisk together lemon juice and cornstarch.  Stir into sauce in skillet and simmer one minute.  Slice roulades and serve with sauce.

This recipe is definitely worth a try.  If your family is anything like mine - they will love it. 

Bon Appetit!

"Out of the box" lunch box idea

Since I am not impressed with what the school cafeteria has to offer for lunch, I pack lunches at home for my kids to take to school every day.  Unfortunately, it doesn't take long for me to fall into the rut of packing the same old lunch every day.  I am always on the lookout for ways to incorporate new things into their lunch box.

I like to think "out of the box" if you will, when it comes to lunches.  I have been known to pack a breakfast lunch.  (Bagel, cream cheese packet, fruit, baggie of cereal and a thermos full of milk.)  I have also packed my own version of a Lunchable.  (Without all the salt and preservatives)  I cut up small pieces of ham and cheese and pack it with crackers and a fruit cup.  I also tuck a couple of fancy toothpicks into the lunch box to make it more fun to eat. 

Today's lunch menu - meatball subs. I had extra meatballs left over from the batch of spaghetti sauce and meatballs that I cooked earlier in the week.  I figured this would be a great way to use up some of my leftovers.  (By the way, just in case you didn't spend a day making home made sauce and meatballs, this lunch works just as well with store bought meatballs.)  

Since my kids leave so early in the morning, I pack lunches the night before school.  I cut the meatballs in half and put them in the refrigerator overnight.  I also put a small container of shredded mozzarella cheese in the refrigerator.  I happened to have a couple of extra whole wheat hamburger buns leftover so I put one in a baggie for each child.  (Hotdog buns actually work best for meatball subs but I decided to use what I had on hand.)  With a few extra additions (a pear, pretzels and a cookie) I had lunch ready for the morning.  (Don't forget napkins and a plastic fork.)

Before the kids left for school, I warmed the meatballs in the microwave and put them in an insulated Thermos.  I tucked the cheese into the lunch boxes and off they went. 

A healthy lunch that any kid (or adult) would love.

Bon Appetit!

Personal Pizzas

My family loves pizza.  I like to load mine up with fresh vegetables, my husband and my son like meat on their pizza and my daughter keeps it simple - cheese only.  Normally, I am strictly opposed to making a different meal for each member of the family.  I make an exception when it comes to pizza though.  We all like to express our creativity and customize our own pizza. 

Tonight's dinner started out with a trip to the supermarket.  I purchased pizza sauce and pesto sauce to make preparations easier.  I also bought a  zucchini, a Roma tomato and a red bell pepper that looked particularly fresh.   I made a quick stop by the bakery to pick up some flat breads.  I also picked up some shredded mozzarella cheese and turkey pepperoni before checking out and heading home with my bag of goodies.

Grilled Flat Bread Pizzas
Veggie Pizza
2 Tablespoons olive oil
1/2 zucchini, diced
1/2 red bell pepper, diced
1 Roma tomato, diced
2 Tablespoons light mayonnaise
1 Tablespoon prepared pesto
2 teaspoons fresh basil, minced
2 flat breads
1/2 cup mozzarella cheese
2 Tablespoons Parmesan cheese

Combine zucchini and pepper in a bowl with 1 Tablespoon oil and a pinch of salt.  Toss until coated.  Add to a grill basket and grill until vegetables are tender.  (I like my veggies slightly crunchy so I don't grill them very long.)

 
Remove from heat and add tomatoes to the vegetables.  Brush each flat bread on one side with 1/2 Tablespoon oil.  Grill breads, oiled side down for 2-3 minutes or until browned on the bottom.

Combine mayonnaise, pesto and basil.  Flip bread and spread with pesto mixture.

Top with vegetables and shredded cheese.  Grill, covered until cheese melts.

 Pizza Flat Breads
1 Tablespoon olive oil
1/4 cup prepared pizza sauce
1/4 cup mozzarella,  shredded
2 flat breads

Brush 1 side of each flat bread with 1 Tablespoon oil.  Place on grill, oiled side down and grill until lightly browned.  Flip bread and add sauce, cheese and toppings.  Cover grill and cook until cheese melts.

These flat bread pizzas were really good and they were really easy to make.  I let them get a little too brown on the bottom so I recommend watching them really carefully while they are on the grill - they cook quickly.  (I think I got a little carried away with my photography and I left them on the grill a little too long.)  This recipe is definitely a keeper.

Bon Appetit!