We made my mom find aprons. I had one I picked up on a business trip to Kansas City some years ago and Tricia food my American Girl apron from when I was a little girl.

We pounded Chicken.. ( my daughter thought this was absolutely the most wonderful game!!) We dredged the chicken (not without mommy starting a Flour War!!). The winner was.. well both of us! My daughter learned about flame, about heavy creams, about chicken, and about how to have fun cooking.. The ultimate moment though was when she sat at the table so proud because honestly she cooked almost every part of this meal (or at least had her hand involved). She was very proud and so was I as I did not have to yell at her once!!! I think this could a tradition we keep in place from now on.

As I sit here and think back on the marvelous meal and the moments spent with my princess. I am remembering the savory taste, and the fantastic laughs and time spent with my daughter. It truly makes everything worth it.

So to end this fantastic memory and post.. I leave you with the recipe to family fun, more pictures of our adventure, and a Bon Appetite!

Ingredients

Oil, for sauteing chicken

 2 tablespoons butter, for sauteing chicken

3 to 5 chicken breasts, (3 ounces each) pounded thin 

 2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging

1/4 cup diced pancetta, cooked

12 ounces mushrooms, sliced

12 ounces artichoke hearts, sliced

1 tablespoon capers

Lemon Butter Sauce, recipe follows

1 pound linguini pasta, cooked

Directions

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.

 Lemon Butter Sauce:

3 tablespoons lemon juice

4 ounces white wine

4 ounces heavy cream

1 pound (4 sticks) butter

Salt and freshly ground black pepper

Chopped parsley leaves, for garnish

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.

 Pasted from <http://www.foodnetwork.com/recipes/paula-deen/chicken-scaloppini-recipe/index.html>

My family loved this and when I have time I will be pre-making these and freezing them.. They will make fabulous last minute dishes to pop out of the freezer and can also come handy if I need  to make a meal for someone who needs it. Double Bonus!!!! Please try this recipe and tell me what you think!!!!

Below is the recipe that I hope you will enjoy, reality of it was this took me about 2 hours total, maybe a little more on prep time but it was definitely worth it!

Bon appetite!!!! 

LOTS O’MEAT LASAGNA

Ingredients:

1 1/2 pounds ground beef

1 pound ground Italian sausage

1 onion, chopped

2 cloves garlic, minced

2 teaspoons ground oregano

1 teaspoon ground basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

2 (15-ounce) cans tomato sauce

1 (6-ounce) can tomato paste

1 1/2 cups Ricotta Cheese

1 (5-ounce) package grated Parmigianno-Reggiano

2 tablespoons freshly chopped parsley leaves

2 large eggs, lightly beaten

9 oven-ready lasagna noodles

2 (8-ounce) packages shredded mozzarella

Directions:

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

 I hunted through the internet,  googling and looking for many different kinds of recipes. Mom and I, bounced Food Network Chef’s names around as I surfed through Food Network’s recipes. We looked at Paula Deen, Rachel Ray, Ina Garten, Giana De Laurentiis, Bobby Flay, and Guy Fieri.

I searched for Chicken Florentine, chicken Roma, Duck, Hen, and Beef. I noticed one of the Recipes was for Pirogues. Mom said how good they were and how wonderful they taste just in butter. I decided to see how to make them and what you could make to go with it. 

After much research I found out that Pirogues are a Polish dish and can be spelled many different ways. Since, I needed to have a main dish to go with it, and I happen to love Kielbasa. I wanted to find a good Kielbasa  recipe so it was different then my mom Kielbasa dish. So I changed my direction and hunted for Good Polish Kielbasa Dishes. After several Recipes, I found the perfect choice for a rainy evening.

I decided to buy Frozen Pirogues instead of hand making them…. Figured it would be too time consuming, and since I spent so much time searching for the recipe, I had plum run out of time.

 My daughter helped me with  different parts to this meal and was such a great help.

 The dish turned out fabulous and was enjoyed by my family. I  even took some to work as leftovers and share some with a friend. The outcome was better then I guessed. I will be keeping this recipe and also want to point out for those parents that their children will not try sauerkraut. This is a fabulous option. It is sweet and makes the kids want to eat it. My daughter does not like New Years with the Sauerkraut, but for this meal my daughter enjoyed the dish and even asked for seconds. Below is the Recipe for the dish., I hope you enjoy it as much as I did!  Smacznego!

Savoury Sausage and Sauerkraut

2tablespoons butter

1 Medium onion, Chopped

1/4 cup chopped green Pepers

1 large apple , peeled, cored, and chopped ( any kind works, I used a red Delicious apple)

2 tablespoons brown Sugar

3 red potatoes, cleaned and diced ( keep the skin on for color and flavor)

1 1/2 Cups Saurkraut, drained, and rinsed

1-2 lbs of Kielbash ( smoked Sausage) Cut into 3inch pieces.

Directions:

Melt butter in saucepan.Add onion and green pepper.Add onion and green pepper.

Cook until Tender. Add apple, brown sugar, caraway seeds, potatoes, and sauerkrau.tMix Well.Place sausage on top of sauerkraut mixture.Cover.Cook over medium-low heat for 40 minutes.

Pasted from <http://polandpoland.com/polish_recipes.html>

So anyways, I figured, what better way to enjoy Super Bowl then to have the all time best football food.. Potato skins. I was really nervous about making potato skins and wondered if they would come out as good as at the restaurants. I searched the web (don’t you just love google?) and found a delicious recipe.

It was really easy to make the potato skins and honestly, I think it was better then going to the restaurant. Besides it was fun to scoop out the inside of the potato, get all cheesy and eat the skins when they were done.. an best yet… I could put all the sour cream, bacon and chives on them I wanted. 

For those who would like to make their own Potato skins, I am including the recipe, as always… And for those who just want to drool over the pictures.. Enjoy!!!!

Ingredients

6 small baking potatoes

• 2 tablespoons melted butter
• 2 teaspoons seasoned salt
• 3 tablespoons grated Parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 4 strips cooked, crumbled bacon
• 3/4 cup Daisy Brand Sour Cream
• 2 teaspoons snipped fresh chives

Directions

Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.

Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato.

Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.

Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.

Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.

To pick my second dish for the Super Bowl, I hunted through the internet. After much research on the internet. I chose to make a Steakhouse Mini Slider. The recipe  was a lot of fun to make and I will tell you after reading the recipe and seeing how you cooked it,  I was worried about how it would taste! I worried for nothing! It can out absolutely wonderful.. This is definitely going to be a keeper!

My family gobbled it up and kept going back for more. It even tasted delicious the 2nd day! I was very impressed and hope you will enjoy as much as we did!!!! Oh and BTW, it only took a total of 30 minutes  from start to finish to make.

Ingredients

• 8 baby Yukon gold potatoes
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons grill seasoning, plus 3 tablespoons
• 2 tablespoons finely chopped rosemary leaves
• 4 slices thick cut bacon
• 1 1/2 pounds ground sirloin
• 1/2 cup Worcestershire sauce
• 1/2 cup chopped parsley leaves
• 9 mini burger rolls, such as small dinner rolls, split
• 1/2 cups baby arugula
• 3 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
• 1 small red onion, quartered lengthwise, sliced 1/4-inch thick
• Portobello mushrooms, sliced 1/4 inch squares
• 1/2 cup grainy mustard

Directions

Heat the oven to 500 degrees F.

Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.

Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (12 pieces). Set aside.

Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 12 square mini burgers.

Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion and Portobello mushrooms.

I chose the menu by combining different likes and deciding what I would really like to have for dinner.. ( Although it was more of a mixed dash ‘n grab as I cooked type meal)

Part 1 of the menu is.. Chips and Guacamole

Now I will tell you I cheated because I bought ”Tostito” Hint of Lime chips.. But I did home make the guacamole.

This recipe truly is worth it! As soon as I set it on the table everyone starts to dig in. I am usually surprised by how fast it goes. There are more recipes to come as I travel through the Super Bowl!!!!

Guacamole

1 avocado mashed

1 jalapeño finely diced

1/2 lime – squeezed for juice

1 tomato diced

1 green onion diced

1 tablespoon sour cream

Garlic salt to taste

Mash avocado finely in a bowl. Add in diced jalapeño, tomato, and green onion. Mix in Lime juice, Sour cream and Garlic Salt. Taste. Add in more Jalapeno and Garlic salt to your taste.

Enjoy!!!!

Her help in the kitchen was great and I had a wonderful Mother/Daughter time. Our meal turned out fabulous though somehow there was enough to feed an army (I think I cooked too much pasta).

The meal turned out wonderfully and I truly enjoyed making it.. This is a keeper and I will tell you if you want a fast meal it took me a total of 30 mins from prep to on the table, and it definitely tastes wonderful as left overs.

I end this blog with a picture of my daughter helping with dinner, the recipe for perfection, and a Bon Appetite!

Ingredients 

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

 Bon Appetite!!!!

Thank you so much for following and I hope you enjoy!