Creamy Garlic Mashed Potatoes

Mashed potatoes are easy to make. They are also great for dads to experiment with. So many flavors to explore. My kids favorite is Creamy Garlic. However you can vary things to be fun and flavorful. This might be one of your kids favorite recipes. In fact, they can be so good, they might be a request for school lunches. (Mine do)

Ingredients

5-10 Large Baking Potatoes (Red or White)
Garlic Pepper/Salt  (To flavor)
1/4 cup heavy cream (Milk to lower calorie count is fine)
1 stick of Butter (What the heck use the cream at this point)
Cracked Salt and Pepper
1/4 cup shredded cheddar cheese

Additional Ingredients to change up your recipe

Bacon Bits
Finely Chopped Chives
Minced Garlic
Minced Onion
Soul Seasoning

Wash your potatoes and set aside. Set your stove top to med high. Cut and cube the potatoes so that you can boil them in a pot. Place the potatoes in a pot and provide cold water and a couple of tsps of salt just about an inch above the cut potatoes. Bring the water to a boil. When it is at a boil, start checking for firmness at around 10 minutes. Depending on the size of the cubes, check for tenderness and set aside when ready to mix in further ingredients.

In the pot or a separate mixing bowl, add the butter and cream first. Be sure to do this right away. Slice the butter in cubes to ensure a quick melt. Using a mixer, set to low at first mix in the butter and cream. Once you have a texture that is smooth (can be a little chunky at this point) add your additional ingredients. Blend for about 1-2 minutes until you get a smooth texture. Set aside and serve.

Braciole - Now That's Italian

Being a dad and a cook means that you have to take chances at both. Your kids want to see you stretch your comfort level a bit. For years, I wanted to teach myself how to make braciole. An Italian dish that can seem intimidating, but is actually quite easy to make. So I went out and asked a few Italian friends of mine their family recipes and learned braciole can have endless opportunities.

For anyone unfamiliar with braciole, it is a flatted steak (Pork or Beef) that is wrapped and tied with amazing ingredients and cooked very slowly in a tomato sauce. You can serve the braciole over pasta or on it's own. It is tender and full of flavor when done correctly.

Braciole has to be wrapped correctly. Some people use toothpicks while others use cooking twine. Skilled cooks can cook it without the twine or toothpicks if that wrap it carefully and compactly. 

Some ingredients include boiled eggs, spinach, fresh basil, prosciutto, along with a combination of seasonings. Fresh garlic is a must. As with all recipes, the fun is trying different ingredients each time you make it. 

Ingredients

Flank Steak or Thin Pork Cutlets (You will need a meat mallet or a good butcher has steaks and pork that is made to order for braciole) 

2 boiled eggs

Garlic Cloves

Basil or Spinach (I prefer Basil) 

Garlic Powder

Garlic thinly sliced

Cracked Sea Salt

Cracked Pepper

Grated Asiago or Parmesan Cheese

Olive Oil

Parsley

Italian Bread Crumbs (1 cup) 

Optional Ingredients

Prosciutto

Oregano (Fresh)

Provolone Cheese

Preparation 

On a cutting board flatten the steak or pork. If you are using a steak, densely coat with cracked sea salt for 30 mins. This will tenderize the steak. (Salt dissolves the proteins in fat that makes a steak tender) Remove most of the salt and begin to flavor the meat. Add 1 - 2 tsps of cracked pepper, salt and garlic powder to your liking. (Depends on the size of the meat) Next, spread 1 cup of Italian bread crumbs evenly. Add the basil, garlic and grated cheese. Thinly slice the boiled eggs and spread them towards the middle of the braciole. Add any other ingredients you feel would make a great addition. 

Next, roll the braciole tightly into a compressed spiral of 3-4  layers. Once complete, you can add the toothpicks or tie the braciole together to keep it tightly compressed. 

Browning the braciole - Using a cast iron skillet, heat the skillet to a medium - medium high heat with a thin coating of olive oil and garlic. Place the braciole on the skillet and brown the braciole on each side. Browning the braciole gives the meat a great flavor on the outside that compliments the ingredients on the inside. 

In a crockpot, add you tomato sauce base. You can use a jar (Yucky) or use our sauce on the blog (Yummy). It is up to you. Set the crock pot to low and cook for 6-7 hrs. This allows for the meat to become fully immersed in the flavors.

Remove the braciole and sprinkle grated cheese on top when taken out of the crock pot. Serve over pasta or on it's own and you have created a masterpiece. 

 

Stuffed Long Hots

Long Hots are an Italian-American phenomenon in my area, especially in summer. We have them with everything. The amount of heat they produce can be mild to LOOK OUT!!! You truly never know what you will get, but they are simply one of the best peppers. Recently, local cooks have created an appetizer using long hots. They stuff them with a sausage mix and they are simply amazing. So I thought I would take a shot at making them.....and they were delicious.

I have to share, stuffed long hots are not an easy task. My first attempt was a disaster. I had to settle for a long hot salad as I had not idea what I was doing. My long hots were too small and stuffing them was impossible. So, first tip, the long hots have to be wide enough for stuffing. What I should have done is served smaller long hots split down the middle instead of trying to stuff them. Even with the wider long hots, you may have to cut them in half for stuffing. Only the largest and widest can be completely stuffed. Something I have not mastered yet do the the summer harvest is not at it's peak.

My sausage mix was outstanding and flavorful. Feel free to experiment with yours. No limits with this recipe. You can change your stuffing and experiment as you see fit.

Ingredients

Long Hot Peppers (Wide as possible)

Stuffing Mix
Sweet, Medium or Hot Ground Sausage Mix (1 pd.)
1-2 eggs
1/2 cup of Italian Bread Crumbs
Asiago Cheese Grated (1/4 cup)
Cracked Salt and Pepper 1 tsp
1 tsp Garlic salt
1 tsp Oregano
Thinly slice garlic

In a bowl, mix all the ingredients for the stuffing mix. Crack the eggs over the mix. This allows for the mixture to stick consistently. You can add the cheese in the mix or as a topping on the peppers if you decide to slice them because they are too small. What you want to do is experiment with the consistency. You may need to add more bread crumbs if you feel the mix needs it. That's what is great about trying something new, you can experiment with the recipe to your liking.

There are multiple ways to cook them. You can use a Cast Iron Skillet (my favorite) coated with Olive Oil. I love the skillet because a seasoned skillet absorbs and redistributes the flavors evenly in my opinion. Another option is to cook them on a gas grill. The fire roasted flavor adds a different twist. Lastly, you can cook the peppers in the oven. (Broiling at the end would be my recommendation for the tops of the peppers and melting the cheese.)

Try different cheeses and add different flavors to the mix. You can add red wine, crushed red pepper, or any Italian Mix you find at the grocery store.

So good.....enjoy!

Fish Fry (Fried Haddock)

I am a lucky dad. Early on, my kids love fresh fish. Whether we catch them, or buy them from the market, they absolutely love a good fish fry. What makes cooking with your kids so valuable is it extends their palette. By introducing them to foods as early as possible, they become adventuresome and want to try new foods.

This is a basic recipe for new cooks. Easy to make, and soooo good.

Ingredients

Fresh Haddock Filet(s)
Italian Bread Crumbs (1 cup)
Flour (1 cup)
Panko (1/2 Cup)
Cracked Pepper (1 tsp)
Cracked Salt (2 tsp)
Soul Seasoning (1 tsp)
2 eggs with milk whipped
Cooking Oil (1/8 - 1/4 inch to cover the skillet or fry pan)
Ice Water in a bowl

Prior to getting all the prep work done, rinse the fillets and keep them in a bowl of ice water until ready to fry. Next, you will want a mid size bowl for the egg mixture and a large size bowl for the breading mixture.

Preparation for the breading is to add all the ingredients in a bowl and mix well. Set aside and setup by the stove egg mixture bowl for dipping, the breading, then the fry pan.

Prep the fry pan at a medium heat.

Once ready, dip the filet in the egg mixture, then the breading on both sides, and set in the fry pan. On a medium heat, each fillet should be ready to a golden brown about 5 minutes on both sides. Periodically peek prior to flipping the filet. Flip the filet carefully to avoiding breaking it. Cooking on the skin side first also allows for firmness and prevents the filet from breaking.

Serve on a plate with some kettle chips or fries with a lemon wedge. You have one great fish fry.

Some additional ideas for the breading are kettle chips in a sandwich back pounced to the consistency of Panco. Sea Salt and Vinegar would give it a nice flavor. You can change the breading each time you make it by trying different mixtures.

Tarter Sauce

Tarter Sauce is easy to make, and so much better than store bought sauce.

Ingredients

Mayonnaise (Hellmans)
Dill Hamburger Slices Diced
Cracked Salt (1/8th tsp optional)

Additional Options
Minced Onion
Sweet Pickle Relish
Lemon Juice

I prefer a simple tarter sauce, which is the top 3 ingredients. Served fresh its the best. However, I have made it with the additional ingredients when I want a change of pace. As with all Cooking It Up With Dad recipes, be creative.

Pop Tart Milk Shake

My boys asked me the other day to make them Pop Tart Milk Shakes. At first I thought....meh, but the idea grew on me. And then we discovered after some experimentation that they are delicious.
You can have the same fun we did because pop tarts have so many flavors. We used Hot Fudge Sundae Pop Tarts for our creation. Try you own and have fun!

Ingredients

2 Pop Tarts
Vanilla Swirl Ice Cream 3 scoops (Any flavor is fine when experimenting)
1.5 Cups milk
10-15  Ice Cubes
2 tsps of sugar
1 tsp vanilla

In a blender, add the ice first and the rest of the ingredients in any order. Set your blender to milk shake mode and check for a thick consistency to your liking. (Adding more milk helps when the consistency is too thick) Serve immediately and enjoy.

Notes

You can add whip cream with pieces of pop tart on top for additional fun.

Egg Salad

I love Egg Salad. The kids enjoy it because it is a great sandwich for the lunch box.

Ingredients

6 boiled eggs  (Adjust the ingredients accordingly based on the size of your family)
2 tablespoons of Mayonnaise
1 tablespoon of Mustard
1 tsp cracked pepper and salt
1 tsp of paprika
1 tsp Slap Yo Mama Seasoning
Sliced Olives (Green or Black)

Boil the eggs for 8 minutes. Set aside in cool water for a few minutes. Crack the eggs and dice or slice them in a mixing bowl. Some people like to use a food processor. I personally like the large egg white chunks in my salad. Add the mayonnaise and mustard and stir to a thick consistency. Next add the olives and seasonings. Refrigerate for an hour and serve. (You can eat right away if you want, I just like my egg salad chilled)

Some variations: You can add fresh dill or chili powder to replace the other seasonings. Some people add garlic powder or onion powder. Olive Oil is a nice addition along with some scallions on top. As with all recipes, experiment with your kids to your liking.

Steak Fries

Steak Fries are my kids favorite kind of French Fry. They are hearty and crispy. Great with a burger or a nice Steak. Try our recipe and let us know what you think.

Ingredients

Large Baking Potatoes
Cold water bath with salt (3-4 tsps.)
1 tsp of Paprika
1/2 cup oil (Vegetable or Coconut)

Seasoning
1 tsp Paprika
1 tsp Slap Yo Mama
1 tsp of cracked pepper and salt

Slice long thick horizontal slices with the potato. (Large baking potatoes only require a couple of potatoes) Cut to your desired thickness. No need to skin the potatoes. Leave the skin on.

I like to soak the potatoes in a cold water bath with salt for an hour prior to frying them. You can fry them without the cold water bath.

In a large sauté pan, heat the oil on a medium heat. Add the fries. The fries should be coated with oil. Cover the pan and cook the fries for 8-10 minutes and flip them to evenly brown them on both sides. Crispy fries are the best. You may need to rotate the fries a few times to get the desired crispiness. Add the seasoning at t
he end of the frying or in a bowl.

Fajita Mix

Forget the Fajita packet? No worries. Here is a simple mix that is honestly a better alternative

Fajita Mix (Packet or Make your own below)

2 tsps. cracked pepper
1 tsp salt
2 tsps. of chili powder
2 tsps. of Paprika
1 tsp cumin
1 tsp of cayenne pepper

Add Olive Oil in a pan when sautéing.

Steak Fajitas With A Twist

Fajitas are easy to make and I have a simple recipe for new dads that will make it even easier. They are also fun to make with your children.

Ingredients

Sirloin Roast (Or Chuck)
Mixed bag of mini colored peppers
One Onion (Sweet or Red)
3 tsps. of Cumin
1 tsp of Cayenne Pepper
1 tsp Paprika
Cracked Pepper and Salt to flavor (1-2 tsps.)
3 cloves of garlic
Olive Oil (1 - 2 tsp)
8 oz of Sharp Cheddar Cheese (Grated)
Salsa (Try our Salsa Recipe or use a commercial salsa)
Sour Cream
Tortillas (Any Type)

Fajita Mix (Packet or Make your own below)

2 tsps. cracked pepper
1 tsp salt
2 tsps. of chili powder
2 tsps. of Paprika
1 tsp cumin
1 tsp of cayenne pepper

Garnish

Lime
Cilantro


In a crock pot set the sirloin roast in the middle. Create 3 incisions on the top of the roast for the garlic cloves. Coat the roast with olive oil. (This will allow for the seasonings to permeate the roast) Next, coat the top with the seasonings. Slow cook the roast while you are at work for 6-8 hours.

When you arrive home, the rest is simple. Using a cutting board, slice the mini peppers in half. (Remember to chop the tops off) Slice the onion in larger pieces similar to the mini peppers. Keep them the layer of one ring of onion. Grate the cheese and prepare the salsa and sour cream and set aside.

The sirloin roast will be stringy. No worries, that is what you want. Disassemble the roast and place in a fry pan along with the onions and peppers. Add the fajita mix. On a separate burner, set the burner to  a medium to medium high heat. If you have an induction stove or a stove that runs hot, just use a medium heat. Bring the onions and peppers to a soft skin consistency while sautéing with the meat.

In another separate pan, heat some oil (any oil) at a medium heat. You will want to heat the tortillas for a minute on one side. This will help provide a firmness to the tortilla.

You can cook the meat separately, or broil the meat for a crispier texture if you would like.

Add the steak in the center of the tortilla as a base. Next add any ingredients you want to the recipe and you have steak fajitas for you and your children.

New Orleans Shrimp, Beans and Rice

I love New Orleans cooking. So do my kids. One of my favorite dishes is shrimp, beans and rice. There are many variations and you can add additional ingredients to your liking. Simple to make, and oh so good. Try it with different variations each time you make it.


Ingredients


Red Bean and Rice Mix or 2-3 cups of Long Grain Rice and 1 16 oz Kidney Beans

1/2 cup red onion diced

1-1 1/2 lbs. of Shrimp

1/2 cup diced tomatoes (Fire Roasted)

2 tsp of Slap Yo Mama Seasoning

Fresh Parsley

1/4 cup olive oil and 1/4 cup butter

1-2  garlic cloves chopped thinly     

Optional Ingredients

1lb of Kielbasa

8ozs of Okra

8ozs Corn

In a skillet, cook the shrimp with the butter, olive oil, garlic and red onion. Add the Slap Yo Mama Seasoning as the shrimp is cooking. (Scallions are nice addition if you want to try them in place of the red onion) Add the Diced Tomatoes and Okra. (In a separate skillet, prepare the Kielbasa. Brown on both sides and set aside.

In a separate skillet of sauce pan prepare the rice according to the direction that came with it. In a large mixing bowl, mix all of the ingredients together and stir a few times to mix in the flavors. Top with some parsley. Dinner is served!

                                          

                                                                                           

                                                                                            

                                                                                                            

Uncle Louie's Famous Mac And Cheese

We hand over the column this week to Uncle Louie. He makes a Mac and Cheese for the kids that is pretty amazing. Since I can not top perfection, we asked him to share his magic.

Ingredients

16 OZ Cavatappi Pasta (Or Elbow)
5 Tablespoons of butter melted
Tsp of Salt
Tsp of Pepper
4 8oz cheese (Grated - Extra Sharp and Colby) 
1/2 Gallon of Whole Milk

Optional - (Diced Tomatoes - Fire - Garlic/Herb - Regular)

Poor the dry macaroni on the bottom of the pan. Pour over the dry pasta the butter, salt and pasta. Add 4 8 oz blocks of cheese. (32 ounces total. Mix and match. Uncle Louie uses Extra Sharp Cheddar and Colby. You can use Muenster, or any Sharp Cheese.) The orange and white are a great mix. Place all of the shredded cheese on top of the pasta. Cover with whole milk.

In an oven, preheat to 350. Bake the mac and cheese (Uncovered) for an hour to an hour and 20 minutes. (Check after an hour and look for the mac and cheese to brown on top. When finished, let the Mac and Cheese stand for 20 minutes to absorb any liquid.

French Toast Made Easy.....

French Toast is easy to make, and fun to make. I will share some variations to make a great French Toast. Probably the quickest warm meal to give your child before school. Mine never tire of having them for breakfast.

Ingredients
Bread - Any Type - American, Italian, and my favorite Texas Toast
3 eggs
1/4 cup Heavy Cream or Half and Half (You can also use Whole Milk)
3 tsps. of Brown Sugar
2 tsps. of Cinnamon

Additional Items (Choose One)
1 tsp Real Vanilla
2 tsp Raw Honey

Additional Ingredients When Finished (Mix and Match)

Fresh Strawberries (Or any berries)
Whipped Cream
Powdered Sugar
Cinnamon/Sugar


In a bowl, mix all the ingredients and whisk them together to create the dipping brine. Soak the bread on each side. In a skillet with a medium heat, melt some butter or coconut oil (2 tablespoons to start) To get a crispy French Toast, be sure the pan us immersed in butter or oil. On a medium heat, cook on both sides for roughly 90 seconds each. Remove and let sit on your plate. Mix and match ingredients with Maple Syrup and enjoy!

Hash Is For Breakfast

Ever wonder what to do with Corned Beef after St. Patrick's Day. How about Hash for breakfast. Served along side toast and eggs, you will have a great side dish for breakfast. Here is how you make it.

3-4 small diced or grated potatoes
I small finely chopped onion
3-4 ounces of Corned Beef (Grated)
1 tsp Paprika1 tsp Slap Yo Mama/Soul Food Seasoning
Dash of cracked salt
Dash of cracked pepper
2 -3 tablespoons of Olive Oil

Using a cheese grater or chopper, you have to grate the corn beef. Set aside. In a skillet add the oil and heat at medium to medium high. When ready add the potatoes and onions and cook for a few minutes until slightly browned. Add the corn beef and seasonings. Continue to cook for another few minutes until the mixture resembles hash similar to diner food.

Stuffed Peppers

Stuffed peppers are so good. Easy to make. I make mine in a crock pot.  A great meal that your kids will surely enjoy.

Ingredients

1lb Hot or Sweet Italian Sausage - (Link or Mix)

1 lb Ground Turkey or Hamburger

2 cups cooked rice (Sticky Rice Is The Best)

Condiments - To Your Liking. I use a tsp each on average.

Crushed Salt

Crushed Ground Pepper

Crushed Red Pepper

Garlic (Minced)

Italian Mix Bread Crumbs

3 eggs

6-9 Large Bell Peppers (Red Sweet Or Green)

Spaghetti Sauce (Store Bought or Homemade)

Grated Parmesan and Romano Cheese

In a bowl add the meat and bread crumbs with eggs first. Hand mix thoroughly. Add the condiments and remix. Next add the rice and remix one last time. We have a Vietnamese grocery store that sells sticky rice. You can use any rice, however I have found sticky rice to be the best. Remix one last time.

Next, cut the tops off the bell peppers. Try to ensure they are firm and fresh. Stuff the pepper with the leaving about a 1/4 of an inch for the sauce. Pack firm, and top with the sauce. Next, add grated cheese. Place in the crock pot layer with about a 1/4 inch of sauce. (you can use water to dilute the sauce.) Set the crock on high for 2hrs. Then cook on low for an hour. Check for tenderness. A good bell pepper will remain firm. Some may become loose from being at the market too long.

Remove and serve.

Artichokes - You Might Have Choked Artie....But You Won't Choke Stymie

I fell in love with Artichokes thanks to the Little Rascals.....that's right the Little Rascals. One of my all time favorite scenes is when Stymie tries to eat an Artichoke and through frustration says the famous line, "You may have choked Artie, but you won't choke Stymie."

Artichokes are easy to prepare, and delicious. In honor of Stymie, I am including a simple recipe that hopefully will encourage others to try them.

Ingredients

Artichoke
Lemon Slices or Lemon Juice
Garlic Powder
Lemon Powder
Minced Garlic

Preparation

The tops of Artichokes are spiny. They are usually inedible. You will most likely have to cut 1/4 - 1/2 of inch of the top off the artichoke. This will allow for steaming, and the addition of ingredients within the artichoke.

In a medium pan, fill up the pan with 2 inches of water. Place the artichokes in the pan for steaming. Add between the wedges lemon, garlic, and seasonings.


Next, on a medium high heat, you will steam the artichokes for 45mins to an hour. You will be able to check the artichoke after 45 mins for tenderness.

Eating: The Artichoke has 2 parts to it. You will eat the leaves first by wedging your teeth between the leaves and scraping the fiber from the plant. Once the leaves are completely gone, you take a fork and remove the spiny fibers from the stem. (They will come off very easy) What you will have left is a base, know as the "heart." Many find this to be the treasure of the Artichoke. Very tender, and flavorful, the heart is the best part of the Artichoke.

Rice Balls - OOOOF - So Good!

 Rice balls are a local Italian tradition. I taught my children about the folklore of rice balls. Most likely, Italian immigrants added rice to the meatball mix to help save money. They inadvertently discovered a great recipe for an alternative to meatballs. The meat is also a great stuffing for Bell Peppers.

Ingredients

1lb Hot or Sweet Italian Sausage - (Link or Mix)

1 lb Ground Turkey or Hamburger

2 cups cooked rice (Sticky Rice Is The Best)

Condiments - To Your Liking. I use a tsp each on average.

Crushed Salt

Crushed Ground Pepper

Crushed Red Pepper

Garlic (Minced)

Italian Mix Bread Crumbs

3 eggs

In a bowl add the meat and bread crumbs with eggs first. Hand mix thoroughly. Add the condiments and remix. Next add the rice and remix one last time. We have a Vietnamese grocery store that sells sticky rice. You can use any rice, however I have found sticky rice to be the best. Roll the mix into small meatballs.

On a separate burner, using a medium to large saucepan, add 1/8 inch to 1/4 on an inch of olive oil. Heat the oil to a medium heat. Add the rice balls. Cook slowly and brown completely. Set aside. Eat on their own or add them to your sauce. Enjoy!

Couscous Salad

Couscous is a great salad with many options for preparation. I prefer pearl couscous for the robustness, but regular couscous is awesome either way. What makes couscous fun is that it can be simply made on it's own as a dish, or you can create a salad of multiple trimmings. The secret is the lemon/oil dressing. Choose ingredients that compliment this kind of dressing. (Pretty unlimited when you think about it. You could experiment and add roasted peppers and garlic.

1 box couscous (1cup)

1 cup chicken broth or water

3 freshly squeezed lemons or limes

3 tbsp. of olive oil (to your liking)

1/2 tsp of cumin

1/2 cup diced red onion

1/2 cup of red diced green, red pepper. (Or both)

Cracked Salt and Pepper

Optional Ingredients

Cilantro, Mint or Parsley

Black or Garbonzo Beans

Whole Kernel Corn

Most recipes call for the couscous to be made in Chicken Broth. I think water is just as good. Once you prepare the couscous, you have to set aside if you want to make a salad. Let it get to room temperature naturally or refrigerate for an hour to allow for a cool down.

Next, dice all the vegetables. Mix with the salad. I recommend adding the oil and vinegar first prior to adding the ingredients. The slippery nature of oil allows for the ingredients to added without clumping. Season to flavor, stir a few times. Add mint, cilantro or parsley and  let the ingredients settle and you have a great salad.