A lot of us have children home for summer vacation, and as a result, we’re probably spending more time cooking for them. It’s not always easy to find dishes the kids like, but I have two recipes they’re almost sure to love.
Most kids and teens like pasta dishes, so this recipe for Chicken & Bowtie Pasta is a good choice. It also includes several vegetables, so it’s a nutritious meal to serve them.
We also know most kids love sweets, and this recipe for Peanut Butter-Chocolate Chip Cookies is sure to be a hit with them, as well as with the adults in their lives.
CHICKEN & BOWTIE PASTA
1/2 pound bowtie or (farfalle pasta
1 cup chopped peeled carrots
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1/2 cup chopped red, yellow or orange sweet pepper
1/2 pound fresh mushrooms, sliced (about 2 cups)
2 cups diced cooked chicken (about 1/2-pound)
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cheddar cheese
1 tablespoon chopped parsley (optional, for garnish)
Cook the bowtie pasta in a medium pot of boiling, salted water according to package directions; drain. Meanwhile, blanch the carrots in a small saucepan in boiling water until tender, 3 minutes; drain.
In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and sweet pepper and cook, stirring frequently, for about 5 minutes. Add the carrots and cook, stirring frequently, 2 minutes. Add the mushrooms and cook, stirring frequently, until the liquid they give off is absorbed, 5 to 6 minutes.
Add the pasta and chicken; stir to combine. Pour in the broth, increase the heat to medium-high and cook, stirring frequently, until all the liquid is absorbed and the mixture is lightly browned, about 10 to 12 minutes. Sprinkle with salt and pepper, parsley (if used) and cheddar cheese. Makes 4 to 6 servings.
PEANUT BUTTER-CHOCOLATE CHIP COOKIES
4 cups baking mix (like Bisquick)
1 1/2 cups peanut butter
1 tablespoon, plus 1 teaspoon vanilla
1 (14-ounce) can sweetened condensed milk
2 eggs
1 (6-ounce) package semisweet or milk chocolate baking chips (1 cup)
Sugar
Heat oven to 375 degrees. Mix baking mix, peanut butter, vanilla, milk and eggs in a large bowl. Stir in chocolate chips.
Shape dough by rounded tablespoonfuls into balls. Place about 2 inches apart on ungreased baking sheet. Flatten slightly with greased bottom of glass dipped in sugar.
Bake about 10 minutes or until light brown. Do not overbake. Cool slightly and remove from cookie sheet. Cool on wire rack. Makes about 5 dozen cookies.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
