Cooking with my Kids! -Star Patties

I love cooking with my kids! Riley has been helping me out in the kitchen for such a long time. And now Ryan is showing an interest as well. Inviting my kids into the kitchen to help me cook our meals is a way for me to create quality time together but also helps them to learn some kitchen basics and feel confident. I’m always trying to come up with delicious and kid-friendly dishes that still include all of the flavors that I would put into mine. And fortunately for me, my kids are willing to try almost anything that I put in front of them. Besides chocolate of course! Weird I know. These star patties are packed full of flavor with some nutty and sharp Parmigiano-Reggiano, teriyaki sauce, fresh basil, garlic, and parsley. Its rolled out on some parchment paper (Riley’s job!) before being cut into shapes and baked off. Super simple and delicious. And so much fun! Just remember that whenever you have kids in the kitchen your inviting some extra mess. But those messes can always be cleaned. So enjoy the moment! Share your favorite thing to cook with your family in the comments below.

X0- Ayesha

Star Patties

Star Patties

1 pound ground beef or lamb
3 Tablespoons Teriyaki Marinade & Sauce
1/4 cup breadcrumbs (I used Italian)
1/2 cup Parmigiano-Reggiano, grated. (You can also use just plain parmesan)
1/4 cup fresh basil, roughly chopped.
1/4 cup Italian parsley, roughly chopped.
One garlic clove, finely minced.
One large egg, lightly beaten.
Salt and pepper to taste.
Parchment paper
Cookie cutter of your choice (My kids wanted to use a star)

Preheat oven to 350 degrees.

In a large mixing bowl add in ground meat.

Add the egg, garlic, teriyaki, cheese, breadcrumbs, basil, and parsley. Season with salt and pepper.

Carefully mix. (You don’t want to over mix it)

Place the mixture in between two pieces of parchment paper.

Using either your hands or a rolling pin to flatten.

(I recommend letting it chill in the fridge for at least 1 hour before continuing.)

When your mixture is ready, you can remove the top layer of parchment paper and cut into shapes.

Place your shapes on a non-stick baking sheet and bake in the oven for 12-15 minutes.

serve with your favorite veggie and starch.

We used tomatoes and some Israeli couscous.

Enjoy!

Grilled Cheese With Rosemary Butter

I absolutely love the simplicity of taking something so simple and elevating it! And whats easier than creating an aromatic and delicious rosemary butter to take your grilled cheese to the next level. This grilled cheese is loaded with swiss, mozzarella, and sharp cheddar cheese. I also add a smear of dijon to fresh slices of bread for some punch and finished off cooked with rich rosemary butter. So If you love cheese as much as me, then you will love this quick take on a classic. I mean there is nothing more satisfying and comforting than a crunchy, gooey, melty grilled cheese!

Xo- Ayesha

Grilled Cheese With Rosemary Butter

Grilled Cheese With Rosemary Butter

Four slices your favorite bread (I used some freshly cut Italian bread)
Mozzarella cheese, thinly sliced.
Sharp cheddar cheese, thinly sliced.
Swiss cheese, thinly sliced.
Dijon mustard. (About 1/2 tablespoon per sandwich.)
One sprig fresh rosemary
2 Tbsp butter, divided.

Add 1 Tbsp butter and to a skillet and heat over medium-low heat and add fresh rosemary to the hot skillet. Saute and stir often until fragrant and butter has started to lightly brown. You can either remove the rosemary from the pan or just move it to the side.

Spread one side of bread with a little bit of dijon.

Add both pieces of bread, dijon side up to your skillet. Top of each piece of bread with all three cheese slices and remaining bread. Once it starts to melt and brown flip over add remaining butter to a pan and cook the other side. About 2-3 minutes per side. You want that beautiful golden brown color.

Slice and enjoy!

“He don’t eat no meat? Okay, I make Lamb.”

Starting this post off with one of our families favorite quotes in the title above!

That’s right you guessed it, it’s from “My Big Fat Greek Wedding.” That movie is an absolute classic and staple on both sides of my family.

Okay, so if you haven’t guessed yet, we’re making lamb today! Lamb chops in particular. This recipe is super easy yet flavorful and turns out great every time.

The key is to let the meat marinate and to let the meat rest post cooking it for about 5 -10 mins for all of the juices to set in. I prefer these chops cooked a nice medium.

When at your grocer, be sure you have the chops “frenched”. It saves you both prep and cooking time. It basically means they clean off the excess fat and cut the rack for you. 🙂 I also LOVE to drizzle a honey balsamic sauce over the top of my finished lamb. I’ll include the simple recipe for that below as well.

Here are the recipes and a couple of photos. Enjoy!

Ingredients 

8-12 Lamb Rib Chops (serves 3-4)

2 tbs Olive Oil

2 pinches of Coarse Sea Salt (note*- a pinch is thumb, index AND middle finger )

3 sprigs of Fresh Rosemary (pulled off of stem)

1 ziploc or sandwich bag

Directions 

Preheat your oven to 425. Place your chops into your ziploc bag. Then, you simply pour in the two tablespoons of olive oil, two pinches of salt and your rosemary. Seal the bag and shake away! Store the meat in the refrigerator for about an hour or two. Next, heat your pan on medium high heat. When the pan is piping place your marinated chops into the pan for about 1-2 mins on each side, or until you get a nice and beautiful golden brown sear. Lastly, place the pan into the heated oven for about 5-7 minutes. This will give you a nice medium to medium well depending on your liking!  Remember to let the meat sit post cooking!

For The Sauce: Simply blend together 1/2 cup of honey, 1/3 cup balsamic and 3 cloves of garlic until smooth and creamy. Lightly drizzle over top of the lamb before serving.

BE SURE TO SUBSCRIBE BY EMAIL ON THE RIGHT TO GET AN AUTOMATIC NOTIFICATION EVERY TIME I MAKE A NEW POST! THANKS. 

IMG_1578 IMG_1582 IMG_1583 IMG_1586 IMG_1588 IMG_1591 IMG_1593IMG_1565