Apple Cranberry Chutney

I made this for Thanksgiving with baked brie. It was so good Kelly asked me to bring it to Christmas. Here is a new favorite. Apple Cranberry Chutney. I used apple/pear mix and dried cranberries instead of raisins.

http://www.cdkitchen.com/recipes/recs/508/AppleCranberry_Chutney39726.shtml

Party favrites?

I am planning a Ladies' Night for my Birthday! I plan on serving appetizers, drinks and desserts. I figure I'll make a few of my favorite appetizers (make ahead), others will bring stuff also. I'll probably make the Shrimp cocktail from the above post, or Regina's Crab meat Cheese Spread. I'll do my Brie with chutney and probably fresh mozzarella, basil and tomato. What suggestions do you have?

Cheese Fondue Recipe?

Anyone have a recipe for cheese fondue that they love? I tried it years ago and it was ok. I have lots of cheese in the fridge from the holidays and thought it would be a good way to enjoy it. Not a Swiss fan, so hopefully the recipe can be changed:)

Scalloped Potato Recipe?

Regina, Where is your Scalloped Potato recipe posted? Was it 3 cheese? I want them this weekend:)
Thanks

I was thinking of my friend Karen today, and coincidentally, I made her husband’s favorite meal for our dinner: Baked macaroni & cheese.

Though it was warm yesterday, it’s Fall, and Fall gets you thinking of comfort food. According to Merriam-Webster dictionary:

comfort food n food prepared in a traditional style having a usually nostalgic or sentimental appeal

that reason, when you ask people about their favorite comfort food, you get all kinds of answers. Comfort isn’t one-size-fits-all.

Comfort food is real stick-to-your-ribs food; creamy, saucy, topped with gravy. However, it doesn’t always have to be heavy. In fact, there are numerous resources dedicated to revamping comfort food, making it less Your Mother’s Tuna Noodle Casserole, and giving you opportunities to put your own healthy stamp on it. Food Network is constantly running shows aimed at lightening up your favorites, and Cooking Light often features readers’ favorite recipes lightened.

For me, comfort food is synonymous with macaroni & cheese, and the boxed kind just won’t do the trick. Everyone’s got a favorite macaroni & cheese recipe, and usually your favorite is the one you grew up on. That’s just how it is with comfort foods, they bring you the comfort and security of home, in a dish.

This macaroni & cheese is basic. It is a perfect building block recipe for you to add your favorites. For extra sunshine-in-a-dish, try broccoli for some color, vitamins, and crunch. In the mood for Italian? Add diced tomatoes, Italian cheeses, basil, and oregano. Or try peas and bacon for a Carbonara flair. Mexican? Add Monterey Jack and chili peppers to suit your SQ (spicy quotient).

Baked macaroni & cheese
Serves 5

2 T flour
4 T butter, divided
½ t dry mustard
½ t garlic powder
¼ t white pepper
1/8 t nutmeg
2½ c milk
2 c cheese, shredded, divided (I use a mixture of cheeses, it makes for additional creaminess and better flavor)
8 oz medium shell macaroni, cooked 7 minutes, drained
¼ c bread crumbs

Preheat oven to 350°. Grease casserole dish (choose a pretty one that can go straight from the oven to the table, even if you have guests). Melt 2 T butter, stir in flour to make a white roux. Add dry mustard, garlic powder, pepper, and nutmeg. Add milk slowly, stirring the entire time, to make a white sauce. When thickened, stir in 1¾ c cheese until melted and blended. Add cooked macaroni. Stir together to coat macaroni. Melt remaining butter. Mix together with bread crumbs and remaining cheese. Pour macaroni mixture into prepared casserole. Top with bread crumb mixture. (Can be made ahead to this point and frozen or refrigerated at this point for baking another day. If you do this, bring the dish to room temperature before continuing.) Bake 50 minutes, until cheese is bubbly and top is golden.

HOT! HOT! HOT!

Not! How ‘bout Rainy! Rainy! Rainy! — and at the worst possible point in the summer for me and mine. We went to Hampton Beach for 4 days, rain. We were trying to end the baseball season, rain. We went to see Bruce Springsteen and the E Street Band at Foxboro Stadium, rain. We went camping at Old Orchard Beach, rain. But I’m not complaining, in fact, I’m turning it to inspiration ... that, combined with the National Blog Posting Month topic of “Hot,” has turned me to “hot” recipes — some new ones and some tried-and-true.

This is one I’ve always loved at a party. They take a little time, so make them up ahead of time, then just heat them at the last minute, and enjoy your guests. Beware, they’re hot!

Cheesy Chicken Pepper Poppers

1 jar hot cherry peppers in vinegar, stems and seeds removed
2 chicken breasts, poached and shredded
6 green onions, finely chopped
2 garlic cloves, minced
12 oz cream cheese, softened to room temperature
2 eggs
3 T heavy cream
1 c Monterey Jack cheese, grated
1 T cumin
salt and pepper, to taste

Combine chicken, onions, garlic, cream cheese, eggs, cream, cheese, cumin, salt, and pepper; mix well. Stuff each pepper and place on a baking sheet. (Peppers can be covered and refrigerated at this point, or packaged in an airtight container and frozen for later use.)

When ready to serve, preheat oven to 350°. Place peppers on baking sheet in preheated oven. Bake until filling is puffed and peppers are soft, about 45 minutes. Serve hot.

Miracle food: Broccoli?

31 Days of Blog: Day 9.On location in New York.

Last night we arrived at my sister's late (midnight), and I had trouble sleeping so I perused the July issue of SELF magazine. I was very surprised to learn, in two different articles, that broccoli can help shield your eyes from the damage caused by the sun, and that it can also reverse the damage to body tissue and organs caused by age. The luteins in broccoli give it the antioxidant power to protect you from the sun. The sulforaphane in broccoli reverses the aging process (well, perhaps I overstate).

• Now, I have always known that it is high in calcium. One serving of broccoli doesn't quite equal the calcium in one glass of milk, but it's a great boost to the calcium in your daily diet. For your own reference, calcium not only builds strong bones and staves off osteoporosis, it also helps keep blood pressure lower, and is connected with a healthy, cancer-free colon.
  
• Broccoli is also one of those "dark, leafy greens" always extolled for being rich in beta-carotene. Beta-carotene (Vitamin A) and Vitamin C (also abundant in these green "trees") have been linked to the reduction of cataracts and heart disease.
  
• Broccoli is also contains folic acid, especially important in pregnant women. I remember craving it when I was pregnant with my third son, Jude, and the doctor definitely encouraged my indulging my craving. It has been linked to helping create healthy fetuses, it also seems to prevent cervical cancer and can reduce osteoporosis. In both men and women, it helps combat heart disease. It also releases serotonin, which makes it act as a mild antidepressant.
  
• The fiber in broccoli is half soluble and half insoluble, both of which a body needs.
  
• Broccoli is also a member of the cabbage, or crucifer, family. Crucifers are thought to reduce the risk of bladder cancer.
  
• In addition, broccoli provides kaempferol, also found in green tea and onions, which has been found to lower a woman's risk of ovarian cancer.

This is no light list. I think I'll up my intake of this veggie!

Broccoli is basically a cool-weather vegetable, though through refrigeration and trucking it is available year-round, its flavor is best from late fall through early spring.

Often broccoli (both raw and cooked) suffers from the smell of sulfur. Often times, you can avoid this by eating the broccoli before it begins to wilt in your refrigerator. When cooking, avoid this smell of sulfur by just steaming the broccoli until bright green, then running it under cold water or immersing it in an ice-water bath to stop the cooking process. Cooked broccoli tastes best when cooked al dente; it looks most appetizing (bright green) that way too. Raw broccoli, while tasty, repeats on you more than cooked broccoli does.

When my boys were young, my husband always called broccoli "trees" to make them laugh, and try one more bite. We usually served broccoli with something for the kids to dip it in: ranch dressing, cheese sauce, ketchup, marinara sauce, you name it, if those boys could dip it, they would usually eat it, eventually. I love white pizza with broccoli and pasta with broccoli and chicken; my husband doesn't think broccoli belongs on pizza or in pasta, so those don't often get prepared at Chez Habib. We do, however, pile it on stuffed baked potatoes, usually with generous helpings of cheddar cheese and sour cream.

The most commented on salad I've ever served is Broccoli-Bacon Salad. It's something my mom would've served in the '60s and '70s. No one in health-conscious 2008 would have developed this recipe, but it is the #1 hit at every party I've ever served it. My recipe comes from a collaborative cookbook put together by the PTO at my boys' school when my oldest (now a sophomore in high school) was in 1st grade. My friend, Nancy, submitted the recipe, her daughter was in my son's class at the time. Our paths don't cross as often anymore, but I love thinking of her each time I make this salad.

Broccoli-Bacon salad

1 head broccoli
10 slices bacon
1/4 c pecans
1/2 c cheddar cheese, finely shredded
1/2 c raisins
1/2 c sugar
1 c mayonnaise
2 T white vinegar

Cook bacon until crisp; cool, then crumble. Place raisins in 2 c very hot water to plump. Cut broccoli heat into very small bite-size pieces. Mix broccoli with nuts, cheese, and raisins. Combine sugar, mayo, and vinegar to make dressing. Store in refrigerator. Just before serving, dress and toss.

Brunch, continued

Yesterday I included my Sweet French Toast Strata, but I actually prefer a savory breakfast myself, so I'd serve Bloody Marys or Ruby Red Mimosas, Strawberry-Spinach Salad, and this Prosciutto and Goat Cheese Strata.

Prosciutto and goat cheese strata

18 white bread slices, firm, such as English muffin bread, crusts removed
6 ozs prosciutto, thinly sliced
8 ozs Goat cheese, crumbled
4 ozs Provolone cheese, grated, about 1½ c
¼ c green onion, chopped
1 T dried basil
5 large eggs
2 c milk
1 T Dijon mustard
½ t salt
3 T butter, melted

Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into ¼-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

The next morning, preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Cut into large squares and serve.

Happy 4th of July!

31 Days of Blog: Day 4. Our fireworks got rained out last night, and it’s too cold for the beach day we had planned, so we’re watching old videos of the kids when they were little, thinking we might call some of the friends we usually meet at the beach to have an impromptu cookout.

Last year this fabulous burger reared its lovely head at my friend, Lynne’s 4th of July extravaganza at Lake Winnepesaukee. Lynne’s parents live on an island in Lake Winnepesaukee. Her dad, Frank, and her son, Matt, both have birthdays over 4th of July weekend, and they always have a big family gathering. Last year Frank treated the family to these burgers. Lynne brought them to me via our weekly dinner group (we cook together and test out new recipes on our guinea pigs, I mean, families). These were one huge hit!

Stuffed bacon cheeseburgers

½ c cheddar cheese, shredded
4 slices
1 lb ground chuck
2 medium onions, divided use
Kosher salt and freshly ground black pepper
1 T olive oil
1 T butter
1 clove garlic
1 T sugar
Barbecue sauce
4 large hamburger buns, split

Cook bacon in skillet until crisp. Let cool, crumble. Dice one onion and sauté in bacon drippings until translucent. Let cool. Combine cheese, bacon, and onion in a bowl. Season ground beef with salt and pepper. Create 8 flat patties from the meat mixture. Squeeze together 4 balls of the cheese mixture. Place the ball of cheese mixture between two ground beef patties; bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Refrigerate.

Heat grill to medium-high heat. Brush burgers with barbecue sauce and place sauce-side-down on grill. Brush top-side of burger with barbecue sauce. Grill the burgers for 7 minutes per side for medium.

Meanwhile, heat second sauté pan. Add olive oil and butter to pan. Slice second onion and sauté until translucent. Add garlic, salt, pepper, and sugar, continue to cook until caramelized. Combine onions with remaining barbecue sauce.

Remove the burgers to a clean side plate while you toast the buns, if desired.

The quickest dinner

When I started this blog, I told you: “In my family, food is an event ... it inhabits and enlivens our conversations, our emails, our thoughts, our beings,” here’s some proof. My busy sister, Bridget sent this email on Thursday, within hours 2 of my busy sisters and my busy sister-in-law had weighed in. Now we're all mothers of busy families, so getting something healthy and quick on the table is always a concern. In fact, yesterday I was reading the book Cloudy with a Chance of Meatballs to my 2-year-old (the premise of the book is that the weather brings the food: It snows spaghetti and meatballs and rains marinara sauce), and I thought, wouldn’t I have so much more time in my day if I didn’t have to worry about getting food on the table for my family? Then I laughed out loud at the irony that I'm a personal chef and I do that for my clients regularly, I just need to practice it at home too. Being prepared is the best way to get dinner on the table quickly and easily.

That said, I have had 2 parties to prep this week, so I neglected my email and my blog. This morning I’m combining both:

Hi Sisters,

I need help coming up with some quick meal ideas for crazy spring weeks, especially Baseball nights. I don’t get in until after 4pm, [husband and son] are heading over to the field 2-3 nights a week by 4:45pm. [Son] doesn't usually feel like eating “dinner” beforehand, especially if he thinks he’ll be pitching. I don’t like to have to cook something at 8pm for us to sit down and eat together. Some nights [daughter] and I eat before we head over to the field. I have done some crockpot sandwich recipes (Pulled Pork and Beef, Meatball Subs, Beer Brisket and BBQ Beef, I’ll attach those recipes later.) I have also done BLTs, Turkey Clubs and tonight I’m trying Grilled Chicken Caesar Salad Wraps. I’d really appreciate any suggestions and recipes you have for the really busy nights.

Bridget

Maureen responded:

You are way more creative then I am! We had burritos and tuna sandwiches the last two nights since we were running out. I’d love some ideas too!

To which Sarah responded:

Not so creative but we do tacos which are easy to reheat and I put everything in a tupperware or ziplock and we usually have it again later in the week. I also marinate boneless chicken breast. I throw them in a ziplock with a bottled marinade in the morning and then throw it on the grill. They only take about 5 to 7 minutes. Then I serve with couscous or on a bun. Subway also comes in handy especially since they have footlongs for $5!! Also Italian beef sandwiches are quick.

I appreciate their dilemma and was struggling with it myself this week, when, even though I had made eggplant earlier in the day, I was waiting for the water to boil for the ravioli at 8pm. (Would have been a good night for eggplant subs.)

I have the additional dilemma of Son #1 coming in from his game or practice while we’re at another game. He can’t wait for us to eat (it’s 6:15 and he had lunch at 10:30 at school. Like Bridget, I can never get the boys to eat before the game, they're concerned about cramps. I can’t even get Son #1 to take an extra sandwich to eat before the game that starts at 3:45 (school gets out at 2, so he’d have almost 2 hours before he had to play, but he won’t). I can get the other two to have a more substantial after-school snack when they get home, so they still have a little fuel in them when the games start at 5:45. As for Son #1, his “dinner” of choice when he comes home is cereal, sometimes 3 bowls. I’ve gradually convinced him that an egg sandwich (or two) is a better choice, and he’ll do that on some nights. Regardless, he’s seldom hungry when we are eating at 8pm.

And getting dinner on the table the millisecond you walk in the door with a hungry brood is never easy, especially at 8pm when you’d rather be crawling up on the couch yourself. If I didn’t have the kids to feed, and I’m truthful, many nights I'd opt for cheese & crackers.

Tips I use for getting dinner are the table are very similar to my sisters’:

• I keep sub rolls in the house and try to always have meatballs, Italian sausages, eggplant, chicken cutlets, prepared so subs are always an option. I add veggies and dip as a quick side (and something the kids can snack on while the meatballs are heating in the microwave, if they weren’t in the crockpot that day). Because if I don’t have the veggies and dip, they’ll find something else (cereal or cheese & crackers) that they can nosh on immediately, because even 3 minutes in the microwave is too long to wait to eat at 8pm.
  
• Hot dogs are always an option. Can steam really fast. Same rules as subs:
  Keep buns in the house, and
  Give them veggies and dip while you’re steaming or nuking the hot dogs.
  
• Bridget’s right about the other crockpot sandwiches too. I also make chili in the crockpot, and make the rice ahead. This way, just heat the rice quickly (or in a pinch, serve the hot chili over cold rice and mix them together), and dinner's on!
  
• Egg sandwiches, omelets, or huevos rancheros are a very quick option. Huevos rancheros makes them think they're having something other than “breakfast for dinner” think scrambled egg tacos on a soft tortilla. We always add refried beans, there’s a recipe below, but the No-Fat Casa Fiesta canned brand is very good, just mix in a little Tabasco and light shredded cheese.
  
• Dinner salads are great on a warm night. It's been a little cold here in Newburyport, so after freezing at a baseball game for 2-3 hours, we’ve been looking for a little hot food, and the chilis and meatballs, even eggs, have been winning out, but in warmer weather, we love a dinner salad. If I have time to make it up before we go out, it simply has to be pulled from the fridge & dinner is ready. If it’s not already put together, I pull out all the ingredients and everyone gets to assemble their own custom salad. It’s a great way to get veggies into the family, since that's basically what the meal is. I always make sure to have some protein: Leftover grilled steak or chicken, black beans, chick peas, cheese, hard-boiled eggs, a can of tuna, are all good options.

A client recently told me, “Forget 30-Minute Meals, even that’s too long; we need 15 minutes from walking in the door to sitting at the table.” This is a tall order, but at 8 pm on Baseball Nights, I am in full agreement. I'll be developing some meals that you can get on the table, from beginning to end, in 15 minutes, and I’ll post them here for you.

In the meantime, how do you feed your family on a busy night?

Refried beans
This is a great building block recipe, substitute black beans for the pinto beans, use it as a side for any meal, place it between soft taco shells and hard taco shells to change up taco night a little (and add some fiber to the family diet), add to eggs with some salsa and cheese for huevos rancheros, or serve with chips for a fiber-rich dip.

1 can pinto beans
2 T butter
1 T onion, minced (or ½ t onion powder)
1 garlic clove, pressed (or ½ t garlic powder)
2 dashes hot pepper sauce (like Tabasco)
1/3 c shredded cheddar or Monterey Jack cheese

Melt butter in saucepan. Add beans with liquid, onion, and garlic. Simmer until beans are soft, about 10 minutes. Mash with a potato masher until most beans are mashed, but some remain whole. Remove from heat, add Tabasco, cheese, stir, and serve. Great to make ahead and heat in the microwave or on the stovetop.

Cinco de mayo quick bites

Happy Cinco de Mayo, everyone! I'm pretty sure this is just another American excuse to turn any day into a party ... and I have no problem with that! Bring it on! In fact, tonight we’re going from one son’s baseball game to the other’s, so I sent out a call to the baseball team — how about we all bring appetizers to the game (and forget about the dinner rush before or after the game). Like I said, any excuse for a party.

But Cinco de Mayo got me thinking about the beauty of Mexican food. First, it’s quick. For the most part, you roll some unsuspecting ingredients into a tortilla, and you’re done. Second, it’s kid-friendly. Think tacos: Kids get to make their own and customize by adding what they like most, so it’s less work for you in the kitchen, and they’re happy. Win-win. The same is true for most varieties of Mexican foods: Enchiladas, burritos, quesadillas, nachos (no, we’re not above having a big plate of chili or chicken nachos for dinner). Third, it’s adaptable. Any taco recipe you like, you can turn into burritos, and burrito recipe you like, you can turn into enchiladas, etc. Also, don't like chicken? Substitute pork or beef or beans. Very adaptable, use what you have on hand. Fourth, it’s quick. (You know that that is so important, I can’t state it strongly enough.)

Quesadillas are a quick grilled cheese sandwich with other fun fillings tucked in. They’re a great use for leftovers, too. When making the chicken quesadillas below, make it quicker by using leftover chicken if you have it (a roasted chicken from the supermarket is also a great way to get a quick meal on the table). If you don’t have the leftover chicken, it’s still pretty quick to poach the chicken as directed. (Whenever I need quick cooked chicken, I use this method for poaching, it’s so quick and easy, it’s a real “building block” recipe.)

The other great thing about quesadillas is they may be made ahead. Think impromptu party: Guests knock on your door, you’re covered, you have appetizers or dinner in the freezer already. Just serve with some good-quality salsa, and, if you have it, sour cream.

A word about cooking the quesadillas, electric quesadilla grills are available. They press the tortillas and ingredients together and leave nice indentations so you can cut the quesadilla into 6 professional-looking pieces. I don’t have this gadget, so I use two cast-iron frying pans (any frying pan or skillet will do, the heavier the better). Heat them both over moderate heat, spray one with cooking spray and layer the first tortilla, ingredients, and second tortilla in the pan, place the second skillet on top and apply a little pressure, this will press and cook the quesadilla more evenly. If necessary, you can turn the quesadilla to finish cooking before cutting with a pizza cutter or sharp knife and serving.

Poached chicken

1½ lb chicken breast halves
1 t lime juice

Arrange chicken in a glass pie plate with thickest sides at edge of plate; sprinkle with lime juice. Cover with plastic wrap (make a vent hole) and cook in microwave on high power 6 to 8 minutes, turning breasts over after 4 minutes. Cool slightly, then shred meat.

Chicken quesadillas
serves 4

3½ c chicken, cooked
¾ t salt
½ t pepper
1 large onion, halved lengthwise, thinly sliced crosswise
2 T vegetable oil
2 large garlic cloves, thinly sliced
5 oz Monterey Jack or cheddar cheese, grated
8 large flour tortillas (fajita sized)
optional toppings: sour cream, salsa, cilantro, lime wedge, guacamole

Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Cook onion with remaining ¼ teaspoon salt and ¼ teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.

Heat a second similarly sized skillet. Layer one tortilla, 1 cup chicken mixture, and a second tortilla in the skillet, place the second skillet on top and apply a little pressure, this will press and cook the quesadilla more evenly. Cook, turning once, until cheese is melted and quesadilla is golden brown, about 4 minutes total. Assemble and cook remaining quesadillas in same manner. Transfer with a spatula to cutting board and cut in half. Quesadillas may be served or refrigerated or frozen for later use at this point.

To reheat quesadillas: Remove from freezer and defrost in refrigerator the day before you plan to eat them. Heat in 325° oven for about 15 minutes, until cheese is melted, but tortilla is not too crisp. Cool 5 minutes.

To serve: Slice with pizza wheel or large serrated knife.

Black bean quesadillas
serves 4

1 15-oz can black beans, drained and rinsed
3 green onions, finely chopped
½ red bell pepper, finely chopped
2 large garlic cloves, minced
1½ T jalapeño pepper, seeded, minced
3 t cumin
5 oz Monterey Jack or cheddar cheese, grated
8 large flour tortillas (fajita sized)
optional toppings: sour cream, salsa, cilantro, lime wedge, guacamole

In a large bowl, coarsely mash beans with a potato masher or the back of a spoon. Add green onions, peppers, garlic, jalapeños, and cumin. Add cheese.

Heat a second similarly sized skillet. Layer one tortilla, 1 cup bean mixture, and a second tortilla in the skillet, place the second skillet on top and apply a little pressure, this will press and cook the quesadilla more evenly. Cook, turning once, until cheese is melted and quesadilla is golden brown, about 4 minutes total. Assemble and cook remaining quesadillas in same manner. Transfer with a spatula to cutting board and cut in half. Quesadillas may be served or refrigerated or frozen for later use at this point.

To reheat quesadillas: Remove from freezer and defrost in refrigerator the day before you plan to eat them. Heat in 325° oven for about 15 minutes, until cheese is melted, but tortilla is not too crisp. Cool 5 minutes.

To serve: Slice with pizza wheel or large serrated knife.
Serve quesadillas with sour cream, salsa, chopped cilantro, lime wedges, and guacamole, if desired — and of course a large margarita, on the rocks with salt.

The gift that keeps giving

I receive the iVillage Stuff We Love e-newsletter, and today they had a really amazing find! Plates With Purpose™ are beautiful, handcrafted, recycled glass plates and platters made by Riverside Design Group. These plates come in various designs of natural beauty: Forget-me-not, heart, ladybug, wheat, stars, and trees. 15% of the proceeds of these plates go to local (Pennsylvania) chapters of various non-profit organizations: Alzheimer’s Association, Habitat for Humanity, United Mitochondrial Disease Foundation, Community Food Bank, and the AIDS Task Force, for example. What a great gift idea! It's not even like giving twice, it's like giving over and over again!

I can just picture this great appetizer on the red ladybug plate. Bring it to a party, leave the plate as a gift, and feel good all over.Marinated goat cheese with peppercorns

8 oz. goat cheese, formed into 4 rounds
1/4 c extra-virgin olive oil
3 T multi-colored peppercorns
1 T pink peppercorns
1 bay leaf
3 cloves garlic, sliced thin
1 t thyme, crushed

Combine oil, peppercorns, bay leaf, garlic, and thyme in saucepan and heat over low heat, just until oil "pops", but do not let garlic brown. Let oil cool some, then pour over goat cheese rounds . Let sit at room temperature for several hours, or refrigerate over night.

Before serving, bring to room temperature. Plate on a decorative plate with upturned sides (to keep the oil in place). Serve with crostini.

If there are any leftovers, this goat cheese is perfect on fresh bagels the next morning!

Fun makes it easier

I was talking with a client this morning, and she's struggling with getting her kids to try new foods. Her solution has been to cook what she knows won't cause arguments, because who wants to sit down to dinner and have fights about the food. No good bonding there. The flip-side of that is that she and her husband are bored with the same few meals that her kids will eat.

My suggestion is to make minor modifications in what you know works, and whereever possible, make the food fun for your kids.

To make burgers that make you happier: Put them on whole wheat rolls, add some new flavors to the burgers (barbecue sauce, Italian seasonings, Cajun spices), try different cheeses on your cheeseburgers, use ground turkey instead of ground beef (ground turkey breast is too dry and burgers will fall apart, but ground turkey works well)

To make burgers that make your kids happier: Turn them into mini-burgers and put them on mini-rolls (sliders are all the rage as apps in restaurants these days) and kids love food that's right-sized for them. Try wrapping them in butcher paper and have pretend take-out.

Fries for you: Make your own and bake them, rather than deep-frying, leave the skins on -- that's where all the vitamins are. Experiment with different flavors and spices. Try a combination of sweet potatoes and white potatoes to introduce your kids to something new in a relatively painless way.

Fries for your kids: Let's face it, any fries make kids happy. You can serve them in brown paper bags (like take-out) to make it a fun event.

Meatloaf for you: Like hamburgers, you can try a variety of flavors and spices. Meatloaf is a perfect place to hide veggies too. First find a flavor combination that your family likes, then add veggies in ways they can't identify them (finely shredded or pureed works well).

Meatloaf for your kids: If kids balk at the idea of meatloaf, try to make it more fun for them. Bake it in mini-loaf pans or cupcake tins for individual mini-meatloaves.

Macaroni and cheese for you: Whether you make your own or use the box, experiment a little. Add frozen broccoli and diced chicken, or make Steakhouse Mac & Cheese with frozen peas and crumbled bacon, or hide veggies in it by adding pureed baby carrots or sweet potatoes to orange cheese or pureed cauliflower or white beans to white cheese.

Macaroni and cheese for your kids: Like fries, most kids are really happy if their choice for dinner includes macaroni and cheese. Do your kids love steak? Add some leftover steak from last night's dinner, they'll think they hit the jackpot. Then you can add a veggie to make you happy and they can try one bite, they might just like it (if they don't they can always pick it out.

Spaghetti and meatballs for you: Using whole wheat pasta is now a great, flavorful option, and once the sauce is on it, most people would be hard-pressed to tell the difference. Like meatloaf, meatballs hide a multitude of veggies. Feel like you're having pasta every night? Try meatball subs on whole wheat buns with reduced fat cheese.

Spaghetti and meatballs for your kids: Meatballs are a fun food, and they might think you're the coolest mom in town for serving subs for dinner!