This month, get recipes for Cheddar Broccoli Quinoa Muffins, Flatbread Tacos with Lime-Ranch Crema, and Honey Soy Drumettes.
Have a grand ol’ time
Grandkids. Yep, we’ve got them. As I’ve written before, our kids have begun migrating back to Tennessee, bringing with them a gaggle of grandchildren. Once again, our evenings are filled with little ones, as the offer of weekly date nights has been extended to their parents seeking a brief, albeit precious, respite.
Last week, as the grands arrived, they found me in the kitchen putting final touches on what I thought was a kid-friendly dinner. I try to choose meals they’ll enjoy, and most times ask them what they’d like in advance, suggesting health-conscious recipes that help us avoid excessive sugar and preservatives. That night was homemade pizza and movie night.
After starting the movie, I was surprised to find 5-year-old Jack wasn’t eating his dinner. For the most part, they’re fairly adventurous eaters. Turns out he’s not a fan of pesto or arugula. Fine by me — however, this discovery led me to a new idea. If we want our children to model the healthy way we eat, doesn’t this weekly visit provide a wonderful opportunity to “train them up in the way they should go”? (See Prov. 22:6.)
That evening when their parents picked them up, I gave them each a big hug and hinted that next week’s visit might hold a surprise. Once alone, I couldn’t wait to begin researching fun and easy recipes we could cook together. I surmised that if they were involved in the cooking process, they might be more interested in trying new foods. Initially, I settled on three recipes, gathered the ingredients, then made a plan for age-appropriate tasks they could safely handle. I envisioned prep stations that changed weekly: Cade reading the recipe aloud, while Jack measured and added the seasonings. Annabelle stirring the ingredients and preparing the pans for baking. My goal was to cook one recipe per visit. After dinner each grandchild would get to vote by giving the recipe a thumbs up or down. If the recipe made the cut, it would go into a keepsake cookbook binder they could label and decorate.
To wrap up this new concept, I bounced it off my husband, Thom. He loved it and added that we’ll make clean-up just as fun. “We need teams!” he said. “Steel Wool, that’s the name for me and the boys!” I chimed in with, “Annabelle and I will be the China Chippers.”
These evenings together with the grands have led me to see our own date night tables have turned. While I once craved the respite from the daily grind with a night out with Thom, now we both eagerly anticipate a different kind of date night — one enveloped in cuteness and awe.
Cheddar Broccoli Quinoa Muffins
Makes 12 cheddar broccoli quinoa muffins
Ingredients
1 c. quinoa
1 c. fresh broccoli (chopped)
1 c. medium cheddar cheese (shredded)
1/2 small onion (chopped)
2 large eggs
2 Tbsp. butter (melted)
1/2 tsp. ground mustard
1/2 tsp. garlic salt
1/2 tsp. pepper
Directions
Preheat the oven to 350 degrees. In a small pot over medium high heat, add the quinoa to two cups water. Bring to a boil, then cover and simmer for 15 minutes. Turn off heat and allow it to sit for five minutes to absorb all the water. Fluff with fork. In a food processor, add broccoli and onion, then pulse until it’s finely chopped. Add broccoli and onion to a large bowl along with eggs, cheese, seasonings, and quinoa. With a large spoon, mix all ingredients together. Prepare the muffin tin by melting the butter and brushing the inside of the muffin cups. With an ice cream scoop, fill each muffin cup nearly to the top. Place the muffin tin into the oven and bake for 15 minutes, or until muffins are firm to the touch and lightly brown on top. Serve warm with a ranch dressing dipping sauce.
Tip from Laura: For toddlers, you can make smaller bites by using a mini-muffin tin.
Flatbread Tacos with Lime-Ranch Crema
Makes 4-6 servings
Taco Ingredients
1 c. sour cream
1 tsp. ranch dressing mix
1 tsp. lime juice
1-1/2 lbs. ground beef
15 oz. can pinto beans (rinsed and drained)
15 oz. can diced tomatoes (undrained)
1 oz. envelope of taco seasoning
16.3 oz. refrigerated buttermilk biscuits
Topping Ingredients
Monterey Jack cheese (shredded)
1 tomato (diced)
lettuce (shredded)
avocado (diced)
cilantro
black olives
Directions
In a small pitcher, combine sour cream, dry ranch dressing, and lime juice, then whisk together to make the crema. Place in the refrigerator until time to serve. In a skillet over medium heat, brown ground beef until no pink remains. Drain, then add beans, tomatoes, and taco seasoning. Stir together and heat through, then turn off the heat and keep warm. With a rolling pin on a board, roll out each biscuit to a six-inch circle. Heat a non-stick skillet or griddle to medium heat. Don’t add any oil. Place the biscuits in the pan/griddle and cook for one minute per side. They should be lightly browned. To each flatbread, add a heaping spoonful of the crema and spread around with the back of a spoon. Add ground beef mixture and toppings as desired.
Honey Soy Drumettes
Makes 4-6 servings
Ingredients
3 lbs. chicken drumettes
1/3 c. soy sauce
1/3 c. honey
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. black pepper
Directions
Rinse chicken drumettes and pat very dry with paper towels. In a large bowl, add soy sauce, honey, and seasonings, then whisk together. Add the chicken to the bowl and mix using a large spoon or clean hands. Cover bowl and place in the refrigerator to marinate for 30 minutes. Preheat the oven to 375 degrees. Place the drumettes on a baking sheet and place in the oven for 30 minutes, or until chicken is done and juices run clear. Serve warm or at room temperature.
Tip from Laura: You can always switch out the drumettes for wings!
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.
These recipes originally appeared in the August 2024 issue of HomeLife Magazine. Take a look at our recipes featured in June to get recipe ideas for the perfect platter.
