I want to share a most gratifying experience I had with my 24 year old daughter recently. But if you will indulge my thirst for nostalgia…… first a little history.

Prior to my almost twenty years in the senior living industry I owned and operated a catering company. Allie was very young yet very aware that Daddy had a big kitchen and could produce all kinds of special treats for her tummy. That child had the most educated palette of any in the neighborhood. She also knew when friends would come over that snack time was different than snack time at school or snack time at grandma’s. She would ask her three and four year old buddies, “Do you want a snack?” The playmates would usually squeal out an enthusiastic YES and bounce up quickly to go to the kitchen. Allie would stop them and say, “sit down, silly my daddy is a caterer. He will serve it on out to us!” This statement of fact would always be followed by a stern and not-so-polite, “serve it on out, daddy!!!”

In the past, some might have said that I did Allie a disservice catering to her in those formative years. Because I express love by feeding people, I strongly disagreed. But then I started to wonder. Allie was well into her teenage years when I had to in-service her on how to heat up a frozen waffle in the toaster oven. We laugh about this today (Allie I hope you’re laughing) but it laid a foundation for a love we share as adults…….spending time together in the kitchen laughing, creating, and singing.

To follow are a few of the items we whipped up in Allie’s new kitchen in her first home. We made plenty for her friends and boyfriend to enjoy. The two entree are tried and true staples in our repertoire. The dessert is new to us but inspired by Allie’s grandpa’s love of lemon. In fact, lemon is the common thread for all of our offerings today. We hope you enjoy them.

Lemon-Butt Chicken 

INGREDIENTS

1 four-five lb Roaster Chicken

4 tablespoons unsalted butter, softened

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh thyme, chopped

1 small white onion, quatered,

1 Meyer lemon, halved

2 stalked of celery, halved

2 additional sprigs of rosemary

4 cloves of fresh garlic, peeled

2 tablespoons Rice Bran Oil

Kosher Salt

Freshly Ground Black Pepper

METHOD

Preheat oven to 375.

Remove the giblets and gizzards from the cavity of the bird. Rinse him in cold water and pat him dry with paper towels. Once your butter has softened mix in your chopped fresh herbs. He comes the fun part. (For Allie is was the most disgusting part) Gently take the roaster’s skin and slightly separate it from his body by carefully sliding your hand in-between. Now take the herbed butter mixture and lather it in-between the the body and the under-side of the skin. Make sure the butter travels to all nooks and crannies. Now take your celery, onion, garlic, rosemary and lemon and cram them into the bird’s cavity. Place bird in a roasting pan.  Remove your hands and wash thoroughly with warm soap and water. Massage rice bran oil into the skin. Coat liberally with kosher salt and pepper. Tent with foil and place in oven. Wash your hands again! Cook for 1 hour and 15 minutes. Then turn oven up to 450 and uncover chicken. Return to oven to brown the skin for 15 minutes. Let stand for 15 minutes before carving.

Lemon Scented Amalfi Coast Shells

INGREDIENTS

1 box whole grain pasta shells

1 large container low-fat ricotta cheese

1 large egg, beaten

1/2 cup finely grated Locatelli pecorino romano cheese

2 tablespoons chopped fresh parsley

1 box frozen chopped spinach

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

pepper to taste

1 large jar of your favorite spaghetti sauce (ours in Victoria brand marinara. If you’re budgeting Hunt’s in a large can is awesome at .99c)

a handfull of grated low-fat mozzarella

1/2 cup grated Parmesan

METHOD

Preheat oven to 350

Boil shells according to label direction. However, cut back on the boiling time by 3 minutes so that the shells stay firm enough to stuff. Also remember that they will continue to cook in the oven later. Drain shells and lett cool. Defrost spinach in microwave and transfer to cheesecloth. Squeeze all of the water out of the spinach through the cheesecloth. In a large bowl, mix the spinach with egg,  parsley, ricotta, pecorino-romano lemon juice, lemon zest, and pepper. Stuff the shells with cheesey mixture. In a casserole dish ladle enough marinara to cover the bottom. Place the stuffed shells on top marinara. Cover with remaining pasta sauce. Sprinkle with mozzarella and parmesan. Cover with foil and heat for 30 minutes.

Lemon Chiffon Pie

INGREDIENTS

1 cup cold whole milk

1 (1.3 ounce) envelope dry whipped topping mix-Dream Whip

1 1/4 (11.3 ounce) jars lemon curd (Trader Joe’s makes a killer curd)

1 (3.4 ounce) box lemon instant pudding and pie filling mix

1 (6 ounce) pre-made shortbread crust (no snickering comments like, “oh you couldn’t make your own pastry crust” are needed here! Thank you.)

1 cup frozen whipped topping (like Cool whip), slightly thawed

METHOD

With a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of the lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and begining to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving.

After a fun day in the kitchen Allie and I like to chill by the pool and then sometime she takes her fossil-ized father out for a drink!

 

 

 

 

 

 

 

The experience of cooking together and the resulting wonderful aromas fill our home and our hearts. The time spent together and the memories we create by doing so are precious to us. We have a saying in our home that comes from an unkown author. It really speaks to who we are as a family.

Go ahead, grown or young, cook with your child today. Create memories. Create amazing meals. Bon Apetito!