Kids in the Kitchen
Many of you know from previous posts that my youngest son, Nick, was born with severe cardiac issues and has undergone multiple surgeries and procedures. Because of his health issues on March 9th, 2020 we made the decision, with guidance from his doctor, to quarantine our family to see how the Corona virus played out. We sat in quarantine not having contact with the outside world for 3 months. My brother and his wife would graciously deliver groceries to our door step, along with bags of goodies (my brother thought he was so funny feeding my kids junk). We would wave to them through the window with the greatest excitement to see people! Towards the middle of May, we decided staying quarantined was not mentally healthy for our kids or for ourselves. At that time, we made the conscious decision to slowly get back to life, but continue to be cautious for the sake of keeping Nick healthy. We avoided overly crowded places/events. The kids went back to participating in sports and in September they all 3 went back to school. We knew it was going to be a matter of time before we came in contact with it. Well, this November it officially entered our household. About 2 weeks before Thanksgiving I became very sick, so I went and got tested to know for Nick. I tested positive, which led to us having the rest of the household tested. Nick tested positive! The thing we were concerned with most this past year was happening. When you get that call your mind starts spinning, questioning yourself if you have been super irresponsible as a parent. We agonized over him for days checking his temperature often and constantly asking him how are you feeling? How is your breathing? Does your body ache? I even had him sleep with me so I could monitor him at night just in case he became symptomatic. After a week went by and he still had no symptoms we were able to breath a sigh of relief! Our Cardiac warrior was asymptomatic to the long feared virus! It was such a blessing.
During the 10 days I was really sick, my two older kids Matt, 13, and Alivia, 12, really stepped up and helped out. It has always been important to me to make sure they knew how to cook. This was a time I was so thankful they have learned their way around a kitchen! They cooked dinner pretty much every night to avoid having to eat “kitchen sink” scrambled eggs made by their dad for 10 days. Today, I am going to share with you two of the recipes they cooked. Matt made my homemade Chicken Caesar Salad one of the nights. And Alivia came up with her own creation of “Grilled Tri-Tip with Creamy Garlic Sautéed Mushrooms.” Bon appetite!
CHICKEN CAESAR SALAD
Chicken Caesar Salad
- Grill or Cast Iron skillet
- 2.5 lbs. chicken breast can use tenderloins also
- 2 TBS olive oil
- 2 cloves chopped garlic or 1 tsp garlic powder
- Sea salt and pepper to taste
- 1 cup mayo prefer soy free ex. Chosen Foods Avocado oil mayo
- 3 cloves garlic chopped or minced
- 2 TBS lemon juice add more if desired
- 1 TBS spicy brown mustard
- 1/2 tsp anchovy paste
- 1.5 tsp coconut amino's
- 2 TBS milk
- 1/3 cup grated parmesan
- Sea salt and pepper to taste
- 3 large Romaine heads chopped
- 1/2 cup shredded vintage reserve sharp cheddar cheese
- Above Caesar dressing
- Above chicken cooked
- Place chicken and all ingredients in medium glass bowl, stir to combine. Cover and place in fridge marinating for at least a hour.
- Preheat grill to medium high heat. When heated place chicken breast on grill, turn heat to low-medium (around 375 degrees). Grill chicken for approximately 16 minutes, rotating 1 time (may need more or less time depending on size).
- Remove chicken from grill and allow to rest for 5-10 minutes. When finished resting slice for salad.
- While chicken is marinating whisk mayo, garlic, lemon, mustard, anchovy paste, coconut amino's, and milk in medium sized bowl.
- Stir in grated parmesan, be sure not to whisk, cheese will just stick to the wires.
- Cover and place in fridge until chicken is finished cooking.
- Chop romaine and place in a large salad bowl.
- Add dressing, shredded cheese, and chicken, toss all together.
- Serve immediately.
ASIAN GRILLED TRI-TIP with CREAMY GARLIC SAUTEED MUSHROOMS
Asian Grilled Tri-Tip with Creamy Garlic Sautéed Mushrooms
- Sauté pan
- 3 lb Tri-tip
- 1/4 cup coconut aminos
- 1 TBS olive oil
- 1 TBS stevia
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp dried parsley
Creamy Garlic Sautéed Mushrooms
- 8 oz whole white mushrooms sliced
- 1/4 onion chopped
- 4-6 garlic cloves diced
- 2 TBS olive oil
- 2 TBS coconut aminos
- 2 TBS heavy cream
- 1/2 TBS dried parsley
- 1 `tsp stevia
- Place Tri-tip in gallon size zip lock bag. Whisk all other ingridients in a small bowl. Pour over tri-tip in bag. Place in fridge and marinate for at least 2 hours.
- Remove the tri-tip from the fridge 30 minutes before grilling. Preheat grill on high heat. Place tri-tip roast on heated grill searing both sides for 4 minutes. Be sure to watch carefully to avoid grill flame ups. Turn grill down to low-medium heat and grill meat an additional 15 minutes rotating 1 time (about 7.5 minutes each side) for medium rare. For more well done grill for additional minutes. Remove from tri-tip from the grill and let rest covered for 7-10 minutes. While resting start your mushroom sautee.
Creamy Garlic Sauteed Mushrooms
- Place sliced mushrooms, garlic, onion, and olive oil in a medium saute pan on medium heat. Cook until done. Add all other ingrendients. Slice Tri-tip thin with the grain of the meat. Serve 2 TBS of mushrooms over 6 oz of sliced tri-tip.