How I Turn My Kids' Favorite Ingredients into Delicious Family Meals: A Mother's Story

Remember those days when you spent hours preparing a meal, only to have it met with a chorus of "Ew!" from the little ones? Have you ever had to bribe your kids with dessert just to get them to try a new vegetable? Do you find yourself sneaking in healthy ingredients while your kids are distracted? And let's not forget the countless times you’ve had to improvise a recipe with whatever you have on hand. Every meal is not just about feeding our children; it's about creating memories, building relationships, and sometimes, just surviving until bedtime! Together, we can celebrate the chaos and joy that comes with feeding our little adventurers.

As a mother of two "adventurous" eaters—my spirited boys aged 14 and 4—turning mealtime into an exhilarating escapade is both a delightful challenge and a cherished experience (because who doesn’t love a good battle over broccoli?). Each of my children brings their own unique taste preferences to the table, which means every dinner is a new opportunity for creativity—or a test of my culinary sanity. By focusing our meals around their "favorite" proteins, I’ve transformed our dinner table into a vibrant canvas bursting with flavor and fun (or a chaotic battlefield of rejected vegetables).

Join me on this wild journey as I share not just recipes, but stories of laughter, discovery, and the little victories that come from cooking for my boys (like the time I actually convinced them to eat chickpeas). From the sheer joy of watching their eyes light up at a new dish (or roll dramatically at the sight of anything green) to the playful debates over which protein reigns supreme (spoiler alert: it’s always chicken), this approach has made cooking a joyful and rewarding experience for our entire family. Let’s dive into the world of flavors together, where every meal is an adventure waiting to happen—because who doesn’t want to turn dinner into a full-blown expedition?

Oh, because every child is just a little gourmet chef in the making, right? My oldest, for instance, has developed a *profound* love for chicken (by chicken I mean Chipotle)—because who wouldn’t want to turn their kitchen into a poultry paradise? Whether it’s grilled pieces that are *seasoned to perfection* (whatever that means), roasted chicken with skin so crispy it could double as a snack, or zesty stir-fries that are bursting with vegetables he probably won’t even touch, chicken is the undisputed star of our dinner table. His excitement when chicken is on the menu is just *adorable*, as he hovers around the kitchen like a little vulture, eagerly anticipating the culinary masterpiece that’s about to grace our plates. This obsession with all things chicken not only dictates our weekly meal planning but also inspires me to experiment with various recipes—because who wouldn’t want to ensure that chicken remains the *delightful* staple in our household?

And let’s not forget my youngest, who has a one-track mind when it comes to food - hotdogs and sausages(salami as he calls them both). This child has a *particular affinity* for robust flavors, often gravitating towards meals featuring these savory proteins—because what’s a family dinner without a little grilled goodness? Whether it’s a comforting sausage casserole simmered with herbs (that they probably won’t appreciate) or juicy hotdogs grilled to perfection and piled high with toppings (the culinary equivalent of a fun feast), the satisfaction derived from a well-cooked sausage dish is apparently *undeniable*. I’ve learned to embrace this preference by incorporating a variety of sausage recipes into our meal rotation—because nothing says “family harmony” like catering to their every whim. From zesty sausage pasta to flavorful hotdog stir-fries, recognizing these preferences has been crucial for shaping our meals and ensuring that everyone feels included and satisfied—because heaven forbid anyone goes hungry at our dinner table!

Our Weekly Roasted Chicken (Pollo al Horno)

Ingredients:

• 1 whole chicken

• 1/4 cup olive oil

• 6 cloves of garlic, pounded into a paste

• 1 tbsp dried Dominican Oregano (whatever dried herb you've got on hand)

• 2 lemons, cut into wedges (optional)

• Salt and Pepper to taste

Instructions:

1. Preheat oven: Preheat your oven to 425 degrees F

2. Prep the chicken: Rinse the chicken and pat it dry with paper towels.

3. Pound the garlic: In a mortar and pestle pound the garlic until you make a paste.

4. Mix the marinade: In a small bowl, combine olive oil, garlic paste, oregano, salt and pepper.

5. Rub the marinade: Rub the marinade all over the chicken, making sure to get some under the skin as well.

6. Stuff the chicken: Stuff the chicken cavity with lemon wedges.

7. Tie the legs: Tie the chicken legs together with kitchen twine.

8. Roast the chicken: Place the chicken in a roasting pan and roast for 45-50 minutes per pound, or until the internal temperature reaches 165 degrees F.

9. Baste and rotate: Every 20 minutes, baste the chicken with the pan juices and rotate the pan to ensure even browning

10. Let it rest: Once cooked, let the chicken rest for 10-15 minutes before carving and serving.

    
    
    
    

One-Pot Kielbasa and Rigatoni

Ingredients:

• 1 pound kielbasa, sliced

• Good amount of good olive oil

• 1 onion, chopped

• 5 cloves garlic, smashed (mincing optional)

• 1 box rigatoni

• 1 can tomato paste 6 oz

• 1 tbsp dried oregano

• 1 bunch fresh cilantro

• 1 tbsp capers

• Grated Parmesan cheese, for serving (optional)

• Salt and pepper to taste

Instructions:

1. Boil the rigatoni: Let a heavy pot with water, when it comes to a boil, add salt and rigatoni, follow box instructions on time. (cook a minutes under al dente to prevent overcooking your pasta)

2. Heat the oil: In a heavy dutch oven or large pot heat a good amount of olive oil (enough to cover the bottom of the pan, not like you're frying)

3. Cook the kielbasa: Add the sliced kielbasa and cook until browned. Remove from pot and set aside.

4. Soften the onion: Add the chopped onion to the pot and cook until softened, about 3-4 minutes.

5. Add the garlic: Add the smashed garlic and cook for 1 minute, until fragrant.

6. Add the tomato paste: Add the 6 oz can of tomato paste and allow to cook for a minute.

7. Add pasta water: Use a ladle and add pasta water to create a sauce, let cook for 1 minute.

8. Add the rigatoni: Add the rigatoni to the pot, stirring to combine with the pan sauce created.

9. Return the kielbasa: Add the cooked kielbasa back to the pot, stirring to combine.

10. Add capers and chopped cilantro: Add the capers and cilantro, stir to combine.

11. Simmer: Reduce the heat to medium-low and simmer, covered for 10-15 minutes.

12. Serve: Serve hot, topped with grated Parmesan cheese if desired.

13. DISCLOSURE: SALT AS YOU GO!!!

To avoid the ever-dreaded "menu fatigue"—because who doesn’t love the thrill of staring blankly at the same old meals?—I rotate new recipes featuring their "beloved" proteins with all the enthusiasm of a contestant on a cooking show. I just adore scouring the internet or flipping through cookbooks, tweaking existing recipes like a mad scientist to fit our family’s oh-so-refined tastes.

For instance, if they’ve ever graced my kitchen with their approval of chicken tacos, I might whip up chicken curry tacos—because nothing says "comfort food" like a complete flavor overhaul. Or, I might take a daring leap into the world of shrimp fried rice, which promises to switch things up while still keeping it as familiar as a well-worn pair of socks.

Variety is the spice of life, or so they say, and it keeps our meals "exciting" without straying too far into the terrifying abyss of culinary experimentation, ensuring both my kids remain "delighted" at the dinner table—because who wouldn’t want to be thrilled by yet another meal?

Throughout this thrilling journey, I’ve discovered that incorporating my kids’ "favorite" proteins into our meals has not only simplified dinner prep but also transformed our mealtimes into "cherished" moments—because nothing says bonding like forced family dinners. By embracing their oh-so-specific preferences while sprinkling in my own culinary genius, I’m fostering healthy eating habits and crafting memories that are sure to last a lifetime—or at least until the next meal.

Cooking for children can be a "rewarding" task when you finally crack the code to their likes and dislikes. I wholeheartedly encourage parents to embark on the adventurous quest of exploring their children's favorite ingredients and celebrating these tastes in the kitchen. Before you know it, you’ll be whipping up dishes that are sure to please everyone at the table—or at least keep the complaints to a minimum.

Ultimately, it’s not just about the food; it’s about the laughter, the stories shared over dinner, and the flavors that, in theory, bring our family closer. Happy cooking—may the odds be ever in your favor!

-The Breuklyn Cook