It’s the second day of “operation refrigerator clean-out”. Today I found a bag of parsnips I purchased at the Scottsdale Farmer’s Market from the McClendon’s Select booth 2 weeks ago. I bought them with the thought that my boys might like to use them for their Mother’s Day dinner, but the boys had other plans for the vegetable course. It actually didn’t surprise me, in my opinion, parsnips are one of the most underrated root vegetables. For example; if you search for potato recipes on epicurious.com, over 2100 entries come up. The search for carrots brings forward nearly 1600 recipes. And for parsnips – a mere 209 entries. That’s not right! Like potatoes and carrots, parsnips are a root vegetable. And a delicious one at that, they are related to carrots, and they resemble carrots but have a paler, light tan peel. Until the potato arrived from the New World, parsnips were the root vegetables of choice in Europe and elsewhere around the world. Parsnips are naturally sweet and can be boiled, roasted, pureed, or used in stews, casseroles, and soups.  Additionally, they are rich in potassium and are a good source of dietary fiber. So, I give you this recipe as I give out props to parsnips!

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Les Petites Gourmettes summer kids classes are exactly two weeks away. Aside from being a bit behind on typing up approximately 85 recipes needed for the five sessions, I also have got to get my refrigerators and freezers cleaned out so there is room for the impending flood of food needed. If you were to drop by and take a peek at my kitchen, you might think I’m prepared for the next big pandemic. My goal is to not purchase anything besides fresh produce and milk between now and May 28, which is the day I will do the first “big shop” for summer classes. Although my bank account and husband will be happy to hear this, Costco and Trader Joe’s stock may take a bit of a hit!

The first things I noticed in the freeze that needed to go were two big New York strip steaks and a lone flank steak (originally purchased in a Costco 3-pack). Additionally, there was a chunk of Pepper Jack cheese,  some almost wilting cilantro, and a partial container of frozen roasted chili peppers in the fridge. Hey, this is going to be easy after all! Obviously, this application will work on just about any protein, from beef to pork or chicken to a firm fish or shrimp.

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I developed this recipe about a dozen years ago. It’s been featured in two cookbooks, FamilyFun Cooking with Kids and Reflections Under the Sun, and I will be making it on Channel 12 NBC Valley Dish with Tram Mai next month (4:30 PM, Wednesday, June 3rd). The thing I love about it is how quickly it comes together and how, with just an itty bitty bit of planning, you can get it on the table in about 10 minutes. How is that possible? Make the marinade in the morning before you head out the door, (it literally takes less than 5 minutes to do) throw in the chicken, cover, and refrigerate. When you come home, get the water for the pasta boiling while you drain the peppers and sun-dried tomatoes and stem/string the peas (or purchase them already strung in the bagged lettuce area of your supermarket), steam or blanch the peas in the “pasta water” – before you add the pasta to it. Once you throw the pasta in the salted water, you get busy browning the chicken – and by the time you’re done reducing the sauce and heating it all through, the pasta will be ready – hopefully, you’ve gotten one of the kids to set the table, because dinner is ready!

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Graduation was wonderful! We stayed at the Marriott Starr Pass Resort in Tucson, which was beautiful. Had a celebratory dinner at J Bar after the big event, which was beyond delicious. After dinner, we went back to the girls’ house for a dessert party, which was the perfect way to end the night. Then the next day, we were able to spend a relaxing morning with our graduate at the resort pool and then had a fun lunch at Frog & Firkin (a University of Arizona hang-out) before heading back to Phoenix.  All in all – a momentous and memorable weekend!  To keep with the theme of relaxation and ease, here’s an “easy-breezy” and versatile dish that can be used as an impressive appetizer or a quick dinner. To make it a meal, just toss it with cooked linguini or spaghetti and add garlic bread.

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Proud! That is what I am today! My precious baby girl graduates from the University of Arizona today with a Journalism major and a Creative Writing minor. She has been a hard-working dedicated student ever since kindergarten 17 years ago. Heck, since her “mini-threes” days in preschool! Now that I see her wearing her graduation gown and holding her degree, I cannot help but be proud of her. So yeah, I am a proud braggart mom, and I will not apologize for that, at least not today!

After the ceremonies, Dave and I are taking Marissa, Alberto (boyfriend), Grandpa Gene (my dad), and Connor (treasured baby brother) out to dinner at J Bar. You may recall that I posted about the amazing nachos we had there earlier this month(May 2). Well, Marissa has been craving them ever since reading that post, and whatever she wants, she gets today!

After dinner, we’ll be heading back to her house where she and her four beautiful roomies (see the picture below for the proof of said beauty!) are hosting a dessert party for all their families. The girls requested I make a trifle they tasted back in October that was posted here. I changed it up a bit for the occasion. The lemon curd is now a lemon-cherry curd and there is a fabulous addition – cream cheese filling. Expect more mama boasting and pictures tomorrow!

Marissa, Kaley, Kelsey, Paige, and Petra

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How can it only be Wednesday? Isn’t it strange how some weeks just fly by and others never seem to end?!  I’m going to pretend it’s Friday and give you a cocktail recipe today, albeit a somewhat healthy one! (now that is a true oxymoron) It has a texture somewhat like a smoothie and with all that alcohol, it is smooth!  Now you’ll have time to get to the store and be prepared when the weekend finally does roll along…

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For Mother’s Day, Dave and my adorable son, Connor, made me not only breakfast but dinner as well! So when our Phoenix Suns swept the Spurs to advance in the playoffs, it was as if I hit the jackpot yesterday!

Breakfast was thick-cut bacon, mimosas, and cinnamon-pecan waffles with fresh strawberries, bananas, and whipped cream! And for dinner, they made lamb, chicken, and beef kabobs (picked up at Whole Foods), our favorite parmesan asparagus, toasted garlic-olive bread, and sea salt roasted fingerling potatoes with whole fresh herbs.

Since the asparagus has been featured here a couple of times already, we’ll share the very easy potato recipe. You can use the fingerlings as the recipe calls for, or if fingerlings are hard to find or too costly, just use russet or Yukon gold potatoes cut into wedges. Both choices are pictured below.

Today I send blessings and love to all of the wonderful mothers out there. Just like all of you, I am grateful for all the joys that have been given to me by my own amazing children. Thank you my darling Marissa and Connor for making me the person I am. I love you both more than words or actions could ever express. xoxo

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Connor and I spent the entire day yesterday unpacking and finding places for all his dorm stuff. And since I’d left all his bedroom belongings in Marissa’s room after the new carpet was installed last month, we had the added fun of putting his room back together. Marissa’s room has wood floors and because she is still at school, it has served as the perfect “storage” space all this time. Needless to say, Connor (and I) deserved a nice relaxing meal last night. Welcome home sweet boy!

Unfortunately, I took the picture before the sauce was poured on, so you’ll have to just imagine it there…

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