Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features tacos and tostadas al pastor, chicken meatball soup, rocket pesto with linguini, and this grilled eggplant, red pepper, and tomato focaccia sandwich.
What I love about grilling are the endless combinations of vegetables that can be grilled. Grilling imparts a smoky and more complex flavor to each type of vegetable that you just can’t get from any other cooking method. The key is low temperature grilling using marinades and fruity oils so that the vegetables don’t stick. In this recipe, I use herbed goat cheese to round out the flavors of the sandwich. If you can’t find focaccia, use a good fresh loaf of bread. Serve with a side salad or tomato salad.
This guest article is by my friend and Marin mom Nancy Grossi, author of the award-winning blog The Wife of a Dairyman. Nancy started her blog at the beginning of 2010, and offers a look into life on one of Marin's many dairy farms. One of her loves is cooking, and her recipe for healthy grilled teriyaki chicken skewers is perfect for a Memorial Day BBQ. Thanks, Nancy!
Can you believe I've never tried grilling skewers? I was in the mood for something light, fresh and easy. Plus I just bought 20 pounds of chicken and wanted to use some of it.
I used skinless chicken breast and boneless, skinless thighs. Red onion, pineapple, zucchini, summer squash and red bell pepper for the veggies. I cut everything into chunks and skewered them. I marinated the skewers in a Pyrex for a few hours with my favorite marinade Soy Vay Teriyaki. Oh, and before skewering, I soaked the wooden skewers in water for a while so they wouldn't burn (hopefully).
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features roasted chicken and potatoes española; farfalle with artichokes, fennel, and sweet sausage; lamb and beef burgers with chipotle aïoli; asparagus and lemon tortellini; and these convenient rotisserie chicken fajitas.
I am in a constant search for ways to convert leftovers into something interesting for the next night’s dinner. Here is a solution for leftover chicken or the rotisserie chicken you bought for last night’s dinner. With a few simple ingredients, plain old chicken becomes smoky and complex in tonight’s rotisserie chicken fajitas.
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features her usual delicious dishes, but today she shares with us this tasty recipe for campfire pizzas—just in time for summer camping season!
We spent a glorious weekend camping under a canopy of Redwood trees. Just North of Boonville all the way up into Anderson Valley, the next up and coming Wine Country of Northern California, is a special little campground that lies along the Navarro River. As we do with all our camping trips, and we do A LOT of them, each family takes on a meal so that all the meals are shared. Our good friends surprised us with Campfire Pizzas. I had no idea how this was going to workout. I envisioned pizza dough dripping through the rusty grates left over the campfire, but our friend Bill had a trick up his sleeve. Campfire Pie Irons! Who knew? He had an antique I think, but it worked just fine and we ate warm oozy, goosy pizzas around the campfire with all the trimmings.
Finding good camping recipes is not always the easiest but this recipe is foolproof and simple. Each pizza pie is made individually so it is easy to set up for everyone to make their own pizza with their favorite toppings. This recipe can be easily adjusted for the amount of pizzas you need.
As an extra bonus, you can add your favorite canned pie filling to the bread and for dessert, make Campfire Pies! So easy!
Our friend Chef Scott Howard, of Brick & Bottle restaurant in Corte Madera, offered us this great healthy, delicious, and family-friendly recipe. It's something that kids can help prepare, and would make a great addition to a Mother's Day brunch or dinner. The kids helped me make this recipe the other day and it was a big hit in our home.
If cooking (and cleaning up the kitchen) on Mother's Day is not your style, Brick & Bottle is offering a fantastic Mother's Day brunch buffet on Sunday from 11:30 am to 3 pm, featuring treats like smoked salmon, beet salad, eggs benedict, duck confit hash, rotisserie lamb, smoked pork shoulder, and of course Scott's famous rum cake.
Call Brick & Bottle at (415) 924-3366 for information and reservations, or visit www.brickandbottle.com. Brick & Bottle is located at 55 Tamal Vista Boulevard, in the Marketplace shopping center, in Corte Madera.
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features quick roasted chicken thighs with fresh shelled peas and saffrom couscous, a caprese sandwich, Asian lettuce cups, smokey tomato bacon soup with grilled cheese, and this pesto and chicken fettucini alfredo.
Imagine a creamy sauce filled with all the flavor of pesto. This is it! Using left over chicken and a creamy pesto sauce, dinner is made in a flash.
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features vegetarian asparagus carbonara, kheema matar curry, tortellini salad, and this quick oven-roasted chicken garlicky spinach and couscous.
What is great about this recipe is how easy it is to make and how amazing it tastes. With some readily available inexpensive ingredients, you can wow your whole family or friends with this healthy and delicious meal.
Servings: 4
Prep Time: 15 minutes
Inactive Time: 5 minutes to overnight (whichever you choose)
Cook Time: 35–40 minutes
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features arancini with salad, rocket pesto with linguini, lemon and feta roasted chicken with tomato orzo, Thai chicken noodle salad, and this slow-roasted Tuscan pork sandwich with caramelized onions and peppers.
On Sundays, I always feel like I have more time to cook, but I really appreciate cooking on the weekends when the oven does most of the work. I usually start this pork right after lunch and by dinner everything is ready to go. It is super simple to make and the smell from your kitchen windows will bring all your neighbors over wondering what you are cooking inside. This slow roasted pork brings back memories of sitting in the warm Tuscan sun on a lazy weekend afternoon slowing soaking up the sweet air filled with fennel and floral spices.
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features Sloppy Joe Slidders, Coriander Chicken with Rice, Tomato Pesto Penne, Lamb Chops in a Dijon and Herb Sauce with Roasted New Potatoes, and this Tofu Fried Rice with Edamame and Red Bell Peppers.
Carnivorism has taken over our house and meals. It was time for a vegetarian dish. By planning my menus for this week, I was able to make enough rice for the past 2 nights of dinner. I used half of it for this fried rice recipe. The beauty of fried rice for dinner is how quick and easy it is to make not to mention all the vegetables you can add. All it takes is a simple sauce to bring it all together. I find with my salt fiend of a son, that he is much more willing to experiment with new vegetables if I include soy sauce.
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog 
This guest article is by my friend and Marin mom Nancy Grossi, author of the award-winning blog 
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog 
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog 
Our friend Chef Scott Howard, of 
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog 
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog 
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog 
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog 
