Made by Kid: BBQ Turkey Meatloaf

Meatloaf is one of those dinners that I think has a bad reputation for lots of folks. But in my opinion, if it’s made well (and there are so many different ways to prepare it!), it’s one of the most comforting meals you can have. It’s simple and straightforward, and easy enough for a five year old Tiny Sous Chef to make! This version is all those things. Full of deep sweet barbecue flavor, moist, and delicious. Here you go.

WHAT YOU NEED
* 1lb lean ground turkey
* 3/4C seasoned breadcrumbs
* 1C chopped sweet onion
* 1C barbecue sauce (I like Sweet Baby Rays, personally), divided
* 2T Worcestershire sauce
* 2 egg whites
* 1/4t salt
* 1/8t black pepper

WHAT TO DO
Preheat the oven to 350F and prepare a baking dish sprayed lightly with nonstick spray.

Combine the turkey, breadcrumbs, onions, 1/2 a cup of the barbecue sauce, Worcestershire, egg whites, salt, and pepper in a bowl. Mix thoroughly by hand until fully combined. Add more breadcrumbs, a little at a time, if the texture is too loose.

Place the mixture in the center of the baking dish and shape into a loaf by hand.

Spread the remaining 1/2 a cup of barbecue sauce over the loaf.

Bake 1 hour and let stand for about 5 minutes before serving.

Meatless Monday: Caprese Gnocchi

Not only did we homemake gnocchi ON A WEEKNIGHT, but it was indeed a ‘we’ who made them–My Tiny Sous Chef and I. The key takeaway here? Gnocchi is totally easy to make!! You can make it, too! And it doesn’t take long and it’s super fun and it’s delicious! Here you go.

WHAT YOU NEED
serves 2-4
* 1lb potato (~1 large potato), steamed to fork-tender
* 1t salt
* 1t pepper
* 1 egg
* flour (~1-1 1/2C)
* olive oil
* 1pt grape tomatoes
* handful fresh basil leaves
* 8oz small freah mozzarella balls, like ciliegini or boccancini

WHAT TO DO
Steam the potato. If you don’t have time to steam it on the stovetop, put your potato in a glass bowl or shallow dish with a little bit of water. Puncture the potato a few time with a fork, and microwave for 5-8 minutes until fork-tender. Peel the potato and then mash it in a bowl until there are no large chunks.

Add salt and pepper and mix to combine. In the bowl, move the potato into a ring, creating a small space in the middle. Break the egg into that space and use a fork to beat it lightly, then mix it together with the mashed potato until fully combined.

Move the potato mixture to a lightly floured working surface and form into a ball. Add flour, about 1/2 a cup at a time, to the ball, mixing and folding into the potato mixture to create the potato dough. When the dough is ready and no longer sticky, reform it into a ball.

Use a knife to cut the dough into fourths. Take a fourth of the potato dough and role it out by hand into a long tube until about a foot long. Then divide in half and roll back out to about a foot again. Cut the tube into small sections, about an inch long each. Repeat until all the dough has been cut down into gnocchi.


Heat a large pot of water over high heat. While that’s happening, use your thumb to press into each gnocchi or roll the individual pieces over a fork to leave an imprint. You can also leave them as-is.

Regardless, when they’re ready, place them into the boiling water. When they float to the surface, remove them from the pot. This will literally take just a minute or two at most.

Heat just a drizzle of olive oil in a large pan and move the cooked gnocchi to the pan when the oil is hot. Sauté a few mintes until they begin developing a golden brown crust. Add the tomatoes to the pan and continue sautéing, shaking the pan occasionally. When the tomatoes burst, lower the heat.


Cut the basil leaves into ribbons and add them to the pan. Carefully mix to combine and you’re ready to serve.


Add a few little balls of creamy delicious mozzarella to your plate before serving and garnish with a few extra leaves of fresh basil.


Made by Kid: 2-Ingredient Watermelon Popsicles

We’re on a easy summer treats kick lately, apparently. You get a few disgustingly hot days, and even if the temperature drops 20 degrees, it’s time to walk around in your bathing suit and carry a portable water fan, right?! No? Just me? Whatever.

Last year for her birthday, My Tiny Sous Chef got a cool gift from her uncle and aunt – a popsicle mold set with a book of paletas recipe. She loves it. She wanted to make fancy icy treats all winter long. And then, our hot days appear, and she tossed the book out and made her own recipe! And it’s perfect. No knocking the fancy pops — we’ll be making at least ALL of them this summer — but my kiddo nailed it with her simple two-ingredient watermelon pops and you’re going to love them, too. Here you go.

WHAT YOU NEED
* 1/4 of an average-sized watermelon
* honey or agave syrup

watermelonpop1

WHAT TO DO
Cut your watermelon up into chunks and blend into juice in a blender. Add honey or agave syrup, just about a teaspoon at a time, tasting after blending each through, until the balance is where you like it (if your watermelon is sweet enough on its own, you won’t even need the additional sweetness, but early in the season you can’t guarantee it’s quite there yet).

Pour into popsicle molds (or small paper cups work just as well), add popsicle sticks, and freeze.

AAAAAAAH, Summer!

watermelonpop2

Made by Kid: Garlic and Chive Yogurt Dipping Sauce

My Tiny Sous Chef has been less into sous chef responsibilities lately, and more into making up her own sauces. She wants no help beyond pulling down a mixing bowl from the top shelf. Then we’re supposed to get out of her way and let her create. And then of course we have to taste. Which can be… interesting. Or it can be amazing. Like this rockstar recipe she whipped up tonight. It worked perfectly with the awesome sweet potato and corn fritters over garlic spinach I had planned for my Meatless Monday dinner (not my recipe – it came from this great blog I love, Sweet Peas and Saffron – try it!). She asked what we were having and I asked if she wanted to make a sauce. I suggested a Greek yogurt base and the rest is all her. And there’s not a drop left. It was SO SO good. We’ll be making it for all kinds of other dishes. Holy moly. And so easy a tiny sous chef could make it up! What excuse do you have?? None. Here you go.

WHAT YOU NEED
* 1C Greek yogurt (we generally use 2%)
* 1T minced garlic
* ~1T chopped fresh chives
* juice of 1 lemon
* pinch of salt

WHAT TO DO
Add all of the ingredients to a small bowl, mixing well. Taste and adjust as needed. A little more salt if it needs it, a little extra yogurt if the flavors are too strong or the consistency is too thin. That’s it. SHE’S A GENIUS!