- view all thumbnails
When you're lucky enough to have a weekend with your family, you don't want to spend all your time cooking alone. Try one (or all) of these family-friendly recipes that people of all ages will enjoy eating and preparing.
-- Breakfasts: Real Oatmeal, Scrambled Eggs
-- Lunches: Sloppy Joes, Smashed Potato Chowder
-- Sweets: Triple Chocolate Cookies
-- Main Courses: Salsa Swiss Steak, Chicken with Skillet Gravy
-- Sides: Buttered Carrots, Farm-Style Green Beans, Italian Pork and Pepper Soup
Introduce your family to oatmeal made with steel-cut oats. They're chewier and have a nuttier flavor than the quick or instant variety and they cook into a creamy, cozy breakfast.
Master the basic recipe for scrambled eggs, then personalize it to your tastes with Cheese-and-Onion, Smoky Chicken, and Greek-Style (pictured) variations. The next two slides give a step-by-step for scrambling.
To cook the eggs evenly, lift and fold the partially cooked eggs toward the center of the skillet to allow the uncooked eggs to run to the edges. The next slide tells how to recognize perfectly cooked scrambled eggs.
The egg mixture is done when it is set but still looks glossy and moist. Overcooking makes the eggs dry and rubbery.
Chocolate chips buried in chocolate cookies and drizzled with melted chocolate -- this is truly a dessert for the chocolate devotee. The next four slides show the step-by-step highlights for this recipe.
After combining the chocolate with the sugar and egg batter, press plastic wrap onto surface of dough. Let stand at room temperature so dough sets up. The next step shows how to drop the cookie dough onto a cookie sheet.
There's no reason to deal with the mess of deep-fried chicken when you can make this pan-fried version with boneless chicken breasts. The next five slides show the step-by-step highlights for making this recipe.
Dredge the egg-coated chicken pieces in the bread crumbs, coating both sides. Step 3 shows how to test the skillet.
Once the chicken breasts are ready, check to see if the skillet is hot by sprinkling a few crumbs in the oil. When they sizzle and bubble, add the chicken. The next step shows how to start the pan sauce.
Add the broth to the butter-flour paste. Cook and stir the mixture until it is smooth and thickened.
Place several beans at a time on a cutting board, lining up the stem ends. Cut off stems. Cut off pointed tips, if desired, or leave attached. Leave beans whole or cut or snap into pieces.
To test for crisp-tender beans, bite into one a minute or two before the end of suggested timing. The bean should have a slight crunch to it. Or test by poking it with a fork.
Packed with fresh veggies and tender chunks of pork, this simple soup is a perfect end to a busy day. Serve with an array of crackers and cheese.