Party Weekend!

We had a fun weekend of birthday parties. Most of Samantha's friends are starting to turn 2! We had so much fun at Isabella's birthday party on Saturday and today was Cyanne's birthday party.

Bella's Party

Cyanne's Party

She's a Handful

"Okay", "Yeah", "I Know", "Oh Crap". Just a few of the things Samantha won't stop saying over and over. But my most favorite thing she says lately is, "I Love You" which makes up for the "Oh Crap" she keeps saying.

My Hungry Monkey

I just finished reading the book Hungry Monkey, A Food-Loving Father’s Quest to Raise an Adventurous Eater by Matthew Amster-Burton that my dear friend Holley gave me and I am so inspired. It's a memoir written by a food writer in Seattle who shares his tale of exposing his daughter to all sorts of culinary experiences from sharing in the preparation of food to partaking in exotic delicacies.

When Samantha started to eat solid foods I followed the book, Super Baby Foods by Ruth Yaron (I am not going to link it - I am so anti this book now). It is probably one of the most popular baby food books out there. Amster-Burton basically puts this book to shame and I don't blame him. I have completely adopted the Hungry Monkey philosophy and love the fact that Samantha eats whatever I make for dinner. Because of this, Samantha will try spicy foods, all kinds of seafood (including sushi) and numerous other items that most little ones won't go near. She doesn't always clear her plate or like what I give her, but we always try to get her to have just a taste. I even have given her (plug your ears) non-organic veggies and heaven forbid SUGAR! It's kind of like the Fallon philosophy on TV - it's fine in moderation (And I am convinced Sam's expansive vocabulary has something to do with some of the shows she watches). Restricting all the "bad stuff" is only going to make her want it more.

My little monkey helping me in the kitchen.

Lately Samantha has been on a veggie kick (the book has an entire chapter on kids and vegetables and it is so true - I think Samantha went on a vegetable strike for months. I am sure her love for veggies right now is just a phase.)

And her latest fav - FROZEN VEGGIES! She eats peas and corn straight from the bag, no need to heat them up. (Thanks Dancing Grandma for this great tip!)

Oaxacan Turkey Burgers with Chipotle Salsa

I love making my own salsa and this one is especially good because you roast the garlic, tomatillos, onions and tomatoes on the grill and then combine everything into a food processor with cilantro and chipotle chiles in adobo sauce (use these sparingly), it makes the perfect accompaniment to this juicy burger. The recipe calls for english muffins which I am sure would be good but I had whole-wheat buns on hand so I used those.

From Food and Wine Magazine

Ingredients
1 1/2 pounds ground turkey, at room temperature
3 tablespoons finely chopped cilantro
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon pure ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground cinnamon
Vegetable oil, for brushing
4 English muffins, toasted
1/2 ripe Hass avocado, sliced
3 tablespoons toasted shelled pumpkin seeds (pepitas)
Chipotle Salsa

Directions
1.In a large bowl, lightly knead the turkey with the cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon. Shape the meat into 4 patties about 3/4 inch thick and set them on a plate lined with plastic wrap.

2.Light a grill. When the fire is medium hot, brush the burgers and the grate lightly with oil. Grill the burgers for 13 minutes, turning once, for medium meat. Set the burgers on the muffins; top with the avocado, pumpkin seeds and Chipotle Salsa. Close the muffins and serve with the remaining salsa.

Chipolte Salsa
Makes 2 cups

Ingredients
5 large garlic cloves
6 small tomatillos, husked
4 plum tomatoes
1/4 large onion
1 to 3 canned chipotle chiles in adobo, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
3 tablespoons chopped cilantro
1/2 teaspoon sugar
Kosher salt

Directions
1.Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool. Transfer to a food processor and pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse until combined. Season with salt and serve.

Tuna-Potato Croquettes

These are super easy and quick. The recipe calls for frozen hash browns (Yuck!), I got out the grater and made my own hash browns (pan fry shredded potatoes with a little salt, pepper and olive oil for about 12 minutes). I also added in some chives and lemon zest to the ingredients. Serve these with a sour cream chive sauce and you should be all set.

Adapted from Eating Well Magazine

Serves 4

Ingredients
•1 1/2 cups frozen shredded hash brown potatoes, thawed
•1 6-ounce can chunk light tuna in water, drained and flaked
•1 egg, lightly beaten
•1/4 teaspoon salt
•1/8 teaspoon freshly ground pepper
•3 teaspoons extra-virgin olive oil, divided


Preparation

1.Partially mash potatoes in a bowl with a fork until they begin to hold together. Add tuna, egg, salt, pepper and 1 teaspoon oil; stir to combine. Shape into four 1/2-inch-thick patties.

2.Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes. Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.

Ice Cream and The Sea Center

The Fantastic Four

Popsicles:

Messy Faces (and clothes - sorry Moms!):

Posing for the Camera:

Lots of Hugs:

Reese demonstrating how easy it is to go grocery shopping with a baby:

Mr. Potato Head was a big hit with Connor and Isabella:

Who is more dramatic, Reese or Samantha?

Drum Circle

Poor Isabella just wanted to be left alone and Samantha kept trying to hold her hand