National Men Make Dinner Day

Recipes from “Father Knows Food”

Peter Reynolds knows his way around a kitchen. So much so, that this full-time dad manages to get dinner on the table for his family nightly and he’s the host of his own cooking show on PBS. You can read more about this Denver-native Dad and his show “Father Knows Food” in the April issue of Colorado Parent magazine. Reynolds shares with us three of his tried and true family-friendly recipes.

Chicken Satay with Peanut Sauce

Peter Reynolds, host of

Peter Reynolds, host of “Father Knows Food” and two of his children, Colt and Dabny, on the set of his cooking show.

Recipe courtesy of Peter Reynolds

Ingredients
• Bamboo Skewers soaked
• 2 lbs. Chicken (Boneless & Skinless Tenderloins, Thighs, Breasts or any combination thereof)
• 1 cup Unsweetened Coconut Milk
• 1 Tbsp. Fish Sauce
• 1 Tbsp. Brown Sugar, packed
• 1 Tbsp. Thai Red Curry Paste
• ½ tsp. Salt

Peanut Dipping Sauce:
• ½ cup Chunky Peanut Butter
• 1 cup Unsweetened Coconut Milk
•1 Tbsp. Fish Sauce
• 1 Tbsp. Brown Sugar, packed
• 1 Tbsp. Thai Red Curry Paste
• 1 Tbsp. Sambal (Garlic Chile Paste)
• 1 Tbsp. Fresh Squeezed Lime Juice

Directions: The Marinade and the Dipping Sauce are almost identical, so to save time, get two mixing bowls out and make both at the same time. Combine the ingredients thoroughly and refrigerate until you’re ready to use them. Trim and cut the chicken into strips and soak in the marinade for at least an hour and as long as overnight. Preheat your grill or grill pan on high heat, and while things are getting hot, skewer the chicken, discarding the used marinade. Grill over high heat until the chicken is thoroughly cooked and serve hot with the Peanut Dipping Sauce.

Pulled Pork Tacos with Lime Crema

Pulled Pork Tacos, courtesy of Peter Reynolds of

Pulled Pork Tacos, courtesy of Peter Reynolds of “Father Knows Food.”

Recipe courtesy Peter Reynolds

Ingredients:
• Pulled Pork
• Corn Tortillas
• Canola Oil
• Cabbage
• Red Onion
• Jalapeno
• Sour Cream
• Lime Juice
• Queso Fresco
• Hot Sauce (I like Cholula when I don’t have time to make my own)

Directions for the pulled pork:

Thoroughly season a pork shoulder or “Boston Butt” with your favorite rub, simple salt and pepper are just fine as well. Place the seasoned pork on a roasting rack in a roasting pan and roast in a 225 degree oven for 10-12 hours until it can be pulled apart with a fork or tongs. Pull the pork apart, discarding any fat and bone and set aside. For the tacos; heat a large skillet over medium-high heat and add about 1 Tbsp of Canola Oil. Place 1 corn tortilla at a time in the skillet and quickly heat through on both sides (15-20 seconds a side) to soften them, then stack them on a plate. If you’re doing a lot of them you can keep them warm in a 175 degree oven. Place two of the softened tortillas on a plate and put a spoonful of pulled pork in the middle, then add the cabbage, red onion, jalapenos, queso fresco, Lime Sour Cream (just squeeze lime juice into 2 Tbsp sour cream and mix to combine, you should be able to pour it over the tacos with a spoon), and as much hot sauce as you like.

Cheesy Pizza Crisps
Recipe courtesy of Peter Reynolds

Ingredients:
• 1 package small Wonton Wrappers
• Pasta Sauce
• Mozzarella Cheese
• Olive Oil Spray

Directions: Preheat your oven to 350 degrees. While the oven is preheating, cut the wonton wrappers in half (on the diagonal so you get little triangles). Lay them out on a baking sheet that has been sprayed with the olive oil spray (any cooking spray will do), then spray the top side of the wontons with more cooking spray. Bake in the oven for 10-15 minutes or until they are just turning golden brown and crispy. Take the wontons out of the oven and spoon about a tsp. of the pasta/pizza sauce into the middle of each wonton. Add 1-2 tsp. of shredded mozzarella cheese to each wonton and carefully slide back into the oven. Broil on low until the cheese is completely melted, it should only take a few minutes so keep an eye on them.

“Father Knows Food” can be seen on Rocky Mountain PBS channel 6 and CPT12 channel 12.

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Go-To Recipes: One Pot Chicken and Peppers

By Edan Goode:

 

One Pot Chicken and Peppers.

One Pot Chicken and Peppers – delicious the first night and even better the next day.

You may have noticed by now that I don’t like to have to work really hard in the kitchen. I don’t want to do a lot of chopping or take multiple stages for a meal and I really don’t like a lot of cleanup. That’s why this dish is one of my favorites. Better than that, it’s one of my family’s favorites – even the picky eaters who will only eat parts of this meal. There’s a minimum of chopping with this dish, and it all gets thrown in a big pot and then put in the oven.

This dish smells amazing while it cooks. I once had a neighbor yell over the fence into my open window “What are you making? It smells so good!” I gave her some leftovers (which are even better) and this recipe. Add some crusty bread to soak up the juices and this dish is easy enough for a weeknight but impressive enough for company.

One Pot Chicken and Peppers
Serves 6 – with the intention of having leftovers

6 boneless, skinless chicken thighs  (I’m a big fan of these because they are equal in size, flavorful and moist)
2-3 potatoes, peeled and cubed (any variety will do)
2 carrots, peeled and cut into wedges
1/2 an onion, cut into fourths
2-3 cloves of garlic
2-3 peppers, red, yellow or orange – not green! – cut into fourths
Approximately 1/4 cup olive oil
1 sprig of rosemary
Salt and Pepper
Juice of half a lemon or lime

Preheat the oven to 425 degrees. Drizzle some olive oil in the bottom of a large, heavy pot like a Dutch oven. This can also be done in a Pyrex baking dish but having deeper sides makes it easier to turn all of the contents periodically during cooking.

One Pot Chicken and Peppers.

The beauty of One Pot Chicken and Peppers is that all of the ingredients go in one pot, in no particular order. Easy!

Throw all the ingredients in the pot except for the last four. Then sprinkle the salt and pepper over everything and drizzle the olive oil. Using a spatula or stiff spoon, turn it all over a few times to make sure everything is coated with salt and pepper and olive oil. Break apart the rosemary sprig, scattering the soft needles all around.

Please the pot in the oven for 40-45 minutes, taking it out twice to turn everything over for even cooking. You’ll see an increasing amount of liquid building up as the vegetables begin to release their juices, flavoring everything. Yum!

Once the vegetables are tender (but not mush) and the chicken is cooked through, remove the pot from the oven and give a squeeze of lemon juice over everything.

Scoop out one thigh per person with some of each vegetable (skip the garlic cloves for the wee ones) and serve with a slice of crusty bread. Delicious!