Crispy & Creamy

Homemade Chicken Nuggets and a luscious Pasta with Broccoli Pesto to make everyone happy

This week I had Dean solo, so the “double duty” element of what I was cooking was even more important. Short on time and hands, but never do I sacrifice delicious food. That’s my life force, good food. I’d seen an article on Cup Of Jo written by my friend Jenny Rosenstrach, that had in it a recipe for Pasta with Broccoli Pesto. It caught my attention immediately. Green, check! Easy, check! Baby can eat it, check! And I know Jenny, so I already know it’s going to be delicious. I’ll include the recipe at the end of this newsletter, but if you're not already a fan of Cup of Jo, click the link above and browse around. She has great content. 

The Easiest Homemade Chicken Nuggets

I’m going to sound like a broken record but my subscriber recipe this week was, yet again, inspired by my best friend Kayla. She texted me earlier in the week and goes “ Liv, I just made the most amazing homemade chicken nuggets and the kids went wild, you should write about it. I’ll tell you what I did then you can go measure and make it a real recipe, you know I didn't measure anything.” That’s exactly what I did. And they are A HOME RUN! OMG! Once you read the recipe you might think, “Wow, that’s so simple why didn't I think of that?”. I made mine in the air fryer, but also tested them in the oven. Both turn out great. But, the air fryer did give them a serious WOW factor and in a shorter amount of time. So if you have an air fryer, use it. 

If you're subscribed, that recipe will land in your inbox later this morning. If not, and the easiest homemade chicken nuggets sound like something you’d like to make, click the link below to come into the fold. 

MiniMouths:

This week was the perfect example of how I’ve been cooking since Dean has been eating solids. A one size fits all family members approach but I’m still turning out food that is exciting and enticing to me. Praying with every bite I feed him that Dean doesn’t turn out to be a 12 year old who is “extra particular” about food… that wouldn’t go over so well in this house :) (insert hands praying emoji) If you’d like more visuals follow along @_minimouths

What I’m Loving Right Now:

How To Do The Work by Dr. Nicole LaPera : My “What I’m Loving” section definitely has a theme haha. This is what I’m reading right now. And it is GREAT. Maybe you already follow @the.holistic.psychologist on instagram, and if not, start there. Dr. LaPera is just that, a psychologist, and her instagram is flooded with easy to digest but mind blowing facts and considerations. I think you’d be hard pressed to NOT find something in there that resonated deeply. Her book is the same. 

Fresh Catskills: I love that custom “food boxes” that get delivered are becoming a real thing right now. The whole concept really gives people access to products that are not available in a regular supermarket. This one is the best of the best in food items from all over Upstate NY. And I don't mean just novelty things like jam and granola. But real staples like milk, eggs, cheese and meat.  I’m doing a shoot with them today and the owner, George, brought me a box yesterday. WOAH! Not only was everything gorgeous, but as I dug deeper, I realized that all of the items were the level of quality that I’m always looking for. Usually I have to go to 3-4 different stores to find all these individual items. For example, the milk was from real Jersey cows. It’s a breed of cow that makes the most amazing milk, and these small farms don’t use some of the scary practices that even “Organic” milk bought at the supermarket uses. I will definitely be ordering from these guys in the future. 

Showing People (including myself) Grace & Compassion: I have had a few experiences in the past week that have called on me to give the person the benefit of the doubt and have compassion. It’s not always so easy. I’m the first to admit that I can jump to conclusions or partake in gossip. But I was reminded this week that we all have circumstances that aren't super apparent on the outside so it’s helpful to take that into consideration before judging someone. I’m also happy to report that I’ve done plenty of things I’m not proud of and I’ve always wanted people to show me compassion and grace. So I must do the same for others If I want it in return, right? Just a reminder that as hard as it is to believe at times, we really are all doing the best we can. And no one IS their biggest mistake. 

Hoping everyone has a wonderful holiday weekend! Happy Easter! Buona Pasqua! XO Liv

Pasta with Broccoli Pesto

By Jenny Rosenstrach, Originally published on CupOfJo.com

• Kosher salt

• 5 cups broccoli (from 1 large bunch) trimmed

• 1/2 cup olive oil, plus more for serving

• 1 garlic clove, pressed

• 3 scallions (white and light green parts only), roughly chopped

• 1/3 cup pine nuts

• 1/3 cup grated Parmesan (vegetarian Parm to keep this recipe veg), plus more for serving

• 2 tablespoons fresh lemon juice (from about half a large lemon)

• Freshly ground black pepper

• 1 pound pasta (I like using spaghetti or fettuccini, but any pasta will work)

• 1 tablespoon unsalted butter

• red pepper flakes for serving to taste

1. Bring a large pot of salted water (at least 10 cups) to a boil. Add the broccoli and simmer 3 minutes. Using a slotted spoon, scoop out 2 cups of broccoli, set aside on a cutting board and allow to cool. Simmer the remaining broccoli for another minute. Turn off the heat, scoop out 1/4 cup of the broccoli water, then using a slotted spoon, scoop out the remaining broccoli from the pot into the pitcher of a blender.

2. To the blender, add the olive oil, garlic, scallions, pine nuts, Parmesan, lemon juice, salt and pepper, and a tablespoon or two of reserved water. Blend until emulsified and saucy (you want it to be easily pourable, thinner than a milkshake) using more reserved water as needed.

3. Bring the pot of “broccoli water” back to a boil and add the pasta, cooking according to package directions until al dente. Strain the pasta, then add back to the pot and toss with the butter to prevent sticking.

4. Drizzle in the broccoli pesto, tossing with tongs as you go. You want the pasta to be coated but not gloppy — about 1/2 to 3/4 cup, you might have some pesto leftover. (See leftover note below.) Chop up the reserved broccoli into 1-inch pieces (including stems) and toss into the pot. Serve in bowls with more Parm, a shake of red pepper flakes, more black pepper, and a drizzle of olive oil.

5. Use leftover pesto as a dip for crudité, tossed with rice, dolloped into soups, or drizzled on roasted vegetables.