Kate Gosselin's Love Is in the Mix (3 page)

Add the sesame seeds and garlic and cook for 3 to 5 more minutes. Serve over rice.

I
t’s a Pennsylvania Dutch thing I’m told, but no matter its category, it’s one of my kids’ absolute favorite meals. Not kidding!

Sauté the pork chops in olive oil on the stove top until browned on both sides, reserving the pan drippings. Place the pork chops in the bottom of a slow cooker.

Sauté the onions in the pan drippings and cook until the onions are caramelized. Add a bit more olive oil if necessary. Place the caramelized onions on top of the pork chops in the slow cooker.

Add about ¾ cup of water to the sauté pan and turn up the heat to high. Allow the water to boil while loosening the remaining pan drippings; pour this mixture on top of the pork and onions.

Place the contents of all three jars of sauerkraut on top of the pork and onions to completely cover.

Cook on low for about 5½ hours and serve. We like this with mashed potatoes and homemade bread.

T
his divinely tasty dinner was created one night as I looked into a fridge full of “a little of this and a little of that,” following a holiday party. I used extra pasta from a pasta salad and cheese left over from a cheese platter. The surprise part is the Gosselin Kid Rating it received. It was my first ever dish to be unanimously rated a 10!

Use the first 5 ingredients, the butter through the Parmesan cheese, to make a white sauce: Melt the butter in a medium saucepan and then add and sauté the garlic for about 1 to 2 minutes. Stir in the flour and cook for 2 to 3 minutes. Add the milk slowly over low heat and whisk until the mixture is smooth; then add the Parmesan cheese. Set the sauce aside.

In a large pot, combine the pasta, peas, and bacon. Add the cheese sauce to the pasta mixture and mix well. Over low heat, and stirring constantly, add the other cheeses to the mixture if you’re using a blend of different cheeses. (Gouda is amazing! It will add little melted bites of cheese throughout.) Once the cheeses have blended, season with the salt and pepper.

I
was talking to a friend on the phone one day, as I absentmindedly grabbed ingredients and mixed up this marinade. It was already time to leave to pick my kids up at the bus stop, and I still needed to get my chicken marinating in something—and fast! We were having guests over for dinner that night, and I had no time to waste. What started out as a mad scramble turned into the most deliciously flavored chicken I have ever grilled. In fact, our guests insisted I include this recipe in this book. Enjoy!

In a small bowl, combine the lemon juice, olive oil, garlic, sugar, basil, garlic salt, and balsamic vinegar. Stir well, thoroughly combining all the ingredients.

Pierce the chicken breasts, and then place them in a gallon resealable plastic bag. Pour the marinade over the chicken and place the bag in the refrigerator for 4 to 6 hours, flipping the bag at least once per hour.

Grill on an outdoor grill or broil in the oven until the juices run clear. Serve over a salad or as a main dish.

Y
ou are reading this recipe because my kids asked me to make sure it was included so that other kids can enjoy this—their all-time favorite “quick meal.”

Wanna know my secret dinner weapon on crazy days that leave NO time for dinner prep? THIS IS IT! I have been making this for years as my dinner-in-a-pinch recipe, and it works extremely well—so well that last year for their birthday meal, my six asked for THIS dinner! Enjoy, and may it rescue you as often as it has rescued me.

Prepare the macaroni and cheese according to package instructions. Steam the peas on the stove top or in the microwave until just cooked.

Open the tuna cans and drain the liquid. Pour the tuna into a bowl and break it up into bite-sized pieces, with an even consistency throughout.

Add the peas and tuna to the cooked macaroni and cheese and mix well. Place the macaroni mixture on very low heat until heated throughout.

T
his is my mom’s recipe. Since I am all about saving time, I have changed it to become a slow cooker recipe. When breakfast is fed, I turn my thoughts to dinner. Once I have my Swiss steak in the slow cooker, dinner is off my mind and I can move on to other things—like what’s for lunch?

I live in my kitchen, going from one meal to the next. Fortunately, hearty meals like this one help to give me a break. I serve this with mashed potatoes and steamed green beans or carrots and peas.

Cut the steak into about 16 pieces. Use a meat hammer to pound the meat flat. In a small bowl, mix the flour and spices. Sprinkle each piece of steak with the flour mixture and pat to coat.

Brown the steak in a frying pan with the olive oil. Put the steak in the slow cooker along with the pan drippings; add the soup and the water over the top. Cook for 1 hour on high and then for 6 hours on low.

T
his recipe makes a lot of barbecue. I use it often for picnics or parties. In fact, I served it at Cara and Mady’s first birthday party for the first time, and everyone raved over it so much that I’ve been making it ever since. It freezes wonderfully if you have leftovers.